This estate-grown, barrel-fermented Chardonnay spent 11 months 'sur lie' in French barriques and underwent malolactic fermentation with monthly lees stirring. The wine appears as a bright straw colour in the glass and the nose offers up ripe pear, apple, Meyer lemon, vanilla and oak flavours. The palate is rich and creamy with more stone fruit flavours and undertones of caramelized brown sugar, nutmeg and a lively acid backbone that structures the wine.
This wine was fermented in a second fill 1000L French oak foudre as well as two neutral 500L puncheons, and aged on lees for 7 months. The nose shows ripe citrus and tropical fruit notes with undertones of cut grass, flint, clove and smoke. The palate offers fruit and spice flavours with a round mouthfeel and lingering, dry finish.
This traditional method sparkling wine spent almost 3 years ageing in bottle, and is made from high quality, hand-picked, bunch sorted Chardonnay and Pinot Noir grapes from the suitably cool 2013 vintage – suitable because sparkling wine likes low ripeness levels with high acids. It celebrates the balance of knowledge, passion and creativity of the winemaker, professors, and students who all pursue excellence in the field of winemaking and viticulture at Niagara College. The wine shows classic green apple and apriocot fruit, white flower, baked bread and steely minerality, with a creamy mousse and fresh acid backbone.
The 2016 Tom Thomson White Canoe is a unique vintage blend of six noble grape varieties. A core of Chardonnay and Sauvignon Blanc, both fermented in French oak barrels form the foundation of this dry white, while smaller volumes of Pinot Gris, Riesling, Gewurztraminer and Viognier, each fermented separately in stainless steel tanks and matured for 6 months in cellar before blending, build on top of this to form a harmonious whole that is round and structured but also has aromatic lift, fruit intensity and a delicate floral character.
This sweet wine was fermented in 3rd fill French oak barrels to add complexity and structure to its naturally concentrated fruit flavours. Appearing light golden-yellow in colour, the nose offers intense aromatics of marmalade, honey, poached pear and apricot compote, with a hint of ginger and baking spice lingering in the background. The palate is luscious and full, with a balanced acidity and a long finish.
With fruit sourced directly from our own Estate Teaching Vineyard, this barrel fermented Chardonnay spent 13 months in French oak with occasional lees stirring. The nose speaks to the warm vintage with abundant stone fruit, pineapple and pear aromas on the nose, and a rich, full body that balances oak and fruit components, with an underlying mineral character.
Fermented in neutral French oak barrels and aged on yeast lees for 6 months, the 2016 Pinot Gris shows fresh aromatics of lemon, golden apple, and white peach, with a hint of hazelnut and spice. The palate is slightly creamy, medium-bodied and dry.
This Chardonnay expresses the excellent 2013 vintage with ripe pineapple, apple sauce and loads of baking spice on the nose. The palate is full-bodied and creamy with tropical fruit, clove and vanilla flavours.
Showing golden honey-coloured hues, this blend of Vidal, Riesling and Chardonnay grapes has an intense nose of apricot compote, pineapple and lemon meringue. Palate textures are rich and oily with a mouth-filling weight and a long sweet-sour finish with honey and candied tree-fruit fruit flavours.
The grapes for this wine were picked as full bunches, then crushed and destemmed, chilled, and allowed to sit on skins for 12 hours before pressing, which provided lots of perfume, flavour and body. The nose shows classic lychee, rose petal, mandarin orange, melon, honey and spice, while the palate is full and round with a hint of sweetness in the mid-palate.