2021 Vidal Pet Nat

Our first Pet Nat that we co-fermented with Peaches and Sumac was so successful we thought we’d try again.

We tried a different approach with the Sumac, making a tea with it before adding it to the ferment along with the peaches.  This created  more sumac character and added acidity which seams to give the peach a boost as well.

For those who tried the 2020 with some explosive results, we have tamed the bubbles for a more pleasant opening experience!

Unfiltered and bottled with lees.

No Sulphites added.

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2021 Piquette

Similar to the 2020 Piquette, but some slight changes to the game plan and completely different harvest conditions.  Sauvignon Blanc skins were re-hydrated and allowed to spontaneously ferment and bottled just before finishing to add some bubbles.

Its not very serious, low in alcohol and full of citrus and herbs.

Unfiltered and bottled with lees.

No Sulphites added.

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2021 Vidal Pet Nat

Beautiful Vidal was harvested at the perfect time and cofermented with Concorde Grapes and Terragon from our garden to add some interesting character and complexity.

Incredibly crushable with notes of bubblegum and cherry accented with hints of licorice all enveloped in luscious bubbles.

Unfiltered and bottled with lees.

No Sulphites added.

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2021 Muscat

This Muscat was harvested from a vineyard in the Niagara Lakeshore appellation and crushed to fermented with wild yeasts on its skins for 10 days. Aged in stainless steel for 7 months before bottling unfiltered. An incredibly dreamy, aromatic wine that feels like walking through a wildflower meadow, snacking on toasted almonds and drinking fresh lime margaritas.

Unfiltered and bottled with lees.

No Sulphites added.

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2020 Chardonnay 

Beautiful Chardonnay picked from the Niagara College Vineyard was fermented on its skins for 14 days.  the wine went through malolactic fermentation in neutral French oak barrels and stainless steel.  Aged 7 months before bottling.

Unfiltered and bottled with lees.

No Sulphites added.

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2021 Chardonnay 

Chardonnay grapes were hand harvested from a vineyard in the Lincoln Lakeshore appellation. Whole bunch pressed and fermented with wild, ambient yeasts in French oak barrels (new and older oak) where it aged for 12 months. Bright, lifted fruit aromas of yellow plum, peach, golden delicious apples, hazelnuts and hay. The palate is bright with acidity and fruit, and a rounded complex finish.

Unfiltered and bottled with lees.

A small amount of Sulphites added.

 

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