2014 vintage started with a below norm temperatures from January to April. May came in with more normal temperatures and allowed the vines to settle in. Most of the summer was cooler and wetter which resulted in slow and steady maturation. August and September was back to normal temperatures and allowed the fruit to ripen. Harvest was as late as 10 days.
The juice underwent fermentation on its skins for 16 days, using selected yeast. Oak barrel fermentation and aging in French and Hungarian barriques for 18 months adds complexity to this rich red wine. This wine also underwent complete malolactic fermentation.
A deeply coloured wine with a complexity of aromas, including intertwining notes of spice, blackberry and cocoa that will evolve with cellaring. Pair with roasted leg of lamb, rib eye, bone in with wild field mushrooms or strong cheeses.
SCORE 90 " Lots of layers of dark fruit and smoke on the nose. A full-bodied complex Niagara Cabernet from the 2014 vintage."
Brix At Harvest:22
Aging In Oak:18 months
Release Date:September 1, 2016
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