13th Street $50 Gift Card

This season, give the gift of choice! Now available online! A 13th Street Gift Card can be used at both 13th Street Winery and at the 13th Street Bakery Farmhouse. Choose from award winning VQA wines, wine accessories, culinary items, home décor, fresh baked pies and tarts (including our famous Butter Tarts!) plus our selection … Continued

$50.00

This season, give the gift of choice!

Now available online! A 13th Street Gift Card can be used at both 13th Street Winery and at the 13th Street Bakery Farmhouse. Choose from award winning VQA wines, wine accessories, culinary items, home décor, fresh baked pies and tarts (including our famous Butter Tarts!) plus our selection of housemade jams and jellies!

Cards are also available in other denominations. Please contact us directly to purchase other amounts.

Continue Shopping

This season, give the gift of choice!

Now available online! A 13th Street Gift Card can be used at both 13th Street Winery and at the 13th Street Bakery Farmhouse. Choose from award winning VQA wines, wine accessories, culinary items, home décor, fresh baked pies and tarts (including our famous Butter Tarts!) plus our selection of housemade jams and jellies!

Cards are also available in other denominations. Please contact us directly to purchase other amounts.

2007 Grande Cuvée Blanc de Noir

Our top sparkling wine, only produced in exceptional vintages.

$59.95

Out of stock

TASTING NOTES

A brilliant medium lemon hue with a very fine and steady bead. The nose is youthful and fresh with notes of wet stone, green apple, fresh butter, bread dough and warm toast. On the palate, the mousse is remarkably rich, fine and mouth-filling. The acid is vibrant and bright throughout and the finish long with stone, cream and toast notes dominating. An excellent and complex wine ideal for drinking now well chilled (6°C). Classic matches include poached Turbot with cream and button mushrooms, Dover sole à la meunière, smoked salmon, fresh oysters in the half shell, caviar with buckwheat blinis and crème fraiche and double and triple cream bloomy rind cheeses.

This wine will cellar well for a further 3-5 years, if you prefer a more mature style of sparkling wine.

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TASTING NOTES

A brilliant medium lemon hue with a very fine and steady bead. The nose is youthful and fresh with notes of wet stone, green apple, fresh butter, bread dough and warm toast. On the palate, the mousse is remarkably rich, fine and mouth-filling. The acid is vibrant and bright throughout and the finish long with stone, cream and toast notes dominating. An excellent and complex wine ideal for drinking now well chilled (6°C). Classic matches include poached Turbot with cream and button mushrooms, Dover sole à la meunière, smoked salmon, fresh oysters in the half shell, caviar with buckwheat blinis and crème fraiche and double and triple cream bloomy rind cheeses.

This wine will cellar well for a further 3-5 years, if you prefer a more mature style of sparkling wine.

Appellation

VQA Niagara Peninsula

Vineyard

Various

Grape Variety

100% Pinot Noir

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2011 Essence Pinot Noir

“Black cherry, meaty-loamy notes, truffles and swirling spices on the nose” Rick Vansickle…

$44.95

Out of stock

TASTING NOTES

Attractive medium ruby core. Medium plus intensity with dried cherry, cranberry, currant, plum and warm baking spice. Tea leaves, damp earth and cherry pit round out this complex nose. Dry with medium body and medium plus acidity. High toned red fruits are surrounded by youthful fruit tannin and the medium finish brings flavours of cacao powder and stone fruit.
This wine will certainly benefit from 12 to 18 months ageing before it has mellowed enough to show its best. When ready, serve cool at 18oC in fine Pinot Noir designed stemware alongside all manner of poultry, semi-soft alpine cheeses and flavourful beef or veal dishes.

WINEMAKING NOTES

The fruit for this wine was sourced primarily from our own old estate vines as well as the best barrels from our younger vines and purchased fruit from select growers. All fruit was hand-picked between mid-October and mid-November and each batch was handled separately. After early morning picking into small bins the grapes were transported to the winery where further manual sorting took place. After de-stemming and crushing, the grapes and must were moved into open-top stainless steel tanks where fermentation took place at an average of 24oC. Punching down was utilized during primary fermentation and post fermentation maceration on the skins lasted for 20 days. 80% of the wine, along with the fine lees, was moved to 10% new and 90% seasoned French oak barrels where malo ensued. The remaining 20% remained in tank. The wines were aged for 12 months in wood and after final blending were fined and lightly filtered before bottling in August 2013.

 

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TASTING NOTES

Attractive medium ruby core. Medium plus intensity with dried cherry, cranberry, currant, plum and warm baking spice. Tea leaves, damp earth and cherry pit round out this complex nose. Dry with medium body and medium plus acidity. High toned red fruits are surrounded by youthful fruit tannin and the medium finish brings flavours of cacao powder and stone fruit.
This wine will certainly benefit from 12 to 18 months ageing before it has mellowed enough to show its best. When ready, serve cool at 18oC in fine Pinot Noir designed stemware alongside all manner of poultry, semi-soft alpine cheeses and flavourful beef or veal dishes.

WINEMAKING NOTES

The fruit for this wine was sourced primarily from our own old estate vines as well as the best barrels from our younger vines and purchased fruit from select growers. All fruit was hand-picked between mid-October and mid-November and each batch was handled separately. After early morning picking into small bins the grapes were transported to the winery where further manual sorting took place. After de-stemming and crushing, the grapes and must were moved into open-top stainless steel tanks where fermentation took place at an average of 24oC. Punching down was utilized during primary fermentation and post fermentation maceration on the skins lasted for 20 days. 80% of the wine, along with the fine lees, was moved to 10% new and 90% seasoned French oak barrels where malo ensued. The remaining 20% remained in tank. The wines were aged for 12 months in wood and after final blending were fined and lightly filtered before bottling in August 2013.

 

Appellation

VQA Niagara Peninsula

Vineyard

Various

Grape Variety

100% Pinot Noir

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2012 Essence Pinot Noir

This expressive Pinot Noir offers notes of ripe red berries, cherry and dark fruit.

$44.95

Out of stock

TASTING NOTES

This expressive Pinot Noir offers notes of ripe red berries, cherry and dark fruit. The oak aging has added notes of vanilla, anise and earthy clove spice. Firm and structured on the palate with a core of ripe fruity richness and fine tannins around a spine of Niagara acidity.
Serve this wine at 14-16 degrees in large, Burgundy-style glasses with classic pairings such as roasted game or duck breast, rich pork or poultry preparations. Certainly enjoyable on release but will further develop complexities over medium-term cellaring.

