Crush 2019

2017 Vidal Skin Fermented
White taken at Southbrook
Vineyards by wine lover,
Chris Lortie.
Nothing added,
nothing taken away
Orange wine at Southbrook
Organic Vineyards
By Southbrook Organic Vineyards
Southbrook Organic Vineyards continues to
encourage a diverse ecosystem and wildlife
presence through our winemaking and viticulture.
In 2008, we became Canada’s first certified organic
and biodynamic winery. Our pursuit of excellence and
innovation made way for our first vintage of orange wine
in 2014 when we released our first Estate Vidal ‘Orange’
wine.
PRINCETON WOOD PRESERVERS LTD.
Pressure treating with CCA to meet both
CSA and AWPA standards for over 40 years.
For all of your trellising and fencing needs
please contact:
East: Greg Ardiel .............705-443-7613
West: Bill Everitt ..............250-295-7911 ext 102
What is Orange wine?
Orange wine, known in Ontario as Skin Fermented White,
is unique not only for its colour and taste, but for the
process in which it is made. Just as in red winemaking,
white grapes see extended maceration and skin contact
during fermentation. This gives the wine its orange colour
and greater structure.
Although we have produced our orange wine since 2014,
the category was not officially recognized by the VQA until
2017. Ann Sperling, director of winemaking at Southbrook,
was instrumental in spearheading the proposal set forth to
the VQA board for approval. This ultimately led to the new
category of Skin Fermented White.
Our Skin Fermented Vidal is exemplary of the ‘nothing
added, nothing taken away’ philosophy at the root of
natural winemaking. When making white wine, stems and
grape skins are typically discarded before fermentation.
When making our Skin Fermented Vidal, we utilize the
entire grape. This process benefits the flavour and texture
of the final product, making for a wine that is expressive
of vidal’s hidden potential. The wine undergoes wild
fermentation with no additives and remains unfiltered.
What is left in the bottle is a wine Southbrook proudly
presents in its most natural form.
Our process
Visit our website at www.pwppost.com
for further information on PWP.
Small lots of vidal are hand harvested from our estate in
the Four Mile Creek sub-appellation of Niagara-on-the-
Lake. Eight-hundred kilograms were cluster sorted and
foot-trodden, then fermented stems-and-all using only
wild yeasts and a natural malolactic conversion over a
20