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2011 Red

Jan 27, 2012

2011 Connect Red VQA
Certified Organic & Biodynamic

SOLD OUT / 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.

Suitable for vegans & vegetarians.

In Print

Honours - 2013 InterVin International Wine Awards

"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

Community Cookbook:

Submit your own recipes here!


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

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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