VQA Niagara-on-the-Lake
63% Riesling, 37% Sauvignon Blanc

Tasting Notes: Ferox White. Our honest and authentic representation of vineyard. Each vintage, the blend shifts, paying respect to what grew well in our vineyards, but also what balances the wine in every parameter. Introducing our 2023 White, which is a conscientious blend of Riesling and Sauvignon Blanc. The primary aromatics are dominated with mango, pineapple and lychee, with subtle notes of peach, lemon and Kanpei mandarins. The palate mirrors the nose, with a evident profile of Galia melon, Lima orange and candied lemon. The acid is bright, with a pronounced finish this is a white to be enjoyed as a stand-alone or paired with food to accentuate both components of the pairing.

Food Pairing: When pairing, look to foods high in salt and acid to highlight the fruitier notes of the variety, but adventurous foodies may look to fatty / oily or chilli-dominant foods, to highlight the balanced alcohol and spice notes. Options like fried Ravioli with Cacio e Pepe dip, or Kabocha squash fritters with a Yuzu-garlic dipping sauce will highlight the sweetness of this wine, while still balancing acidity and alcohol.Vegetarians may look to a creamy goat cheese Polenta with Ratatouille or a French green lentil soup with quinoa and mushrooms to draw out the flavour of this wine, while respecting the ingredients of the dish.

Winemaking Notes: The Sauvignon Blanc in this blend was picked on the 29^thof September, and the Riesling on the 20^thof October at 7am respectively, utilizing a machine harvester with an optical sorter attached. The different cultivars were fermented between 3-4 weeks, no greater than 18C. Post-ferment, both wines were racked off gross lees, and aged on fine lees for 10 months. Btonnage occurred once every month, using carbon dioxide, to increase texture and weight of the blend. After aging, both wines went through assemblage, fining, filtration and bottling on February 28th, 2025.

Aim to serve this wine chilled (7-10C; 45-50F)

Cellaring Capacity: 7-15 years, at room temperature (15-18C)

Residual Sugar: 5.5 g/L