WINE MAKING

A blend of 56.8% Merlot, 27% Cabernet Sauvignon, and 16.2% Cabernet Franc, harvested from our own estate vineyards (Carlton Vineyard and Clark Farm) and from our long-standing growers. The individual lots received 14 to 25 days of skin contact during fermentation. Each varietal is barrel aged separately in 60% French oak and 40% American oak barrels for 6 months (barrel malolactic fermentation), then blended together and aged a further 6 months in oak; total barrel aging of 12 months (20% new oak).



FLAVOUR PROFILE

A bright garnet in colour with a lovely bouquet of black cherry, dark plum, and black currant fruit, along with allspice, tobacco leaf, and smoky oak. A medium to full-bodied red wine with soft drying tannins, great structure, and fruit forward flavours of blackberry and blueberry accented by spice, charred oak, and roasted nut. The linger finish shows an interesting savoury note, along with flavours of blackberry, black currant, dark cherry, dark chocolate, coffee bean, and oak.

SERVING SUGGESTIONS

Serve at a cool room temperature of 17 to 18°C.

Fabulous with grilled foods such as pepper steaks, beef tenderloin, lamb chops, wild game meats, porterhouse steak, and Portobello mushrooms. Once allowed to age and soften, beyond 2025, enjoy with winter stews, meat pies, beef bourguignon, Osso Buco, and beef brisket. Enjoy with 2 to 4-year-old Canadian cheddar, and 70% dark chocolate. Drink now to 2031. Decanting is recommended if drinking now through 2025.