Wismer Vineyards – Foxcroft block (100%)
Brix at Harvest: 20.7
Alcohol: 12.0%
Acidity: 8.2 g/L
pH: 3.09
Hand-picked and hand-sorted on October 28th, a full 20 days later than the 2016. The Riesling grapes we picked later in this cool year in order to find the perfect balance between ripeness and acidity. After being gently pressed, a long, slow and cool fermentation took place at 12 oC in stainless steel tanks. After fermentation, the wine was aged on yeast lees in stainless steel for 9 months. The 2017 Riesling was bottled in September 2018.
The 2017 Riesling is the epitome of what makes bench Riesling great. It shows beautiful lemon, lime, and stone fruit aromas with a touch of honeysuckle followed but intense minerality. The palate replays the nose with some added honeydew melon and spice all balanced by crisp acidity with a fresh finish reminiscent of fallen leaves. The wine will age well for the next decade.
Wismer Vineyards – Foxcroft block (100%)
Brix at Harvest: 20.6
Alcohol: 12.0%
Acidity: 7.6 g/L
pH: 3.18
Hand-picked and hand-sorted on October 14, the Riesling grapes showed the perfect balance between ripeness and acidity. After being gently pressed, a long, slow and cool fermentation took place at 12 oC in stainless steel tanks. After fermentation, the wine was aged on yeast lees in stainless steel for 9 months. The 2015 Riesling was bottled on September 21, 2016.
Exquisitely fragrant, the 2015 Riesling leaps from the glass with vibrant aromas of lime zest, orange blossom, nutmeg and beeswax. On the palate, a hint of honey, spice and citrus leads to an incredibly full and intense texture balanced by crisp acidity that lingers through to a clean, long finish.
Total Production: 275 cases
Wismer Vineyards – Foxcroft block (70%)
Featherstone Vineyard (30%)
Brix at Harvest: 20.8
Alcohol: 12.0%
Acidity: 9.4 g/L
pH: 3.05
Hand-picked and hand-sorted on October 26, the Riesling grapes showed the perfect balance between ripeness and acidity. After being gently pressed, a long, slow and cool fermentation took place at 12 oC in stainless steel tanks. After fermentation, the wine was aged on yeast lees in stainless steel for 11 months. The 2014 Riesling was bottled on September 30, 2015.
Exquisitely fragrant, the 2014 Riesling leaps from the glass with vibrant aromas of lime zest, orange blossom, nutmeg and beeswax. On the palate, a hint of honey, spice and citrus leads to an incredibly full and intense texture balanced by crisp acidity that lingers through to a clean, long finish.
Wismer Vineyards – Foxcroft block (100%)
Brix at Harvest: 21.8
Alcohol: 12.5%
Acidity: 8.5
pH: 2.85
Hand-picked and hand-sorted on November 1, the Riesling grapes showed the perfect balance between ripeness and acidity. After being gently pressed, a long, slow and cool fermentation took place at 12 oC in stainless steel tanks. After fermentation, the wine was aged on yeast lees in stainless steel for 15 months. The 2009 Riesling was bottled on June 2, 2011
Exquisitely fragrant, the 2009 Riesling leaps from the glass with vibrant aromas of lime zest, orange blossom, nutmeg and beeswax. On the palate, a hint of honey, spice and citrus leads to an incredibly full and intense texture balanced by crisp acidity that lingers through to a clean, long finish.
Clone 96 – Senchuk Vineyard (82%)
Clone 548 – Senchuk Vineyard (18%)
Brix at Harvest: 22.9
Alcohol: 13.8%
2017 presented a challenging vintage. We had an unseasonably high amount of rain followed by late season hail both of which severely reduced our crop as we had to cut out the damaged fruit. Harvested on September 28, 2017. The grapes were gently whole cluster pressed and allowed to settle in a chilled tank over night. The juice was then racked to a single new puncheon (500L barrel) and one neutral 548 barrel, where it underwent spontaneous alcoholic and malolactic fermentation. The lees were not stirred and it was allowed to age for 14 Months.
Full and round, this chardonnay shows what can be done with this variety in Niagara even in a challenging vintage. On the nose nice barrel toast plays with lemon curd, mandarin orange and hazelnut. The palate follows the same with the lemon curd morphing in to lemon meringue pie. This wine will age well over the next 8+ years. Drink with roasted turkey, hazelnut crusted halibut, and soft white cheeses. Cheers!
Total Production: 65 cases
75% Clone 548 Chardonnay – Senchuk Vineyard
25% Clone 96 Chardonnay – Senchuk Vineyard
Brix at Harvest: 21.0
Alcohol 13.0%
Harvested on September 20, 2016. The grapes were gently whole cluster pressed and allowed to settle in a chilled tank over night. The juice was then racked to five barrels where it underwent spontaneous alcoholic and malolactic fermentation. The lees were not stirred and it was allowed to age for 14 Months in a mix of new and used barrels.
We truly believe we haven’t ever made a Chardonnay that smells as good as this one, with honeysuckle, lemon peel, savoury herbs and hazelnuts on the nose. The palate easily rivals the nose, with impressive weight and amazing balance and an impossibly long finish! It will age gracefully for the next 8-10+ Cheers!
Total Production: 94 cases
Hinterbrook Vineyard (100%) – Niagara Lakeshore
Specifications
Brix at Harvest: 20.5
Alcohol: 11.6%
Acidity: 7.8 g/L
pH: 3.20
Residual Sugar: 3 g/L
Total SO2: 40 ppm
Harvested on September 20, 2018 the grapes were destemmed and placed in a small tank for fermentation. After two days of stirring the fermentation started spontaneously with natural malolactic occurring at the same time. After fermentation the wine was left on skins for 201 days. The wine was pressed on April 8, 2019 and allowed to settle in stainless-steel tank. It was racked 3 times, had a single sulphur addition prior to bottling but was not fined or filtered. The 2018 Clockwork was bottled on August 9, 2019.
