2025 Fabian Reis Blanc

2025 Fabian Reis Blanc

$20.17
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2025 Fabian Reis Blanc
  • 2025 Fabian Reis Blanc
  • 2025 Fabian Reis Blanc
2025 Fabian Reis Blanc

2025 Fabian Reis Blanc

$20.17

Fabian Reis Collection

APPELLATION

VQA Niagara-on-the-Lake

TASTING NOTES

As a new Collection at Ferox, it is only fitting this 2025 Blanc is a blend of varieties never used before in Ferox wines; a co-press and co-ferment of Gewürztraminer, Pinot Gris and Grüner Veltliner, with Riesling and Sauvignon Blanc blended, post-fermentation. Primary aromatics are rooted in Comice pear, Gala apple, Meyer lemon, Honeydew melon, lychee and candied pineapple. Once aerated, notes of peach, nectarine and gooseberry become evident. The palate mirrors the nose, with overwhelming notes of pineapple, Valencia orange, and Granny Smith apple. The acid balaces the hint of sweetness and the finish is lengthy, allowing all the fruit to shine throughout the tasting experience.

The field blend varieties (Gewürztraminer, Pinot Gris & Grüner Veltliner) were picked on September 16th and co-pressed and co-inoculated using a specific strain of yeast. Sauvignon Blanc and Riesling were picked on September 22nd and October 6th, respectively, pressed gently and inoculated after a period of cold settling.  All varieties fermented for three weeks at temperatures no greater than 18°C, before being racked off gross lees and allowed to age individually in stainless steel. After a period of two months on fine lees a portion of Riesling and Sauvignon Blanc was carefully blended after weeks of blending trials, before the final wine was fined, filtered, sparged and bottled on February 23rd, 2026.

FOOD PAIRINGS AND SERVING TEMPERATURE

When looking at pairing with food, aim for qualities high in salt and acid to highlight the sweetness and fruitiness of this wine. Dishes like pumpkin pasta with a Herbes de Provence and sea salt mixture, Pan Con Tomate and jamon with garlic sea salt, or duck confit with spicy pickled raisins will elevate both food and wine. Alternatively, dishes with a lot of flavour or spice will tone down sweetness and fruitiness and highlight alcohol and acid; think roasted brussels sprouts with a Calabrian chilli-butter or spicy noodles with scallions, mango, jalapeño, edamame and honey-garlic soy sauce – anyway you enjoy cooking, our 2025 Blanc will be the star of the show.

TECHNICAL NOTES

Blend: 40% Riesling, 20% Gewürztraminer, 20% Pinot Gris, 13% Grüner Veltliner and 7% Sauvignon Blanc

Alcohol: 12.0%

Residual Sugar: 16.0 g/L

Total Acid: 8.2 g/L

 

SERVICE

Aim to serve this wine between 13-16°C (55-60°F)

Cellar Capacity: 8-10 years, at room temperature (15-18°C)

Wine Specs

Vintage
2025
Appellation

VQA Niagara-on-the-Lake
Wine Details

Blend: 40% Riesling, 20% Gewürztraminer, 20% Pinot Gris, 13% Grüner Veltliner and 7% Sauvignon Blanc

Alcohol: 12.0%

Residual Sugar: 16.0 g/L

Total Acid: 8.2 g/L

 

How to Serve

Aim to serve this wine between 13-16°C (55-60°F)

Cellar Capacity: 8-10 years, at room temperature (15-18°C)
Tasting Notes

As a new Collection at Ferox, it is only fitting this 2025 Blanc is a blend of varieties never used before in Ferox wines; a co-press and co-ferment of Gewürztraminer, Pinot Gris and Grüner Veltliner, with Riesling and Sauvignon Blanc blended, post-fermentation. Primary aromatics are rooted in Comice pear, Gala apple, Meyer lemon, Honeydew melon, lychee and candied pineapple. Once aerated, notes of peach, nectarine and gooseberry become evident. The palate mirrors the nose, with overwhelming notes of pineapple, Valencia orange, and Granny Smith apple. The acid balaces the hint of sweetness and the finish is lengthy, allowing all the fruit to shine throughout the tasting experience.

The field blend varieties (Gewürztraminer, Pinot Gris & Grüner Veltliner) were picked on September 16th and co-pressed and co-inoculated using a specific strain of yeast. Sauvignon Blanc and Riesling were picked on September 22nd and October 6th, respectively, pressed gently and inoculated after a period of cold settling.  All varieties fermented for three weeks at temperatures no greater than 18°C, before being racked off gross lees and allowed to age individually in stainless steel. After a period of two months on fine lees a portion of Riesling and Sauvignon Blanc was carefully blended after weeks of blending trials, before the final wine was fined, filtered, sparged and bottled on February 23rd, 2026.
Food Pairings

When looking at pairing with food, aim for qualities high in salt and acid to highlight the sweetness and fruitiness of this wine. Dishes like pumpkin pasta with a Herbes de Provence and sea salt mixture, Pan Con Tomate and jamon with garlic sea salt, or duck confit with spicy pickled raisins will elevate both food and wine. Alternatively, dishes with a lot of flavour or spice will tone down sweetness and fruitiness and highlight alcohol and acid; think roasted brussels sprouts with a Calabrian chilli-butter or spicy noodles with scallions, mango, jalapeño, edamame and honey-garlic soy sauce – anyway you enjoy cooking, our 2025 Blanc will be the star of the show.
Sommelier Note