Gently fragrant on the nose, hinting of honeydew melon, lemon gum, lime and grapefruit zest. A spicy, soft, creamy palate suggestive of liquid honey and white jellybean, finishing with a touch of black licorice and a dash of minerality.

Winemaker's Notes:
Our Pinot Gris clone 53 on rootstock 3309 was planted in 1998 at a vine density of 3625 vines per hectare at our sustainably farmed Estate vineyard on the Beamsville Bench. A hot, dry summer followed through to the harvest.

On September 12th, we hand-harvested the fruit at an average of 23.2° brix, titratable acidity of 6.3 g/l and a pH of 3.3. After hand sorting, the majority of the fruit was destemmed and then left on the skins for an average of 3 hours. The rest went straight to press whole cluster. Gently pressed to 1.1 atmospheres, settled, then fermented cool in stainless steel. Aged in stainless steel to preserve fruit and crispness. The finished wine at 12.5% alcohol and 10.5 g/l of residual sugar, was bottled on July 25, 2008. Drink now until 2010.

Food Pairings:

Last Updated: October 2008

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