Fruit was hand harvested from the Foxcroft Vineyard. Destemmed and fermented naturally with punchdowns with about 1 month maceration. Pressed and racked to barrel to age for 19 months. Bottled unfined and unfiltered with only minimal sulphur.
This wine is all dark fruits — wild berry, cassis, liquorice and spice. Juicy now in its young form, this should evolve beautifully over the next decade. Bold and perfumed with leather, menthol and black pepper on the nose. The palate is full with bright acidity, medium grained tannins and a lingering finish. This wine will drink best if decanted or aged for a few years. Best drinking is 2023-2026.
VQA Twenty Mile Bench VQA
Cases Produced: 209
Winemaker: Mackenzie Brisbois
Grower: Craig Wismer
Harvested: November 9, 2019
Yields: Approx. 2.5 Tonnes/Acre
Sugar Level: <3g/L