Following a cool, wet growing season with many challenges with humidity and rains the sun finally shone on the vineyards in August and on in to the fall with many days in September reaching 30.C giving us great opportunity to let grapes hang and mature to perfect ripeness in the Sauvignon Blanc.
After harvest these grapes were skin soaked for 36 hours before pressing, giving a more intense green character, extracting a citrus peel note and an edge of bitterness. After pressing off, the settled juice was racked to barrel for fermentation using a selected yeast. After ferment the wine was left on the fine lees for the 20 months that it aged in older French oak barrels.
Green straw colour with intense aromas of baked yellow apple, white peach and some oaky notes. The palate is very rich with flavours of ripe tropical fruits, notes of candied citrus and a fresh, long finish. A perfect wine to pair with pork tenderloin or grilled salmon.
VQA NIAGARA PENINSULA