WINE MAKING
Harvested from the vineyards of our long-standing growers within the Niagara Peninsula. Traditional red wine making with 14 days of skin contact to develop colour, flavour and structure. A portion of the wine was fermented in wooden fermenters and then run to barrel to age for six months, a combination of French and American oak. The remainder was fermented and aged in stainless steel tanks which assist in enhancing the rich fruit flavours. The wine underwent a malolactic fermentation to soften the mouthfeel. The wines were later blended, aged for a short period, then bottled.

FLAVOUR PROFILE
A deep purple black colour with an aromatic bouquet of black cherry, blackberry coulis, baked dark plums, sweet spice, and beet root. This medium-bodied juicy Baco Noir is tannin-free and filled with flavours of ripe blackberries, black cherries, and sweet spice. Tangy dark fruits, dark chocolate and a touch of Earl Grey tea linger on the smooth finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 16ºC. Serve with saucy barbecued ribs; gourmet burgers with your favourite toppings; grilled marinated steaks; grated beets and goat cheese over fettuccini; meatball subs; teriyaki chicken; tourtiere with tangy chili sauce; spiced lamb stew; barbecued potato chips; Beet chips; spiced cheeses; beet or black bean hummus.