2016 was an exceptionally hot and dry year in the Niagara Peninsula, resulting in early ripening. Grapes were picked earlier than usual, as early as late September (early by Ontario Cab Franc standards!). Fruit was hand-picked and a portion was carefully destemmed into small one-ton fermenters, with about one third fermented whole cluster. Fermented with indigenous yeasts. 18-20 days on the skin in total: 6-8 day cold soak with 2 pump overs a day, followed by 7 day fermentation with maximum of 2 punch downs a day, remaining days gentle turning of cap once a day. The wine was pressed in small batches in a traditional basket press before being put to French oak barriques for 10 months. The new oak component being 30%, the rest being 2nd, 3rd and 4th fill. Natural malolactic fermentation, bottled unfined and unfiltered, with minimal sulphur dose before bottling.
Fruit was hand-picked and carefully destemmed into small one-ton fermenters. Fermentation by indigenous yeast and pressed in small batches in an old basket press. Aged in French oak barriques for 10 months. Bottled unfined and unfiltered with a very low sulphur addition right before bottling.