VQA St. David’s Bench

2018 vintage was a beautiful growing season with lots of sunshine. The late fall season brought intermittent rain, making the timing of picking vital. Pinot Noir from the Queenston Road Vineyard was picked September 5th with perfect sugar and acidity levels to make a balanced sparkling wine. Hand-picked and whole bunch pressed before fermenting the juice in stainless steel. Left in bottle on the lees for over 50 months to create complexity and character.

Food Pairing: Camembert cheese, cheese gougres, oysters, tempura veggies or shrimp, steak, beef tartare, smoked salmon, grilled fish, potato chips.

Winemaking Notes: Hand-picked and whole bunch pressed before fermenting the juice in stainless steel. Left in bottle on the lees for over 50 months to create complexity and character.

RS: 4.3 g/L