WINE MAKING
Harvested from vineyards within the Niagara Peninsula. Individual Cabernet Sauvignon lots were aged for 12 months in (65%) French and (35%) American oak barrels, before the final assemblage was created (25% of the barrels were new oak). A full malolactic fermentation was completed in barrel.

FLAVOUR PROFILE
Deep purple garnet in colour, with a lovely bouquet of black currant, dark plum, and ripe blackberry, accented by smoke, charred oak, and spice. A full-bodied Cabernet Sauvignon with firm drying tannins. Flavours of ripe black currant, dark plum, spice, and cocoa powder mingle together on the palate. Black tea, blackberry, blue plum, sweet spice, oak, and vanilla extract notes linger on the extra-dry finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 17 to 18°C. Serve with two-year-old aged cheddar; grilled medium-rare cuts of beef; rack of lamb; wild game meats; sautéed mushrooms; 70% dark chocolate. Drink now to 2029. Decanting is recommended if drinking now through 2023