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2015 was a spectacular vintage with some of the most perfect conditions ever seen in Niagara. Long, slow, even-ripening conditions lead to amazing balance between the winemaking elements of sugar, flavour, acid and secondary compounds such as tannins.
All fruit for this full bodied wine came exclusively from the Kacaba estate plantings averaging small yields of 2 tons per acre. This superior fruit was hand harvested and after a quick sorting received and gentle destemming. Whole berries were moved to five thousand liter stainless steel tanks to cold soak and extract colour, flavours and aromatics character. Then the Cabernet Sauvignon was inoculated introducing yeast to start fermentation.
Post-ferment the wine was left on skins prior to pressing. The wine was then inoculated for malolactic fermentation with selected bacteria. After the completion of MLF the wine was racked and transferred to a combination of French oak and American oak barrels. After 12 months of barrel maturation the barrels were racked, blended, cold stabilized and finally bottled.
Enjoy this wine on its own or pair with leg of lamb, filet mignon, wild mushrooms and strong cheeses.
Awards & Ratings
- National Wine Awards of Canada 2017, Silver Medal