An enticing blend of Merlot, Cabernet Sauvignon and Petit Verdot: deep ruby colour; cedar, blackcurrant and blueberry nose with well integrated oak; full-bodied, rich on the palate with a velvety mouthfeel; medium-bodied, dry, with sweet fruit and a mineral note.
Dense purple-black in colour with an intense, spicy, mulberry and vanilla oak bouquet; full-bodied and concentrated flavors of sweet blackcurrant and blackberry carried on lively acidity to a firm tannic finish.
Clear pale yellow. Robust nose, smells like a cross between Chardonnay (citrus, melon) and Sauvignon Blanc (pungent gooseberry and lime). Full-bodied with a soft mouthfeel but adequate acidity, and simple flavours of apple, grapefruit and rose petals.
Made in Hamburg Ontario by seasoned brewmaster, Charles Maclean, this porter is made with eight types of barley giving it silky notes of dark chocolate, toffee and espresso. The beer is finished with Ontario cherries for a ribbon of tart cherries. Share a bottle with brownies for dessert.
This wine is named after the 93-year-old farmer who tends vines that are 123 years old. Full-bodied, this lush Zin exudes a beguiling profile of raisins, black tea, tobacco, vanilla and a cornucopia of jam flavours: raspberry, cherry, and plum. The palate is rich and low in acid. The finish is super long and the 16.3% does make an appearance on the tail end. No doubt, this is one of those hedonistic wines. Drink over the next 5 to 7 years.
Pale ruby. Fine, delicate nose of red berries with notes of fruit stones. Supple and soft on the tongue, it is not without finesse. A fine example of Pinot Noir in a rather soft-toned style, a sign of mastered winemaking. Drink or hold.
With fruit from Burge’s Summers vineyard in the relatively cool-climate Eden Valley, and from the Adelaide Hills, this Chard shows inviting citrus, light toast and vanilla, charred oak and cream notes. The fruit is intense on the palate, but nicely balanced with the oak, spice and acid. Could try this with grilled veal chops with mushrooms.