All the inputs are there: excellent vintage, organic viticulture, single vineyard, hand harvested. Then the wine making style gives direction, with indigenous yeast and judicious use of oak in combo with stainless steel. A Fume style that is restrained on the oak with attention to texture. Sauv. Blanc typicity shows, but complexity from oak and a creamy rounder mouthfeel take centre stage. Yet balance and structure is achieved with supporting acidity and 13% abv. Very well done. Sept. 2018.

A 2016 dry white wine, a Fume Blanc from the Beamsville Bench, Niagara Peninsula. Fume blanc is a synonym for Sauvignon Blanc often used in North America. Fermented with indigenous yeast and aged for 18 months in mostly neutral French oak and stainless steel barrels. Batonnage was used where the sedimented dead yeast are stirred to resuspend them in the aging wine. This gives a bit of a Champagne-like bready flavor. Lemon/lime, buttery brioche, salted caramel, some green onion. Very long finish of salty citrus. Full bodied mouthfeel, 13% alcohol, mouth-watering crisp acids.

This barrel-aged Sauvignon Blanc has a reserved nose offering hints of grapefruit and herbs. The dry palate is medium-bodied and creamy with very nice aroma replays and impressive depth of fruit. Nicely balanced overall with very good acidity and subtle oak that is well-integrated. Excellent finish length. Should improve with time. Tasted Apr/2018.