Hidden Bench Estate Winery

4152 Locust Lane, LOR 1B2 Beamsville, ON
Canada

Telephone +1 905 563-8700
Fax +1 905 563-8705

This company is co-exhibitor of
Wines of Canada

Trade fair hall

  • Hall 9 / D48
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 9): stand D48

Fairground map

ProWein 2017 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.03  NORTH AMERICA
  • 01.03.01  Canada
  • 01.03.01.02  Ontario
  • 01.03.01.02.03  Niagara Peninsula

Our products

Product category: Niagara Peninsula

2012 Felseck Vineyard Pinot Noir

The vines for this wine were meticulously maintained to maximize fruit ripening. Bunches were exposed to direct sunlight through leaf removal to promote maturation and flavour development. "Green Harvest" was performed at the first sign of veraison. Yields were naturally kow; only 27 hL per hectare (or 1.5 tonnes per acre). Low yields encourage ripening, flavour concentration and expression of our Beamsville Bench terroir. The grapes were handpicked, sorted, de stemmed and transferred to 5 tonne oak fermenters and then chilled for 7 days - this cold-soak encourages fruit flavours and colour enhancement. The wine was fermented with indigenous yeasts and the skins were hand-plunged three to four times a day during fermentation to balance extraction with finesse in the finished wine.Gravity was used to directly fill barrels at the end of fermentation and the skins were gently pressed in a traditional basket press. Malolactic fermentation occurred naturally in barrel and was complete in February 2013.

Winemaker's Comments
The Felseck Vineyard Pinot Noir shows powerful aromas of black current, plum, toasted spice and earthy notes that reflect the ripe 2012 vintage. The generous and youthful pallet shows typical Felseck ferrous minerality and pronounced, structured tannins gives the wine excellent cellaring potential. Decant now or cellar for 5 or more years.

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Product category: Niagara Peninsula

2013 Estate Pinot Noir

The fruit for our Estate Pinot Noir comes from select parcels in all three of our Estate Vineyards. At ruit set, we exposed all bunches to sulight, with leaf removal on both sides of the canopy to maximize ripening. Green harvest was performed at the first sign of veraison. Yields in 2013 were healthy and on average the Estate Pinot Noir produced 36.4 hL per hectare (2.08 tonnes/acre).

The grapes were hand picked, sorted and cold-soaked in small lots for 5 days. Fermentation started naturally with indigenous yeasts and the caps were gently habd-plunged between three and four times daily during fermentation. At the end of fermentation, the free run juice was drained by gravity directly into barrels and the skins were gently pressed in a traditional basket press. Natural malolactic fermentation was complete in the Spring of 2014.

 WINEMAKER'S COMMENTS
The 2013 Estate Pinot Noir shows dark fruit, earthiness and typical Bench minerality on the nose. The palate is rich and dense with dark berry and a sweet ripe cherry fruit core. Tannins are supple and finish long and lingering. 

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Product category: Niagara Peninsula

2013 Felseck Chardonnay

The vines for this wine were meticulously maintained to showcase our Beamsville Bench terroir. All grape bunches were exposed to sunlight at fruit set by removing shading leaves on the East side and partially on the West side of the canopy to maximise fruit ripening. Green harvesting - the removal of under ripe bunches - was performed at the first sign of veraison. A healthy 45.5 hL per hectare was harvested (2.52 tons per acre) in 2013 from the Felseck Vineyard (planted in 1992).
All fruit was handpicked, sorted and whole bunch pressed to yield the most pure juice. After cold settling for 24 hours, the juice was racked, warmed and transferred to barrel. The wine was fermented with indigenous yeasts reaching a peak of 20 Degrees Celsius. Malolactic fermentation occurred naturally and all barrels were stirred weekly during fermentation only.

Winemaker's Comments
True to its Felseck origin, the 2013 is rich and powerful with flinty minerality, baked pear and creme brulee on the nose.The palate is full and fleshy, richly layered with red apple, pear and toasty oak. While still youthful, the structure is supple, elegant and finely layered, which will only intensify as the wine gets older with careful cellaring.

