2015 came in with some unusually and at times brutally cold weather. By April/May the weather normalized and June gave us plenty of rain. The growing season gave us hope with sunny warm weather which ran into harvest time. This allowed us to get good maturation of fruit and the silver lining of the cold winter, less fruit, which meant higher quality.
The juice underwent fermentation on its skins for 17 days, using selected yeast. Oak barrel fermentation and aging in French and Hungarian barriques for 24 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.
"A bold nose of blackberries, anise, currants, spice and subtle earthiness. It has a depth and persistence on the palate with a range of dark fruits, spice and earthy bits all propped up by bright acidity through the finish." winesinniagara.com
Brix At Harvest:22.5
Aging In Oak:24 months
Release Date:May 1, 2018
Honestly great wines.
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