The winery was founded by a group of wine-loving friends on a property once owned by the Cistercian Order of Nuns, a religious order of the Roman Catholic Church. It has operated as a fruit orchard, and was owned by a local family who operated it as a mink farm until 1970 when it was abandoned. In 1995, the land was converted into a vineyard, the first grapes were planted in 1996, the first vintage was made in 2000, and the winery opened in 2002. To date, we farm more than 180 estate acres.
Nose:
The lively effervescence carries the bouquet up to your nose instantly. Notes of green apple, and pear dominate the aromatic characters. The smell is cool and fresh. The wine was bottle fermented and aged on lees a minimum of 18 months to give it complexity and a toasty brioche undertone.
Palate:
Loads of bubbles explode onto the palate, creating a very clean and fresh feeling, assisted further with tart acidity. Tree fruits such as citrus, apple, and melon are highlighted. The wine finishes bone dry and with decent length. Flavours of apple, pear and lemon biscuit remain at the end.
