Exotically scented of cherry compote, raspberry, blackcurrant, sweet pepper, cassis and cigar box.
The mouth feel is bright, nimble and medium-weight, and flavours display cherry, strawberry, blueberry, plum, sweet pepper and a mineral underlay.
Grapes from three blocks were hand-picked; pinot noir (14%) from the Mottiar Vineyard September 14th, gamay (36.5%) from the Wismer Foxcroft property October 11th and cabernet franc (49.5%) from the Wismer Homestead site October 17th.
The pinot noir fermented in concrete with a 25% addition of whole clusters, while the gamay and cabernet franc were entirely whole cluster fermented. Once pressed, each wine was transferred to five to seven-year-old 300 Litre French oak puncheons for malo-lactic fermentation and ageing. A 4.5% portion of the cabernet franc aged in a ceramic orb.
After six months, the wines were blended together and 124 cases went to bottle in May 2019.
At the time of bottling, alcohol was measured at 12.1%; residual sugar at 0.15 grams per Litre and titratable acidity, 5.3 grams per litre and pH: 3.63.
Vegan friendly.Certified Sustainable.
Enjoy now to 2023.
Near 14° C try with grilled flat iron steak, duck breast in blueberry sauce, portabello mushroom burger or stuffed roasted red peppers.
16.5 / 20 Jancis Robinson, JancisRobinson.com A new wine in their range. 65% Cabernet Franc, 25% Gamay, 10% Pinot Noir. Most of the fruit is from Twenty Mile Bench but some from Beamsville. Cabernet Franc is two-thirds whole bunch and the Gamay is whole bunch with some carbonic maceration. Aged in very old barrels. Lightish crimson. Attractive leafy dark-red fruit, very Cab Franc, very whole bunch – in a good way. There’s real depth of dark-red crunchy fruit and cedary pencil character. Feels richer than its 12%. Appealing and persistent. (JH)