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53% L’Acadie Blanc, 22% Vidal, 18% Geisenheim 318, 7% Ortega
This wine is a blend of six separate ferments. A complex combination of different yeasts, fermentation vessels, terroirs, and of course different varieties were used to build as much character into this wine as possible.
Tasting Notes: The nose shows notes of apple, peach, and matcha, with hints of white flowers and minerality. The palate is soft yet crisp, with a subtle sweetness balanced by zippy acidity. The finish shows peach and citrus, with a hint of spice, and lingering minerality.
Suggested Food Pairings: This wine is best paired with Nova Scotian seafood. Tidal Bay will also pair very well with sushi, chicken, and risotto. This wine also pairs surprisingly well with hot and spicy food.