About This Wine:
This wine is named for layers of dolomitic limestone unique to the Niagara Escarpment. Through the forces of erosion, these rock strata have come to enrich the soils of the escarpment's benchlands. Originating entirely from selected vineyards along these gentle slopes, this Riesling bears the mark of its origins. The calcareous clays of these sites contribute to the intense aromatics and mineral textures that are its signature.
72% Beamsville Bench (Cave Spring Vineyard); 28% Twenty Mile Bench (Weis Vineyard)
Stony, calcareous clay till overlying dolomitic limestone, shale and sandstone
Harvest Date- Sept. 17 - Nov. 1
Sugar- 19.6º Brix
Titratable Acidity- 9.2 g/L
Yield- 4.5 tonnes/acre (72 hl/ha)
A long, cool fermentation in stainless steel to near dryness using selected yeasts that retain varietal typicity
Bottling Date- August 2011
Residual Sugar- 11 g/L
Titratable Acidity- 8.1 g/L
Production- 2,125 cs. (9L)
Very aromatic, the nose offers bright lemon-lime citrus notes, alongside ripe Bartlett pear and red apple tones. The wine is dry and full bodied with a spicy front palate followed by white peach, honeydew melon and anise and a crunchy, stone-fruit texture in the middle. A seam of lively, tingling acidity balances the wine's richness, carrying through to a lengthy finish with notes of black licoroce. Overall, this is one of the weightiest Riesling Dolomites to date.
Freshwater fish (e.g., pickerel or trout); richer seafood (e.g., scallops, shrimp, sea bass); steamed green vegetables
The full body and relatively soft acids of this vintage make for easy drinking upon release. That said, the wines extract promises further development until at least 2015.
Ontario Retail Price: