Vintages Release: December 8. 2018
• The following méthode traditionelle, vintage-dated, 2013 Henry of Pelham ‘Cuvée Catharine – Carte Blanche - Estate - Blanc de Blanc’ is named for family matriarch Catherine Smith—Henry of Pelham’s wife. It was hand harvested, bunch selected from 100% chardonnay, whole-cluster pressed, 20% barrel fermented, maturing more than four years in bottle on its lees before disgorgement.
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Henry of Pelham ‘Cuvée Catharine – Carte Blanche - Estate - Blanc de Blanc’ 2013
VQA Short Hills Bench $44.95 (315200) 12.5% alcohol
As always, one of the top traditional-method, vintage-dated sparkling wines on the market, regardless of country of origin. Aromas of leesy notes, buttered toast and flinty minerality make way for a profusion of fine-bead bubbles that endlessly wind their way to the top of your glass. This has complexity, purity of fruit, good tension, is balanced on a pin with a painter’s palette of lively flavour—a surge of racy lemon and lime tang adorned with white nectarine, nutty and mineral notes dazzle the palate infusing the lingering finish. This is classy, elegant and wired for sipping on its own for two or with food when entertaining. (Vic Harradine)
• The following Non-Vintage Taittinger ‘Nocturne’ Champagne is dressed for a special occasion with the purple-hued bottle all glitter and glam. However, the contents reflect studious blending with the fruit—40% chardonnay and a 60% mix of pinot noir and pinot meunier—carefully chosen from over thirty different villages within Champagne and from multi, past vintages. It’s also off-dry from an elevated dosage of 17.5 g/l of sugar cane. It’s at the very lower end of ‘Sec’ or Dry in Champagne regulations, but your taste buds may alert you it’s somewhat off-dry, but still far from sweet or cloying.
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Taittinger ‘Nocturne’ Champagne Non-Vintage
Champagne, France $69.95 (618389) 12.5% alcohol
Pale-yellow hued in the glass, fine-bead bubbles carry delicate aromas of nectarine, brioche and lemon. It bathes the palate with round, creamy-smooth flavours of ripe Mirabelle plum, honeyed melon and wisps of lemon pie filling. There’s tang on the finish balancing the off-dry ripe flavours and leaves you enjoying the yin and yang of the sweet and tang. Pour on its own or with foie gras or creamy cheese like Stilton, Brie or Camembert. (Vic Harradine)
Vintages Release: January 5, 2019
• The following 2017 Curvos Loureiro was sourced from 100% loureiro (low ray roe) fruit, the most widely planted variety in the Vinho Verde region of northern Portugal.
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Curvos Loureiro 2017
DOC Vinho Verde, Portugal $12.95 (471284)
Lifted aromas of floral notes, melon and citrus open this lively, fully flavoured gem. It dazzles the palate with a burst of lemon curd and racy grapefruit tang. It’s light on its feet with a mouth-watering, lip-smacking finish and aftertaste. Give this a go with pan-seared or grilled seafood, sushi or ceviche. (Vic Harradine)
Vintages Release: January 19, 2019
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Gérard Bertrand ‘Réserve Spéciale’ 2016
IGT Pays d’Oc, France $14.95 (147975) 13.5% alcohol
Honeyed stone fruit and orange blossom aromas on the nose, this envelops the palate with a medium-full bodied, creamy-smooth wash of palate-coating flavour—ripe Bosc pear, lemon pie filling and Mirabelle plum. It finishes with palate replays and wisps soft acidity. This pairs well with lightly spiced Asian dishes like pad Thai or Chicken Chow Mein. (Vic Harradine)
Vintages Release, January, 2019
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La Guardiense ‘Janare Cru Pietralata’ Greco 2016
DOP Sannio Greco, Campania, Italy $22.95 13.5% alcohol
This offers good value and was sourced from 100% greco fruit, a grape indigenous to the area. This leaps from the glass with vibrant aromas of citrus, mineral and orchard fruit—pear, apple and nectarine. There’s plenty of razzle/dazzle on the palate with a crisp refreshing surge of palate-tingling flavour from lemon curd, grilled pineapple and white grapefruit tang. It softens on the delicious, mouth-watering finish adding lemon pie filling notes galore. Pour on its own or with appetizers like grilled and breaded calamari or prawn ceviche. (Vic Harradine)
Vintages Release: Spring, 2019
