Lightfoot & Wolfville Kekfrancos Rose (750ml)
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Wine Type
Rose Wine
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Size
750ml
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Vintage
2021
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Country
Canada
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Region
Nova Scotia
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Sub-Region
Wolfville
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Grape
Kekfrancos
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Farming Method
BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More
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ABV
10.0%
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Food Pairing
AppetizersBlue CheeseChicken
Lightfoot & Wolfville is owned and operated by the Lightfoot family who have been farming in the Annapolis Valley for eight generations. Lightfoot & Wolfville brings a light touch and enlightened approach to both the agricultural and artisanal aspects of viticulture and winemaking. They work in harmony with nature and letting the land offer up its innate best, without subjecting it to aggressive inputs. The winery is located on the home farm site, this land has been in Michael’s family for four generations.
Tasting Notes
Bright cherry in the glass. Fresh red berry fruits, raspberry, black cherry and grapefruit dominate the nose. The palate is bright, vibrant and dry with refreshing acidity, electric red fruit and savoury-herbal flavours with a light tannic structure.
Serving suggestions for this dry and savory rosé are roasted chicken, bloomy cheeses such as Brie or Camembert, seared salmon or tuna and roasted vegetables with herbes de Provence.
Method
Kékfrankos (also known as Blaufränkisch), is a deeply pigmented, cool-climate red vinifera variety originating in Central Europe that is not widely planted in Canada. As part of Lightfoot & Wolfville’s ongoing quest to uncover suitable cold hardy grape varieties capable of crafting exceptional quality red wines in our growing environment, they first planted one-acre of this unique variety in 2014, followed by a second one-acre planting in 2017. This small lot, experimental rosé follows a well-loved earlier iteration from the 2018 vintage, with slightly longer skin maceration (12 hours). All grapes were hand-harvested from the south-facing slopes of our organic and biodynamic Oak Island Vineyard in Avonport on the 2nd of November, crushed and destemmed and soaked on skins overnight, followed by wild fermentation in stainless steel.
