|Residual Sugar (G/L)||2.9|
The grapes are hand-picked from select vineyards and blocks which exhibit the potential to go into our top wines. The individual lots are fermented in open top fermenters, hand-punched daily to break the surface cap, and undergo malolactic fermentation and aging in newer French and American oak barrels. The individual varietals are oak aged separately for 10 months, then the final assemblage (39% Cabernet Sauvignon, 33% Cabernet Franc, 20% Merlot, 7% Malbec and 1% Petit Verdot) is blended from the best barrels identified by our winemaker, Karen Gillis. The Meritage Reserve is then put back into barrel for a further 4 months before bottling to allow the wines to integrate.
This Rooster is the ‘King of the Flock’ with its beautiful bouquet of black currant and blackberry standing perfectly alongside notes of smoke, leather, vanilla extract, oak, tobacco and forest floor.
This full-bodied wine has firm drying tannins and perfect poise, plus wonderful flavours of black currant, blackberry, spice and earth. The lingering finish shows notes of black tea, cocoa, Chai spice, and oak.
Excellent with wild game meats; rich reductions on roasted red meats; rich bean stews; beef short ribs; 4 year old Canadian cheddar.