Harvested towards the end of November in 2017 this wine is the definition of slow wine. 2017 was a cool season with a wet spring and fall. The grapes were extremely cold and this is the first year the wine would not ferment. Inoculated with a neutral yeast strain and put to barrel in January of 2018. Left unsulphured until November of 2019, two years after harvest.
Still fresh and vibrant this wine tasted of freshly fermented grapes for most of its life. Finally gaining some characteristic traits of the Foxcroft vineyard it was pulled from barrel, 20 ppm sulphur was added and bottle in December of 2019.
Showing deep, brooding red fruit and vanilla notes. This wine is still a chameleon. Initially dark and mulchy notes give way after a few days open to red fruit, juicy notes and bright acidity.
VQA Twenty Mile Bench VQA
Cases Produced: 142
Winemaker: Mackenzie Brisbois
Grower: Craig Wismer
Harvested: November 11, 2017
Yields: Approx. 2.0 Tonnes/Acre
Sugar Level: 0.2g/L