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2011 Connect Red VQA
Certified Organic & Biodynamic
$15.95 / 750ml (Ontario Price Shown)
Wine Lovers' Notes:
In the Glass
Robust colour and dense presence in the glass. Aromas of red fruits, blueberries, cassis with hints of leather. Mid-weight on the palate -- the fruit continues followed by a round middle and soft tannin.
In Print
"A smokey wine with enticing dark fruit aromas. Full-bodied with a terrific acidity balance for many meals. Pair with: The fruitiness and moderate alcohol match well with beef or veggies and (Madras) curry. Drink 2011-2014".
- Natalie Maclean, Breakfast Television
90+ points - "From Southbrook Winery, a quick tour through their new biodynamic releases. I was mightily impressed with their Connect Red 2011 ($14.95, 90+)".
- Dean Tudor, Wine Trade Winds Diary
"It has a generous and quite pure nose of blackberry, herbal and floral, with just a hint of smoke and vanilla. It's medium weight, fairly smooth with some mid-palate fruit than a bit tannic and dry on the finish. Good length. Best 2013 to 2016".
- David Lawrason, WineAlign.com
"All estate fruit, this blend of Cabernet Franc, Cabernet Sauvignon and Merlot sees light oak aging. What a nice red wine at a great pricepoint. A nose of currants, bramble, smoke and licorice. It's juicy on the palate with rich cassis, subtle spice and pretty good structure".
- Rick Vansickle, Wines in Niagara
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Winemaker's Notes:
In the Vineyard
Estate grown in our organic and demeter certified vineyard. Harvested for "fresh fruit level of maturity"; this intense flavour window provides full expression of red fruits, blueberries and cassis.
| Varietal: |
39% Cabernet Franc, 31% Merlot, 30% Cabernet Sauvignon
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| Appellation: |
VQA Niagara Peninsula |
| Harvested: |
October 5 - November 3, 2011 |
| Brix at harvest: |
22.2 - 23.8° |
In the Winery
| Alcohol: |
13% |
| Titratable Acidity: |
6.2 g/l |
| ph: |
3.66 |
| Bottled: |
January 10, 2012 |
| Closure: |
Stelvin |
| Cases Produced: |
Approx 3000 |
| Release Date: |
TBA |
In the Cellar
Grapes were handpicked and cluster sorted before destemming and crushing. 50% fermentation in oak vats and stainless steel tanks for 4 weeks total maceration time before gentle pressing, settling and aging in oak vats for 3 months. Blending Cabernet Franc, Merlot and Cabernet Sauvignon then sterile filtration prior to bottling. No fining.
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