This is the best sweet red wine I’ve tried in Canada. Bright ruby in colour, it has a honeyed plum nose; rich and full and mouth-filling cassis, black cherry and plum flavours; beautifully balanced, lovely mouthfeel, good length; and just enough tannin to give the wine structure. Fermented in oak. An amazing dessert wine.
Pungent herbal and melon notes, with notes of gooseberry, passionfruit and pink grapefruit. Partial fermentation contribute to a round, medium-bodied palate, with spice notes on an unctuous finish. Very nice with halibut and chips.
Engaging tangerine, pear, cantaloupe and herbal aromas lead to spicy apricot and tangy Seville orange flavours. The weighty mid-palate creaminess gives way to a slight oiliness on the back end. Finishes with hints of anise and white pepper. Try with coconut Thai chicken.
A blend of Riesling and Gewürztraminer. Peach, pineapple, spice, flowers and honey are all in play. Needs something spicy such as pad Thai or a green curry dish to act as a counterpoint to the sweetness.
This nicely balanced Chardonnay has just the right amount of fruit-to-oak ratio. Flavourful with peach, red apple, toast, spice and notes of honey. Medium length and ready to drink.
Vanilla bean, pear, red apple, cinnamon and honey and citrus flavours fold into a creamy texture with a good amount of acidity. Elegant with very good length and lifted acidity. Pair with crab cakes or grilled kalamari topped with a garlic aioli.
This is the first sparkling wine from Ontario that comes packaged in a radically cool single-serve can. It’s made with 100% Vidal with a shot of Vidal Icewine and produced using the Charmat method for bubbles. The nose shows lemon, apple, biscuit, toast and fresh tropical fruit notes. It has a gentle bubble in the glass and on the palate, with a fruity, slightly sweet taste, but nicely balanced out by freshening acidity.