The hot, dry weather and endless sunshine during the summer of 2016 allowed us to produce rich, intense red wines. The first of our premium reds to be released is Cabenet Franc, a varietal well-suited to growing conditions in Niagara. You can enjoy its earthiness and complex flavours now or put some aside to try in another year.
Earthy and spicy with aromas and flavours of raspberries, strawberries, coffee, tobacco, spice, dill, flint, black pepper, smoke and toasty oak. Balanced with vibrant acidity, producing a long, firm finish. Best Serving Temperature 16° to 19°C.
Produced from fruit harvested between 6th to 9th November, 2016 from three Niagara vineyards, with a weighted average of 23.3 Bx. After fermentation in small stainless steel bins with malo-lactic fermentation, the wines were pressed to seasoned French, American and Canadian oak barrels for a period of 15 months. Bottling was undertaken after pad filtration.
Food Pairing Notes
The complexity of dark, ripe fruit, earthy and spicy notes combined with quiet astringency suggests rich, marbled meats, such as rib eye or striploin steaks, and leg of lamb. For a vegetarian option, dishes with earthy portobello mushrooms and hard cheeses will be a good complement.