A truly deep and fascinating nose, the 2018 Clockwork leaps from the glass with aromas of mandarin orange, guava, fresh cut grass and a slight background of jalapeno. Slight earth and animal combined with lime, grass, beeswax and a hint of gooseberry on the palate leads to a texture that seems to be endless but is balanced by crisp acidity that lingers through to a clean, long finish.
Total Production: 48 cases
Hinterbrook Vineyard (100%) – Niagara Lakeshore
Brix at Harvest: 20.5
Alcohol: 10.4%
Acidity: 7.8 g/L
pH: 3.20
How do you make Sauvignon Blanc run like Clockwork? You treat it like a red wine of course! That means you put it in an open-top fermenter with 100% whole clusters, allow it to start fermenting spontaneously and punch it down twice a day for 33 days. Then you put it in neutral barrel for 10 months. Finally you bottle it unfined and unfiltered with sulphites only added at bottling. This skin-fermented “orange” wine can only be described as fascinating, captivating and intriguing. The essence of Sauvignon Blanc is still there in the background with some bright grassy and gooseberry, but a whole different level of earthy flavours and creamy textures show a side of this grape you will have never seen before!
A truly deep and fascinating nose, the 2017 Clockwork leaps from the glass with aromas of mineral/reduction, earth and animal combined with lime, grass, beeswax and a hint of gooseberry. On the palate, texture seems to be endless but is balanced by crisp acidity that lingers through to a clean, long finish.
Total Production: 34 cases
100% VQA Niagara Lakeshore
Brix at Harvest: 20.5
Alcohol: 12.5%
Harvested on September 19th (two weeks earlier than the 2017) to preserve freshness and aromatics, it spent 18 hours on skins before being pressed off, settled, racked, and inoculated with a selected yeast. After fermentation a portion of the wine was moved to barrel where it was allowed to age for 4 months to help build texture. The remainder was left in tank to maintain freshness. We bottled this wine on March 18th, 2019 in order to preserve the intense aromatics and fresh fruit character you expect from Sauvignon Blanc.
At Leaning Post we like Sauvignon Blanc to reflect our unique terroir and this wine shows it in spades. More natural texture than the 2017 which was a result of the warm summer but picked early to preserve the beautiful mango, passionfruit, and gooseberry aromatics we love about the grape. The palate has fresh acidity, kiwi, gooseberry, and passionfruit as well as a pleasant flinty note. This is a wine built for immediate consumption or near term aging (3 years). Drink it with fish tacos, your favourite summer pasta, or a cobb salad.
Total Production: 287 cases
100% VQA Niagara Peninsula
Hinterbrook Vineyard (70%)
Wismer – Glen Elgin Vineyard (30%)
Brix at Harvest: 20.5
Alcohol: 12.5%
We love Sauvignon Blanc, especially when it is grown in a cool climate like Niagara’s. An opportunity to make one presented itself and we could not resist! Coming from two different vineyards, 53% of this wine was aged in oak barrels for three months with 47% aged in stainless steel on lees. The wine was kept on lees for 6 months, then filtered and bottled on March 21, 2018.
This wine simply explodes on the nose with lively passionfruit, lime, gooseberry, grass and floral aromas. On the palate the liveliness continues with lemon, lime and mango combining with sweet-hay and a balanced acidity and texture to create an exceptionally complex expression of this grape variety.
Foxcroft Vineyard
Wismer – Foxcroft Vineyard (100%)
Brix at Harvest: 22.2
Alcohol: 13.8%
Acidity: 6.8 g/L
pH: 3.57
Hand-picked, hand-sorted, and whole cluster pressed on October 18th 2017. Indigenous yeast and malolactic bacteria. Once fermentations were completed, the wine remained in French oak barrique (40% new, 20% 1-year-old, 40% 3+ year-old) without stirring of the lees for 14 months. This wine was lightly filtered and bottled on March 19th, 2019.
Mature vines really display the wonderful minerality of the Twenty Mile Bench in Vineland. A late heat-wave in the autumn saved what was turning into a very difficult harvest. Fantastic peach, pear and hazelnut aromas while on the palate, pineapple, mandarin orange, lemon curd, and crème-brulee play off a mineral base. A round, mouth-filling texture is balanced by good acidity leading to a long, supple finish. Drink with lemon roasted chicken, semi-soft cheese, and freshly baked bread. It will age well for the next 5-8 years if you can wait.
Il Vigneto Vineyard (Lincoln Lakeshore) 87%
Senchuk Vineyard (Lincoln Lakeshore) 13%
Average Brix at Harvest: 22.9
Alcohol: 13.0%
Acidity: 6.6 g/L
pH: 3.57
Harvested on two separate days according to ripeness starting with Leaning Post on September 21st, then Il Vigneto on October 12th. A spontaneous primary fermentation started, with a portion of the wine being fermented in 228L Barriques and a 500L Puncheon with the remainder taking place in stainless steel. Once fermentation was complete, all the wine was transferred to tank where it remained on lees for 9 months and was bottled on September 11, 2018.
This wine is the epitome of what makes Ontario Chardonnay so good. The nose bursts with lemon zest, mandarin orange, apple skin and toasty lees. Lemon curd, cream, cantaloupe and a hint of hazelnut is all tied together with crisp acidity and a strong mineral note. This wine will age well for the next 5-8 years. Try with creamy cheeses, sole meuniere, and roasted chicken.
