Fresh and refined, L’Acadie Blanc typically produces dry, medium bodied white wines with fresh flavours such as citrus fruit, and a slight herbaceous character. Oak-aged versions often develop buttery nuances, pear and apple flavours, and creamy textures - the perfect match to Digby Scallops or Atlantic Smoked Salmon.
Bold and exotic, New York Muscat produces aromatic but dry fullbodied white wines with intense aromas of roses, grapefruit and exotic fruit such as lychee - the essential wine for Thai cuisine.
Crisp and clean, Seyval Blanc produces light to medium bodied white wines with crisp citrus fruit aromas and flavours - a great aperitif or enjoy with simply prepared mussels or light white fish such as sole.
Lively and versatile, Vidal Blanc’s fresh lemony flavours and vibrant acidity make it well suited to making dry, off-dry or impeccably balanced Icewines - the latter making a must try Nova Scotia wine experience.
A classic vinifera, elegant and refined, Nova Scotia Chardonnay is crisp and clean with green apple and mineral notes on the nose and palate. Oak aged versions develop toasty notes on the nose and rich, creamy textures - a must with grilled Nova Scotia seafood such as salmon.