A flagship Cab Franc from an excellent vintage. Generous red and black berry aromas with smoky notes before a plush but focused palate, which balances a generous mouthfeel of mulberry and cassis with mocha and spice hints. Good structure and firm but well-managed tannins from moderate but not overt oak and a plush, lingering and persistent finish.
This (mainly) Pinot Noir–producer believes that white Pinot can be as good as Chardonnay in Prince Edward County. This small lot is barrel-fermented and barrel-aged in 65% new oak, and the result is a gorgeously aromatic white with ripe apricot, pear, butterscotch and toasty vanilla on the nose. It is finely textured with ripe tropical fruits and lovely finesse through the finish.
This wine is a solid Nebbiolo offering, but not of the elite status. Strawberry, earth and dried flowers are present. It is mid-weight, with a lean structure and very good length. Tannins dive in on the finish, but based on the depth of the wine, my suggestion would be to drink it over the next 8 to 10 years.
Canadian winemaker Patrick Piuze is well known for his great Chablis — now he is venturing into bubbles with very good results. Pale golden yellow colour. Nose of tropical fruits (pear, quince), biscuit and a light mineral scent. A hint of rancio appears in the glass to add complexity. Quite dry on the palate with a ripe, clean fruity taste. Cleansing acidity, not without finesse in the mid-palate. Finish is short and compact, very flavourful. 100% Chardonnay (as in Chablis!).
This is the second Legacy Riesling to have been produced. The previous one was in 2008. Like its predecessor, it is a full-bodied white with loads of peach, honey, lime and minerals, but the acid is softer due to the heat of 2010. The finale is long and fruit-driven. Beautiful stuff indeed!
Dark ruby. Black fruits (blackberry, cassis), liquorice and a little oak. Velvety mouthfeel; the barely rough tannins are coated with fruity extract. Finish is long and balanced.
100% Tinta de Toro, this substantial wine spent 11 months in French oak barriques. It is still rather closed on the nose, though with enough to reveal dark fruit and spicy intensity. Concentrated dark plum flavour kicks in on the palate with brooding, firm tannic structure. Serve it with robust braised meats, game and aged cheese.