2017 ‘Heaven’ Skin-Ferment, Barrel-Aged Riesling - Magnum

2017 ‘Heaven’ Skin-Ferment, Barrel-Aged Riesling - Magnum

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91 PTS - Rick VanSickle
“Heaven is deep, rich and so different from anything I have tasted that it defies description. Certainly there’s orange peel, spice, apple skin, stony minerality and some reductive notes on the nose, but also underlying citrus pith. Such beautiful texture on the palate and defined by its minerality and vibrancy on the finish. Earth shows Mandarin orange, clementine and lemon pith on the nose with reductive orange notes, rousing citrus, minerals, wonderful texture and verve on the palate. Crazy good, thought provoking and unlike anything anyone is doing (or dares to attempt) with Riesling in Ontario.”
93 PTS - John Szabo, MS
“…yet another unconventional, paradigm shifting riesling from Mackenzie Brisbois at Trail Estate… a highly compelling amalgam of both sweet and resinous herbs, sage, savoury and juniper, even vegetal tones in the appealing way as, say, Tequila, or mezcal or gin … I love the uncompromising nature, no empty kind words, botox or shoulder pads. It’s like a terroir X-ray, with an oxidative twist of lime. Highly unique, idiosyncratic, it’s a wine for terroir purists looking for truth, not comfort. Ready to engage.”
92 PTS - Michael Godel
“Not surprisingly a riesling on the other side of the tracks though it's not entirely clear which side we are talking about here because there is no real reference point to begin with. Winemaker Mackenzie Brisbois challenges norms, trials and truths with 13 days of skin contact and old barrel aging but more than that she sucks the searing life out of ‘been there, done that’ Ontario riesling. You could call this “obscured by riesling” because the cloudy, almost Demerara sugar cane cidery colour tone and antithetical sensation of sweetly oxidative juice makes for a new study in varietal meanderings. The alcohol is generous enough and the dry factor very much the thing but what’s so unique is the length. You savour and savour but wonder all the way through. “Do I like this?” No mater how you think on it the answer is YES. Tasted December 2020.”
Harvested on October 19th, 2017 from the Hughes Vineyard in Niagara. Fermented naturally on skins for 13 days prior to pressing. As the wine fermented the skins were punched down daily for gentle extraction. After the wine was pressed, it was put to a neutral older barrel (006) for 11 months before bottling using gravity without any filtration or fining. 
An austere and conservative Riesling this wine has loads of fresh citrus aromatics.
VQA Lincoln Lakeshore VQA
Cases Produced: 20
Grower: Ed Hughes
Harvested: October 19, 2017
Yields: Approx. 2.0 Tonnes/Acre
Brix: 17.8
RS: 4.5g/L
Alcohol: 9.4%
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