Winemaking Notes

Fruit from this low-yielding vineyard plot was hand picked and sorted to ensure only the best grapes were selected. Grapes were destemmed and the must was left to soak on the skins for twenty hours to extract as many flavour compound as possible. Free run juice was cold settled and fermented very cool for five weeks in stainless steel and left with just a touch of residual sugar. Lees stirred weekly until early spring to help build richness and mouthfeel in the wine, followed by cold stabilization, filtration and bottling. Only 125 cases produced.

Almost hidden in the slopes of the Beamsville Bench, a small parcel of vines thrive in our Fawnsbrook Block to produce fruit with exceptional concentration of flavours. These low-yielding vines were meticulously cared for during the growing season, gently hand-harvested and sorted to ensure only the best grapes were used.

Technical Details

Cases Produced: 125
Cooperage: 100% stainless steel
Harvest Date: October 19, 2008
Alcohol: 13.0%
Residual Sugar: 9.0g/l (sugar code = 1)
Total Acidity: 6.2g/l
pH: 3.80

Cellar Potential

Best enjoyed in its youth, but will cellar up to four years.

Release Date

September 01, 2009

Availability

Winery, select restaurants, and online.