Cave Spring Rosé Sec Niagara Peninsula 20060
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