This wine was vinified in the traditional saignée method primarily from Cabernet varietals. Once crushed, these grapes remain on their skins just long enough to produce a rosé coloured must. Fermented dry, the resulting wine offers refreshing berry fruit and lively acidity, making it ideal for casual fare any time of the year.
ORIGINS: 93% Beamsville Bench; 4% Lincoln Lakeshore; 3% Niagara River.
COMPOSITION: 60% Cabernet Franc; 36% Cabernet Sauvignon; 4% Merlot
SOILS: Clay till over sandstone, shale and red shale.
YIELD: 3.5 tonnes/acre (61 hl/ha).
VINIFICATION: After crushing, varietals remained on the skins for up to 24 hours, after which juice was bled and fermented dry.
STYLE: A dry style of rosé that is crisp and refreshing with aromas and flavours of pepper, spice and fresh berries.
AGEABILITY: Best consumed within the first 3 years.
FOOD MATCHES: Grilled or marinated vegetables; cured or smoked meats; baked ham; turkey roast; barbecue pork.
BOTTLING DATA: Alc./Vol- 12.0 %, R.S.- 8.0 g/L, T.A.- 7.2 g/L, pH- 3.26