Concentrated nose filled with nectarines, preserved peach, wildflower honey, cinnamon and candied lime. Great weight and texture on the palate, with a long flavourful finish. Serve slightly chilled.
Sourced from low-yielding vines, the grapes were de-stemmed, and gently pressed. After cold settling, clear juice was racked and fermented slowly in mostly stainless steel, with a small percentage in neutral oak. Aged post-fermentation in stainless steel and barrel without malo-lactic fermentation, kept on light lees for an extended period until final filtration and bottling.
Cooperage: 95 % Stainless Steel, 5% French oak
Harvest Date: October 17, 2013
Alcohol: 13.0 %
Residual Sugar: 6g/l
Total Acidity: 6g/l
Appellation: VQA Niagara Peninsula
Drinking best between July 2013 and 2016.
October 1, 2013
Winery, select restaurants, and online