Harvested from Heron Pond Vineyard in the sub-appellation ofBeamsville Bench, the grapes were gently crushed and pressed with a cold soaked for 2 days. Fermentation at 26C and co-inoculation with MLF on day 4 of the ferment to soften the acid structure of this wine. Racked to french oak barrels 15% for 14 months.

This cabernet franc displays deep shades of purple/red, complex aromatic’s reminiscent of ripe, black olives, biscotti, herb notes, and fresh plums, intensely folded to a ripe full mouth feel that is both balanced and lingering.

Rare red meats, roasted red meats, game meats, cured and salted meats, tomato based sauces, vegetable dishes, full flavored sauces, and tart red fruit sauces, hard firm cheeses.