More Than Grapes: Marynissen Estates

RkJBNzY0QzE3NDBENUI0MjJDNkE6OTMzZWYxNzM5NmU2M2E1NTNiZmFkODFkZWI1M2FhYTM6Ojo6OjA= It began with a pig barn, a fruit orchard and a vineyard. The land that John Marynissen purchased in 1953 made him one of the first grape growers in Canada to plant vinifera. He developed a reputation for quality and consistency. 2013 brought a new winemaker and a new direction.

Winemaker Gordon Robert (shown below) blends old and new world techniques. Straight out of the gate he began the long and patient process of redefining the Marynissen brand. His 2013 Platinum series showcases his finesse. The 2013 Quintet combines all Marynissen’s white varietals: Chardonnay, Riesling, Sauvignon Blanc, Pinot Gris and Gewürztraminer. “This is Marynissen in a bottle,” says Robert. It’s a vibrant amalgam of the range of fruit of the terroir. In addition to the RkJBNzY0QzE3NDBENUI0MjJDNkE6MTJhOGRjMjE1Nzc5OWZjY2VhZDMxM2ZiNzlhZjZkMDM6Ojo6OjA= usual suspects that round out the portfolio, what is unique to Marynissen is Robert’s experimentation with differing yeast strains. On visiting the winery, I taste seven distinctly different Chardonnays. Unoaked and oaked, using American, French and Hungarian oak. Robert’s aim to elevate wines goes beyond tending the vineyards, and into matching a variety of oaks and yeasts available to elicit diverse aspects of a wine’s potential flavour profile. Art and alchemy.

For something new and different, mark your calendars for the Marynissen Estates hot-ticket summer pig roast in June, and the oak-aged chardonnay and popcorn pairings on Halloween. Cheers!

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