Winemaking
The grapes for this blend are 57% Merlot, 34% Cabernet Sauvignon and 9% Cabernet Franc. This wine was stainless steel fermented for 15 days and was subject to a full malolactic fermentation. The wine was barrel fermented for 18 months in 60% French oak and 40% American.
Aroma / Bouquet / Nose
At first aromas of dark plum and cassis permeate from the glass followed by round, black cherry and vanilla flavours that flood the palate. Firm full tannins are noticed in the finish which make it a great wine for food pairing.
Food and Wine Pairing
Enjoy a slow roasted Prime Rib with cheesy garlic mashed potatoes. Wine braised stew with game also make a fine pairing. Or take pleasure in a spicy poultry dish with pasta and a roasted tomato balsamic reduction for a divine meal. Strongly flavoured cheese and blue cheeses are encouraged with this wine.
Age until 2010 at a minimum (told by the winery)
A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.