Winemaking Notes

Vineyard sites from different VQA sub-appellations were selected and harvested at different stages to help bring different flavour profiles to the final wine. The grapes were cold-soaked on the skins for a short period before pressing and cold settling. Clarified juice was fermented at cool temperatures in stainless steel for an average of four weeks, and kept on light lees post-fermentation to help build richness and improve balance in the final wine. Blended, filtered and bottled in early 2011.

Awards and Accolades

Gold Medal - 2011 All Canadian Wine Championships

Bronze Medal - 2011 Intervin International Wine Awards

Bronze Medal - 2011 Canadian Wine Awards

4 stars! “Captivating and expressive aromas abound—ripe pineapple, apricot and floral notes among them. Mid-full weight with oodles of texture, it delivers a river of flavour with lemon youghurt, peach cobbler and apple to the fore. It comes together on the finish with white grape fruit pith wreathed in honeysuckle moderating the acidity. This is a great food wine; pair with roast fowl or pork.” - Vic Harradine, winecurrent.com

Technical Details

Cooperage: 100% stainless steel
Harvest Dates: September 9-25, 2010
Alcohol: 12.5%
Residual Sugar: 12.0g/l
Total Acidity: 6.5g/l
pH: 3.30

Cellar Potential

Drinking best 2011-2014

Availability

Winery, select restaurants, LCBO (223610) and online.