Attractively off-dry wine showing aromatic Muscat, floral and lychee overtones, green fruit and a pinch of pepper. Fresh peach and apricot flavours lead on the palate.
Sourced from a mountain vineyard near Oliver, this bottle-fermented, crown-capped Chardonnay/Pinot Noir bubbly delivers crunchy-apple freshness. Opens with a frothy fizz and apple-tart aromas. The off-dry palate bursts with lively orchard fruit flavours and a lemony finish. Crack open with truffle popcorn.
Barrel-fermented in Burgundian oak and aged 18 months before release, this is the best Chardonnay made yet in Nova Scotia. Shows classic buttery, toasty lemon-citrus with a pinch of spice on the nose and citrus, hazelnut, sweet spice, firm mineral grip and balanced acidity on the palate.
This Estate-grown, bottle-fermented sparkler offers classic Nova Scotia aromatic fresh fruit, lively acidity and firm minerality. Ripe apple, pear and apricot flavours are accented with a touch of residual sweetness.
Winemaker John Symes has a way with Pinot Gris. His 2010 is light straw in colour with a minerally, peach-pit nose. The wine is dry, medium-bodied with white peach, pear and citrus flavours that sustain well on lively acidity.
The perfumed aromatics of their 30-year-old Germanic grapes (Müller Thurgau, Kerner, Schönburger) combine with more tropical Pinot Gris, Pinot Blanc and Viognier. The lively off-dry palate balances fresh lemony acidity and spicy fruit flavour with a lingering, juicy sweetness. Pair with Thai dishes.
This Niagara wine is straw-coloured with a complex nose of oak spice, forest floor, apple and vanilla. Full-bodied on the palate, it offers spicy, toasty pineapple and citrus flavours with a lively spine of acidity that gives the wine good length and is a great match for salmon steak or roast chicken.