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.
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.
||Residual sugar: < 3 g/L
||Dryness (Sugar code): 0
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
of a memorable performance to follow.
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.
||Size: 750 mL
|Retail price: $40.00
||Cases produced: 140
|Release date: September 2004
Re-released: October 2006
|Available: Winery only