Gently perfumed with aromatics of apple, pear, "Bench" pink grapefruit and candied pineapple. On the palate, the fruit's ripeness is evident, showing weight, texture and complexity. Well balanced with a long finish.

Winemaker's Notes:
Our Pinot Gris clone 53 on rootstock 3309 was planted in 1998 at a vine density of 3625 vines per hectare at our sustainably farmed Estate vineyard on the Beamsville Bench. After a tough winter, our 2005 yield was reduced by 30% to 32 hl/ha. Spring came early, followed by a hot, sunny summer producing small berried, high quality clusters.

On September 17th, we hand-harvested the fruit at 22.8° brix, titratable acidity of 6.5 g/l and a pH of 3.3. After hand sorting, the majority of the fruit was destemmed and then left on the skins for an average of 3.5 hours. The rest went straight to press whole cluster. Gently pressed to 1.1 atmospheres, settled, then fermented cool in stainless steel to dryness. Aged in stainless steel to preserve fruit and crispness. The finished wine at 13.5 alcohol was bottled under Stelvin® closure on March 15, 2006. Drink now until 2008.

Food Pairings:
Served slightly chilled, this Pinot Gris is an excellent aperitif. Enjoy on its own or with oka style cheese. A superb match for braised veal, pan-fried pickerel, or mussels. For a vegetarian match, try with a white pizza or cheese ravioli.

Wine Reviews:
"****1/2 out of 5. Light straw colour with peach, pear, orange blossom and mineral aromas, medium bodied and flavoursome with melon, tangerine nuances, great acidity and lingering finish. Try with cod in summer fruit, balsamic salsa." - Zoltan Szabo

For the entire list of reviews, click here.

Last Updated: 26-Sept-06