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Tawse Quarry Road Vineyard Riesling 2015

Canada, Ontario
92 GOW
92 WA
93 NM
Tawse Quarry Road Vineyard Riesling 2015

A very aromatic wine with notes of mandarin oranges, flinty minerality and a hint of honeysuckle present on the nose. The citrus notes of mandarin orange and lime follow through to the palate and are accompanied by wet stone. The mouth feel is round and sweet and displays less acidity than previous vintages. A delightful display of Riesling from the 2015 vintage.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Tawse Winery
Vintage 2015
Color White Wine
Varietal(s) Riesling
¥3,850

A very aromatic wine with notes of mandarin oranges, flinty minerality and a hint of honeysuckle present on the nose. The citrus notes of mandarin orange and lime follow through to the palate and are accompanied by wet stone. The mouth feel is round and sweet and displays less acidity than previous vintages. A delightful display of Riesling from the 2015 vintage.

Country Canada
Province Ontario
Region Niagara Peninsula
Producer Tawse Winery
Vintage 2015
Color White Wine
Varietal(s) Riesling
Data
Closure Screw Cap
Volume 750ml
Alcohol 10%
Product Code A001W01015
UPC 670459007617
Inventory Very Low Stock (1)
Owning & Enjoying

Tasting notes

The cool summer of 2015 combined with the extreme cold of the previous winter resulted in a lower Riesling yield from our Quarry Road Vineyard, but produced fruit of very high quality. A very aromatic wine with notes of mandarin oranges, flinty minerality and a hint of honeysuckle present on the nose. The citrus notes of mandarin orange and lime follow through to the palate and are accompanied by wet stone. The mouth feel is round and sweet and displays less acidity than previous vintages. A delightful display of Riesling from the 2015 vintage. This Riesling will pair beautifully with foods with citrus such as roast chicken served with a quinoa salad with lemon dressing. The sweetness on the palate will make it a great match for coconut shrimp or Baha fish tacos. Of course it’s absolutely delightful all on its own.

Pairing

This Riesling will pair beautifully with foods with citrus such as roast chicken served with a quinoa salad with lemon dressing. The sweetness on the palate will make it a great match for coconut shrimp or Baha fish tacos. Of course it’s absolutely delightful all on its own.

Cellaring

Enjoy now through to 2025!

Press
92Gismondionwine
92 points, Treve Ring, gismondionwine.com.  A standout wine at Vancouver International Wine Festival 2017. Perfumed concentrated stone, pear, tangerine, lime, green apple throughout this electric and exciting Vinemount Ridge riesling. A streamlined linear focus right through to a hum on the finish. Vibrating with minerals and energy from top to tail, and one that will hold for the next decade. Certified biodynamic.
92WineAlign
92 points, David Lawrason. This is a cool, gravelly, lemony nose with fine fresh herbs and apricot. It's slender, juicy, tart-edged, very slightly tingling and balanced by fine sweetness. The lemon, apricot and herbal notes have great focus, with minerality on the finish. The length is excellent. Racy, complex, indeed even profound. Mosel comes to mind. 
93Natalie Maclean
This organic and biodynamic wine is superb! The vines were grown on a limestone base and the wine shows an incredible mineral depth. Joyous aromas of lime and white peach leap from the glass. Mouth-watering and endlessly delicious. There's a steely heart to this wine that belies the stony character of the soils where the vines grow. and mineral riesling of outstanding character. Lime zest on the finish. Terrific! Riesling food pairings: seafood platter, pan fried white fish, seafood salad, raw oysters, creamy cheeses.
Reviews & Ratings

Silver - National Wine Awards of Canada 2017

92pts - David Lawrason
This is a cool, gravelly, lemony nose with fine fresh herbs and apricot. It's slender, juicy, tart-edged, very slightly tingling and balanced by fine sweetness. The lemon, apricot and herbal notes have great focus, with minerality on the finish. The length is excellent. Racy, complex, indeed even profound. Mosel comes to mind. Tasted March 2017.

Production

Appellation

VQA Vinemount Ridge

Vinification

Certified organic and biodynamic

Production Amount

17000
Producer

Producer Description

Situated on the lower slopes of the Niagara Escarpment, Tawse is a family-owned organic winery. A life-long lover of wine, Burgundy in particular, founder Moray Tawse purchased the Cherry Avenue property in 2001 after realizing the great potential of the Niagara Escarpment as a word-class cool-climate wine region. In 2005, he opened his state-of-the-art winery in Vineland, complete with a six-level, gravity-flow design, geo-thermal system and a wetland bio-filter.

