Winemaking Notes

Well established vineyards were sourced for this wine and each were harvested based on the flavours that had developed and the natural acidity in the grapes. Each lot of grapes were kept separate in the cellar, gently pressed with no skin contact and cold settled for 72 hours on average.  The clear juice was then fermented cold in stainless steel tanks using multiple commercial yeast strains for an average of four weeks. The fermentation was stopped when the desired sugar/acid/alcohol balance was achieved, making the final wine off-dry in style. Kept on light lees with bi-monthly stirring until final filtration and bottling. University of Guelph Vineyard (Vineland), Jack Rabbit Flats Vineyard, Fielding Estate Vineyard

Technical Details

Cooperage: 100% stainless steel
Harvest Dates: October 17-23, 2008
Alcohol: 10.5%
Residual Sugar: 18g/l (sugar code = 2)
Total Acidity: 9.0g/l
pH: 3.15

Cellar Potential

Best enjoyed in its youth, but will cellar up to 5 years.

Release Date

May 01, 2009

Availability

Winery, select restaurants, and online. Available in the Craft Wines section of select LCBO outlets for a limited time (#146761).