2012 Red

Sept 18, 2013

2012 Connect Red VQA
Certified Organic

SOLD OUT / 750ml (Ontario Price Shown)


Wine Lovers' Notes:

In the Glass

Garnet red in colour, this wine presents an initial nose of red raspberry and rose fragrance followed by earthy notes and sweet tobacco. The palate is mid-weight and very fruity leaving one the impression of a very "gulpable", juicy wine that leaves the palate cleansed and ready for the next bite of a wide range of food pairings.

Suitable for vegans & vegetarians.

In Print

Bronze Medal - 2014 Ottawa Wine Challenge
Bronze Medal - 2013 Royal Agricultural Winter Fair

"This mid-weight, Bordeaux inspired red wine, features pretty aromas of raspberry, red currant, tobacco, vanilla and cocoa. Very respectable length and supple tannins make for short term aging potential. Drink until 2018."
- Evan Saviolidis, EvanWineSavvy.com

"It doesn’t get any more sustainable, or scrumptious, than an organic locally grown vino sold in a largely recycled glass bottle (a rarity). Actually, it does. Southbrook is certified biodynamic, meaning the vineyard thrives on biodiversity and grapes are grown in accordance with the phases of the moon. It’s vegan, too. And this award-winning winery happens to be LEED Gold-certified. Its entry-level wine is pretty reasonably priced, given all that green cred."
- NowToronto.com


Community Cookbook:
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Winemaker's Notes:

In the Vineyard

A combination of grapes from organic growers as well as our organic and biodynamic Southbrook estate.

Varietal:

30.3% Cabernet Franc, 19.7% Cabernet Sauvignon, 14.8% Gamay, 14.8% Zweigelt, 14.3% Merlot, 6.2% Sauvignon Blanc

Appellation: VQA Niagara Peninsula
Harvested: Multiple Dates in September 2012
Brix at harvest: 21° Average

In the Winery

Alcohol: 12.5%
Titratable Acidity: 6.46 g/l
ph: 3.44
Bottled: March 28 & May 30, 31 2013
Closure: Stelvin
Cases Produced: 3279
Release Date: September 2012

In the Cellar

Grapes were harvested and sorted before stemming and crushing for indigenous fermentation in a combination of oak and stainless steel tanks. Each varietal and vineyard lot was fermented separately over an average time of 1 month total maceration time before gentle pressing and careful blending. No fining and sterile filtration.

 


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