Gaspereau Vineyards Riesling(2006)

in Nova Scotia. Still largely an unproven variety in the province, Jost reserved the uppermost portion of his hillside vineyard for Riesling – if Germany’s noblest of vines was to make a go of it in Nova Scotia, surely this would be the spot – and standing at the top of the Gaspereau vineyard, one is reminded somewhat of the vine clad inclines of the Rhine.
The 2006 vintage, like many in Nova Scotia, enjoyed Indian summer conditions that extended the growing season well into autumn. The Riesling was harvested on October 26th at just over 20 Brix. Winemaker Gina Haverstock chose to chill the juice and leave it in contact with the skins overnight in order to extract the delicate fruit and floral character of the grapes. Gina thinks she has succeeded, noting that upon pressing, the pure Riesling character was unmistakable. She knew she had hit the mark when the smell of the juice on her hands brought vivid flashbacks to her time in Germany’s Rheingau, where she apprenticed, specializing in Riesling.
The finished wine displays attractive lime and nectarine fruit, with wet stone and floral notes. A lean and racy Moselle-like structure with bracing acidity invigorates the palate, and just a touch of natural residual sugar delivers a sublime balance to the subtle fruit character and brisk acidity. The impression of balance is furthered by the moderate alcohol of just 11.3%. Overall, an impressive early showing for this noble variety in Nova Scotia and another validation of the Gaspereau Valley’s potential.    (hide)

Scotia. Still largely an unproven variety in the province, Jost reserved the uppermost portion of his hillside vineyard for Riesling – if Germany’s noblest of vines was to make a go of it in Nova Scotia, surely this would be the spot – and standing at the top of the Gaspereau vineyard, one is reminded somewhat of the vine clad inclines of the Rhine. The 2006 vintage, like many in Nova Scotia, enjoyed Indian summer conditions that extended the growing season well into autumn. The Riesling was harvested on October 26th at just over 20 Brix. Winemaker Gina Haverstock chose to chill the juice and leave it in contact with the skins overnight in order to extract the delicate fruit and floral character of the grapes. Gina thinks she has succeeded, noting that upon pressing, the pure Riesling character was unmistakable. She knew she had hit the mark when the smell of the juice on her hands brought vivid flashbacks to her time in Germany’s Rheingau, where she apprenticed, specializing in Riesling. The finished wine displays attractive lime and nectarine fruit, with wet stone and floral notes. A lean and racy Moselle-like structure with bracing acidity invigorates the palate, and just a touch of natural residual sugar delivers a sublime balance to the subtle fruit character and brisk acidity. The impression of balance is furthered by the moderate alcohol of just 11.3%. Overall, an impressive early showing for this noble variety in Nova Scotia and another validation of the Gaspereau Valley’s potential.    (hide)