2019 Riesling CSV | Beamsville Bench | Estate Grown

$ 31.95 • 750 ml • 12 bt/cs • Extra Dry
About This Wine
This wine originates from our Cave Spring Vineyard, nestled on a hillside of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. On this gentle slope, limestone-clay soil and moderating onshore breezes combine to create a terroir of great distinction. Produced from finest micro-parcels of mature vines at the estate, our CSV wines embody our highest commitment to quality and authenticity.
2019 was a temperate vintage delivering normal levels of heat, precipitation and yield. An extended harvest window deliverd bright, structured Rieslings with medium to long-term cellaring potential.
Varieties100% Riesling
Estate Grown 100%
AppellationBeamsville Bench
SiteCave Spring Vineyard
Elevation125–155 m (425–510 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 Oct 19
Sugar 20.6º Brix
Titratable Acidity 9.1 g/L
pH 3.02
Yield 3.0 mt/ac (56 hl/ha)
Fermented 50% in tank and 45% in neutral 225L barrels, with both lots undergoing a 24 hour skin soak prior to pressing; the remaining 5% was fully fermented on the skins;; all lots fermented using exclusively indigenous yeasts and aged for 10 months sur lie; minimal sulphite additions
Bottling Data
Bottling Date Oct 2020
Alc./Vol 12.5%
Residual Sugar 4.0 g/L
Titratable Acidity 9.2 g/L
pH 3.06
Production 550 cs
Sensory Profile
Colour Light straw. Nose Layered and complex; aromas of candied lemon, meringue, mineral water, crème fraîche and pie crust up front; hints of ginger, lime and white peach in behind. Palate Dry and medium bodied; the attack is crisp and salty with yellow plum fruit; the middle is firm and stony beneath, with richly extracted pear-citrus fruit and delicate acidity seamlessly layered on top; the finish is robust and savoury, with a saline quality gently woven into persistent, focused notes of grapefruit, Key lime and almond extract.
Best consumed 2024–2030; will develop and hold through at least 2034
Food Pairings
Grilled Turbot or Snapper, stuffed Sole, curried prawns, tempura, onion tart, roasted Cornish hen, pork tenderloin, soft cheeses
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