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Some of the wines we make are all about a single vineyard site expressing itself while winemakers try to stay out of the way. Blending varieties and vineyards, on the other hand, allows us to play around a little, like a chef with a countertop of great ingredients. Ah, the possibilities! Combining Merlot, Cabernet Sauvignon, and Cabernet Franc is hardly trail-blazing stuff, but you would be amazed at how much we can change a wine with a 1% flip of the switch. It’s an endlessly fascinating process.
Residual Sugar: 3 g/L