# Reserve Cabernet Sauvignon (2023)

- **Producer:** Trius Winery
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Ontario, Canada
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €19
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, black pepper, toast, charred wood, vanilla, chocolate, cloves

## About this wine

Trius Winery is a cornerstone of Canadian viticultural history, located in Niagara-on-the-Lake, Ontario. The estate gained international acclaim in 1991 when its Bordeaux-style blend became the first Canadian wine to win 'Best Red Wine in the World' at the International Wine and Spirit Competition. Today, under the guidance of Head Winemaker Emma Garner, Trius continues to craft premium, cool-climate wines. The Reserve tier represents a step up in quality, showcasing varietal purity and structural depth from select vineyard parcels across the Niagara Peninsula.

## Interesting facts

- Trius was the first Canadian winery to win 'Best Red Wine in the World' at the IWSC in London in 1991.
- The Niagara Peninsula's climate is heavily moderated by Lake Ontario and the Niagara Escarpment, allowing late-ripening grapes to thrive.
- Winemaker Emma Garner was named Winemaker of the Year at the Ontario Wine Awards, cementing her status as a top Canadian talent.

## Food pairing

This full-bodied Cabernet Sauvignon features high, firm tannins and pronounced black fruit intensity, making it an ideal partner for rich, protein-heavy dishes. The proteins and fats in red meats like ribeye steak and lamb chops bind with and soften the wine's tannins, while the wine's acidity cuts through the richness of the food, cleansing the palate.

## Wine making process

The grapes for this Cabernet Sauvignon were harvested from premium estate-managed vineyards in the Niagara Peninsula. Following harvest, the fruit underwent traditional warm-temperature fermentation in stainless steel tanks to extract color and structure. This was followed by full malolactic fermentation to soften the acidity. The wine was then aged in a combination of French and American oak barrels to integrate the tannins and impart complex notes of toast, vanilla, and spice.