Total Production: 420 cases
Leaning Post Vineyard
Foxcroft Vineyard
A select Beamsville Bench Vineyard
Average Brix at Harvest: 22.3
Alcohol: 13.8%
Acidity: 7.6 g/L
pH: 3.40
Harvested on three separate days according to ripeness starting with Leaning Post on September 28th, Foxcroft on October 18th and the Beamsville Bench on October 24th. A portion of the wine was fermented in 228L Barriques and a 500L Puncheon with the remainder taking place in stainless steel. Once fermentation was complete, all the wine was transferred to tank where it remained on lees for 9 months and was bottled on September 11, 2018.
This wine is the epitome of Chablis meets Ontario. The nose bursts with lemon zest, aniseed, green apple and toasty lees. Fresh lemon, lemon curd, licorice, and more bright green apple is all tied together with crisp acidity and a strong mineral note. This wine will age well for the next 5-8 years. Try with creamy cheeses, sole meuniere, and roasted chicken.
Wismer – Foxcroft Vineyard
Brix at Harvest: 21.7
Alcohol: 13.0%
Acidity: 7.4 g/L
pH: 3.65
Hand-picked and hand-sorted, the grapes were gently whole-cluster pressed. An extremely long primary fermentation (almost 6 weeks) took place in barrel. Once fermentations were completed, the wine was transferred to tank. It remained on lees in tank for 9 months. It was filtered and bottled on September 21, 2016.
Barrel fermentation along with a good vineyard show the wonderful minerality of the Twenty Mile Bench in Vineland in what was a cool, even vintage. Fantastic peach, pear and lime aromas intertwine with a slight limestone note on the nose. On the palate, pineapple and lemon play off a mineral base. A round, mouth-filling texture is balanced by good acidity leading to a long, supple finish.
Total Production: 375 cases
Wismer – Foxcroft Vineyard
Brix at Harvest: 21.7
Alcohol: 13.0%
Acidity: 7.4 g/L
pH: 3.65
Hand-picked and hand-sorted, the grapes were gently whole-cluster pressed. An extremely long primary fermentation (almost 6 weeks) took place in barrel. Once fermentations were completed, the wine was transferred to tank. It remained on lees in tank for 9 months. It was filtered and bottled on September 21, 2016.
Barrel fermentation along with a good vineyard show the wonderful minerality of the Twenty Mile Bench in Vineland in what was a cool, even vintage. Fantastic peach, pear and lime aromas intertwine with a slight limestone note on the nose. On the palate, pineapple and lemon play off a mineral base. A round, mouth-filling texture is balanced by good acidity leading to a long, supple finish.
Total Production: 300 cases
Pinot Noir (71%)
Cabernet Sauvignon (14.5%)
Cabernet Franc (14.5%)
Average Brix at Harvest: 20.5
Alcohol 12.5%
The grapes were picked on two separate days with the Pinot Noir harvested on September 26th and the Cabernets on October 24th, 2018. They were then direct pressed to stainless steel tanks where the juice was allowed to settle before being inoculated with a selected yeast and fermented at a cool temperature to preserve aromatics and fruit. It was bottled on March 18, 2019.
We make this wine in the style that we love, bright and refreshing with a pale colour and great fruit. The nose has watermelon, sour cherry, raspberry, and beautiful floral orange blossom with a fresh juicy palate to round it out. This bright, refreshing Rose was built for warm summer days and good company!
Gamay (58%)
Cabernet Sauvignon (22%)
Syrah (13%)
Cabernet Franc (7%)
Average Brix at Harvest: 21.0
Alcohol: 12.5%
All the grape varieties for this wine were picked and soaked for 16-20 hours on skins. They were then pressed into juice and fermented at very cool temperature for 4 weeks. The wine was kept on lees for 4 months, then filtered and bottled on March 20, 2018.
This wonderfully fresh and fruity yet complex Rose is made in our signature house-style. A warm but steady growing season created the perfect conditions for making the kind of Rose we love. With gorgeous upfront strawberry, raspberry and flowers and subtle rhubarb, herbs and pepper in the background, the balanced acidity refreshes and leaves you wanting more!
Gamay (74%) – Wismer Vineyards, Armbrust block in Jordan, Ontario
Cabernet Sauvignon (26%) – DeMoura Vineyard, Niagara-on-the-Lake, Ontario
Brix at Harvest Cabernet Sauvignon: 21.0
Brix at Harvest Gamay: 21.6
Alcohol: 12.5%
Both the Gamay and Cabernet Sauvignon for this wine were picked, and soaked for 18 hours on skins. They were then pressed into juice and fermented at very cool temperature for 4 weeks. The wine was kept on lees for 4 months, then filtered and bottled on March 13, 2017.
This wonderfully fresh and fruity yet complex Rose is made from 74% Gamay and 26% Cabernet Sauvignon. A warm but steady growing season created the perfect conditions for making the kind of Rose we love. With gorgeous upfront strawberry and raspberry, and subtle herbs in the background, the balanced acidity refreshes and leaves you wanting more!
Gamay (60%) – Wismer Vineyards, Armbrust block in Jordan, Ontario
Cabernet Sauvignon (40%) – Beal Vineyard in Beamsville, Ontario
Brix at Harvest Cabernet Sauvignon: 24.0
Brix at Harvest Gamay: 22.0
Alcohol: 13.0%
Both the Gamay and Cabernet Sauvignon for this wine were picked, and soaked for 24 hours on skins. They were then pressed into juice and fermented at very cool temperature for 4 weeks. The wine was kept on lees for 4 months, then filtered and bottled on March 17, 2016.
