About This Wine:
This wine originates from the limestone-rich clay till soils of our Cave Spring Vineyard, located on a terrace of the Niagara Escarpment overlooking Lake Ontario, known as the Beamsville Bench. Made from some of our oldest, lowest-yielding vines, it is off-dry in style with a distinctive mineral character that site and vine age alone can deliver.
Selected blocks at Cave Spring Vineyard ranging from 11 to 37 of age.
Stony, limestone-rich clay and clay loam till over shale and sandstone.
Harvest Date- Sept. 23 - 24
Sugar- 19.3º Brix
Titratable Acidity- 9.57 g/L
Yield- 3 tonnes/acre (43 hl/ha)
Cool fermentation in stainless steel over a 3-week period using selected yeast strains; left on the lees for 2 months.
Bottling Date- June 2011
Residual Sugar- 12 g/L
Titratable Acidity- 7.95 g/L
Production- 2,476 (9L)
On the nose, a complex of aromas including anise, cut grass, white flowers and lime citrus mingle seamlessly. Dry and full bodied, the palate is very intense and well extracted, with great tension between acidity and richness on the attack and in the middle. Crisp yellow plum, Granny Smith apple and green melon flavours are present throughout, and carry on to the finish alongside mouthwatering acidity and crushed-stone minerality.
Lobster bisque; sashimi (esp. salmon); charcouterie; sautéed trout; quiche Lorraine; Raclette; roast lemon chicken; choucroute garnis; roasted pork loin; aged cow’s milk cheeses (e.g., Gouda)
Enjoyable upon release, this wine offers tremendous ageing potential. It will enter its prime in 2014, but offers the concentration and interplay of acidity and body to keep well for a decade or more.
Ontario Retail Price:
Winery, LCBO Vintages ‘Essential’
LCBO Item #286377