2018 Reds

2018 Pinot Noir

Picture a vineyard, older in its years, with crooked posts, differing row widths and bordered closely by dense headlands.  The non-uniformly spaced vines appear to be of varying age, most sporting big, old gnarly trunks, while others have a skinny, fledgling look – somewhat mismatched.  If you came in the fall, you might even notice the odd golden grape cluster amidst the sea of small, blue clusters.  It certainly does not exude precision or polish, but there is a beauty here that is homespun and palpable.

“Is this heaven?” you ask…no, this is St. Davids.

By now, you know the history of our original Five Rows of Pinot Noir (and the 15 rows planted a few years later) that inhabit this plot of land.  It has become my own personal “Field of Dreams”, a place that allows me to escape to a simpler time and iteration of our farm.  A time when you grew Vinifera vines like they were Labruscas, cluster thinning was considered a waste of valuable fruit and Leaf removal was when John Brophy pulled his goalie – a common occurrence in the 1980’s.

When I think of all the things we’ve done untraditionally or “wrong” over the years, it’s remarkable that our Pinot Noir Vineyard still churns out wines that are so alluringly similar to those from the Old World.  In fact, the 115 Clone might be the only thing about the vineyard that would be considered traditionally Burgundian.  The rest is pure Howie and Wilma Lowrey.

Each vintage, I set out to select the best representation of vines from that block to exemplify the terroir.  To that end, I feel like I’ve been chasing ghosts of Inniskillin Alliance since I started making my own Pinot back in 2007.  The 2018 Five Rows Pinot Noir might be the closest to that ultimately unreachable ideal that I’ve ever gotten – at least in its current state of drinking.  It took twelve years for it to happen, and I’m hesitant to even disclose my feelings on the matter, but I take inspiration from all the other winemakers that vinify our Pinot, who always seem to be way more excited about the fruit than I am.

The fall of 2018 was a tale of two vintages.  For the early ripening varietals like Pinot, it was pleasantly warm and dry at just the right time (See Syrah and Cab Sauv for the rest of the story).  I chose to harvest 1886kg of fruit from rows 1,2,3,4 and 8 based on previous success in similar vintages.  Fruit condition after sorting was exceptional for Pinot, so I opted for predominantly wild fermentation.  At dryness, the wine was transferred to one new barrel (Billon Select), two second-fill and two third-fill barrels for a span of 24 months.

Aromas:  cherry, strawberry, cinnamon hearts, cranberry, truffle

Palate:  dried cranberry, raspberry, vanilla; the lighter colour belies the depth of this wine; drink now or save for that special occasion in the next 5 to 10 years.

 

2018 Syrah

I’ve recently toyed with the notion of becoming a Cool-Climate Syrah Crusader based on the miracles I’ve witnessed.  At some point in every vintage I find myself doubtful that these vines will even produce a crop, never mind a decent wine, and they consistently prove me wrong.  2018 was the year that I witnessed Syrah turn (rain)water into great wine.

Just when you think everything couldn’t look better…

Is how I felt when mother nature pulled the rug out from under us in October of 2018.  The rains came fast and furious and so did the baffling disease pressure in the loose clusters of Syrah.  The berries started to shrivel and rapidly lose skin integrity right before our eyes.  Thankfully, the fruit was ripe enough (23 degrees brix) by October 10th for us to quickly get in and harvest the cleanest clusters we could find.

The initial prognosis was iffy at best, but as interesting flavours and aromas started to develop during fermentation, I couldn’t help but have my spirits lifted.  The resultant wine spent two years evolving in French Oak (20% new), and emerged as a striking “terroir beauty” to behold.

Aromas:  ripe dark fruit dominates, cherry, blackberry, spice, cured meat

Palate:  Bing cherry, sweet peppercorn, dark chocolate, coffee bean, savoury, smooth; drinking very well now, but could develop even more complexity over time.

 

2018 Cabernet Sauvignon

It’s now evident that the interesting mix of conditions we faced through the 2018 vintage (hot and dry early, wet late), ultimately did not have a negative effect on our Cabernet Sauvignon.  If anything, the wine that I was initially most worried about grew to become one of the more approachable and easy to drink Cabs we’ve ever released.

Easy to drink, maybe – but certainly not easy to make!

Foraging for ripe Cabernet Sauvignon berries and clusters is not something I recommend for the faint of heart or weak of stomach.  I set out to do just that in the late October days leading up to harvest, armed with flagging tape to mark the lucky vines and Tums to neutralize the acid in my stomach after consuming so many underripe berries.

