Winemaking Notes

Selected from our own vineyards, the grapes were picked and given a short cold-soak with their skins prior to pressing. After a gentle press cycle, the cold settled juice was fermented in both stainless steel (at cool temperatures) and in neutral barrels at warmer temperatures. After fermentation the wines were kept on lees for three months then combined, filtered and bottled.

Awards and Accolades

Silver Medal - 2011 Canadian Wine Awards

Bronze Medal - 2011 All Canadian Wine Awards

Bronze Medal - 2011 Intervin International Wine Awards

Citrus, spice and savory herbs dominate the aromas while the palate’s treated to a racy rush of white grapefruit, crisp green apple and spiced yellow plum carried on a spine of tangy acidity. It’s mid weight and nicely textured with a crisp refreshing finish replaying hints of spice with undertones of apple and pear. A great patio sipper and even better with food—steamed mussels, grilled garlic prawns or pasta in white sauce with clams. Rating: ****1/2, Vic Harradine, Wine Current

Technical Details

Cooperage: 80 % Stainless Steel, 20% Neutral French oak
Harvest Dates: September 9-13, 2010
Alcohol: 12.5 %
Residual Sugar: 10.0g/l (sugar code =1)
Total Acidity: 6.5 g/l
pH: 3.55

Cellar Potential

Drinking best 2011-2013

Release Date

April 16, 2011

Availability

Winery, select restaurants, and online.