This wonderfully fresh and fruity yet complex Rose is made from 60% Gamay and 40% Cabernet Sauvignon. A cool and steady growing season created the perfect conditions for making the kind of Rose we love. With gorgeous upfront strawberry and raspberry, and subtle rhubarb and herbs in the background, the balanced acidity refreshes and leaves you wanting more!
Total Production: 410 cases
Wismer – Foxcroft Vineyard
Brix at Harvest: 19.9
Alcohol: 12.5%
Acidity: 8.0 g/L
pH: 3.20
Our second vintage of Geek Riesling is even more Geeky than the first. Hand-picked and hand sorted grapes were gently whole-cluster pressed. A long, cool fermentation took place over a 6-week period until this wine was dry. As fermentations from other white-wines (Riesling and Chardonnays) were completed, the lees from those fermentations were added to this wine. Once the 2014 Geek Riesling spent 2 years on lees, the lees from that wine were also added to this wine. After 2 years on all this extra lees, we filtered and bottled this truly unique wine on Sept 21, 2017. Our “Solara-lees” system will continue into future vintages until we can answer the question everyone has been asking; how much lees is too much lees? Only the Geek knows.
Exquisitely fragrant, the 2015 Geek Riesling leaps from the glass with aromas of mineral/reduction, lime zest, orange blossom, nutmeg and beeswax. On the palate, a hint of honey, spice and citrus leads to an incredibly full and intense texture balanced by crisp acidity that lingers through to a clean, long finish.
ohn Szabo, MS 89
Stands out from the Ontario Standard
“The Geek” riesling, part of Leaning Post’s Antique Label, experimental series, is given a sort of lees solera, with the addition of the lees from other finished fermentations (riesling, chardonnay) and even the lees from the previous 2014 “Geek” riesling, with the goal one assumes, of fleshing out the body and adding complexity. I’d have expected a more flinty-reductive expression, but this wine is already quite open and even lightly oxidative, with, honeyed, waxy notes and ripe/dried apple and pear, also sweet spice and dried flowers in a complex guise overall. The palate is mid-weight and juicy with sharp but balanced acids, while more honeycomb flavours and a touch of cashew-almond nuttiness emerge. Length is quite good, if not exceptional. It’s certainly not a radical wine by any stretch, but stands out from the Ontario standard for being bone dry and also fleshy. Solid stuff. Tasted November 2017.
Total Production: 47 cases
Wismer Vineyard
Brix at Harvest: 23.2
Alcohol: 13.0%
Acidity: 7.0 g/L
pH: 3.65
This wine was hand-picked and hand sorted then crushed into open-top fermenters on October 25. After a 3-day cold-soak, the grapes started fermenting spontaneously. Hand punched-down 2 times per day for 4 weeks. After 4 weeks on skins, the wine was gently pressed. Malo-Lactic fermentation occurred naturally in barrel. The Armbrust Gamay was aged in barrel for 11 months. It was lightly filtered and bottled on Sept 10, 2018.
Our style Gamay continues to progress. This Gamay unfolds on the nose with layers of black cherries, beets and plums. The palate shows wonderful softness and suppleness, with raspberry, spice and earth leading to notes of pepper and pan-drippings. A mouth-filling texture meets a balancing acidity leading to an exceptionally long, round finish. We like our Gamay to taste like Gamay but act like Pinot and this wine definitely delivers!
Total Production: 100 cases
Wismer Vineyard
Brix at Harvest: 22.4
Alcohol: 13.0%
Acidity: 7.0 g/L
pH: 3.65
This wine was hand-picked and hand sorted then crushed into open-top fermenters on October 17. After a 2-day cold-soak, the grapes started fermenting spontaneously. Hand punched-down 2 times per day for 3.5 weeks. After 3.5 weeks on skins, the wine was gently pressed. Malo-Lactic fermentation occurred naturally in barrel. The Armbrust Gamay was aged in barrel (8% new, 92% 3-6 years old) for 11 months. It was lightly filtered and bottled on Sept 21, 2017.
Very reminiscent of our 2013 Gamay, our style continues to progress. This Gamay unfolds on the nose with layers of black cherries, beets and plums. The palate shows wonderful softness and suppleness, with raspberry, spice and earth leading to notes of pepper and pan-drippings. A mouth-filling texture meets a balancing acidity leading to an exceptionally long, round finish. We like our Gamay to taste like Gamay but act like Pinot and this wine definitely delivers!
Michael Godel – 92
One of Ontario’s Greatest Gamays
Something has really changed. Call it wisdom, call it experience, call it Wismer but gamay by Leaning Post has morphed and moved into a new place. Just as cured salami meaty as before and reeking, part fresh flower bouquet and part bouquet garni. Still firm, grippy even, but now with structure, at cru level so to know that probability’s best is yet to come. Impossibly easy to drink however, with a subdue in near absence of the Bretty attitude and then the kicker, a feeling you could very well be drinking pinot noir. Not because of density, extraction or pressing but from the bones and the delicate flesh inextricably woven through the corporeal body. That this juice spent approximately 25 days on its skins and came out this lithe, fine-grained and so very focused is a Wismer-Senchuk reality. “We like our gamay to taste like gamay but act like pinot and this wine definitely delivers” is truth self-spoken. To date this is one of Ontario’s greatest gamays. Drink 2018-2021. Tasted February 2018.