We ended up with enough fruit from those flagged vines to fill one large fermenting bin (85%) and one small tank (15%).  The bin fermentation with FX10 yeast went off without a hitch, but the small, uninsulated tank just refused to start fermenting.  I re-inoculated with an experimental yeast for me (X-Pure), and the ferment eventually got rolling, but at a cooler temperature and slower pace than I’m usually comfortable with for reds.  The bin ferment was dry in five days, while the “little tank that could” took twice as long.

As you might have guessed, the wines produced in the two vessels were noticeably different.  The bin-fermented wine was much darker in colour and fuller-bodied, with tannic extraction typical of our previous Cabernet Sauvignons.  The slower, cooler tank fermentation was lighter in all aspects and showed a beautiful nose of red fruit.  It took a while for me to appreciate its contribution to the final blend, but the wine created in that little tank proved to be just the finishing touch needed to smooth the edges of this most interesting Cabernet Sauvignon.  86 cases were bottled on April 9th, 2021.

Aromas:  blueberry preserves, cassis, cherry, Kalamata olive

Palate:  cherry candy, raspberry; ripe and smooth for a young Cab Sauv, it should age gracefully for the next 5 years.

 

All three 2018 reds retail for $60/bottle and can be ordered at fiverows.com starting May 14th at 9am.

 

 

2020 Whites

2020 Sauvignon Blanc

When we look back at the 2020 vintage many years from now, it will simply be known as “The Ripe One”.

Each varietal on our farm exhibited unprecedented ripening parameters, but not in a way that made them one dimensional.  The Sauvignon Blanc was an interesting case study in this respect.  In most years, higher sugar in the berries (21.7 degrees Brix at harvest) would mean lower acid levels, but that was not true in 2020.  The TA at harvest on September 12th was a shade below 7 g/L, nearly ideal for the style we are after.

The amazing thing about the fruit from this vintage was just how clean it was given its ripeness.  I find that most tight-clustered varietals will start to show some level of breakdown around 19-20 degrees Brix, but we were spared that frustration in 2020.  It was probably the combination of higher TA, lower pH and lack of substantial precipitation that gave us some of the cleanest fruit I can remember.

We harvested 3566kg, yielding 2300L, which was cool fermented in a combination of neutral oak (80%) and tank (20%).  The excess sugar levels added length to the fermentation, resulting in typical SB aromatic intensity, more-rounded mouthfeel and slightly higher alcohol (13%) than most vintages.  The fermentation was stopped at an RS level of 7.6 g/L

Aromas:  “a visit to the tropics”, pineapple, vanilla, honeydew melon, lemon candy

Palate:  rich texture; can taste the ripe vintage, but it’s lifted by the familiar zip

 

2020 “Jean’s Block” Riesling

I’ve come regard Riesling as the one varietal that I can always count on.  It’s the humble, efficient workhorse that quietly goes about its business, vintage after vintage.  This vineyard was named in honour of my mother-in-law, Jean Tkaczyk, and perhaps its characteristics aren’t mere happenstance.

Convincing myself not to “overdo” the thinning and leaf removal in Riesling is usually the challenge.  The best wines from this block always seem to come from vines that look a little heavy and leafy to my discerning eye.  Exercising this restraint proves important in the development of aromatic and flavour compounds, as well as in preserving natural acidity.

However, leaving a denser canopy and a few extra clusters can add to disease pressure due to restricted air flow.  Thankfully, the 2020 vintage was less punishing in this respect and we were able to hang the Riesling longer, cleaner and riper.  The fruit tested 21.1 degrees Brix when it was harvested on September 23rd.

Fermentation was conducted as cool as possible with two separate yeast strains for added complexity – W15 and X5.  Those wonderful smelling fermentations were finally stopped on October 30th with an RS level of 14.8 g/L.

Aromas:  intense and complex, floral, apple, pear, white peach

Palate:  gorgeous citrus fruit component, more noticeable texture than previous vintages, very slightly off-dry with ample acidity to balance

 

2020 Pinot Gris

My quest for clean and ripe Pinot Gris starts early in the growing season.

I pay particular attention to how the vines are pruned and the spatial arrangement of the buds on each cane.  Many would consider this overkill, but they aren’t the ones who have to deal with the consequences of trying to tame overgrown Pinot Gris canopies!

