• The following über-popular 2017 Featherstone Estate Winery ‘Black Sheep’ Riesling gains it’s moniker from the sheep that are kept to nibble leaves, exposing fruit to sunlight as Featherstone farms sustainably. The hand-picked, hand-sorted fruit was whole-bunch pressed transferred to stainless steel tanks, allowed to settle 36 hours then racked off its gross lees. By fall, 2018, this will be found more consistently in more LCBO stores as it moves to becoming a Vintages Essentials wine, always found in select stores.
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Featherstone Estate Winery ‘Black Sheep’ Riesling 2017
VQA Niagara Peninsula $16.95 (80234) 10.0% alcohol
Whiffs of petrol joined by citrus and mineral notes dominate aromas on the nose of this perennial favourite. It’s always marked by low alcohol, high acidity and high residual sugar balancing each other in a crescendo of pure ambrosia. It bathes the palate with a fully textured flow of green apple, ripe pear and lime cordial. It’s medium bodied and slightly off-dry with a solid line of nerve and verve acidity running from twist top to final drop. Pour with a deli board or spicy Asian cuisine. (Vic Harradine)
• The following 2016 Featherstone Cabernet Franc is a Vintages Essentials wine always available in select LCBO stores.
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Featherstone Estate Winery Cabernet Franc 2016
VQA Niagara Peninsula $19.95 (64618) 13.0% alcohol
Earthy notes, graphite and medicinal cherry aromas abound. A lively fruit-forward shower of dark Bing cherry, cassis and dark bramble berry intertwine with tart tang and ripe tannin on the palate, infusing the finish and aftertaste. This is medium bodied with good texture and framed by good acidity. Pour after a two-hour aeration/decant alongside beef fajitas, red pizza or grilled gourmet sausage. (Vic Harradine)
• The following 2015 J. Lohr ‘October Night’ Chardonnay was hand-harvested at night, whole-cluster pressed, barrel fermented 15 days, underwent full malolactic conversion and weekly lees stirring for 10 months in tight-grain and very tight-grain French oak barrel, 50% new. Much of this, 56%, was sourced from Dijon clone 809, also known as the highly aromatic, ‘Musqué’ clone.
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J. Lohr ‘October Night’ Chardonnay 2015
Arroyo Seco, Monterey County $34.95 (225375) 14.9% alcohol
Baking spice, nutty notes, floral and ripe apple aromas introduce a medium-plus bodied fully textured, rich and luscious flow of apple pie, ginger snap, mixed spice and bosc pear. This is creamy smooth on the palate with still-evolving oaky notes, balance and a long, long finish. The aftertaste if flecked with blood orange and piquant spice; this absolutely delectable. (Vic Harradine)
• Fruit for the following 2016 Henry of Pelham ‘Estate’ Chardonnay was sourced from 100% low-yielding chardonnay from several estate vineyards with 90% barrel fermented in French oak.
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Henry of Pelham ‘Estate’ Chardonnay 2016
VQA Short Hills Bench $21.95 (268342) 13.5% alcohol
This was barrel fermented and aged 8 months in primarily French oak barrel. Toasty notes, baking spice and ripe apple aromas provide segue for a lively line of bitter/sweet tang interlaced with ripe orchard fruit, racy lemon and notions of flinty minerality. It’s nicely textured with good weight, depth and lengthy finish and aftertaste, Pour alongside pan-seared fish or supermarket rotisserie chicken with home-baked oven fries. (Vic Harradine)
• The following 2014 Tawse ‘Sketches of Niagara’ Chardonnay is a Vintages Essentials wine always available in select LCBO stores.
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Tawse ‘Sketches of Niagara’ Chardonnay 2014
VQA Niagara Peninsula $21.95 (89037) 13.0% alcohol
High-toned aromas of nutmeg and ginger are interwoven with ripe apple and pear. Aromas replay on the palate with the addition of oaky bits and piquant spice. This was barrel fermented by native yeasts then barrel matured, 20% new, for 12 months. It’s medium-plus weight with smooth texture and a long, long finish and aftertaste—crisp and mouth-watering. Give this a go with roast chicken or a pork roast. (Vic Harradine)
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Tawse ‘Sketches of Niagara’ Rosé 2017
VQA Niagara Peninsula $17.95 (172643) 12.0% alcohol
This salmon-pink hued blend—85% pinot noir/9% pinot gris/3% gamay/3% cabernet franc—presents delicate aromas of floral notes, spice and strawberry. Medium bodied with good texture, it dishes up a tang-laced river of strawberry/rhubarb flavour adorned with ruby red grapefruit and wisps of cranberry cordial. It really shines with ceviche, freshly shucked oysters or pan-seared salmon. (Vic Harradine
• In its relatively short wine life, the following 2016 Wakefield Cabernet Sauvignon has been awarded nine Gold medals, one double Gold and a swag of Silver and Bronze in national and international competitions.
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Wakefield Cabernet Sauvignon 2016
Clare Valley, Australia $19.95 (744235) 14.0% alcohol
Ripe and uber-ripe dark fruit aromas—mulberry and black currant dominate the nose with hints of spice and espresso roast. It floods the palate with flavours of dark bittersweet chocolate and mint robed in black plum compote, blackberry jam and sweet kirsch liqueur. It finishes long and luscious with notions of cherry clafoutie and piquant spice. Pour with grilled back ribs slathered with spicy barbecue sauce. (Vic Harradine)