Total Production: 220 cases
Wismer Vineyard
Brix at Harvest: 22.4
Alcohol: 13.0%
Acidity: 7.0 g/L
pH: 3.65
Hand-picked and hand sorted then crushed into open-top fermenters. After a 5 day cold-soak, the grapes were inoculated with yeast. Hand punched-down 2 times per day for 3.5 weeks. After 3.5 weeks on skins, the wine was gently pressed. Malo-Lactic fermentation was inoculated immediately after pressing. 80% of the wine was aged barrels (8% new, 92% 3-6 years old) and 20% in stainless steel for 11 months. It was lightly filtered and bottled on Sept 30, 2015.
This Gamay unfolds on the nose with layers of black cherries, beets and plums. The palate shows wonderful softness and suppleness, with raspberry, spice and earth leading to notes of pepper and pan-drippings. A mouth-filling texture meets a balancing acidity leading to an exceptionally long, round finish.
Total Production: 347 cases
Clone 777 (73%)
Clone 667 (18%)
Clone 115 (9%)
Brix at Harvest: 22.8
Alcohol: 12.5%
Acidity: 6.8 g/L
pH: 3.65
Hand-picked and hand-sorted, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 2 days, fermentation occurred spontaneously in small open-top fermenters. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 5 days before being gently pressed. It was then transferred to French oak barrels and aged for 18 months. The 2016 Senchuk Pinot Noir was bottled on September 11, 2018.
2016 is the second vintage of our flagship Pinot Noir from our estate Senchuk Vineyard. 2016 was a beautiful, warm growing season which kept aromatics and acidity in perfect balance. The nose shows beautiful balance with notes of Bing cherry, sugar beet, lilac and mushroom and a background of spicy intensity reminiscent of pepper and nutmeg. The palate follows the nose while adding a wonderful earthy/fallen leaves intensity with hints of tobacco, blackberry and rose-petal. A medium bodied wine with fresh, young fruit and balanced acidity and tannin make this a wine that will age gracefully for at least 10 years.
Total Production: 59 cases
Wismer Vineyards – Foxcroft block (100%)
Brix at Harvest: 20.7
Alcohol: 12.0%
Acidity: 8.2 g/L
pH: 3.09
Hand-picked and hand-sorted on October 28th, a full 20 days later than the 2016. The Riesling grapes we picked later in this cool year in order to find the perfect balance between ripeness and acidity. After being gently pressed, a long, slow and cool fermentation took place at 12 oC in stainless steel tanks. After fermentation, the wine was aged on yeast lees in stainless steel for 9 months. The 2017 Riesling was bottled in September 2018.
The 2017 Riesling is the epitome of what makes bench Riesling great. It shows beautiful lemon, lime, and stone fruit aromas with a touch of honeysuckle followed but intense minerality. The palate replays the nose with some added honeydew melon and spice all balanced by crisp acidity with a fresh finish reminiscent of fallen leaves. The wine will age well for the next decade.
Il Vigneto Vineyard (Lincoln Lakeshore) 59%
Lowrey Vineyard (St. Davids Bench) 32%
Senchuk Vineyard (Lincoln Lakeshore) 9%
Average Brix at Harvest: 21.7
Alcohol: 12.5%
Acidity: 6.3 g/L
pH: 3.78
Picked on September 21 (Il Vigneto and Lowrey) and September 25 (Senchuk) all grapes were hand-picked and hand-sorted. Left partially whole-cluster (25%) and the remaining crushed (75%), the Pinot Noir soaked on skins prior to fermentation for 2 days until fermentation occurred spontaneously. During fermentation the skins were punched-down by hand 2 times per day. Once fermentation was finished the wine remained on skins for 3-7 days before being gently pressed. It was then transferred to French oak barrels (8% new, 92% older) where it underwent spontaneous malo-lactic fermentation and aged for 9 months. The Fifty Pinot Noir was bottled on August 12, 2019.
A blend of fruit from 3 different Vineyards from 2 different sub-appelations, this wine shows wonderful upfront bing cherry and raspberry on the nose, with a decidedly leafy, herbal and earthy edge immediately behind it. Made in an approachable yet complex style, the palate shows great mossy/underbrush, beet and tobacco leaf flavours framing the cherry and raspberry intensity. Balanced acidity follows a soft and supple mouthfeel that will age for 3-4 years but can certainly be enjoyed now.
Total Production: 350 cases
89% Merlot, 11% Cabernet Franc
Average Brix at Harvest: 22.1
Alcohol: 13.5%
Acidity: 6.0 g/L
pH: 3.55
The grapes were handpicked on November 4th and 9th when they were hand sorted, destemmed and placed in small open top fermenters. After a 5 day cold soak the grapes began fermentation with indigenous yeast and were hand punched-down 2 times per day for 4 weeks. After 5 weeks on skins, the wine was gently pressed and racked in to oak barrels (20% new) for aging where it remained for 12 months. It was lightly filtered and bottled on March 19th, 2019.
This blended wine over-delivers massively for the price. The nose is pronounced with dried cranberries, lavender, licorice, cocoa, cedar, and blueberries that the palate replicates and follows with raspberry, vanilla, and rich tannins. It is perfectly drinkable now but will age well over the next 5-8 years. Great with burgers, cured meat, and hard cheese.
Total Production: 350 cases
Wismer – Armbrust Vineyard
Brix at Harvest: 21.5
Alcohol: 11.5%
Acidity: 7.1 g/L
pH: 3.60
Hand-picked and hand sorted grapes were placed whole-cluster in open-top fermenters with no sulphites added. After a 5-day cold-soak spontaneous fermentation began. The only addition we made was yeast nutrient. This wine was hand punched-down 2 times per day for 3 weeks. After 3 weeks on skins it was gently pressed. It was then transferred to barrel where spontaneous malo-lactic fermentation occurred. This Gamay was kept in barrel for 10 months, then transferred out of barrel to tank. A single racking in tank was followed by bottling without fining, filtration or addition of sulphites on Sept 21, 2017.
