Odyssey Port Merlot VQA

WINEMAKING
Merlot grapes were harvested from the Osoyoos and Oliver regions of the Okanagan Valley. The grapes underwent traditional red wine making; however, fermentation was arrested at about 9 Brix, leaving a relatively low alcohol point (8 to 9%) and some residual sweetness. The fermentation was stopped by the addition of a 95% alcohol spirit (bringing the finished wine to 19.8% ABV). Then half of the wine was added into a unique Solera blending system dating back to the 2009 vintage (using neutral oak barrels), whereby the final blend will consist of multiple vintages, ever-increasing in years as the process continues over time. To allow for this addition to the Solera system, an equal quantity of fully-aged wine is drawn from the system, and blended with the remaining half of the wine just before bottling. Limited production of 672 cases.

FLAVOUR PROFILE
This fortified red has a deep garnet colour with a slight browning rim resulting from time spent in the Solera system. Look for wonderful, warming bouquet of black cherry, dark chocolate and black raspberry coulis. This medium dry, full flavoured fortified-wine has an unexpected elegant side. Flavours of black cherry, chocolate and sweet spice unfold on the palate. Notes of cedar, black raspberry preserves and coffee bean linger on the finish.

SERVING SUGGESTIONS
Enjoy with 70% dark chocolate; dark chocolate covered cherries; a platter of sliced pear, walnuts, blue cheese and crusty baguette; cured meat; chocolate brownies; fig cakes; coffee cake; black forest cake; mince pies; walnut tart. (Note: make sure that the sweetness of the accompanying food does not overpower the Odyssey III; the wine should always be sweeter than the food).

Serve at a cool room temperature of 16 to 18˚C. Once the bottle is opened it will keep for 10 to 14 days. If cellaring, this wine will continue to age for 5 to 7 years from bottling date.