Henry of Pelham makes some of the longest-lived Rieslings in Niagara and they back that up by releasing in the retail store back vintages from time to time. I love that the winery releases its top wines (which it makes only in the best vintages) always with some bottle age so that consumers enjoy the wine as it is meant to be enjoyed. We tend to drink Niagara Rieslings (all Rieslings, in fact) far too young. With appropriate age, those wonderful petrol notes emerge and the acid softens to show a more balanced expression of this lovely variety. This is a gorgeous Riesling and one that will age gracefully for 10 years or more. The nose shows intense citrus-pear fruit with wet-stone minerality, petrol and an attractive waxy-lanolin note beginning to emerge. It is juicy and racy on the palate with that playful tension that makes Riesling so exciting, and through it all, a wonderful, fresh mineral note adds complexity and personality. It will age gracefully for 8 to 12 years.
If we had a 'Grand Cru' appellation system in Ontario the Riesling vineyard of Henry of Pelham would catch attention. This vineyard produces lovely fruit. This wine is as rich and full as we find in the dry Rieslings of Alsace, and has a brilliant stripe of acidity lacing it together. The Speck family is shooting for the stars with the low yields and hand crafted care they give these grapes: job well done. Learn More
A lovely, elegant rose, made from pinot noir and chardonnay, and among the best tasted at Canoe. The nose is all about fine citrus-apple-strawberry fruits and toasty notes. Bright red fruits and zesty citrus flavours fill the mouth of this crisp and delicious bubbly. Learn More
Henry of Pelham Cuvee Catharine has long been the pinnacle achievement by which all Ontario sparkling wines are measured against - it's also the sparkler other wineries aspire to create when they start up their own Sparkling program. Year-in and year-out Henry of Pelham makes this bubbly and every year they get raves for it ... and why not, fine long lasting bubbles, great taste, clean finish - what more could you ask for. A more detailed description would include a nose of lemon, lime and pear along with a touch of mineral and stone fruit. The taste is dry and toasty with apple and citrus flavours and plenty of buzz on the tongue from those bubbles. Like your sparklers with a little more sweetness? Check out the Rosé. - Michael Pinkus, Ontario Wine Review. Learn More
Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat
It is a ripe offering on the nose with apple and Bosc pear fruit, butterscotch ripple, cream and toasted vanilla notes. It has good weight in the mouth with an interesting lean, mineral note through the mid-palate to go with lush apple tart, poached pear, caramel-butterscotch and vanilla spice. There is a moderate vein of acidity to keep this perked up through the finish.
90 points - Rick van Sickle, Winesinniagara, Nov 2012 (2010 vintage) Learn More
This Viognier-dominant Icewine opens with a flourish of wildly exuberant exotic fruit and perfumed blossoms, with the 46% Sémillon bringing its characteristically subtle honeyed aromatic profile to the already expressive bouquet. Complementing the wine's 126g of residual sugar is firm acidity that brings structure and snap to this rich and honeyed bottling, leading to an extended and persistent finish. Learn More
A blend of Cabernet Franc, Cab Sauv, and Syrah. Very pretty, candied strawberry and raspberry, high-toned violets on the nose. This is an excellent example; one of the best red icewines I've come across, without the concentrated bell pepper essence that often characterizes icewines made as a last resort when fruit didn't ripen sufficiently to make table wine. Long finish. Well balanced. Superb.
Harvested during the night at temperatures between -10° and -12°C. Juice from the frozen berries was slowly removed using a traditional wooden basket press to extract the most color possible, then settled in stainless steel tanks. The juice was fermented at cool temperatures using selected yeast to retain volatile aromatics. After a short aging period in stainless steel, the wine was settled, filtered, and bottled by gravity. Learn More
Vidal is the most common grape variety to make Icewine. It's been used to make several different styles of Icewine but we like it best simply, straight forward and intense. When you first put your nose into the glass your head is filled with thoughts of honey, apricot and flower gardens in full bloom. It coats your mouth and you feel it well after you swallow. It's definitely sweet but the balancing acidity is telling of the care that went into its making. Aged Vidal Icewine is an acquired taste so we like to recommend that you enjoy it while it still has the fresh floral notes - up to about 5 years old. Learn More
From the harvest that never ended, this Vidal Icewine is perfectly balanced on the palate and packed with power. Looking back, we were barely able to draw a breath between the last red still-wine grape and the first Icewine berry in 2013 as full-on winter started in November. Plus, with the large crop we left hanging, we were well into February before we were able to put the presses away. The result of this extended harvest is a bold wine of complexity, freshness and energy. Learn More
Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables
"With fruit from various historic vineyards in the Barolo township, the 2011 Barolo opens to plump notes of dark berry, crème de cassis, dark plum and spice. The wine has the summer sun within and you can taste it thanks to the softness and subtle sweetness of the fruit. Ultimately the wine offers more to the nose because the mouthfeel is still streamlined and tight a this young stage."
Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables
"Aromas of ripe red berry, leather and pipe tobacco unfold on this concentrated red. The full-bodied, chewy palate offers fleshy Marasca cherry, crushed raspberry, licorice and ground white pepper alongside tight, close-grained tannins that leave a tongue-drying finish."