L'Acadie Vineyards Blog

Our medals from 2021 National Wine Awards of Canada

2021 National Wine Awards of Canada results

2018 Vintage Cuvee

Gold medal, 93 points, results

Wine critic and judge Michael Godel,

"Brilliant autolysis in sparkling wine that speaks in the glacial till vernacular of Nova Scotia bubbles. A cogent yet balanced stick of Annapolis Valley dynamite, cumulative of salinity, fruit and bitters. Last tasted blind at NWAC2021, October 2021.

From the frost year (June 5th), a blend of l’acadie and seyval blanc in a sparkling wine that shows the formers’s resilience, having raced out to meet bloom, veraison and harvest dates. In a 30 per cent crop but vines that bounced back the following year for a full yield out of harvest. A wine that meets the LV twain, somewhere between the fruit first sparklers and those of the longest tirage. The length of this is more than surprisingly impressive from a wine that looks for a new slate in every vintage. A wine of trials, investigations and experiments. Not at the toast ceiling but consistently malolactic and in that 8-12 g/L dosage. Truly a Brut style and middle of the road in the most complimentary way. Drink 2022-2026. Tasted September 2021."

Wine critic and judge Michell Bouffard,

"Rich and toasty on the nose and the palate with notes brioche and lemon rind mingling. Tangy acid with chalky texture. Very good. Dosage well integrated."

 

2020 Estate L'Acadie

Bronze medal, 89 points, results

Wine critic and judge Michael Godel,

"Just about properly picked early to preserve acidity and not allow the soft, cloying and flabby nature of a late harvested l’acadie to gain traction. Expressive of the intense nature of the early ripened grape so that fruit remains, vitality persists and balance hangs in the mid-palate. What still l’acadie can be though picking just a day or two earlier would have really sealed the deal. Drink 2021-2023. Tasted blind at NWAC2021, October 2021."

 National Wine Awards of Canada Judges. Penticton, British Columbia. October 2021

 

Pop the Cork on Canadian Sparkling Wine by Janet Dorozynski

Great timely article by sommelier and wine judge Janet Dorozynski on Canadian sparkling wine. 2014 Prestige Brut Estate, our organic and vegan wine, is recommended!! Especially significant considering the world shortage of sparkling wine this season. Choose local wine, from wineries in Nova Scotia.

Read article

Here's her wine review when 2014 Prestige Brut Estate was released last year,

"The 2014 Prestige Brut Estate from @lacadiewine is a thrilling and elegant traditional method #fizz made from 100 % L"Acadie Blanc that is aged sur lie for 69 months (long aging is a competitive sport among sparkling winemakers in Nova Scotia [🥂] ). Intense citrus, flinty and saline aromatics with a touch of toastiness. Bone dry and lively, with well defined and integrated acidity and fine bubbles. A perfect #sparklingwine for lovers of Brut Nature or zero dosage with 2g/litre residual sugar. If the 2014 is anything like past vintages I've tasted it will continue to develop and improve for a decade and then some. Certified #organic by Procert and #veganfriendly. Well done Bruce and team!"

She is a wine critic on Wine Align and rated it 94 points, and it also received 92 points at Decanter World Wine Awards. 2021 award winner of the Lieutenant Governor's Award of Excellence
 

The Incredible, and Emotional, 2019 Sparkling Wines

2019 was an excellent year for sparkling wine!  It was a wet cool growing season with low heat units (960 compared to usually 1100), a delayed budbreak for 18 days, and further aggravated by Hurricane Dorian in September which snapped several end posts but left the vineyard relatively unscathed. Thankfully a long frost-free fall fully ripened grapes for sparkling. We didn't make any red wines in 2019, and instead dried grapes (appassimento) for a new vintage of Soleil, a recioto sweet red dessert wine dried to 40 Brix releasing in November 2021.

As we release new 2019 sparklings from our Gaspereau winery tirage cellar, you will be continually amazed at the quality, freshness and focus of these wines. There is richness, pillows of richness, embracing an often steely acidity that finishes well beyond 10 "steamboats" (playground tag football term). Dosage levels are slightly higher than usual to balance acidity, and Rose Brut was encouraged through malolactic fermentation to soften acidity. These are wines that are expected to age very well on the cork, but as our customary approach, we encourage enjoyment of fresh, recently disgorged offerings from us direct.

