WINE MAKING

Harvested from the estate-owned Clark Farm Vineyard October 30 to November 6, 2020 at 23.5° Brix. The Cabernet Sauvignon was aged for 17 months in 80% French oak and 20% American oak barrels (40% new oak). Barrel malolactic fermentation, minimal filtration, top barrel selection and extensive bottle aging ensures a rich full mouthfeel, great structure, fruit concentration, balancing acidity, and aging potential.

FLAVOUR PROFILE

Purple black garnet in colour with a lovely bouquet of ripe black currant, oak, cocoa powder, black pepper, and vanilla bean. This full-bodied wine has firm, but not aggressive tannins, and great structure. Ripe black currant fruit flavours are accented by spice and cocoa powder. The extra dry finish has lingering notes of juicy black currant, blackberry, sweet spice, chocolate, and coffee bean.

SERVING SUGGESTIONS

Serve at a cool room temperature of 17 to 18ºC. Serve with medium rare to rare red meats (prime rib; steaks; beef tenderloin; bison; elk; lamb); two-year-old Canadian cheddar; peppercorn steak; beef short ribs; winter stews; braised meats; leg of lamb. Enjoy now through 2030; decanting is recommended if drinking now through 202