In a galaxy far, far way…just kidding, Steve and I decided, instead of seeking employment, starting our own business was the best option for us. We followed our passion and appreciation for fine wine which led us to Vintner's Cellar.
Vintner’s Cellar took over 30 years of making wine on premise and utilized it to finesse the on-premise wine making experience. Paying attention to customers needs they developed an exceptional line of superior quality juices including products made of 100% pure grape juice with no invert sugar or water added, exclusive only to Vintner's Cellar.
100% juice is essentially the juice that is extracted from wine grapes, before any major processing. It retains a varietal’s main organoleptic qualities and characteristics and transfers them to the wine. It breathes life into the wine and transforms it from “just another wine” to a wine-crafting experience.
Progressive wine making processes, like cold stabilization, combined with an incomparable product was motivating and offered an opportunity, to open not just another on premise wine making location, but to “bring the vineyard to you”. To share our passion for great wine, to offer a welcoming space, a place where everyone knows your name…still kidding. Mostly to make exceptional wines at affordable prices.
We offer elegant and defined wines for less. Fill your wine rack with our outstanding wines to share over mealtimes, to enjoy while entertaining or relaxing and still have the resources to appreciate that special wine store purchase or a unique wine from one of the many fine wineries in Nova Scotia.
As dedicated owners we will help you make the perfect wine selection, whether you want medium-bodied and fruity, full-bodied and firm or rich and complex, we’ve got you covered. Vintner’s Cellar offers great tasting wines for a fraction of retail costs.
Steve and Cavell
Grape concentrate is made by heating and boiling grape juice at a reduced pressure to eliminate 75 to 80% of the water naturally present in the fruit. There are a variety of sizes for concentrates ranging from 6.3 litres to 18 litres. In each case water is added back into the concentrate to bring it up to 23 litres of juice.
Several qualities, for which grapes are valued in wine making, can be largely lost during the concentration process especially fragrance, colour, tannins and varietal character.
The addition of invert sugar is added to grape concentrate to prolong the shelf life. Invert sugar is used because it is resistant to crystallization. While invert sugar is great for baking it does not make for great wine and will make wine taste thin giving it a tart, empty aftertaste.
Sometimes, to compensate for the colour lightening characteristics of invert sugar, some producers will add dies to the concentrate to re-darken it. Some will include an additional package of tannin flavouring to make up for lost taste during the concentration process.
For these reasons, wine made from grape concentrates will not taste the same as wine made from pure grape juice. Pure grape juice is essentially the juice that is extracted from wine grapes, before any major processing. It retains a varietal’s main organoleptic qualities and characteristics and transfers them to the wine. Given a choice, always choose a pure juice with original sugars over concentrates to get a more full-bodied, longer lasting and better tasting wine.