Off-dry with a lot of acidic tension, this crisp white doles out the pear, apple, lemon zest, nectarine and mineral. Excellent length and ready to be paired with arancini or oysters on the half shell.
This unusual varietal, at least in Niagara, was hand picked with 50% of the fruit kiln-dried for 2 weeks and then finished in stainless steel. Just starting to show a range of pear, herbs, lychee and apple, with a floral thing going on. Opens up on the palate with bright, slightly sweet notes of creamy pear, apple skin, subtle citrus and grassy/herb notes held together by racy acidity.
A skin-fermented white wine with skin contact for 58 days. It shows a pale-ish amber colour in the glass with bold and intense aromas of pulpy orchard fruits, orange rind, leesy notes, melon, tangerine and raw almonds. It has an earthy/funky profile on the palate with maturing apples, citrus pulp and light tannic structure to go with melon, grapefruit and a soft underbelly that messes with your perception of what a white wine is.
This is an “orange” or “amber” natural wine made with nothing added and nothing taken away (no sulphites or other additives, and no fining or filtration). In the glass, it’s slightly cloudy with a brilliant, glowing amber hue. It’s not a fruity nose in the traditional sense, but more of a stone-fruit and melon expression with umami undertones and earthy, pulpy, orange zest accents that change as you swirl, adding black tea, mineral and savoury notes. There is a rounded feel on the palate with pulpy citrus, fuzzy peach, melon, mineral and citrus zest with underlying forest floor. Subtle notes of foraged mushrooms evoke that umami feel through the finish.
The Cabernet Sauvignon fruit is dried for 86 days then tucked away in all-new French oak barrels for 22 months and finished at 16% abv. It has a showy and concentrated nose of blackcurrant jam, blackberries, cherries, graphite, earth, tar, bramble and a crazy array of barrel spice notes. It shows waves of bountiful dark fruits, kirsch and raspberry accents, and a wall of tannins assertive enough to curl your tongue until the next sip. This wine is only beginning to show itself — those fine oak spices, sweet tobacco notes and mélange of lush fruit. Cellar 5+ years.
This botrytis-affected Chenin took nearly 10 months to begin fermenting naturally in concrete and a year to complete the journey. The nose teems with poached pear, rich orchard fruits, honeycomb, ginger, jasmine and toasted almonds. It has depth and power on the palate with layered pear notes, mango, ginger, Mandarin orange and citrus rind that is altogether ripe yet nearly perfectly dry and fresh on the finish.
This Chard has a rich and voluptuous nose of baked apple, creamy pear, lemon accents and elegant oak stylings. It’s is a robust style with richness of fruit and the spice to match. Look for creamy orchard fruit and barrel oak spices with a fair amount of acidity to keep it balanced and fresh through the finish.