Lovely straw colour with bright aromas of baked pear, fig and cinnamon which are coupled with sorbet, sweet hazlenut and cloves and are intertwined with a gravelly minerality. The rich and creamy palate shows vanilla pod, Meyer lemon and baked pear. The wine also has harmonious acidity and a long, persistant finish.

WINEMAKING COMMENTS:

We exposed all 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 veraison and we left only 12 bunches per vine to promote fruit ripening, concentration of flavours and the expression of the Beamsville Bench terroir.

The grapes were handpicked, sorted and gently whole bunch pressed. The juice was cold settled for 48 - 72 hours and then racked off, warmed and then transferred to the barrels for fermentation. The wine was fermented using native and commercial yeasts. the lees were stirred weekly during ageing. The wine was removed from barrel and blended in August and then filtered before bottling.