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First Release VQA Wines - 2006
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First Release VQA Wines - 2006
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Created in a classic off-dry style, this Beamsville Bench Riesling was cold fermented in 100% stainless steel tanks to maintain its varietal character. The bursting intensity of mineral, lime and citrus notes on the nose lures you to the palate layered with vibrant and refreshing acidity where a touch of citrus fruit zest teases your mouth. Drink now or cellar for the next 5 years.
Rated by David Lawrason 89
Harvest Date: October 30, 2006
Harvest Brix: 19.6
Bottling pH: 3.15
Bottling Titratable Acidity: 7.6g/L
Residual Sugar: (1) 12.3g/L
Vineyard Location: Just above the Beamsville Bench
Winemaking Notes: Cool fermented in stainless steel tanks for 4 weeks.
750 ml $18
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A blend of 80% Semillon from our Renaceau vineyard and 20% Sauvignon Blanc from the Beamsville Bench has created a rich and complex wine of honey dew, honey, white flowers, gooseberry and mineral notes. A full, rounded mouth-feel and a touch of refreshing acidity makes for a lasting and memorable finish. Pair with scallops, salmon, grilled chicken, mild cheeses and white pizza covered with gouda, chicken and caramelized onion. Drink now or cellar for the next 4 years.
Harvest Date: October 5, 2006, Sauvignon on October 12, 2006
Harvest Brix: 20.2
Bottling pH: 3.49
Bottling Titratable Acidity: 6.0g/L
Residual Sugar:(0) 4g/L
Vineyard Location: Semillon: Estate Vineyard – RENACEAU VINEYARD
Sauvignon Blanc: Beamsville Bench
Winemaking Notes: 80% Semillon, 20% Sauvignon Blanc, cool fermented in stainless tanks.
750 ml $18
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Our 3 barrels were aged sur lie in premium French oak barrels for 10 months. The malolactic fermentation was stopped half-way which allows the wine to maintain the clean citrus characteristics of the Renaceau vineyard. Developing notes of caramel, butterscotch and vanilla framed by just enough acidity makes this wine a perfect pairing to veal, pork tenderloin and pasta dishes with cream sauce. Drink now or cellar for 5 years.
Rated by David Lawrason 87
Harvest Date: October 10, 2006
Harvest Brix: 21.5
Bottling pH: 3.49
Bottling Titratable Acidity: 7.0g/L
Residual Sugar:(0) 4g/L
Vineyard Location: Estate Vineyard - RENACEAU
Winemaking Notes: 3 Barrels produced, aged sur lie for 10 months in a new 500 liter barrel and two 3 year old French oak barrels. Battonage was done for 8 months approximately once a month. 50% malolactic.
750 ml $18
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Rich in mouth-feel, yet surprisingly dry with balanced acidity. Our 100% saignée Merlot Rosé presents us with strawberry jam and fresh wild raspberries. All three Femmes or girls - Renata, Natalie and Krystina have played a roll in this lip-smacking rosé. Enjoy this full bodied Rosé during all four seasons paired with grilled Cajun shrimp, pork medallions, gourmet pizza and summer salads.
Harvest Date: October 28, 2006
Harvest Brix: 20.0
Bottling pH: 3.31
Bottling Titratable Acidity: 6.5g/L
Residual Sugar: (1) 7.9g/L
Vineyard Location: Estate Vineyard - RENACEAU
Winemaking Notes: Saignée (bleeding off of juice) of the Estate Merlot, this Rosé was stainless steel fermented to maintain its fresh berry notes. The three girls are Natalie Spytkowsky, Renata Roman (wife) and Krystina Roman (daughter) – we all played a part in making this wine.
750 ml $18
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An assemblage of 60% Merlot and 40% Cabernet Franc. After spending 10 months in premium French oak barrels notes of fig, nutmeg, blackberry, tobacco and cocoa have been jam-packed into this gentle giant. Silky tannins allow this wine to be enjoyed on its own or with friends. This approachable wine has become the estate favourite.
Bottling pH: 3.82
Bottling Titratable Acidity: 6.0g/L
Residual Sugar: (0) 4.9g/L
Vineyard Location: Estate Vineyard – RENACEAU, and in Beamsville, North side of Hwy 8
Winemaking Notes: 60% Merlot, 40% Cabernet Franc
750 ml $18
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An openly seductive style; with juicy sweet cherries, wild berry fruit, dark chocolate and toasted oak. Fine grain soft tannins melt away in a two-minute long finish. Enjoy decanted today or cellar over the next 4 years. Only 5 barrels produced from our estate fruit. Fabulous with medium-rare red meats.
Harvest Date: October 24, 2006
Harvest Brix: 21.5
Bottling pH: 3.67
Bottling Titratable Acidity: 5.9g/L
Residual Sugar: (0) 4.9g/L
Vineyard Location: Estate Vineyard -RENACEAU
Winemaking Notes: 5 Barrels produced, barrel aged in 3 new French oak barrels and 2 one year old French oak.
750 ml $18
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This single barrel was fermented with native yeast and using only select fruit on the estate vineyard. Bold notes of ripe dark berries, ripe strawberries and toasted oak can be found on the nose. The palate has fine grain tannins and smooth texture. Decant now or cellar for 6 years.
Rated by David Lawrason 87
Harvest Date: October 24, 2006
Harvest Brix: 21.5
Bottling pH: 3.71
Bottling Titratable Acidity: 6.0g/L
Residual Sugar: (0) 4.6g/L
Vineyard Location: Estate Vineyard -RENACEAU
Winemaking Notes: Only 1 barrel produced, the natural fermentation was a winemaking trial for the Renaceau vineyard, shows intense fruit and length – seamless. Barrel aged for 9 months in a new French oak barrel.
750 ml $40 (sold out)
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The top 3 barrels were selected for their complex aromas and gushing flavours of cedar, spice, cherry pipe tobacco, red currant and ripe plums. Its rich and full mid-palate finishes with dark chocolate, cocoa and fig. Being thoroughly ripe, our Cabernet Franc has gained many converts. Pair with lamb, beef stews and aged Canadian cheeses.
Harvest Date: October 24, 2006
Harvest Brix: 24.1
Bottling pH: 3.9
Bottling Titratable Acidity: 6.0g/L
Residual Sugar: (0) 4.9g/L
Vineyard Location: Estate Vineyard - RENACEAU
Winemaking Notes: Only 3 barrels produced. Barrel aged for 9 months in new French oak
750ml $18 (only 35 cases available)
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