This is more Bordeaux than California. There is fruit and weight – it isn’t overly lean or green – but there is finesse and structure underlying the power. Notes of jammy black fruits on the nose mingled with sandalwood and earth. The black fruits continue on the palate, along with some ripe strawberry, baking spice and toast. The acidity is present but not overwhelming and the tannins, while ample, are soft enough to sip on its own, or enjoy with roast beef au jus.
Made from two of the world’s most famous grapes, this classic pairing forms the foundation of the “Bordeaux Blend”. Cabernet Merlot wines can run the gamut in terms of style depending on where they are grown and the wine maker’s preference. Generally, they are strong, complex wines with solid fruit expression and good acidity.
Nestled between Lake Ontario in the North, Lake Erie to the South and the Niagara River to the East, the Niagara Peninsula is one of Canada’s top wine producing regions. The moderating effects of the bodies of water create a moderate temperature during the growing season, similar to France’s Bordeaux and Burgundy regions. With almost 15,000 acres under vine, Niagara produces a number of grape varieties, most famously, Chardonnay, Pinot Noir, Riesling and Cabernet Franc. Beamsville Bench is regarded as one of the finest sites in all of Niagara due to its high levels of limestone and large diurnal shifts
Owner Bob Nedelko has made this vineyard on Twenty Mile Bench one of the most special in Niagara. Sustainably grown, old vines are rooted deep in the limestone bed – they have had to dig deep for the water table, which adds complexity to the wines from which they are crafted.
Harvested at optimal ripeness, the grapes are destemmed, then gently pressed individually. After a slow ferment on the skins, the Cabernet and Merlot are blended and barreled in a combination of French and American oak. 20% of the oak is new French.