# Private Reserve Cabernet Sauvignon (2021)

- **Producer:** Peller Estates
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Niagara Peninsula, Canada
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, plum, cherry, bell pepper, herbaceous, vanilla, cedar, toast, smoke, leather, tobacco

## About this wine

Peller Estates is a cornerstone of the Canadian wine industry, located in the heart of the Niagara Peninsula in Ontario. Established in 1969 by Andrew Peller, the estate has played a pivotal role in elevating the reputation of Canadian wines on the global stage. The Niagara Peninsula appellation benefits from a unique cool-climate terroir, heavily influenced by the moderating effects of Lake Ontario and the Niagara Escarpment. This geographic positioning creates a long growing season that allows late-ripening varieties like Cabernet Sauvignon to develop complex flavors while retaining vibrant natural acidity.

## Interesting facts

- Peller Estates was founded in 1969 by Andrew Peller, who immigrated to Canada from Hungary with a dream of sharing fine wine.
- The Niagara Peninsula's unique microclimate is moderated by Lake Ontario, protecting vines from harsh winter temperatures.
- The Private Reserve series is designed to showcase classic varietal character with approachable, food-friendly structures.

## Food pairing

The moderate tannins and bright acidity of this cool-climate Cabernet Sauvignon cut through the richness of marbled red meats and roasted game. The wine's structure complements savory, herb-infused dishes without overpowering them, while its dry profile balances rich, fatty proteins.

## Wine making process

The winemaking process for the Private Reserve Cabernet Sauvignon focuses on preserving the bright fruit character of the Niagara Peninsula. Grapes are harvested at optimal ripeness and undergo traditional fermentation in temperature-controlled stainless steel tanks. Daily pump-overs are performed to gently extract color, flavor, and structured tannins. Following fermentation, the wine is aged for approximately 12 months in a combination of French and American oak barrels, adding subtle spice and structural integration before final blending and bottling.