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Canadian Framboise Drink Recipes
Wine Lovers' Notes:
In the Glass
A rich, deep red reflects the true colour of raspberries. On the nose expect raspberry candied jam, caramelized raisin and a hint of evergreen in an Ontario meadow. Rich, sweet with refreshing acidity.
Silver Medal - 2014 Royal Agricultural Winter Fair
Honours - 2013 InterVin International Wine Awards
Gold Medal - 2012 InterVin International Wine Awards
Highest score of the entire competition!
Silver Medal - 2012 Royal Winter Fair
Bronze Medal - 2012 Wine Access Canadian Wine Awards
Gold Medal - 2011 InterVin International Wine Awards
Bronze Medal - 2011 Canadian Wine Awards
"Raspberries and candied red fruit aromas from the glass. It's medium-bodied on the sweet palate with nice aroma replays. Acids are bright, while the finish has very good length. Serve nicely chilled. Would be a nice way to end the night after a fine meal on Valentine's Day."
- Jason Solanki, VintageWinePicks.ca
"Deep colour, rich nose of raspberry jam and raisin pie, with piquant mint and evergreen. Sweet, thick and rich, with zesty acidity. Excellent length."
–David Lawrason, Toronto Life
"Think about the flavours that are usually blended in a chocolate dessert, such as raspberry, strawberry, and orange, and then look for similarly flavoured wines to make excellent matches. Southbrook Vineyards Framboise offers luscious flavours of raspberry jam that are also perfect for this dessert. The bonus is that you can also mix this dessert with Ontario bubbly... for a festive kir royale to toast the holiday!"
- Natalie Maclean, NatalieMaclean.com
In your Life
This wine is best served chilled. Ideal with fresh fruit dishes, creamy desserts or drizzled over ice cream. Use with sparkling wine for a wonderful aperitif. A summer refresher with lemonade. This is the wine for chocolate!
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In the Vineyard
||100% Royalty Raspberries
In the Winery
In the Cellar
In order to preserve the fresh fruit characteristics in the finished wine, the fermentation is stopped with the addition of alcohol, leaving some residual sugar. The fruit macerates for three to four weeks in stainless steel tanks, after which it is pressed and sweetened, prior to bottling.