Rosé 2023, Ferox by Fabian Reis

Description from the Producer

VQA Niagara Peninsula
55% Merlot & 45% Malbec

Tasting Notes: A highly stylized Rosé, this vintage saw a co-pressing of Merlot and Malbec. Primary aromatics of this wine are consistent with confected strawberry, watermelon, candied banana, tart cherry, bubble gum and strawberry cream 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, red cherry and watermelon, with bright acid and a touch of sweetness that extends the clean and refreshing back palate.

Food Pairings: 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.

Winemaking Notes: Both varieties were harvested on October 5^th, 2023 at 21.5 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. A specifically chosen yeast was used for primary fermentation, uplaying an ester compound called isoamyl acetate, leading to candied aromatics and palate profile markers.  A portion of Malbec 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 6 months, before a single barrel was chosen to be blended with our rosé base.

Aim to serve this wine chilled (6-10°C; 43-50°F)’

Cellaring Capacity: 1-2 years, at room temperature (15-18°C)

Residual Sugar: 10.5 g/L