Vintage & Viticulture

A cool wet summer originally gave us some concerns about the vintage but patience was rewarded with a hot dry harvest season that allowed grapes to ripen fully. Ripe Fruit was crushed and fermented on the skins individually.

Winemaker’s Notes

Fermentation on the skins lasted 14 days then the must was pressed and malolactic fermentation was done in stainless steel tanks. Once malolactic fermentation was complete the cuvee was made and further aged in stainless steel to maintain the fruit forward style.

Tasting Notes

Aromas of cherry and blackberry with a hint of tobacco and pepper. Soft ripe fruit flavours are prominent on the palate. This versatile medium-bodied red wine will pair with various grilled red meats, tomato-based pasta sauces as well as chicken and turkey dishes, vegetable ragouts and hearty stews.