2023 Vintage

Winemaking and Analysis

To make Tidal Bay, the wine must meet strict and recognized official standards and regulations, in the vineyard, as well as 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 (50%), Seyval (30%), Osceola Muscat (15%), Geisenheim (5%)

• AROMATICS:  Fresh citrus notes, with hints of pears and wildflower

• TASTE:  Bright and balanced, clean & crisp with great mid-palate texture. Hints of key lime, green apple, and fresh pear

• 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 2033

Alcohol 10.0%

Total Acidity 8.16 g/L

Residual Sugar 15.5 g/L