Enjoy these gifts from an excellent growing season for sparkling wine, Nova Scotia's signature style to the world! ~be

Release schedule:

2019 Joie de Vivre - a new charmat method sparkling released in August 2021

2019 Sparkling Rose - August 2021

2019 Vintage Cuvee - November 2021

2019 Rose Brut - Club Exclusive November 2021. General release January 2022

2019 Vintage Cuvee Rose - November 2021

 

It's Wine Club Month!

 

It's Wine Club month! Our L'Acadie Club is curated by winemaker Bruce Ewert and includes these exciting organic vegan wines being shipped in November from our Gaspereau winery, many of them new releases!

 

New Release 2019 Vintage Cuvee

2019 Joie de Vivre - our new charmat method sparkling

New Release 2016 Alchemy - dry appassimento red wine

2017 Passito - dry ripasso method red wine

2020 Estate L'Acadie - from our signature schist and slate soils

New Release 2019 Soleil -  A new vintage of this favourite recioto sweet dessert style. Grapes dried to 40 Brix.

 

L'Acadie Vineyards First Biocyclic Vegan Winery in North America

L’Acadie Vineyards has been certified to the strict Biocyclic Vegan Standard popular in Europe, making them the first farm and winery in North America. Biocyclic Vegan agriculture means purely plant-based organic farming. Vegan vineyards exclude all commercial livestock farming of animals and do not use any inputs of animal origin in viticulture and winemaking. Special emphasis is placed on the promotion of biodiversity, healthy soil life, the closure of organic cycles and on systematic humus build-up.

L’Acadie Vineyards is the first organic winery in Nova Scotia since its inception in 2004 and their operations go beyond organic with no animal inputs in their estate vineyard since 2017 and sustainable practices such as composted plant residue teas and cover crops, and encouraging biodiversity and soils that are living and regenerative.

“All of our wines have been made vegan wines for over a decade and this certification gives our customers confidence that no animal inputs are used in our vineyard and in our wines. Biocyclic Vegan certification recognizes our extra sustainable efforts and care that are beyond organic, veganic, and we embrace their principles for the good of environment, animals and people.” says Bruce Ewert, founder & owner.

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L’Acadie Vineyards was established in 2004 by well-known Canadian winemaker Bruce Ewert and his family in Gaspereau, Nova Scotia. Bruce has been a professional winemaker for over thirty years for wineries in Canada’s Okanagan Valley and Niagara Peninsula as well as in Sonoma, California, and Hunter Valley and Padthaway in Australia, and now Canada’s emerging wine region, Nova Scotia.  He has been head winemaker responsible for 400,000 cases and has made over a half a million bottles of traditional method sparkling in his career. He is integral in establishing Nova Scotia as a sparkling wine region. L’Acadie Vineyards is the first winery in Nova Scotia to release traditional method sparkling wines receiving international awards.

Prestige Brut Estate Wins 2021 Lieutenant Governor's Award of Excellence in Nova Scotia Wine

 

We were honoured to receive the Lieutenant Governor's Award of Excellence in Wine today for 2014 Prestige Brut Estate!

And so surprised and thankful for recognition during the ceremony by the Honourable Arthur J LeBlanc for its international award at Decanter World Wine Awards with 92 Points.

 

Here's the 30 minute live FB broadcast. The Lieutenant Governor presentation starts arounds 5:15 and mentions our International Decanter Award at 9:30..much to our surprise and delight!

What's Underground at L'Acadie Vineyards?

The real beauty of our Gaspereau winery is not only the incredible valley views but also what you don’t see. Here are several unseen underground assets that are a part of our sustainable, natural and environmentally-friendly ethos, and could make your wine tastings or wine tours even more special!

Geothermal Cooling, Heating and Hot Water

Summer temperatures are off the charts and we are very thankful for our winery geothermal heating and cooling system that we installed when we built in 2007. As you drive into our parking lot you might not know that deep below you is a network of coils that keeps us warm in winter and cool in summer, and give us hot water. In summer, the heat pump moves heat from the winery, wineshop and tasting room to dissipate 6 feet underground - very efficient cooling using a fraction of power compared to other methods.

