WINE MAKING

Harvested from vineyards within the Niagara Peninsula. Traditional red wine making. Six to eight months of French, American, and Hungarian oak aging for the perfect balance of fruit and delicate oak. A full malolactic fermentation to soften the mouthfeel. The blend consists of 39% Cabernet Franc, 39% Cabernet Sauvignon, and 22% Merlot.

FLAVOUR PROFILE

A bright garnet colour with a fruit-forward bouquet of black cherry and black currant, accented by tobacco, sweet spice, oak, vanilla extract, and licorice. A medium-bodied, red blend with soft drying tannins and flavours of red and black berries, and spice. The extra dry finish shows notes of black tea, blackberry, sweet spice, and black currant notes.

SERVING SUGGESTIONS

Serve at a cool room temperature of 16 to 18°C. A casual sipping wine for cool evenings. Enjoy with grilled red meats; 1-year-old Canadian cheddar; pot roast; beef, bean, or mushroom stews; beef brisket. Drink now through 2026.