We exposed all fruit bunches to sunlight at fruit set with leaf removal on both sides of the canopy to maximize fruit ripening. Green harvest was performed at the first sign of véraison and we left only the best bunches in order to promote ripening, concentration of flavours and expression of the Beamsville Bench terroir.

The grapes were handpicked, hand sorted and whole bunch pressed lightly. The juice was cold settled for 21 days and then the juice was racked and warmed to 20 degrees Celsius to induce fermentation. It took three weeks for the native yeast to start fermentation which lasted almost four months. The wine was then filtered before bottling.

Winemaker's Comments

The 2009 Estate Riesling shows an intense citrus nose of lime and yellow grapefruit. Pure and brilliant acidity balances a juicy grapefruit palate. This well-balanced wine shows beautiful concentrated flavours and a long lingering mineral finish.