Aromatics of hazelnut, toast and vanilla are evident on the nose. On the palate ripe pears, melon and spice round out the crisp balanced acidity.
Grapes for this vintage wine came from select premium vineyards in the Niagara Peninsula. Crushed and pressed immediately upon arrival at the winery the clean juice was racked after cold settling for 48 hours. Inoculated and fermented at a cool 16˚ C for 13 days until dry, the wine was then transferred to new and older French and American barrels where it underwent a complete malo-lactic fermentation and aged for 8 months before transferring to stainless steel.