2012 Meritage

$50.00

Out of stock

Tasting notes from release date

This blend offers a deep purple ruby colour with a nose of damson plum, black cherry, baking spice, sous bois, warm chocolate and smoke notes. Warm and rich on the palate with firm, fine tannins and lovely fine acidity from the Cabernet Sauvignon, great fruit concentration from the Merlot and attractive berry and floral nuances from the Cabernet Franc.

Will pair well with all manner of Ontario lamb dishes, fall game such as venison or moose, rich slow cooked winter stews or hard cheeses including 2 or 3 year old artisan Cheddar or aged ewe’s milk cheeses.

WINEMAKING NOTES

Each variety in this blend was hand harvested into small bins sometime between the first week of October and the middle of November. Destemming and crushing followed after strict manual sorting to remove any unwanted bunches and fermentation and maceration took place over 7-14 days in stainless steel tanks during which regular pigeage was performed to ensure full colour and fruit tannins were extracted. All wines were moved to French oak barrels, of which 40% were new. After malo they remained in oak for 18 months after which time sampling and the selection and subsequent blending of the top 3 barrels of each variety took place. The final blend was bottled in August 2012 and the bottles then mellowed in temperature controlled storage for a further 3 months.

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Tasting notes from release date

This blend offers a deep purple ruby colour with a nose of damson plum, black cherry, baking spice, sous bois, warm chocolate and smoke notes. Warm and rich on the palate with firm, fine tannins and lovely fine acidity from the Cabernet Sauvignon, great fruit concentration from the Merlot and attractive berry and floral nuances from the Cabernet Franc.

Will pair well with all manner of Ontario lamb dishes, fall game such as venison or moose, rich slow cooked winter stews or hard cheeses including 2 or 3 year old artisan Cheddar or aged ewe’s milk cheeses.

WINEMAKING NOTES

Each variety in this blend was hand harvested into small bins sometime between the first week of October and the middle of November. Destemming and crushing followed after strict manual sorting to remove any unwanted bunches and fermentation and maceration took place over 7-14 days in stainless steel tanks during which regular pigeage was performed to ensure full colour and fruit tannins were extracted. All wines were moved to French oak barrels, of which 40% were new. After malo they remained in oak for 18 months after which time sampling and the selection and subsequent blending of the top 3 barrels of each variety took place. The final blend was bottled in August 2012 and the bottles then mellowed in temperature controlled storage for a further 3 months.

Appellation

VQA Niagara Peninsula

Vineyard

Various

Grape Varieties

Cabernet Sauvignon 33.4%, Merlot 33.3%, Cabernet Franc 33.3%

Brix at Harvest

22.5

Alcohol Content

13%

Residual Sugar

5 grams/Litre

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