As a non-vintage wine, this wine is made to be as similar from year to year as possible. Below are the details and tasting notes from the most recent disgorgement.

VQA Beamsville Bench

Winemaker’s Notes:Suggestions of spiced baked apple, cranberry, strawberry, and toasted pastry translate from the nose to the palate.

Frothy effervescence and fresh acidity liven the palate with nuances of tarragon, sage and cinnamon hearts, gliding to a spicy, flinty, biscuity finish.

Enjoy now to 2030.

Vegan friendly. Sustainable Winegrowing Ontario Certified.

Food Companions: Near 8 C alongside smoked salmon, sushi, brie and prosciutto cheeses or kettle chips.

Vinification Notes: Made from hand-harvested Mottiar Vineyard pinot noir, the fruit was whole-cluster pressed and fermented in older French oak barrels. Vinified in the Traditional Method with tirage in April 2022, the wine aged on the lees for two years before disgorgement in May 2024.

Production filled 380 6 bottle cases.

Residual Sugar: 8 g / L; Titratable Acidity: 9 g / L; pH: 3