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Hidden Bench Terroir Cache 2016

Canada, Ontario
94 WA
93 D
93 WA
Hidden Bench Terroir Cache 2016

The Terroir Cache certainly captures the incredible terroir of Hidden Bench.  This is a deep and seductive wine that wil impress any Bordeaux lover.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Hidden Bench Estate Winery
Vintage 2016
Color Red Wine
Varietal(s) Merlot 53%, Malbec 28%, Cabernet Franc 19%
¥6,600

The Terroir Cache certainly captures the incredible terroir of Hidden Bench.  This is a deep and seductive wine that wil impress any Bordeaux lover.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Hidden Bench Estate Winery
Vintage 2016
Color Red Wine
Varietal(s) Merlot 53%, Malbec 28%, Cabernet Franc 19%
Data
Closure Cork
Volume 750ml
Alcohol 13%
Product Code A020R00416
UPC 878102004017
Inventory Very Low Stock (2)
Owning & Enjoying

Tasting notes

The 2016 Terroir Caché exhibits powerful plum, blackberry, cedar and black pepper on the nose. These aromas persist on the rich and generous palate with an expression of dark chocolate and black cherries. With a long and lingering finish..

Pairing

Enjoy with yoru favourite steak or lamb.

Cellaring

Enjoy through 2030

Press
94WineAlign
Sara d'Amato.  A well structured blend featuring merlot (53%), malbec (28%) and cabernet franc (19%) aged 20 months in French oak. Made with diligence and obvious care deserving of low-yielding fruit that has been hand-sorted and organically certified. Tightly-knit tannins still deliver a good deal of grip while the crunchy, mineral-driven style of the Beamsville Bench is notably evident on the palate. Bold fruit is on offer with moderate alcohol and very gentle oak ageing. An elegantly produced wine with right Bank Bordelaise inspiration. Excellent length. Best 2021-2026. Tasted April 2020.
93Decanter (UK)
2020 Decanter Wine Awards
93WineAlign
John Szabo, MS, winealign.com Just over half merlot with malbec and 20% of cabernet franc, the 2016 edition of Hidden Bench's Terroir Caché is a bold, ripe, supple, powerful wine, well balanced, with excellent length and depth. Black fruit flavours lead in a complex expression, several years away from prime. Really quite excellent wine, best after 2022. Tasted November 2019.
Production

Appellation

VQA Beamsville Bench

Vintage Notes

Considered a perfect vintage in Niagara for Bordeaux varietals.

Viticulture

  • Harvest Date: October 19-26, 2016
  • Brix at Harvest: 21.7 – 24.1
  • Source: 100% organically certified estate fruit 53% Merlot, 28% Malbec, 19% Cabernet Franc
  • Alcohol: 13.0%
  • pH: 3.44
  • Residual Sugar: 0.24g/L
  • T.A. 6.25 g/L
  • Oak regime: 100% French Oak: 17% new, 38% 2nd fill, & mix of 3rd & 4th fills.
  • Time in barrel: 20 monthsUn-fined. Unfiltered.
  • Certified Organic by Pro-Cert

Vinification

Source: 100% organically certified estate fruit 53% Merlot, 28% Malbec, 19% Cabernet Franc

Oak regime: 100% French Oak: 17% new, 38% 2nd fill, & mix of 3rd & 4th fills.

Time in barrel: 20 months Un-fined. Unfiltered.

Certified Organic by Pro-Cert.

Producer

Producer Description

About Hidden Bench Estate Winery Owner

Harald Thiel's uncompromising attention to detail has landed Hidden Bench in the Canadian Wine Awards' top 10 every year since the winery opened in 2007 - with Nuit Blanche named Canadian White Wine of the Year. This small, yet modern and sophisticated, estate winery is tucked away on Locust Lane in the Beamsville Bench appellation, essentially hidden by vines. HB's primary focus is to showcase the terroir of the Beamsville Bench through their award-winning Pinot Noir, Chardonnay and Riesling offerings.

Each and every wine at Hidden Bench is made under strict conditions:

  • Sustainable practices, which means 100% organically certified fruit from only estate vineyards.
  • Individually bunch sorted white wine varietals and bunch sorted and then individual berry sort all of the red wine varietals.
  • Non-interventionist, minimalist winemaking approach with gentle handling of the wine throughout the winemaking process.
  • All wines are made with wild yeast and anything that doesn’t ferment naturally is inoculated and declassified into the winery’s bistro label.

VINICULTURE

All grapes are handpicked from their estate vineyards into 10kg baskets and then carefully sorted at the winery by their “triage team” so as to ensure that only the cleanest and best fruit is used to make their wines. All white wine grapes receive a single “triage” and then are whole punch pressed to assure the gentlest extraction of juice. All red grapes, particularly Pinot Noir, are bunch sorted and destemmed and then receive a secondary individual berry “triage” prior to being placed in their oak and stainless steel fermenters.

The winemaking team benefits from all the latest technology, such as geothermal cooling and heating with precise temperature control installed in all tanks to permit extended natural settling and natural yeast ferments of whites and appropriate pre-natural ferment, cold maceration of the reds.

As estate winegrowers their goal is to have ther wines reflect the unique individual terroir of the Beamsville Bench sub-appellation parcels that they call home. Accordingly, they eschew non-organic additives and commercially selected yeasts and strive to bottle their wines un-fined and unfiltered whenever possible. All wines are bottled with minimal sulphur dioxide (SO2) to preserve their freshness and quality and to permit them to age gracefully. This approach has permitted the vast majority of theri wines to be vegan friendly and to be certified organic by Procert as of 2015/16.

We believe that real “Natural Wine” has its origin in certified organic and/or biodynamic estate fruit and a non-interventionist approach in the cellar with an acute and precise attention to detail from vineyard to bottle.

Jay Johnston - Winemaker

Following an inspiring food and wine trip to Canada’s west coast in 2002, Jay returned to Toronto with one thing in mind: Leave the software industry behind for a life in vines and wines. Since then Jay received his formal wine education through Niagara College’s Viticulture & Winemaking program, graduating in 2005. Jay was a part of the Hidden Bench team previously, and we are thrilled to welcome him back as our winemaker. Passionate about cool-climate varietals, with their finesse and their delicacy, Jay feels back at home to be focused on Pinot Noir, Riesling, and Chardonnay in the HB estate vineyards. With a deep passion for terroir, a desire to farm our vineyards to their greatest potential and a profound respect for cellarwork, Jay is extremely excited to be returning to the Hidden Bench family. 

 

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