WINE MAKING
Harvested from three vineyard blocks between September 15 & September 19 from the vineyards of long-standing growers for Trius [Walker Quarry Shoemaker Vineyard in Vinemount Ridge; WJ Baranick Home Farm, and WP Baranick Fourth Avenue Farm in Creek Shores]. These unique blocks consistently provide small berries which builds concentration and intensity in the finished wine. Each block of grapes was pressed separately, fermented on skins for 14 days to develop colour, flavour and structure, then aged for 8 months in the finest (100%) French oak barrels to enhance the structure and length of the finish, while respecting the varietal character. A full malolactic fermentation was encouraged to soften the acidity. The final blend was created just before bottling.

FLAVOUR PROFILE
A deep purple garnet colour with an aromatic bouquet of black cherry, black currant, blueberry concentrate, cedar, beetroot, and spice. This medium to full-bodied Baco Noir has silky tannins, food-friendly acidity and bold juicy flavours of ripe black cherry and black currant, accented by spice and prune juice (in a good way). Earl Grey tea, black cherry, earth, beetroot, and a hint of vanilla and molasses linger on the smooth dry-ish finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 16º to 17 ºC. Serve with gourmet lamb burgers; grilled marinated steaks; pot roast; wild game meats; roasted beets; rich lamb stew; hardy winter stews; beef brisket; barbecued potato chips; Beet chips; spiced cheeses; beet or black bean hummus. Drink now through 2024.