WINEMAKING NOTES

The fruit for this wine was picked over four separate dates mainly from the AJ Lepp vineyard in Niagaraon-the-Lake with a small percentage from the younger vines at the Whitty Vineyard to the south of the winery on 4th Avenue. Each block was hand-picked into small bins and after sorting were destemmed and crushed lightly before fermentation in open top stainless steel tanks. Punching down occurred for the duration of the primary fermentation and then all the AJ Lepp blocks were moved to a mix of 1rst, 2nd and 3rd fill French oak from five different cooperages, whilst the small batch from the Whitty Vineyard remained in tank. Full malo was completed in barrel followed by ageing on fine lees over 18 months. Winemaker JP Colas sampled all barrels and assembled the final blend which was bottled immediately after a light fining and filtration.

VINTAGE NOTES

The 2012 grape vintage in Niagara was exceptional from pretty much every point of view. Adequate heat, sunshine and a general lack of precipitation through the late spring pretty much all the way through the extended harvest meant sugar levels were high, tannins fully ripe and flavours nicely developed.

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TASTING NOTES

This expressive Pinot Noir offers notes of ripe red berries, cherry and dark fruit. The oak aging has added notes of vanilla, anise and earthy clove spice. Firm and structured on the palate with a core of ripe fruity richness and fine tannins around a spine of Niagara acidity.
Serve this wine at 14-16 degrees in large, Burgundy-style glasses with classic pairings such as roasted game or duck breast, rich pork or poultry preparations. Certainly enjoyable on release but will further develop complexities over medium-term cellaring.

WINEMAKING NOTES

The fruit for this wine was picked over four separate dates mainly from the AJ Lepp vineyard in Niagaraon-the-Lake with a small percentage from the younger vines at the Whitty Vineyard to the south of the winery on 4th Avenue. Each block was hand-picked into small bins and after sorting were destemmed and crushed lightly before fermentation in open top stainless steel tanks. Punching down occurred for the duration of the primary fermentation and then all the AJ Lepp blocks were moved to a mix of 1rst, 2nd and 3rd fill French oak from five different cooperages, whilst the small batch from the Whitty Vineyard remained in tank. Full malo was completed in barrel followed by ageing on fine lees over 18 months. Winemaker JP Colas sampled all barrels and assembled the final blend which was bottled immediately after a light fining and filtration.

VINTAGE NOTES

The 2012 grape vintage in Niagara was exceptional from pretty much every point of view. Adequate heat, sunshine and a general lack of precipitation through the late spring pretty much all the way through the extended harvest meant sugar levels were high, tannins fully ripe and flavours nicely developed.

Appellation

VQA Niagara Peninsula

Vineyards

AJ Lepp, Whitty Vineyards

Grape Variety

100% Pinot Noir

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2013 Essence Syrah

Medium to full body with flavours of dark fruit, pepper; supple tannins and concentrated fruit.

$44.95

Out of stock

TASTING NOTES

Deep purple ruby. Intensely complex nose with fresh cracked black pepper, blackberry, smoked meat, earthy spice, burnt chocolate and a touch of herbaciousness on the finish. On the palate, medium to full body with flavours of dark fruit, pepper, with a lush soft and finely structured, refined mouthfeel showing off supple tannins and concentrated fruit. A truly delicious young Syrah which can be enjoyed now after decanting. It will pair well with slow-roasted Canadian game meats, suckling pig and aged firm mountain sheep and cow’s milk cheeses. You may prefer to cellar this wine for 3 to 5 years and revisit it at that time to experience additional complexity that comes with time.

WINEMAKING NOTES

Sourced mainly from the Wismer Vineyard in Vineland with a small amount from AJ Lepp nearer to Niagara-on-the-Lake. Manually harvested in late October and moved to the winery immediately for sorting, crushing and destemming followed by cold soaking to extract the bright fruit and floral notes. Fermentation and maceration in stainless steel tanks lasted roughly 21 days and the wine was moved to 100% French oak barrels consisting of primarily 2nd and 3rd use with some older wood. After malolactic fermentation was completed, the wine rested on fine lees with regular racking for 14 months when the final blend was conceived and the wine was bottled.

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TASTING NOTES

Deep purple ruby. Intensely complex nose with fresh cracked black pepper, blackberry, smoked meat, earthy spice, burnt chocolate and a touch of herbaciousness on the finish. On the palate, medium to full body with flavours of dark fruit, pepper, with a lush soft and finely structured, refined mouthfeel showing off supple tannins and concentrated fruit. A truly delicious young Syrah which can be enjoyed now after decanting. It will pair well with slow-roasted Canadian game meats, suckling pig and aged firm mountain sheep and cow’s milk cheeses. You may prefer to cellar this wine for 3 to 5 years and revisit it at that time to experience additional complexity that comes with time.

WINEMAKING NOTES

Sourced mainly from the Wismer Vineyard in Vineland with a small amount from AJ Lepp nearer to Niagara-on-the-Lake. Manually harvested in late October and moved to the winery immediately for sorting, crushing and destemming followed by cold soaking to extract the bright fruit and floral notes. Fermentation and maceration in stainless steel tanks lasted roughly 21 days and the wine was moved to 100% French oak barrels consisting of primarily 2nd and 3rd use with some older wood. After malolactic fermentation was completed, the wine rested on fine lees with regular racking for 14 months when the final blend was conceived and the wine was bottled.

Appellation

VQA Niagara Peninsula

Vineyards

AJ Lepp, Wismer Vineyard (Vineland)

Grape Variety

Syrah 100%

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2013 Grande Cuvée Blanc de Noir

Our top traditional method sparkling wine, only produced in exceptional vintages.

$59.95

TASTING NOTES

Pale straw in the glass with persistent bubbles. On the nose there are oxidative notes of baked apples, but also fresh notes of brioche dough, lemon curd and mineral. On the palate it is rich but fresh with flavours of brown sugar, grilled lemon, white cherries and a touch of earthiness and mineral, balanced by firm acidity and a full mouthfeel. The mousse is fine and persistent with a finish of roast caramel and white cherry.
Perfectly ready to drink on release either as an aperitif or paired with a variety of fare from fresh shellfish, rich risotto to bloomy rind cheese. Will also benefit from short to medium term aging to further develop complexities.

