25% Baco Noir, 15% Cabernet Franc, 3% Cabernet Sauvignon and 57% Riesling

Vinification method: Trail Estate Baco Noir and Cabernet Franc were fermented using carbonic maceration for 5 days before being pressed to tank. Fermented slowly with temperature control. Blended with Riesling and a small portion of carbonic maceration Cabernet Sauvignon prior to bottling. Bottled with an aimed pressure of 3 bar.


Tasting notes: Bright notes of raspberry and red licorice with bright and bubbly acidity. This sparkling wine has beautiful juicy red fruit notes, while still managing to show off some beautiful minerality. Wild-Ferment. Unfiltered. Unsulphured. Serve fully chilled.

About Trail Estate
Like many, the Sproll's were drawn to the spirit and beauty of Prince Edward County. The idea came after selling their first business in Canada — a German bakery they started in 1978, making authentic sourdough breads — and being pioneers in the sourdough movement at the time, were not afraid to try something new. They believe that winemaking is a craft requiring a healthy dose of intuition and curiosity as well. They want their wines to be equally ephemeral and express the best their land has to offer. They believe every wine should be surprising, textural and soulful; not predictable. Being true to nature means letting wild yeasts ferment their wines with as little intervention as possible. Each wine should tell the story of site and vintage with unabashed honesty.
Nothing less.