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Harvested on October 19th, 2017 from the Hughes Vineyard in Niagara. Fermented naturally on skins for 13 days prior to pressing. As the wine fermented the skins were punched down daily for gentle extraction. Aged in a combination of stainless steel and neutral oak for four months before blending.
Expressing the vibrancy of fruit from the Hughes Vineyard, this wine was fermented on the skins for 13 days before pressing. Austere and mineral-driven with notes of citrus, white pepper and honey.
Awards & Ratings
About the 2016 Vintage: Times changes, as do winemakers, their hunches, hopes and dreams. Mackenzie Brisbois takes a sidestepping approach to this trailblazing riesling from the vineyard tended by Ed Hughes. It's now all wild ferment elongated to 19 days on skins. Takes its time this little big one, moving no less than 25 per cent slower than '15, in part because of the vintage but also because its wild pressed. More a dry matter of when over how or why, still in its aromatic infancy, suffocated by its nature. Also a case of a young wine caught in the 9 g/L total acidity crossfire of a sci-fi battle scene. Will most certainly take another 18 months to change. It does exhale this curious note of garrigue, like Peloponnese mountain tea and Alto Adige sweet fennel frond in broth, with apple and onion skin doused by shots of lime juice. There is even a chewy feel in the leafy texture, quite herbal with a mild pique in a green tea finish. Trust me, this will become something both fascinating and delicious at some point in 2020. There are approximately 76 cases made. Drink 2019-2023. Tasted April 2018.
- Michael Godel
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