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Trius Red 2007

Winemaker's Notes:

SERVING SUGGESTIONS Serve at a cool room temperature of 18°C. Serve with medium rare to rare grilled red meats such as pepper steaks, filet mignon, beef tenderloin, marinated leg of lamb, and Rack of lamb. Try with 1 or 2 year old Canadian cheddar or 70% dark chocolate. Drink now to 2015 or perhaps longer. Decanting is recommended if drinking through 2009. FLAVOUR PROFILE Vibrant deep purple colour with an aromatic bouquet of red and black currant, cedar, black cherry, black pepper and allspice. A medium to full-bodied wine with youthful drying tannins, great structure and balancing acidity. Cocoa, spice, oak, black currant and blueberry flavours evolve on the palate. Cocoa powder, sweet spice and black currants linger through on the drying finish.

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Hillebrand Estates Winery:
Hillebrand, a Niagara winemaking pioneer. For more than 30 years, we have been crafting fine VQA wines from premium grapes grown in the four appellations of Niagara-on-the-Lake. Nestled between the Niagara escarpment and Lake Ontario, we have made our home in a wine growing region that provides the diversity to grow a number of varietals in unique growing conditions. Recently renovated, our ... Read more
Hillebrand, a Niagara winemaking pioneer. For more than 30 years, we have been crafting fine VQA wines from premium grapes grown in the four appellations of Niagara-on-the-Lake. Nestled between the Niagara escarpment and Lake Ontario, we have made our home in a wine growing region that provides the diversity to grow a number of varietals in unique growing conditions. Recently renovated, our winery provides both a wine and culinary journey like no other. A visit to Hillebrand is an unrushed sensory experience, a time out that lets you taste, feel and discover. Our wines and menus are inspired by the seasonal evolution of the vines that surround us, and the local produce that grows beside them. Our wines, our dining, and our daily events for the wine lover make Hillebrand the perfect destination for your wine country visit. Read less

Member Reviews for Trius Red

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Snooth User: mikebvew
997570131
4.00 5
12/17/2011

Four glasses



SERVING SUGGESTIONS Serve at a cool room temperature of 18°C. Serve with medium rare to rare grilled red meats such as pepper steaks, filet mignon, beef tenderloin, marinated leg of lamb, and Rack of lamb. Try with 1 or 2 year old Canadian cheddar or 70% dark chocolate. Drink now to 2015 or perhaps longer. Decanting is recommended if drinking through 2009. FLAVOUR PROFILE Vibrant deep purple colour with an aromatic bouquet of red and black currant, cedar, black cherry, black pepper and allspice. A medium to full-bodied wine with youthful drying tannins, great structure and balancing acidity. Cocoa, spice, oak, black currant and blueberry flavours evolve on the palate. Cocoa powder, sweet spice and black currants linger through on the drying finish.

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