Reviews

2009 Vidalescco

Michael Pinkus ? ontariowinereviews.com

A take-off on an Italian Prosecco wine made with the Vidal grape. Lots of citrus on both the nose and palate here; there?s also green apple and a hint of sweetness that pokes out from behind the heavy veil of citrus taste and acidity.

88 Points

2007 First Frost

Michael Pinkus ? ontariowinereviews.com

The nose has some great tropical fruit notes of apples, kiwi, and fresh banana. While in the mouth, it?s playful, with ripe nectarine in the front, lemon drop through the middle where it develops some tart qualities and ends with a juicy peach finish. Tasty, tangy and zippy are all words that can describe this wine made from 100% Vidal grapes picked after the first frost hit in 2006 (hence the name). Someone at the table described it as "a tropical party in the mouth? which hangs around just the right amount of time so that it does not wear out its welcome; like any good partygoer should. A great ender to a wonderful evening, and although it?s a 4 on the sugar code you barely feel a thing.

Vic Harradine ? winecurrent.com

From grapes hand harvested near the first frost, this delivers a stunning mouthful of sweet, rich, ripe fruit flavours of peach, apricot and tropical fruit. They?re deftly balanced with racy and heady acidity. It offers a medium body and a generous texture while the finish is lingering and luxurious. How can wine taste this good? A portion of the unfermented grape juice was set aside, never fermented and added back later to the now-fermented wine then bottled?a process known as süss-reserve. It?s off-dry and on the mark for a pairing with fruit flans or blue-veined cheese.

2007 Merlot/Cabernet

Natalie Maclean ? Nataliemaclean.com

Redolent of sweet chocolate notes on the nose with fleshy ripe plums on the palate. Medium- to full-bodied and supple. Very pleasant sipping wine. Food matches: garlic & rosemary stuffed mushroom, pepper steak.

87/100

Rod Phillips ? winepointer.com

I like this blend, which shows true cool-climate character. The fruit is solid and authentic, and holds well from attack to finish, and there?s a well-integrated seam of clean acidity that provides a slightly tangy and very refreshing texture. This versatile red would be a good choice for roast turkey and would equally well pair with red meats.

2008 Merlot

Natalie Maclean ? Nataliemaclean.com

Attractive, mouth-watering black cherries, blackberries and earthy notes. Gives a pleasant bite with supple, full-bodied layers of flavour. Good balance. This winery has made big strides quickly in terms of its quality and development from just starting out.

88/100

Rod Phillips ? winepointer.com

This is a well-made and straightforward merlot that delivers solid flavours with good complexity, and nice balance of fruit and acidity. A pungent aftertaste lingers. Drink it with herbed roast chicken or simply prepared red meats.

2008 Riesling Reserve

Rod Phillips ? winepointer.com

This is a well-made and refreshing riesling that delivers just what you want from the variety vinified dry. Look for defined fruit, good complexity, and a refreshing line of acidity that drives clean through the palate. With a crisp finish, it?s a great choice for pork, poultry and seafood.

Vic Harradine ? winecurrent.com

This is bold and beautiful with vibrant aromas and racy flavour; it?s a gorgeous river of sweet and tang delight?in a word... yummy. There are aromas of diesel, this is a good thing, that don?t make their way to the flavour, this is also a good thing, and minerality on the nose. An explosion of flavour washes over the palate with honeyed apple, racy citrus and mineral tones to the fore. It?s balanced with a satin-smooth, lively, lingering finish

2008 South Bay Chardonnay

Michael Pinkus - ontariowinereview.com

How do you follow up the honour of being named White Wine of the year at two competitions (Ontario Wine Awards and Artevino)? By producing an equally impressive Chardonnay from a better Chardonnay year. Frederic Picard?s 2007 South Bay Chardonnay picked up a few Ontario honouors and is now sold out, but it?s follow up, 2008, is just as, if not even more impressive. Aged 12-14 months in French oak the nose has vanilla, hazelnut, butter and baked apple; while the palate brings the hazelnut to the fore with a touch of burnt vanilla. But its not all barrel notes across the tongue, mac apple courses thru the mouth while there?s nice green apple- like acidity on the finish. This 2008 version is delicate and pretty as opposed to the full and assertive nature of its 2007 predecessor - both are delicious wines in their own right, but this one just might be a hair better.

