“Shiraz leads the charge, right here in Niagara, up on the Beamsville Bench. Where influencers like Matt Kramer, Jancis Robinson and Ian d'Agata will soon discover him and his new pinot world order.” Michael Godel, WineAlign.com
Bouncy aromas bespeak the fresh Niagara grape berries captured inside, with trimmings of blueberry, cranberry and spice. It’s juicy and supple on the palate, tasting of fresh fieldberries, cherry and more, with a mineral cord.
Picked by hand from the Mottiar Vineyard on October 9th as grape sugars averaged 21° Brix.
The grapes were hand-sorted and divided for fermentation, 60% in concrete and 40% in a neutral oak cuve (tank), using wild yeast. The majority of the grapes were destemmed, but a layer of whole clusters (10% of the total) was added to each vessel to co-ferment.
The wine was transferred to mature (six-to-nine-year-old) French oak barrels to age for 9 months before bottling, unfiltered, in August 2022.
Dry: 0 g/L residual sugar
At the time of bottling, alcohol measured 12%; residual sugar: 0 grams per litre; 6.8 titratable acidity: pH: 3.58 grams per litre
Near 14° C alongside mushroom risotto, grilled salmon or beets with whipped goat cheese.