Wine Profile
Tasting Notes
A delicate display of lanolin, lemon zest, and quince with tropical tones of mango and pawpaw lead to hints of clove and toasted vanilla. The palate exhibits vibrant notes of stone fruit alongside bright acidity, balanced by the richness from the subtle oak framework, leaving an oily yet taut, fresh finish.
Vineyard Notes
The 2024 growing season began about 2 weeks earlier than usual, with bud
break occurring around May 5th across most of our vineyards. This early start
left some sites vulnerable to frost damage, which hit sporadically across the
peninsula and reduced yields by up to 30% in certain areas. Consistent summer
rains helped alleviate drought stress, setting the stage for a remarkable vintage.
Harvest began in September with hand-picked Pinot Noir for sparkling wine
and moved swiftly through the month. Warm days and cool nights preserved
acidity, while the dry, moderate conditions that followed allowed our bigger
reds to achieve optimal flavour, colour, and phenolic ripeness. The season
wrapped in November and is already being hailed as one of the best.
Production Notes
The fruit for this blend came from our prestigious Delaine Vineyard in the
Niagara River Sub Appellation. The grapes were harvested once they hit their
ripe, and classic varietal expression. After 12 hours on skins, the Sauvignon
Blanc and Semillon were fermented separately in a mix of stainless steel and
neutral French oak. A portion of the Semillon underwent wild ferment in 500L
puncheons. Weekly barrel battonage helped extract the distinct oily and waxy
texture of the Semillon. This blend (51% Sauvignon Blanc and 49% Semillon)
has created this incredible Meritage.
Winemaker Notes
A powerful display of lanolin, green pears, and quince with tropical notes
of mango, pineapple juice and pawpaw finishing with hints of c love, toasted
vanilla, and roasted marshmallows. The palate displays vibrant tones of zesty
grapefruit with bright acidity balanced by the richness afforded to this wine
from the subtle oak framework leaving an oily yet taught and fresh finish.
Food Pairing Notes
Pairs well with wood-ove sour doubh flatbread, with wild mushrooms and
balsamic Glaze. Grilled octopus salead with picked ginger and pear and brie
panini with parsnip chips.
