Having begun its life in Vineland, Ontario, this cultivar was especially well suited to the Nova Scotia climate. It arrived here in the 1970’s and found a welcome home at Grand Pre Winery. It was named after the French settlers, the Acadians, who landed here and thrived before being expelled by the British in the mid 1700’s.
L’Acadie Blanc, Nova Scotia’s signature grape is often described compared to Chardonnay. It has sufficient structure, yet is flexible enough to stand up to a number of wine making techniques. Some people detect citrus and grassy notes similar to Sauvignon Blanc, but in all cases, L’Acadie draws Nova Scotia’s distinct minerality from our soil.
These wines are noted for their crisp acidity and lengthy finish. Well measured time in a barrel can create outstanding products.
L’Acadie’s brisk acidity makes an especially food friendly wine. After fermentation and ageing in stainless steel, these wines are best paired with Nova Scotia’s lobster, mussels, scallops, oysters, haddock or halibut. Fermenting L’Acadie in oak creates a more substantial mouth feel, allowing theswines to stand up to dishes with higher fat content such as creamy sauces on pasta. Barrel aged L’Acadie is fabulous with the richest foods like lobster bisque, seafood Newburg, baked crab dip or Coquilles Saint Jacques.
What we refer to as Geisenheim is a hybrid developed at the Geisenheim Research Centre is Germany. It is formally known as GM-318-57. Because it is a cross between Riesling and Chancellor, there are many familiar characteristics of Riesling evident in the wine.
These wines are aromatic with hints of apple and, true to our terroir, notes of citrus. Often a glass of Geisenheim is likened to biting into a crisp, green apple. Ripening in mid-October, these grapes hold their acidity which results in a well balanced wine. In years where the grapes get especially ripe, sweeter, full-bodied wines can be crafted. In vintages where the weather is cooler, crisp low-alcohol still wines or sparkling wines are made.
While Geisenheim is delicious on its own, it can also create a stand-out wine when blended with other grapes, such as in a Tidal Bay.
Quite often, Geisenheim is consumed as a refreshing wine on its own. However, chicken, pork, seafood and risottos bring out its more subtle notes.
For more specifics, refer to our Wines – Tidal Bay (released in May), Bliss, Bin 17.
This red grape variety, a sister of Leon Millot and Lucie Kuhlmann was developed in Alsace, France by Eugene Kuhlmann. It is winter cold-hardy, ripens relatively early and the tiny, inky-black grapes are quite disease resistant. Large plantings of Marechal Foch thrived in Europe, especially along the Loire.
While the colour of these wines is intense, the mouth-feel is reminiscent of a Pinot Noir. The quality of Foch is quite often related to the age of the vines and the age of the wine. Foch is often bright and acidic in its youth but mellows into a smooth, rich wine with age. These wines can range from light and dry to fortified, port-style.
The strong notes of dark fruit and high acidity in this wine lends itself to pairing with more flavourful foods. Pasta with tomato sauce, hot sausages and braised beef do pair well with Foch. When made in a fortified style, this wine is best served as an aperitif with blue cheese or dark chocolate.
A sister of Marechal Foch, and Lucie Kuhlmann, this hybrid from Alsace has all of the Foch strengths but creates a lighter bodied wine.
While the colour of these wines is intense, the mouth-feel is most reminiscent of a Pinot Noir. These wines can range from light and dry Beaujolais style to rosé to a full flavoured oak-aged reserve.
The tones of black cherry, mulberry, butterscotch and sometimes a hint of cinnamon make this an easy drinking wine. While enjoyable on its own, these wines pair well with softer cheeses like Havarti, or with turkey, duck, ham, pork and beef. Likewise, it can stand up to tomato based dishes like pasta and pizza.
A sister of Marechal Foch and Leon Millot, this hybrid from Alsace, has all of the Foch strengths but creates a lighter bodied wine.
While the colour of these wines is intense, the mouth-feel is most reminiscent of a Pinot Noir. These wines can range from light and dry Beaujolais style to a full flavoured oak-aged reserve.
