Cave Spring Niagra Rose (750ml)
More than three decades ago, the Pennachetti family helped to pioneer the cultivation of noble European grape varietals on the Niagara Peninsula with the planting of their first Riesling and Chardonnay vines at Cave Spring Vineyard. In the years since, Cave Spring Vineyard has established itself as one of Canada’s most acclaimed wineries.
Cave Spring is nestled along a gently sloping terrace of the Niagara Escarpment. Overlooking Lake Ontario, this area known as the Beamsville Bench has proven ideal for cool-climate viticulture. The soil is derived primarily from escarpment limestone, shale and sandstone, these stony clay tills are rich in minerals, yet limited in organic matter, creating the perfect balance of nutrients for growing grapes displaying character and sophistication. The estate is a site of many natural springs which surge from a series of caves at the foot of the escarpment. The escarpment cliffs that surround Cave Spring Vineyard capture temperate lake-effect breezes from nearby Lake Ontario, lengthening the growing season, and allowing the fruit to achieve rich, flavourful ripeness.
Pale salmon hue. Aromas of strawberries and cream, red currant, rhubarb and white pepper over a top note of vanilla. The palate is dry and medium in body; the attack is supple, with hints of rose petal, vibrant cranberry fruit, and accents of cracked pepper and pastry dough. There is a light salinity that gently lifts the wine throughout carrying into a subtle refined finish of cherry finish. Enjoy with mixed antipasti, tapenade, Niçoise salad, ratatouille, cured salmon, tomato-mozzarella pizza, traditional paella, grilled chicken or fish.
The Cave Spring Niagara Peninsula rose is vinified predominantly from 94% Cabernet Franc and 6% Gamay Noir. 60% of the fruit is estate grown while the remainder is sourced form other selected vineyards in the western stretches of the Niagara Peninsula, lying at varying elevations close to the shoreline of Lake Ontario. The partially crushed Cabernet Franc and Gamay grapes underwent 4 hours of skin contact prior to pressing; fermented in stainless steel using exclusively indigenous yeasts; 10% of the cuvée was aged in neutral 225L French oak barrels for 4 months.