Dean's List Meritage 2021, Niagara College Teaching Winery
Product details
| Management number | 253466945 | Release Date | 2026/10/24 | List Price | CA$17.97 | Model Number | 253466945 | ||
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Stunning deep red colour. Expressive nose of dark fruits, moving towards jammy. Subtle smokiness on nose, paired with a slight herbaceous character. Beautifully ripe fruit on the palate, with a touch of graphite. Grippy tannin but mellow finish that will have this wine aging beautifully
Pairing Suggestions: Lamb shank with rosemary and roasted veg, charcuterie boards or beef brisket
Sweetness Level: Dry
Tasting Notes by Tony Aspler
Geographical Indication: VQA Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 56% Merlot, 21% Cabernet Sauvignon, with Malbec, Cabernet Franc, and Petit Verdot
Alcohol: 14%
Residual Sugar: Dry
Wine Description
Appearance: Dense purple.
Nose: Spicy and cedary, with concentrated black fruit aromas.
Palate: Medium to full-bodied and dry — blackberry, black plum, well-integrated oak, and chewy but supple tannins.
Serving Temperature: 16–18 °C in a Bordeaux glass.
Drinking Window: Hold until 2026; best enjoyed through 2032.
Food Pairing Suggestions
Appetizer: Lamb koftas with mint yogurt – bold yet herbal flavours that stand up to the wine’s depth.
Cheese: Aged Manchego or 14-month Comté – hard cheeses with nutty, savoury profiles that match the wine’s structure.
Main: Grilled ribeye with rosemary salt – richly marbled meat balances the tannins and brings out the wine’s spice and dark fruit.
Main (Vegetarian): Mushroom Wellington with red wine jus – earthy and flaky, with enough umami to match the wine’s density.
Dessert: Dark chocolate and prune cake – rich, slightly bitter-sweet, complementing the wine’s fruit and oak without overpowering it.
Tasting Notes by Tony Aspler
Geographical Indication: VQA Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 56% Merlot, 21% Cabernet Sauvignon, with Malbec, Cabernet Franc, and Petit Verdot
Alcohol: 14%
Residual Sugar: Dry
Wine Description
Appearance: Dense purple.
Nose: Spicy and cedary, with concentrated black fruit aromas.
Palate: Medium to full-bodied and dry — blackberry, black plum, well-integrated oak, and chewy but supple tannins.
Serving Temperature: 16–18 °C in a Bordeaux glass.
Drinking Window: Hold until 2026; best enjoyed through 2032.
Food Pairing Suggestions
Appetizer: Lamb koftas with mint yogurt – bold yet herbal flavours that stand up to the wine’s depth.
Cheese: Aged Manchego or 14-month Comté – hard cheeses with nutty, savoury profiles that match the wine’s structure.
Main: Grilled ribeye with rosemary salt – richly marbled meat balances the tannins and brings out the wine’s spice and dark fruit.
Main (Vegetarian): Mushroom Wellington with red wine jus – earthy and flaky, with enough umami to match the wine’s density.
Dessert: Dark chocolate and prune cake – rich, slightly bitter-sweet, complementing the wine’s fruit and oak without overpowering it.
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