The 2018 Vintage provided a series of challenges and opportunities for Niagara grape growers. the growing season got off to a cold and soggy start in the spring. This was followed by a summer that saw extreme heat in June and July with heavy rain and thunderstorms in the later months. Fortunately, the crucial fall ripening season saw warm, dry days and cool nights. This allowed growers to get good ripeness levels and harvest before the rains returned at the end of October.
100% Cabernet Sauvignon was hand-harvested from our Heron Pond Estate Vineyard on October 16th 2018 at an average sugar of 22.3° brix. The grapes were brought to the winery and placed in our custom designed Appassimento drying room for 80 days, concentrating the natural flavours, colour and sugars (30.4° brix) of the grapes. The trade off for this concentration was a reduction of 35% grape volume. The grapes were then fermented over 2 weeks in a small tank before aging in 50% new and 50% seasoned French oak barrels for a period of 38 months. An extremely limited production of just 50 cases.
Robust nose with concentrated aromas blackberry, dried cherries, ripe fig and cassis, with underlying notes of espresso, graphite, dried herb and savoury spice including clove and allspice and nutmeg. The rich and creamy palate unfolds with layers of deep flavours highlighted by toasted vanilla, charred oak, cherry compote dark chocolate and mocha on the finish. The wine’s mouthfeel is dense and well structured, with ample but softened tannin and mineral notes on a very lengthy finish.
Appellation: VQA Beamsville Bench VQA
Residual Sugar: 6.2g/l
Cases Produced: 50
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