Rich with penetrating citrus, apricot and candied ginger spice, but fresh with bracing acidity to balance the residual sweetness.
Floral with lychee, spice and rose water character and enough fresh acidity to balance the residual sweetness. A good match with sablefish in a mild coconut-milk curry.
Green apple, citrus and floral scents yield to prominent clean green apple backed by stony mineral and saliva-inducing acidity on the palate. Finishing bone-dry, this continues to be my go-to pairing with oysters on the half-shell.
Winemaker Angelo Pavan at Niagara’s Cave Spring Cellars is a Riesling specialist. He makes a range of Rieslings in different styles, and this introductory wine is a great bargain at the price. Pale straw in colour with a minerally, grapefruit and apple nose already developing petrol notes. It’s light- to medium-bodied, just off-dry, with a grapefruit flavour and a touch of honey. A beautifully textured wine.
Rich, intense and opulent with baked apple and peach, spice and toasted brioche. A big wine that still maintains its cool-climate freshness.
A blend of l’Acadie Blanc and Seyval Blanc, this bottle-fermented bubble is aged on the lees for 4 years. Showing bright green/gold in the glass with lively persistent fine mousse, it boasts aromatic honeysuckle, apple, pear and a touch of vanilla spiciness. Creamy and rounded in the mouth with flavours of grapefruit citrus and orchard fruit, it finishes with good mineral grip and zesty acidity.
Very pale in the glass but reveals elegant floral blossom with delicate citrus and subtle buttery notes on the nose. Good varietal green apple fruit is wrapped in a rounded, creamy texture with well-balanced acidity, finishing with agreeably light buttery notes.