2024 ‘The Outlier’ Cabernet Sauvignon | Unfiltered

Winemaker: Kelly Mason
Varietals: 100% Cabernet Sauvignon, Clone 169
Vineyard: Mason Vineyard
Viticultural Appellation: Twenty Mile Bench

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Pick Date : November 2, 2024
pH : 3.97
TA : 5.77
Alcohol : 12.6%
Residual Sugar: 1.41 g/L
Fermentation: Wild Ferment
Ageing: French Oak, Burgundy barrels, 17 months with 60% second fill, 40% third fill.

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WINEMAKER JOURNAL:  Every year I sit down to write about my Cabernet Sauvignon. I have always had strong opinions about whether it belonged in the Niagara winemaking scene. I have been lectured from customers and winemakers about how wrong I was and that it should be considered one of Niagara’s top grape varietals. In 2021, I decided it was time to both grow and make it - just give it a try.  

And every year since then, I’ve wavered about how I really feel. Having had some time now to observe its habits, I can confirm that the Cabernet Sauvignon grows clean and ferments with ease. Two things you can never guarantee with Pinot Noir. It is a welcome change in my portfolio.

In 2024, we had some issues getting our Cabernet Sauvignon ripe. With quick thinking we separated out underripe clusters for a new project (to be announced soon ) isolating only our most fruitful clusters for our Cabernet Sauvignon “The Outlier”. The final product, as always, is growing on me. 

It is in these sorts of vintages where Brooke and I need to get crafty with winemaking. I love the challenge, but I’m still left wondering whether I should keep the Cab Sauv or not in my vineyard. 

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NOTES: We harvested in late November and destemmed, with whole berries straight to tank. It’s a small lot, just five rows of vines, so we don’t get much tonnage. This has an impact on fermentation temperature and extraction; we need heat, and without enough mass in the tank, that can be a bit of a challenge. 

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TASTING NOTES: This classic cool climate Cabernet Sauvignon delivers elegant aromas of cassis, black cherry, cedar, mint, tobacco, graphite and baking spice.  Dry on the palate with good acidity, firm but polished tannins and some nice padding in the middle to keep things from being too austere.  Medium-full body with excellent length. This wine is still wound tight at the moment and there is definitely plenty more to come from this beauty.  It is solidly structured and built to reward your patience.  Tuck this away for at least a few years in the cellar before popping the cork; but if you insist on drinking it now, decant with aeration or pair it with a nice big piece of red meat for best effect.  

Tasting Notes by Ryan Gibson

PRICE: $55