Vic Harradine - winecurrent.com

Sweet vanilla, caramel and toast on the nose, it?s beautifully structured, perfectly balanced approaching elegance surpassing many of its peers. Green apple, ripe Bosc pear and racy lemon caress the palate in waves. It?s medium-full bodied with seamlessly integrated oak, a glorious mouthfeel and a lip-smackingly crisp finish. Versatile with food?fowl, lobster or pasta in white sauce?divine sipped alone

Rod Phillips ? winepointer.com

It?s not inexpensive, but this is a well-built chardonnay that earns its vineyard status. The flavours are solid and consistent, and they flow in on a swell of acidity. The overall result is substantial and refreshing

David Lawrason ? davidlawrason.com

It will be difficult to follow up on the multi-gold performance of the 2007 South Bay Chardonnay, but Frédéric Picard?s steady hand and sense of refinement and layered flavours are just as evident in the 2008, with well-integrated, complex peach, brulée, nutty and smoky aromas and flavours. It?s creamy with a bit more tartness and briskness than the 2007, and the same subtle minerality on the finish.

89 Points

2009 South Bay Rose

Susan Desjardins ? winecurrent.com

A blend of the Cabs and Merlot, this is a zippy salmon pink Rosé with aromas of rhubarb and field strawberry. It?s dry with a racy acidity underlying flavours of rhubarb compote, pithy lemon zest and red fruits?cranberry and strawberry. Zesty and refreshing, it?s a great food wine and would pair well with smoked salmon appetizers or lightly grilled fresh salmon.

2006 Cuvee Peter F. Huff Sparkling

Jancis Robinson - JancisRobinson.com

Drink 2010-2012. Quite sherbetty sweet on the nose. Fairly lively bubble. Some autolysis (three years on tirage) although slightly metallic on the finish. Good persistence though and attractive balance.

16/20

Steven Spurrier

Mid yellow, tiny bubbles, lovely bready nose, full creamy palate, good dry finish, very good wine.

17/20

Natalie Maclean ? Nataliemaclean.com

Gorgeous mousse with a lovely balanced freshness on the palate. Frothy good aromas of green apples and white pear. Made from 100% Chardonnay grapes using the traditional champagne method of the second fermentation in the bottle. Extraordinary length and satisfaction! Could this be Canada's best bubbly? Food matches: oysters, sushi.

92/100

Rod Phillips ? winepointer.com

This is a well-made, ?traditional method? sparkling wine, a blanc de blancs made from chardonnay grapes. It delivers a well-measured seam of acidity that complements fairly rich, fruity and decently complex flavours. It?s good for sipping as an aperitif, or for pairing with spicy seafood or poultry dishes. Try it with chicken curry.

2007 South Bay Chardonnay

Jancis Robinson - JancisRobinson.com

Drink 2010-2012. Vines are eight to nine years old on argilo calcaire, I?m told. Quite a penetrating nose. Fine, quite delicate palate. Very racy and with real lift. Quite fine and certainly neither sweet nor oaky. Lift though no great persistence. The Burgundian winemaker is Frederic Picard. A sure hand!

16.5+/20

Natalie Maclean ? Nataliemaclean.com

Stunning buttery depths and voluptuousness. Velvet richness with a hazelnut-infused finish. Yum. Food matches: pan seared scallops, pumpkin risotto.

93/100

Rod Phillips ? winepointer.com

This is a delicious, richly flavoured chardonnay that shows its oak treatment as a toasty patina on the plush fruit. There?s a broad and refreshing seam of acidity that provides a clean path right through the palate. This is a good choice for rich poultry and pork dishes.

2008 Pinot Gris

Michael Pinkus ? ontariowinereviews.com

I could wax poetic about this wine, it?s just that good, but instead I?ll get right to the facts as I see ?em. The nose is peachy with beautiful apple aromas green pear and a touch of floral. On the palate, it?s an apple/peach one-two combination with lovely citrus and crisp, bracing acidity that washes over the tongue, leaving behind an under-ripened mini-pear finish.