Page 69 - Grapevine JanFeb 2021_REV
P. 69
International News
Cave Spring Vineyard sits along the steep cliffs
of the escarpment, planted on gently sloping hills
that provide optimal drainage and retain ample
moisture during the Mediterranean summers
experienced in the region. The escarpment also
captures the temperate lake effect breezes from
Lake Ontario, which lengthen the growing season
and allow for optimal flavor and ripeness in the
grapes. Above, on the ridge of the escarpment, the
vineyard is surrounded by hardwood forest. The
forest retains plenty of moisture that slowly filters
through layers of sedimentary rock, feeding miner-
al-rich water into the vineyard. The soil is a stony
clay: a complex mixture of limestone, shale and
sandstone that give Cave Spring’s wine a distinct Winery is also making note of their ideal sin-
minerality. gle-vineyard locations. Owner and founder Moray
Tawse purchased his first vineyard in 2000 and
now owns over 200 acres of prime grape-grow-
ing real estate in the Niagara Escarpment. All four
of his vineyards are comprised of limestone clay
loam, which gives Tawse wines a unique depth and
character. Tawse is not only labeling his wines by
single-vineyard, but he has also divided the vine-
yards into different blocks so he can further define
the terroir within each plot. The Cherry Avenue
Vineyard has three blocks, each named after his
three children: Robyn, Carly and David. Each block
is home to different grape varietals, from Riesling
to Cab Franc, each thriving in the vineyard’s deep
clay soil.
Cave Spring focuses on Riesling and Chardonnay, Tawse winemakers practice organic and biody-
which the Pennachetti family believes exhibit the namic farming as well as minimal intervention
ultimate expression of the vineyard’s terroir. They winemaking techniques to allow the resulting wines
use only the top 5% of grapes from the best blocks to display as much of the vineyard’s terroir as pos-
and parcels in the vineyard for their CSV estate sible. The variation between each single-varietal
release. Some of their old vines date as far back as estate bottle is surprising as each plot receives
the mid-1970s. The wines are delicate and aromat- varying amounts of sunlight, precipitation and
ic with notes of melon, lime, white blossom and a drainage. Having an array of different plots allows
characteristic wet stone that comes from the vine- Tawse to pick and choose which of his grapes he
yard’s terroir. uses for single-varietal each year, as growing condi-
tions vary dramatically from season to season.
Both the Riesling and Chardonnay are dry, with
vibrant acidity and bright fruit flavors achieved For this reason, some winemakers in Niagara
from the vineyard’s ideal location. CSV wines are choose not to purchase the best land in the region,
only produced in the best vintages when the grow- but instead, act as classic French “negotients” and
ing season allows for it, but the Pennachettis say buy the best grapes from a multitude of different
there are few years that conditions do not permit, growers and vineyards in the area. This allows them
due to the vineyard’s premium locale. to pick and choose where they get their grapes
instead of being tied down to a specific plot.
Down the road from Cave Spring Vineyard, in the
Twenty Mile Bench VQA sub-appellation, Tawse One winemaker in Niagara working this way
is Thomas Bachelder. He has made it one of his
877-892-5332 The Grapevine • January - February 2021 Page 67
Grapevine Main Pages G010221_Layout 1-1 .indd 67 12/21/20 2:15 PM
