White Wines

Red Wines

2008 Chardonnay

2009 Cabernet Franc

2009 Chardonnay

2009 Pinot Noir (Bronze at Intervin)

2009 Riesling

2010 Rosé

2009 Medium Dry Riesling

2010 Late Harvest Cabernet Franc

2010 Dry Riesling

 

 

 

White Wines

2008 Chardonnay VQA Niagara Peninsula – $19

• Hand-picked Chardonnay grapes from Andrewes Vineyard in the Lincoln Lakeshore sub-appellation of the Niagara Peninsula.
• After a very gentle pressing, the juice is fermented in French oak barrels and then given a full malolactic fermentation to soften the mouth-feel.
• The wine is then aged for a further 10 months in French oak.

• Brix at harvest: 21.4°
• Sweetness Level: (0) Dry, 4.8 g/l
• Alcohol: 12.0%
• Total Acidity: 6.3 g/l
• Production: 208 Cases

• Lemon yellow colour with a bouquet of cream, butter, baked apple, spice and toasty oak.
• A medium-bodied Chardonnay with a slightly rich mouth-feel and flavours of toasty oak, lemon and spice.
• A touch of acidity refreshes on the finish and flavours of lemon, green apple and toasty oak linger.

• Serve lightly chilled at 12 to 14°C.
• Serve with creamy pasta dishes which may include asparagus, smoked salmon or seafood; mushroom tarts; mushroom risottos; corn bread; white bean dip with baguette; turkey with a rich rice stuffing; chicken or turkey pot pies.
• Enjoy now through 2012.

2009 Chardonnay VQA Niagara Peninsula – $22

• Hand-picked Chardonnay grapes from the Andrewes Vineyard in the Lincoln Lakeshore sub-appellation of the Niagara Peninsula.
• After a gentle pressing the juice is fermented in French oak barrels and undergoes full malolactic fermentation.
• The wine is then aged for an additional ten months in barrel.

• Brix at harvest: 20.5°
• Sweetness Level: (0) Dry, 4 g/l
• Alcohol: 12.5%
• Total Acidity: 6.8 g/l
• Production: 350 Cases

• A lemon yellow colour with butter, baked apple, toasty nose.
• A medium-bodied Chardonnay with a rich mouth feel and balanced oak.
• A touch of acidity livens the palate, with a clean finish.

• Serve cool around 12-14ËšC.
• Serve with Ricotta Ravioli with Spring Pea Sauce; Grilled Mahi Mahi with Tomato Butter; Gnocchi with Sage Brown Butter Sauce and toasted Hazelnuts.
• Enjoy now through 2014.

2009 Riesling VQA Niagara Peninsula – $20

• Hand-picked Riesling grapes from Anna Weiss Vineyards in the Twenty Mile Bench sub-appellation of the Niagara Peninsula.
• After a very gentle pressing, the juice is cool fermented and aged in stainless steel to capture fruit intensity.

• Brix at harvest: 19.7°
• Sweetness Level: (1) Dry, 13.0 g/l
• Alcohol: 11.8%
• Total Acidity: 11.0 g/l
• Production: 333 Cases

• Bright and clear with orchard-fruit aromas of pear, red apple and peach, complemented by notes of floral and sweet lemon.
• A slightly off-dry, refreshing, light to medium-bodied Riesling with flavours of lemon, lime and green apple, and a touch of site specific minerality.
• Refreshing citrus notes linger on the finish.

• Serve chilled at 10 to 12°C.
• Serve with lemon stuffed chicken; oysters; calamari; grilled, poached and fried fish; lightly spiced shrimp skewers; Brie on water crackers.
• Enjoy while young and fresh.

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2009 Medium Dry Riesling VQA Niagara Peninsula – $20

• Hand-picked Riesling grapes from Anna Weiss Vineyards in the Twenty Mile Bench sub-appellation of the Niagara Peninsula.
• After a very gentle pressing, the juice is cool fermented and aged in stainless steel to capture fruit intensity.

• Brix at harvest: 19.7°
• Sweetness Level: (2) Medium Dry, 24.0 g/l
• Alcohol: 10.5%
• Total Acidity: 11.8 g/l
• Production: 441 Cases

• Straw yellow colour with aromas of Niagara peaches, tropical fruit, tangerines and a touch of floral.
• A medium-dry, refreshing, medium-bodied Riesling with flavours of orange, tangerine, pineapple and apple.
• Refreshing juicy tangerines and tropical fruit notes linger on the finish.

• Serve chilled at 10 to 12°C.
• Serve with prosciutto toast crisps with a ginger, peach and plum compote; delicate blue cheese tarts; shrimp with a light cocktail sauce; spiced chicken skewers; grilled Cajun fish; light curries on chicken and rice; spring rolls with dipping sauces.
• Enjoy while young and fresh.

