WINE MAKING
A blend of 77% Cabernet Franc, 15% Gamay Noir, 5% Cabernet Sauvignon, and 3% Pinot Noir, harvested from vineyards within the Niagara Peninsula. The grapes were given two to four hours of skin contact, then gently pressed, and cool fermented in stainless steel. The final blend was created just before bottling.

FLAVOUR PROFILE
A lovely sunset copper pink colour with a fresh, clean fruit aroma of Rainier cherry, wild strawberry, and blood orange. A dry, light, smooth yet refreshing rosé with flavours of red berry, currant, and pomegranate, with a touch of melon. These flavours carry through on the finish with an added note of red berry tea.

SERVINGS SUGGESTIONS
Serve at a cool 10 to 12˚C. Serve with Margherita pizza; seafood paella; crab cakes; poached salmon; salad niçoise; gazpacho; shellfish; roast pork; pork tenderloin with rhubarb sauce; Tourtiere and tangy chili sauce; turkey with cranberry sauce; feta cheese; creamy Brie cheese. Fabulous sipping wine anytime of the year. Drink young and fresh.