Light gold in colour with integrated aromas of green apple, stone fruit, and warm spices. Citrus flavours shine on the palate, with a rich texture and good acidity.
Selected from grapes in our estate vineyard, gently pressed and cold settled in stainless steel for a short period before being transferred into a mixture of older and new barrels. Barrel-fermented at warm temperatures using both commercial and “wild” yeast. The wines were kept on heavy lees, which were stirred occasionally up until final racking from barrel. Approximately half of the barrels were allowed to go through malo-lactic fermentation. The individual barrels selected were combined after nine months in barrel, filtered and bottled.
Cooperage: French oak
Harvest Dates: September 6, 2012
Residual Sugar: <3g/l
Total Acidity: 6.0g/l
Appellation: Beamsville Bench
Drinking best 2013-2015
October 1, 2013
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