Merlot 2021, Ferox by Fabian Reis

Description from the Producer

Silver Lion Collection

APPELLATION

VQA Niagara Lakeshore

TASTING NOTES

Merlot has, and will always be, a champion variety at Ferox; not because of raw power, but ability to balance finesse and complexity. Our 2021 iteration is a pinnacle of this sentiment. Primary aromatics of ripe plum, black cherry, raspberry and compote blueberry is intertwined with secondary notes of tobacco, cocoa, and black truffle. Once aerated, the oak intervention shines through. The palate mirrors the nose, with a focus on Laroda plums, ripe strawberry, black cherry and cassis. The tannin structure is chalky yet balanced underlining the potential of aging this wine. Acidity is bright, but integrated well into the wine which helps elongate an already lengthy back palate.

The grapes for this wine came from our North Block with 27-year-old vines. Under-cropped with a focus on quality, the fruit was picked on September 28^th, and cold soaked for 24 hours before fermenting on skins for four weeks at temperatures no greater than 32°C. After 100% malo-lactic conversion, a fraction of 60% free-run wine was bled before pressing, and both free-run and press “juice” were barrelled down individually in 500L neutral French oak puncheons for four years. These barrels underwent bâtonnage once every month to increase autolytic character and racked in 2025. After blending trials, selected barrels were blended and left to stabilize in tank. As with all Ferox Silver Lion Collection red wines, this was bottled unfiltered on February 23rd, 2026.

FOOD PAIRINGS AND SERVING TEMPERATURE

When pairing, look to foods high in salt and acid to highlight the fruitier notes of the variety. Adventurous foodies may look to fatty / oily or chili-dominant foods to highlight the primary fruit of this wine and / or the tannic structure. Dishes like roasted pork loin with crackling and goose-fat roasted potatoes, or stuffed cabbage with lemony rice and sumac will highlight both food and wine. Alternatively, dishes like tamarind-glazed black bass with a coconut-herb salad will bring umami and salinity to the pairing, accentuating the experience. Foodies may look at dishes like Cajun chicken and sausage gumbo or Una Más grilled octopus with fermented chili will increase perceived body and tannin, while toning down primary fruit.

TECHNICAL NOTES

Alcohol: 13.5%

Residual Sugar: 2.3 g/L

Total Acid: 7.6 g/L

SERVICE

Aim to serve this wine between 13-16°C (55-60°F)

Cellar Capacity: 8-15 years, at room temperature (15-18°C)