I hear you saying, “Oh boy, here comes another dried grape wine from Ontario,” but this one is done in the traditional method (not the quick-kiln-dried method): 70-80 days of drying, which created a 30% water loss in the grapes, and raised sugar levels from 24.5 to 28.5 brix (or in terms we might all better understand, to 16.5% alcohol). The wine spent 3 months in new oak and 20 months in total – this 50/50 Franc / Sauv blend is a delight for the senses: aromas of plum and black cherry lead to a palate rich and full with plum, black cherry, chocolate and silky tannins … there’s even some pleasant grit on the finish from the spice/tannins marriage. This should age gracefully for some 7-10 years; only 100 cases were made.  Price: $70.00 – Rating: **** ½