Stratus Vineyards Niagara

Flowing...
At Stratus, the entire winemaking program is based on gentle handling and gravity flow.  Twice each year, the wines are drained by gravity from barrel to tank and then elevated to the second story to allow for the effect of gravity to transfer the wines into the bottle. The autumn bottling is especially exciting for two reasons:
One: The assemblage of our two signature wines Stratus White and Stratus Red is complete and ready to move from barrel to bottle.  These wines represent the best expressions of our vineyard and vintage and their release is much anticipated each year.
Two: The emptying of barrels signals the dawn of a new harvest and vintage.  J-L, our winemaker, predicts that we will begin harvest of the Stratus vineyard by mid-October.  Gamay and Sauvignon Blanc will be picked first with Cabernet Franc and Cabernet Sauvignon typically left to hang until mid-November.  In between, we will harvest our other nine varieties as each achieves maximum ripeness.  Until then, we are enjoying superb end-of-summer conditions with hot, sunny days and fresh, cool nights.
Thinning...
When so much effort is extended into growing a bountiful crop, why cull fruit from the vineyard before harvest?
There is only so much energy that a vine can accommodate; only so many nutrients the vine can ingest.  The first half of the growing season is a balancing act between the development of the canopy (the green parts of the vine) and the clusters of fruit.  Allowing the proper growth of the canopy is critical at the beginning of the season as it is the canopy that channels the energy into the flowering vine.  Once flowering is complete and the berry clusters are formed, the canopy must be cut back to ensure that the fruit is not masked to allow for full access to sunshine.
The vine shoot is capable of producing one to three bunches of fruit.  Low-yield viticulture implies that each shoot will be minimized to one or no clusters.  This directs the vine's energy into producing fewer, but intensely concentrated berries. 
The attention to yield continues and after a mid-summer vineyard assessment, additional fruit is deliberately cut from the vine so that the available nutrients will ripen the remaining bunches more successfully.
While this is a labour-intensive process, it is one of the key factors in ensuring that great fruit is at the forefront of exceptional wines.  On average, yield at Stratus is limited to 25% of the vineyard's maximum potential.  Fruit that has been dropped to the ground naturally composts back into the soil. 

VISIT
Explore the wines of Stratus by visiting the winery located in the historic town of Niagara-on-the-Lake. Renowned Canadian interior designer, Diego Burdi of Burdifilek has created a chic tasting room and retail store that is a pure reflection of the winery philosophy. Full of natural light and layered with texture, the tasting room adjoins a contemporary terrace with panoramic views of the vineyard.
Stratus wines are sampled in comparative ‘flights’ of three wines and served in premium crystal stemware. Reservations are not required. However, guests traveling in groups of six or more are encouraged to call in advance. Tours of the winery are by appointment only and subject to availability and group size.
Stratus features thematic seminars based on the art of pairing wine, food and cheese. For detailed information and reservations, please contact Hospitality and Retail Services via our contact form.
Two stylized, contemporary tasting rooms, the outdoor terrace and retail gallery are available for private tasting seminars and distinctive wine and food events. As each program is custom-designed, please contact us for further details.