Malbec, Cabernet Franc, Petit Verdot
Uco Valley, Argentina
Alc. 14.5 %
The Baritone is Klassen's premium blend, "The expression of our vineyard, combining all three varietals (Malbec, Cabernet Franc, Petit Verdot) into our signature blend." The winery describes the Baritone as, "Spicy, complex aromas of red fruits like cranberries and black cherries. On the palate, it is soft but structured with firm tannins and perfect acidity, making a very elegant blend."
We are thrilled to be able to offer you these special wines from Klassen. They are a very small producer with incredibly limited production. These wines (three in the total line up) are brand new to Canada and currently only available in Alberta and Quebec with small distribution. We did not receive enough of these wines for them to be included in our club packages, but we couldn't pass on the opportunity to share them with you. Premium and rare, be sure to grab a bottle or two before they are gone!
Although drinking perfectly today, this wine has been built for ageing. If you have the time and patience, you may cellar the Baritone safely for another 5+ years. Whether drinking today or in the future, we suggest decanting and serving at 18 C.
Brooding blackberry with purple edging give a deep and mysterious look to the wine in your glass.
Deep and dark aromas full of cassis and black cherry. The toasty berries are partnered with hints of baking spice, suede and rugged wood notes that offer an earthy layer that balances out the sweetness of a vanilla crème brûlée.
With all the richness in aromas and flavours, it is a welcome surprise to have a lifted acidity and lightness that helps to balance the wine. The play of barrel, blackberry, plums, and suede with a cleansing palate keeps our taste buds refreshed and craving another sip. Underneath there are extra layers of figs and plum compote with off-setting green and herbs that add complexity. Expect smooth tannins and a medium bodied wine.
We want something as decadent as this wine, but not necessarily fancy or complicated. Braised and roasted dishes, the kind you serve for Sunday supper. Roasted fingerling potatoes coated in herbs and butter, with sweet garden carrots are the perfect traditional sides.
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