This Gamay simply explodes from the glass with a nose layered with black cherries, beets, green olives, and wild- bramble. The palate shows wonderful softness and suppleness, with sweet tobacco, raspberry, spice and dirt leading to notes of “I-can’t-quite-put-my-finger-on-it”. Really, it’s nothing but a party in a glass!
Total Production: 49 cases
Lowrey Vineyard (60%) – St. David’s Bench
Senchuk Vineyard (40%) – Lincoln Lakeshore
Brix at Harvest: 21.5
Alcohol: 12.5%
Acidity: 6.4 g/L
pH: 3.82
Hand-picked and hand-sorted, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 2 days, fermentation occurred spontaneously in small open-top fermenters. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (20% new, 35% 1-year-old, 45% older) and aged for 15 months. The 2016 Pinot Noir was bottled on September 12, 2018.
A blend of fruit from Lowrey Vineyard in St. Davids and our estate Senchuk Vineyard in Lincoln Lakeshore, this wine shows a wonderful balance of floral and fruit in a style that is more approachable than our single-vineyard Pinot Noirs. Earthy and beety flavours frame a cherry and raspberry intensity. Balanced acidity follows a soft and supple mouthfeel that will age for 4-5 years.
Total Production: 200 cases
Wismer – Homestead Vineyard 57% (Merlot)
De Moura Vineyard 29% (Merlot)
Wismer – Lakeview Vineyard 14% (Cabernet Sauvignon)
Average Brix at Harvest: 23.9
Alcohol: 13.5%
Acidity: 6.5 g/L
pH: 3.65
Hand-picked and hand-sorted, the grapes were destemmed, crushed and left to soak on skins for 8 days prior to fermentation. The fermentation started spontaneously in small open-top fermentors. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 5 days before being gently pressed. It was then transferred to French and American oak barrels (29% new, 29% 1-year-old, 42% 4-year-old) and aged for 13 months. The 2016 Merlot was bottled on March 21, 2018
From the very warm 2016 vintage, this wine provides phenomenal fruity, juicy intensity on the nose with raspberry, blackberry, mullberry and plum. The lifted palate frames intense flavours of blueberry, currant, vanilla and cocoa with a distinctive floral background of lavender and anise. Exceptional weight and substance combine with powerful yet soft tannins creating a wonderful texture that brings you to an unbelievable, lingering finish.
Total Production: 170 cases
Beal Vineyard 92% (Merlot)
De Moura Vineyard 8% (Cabernet Sauvignon)
Brix at Harvest: 23.9
Alcohol: 14.0%
Acidity: 6.6 g/L
pH: 3.65
Hand-picked and hand-sorted on October 23, the grapes were destemmed, crushed and left to soak on skins for 5 days prior to fermentation. The fermentation started spontaneously in small open-top fermentors. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 5 days before being gently pressed. It was then transferred to French and Hungarian oak barrels (40% new, 20% 3-year-old, 40% 5 year-old) and aged for 19 months. The 2013 Merlot was bottled on September 29, 2015.
From the a moderately warm 2013 vintage, this wine provides phenomenal fruity, juicy intensity on the nose with raspberry, blackberry, mullberry and plum. The lifted palate frames intense flavours of blueberry, currant, vanilla and cocoa with a distinctive floral background of lavender and anise. exceptional weight and substance combine with powerful yet soft tannins creating a wonderful texture that brings you to an unbelievable, lingering finish.
Total Production: 63 cases
De Moura Vineyard
Brix at Harvest: 24.7
Alcohol: 14.0%
Acidity: 6.6 g/L
pH: 3.65
Hand-picked and hand-sorted on October 12, the grapes were destemmed, crushed and left to soak on skins for 5 days prior to fermentation. The fermentation started spontaneously in small open-top fermentors. During fermentation, the skins were punched-down by hand 3 times per day. Once fermentation was finished, the wine remained on skins for 5 days before being gently pressed. It was then transferred to French and Hungarian oak barrels (40% new, 20% 3-year-old, 40% 5 year-old) and aged for 19 months. The 2012 Merlot was bottled on September 29, 2015
From the wonderfully warm 2012 vintage, this wine provides phenomenal fruity, juicy intensity on the nose with raspberry, blackberry, mullberry and plum. The lifted palate frames intense flavours of blueberry, currant, vanilla and cocoa with a distinctive floral background of lavender and anise. exceptional weight and substance combine with powerful yet soft tannins creating a wonderful texture that brings you to an unbelievable, lingering finish.
Total Production: 125 cases
McCleary Vineyard
Brix at Harvest: 23.7
Alcohol: 14.0%
Acidity: 6.6 g/L
pH: 3.65
Hand-picked and hand-sorted on October 23, the grapes were destemmed, crushed and left to soak on skins for 7 days prior to fermentation. The fermentation was then started in small open-top fermentors. During fermentation, the skins were punched-down by hand 3 times per day. Once fermentation was finished, the wine remained on skins for 5 days before being gently pressed. It was then transferred to French and Hungarian oak barrels (40% new, 20% 3-year-old, 40% 5 year-old) and aged for 25 months. The 2010 Merlot was bottled on May 31, 2013.
From the wonderfully hot 2010 vintage, this wine provides phenomenal fruity, juicy intensity on the nose with raspberry, blackberry, mullberry and plum. The lifted palate frames intense flavours of blueberry, currant, vanilla and cocoa with a distinctive floral background of lavender and anise. Exceptional weight and substance combine with powerful yet soft tannins creating a wonderful texture that brings you to an unbelievable, lingering finish.
