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Black and red berry aromas and ripe, supple tannins from the Cabernets are complemented with spiced plum, floral and cedar notes and a soft, juicy mid-palate from the Merlot. Light oak ageing adds a pleasant toasted character. Although suitable for medium-term cellaring, it will also pair nicely now with grilled and roasted meats such as duck, lamb, beef and wild game. Enjoy this wine at 18-20 degrees in large Bordeaux-style glasses which will encourage the release of its multitude of flavours and aromas.
All three varieties were handpicked from vineyards in the Creek Shores and Niagara-on-the-Lake appellations of the Niagara Peninsula starting in mid-October and ending in the first week of November. Each was handled separately and after manual sorting, were crushed and destemmed, then fermented in stainless steel tanks with cold soak and post-fermentation skin contact totalling two weeks. The Cabernet Sauvignon was moved to 500 and 600 litre casks (80%) as well as second and third use American oak barriques (20%). The Merlot and Cabernet Franc were kept in tank. Each variety underwent malolactic fermentation and was left on fine lees with regular rack and return over 9 months before bottling. This wine is lightly filtered.