WINE MAKING
Harvested from our vineyard on the Beamsville Bench and from a longstanding grower, Emerald Shores Vineyard. Each varietal separately undergoes traditional red wine making with two weeks of skin contact in open wooden fermenters; treated twice daily to break the surface cap. Barrel aged in 60% French and 40% American oak for one year. Full malolactic fermentation. Each varietal is tasted separately before final assemblage is created.

FLAVOUR PROFILE
Deep purple colour with a warming bouquet of black currant and baked blue plum, mixing with smoky oak, spice, leather, and cigar box. This medium to full-bodied wine has soft drying tannins, moderate acidity, and great mouthfeel. Ripe juicy dark fruits mingle with sweet spice and cocoa powder on the palate. Lovely notes of black tea, black currant, spice, oak, and cocoa powder linger on the extra dry finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 16 to 18˚C. A fabulous dinner wine for grilled red meats prepared medium-rare to rare; two-year-old Canadian cheddar and crusty baguette; rich beef stews; leg of lamb; grilled game meats. This wine is best enjoyed now through 2030. Decanting is recommended if drinking now through 2023.