Andrea Kaiser is the daughter of Karl J. Kaiser, winemaker and co-founder of Inniskillin Wines, considered by many to be the pioneer of modern Canadian winemaking. His pursuit in creating exceptional wine has inspired his daughter to create Drea’s Wine Co., which produces small-batch wines from Niagara. Her first wine project is the release of Drea’s Sauvignon Blanc as a tribute to her father who, along with her family, affectionately call her “Drea.” It is fittingly being released on May 3rd for International Sauvignon Blanc Day at Reif Estate Winery in Niagara-on-the-Lake, where Andrea works and resides. The wine is also available on-line at dreawine.com and retails for $26.50.

This varietal was selected for her first release, as each vintage he would make a special “batch” of Sauvignon Blanc in his home cellar. He was always so determined to make it to his wife and daughter’s liking and was always nervous when they sampled it for the first time. Just before tasting each vintage he would remind them that the wine was still young and that over time it would become more integrated and balanced. He would wait patiently as he knew his daughter was always ready to tease him. Andrea would immediately declare “…but Papa, I told you before we don’t like any residual sugar – remember, we like our wines fermented bone dry.”

He would shake his head with a small smile and say “…but Drea, it needs some sugar for body on the mid-palate and to balance the acidity.” And then each year she would sigh and say “Well, okay, Papa, if you say so, but remember your promise not to age it in oak again, you know Mama and I don’t like any oak in our wines.” He would then grin and with a little chuckle say “I know, I know… that was only one year that I made it with oak.”

It was an annual ritual that unfortunately came to end in 2017 when Karl was making his last vintage of wine at home, so it seemed a fitting tribute to launch a Sauvignon Blanc in his memory. The aromas and flavours are bright and fresh with classic gooseberry notes and no oak ageing, of course, and with only a very, very small touch of residual sugar.