WINE MAKING

A blend of 43.9% Cabernet Sauvignon, 32.3% Cabernet Franc, 23.3% Merlot, and 0.5% Syrah 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 oak aged a further 6 months; total barrel aging of 12 months (20% new oak).

FLAVOUR PROFILE Deep purple black in colour with a lovely bouquet of ripe black currant, black cherry, vanilla, smoke, oak, and baking spice, along with a touch of charred wood and coffee bean. A medium to full-bodied red wine with firm drying tannins, great structure, and fruit forward flavours of black currant and blackberry accented by spice and oak. Black tea, black fruits, oak, spice, and cocoa powder linger beautifully on the finish.

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 2024, 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 2030. Decanting is recommended if drinking now through 2024.