Crush 2019

The vigneron says that early on they
decided that they wouldn’t submit
any wines to awards, as they don’t
necessarily approve of being tasted in
a flight of a hundred different wines.
He believes that it doesn’t give every
single wine tasted the proper context
to express it at its fullest potential.
“Especially today, with certain
recipes or ingredients, you can
fabricate certain wines or add things
to certain wines that will then show
very, very well upon opening. But,
these wines wouldn’t consequently
outcompete other wines that would
be better made that would stand a
chance to get their nose noticed in
that context.”
for a couple days, it’s probably going
to taste pretty bad after a couple
days. With ours, after a [few] days of
opening, it’s usually tasting better.
They need those couple days of
opening to breathe.”
Although the wines are a bit unique
to the region, Morissette, who has
been in the wine game since 1986,
says that even after 12 vintages he
still considers himself in the early
stages of trying to understand what
Niagara is.
“Largely grape varieties are a vessel;
a means to which to express a site,
a region,” he says. “What is Niagara?
What is Jordan? It’s complex to try to
understand a region. It takes at least
a couple generations and you have
to get started somehow, so I have a
very humble approach to the whole
thing.” o
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Just like they don’t follow the norm
in regards to what other wineries
are doing, they don’t follow wine
movement fads either. Even the
fact that they don’t call themselves
natural winemakers leans to their
pièce de résistance that they are
different. They call their winemaking
artisanal, a traditionally-informed
process where they allow their
wines to follow their course; with
assistance that is, because otherwise
Morissette says they will become
vinegar if you let them. There is no
recipe to their winemaking, instead
they just follow the reading they
have on a given grape type in a given
year and assist it as it transforms
into wine. In fact, Morissette
says that they apply an oxidative
winemaking approach, which is often
seen in traditional winemaking. The
practice exposes wines at an early
phase in their life to oxygen so they
are informed to the oxygen itself
and build a resistance to it, meaning
that they do not decay for a very long
time after the bottle opens.
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