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Wine Profile: Pale straw color, with tiny soft bubbles. Aromas of white cherry, apple and brioche with wet stone minerality. Palate has fresh acidity, delicate bubbles and a long finish.
Winemaking: Harvested September 5th at an average of 18° brix. Primary fermentation was kept cool in stainless steel for approximately 6 weeks, traditional method secondary fermentation. Aged 12 months sur lie in bottle.
Vineyard: A temperate microclimate covers the region of Prince Edward County. It is also geographically distinct; the island lies on a bed of limestone gravel with fractured bedrock that was deposited on the edge of the Canadian Shield. The result is the perfect combination of climate and geography for growing vinifera grapes. Our 600-acre farm (60 acres under vine) is 5 km inland in the Hillier region making us a hotbed in Prince Edward County standards.
Awards & Ratings
This is the second lot of traditional sparkling wine from the 2010 vintage bottled by The Grange (which had four months more on the lees than the "Lot 1" bottling), a 2/3 pinot noir-1/3 chardonnay blend. It's made in a very tight, a searingly dry style - there are 4 grams of sugar though the acids are so ripping that it comes across as virtually brut zero. I like the vaguely nutty-yeasty aromatics, not in the traditionally biscuity style of mature traditional method bubbly, but rather more like flint and wet stones with a touch of fresh yeast and very little fruit (not a bad thing, unless you're looking for fruity wine. On its own it will seem very austere to most palates, squeeze a drop or two of this on your tongue to wash down some oysters and you'll be happy. Tasted December 2014.
- John Szabo, MS, WineAlign
MWC 2015-05-29Wine expert Jake Skakun wrote about this wine on the MWC Wine Blog: "The 2010 Lot 2 Brut is a delicious sparkling blend of Pinot Noir (65%) and Chardonnay (35%) made using the traditional... More
MWCWine expert Jake Skakun wrote about this wine on the MWC Wine Blog: "The 2010 Lot 2 Brut is a delicious sparkling blend of Pinot Noir (65%) and Chardonnay (35%) made using the traditional method. The acid is bright and fresh, the bubbles are fine, and the finish is long. There are depths of apple characters – green apple and red apple skin – with undertones of almonds and dried grass. The toasty, bready notes are subtle." You can read the whole post here: http://mywinecanada.com/wineblog/canadian-winery-spotlight-grange-prince-edward/