ROSALIE

• Merlot Red Hybrid blend
• light ruby with fresh mouthwatering acidity, light to moderate tannins,
  and good balance
• aromas of red ripe bush fruit (strawberry, sour cherry, cranberry, raspberry), palate follows the aromas; strawberry and cranberry on the finish

Serve with appetizers, oriental cuisine, light BBQ, turkey, ham, and mashed potatoes and some of the accompanying vegetables; pasta, pizza, salads, soups,
as an evening patio wine

CABERNET FRANC

Sabrevois

• Cabernet Franc - Sabrevois
• ruby red with medium acidity and medium tannins
• aromas of white pepper, red and dark fruit; cherries, black raspberries
  and spice on the palate; spice and fruit on the finish

Serve with hamburgers, pork, Indian food, red sauce pasta, pizza
***the vine Sabrevois is from the hybrid family which can resist our cold winters

SHIRAZ 2009

• grapes from Niagara-on-the Lake
• ruby red; medium body with balanced acidity and tannins
• lightly oaked with aromas of classic white pepper and red fruit
• hints of black berry and black current on the palate; spice and rich fruit follow
  a long finish

Serve with oven roasted meats, full flavoured cheeses, chocolate, rich red sauces, Italian dishes, BBQ cuisine

CABERNET SAUVIGNON, Merlot - Sabrevois

• Cabernet Sauvignon-Merlot-Sabrevois
• garnet with tannins, med acid
• aromas of chocolate, red bush fruit, sweet cherry & black raspberry;
  lightly oaked
• palate shows rich dark fruit and savory spice; long finish on a touch of smoke, black raspberry and dark cherries

Pair with steak or roast beef, BBQ, Italian cuisine (pizza and pasta with tomato-based sauces), New York strip steak or filet mignon, 70% dark chocolate, salted cashew nuts, game meats, ribs