WINEMAKING NOTES

Produced only in exceptional vintages, our Grande Cuvee is 100% Pinot Noir sourced from our Whitty Vineyard in Creek Shores. After careful manual harvest, the whole bunches of Pinot Noir are put into the press where the free run juice is separated out and blended with the first gentle press to extract juice but not colour or phenolics. After primary fermentation, the wine was then prepared and bottled for secondary fermentation. The wine was aged on lees for a minimum of 60 months during which the bubbles became smaller and more compact and autolysis, or the development of toast and bread character, took place. After disgorging, winemaker Jean-Pierre Colas felt the wine was in perfect balance so decided to not add any sugar to the dosage resulting in a classically dry sparkling wine in the zero dosage style. This wine was not exposed to oak and did not undergo malolactic fermentation.

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TASTING NOTES

Pale straw in the glass with persistent bubbles. On the nose there are oxidative notes of baked apples, but also fresh notes of brioche dough, lemon curd and mineral. On the palate it is rich but fresh with flavours of brown sugar, grilled lemon, white cherries and a touch of earthiness and mineral, balanced by firm acidity and a full mouthfeel. The mousse is fine and persistent with a finish of roast caramel and white cherry.
Perfectly ready to drink on release either as an aperitif or paired with a variety of fare from fresh shellfish, rich risotto to bloomy rind cheese. Will also benefit from short to medium term aging to further develop complexities.

WINEMAKING NOTES

Produced only in exceptional vintages, our Grande Cuvee is 100% Pinot Noir sourced from our Whitty Vineyard in Creek Shores. After careful manual harvest, the whole bunches of Pinot Noir are put into the press where the free run juice is separated out and blended with the first gentle press to extract juice but not colour or phenolics. After primary fermentation, the wine was then prepared and bottled for secondary fermentation. The wine was aged on lees for a minimum of 60 months during which the bubbles became smaller and more compact and autolysis, or the development of toast and bread character, took place. After disgorging, winemaker Jean-Pierre Colas felt the wine was in perfect balance so decided to not add any sugar to the dosage resulting in a classically dry sparkling wine in the zero dosage style. This wine was not exposed to oak and did not undergo malolactic fermentation.

Appellation

VQA Creek Shores

Vineyard

Whitty Vineyard

Grape Variety

100% Pinot Noir

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2015 13 Below Zero Riesling

A blend of 40% Riesling icewine with 60% off-dry Riesling. 

$24.95

Out of stock

TASTING NOTES

In the 2015 vintage, the decision was made to blend 40% Riesling icewine with 60% off-dry Riesling. The icewine was selected for its clean and intense aromas and rich sweetness. The off-dry Riesling brought freshness and acid balance to the blend.

Classic ultra-ripe Riesling aromatics jump from the glass with a ripe nose of lemon curd, vanilla custard and golden delicious apple. Medium to full body with balancing acidity and a warm spicy finish adding nice depth and keeping the wine juicy and refreshing.  On the savoury side, this wine is an ideal pairing for foie gras, creamy blue cheeses or well-aged Cheddar. On the sweet front, try crème brulée and light airy desserts such as apple charlotte, delicate NY cheesecakes, or fresh citrus fruit with sabayon.

TECHNICAL NOTES

  • APPELLATION : VQA Niagara Peninsula
  • VINEYARD(S): Various
  • GRAPE VARIETY(IES): 100% Riesling
  • BRIX AT HARVEST: 24.60°
  • ALCOHOL CONTENT: 11%
  • RESIDUAL SUGAR: 60 grams – Medium Sweet
  • TOTAL PRODUCTION: 240 cases (12 x 375ml)
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TASTING NOTES

In the 2015 vintage, the decision was made to blend 40% Riesling icewine with 60% off-dry Riesling. The icewine was selected for its clean and intense aromas and rich sweetness. The off-dry Riesling brought freshness and acid balance to the blend.

Classic ultra-ripe Riesling aromatics jump from the glass with a ripe nose of lemon curd, vanilla custard and golden delicious apple. Medium to full body with balancing acidity and a warm spicy finish adding nice depth and keeping the wine juicy and refreshing.  On the savoury side, this wine is an ideal pairing for foie gras, creamy blue cheeses or well-aged Cheddar. On the sweet front, try crème brulée and light airy desserts such as apple charlotte, delicate NY cheesecakes, or fresh citrus fruit with sabayon.

TECHNICAL NOTES

  • APPELLATION : VQA Niagara Peninsula
  • VINEYARD(S): Various
  • GRAPE VARIETY(IES): 100% Riesling
  • BRIX AT HARVEST: 24.60°
  • ALCOHOL CONTENT: 11%
  • RESIDUAL SUGAR: 60 grams – Medium Sweet
  • TOTAL PRODUCTION: 240 cases (12 x 375ml)
Appellation

VQA Niagara Peninsula

Vineyard

Various

Grape Variety

100% Riesling

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2015 13th Street Vineyard Riesling

A fruity aroma with peach and floral notes plus hints of mineral and subtle spice.

$23.95

Out of stock

  • TASTING NOTES

This fully dry Riesling has a fruity aroma with peach and floral notes plus hints of mineral and subtle spice. Dry with medium plus acidity and lovely freshness, it is medium-bodied with great length. Will certainly reward medium-term cellaring with added complexity and softer acid. With food, take advantage of the vibrant acidity and serve it alongside dishes with high acidity to match or with richer dishes as a refreshing counterpoint. Salads, fish, shellfish, fatty pork, smoked foods or fresh tangy cheeses will all fare well here.

WINEMAKING NOTES

This Riesling was hand-picked in late October entirely from the old vines at the 13th Street Vineyard, planted in the late 1970s and early 1980s. After manual sorting to select only exceptionally sound and ripe fruit, whole bunches were pressed slowly after some skin contact in the press. The juice was moved to stainless steel tanks where fermentation took place. Once fermentation was complete, the wines were moved to temperature controlled steel tanks where they remained on the fine lees in order to develop additional weight and richness. They were kept at cool temperatures, in order to prevent malolactic fermentation, for several months during which time they were racked periodically. The wine was bottled in May 2016.

TECHNICAL NOTES

  • APPELLATION: VQA Creek Shores
  • VINEYARD(S): 13th Street Vineyard
  • GRAPE VARIETY(IES): 100% Riesling
  • BRIX AT HARVEST: 20.3
  • ALCOHOL CONTENT: 12%
  • RESIDUAL SUGAR: 3 grams – Dry
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  • TASTING NOTES

This fully dry Riesling has a fruity aroma with peach and floral notes plus hints of mineral and subtle spice. Dry with medium plus acidity and lovely freshness, it is medium-bodied with great length. Will certainly reward medium-term cellaring with added complexity and softer acid. With food, take advantage of the vibrant acidity and serve it alongside dishes with high acidity to match or with richer dishes as a refreshing counterpoint. Salads, fish, shellfish, fatty pork, smoked foods or fresh tangy cheeses will all fare well here.

