WINE MAKING

Harvested from our estate-owned Clark Farm Vineyard and from long-standing growers for Trius, October 7 to 18, 2021 at 20.7° Brix. After traditional red wine making, the wine was transferred to French oak barrels for aging and malolactic fermentation. After 17 months of oak aging, the top barrels were selected for the final assemblage (40% new French oak barrels). Filtered only once at bottling, then given extensive bottle aging before release.

FLAVOUR PROFILE

Bright garnet colour with an aromatic bouquet of spice box, smoky oak, pipe tobacco, and forest floor, accented by wild strawberry and pomegranate fruit. This medium to full-bodied wine has soft drying tannins, great structure, moderate acidity, and great aging potential. On the palate, look for flavours of juicy red and black berries, spice, earth, and oak. The extra-dry, lingering finish shows black tea, red currant, red cherry, pomegranate, and spicy oak, mingling with a savoury mushroom and dried herb note.

SERVING SUGGESTIONS

Serve at a cool room temperature of 17 to 18ºC. Serve with medium rare grilled red meats, including beef and lamb; pepper steaks; London broils; two-year-old Canadian cheddar; braised meats; winter stews; earthy wild mushroom stews. Enjoy now through 2030 & beyond; decanting is recommended if drinking now through 2026.