Last year, 2021, we were very proud to be the recipients of several medals in Competition. This year, 2022, we entered 3 competitions and were very pleased with our results.
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'“THE ABBEY” Fortified Haskap Dessert Wine, with Haskap Eau-de-Vie, new release
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Ravensfield Farm produces Ben Nevis Black Currants; a Winemaker’s dream of decadence.
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Introducing Caisteal Rosé, a special blend of our best berry fruits and German Wine Rhubarb.
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Beautiful colour and intense flavour develop into 2021’s Loch Aline Rhubarb with Haskap Wine.
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Black Currant 2020 Reserve small batch processing. Using Popham Lane Farm flavourful currants.
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Haskap MIST: Tempt your tastebuds with the flavour of summer berries in a wine glass.
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Decadent berries in a simple test turn into an elegant luscious small batch creation.
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Fining wine, like finishing furniture, is the final step in winemaking, and can help develop a finished clear and stable high quality product.
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A look at what a typical day in the winery involves.
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From a winemaking perspective, Rhubarb is a little difficult to work with. Here’s how we addressed this with our 2019 and 2020 vintages.
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Haskap Wine Vintages 2020 and 2019
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Are the Haskap ready to harvest yet? Scientific methods for assessing ripeness are applied to 2020’s Haskap berries.
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Winemakers officially start their wine by the Pitching of the Yeast. Historically, this has been an important milestone in winemaking.
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CO2 has benefits as well as dangers in the winemaking process. Here we discuss management of CO2 and contact of wine with air.
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It’s amazing how much CO2 is produced by the fermentation of sugar into alcohol. CO2 is measured by weight; in fact, it has been stated that when 1 pound (0.45 kg) of CO2 is produced, it creates 8.7 cubic feet (or 0.246 cubic meters) of CO2. So then, that same amount of CO2 will raise the parts per million (ppm) of an average 1,000 cubic foot room by 1,000 ppm.
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Our first task since receiving our Manufacturers License is to test our planned winemaking processes. We will do this by putting on smaller test batches and carefully monitoring, modifying and documenting all of the steps required to produce top quality wine. Follow along on this exciting journey.
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Acidification: Natural Acids
De-acidification: Dilution, Chemical additions, and Malolactic Fermentation (MLF)
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Brix or degrees Brix (°Bx) is defined at the number of grams of sugar in a measured weight of solution. This measurement ultimately determines how much alcohol in the wine.
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