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The grapes for our 2016 Riesling are from a vineyard in the Lincoln Lakeshore sub-appellation of the Niagara Peninsula (95%) and from a vineyard in Prince Edward County (5%). The 2016 growing season was hot and dry, resulting in beautiful concentrated fruit flavours in the wine. The grapes were destemmed and the juice was allowed to sit with the skins for 48 hours before pressing. The juice was then fermented to dryness in stainless steel. Malolactic fermentation was allowed to occur naturally, helping to bring the acidity into balance. The wine was given extended lees contact, adding some toasty brioche-like flavours. The carbon dioxide level is naturally left just at the edge of detectable effervescence when the bottle is first opened to give added vitality. This is a dry Riesling with aromas and intense flavours of apple, lime and fresh bread. Its tasty and nicely balanced acidity makes it very versatile for pairing with food, such as grilled fish, pasta, spicy dishes and roasted chicken or turkey.
365 cases produced
Awards & Ratings
- Michael Godel, WineAlign