WINE MAKING
A blend of (99%) Syrah and (1%) Viognier harvested from Mewburn Vineyard and Wiens Vineyard within the Niagara-on-the-Lake Regional Appellation. The varietals were co-fermented in large concrete vats; then aged for 12 months in 2000 litre French oak casks. The wine under-goes a full malolactic fermentation to soften and round out the mouthfeel.

FLAVOUR PROFILE
Bright purple garnet in colour with an enticing bouquet of baked blue plum, black cherry, ripe blueberry, cassis, Chai spice, sweet cedar, new leather, and violet. A medium to full bodied, fruit-forward Syrah with soft yet drying tannins, great structure, and moderate acidity, along with a lovely, elegant side. Flavours of juicy, ripe blue plum, black cherry, blueberry, and wild strawberry, with a touch of spice. Notes of black tea, dark ripe fruits, and sweet spice linger on the extra-dry finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses. Serve with barbecued pepper steaks; gourmet burgers topped with mushrooms and aged cheddar; barbecued London broils; grilled rosemary lamb chops; beef and vegetable stews; meat pies; beef on a bun; two-year-old Canadian cheddar, aged Gouda and Asiago cheeses. Drink now through 2027.