Ancienne is a faithful, living record of our terroir - exceptional single-vineyard wines grown in some of the Annapolis Valley’s finest vineyard sites. Our Ancienne Riesling is sourced from the organic and biodynamic Home Farm Vineyard in Wolfville. This vineyard is meticulously maintained by hand to optimize ripening with extensive canopy management including leaf and cluster thinning. Hand-harvested on the 23rd of October, with a rigorous hand-sorting to select the highest quality clusters prior to whole cluster pressing with a long, specialized press cycle. Wild fermented in a 2400 litre Stockinger foudre with wild yeasts. Stockinger, a small, family-run cooperage based in Austria, is one of the oldest, if not the oldest, in the world. Stockinger is revered for its exceptional craftsmanship and highly sought after by esteemed wineries globally. The gentle oxygenation and ultra low impact wood, means the fruit is fully respected and able to mature gracefully with minimal impact on flavours, resulting in a nuanced, balanced wine with exceptional texture. A full malolactic fermentation helped to balance the natural cool climate acidity. Aged 9 months on lees in foudre prior to bottling September 14th 2023. Aged an additional 2-and-a-half years in bottle prior to release. Technical Details Composition 100% Lightfoot Home Farm Riesling Alcohol 10.8% pH 3.1 Total Acidity 7.73 g/L Residual Sweetness 7.1 g/L Production 257 cases (12 x 750 mL) Certification(s) Organic (Ecocert Canada) & Demeter (Demeter USA) Tasting Notes In the glass, this wine displays a pale straw-gold hue. The nose is elegant and restrained, opening with aromas of honeysuckle, honeydew melon, and Honeycrisp apple, layered with subtle citrus oil and a gentle thread of spice — cardamom and white pepper. The palate is fairly dry, with a slightly more generous expression than the previous vintage. Textured acidity is balanced by a hint of natural residual sugar, enhancing the wine’s concentrated orchard fruit flavours. A fine lees-derived texture adds depth, leading to a long finish. Pairing suggestions include butter-basted halibut with brown butter risotto, pan-seared scallops or crab cakes with zesty aioli, roast pork with crackling, butternut squash ravioli or roast chicken with herbs. Serving Temperature: 7-10°C Recommended Drinking: 2026-2032