Medium red/purple in color with integrated and expressive aromas of baked blueberries, hickory, smoked bacon and blackberries. Well balanced on the palate, soft with very good mouthfeel and a long finish.
Each grape variety in the final blend was kept separate in the winery. Each variety underwent a short cold soak, then a long maceration of 5-6 weeks on skins. Aged in a combination of French and American oak, the barrels for the final blend were selected after 16 months, combined in tank to integrate, minimally filtered and bottled under screwcap.
Cooperage: French and American oak
Harvest Dates: October 17-November 2, 2011
Residual Sugar: 3.0g/l (sugar code = 0)
Total Acidity: 5.9g/l
Appellation: VQA Niagara Peninsula
Varietal Composition: Cabernet Sauvignon 44%, Syrah 36%, Cabernet Franc 20%
Drinking best between 2013 and 2016
July 1, 2013
Winery, select restaurants, and online