Sparling Rose2

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Sparkling Rosé

"This pale-peach blend was sourced from hand-harvested Pinot Noir and Chardonnay, fermented in stainless steel and neutral French oak with second fermentation in bottle after blending. Aromas of yeast, tangy red berries, peach and citrus waft easily. Cleansing, vibrant, delightfully fresh, it trips lightly over the palate displaying quality and depth. There’s toasty evidence of a year on the lees with vivacious texture, delicate strength and persistent, frothy mousse. The tart red fruit shares the spotlight with hints of orchard fruit fused in harmony with a touch of citrus pith and minerality. It’s fab on its own or with a meal or celebration—great value." ****1/2 (Susan Desjardins)

"Made from pinot noir (84%) and chardonnay (16%) and on lees for 12 months, this is an impressive sparkling rosé through and through. The colour (and colour is so important with any rosé) approaches the classic “partridge eye” – although that descriptor is less appealing when you know that the colour is meant to be reminiscent of the eye of a dying partridge. That negative aside aside, this sparkling wine really delivers. The flavours are delicious – complex, structured, and defined – and the acidity is correct, vibrant, and clean. The bubbles stream in close-knit beads, and are probably persistent; you’d have to drink the wine excruciatingly slowly to find out. Good work! This is a winner." ***** (Rod Phillips) 

Persistent fine bubbles, with fresh and fruit-focused flavours of nectarine, sour cherry and lemon loaf. Lively and well balanced palate, with a long finish. Serve well chilled.

For all orders outside of Ontario the wine lodge is happy to assist you. Please call 1.888.778.7758

VQA Niagara Peninsula

Selected in the vineyard for making sparkling wines, the two plots of Pinot Noir and Chardonnay were harvested early to ensure the final wine had moderate alcohol, and sufficient acidity. Picked by hand whole-cluster pressed in fractions, the clear juice was fermented at cold temperatures in stainless steel and neutral French oak. The “cuvee” was blended, cold stabilized and sterile filtered. Secondary fermentation took place in bottle and was aged on lees for an average of one year before being riddled and disgorged.

Cellar Potential: Drink within three years.

Varietal Composition:
Pinot Noir 84%
Chardonnay 16%