||Niagara Peninsula: Twenty Mile Bench
The 2011 vintage presented some unique challenges in the vineyard. In order to maximize flavour Chardonnay was left on the vine until October 7th. The fruit for the Rusty Shed is always hand-picked, sorted and gently pressed to capture purity. Traditional barrel fermentation is followed by 10-months aging in oak. A mix of new & seasoned French Oak is used to protect the fruit impact of the wine.