The Canadian Association of Professional Sommeliers, Atlantic Chapter - HomeThe Canadian Association of Professional Sommeliers, Atlantic Chapter - Who We AreThe Canadian Association of Professional Sommeliers, Atlantic Chapter - Education CoursesThe Canadian Association of Professional Sommeliers, Atlantic Chapter - News CalendarThe Canadian Association of Professional Sommeliers, Atlantic Chapter - MembershipThe Canadian Association of Professional Sommeliers, Atlantic Chapter - Members OnlyThe Canadian Association of Professional Sommeliers, Atlantic Chapter - Links StoriesThe Canadian Association of Professional Sommeliers, Atlantic Chapter - Fun

L'Acadie Vineyards

Driving home from a business trip further down the valley, I decided to loop through the Gaspereau Valley and pop in on Gaspereau Vineyards to see if any of the new wines were for sale. A couple were, and I called Gina Haverstock to inquire about the Riesling. I learned that it would soon be available, but not yet. She went on to advise me that I should drop in on L'Acadie Vineyards, as they had recently opened their doors.

I was talked in on my (hands free) cellphone by Gina (really, it is easy to find, just head up off the valley road, about a kilometer east of Gaspereau, on Slater Road, and you'll find it on the left). I caught Bruce Ewert and his wife/partner Pauline Scott just leaving the winery.... thankfully, they turned about and opened the door. This without recognizing me, as I had my super cool sunglasses on.




Bruce and Pauline at The Cellar Door

Bruce is the CAPS Winemaking instructor, and his credentials are all over the net, so let's just say he knows what he is doing, and leave it at that for now.

The winery is a very well constructed facility, built with modern engineering and design forethought for expansion, and tourism. It has a controlled temperature barrel aging room, lots of nice stainless steel, and room that is large enough in which to work safely.

I tasted through the range of products on release, and some to come. The specialty of the house will be sparkling wines, and those I tasted certainly gave promise to the premise. The sparkling that is closest to release, made from L'Acadie Blanc grapes, was reminiscent of a fine Sekt, with some Champangne-like breadiness apparent. The latter taste would be expected as this bottle was still under crown cap, but I hold every expectation that it will remain an important part of the final taste profile of this wine. We discussed the issuance price, and it will be under $40, and probably over $30. For a wine of this calibre, that should find its way on to many restaurant lists, and into many a wedding party.

I am reminded of the quality and acceptance of a sparkling wine made in New Mexico, Gruet Winery and perhaps even more of another in Michigan, L. Mawby Vineyards, where locally made sparking wines have become cult classics. Gruet, perhaps more closely resembling L'Acadie's neighbour, Benjamin Bridge, where traditional Champagnois grape varieties are used, and Mawby making amazing wines from Vignoles, a grape about as well known as L'Acadie Blanc.

In the sparking line, Bruce also poured me a taste of his cider, a bright, dry, version made with locally grown heritage apples. Some days, for me, cider is it. I see this product as having a future home in me.

Then we moved to the still wines. On release are three products, a Blush (Bruce decided that he will keep the word Rosé reserved for first run type Rosé), a basic L'Acadie Blanc, and his "reserve version, L'Acadie Star. It is the latter that recently won a medal as the best Hybrid White wine in Canada at the 2008 All Canadian Wine Championships.

The Rosé is a pale red, with good acidity and a fresh floral nose. Light, for deck consumption, and early drinking.

The basic L'Acadie is a very clean, minerally example, not overly complex, food friendly, with a crisp apply acidity in the finish.

The L'Acadie Star has more body, and a leesy character that enhances the mouthfeel, and provides a base for a nice ripe fruit with good acidity. I likened this to a young Chablis style Chardonnay, and look forward to seeing how it ages.

Two years ago, and again,earlier this year, I was fortunate to taste a series of experimental wines from Bruce, where he was playing with the use of dried grapes added back to the must, using Lucie Kuhlmann, Leon Millot and, I think, Marechal Foch. The last tasting, he was very close to settling on his final blend, and he is now about to release two wines made using this method. He has called them Alchemy, a wine made in the Amarone/Passito style from a Luci Kuhlmann and Leon Millot (and maybe others) blend, and Soleil, made mostly from Leon Millot, in a semi sweet ripasso type style. Both wines medalled at the 2008 All Canadian competition, and in my opinion, the Alchemy represents a major step forward in NS red wine production. Not for sale yet, but I want some when it is.

All in all, a worthwhile side trip for me. And for anyone else looking at a Valley visit.