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APPEARANCE: Garnet hue.
AROMA: Aromas of black cherry and pomegranate.
PALATE: Flavours of blackberry, orange zest, dried fig and cocoa powder. Silky tannins with a smooth mouthfeel.
DRINK WITH: Traditional pairings to consider include lamb, proscuitto, pork belly, arctic char, tenderloin, venison, wild game birds, west coast salmon species, tuna, marlin, seasoned mushrooms, truffled baby potatoes, and beets. Hi-pour into burgundy aromatic glasses between 12 and 16 degrees Celsius, and allow to warm in glass to 18 and 20 degrees before drinking. Decanting is not necessary but some air will expand the flavour profile sooner in the glass and allow for the wine to warm to drinking temperature sooner.