Food pairing
Lemon-herbed salmon fillet grilled on a cedar plank, rosemary lamb chops, peppered pork ribs, BBQ vegetable or shrimp skewers, and wild mushroom risotto.
Production
The grapes are allowed to cold soak for 2 days to help with the colour and flavour extraction. They are then fermented in open tank fermenters and punched down twice daily. The wine went through secondary ML fermentation and aged with French and American oak for 5 months.