Crisp maritime breezes, legendary ocean tides and brilliant sunshine meet to create an outstanding terroir on a hillside overlooking the magnificent Gaspereau Valley

Winemaking and Analysis
To make Tidal Bay, the wine must meet strict and recognized official standards and regulations, in the vineyard, as well as in the cellar. 

Some key ones include:
All the grapes must be 100% grown in Nova Scotia
The flavour profile is a fresh, crisp, ‘dryish’ white with a bright ‘signature Nova Scotia.’
aromatic component.
The primary grapes (which must, alone or in combination, make up the majority of the
blend) are l’Acadie, Seyval, Vidal & Geisenheim 318
Secondary grapes (optional, but must not, alone or in combination, make up more than
49% of the final blend) including varietals such as Ortega, Chardonnay, Riesling, etc.
Tertiary grapes (optional, but must not, alone or in combination, make up more than 15%
of the final blend) are aromatic varietals such as New York Muscat, Siegerrebe, etc.
Main focus of style is on aromatic, lower alcohol wines with crisp acidity.
All Tidal Bays are tasted blind and either passed/failed by an expert Sensory Evaluation
Panel (to ensure they fit the ‘stylistic parameters’ of Tidal Bay), before legal usage of the
name is permitted.

GRAPES: L’Acadie (58%), Seyval (20%), Vidal (10%), Riesling (8%), Ortega (7%)
AROMATICS: Citrus and candied notes, with hints of pears and wildflower
TASTE: Refreshingly balanced between round & crisp, with great mid-
palate texture and length. Hints of Meyer lemon, green apples, and fresh
peaches
TREATMENT: 100% Stainless-steel fermentation and aging
SERVING SUGGESTIONS: The perfect pairing with local lobster and
scallops, fresh light pastas, and artisan cheeses. Best served chilled
AGING: Drinking well now, or cellar through until 2035