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Canadian Wine

Food & Wine

Lighthall Vineyards’ Progression Sparkling

August 5, 2015
Progression Sparkling Wine from Lighthall Vineyards in Prince Edward County - learn how it came to be!

I recently interviewed Lighthall Vineyards’ winemaker, Glenn Symons. He had a great story about the history of his Progression sparkling wine–a personal favourite–which was too long to include in the original post. I thought it would make a great story all on its own so you can find it below in Glenn’s own words:

I had planted a large number of Vidal vines in 2009, with the intention of developing a late harvest and Icewine line of products from Vidal juice, primarily as an export product.  I had an acquaintance that had been importing large volumes of these products into China, and had assured me he would find a home for as much as I could produce.  As things go, he fell out of the market in 2010, and my sales channel dried up prior to getting the first harvest off the vines, so I was left with one of the largest plantings of Vidal in PEC without a home for the product.

Around the same time, Hinterland Wine Company was setting up to offer Charmat-method production for other wineries.  As it turns out, Vidal carries a marked acidity through late periods in the growing season, which makes it ideal as a base for late harvest and Icewine production (where the acidity helps balance the sweetness of these types of wines).  Higher acidity levels also make Vidal juice ideal as a base for sparkling wines!  Through fortuitous timing, Hinterland had a spot in their busy production schedule just in time for my first Vidal harvest, so the 2011 Vidal wine (after initial fermentation at LHV) went to Hinterland for Charmat processing, yielding the first vintage of Progression.

It has become one of my most popular products for a number of reasons. First, since Vidal is a very hardy varietal, we often get higher yields when compared to the Chardonnay and Pinot Noir that we grow, and so the cost of production tends to be lower, which allows us to keep the final price of the wine lower than the other more premium products.  Second, there is a higher demand for
sparkling wines in the marketplace, with very few producers.  Third, Charmat-produced Vidal sparkling allows for the delicate floral and mineral flavors typical to PEC-grown Vidal to shine through, without being lost to bottle-aging with yeast such as with traditional method production.  Overall, the Progression is a unique, fun, refreshing, easily quaffable wine, that is available at a very reasonable price, all made from estate-grown fruit.  And it is now made from start to finish at LHV.

You can find Progression at the winery, via their website, through The Cellar Sisters agency or you can enjoy it at one of the many restaurants now serving it throughout Ontario.

Food & Wine

The Wines of Westcott Vineyards

July 15, 2015
Westcott Vineyards in Niagara, Ontario

Walking into the winery at Westcott Vineyards, you are transported back to the past. With their beautiful, rustic décor and vintage photos, it’s postcard pretty. And if the beauty of the place isn’t enough of a draw, a chance to sample their wines certainly makes a visit worthwhile.

Westcott Vineyards in Niagara, Ontario

A small-batch winery, the grapes are overseen by Viticulturalist Alain Sutra of Bordeaux France and Assistant Vineyard Managers Sonny Nguyen and Garrett Westcott, then turned into wine by Head Winemaker Arthur Harder. Here, they take pride in quality over quantity.

Arthur, who Shawn and I had the chance to chat with during our visit, has been making wine since 1981. He grew up in Vineland Station and  studied chemistry at Ryerson before moving to Germany. There, he studied viticulture for 14 years, while working for two small wineries. He brings a European sensibility to Westcott and works to create vibrant wines that bring terroir to life.

The wines:

 

Westcott Vineyards in Niagara, Ontario

The Violette Brut sparkling wine is 66% Pinot Noir and 33% Chardonnay and is nicely balanced with lots of limestone and citrus. This dry, refreshing sparkler would be a good start to any meal or celebration.

The 2013 Lillias Chardonnay, which will be poured at the upcoming i4C Chardonnay event in Niagara, is unoaked, but has a hint of mallow on the nose and pineapple on the palate. An easy-drinking summer Chardonnay.

Westcott Vineyards Delphine Rosé, Niagara, Ontario

The Delphine 2012 rosé is a blend of Cabernet Franc (85%) and Pinot Noir. Full bodied and food friendly, it’s got earthy strawberry on the nose and a
fruit-forward palate. Shawn and I are excited to have this one on our patio this summer. I also absolutely love the flowers on the labels of the first three wines – striking and tasteful.

The 2012 Estate Chardonnay is barrel fermented and the oak works well here. A good wine for food pairing, this is lovely on the palate and I’m a fan of the buttered popcorn notes on the nose.

The 2012 Chardonnay Reserve is a limited release of only 100 cases and is made from a selection of four barrels. 2012 was an amazing vintage, explains Arthur, a once-in-a-lifetime vintage in many ways. This wine is nicely oaked, with buttery notes and vanilla on the palate. There’s citrus, muted melon and vanilla on the nose. I would highly recommend it.

The 2012 Reserve Pinot Noir is a big Pinot, with a smoky/spicy nose and lots of tannin. This still needs some time to age and should be drinking beautifully in 5-7 years.

Westcott Vineyards Estate Chardonnay

The 2012 Estate Pinot Noir spent 1.5 years in barrel and has a mix of root beer, earth and spice on the nose. With a long, peppery finish with notes of red plum, this is another that could use a bit of age, but will be worth the wait.

Shawn and I so enjoyed our visit to Westcott, which is nestled in the 20 Valley near Sue Ann Staff’s winery. Just a year old, I suspect it will quickly become a popular destination for fans of high-quality Niagara Chardonnay and Pinot Noir.

Learn more about Westcott Vineyards at their website.