Back Vintage – 2016 Barrel-Ferment Riesling (Foxcroft Vineyard) - VQA

Trail Estate Winery

Back Vintage – 2016 Barrel-Ferment Riesling (Foxcroft Vineyard) - VQA
  • $35.00

92 Points - Michael Godel
92 Points - John Szabo
91 Points - Natalie MacLean
“In 2016 the next wrinkle is a wild ferment (as opposed to the inoculated ’15), unfined and unfiltered, because as time progressed "I liked it more and more," says winemaker Mackenzie Brisbois. No coarse filtration means some minor sediment will settle in the bottle. Smashed layers of tote-filled grapes are brought to the crushpad, in lieu of the crusher, to extract from the skins and stems, making use of the punchdown tool, while waiting before pressing. Recently bottled in December 2017 the BFR is something completely other and if 2015 was considered not, this follow-up is markedly fruity now, because it always was, all the way through during just more than a year in really old barrels… This is the wisest of Mack Brisbois’ rieslings, calm, confident, collected and shining brightly from the word go. You don’t have to wait on this one, it’s riper, it’s unfiltered, made with a lot less sulphur than the skin contacts and those "dirty" 15s. "I like to see how little (sulphur) I can get away with," notes Brisbois. The most accomplished riesling that she has made to date, the 16's balance is spot on now and you will not have to wait for it to come into its cinematic stage. Drink it now and keep it longer. Drink 2018-2024.” Michael Godel
If Bond drank Riesling, this would be the one.
Hand harvested from the Foxcroft Vineyard at the beginning of October. Half the grapes were destemmed and pressed and the second half were crushed with stems for 4 hours before pressing. The wine fermented naturally, and continued fermenting into the spring. Malolactic fermentation occurred naturally in the spring/summer of 2017. The wine was pulled from barrel at the end of October in 2017, racked and bottled in December without filtration.
Vibrant and juicy with aromatics of lime zest and charred lemon. A complex and full on the palate resulting from extended lees contact in neutral oak barrels.
VQA Twenty Mile Bench VQA
Cases Produced: 117
Winemaker: Mackenzie Brisbois
Grower: Craig Wismer
Harvested: October 5, 2016
Yields: Approx. 2.0 Tonnes/Acre
Brix: 19.4
Sugar Level: <3g/L
Alcohol: 11.7%
ONTARIO-WIDE SHIPPING: 1-12 Bottles: $15; 13-24 Bottles: $20

Customer Reviews

No reviews yet Write a review

Added to cart