• Skin Fermented White Wines

    Skin Ferment Wine
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    "I wanted to see the terroir leap out of each bottle of these wines. As I made a conventional wine out of each batch I wanted to take a small portion and see, learn and truly taste the terroir. Since the skins contain so many important flavours, why discard them so early?"
    Mackenzie Brisbois - Winemaker
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    Although modern winemaking says "no" to skin contact on white wines, the skins have lots of aromatic compounds, precursors to aromatic compounds and phenolics (which help build structure using tannin and bitterness). If left for months or years on the skins these wines are called Orange Wine and are often oxidized, with intense flavours and a classic orange colour. Our Skin Contact Series was meant to dance with the devil, by using the skins to extract just the right amount of aromatics and phenolics to build the structure of the wine, while still creating a very elegant and delicate wine.
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    We worked with two passionate growers who labour tirelessly to provide us premium grapes. We are thrilled with the manner in which these wines express their site and their soils
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    2015 Riesling - Foxcroft Vineyard - 13 Days Skin Contact - 2 CASES LEFT
    "A real burgunder sensation is to be annexed out of the crafted brim of an invisibly stitched, tart-pan curl ... laser focus and thirst quenching pleasure." (Score: 92, WineAlign)
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    2015 Riesling - Ed Hughes Vineyard - 14 Days Skin Contact
    "...shining and whispering Riesling, of tartness not on top slides beneath the surface of acidity. So much length." (Score: 89, WineAlign)
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    2015 Riesling - Lakeview Vineyard - 21 Days Skin Contact
    "...gregarious aromatics, it's bleeding delicacy and savoury sapidity breathes freshness." (Score: 91, WineAlign)
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    2015 Sauvignon Blanc - Ed Hughes Vineyard - 9 Days Skin Contact - SOLD OUT
    "Brilliant clarity and with skin-deep grace. The whole is a snapshot of nothing less than supple integration." (Score: 90, WineAlign)
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    Each wine was destemmed and fermented in stainless steel tanks. The Sauvignon Blanc fermented with only natural yeast, whereas the Riesling was inoculated so that comparisons could be drawn between the 3 vineyards. The wines were allowed to heat up with fermentation and the cap was punched down twice-daily until fermentation was completed. All pressing was done in our small 40L basket press.
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    These wines are exceptionally expressive. They are dry, slightly tart and very low alcohol. Each wine is intricately woven with acid, tannin and flavour – wines that reveal their terroir slowly and delicately. As a new style for Trail Estate we are overwhelmed with their complexity and are excited to see how they evolve over the years.
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    Enjoy with fresh, salt-water fare.
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    We still have a few bottles of the Skin Contact/Ferment Rieslings available.
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