Male1: Oh, I think the first one, the last one we planted, the last experiment we did was pinot blanc and pinot blanc was the last one. And pinot blanc makes a really, you know, fresh aromatic tasty white wine, it’s Christmas fairly clean and I love it, it’s really a neat wine and we’ve got some ideas about potentially doing some dessert wines with it and maybe some sparkling wine down the road. So it’s more of those wines were kind of playing with right now. But we’ve really have the last number of years has been tightening our focus, this region has, has gone from growing everything to growing a lot of things and we’re as a company too we’ve been out finding our knishes and what is that that we can do well.
But also what we can produce consistently of the highest level and we’ve been around a little longer than some other wineries so we’ve were in that stage where were focusing more tightly on our core varietals. All those would be in reds back on red noir, pinot noir and Cabernet Marlow, which is three but they’re traditionally blended together. And then in the whites Chardonnay, Riesling and Sauvignon blanc is something that would do quite strong as well. Oh, mentioned pinot blanc as well as the side.
Male2: It’s not a core.
Male1: It’s not a core variety. That’s a good question, you know, I mean there’s so many wines around the world that I like that you know, some of them Mediterranean varieties I really love, you know, like Roan or some of the Italian varieties but it’s so much nicer just to be able to buy those wines and not have to worry about growing them. That actually enjoy the fact that I can just drinks those wines and not have to worry about it.
I have a slightly different take you know, we have the ability to make pinot noir at such a high level here and that’s considered the holy grail of wine why do I bother you know, we got it all almost within that wine.
Where we are specifically in the short hills bench, it’s top soil, it’s in real shallow top soil, 40 to 80 feet of heavy clay depending on where you are so deeper than the vines roots will also will get you. a lot of toast up lime stone within the soil and into the shell.
I’m particularly excited right now is what were doing with pinot noir, I mean I think were really starting, our head our stride there. You know, were seeking real depth, real elegance and I think were just starting to enter along the lines of what this terrible lines is going to bring though. So I have one variety that I’m really excited about it’s pinot noir and that’s despite the fact that we’ve been making pinot noir, since I think 1990 so it’s a variety that takes long time to really get you’re head around vine culturally and from a wine making standpoint.
And as you know it’s very finicky wherever it’s growing. And so we’ve gone through enough reiterations of what can happened with that variety that I really think, I’m really excited about our pinot noir programs and that’s from the sparkling wine rated it up, to the speck family reserve which are single vineyard wines.
Well I mean right now, what’s exciting is we’ve you know gone down to the short hills bench to sub-epilating. Really the next 10 to 20 years is about to finding the specific soils which, will grow this grapes and continuing to define what the Niagara wines style is, were just entering into really a long term voyage of what terois is the flavors of this soil. It’s what makes our wine unique and what’s makes them special really I mean we have to continue to evolve and challenge those and challenge those borders as well as that communicate to everybody out there. That this is what makes this Chardonnay especial from Henry of Pelham or from this particular Pizza land and I’m just an enthusiastic about this voyage as I was in the original voyage.
So, for me time. But we’ve been really lucky in that run grease rack, it’s been with us since 1989 and 1990. And so, he’s been with us really essentially from the beginning and we’ve been sort of struck double lucky because his assistant wine maker Sandrine has been with us for 10 years. And she’s, Ron is born here in Niagara and Sandrine was born, raised and educated in Bordeaux. So we bring those two skills together plus, I think it’s really important particularly in Niagara wines of for Henry of Pelham that we have this consistency of vineyards, wine making and styles.
I guess that type of consistency in the wines that were looking for it also gives us you know some intuitional memory and knowledge of haven’t deal with the vintages, it changes every year. And having said that were also blessed over the last couple of years, to they have Covi and Niagara College. Were training wine makers that are actually going to work all over the world, here in Niagara and a lot of them were coming back.
So I’m really excited about getting some of this young wine makers who’ve been trained in Niagara they may have gone and worked here. We know one of guys is down that used to work for us is down in New York State. There’s others working in Napa and Night Industry so we’re just sort of developing this phenomenal base of knowledge and I know a lot of this people would come back home. I mean that tends to be what happened, you’ll come back home and we’ll be able to drawn that.
So you know again it’s a neat, I got a really neat time, in the industry that I would never have predicted to have this incredible opportunity of young people that would becoming back or enter here today.
Male: I wanted to be a stunk car driver, you know or a racecar driver I still do but I don’t know.
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