We train the Pinot Gris in a system known as VSP or “Vertical Shoot Positioning”, where the canes are tied horizontally along the training wire.  Theoretically, this should lead to a neatly spaced array of vertically growing shoots, but the Gris always seems to have other ideas.  Cane overlap is my pet peeve with VSP, as it always leads to crowding and poor air flow where the two cane ends criss-cross.

The plan in 2020 was to get on the thinning and shoot positioning early, before the inevitable chaos.  I’d like to say it was my cunning plan that made all the difference in how nicely the clusters turned out in this particular vintage, but the favourable growing conditions probably deserve the bulk of the credit.

Fruit was harvested on September 12th, then pressed and transferred to barrel (66%) and tank (33%) for fermentation.  The barrels were fermented with X5 and the tank with R2, both at 10-11C for about a month.  The wine was stopped at an RS level of 4.6 g/L.

Aromas:  apricot, honey, apple, pear, sweet spice

Palate:  flavours of vanilla, cream soda, spice; comes across fairly dry and balanced

 

The 2020 whites retail for $40/bottle and can be ordered at fiverows.com starting May 14th at 9am.

Tasting a Year of My Life

It occurred to me one evening, while trying to come up with an explanation for the complicated feelings I have about releasing new wines:  How many people get the opportunity to actually taste and share a year of their life?

Wine can be like a diary or growth rings on a tree – it tells the story (good and bad) of what happened in a defined window of time.  Perhaps that is why I find drinking my own wines to be such an intense, self-reflective experience, akin to critically looking at yourself in a mirror.

Would this wine be any different if I tried harder or, conversely, was more hands-off?  It’s obvious that vintage conditions and all things terroir are the ultimate variables in shaping a wine, but would any of my viticultural or winemaking decisions have been different if I was getting more sleep or eating better or invited more cooks into the kitchen?

Being intimately involved in all steps of the process, from the first pruning cuts to the final seal of wax atop the cork, the wine becomes a time capsule of that particular year of my life, something unique to our small winery.  Like it or not, you are getting a revealing view of yours truly every time you crack open a bottle of Five Rows wine.

I feel very lucky to have been able to share so many of my years.  Each evokes an immediate and distinct set of feelings – despite the obvious similarities in some wines from vintage to vintage.  It is why I often first associate a wine with the life events of that year, more so than the vintage conditions or how I feel the wine turned out.  A recent tasting of our 2007 Pinot Noir, the first ever Five Rows Pinot, showed unmistakable hints of “unbridled optimism” and “naiveté” that only a newly married, 30-year-old winemaker who just started his own winery could have created.

There is far more comfort in perceiving my new wines in this manner, as opposed to worrying about how they will be judged upon release.  As a winemaker, there is always a yearning for people to like what you make, but our job is to capture that snapshot in time, regardless of external circumstances.

The wine is the living story of that vintage and I am one of the characters central to it’s plot.  That story can evolve and change over time (as we all do), but the original setting and characters involved in its production remain the same.

In the end, I am both the biggest critic of my own wines and the one who gets the most nostalgia from drinking them.

A Vintage For The Ages

Well, that was special.  It was almost like mother nature knew she owed us one.

I’ll preface by saying that all vintages are difficult undertakings that require a tremendous amount of patience and co-operation from all ends of the industry.  Some are beasts that we never wish to encounter again, while others are a little more forgiving and borderline enjoyable – but no vintage that I’ve ever experienced has gone as smoothly as 2020.

For months I’ve been afraid to verbalize my thoughts on our good fortunes, in fear that it would cause some catastrophic shift in the weather.  There were moments (hurricane tracking, sporadic hail) when it appeared that our luck may have run out, but somehow, each time the threat magically diminished.

In my experience, it is rare that a good stretch of summer weather for ripening grapes (warm, sunny, relatively dry, but not too dry!)  transitions smoothly and holds for an entire fall harvest.  In 2020, the smaller berry sizes and lower crop levels we saw were primarily the product of below average precipitation.  Unlike other dry years, however, we didn’t experience much in the way of drought stress or sustained stretches of mildew-inducing humidity.  All of these factors combined to give us some of the cleanest fruit we’ve ever harvested – across the board.

It was a year where everything seemed to ripen at once – making it much easier to line up our varietals for processing, given the seemingly endless days of perfect picking weather.  Admittedly, I come at things from a very small production winery perspective, so I’m sure there were logistical issues associated with having all varietals concurrently ripe that became difficult for larger wineries and growers.  Fortunately, few will ever complain about having to wait a bit longer to harvest their ripe, clean fruit – certainly not the birds!

