13th Street Winery only ships products within Canada.
June's Vineyard Riesling, 2020
Shipped and sold by 13th Street Winery
Almost colourless in the glass with intense aromas of lime zest, wild flowers, fresh lemon, honeydew melon and flint. On the palate it is focussed and complex, just off-dry with balancing acidity and flavours of green apple, lime, honey and stony minerality, with a long, refreshing finish. Enjoy with Thai green curry, Lake Ontario pickerel with lime beurre blanc or shaved fennel salad.
WINEMAKING NOTES:
June’s Vineyard is a unique site with significant quantities of decomposed yellow limestone amongst the clay loam soils giving the wines an extra dimension of stony minerality on top of the ripe fruit and flowery aromas. Named after one of the owners of the winery, this site which was planted in 1999, continues to deliver exceptional Riesling and Chardonnay making two of the most distinctive wines in our portfolio. Clone 49 Riesling is an old clone which was popular in Alsace, France for many years. Its trademarks are exceptional fruit and floral character. The grapes were harvested in early-October and immediately pressed into stainless steel tanks for a cool fermentation which was stopped to retain balancing residual sugar. The wine was lightly fined and filtered before bottling in May 2021.
Critic's Rating
National Wine Awards of Canada 2022, Bronze Medal
The 2020 vintage was a featured wine in August's Wine Club package, 2022.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Creek Shores
Vineyard: June's Vineyard
Residual Sugar: 6.5 g/L
Cases Produced: 450
Appearance: Pale straw colour.
Nose: Minerally, grapefruit and lime bouquet.
Palate: Light-bodied, just off-dry with grapefruit, lime flavours and a touch of honey. Elegant, beautifully balanced with a long finish. Lovely mouth-feel.
Quality: 90 points. Outstanding. Drink now or hold 2 – 3 years.
Food Pairing: Thai green curry, bacon-wrapped mini potatoes, spicy mussels with chorizo, sweet potato quinoa and black bean salad, and seared scallops with papaya coulis.
