WINE MAKING
Harvested September 23 to October 1, from our long-standing growers within the Niagara Lakeshore sub-appellation (50% Glenlake, 50% Lakelodge vineyards). The Sauvignon Blanc grapes were gently whole bunch pressed, allowing the free run juice to be separated from the skins, then sent directly to barrel. Fermentation started naturally in barrel with wild yeast, which assists in the development of complex aromas and flavours. The wine is then aged sur lie for 10 months in French oak barriques (20% new oak); battonage carried out for the first 2 months. 

FLAVOUR PROFILE
Text BoxDeep straw yellow colour with a complex bouquet of yellow apple, starfruit, golden kiwi, Meyer lemon, and well-integrated oak barrel notes. This unique Sauvignon Blanc is medium-bodied, slightly rich, with a wonderful mouthfeel, all perfectly balance by refreshing acidity. Lovely flavours of tropical fruits and Meyer lemon caress the palate. Notes of citrus sorbet, white currant, lemongrass, and a touch of spice and oak linger on the finish.

SERVING SUGGESTIONS
Serve lightly chilled at 14 to 16°C to enhance the richer, fleshy fruit flavours and wonderful mouthfeel. Serve alongside grilled white fish with fresh herbs and baked buttery biscuits; grilled pork chops dressed with Dijon and tarragon; grilled buttery asparagus; grilled vegetable skewers; asparagus quiche; smoked salmon quiche; smoked trout appetizers; creamy pasta with smoked chicken; smoked salmon pin wheels; grilled vegetable pasta; turkey with savoury herbed stuffing; smoked Gruyere; Emmental and Gruyere cheese fondue with light rye bread cubes.