“Our winery is located in the tiny appellation called the Beamsville Bench. This narrow strip of land near Lake Ontario boasts sloping vineyards and deep, dry soils; a valuable terroir that shapes the exceptional taste of our wine.”

WINE MAKING

Handpicked from the most northern section of our own Thirty Bench vineyard on October 23rd and 28th. The Cabernet Franc is isolated from the rest of the vineyard and farmed organically. Traditional red wine making with about two weeks of skin contact in open wooden fermenters; hand plunged to break surface cap two to three times daily. The individual batches received different strains of yeast and varying length of maceration to increase complexity in the final blend. Barrel aged in 100% French oak for 20 months (30% new oak barrels). Full malolactic fermentation. Individual barrel selection to determine the final blend. Limited production of 290 cases.

FLAVOUR PROFILE

Bright garnet colour with a lovely, aromatic bouquet of vanilla bean, sweet oak, sweet tobacco, Chai spice, and cocoa powder, along with fruit notes of blue plum and blackberry. A medium to full-bodied, firm Cabernet Franc. The palate shows notes of dark berry and plum fruit, with accents of roasted spice and cocoa powder. The extra dry finish lingers with notes of black tea, black currant, sweet spice, and oak.

SERVING SUGGESTIONS

Serve at a cool room temperature of 16 to 18˚C. Enjoy with grilled red meats with rich reductions; grilled lamb chops with rosemary; steak and kidney pies; herbal winter stews; 2 to 4-year-old Canadian cheddar; 70% dark chocolate. Enjoy now or cellar through 2029. Decanting is recommended if drinking now through 2024.

CRITICAL ACCLAIM

Double Gold Medal – Global Fine Wine Challenge, Australia 2022. Silver Medal – 91 points – Decanter World Wine Awards, UK 2023. Silver Medal – 90 points – WineAlign National Wine Awards of Canada 2022. Silver Medal – 90 points – International Wine & Spirit Competition, UK 2023.