Following a long cool and moist growing season giving lots of concerns with disease pressures. Following that there was the most amazing late summer and fall. Long hot and sunny days with temperatures in to the 30.C range, this gave us an amazing stretch of weather to catch up and enjoy an extended ripening period. At harvest the grapes had intense flavours with balanced sugar and acid.
Grapes were harvested by hand and in great condition, they were crushed and destemmed before a gentle pressing. The wine was then cold settled before being transferred to French oak barrels (30% new) for fermentation. Selected yeasts were used to ferment this wine giving forward tropical flavours and bright acidity. Wine lees were stirred weekly for 3 months following fermentation, building texture and balance in the wine. Malolactic ferment was completed in barrel. Wine was racked from barrel in mid August, settled in tank before being filtered and bottled.
Aromas of white peach, apricot and pear with lemon notes that carry through on the palate. A nice core of acidity is balancing the rich and creamy texture. An elegant wine that finishes with citrus notes and hints of caramel and toffee. This wine will drink well now and will also cellar for the next 4-6 years.
VQA NIAGARA PENINSULA