WINE MAKING

Harvested from selected vineyard sites within the Niagara Peninsula. Fermented on skins for 7 days to develop colour, flavour and structure (tannin). Aged for 7 months using both French and American oak with full malolactic fermentation.

FLAVOUR PROFILE

Bright garnet in colour with an aromatic bouquet of currant and pomegranate fruit, mingling with black pepper, smoky oak, and tobacco leaf. A medium-bodied Cabernet Franc with silky tannins, along with flavours of juicy currant, spice, and oak, which also linger on the dry finish.

SERVING SUGGESTIONS

Serve at a cool room temperature of 16 to 18°C. Serve with grilled steak and mushrooms; herbed lamb chops; prime rib on focaccia; Portobello burgers; beef wraps; beef and red pepper kebobs; steak and kidney pie; savoury mushroom and herb pie; mushroom and ground lamb pizza; aged Canadian cheddar with gourmet crackers. Drink now to 2026.

Since 1989 Trius has been setting the standard for excellence in wines from Niagara-on-the-Lake. Our award winning blends and single-varietal wines are artfully made and aged to perfection. A true expression of our winemakers’ talent, and the terroir of Niagara.