The inspiration for Moray’s eponymous Niagara property came from his love of Burgundian Pinot Noir and Chardonnay. Uniting traditional winemaking techniques with state-of-the-art technology, Tawse and the award-winning winemaking team of Paul Pender and Rene Van Ede, is dedicated to producing terroir-driven wines of exceptional elegance, depth and character.

At Tawse, winemaking begins in the vineyards. We proudly apply rigorous organic methods to every aspect of our production from grape-growing to winemaking and Ecocert seals appear on all wines made from our estate fruit.

Today, having acquired over 200 acres (5 vineyards) and being named Canadian Winery of the year in 2010, 2011, 2012, and 2016, Tawse Winery now produces 30,000 cases of wine and has one of the largest portfolios of organic wines in the Niagara region.

Viticulture

ViticultureAt Tawse, winemaking begins in the vineyards. Healthy vines yield quality fruit which allows us to craft terroir-driven wines of great elegance, depth and character. Promoting the health of our vines and vineyards requires a labour-intensive and hands-on approach. We tuck and thin the shoots by hand to increase sun exposure and air flow. We keep the yields low by cluster-thinning to ensure that all the energy of the vine is focused to ripen fewer higher-quality grape clusters. Our grapes are harvested at optimal ripeness and sorted to select the very best fruit. We also proudly practice organic farming.

Organic Farming

Organic farming feeds the vines and controls diseases without the use of synthetic insecticides, fungicides and fertilizers. We strive to create a diversified balanced ecosystem that generates health and fertility from the vineyard itself. Healthy vines mean less need for outside substances to control diseases and promote growth. By being present in the vineyard, we are able to anticipate and prevent issues. We also get help from our friends from the animal realm, chickens feed on bugs, our sheep eat the lower vine leaves to expose the grapes to the ripening sun.

Winemaking

Our grapes are harvested at optimal ripeness and sorted. Our reds are de-stemmed before pressing and our whites are gently whole cluster pressed to avoid the bitter characteristics from the stems, skins and seeds. Aromatic whites are fermented in stainless steel.  We barrel-ferment our Chardonnay in French oak using wild yeast. All our reds are fermented in oak fermenters and then aged in French oak from 12 to 18 months depending on the varietal

Environmental Responsibility

The architecture of our winery was carefully conceived to be environmentally-friendly. Our 6-level design allows us to use gravity as much as possible to gently move the wine as is processed, from pressing to cellaring. Our Chardonnay and our reds are aged in underground barrel cellars covered by 6 to 8 feet of earth, which keeps the ambient temperature between 10 and 16 degrees Celsius, with a natural humidity of approximately 85%. This relatively stable temperature and high humidity allows our wines to age gracefully with a minimum amount of evaporation. Our modern geo-thermal energy system has reduced our use of traditional forms of energy by 80%. We also have a wetland bio-filter which allows us to re-use of all our sanitary and winery process water.

The Team

Paul Pender - Director of Viticulture and Winemaking

Paul Pender joined the Tawse team in 2005 and became head winemaker in 2006. Under his leadership, Tawse achieved Ecocert organic and Demeter biodynamic certification and was named Canadian Winery of the year in 2010, 2011, 2012 and 2016. He earned the title of Winemaker of the Year at the Ontario Wine Awards in 2011.

Former carpenter and graduate of Niagara College’s Winery and Viticulture program, Paul adopts a “non-interventionist as far as possible” philosophy. He is a firm believer that the start of every great wine begins in the vineyard and he is passionate about crafting wines that express a sense of place.

 

 


Jessica Otting - Winemaker

Jess has been enthralled by the world of wine since a very young age; at seventeen she completed her first vintage for her high school placement. After graduating from Niagara College’s Winery & VIticulture program in 2011, Jess took her skills abroad where she took part in a harvest in South Australia and in Tasmania the following year, with a Canadian vintage in between for good measure. Her passion for cool climate wines brought her back to Niagara, and it was not long before she joined the Tawse team to perform all of the laboratory analysis required to make delicious Bench wines.

After working closely with the winemakers for over four years, Jess took on the Assistant Winemaker role in 2018, and shortly after became Distiller as part of the team that pioneered the new spirits program at Tawse. 2020 brought about more big changes, as she earned the role of Winemaker for Tawse Winery.

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