At Five Rows, our vintage usually gets off to a fast start, with three early varietals that represent some of the first fruit harvested in the region: Pinot Gris, Sauvignon Blanc and Pinot Noir.  We then bide our time until the Riesling and Syrah are ready, while the Cabernet Sauvignon is hung until the very end of the season for maximum ripeness.  In 2020, the latter three varietals were all picked on dates much earlier than average – and all showed ripeness levels that we’ve rarely achieved.  I had to look twice at the refractometer when my first Syrah sample read 26 degrees Brix – was this St. David’s or the Barossa Valley!?

One would think that the ripest grapes always translate to the best wines, but personal experience tells me there is more to it than that.  Working with abnormally ripe fruit actually presents some new challenges when it comes to fermentation dynamics.  In a “cooler” climate like Niagara, we are used to harvesting grapes with ample acidity and relatively low pH, making it less favourable for undesirable microbes to flourish in the primary fermentation.  When the opposite proved true in 2020 (lower TA, higher pH), fruit cleanliness became the key to trusting our normal protocol of a spontaneous (“wild”) start to fermentation.  The higher initial sugar content in the grapes also leads to an increase in potential alcohol and longer fermentations, meaning particular attention had to be paid to yeast and malolactic bacteria viability.  There were a few stragglers, but eventually all of my fermentations arrived at a nice, dry endpoint.

It’s early days yet, but the 2020 reds seem like they could have a bright future ahead.  Their obvious ripeness is sure to be the initial attention grabber, but their overall balance and familiar Lowrey Vineyard aromatics will tell the story of a special vintage form a unique place.  A place where we can ripen a wide range of varietals and still make elegant, terroir-expressing wines.

I am far too grizzled a grape grower to think that the stretch of conditions we experienced in 2020 could happen again in my lifetime, but I do feel it bodes well for future vintages.  There will always be an underlying fear of extreme weather events, but to know that all six of our varietals hit peak ripeness levels in one singular vintage is a very exciting prospect.

Thankfully, not all things arriving in 2020 turned out so bad after all (just the vast majority).

 

 

 

2019 Release

2016 Syrah

The surprise reaction to our 2015 Syrah (you had to be in the barn to catch the unmistakable “Syrah double-take”) has many people curious about what is in store for 2016.  In fact, you can hear a thorough breakdown of our 2015 Syrah at the 33:20 mark on this episode of Two Guys Talking Wine – a fun podcast with André Proulx and Michael Pinkus.

Hand-harvesting for the 2016 Syrah took place on October 11th, with about 1000 kg sourced from each of our Clones (7 and 100).  The fermentations were conducted in open top bins and manually punched down three times daily.  They were allowed to initiate spontaneously after a four day cold soak, then inoculated with RX60 (Clone 100) and FX10 (Clone 7) on day 6.  Both bins were pressed after a total time of 14 days on the skins, then racked to barrel and inoculated with malolactic bacteria MBR31.  The wine was aged in French oak (20% new) for 24 months.

Early on, I worried the 2016 Syrah would come across so ripe that it would be considered more of a one-off vintage than a typical example of our cool-climate style.  But as the wine evolved in barrel, I became more excited about its prospects of becoming something unique, yet familiar at the same time.  This complex Syrah comes at you with aromas of dark fruit, sweet peppercorn, and floral notes.  It is both ripe and savoury on the palate, with surprisingly smooth tannins; should age well to 2024.

Production:  133 cases

Price:  $55

 

2016 Cabernet Sauvignon

Based on the sheer number of inquires we’ve fielded on it’s release date, the 2016 Cabernet Sauvignon is one of the most anticipated red wines we’ve bottled in recent memory.

On November 9th, 2016, we hand-harvested 1500 kg of beautiful Cab from a combination of rows 8, 9, 10, 12 and 13 in our Clone 169 Block and rows 8 & 13 in our “Old Block” –  and in retrospect, I wish we had kept a few more rows for ourselves!

The fermentations were allowed to start spontaneously after a four day cold soak, then inoculated with FX10 (Clone 169) and F15 (Old Block) on day 6.  Peak fermentation temperature reached 30 C, and the bins were pressed after 15 total days on the skins.  Aging was carried out in French oak (25% new) for 24 months.

I’m of two minds on the 2016 Cab Sauv, in that it is showing very well right now – much smoother than similar versions at release (2007, 2010, 2012) – but I do feel this wine will only improve and blossom with age.  I can say this with much more confidence than I used to, based on the feedback we’ve received from the many people aging our Cab’s going back to 2004.

Showcasing an abundance of the classic cherry and cassis notes associated with our terroir, this wine smells as intense as it tastes.  There is a richness to the palate, with good balancing acidity and evolved tannic structure.  It should age well to 2025 and, perhaps, beyond!

Production:  108 cases

Price:  $55

 

2016 Pinot Noir

It stands to reason that the most difficult years to craft good Pinot Noir are usually the best years for later varieties like Syrah and Cabernet Sauvignon.  Namely, it’s easy to overdo your Pinot when they are rapidly ripening in the hottest part of the summer (think 2007 vintage versus 2009).  Leaning on past experience, I took steps to delay the maturation process in 2016 – with a later thinning of green clusters (post-veraison) and less intense leaf removal.

All of these efforts did not go unnoticed, as in my harvest notes I have scribbled:  “By far the cleanest we’ve ever picked”  – Wilma

The advantage of older vines vs. younger vines was also apparent in 2016, as we saw the fruit in our younger block (Clone 777) ripen quicker and lose acidity much faster than our older block (Clone 115).  We chose to hand-harvest 2500 kg from rows 2, 3, 4, 8, 9 and 14 of our Old Block on September 13th, 2016.  The clusters were sorted three times on the way to three separate one-tonne bins, and fermentations were allowed to start spontaneously after a four day cold soak at 15 C.  Each bin was then inoculated with cultured yeast at 1/3 sugar depletion to aid in finishing fermentation (65% RC212, 35% W15).  All bins were pressed after a total time of 15 days on the skins, then racked to barrel and inoculated with malolactic strain MBR31.  The wine was housed in French oak (30% new) for 24 months.

The end result is an elegant Pinot from a hot vintage, with ample acidity and tannins that should help it develop in bottle.  Ripe with familiar, terroir-driven notes of wild strawberry, cranberry, cherry, truffle and spices, it should age well to 2024.

Production:  161 cases

Price:  $55

 

2018 Sauvignon Blanc

I embrace the opportunity to work with Sauvignon Blanc as a varietal, but over the years it has proven to be a wine of unforeseen challenges and pressure.

First there are the viticultural challenges.  Canopy management and vine balance proved to be those hurdles in 2018 –   creating adequate fruit exposure to combat the higher disease pressure, but not so much to bake the berries in the scorching heat.  Thankfully, no irrigation was needed in these deep-rooted old vines, which was advantageous in weathering the dry conditions we faced in May, June and July.

Each year the harvest timing decision in our Sauv Blanc is ultimately made on flavour development in the berries, which – like acidity levels – can vanish overnight if you are not careful.  Our rows were harvested on September 4th, with ideal parameters for crafting aromatic and lively Sauv Blanc (20.4 degrees Brix, 8.0 g/L TA).

Then there are the stylistic challenges (i.e. the pressure to get it right!).  Based on what has worked in previous ripe vintages, I chose to ferment 75% of the juice in neutral French oak and the remaining 25% in stainless steel.  Everything was inoculated with X5 yeast, and went through partial spontaneous malolactic fermentation.  All vessels were fermented cool (9 C) for 25 days and stopped at a specific gravity of 0.998.

Finally there are the logistical challenges.  We produced 220 cases of 2018 Sauv Blanc, by far our largest bottling, but I anticipate that will not be quite enough to meet the demand.  So why not just make more?  For starters, it is difficult to source clean, previously used white wine barrels.  The seven older barrels I currently use average ten years of age, and will need to be gradually replaced in the near future.  Incorporating a brand new barrel into the fray might be necessary, but at what cost to my preferred style?  I’m hoping the answer lies in a new barrel I’ve sourced (“Piano” – by Tonnellerie Rousseau) that comes highly recommended for it’s gentle treatment of aromatic whites.

These are the things I wrestle with up until I sample the recently bottled 2018 Sauv Blanc and realize that a wine of challenges and pressure has somehow become a wine of relief.

Production:  220 cases

Price:  $35

 

2018 Pinot Gris

Our Pinot Gris block is currently the smallest of our plantings.  Just an acre or so of vines, struggling away in the heaviest clay on our farm.  Although generally beneficial for wine quality, the clay soil has led to inconsistent vine vigour issues over the years.

