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2013 La Penna Estate

VQA Beamsville Bench
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About This Wine:
The name La Penna – ‘feather’ in Italian – alludes to migratory hawks that ride thermal updrafts along the steep limestone cliffs at our Cave Spring Vineyard. These breezes enable us, in the traditional ‘appassimento’ method, to naturally air dry Cabernet Franc grapes grown at our estate. The concentrating effect of this time-honoured process enriches and adds complexity to the final cuvée. 
 
Origin:
Cave Spring Vineyard 
 
Soil:
Stony, limestone-rich clay loam till over shale and sandstone 
 
Composition:
100% Cabernet Franc 
 
Harvest Data:
Date- Oct. 22; crush: Dec. 3
Sugar-23º, crush: 27.7ºBrix
T.A. 4.35 g/L; 5.33 g/L at crush
pH- 3.43; 3.39 at crush
Yield- 649 L/tonne 
 
Vinification:
AIR-DRYING METHOD: According to the traditional Veronese appassimento method, Cabernet Franc grapes were selectively hand-harvested and transferred onto racks in a naturally ventilated barn at our vineyard. The fruit was picked in a ripe, but never over-ripe condition, as only the soundest fruit will raisin without spoiling. Strong, natural air flows at the site allowed for a gradual desiccation of the grapes over a 3-week period. VINIFICATION: The air-dried fruit was de-stemmed and crushed on Nov.12, after which the must underwent a 14 day maceration, 100% in open top stainless steel fermenters with manual punch-downs. Following a gentle pressing, the wine was barrel aged for 40 months in a mix 15% New French, 15% New Hungarian, 15% New American, and 55% Five Year French. 
 
Bottling Data:
Date- December 2016
Alc. 17%
Residual Sugar- >3.0 g/L
Titratable Acidity- 7 g/L
pH- 3.58
Production- 150 cs. (9L) 
 
Tasting Notes:
On the nose, figs and dried fruit are married with notes of smoky sour cherry and blueberry. Cedar and saddle leather are also part of the bouquet with undertones of dark chocolate and mint. The palate is full-bodied and round with an affirming mineral seam and balancing acidity. Upfront rich notes of dried fruit (raisons and prunes) lead to a plush middle palate with notes of ripe purple plum. The finish is long and spicy with notes of cinnamon, clove and sour cherry left lingering on the palate.  
 
Taste Profile:
Dry (D) 
 
Serving Suggestions:
Roast fowl and game birds (e.g., duck, Guinea hen squab); osso buco; slow roast of lamb or venison; grilled steak or prime rib, cooked rare; gnocchi with Gorgonzola 
 
Ageability:
Eminently drinkable upon release, the 2013 vintage will be at its zenith between 2019 and 2020. 
 
Ontario Retail Price:
$44.95 
 
 
Availability:
Winery Only
 
Reviews & Accolades:
 

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