The 2016 vintage was hot and sunny, the vines produced fruit with very ripe flavours and lower acidity – a great Niagara vintage! We sourced a small amount of Petit Verdot in 2016 from a reputable grower on the Twenty-Mile Bench to supplement our estate grown Petit Verdot and had enough to set aside Petit Verdot to dry in the appassimento method for the first time. This allowed us to increase the appassimento portion in 2016 to add more mid-palate weight alongside the Cabernet Franc appassimento that helps smooth the firm tannins of the Petit Verdot. The appassimento portion of Cabernet Franc (14%) and Petit Verdot (8%) had a drying period of 100 days before being pressed. The wine was aged in French and American oak barrels for 18 months. The wine is drinking beautifully, and powerfully now, especially after time in a decanter. It will benefit from time in the cellar and age gracefully through to the year 2026.