WINEMAKING NOTES

This Riesling was hand-picked in late October entirely from the old vines at the 13th Street Vineyard, planted in the late 1970s and early 1980s. After manual sorting to select only exceptionally sound and ripe fruit, whole bunches were pressed slowly after some skin contact in the press. The juice was moved to stainless steel tanks where fermentation took place. Once fermentation was complete, the wines were moved to temperature controlled steel tanks where they remained on the fine lees in order to develop additional weight and richness. They were kept at cool temperatures, in order to prevent malolactic fermentation, for several months during which time they were racked periodically. The wine was bottled in May 2016.

TECHNICAL NOTES

  • APPELLATION: VQA Creek Shores
  • VINEYARD(S): 13th Street Vineyard
  • GRAPE VARIETY(IES): 100% Riesling
  • BRIX AT HARVEST: 20.3
  • ALCOHOL CONTENT: 12%
  • RESIDUAL SUGAR: 3 grams – Dry
Appellation

VQA Creek Shores

Vineyard

13th Street Vineyard

Grape Variety

100% Riesling

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2015 Gamay Noir Sandstone Vineyard

Bursting with layers of red & black fruit with a note of spice & lightly toasted oak …

$29.95

Out of stock

TASTING NOTES

The nose is bursting with complex layers of dark berry fruit and plum with well integrated oak and notes of leather and spice. On the palate it is both rich and fresh with fresh berry flavours, supple tannins and a spine of textbook Gamay acidity. The finish is long with notes of fresh fruit and a savoury, meaty edge with a light grip from the soft tannins

Decant and serve in large Burgundy-style glasses, slightly cool (18-20oC).  Excellent served alongside classic Bistro fare, grilled or roasted poultry and red meats, game, lightly smoked meats and semi-firm cheeses. Unlike many wines made from Gamay, this powerfully structured version will reward cellaring for up to 10 years with a cornucopia of new aromas and mellowed textures.

WINEMAKING NOTES

Sandstone is one of the top Gamay vineyards in the Niagara region if not the country. Planted in 1983 with a rare, old clone of Gamay Noir, the Willms family manage this special vineyard with a minimal interventionist approach utilizing cover crops between rows, low yields and integrated pest management techniques. Four Mile Creek is one of the hottest, sunniest sub-appellations in Niagara. This combined with the dry, crumbly, Sandstone loam soils and old vines ensures serious ripeness and remarkable power in every bottle of our Sandstone Vineyard Gamay.

Hand-harvested in late-October and early November at an average of 22 brix. Crushed and destemmed before cold soak, fermentation and maceration in stainless steel over 14 days. Combination of free run and light press juices add both delicacy as well as colour and tannin extract to the wines. 100% malolactic fermentation with ageing in 25% second use and 75% third and fourth use French oak barrels for 12 months.

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TASTING NOTES

The nose is bursting with complex layers of dark berry fruit and plum with well integrated oak and notes of leather and spice. On the palate it is both rich and fresh with fresh berry flavours, supple tannins and a spine of textbook Gamay acidity. The finish is long with notes of fresh fruit and a savoury, meaty edge with a light grip from the soft tannins

Decant and serve in large Burgundy-style glasses, slightly cool (18-20oC).  Excellent served alongside classic Bistro fare, grilled or roasted poultry and red meats, game, lightly smoked meats and semi-firm cheeses. Unlike many wines made from Gamay, this powerfully structured version will reward cellaring for up to 10 years with a cornucopia of new aromas and mellowed textures.

WINEMAKING NOTES

Sandstone is one of the top Gamay vineyards in the Niagara region if not the country. Planted in 1983 with a rare, old clone of Gamay Noir, the Willms family manage this special vineyard with a minimal interventionist approach utilizing cover crops between rows, low yields and integrated pest management techniques. Four Mile Creek is one of the hottest, sunniest sub-appellations in Niagara. This combined with the dry, crumbly, Sandstone loam soils and old vines ensures serious ripeness and remarkable power in every bottle of our Sandstone Vineyard Gamay.

Hand-harvested in late-October and early November at an average of 22 brix. Crushed and destemmed before cold soak, fermentation and maceration in stainless steel over 14 days. Combination of free run and light press juices add both delicacy as well as colour and tannin extract to the wines. 100% malolactic fermentation with ageing in 25% second use and 75% third and fourth use French oak barrels for 12 months.

Appellation

VQA Four Mile Creek

Vineyard

Sandstone Vineyard

Grape Variety

100% Gamay Noir

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2016 Aromatik

Perfumed and flavourful yet balanced, with bright, youthful acidity and freshness.

$27.95

Out of stock

TASTING NOTES

Our second vintage of Aromatik, this time a blend of two varieties, Riesling and Viognier. The Riesling provides freshness to the nose and the acidic backbone to the palate while the Viognier brings luscious tropical fruit and notes of spice. Fermenting in larger oak vessels pulls the two together with a hint of sweet vanilla. The wine is amazingly complex with notes of fresh citrus, passionfruit and honey. The palate is rich and smooth with tropical fruit flavours. The finish is long and complex with notes of caramel.

The wine will complement rich and savoury dishes such as mushroom risotto with shaved Parmigiano-Reggiano, lobster with drawn butter or pasta with cream sauces.

Ready to drink on release, the wine will continue to develop nuances over the short to medium term.

WINEMAKING NOTES

The grapes for Aromatik were harvested a few weeks apart – the Viognier was harvested first in late September and the Riesling was harvested in mid-October. Both were hand-harvested and full cluster pressed into seasoned 500 liter French oak barrels for fermentation and aging. Neither went through  malolactic fermentation as the aim was to preserve acidity in the warm vintage. After primary fermentation, the barrels were kept on lees for a year of ageing. Following blending, the wine was aged a further 10 months in tank before bottling in spring 2018 following light fining and filtration.

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TASTING NOTES

Our second vintage of Aromatik, this time a blend of two varieties, Riesling and Viognier. The Riesling provides freshness to the nose and the acidic backbone to the palate while the Viognier brings luscious tropical fruit and notes of spice. Fermenting in larger oak vessels pulls the two together with a hint of sweet vanilla. The wine is amazingly complex with notes of fresh citrus, passionfruit and honey. The palate is rich and smooth with tropical fruit flavours. The finish is long and complex with notes of caramel.

The wine will complement rich and savoury dishes such as mushroom risotto with shaved Parmigiano-Reggiano, lobster with drawn butter or pasta with cream sauces.

Ready to drink on release, the wine will continue to develop nuances over the short to medium term.

