The Maquam Blackcurrant Wine was made with 86% estate grown fruit in the Green Mountains of Vermont and 14% locally sourced Vermont Grade A maple syrup. To be sure, an odd blend, even to me! Then it was aged in French oak for ten months!
And yet, here it was, a dry dark, garnet colored wine, with all the big fruit you would expect up front, black and red cassis come through as promised, but the tartness isn't that of cassis, but more rounded, more subtle, with impressive layers of dark cocoa and vanilla, and caramel and spice. Dry, with nice tannins and good acidity, it was kind of like one of those great big baco noirs. Lovely layers of sour cherry slide in, Tremendous structure. A lovely wine!
Would love to see what Dominic could do with Blueberry. I imagine hhe might approach his final destination even further.
Regardless, Maquam Winery is instantly one of the better fruit wine makers, right up there approaching hallowed ground. Fantastic! Impressive! Heard turning!