I am usually standoffish about dry Vidal, but this wine was a pleasant surprise. Off dry, it serves up peach, Asian pear, spice and citrus. Refreshing and easy drinking is its mantra.
PEC’s limestone soils translate into a backbone of minerality for this wine, which supports the toast, vanilla, pear, cream and nutmeg. A medium body, crisp acidity and very good length make for a wine well suited for veal medallions in a dijon/cream sauce.
100% l’Acadie showing citrus, floral and lightly pungent herbal scent. Typical Jost style sweetness in the mouth, with honeyed citrus, apple and a suggestion of stone fruit.
This Chardonnay shows a very Meursault nose of hazelnut, honey, spice, pineapple and green apple. Mid weight, there is a creamy texture, crisp acid and a spicy finish. Drink over the next 5 years.
This watermelon-coloured blend of 2/3 Pinot Meunier and 1/3 Pinot Noir delivers complexity with its refreshing minerality and light, dry tannins. Red berry and cinnamon aromas give way to bursting cherry, cranberry and raspberry flavours en route to a spicy finish. Poised for a holiday season brunch.
Hand harvested, barrel fermented with indigenous yeast, and then aged for 13 months in a combination of French and American oak is the recipe used to produce this medium-bodied wine. The nose of pineapple, honey, white peach and vanilla gives way to a palate of spice and minerals. The length is very good with fresh acid rounding out the experience.
This singular wine is a blend of 2008 Riesling Icewine and the dry 2009 June’s Vineyard Riesling. Medium sweet (think Auslese); the perfume of peach jam, flowers, honeycomb and spice beguiles the senses. A lengthy finish and superb acid give symmetry.