The 2017 Niagara was machine harvested on 10/8 at 16 Brix with a pH of 3.51. The fruit was de-stemmed, crushed, float cleared and then inoculated with BCS103. The fermentation lasted 9 days.
The nose is refreshing and intense with honeysuckle and freshly-picked grapes. The palate is not as sweet as the nose leads on, but still intense with grapey goodness.
114 cases produced.