The 2017 vintage of the Ancestral is now sold out!
Thank you for enjoying the Ancestral, join our seasonal newsletter to be informed of the next release of the Ancestral.
Made with the Gamay noir grape, the 2017 vintage is deliciously delicate, with ripe watermelon on the nose and palate, and balanced with a refreshing acidity that we've come to love about Ontario grown Gamay noir.
Named for the original way of making sparkling wine, the Ancestral is produced using similar techniques first employed by the monks of Saint-Hillaire abbey in 1531. The carbon dioxide is captured during the primary fermentation producing a lightly sparkling, off-dry, delightfully fruit-forward wine.
Ottawa Magazine Wine Review:
Jonas Newman and Vicki Samaras, the innovative sparkling wine specialists of PEC, have made a delicious, light (seven percent alcohol), off-dry pink, gamay fizz they call “The Babymaker.” Ancestral takes its more serious name from a process used in Bugey, a village along the Rhône River in eastern France. The fizz is created by capturing the CO2 of the primary fermentation (which occurs at very low temperature) to preserve the fruitiness. It’s pale pink and very bright, with a fresh nose of raspberry-redcurrant fruit jam. It’s medium-sweet yet delightfully fresh and pure, with a lingering redcurrant fruit. Great wine in bed — Valentine’s Day or not. www.hinterlandwine.com