More About our Nova Scotia Wines
Traditional Method Sparkling
Look out Champagne: Nova Scotia may not have the history of true French Champagne, but over the past decade we’ve built up a wealth of expertise and specialization in traditional method sparkling wines.
Nova Scotia has near perfect climatic conditions for making sparkling wines. The warm summers, complimented by the temperate influence of the Atlantic Ocean, create a cool growing season that encourages flavours to develop brilliance and uncommon intensity, while still retaining the all important acidity required for balance and structure.
Nova Scotia has become well known for producing bright, crisp and aromatic white wines with pronounced acidity and prominent character. Influenced by the same climatic conditions, they are the perfect compliment to our world famous seafoods, such as lobster, scallops and salmon. White hybrids such as L’Acadie Blanc, Seyval Blanc, Vidal and New York Muscat have had tremendous success in Nova Scotia and growing success has also been seen with vinifera such as Chardonnay, Ortega and Riesling.
Because of our cooler climate and shorter growing season it’s often thought that Nova Scotia is unable to produce quality red wines. However, we’ve been fortunate to discover many grapes that grow incredibly well in Nova Scotia and produce well rounded, full-bodied and dry red wines with low tannins. These wines are typically earthy and smokey with berry fruit characteristics and pair well with gamey red meat and traditional hearty Nova Scotia stews. Varietals such as Lucie Kuhlmann, Baco Noir, Marechal Foch and Leon Millot grow particularly well in Nova Scotia.
Nova Scotia is famous for its fruit. Our fruit wines, like some of their “sister” grape wines, are sassy and bold. Displaying a balance of light acidity and fresh ﬂavours, discover Apple, Arctic Kiwi, Blueberry, Cranberry, Elderberry, Pear, Raspberry and other delicious fruit wines.
For many places around the world Icewine grapes can be a challenge, but Nova Scotia provides ideal temperatures for growing this unique luxury product. Made from frozen grapes, Icewine is usually harvested at night between late November and late December, when the temperatures hit between -8 °C and -10 °C.
A cool, slow fermentation results in a very complex, full bodied dessert wine. The golden nectar is high in sugar, flavour and balanced acidity, and depending on the variety, displays notes of spicy tangerine, apricot and melon. Common Nova Scotia ice wine varieties are Vidal, Ortega and New York Muscat.
To obtain the Tidal Bay designation, all wines must be made from specific grape varieties, include 100% Nova Scotia grown grapes, follow a strict set of standards and be approved every year by an independent blind tasting panel.
These standards were created by a committee of winemakers, sommeliers and wine experts and are strictly enforced throughout the winemaking process, from growing to bottling.
Wines can be a combination of the approved grape varieties, but must demonstrate the distinctive taste profile that reflects the classic Nova Scotian style: lively fresh green fruit, dynamic acidity and characteristic minerality. Tidal Bay wines must also be relatively low in alcohol and no more than 11%.