|Drinking Start Year||2013|
|Drinking End Year||2023|
Elegant, bright, and complex. Medium to full bodied with red berry fruit characters, slightly gripping tannins, and just enough acidity to keep the wine refreshing. Classic match for any grilled or braised meat.
2011 was a cooler year, but several key factors led to a very good vintage. The lack of precipitation in June & July allowed for extended flowering & and even fruit set. Cooler July temperatures, in the mid 30's rather than being in the 40's (which the vines do not like). The natural acidity was very good, while the average sugar was about 1.2 brix lower than average. The sugar and acid balance lead to very elegant and balanced wines.
The late vintage of 2011 required a very low crop level, resulting in very intense, bright, ripe fruit. Both the Merlot and Cabernet Franc lots in this blend were destemmed and crushed to small open top fermenters whose caps were punched down twice per day with two delestage operations happening through the 22-day maceration time. Each wine was basket pressed directly to barrels where malolactic ferment was completed. No rackings were done on the barrels, only the final blending racking immediately prior to bottling in May 2013.
Elegant, bright, and complex.
Red berry fruit characters. Medium to full bodied on the palate with slightly gripping tannins.
Bright, clear, bold colour.
Grilled or braised meat (oso buco!).