• Order the following wines by the case for daily home or office directly online from Kacaba Vineyards with FREE shipping in Ontario by using the code SHOPWINECURRENT for orders of six bottles or more, by phone at 1 866 522-2228 or 1 905 562-5625, or pick up a bottle or case from the winery (curbside pick-up or shop in the boutique it’s open 10 am to 6 pm seven days a week) at 3550 King Street in Vineland ON. For various wine shopping options during COVID, click here.

• The following 2018 Kacaba Vineyards ‘Escarpment - Oak Aged’ Chardonnay was fashioned in a more traditional style using stainless steel tanks for the initial controlled alcoholic fermentation then transferred to older French oak and Acacia barrels where 50% of the wine underwent malolactic fermentation. After eight months maturation in barrel, the wine was transferred back into steel tank blending the wine together.

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Kacaba Vineyards ‘Escarpment - Oak Aged’ Chardonnay 2018
VQA Niagara Escarpment $29.95 13.1% alcohol
Toasty/oaky notes dominate the aromas supported by wisps of baking brioche, beeswax and ripe yellow apple. It surges over the palate with mouthfuls of medium-plus bodied, heavenly textured ambrosia with flavours of buttery notes, Bartlett pear and oodles of pizzazz from tang-tinged lemon citrus to the fore. This is balanced with bountiful palate flavours and a good spine of pleasing tasting acidity throughout the tasting experience. Pour with pan-seared salmon, breaded and grilled calamari or mussels steamed in white wine, cream and leeks. (Vic Harradine)

• The following 2017 Kacaba Vineyards ‘Escarpment’ Cabernet Franc was hand harvested then clusters were gently destemmed at the winery and allowed to cold soak on skins for six days before being inoculated with specifically chosen yeast strains for fermentation. Manual pump-overs and punch downs occurred three-times daily for fifteen days. Following primary fermentation wine was pressed from the skins and racked into slightly older French and American barrels for malolactic conversion and to mature in oak for 12 months before being racked, filtered and bottled in August, 2018.

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Kacaba Vineyards ‘Escarpment’ Cabernet Franc 2017
VQA Niagara Escarpment $32.95 13.6% alcohol
Intense aromas of exotic spice, sprigs of mixed savoury herbs, cedar and black bramble berry fruit precede a medium weight, nicely textured wash of racy passionfruit, Montmorency cherry and hints of cassis enveloping the palate and enhancing the finish and aftertaste. Aerate/decant for two or three hours pouring with rare-grilled rack of lamb or roast beef tenderloin with mixed, roasted root veggies. (Vic Harradine)

• The following 2017 Kacaba Vineyards ‘Escarpment’ Cabernet / Syrah is a blend of 46% syrah/27% cabernet franc/27% cabernet sauvignon. Although all were harvested at slightly different times, all three varieties were treated to the same winemaking procedures. All the fruit in this wine was harvested and sorted before gentle crushing and destemming before being fermented in open-topped bins for 13 days at a maximum 32.2 °C. Bins were hand-plunged twice daily then pressed off their skins and racked to American and French oak barrels for 13 months of maturation when the final blend was carefully selected then cold stabilized and bottled in Spring, 2019.

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Kacaba Vineyards ‘Escarpment’ Cabernet / Syrah 2017
VQA Niagara Escarpment $29.95 13.7% alcohol
Delicate aromas of savoury herbs and hints of black pepper provide segue to a medium bodied wash with good mouthfeel and plenty of crunchy red fruit—currant and raspberry—robed in tangy acidity and notions of piquant spice and pie cherry. This is fresh and refreshing from cork pop to last drop and sports a lively, lip-smacking finish and aftertaste. Serve with pasta in tomato sauce, like spaghetti with Bolognese sauce. (Vic Harradine)

• All the fruit in the following 2017 Kacaba Vineyards ‘Escarpment’ Meritage was handpicked from older estate-grown vines. Each of the three grape varieties underwent gentle destemming and separate small-batch fermentation with manual punch-downs twice daily to soak the cap of skins. After each fermentation was complete, batches were pressed from the skins and barrel aged for 12 months in 60% premium French oak and 40% American oak with mostly second- and third-fill barrels. The individual varieties were racked into stainless steel with the final blend chosen by winery owner, Michael Kacaba, and winemaker, Vadam Chelekhov;—45% cabernet sauvignon/31% cabernet franc/24% merlot.

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Kacaba Vineyards ‘Escarpment’ Meritage 2017
VQA Niagara Escarpment $32.95 13.7% alcohol
Aromas of dark berry fruit—bramble berry, currant and cherry—dominate the aroma profile decorated with grilled savory herbs and peppery spice. This stunning red envelops the palate with complex flavours of black juicy cherry, toasty oak, dark berry fruit and baking spice. This is creamy smooth and fully textured with no rough edges and plenty of tangy pizzazz. The finish lingers, but you shouldn’t, pick up a few along with any others you like from Kacaba and get at least six bottles in total which gives you free shipping using the SHOPWINECURRENT code. (Vic Harradine)

• Order the following wine online for home, office or restaurant: delivery in Ontario is FREE on orders of six bottles or more from this link Vineland Estates Winery. The wine shop is open 7 days a week 11 am to 5 pm, you can also place your order by phone 1.888.846.3526 ext. 124. The restaurant is open 7 days a week for lunch or dinner, make a reservation online or phone 1.888.846.3526 ext. 133.

• The following 2017 Vineland Estates Winery ‘bo-teek vineyard – clone 76’ Chardonnay was sourced from 20-year-old vines of 100% chardonnay found in their bo-teek vineyard and was bottled after three months in barrel with its lees still in the bottle so one shouldn’t expect crystal-clear liquid along with your crystal-clear enjoyment.

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Vineland Estates Winery ‘bo-teek vineyard – clone 76’ Chardonnay 2017
VQA Twenty Mile Bench $25.00 13.0% alcohol
Alluring aromas of Golden Delicious apple and honey-drizzled pear abound. It blankets the palate with a medium-full bodied, nicely textured stream of lemon curd and piquant spice interwoven with tang-laden pizzazz and a lengthy and mineral-tinged finish and aftertaste. This is rich, tasty, interesting and worthy of your attention. Give this a try with roast festive bird or crown roast of pork—now to 2028. (Vic Harradine)