WINEMAKING NOTES

The grapes for Aromatik were harvested a few weeks apart – the Viognier was harvested first in late September and the Riesling was harvested in mid-October. Both were hand-harvested and full cluster pressed into seasoned 500 liter French oak barrels for fermentation and aging. Neither went through  malolactic fermentation as the aim was to preserve acidity in the warm vintage. After primary fermentation, the barrels were kept on lees for a year of ageing. Following blending, the wine was aged a further 10 months in tank before bottling in spring 2018 following light fining and filtration.

Vineyard

VQA Niagara Peninsula

Grape Varieties

65% Riesling, 35% Viognier

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2016 Blanc de Blanc

Fresh with notes of citrus and apple yet rich with notes of cream and lees.

$29.95

Out of stock

The nose is fresh with notes of citrus and apple yet rich with notes of cream and lees. The mousse is fine with a rich, creamy mouthful, refreshing acidity and notes of green apple. The finish is structured and refreshing with lingering minerality. Certainly perfect to drink now but will further develop complexities through short to medium term aging.

This wine is a perfect aperitif and will pair nicely with fresh shucked oysters, sushi and composed salads.  Serve chilled at 5-8° C.

WINEMAKING NOTES

Our first single vineyard sparkling wine and our first Blanc de Blanc, the fruit was hand-harvested in the first week of September 2016. The grapes were transferred gently into the press and the free run juice was captured separately to preserve the elegant profile. Primary fermentation was kept cool and in 100% stainless steel. Malolactic fermentation was suppressed to keep the fresh fruit character in the wine. The secondary fermentation took place in bottle and the wine was aged sur lattes for a minimum of 12 months. After the lees was removed, winemaker Jean-Pierre Colas felt the wine was in perfect balance so decided to not add any sugar to the dosage resulting in a classically dry sparkling wine in the zero dosage style.

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The nose is fresh with notes of citrus and apple yet rich with notes of cream and lees. The mousse is fine with a rich, creamy mouthful, refreshing acidity and notes of green apple. The finish is structured and refreshing with lingering minerality. Certainly perfect to drink now but will further develop complexities through short to medium term aging.

This wine is a perfect aperitif and will pair nicely with fresh shucked oysters, sushi and composed salads.  Serve chilled at 5-8° C.

WINEMAKING NOTES

Our first single vineyard sparkling wine and our first Blanc de Blanc, the fruit was hand-harvested in the first week of September 2016. The grapes were transferred gently into the press and the free run juice was captured separately to preserve the elegant profile. Primary fermentation was kept cool and in 100% stainless steel. Malolactic fermentation was suppressed to keep the fresh fruit character in the wine. The secondary fermentation took place in bottle and the wine was aged sur lattes for a minimum of 12 months. After the lees was removed, winemaker Jean-Pierre Colas felt the wine was in perfect balance so decided to not add any sugar to the dosage resulting in a classically dry sparkling wine in the zero dosage style.

Appellation

VQA Creek Shores

Vineyard

L. Viscek Vineyard

Grape Variety

100% Chardonnay

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2016 Cabernet Sauvignon

Rich and ripe fruit notes with aromas of fresh black currant, black cherry and tobacco.

$29.95

Out of stock

TASTING NOTES

Rich and ripe fruit notes jump out of the glass with aromas of fresh black currant, black cherry and tobacco. The palate is remarkably fresh with full fruity flavours following through from the nose, a touch of spice, balancing acidity and ripe tannins. The finish is long with lingering spice character and cleansing acidity.

Enjoy on release with roast bison tenderloin with plum compote. Decant to allow the wine to fully express its complexities. The wine will continue to develop with short-to- mid-term cellaring.

WINEMAKING NOTES

Our Cabernet Sauvignon 2016 is a barrel selection from our Lakeshore Farm vineyard in the Creek Shores sub-appellation. The fruit was hand harvested into small bins in late October and early November. It was in nearly pristine condition so minimal sorting was necessary. The grapes were destemmed and crushed, followed by maceration and fermentation over 14 days in stainless steel tanks during which regular pigeage was performed to ensure full colour and fruit tannins were extracted. All wines were moved to 2nd and 3rd use French oak barrels of varying sizes for ageing. After malolactic fermentation they remained in oak for 14 months after which time the selection and subsequent blending of wines took place. The final blend was bottled in June 2018.

 VINTAGE NOTES

The winter of 2015/2016 was thankfully mild after the deep freezes of the previous two, yet a cool spring delayed bud-burst. Once the summer finally started it was warm, sunny and almost drought-like. Luckily light rain in August refreshed the parched vines. Harvest started with Pinot and Chardonnay for sparkling on September 8th and continued with other whites and light reds. The beautiful weather lasted well into the fall, allowing for long hang time for Cabernet Sauvignon. All grapes came in clean and disease-free with little need for sorting. Overall yields were moderate to high with very high quality throughout. The wines are characterized by both freshness and structure across the portfolio, with potential for enjoyable early consumption or the opportunity to cellar wines for the medium-to-long-term

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TASTING NOTES

Rich and ripe fruit notes jump out of the glass with aromas of fresh black currant, black cherry and tobacco. The palate is remarkably fresh with full fruity flavours following through from the nose, a touch of spice, balancing acidity and ripe tannins. The finish is long with lingering spice character and cleansing acidity.

Enjoy on release with roast bison tenderloin with plum compote. Decant to allow the wine to fully express its complexities. The wine will continue to develop with short-to- mid-term cellaring.

WINEMAKING NOTES

Our Cabernet Sauvignon 2016 is a barrel selection from our Lakeshore Farm vineyard in the Creek Shores sub-appellation. The fruit was hand harvested into small bins in late October and early November. It was in nearly pristine condition so minimal sorting was necessary. The grapes were destemmed and crushed, followed by maceration and fermentation over 14 days in stainless steel tanks during which regular pigeage was performed to ensure full colour and fruit tannins were extracted. All wines were moved to 2nd and 3rd use French oak barrels of varying sizes for ageing. After malolactic fermentation they remained in oak for 14 months after which time the selection and subsequent blending of wines took place. The final blend was bottled in June 2018.

 VINTAGE NOTES

The winter of 2015/2016 was thankfully mild after the deep freezes of the previous two, yet a cool spring delayed bud-burst. Once the summer finally started it was warm, sunny and almost drought-like. Luckily light rain in August refreshed the parched vines. Harvest started with Pinot and Chardonnay for sparkling on September 8th and continued with other whites and light reds. The beautiful weather lasted well into the fall, allowing for long hang time for Cabernet Sauvignon. All grapes came in clean and disease-free with little need for sorting. Overall yields were moderate to high with very high quality throughout. The wines are characterized by both freshness and structure across the portfolio, with potential for enjoyable early consumption or the opportunity to cellar wines for the medium-to-long-term

Appellation

VQA Creek Shores

Vineyard

Lakeshore Farm Vineyard

Grape Variety

100% Cabernet Sauvignon

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2016 Essence Riesling

Complex on the nose with aromas of fresh tangerine and candied lime with a touch of spice from the oak.

