• The Vintage: 2016 provided close to perfect conditions for wine grapes with a warm, arid growing season and temperate fall harvest. Virtually all grape varieties performed well in this growing season and the dry and pleasant harvest season meant most grapes were picked in pristine condition. This quality should be evident in both red and white varieties grown in the Niagara region.   Tasting Notes: This rich blend of barrel aged Cabernet Franc and Cabernet Sauvignon has layers of flavour and a smooth velvety texture. Ripe red cherry, plum, and red currants mingle with savoury spicy oak notes of cedar and toast on the nose. The palate is smooth and silky, with abundant berry fruit including raspberry, cherry and currant, wrapped up in rich oak finish with lingering spice. Enjoy now or age to 2021.   Technical Notes: Grapes averaging 22° Brix were harvested in early October from 2 premium vineyards in the Niagara Peninsula.  After a stainless-steel fermentation, the must was pressed and aged in a combination of stainless steel, American oak and French oak barrels, where the wine underwent full malolactic fermentation. After settling and aging the wine was bottled under screwcap in August 2018.
  • The Vintage: 2016 provided close to perfect conditions for wine grapes with a warm, arid growing season and temperate fall harvest. Virtually all grape varieties performed well in this growing season and the dry and pleasant harvest season meant most grapes were picked in pristine condition. This quality should be evident in both red and white varieties grown in the Niagara region. Tasting Notes: Elegant nose of cherry, raspberry and cedar and toast notes. This Pinot Noir is medium bodied, with fresh red berry fruit on the palate complimented by savoury oak spice, subtle tannin and delicate acidity. Easy drinking enough to enjoy now or will continue to develop in bottle another 2-4 weeks. Technical Notes: Grapes were harvested in mid-September from 3 premium vineyards in the Niagara Peninsula. The pinot fruit was hand sorted, crushed and left to cold soak on this skins overnight. After a stainless-steel fermentation, the must was pressed and aged in a combination of stainless steel and French oak barrels, where the wine underwent full malolactic fermentation. After settling and aging in tank the wine was bottled under screwcap in May 2017.