I’ve never minded the small size of the block, as Pinot Gris is my nemesis when it comes to disease pressure, vine upkeep and training…so, of course, we’ve decided to plant more in 2019!  I will no doubt regret this decision on many occasions in the future, but for now I will bask in the joy of young vines and untapped potential.  Expect to taste this fruit sometime after 2021.

The warm, dry summer of 2018 helped produce some very ripe, thick-skinned Pinot Gris by early September. About 2000 kg were harvested on September 4th, after three days of painstaking Botrytis removal (not an easy task in PG!).  We chose to pick at an optimal TA level (7.7 g/L) to avoid having to supplement with tartaric acid.  60% of the juice was fermented in neutral French oak barrels and 40% in stainless steel.  The yeasts we chose to use were: R2 (for texture and flavour) and X5 (aromatic development).  It was fermented cool (9 C) for 21 days, and stopped at a specific gravity of 0.998.  Partial spontaneous malolactic fermentation took place in the barrel-fermented portion of wine.

The thicker skins are evident in the pinkish-gold colour and unmistakable texture of this wine, which also features aromas of apricot, baked peach, honey and vanilla.

Production:  135 cases

Price:  $35

 

2018 “Jean’s Block” Riesling

I was caught a little off guard by how fast the Riesling ripened in 2018.  I usually count on a few weeks between the end of the early whites and onset of Riesling, but the steadily rising sugar content, crashing acidity and mounting botrytis threat led to an abnormally early harvest date of September 17.

If you were ever going to craft a Riesling with a slight botrytis-affected component, this was the year.  Ask anyone in the industry just how quickly and intensely their Riesling and other mid-season whites were sucked into a black hole of rot, and they will shudder at the thought.  Our vineyards were stagnant with humid air for the whole second half of September.

This called for many pre-harvest days spent dropping affected clusters and berries before being comfortable with fruit condition.  The general rule of thumb is that 5% is an acceptable level of botrytized berries, but even 1% makes me nervous – mainly for filtration purposes.  Having said all of that, there can be good things about having a tiny bit of botrytis in your white wine, such as increased aromatic complexity, that might be apparent to some in the 2018 Riesling.

Pressed juice was 100% fermented in stainless steel with two separate yeast strains: W15 (55%) and X5 (45%).  Tanks were fermented cool (9 C) for 28 days and stopped slightly off-dry, at a specific gravity of 1.005, to balance the ample natural acidity.

The 2018 “Jean’s Block” Riesling exhibits a showy nose of floral, fruity and mineral elements; with hints of orange blossom, fuzzy peach candy and green apple.

Production:  135 cases

Price:  $35

The Five Rows Barn is set to re-open on weekends starting June 1st, 2019.  See you soon!

Vintage 2017: A Series of Fortuitous Events

For generations now, all major accomplishments on the Lowrey farm have been accompanied with the wave of a hat and a boisterous cry of, “Wahooooo!!”.  Whether it was planting our first field of Pinot Noir or harvesting our last crop of plums, I fondly recall my Grandfather doing this on numerous occasions.  As the years went on, the ‘Wahoo’ rallying cry crept slowly into everyday life, and could be heard over multiple St. David’s phone exchanges following Joe Carter home runs and Doug Gilmour OT winners.  With pride and nostalgia, I now channel his unabashed joy at the end of a long harvest.

Winemakers know that the real end of vintage cannot be marked until the last of the reds are pressed and racked to barrel.  It is only then that the true celebrating and reflecting begins.  This can be difficult for the grape grower turned winery owner who is more accustomed to throwing a hat in the air as the last cluster of Cabernet Sauvignon is cut from the vine.  We’ll give Howie a pass here, because he worked so hard to keep the hungry birds at bay until the not-so-bitter end.

As the last days of August gloomily came and went, it became apparent that some kind of miracle would be required to ripen the later varietals in 2017.  The collective mood around the industry was grim, to the point where I actually started to make alternative arrangements in case the Syrah and Cab Sauv did not pan out.  None of us knew it at the time, but the late season heat wave that we had all but written off was slowly making its way across the prairies.