Tirage Cellar

Our tirage cellar for aging sparkling wine is half underground to keep a more constant temperature, critical for our internationally awarded wine quality. Energy efficient construction is also highlighted with insulated concrete form walls, north orientation and an infrared reflecting roof.

Living Soils

Encouraging a living soil around our vine roots is our main farming goal.  Our organic vineyard is grown without conventional pesticides, with natural fertilizers to preserve the ecosystem. Biodiversity is our life blood and organisms live symbiotically with the vine helping it absorb nutrients and, perhaps even more intriguing, extract terroir flavours from schist, slate well-drained soil.

A Note from our Summer Intern

Hello, my name is Matt and I am the Clean Leadership summer intern at L’Acadie Vineyards. Throughout the summer I have learned a lot about growing and maintaining our certified organic Gaspereau vineyard, and how to preserve its natural ecology - which fits well into my recent degree in Biology from Dalhousie University.

One of the many projects I have been working on is the production of grape pomace nutrient tea. The purpose of this tea is to extract the beneficial microorganisms and micronutrients from composted grape skins (pomace) that are composted after each harvest, as well as from forest soils behind the vineyard. After steeping and aerating the mixture, we apply it to our vineyard to help crowd out potentially harmful microorganisms and pathogens with the beneficial ones in the tea. This all-natural, vegan and organic nutrient boost helps to preserve natural ecology of our vineyard including living soils and emphasizes terroir flavours in our grapes. 

It has been an amazing 15 weeks here at L’Acadie Vineyards and I am very grateful that I was given the opportunity to work here this summer. I look forward to what the future brings to the Wolfville vineyard and what new and exciting projects will be implemented.

 

Terroir- a moment

Have you tasted terroir? A true sense of place in the glass is a moment you rarely forget. It's a moment of re-establishing connections to the earth, of tasting the relationships of the soil origin, microclimate, microorganisms, and grape variety.
However, wine trends are moving away from terroir. It happened in California's celebrated wine regions decades ago -a movement towards a beverage concept where terroir is over-shadowed by winemaking manipulation, blending for uniformity, marketing/packaging and chasing styles that 90+ point wine critics preferred.
We at L'Acadie Vineyards have embraced terroir and will not let go! Our practices of organic farming encourage living soils and microbial terroir shines in our Pet Nats and Orange wines, all estate grapes. Also try our new release 2020 Estate L'Acadie and 2014 Prestige Brut Estate. Flavours of the schist and slate well-drained soil are dominant with slight saline from an ancient seabed origin. I invite you to taste our vineyard. Our Gaspereau winery has wine tours and wine tastings daily - book an appointment. 
 

Why is it our first Tidal Bay?

A frequent question since we released our first Tidal Bay a month ago is why did we wait so long? It was introduced 10 years ago according to the Wines of Nova Scotia website with first releases in 2010. The answer is slightly complicated and involves some history of wine standards in Nova Scotia.

First of all, Tidal Bay is a brand of the Wine Growers of Nova Scotia, a voluntary association of wineries, and a winery has to be a member to produce it. We recently rejoined the association after taking a hiatus since 2012 and that makes it possible for us to have a Tidal Bay.

So why did we leave the association? Wine standards were not being followed and it was affecting our business. Specifically, artificially carbonated wines were first produced at the same time that we released the first traditional method sparkling for the province in 2008, confusing the important milestone with misleading labels. Wine standards state that sparkling wines have to declare the production method on the label, in the case of artificially carbonated wines - “Carbonated Method”. Some wineries do declare this, providing transpareny to consumers, but most label their carbonated wines as white wine, not sparkling, and don’t declare the method. In our opinion, this is potentially damaging to our emerging region’s image for sparkling wine - but other wineries and the association did not agree with us, so after repeated attempts to educate and convince, we left.

What changed? New wine standards are coming that protect traditional method and charmat method sparkling wine, both natural fermentations to produce bubbles. We were involved in writing these tighter standards and the industry and association agree with them. And that is why we rejoined and produced our first Tidal Bay.