WINE MAKING
Harvested September 24 to October 12 from our own estate vineyards and long-standing growers for Trius within the Niagara Peninsula. Fermented in open-topped wooden fermenters and stainless steel; 60% was aged in large French oak casks to build structure and depth of flavour, and 40% of the wine was aged for 8 months in French oak barrels, before final assemblage.
FLAVOUR PROFILE
Bright ruby red colour with a fruit-forward bouquet of red cherry and red plum, accented by a touch of white pepper, oak, and earth. An elegant, light-bodied, fruit-forward Gamay Noir with silky delicate tannins and food-friendly acidity. Flavours of juicy red fruits (cherry and red berry) fill the mouth. Notes of red berry tea, pomegranate, red currant, and a touch of spicy oak linger on the finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 15 to 17°C. Lovely casual sipping wine. Serve with grilled beef tenderloin and sautéed mushrooms; Portobello burgers; cold beef wraps; gourmet pizzas; red sauce pastas with Parmigiano Reggiano; meaty, cheesy lasagna; mushroom lasagna; mushroom risotto; eggplant ragout; eggplant parmesan; veal parmesan with tomato sauce pasta; baked duck breast. Drink now through 2026.