Iceberg alley riesling12/2/2023 ![]() ![]() With Pinot Gris, the aim is usually to keep it as neutral and light as possible. “It’s pretty hard to grow grapes here in the county and there are a lot of flavour compounds in the skins.” “It seemed like such a waste to get rid of the skins so early,” Stanners says. ![]() Where people often associate Pinot Gris with a very light patio wine, Cuivré, enriched in flavour and texture by the grape skins, has far more complexity. Stanner explains that this wine has seen tremendous success. He uses Pinot Gris - the same grape as Pinot Grigio - to make what he calls Cuivré, a slightly rose-tinged white with great texture and vibrancy with notes of mandarin and apricot. I do very minimal intervention generally we hand-pick everything in the vineyard.” Brisbois jokes that aside from picking, they aim to “just kind of move the juice around until it turns to wine.”Ĭolin Stanners of Stanners Vineyards embraces the same approach. “I try not to use anything, such as the whole slew of chemicals we could use. With all its wines, Trail Estate uses “a very hands-off approach,” Brisbois says. And if someone is looking for something super fruity, the Gewurztraminer seems to do well.” If someone is looking for a really dry Riesling, the Riesling is right up their alley. However, she now finds them “just like normal wines with a little more substance to the palate. The Riesling offers incredible aromatics the Gewurztraminer boasts a delightful spicy florality.Īt first, Brisebois expected them to be a little more intense. These wines are incredibly approachable - neither is overly funky or tannic. Since those first vintages, she’s homed in on what works best for these wines, producing larger batches of Riesling and Gewurztraminer. Testing the waters, she started with extremely small batches, in one instance producing only nine cases (a mere 81 litres) of a skin-fermented Sauvignon Blanc. This is a wine that uses white wine grapes, but is processed more in the fashion of reds - using, in fermentation, not only the juice of the grape, but also the skin, for a clear enhancement of complexity, flavour and texture.īoth wines have been making comebacks over the last couple of decades, perhaps reflecting a current vogue for authenticity and tradition.Īt Trail Estate Winery, Mackenzie Brisbois has been experimenting with orange wines since 2015. Orange wine has an even older tradition, dating back to Georgia, in the Caucasus, thousands of years ago. Wine that hadn’t completed fermentation was put in bottles where final fermentation would create the carbon dioxide that turned a flat wine into something sparkly. Developed in the south of France five centuries ago, it provided an early form of bubbly. Pét-nat has such a long history that it is often called the méthode ancestrale, the method of the ancestors. Orange wines and pétillant naturel - commonly called pét-nat - are becoming the norm at wine-focused bars and restaurants. What was once a straightforward breakdown of reds, whites, sparkling and rosés has evolved to include a new colour and an addition to the sparkling wines list. ![]()
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