$34.95

Out of stock

  • TASTING NOTES

Golden straw in the glass, our Essence Riesling 2016 is complex on the nose with aromas of fresh tangerine and candied lime with a touch of spice from the oak. On the palate, it is rich yet dry, with refreshing acidity and a touch of oak-based tannin. The finish is extremely long with complex and savoury notes of tropical fruit and spice.

Enjoy now with scallops and lime beurre blanc or simply pour a glass and enjoy the complexities of the wine! Will also further develop nuances with short to medium term aging.

WINEMAKING NOTES

Our Essence line of wines are winemaker JP Colas’ expression of vineyard and vintage and for his first Essence Riesling he selected fruit from our very oldest Riesling vines at the 13th Street Vineyard. The fruit was harvest by hand in late October and was then whole cluster pressed into two seasoned 500L French oak casks for fermentation and aging. JP’s objective was to add both structure and texture to the delicate Riesling without overwhelming with oak aromas and flavours. The wine was fermented totally dry but the tannins from the oak give a full impression on the palate. Following one year in the oak casks, the wine was transferred to a 1000L stainless steel tank for resting until the wine was bottled in April 2018 following light fining and filtration.

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  • TASTING NOTES

Golden straw in the glass, our Essence Riesling 2016 is complex on the nose with aromas of fresh tangerine and candied lime with a touch of spice from the oak. On the palate, it is rich yet dry, with refreshing acidity and a touch of oak-based tannin. The finish is extremely long with complex and savoury notes of tropical fruit and spice.

Enjoy now with scallops and lime beurre blanc or simply pour a glass and enjoy the complexities of the wine! Will also further develop nuances with short to medium term aging.

WINEMAKING NOTES

Our Essence line of wines are winemaker JP Colas’ expression of vineyard and vintage and for his first Essence Riesling he selected fruit from our very oldest Riesling vines at the 13th Street Vineyard. The fruit was harvest by hand in late October and was then whole cluster pressed into two seasoned 500L French oak casks for fermentation and aging. JP’s objective was to add both structure and texture to the delicate Riesling without overwhelming with oak aromas and flavours. The wine was fermented totally dry but the tannins from the oak give a full impression on the palate. Following one year in the oak casks, the wine was transferred to a 1000L stainless steel tank for resting until the wine was bottled in April 2018 following light fining and filtration.

Appellation

VQA Creek Shores

Vineyard

13th Street Vineyard

Grape Variety

100% Riesling

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2016 Gamay Noir

Available at LCBO Vintages #177824

$19.95

Out of stock

TASTING NOTES

GOLD MEDAL – 2017 National Wine Awards

Another delicious Gamay, reconfirming this grape variety is arguably the most gulpable red grape in Ontario (and beyond). The nose shows off the ripe red berry and spice notes so typical of this bottling. Excellent depth and complexity on the palate with ample balancing acidity and a long finish. Will certainly reward those who cellar for the short-to-mid-term but is drinking perfectly well on release. Serve lightly chilled so it feels cool in your mouth (13-15oC) and enjoy it with a range of flavourful every day favourites like pepperoni pizza, shepherd’s pie, pasta Bolognese or veggie stir fry.

WINEMAKING NOTES

Hand harvesting for each vineyard took place in late September and early October and the grapes were vinified separately. The grapes were hand-sorted on shaker tables to ensure grapes were clean and sound. After crushing and de-stemming the grapes were moved to stainless steel fermenters where the primary fermentation took place over 3 weeks. After pressing, malolactic fermentation was completed in tank and the wines were kept separate until blending and bottling in May 2016.

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TASTING NOTES

GOLD MEDAL – 2017 National Wine Awards

Another delicious Gamay, reconfirming this grape variety is arguably the most gulpable red grape in Ontario (and beyond). The nose shows off the ripe red berry and spice notes so typical of this bottling. Excellent depth and complexity on the palate with ample balancing acidity and a long finish. Will certainly reward those who cellar for the short-to-mid-term but is drinking perfectly well on release. Serve lightly chilled so it feels cool in your mouth (13-15oC) and enjoy it with a range of flavourful every day favourites like pepperoni pizza, shepherd’s pie, pasta Bolognese or veggie stir fry.

WINEMAKING NOTES

Hand harvesting for each vineyard took place in late September and early October and the grapes were vinified separately. The grapes were hand-sorted on shaker tables to ensure grapes were clean and sound. After crushing and de-stemming the grapes were moved to stainless steel fermenters where the primary fermentation took place over 3 weeks. After pressing, malolactic fermentation was completed in tank and the wines were kept separate until blending and bottling in May 2016.

Appellation

VQA Niagara Peninsula

Vineyard

Sandstone and Whitty Vineyards

Grape Variety

100% Gamay Noir

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2016 Gamay Noir Sandstone Vineyard

Aromas of raspberries, cherries, toast and vanilla with notes of charred rosemary and leather

$29.95

Out of stock

TASTING NOTES

Bright garnet in the glass with intense aromas of raspberries, cherries, toast and vanilla with notes of charred rosemary and leather. Medium bodied with flavours of fresh cherries and oak with fine ripe tannins, bright acidity and a refreshing but savoury finish.

Decant and serve in large Burgundy-style glasses, slightly cool (18-20oC).  Excellent served alongside classic Bistro fare, grilled or roasted poultry and red meats, game, lightly smoked meats and semi-firm cheeses. Unlike many wines made from Gamay, this powerfully structured version will reward cellaring for up to 10 years with a cornucopia of new aromas and mellowed textures.

WINEMAKING NOTES

Sandstone is one of the top Gamay vineyards in the Niagara region if not the country. Planted in 1983 with a rare, old clone of Gamay Noir, the Willms family manage this special vineyard with a minimal interventionist approach utilizing cover crops between rows, low yields and integrated pest management techniques. Four Mile Creek is one of the hottest, sunniest sub-appellations in Niagara. This combined with the dry, crumbly, Sandstone loam soils and old vines ensures serious ripeness and remarkable power in every bottle of our Sandstone Vineyard Gamay.

