WINE MAKING
Harvested October 27 to November 14 from our own estate vineyards and long-standing growers for Trius within the Regional Appellation of Niagara-on-the-Lake. After traditional red wine making the Cabernet Sauvignon was aged in French oak barriques for six months. The wine under-goes a full malolactic fermentation to soften and round out the mouthfeel. The individual barrel lots were tasted, selected, blended, and bottled.

FLAVOUR PROFILE
A youthful deep purple in colour with a rich bouquet of black currant coulis, Bing cherry, blackberry, vanilla extract, spice box, new leather, and smoky oak. This full-bodied Cabernet Sauvignon has firm youthful tannins providing that extra dry mouthfeel, and lovely flavours of ripe dark fruits, cocoa powder, and sweet spice. Juicy ripe black currant, blackberry, vanilla, spice, and oak linger on the drying finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 16º to 18 ºC. Decanting is recommended if drinking now through 2021. Serve with two-year-old Canadian cheddar and Grana Padano cheese; beef tenderloin in rich red wine reduction or topped with melted blue cheese or rich melted butter; grilled red meats (medium to medium-rare); rosemary lamb chops; pot roast; 70% dark chocolate. Drink now or cellar through 2027.