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 from the Mottiar Vineyard September 14th, gamay from the Wismer Foxcroft property October 11th and cabernet franc 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.
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)