|Residual Sugar (G/L)||9.7|
An organic wine harvested from vineyards of varying ages from three growers in Lincoln, as well as our biodynamic estate in Niagara-on-the-Lake.
Cool stainless steel fermentation of each varietal lot with neutral cultured yeast. Fermentation was stopped early leaving a small amount of residual sugar. Lots were carefully blended, lightly bentonite fined and then sterile filtered to bottle.
The nose presents notes of tropical fruit, with fresh citrus notes.
Palate has a balance of acidity and sweetness, finishing fresh.