Jackson-Triggs 2019 Reserve Cabernet-Merlot
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The grapes were harvested at peak ripeness and fermented in stainless steel tanks. They were pumped over twice daily for a week and then pressed off the skins. The wine then went through malolactic fermentation and was aged with a blend of French and American oak for 8-10 months.
The wine has aromas of dark cherry, plum, toast, vanilla, and some herbaceousness. There are flavours of dark fruits, spice, vanilla, and smoky oak on the palate. With medium tannins and balanced acidity, the wine finishes long with the flavours lingering on.
Food Pairing Notes
Braised lamb shanks with rosemary, pasta bolognese, slightly charred barbecued beef, and medium cheeses.