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Benjamin Bridge Nova 7 2018

A Nova Scotian wine icon

Muscat, Riesling, and Vidal

$47.00

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Citrus Fruit, Tropical Fruit, and Floral,

BODY: Medium
DRYNESS: Sweet
ACIDITY: High
TANNIN: Light
ALCOHOL (%): Moderate (9-12%)

Origin: Nova Scotia, Canada

Grape Varietals:

Muscat, Riesling, and Vidal

Winemaking:
Minimal Intervention, No Sulfides Added, No fining, and No filtering
Charmat Method

Maturation: 0-6 Months Stainless Steel Tanks

Awards:

WESTERN FOOD PAIRING
Fish tacos, seafood tapas, fruit and cheese.

ASIAN FOOD PAIRING
Spicy sushi, Jjampong, Thai red fish curry

Benjamin Bridge

Over two short decades, Benjamin Bridge has distinguished itself as Canada's premier sparkling wine house. In 1999, it all started as a labour of love with Nova Scotian entrepreneurs Gerry McConnell and the late Dara Gordon.

Description

Benjamin Bridge Nova 7 2018

Fun fact: 'Nova' is in reference to Nova Scotia where the wine is made and '7' is for it inaugural vintage in 2007.

Grape Varietals & Region: A blend of Muscat varietals, Geisenheim and Ortega that grow along the Bay of Fundy.

Taste Profile: Benjamin Bridge Nova 7 is crisp, beautifully aromatic and has a signature acidity. A nose of freshly blooming orchids interlacing with papaya and starfruit accents. Soft and subtly effervescent on the palate. Bright and vibrant fruit flavours of key lime, starfruit and honeydew melon with a clean hit of minerality in the finish.

Winemaking Process: Enduring commitment to low-intervention practices: farming fruit sustianably, no sulphites at harvest, 100% wild fermentations, and natural sugars. Hand crafting this sparkling wine using the Charmat method. Fermentation with wild yeasts indigenous to the vineyard at very low temperatures. This ensures the wine's delicate bubbles preserve until bottling to provide a gentle natural fizz.

Spritzy & Sweet Sparklings

Nectar-like sparkling wines, ranging from aromatic Moscato to rich, demi-sec Champagnes. Generally, they are lower in alcohol, and have honeyed, floral naunces

Charmat Method

Often called the tank method, the wine is made sparkling by conducting second fermentation in large pressurised tanks. It forces carbon dioxide to carbonate the wine as it cannot escape, and is the method to make Prosecco.
They tend to be slightly fruitier and have less fine bubbles compare to sparklings made in the traditional method