About This Wine:
Our Rosé is vinified from grapes grown along the benchlands of the Niagara Escarpment. Before pressing, the partially crushed berries are left on their skins just long enough to produce a rosé-tinged must. Fermented dry, this wine offers refreshing berry fruit and lively acidity, making it ideal for casual fare any time of the year.
94% Beamsville Bench (Cave Spring Vineyard); 6% Lincoln Lakeshore
Beamsville Bench – limestone-rich clay till overlying sandstone and shale; Lincoln Lakeshore – stony clay-loam till overlying red shale
80% Cabernet Franc, 20% Cabernet Sauvignon
Harvest Date- Oct. 7 - Nov. 1
Sugar- 19.4º Brix
Titratable Acidity- 5.73 g/L
Yield- 3 tonnes/acre (52 hl/ha)
Whole berry grape clusters underwent 12 to 24 hours of skin contact to extract rosé colour prior to pressing, after which the rosé must was fermented slowly at cool temperatures in stainless steel tanks.
Bottling Date- Apr. ’12
Residual Sugar- 6.0 g/L
Titratable Acidity- 5.85g/L
Production- 2,350 cs (9L)
A dry, salmon-coloured rosé with pronounced aromas of strawberry and watermelon atop notes of white cherry, spice and rhubarb. The palate is medium to full in body and quite round from start to finish, nicely balanced throughout by a refreshing line of acidity. The fresh berry fruit of the nose is confirmed on the attack and mid-palate, while the clean, vivid finish shows a tangy, rhubarb overtone.
mixed antipasti; garden fresh or Niçoise salad; ratatouille; cured or grilled salmon; bouillabaisse; cioppino; chicken or seafood paella; tomato-based pizza
Best consumed within the first 3 years.
Ontario Retail Price:
Winery, LCBO General List
LCBO Item #295006