From a warm year comes this blend of 85% Chardonnay and 15% Grechetto. A medium yellow colour leads the way into a combination of toast, pineapple, red apples, canned corn and liquorice. There is excellent length, a creamy texture and it is ready to drink.
Full of the flavours of strawberry, raspberry, tart currants, pomegranate seeds, blood orange and grapefruit citrus, with notes of spice. Fresh and vinous with a lively finish. A great texture and brightness to match with salmon, arctic char and beef or lamb crudo. 63% Pinot Noir, 27% Chardonnay and 10% Pinot Meunier.
Aromas of mocha and smoky herbal notes shift to strawberry and red cherry, with gentle tannins, spice and a splash of milk chocolate in the mouth. A lighter-bodied Pinot with some charm.
Possesses a beautiful floral nose, perfumed and elegant showing sour cherry, citrus peel, juicy tannin and a delicate firmness. Best served slightly chilled.
The 2nd release of Hine’s single-estate (Grande Champagne) Cognac, the 2006 Bonneuil is a very inviting, fruit-forward number with aromas redolent of dried apricot, sultana, baking spice-laced apple, vanilla bean and some sweet oak overtones. Warm and mildly spicy with nuances of apricot and subdued tropical notes, with cedar and floral nuances. Extremely well-balanced, with just a kiss of ground pepper end notes.
Marsanne is a grape I usually associate with the Rhone Valley, but here is a great version of this wine from Ontario. Winemaker Philip Dowell at Kew Vineyards has followed up his award-winning 2015 vintage of Marsanne with an equally worthy 2016. Yellow straw in colour, its lightly mineral, floral, white peach nose has some oak spice backing. It is medium-bodied, dry, elegant and beautifully balanced with a fresh, white peach flavour and lemony acidity. Works well with grilled fish.
A lovely nose of cassis, smoke, black pepper, cocoa, oregano and purple flowers. The same carries over onto the taste buds where there is sweetness to the fruit and a great finale. Medium plus body with subdued tannins makes for an ideal pairing with moussaka or lamb brochettes.