The grapes for this wine are picked within a very small window of time. While creating, we can achieve a perfectly balanced wine, with crisp acidity and fresh ripe fruit flavours with similar taste profiles from vintage to vintage.
The Vidal fruit is harvested earlier than normal to harness the natural acidity and lower sugar content of the grapes. The juice is fermented at 13-15° Celsius to retain aromatic complexities. The fermentation is halted when a perfect balance is achieved between sugar and acid. The remaining CO2 from fermentation is captured in the tank, bringing a delicate spritz to the finished wine. This wine is then married with a portion of our Gamay Noir, creating a gorgeous pink hue and a wine that is bursting with red fruit aromas.
This wine is a pale pink. It has aromas of fresh green apple, candied cherry, and papaya bursting from the glass. The palate follows with flavours of strawberry and sour cherry, and a seamless balance of acid and sugar. It is a great wine to share a toast with or pair with casual fare.
Try with spicy hors d’oeuvres or fresh fruit medley and artisanal charcuterie.