A fruit-driven sparkling rosé with signature Nova Scotia freshness and fragrant floral aromatics. Each grape variety making up this blend was hand harvested and fermented separately in stainless steel. A base wine blend was created and transferred to pressure tank for secondary fermentation via Charmat Method, providing a delicate and persistent bubble. Given the desired style, lees contact time was kept short to preserve freshness and purity of fruit character.
Aromas of black cherry and plum. Rich fruit on the palate with approachable tannins provide a long, smooth finish. This cabernet consists of 80% Cabernet Sauvignon, 7% Petite Sirah, 6% Merlot, 4% Barbera, 3% Petite Verdot. Each lot of wine was aged separately for 14 months in a combination of American, French, Eastern European and neutral oak barrels.
The colour is ruby red with purple tints. On the nose, pleasant hints of fruity and scents of spicy are perceived and the taste is light with soft and elegant tannins. Harmonious with medium persistence.
Deliciously fresh and tangy, with shafts of tropical fruit, capsicum and herbal characters transitioning from nose to palate. With exuberant fruit flavours complemented by a zesty aftertaste, it?s good to go with your favoured seafood dish.
Nova Scotia’s ocean influenced, cool-climate terroir provides the ideal conditions for a style of rosé characterized by delightful fruit, refreshing acidity and balance. Our L&W Rosé is fermented in stainless steel to preserve that natural freshness and primary fruit flavours.