2016 provided close to perfect conditions for wine grapes with an early start in Spring, leading to a warm, arid growing season and temperate fall harvest with minimal rainfall. 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.
A combination of 45% Cabernet Sauvignon, 43% Merlot and 12% from our estate vineyard, Heron Pond midway up the Beamsville Bench in Niagara. Grapes were hand-harvested between September 23rd and November 1st at an average of 23.3° brix sugar. The grapes were taken to the winery and placed in our custom made Appassimento drying chamber for 68 – 73 days (depending on the grape variety) reducing the overall weight of the grapes by 30% concentrating their natural flavours and elevating the sugars to 29.1° brix. The grapes were then crushed and slowly fermented in stainless steel tanks. The wine was drained into French oak barrels and aged a further 2 years. A selection of individual barrels were blended to create “G” which was bottled April 2019.
A nose both expressive and opulent, with aromas of mocha, Bing cherry, dark fruitcake, dried black currants, tobacco, toasted almond and a hint of cedar. The palate is decidedly bold, richly textured and structured with warming alcohol, grippy tannin, elegant minerality and natural acidity. Flavours include fig jam, blackberries, plum, and anise with mocha, caramel, toast and sweet spice notes on what is a very big finish. Perfect now with equally big fare, or age 2023 – 2027.
Appellation: VQA Beamsville Bench VQA
Residual Sugar: 1.2 g/l
Cases Produced: 191 cases of 750mL bottles
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