2016 Riesling Estate | Beamsville Bench | Estate Grown

$ 19.96 • 750 ml • 12 bt/cs • Dry
About This Wine
This wine originates from our Cave Spring Vineyard, located on a hillside of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. Produced from some of our oldest vines, it displays the distinctive mineral character that is the signature of Riesling grown in the limestone-clay soils found at our estate.
2016 was an extremely warm, dry and ripe vintage with moderate yields. While plush and open-knit upon release, the Rieslings possess the acidity to ensure medium- to long-term ageability.
Estate Grown 100%
AppellationBeamsville Bench
SiteCave Spring Vineyard
Elevation125–155 m (410–510 ft)
Slope/Exposure3–6% / NNW
Stony clay till composed primarily of limestone and dolostone mixed with sandstone, shale and traces of granite and gneiss; soils overlie moraine and sandstone/shale bedrock; depth ranges from 4 to 8 m
Harvest Data
Harvest Date Sep 23–Oct 24
Sugar 20.1º Brix
Titratable Acidity 8.1 g/L
pH 3.14
Yield 4.0 mt/ac (71 hl/ha)
Cool-temperature fermentation in stainless steel over a 3 to 8 week period, 75% with selected and 25% with indigenous yeasts; 5 months on the fine lees prior to bottling
Bottling Data
Bottling Date Apr 2017
Alc./Vol 12%
Residual Sugar 8.0 g/L
Titratable Acidity 7.4 g/L
pH 2.95
Production 2,490 cs
Sensory Profile
The nose reveals concentrated aromas of red apple, yellow grapefruit and anise alongside notes of cinnamon and pie crust. Dry and medium-bodied, the palate is broad and dense with a savoury chalkiness underlying subtle flavours of citrus, pear and spice. The finish is full and weighty with persistent rhubarb overtones, restrained throughout by the wine’s stony texture and saline acidity.
Best consumed 2018 through 2023; should hold until at least 2027
Food Pairings
Lobster bisque, sashimi, sautéed trout, roasted lemon chicken, schnitzel, choucroute garnie, roasted pork loin, medium-hard cow’s milk cheese
Winery, Vintages Essentials • 286377

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