“The Noblest of red grapes, Cabernet Sauvignon, left out to freeze in nature, then harvested and gently pressed to extract its precious nectar.”
Colour is bright raspberry red to garnet. Aromas of wild raspberry, cherry and strawberry, with red apple and subtle undertones of baking spice. The palate is vibrant, with burst of candied red fruit and the decadent sweetness that is framed well by its natural acidity. Long lingering finish. Tasted September 2018
Winemaking Note: 100% Cabernet Sauvignon harvested near –10 degrees Celsius and gently pressed to 37 brix of sugar. Fermented cool to retain the bright red fruit aromas. Bottled September, 2018.
Food Pairing: Pair with spicy candied apples, or strawberry rhubarb pie with fresh whipped cream.
Technical Note: Brix at harvest: 37 pH: 3.58 Total Acidity: 7.1g/L Alcohol: 11.5% Sugar rating: 192 g/L Cellaring: 1-15+ years