The Foreign Affair Winery Gran Q 2010

Dedicated to the Gran Master of Amarone—Giuseppe Quintarelli, an inspiration to our Founders.

Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot

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Black Fruit, Preserved Fruit, Concentrated / Preserved Fruit, Pepper / Spice, and Herbal, Toasted, Sweet Spice, and Leather / Earthy

BODY: Full
DRYNESS: Neutral
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): High (More than 14%)

Origin: Ontario, Canada

Grape Varietals:
Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot

Winemaking:

Grape Drying, Crushed, Extended Skin Contact, and Malolactic Fermentation

Maturation: >24 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Rich holiday beef roasts, Grilled Prime Rib/Rib eye steaks, grilled or roast game meats, dark chocolate desserts, firm and blue cheeses

ASIAN FOOD PAIRING
Sichuan Shaokao, Mutton Rendang, Smoked Seafood, Lechon

Description

The Foreign Affair Winery Gran Q 2010

Dedicated to the Gran Master of Amarone—Giuseppe Quintarelli, an inspiration to our Founders.

Grape Varietals & Region: A blend of Cabernet Sauvignon, Merlot, Cabernet Franc. Composition varies between vintages.

Taste Profile: On the nose, aromas of dried cherry, figs, currants and dates, toasted oak, baking spices, and a hint of eucalyptus. The palate has rich flavours of cherry, cocoa, fig and chocolate pastry. Powerful yet balanced with a long and complex finish.

Winemaking Process: 100% Appassimento wines. This blend is 35% new oak (1 each new French and American barrels) and the remainder in 2nd fill barrels (French and American).

Rich & Jammy Reds

Deep, fruit-driven and jammy; filled with ripe, rich fruit and a plethora of spices. This style is typified by Australian Shiraz, Sonoma Zinfandel and Châteauneuf-du-Pape.

Expected typically notes of pepper, spice, raspberry, plum, leather

Passito Wines

Passito wines is the use of dried grapes to make wines. The main difference from late harvest is that these wines are often picked when ripe & dried after picking, and can be dried to different levels of moisture. A practice made popular by Italy, it has been adopted in various other regions