Vineyard(s): Various – Creek Shores and Niagara-on-the-Lake
Grape Variety(ies): 70% Cab Sauv, 20% Merlot, 10% Cab Franc
Brix at Harvest: 24
Alcohol Content: 13.5%
Residual Sugar: 6 grams per litre (dry)
Total Production: 556 cases
Black and red berry aromas and ripe, supple tannins from the Cabernets are complemented with spiced plum, floral and cedar notes and a soft, juicy mid-palate from the Merlot. Light oak ageing adds a pleasant toasted character. Although suitable for medium-term cellaring, it will also pair nicely now with grilled and roasted meats such as duck, lamb, beef and wild game. Enjoy this wine at 18-20 degrees in large Bordeaux-style glasses which will encourage the release of its multitude of flavours and aromas.
All three varieties were handpicked from vineyards in the Creek Shores and Niagara-on-the-Lake appellations of the Niagara Peninsula starting in mid-October and ending in the first week of November. Each was handled separately and after manual sorting, were crushed and destemmed, then fermented in stainless steel tanks with cold soak and post-fermentation skin contact totalling two weeks. The Cabernet Sauvignon was moved to 500 and 600 litre casks (80%) as well as second and third use American oak barriques (20%). The Merlot and Cabernet Franc were kept in tank. Each variety underwent malolactic fermentation and was left on fine lees with regular rack and return over 9 months before bottling. This wine is lightly filtered.
Matt Steeves http://www.querucsvino.ca
“13th Street Winery’s 2013 Cabernet Merlot is a blend of 70% Cabernet Sauvignon, 20% Merlot, and 10% Cabernet Franc, sourced from vineyards in the Creek Shores and Niagara-on-the-Lake appellations of the Niagara Peninsula. A very expressive wine with dark cherry, spicy plum, vanilla, sweet pipe tobacco, dried herbs and cedar on the nose and palate. Very approachable now, with a soft texture and refreshing mouthfeel. Dark cherry, plum, and spicy brambleberry persist on the finish. Pair this value priced wine with confidence by serving alongside BBQ’d burgers or charcoal grilled tenderloin knowing it will be enjoyed by all. Tasted March 2017. ”