A wet summer had fattened up clusters to the point where early varietal yields were up nearly 20% across the board – surprisingly not at the expense of fruit quality.  The September heat arrived at the perfect time to kick ripening into gear, validating the old adage that a stellar Fall can save any vintage.  The Sauv Blanc and Pinot Gris came in clean and full of flavour, with the luxury of good natural acidity.  The Pinot Noir and Riesling required painstaking botrytis control, but we managed to get them off just prior to a biblical deluge of rain.

After dodging our own mini-hurricane season and a few brushes with October frost, Vintage 2017 came to a pleasing denouement.  Cabernet Sauvignon and Syrah berries began to desiccate and concentrate in mid-October and the vines held foliage well into November, allowing for as late a harvest as was desired.  Wilma aptly noted, while we brought in the last of the Cab, that it seemed like we had favourable weather on every picking date this year – and she couldn’t recall that ever happening before.

That might just be worthy of a Wahoo!

Please join us to celebrate this memorable year at one (or both) of our upcoming Treadwell Winemaker Dinners.

 

My Wines Are My Songs

 

Few things inspire me more than people who can write and perform music.  Every year I try to attend as many concerts as possible to nurture my love of live musical performance.  The beautifully raw sound, the connection with the audience and seeing someone uninhibited at the top of their craft is as good as it gets.

I’ve come to grips with the fact that I can never be a rock star, but it struck me one summer night, as I was walking out of a Bahamas show at Jackson-Triggs, that I’m lucky enough to express myself through my wines and in conversations with visitors to our barn.

The more I thought about it, the more I came up with interesting parallels between me and my songwriting idols.  Here are a few:

Songs have music and lyrics, wines have viticulture and enology.

I prefer to release “albums” as opposed to catchy singles.

We are constantly being judged, often times right to our face (this can be good and bad).

People want to hear the hits (Sauv Blanc), so you must resist getting tired of playing them and never take them for granted.  However, you can’t rest on your laurels and should always strive to create new content.

It can feel monotonous at times, but you have to remember that every performance could be someone’s introduction to your work.

There are times when we want to be new and innovative and times when we’d rather be rooted and old-fashioned.

Like the best songs, wines speak to everyone differently and are often interpreted in unanticipated ways.

Eventually other people take ownership of your work and you have to let it go.

There is much solitary time, but the joy is in sharing your craft.

My wines are my songs – not everyone will like them, but that’s okay.

 

 

Holiday Cheers

On behalf of my family, I would like to extend a warm holiday ‘Cheers’ to all those who’ve helped make this our most enjoyable winery season to date.  We were thrilled to have so many familiar faces join us for their annual tasting visit – and before we knew it all the wines had left the barn.

To all those who happened upon Five Rows for the first time in 2016, we say welcome, and we look forward to seeing you again next year!

The holidays tend to be a time when our friends dust off and crack open an older vintage of our wine (we do the same), a tradition that we are very proud to be a part of.  Please let us know how your bottle has aged and evolved by registering it on our Provenance page.

Merry Christmas to all!

 

Identity Crisis

Harvest 2016

Am I a writer or am I a winemaker?  Is my time better spent writing a blog post or thinning Syrah?  These are the types of burning, legacy-defining, useless questions that plague my thoughts over the grueling days of harvest.  I believe it to be an innate method of stress deflection to have internal debates about completely nonsensical topics.

The debate continues:

I will be forever grateful to my friends Barry and Leslie for encouraging me to start a blog chronicling some of my family farm stories.  However, none of this would have come to fruition had I not become a winemaker first.

From the earliest days of creative writing in grade four, I had an affinity to tell stories – but hated taking the time required to sit down and type them out.  I do not possess the patience to write a book.

I am definitely a better writer after consuming a few drinks.  Ironically, being a winemaker requires a laser-like, sober focus to achieve best results.

Easy growing seasons in the vineyard make for boring stories and difficult writing (if not boring wines!).  Thankfully, Niagara NEVER has easy growing seasons and 2016 has been a prime example.  If you weren’t lucky enough to have have old, deep-rooted vines or access to irrigation equipment, your winemaking skills were put to a serious challenge.  Everyone loves a wine with a good back story.

Some of my best wine-related writing will never get seen by the masses.  It is confined to my private cellar notes and yearly harvest log, which read like great tragedies.  I tend to be a “pessimistic optimist” whose emotions rise and fall with the daily fluctuations in weather.  Frustration and vulnerability ooze from the wine-stained pages.  Conversely, the winemaker in me strives to never let them see me sweat.

