Aromatic Whites

  • 2017
  • 2017
  • 2017
  • 2017
  • 2016
  • 2016
  • 2016
  • 2016
  • 2015
  • 2015
  • 2015
  • 2014
  • 2014
  • 2014
  • 2014
  • 2013
  • 2013
  • 2013
  • 2013
  • 2012
  • 2012
  • 2012
  • 2012
  • 2011
  • 2011
100% Niagara grown, our Sauvignon Blanc was hand harvested in early October after achieving optimal ripeness. It was hand sorted,crushed and whole cluster pressed then cool fermented in stainless steel by wild yeasts. The wine aged in stainless steel on fine lees for six months undergoing partial malolactic fermentation. It was then racked off and bottled in the spring of 2018.
Light fresh herbaceous grassy notes fold in neatly with citrus pith, starfruit and wet stony minerality. On the palate-focused and lean with subtle floral notes- finishing clean and steely.

$2500

Including Tax

The greatest kept secret of Ontario: killer, world-class Riesling. This Riesling was sourced from a number of sites from the Niagara Escarpment and Prince Edward County; each site adding layers of complex fruit, mineral and acidity, capturing the best of both appelations: from the County exhilarating acid and a bright ethereal palate; the Niagara fruit anchoring the wine with an array of ripe fruit aromas, flavours and a weight on the palate to perfectly balance the livery acid. Whole cluster press of individual vineyard sites. Each block is fermented separately at cool temperatures in stainless steel. Aged 4 months in stainless, no malolactic fermentation.
Riesling at its best! Exhilarating acidity perfectly balanced by an array of ripe fruit aromas and intoxicating florals. Bosc pear, gooseberry and Granny Smith apple give way to orchard blossom and honeysuckle. Loads of chalky minerality add to complexity and appeal.

$2100

Including Tax

100% Prince Edward County grown. The County Pinot Gris benefited from a lovely warm fall, despite a challenging start to the growing season. The fruit obtained beautiful phenolic ripeness and a generous mouthfeel, but still retains the hallmark County acidity and minerality. Fermented by wild yeasts and aged in stainless steel on fine lees for six months before bottling.
This Pinot Gris starts with subtle spice and floral notes then finishes off with a pure and crystalline finish. Crunchy orchard fruit and pomelo and a texturally seductive palate make it an immediate favourite. Lean and steely-it is delicious served chilled on the patio or alternatively with cold seafood.
Full lees fermentation of our finest Ontario whites: Chardonnay, Pinot Gris, Riesling, Sauvignon Blanc and Gewurztraminer. Fermented and aged in stainless steel. The co-­fermentation of the lees allows us to produce a remarkably well integrated blend (vs. the blending of already finished wines). Named Calcaire in homage to the calcareous limestone which provide the stony minerality in this wine.
Lively notes of passionfruit and fresh white flower give way to a richness in the palate without straying far from the focused minerality which is the backbone of this wine. A perfect refresher for spring and summer, Calcaire will really sing with its perfect match-­shellfish.

$2300

Including Tax

This single vineyard Riesling was grown in the beautiful red clay soils of the Redfoot vineyard located on the Niagara Escarpment. It was fermented in stainless steel at cool temperatures, with an extra 8 months on fine lees that added greatly to the complexity of the wine. No malolactic fermentation. The name “Paradoxe” was derived from its early picking date. Riesling is normally harvested mid to late October, after Chardonnay. Due to the low yield, these Riesling grapes were “paradoxally” ripe well before Chardonnay.
This wonderfully balanced Riesling shows a rich mouth-feel complimented by beautiful citrus and freshness. A low alcohol of 9.5% makes this an ideal afternoon sipper.

