Érablière Escuminac is located in the region where the continental Appalachians end, in the Baie-des-Chaleurs in Gaspésie. This bay is protected from the winds and enjoys a favourable climate for maple growing. Long, very cold winters, combined with late springs when days are warm and nights are cold, guarantee a production of the highest quality.
This centuries-old sugar bush, located less than 3 km from the sea, is swept by the saline air of the Gulf of St. Lawrence, which is ideal for the production of maple syrup. This land was already exploited by the Native Americans, well before the discovery of America.
Érablière Escuminac is indeed man and nature’s “meeting place”, according to the Native American Micmac language.
This unique microclimate makes Escuminac a prime area for the production of maple syrup. Just as Burgundy is fro Pinot noir.
The soil is composed of sedimentary deposits dating from the Upper Devonian period, one of the most important sites in the world for fossil fish. This unique terroir is full of shells and minerals, which surely influences the uniqueness of Escuminac’s maple syrup.
Moreover, in sommelier François Chartier’s tasting notes, we can find notes stating salinity and chaga mushroom hints in the finish.