Red 2022, Ferox by Fabian Reis

Description from the Producer

VQA Niagara-on-the-Lake
55% Merlot, 35% Syrah, 10% Malbec

Tasting Notes: Ferox Red. Our honest and authentic representation of vineyard. Each vintage, the blend shifts, paying respect to what grew well in our vineyards, but also what balances the wine in every parameter. Introducing our 2022 Red, which is a conscientious blend of Merlot, Syrah and Malbec. Primary aromatics of raspberry, red cherry, plum, blueberry and graphite are evident, with a subtle note of bread dough and pastry once aerated, owing to long durations on fine lees. The palate mirrors the nose, with a focus on blackberry, black cherry, cinnamon and dried herbs. The tannins are well integrated and ripe, juxtaposed by balanced acidity.

Food Pairing: When pairing, look to foods high in salt and acid to highlight the fruitier notes of the variety, but adventurous foodies may look to fatty / oily or chilli-dominant foods, to highlight the balanced alcohol and spice notes. Options like a beef Birria ramen, beef Bourguignon or a classic Shepherd’s / Cottage pie will bring highlight the fruit in this wine, balancing tannin and alcohol. Alternatively, vegetarians may enjoy eggplant & Porcini “meatballs” in a tomato sauce, Miso and mushroom pasta or zucchini Scarpaccia will balance warm flavours. The adventurous foodie may look to dishes like spicy pork and butternut squash ragu or a roasted red pepper soup with spiced paprika and red poblano peppers.

Winemaking Notes: Each cultivar was picked between the 20^th and 21^st of September at 7am, utilizing a machine harvester with an optical sorter attached. The different cultivars were fermented between 2-3 weeks, no greater than 32°C, and then underwent 100% malo-lactic conversion, before being separated into free run and press; the Syrah and Malbec are 100% free run, and the Merlot is a combination of 60% free run, 40% press. Each component was aged in individual neutral French oak puncheons (500L) for 1 year, before élevage and assemblage. The wine then aged as a blend for 1 year in the same sanitized puncheons, before a second élevage, filtration and bottling.

Aim to serve this wine chilled (15-18°C; 59-64°F)

Cellaring Capacity: 8-12 years, at room temperature (15-18°C)

Residual Sugar: 1.5 g/L