This is a small-batch, limited-edition cider with 6 months of bottle conditioning that’s wild-fermented and aged in older oak barrels. The nose is simply out of this world with sweet cinnamon spice, baked apple; slightly smoky with cloves, caramel and pear preserves. It has subtle effervescence and a rounded texture on the palate with barrel oak spices, wood tannins, creamy apple notes and complexity through the finish.
4 years ago, Cameron’s brewmaster Jason Britton put some of their award-winning Doppelbock (a dark, lightly sweet, higher-alcohol lager) into bourbon barrels. 4 years later he decided it was perfection and the brewery released its Deviator Doppelbock Vintage 2012 — an unblended 4-year-old version that is swoon-worthy. Dark chocolate and molasses dominate the nose. The sip starts with dried prune and moves to dark, sweet molasses mid-palate before drying out on notes of black liquorice, light baking spices and roast coffee. The best part is the finish — unlike a bourbon barrel-aged stout this finale is short and sweet, making the beer a ruminating sipper that is dangerously quaffable.
Deep purple-ruby in colour; spicy, ripe cherry bouquet with notes of cedar; medium- to full-bodied, dry, plum and cherry flavours; well-balanced with lively acidity and a firm finish, ending on a creamy vanilla note.
Leads off with floral perfume, yellow fruit and a whiff of spice on the nose. Ripe yellow fruit flavours showing tropical fruit, a touch of banana, fine mineral and lively acidity. A very worthy New World translation of the original Spanish variety.
Well aware of Cab Sauv’s difficult stature in Ontario’s climate, winemaker Arthur Harder only makes a mono-varietal Cab in the warmest years. The cassis, blackberry, raspberry, spice, coffee, vanilla and herbs make for a great pairing with herb-crusted rack of lamb.
From the Gela region of Eastern Sicily and made from the distinctive regional Fiano grape, this one offers ripe yellow tropical fruit and honeyed floral scents, with full-flavoured ripe stone fruit, melon and a trace of banana. Finishes quite dry with a distinctive mineral overtone.
This is only the third time that La Brunate, Hidden Bench’s flagship red wine, has been made, as it is only produced in top vintages. That being said, this vintage is the best rendition to date as it was harvested at an insanely low yield of 1.5 tonnes/acre. This blend of 33% Merlot, 31% Cabernet Franc, 19% Cabernet Sauvignon and 17% Malbec saw a high percentile of new oak, creating a bouquet of plum, mint, graphite, smoke, blueberry, black cherry, dark cocoa, earth and anise. It is still remarkably youthful, and will require at least another 2 years of bottle aging and then should be consumed by 2022. If you are looking to give a top-end red this holiday season, this wine should be at the top of your list.