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Gaspereau Vineyards Wines
Gaspereau 2018 Tidal Bay
Gaspereau Riesling 2018
2018 was a challenging growing season, beginning with an un-seasonally warm spring followed by a monumental spring freeze in early June. The spring frost, or freeze as it is more correct, affected the young shoots of varieties in frost-prone areas. As a result, yields in affected varieties and areas were drastically reduced. Lucky for us, the Riesling, grown in the upper Eastern block of our estate, was virtually untouched. Likewise for the Riesling at two of our growers’ Riesling sites (Fox Harb’r and Den Haan Vineyards).
The summer was warm and dry but our usual Indian summer was cut short in the fall, abruptly ending our usual period for extended ripening. The grapes coming in to the winery were healthy and clean and the acidity and minerality pronounced.
Each block of Riesling was individually hand harvested at a ripeness level that both allowed us to capture fresh yet mature flavours and to retain a bright acidity that gives the wine its refreshing lift. 100% of the grapes were cold macerated on the skins overnight prior to pressing. The Gaspereau and Den Haan Vineyards Rieslings were were cool-fermented together while the Fox Harb’r Riesling was individually cool-fermented. Both ferments occurred in stainless steel. This year, new to Gaspereau Vineyards, we held back a small amount of unfermented juice and added it back to the fermented wine prior to bottling. This juice is called Suess Reserve and is used to give added fruit and weight to the final wine. The Riesling 2018 was assembled and bottled thereafter in the winter of 2019.
Gaspereau 2018 Rosé
Rosés are ideal wines that fill the food pairing gap for those dishes that require a light, refreshing body, a little tannin and berry fruit aromas. Some of our favorite food pairings with the 2018 Gaspereau Rosé include roast chicken or turkey, planked salmon, sushi and BBqued sausages. Because rosé is made by using the juice of red grape varieties and fermenting it like a white wine, rosé is the perfect wine to balance between red and white.
Gaspereau Cuvée Brut 2011
Gaspereau Gina's Red
Gaspereau Limited Edition Reserve Marechal Foch 2015
About 50% of this wine was made from dried Marechal Foch grapes. Drying grapes naturally concentrates the sugar, extract, tannin and flavor of a wine. The concentrated sugar is converted to an alcohol content that is higher than from grapes that have not been dried (14.5%). As a result of the higher alcohol, extract and tannin, the wine has a richer and weightier palate. The dried grapes began fermentation on their own and then the rest of the Marechal Foch was added during the fermentation. After primary fermentation and Malolactic fermentation, the blend was aged in French oak barrels for 12 months.
Gaspereau Lucie Kuhlmann
With a fruit-driven nose backed by vanilla and spice, a balanced backbone of acidity and moderate tannin, the Lucie Kuhlmann 2016 makes an ideal companion for robust beef or lamb dishes, Osso Bucco and many tomato-based Italian dishes.
Gaspereau Lucie Kuhlmann Barrel Select 2017
Lucie Kuhlmann has been a principle grape variety at Gaspereau Vineyards since the vineyard was planted in the mid 90’s and has been the flagship red wine since our winery was established in the early 2000’s. All of our Gaspereau Vineyards’ Lucie Kuhlmann is oak- aged in French and Hungarian oak. We selected some of our newest and most- distinct barrels to age our 2017 Lucie Kuhlmann for an extended period of time, producing this unique, small lot wine. Alluring notes of black cherry and vanilla with a hint of spice are combined with supple tannins on the mid-palate to produce this elegant red wine with a long, smooth finish.
Gaspereau Muscat 2018
New York Muscat, Nova Scotia’s most aromatic grape variety was used to make this slightly pink-in-colour wine. The grape itself is purple skinned but the flesh inside the grapes is clear. To extract as much of the aromatics as possible from the skins (where most of the aromatics in the grape variety concentrate), we employ a cold maceration or cold soak of the skins, seeds and juice. What this does is allows the aromatics of the skins to move to the juice. What also happens is that there is a movement as well of the color from the skins to the juice. This is why the Muscat has a copper/pink color.
Gaspereau Red 2016
Gaspereau White Rock 2017
White Rock 2017 is an experimental blend of seven, predominantly Estate-grown, varieties including L’Acadie Seyval, Chardonnay and Muscat. Each varietal wine was barrel-fermented separately, taken through malo-lactic fermentation and aged in French oak barrels for over a year.