About This Wine:
This wine originates from the limestone-rich soils of our Cave Spring Vineyard, located on a terrace of the Niagara Escarpment overlooking Lake Ontario, known as the Beamsville Bench. Produced from the oldest, lowest-yielding vines at the estate, our CSV wines embody our highest commitment to quality and authenticity.
The two oldest blocks of Riesling at Cave Spring Vineyard ranging from 38 to 42 years in age.
Particularly gravelly, limestone-rich clay till over shale and sandstone.
Harvest Date- Oct. 2 - 20
Sugar- 20º Brix
Titratable Acidity- 8.57 g/L
Yield- 3.6 tonnes/acre (43 hl/ha)
Cool fermentation in stainless steel over a 4 week period using selected yeast strains in conjunction with indigenous fermentation, left on the lees for 3 months.
Bottling Date- March 2016
Residual Sugar- 9.6 g/L
Titratable Acidity- 8.25 g/L
Production- 575 cs. (9L)
The nose offers a broad cross-section of aromas including fresh herbs, citrus rind, anise and white peach, with undertones of pie crust, wet stone and white flowers. In the mouth, the wine medium in body and dry in feel. The attack is rich in texture and ripe melon fruit, after which a racy seam of acidity and intense grapefuit character reign in the wine’s breadth and roundness. The wine’s omnipresent citrus core carries long onto a crisp, mineral finish.
Grilled Turbot or Snapper; stuffed Sole; tempura; curried prawns; onion tart; roasted Cornish hen; sautéed veal sweetbreads; Tourtière; duck confit; fresh, creamy cow’s milk cheese (e.g., Mourbière)
This vintage possesses the structure and weight to develop until at least 2024, and should continue to hold for several years beyond.
Ontario Retail Price: