A small-lot expression of our traditional method sparkling rosé, this late-disgorged release highlights the remarkable evolution that extended lees aging brings to Nova Scotia sparkling wine. While retaining the vibrancy, precision, and saline freshness characteristic of our ultra-cool climate, 46 months on lees has added exceptional depth, texture, and complexity.

Crafted from 70% Pinot Noir and 30% Pinot Meunier, this Extra Brut cuvée was disgorged with a dosage of just 3 g/L, resulting in a dry and vibrant sparkling rosé. The restrained dosage allows the wine's purity, minerality, and autolytic character to take centre stage. 

The majority of the fruit was whole-cluster pressed, with a small portion receiving approximately one hour of skin contact to achieve its delicate rosé hue. Individual vineyard parcels were vinified separately in stainless steel using neutral Champagne yeast before blending. The base wine completed full malolactic fermentation, contributing a rounded, creamy mid-palate while preserving freshness and balance. 206 cases produced (6 x 750 mL).

Technical Details

Varietal Composition

70% Pinot Noir & 30% Pinot Meunier 

Vineyard Composition

Edgemere Estates (Canning), Randsland (Canning), Raven Hill (Wolfville) & Aylesford Mountain (Aylesford)

Alcohol

12%

pH

3.28

Total Acidity

6.46 g/L

Residual Sweetness

4.35 g/L

Disgorgement Date

March 4th 2026

Tasting Notes

Pale salmon pink in the glass. On the nose, short crust, pastry cream and strawberry compote are framed by a hint of dry seashells. On the palate, strawberry-vanilla custard galette, a touch of orange rind, dried apricot and sea salt. The palate is creamy with saline notes hitting the mid-palate. Orange zest lingers on the long finish.

Pairing suggestions include crab with drawn butter, freshwater shrimp or bloomy rind cheeses.

Service Temperature: 8-10°C

Recommended Drinking: 2026-2031