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A hot dry vintage gave way to an early pick date on September 16, 2016 two weeks ahead of schedule for the Estate Vineyard. The fruit was gently pressed and fermented in 7 French oak barrels, with one large-format puncheon selected to ensure harmonious oak integration.
On the nose: Toasted coconut, butterscotch toffee, nostalgic baking spice.
In the glass: Plush, round mouthfeel supported by well-integrated oak. The weight on the palate is balanced by a pleasing burst of acidity on the finish, making this a versatile favourite at the dinner table.
Food pairing: Lake Erie white fish with brown butter and roasted lemon potatoes.