WINE MAKING

A trendy blend of 60.1% Shiraz, 37.1% Cabernet Sauvignon, and 2.8% Viognier harvested from vineyards within the Niagara Peninsula. The Viognier was stainless-steel fermented and aged. The red varietals underwent traditional red wine making, barrel malolactic fermentation, and nine months of oak barrel aging before the wines were blended. The final assemblage was then put back into barrel for a further three months. [aged for a total of 12 months in 60% French oak and 40% American oak barrels].

FLAVOUR PROFILE

Deep garnet in colour with a warming bouquet of black cherry, baked blue plum, Chai spice, sweet oak, leather, violet, and black pepper. A medium to full-bodied, fruit-forward wine with soft drying tannins, and balancing acidity. Flavours of ripe juicy black fruits, sweet spice, and oak unfold on the palate. Wonderful notes of black fruits, spice, oak, and coffee bean linger on the extra dry finish.

SERVING SUGGESTIONS

Serve at a cool room temperature of 16 to 18°C. Serve with aged Gouda or Cheddar; grilled steak with red wine reduction; grilled London Broils; pepper steaks; rack of lamb; marinated leg of lamb; wild game meats; beef or lamb stews; shepherd’s pie; steak and kidney pie; roasted beets.