Creekside Estate Winery Undercurrent 2014 Cabernet Sauvignon

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  • A Big Red for the Ages

    Tastes like
    Big fresh plum, blackberry and black currant up front, mineral and pencil lead, soft leather and smoky ash. Prominent gritty tannins. Long and rising finish. Red berries come up after 15 minutes in glass, and sweet cinnamon.
    Pairs with
    If drinking young: prime rib, wild game (venison, bison, wild boar) and aged fatty beef steaks. With another year or two: hard cheeses, beef wellington, duck.
    Good for
    Laying down, decanting or swirling for at least five minutes in your glass. This is a restrained powerhouse of a wine that needs either time in the cellar or a good breath of oxygen to reach full expression.

    Why we're drinking this
    This is Bordeaux. But it isn’t. It is Ontario Cabernet Sauvignon at its best — just with many elements of Bordeaux. Right now, it’s tightly wound, which means the wine is evolving, moving from one stage to the next. Its flavours are submerged and shy. But it has concentration of fruit and balance of acidity, alcohol and flavours. Tannins are a bit of a force, with presence, grit and finesse. These are all the elements of longevity, which is somewhat of a Creekside specialty. From estate-grown fruit from the fabled Queenston Road Vineyard on the St. David’s Bench, Creekside made just 65 cases of this “special project.” The wine was aged in a 650 litre French oak demi-muid nicknamed “Rudy" and was put in these limited bottles. It’s a powerful wine.

    Tasting note
    At this stage, the wine is a perfumed dream. The nose is full of fresh plum, cassis, black cherry, blackberry and fresh earth. Classic Bordeaux notes of pencil lead and soft leather, both on the nose and the palate. It’s medium to full bodied, with bright acidity, supple texture, and prominent drying tannins. Those berry and fruit flavours are in there, but need time and air to emerge. After 15 minutes in glass, things start to evolve, and red berry flavours appear. So we suggest decanting this wine at least 30 minutes ahead of time. This wine needs big meaty foods to shine. Those tannins want to tackle some rich, fatty, buttery goodness. Try prime rib, ribeye steaks, or a leg of lamb.

    Drink this: 2018 to 2023.
    Grapes: Cabernet Sauvignon
    Region: VQA St. David's Bench
    Alcohol: 13.5%
    Production: 65 cases
    Winery: Creekside Estate Winery

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