# The Icon Red (2024)

- **Producer:** Trius Winery
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Cabernet Franc
- **Region:** Niagara Peninsula, Canada
- **Style:** Classic
- **Alcohol:** 13.1%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 17–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, blueberry, black pepper, herbaceous, vanilla, cloves, chocolate, smoke, cedar, leather, tobacco

## About this wine

Trius Red, commercially known as The Icon Red, is a legendary Canadian Bordeaux-style blend from the Niagara Peninsula. The winery, originally known as Hillebrand Estate, is a pioneer of premium winemaking in Ontario. The 2024 vintage marks a historic milestone, celebrating 35 years of production for this flagship cuvée. Trius Winery is also celebrated for its culinary excellence, hosting the only Michelin Guide-recommended restaurant in Niagara-on-the-Lake, making it a cornerstone of Canadian wine culture.

## Interesting facts

- In 1991, Trius Red made history when its inaugural vintage was named the 'Best Red Wine in the World' at the IWSC in London.
- The 2024 vintage marks the milestone 35th anniversary of this iconic Canadian Bordeaux-style blend.
- Trius Winery features the only Michelin Guide-recommended restaurant in Niagara-on-the-Lake.

## Food pairing

The robust structure, medium-plus tannins, and vibrant cool-climate acidity of this Bordeaux-style blend require rich, protein-heavy dishes. The proteins in beef and lamb bind with the wine's tannins, softening the mouthfeel, while the oak-derived spices complement roasted and grilled preparations.

## Wine making process

The grapes are sourced from sustainable estate vineyards, including Carlton and Clark Farm. Each variety is harvested and fermented separately, receiving 14 to 25 days of skin contact to optimize color and tannin extraction. The wine undergoes full malolactic fermentation in barrel. The components are aged separately for 6 months in a combination of 60% French and 40% American oak barrels, then blended and aged for an additional 6 months in oak, totaling 12 months of barrel maturation with 20% new oak.