Hungry Point Sauvignon Blanc 2020
Rosehall Run
Region: Ontario

92-Vic Harradine/Winecurrent.com; 90-Wine Align
Tasting Notes

Lemon-lime, gooseberry and apricot on the nose, along with the telltale wet rock minerality the limestone county soils are noted for. Meyer lemon, guava, celery salt and gooseberry on the palate, but this isn’t lean in any way. The zesty acids make it a great summer sipper on its own, or enjoy with new white asparagus with shaved pancetta or pan seared scallops with a squeeze of lemon.

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.

Hand-harvested fruit from Estate vineyards was pressed into 600L puncheons, including one acacia barrel for added complexity. Fermented low and slow, with some extended lees contact. The wine rests for 6 months in barrel before bottling.

Wine Type: White

Variety: Sauvignon Blanc

Classification: VQA

Orientation: combination of North and South facing slopes

Appellation: Prince Edward County

Gradient: 10 degrees

Soil: Hillier clay and calcareous limestone

Farming Practices: Sustainable

Residual Sugar: 3 g/l

Alcohol: 12.5

Malolactic: No

Botte Size: 750 ml

Acidity: N/A

Other Practices: Sustainable, Vegan