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This 3 pack contains 1 bottle each of: ️

Notes from winemakers Christian Davis and David Everitt:

2020 Paradise Grapevine The Way I Dream Of You 

Niagara, ON

Pinot Gris Skin Contact Pét-Nat. The fruit was sourced from the organic (uncertified) Redfoot Vineyard in Lincoln, Niagara (thanks Pearl Morissette!). We destemmed the berries and fermented them in open tops for 10 days, before a gentle press into stainless steel. When the residual sugar hit 15 g/L we halted fermentation by chilling the wine. After a 10 day chill we bottled the wine (sulphur free) and stowed it away for 5 months to rest. Since there was quite a yeast build up in this wine we decided to disgorge the bottles - a new process for us and a great practice run for our future traditional method dreams. The result is a translucent ruby 'orange' pét-nat with a high carb level and a simple, super-dry, delicious profile of wild strawberries... it rips a great mousse too ;)

2020 Paradise Grapevine Whole Cluster Heartbreak Pinot Noir
Niagara, ON

The Pinot Noir of Our Dreams! Grapes sourced from legendary Ed Hughes. Think cran-raspberry ocean spray gluggable pinot noir! Whole cluster ferment in stainless steel for a week. We drew juice from the bottom of the tank and poured it over the clusters about twice a day. Pressed into a single barrel for elevage. Hand-bottled, and we only produced 15 cases of it. Very delicate fruit character. The fruit I find remind me more of like a german style pinot in the confected cherry range, and very classic earthy, forest floor vibe as well. Light bodied, and high acid. 

2020 Paradise Grapevine - Orange Wine Without a Name!
Niagara, ON

Skin fermented white wine made of Riesling, Chardonnay, Chardonnay Musqué, and Sauvignon Blanc. This orange wine has everything! All the grapes were vinified separately and then blended together for a few weeks to integrate before bottling. The sauvignon blanc and most of the chard were done pretty similarly. Macerated on skins for about 10 days before being out into neutral barrels for 6 months. They were both on the riper side, so they contribute this fun tropical vibe to the wine. We had one barrel of chard and one of chard musque (first time I'd ever heard of it was tasting it in one of our farmer's fields and it was like a really floral version of chard) that we didn't fill all the way and allowed them to develop a kind of flor. They were really cool to drink, but we decided to add them to this blend because they contribute this awesome nutty, savoury note that we both love. The last part of the blend is riesling that fermented on skins for 155 days in a plastic egg. The egg is supposed to emulate a barrel in terms of oxygen ingress, and the majority of the riesling skins were submerged. Because of that, I think the extraction was actually pretty light for something on skins for so long. Contributes really nice fine tannins and this kind of apple seed thing, and that nice riesling acid. Paw Paw fresh sunshine crushable vibes.