Boldly aromatic from the get-go, bursting with ample peach and honeysuckle on the nose. The round, creamy texture resulted from 20% barrel fermentation in old oak barrels, balanced well by firm acidity and lush stone fruits and citrus. Finishes with refreshing minerality. Hard to have one last sip.
Yup, another great red from Tawse! This Pinot possesses a medium ruby colour with complex aromas of cherry, plum, raspberry, spice, barnyard, vanilla and smoke. Supple tannins, medium acidity and a lengthy aftertaste make for a great pairing with duck confit or braised short ribs.
Only 24 barrels were selected for this premium bottling. Marzipan, chocolate-covered coffee bean, spice, cassis, dark cherries and plums are all found in this youthful and tannic wine. Hold until 2014 and then drink until 2020, preferably with some prime rib.
Savagnin is a rare vinifera from the Jura region in Northeastern France. In Ontario, only a few wineries actually produce wine from the varietal, and CDC is the only one to make Icewine with it … and what an Icewine it is! Full-bodied and superbly concentrated, the citrus, stone fruit, honey and tropical nuances are all supported by brisk acidity, ensuring a decade of life ahead. This is a singular stickie, and one that must be tasted if you are a dessert-wine lover!
Their flagship 4-varietal Bordeaux-style blend exhibits classic blackcurrant, dried herbs, cedar and black plum. The full-bodied palate showcases bright fruit flavours and well-integrated tannins. The warm finish echoes coffee bean, dried herbs and dried currants. Matches well with beef stew.
Tangy raspberry and tobacco scents strike the nose and persist on the medium-bodied palate. Fresh acidity, savoury flavours and taut tannins ensure food-friendliness. Blackcurrant, chocolate and mineral notes linger. Poised to pair with grilled vegetables (and meats, too, of course).
The colour is light cherry and the perfume speaks of plums, cherries, cranberries and raspberries. Spice, carnations, earth and herbs round out the palate. It is elegant and has very good length. Pair it with a veal roast and sautéed Swiss chard.