Another fine example of a Niagara Cab Franc from a sweltering year. The 2007 vintage was a near perfect growing season for the Niagara Peninsula. Ample heat, sunshine and just the right amount of rain created ideal conditions.
The wine was then fermented in open stainless tanks with manual punch down 4 times a day over a period of 3 weeks. Following fermentation the wine was pressed of the skins.
The wine was then racked into new French oak barrels and second fill American oak barrels for a full range of favours. Wine was aged for 22 months before bottling.
All select Cabernet Franc grapes were hand harvested late October at an average sugar level of 23.3 Brix.
Ripe currant on the nose.
Full-bodied and smooth. Intense burst of ripe dark fruits on the palate.