Hand-harvested in late-October and early November at an average of 21.2 brix. Crushed and destemmed before cold soak, fermentation and maceration in stainless steel over 14 days. Combination of free run and light press juices add both delicacy as well as colour and tannin extract to the wines. 100% malolactic fermentation with ageing in 25% second use and 75% third and fourth use French oak barrels for 12 months.

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TASTING NOTES

Bright garnet in the glass with intense aromas of raspberries, cherries, toast and vanilla with notes of charred rosemary and leather. Medium bodied with flavours of fresh cherries and oak with fine ripe tannins, bright acidity and a refreshing but savoury finish.

Decant and serve in large Burgundy-style glasses, slightly cool (18-20oC).  Excellent served alongside classic Bistro fare, grilled or roasted poultry and red meats, game, lightly smoked meats and semi-firm cheeses. Unlike many wines made from Gamay, this powerfully structured version will reward cellaring for up to 10 years with a cornucopia of new aromas and mellowed textures.

WINEMAKING NOTES

Sandstone is one of the top Gamay vineyards in the Niagara region if not the country. Planted in 1983 with a rare, old clone of Gamay Noir, the Willms family manage this special vineyard with a minimal interventionist approach utilizing cover crops between rows, low yields and integrated pest management techniques. Four Mile Creek is one of the hottest, sunniest sub-appellations in Niagara. This combined with the dry, crumbly, Sandstone loam soils and old vines ensures serious ripeness and remarkable power in every bottle of our Sandstone Vineyard Gamay.

Hand-harvested in late-October and early November at an average of 21.2 brix. Crushed and destemmed before cold soak, fermentation and maceration in stainless steel over 14 days. Combination of free run and light press juices add both delicacy as well as colour and tannin extract to the wines. 100% malolactic fermentation with ageing in 25% second use and 75% third and fourth use French oak barrels for 12 months.

Appellation

VQA Four Mile Creek

Vineyard

Sandstone Vineyard

Grape Variety

Gamay

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2016 Pinot Noir

This expressive Pinot Noir offers notes of ripe raspberry, cherry and dark fruit.

$27.95

TASTING NOTES

Our Pinot Noir 2016 is pale ruby in the glass with aromas of cherry, spice, and light vanilla from the oak. On the palate, it is medium-bodied and dry with flavours of cherry pit, vanilla and leather, with light tannins and refreshing acidity. The finish is refreshing and warm with lingering notes of spice and cherry pit.

Enjoy over the next 3 years with roast chicken and mushrooms, grilled pork chops or crispy skin salmon.

WINEMAKING NOTES

This Pinot Noir was sourced from our VQA Niagara vineyards. After careful hand-picking, the grapes were crushed and destemmed before being transferred to open-top fermenters for approximately 30 days of alcoholic fermentation on the skins with regular pigeage to gently extract tannin and colour. Following fermentation the wine was pressed off the skins and transferred to French barriques for 8 months of ageing. The wine was lightly fined and filtered before bottling in early July 2017.

 

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TASTING NOTES

Our Pinot Noir 2016 is pale ruby in the glass with aromas of cherry, spice, and light vanilla from the oak. On the palate, it is medium-bodied and dry with flavours of cherry pit, vanilla and leather, with light tannins and refreshing acidity. The finish is refreshing and warm with lingering notes of spice and cherry pit.

Enjoy over the next 3 years with roast chicken and mushrooms, grilled pork chops or crispy skin salmon.

WINEMAKING NOTES

This Pinot Noir was sourced from our VQA Niagara vineyards. After careful hand-picking, the grapes were crushed and destemmed before being transferred to open-top fermenters for approximately 30 days of alcoholic fermentation on the skins with regular pigeage to gently extract tannin and colour. Following fermentation the wine was pressed off the skins and transferred to French barriques for 8 months of ageing. The wine was lightly fined and filtered before bottling in early July 2017.

 

Appellation

VQA Niagara Peninsula

Vineyard

Various Niagara Peninsula

Grape Variety

100% Pinot Noir

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2016 Whitty Vineyard Gamay

Excellent depth and complexity on the palate with ample balancing acidity and a long finish.

$23.95

Out of stock

TASTING NOTES

Precise and classic Gamay, with notes of fresh red berries and a touch of earthiness. On the palate, the acid brings out the flavours of crunchy red berries, with soft but young tannins adding to the structure. The finish is flavourful and refreshing.

Serve slightly chilled alongside charcuterie, pink-fleshed fish or fatty pork dishes. Will also hold up to dishes with mild spice from chili or fresh ground black pepper.

WINEMAKING NOTES

The 2016 Whitty Vineyard Gamay is made up of 5 rows in our northeastern block that were harvested in early October, a full two weeks prior to the rest of the vineyard. Following an amazingly clean harvest, the grapes were crushed and destemmed and fermented in open top stainless steel tanks with regular punching down to extract colour and structure. After malolactic fermentation, the wine remained in stainless steel tanks until it was lightly fined and filtered prior to bottling in July 2017. The use of sulphur throughout the process was kept to the absolute minimum to ensure the purest expression of the exceptional early-picked fruit.

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TASTING NOTES

Precise and classic Gamay, with notes of fresh red berries and a touch of earthiness. On the palate, the acid brings out the flavours of crunchy red berries, with soft but young tannins adding to the structure. The finish is flavourful and refreshing.

Serve slightly chilled alongside charcuterie, pink-fleshed fish or fatty pork dishes. Will also hold up to dishes with mild spice from chili or fresh ground black pepper.

WINEMAKING NOTES

The 2016 Whitty Vineyard Gamay is made up of 5 rows in our northeastern block that were harvested in early October, a full two weeks prior to the rest of the vineyard. Following an amazingly clean harvest, the grapes were crushed and destemmed and fermented in open top stainless steel tanks with regular punching down to extract colour and structure. After malolactic fermentation, the wine remained in stainless steel tanks until it was lightly fined and filtered prior to bottling in July 2017. The use of sulphur throughout the process was kept to the absolute minimum to ensure the purest expression of the exceptional early-picked fruit.

Appellation

VQA Niagara Peninsula

Vineyard

Whitty Vineyard

Grape Variety

100% Gamay Noir

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2017 13 Below Zero

A blend of 55% Riesling with 45% Vidal Icewine. On the palate it is medium sweet from the Icewine but balance with the acid structure from the Riesling.

$24.95

TASTING NOTES

Classic Vidal Icewine aromatics jump from the glass with a ripe nose of apricot, wildflowers and honey. On the palate it is medium sweet from the Icewine but balance with the acid structure from the Riesling. In addition to the notes of apricot and honey, there is some savory herbal notes leading to a sweet but cleansing finish.

