This singular wine is a blend of 5 different wines from 5 different vintages: 2002 to 2006. The colour is still youthful, but the nose is starting to show some mature cedar qualities, which melds with the plums, dried cherries, earth, dark cocoa and spice. The tannins have melted and the acid is fresh, making for a wine that is ready to drink with braised lamb shanks in a rosemary/red-wine jus.
What a wowser of an Icewine! The bright yellow/golden colour heralds the huge nose of guava, peach compote, buckwheat honey, dried apricots, dried roses, applesauce and spice. Full-bodied with considerable richness, this wine is ready to drink now, preferably with blue cheeses or foie gras.
Spicy scents of baked apple, ripe pear, clove, orange and honey lure the nose. Vibrant mouthfeel unveils juicy acidity and tangy peach and melon flavours, followed by a soft, round finish flecked by herbal notes. Refreshing with oysters on the half shell.
Hot on the heels of his fabulous 2009 Chardonnays, Thomas Bacheleder has just released his even more impressive 2010s. This single-vineyard Chardonnay from Niagara’s benchlands offers up impressive complexity, concentration and length. Full-bodied; a perfume of white flowers, pineapple, cream, vanilla, anise, citrus and red apple echoes across the palate. The crisp acidity provides definition and food friendliness. Pair with butter-poached lobster or a washed rind cheese, à la Époisse. Drink from 2013 to 2018.
Their first-release Chard from this Summerland bench vineyard received no oak treatment or malolactic fermentation. Clean citrus and apple aromas. Tangy peach and melon flavours burst on the weighty, lees-driven mid-palate. The long chalky and briny finish fascinates. Made me crave sashimi.
Winemaker Craig McDonald has pushed this oak-aged white to the limit with some interesting results. This is not your momma’s Sauvignon Blanc! Wild fermentation brings in an entirely new dimension of flavour while the oak adds a whack of spice. The nose shows poached pear, exotic tropical fruits and enticing herbs. It is lavish on the palate, yet still vibrant and racy, with pear, grass, stewed herbs and Mandarin orange integrating with exotic spice notes. Try with asparagus quiche or grilled pork chops.
Fragrant black fruits burst on the nose, intertwined with nuances of vanilla and mocha. Rich black plum, chocolate-covered cherries and plush tannins coat the mouth. The long mineral-y finish offers flecks of dried herbs and chocolate shavings. Pair with a variety of marinated, grilled meats.