Mosaic

VQA Ontario

Bright notes of apple and pear are joined by a distinctive wet-stone minerality on the nose. Subtle yeasty, bread tones add depth on the palate. A creamy, elegant mousse lifts the fruit, cleansing the palate and leading into a crisp, well-defined finish where vibrant acidity ties everything together.

Sourced 75% from K.J. Watson Vineyards and 25% from our perpetual cuvée. Destemmed and pressed, then fermented cool in stainless steel at 16°C for 10 days, with 30 days on its lees. Complete malolactic fermentation.

Food Pairing: Enjoy with oysters on the half shell, an artisanal charcuterie board, roasted butternut squash soup, and grilled shrimp with lemon and basil.