$2900

Including Tax

Whole cluster press of individual vineyard sites. Each block is fermented separately at cool temperatures in stainless steel. Blend of County (15%) and Niagara fruit (85%). Aged 4 months in stainless.
The greatest kept secret of Ontario: killer, worldclass Riesling. This Riesling is a blend of Niagara and County fruit, capturing the best of both appellations: from the County exhilarating acid, and a bright, ethereal palate; the Niagara fruit anchors the wine with an array of ripe fruit aromas, flavours and a weight on the palate to perfectly balance the lively acid. This wine will be delicious drunk young on a summer patio, showing a depth of primary fruit, or cellared for several years, allowing complex petrol and lanolin notes to develop.
100% Prince Edward County grown. The County Pinot Gris benefited from a hot growing season to produce fruit with generous mouthfeel, but still retaining the hallmark County acid and minerality. Fermented and aged in stainless steel.
This Pinot Gris starts out with subtle spice and floral notes then finishes off with a very pure and cristalline finish. Delicious served chilled on the patio or alternatively with cold seafood.
Full lees fermentation of our finest Ontario whites: Chardonnay, Pinot Gris and Riesling. The cofermentation of the lees allows us to produce a remarkably well integrated blend (vs. the blending of already finished wines). Named Calcaire in homage to the calcareous limestone which provide the fantastic minerality in this wine.
Lively notes of lemon and lime give way to a richness in the palate, without straying far from the focused minerality which is the backbone of this wine. A perfect refresher for spring and summer, Calcaire will really sing with its perfect match, shellfish.
This Riesling is a wonderful blend of Niagara and County grown fruit. It exhibits beautiful harmony between vibrant fruit notes, mouth watering minerality and a wonderfully textured mouthfeel. A low alcohol of 9.8% makes this a wine right for any occasion.
100% Prince Edward County grown. Despite low yields from frost in early spring 2015, the County Pinot Gris benefited from a warmer growing season to produce fruit with a generous mouthfeel, but still retaining the hallmark County acid. Fermented in stainless steel and aged for 8 months in neutral 500L french oak barrels. Full malolactic fermentation completed in the spring and bottled unfined and unfiltered with minimal sulphur dose.
Bright floral aromas with subtle fruit on the nose. Palate of complex fruit, lees and mineral notes. Subtle, mouth filling texture in balance with hallmark County acid. A classic cool-climate Pinot Gris.
Full lees fermentation of our finest Ontario whites: Chardonnay, Pinot Gris and Riesling. Lively notes of lemon and lime give way to a richness in the palate, without straying far from the focused minerality which is the backbone of this wine. A perfect refresher for spring and summer, Calcaire will really sing with its perfect match, shellfish.
This Riesling is a wonderful balance of Niagara and County grown fruit. The Niagara portion brings richness and mouth-feel elements complimented by wonderful citrus and mineral elements from the County . A low alcohol of 10.5% makes this an ideal afternoon sipper.
100% County grown fruit. Wild yeast fermented in stainless steel. Aged sur lie for 4 months.
This Pinot Gris starts out with subtle spice and floral notes then finishes off with a very pure and long mineral driven finish, reminiscent of the great Pinot Gris from the Alto Adige.
Melon de Bourgogne is the varietal from which the Loire Valley’s great Muscadets are made. Our Melon de Bourgogne was harvested from a single vineyard in Prince Edward County in early October 2014. The juice was extracted using a long, slow press cycle for gentle extraction and then fermented in stainless steel at a cool temperature (12 to 14°C) to preserve its wonderful freshness, acidity and stony qualities. For the first time, the wine was aged on full lees in neutral 500L oak barrels for five months prior to bottling. Classic pairings would be briny shellfish… particularly delicious with East coast oysters.
Showcasing the classic minerality of Prince Edward County, the 2014 Melon de Bourgogne shows bright lemon-lime citrus notes on the nose. On the palate, it has razor sharp acidity and a subtle lees mid-palate. Refreshing, crisp finish. Classic pairings would be briny shellfish… particularly delicious with East coast oysters.
Full lees fermentation of our finest Ontario whites: Chardonnay, Pinot Gris, Riesling and Melon de Bourgogne. The co-fermentation of the lees allows us to produce a remarkably well integrated blend (vs. the blending of already finished wines). Named Calcaire in homage to the calcareous limestone which provide the fantastic minerality in this wine.
This Riesling is a wonderful balance of Niagara and County grown fruit. The Niagara portion (60 %) brings richness and mouth-feel elements complimented by wonderful citrus and mineral elements from the County . A low alcohol of 10.1% makes this an ideal afternoon sipper.
