VINTAGE: 2024

GRAPES: L’Acadie (50%), Seyval (30%), Osceola Muscat (15%), Geisenheim (5%)

AROMATICS: Citrus and candied notes, with hints of pears and wildflower

TASTE: Refreshingly balanced between round & crisp, with great mid-palate texture and length. Hints of Meyer lemon, green apples, and fresh peaches

TREATMENT: 100% Stainless-steel fermentation and aging

SERVING SUGGESTIONS: The perfect pairing with local lobster and scallops, fresh light pastas, and artisan cheeses. Best served chilled

AGING: Drinking well now, or cellar through until 2033

750ml | 11% Alc/Vol

Total Acidity: 7.8 g/L

Residual Sugar: 14.2 g/L

Please Note - Bottles are sold in cases of 3, 6, or 12. You're welcome to Mix & Match from our entire cellar

Winemaking and Analysis:

To make Tidal Bay, the wine must meet strict and recognized official standards and regulations, in the vineyard, as well as cellar. Some key ones include:

• All the grapes must be 100% grown in Nova Scotia
• The flavour profile is a fresh, crisp, ‘dryish’ white with a bright ‘signature Nova Scotia’
aromatic component.
• The primary grapes (which must, alone or in combination, make up the majority of the blend)
are l’Acadie, Seyval, Vidal & Geisenheim 318
• Secondary grapes (optional, but must not, alone or in combination, make up more than 49%
of the final blend) including varietals such as Ortega, Chardonnay, Riesling, etc.
• Tertiary grapes (optional, but must not, alone or in combination, make up more than 15% of
the final blend) are aromatic varietals such as New York Muscat, Siegerrebe, etc.
• Main focus of style is on aromatic, lower alcohol wines with crisp acidity.
• All Tidal Bays are tasted blind and either passed/failed by an expert Sensory Evaluation Panel
(to ensure they fit the ‘stylistic parameters’ of Tidal Bay), before legal usage of the name is
permitted.