Hess Select Cabernet Sauvignon 2004
California $24.95 (25080)
Aromas of mint, currant and chocolate form a delightful window to this medium-bodied and nicely-balanced red. It's a classy wine that explodes on the palate with a robust burst of dark fruit flavours; there's ripe and juicy black cherry and black currant to the fore. The finish replays all those aromas and flavours making for quite a memorable experience. It's exquisite on its own and perfectly-paired with beef daube. (VH)
Rutherford Hill Merlot 2003
Napa Valley, California $31.45 (959338)
You'll discover aromas of black plum and savoury on the nose of this light- to medium-bodied red. Racy and well-defined, the flavours are all in the red currant and cranberry zones with a dollop of tanginess and ripe, but perceptible tannins. The finish is warm (14.4% alcohol) and well balanced. This wine will show particularly well when paired with grilled spicy back ribs or Asian meat dishes with a bit of curry or spice. (VH)
Perez Cruz Reserva 'Limited Edition' Syrah 2005
Maipo Valley $24.95 (589812)
This is a beautiful Syrah with a texture that's plush and velvety. The concentrated flavours are mainly black cherry and berries, with attractive notes of spice, herbs and mint. Medium bodied and dry, it has a balancing seam of acidity that makes it ideal for food. It's a natural for well-seasoned, grilled red meats—you know, the sort of thing they'd eat with it, where it comes from. (RP)
Creekside Estate Winery 'Laura's Blend White' 2006
VQA Niagara Peninsula $17.95
This is an attractive blend of many varieties, including Sauvignon Blanc, Chardonnay, Pinot Grigio, Viognier, Muscat and Riesling. What they add up to is a flavour-filling mouthful of tropical fruit, lime, spice, and white grapefruit, with a whiff of honey. It's smooth and mouth-filling with a nice seam of crisp acidity, and it finishes with a clean line of grapefruit. Drink it with sautéed, lightly spiced seafood, like garlic ginger shrimp. (RP)
Tatachilla 'Foundation' Shiraz 2001
McLaren Vale, Australia $39.95 (914481)
This is Tatachilla's top drop; expect a highly-perfumed nose of toasty oak, espresso roast and spiced berry. The palate is drenched with a huge explosion of ripe and juicy bramble berry and black currant flavours that are ably supported by ripe, but perceptible tannins and moderating acidity. It's full-bodied, but not overdone or jammy, and provides a warm, lengthy and fruit forward finish. Excellent now, after two hours aeration, and drinking well into 2014. (VH)
Parker Coonawarra Estate 'Terra Rossa' Merlot 2004
Coonawarra, South Australia $36.95 (678581)
No wimpy wine this; expect a gusher of teeth-staining fruit and still grippy tannins. Robust and revved-up flavours—cassis, minty chocolate, spicy mulberry—are underpinned by dollops of moderating tanginess and a fully-textured mouth feel. There's a long finish that layers on oak and additional dark fruit flavours. Open this in 2010 then drink it over 5 or more years with grilled beef or a rich stew. (VH)
Tatachilla 'Keystone' Shiraz/Viognier 2004
McLaren Vale, Australia $18.95 (673889)
The Shiraz and Viognier (7%) were vinified and aged separately by Tatachilla's young talented French wine maker, Fanchon Ferrandi. She's crafted a concentrated and complex wine with a sophisticated touch. It opens with a lifted nose of spice, toast and dark berry fruit then provides dense and ripe flavours of mulberry and black cherry on a full-bodied frame. The finish is monumental. The only thing out of balance is the quality to price ratio and it's tipped heavily in your favour—stock up. (VH)
Cave Spring Cellars 'Estate' Chardonnay 2005
VQA Beamsville Bench $19.95 (256552) Vintages Essential
Low yields from older vines (25+ years) and the magic of wine maker Angelo Pavan coalesce to produce this compact and racy gem. The aromas and flavours are a mélange of melon, citrus and peach. Malolactic fermentation was suppressed, instead 10 months on the lees provide a lovely texture without being flabby. With good mouth feel and moderating verve, the finish develops into a mouth watering experience of citrussy tanginess. Pair it with seared scallops or a grilled fresh water fish, like trout. (VH)
Cave Spring Cellars 'Estate' Riesling 2006
VQA Beamsville Bench $18.15 (286377) Vintages Essential
The 20 year old vines that produced this fruity off dry gem also provide a bracing spine of acidity to deftly balance it. A nose of citrussy mineral aromas segue to a luscious mouthful of flavours—honeycomb, white grapefruit and a hint of anise. The racy finish is laser-like and extremely refreshing. A perfect aperitif wine, it's also perfectly paired with a piquant Thai dish like spicy fish cakes. (VH)
Cave Spring Cellars 'Indian Summer' Riesling 2006
VQA Niagara Peninsula $24.95 375 mL (415901) Vintages Essential
After a one year hiatus, this stunning dessert wine is back on the shelves. The partially frozen grapes were hand picked over 6 weeks at an average of 30.4 Brix (the sugar level of the unfermented grape), which is just below that of ice wine. Look for a huge mouthful of honeyed mango, candied orange, lemon peel, and spiced apple pie that's balanced with good acidity that keeps it far from cloying. Good to go now with a fruit compote dessert, you can also safely cellar this for 7 or 8 years. (VH)
Santa Digna Reserva Cabernet Sauvignon 2005
Central Valley $15.15 (177451) Vintages Essential
The 2004 vintage of this wine scored 4½ stars in our 500 Best-Value Wines in the LCBO, and the 2005 maintains the quality and value. It's a big, fruit-forward, well-structured Cabernet with flavours of black fruit and berries and notes of black pepper and mint. There's a little warmth from the 14% alcohol, but it's well-balanced and an obvious choice for red meat and game. (RP)