On the Rocky Shores of Nova Scotia, Canada's Next Great Wine Region

By Patten, Melanie | The Canadian Press, March 30, 2016 | Go to article overview

On the Rocky Shores of Nova Scotia, Canada's Next Great Wine Region


Patten, Melanie, The Canadian Press


Canada's next great wine region: Nova Scotia

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HALIFAX - Past the rocky, ocean-battered coastline of Nova Scotia is an unlikely tale of success: a burgeoning wine industry producing palate-pleasers that connoisseurs say can rival what Champagne, France has to offer.

Winemakers in the lush heartland of Nova Scotia's wine industry, the Annapolis Valley, are embracing what might appear as an impossible set of conditions -- cool temperatures and rocky, acidic soil -- to create award-winning white and sparkling wines that are capturing international attention.

"There's this cardinal rule that basically dictates a great wine always has the ability to highlight the strengths of where it comes from," says Benjamin Bridge winemaker Jean-Benoit Deslauriers, who left the sun and surf of California in 2008 for Nova Scotia's Gaspereau River.

One of about 20 Nova Scotia wineries, Benjamin Bridge is the only Nova Scotia brand selling bubblies throughout Canada. Its claim to fame is Nova 7, a pale, refreshing spritz made from grapes grown along the Bay of Fundy.

Deslauriers says part of Nova Scotia's strength lies in its long grape-growing season where unspoiled vines can be plucked into November, allowing the fruit to retain its freshness at a moderate sugar content.

The province's other strength is a collection of keen winemakers and proponents working behind the scenes to grow the industry, which the government said boasted sales of $15.4 million last year.

On Tuesday, Nova Scotia and Ottawa announced $487,960 over two years for a new wine research lab in the heart of the valley at Acadia University in Wolfville. The lab is meant to be a hub for food scientists, dietitians, biochemists, plant physiologists and producers of food and beverages as the province looks to make a bigger impact.

Making wine in Nova Scotia is a "high-risk, high-reward dynamic," says Deslauriers, a Quebec native who has also worked in Chile.

"We end up being somewhat of a specialized wine region much like some of the regions in Europe that are either really high in the Alps or in the northern parts of France and Germany."

Toronto wine critic Tony Aspler says the province's wineries excel in sparkling wines and aromatic whites. Reds, however, "are more problematic in that climate."

That hasn't stopped Nova Scotia wineries from dabbling in reds and learning what does and doesn't work.

Gillian Mainguy of the Winery Association of Nova Scotia says early generation winemakers tried to compensate for the grapes they could grow during warm summers and long falls by producing wines that "were just way too sweet."

"It's not unlike what both Ontario and British Columbia went through," says Mainguy, citing Ontario's oft-ridiculed Baby Duck as an example. The sweet, sparkling, low-alcohol wine was popular in the 1970s but snubbed by connoisseurs.

She says a noticeable shift came in the early 2000s with the hiring of experienced winemakers who understood the terroir -- a combination of climate, soil and terrain.

"We are making world class sparkling wines and aromatic whites that outside of a few other places in the world -- Champagne, France and in the United Kingdom -- can't be rivalled anywhere else," she says. …

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