Ferox by Fabian Reis only ships products within Canada.
Shipped and sold by Ferox by Fabian Reis
VQA Niagara Peninsula
A highlight stylized rosé, this vintage saw Ferox return to a varietal iteration. Primary aromatics of this wine are consistent with confected watermelon, strawberry, rhubarb, tart cherry and cotton candy. A subtle note of sweet red pepper jelly becomes evident once the wine warms up, due to the compound pyrazine, found in higher concentrations in certain red fruit cultivars, and when managed correctly in the vineyard and winemaking stage, adds this charming complex flavour to the signature identity of Ferox’s rosé. The palate mirrors the nose, with a focus on strawberry, raspberry and watermelon, with bright acid and a touch of sweetness that extends the clean and refreshing back palate.
The grapes were harvested on September 14th, 2022 at 19.5 brix, and were picked early in the morning before being pressed at very low pressures under hermetic conditions. After cold settling, the juice went through a long and cool ferment for 3 weeks, before being racked off gross and fine lees. The wine was then left in tank, stable. A portion of Merlot picked for our still red wine portfolio was carefully fermented on skins, went through malo-lactic conversion and barreled down in neutral French oak barriques for 4 months, before a single barrel was chosen to be blended with our rosé base.
Food Pairings and Serving Temperature
When pairing this versatile wine, look to options ranging from seafood, elevated pub food, white meat or enjoy a glass as a standalone. Options that focus on salt and acid will elevate the perceived fruit and sweetness present in the wine. Options like crispy crab cakes with a tomato butter helps elevate the pairing, or sautéed salmon with a cilantro vinaigrette over Couscous helps draw all components of the wine, while highlighting flavours in the food. Alternatively, Pizza Carrettiera (tomato sauce, rapini, pepperoncini, salciccia and smoked provolone cheese) helps keep things casual, while still working with the food science of this wine.
Residual Sugar: 8.5 g/L