Our Exclusive Cambium Collection
Cambium Cabernet Reserve
A blend of Cabernet sauvignon, Cabernet franc and Merlot with plush fruit supported by deep tannins.. Aromas of black cherry and currant with a hint of Mediterranean herbs such as rosemary and thyme. Rich, full flavours complemented by a long finish. This showcases the Mazza vision of an Old world style.
Hand harvested with extremely low yields. Destemmed then fermented with selected yeast with manual push down of the skins. Aged three and a half years in a mix of French and American oak barrels. Aged on fine lees till bottling.
Demands the warm flavours of Mediterranean cooking, Pappardelle alla Lepre and grilled meats such as wild boar.
A classic blend of Cabernet sauvignon, Cabernet franc and Merlot work together to create a wine that exhibits a firm tannin structure. We make this wine to enjoy now or age for a number of years in the bottle to develop further nuances of flavour and aroma.
Two weeks skin fermentation / maceration in temperature controlled tank. The minimal handling of the wine which remained on fine lees in barrels till bottling.Thirty months barrel aged, in a mix of primarily of French oak and with some American oak.
Beef, pork or lamb roast with grilled vegetables.
Warm flavours of Mediterranean cooking, and grilled fare with rosemary and garlic..
Cambium Pinot Nior
It is both light and delicate, while complex at the same time. Aromas of cherry and spice are followed by flavours of red fruits with light notes of spice. The palate shows a fresh acidity with a delicate tannin structure. The resulting wine is a fine example of what Niagara can do with this grape variety. This wine displays a wonderful concentration of dense brambly fruit (raspberry, blackberry and currant) while the palate shows staunch structure within a velvet glove. A wine ready to enjoy now yet can age for 3 – 4 years.
Hand harvest, destemmed and fermented with selected yeast in temperature controlled tank. Aged in a mix of French and American oak for two and a half years.
Chicken liver pates, risotto ai funghi, grilled salmon, roasted chicken and brie de meaux.
With aromas of fresh hazel nuts, honey and white blossom and a fresh mouth-feel, it’s dry style makes it very food friendly.
Hand harvested. Cool fermented in tank at 18’C. Aging two and a half years in French oak barrels on original lees until bottling. No malo-lactic fermentation.
Lightly chill to near 12° C and serve with roasted poultry, fish or shellfish.