89/100 “Zesty and mouth-watering. Aromas of freshly cut grass and chives. Pair with fresh seafood and shellfish. Medium Bodied.”
Natalie MacLean, April 11, 2018
****+ “Aromas of passion fruit, and pink grapefruit gracefully make their way out of the glass. On the Palate this opens up with nice concentration, and good weight on the mid palate”
Andre Proulx- andrewinereview.ca - April 19, 2018
89 Pts. “This is a fairly intense, green and almost salty sauvignon. Lots of minerality, some nettle and celery on the nose and palate. It is quite slim with almost crunchy acidity and some heat. Reminds me of sauvignon from the Atwater’s sub-region of Marlborough, NZ. Intense with very good length.”
David Lawrason- winealign.com - Feb 2018
89 Pts. “Reductive, not flinty or smoky, but reductive. This carries the gooseberry-passion fruit suitcase of fruit. I like the fruit acid balance and the way it delivery’s semblances of tart and tangy. Really nicely judged wine. Drink 2018-2021.”
Michael Godel- winealign.com - June 2018
Silver- National Wine Awards of Canada- 2015, 2018
Silver- Intervin- 2015
Silver- Ottawa Wine and Food Show- 2015
Our sauvignon blanc is crisp with a great range of smells ranging from peach to guava and fresh green grass on the nose. Fresh fruit continues on the palate with a great full lemony acidity that balances a full and round white.
After spending years making wine in Ontario, I had serious doubts about whether Sauvignon Blanc was a variety that I could excel at as a winemaker. In the winter of 2009 that all changed when I went to New Zealand to learn what they did to their Sauvignon Blanc wines to make them exceptional.
What I learned was that less is more. Don't push the fruit to ripen to extremes, don't over handle, keep air away from it, emphasize the acidity, stir the lees and above all embrace the funky. During fermentation, Sauvignon Blanc smells bright and earthy. Allow it to go through its life process, let it be and it will come back to you.
This wine was made from fruit sourced in Niagara-on-the-Lake and pressed immediately after harvest to ensure vibrancy in the flavours and aromas.
It was fermented, aged and hand bottled at our winery in Prince Edward County. Fermented and aged in stainless steel and left on the lees for eight months. Racked three times to achieve clarity after fourteen months. Bottled unfiltered as are all of our wines.