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2008 Red
May 31, 2011
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2008 Connect Red VQA
Certified Organic & Biodynamic
SOLD OUT / 750ml (Ontario Price Shown)
Wine Lovers' Notes:
In the Glass
The nose is evolved and complex with layers of earthiness, red and black cassis, subtle oak and leather notes. Palate is mid-weight, soft tannins, quaffable and juicy with wonderful fruit finish. Enjoyable and approachable.
In Print
Gold Medal - 2011 InterVin International Wine Awards
Bronze Medal (Red Blend) - 2011 Royal Winter Fair
"From a leader in organics comes this absolutely yummy, relaxed, Bordeaux-style red. Bask in rich, juicy black and red currant flavours and aromas, and silky-soft tannins. Perfect with rare roast beef or roasted lamb".
- LCBO: Local Tastes Better
"This red companion to the Connect White is a quaffable mix of cassis, herbs, cherries and pepper. Soft tannins and an easy drinking personality add to the allure".
- Evan Saviolidis, EvanWineSavvy.com
"A great value Niagara offering at under $15. A typical Bordelaise blend dominated by Cabernet Sauvignon. Quite ripe with a hint of spicy dried herbal notes, coffee, plum and sour cherry. Medium to full-bodied with zesty, orange peel acidity and plump, juicy wild berry flavours on the palate. Tannins are smooth and mild making this perfect for immediate enjoyment. Tasted August 2011".
- Sara d'Amato, Wine Align
Community Cookbook:
Submit your own recipes here!
Winemaker's Notes:
In the Vineyard
Hand harvested and sourced 100% from the certified organic and biodynamic estate vineyards.
| Varietal: |
56% Cabernet Sauvignon, 37.5% Cabernet Franc,
6.5% Merlot
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| Appellation: |
VQA Niagara-on-the-Lake |
| Harvested: |
Various dates |
| Brix at harvest: |
21° |
In the Winery
| Alcohol: |
13.2% |
| Titratable Acidity: |
6.4 g/l |
| ph: |
3.52 |
| Residual Sugar: |
3.6 g/l |
| Bottled: |
April 12, 2011 |
| Closure: |
Stelvin |
| Cases Produced: |
Approx 875 |
| Release Date: |
July 1, 2011 |
In the Cellar
Cluster selection and destemmed to oak and stainless steel fermentation tanks for indigenous fermentation. Average of 5 weeks total maceration time for each lot before gentle pressing, settling and barrel ageing. Barrel selection determined final blend composition. Wine is unfined. Sterile filtered.
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