A great wine harnesses the soil, the climate, and the surrounding landscape to craft an incredible taste that reminds you of the place it was grown. Here in Nova Scotia, our vineyards are never more than 20km from the ocean, and the vines grow in the remains of an ancient seabed. Having the World’s highest tides, a mixture of sandstone and slate soil and being surrounded by large bodies of water all contribute to a unique yet ideal viticultural climate.
Each style of wine we produce has a mouth-watering freshness with a hint of salinity reminiscent of an ocean breeze. Over 200 international and national awards have been given for our Nova Scotia Wines. Even the famously hard-to-please Gordon Ramsay has a Nova Scotian sparkler on his wine list.
Tidal Bay is a one-of-a-kind appellation in North America and is an ode to Europe’s wine regions. These fresh whites must meet a strict set of rules and pass a tasting panel’s evaluation before they can proudly stamp Tidal Bay on their label. The result is true terroir. Each winery may put their twist on it, but at its heart, each Tidal Bay tastes truly Nova Scotian and pairs expertly with our local seafood.
The sparkling wines crafted in Nova Scotia are garnering worldwide attention and comparisons to Champagne in terms of quality. It helps that some of our winemakers have grown up or studied in Champagne but what makes Nova Scotian bubbles truly sparkle is the mouth-watering acidity that is created naturally in our cool climate.
Nova Scotia Wine Timeline
1611 Louis Hébert, a French settler plants a small vineyard in Bear River, Nova Scotia.
Grapes of Nova Scotia
ACIDITY – Signature Attribute of Nova Scotia Wine
Acidity is a gift of our unique cool climate. Often imitated but never duplicated naturally anywhere else in the world with the same intensity that our Nova Scotia climate creates. Acidity adds a spark of life to a wine, a backbone of structure and a positive zippy finish. It’s naturally Nova Scotian.
