In 2007, a small, experimental idea was hatched at our Nova Scotia winery - to pioneer a new style of wine that celebrates, and benefits from, Nova Scotia’s unique location and geography. Nova 7 is the wine that transformed, and continues to distinguish, the Nova Scotia wine landscape.
In celebration of the 15th vintage of Nova 7, Benjamin Bridge Head Winemaker, Jean-Benoit Deslauriers shares more about his winemaking commitment to this special wine:
Each vintage of Nova 7 offers a unique taste of our evolution as a farm winery – conveying our micro-climates, growing seasons, dreams, lessons, and aspirations in every bottle. And, our collective objective is to ensure that each new vintage pushes the boundaries of as many of these attributes as possible.
Rekindling the freshness and vibrancy of the origins of Nova 7 dating back to our first 2007 vintage, this 15th-anniversary vintage showcases the quintessential, thirst-quenching appeal that has woven Nova 7 into the very fabric of Nova Scotia.
Those who have monitored the growth and evolution of the Nova Scotia wine scene may remember a newsworthy frost event from 2018, in all likelihood connected to climatic changes, which resulted in a significant disruption to the momentum of our flourishing local industry. Perhaps one of the most important facets of the exciting 2021 vintage appears to be, finally, the return to full strength of our most expressive coastal vineyards.
Not only did vines return to their pre-frost level of vitality, but they delivered a vintage of unparalleled abundance. The result of this ample crop is twofold: equally outstanding floral and tropical aromatics, as well as a softer profile that allows the wine’s natural sugars to sit at a historical low. This 2021 vintage is connecting, like no other before, the past, present, and future.
Benjamin Bridge has an enduring commitment to low-intervention practices – sustainably farmed fruit, no sulphites at harvest, 100% wild fermentations, and natural sugars. While these natural practices come with great risk, the possible reward of exceptional quality is too attractive to pass up. A wild fermentation at very low temperatures ensures Nova 7’s delicate bubbles are carefully preserved until bottling to provide a gentle natural fizz. It is our belief that Nova 7 conveys a level of precision and vibrancy which would be greatly reduced by conventional winemaking practices, such as the use of added sugar, fining agents and commercial yeasts.
While our ethos is rooted in natural practices and sustainability, with Nova 7 we want to demonstrate that, measured on a scale of deliciousness alone, non-interventionist winemaking can outperform conventional techniques. We know that Nova 7 is Nova Scotia’s wine, so, as we craft each vintage, we are ever mindful of ensuring it will be embraced for its deliciousness by the people who have made it so.
Nova 7 is best served well chilled, directly from the fridge or ice bucket.
At 6.5% alcohol, the wine is perfectly suited to brunch, a wonderful apéritif with light hors d’oeuvres, and can heighten main courses with spicy flare. Perhaps the absolute best pairing of all for Nova 7 is Nova Scotia seafood!
Kyla, our talented in-house chef, has prepared this custom pairing of Lobster Pasta with Feta & Basil for our '21 vintage (See below).
LOBSTER PASTA WITH FETA & BASIL
The perfect pairing recipe for '21 Nova 7, written and tested by Benjamin Bridge in-house chef, Kyla Welton.
• 3 to 4 lobsters
• 1 lb of pasta of your choice, such as pappardelle, lasagnetti, or farfalle
• 4 tbsp extra virgin olive oil
• 2 shallots, finely chopped
• 4 cloves of garlic, minced
• 1/4 - 1/2 tsp red pepper flakes
• 3-4 cups cherry tomatoes, whole
• 2 tbsp each fresh thyme and rosemary, finely chopped
• 200g of feta
• 2 small handfuls of fresh basil leaves
• 1/4 Lemon
• If using whole lobsters, cook in rapidly boiling water for 10-20 minutes, depending on size. Cool and remove meat from claws, knuckles, and tails. Chop into 1/2 inch pieces. Alternatively, use canned or (thawed) frozen meat.
• Bring a well-salted pot of water to a rapid boil and cook pasta.
• Heat oil in a medium pan over medium-high heat. Add tomatoes and leave undisturbed for 2 mins, until tomatoes begin to blister on the bottom.
• Add shallots, garlic, red pepper flakes, thyme and rosemary to pan with tomatoes. Stir, and allow to cook for another 2-3 minutes, stirring occasionally.
• When pasta is al dente, drain and add to the pan. Add lobster meat and crumble in feta.
• Season with salt and pepper to taste and squeeze juice of 1/4 lemon over pasta. Add fresh basil leaves and toss pasta together. Serve immediately. Serves 4.
*Note: you can substitute lobster with protein of your choice. Replace or add in-season fresh herbs and vegetables as desired.
Nova 7 Cocktail by Jeff Van Horne