Harvest
Grapes for the Ridgepoint Wines 2002 Nebbiolo were hand-harvested from our escarpment estate vineyards on Cherry Avenue above Vineland (Niagara Region, Ontario) on November 3, 2002, at 20° Brix.

Winemaking
The majority of the grapes were crushed and destemmed, with a portion of whole bunches retained. Fermentation took place in open-topped tanks, at warm temperatures. The wine was fermented warm, given extended skin contact and manual punch-downs of the 'cap' for maximum flavour and colour extract. Alcohol fermentation was followed by malolactic fermentation in the spring of 2003, and the wine was aged in Fench and American oak barrels for 17 months.

Analysis

Alcohol/Volume: 12.5%	Residual sugar: < 3 g/L
	Dryness (Sugar code): 0

Winemaker's notes
Nebbiolo is our quest, our passion, our heritage. Nebbiolo is more responsive to where it is grown than almost any other grape, and we are coming to understand what 'Ontario Nebbiolo' might be. This is NOT your Grandfather's Nebbiolo -- the dark, tannic, highly alcoholic wine that is grouchy if disturbed before it has slept 10 years.

Our Ridgepoint 2002 Nebbiolo reflects the Ontario vintage: 2002 was severe with heat and drought-like conditions. But hard weather can make great wine, giving smaller and more concentrated berries on the grapevine. Our wine is a deep bright ruby in colour, intense with red-berry aromas. To this, add tar or char on the nose and tongue, and all the vinous characters that say 'big wine arriving now on Palate One.' The evident tannins are fine, not gripping, which bodes well for a long, gracious life. There is fruit, too: a peek of black, maybe candied, cherry and some herbal notes. Barrel-aging has added spice, and the finish comes clean with acid. It is altogether a wonderful rehearsal, and gives the promise of a memorable performance to follow.

Food pairings
Big wines (and big, young wines) like to show off. Nebbiolo likes to be part of the drama of rich, strong-flavored meats and stews, and dry, aged cheeses. Tony Aspler and Kathleen Sloan (The Wine Lover Cooks, Macmillan Canada) delight in Nebbiolo-matched beef tenderloin, and 'torta rustica,' a cross between lasagna and quiche. Take your tongue over the top with Nebbiolo and proscuitto, or an aged hard cheese like Asiago or Grana Padano.