Premium grapes were chosen for this vintage Riesling from throughout the Niagara Peninsula. Upon arriving at the winery, the grapes were destemmed, crushed and allowed minimal skin contact before being gently pressed. The juice was allowed to cold settle for 24 hours before being racked into stainless steel tanks and inoculated with a specific strain of yeast. Fermentation took place at an average temperature of 15°C until a small amount of residual sweetness remained.