It’s so nice to see different varieties being attempted in Argentina, especially from the cooler regions such as the high-elevation Uco Valley. This Pinot is quite earthy on the nose, with expressive black cherry, tobacco leaf and spice. The red fruits on the palate are delivered on a silky-smooth frame with notes of cedar and a hint of pepper.
Calamus’ Meritage is a blend of 42% each of Merlot and Sauvignon and the remainder Cabernet Franc. Still slightly restrained, this wine will show better in a year. Plum, cherry, raspberry, cassis, mocha, clove and herbs are built on a solid tannic backbone. Drink over the next 5 years.
Assertive and peated (which is relatively uncommon for an Irish whiskey) with aromas of baked goods like banana bread and hot cross buns wrapped in sweet peat. Nutty, smooth, smoky and long in the mouth. Makes a surprising Old Fashioned.
The nose shows gently crushed cherry, crunchy raspberry and wild berry-fruit that builds in intensity as it opens up in the glass. This is an elegant Pinot with gorgeous texture that carries nuanced red fruits, subtle earthy notes and spice along a smooth foundation of supple tannins.
This blend of 5 local Douro grape varieties offers lightly fruity and floral scents and gentle flavours of melon and pear. Moderate alcohol and medium weight makes it a fine aperitif.
An unusual blend for Ontario — 2% Chardonnay and 8% Sauvignon Blanc. Pale straw in colour with a green tint, it has a leafy, green plum and apple nose. On the palate it’s crisply dry with green apple, green plum and grapefruit rind flavours; it’s well balanced and lingering on the palate. A well-made wine.
The Pedro Ximenez grape is produced in a solera that was laid down in 1927. Every year, they take an amount of wine from the bottom row of barrels and top them up with wine from barrels above. This dessert wine is a deep caramel colour with an olive green rim. It’s got a nose of brown sugar and fig jam with a full-bodied flavour of sweet raisins and figs and balancing acidity.