2010 Dry Riesling VQA Niagara Peninsula – $20

• Hand-picked Riesling grapes from The Good Earth Vineyard in the Lincoln Lakeshore sub-appellation of the Niagara Peninsula.
• After a gentle press cycle this wine undergoes a long cool fermentation in stainless steel.

• Brix at harvest: 18.9°
• Sweetness Level: (0) Dry 4 g/l
• Alcohol: 11.3%
• Total Acidity: 9.1 g/l
• Production: 365 Cases

• Bright straw colour. A citrusy lemon/lime nose with a hint of wet stone.
• Aromas of peach, apricot and green apple develop in the glass.
• A dry and crisp wine with striking acidity and a clean finish.

• Serve cool around 8-10ËšC.
• Serve with Oysters on the half shell; Pan seared Halibut on watercress with Lemon Caper Relish; Warm Pear Salad with toasted pecans and crumbled blue cheese.
• Enjoy now through 2015.

Red Wines

2009 Cabernet Franc – $18

• Hand-picked Cabernet Franc from The Good Earth Vineyard in the Lincoln Lakeshore sub-appellation of the Niagara Peninsula.
• Undergoes traditional red winemaking and spent 12 months in French oak.

• Brix at harvest: 20.4°
• Sweetness Level: (0) Dry 4 g/l
• Alcohol: 11.8%
• Total Acidity: 6.1 g/l
• Production: 150 Cases

• Deep purple in colour with aromas of dark berries, plums, coffee beans, and rosemary.
• Medium-bodied easy drinking Cab Franc with great texture and a long finish.

• Serve at a cool room temperature of 15 to 16°C.
• Serve with wood fired pizzas, sausages, gourmet burgers, and old cheddar.
• Enjoy now.

2009 Pinot Noir – VQA Niagara Peninsula – $25
(feature price $24 in Feb. 2012)

if ordering online, discount will be applied when your order is confirmed

• Hand-picked Pinot Noir grapes from the Anna Weiss Vineyard in the Twenty Mile Bench sub-appellation of the Niagara Peninsula.
• The Pinot Noir undergoes 4 days cold soak, followed by 7 days fermentation.
• Then the wine is transferred to French oak barrels where it stays undisturbed for 10 months.

• Brix at harvest: 22°
• Sweetness Level: (0 ) Dry, 4.0 g/l
• Alcohol: 12.7%
• Total Acidity: 6.4 g/l
• Production: 465 Cases

• Rich beet colour with warm toasty notes and hints of strawberry and raspberry on the nose.

• Serve at a cool room temperature of 15 to 16°C.
• Serve with duck confit, roast loin of pork, wine stave planked mushroom bruschetta, rack of lamb with minted new potatoes, veal tenderloin with Gorgonzola cream, tomato sauces.
• Enjoy now through 2015.

2010 Rosé – $18

• Hand-picked Cabernet Franc grapes from The Good Earth Vineyard in the Lincoln Lakeshore sub-appellation of the Niagara Peninsula.
• The Cabernet Franc undergoes a 48 hour cold soak, followed by cool fermentation in stainless steel.

• Brix at harvest: Cabernet: 22.2°
• Sweetness Level: (0 ) Dry, 7 g/l
• Alcohol: 13.1%
• Total Acidity: 7.2 g/l
• Production: 220 Cases

Flavour Profile

• A bright pink Rosé with a fruit forward nose of strawberry, raspberry, and cherries.
• A light- medium bodied dry wine with a rich berry flavours.
• The fruity fresh flavours linger with a long clean finish.

• Serve chilled at 8 to 10°C.
• Serve with tomato bruschetta; antipasto; charcuterie; bacon wrapped scallops
• Enjoy while young and fresh.

2010 Late Harvest Cabernet Franc – $29

• Hand-picked Cabernet Franc grapes from our vineyard, harvested at 28.7 brix.
• The juice was then pressed and fermented in stainless steel.
• The fermentation was stopped early leaving 73 g/l of residual sugar.

• Brix at harvest: 28.7°
• Sweetness Level: (7) Sweet, 73 g/l
• Alcohol: 12.8%
• Total Acidity: 6.7 g/l
• Production: 52 Cases

Flavour Profile

• Candy apple in colour with aromas of raspberries, strawberry jam, and cooked plums.
• A rich mouthfeel is complimented by the sweetness.
• A nice balance of sweetness and acidity followed by a long finish.

• Serve cool around 12-14°C.
• Serve with strong cheeses, red fruit desserts, dark chocolate
• Enjoy now through 2014.