Reif Winery Black Oak 2016

Black Oak 2016

VQA Niagara Peninsula

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Vintage & Viticulture

Mild winter was greatly welcomed after the harsh winters of previous years. By mid may the tone had been set for a warm dry season. Timely irrigation and canopy management played critical roles in ensuring grapes could uptake all the required nutrients from the soil and ripen fully. Fall continued with the warm dry pattern that made for a great year.

Winemaker’s Notes

Ripe Fruit was crushed and fermented on the skins individually. 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

Residual Sugar:4g/L


Brix At Harvest:21

Total Acidity:5.5g/L

Release Date:May 1, 2016


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