In the vineyard we fuss all season over this one acre of 115 & 777 clone Pinot Noir. After one year in French oak , the result is notes of forest floor, rose petal and cranberry. There is mouth-watering acidity and a soft tannic grip.
Pair with roasted duck and yam puree or with grilled spring lamb and wilted greens.
This low yield Riesling was carefully harvested by hand under optimal conditions. The grapes were pressed whole into “free run” juice and fermented cold with selected yeast.
Off dry with an ideal 10 grams per litre of acidity.
Mouth watering , grapefruit and crisp apple and precise acidity. Serve chilled as an aperitif, or with shellfish, oysters on the half shell, bay scallops and fresh summer salads.
This small lot Rosé is an ideal combination of Pinot Noir and Gamay. The grapes soaked on the skins for 22 hours with residual sugars at 8 grams per litre. The yield was extremely low at only 105 cases.
This wine is summer in a glass. It bears striking aromas of candied strawberry, orange zest and lemon rind. Rosé Coloured glasses was inspired by one of our daughters "Mia Rose" who always wears her glasses with Rose coloured lenses because it makes the world a prettier place.
Drink this lovely Rose with grilled vegetables or Salmon, seared tuna and light salads.
This small lot wine was Barrel Fermented with “wild” yeast and aged in new and used premium Canadian Oak. It has over the top notes of apricot, tangerine, caramel and coconut milk. The palate gives way to a big and round mouth feel with an extremely long finish.
This calls for buttered lobster, cream based dishes and rich soft cheeses.
We are fanatical about Riesling on the Back 10 vineyard. We take hand picked fruit and press only to 600 litres a ton. This premium juice is then fermented in the Charmat process into an expressive, aromatic and off dry wine. Enjoy aromas of melon, apple & pear, with a sleek back bone of acidity.
Blocks of Cab Franc grown on the heavy red clay of the Back 10 Vineyard are notorious for small berries and low yields. The fruit is bunch thinned in the vineyard at the end of August and "optically sorted" after the harvesting. We “hand punch” our Franc every six hours in open top fermenters and age it in new, one, two, and three year old American Oak.
Luscious, and Bright with Brambleberry fruits with integrated cedar notes. Pair with BBQ’D lamb, a nice thick grilled steak, stews, veggie sausage or on its own by a roaring fire.