Growing conditions throughout the spring and summer were dry and very warm through May to late August giving great optimism for the harvest of 2018. Late August and into September was extremely hot, this produced severe thunderstorms with some very heavy rains. The humidity levels remained high throughout September giving some concern for breakdown in many varieties of grapes. The Sauvignon grapes for this wine are grown very close to the shores of Lake Ontario where light breezes off the lake tended to keep the intense heat and humidity at bay just a little bit. Grapes were picked in prime condition which gave us the opportunity to skin soak for just over 48 hours before pressing. Adding some intense citrus peel aromas and flavours to the juice and just a touch of bitterness. After pressing off, the settled juice was racked off the heavy sediment to stainless steel tanks for fermentation.
Fermentation was slowed a little by keeping the juice at a cool temperature, trying to maintain the intense flavours that the great growing season had produced. After the ferment was completed the wine was left on its fine sediment for 2 months before racking clean.
The wine shows ripe tones of melon, yellow apple and lemon, with a slight hint of green herbs and grass on the nose. The palate has a rich texture with flavours of green and yellow fruits, and a fresh acidity that provides a long, lively finish. Pairs well with white fish and shrimp, perfect for a lazy summer afternoon.
VQA NIAGARA PENINSULA