Winemaking

This wine is made from Frontenac Noir grapes from our Kinburn block. After hand picking, gentle crushing and destemming, the fermentation on oak, with cultured yeast, saw a total maceration time of 7 full weeks before completion of primary fermentation and malolactic conversion. The wine was then aged a further 4 months on oak prior to filtration and bottling without fining.

Tasting Notes

This wine is deep ruby in colour. The nose shows dark fruit, blackberry, black cherry, earth, chocolate, and smoke. The palette is dense, yet the balance of acidity, fruit, alcohol and tannin make this an unctuous experience. Persistent finish.

Enjoy young but has some cellar potential.

Winemaking

This wine is made from Frontenac Blanc grapes, hand-picked from our Kinburn block. Following gentle crushing, destemming and pressing, the juice was settled prior to racking and fermentation with cultured yeast. Primary fermentation finished after 15 days with no malolactic conversion permitted. Following cold stabilization, and bentonite fining, the wine was racked, aged for an additional 3 months before being sterile filtered and bottled.

Tasting Notes

This wine is medium lemon-green in colour. Dry with bright acidity, floral and fruity notes of lemon blossom, jasmine, and pineapple with a viscous palette weight and long, cleansing finish. Enjoy young.

Winemaking

This wine was made from grapes sourced from our Kinburn block. Picked by hand before gentle crushing and destemming, this wine fermented, with cultured yeast, for 15 days on skins and oak prior to gentle, small basket pressing, settling and racking. Complete malolactic conversion with a further 4 months of oak ageing prior to course filtration, without fining, and bottling.

Tasting Notes

The wine is light purple in colour. Dry, youthful with a nose of cherry, blackberry, vanilla and smoke. Balanced and persistent finish. Enjoy now but has potential to age.

Winemaking

The grapes from the Kinburn block were hand-picked, crushed and destemmed with 24 hour skin soak prior to gentle, small-basket pressing, cool settling and racking to stainless steel tanks. The Niagara grapes were picked and gently pressed, cool-settled and racked to stainless steel tanks for fermentation. Both parcels were kept separate for fermentation with the same cultured yeast. Following primary fermentation, both lots were blocked from malolactic conversion, racked off lees, blended together, bentonite fined and cold stabilized prior to a further 3 months of ageing in tank before sterile filtration and bottling.

Tasting Notes

This wine is medium lemon in colour. Off-dry, and youthful. There are delicate aromas of flowers, yellow plum, apple and wet stone. The vibrant acidity and lingering sweetness leads to a balanced and cleansing finish. A great wine for summer sipping. Enjoy young.

Winemaking

The Chardonnay grapes for this wine were optically sorted, gently pressed, cold settled and racked prior to stainless steel fermentation with cultured yeast over a period of 3 weeks. No malolactic conversion. A period of 5 months ageing on lees followed with periodic battonage. Bottling followed cold stabilization, bentonite fining and sterile filtration. Enjoy young but has some cellar potential.

Tasting Notes

This wine is medium lemon in colour. Dry, and youthful, this wine is fruit forward revealing apple and pear with a nuance of fennel seed and is framed by a mid-palette richness achieved with lees aging and periodic battonage. The finish is warm, round and persistent.

Winemaking

The grapes for this wine were hand picked then gently pressed, cold settled and racked to French oak barrels (50% new oak and 50% once-filled) for fermentation with cultured yeast. Partial malolactic conversion and ageing on lees for 10 months with periodic battonage. Bottling followed cold stabilization, bentonite fining and sterile filtration.

Tasting Notes

This wine is pale gold in colour. Dry, evolving nose of fresh apple, pear, brioche, and almond that will develop further with cellaring. The palette is rich, yet focused and the balance sustains a long finish. Lightly bentonite fined and sterile filtered prior to bottling.

Winemaking

The grapes for this wine were hand picked, and sorted prior to gentle crushing and destemming. Both Dijon clones 115 and 777 were fermented separately in stainless steel tanks over four weeks with manual plunging of the cap three times daily prior to gentle pressing, settling and racking to French oak for ageing in 80% lightly toasted new, and 20% once-filled barrels for 10 months. Full malolactic conversion. The wine was filtered and bottled without fining.

Tasting Notes

This wine is pale garnet in colour. Dry, and evolving, this wine presents a nose of cherry, earth and leather with layers of complexity and presents an elegant, finely-structured finish.

Winemaking

Pinot Noir grapes were hand-picked, sorted, crushed and destemmed prior to 10 hours of skin soaking before gentle pressing in small-basket press, cool settling, and racking to stainless steel tanks for fermentation with cultured yeast. A further 10% of this rose came from the saignee of our 2016 Pinot Noir fermentations. Following primary fermentation, no malolactic conversion was permitted. The wine was cold stabilized and bentonite fined prior to a further 3 months of tank ageing before sterile filtration and bottling.

Tasting Notes

This wine is light orange in colour. Dry, youthful, with a nose of strawberry and lemon. Bright acidity, fresh, elegant finish. Enjoy young.

Cider Process

Once picked, Winesap, Honey Crisp, and McIntosh apples were pressed and the juice settled prior to racking to stainless steel tank for fermentation with cultured yeast. This cider is made in a New World Style to be both dry and still. Bottling followed cold stabilization, fining with bentonite and filtration. Carbon dioxide sparging at bottling to add some “tingle” to the palette.

Tasting Notes

This cider is deep lemon in colour. Dry and still, there is a pronounced apple nose, low tannin and higher acidity typical of traditional New World Style ciders.