Winemaking Notes

Vineyard sites from different VQA sub-appellations were selected and harvested at different stages to help bring different flavour profiles to the final wine. The grapes were cold-soaked on the skins for a short period before pressing and cold settling. Clarified juice was fermented at cool temperatures in stainless steel for an average of four weeks, and kept on light lees post-fermentation to help build richness and improve balance in the final wine. Blended, filtered and bottled in early 2011.

Awards and Accolades

Gold Medal - 2011 All Canadian Wine Championships

Bronze Medal - 2011 Intervin International Wine Awards

Bronze Medal - 2011 Canadian Wine Awards

Technical Details

Cooperage: 100% stainless steel
Harvest Dates: September 9-25, 2010
Alcohol: 12.5%
Residual Sugar: 12.0g/l
Total Acidity: 6.5g/l
pH: 3.30

Cellar Potential

Drinking best 2011-2014

Availability

Winery, select restaurants, LCBO (223610) and online.