Vantage Red, Ferox by Fabian Reis

APPELLATION

VQA Ontario

TASTING NOTES

Vantage. A new collection for Ferox, born out of the idea that multiple vintages and varieties can create a wine that is a true representation of time and place. Vantage Red is a five-part blend, consisting of Zweigelt (53%), Merlot (18%), Syrah (15%), Malbec (8%) and Cabernet Franc (6%), from 2019, 2020, 2021 and 2022. The primary aromatics are rooted in red and black fruit, focussing on candied blueberry, cranberry, red plum and blackberry. Once aerated, a subtle note of black pepper and oregano becomes evident, courtesy of cool fermentation techniques and the Zweigelt and Syrah components. The palate mirrors the nose, with a focus on liquorice, pepper and dried black fruit. Secondary palate markers of clove and smoke are courtesy of barrel aging and time on lees. The finish is driven by balanced acidity and the tannins are present, yet integrated; fine-toothed.

Each cultivar was picked between the first and third week of October, in 2019, 2020, 2021 and 2022, utilizing a machine harvester with optical sorting. The different varieties were fermented between 2-3 weeks, and then underwent 100% malo-lactic conversion, before being separated into free run and press; the Malbec and Syrah across all vintages is 100% free run, and the Zweigelt, Merlot and Cabernet Franc are a combination of 60% free run, 40% press. Each component was aged in neutral French oak barriques (225L) for a minimum of 2 years, before élevage, assemblage, filtration and bottling.

FOOD PAIRINGS AND SE RVING TEMPERATURE

When pairing, look to foods high in salt and acid to highlight the fruitier notes of the variety, but adventurous foodies may look to chilli-dominant foods. Dishes like a crispy fried Buffalo chicken grilled cheese sandwich or Jalapeno-Bacon wontons will highlight the weight of this wine, while brightening the dishes. Alternatively, Jamaican curry chicken with a ginger beer and scotch bonnet marinade will perceptively increase the body of this wine, while still showcasing the acid and spice. Also try dishes like pulled pork with hickory smoked salt or grilled lamb chops with a Chimichurri sauce and rosemary salt to accentuate the fruitiness and sweetness of this wine. Aim to serve this wine between 13-16°C.

TECHNICAL NOTES

Alcohol: 13.0%

Residual Sugar: 2.5 g/L

Total Acid: 7.5 g/L