VQA Beamsville Bench
IMPRESSIONS: The aroma embraces black cherry, raisin, spearmint, cinnamon, cigar tobacco and a hint of pepper. A sip is pleasingly firm with mouthfilling, persistent flavours of dark plum, hazelnut, nutmeg and truffle.
WINEMAKER NOTES: Merlot grapes from Rennie Estates’ Heron Pond Vineyard were harvested in early October at optimum ripeness. Following primary fermentation the wine was allowed to referment ripasso-style, while soaking on merlot, cabernet franc and cabernet sauvignon grape skins that had dried to an average 27.28° Brix. After ageing for twenty months in new French oak barrels, the finished wine was bottled unfiltered with alcohol measuring 15%, titratable acidity 5.8 grams per litre and pH 3.71
Total Production: 84 cases