Zesty lime and gooseberry on the nose. Dry crisp and very flavourful on the palate: fresh lime, green apple and passion fruit with hints of fresh herbs.
Unique, herbaceous flavour, this white wine is unlike any other. Sauvignon Blanc is a green-skinned grape variety that is used to produce white wine. It is one of the most widely planted grapes in the world and has a variety of styles and flavours. In Canada, Sauvignon Blanc is grown in British Columbia, Ontario and Nova Scotia – all three provinces produce versions unique to their region.
Nestled on a peninsula on the north shore of Lake Ontario, a short drive from Kingston, the Prince Edward County wine region sits on a bed of porous limestone. This is crucial for creating the mineral, brightly acidic wines the region is known for. The vineyards benefit from breezes off of Lake Ontario, keeping the temperature down on hot summer days and cool at night. “The County” was first settled in the late 18th Century and, after years of farmland agriculture, began growing grapes in earnest by the early 2000s.
The land where these vines are planted was previously known to local farmers as “Hungry Point”, where conditions were dry, winds were harsh and shallow- and rooted plants did not always thrive. It turns out vinifera grapes are right at home here. The vines dig deep into the earth gathering enough water and nutrition from the mineral-rich clay to produce ripe, concentrated fruit. The original test plot at Rosehall of Sauvignon Blanc vines dates back to 2001, making it the oldest of this variety planted in Prince Edward County.
The wine is barrel fermented in 500 litre puncheons and the lees kept in contact with the wine as late as possible prior to bottling, in this case mid April. Little is disturbed, allowing for optimal integration with minimal bâtonnage and racking.