Description
65% Niagara pinot noir, 35% PEC cabernet franc. Tank fermented and aged 18 months in neutral oak. Indigenous yeasts, low sulfur, unfined, unfiltered.
This unique blend marries ripe Niagara pinot noir from a warm, sunny vintage with fresh, finessed PEC cabernet franc. The perfect refined BBQ wine, featuring supple yet grippy tannins, dark fruit and light herbaceous notes over a savoury, salivating finish.
500 bottles released.
