New vineyard wins silver, bronze medals with first season offerings

June 27 proved a banner day for Karen and Brendan Enright of Annapolis Highland Vineyards in Bear River East. In the final hours of preparation for their grand opening, the couple learned that two of their first season’s wines had earned medals at the Atlantic Canadian Wine Competition. “We’re really excited, seeing as we’re just opening today,” says Karen Enright of the win.

Annapolis Highlands Vineyards’ pinot gris earned silver in the 'white vinifera' category, while its DeChaunac took home the bronze in the ‘other red hybrid' category. The prizes were announced during the Catch Festival in Halifax, and are awarded by the Atlantic chapter of the Canadian Association of Professional Sommeliers. “Obviously we think our wines are good, but to be honest I was a little reluctant to put our wines into the competition this year—stage fright, I guess. But I’m very glad we did,” Enright said. “To be rewarded this early in the game just gives us extra confidence that we really do offer high quality wines.”

The winery has only just opened to the public, and first season offerings include the award-winning pinot gris and DeChaunac, as well as a Riesling and Highland Blue, which blends wild blueberry with a hint of cabernet franc. “Our Nova Scotian wines go perfectly with our food,” says Enright. She describes her pinot gris as a dry, crisp white suitable for chicken or fish, but likes to pair its crispness against lobster’s buttery, sweet richness.

The Riesling, on the other hand, is a light, sweet off-dry white which compliments the light sweetness of scallops, but is also good with any cheese or fish dish.

The DeChaunac is a strong wine—inky, smoky, and full-bodied—so Enright would suggest a strong meat such as game or beef.

The Highland Blue is more like a port and carries the 14.7 per cent alcohol content to prove it. Enright says she was surprised to try to discover its rich, sweet flavour goes very well with steak.

Annapolis Highland Vineyards expects to launch a Highland Blue Dolce desert wine later this season. New York Muscat, Castel and Gamay grapes (used for Beaujolais Nouveau) are under cultivation are expected to reach maturity in the coming years.

The Enrights have converted the property’s farmhouse into a café and gift shop, nestled among the rows of vines within sight of Clementsvale Road. All items for sale are produced in Nova Scotia including the coffee, artworks and honeys.

Annapolis Highland Vineyards also produces wine jellies, and is developing a line of basting sauces, vinaigrettes and spreads.

The vineyard currently has nine acres of vines under cultivation, with plans to expand to 10 acres by the end of next year. Reaching the 10-acre mark would qualify Annapolis Highlands Vineyards as a commercial winery, allowing the business greater ease of growth and operation under Nova Scotia’s liquor regulations. “It’s fantastic, actually,” says Karen still glowing over the surprise wins. “If someone told me 10 years ago, ‘You’re going to have a winery. You’re going to produce award-winning wines,’ I would have thought ‘You’re crazy!’”