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70% Riesling, 30% Gewürz. Nothing added. Nothing taken away. The skins were left in contact with the wine for almost 6 months — 188 days to be exact. Fermented using natural yeasts (i.e. wild fermented) with light punchdowns during fermentation for gentle extraction from the skins. When dry the tank was sealed and opened only a handful of times during the year. Full natural malo. It was pressed using a small basket press and moved into older oak for 2 months, racked once thereafter and bottled. Bottled with fine lees and without sulphur. Bottled in late August of 2019.
A beautiful light orange in colour, this wine has a bold nose of quince, citrus peel, cardamom and black pepper. Juicy and concentrated on the palate with notes of almond on the finish.
Awards & Ratings
- Rick VanSickle