Growing conditions in the spring were quite slow with cooler weather and lots of moisture delaying budbreak and slowing early spring growth. June was warmer, in fact we had some quite hot spells throughout the month giving great flowering conditions. by the end of the month the vines had caught up following the slow start. The rest of the summer was mainly sunny and warm with just enough moisture for steady development of the vines. September was cooler, but mainly sunny giving a great beginning to the harvest season. October was warmer with more moisture and humidity but in general conditions remained favorable for the earlier ripening varieties. 

 The Sauvignon grapes for this wine are grown very close to the shores of Lake Ontario where light breezes off the lake tended to keep the intense heat and humidity at bay just a little bit.   Grapes were picked in prime condition which gave us the opportunity to skin soak for just over 48 hours before pressing. Adding some intense citrus peel aromas and flavours to the juice and just a touch of bitterness. After pressing off, the settled juice was racked off the heavy sediment to stainless steel tanks for fermentation.

Fermented using a selected yeast and  keeping the juice at a cool temperature, trying to maintain the intense flavours that the great growing season had produced. After the ferment was completed the wine was left on its fine sediment for 2 months before racking clean.