A versatile food wine. Light purple in colour with a rich, smoky cherry-berry nose; medium-bodied, dry with crisp acidity and a gentle tannic line giving it good structure. Ideal for charcuterie.
The blend consists of 50% Cab Sauv, 40% Merlot and 10% Cab Franc. The nose shows perfectly ripe blackcurrants, black cherries, violets, vanilla, cinnamon toast and barrel spices. On the palate the rich fruit package is nicely integrated with the soft, ripe tannins and lovely harmonious spice notes. A stunner of a wine.
Distinctive white flower and orange notes on the nose before a luscious, mouth-filling off-dry palate of tropical and citrus notes, and a lingering and lively finish.
A dark and dense drop in the glass and then impressive aromas of blackberries, blackcurrants, elegant oak spices and loamy, earthy accents. It is ripe and simply stunning on the palate with a range of currants, anise and blackberry fruit, a firm bed of tannins, elegant spices and plenty of complexity and depth through a long finish.
Replacing the comparatively gentle State of Mind in the Hamilton, Ontario brewery’s lineup, Hazy State is an unfiltered double dry hopped IPA with Citra, Amarillo, and Centennial hops. A pour resembling mango nectar features tangerine and lemon on the nose with a juicy, dank, resinous palate.
Deep ruby-purple colour with a cedary, tobacco and blueberry bouquet; medium-bodied, dry and savoury with a fine spine of acidity. Should cellar well for 4 to 5 years.
A blend of Cabernet Sauvignon and Cabernet Franc from Osoyoos, fermented and aged eight months in concrete eggs. Deep indigo in the glass with aromas of wild blue and black fruit leading to a plush, pure fruited blackberry and black cherry toned toned palate and spicy background with hints of fennel and anise; well integrated tannins and a generous mouthfeel, well structured with good acidity, blue fruit and spicy hints to finish.