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Tasting Notes: On the nose this wine shows notes of brioche, cherry, plum, and sous-bois. Creamy bubbles on the palate reveal subtle complexity leading to a long mineral driven finish.
Suggested Food Pairings: This wine pairs well with shellfish, charcuterie, and salty dishes.
Winemaker's Notes: Made in the traditional method from estate grown Pinot Noir that was whole-cluster pressed very gently then fermented in stainless steel. The base wine was aged on the lees for 9 months then bottled with a touch of sugar and yeast for a second ferment. It was then aged an additional 66 months on the lees in bottle before disgorge and minimal dosage.
Vintage Information: The 2011 growing season was a cool one in Nova Scotia. Wines from this vintage tend to have lower alcohol levels and higher acidity. This makes wines from 2011 extremely food friendly and potentially capable of extended cellaring. Cooler vintages like 2011 produce particularly good sparkling and dessert wines.