2017 Red Trillium Ripasso
Our RED TRILLIUM RIPASSO is made by “re-passing” our 2017 blend of Pinot Noir & Cabernet Franc wine over the freshly dried grape skins of our Appassimento still redolent in sugars and tannin.
On the nose, red cherry, black currants and raspberry fruit with spices, jam and prune
hints, smoke and leather On the palate, fruity with black cherry; midweight with a fine balance, acidity and very good length. The Ripasso process yields an easy drinking medium-bodied wine enriched in part from the colour, aroma and flavours of the Appassimento Wine.
Spring arrived with higher than normal precipitation, a trend that continued through July and August though, the wet conditions were offset by sunny days, allowing the grapes to mature. Concerns about harvest that stemmed from the wet summer were alleviated by a warm September that continued on to an unseasonably warm October and November. We're indebted to nature for this dramatic change in fate for the 2017 vintage. The Pinot Noir grapes were harvested in early October, while the Cabernet Franc was picked later in the month..
While undergoing the second fermentation, during the "re-passing” stage, the wine remains in contact with the pomace of the Appassimento for about ten days.
The Red Trillium flower: We sought to create a wine of character and distinction, worthy of emblazoning the close relation to the provincial flower of Ontario - the Great White Trillium. The founder of Vieni Estates often came upon patches of Red Trilliums on the Bruce Trail and was taken by its presence on our lands.
With this vintage, we change the ratio of Pinot to Cabernet and are very pleased with the result. Rather than utilize inferior varietals to craft a wine that can be overshadowed by the influence of the Appassimento pumice in second fermentation, we looked to star varietals that consistently reward us with remarkable wines. I'm sure you'll be pleasantly pleased with this wine, in its drinkability and versatility in pairing.