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Flat Rock Red "Twisted" 2020

Canada, Ontario
90 OWR

Flat Rock Cellars' bold red is created by blending together Gamay, Merlot & Pinot Noir. Each variety is vinified and barrel-aged separately and then thoughtfully combined to create the ultimate red crowd-pleaser. Bright-fruited bouquet with aromatics jumping right out of the glass. The palate showcases velvet tannins and a touch of sweet spice. Utterly expressive and infinitely sippable.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Flat Rock Cellars
Vintage 2020
Color Red Wine
Varietal(s) 72% Gamay, 25% Merlot, 3% Pinot Noir
¥4,180

Flat Rock Cellars' bold red is created by blending together Gamay, Merlot & Pinot Noir. Each variety is vinified and barrel-aged separately and then thoughtfully combined to create the ultimate red crowd-pleaser. Bright-fruited bouquet with aromatics jumping right out of the glass. The palate showcases velvet tannins and a touch of sweet spice. Utterly expressive and infinitely sippable.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Flat Rock Cellars
Vintage 2020
Color Red Wine
Varietal(s) 72% Gamay, 25% Merlot, 3% Pinot Noir
Data
Closure Screw Cap
Volume 750ml
Alcohol 12%
Product Code A011R00326
UPC 881860200171
Inventory In Stock (240)
Owning & Enjoying

Tasting notes

Alluring aromas of dark cherry/berry fruit with savoury herbs and charred toast waft easily after a couple of gentle swirls. It’s light-on-its-feet with plenty of tang and acidity and a soft underpinning of ripe tannin. The palate’s treated to a mélange flavours with ripe black currant and black raspberry along with tang-infused red pie cherry. There’s persistent purity of fruit and plenty to like. It finishes lengthy, balanced and bountiful.

Pairing

Pour with a thick cut of beef steak, grilled medium-rare.

Cellaring

Enjoy through 2033

Press
90Ontario Wine Review
Alluring aromas of dark cherry/berry fruit with savoury herbs and charred toast waft easily after a couple of gentle swirls. It’s light-on-its-feet with plenty of tang and acidity and a soft underpinning of ripe tannin. The palate’s treated to a mélange flavours with ripe black currant and black raspberry along with tang-infused red pie cherry. There’s persistent purity of fruit and plenty to like. It finishes lengthy, balanced and bountiful. Pour with a thick cut of beef steak, grilled medium-rare. (Vic Harradine
Production

Viticulture

As the 2020 harvest kicked o, we knew we had something special on our hands. The perfect climatic conditions allowed us to the push the boundaries of ripeness, achieving something truly unique and expressive of that summer.

Vinification

Each component was aged separately in barrel before selecting the nal blend through rigorous tasting trials. The rich textural elements of the Merlot marry the intense fruit flavours and aromas of the Gamay, while a dash of Pinot Noir takes it over the top.

Producer

Producer Description

Founded in 1999 on a spectacular piece of the Niagara Escarpment known as the Jordan Bench – Flat Rock Cellars is perched on a gently rolling slope studded with vines. The winery building is a quirky, glass-encased, hexagonal masterpiece that‘s distinctive and fun. From here you can enjoy their crowning glory, the breathtaking views of the Peninsula and across Lake Ontario to Toronto.

Flat Rock's incorporated environmentally responsible technologies include:

  • Geo-thermal systems for heating and cooling.

  • Environmentally sensitive waste management system.

  • The use of ozone to clean, reducing the use of chemicals in the winery.

  • Low impact viticulture practices to manage vineyard.

  • Gravity flow reduces the energy required to make wine.

  • Landscaping that complements natural surroundings.

  • Underground barrel cellars offering natural temperature and humidity control.

  • Light-weight glass options minimizes carbon footprint.

Flat Rock's Estate Vineyard

Only in finding the perfect piece of land on the Twenty Mile Bench were they able to make the Flat Rock dream a reality. The estate combines perfect growing and soil conditions (or terroir) with natural beauty and ideal topography. In fact, the slope is reminiscent of the great vineyards in Burgundy.

Flat Rock Cellars’ vineyards are comprised of 80 acres of Chardonnay, Pinot Noir, Riesling, with a small patch of Gewurztraminer for good measure. They chose these varieties as an integral part of their overall winemaking strategy, because they are best suited to cooler climate of the Niagara Peninsula and more specifically the Twenty Mile Bench.

One of the fundamental principles in quality winemaking is the ability to control and ensure balanced yields in the vineyard. At Flat Rock Cellars all of their grapes are cropped at levels that ensure fruit quality and intensity of varietal character.

Winemaking

To make great wine, Flat Rock's strategy is to combine sustainable, quality-driven vineyard management practices, high quality winemaking equipment, proven traditional vinification techniques and an uncompromising commitment to quality and innovation.

Each step of their winemaking process was carefully developed to ensure that the wine has every opportunity to achieve its maximum potential. Let’s use Pinot Noir as an example. Utilizing their 5–level gravity flow design, the wine can be crafted using the gentlest of processes from picking of the grapes through to the filling of the barrels.

Here’s what happens: The handpicked grapes arrive at their “harvest doors” at the top level of the winery in small 14 kg baskets. The baskets are tipped by hand onto a slowly shaking sorting table, where trained harvest crew can visually inspect and remove any unwanted bunches. Only those bunches deemed worthy carry on to the highly effective, yet gentle de-stemmer/crusher.

From here the grapes descend into 4.5 tonne, temperature controlled fermenters, specially designed to allow for manual manipulation of the fermentation cap. This involves using elbow grease (harvest crew power) and hand tools such as the “outil de pigeage” (a type of stainless steel plunger) to gently push the floating grape skins back down into the fermenting wine. This is done every 6 hours to facilitate extraction of colour and tannins from the skins into the wine.

When the time is right the contents of the fermenter will be drained by gravity into the press below, where a carefully orchestrated series of gentle squeezes will liberate the wine from solids. A brief stay in a tank at the lower level will allow the wine to settle more suspended solids before it is racked (again by gravity) to the French oak barrels waiting in the lowest recesses of the winery. This is where the aging process begins. The final step is the blending of the individual barrels to create a harmonious bottle of wine.

With all this attention to detail, by the time the wine is ready to drink, you can count on a great bottle of wine!

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