2017 Riesling Brut | Beamsville Bench | Estate Grown

$ 24.95 • 750 • 6 bt/cs • Brut
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. Grown in the limestone-clay soils, it was bottle fermented and aged sur lie for a thirteen months prior to disgorging. The result is a dry, brut-style sparkling wine with the delicate aromatics and distinct mineral texture of Riesling from our estate.
Estate Grown 100%
2017 was a vintage of average warmth and ample rainfall. A sunny, dry fall allowed for extended ripening, Our Riesling sparkling wines show supple texture and crisp frame, easily supporting bottle ageing sur lie.
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
Trellis 2-cane Pendelbogen
Density 1,450/ac (3,600/ha)
Clones Undetermined
Avg Vine Age 6 years
Harvest Data
Harvest Date Sep 27, 28
Sugar 18.9º Brix
Titratable Acidity 12.5 g/L
pH 2.95
Yield 4.75 mt/ac (84 hl/ha)
Primary fermentation to dryness (< 2 g/L) in stainless steel using selected yeasts; aged 6 months in tank sur lie prior to tirage, aged sur lie in bottle for 13 months prior to disgorging;; dosage of 5 g/L
Bottling Data
Tirage–Disgorging 6/18–7/19
Alc./Vol 12.0%
Dosage 5.0 g/L
Titratable Acidity 8.0 g/L
pH 2.89
Production 545 cs
Sensory Profile
Colour Pale yellow. Nose Aromas of flint and green apple over top hints of biscuit and toast. Palate Dry and medium bodied in style; a very tight and fine mousse and refreshing tartness up front.; the middle is mineral in feel with brisk acidity neatly woven into a core of ripe Gala apple fruit and nuances of pie crust; the finish is crisp and invigorating, with persistent nuances of grapefruit zest, Bartlett pear and wet stone.
Best consumed 2020 through 2023; will hold through 2025
Food Pairings
Vichysoisse, puff-pastry appetizers, soft cheeses, asparagus, fritto misto, seafood terrines, Cheviche, sushi, cheese soufflé, cured ham, as an aperitif
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