Hand-picked Cabernet Franc grapes from premium Beamsville Bench vineyard blocks [Sustainable Winegrowing Ontario Certified vineyards]. The grapes received a 15-day maceration in open wooden fermenters, with a twice daily pigeage (‘punching down’) to break surface cap, with ‘wild’ yeast fermentation. The wine was then barrel aged in premium 100% French oak for 12 months [St. Martin Tronçais – medium toast]. Full malolactic fermentation. Top barrel selection to determine the final blend. Once bottled the wine will receive an extended period of bottle aging before release. Limited production of 119 cases.
Serve at a cool room temperature of 16 to 18˚C. Enjoy with grilled red meats with dried herb seasoning; grilled lamb chops with rosemary; herbal winter stews; thyme scented lamb stew; 2 to 4-year-old Canadian cheddar; 70% dark chocolate. Enjoy now or cellar through 2030. Decanting is recommended if drinking now through 2026.