“Shiraz leads the charge, right here in Niagara, up on the Beamsville Bench. Where influencers like Matt Kramer, Jancis Robinson and Ian d'Agata will soon discover him and his new pinot world order.” Michael Godel, WineAlign.com
Clean and fresh throughout, a pour offers aromatics of cherry (both berry and blossom), blueberry, raspberry and chocolate, plus gentle nuances of forest floor. Firm and fresh on the palate, a taste is flowing with berry fruits and lingering senses of cranberry and toffee.
Picked by hand from the Mottiar Vineyard on September 22nd as grape sugars averaged 23.1° Brix.
The grapes were hand-sorted and divided for a two-week fermentation, 65% in concrete and 35% in a neutral oak tank, using indigenous yeast. Three-quarters of the grapes were destemmed, crushed, and co-fermented with a 25% addition of whole clusters. The wine was transferred to five-year-old French oak barrels to age for 8 months before bottling in July 2021.
Dry: 0 g/L residual sugar
At the time of bottling, alcohol measured 12%; residual sugar: 0 grams per litre; 6.9 titratable acidity: pH: 3.52 grams per litre
Less than 50 cases available.
Vegan friendly.Certified Sustainable.
Serve near 14° C with grilled mushroom and burrata crostini, green lentil curry or glazed salmon.