Winemaker's Notes

The grapes are from the celebrated Eastman Vineyard that lies between our Estate and Moira vineyards on the Beamsville Bench. These vines were compromised by low winter temperatures and yielded 40 hl/ha. The hot, sunny summer produced grapes that made up for quantity with quality. Sugars at harvest averaged 22° brix and the finished wine measures 12.5% alcohol, 1.5g/l residual sugar, 6g/l acidity and 3.6pH.

This wine is a blend of 51% Cabernet Franc and 49% Merlot. Hand harvested on October 13th and 14th, the fruit was sorted in the winery, destemmed and co-fermented in oak tanks. Once pressed, the wine was left to age in 50% new and 50% once used French oak barrels for 10 months. The wine underwent full malolactic fermentation in barrel and was bottled April 24, 2007. Drink now until 2011.

Food Pairings

Pair with beef, duck or lamb, roasted, braised or barbequed. Enjoy with cheeses like aged, raw milk cheddar now. With another year or two years of ageing it will pair with a selection of stronger cheeses.

Wine Reviews

Zoltan Szabo
"It is the second time that the winery bottles such blend. Colour of brilliant ruby with shiny purple hue. Fresh raspberries, currants, spicy floral potpourri and mint aromas. Medium bodied with red cherry and blueberry flavours, fresh acidity and soft tannins. A lighter style, elegant and feminine Bordeaux blend. To go with rabbit, cacciatore-style, add some mushrooms too."

Tony Aspler
"Deep ruby; somewhat closed on the nose; oaky and tannic but the fruit is lurking. Needs a year or two in bottle. ****"