VQA Twenty Mile Bench VQA

This white wine was made from red grapes (Cabernet Sauvignon), which were lightly crushed and pressed to minimize colour extraction from the skins.  The juice was then fermented slowly using selected yeast strains to produce a truly unique wine. The result of using red grapes for this wine is a texturally rich and engaging wine that exhibits peach and stone fruit tones that are balanced with crisp acidity.  Flavours of freshly crushed white and red cranberries, field strawberries, quince and nectarines are captured in a slightly flinty mineral finish that lingers pleasantly.

VQA Niagara Peninsula VQA

VQA Twenty Mile Bench VQA

This white wine was made from red grapes (Cabernet Sauvignon and Cabernet Franc), which were lightly crushed and pressed to minimize colour extraction from the skins.  The juice was then fermented slowly using selected yeast strains to produce a truly unique wine.

The result of using red grapes for this wine is texturally rich and engaging wine that exhibits peach, lime with hints of field strawberry and balanced with crisp acidity.  This wine will pair well with hard cheeses, fish and fresh salads or enjoy in the company of family and friends.

VQA Twenty Mile Bench VQA

This wine was made from Riesling grapes, which were hand harvested and naturally dried for 45 days prior to being fermented. This wine, which was barrel fermented, displays beautiful aromas and flavours of dried peach, apricots, honey and lime.

VQA Twenty Mile Bench VQA

Our Pinot Noir was made from grapes grown on our Estate atop the Niagara Escarpment.  This medium bodied wine displays wonderful aromas and flavours of cherries, brambleberry, liquorice and spice.

Enjoy with family and friends with eggplant lasagna, ratatouille and grilled pork or turkey.

VQA Twenty Mile Bench VQA

VQA Twenty Mile Bench VQA

VQA Niagara Peninsula VQA

VQA Twenty Mile Bench VQA

This Ripasso styled wine was made using the Italian tradition of aging wine on the pressed grape skins from wine made using the Appassimento method.  The result is a wine that displays jammy raspberry and cassis aromas and flavours and is supported by notes of vanilla and spice.

This medium bodied wine with supple tannins pairs well with grilled meats, charcuterie and hard cheeses.

VQA Twenty Mile Bench VQA

VQA Twenty Mile Bench VQA

This Ripasso styled wine was made using the Italian tradition of aging wine on the pressed grape skins from wine made using the Appassimento method.  The result is a wine that displays intense dark berry fruit, figs, anise and oak spice.  This medium bodied wine has a long finish with supple tannins.

Enjoy served with Bistecca all Fiorentina or any quality grilled steak.

VQA Twenty Mile Bench VQA

The grapes used in this wine were sourced from our Estate atop the Niagara Escarpment.  The grapes were hand picked, sorted and aged 46 months in oak barrels.  This medium to full bodied wine displays a rich ruby colour and wonderful aromas and flavours of dried cherries, raspberries, spice, with earthy overtones.

This wine’s rich tannins and vibrant acidity will allow for the wine to age elegantly over the next several years.

VQA Twenty Mile Bench VQA

This wine was made from a blend of Cabernet Sauvignon and Cabernet Franc grapes, which were hand harvested and naturally dried for 60 days prior to being fermented.  This wine, which was barrel aged for 34 months, displays a dark red colour, and beautiful aromas and flavours of dark berry fruit, raisins, dates, dark chocolate and supported oak and spice.

The Appassimento process has contributed to round, velvet tannins and the impression of sweetness.

VQA Niagara Peninsula VQA