Tidal Bay - our approach
We are releasing our first Tidal Bay in May! Joining a legacy of almost 10 years of previous releases from our Nova Scotia vineyard friends. And we couldn't be more excited about our inaugural blend and new label. If you're a lover of wineries in Nova Scotia you know what I'm talking about, if not, here is a Tidal Bay primer on the Wines of NS website
Why have we not joined the bandwagen in the past? We were not members of the winery association for the past seven years and Tidal Bay is an association initiative. We left the association because of issues with other winery board members in their refusal to protect our region's traditional method sparkling wine image from the growing number of artificially carbonated wines. We wanted better wine standards, they didn't. There are now new government-led wine standards being developed that will protect the image of sparkling wine, resulting largely from our lobbying.
We have built our winemaking reputation on sparkling wine with the first releases for the province and many international awards and accolades. Prestige Brut Estate was even shipped to the embassy in Moscow recently...for the second time! We are a winery that didn't set out to be everything to everybody. But we have been quietly researching and experimenting new styles beyond sparkling, always with the ethos of sustainability and suitability to our climate. Releases that have reflected those efforts are appassimento reds (Passito) and dessert wines, carbonic maceration red, and wines fermented with wild yeasts such as Pet Nat and Orange wine. And we have been doing the same meticulous planning and trial ferments for our new Tidal Bay program.
Our approach - dry and organic. To make sparkling wine you first have to be talented with making base wines that have a sense of place. Our many years of releases of Estate L'Acadie and Prestige Brut Estate show my winemaking style of showcasing our terroir - dry and clear. We planted predominantly L'Acadie blanc on our estate because we were impressed early with its flavours on our many investigative trips to Nova Scotia, Pauline's home province, and saw the potential of matching the unique gravelly terroir of our Gaspereau vineyard with Nova Scotia's signature variety. In fact, enhanced minerality and slight saline from schist, sandstone, an ancient seabed, is our own terroir signature, and getting stronger each year as the roots reach deep, over a metre presently. We approach Tidal Bay with the same lens - dry and the blend is predominantly L'Acadie from our estate.
Organic viticulture has been practiced at our Wolfville winery since inception and our Tidal Bay is a certified organic wine. The blend also has 15% organic Seyval blanc from the Windsor area on typical heavier soils- clay, loam. We are familiar with it from years of blending with Vintage Cuvee and it brings acidity and citrus flavour to the blend, fully complementing the richer tropical notes from L'Acadie. Living soils are prominent in both vineyards, a foundation of organics, with fungal populations helping the vine accentuate its uptake of not only nutrients but also flavours from the soil. A perfect match for a terroir-based wine like our Tidal Bay.
Releasing May 1 on our website and later in May in our wineshop.
UPDATE: As of May 1 you can buy Tidal Bay here