”I’m starting to understand how skin contact wines evolve. How the bracing acidity at bottling softens and balances out over time and how the wines react to the ebb and flow of life. I have experimented over the years with different varieties, different tanks, different amounts of time on skin and style of wine.
My favourite varieties for skin contact are: Riesling for acidity and structure, Gewürztraminer for its aromatics & colour and Sauvignon Blanc for its over-the-top aromatics.”
Mackenzie Brisbois — Winemaker
50% Riesling, 35% Gewürztraminer and 15% Sauvignon Blanc. The skins were left in contact with the wine for ~8 months — 254 days to be exact.
Fruit was destemmed and fermented naturally in vertical stainless steel tanks. During fermentation the cap was punched down twice daily until it started to weaken. Tanks were then sealed tight for several months. Pressed after ~8 months on skins. Aged in neutral oak for ~2 months. Bottled unfined and unfiltered with a minute amount of sulphur added (10ppm).
Begins with aromatics of candied oranges and eucalyptus followed by incredibly fresh mushroom on the nose. Well-integrated tannins meet with juicy acidity and deliver a dried apricot finish.
VQA - Ontario - VQA
Cases Produced: 127
Grower: Ed Hughes Vineyard, Glen Elgin Vineyard
Harvested: September 2020