In the vineyard we fuss all season over this one acre of 115 & 777 clone Pinot Noir. After one year in French oak , the result is notes of forest floor, rose petal and cranberry. There is mouth-watering acidity and a soft tannic grip.
Pair with roasted duck and yam puree or with grilled spring lamb and wilted greens.
Blocks of Cab Franc grown on the heavy red clay of the Back 10 Vineyard are notorious for small berries and low yields. The fruit is bunch thinned in the vineyard at the end of August and "optically sorted" after the harvesting. We “hand punch” our Franc every six hours in open top fermenters and age it in new, one, two, and three year old American Oak.
Luscious, and Bright with Brambleberry fruits with integrated cedar notes. Pair with BBQ’D lamb, a nice thick grilled steak, stews, veggie sausage or on its own by a roaring fire.
This Block of Gamay was sourced from the Vinemount Ridge DVA. We “hand punch” in open top fermenters and age it for 4 months in neutral American Oak.
This lot is traditionally destined for our Rose Colored Glasses Rose. However, there was enough from the 2018 vintage to craft this juicy, fruit forward wine with fresh acidity and soft tannic structure. Pair with Coq Au Vin, slightly chilled with a summer Tuna Nicoise salad or with mild cheeses with berry compote.