In creating wines that bear the Nyarai Cellars’ name, careful consideration of ideal vineyard localities is paramount. The strength of individual appellations such as Niagara River, Lincoln Lakeshore and Twenty Valley Bench, were appealing to create a product of distinct character and elegance. A simplistic approach is followed during the entire winemaking process, which allows for purity-of-fruit to be the main focus.
In order to achieve this, fermentation of our white wines is conducted at low temperatures in stainless steel to retain the delicate nuances of the fruit. Once primary fermentation is completed the wines are allowed to mature on their lees for complexity and stability. Our red varietals are fermented individually in small lots where daily cap immersion (punch downs) is carried out to obtain even extraction of tannins and colour with an appropriate duration of skin contact. Subsequently, the wine is pressed off its skins and racked where they undergo malolactic conversion and then aged to perfection in French oak.
This minimalistic approach is observed during the winemaking process to ensure varietal character along with weight and balance of all resulting wines. Delicate handling of these wines, in preparation of bottling, continues the process of respect in the presentation of these inspired Niagara base wines.