This 100% County grown Pinot Gris was exceptionally low yielding in 2013, averaging 1 ton/acre. Wild yeast fermented in stainless steel the wine was aged sur lie for 4 months.
The low yielding harvest fills this wine with incredible concentration of flavour and minerality. Peaches, grapefruit and mineral on the nose. The palate is the perfect balance of richeness and crisp acidity.
Our Melon de Bourgogne is the varietal from which the Loire Valley’s great Muscadets are made from. The juice was extracted using a long, slow press cycle for gentle extraction and then fermented in stainless steel at a cool temperature (12 to 14 C) to preserve the wonderful freshness, acidity and stony qualities. The wine was aged on full lees for five months prior to bottling. Classic pairings would be briny shellfish...particularly delicious with east coast oysters.
Full lees fermentation of our finest Ontario whites: Chardonnay, Pinot Gris, Riesling and Melon de Bourgogne. The co-fermentation of the lees allows us to produce a remarkably well integrated blend (vs. the blending of already finished wines). Named Calcaire in homage to the calcareous limestone which provide the fantastic minerality in this wine.
A delicous mineral driven summer sipper, ideal for those yet to come lazy hot summer days.
This Riesling is a blend of 70% Niagara fruit (Twenty Mile Bench) and 30% County fruit. The grapes went through a slow, gentle press to avoid bitter tannin extraction. The two regions were fermented separatly in stainless steel tanks, and aged on lees for 3 months. No malolactic fermentation.
Stone fruit on the nose, and a white fruit palate. Crisp, citrus finish with great acid and a bit of sweetness. Suggested Drinkability Window: Now through 2016.
Our Pinot Gris is 100% local county fruit from our estate vineyard and a neighbouring site. The wine went through a wild fermentation in stainless steel, at cooler temperatures between 15 and 19C. This was followed by 4 months ageing on the lees. We've kept the wine from going through malolactic fermentation, and finished it in a dry style.
This wine starts rich and voluptuous on the palate with ample spice, but finishes clean and crisp with a mineral inspired acidic finish. Suggested Drinkability Window: Now through 2015.
Our Melon de Bourgogne is a single vineyard wine from Prince Edward County. Long, slow press for gentle extraction. Fermented in stainless steel at a cool temperature (15-19C), and aged for 4 months on lees. This wine has not gone through malolactic fermentation.
Showcasing the classic minerality of Prince Edward County the 2012 Melon de Bourgogne has razor sharp acidity and a subtle lees mid-palate. Refreshing, crisp finish. Suggested Drinkability Window: Now through 2014.
Pre-fermentation blend of Chardonnay, Pinot Gris, Riesling and Melon de Bourgogne juice (a house secret not to be divulged... Possibly if you have a bottle of Romanee-Conti in hand). Fermented cold on heavy lees to highlight the terrific minerality and limestone notes, hence the name Calcaire.
While initially the wine has wonderful lemon-lime refreshing notes, the palate has beguiling depth and richness while remaining very linear and focussed. The classic county minerality makes this the perfect oyster wine. Suggested Drinkability Window: Now through 2015.
Our Riesling is a blend of two regions, combining the tart, crisp acidity of the County with the lush, ripe fruit of Niagara. Our 2011 Riesling was crafted with 35% of the fruit coming from Prince Edward County and the balance coming from a stunning sight right below the escarpment in the heart of the Niagara bench. The County component brings wonderful minerality and great lemon/lime notes while the rich fruit component comes from the Niagara fruit. The wines were fermented with lots of lees to help express the Terroir. Fermentations were stopped prior to all the components going dry. The residual natural sugar (12 grams/litre) is counterbalanced by almost equal amounts of acidity. This "just dry" Riesling comes in with a wonderfully low alcohol of 10.4 % alcohol.
This beautiful Riesling is the perfect blend between the more aromatic citrus, lime-driven Niagara fruit and a more mineral inspired County Riesling. Beautiful citrus lime aromatics followed by a fresh mineral driven mid palate with delightful length. Suggested Drinkability Window: Now through 2016.
Our Melon de Bourgogne is a single vineyard wine from Prince Edward County. Long, slow press for gentle extraction. Fermented in stainless steel at a cool temperature (15-19C), and aged for 4 months on lees. This wine has not gone through malolactic fermentation.
The 2011 Melon du Bourgogne shows bright lemon-lime citrus notes on the nose with a very pure, mineral driven mid-palate and finish. This aromatic wine has a steely presence that is an essential pairing with seafood this summer.