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.
This classic varietal is put through fermentation in stainless steel and is left on the skins for only 2 weeks. This quick vinification turns out a light, fruity and delicate wine. Barrel maturation took place for 3 months in American oak to soften the wine and add a spicy complexity.
Nose:
Red plum, raspberry and blackberry burst up front, complimented by subtle undertones of toast, cedar and cherry.
Palate:
Bright acidity and soft tannins give a crisp and light character. Flavours of cherry, plum and spice offer a delicate profile. The finish shows dry cherry note that last for just a short while, leaving the palate feeling quite clean
