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| Vinification 2005 was a slightly shorter vintage but high quality. A long warm growing season followed by a warm harvest proved to be very positive. | |||||||||||||||||||||||
| Winemaking This wine was stainless steel fermented and macerated for 13 full days for maximum color extraction. The wine then underwent a full malolactic fermentation and was racked into all french oak barrels (30% new) for 7 months. | |||||||||||||||||||||||
| Aroma / Bouquet / Nose Aromas of newly-picked berries and mild oak are apparent with a palate of strawberry and bing cherry, followed by a luxurious, rich and creamy mouth feel lending to a full, long finish. | |||||||||||||||||||||||
| Food and Wine Pairing If you have access to duck try a cinnamon crusted pan seared duck breast. Confit the duck legs and mix the meat in with some wild black rice, fresh thyme and chipped fresh cherries to make a wild rice cake to accompany. Reduce a pinot noir cherry sauce with a tablespoon of butter at the end. Absolutely delicious! | |||||||||||||||||||||||
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| *Please check with your provincial liquor board or wine retailer for current prices and availability. Prices may vary from province to province. |
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