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A cool, wet spring gave way to a late start to the growing season, which led directly into a hot summer with a record breaking dry spell. This accelerated the ripening, bringing the fruit back on track. September brought cooler weather, slowing the ripening and allowing a good window for picking. This resulted in wines that are more balanced with lower alcohols and higher natural acidity. Overall, the 2017 vintage was lower in heat units than 2016 but still higher than average.
Deep purple black colour with a lovely bouquet of baked blue plum and black cherry fruit, mingling with violet, charred oak, sweet spice and melted dark chocolate. This full-bodied wine has soft yet drying tannins, great structure, and plenty of juicy, dark fruit flavours, accented by notes of dark chocolate. Wonderful warming notes of black tea, cocoa powder, black currant, black cherry, spice, vanilla extract and oak linger on the finish.
Serve with spiced London broils; braised meats; rosemary lamb dishes; herbes de Provence scented roasted potatoes; steak with peppercorn sauce; bean and lentil stews; spiced veggie lentil burger; aged Beemster Gouda.