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Product category: Niagara Peninsula

2013 Roman's Block Riesling

The vines for this single vineyard Riesling were meticulously maintained to capture their varietal character and especially the terroir  of Roman's Block. All grape bunches were exposed to sunlight at fruit-set with complete leaf removal on the West side of the canopy to maximize fruit ripening. Green harvest- the elimination of under-ripe bunches - was performed at the first sign of maturity and only non-touching bunches exposed to sunlight remained to promote ripening, concentrate flavours and to best express the character of this unique parcel of vines along the Beamsville Bench.

The grapes were hand-picked, sorted and gently pressed as whole bunches. Due to the advanced age of the vines (36 years) we harvested only 2.15kg per bearing vine on average or 29.2hL/Ha. Only the first 500 litres per tonne of free run juice was kept and the juice was cold settled for 2 days. It was then racked off its lees (the heavy sediment) and warmed before the fermentation started. The cool fermentation lasted 2.5 months which gives the wine its wonderful complexity.

Winemaker's Comments
Pale gold in colour, with delicate floral notes of orange blossom and green apple on the nose. The taste is complex and concentrated with lemon/lime citrus aromas, balanced by a lively acidity. The finish is long with a wet stone minerality that can be attributed to 36 year old vines in our Rosomel vineyard. 

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Product category: Niagara Peninsula

2013 Tête de Cuvée

The vines for the 2013 Tête de Cuvée Chardonnay were meticulously maintained to showcase our Beamsville Bench terroir. All grape bunches were exposed to sunlight at fruit set by removing shading leaves on the East side and partially on the West side of the canopy to maximise ripening. Green Harvesting- the removal of under ripe bunches - was performed at the first sign of colour change in berries from green to gold. This is known as veraison. A healthy 37.9 hL per hectare was harvested (2.3 tonnes per acre) in 2013. Vine age ranges from 15-37 years.
All fruit was hand picked, sorted and whole bunch pressed to yield the most pure juice. After cold settling for 24 hours, the juice was racked, warmed and transferred to barrel. The wine was fermented with indigenous yeasts reaching a peak of 20 Degrees C. Malolactic fermentation occurred naturally and all barrels were stirred weekly during fermentation only.

Winemaker's Comments
This classic cool climate Chardonnay shows a rich aromatic nose with baked pear and ripe stone fruit aromas, giving way to a richly layered palate with stone-fruit, beeswax and preserved Meyer lemon. Very lush and creamy, balanced by the stony minerality on the palate. Ready to drink now, this Chardonnay will reward those who have the patience to age it carefully for a few years.

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About us

Company details

Mission/Vision
Our mission is produce internationally recognized, superior wines  made exclusively with estate grown fruit from the Beamsville Bench VQA sub-appellation that are reflective of this unique terroir. The quality of our wine will be a product of our passion for uncompromising excellence and attention to detail, and will inspire us to continue, and our clients to value and to seek out our wines. We will achieve our mission and vision by working together in a spirit of teamwork and mutual respect in accordance with our core values and above all while enjoying what we do and having a lot of  fun, creating and sharing our wine. 

Terroir
We believe that the Beamsville Bench’s unique terroir and our sustainable viticulture  practices, coupled with our low-yield crop management will provide Hidden Bench with the best fruit, producing wines of pronounced character complexity and bearing a sense of place and time. 

Technology
We believe that we can enhance the wine making and viticulture process by the selective application of the latest technology in the vineyard and the winery while respecting the traditional non-interventional winemaking style and sustainability that we embrace. 

Sustainability
We are only stewards of the land and, as such, we will apply sustainable best practices in the vineyard and the winery to reduce the impact of our footprint on the environment, our neighbours, and society as a whole. We will use environmentally sound practices and products wherever possible in the making and marketing of our wines and all the while protecting the resources and infrastructure of Hidden Bench. 

Passion
An ongoing passion for excellence and a contagious enthusiasm will be the cornerstones of the approach we embrace to achieve our mission and vision. Our ongoing uncompromising applied attention to detail will help distinguish and differentiate our wines and our winery from our contemporaries.

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