The vines for this wine were maintained to best express Sauvignon Blanc character. All grape bunches were exposed to sunlight at fruit set  with leaf removal on the East sides of the canopy to maximize fruit ripening. Green harvest - the elimination of under-ripe berries - was performed at the first sign of veraison. Veraison is the point where Sauvignon Blanc berries turn from green to golden colour. These steps in the vineyard help promote ripening, flavour concentration  and to best express our Beamsville Bench terroir.

The grapes were handpicked, sorted and whole bunch pressed. The juice was cold settled for 48-72 hours and then racked of its heavy lees. After warming the juice, it was transferred to barrel via gravity. The wine was fermented with native and commercial yeasts at 24 - 26 degrees Celcius. Lees were stirred weekly during aging to add texture and body. The wine was blended in April 2009, prior to bottling.

Winemaker's Comments

Rich, golden hay colour with a pungent, complex nose of cut grass, dried Provence herbs, currant buds and a sweet, smoky minerality. The palate is supple, generous and luscious with flavours of pink grapefruit, passionfruit  and dried herbs. This Old World style Fume Blanc has elegant structure, a rich body and great length.