The Estate Riesling showcases the unique Beamsville Bench terroir. With plantings across the estate vineyards ranging from late 1970s through to late 2000s, we have access to a range of wonderful fruit that help us create a very complex wine. The yields are kept in check in each of the vineyard blocks to help intensify the concentration while still delivering a wine that exhibits zest through a refined acid backbone. The grapes were handpicked, sorted and gently whole bunch pressed. Only the best quality juice was kept then cold settled for 48-72 hours before being racked off its lees (heavy sediment). The juice is then warmed to 16 degrees Celsius to begin fermentation. A long fermentation at cool temperatures (12-14c) allow us to capture the varietal aromas and the pure expression of Beamsville Bench Riesling. Bronze Medal at NWAC 2021