Grape Variety(ies): Cabernet Sauvignon 33.4%, Merlot 33.3%, Cabernet Franc 33.3%
Brix at Harvest: 22.5°
Alcohol Content: 13%
Residual Sugar: 5 grams/L– dry
Total Production: 220 cases
This blend offers a deep purple ruby colour with a nose of damson plum, black cherry, baking spice, sous bois, warm chocolate and smoke notes. Warm and rich on the palate with firm, fine tannins and lovely fine acidity from the Cabernet Sauvignon, great fruit concentration from the Merlot and attractive berry and floral nuances from the Cabernet Franc.
Enjoy now in big glasses after decanting to let the wine air out a little or cellar through 2018. Will pair well with all manner of Ontario lamb dishes, fall game such as venison or moose, rich slow cooked winter stews or hard cheeses including 2 or 3 year old artisan Cheddar or aged ewe’s milk cheeses.
Rick Vansickle WinesinNiagara.com
“You may wonder why two of the 2012 Bordeaux-style reds (the other being the Cab Franc) from 13th Street are just being released now, two of the last in Niagara from that warm, near perfect vintage. “I couldn’t release it before now,” Colas says, “it’s too big, it has to age slowly. This is going to take time.” Indeed, he is quite correct, so many of the bigger Niagara reds were released far soon and likely consumed long before they had a chance to show their true colours. This meritage, a third each of Cabernet Sauvignon, Cabernet Franc and Merlot, is unabashedly bold on the nose with concentrated black currants, blackberry and cherry/kirsch notes followed by lavish barrel spice and violets that is altogether (to coin a phrase from the The Who) Meaty Beaty Big and Bouncy. This is a mouth-filling wine that’s highly extracted on the palate with a mass of tannins, thick, layered fruits and defining spice notes. But wait for it, five years minimum, with many years to come after that. Your patience will be well rewarded.”