As growing seasons go, 2015 was an exemplary cool climate year. This was a vintage where the grapes grew through a nice mild summer and ripened through an extended fall. These conditions produced not only high levels of sugar but also very strong acid levels and a good balance of tannin.  In warmer years this balance shifts to give the tannins a more dominant characteristic in the finished wine. Because of this vintage being so extraordinary Michael Kacaba established a new series of wines focused on exploring the nuance and detail we can showcase in our Niagara Escarpment red wines.

FERMENTATION: All grapes for this wine were hand harvested a little above 24 brix of sugar and with a very high degree of phenolic ripeness. Not all vintages in Niagara allow for such a high level of ripeness to be achieved.  To show just how beautiful this fruit was Winemaker John Tummon used only a selection of older barrels to craft this wine. Older barrels were used to promote the undertones of the Oak rather than an aggressive addition. After undergoing a gentle destemming, open top fermentation, and 10 months aging in the barrel, this wine was bottled late September 2016 and hidden away to be used exclusively for Founder’s Club mailings.

TASTING NOTES: The bouquet of this Cabernet is classic with fine notes of spices and black fruits. There is restraint in the crafting of the wine that allows minerality, cassis and cherry to shine through on the palate. This full bodied wine has fleshy tannins with well-integrated hints of oak. Touches of vanilla bean and mocha accent a wonderfully long finish.