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Sauvignon Blanc, 2021
Shipped and sold by Leaning Post Wines
Our goal for this Sauvignon Blanc is to reflect our unique Niagara terroir and this wine shows it in spades. 2021 was a warm, long season characterized by some rains at harvest. While tricky to deal with in the winery, the wines are amazingly ripe and complex with fantastic natural acidity. Very intense tropical aromas of guava, mango and passionfruit play off kiwi, key lime and sweet thai basil. The palate has bright acidity matched by a creamy texture, with more kiwi, lime-leaf, star-fruit and passionfruit, but also lovely lemongrass and elderflower. The long and intense finish leaves on a pleasant light flinty note with hints of wet stones in a mountain stream. Drink now or over the next 3 years. Enjoy with pan-fried halibut, fresh pesto & anchovy-paste pasta, or lemon & herb roasted chicken.
Our 2021 Sauvignon Blanc was machine harvested on September 25, 2021, and gently pressed into a stainless-steel tank; where it settled for two days before being racked off its gross lees. We choice to inoculate with a selected yeast and fermented at a very cool temperature to preserve its freshness and beautiful aromatic. After fermentation, this wine was split into three different vessels for lees age: a portion of wine was transferred into a puncheon, 500L neutral French oak barrel, an amphora (500L clay tank) and the remaining wine stayed in stainless-steel for 7 months. We bottled this wine on a beautiful sunny day on June 27, 2022.
The 2021 vintage was a featured wine in May 2023's Wine Club package.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Niagara Lakeshore
Residual Sugar: 3 g/L
Cases Produced: 275
Appearance: Palest straw in colour.
Nose: Grassy, minerally, green plum nose with a light floral note.
Palate: Medium-bodied, crisply dry, green plum and lemon flavours. Mouth-freshening acidity and good length.
Quality: 91 points – Wine Club Canada. Outstanding. Drink now and through 2023.
Food Pairing: Penne with lemon cream and prosciutto, pan-roasted cauliflower with garlic and green herbs, coconut fried chicken, spinach and red pepper enchiladas, and seared scallops with jalapeño vinaigrette.