Library! — 2018 Skin-Ferment Riesling

91 PTS — John Szabo, MS “Part of a trilogy of skin-fermented rieslings aged in neutral wood from Trail Estate, this is the most classic “orange” wine of the lot, complete with the genre’s oxidative styling, wet hay, barley, honeyed dried fruit and marked (but not unpleasant) bitter citrus pith-almond flavours on the finish. It’s more of a tight, clay-based expression from the Hughes Vineyard in the Lincoln Lakeshore sub-region, near the cool shores of Lake Ontario. Acids are high, and at just 10.6% alcohol declared, you can be sure this is all natural, lean and real.” Fermented naturally on the skins of the grape for 12 days. This wine was pressed and put to neutral barrel for 5 months to age. Delicate citrus aromatics with hints of floral honey on the nose. A dry palate balanced by extended lees aging in neutral barrel. The wine finishes with soft tannins and mouth-watering acidity. VQA Lincoln Lakeshore VQA Cases Produced: 60 Grower: Ed Hughes Harvested: September 28, 2018 Yields: Approx. 2.0 Tonnes/Acre Brix: 18.4 RS: 4.7g/L Alcohol: 10.6%