Rosé & Skin Contact
- 2021
- 2021
- 2020
- 2020
- 2019
- 2017
- 2017
- 2017
- 2016
- 2013
- 2012
In 2016, our first vintage of "Tornado" Pinot Gris was a result of an unexpected Tornado warning just after we had loaded the press and started pressing. We rolled the press drum so it would hold the juice and skins, shut the power off, covered it with a tarp and rode out the storm. Once the storm had passed the next morning, we pressed the must and out came this beautiful, highly aromatic, slightly pink juice. The juice was racked and put to old barrels to ferment and age. Each year we follow the tradition of making this wine, fortunately not under the duress of a potential tornado.
This white wine was fermented on the skins for 28 days to extract tannins, colour (a beautiful eye of the partridge pink hue), and the highly perfumed rose-petal notes synonymous with Gewürztraminer. Serve chilled. This is a great sipping wine particularly for red wine drinkers who usually avoid whites but are looking for a refreshing chilled wine.
In 2016, our first vintage of "Tornado" Pinot Gris was a result of an unexpected Tornado warning just after we had loaded the press and started pressing. We rolled the press drum so it would hold the juice and skins, shut the power off, covered it with a tarp and rode out the storm. Once the storm had passed the next morning, we pressed the must and out came this beautiful, highly aromatic, slightly pink juice. The juice was racked and put to old barrels to ferment and age. Each year we follow the tradition of making this wine, fortunately not under the duress of a potential tornado.
This white wine was fermented on the skins for 28 days to extract tannins, colour (a beautiful eye of the partridge pink hue), and the highly perfumed rose-petal notes synonymous with Gewürztraminer. Serve chilled. This is a great sipping wine particularly for red wine drinkers who usually avoid whites but are looking for a refreshing chilled wine.
In 2016, our first vintage of "Tornado" Pinot Gris was a result of an unexpected Tornado warning just after we had loaded the press and started pressing. We rolled the press drum so it would hold the juice and skins, shut the power off, covered it with a tarp and rode out the storm. Once the storm had passed the next morning, we pressed the must and out came this beautiful, highly aromatic, slightly pink juice. The juice was racked and put in old barrels to ferment and age. Each year we follow the tradition of making this wine, fortunately not under the duress of a potential tornado.
In 2016, our first vintage of "Tornado" Pinot Gris was a result of an unexpected Tornado warning just after we had loaded the press and started pressing. We rolled the press drum so it would hold the juice and skins, shut the power off, covered it with a tarp and rode out the storm. Once the storm had passed the next morning, we pressed the must and out came this beautiful, highly aromatic, slightly pink juice. The juice was racked and put to old barrels to ferment and age. Each year we follow the tradition of making this wine, fortunately not under the duress of a potential tornado. The wine is unfiltered, unfined and was bottled with minimal sulphur additions.
After small lot experiments in ’13 and ’14 with skin contact wines, Norman is excited to release his 1st skin contact White. Norman chose Gewurztraminer because of its aromatic quality, lovely skins, and great tannic structure. The grapes spent 30+ days on the skins before a gentle basket press. The juice was fermented with 100% indigenous yeasts and the wine was racked post-pressing into 2 neutral white 225L French oak barrels. 18 months of élevage allowed for natural micro-oxidization to allow the wine to breathe and develop beautifully. Less than 50 cases produced.
Hand harvested, hand sorted blend of 70% Cabernet Franc and 30% Syrah. Free run juice pumped back over skins and cold soaked overnight. Whole bunch gentle press. Fermented by wild yeasts in
neutral oak barrel undergoing partial malolactic fermentation. Blend aged gracefully on fine lees in barrel, then spent an additional 6 months in stainless steel before bottling with minimal sulphur dosage.
100% Prince Edward County Pinot Noir. Destemmed into bins with 6 hours of skin maceration. Pressed into stainless steel. Fermented cold in stainless steel and transferred to older 500 l barrels for 3 months. No malolactic fermentation to preserve freshness and acidity.