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2011 White

Jun 11, 2012

2011 Connect White VQA
Certified Organic

SOLD OUT / 750ml (Ontario Price Shown)


Wine Lovers' Notes:

In the Glass

Pale lemon in colour. The nose and palate are fresh, showing notes of white grapefruit, peach and clean acidity leaving an impression of vibrancy. Enjoy with spicy food, lighter cuisine or on its own.

In Print

Bronze Medal - 2012 Wine Access Canadian Wine Awards

"Connect White is 100% Vidal made from organically grown, purchased and estate fruit. The nose shows quite ripe peach/cantaloupe fruit, with floral, honeyed character - more complexity than any non-late harvest Vidal I can remember. It's medium weight off-dry, a bit soft yet bright and fresh. At only 9% alcohol, it carries itself with refreshing delicacy despite the ripe fruit character. Very good length with a lemon and peach finish".
- David Lawrason, WineAlign.com

"Vidal grapes. Straw coloured; pear with a light floral note; well extracted, light-bodied, off-dry apple and pear flavours, touch of sweetness in mid palate, clean fruit flavours, fresh acidic finish".
- Tony Aspler, The Wine Guy

"The white Connect is made from 100% Vidal grapes from estate and grower certified organic fruit. It's a low alcohol wine (9%) and shows lovely peach, citrus and fresh tropical fruits. It's fruity and fleshy on the palate with ripe flavours for every day drinking".
- Rick Vansickle, Wines in Niagara

Community Cookbook:
Submit your own recipes here!


Winemaker's Notes:

In the Vineyard

Varietal: 100% Vidal
Appellation: VQA Ontario
Harvested: October 11th & 24th, 2011
Brix at harvest: 19° average

In the Winery

Alcohol: 9%
Titratable Acidity: 6.5 g/l
ph: 3.2
Bottled: February 6th & 7th, 2012
Closure: Stelvin
Cases Produced: 2359
Release Date: March 1, 2012

In the Cellar

Sourced from two vineyards, Southbrook (certified organic and biodynamic) 67% and Palmira Vineyard (certified organic) 33%.

Each vineyard lot was fermented in stainless steel using indigenous yeast. Gentle, cool handling was used throughout all processing steps to minimize the impact on the fruit and retain a fresh wine profile.


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