The tones of mocha and cherry make this an easy drinking wine. While enjoyable on its own, these wines pair well with smoked meats, Tapas or venison. Likewise, it can stand up to tomato based dishes like pasta and pizza.
This late ripening grape variety was developed in France by Jean Louis Vidal. It is cold-hardy, yet holds its natural acidity well. Because it benefits from a tough skin, this grape can withstand the elements, making it the quintessential ice wine grape.
Carrying high acidity coupled with intense citrus flavours, Vidal lends itself well to dessert wines. The increased sweetness of the wine balances the acidity fabulously, ensuring the wines have balance, great mouth feel and a long, silky finish.
The strong notes grapefruit and pineapple, in concert with the sweetness, ensure this wine pairs especially well with chocolate, or a simple dessert such as a sugar cookie, pound cake or simply the glass you’re drinking from.
Petite Milo was developed in Switzerland by Valentin Blattner. It is cold-hardy, ripens early and is disease resistant. In many regards, it is similar in flavour to Sauvignon Blanc.
The colour of these white grapes is tinged with a pinkish amber hue. A versatile grape, the wines are equally delicious when done in a dry, off-dry or sweet style. Full bodied, fruit forward, the flavours on the palate can range from gooseberry to tropical fruit.
The strong notes of fruit and high acidity in this wine lends itself to pairing with a variety of foods, depending upon the sweetness level of the finished wine. Terrific on their own, they can be enjoyed with anything from white fish, green vegetables, onion risotto, quiche or dessert.
For more specifics, refer to our Wines – ‘Select Small Lots’ Petite Milo
Pinot Noir, the ‘heartbreak’ grape, has not been planted in our vineyard to make anyone sad. On the contrary, it is used to craft our celebration wines. This varietal has black grapes, but expertly crafted, they create exceptional white wines.
In our climate, the vines must be cropped-down, meaning much of the fruit is removed to ensure the crop that remains gets maximum sunshine and benefits from the natural sugar produced by the vine. These low yields also result in a concentration of flavours.
For our Pinot Noir sparkling wine, the grapes are harvested early to maintain high acidity. The dry traditional method sparkling wine is fabulous on its own or can be paired with a range of foods from caviar to potato chips. Whenever in doubt about what to pair with any meal, reach for sparkling wine. It’s not just for special occasions.
The sweeter Blanc de Noir, can be consumed to create your own celebration or can be enjoyed with veal, duck, pork loin, grilled vegetables or risotto.
For more specifics, refer to our Wines – ‘Select Small Lots’ Blanc de Noir. Our traditional method sparkling is yet to be released.
New York Muscat
New York Muscat is a hybrid developed at Cornell University, in upstate New York. Because it is a cross between Muscat of Hamburg and Ontario, it is a very aromatic, cold hardy grape.
Intensely aromatic, these grapes are sometimes associated with sweeter wines although they can be fermented dry. New York Muscat is often used to add interest and aromatics in white blends. Its growth habits frequently result in lower crop yields making it is a very desirable grape in our climate.
New York Muscat is delicious on its own and is often used in moderation in a blend.
A glass while watching a sunset or the waves rolling toward the beach is just as enjoyable as a glass with a meal of seafood, free range chicken, wild mushroom risotto or Coquille Saint Jacques.
For more specifics, refer to our Wines – ‘Select Small Lots’ Estate Muscat, Bin 18, Cheverie
Riesling is one of the oldest and most renowned grapes internationally. This versatile, acidic and aromatic German grape lends itself to wines that age very well.
These wines reveal hints of apple, gooseberry, grapefruit and honey. Ripening in late October, the grapes hold their acidity well which results in a well-balanced wine. They lend themselves best to off-dry and sweet styles, but dry Rieslings are also popular.
The distinct fruit flavours of Rieslings lend themselves to pairings with chicken, Asian foods containing ginger and lime, roasted pork, duck or goose and seafood.