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

This wine is comprised of grapes picked from two regions...Beamsville Bench of Niagara, and KIN Vineyards in Carp, ON. The earlier picked KIN Vineyards' lot was destemmed and crushed before gentle pressing, settling and fermentation. The Beamsville Bench grapes were picked later, whole cluster pressed and settled before settling and fermentation in a combination of stainless steel and oak barrels. Cultured yeast, isolated from Burgundy, was used on both lots.
The composition of the blend is 43% fermented in stainless steel barrels to preserve a purity of fruit, 28.5% fermented in new French barriques and 28.5% fermented in older French oak barrels with weekly battonage to promote rich mouthfeel and persistence. Partial malolactic fermentation was allowed so as to maintain fresh acidity and ageworthiness.
The wine was lightly bentonite fined and sterile filtered to bottle.

Tasting Notes

A wine of elegant balance. Poached pear, subtle vanilla, and toasted hazelnut present a creamy, rich palette complimented by a backbone of acidity and freshness and an impressively long finish.

Winemaking

This wine is comprised of grapes picked from two regions...Beamsville Bench in Niagara, and our own KIN Vineyards in Carp, ON. Both the earlier picked KIN Vineyards' lot and the later picked Niagara lot were destemmed, crushed and then fermented separately in stainless steel to preserve a fruit forward profile. Following gentle pressing, settling and racking the lots were blended before barrel aging. With a mixture of clones 115, 777 and 667, along with 10 months aging in only first and second fill French oak barriques we've crafted an elegant, fragranced pinot noir. Only course filtration at bottling.

Tasting Notes

This wine is pale ruby in colour. Dry and youthful it presents red fruits of cranberry, red cherry, dried herbs and subtle spice notes. Palette is light bodied, fragranced and fruity with an elegant structure that leads to a medium 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.