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The King Street Vineyard was cropped at just 2 tonnes per acres; its grapes hand-harvested and hand-sorted. The fruit was destemmed and 30% of it was crushed prior to a two-week cold-soak and maceration, followed by wild (spontaneous) fermentation that lasted for three weeks. The resulting wine was pressed into tanks and then racked to a Burgundian oak barrel (40% new), where it aged on its primary lees for 14 months before being bottled.  

The King Street Vineyard is located in the ‘Twenty Mile Bench’ sub-appellation.  The moderate slope of the vineyard ensures a harmonious combination of excellent sun exposure and airflow, producing wines capable of wonderful finesse and structure. The final wine, in deference to its site, shows an underlying, rustic gamey character beneath notes of ripe cherry, currant and vanilla bean.

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