Very Low Stock

Hidden Bench Nuit Blanche 2015

Canada, Ontario
92 NW

This is a 'wow' wine.  From vines over 40 years old, a perfectly ripened Sauv Blan/Sem blend that will appeal to serious wine lovers.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Hidden Bench Estate Winery
Vintage 2015
Color White Wine
Varietal(s) Sauvignon Blanc 92.2%, Sémillon 7.8%

This is a 'wow' wine.  From vines over 40 years old, a perfectly ripened Sauv Blan/Sem blend that will appeal to serious wine lovers.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Hidden Bench Estate Winery
Vintage 2015
Color White Wine
Varietal(s) Sauvignon Blanc 92.2%, Sémillon 7.8%
Closure Cork
Volume 750ml
Alcohol 13.5%
Product Code A020W00715
Inventory Very Low Stock (6)
Owning & Enjoying

Tasting notes

This expressive wine jumps out of the glass with aromas of mango, passion fruit and hints of melon on the nose. Smoke and flint notes compliment a richly structured, fruit forward palate with refreshing acidity. The lingering tropical fruit gives this wine a very pleasing finish. Serve at 12-14C,


Enjoy through 2025

92Wines In Niagara
Rick VanSickle, This is always one of my favourite white wines made in the region. This has a gorgeous nose of creamy pear, melon, passion fruit, grapefruit, flinty minerality and subtle toasted vanilla and spice. It has a creamy texture on the palate and plenty of vibrancy to lift the ripe tropical fruits, citrus accents and spice notes though a long finish. 


VQA Beamsville Bench


In 2015 we exposed bunches to sunlight at fruit set by removing leaves on the East side of the canopy only, while providing some shade on the West side to protect against sunburn and to preserve delicate aroma compounds. Green harvest was performed at the start of véraison and we only left the healthiest bunches that were partially exposed to sunlight in order to promote ripening, concentration of flavours and the expression of our terroir.


The grapes were handpicked, gently hand sorted and whole bunch pressed. The juice was then left to settle at 5⁰C for 24 hours prior to racking after which it was warmed to 16⁰C and transferred to barrel. Fermentation occurred with indigenous yeasts and the barrels were stirred weekly during fermentation to increase mouthfeel and creaminess. The 2015 Nuit Blanche was blended in April 2016, and bottled in May 2016.


Producer Description

About Hidden Bench Estate Winery Owner

Harald Thiel's uncompromising attention to detail has landed Hidden Bench in the Canadian Wine Awards' top 10 every year since the winery opened in 2007 - with Nuit Blanche named Canadian White Wine of the Year. This small, yet modern and sophisticated, estate winery is tucked away on Locust Lane in the Beamsville Bench appellation, essentially hidden by vines. HB's primary focus is to showcase the terroir of the Beamsville Bench through their award-winning Pinot Noir, Chardonnay and Riesling offerings.

Each and every wine at Hidden Bench is made under strict conditions:

  • Sustainable practices, which means 100% organically certified fruit from only estate vineyards.
  • Individually bunch sorted white wine varietals and bunch sorted and then individual berry sort all of the red wine varietals.
  • Non-interventionist, minimalist winemaking approach with gentle handling of the wine throughout the winemaking process.
  • All wines are made with wild yeast and anything that doesn’t ferment naturally is inoculated and declassified into the winery’s bistro label.


All grapes are handpicked from their estate vineyards into 10kg baskets and then carefully sorted at the winery by their “triage team” so as to ensure that only the cleanest and best fruit is used to make their wines. All white wine grapes receive a single “triage” and then are whole punch pressed to assure the gentlest extraction of juice. All red grapes, particularly Pinot Noir, are bunch sorted and destemmed and then receive a secondary individual berry “triage” prior to being placed in their oak and stainless steel fermenters.

The winemaking team benefits from all the latest technology, such as geothermal cooling and heating with precise temperature control installed in all tanks to permit extended natural settling and natural yeast ferments of whites and appropriate pre-natural ferment, cold maceration of the reds.

As estate winegrowers their goal is to have ther wines reflect the unique individual terroir of the Beamsville Bench sub-appellation parcels that they call home. Accordingly, they eschew non-organic additives and commercially selected yeasts and strive to bottle their wines un-fined and unfiltered whenever possible. All wines are bottled with minimal sulphur dioxide (SO2) to preserve their freshness and quality and to permit them to age gracefully. This approach has permitted the vast majority of theri wines to be vegan friendly and to be certified organic by Procert as of 2015/16.

We believe that real “Natural Wine” has its origin in certified organic and/or biodynamic estate fruit and a non-interventionist approach in the cellar with an acute and precise attention to detail from vineyard to bottle.

Jay Johnston - Winemaker

Following an inspiring food and wine trip to Canada’s west coast in 2002, Jay returned to Toronto with one thing in mind: Leave the software industry behind for a life in vines and wines. Since then Jay received his formal wine education through Niagara College’s Viticulture & Winemaking program, graduating in 2005. Jay was a part of the Hidden Bench team previously, and we are thrilled to welcome him back as our winemaker. Passionate about cool-climate varietals, with their finesse and their delicacy, Jay feels back at home to be focused on Pinot Noir, Riesling, and Chardonnay in the HB estate vineyards. With a deep passion for terroir, a desire to farm our vineyards to their greatest potential and a profound respect for cellarwork, Jay is extremely excited to be returning to the Hidden Bench family. 


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