Senchuk Vineyard (Home Property)
Brix at Harvest: 22.5
Alcohol: 12.5%
Acidity: 7.1 g/L
pH: 3.68
Hand-picked and hand sorted grapes from our estate Senchuk Vineyard were placed with 50% whole-clusters in open-top wood fermenters with no sulphites added. After a 3-day cold-soak spontaneous fermentation began. The only addition we made was yeast nutrient. This wine was hand punched-down 2 times per day for 3.5 weeks. After 3.5 weeks on skins it was gently pressed. It was then transferred to barrel where spontaneous malo-lactic fermentation occurred. This Pinot Noir was kept in barrel for 10 months, then transferred out of barrel to tank. A single racking in tank was followed by bottling without fining, filtration or addition of sulphites on Sept 21, 2017.
This Pinot simply explodes from the glass with a nose layered with black cherries, beets, black olives, and wild- bramble. The palate shows wonderful softness and suppleness, with sweet tobacco, raspberry, spice and dirt balanced by good acidity, leading to a long and complex finish.
Total Production: 47 cases
Lowrey Vineyard (100%)
Brix at Harvest: 20.6
Alcohol: 12.5%
Acidity: 6.3 g/L
pH: 3.78
Residual Sugar: 3.0 g/L
2016 was one of the warmest vintages in Niagara. The entire growing season was warm and dry, from April all the way through October and November. Thankfully the weather cooled down enough near harvest that wines still came in well balanced with good natural acidity and freshness, while still very ripe.
Hand-picked and hand-sorted on September 20th, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 3 days, fermentation occurred spontaneously in small open-top fermenters. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (32% new, 16% 1-year-old, 52% older) and aged for 15 months. The 2016 Lowrey Pinot Noir was bottled on September 21st, 2018.
Hand-picked and hand-sorted on October 18th, the grapes were partially de-stemmed (70%) with the remainder left whole cluster (30%) and left to soak on skins prior to fermentation. After 3 days, fermentation occurred spontaneously in small open-top fermenters. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (40% new, 20% 1-year-old, 40% older) and aged for 16 months. The 2017 Lowrey Pinot Noir was bottled on September 21st, 2019.
The warmer vintage certainly shows itself here with a core of smoked sausage and game meat underlining a typical Lowrey nose of intense floral and herbal aromatics (lavender, tarragon, and sweet basil) with a damp forest floor in autumn. The palate follows the nose while adding mulberry, sour cherry, beetroot and mushroom. It finishes with integrated but persistent tannins ensuring the wine from this esteemed vineyard will age gracefully for the next 8-10 years. This wine is incredibly versatile and goes well with a variety of foods such as plank salmon or something heartier like boeuf bourguignon.
Total Production: 53 cases
Lowrey Vineyard (100%)
Brix at Harvest: 20.6
Alcohol: 12.5%
Acidity: 6.5 g/L
pH: 3.72
2015 was a very interesting vintage in Niagara. We had a very warm April, so warm in fact that we were very worried about bud break happening too early. Thankfully the weather cooled down enough that disaster was averted. The growing season began cool and wet but the clouds parted and the sun came out in August followed by an unusually warm autumn where grapes attained exceptional ripeness.
Hand-picked and hand-sorted on September 24th, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 3 days, fermentation occurred spontaneously in small open-top fermenters. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (25% new, 25% 1-year-old, 50% older) and aged for 15 months. The 2015 Lowrey Pinot Noir was bottled on September 25th, 2017.
The nose is typical Lowrey with intensely floral and herbal aromatics (lilac, lavender, sage) with a beautiful earthiness that reminds us of damp forest floor in autumn. The palate follows the nose while adding soft raspberry, sour cherry, cola and beetroot. It finishes with integrated but persistent tannins ensuring the wine from this esteemed vineyard will age gracefully for the next 8-10 years. This wine is incredibly versatile and goes well with a variety of foods such as a light and simple frittata or something hearty and boeuf bourguignon and cheese such as Red Leicester, Manchego, and Gorgonzola.
Total Production: 90 cases
Lowrey Vineyard (100%)
Brix at Harvest: 21.5
Alcohol: 12.5%
Acidity: 6.8 g/L
pH: 3.65
Hand-picked and hand-sorted on, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 3 days, fermentation occurred spontaneously in small open-top fermenters. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (35% new, 30% 1-year-old, 35% older) and aged for 15 months. The 2014 Pinot Noir was bottled on September 28th, 2016.
2014 was a vintage with moderate heat levels thus preserving the delicate aromatics and acidity. The nose is beautiful with notes of Montmorency cherries, cola, and an intense floral complexity reminiscent of lilac and lavender. The palate follows the nose while adding a wonderful earthiness showing forest floor and beetroot as well as rose water and raspberry. A medium bodied wine with fresh, young fruit and balanced acidity and tannin make this a wine that will age gracefully for 8-10 years.
Total Production: 120 cases
Lowrey Vineyard (100%)
Brix at Harvest: 21.5
Alcohol: 13.0%
Acidity: 6.8 g/L
pH: 3.65
Hand-picked and hand-sorted on, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 3 days, fermentation occurred spontaneously in small open-top fermentors. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (35% new, 30% 1-year-old, 35% older) and aged for 15 months. The 2013 Pinot Noir was bottled on September 21, 2016
Our original classic returns for another vintage. 2013 was a vintage with moderate heat levels thus preserving the delicate aromatics and acidity. The nose is beautiful with notes of Montmorency cherries and an intense floral complexity reminiscent of lilac and lavender. The palate follows the nose while adding a wonderful earthiness showing forest floor and beetroot as well as rose water, raspberry and smoked sausages. A medium bodied wine with fresh, young fruit and balanced acidity and tannin make this a wine that will age gracefully for 6-8 years.
