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Meritage - Tawse, 2014

Shipped and sold by Tawse Winery

2014 Niagara Peninsula 750 mL, 13.5% ALC/VOL

Availability: In stock

  • Cabernet Franc
  • Cabernet Sauvignon
  • Merlot

Critic's Rating94 pts


Winemaker's Comments: Meritage is a premium blend of Bordeaux reds, the 2014 vintage consisting of 50% Hillside Cabernet Sauvignon, 27% Kocsis Cabernet Franc and 23% Laundry Merlot. 2014 was a cool growing season and the previous winter was very cold and hard on the vineyards, resulting in a light crop. Because of this only 1,000 bottles were produced. This Meritage is quite approachable with aromas of cigar box cedar, tart blueberry and dried mint leaf notes. The palate experiences smooth and well integrated tannins with blueberry, pomegranate and eucalyptus flavours. A truly beautiful example of a Bordeaux Blend.

Growing Conditions: From the Hillside, Laundry and Kocsis Vineyards. Viticultural practices included vertical shoot positioning, shoot thinning, cluster thinning, hand leaf removal and hand harvest.

Food Pairing: Meritage is a special wine that calls for special and rich fare. Try pairing this delicious wine with roasted lamb shank with cannellini beans, steak and kidney pie or a beef tenderloin.

Drinking Window: Enjoy now after decanting. Best enjoyed from 2017 through to 2027!

Awards & Ratings

Critic’s Rating:

94 pts

There were only 1000 bottles of this premium Bordeaux blend produced from top-quality, hand-picked fruit-50% cabernet sauvignon / 27% cabernet franc / 23% merlot. Ripe black fruit, dark chocolate-covered black cherry, tobacco leaf, pencil shaving and sweet smoke aromas are intense on the nose. Cassis, blackberry, and ripe cherry flavours mingle with green bell pepper, dry oregano and freshly cracked black peppercorn offering a robust feast for the palate with its firm yet fine-grained tannin, splendid acidity and long finish. This medium-full bodied gem will further evolve over the next ten years. If drinking now, aerate/decant three hours and enjoy with rare-grilled flank steak or stuffed Portobello mushrooms.

- Louise Boutin Wine Current


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