Harvest
Cabernet Sauvignon grapes for the Ridgepoint Wines 2001 Cabernet Sauvignon were harvested from our escarpment estate vineyards on Cherry Avenue above Vineland (Niagara Region, Ontario) on 31 October 2001, at 22.9° Brix.

Winemaking
The Cabernet Sauvignon grapes were crushed and destemmed, and fermentation begun immediately. Fermentation took place in open-topped tanks. The wine was fermented warm (~ 22°C), given extended skin contact, and manual punch-downs of the 'cap' for maximum flavour and colour extract. Alcohol fermentation was followed by malolactic fermentation in the spring of 2002, and the wine was aged in a mix of new and 1-year-old American and French oak barrels for 10 months.

Analysis

Alcohol/Volume: 12.9%	Residual sugar: < 3 g/L
Dryness (Sugar code): 0	Total acidity: 0.0 g/L

Winemaker's notes
Our Ridgepoint Wines 2001 Cabernet Sauvignon is a wine of medium-intensity red colour in the glass. Aromas of plum, black currant, black fruits/berries entertain an inquiring nose. The taste is of clear, focused fruit, with pronounced tannin in finish (which will become more supple and felt, not tasted, as the wine ages). The barrels have given the wine just a whiff of tar (in a good way) and cocoanut.

Food pairings
Beef, beef, and a side order of beef … our Ridgepoint Wines 2001 Cabernet Sauvignon goes well with red meat. Or pasta with tomato sauces, and perhaps -- if you are among tolerant friends -- lentils, duck, or (shock and appal!) organ meats.