Hillebrand ‘Trius’ Dry Riesling 2009
VQA Niagara Peninsula $14.25 (303792) 11.0% alcohol
Pale straw, this Riesling is a great cool-climate wine. It has a subtle nose of mineral, floral and stone fruit which replays on the palate. Light bodied and fresh, it’s characterized by tangy citrus and apricot flavours, and racy acidity that lingers on the finish. A great wine to serve with fish, white meats or cheese. (Susan Desjardins)
Hillebrand ‘Trius’ Cabernet Franc 2008
VQA Niagara Peninsula $15.25 (587964) 13.2% alcohol
A semi-opaque purple, this Cab Franc was aged 60% in barrel and 40% in tank. It has an attractive nose of dark berry fruit, mint and herbes de provence. Medium bodied, it displays a degree of complexity on the palate. Soft tannin and fresh acidity are well balanced with full fresh red and black berry fruit flavours, underlaid with hints of spice, pepper and toast. Pair it with barbequed meats or grilled veggies. (Susan Desjardins)
Nobilo ‘Regional Collection’ Sauvignon Blanc 2009
Marlborough, New Zealand $15.95 (554444) 12.5% alcohol
Intriguing aromas of tropical fruit, floral notes and lemon meringue pie roll easily from this mid-weight generously textured gem. Punching well above the price, it dishes out a world of value. On the palate there are luscious ripe fruit characteristics with key lime, succulent white peach and lemongrass to the fore. It’s deftly balanced with a lingering refreshing finish. Sipping well on its own, it’s the perfect partner with pan-seared fish and seafood. (Vic Harradine)
Peller Estates ‘Family Series’ Cabernet/Merlot 2008
VQA Niagara Peninsula $12.45 (58628) 12.8% alcohol
Predominantly Cabernet Franc, this semi-opaque rose-red wine was vinified to retain its fresh fruit flavours. It displays bright aromas of red and black berries with an appealing hint of eucalyptus. Medium bodied with supple tannin and friendly acidity, the wine has attractive nuances of herbs and pepper underlying the juicy flavours—cherry, berry and red plum. A dry easy-going food-friendly wine that would pair well with barbequed ribs. (Susan Desjardins)