Production: 800 Cases
Availability: Winery direct and select restaurant accounts
Variety or Blend: 66.1% Gamay Noir, 16.4% Cabernet Franc, 9.3% Pinot Noir, 8.2% Cabernet Sauvignon
Vineyard Designation: Sourced from Niagara Peninsula
Region: Niagara Peninsula
Vine Age: 10-20 years
Soil: Varies by location. Mainly clay and loam with some limestone and sand on certain sites.
Wine Style: Dry
Oak: 20% Oak-aged for 3 months
Alcohol Content: 12.4%
TA: 6.80 g/L
Ageing: Drink now through 2022
Serving Temperature: 14 – 18 degrees Celsius
At harvest we picked when the flavours were ideal and the sugars were high. The 2015 House Red was fermented in small 1-tonne vessels for optimal skin to juice ratio. Different yeast strains were used for complexity and character with best temperatures maintained throughout the fermentation process. After alcoholic fermentation was complete each batch was gently pressed off of their skins in our Diemme Velvet bladder press, to settle before being racked and transferred to its ageing vessel where it went through malolactic fermentation. (20% transferred to barrels and 80% to stainless steel tanks). After malolactic fermentation was complete, blending trials were carried out with particular care.
Dark garnet with a bright ruby hue.
A fragrant red wine with red and black fruits. Lifted notes of cherry, black raspberries, cocoa and spice fill the nose.
This unique red wine is juicy, rich and ripe. There are jammy flavours of fruit that are complimented by the tannin and dark berry structure of the Cabernets and oak. This medium-bodied red wine is polished, smooth, opulent and round. Flavours of raspberry and blackberry dance on the palate with cocoa and spice. This luscious red blend has a persistent finish with underlying flavours of brambleberry, figs, dates and chocolate.