Our Red Label shows that, given the proper site and winemaking, Niagara can produce Cabernet Sauvignon-dominant blends on par with the best. Stone Eagle shows the elegant side of Cabernet Sauvignon, aromatic with firm but refined structure that is the classic appeal of cooler growing sites.
Food Pairing: The refined structure is ideally suited to fork-friendly dishes such as braised meats or Kitchen 76’s beef tenderloin – the accompanying rosemary croquette emphasizes the wine’s savoury herbal notes.
Cellaring: Will develop over the next 5-7 years and hold for 12+ years.
93 points – “Stone Eagle continues in 2013 as the pinnacle of Two Sisters’ barrel selection, with the three estate varietals (cabernet sauvignon, merlot and cabernet franc) in delivery of combined prized possessions. The style and the elegance show off what winemaker Adam Pearce can do, regardless of weather.” – Michael Godel, WineAlign
92 points – “This is a nicely harmonized, quite elegant and cohesive blend of 48% cabernet sauvignon, 46% cab franc and 6% merlot - a Bordeaux blend but it reminds me more of a Tuscan interpretation. Expect lifted, spicy, herbal, cedary and red and blackcurrant fruit on the nose, with some flint and graphite. Comes together nicely, with the firm acidity of the 2013 vintage. Tannins are quite fine. The length is excellent. Best 2020 to 2030.” – David Lawrason, WineAlign
“For at least the last 15 years I have been consistently singing the praises of Cabernet Sauvignon, Cabernet Franc, and Merlot when it is grown judiciously in the Niagara River sub-appellation. The previous 2012 vintage of Two Sisters Vineyards‘ Stone Eagle was for me one of the most polished examples of such a wine, and so I was intrigued to hear of an expansion of the Stone Eagle range for the 2013 vintage.” – Jamie Drummond, Good Food Revolution