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2008 Cabernet Sauvignon
Oct 18, 2010
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2008 Triomphe Cabernet Sauvignon VQA Certified Organic & Biodynamic
$21.95 / 750ml (Ontario Price Shown)
Wine Lovers' Notes:
In the Glass
Colour is deep red with purple glints. Nose of black currants and earth, with a hint of smoky complexity. A fine balance followed by a fruity finish and soft tannins.
In Print
Bronze Medal (Other Red Varietal $20+) - 2011 Royal Winter Fair
Bronze Medal - 2011 Canadian Wine Awards
"Smoke, chocolate, vanilla and some high-toned floral and shoe polish notes lead the way here, melding with moderately ripe blackberry fruit. The palate is medium-bodied, crafted in an elegant, low tannin style with modest depth and length. For current enjoyment or short term cellaring". - John Szabo, WineAlign.com
"This eco-friendly wine, which is certified organic and biodynamic, received a Silver Medal and score of 88 points from the judging panel at BioVino 2010. Fresh and savoury, it abounds with ripe field-berry fruit and earthy character. The team at Southbrook suggests enjoying this wine with steak or braised beef ribs. Our Quality Assurance Laboratory has determined that this wine contains 6 mg/L free sulphur". - LCBO Vintages
In your Life
Pour alongside your BBQ’d steak, or sip while braising beef ribs and also while enjoying the results. Also suitable for vegans & vegetarians – no fining.
Community Cookbook: Share your own recipes here!
Winemaker's Notes:
In the Vineyard
| Varietal: |
85% Cabernet Sauvignon, 14% Merlot, 1% Cabernet Franc |
| Appellation: |
VQA Niagara-on-the-Lake |
| Harvested: |
October 22-24, 2008 |
| Vineyard: |
Estate-grown (Four Mile Creek sub-appellation) |
| Brix at harvest: |
20.5° |
In the Winery
| Alcohol: |
12.8% |
| Titratable Acidity: |
6 g/l |
| ph: |
3.45 |
| Residual Sugar: |
6 g/l |
| Bottled: |
Feb 12, 2010 |
| Free SO2 at Bottling: |
30 ppm |
| Closure: |
Natural cork |
| Cases Produced: |
860 |
| Release Date: |
April 22, 2010 |
In the Cellar
Hand-picked with selection for ideal quality from our organic and Demeter certified vineyard.
Cluster sorting, destemming and 50% crushing of grapes. Fermentation with indigenous yeast in a combination of stainless steel and oak vats for total of four weeks. Barrel aging in both French and American oak for 12 months. Certified by Pro-Cert Organics and Demeter (biodynamic).
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