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2027 Cellars ‘Wismer Vineyard – Foxcroft Block’ Chardonnay 2017
VQA Twenty Mile Bench, Niagara-on-the-Lake $22.95 12.8% alcohol
This is very good value. Baking spice, cedar and mineral note aromas waft from this delectable chardonnay before treating the palate to mouthfuls of medium weight, well-textured ripe pear, apple and lemon zest. From twist top to last drop this showcases alluring aromas, deft balance, persistent purity of fruit and lengthy mouth-watering, mineral-infused finish. Excellent when tasted, even better with a bit more time in bottle. Pour with chicken, pork or seafood. (Vic Harradine)
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2027 Cellars ‘Falls Vineyard’ Riesling 2017
VQA Vinemount Ridge $18.95 10.0% alcohol
Aromas of lemon-lime and wisps of minerality herald a medley of off-dry flavours on the palate with lime cordial interwoven with yellow plum and wisps of grilled, sugared grapefruit. It’s medium weight with good mouthfeel and lengthy, refreshing finish and aftertaste. It’s a treat to sip on its own, and shows off its versatility at the table paired with baked ham, steamed lobster, pan-seared scallops or firm fish, pad Thai or Gruyere-stuffed French toast. (Vic Harradine)
Vintages Release: TBD, 2019
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Henry of Pelham Pinot Noir ‘Speck Family Reserve’ 2017
VQA Short Hills Bench $34.95 (657874) 13.5% alcohol
This bright-ruby, Burgundy-styled pinot was hand-harvested from 35-year-old, estate vines. It enchants with aromas of cranberry juice, raspberry, cherry, fresh rose petal and a wisp of laurel. On the palate, crunchy ripe red cherry mingles with tart cranberry, cassis and oak spices developing into a comforting peppery note in the medium-long finish. Fermented in stainless-steel tank before a ten-month maturation in European oak, 30% new, the result is deliciously fresh and elegant with good structure and character typical of beautifully crafted pinot noir. This has cellaring potential and is also delicious now with wild-mushroom risotto. (Louise Boutin)
• The following 2016 Redstone Pinot Noir Rosé’ Sparkling Wine is vintage dated and crafted Méthode Tradionnelle from 100% Pinot Noir having four-day skin contact then kept on its lees for 12 months before disgorging.
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Redstone Pinot Noir Sparkling Rosé 2016
VQA Lincoln Lakeshore $29.95 12.0% alcohol
This deep-pink-hued rosé offers aromas of strawberry, mineral notes and citrus. A frothy mousse when poured, the fine-bead bubbles wind to the top of the glass in seemingly endless lines. Flavours of ruby red grapefruit, blood orange and citrus pith bathe the palate infusing the lip-smacking dry finish, Look for ripe pear on the aftertaste. This sips well on its own and pours particularly well with pan-seared salmon, steamed mussels Provençal or paella. (Vic Harradine)
• The following 2016 Tawse ‘Redfoot Vineyard’ Gamay Noir was sourced from hand-picked, single-vineyard fruit matured eight months in French oak barrels before bottling.
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Tawse ‘Redfoot Vineyard’ Gamay Noir 2016
VQA Lincoln Lakeshore $28.95 12.5% alcohol
Dark cherry, spice, cedar and savory herb aromas abound on the nose of this balanced, lively and tangy gamay noir. It bathes the palate with tart cranberry and red plum on entry then ripe bramble berry and blueberry on the back palate and finish. It’s quite firm, flavourful and pleasant sipping from twist top to final drop. It also pairs well with a mixed deli platter or a variety of cheese and baguette board. (Vic Harradine)
• The following 2014 ‘Laundry Vineyard’ Cabernet Franc was sourced from single-vineyard, organically grown grapes. Tawse has sourced cabernet franc grapes from Heather Laundry’s vineyard for over a decade. This matured 18 months in French oak barrels.
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Tawse ‘Laundry Vineyard’ Cabernet Franc 2014
VQA Lincoln Lakeshore $34.95 13.5% alcohol
Rich aromas of rosewood, peppery spice and blackberry fruit precede a medium-plus, nicely textured wash of red cherry, red plum and tangy acidity underpinned by a firm framework of ripe tannin. The finish adds replays of palate flavours along with flinty minerality. This is drinking well now, though enhanced by a three-hour aeration/decant and served with an oiled and grilled, marbled and well-seasoned, slab of beef. (Vic Harradine)