Vintage & Viticulture

While the season began with a wet cool spring, summer brought typical temperatures across Ontario. July was particularly warm and sunny with intense heat waves and high humidity. Early-ripening grape varieties escaped the wild weather of late fall and the unusual early cold snap in November. Harvest extended into early December, sometimes taking place in the snow

Winemaker’s Notes

Ripe Fruit was crushed and fermented on the skins individually. Fermentation on the skins lasted 15 days then the must was pressed and malolactic fermentation was done in stainless steel tanks.

Tasting Notes

A very fruit forward Cabernet with minimal oak influences and soft ripe tannins gives us a medium body food friendly wine.  The aromas are rich with layers of red and black berry fruit.  On the palate, raspberries, cherries, sweet black berry and touch of cassis with subtle spice notes. A perfect pairing with Thornloe aged cheddar who has producing cheese in Northern Ontario for over 71 years! Their secret to success is old-fashioned cheese making techniques and fresh milk produced in this unique agricultural area. Our try with a Niagara Specialty Meats classic Sopprressata, a dry Italian pork salami seasoned with black pepper, garlic, spices and wine.