Zweigelt 2020, Ferox by Fabian Reis

Description from the Producer

VQA Niagara Lakeshore

Tasting Notes: A widely popular Austrian variety, done in a truly authentic Ferox style, this second iteration from 2020 is a bright and spicy, yet balanced red, showcasing the vintage year and winemaking choices. Primary aromatic are rooted in fruit, with raspberry, black cherry and black current at the forefront, with subtle notes of crushed black pepper, lavender and earthier tones finishing the aromatic profile. After deliberate oxidation, a note of mint becomes evident, courtesy of the compound piperitone, found in a lot of cover crop vegetation in our Zweigelt block. The palate mirrors the nose, with a focus on black fruit compote, specifically cassis and blackberry. Tannin structure is fine, but grippy, although well integrated into the mid-palate and tail. Bright acid encapsulates a baking spice dominant woody note.

Food Pairings: 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. Dishes like a crispy fried Buffalo chicken grilled cheese sandwich or Jalapeno-Bacon wonton poppers will highlight the weight of this wine, while brightening the dishes. Alternatively, Jamaican curry chicken with a ginger beer and scotch bonnet marinade will perceptively increase the body of this wine, while still showcasing the acid and spice. Also try dishes like pulled pork with hickory smoked salt or grilled lamb chops with a Chimichurri sauce and rosemary salt to accentuate the fruitiness and sweetness of this wine. Aim to serve this wine between 13-16◦C.

Winemaking Notes:This Zweigelt was picked on September 28^th, 2020 by machine with optical sorting. Fermentation lasted 3 weeks, with temperatures no greater than 31°C, and then underwent 100% malo-lactic conversion, before being separated into free run and press. Both components aged in 500L neutral French oak puncheons for 4 years, being bâtonnaged once per month. Final steps included élevage, assemblage, and bottling, unfiltered.

Residual Sugar: 3 g/L