Products

Skin Fermented Chardonnay 2016

91 Pts.  “For me, a very successful exercise of fermentation of Chardonnay on the skins.  The nose is clear, with accents of orange and lemon oil, a small toasted element, and a beautiful equilibrium.  Tasty, has a beautiful texture and persists in a pleasant way in the mouth.”

Rémy Charest- winealign.com - June, 2018 

Silver- National Wine Awards of Canada, 2018

Sommeliers Note:
This wine impresses with a rich golden hue and continues to impress on the nose with light honey and green tea leaf notes.  Dried, sugared stone fruit define the taste with a touch of warm spice to compliment everything.

Winemakers Note:

This vintage was made from fruit we sourced from another local vineyard in Prince Edward County as we had a disappointing crop in our estate vineyard. However, we have been very happy with the results. This chardonnay was whole cluster, skin fermented and macerated for 16 days.

It was then pressed and left on its heavy lees for 15 months. A portion (roughly 40%) spent time in used barrels to help soften the natural tannin of the fruit and it was allowed to clarify naturally.

We have focused much of our production on making approachable orange wines and this one is very delicious. As always we bottled this wine unfiltered and by hand.

12.4% alcohol

 

$25.00
Ten Rows Sauvignon Blanc 2017

Winemakers Note:

A rarity for Prince Edward County, a 100% estate vineyard grown Sauvignon Blanc. We whole cluster fermented the wine and macerated on the skins for ten days. Pressed and racked into a used barrel where fermentation was completed. 

Hand bottled directly off of the lees to retain freshness.

White pepper, ground cherry, lemon grass, and guava. Zesty and bright.  A lighter, more vibrant orange wine.

12.9% alcohol

280 bottles produced.

$50.00
The Cull Chardonnay 2017

“Golden in colour and ever-so-slightly hazy from contact with the lees, the wine tastes – what’s the word? – wholesome in the manner of the best natural wines. Medium-bodied and delectably fleshy and ripe, it offers up pronounced tropical-fruit flavours of mango and grilled pineapple along with popcorn, brown butter, brioche and toasted nuts. A new Canadian icon wine.”

BEPPI CROSARIOL
THE GLOBE AND MAIL
-  March 7, 2019

 

Sommeliers Note:
An intensely deep gold wine; honey, apricots and that wonderful musty smell associated with botrytis affected grapes.  Full flavour, with a great blend of sour lemony citrus as well as ripe richer tropical pineapple

Winemakers Note:
Grown in our estate vineyard in Prince Edward County, this chardonnay is a result of a botrytis (Noble Rot) infection in the vineyard. In order to manage our fermentation’s effectively, we went through the vineyard and culled out any botrytis infected fruit.

The fruit was then brought into the winery and whole cluster pressed, quickly settled, and then racked into a used barrel. It was then fermented and left on the lees for twelve months and bottled directly from the barrel. Unfiltered and hand bottled as is our practice.

13.6% alcohol
250 bottles produced

$50.00

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