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Crafted in a ‘drink me now style,’ the hot 2016 vintage concentrated the intensity of the fruits’ expression and gave way to bold spice box flavours, beetroot and sweet tobacco leaf. Although firmly structured, these are food-worthy tannins with equally wound acidity.
Grilled Portobello mushroom burger with roasted red pepper aioli and arugula.
Splitting firewood in your best flannel, getting your 50:1 chainsaw mixture just right, aging that rack of lamb an extra few days in the fridge before letting loose the charcoal.
Why we're drinking this
Who doesn't love to get first access to the latest and greatest? Opening to the public Late Fall 2018, Niagara-on-the-Lake’s newest premium winery is launching with a bang-up and a team of people who are deeply rooted in Ontario's wine history. Rated at 90 points, the grapes for this wine were sourced from a renowned vineyard perched on the St. David’s Bench in one of Niagara’s warmest appellations. It showcases the unique terroir of the region and the finessed winemaking of veteran Ontario winemaker Rob Power.
A delicious bowl of fruit, with bing cherry, raspberry, strawberry, ripe black fruit, and red currant jam, while balanced with beautiful savoury (herb) and gamey undertones. Think of those savoury qualities when going for a food match. Full-bodied, firm tannins, and medium acidity. Well-structured and drinking well now, but will develop over the next 3-4 years. This wine wants something meaty, don't disappoint it!
Drink this: Now to 2022
Grapes: Merlot,Cabernet Franc, Syrah, Cabernet Sauvignon
Region: VQA Niagara Peninsula
Production: 175 cases
Winery: Queenston Mile Vineyard
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