Grapes were dried for 6 weeks, hand-sorted again, and destemmed before maceration. The must was on skins for 4 weeks before pressing and putting into barrel creating an appassimento style Merlot. This one comes from a blend of multiple vineyards throughout the region.

Ripe red and blue fruit, almost Zinfandel in character, with a touch of pipe tobacco and roasted dill. The palate is dry, with that Niagara Merlot grip, and finishes fresh with a touch of oak and alcohol sweetness. The alcohol is noticeable on the breath, not so much on the palate.