This vintage displays strawberry and chocolate aromas accented by delicate clove notes
Grapes for this classic Bordeaux variety were harvested from select vineyards throughout the Niagara Peninsula. De-stemmed and gently crushed the must was fermented dry at an average temperature of 24 C. The wine then went through a complete malo-lactic fermentation as it aged with both French and American Oak for 10 months.
This Merlot has hints of blueberry currant and vanilla. This vintage, the Niagara peninsula Merlot shows great length and structure.
Food Pairing Notes
Grilled beef tenderloin; Burgers; Sausage & peppers; Forest mushroom soup; Aged white cheddar, oka or similar wash rind semi soft cheese.