• The following Non-Vintage Speck Brothers ‘Lazzara’ Bianco Secco Sparkling Wine was fashioned in the ‘Charmat method’ with the 2nd fermentation occurring in a stainless steel closed tank without malolactic conversion. Julia Lazzara was the Speck brothers’ grandmother, with her ancestors and her husband immigrating to New York. The name of the wine and the label—her husband did fine marble work—pays homage to their Italian ancestors.

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Speck Brothers ‘Lazzara’ Bianco Secco Sparkling Wine Non-Vintage 
VQA Ontario $17.95 (167891) 11.5% alcohol 
This is as close as it gets to a refreshing, fruity and floral Prosecco, with peach, pear, melon and white flower aromas pushed out of the glass with a nice white froth. It is light and fruity on the palate with flavours of yellow apple and pear as well as yeasty and mineral notes completing the profile. This is a versatile sparkling to enjoy on its own, with potato chips or to pour for a festive brunch. (Louise Boutin)

• The following 2019 Henry of Pelham Pinot Grigio is certified by Sustainable Winemaking Ontario as sustainably grown. Fruit was sourced from the Niagara Peninsula, destemmed and whole-berry pressed without oxygen then cold fermented at 15 – 17C in stainless steel tank.

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Henry of Pelham Pinot Grigio 2019
VQA Niagara Peninsula $14.95 (250217) 12.0% alcohol
This is a refreshing pinot grigio with more interest than too many diluted-tasting patio sipper. Melon, peach and spring blossom aromas introduce a medium-light-bodied flow of ripe orchard fruit flavour and sweet and tangy mandarin, all complemented with a balancing bitter note, leading to a nice, enjoyable finish and aftertaste. This is a no-fuss but well-made summer white to pair with chicken or fish salads or simply enjoy on its own. (Louise Boutin)

• The following 2019 Henry of Pelham Sauvignon Blanc is certified by Sustainable Winemaking Ontario as sustainably grown. Fruit was sourced from the Niagara Peninsula, destemmed and whole-berry pressed without oxygen then cold fermented at 15 – 17C in stainless steel tank.

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Henry of Pelham Sauvignon Blanc 2019
VQA Niagara Peninsula $14.95 (430546) 12.2% alcohol
Bright grassiness, gooseberry and pithy aromas open the door to a fresh wash of sweet honeydew melon and tangy white grapefruit flavours complemented with a hint of white pepper and enjoyable pithy notes trailing in the finish. This is a great value, easy to drink on its own, with goat cheese crostini or lemon butter baked cod loin. (Louise Boutin)
• The following 2019 Speck Brothers ‘Family Tree – The Goat Lady’ Chardonnay was sustainably grown in the VQA geographical-delineated region of Niagara Peninsula. It’s 100% Chardonnay fermented and aged in American oak for 7 months and underwent partial malolactic fermentation. In the property adjacent to where the Speck brothers lived as children, a lady named Marion kept goats. She also put out warm bowls of goat milk for the for the boys’ pet dog, Boswell. It turned out Boswell was a quick study and soon moved in with Marion.

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Speck Brothers ‘Family Tree – The Goat Lady’ Chardonnay 2019
VQA Niagara Peninsula $16.95 (16792) 13.0% alcohol
Aromas of green apple and lemon-lime citrus provide segue to a racy stream of Key lime and grapefruit streaking across the palate with nerve, verve and plenty of pizzazz. It’s medium-bodied with good mouthfeel and a lingering finish that layers on palate replays decorated with notions of caramel and tropical fruit. This is very good value. Pour alongside pan-seared or grilled fish and seafood under a generous squeeze of fresh lemon. (Vic Harradine)

• The following 2019 Speck Brothers ‘Family Tree – The Bootlegger’ Baco Noir was sustainably grown and 20% barrel aged in American oak and 80% in stainless steel tanks. During Prohibition—arguably between 1916 and 1927 in Ontario—light airplanes would land by estate vineyards to pick up wine and spirits that had been produced in nearby barns.

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Speck Brothers ‘Family Tree – The Bootlegger’ Baco Noir 2019
VQA Niagara Peninsula $17.95 (16791) 13.0% alcohol
Gamy and red berry aromas abound on the nose. The palate’s treated to a sweet ripe gusher of palate flavours with kirsch liqueur, cassis, black currant jam and sweet vanilla to the fore. It’s medium-plus bodied and generously textured with palate replays of flavours persisting through the lengthy finish and aftertaste. Give this a go with pulled pork with chutney or barbecue sauce or smoked and grilled ribs slathered with spicy barbecue sauce. (Vic Harradine)