Cave Spring Dolomite Riesling (750ml)
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More than three decades ago, the Pennachetti family helped to pioneer the cultivation of noble European grape varietals on the Niagara Peninsula with the planting of their first Riesling and Chardonnay vines at Cave Spring Vineyard. In the years since, Cave Spring Vineyard has established itself as one of Canada’s most acclaimed wineries.
Cave Spring is nestled along a gently sloping terrace of the Niagara Escarpment. Overlooking Lake Ontario, this area known as the Beamsville Bench has proven ideal for cool-climate viticulture. The soil is derived primarily from escarpment limestone, shale and sandstone, these stony clay tills are rich in minerals, yet limited in organic matter, creating the perfect balance of nutrients for growing grapes displaying character and sophistication. The estate is a site of many natural springs which surge from a series of caves at the foot of the escarpment. The escarpment cliffs that surround Cave Spring Vineyard capture temperate lake-effect breezes from nearby Lake Ontario, lengthening the growing season, and allowing the fruit to achieve rich, flavourful ripeness.
Aromas of yellow plum, pink grapefruit and anise lead the way, with hints of ginger spice and gun flint in behind. The palate is dry, medium bodied and quite rich in feel, with ripe citrus and stonefruit flavours underpinned by a firm, stony texture and elegant, well integrated acidity. The finish is intense and mouthwatering, replete with white peach, nectarine and canteloupe, topped off with a hint of spice.
This wine is named for layers of dolomitic limestone unique to the Niagara Escarpment. Through the forces of erosion, these rock strata have come to enrich the soils of the escarpment’s benchlands. Originating entirely from selected vineyards along these gentle slopes, this Riesling bears the mark of its origins. The calcareous clays of these sites contribute to the intense aromatics and mineral textures that are its signature. This wine is made from 100% Estate grown Riesling. Fermentation in stainless steel over a 6 to 8 week period, using exclusively indigenous yeasts; ageing for 5 months on the fine lees prior to bottling.