Technical Notes:
Residual Sugar: 2g/L
Alcohol/volume: 12.5%
Brix at Harvest: 23.2
Total Acidity: 7.3 g/L
Aging in Oak: None
Release Date: June 2010
Ageability: 3 to 5 years

VQA Designation
Niagara Peninsula

$16.95 retail price (+$0.20 bottle deposit)

Vintage Year and Viticulture:
2009 was an interesting vintage starting off cool and ending with a long warm fall. Spring came in with a wet April and a drier May which allowed a slow consistent flowering. The summer was wet and had temperatures 2-3 degrees below normal. Once again the fall made the vintage, drier warm temperatures and cool nights allowed the fruit to develop further. Vineyard management was more important than ever, crops were maintained low and canopies trimmed to maximize the minimal heat and sun units. Patience was rewarded with clean well structured fruit.

Winemaker’s Notes:
Upon arriving the fruit was crushed and given 6 hours of skin contact and then lightly pressed. Juice was clarified using flotation technology and a selected yeast strain was added. Fermentation was complete in 10 days.

Tasting Notes:
A medium-bodied wine with sweet melon, pear and mineral aromas. Fresh ripe pear, apple and apricot round up a medley of orchard fruit on the palate; creating a harmonious, elegant finish.

Food Pairings:
This versatile food-friendly wine pairs with a multitude of dishes; including Asian and Indian cuisine. Seafood dishes and white-meat entrees compliment this wine perfectly.