A Fan Favourite and LCBO best seller, year after year!
92 points, Vic Harradine, WineCurrent.com
Composition: 56% Cabernet Franc, 36% Gamay and 8% Pinot Noir. Pressed from grapes grown specifically for this wine, picked as grape sugars averaged 19.7° Brix
Brightly scented of strawberry, raspberry, crab apple and watermelon; the red berry notes carry to the palate, interspersed with bursts of candy apple and pomegranate. The crisp, fresh structure holds through a lingering, cherry-tinged finish.
The berries were destemmed, crushed, and sent to tank. The mixture of crushed grapes and free-run juice cold-soaked for between two and twelve hours before pressing. Cold-fermentation and stabilization were completed in stainless steel before bottling in January 2022.
Dry: 3 g/L residual sugar According to the LCBO Sweetness Code: No sweetness perceived; well rounded with balanced acitity.
At the time of bottling, alcohol measured at 12%, residual sugar 3 grams per litre, titratable acidity 6.1 grams per litre and pH 3.45.
Chill to near 10° C and serve with chicken wings, barbecued poultry, turkey, ham or oven-fired pizza.
Pour on its own or pair with a charcuterie board or pan-seared Atlantic salmon or potato salad adorned with chunks of smoked salmon. (Vic Harradine)
Ready to drink so try with souvlaki skewers. Majoritarily Cabernet Franc backstopped by Gamay and Pinot Noir. (Rick VanSickle, WinesInNiagara.com)
92 points, Vic Harradine, WineCurrent.com Alluring aromas of watermelon, wild strawberry and orange peel marmalade provide segue to a barrage of palate flavours with pie cherry and red currant juxtaposed with taffy apple and a notion of spun sugar. It finishes tangy and with oodles of pizzazz to and through the lip-smacking finish and delightfully sharp with Montmorency grapes on the aftertaste. Pour on its own or serve with roast chicken, a deli board or pan-seared Atlantic salmon.