We are committed to ‘Small Lot’ winemaking. Our grapes are hand picked and hand sorted from vineyards that produce very low yields with incredible quality. Our wines are always made in small batches, reinforcing our belief that less is more. Each wine made at Thirty Bench is distinctive – a unique expression of our vineyard and our Small Lot approach to winemaking.

WINE MAKING

Handpicked October 10 through November 6, 2020, from our own Thirty Bench vineyard, bringing together the uniqueness of each individual block. Traditional red wine making with three to four weeks of skin contact in open wooden fermenters; hand plunged to break surface cap three times daily. Barrel aged in 90% French and 10% American oak for 20 months (50% new oak barrels). Full malolactic fermentation. Individual barrel selection to determine the final blend (50% Cabernet Franc; 25% Cabernet Sauvignon; 25% Merlot). Limited production of 191 cases.

FLAVOUR PROFILE

Deep purple garnet in colour with a lovely bouquet of smoky oak, leather, vanilla extract, spice box, sweet tobacco, blue plum preserves, and ripe black currant. Full-bodied, firm well-integrated tannins, great structure, and extra dry. Ripe dark berries and black currant fruit flavours mingle beautifully with dark cocoa and baking spice. The long lingering finish is perfectly balanced by notes of tangy black currant, blackberry, black tea, cocoa, and spice.

SERVING SUGGESTIONS

Serve at a cool room temperature of 16 to 18˚C. Enjoy with grilled medium-rare red meats; rack of lamb; wild game meats; rich mushroom based dishes; black bean stews; 3-year-old Canadian cheddar. Enjoy now or cellar through 2030. Decanting is recommended if drinking now through 2024.