Rouge 2020, Ferox by Fabian Reis

Description from the Producer

VQA Niagara-on-the-Lake
50% Cabernet Sauvignon, 25% Cabernet Franc & 25% Malbec

Tasting Notes: As a new Collection at Ferox, it is only fitting this 2020 Rouge consists of varieties never used before in Ferox wines: a tasteful blend of Cabernet Sauvignon, Cabernet Franc and Malbec. Primary aromatics are rooted in redcurrant, black berry, black cherry and dried herbs (oregano and thyme). Once aerated, this wine adds to its complexity with notes of black pepper, plum, violet and a subtle note of mint. The palate mirrors the nose with an evident focus on bright red fruits (raspberry and red cherry), dark chocolate as well as dark fruit (blueberry and Black Ruby plums). The tannin structure is fine-toothed and velvety with a chalky texture, and the acid is balanced, allowing the primary and secondary notes of this wine to shine.

Food Pairing: When thinking about food pairings look to dishes that contain salinity and acidity, as there will be an increase in perceived fruitiness and sweetness in the wine, with a mellowing of acidity and tannic structure. Options like pork tenderloin with a roasted strawberry and 2020 Rouge sauce, or a charred vegetable ragù with cremini mushrooms and Parmigiano-Reggiano will highlight the wine and elevate the food. Adventurous foodies can look to dishes with umami and chili-dominant flavours, like a ricotta gnudi with wild mushroom and black truffle sauce or an Indonesian sambal short rib stir-fry will heighten tannin and acidity and make the primary fruit of this wine less pronounced.

Winemaking Notes: Our Malbec was picked on October 1^st, and both Cabernet Franc and Cabernet Sauvignon on October 23^rd. Each cultivar was individually fermented on skins for four weeks, no greater than 31°C, and allowed to go through 100% malo-lactic conversion before being pressed. Post-pressing, each variety contained 70% free run and 30% press wine, before being barreled down into neutral French oak puncheons (500L barrels). This aging period lasted for five years, with bâtonnage occuring once every two months. Each variety was racked in late-2025 and after blending trials, constructed as a single wine. With our mantra of letting the wine speak clearly, this Rouge was bottled unfiltered on February 23rd, 2026.

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

Cellar Capacity: 8-10 years, at room temperature (15-18°C)

Residual Sugar: 2.5 g/L