From the winemaker :
The 2023 vintage at Last House Vineyard was one with significant rain and disease pressure. As a result, a half crop was achieved. To supplement estate grown fruit, a decision was made to purchase Niagara fruit & to make our first Négoce wine.
The challenge was how to make a Last House wine from fruit we did not grow. Alcoholic fermentation was done in 225 litre oak barrels using a “pied de cuve” wild yeast starter drawn from estate grown chardonnay. This worked extremely well, with a natural malolactic fermentation in the spring of 2024. Wine was aged in barrel for 11 months and then racked to tank. Bottled by hand in November of 2024.