Total Production: 50 cases
Lowrey Vineyard (100%)
Brix at Harvest: 22.5
Alcohol: 13.0%
Acidity: 6.8 g/L
pH: 3.78
Hand-picked and hand-sorted on September 19, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 3 days, fermentation occurred spontaneously in small open-top fermentors. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (35% new, 30% 1-year-old, 35% older) and aged for 15 months. The 2012 Pinot Noir was bottled on September 2, 2014.
2012 was an exceptionally long and warm (but not hot) vintage. This Pinot Noir unfolds on the nose with layers of black cherries, beets, cocoa, and mushroom. The palate shows wonderful softness and suppleness, with raspberry, cherry cola, vanilla, and beet flavours leading to notes of bacon and smoked meat. A mouth-filling texture meets a balancing acidity leading to an exceptionally long, round finish.
Total Production: 180 cases
Lowrey Vineyard (100%)
Brix at Harvest: 22.7
Alcohol: 13.0%
Acidity: 7.4 g/L
pH: 3.65
Hand-picked and hand-sorted on September 11, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 6 days, fermentation was started in small open-top fermentors. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 3 days before being gently pressed. It was then transferred to French oak barrels (30% new, 40% 1-year-old, 30% 4-year-old) and aged for 15 months. The 2010 Pinot Noir was bottled on May 31, 2013
From the wonderfully hot 2010 vintage, aromas of kirsch, black cherry, raspberry and ripe beets leap out of the glass. On the palate, earth/mushroom and cherry cola lead to subtle nuances of autumn leaves and smoked meat. A mouth-filling texture is balanced by good acidity and extremely soft, velvety tannins, leading to an impossibly long, supple finish.
Lowrey Vineyard (100%)
Brix at Harvest: 23.0
Alcohol: 13.0%
Acidity: 7.3 g/L
pH: 3.68
Hand-picked and hand-sorted on October 26, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 5 days, fermentation was started in small open-top fermentors. During fermentation, the skins were punched-down by hand 3 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (40% new, 60% 4-year-old) and aged for 14 months. The 2009 Pinot Noir was bottled on June 2, 2011.
This is the wine that started our entire project. Lowrey Vineyard really shines here in what is considered to be possibly the best vintage for Pinot Noir ever in Niagara. This wine has now developed beautifully, with deep leafy/forest floor and mushroom along with leather and fresh soil dominating. Yet, lovely wisps of dried cherries and lavender/floral poke through the bramble every so often. Tannins have definitely rounded out but are still well balanced by good acidity. Texture is silky-smooth leading to what is an unspeakably long finish. The depth and complexity here is hard to fathom. Really spend some time thinking on this one! Wonderful to see how this original wine has lasted and gained so much from aging.
Total Production: 145 cases
Keczan Vineyard
Brix at Harvest: 22.6
Alcohol: 13.0%
Acidity: 6.5 g/L
pH: 3.70
Hand-picked and hand-sorted, the grapes were destemmed, crushed and left to cold soak on skins prior to fermentation. The fermentation started spontaneously in small open-top fermentors. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 5 days before being gently pressed. It was then transferred to French and American oak barrels and aged for 20 months. The 2013 Syrah was bottled on September 23, 2015.
From the slightly cooler 2013 vintage, this Syrah provides an intense nose of white pepper, lavender, cloves, raspberry, and cassis. The palate is much the same as the nose, with violets, lavender, raspberry, cherry, bacon, and vanilla giving way to a hint of anise. Soft and integrated tannins contrive to encourage a long smooth finish.
Total Production: 220 cases
Keczan Vineyard
Brix at Harvest: 23.6
Alcohol: 13.8%
Acidity: 6.6 g/L
pH: 3.65
Hand-picked and hand-sorted on October 28, the grapes were destemmed, crushed and left to soak on skins for 5 days prior to fermentation. The fermentation started spontaneously in small open-top fermentors. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 5 days before being gently pressed. It was then transferred to French and American oak barrels (35% new, 30% 1-year-old, 35% 2-5 year-old) and aged for 19 months. The 2012 Syrah was bottled on July 16, 2014
From the wonderfully warm 2012 vintage, this Syrah provides an intense nose of white pepper, lavender, blackberry and mullberry. The intensity continues on the palate, with violets, blueberry, smoked pancetta, and vanilla giving way to a hint of anise in the background. Exceptional weight and substance combine with powerful yet soft tannins creating a wonderful texture that brings you to an unbelievable, lingering finish.
Total Production: 247 cases
60% Gewurztraminer
40% Muscat Ottonel
The grapes were hand harvested on September 15th 2018. That day 100% of the Muscat was destemmed while only 50% of the Gewurztraminer was destemmed. An equal amount of the whole cluster Gewurztraminer was placed in to the bottom of each of the two fermenters for carbonic maceration. A spontaneous fermentation began the following day with two times daily punch downs for the next three days spending a total of 4 days on skins. It was then pressed off skins and allowed to continue fermentation in stainless steel. The wine was bottled three days later while still fermenting. The wine completed fermentation in the bottle and is the source of all its carbon dioxide.
This wine has persistent bubbles that elevate the already intense aromatics. The nose explodes with fresh ginger, grapefruit, jasmine, and honeysuckle. The palate echoes the nose adding baking spices, cured meat and all rounded out by fresh acidity.
Please serve well chilled. Pour immediately.