In the end, it becomes obvious that all aspects of my job are dependent on one another for me to achieve success.  I take comfort in this thought, feeling fortunate to have such a fluid job description.

Writer.  Winemaker.  Vineyard Philosopher.

Some of my recent thoughts on the 2016 harvest can be seen in video form here.

 

The Next Vintage: 2015 Whites

I’ve got good news and I’ve got bad news.  The story of our 2015 Sauvignon Blanc is filled with both.  The bad news starts with the amount of damage sustained by the vines after a second consecutive harsh winter.  Very few of the suckers that were brought up to become new trunks in 2014 actually made it into the 2015 growing season.  There were those that looked like they were going to bud out, only to agonizingly collapse a couple of weeks later.  The sheer number of dead buds made for disproportionate growth and vine vigour issues – meaning lots of extra work.  The far north end of the block looked more like the aftermath of a zombie apocalypse than a vineyard, replete with half-dead, split trunks oozing crown gall tumours…

The good news is that we had any Sauvignon Blanc fruit at all!  In fact, 2015 was an amazing growing season for whites, with moderate heat and cool nights during peak ripening time.  The lighter crop ripened very quickly, ultimately leading to intense concentration of flavours and aromatics.  I stuck with my tried and true formula in the winery, with 75% of the juice fermented and aged in my trusty old French oak barrels and 25% done in tank.  The finished wine was blended, filtered and then bottled on April 6th, 2016.

Aromas:  “a nose for days”; candied pear, lemon/lime, melon, grilled pineapple

Palate:  rounder, riper, more weighty mouthfeel; pineapple, hint of lime; enjoyed best at cellar temperature (60-65°F)

Production:  210 cases

 

2015 Pinot Gris

Our Pinot Gris sustained similar winter damage to it’s neighbouring Sauvignon Blanc, which was surprising because it is considered a much more winter-hardy varietal.  Another sobering reminder of just how much sustained extreme cold the vines experienced in the winter of 2014.

The very light crop (about 40% of a normal year) made the vineyard work easier to stay on top of, ultimately producing some of the cleanest fruit we’ve ever seen in that block.  Pinot Gris is my favourite varietal to walk through in the fall because of the cool look of the tight, metallic-pink coloured clusters and the intense aromas in the air.  Tasting each berry is a treat, as flavours explode in your mouth.  You can almost anticipate the texture of the wine they will soon create.

We harvested our ripe Pinot Gris on September 18, 2015.  Believe it or not, one of the challenges I face crafting my whites is finding good, used white wine barrels.  It seems that more and more winemakers are holding onto their prized neutral wood – and I can’t blame them!  I was fortunate this past vintage to pick up some great older white barrels from J.L. Groux at Stratus, and about 66% of my 2015 Pinot Gris juice was the direct beneficiary.  All juice was fermented with R2 yeast and likely went through a partial, wild malolactic fermentation.

Appearance:  golden pink colour

Aromas:  honey, peach, vanilla, Honeycrisp apple, cream soda

Palate:  velvety texture, good balance with ample acidity; important not to drink too cold – 60°F is good

Production:  110 cases

 

2015 “Jean’s Block” Riesling

Many experts feel that it takes about ten years for a planting of grapes to really come into its own.  I feel like the wine from “Jean’s Block” is getting more complex with each vintage and it bodes well for this relatively young, 9-year old Riesling block.

What I like most about Riesling is their reliability from a growing perspective.  They crop well, ripen without issue and always seem to have enough acidity to make a nice wine, whether your preferred style is dry or off-dry.

We harvested the 2015 crop on October 8th and the fruit came in at 18.3 degrees Brix.  Previous vintages have taught me that “two yeasts are better than one” in terms of wine complexity, so I split the juice into two tanks: 900L fermented with W15 and 375L with R2.  What resulted was one of the longest fermentations I’ve ever experienced – the ferments started on October 16th and didn’t reach a “balance” point (Specific Gravity 1.003)  until December 1st!  This was not done by choice, but the results were a pleasant surprise.  Sometimes yeast just become a little sluggish in high-acid/low pH must.  There were times when I thought the fermentation was stuck, but I chose not to re-inoculate and patience paid off in the end.

I love the nose produced by Clone 49 Riesling – it’s just so fresh and intense!  We bottled this wine on April 6th, 2016.

Aromas:  apricot, peach, lemon, green apple

Palate:  both sweet and sour notes perceptible; resolves into crisp, dry balance

Production:  130 cases