There is an abundance of blackberries, dark cherries, vanilla mocha, baking
spices, and dark fruit jamminess on the nose. The palate has juicy dark fruits, a
luscious note of spice and vanilla and some smooth smoky oak. The tannins
and acid are soft and the finish is long and pleasant.
The 2016 season began with warmer than usual temperatures causing an early
bud break. This early harvest was tempered with cooler temperatures and rain
in June and July. In the fall, there were warm days and cooler nights which
helped balance the acidity of the grapes. Harvest started mid-October and the
lack of damaging frost allowed the grapes to develop big, bold flavours and
the tannins to ripen. The 2016 reds have great structure – they are full of fruit
flavour with mouth coating tannins.
The grapes were picked right before frost set in to allow for maximum
ripeness to develop in the vineyard. The grapes were gently crushed and
destemmed and then fermented in an open top stainless steel fermentation
tank. The wine was punched down 2 times daily for 2 weeks, after which the
wine underwent Malolactic fermentation. It was then transferred to specially
selected French and American oak barrels and allowed to age for 16 months.
Food Pairing Notes
Pairs great with barbecued steak with a smoky char, as will lamb, venison and
game birds. Accompany a dish with a fruit-based sauce or marinade for a
beautiful pairing. This wine is also a perfect match for a charcuterie board.