|Vineyard:||Emerald Shore Vineyard|
|Aging Method:||Stainless Steel, Partial Barrel Aging in French Oak|
Our Mountainview series of wines are a dedication to place, as great terroir is a key ingredient in winemaking. Our location on the Beamsville Bench is a place like no other, with history millions of years in the making. Once the shoreline of Lake Ontario, this region is abound with minerals and heavy soils. The heavy clay forces the vines to work harder and dig deeper for food and water, at times pushing to more than 30 feet deep. With such deep rootstocks, these vines typically produce better fruit.
All of our Mountainview wines are limited in production and vinified using the best fruit of a given vintage.
An interesting fact of Riesling is that it is one of the best wines to age. The question of how long to age the wine depends on the desired style. When Riesling is young, it is fresh and fruity often with notes of citrus fruit and racy acidity. Over time those characteristics can turn into a more complex combination of lemon zest, slate, rubber and even petrol. One style is not superior; it is simply personal preference.
This perfectly aged Riesling has had the advantage of being harvested in a cool year, which left the wine with excellent acidity. It is this acidity that has allowed the wine to age so gracefully. On the nose are mineral characters as well as wet stone, lime zest, white grapefruit, honey and a hint of petrol. The palate is fresh with a nice weight and texture to allow for excellent food pairing opportunities. The finish is quite dry with cleansing acidity in the background.
Pair this Riesling with poultry, delicate fish, Asian inspired cuisine, light cream sauces or even mild curry.
|Aging Method:||Stainless Steel|
Our Old Vines Chardonnay is produced from grapes that are estate grown and hand harvested from 40 year old vines. Upon arriving at the winery, the grapes are hand sorted and whole berry pressed to extract only the finest juice. The juice then goes on to ferment in new and seasoned French oak barrels and is left on its lees for 10 months to add complexity.