The weather was very up and down in late winter and spring with wild swings in temperatures. A wet June was followed by a very dry July, but, all in all the growing season was very good. A near perfect fall season gave us ripe, balanced fruit at harvest time. After harvesting the grapes were destemmed and crushed and left to cold soak for 4 days before, extracting colour and flavour from the skins before fermentation. After 24 days on the skins the wine was pressed off into tank to settle before it was racked into barrel. the wine was then left to mature over the next 13 months in older French oak barrels before bottling.
Deep rich red colour with aromas of crushed raspberries and red plum with just a hint of purple flowers. The palate has good texture with ripe raspberry and black cherry with a hint of chocolate and sweet vanilla notes. A freshness of acidity on the finish that is balanced beautifully by soft tannins.
VQA NIAGARA PENINSULA