WINEMAKING NOTES

All varieties were picked from our Lakeshore Farm vineyard, our June’s Vineyard. Harvest starting in early-October and ending in mid November. They were all were handled separately and after manual sorting, were crushed and destemmed, then fermented in stainless steel tanks with cold soak and post fermentation skin contact totaling two weeks. The Cabernet Sauvignon, Merlot and Cabernet Franc were moved to 500 and 600 litre seasoned oak casks as well as second and third use French barriques. Following primary fermentation, the wine underwent malolactic fermentation and was left on fine lees with regular racking over 9 months before blending. Extra aging in oak for 6 months, with a total of 15 months in oak. September 2021 after light fining and filtration. Bottling was March 2023.

VINTAGE NOTES

Late winter and early spring had higher than average temperatures leading to an early bud break on May 10th (one week earlier than last year). The high temperatures continued through spring leading to rapid canopy development, flowering and fruit set. The heat continued through the summer with just enough rain to refresh the vines. Harvest began in late August with Chardonnay for sparkling. After a two week break due to excessive rain, harvest continued throughout late September and early October with aromatic whites and lighter reds. Harvest continued throughout October and November with later ripening reds, ending with Cabernet Sauvignon in late November. Overall, yields were moderate due to thorough sorting and preventative management.