On the savoury side, this wine is an ideal pairing for foie gras, creamy blue cheeses or well-aged Cheddar. On the sweet front, try crème brulée and light airy desserts such as apple charlotte, delicate NY cheesecakes, or fresh citrus fruit with sabayon.

In the 2017 vintage, the decision was made to blend 45% Vidal Icewine with 55% off-dry Riesling. The Icewine was selected for its clean and intense aromas and rich sweetness. The off-dry Riesling brought freshness and acid balance to the blend.

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TASTING NOTES

Classic Vidal Icewine aromatics jump from the glass with a ripe nose of apricot, wildflowers and honey. On the palate it is medium sweet from the Icewine but balance with the acid structure from the Riesling. In addition to the notes of apricot and honey, there is some savory herbal notes leading to a sweet but cleansing finish.

On the savoury side, this wine is an ideal pairing for foie gras, creamy blue cheeses or well-aged Cheddar. On the sweet front, try crème brulée and light airy desserts such as apple charlotte, delicate NY cheesecakes, or fresh citrus fruit with sabayon.

In the 2017 vintage, the decision was made to blend 45% Vidal Icewine with 55% off-dry Riesling. The Icewine was selected for its clean and intense aromas and rich sweetness. The off-dry Riesling brought freshness and acid balance to the blend.

Appellation

VQA Ontario

Vineyard

Various

Grape Varieties

Riesling 55%, Vidal Icewine 45%

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2017 Blanc de Blanc

Fresh with notes of green apple, lemon, lime zest, mineral and light floral tones with notes of cream and lees.

$29.95

The nose is fresh with notes of green apple, lemon, lime zest, mineral and light floral tones with notes of cream and lees. The mousse is fine with a rich, creamy mouthful, refreshing acidity and notes of green apple. The finish is structured and refreshing with lingering minerality and a touch of sweetness. Certainly perfect to drink now but will further develop complexities through short to medium term aging.

This wine is a perfect aperitif and will pair nicely with fresh shucked oysters, sushi and composed salads.  Serve chilled at 5-8° C.

WINEMAKING NOTES

Our second Blanc de Blanc made from our neighbor Lado Viscek’s meticulously farmed vineyard, the fruit was hand-harvested in the second week of September 2017. The grapes were transferred gently into the press and the free run juice was captured separately to preserve the elegant profile. Primary fermentation was kept cool and in 100% stainless steel. Malolactic fermentation was suppressed to keep the fresh fruit character in the wine. The secondary fermentation took place in bottle and the wine was aged sur lattes for a minimum of 12 months. After the lees was removed, winemaker Jean-Pierre Colas felt an addition of two grams per litre of sweetness was the perfect balance to the bracing acidity in the wine. The wine was disgorged in August 2019.

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The nose is fresh with notes of green apple, lemon, lime zest, mineral and light floral tones with notes of cream and lees. The mousse is fine with a rich, creamy mouthful, refreshing acidity and notes of green apple. The finish is structured and refreshing with lingering minerality and a touch of sweetness. Certainly perfect to drink now but will further develop complexities through short to medium term aging.

This wine is a perfect aperitif and will pair nicely with fresh shucked oysters, sushi and composed salads.  Serve chilled at 5-8° C.

WINEMAKING NOTES

Our second Blanc de Blanc made from our neighbor Lado Viscek’s meticulously farmed vineyard, the fruit was hand-harvested in the second week of September 2017. The grapes were transferred gently into the press and the free run juice was captured separately to preserve the elegant profile. Primary fermentation was kept cool and in 100% stainless steel. Malolactic fermentation was suppressed to keep the fresh fruit character in the wine. The secondary fermentation took place in bottle and the wine was aged sur lattes for a minimum of 12 months. After the lees was removed, winemaker Jean-Pierre Colas felt an addition of two grams per litre of sweetness was the perfect balance to the bracing acidity in the wine. The wine was disgorged in August 2019.

Appellation

VQA Creek Shores

Vineyard

L. Viscek Vineyard

Grape Variety

100% Chardonnay

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2017 Blanc de Blanc MAGNUM

Fresh with notes of green apple, lemon, lime zest, mineral and light floral tones with notes of cream and lees.

$65.00

In stock

1.5L MAGNUM

The nose is fresh with notes of green apple, lemon, lime zest, mineral and light floral tones with notes of cream and lees. The mousse is fine with a rich, creamy mouthful, refreshing acidity and notes of green apple. The finish is structured and refreshing with lingering minerality and a touch of sweetness. Certainly perfect to drink now but will further develop complexities through short to medium term aging.

This wine is a perfect aperitif and will pair nicely with fresh shucked oysters, sushi and composed salads.  Serve chilled at 5-8° C.

WINEMAKING NOTES

Our second Blanc de Blanc made from our neighbor Lado Viscek’s meticulously farmed vineyard, the fruit was hand-harvested in the second week of September 2017. The grapes were transferred gently into the press and the free run juice was captured separately to preserve the elegant profile. Primary fermentation was kept cool and in 100% stainless steel. Malolactic fermentation was suppressed to keep the fresh fruit character in the wine. The secondary fermentation took place in bottle and the wine was aged sur lattes for a minimum of 12 months. After the lees was removed, winemaker Jean-Pierre Colas felt an addition of two grams per litre of sweetness was the perfect balance to the bracing acidity in the wine. The wine was disgorged in August 2019.

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1.5L MAGNUM

The nose is fresh with notes of green apple, lemon, lime zest, mineral and light floral tones with notes of cream and lees. The mousse is fine with a rich, creamy mouthful, refreshing acidity and notes of green apple. The finish is structured and refreshing with lingering minerality and a touch of sweetness. Certainly perfect to drink now but will further develop complexities through short to medium term aging.

This wine is a perfect aperitif and will pair nicely with fresh shucked oysters, sushi and composed salads.  Serve chilled at 5-8° C.

WINEMAKING NOTES

Our second Blanc de Blanc made from our neighbor Lado Viscek’s meticulously farmed vineyard, the fruit was hand-harvested in the second week of September 2017. The grapes were transferred gently into the press and the free run juice was captured separately to preserve the elegant profile. Primary fermentation was kept cool and in 100% stainless steel. Malolactic fermentation was suppressed to keep the fresh fruit character in the wine. The secondary fermentation took place in bottle and the wine was aged sur lattes for a minimum of 12 months. After the lees was removed, winemaker Jean-Pierre Colas felt an addition of two grams per litre of sweetness was the perfect balance to the bracing acidity in the wine. The wine was disgorged in August 2019.