With climate change affecting both hemispheres,
vineyards are experiencing surges in growing degree
days and heat units. For some, the challenge lies in
preserving acidity and freshness, which are already in
short supply, necessitating earlier harvest dates. In
Nova Scotia, where acidity naturally thrives, the trend
is towards ripening levels historically associated with
warmer climates renowned for their red wines. These
shifts have led us to reassess our approach to Pinot
Noir, which was previously exclusively used for
crafting lower-alcohol, high-acidity sparkling base
wines known as “Blanc de Noirs”. Now, we see it as a
potential candidate for producing highly intricate and
delicate red wines. In this context, Champagne, with
its climatic similarities to the tidal microclimates of
the Annapolis Valley, has also historically produced a limited quantity of still Pinot Noirs known as Coteaux
Champenois. To meet this challenge, we conducted a
meticulous clonal selection at viticulturist Steve Ells'
vineyard. The 828 Clone, originating from Burgundy,
was chosen for its capacity to produce higher sugar
content, ripen more rapidly, and impart the small
berry size and tannin structure essential for
exceptional red wines. Meticulously fermented in
small vats and carefully aged in smaller oak barrels,
this wine has achieved perfect harmony.