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7:30 p.m. Grand Tasting Enjoy the winemakers’ favourite wines and samplings of signature dishes created at live cooking stations. 9:30 p.m. Après Cuvée Party Enjoy the Icewine and sparkling bar, craft beer, cider and coffee while you dance the night away to live music from The Associates. Midnight Après Cuvée party concludes. March 23 – 25 Cuvée en Route Taste, tour and shop your way along the wine route with your Cuvée en Route passport at participating wineries.

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Cuvée milestones 1989

 ictoria Park Restaurant hosts its first Cuvée. Approximately V 350 guests attend and 16 wineries participate.

1990

Cuvée en Route begins. First Experts Tasting is organized.

1991

Addition of General List Wine Awards.

1993

Wine Writer Gerald Asher, is appointed Honorary Chairman.

1994

Skyline Brock Hotel hosts Cuvée.

1995

 ueen’s Landing Restaurant hosts Cuvée. Addition of Q Sparkling and Dessert Wine Awards. Six chefs contribute to the Cuvée feast.

1998

Cuvée’s 10th Anniversary.

2000

Addition of Limited Edition Red and White Wine Awards.

2001

 ddition of Cuvée Awards of Distinction for restaurants with A the best representation of Ontario wines on their wine lists.

2003

White Oaks Conference Resort and Spa hosts Cuvée.

2004

 iagara Community Foundation takes over the planning and N production of Cuvée.

2005

Addition of the Gold Awards.

2006

His Excellency Jean-Daniel Lafond named Patron of Cuvée.

2007

Fallsview Casino Resort becomes hosting sponsor of Cuvée.

2008

Cuvée Award of Excellence in Viticulture is introduced.

2010

Savour Ontario is the culinary host.

2011

His Excellency David Johnston named Patron of Cuvée.

2012

Record 63 wineries entered into the competition.

2013

 5th Anniversary Silver Celebration and the introduction of 2 the Grand Tasting Format.

2014

 5th Anniversary of the first Experts Tasting. 2 Niagara Community Foundation announces the transition of stewardship of Cuvée to Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI).

2015

 rock University’s CCOVI takes over the planning and B production of Cuvée.

2018

 uvée’s 30th Anniversary and introduction of the Cuvée C Award of Excellence in Winemaking.

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Find your favourite Ontario VQA wines at your neighbourhood LCBO store or shop online for an even wider selection. Visit lcbo.com to learn more.

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Connect with us: @ lcbo /lcbo

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Publication: Cuvee Program

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2019-01-18 8:36 AM


Chefs of Cuvée Backhouse Restaurant 242 MARY ST., NIAGARA-ON-THE-LAKE, 289-272-1242

As a former instructor from the Stratford Chefs School, Chef Ryan Crawford mentors young chef apprentices in what he has coined ‘Integrated Cool Climate Cuisine.’ Crawford’s love of cooking started at a young age at his family’s B&B. He has since staged around the world at prestigious restaurants such as the French Laundry, and Eigensinn Farm. He fell in love with farming 10 years ago with one of his best friend’s, Paul Harber (owner of Ravine Vineyard) when they began raising heritage pigs together. He combines his love of food, hospitality and farming together at Backhouse, where he and his entire team lead guests on a culinary journey of somewhereness. The team begins its day at the restaurant’s own farm, gathering the needed ingredients for the ever-changing tasting menus. And when five o’clock hits, the team is in full swing with Chef de Cuisine Daniel Tong leading the kitchen and Sommelier Bill Mochoruk guiding the servers as Crawford welcomes all guests and orchestrates the dance of somewhereness. TASTING PLATES • Megg’s Egg — Fired egg white mousse with Ontario saffron infused yolk and trout caviar • Butter poached Ontario shrimp with extruded Anelli pasta and shrimp head bisque

Bolete Restaurant 176 ST. PAUL ST., ST. CATHARINES, 905-641-9559

Chef Andrew McLeod champions the modern Canadian cuisine movement. Integrating local and terroir-driven products from across the country with influences from Canada’s myriad of cultures gives his style a distinct place in Niagara’s flourishing food scene. After spending years in the kitchens of some of Ontario’s finest restaurants, Chef McLeod opened the doors of his own restaurant in 2016. Located in downtown St. Catharines, Bolete features an evolving menu of inspired dishes and a curated wine and cocktail list in a restored 150 year-old building. Chef McLeod has participated in the PEI Shellfish Competition for several years. In 2015, he placed second and was invited to return in 2016, where he was awarded first place in the Garland Canada International Chef Challenge. TASTING PLATES • Albacore tuna tartare. Shrimp crisp. Togarashi. Scallion. • Kabocha and shitake dumplings. Ginger and soy sauce.

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Brushfire Smoke BBQ 2017 NIAGARA STONE RD., NIAGARA-ON-THE-LAKE, 416-209-7150

Chef John Vetere is a Canadian-born chef and author (Cooks Book) who has been working in Southern Ontario’s best kitchens for the past 13 years. John’s style of food has many influences from his travels, with a focus on bright, vibrant and bold flavours. He combines many of his European techniques with South East Asian flavours. Currently, John resides as the executive chef of brand new Brushfire Smoke BBQ located inside the big red barn at Niagara Oast House Brewers. TASTING PLATES • Barn-Yard Brisket — 14-hour slow smoked coffee rubbed brisket, chili onion pickle, bread and butter pickle, and chimichurri • Smoked Xi-an cauliflower, slow-cooked K2 Milling Algonquin grits, Sichuan chili oil and ginger scallion sauce

Canadian Food and Wine Institute 135 TAYLOR RD., NIAGARA-ON-THE-LAKE, 905-641-2252

Kyle Landry, Chef Professor at the Canadian Food and Wine Institute at Niagara College, is a seasoned culinary professional, having more than 20 years of experience including post-secondary education; food safety training; fine dining; baking and patisserie; cooking classes; catering; healthy menu planning; and personal chef services. Before coming to Niagara College eight years ago, Chef Landry worked in a variety of fine dining and winery restaurants in Canada and two-star Michelin establishments in England. The Nova Scotia native is a graduate of the reputable Culinary Institute of Canada in PEI. Still passionate about learning, Chef Landry is currently enrolled in the College’s food science programs and is excited about where such knowledge could lead. TASTING PLATES • Beef curry wurst sausage with curried ketchup and potato cake • Baked chickpea falafel with garlic sauce, pickles and tabbouleh

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Chefs of Cuvée Chili Jiao Authentic Chinese Restaurant 271 MARY ST., NIAGARA-ON-THE-LAKE, 905-989-2766

Executive Chef Yu-Fei Wang (Beil) was born in Shanghai, China. He is well-versed in all styles of Chinese cuisine and specializes in Sichuan cooking. Through his training program, Chef Beil became an apprentice at the Hilton Shanghai and then continued to sharpen his skills all over Shanghai, opening hotel kitchens in the Grand Hyatt, Four Seasons, Park Hyatt and Ritz Carlton. He made his move to Canada in 2016 to pursue his culinary ambitions and lives in St. Catharines with his wife and daughter. Chef Beil is known for his skill with delicate flavours, and he hopes to evoke a sense of his homeland with every dish he sets before his guests. TASTING PLATES • Pork hock with a brown sauce • Kung Pao shrimp

Ravine Vineyard Winery Restaurant 1366 YORK RD., ST. DAVIDS, 905-262-8463

Chef Matt Payne uses an ingredient-forward approach with an emphasis on locally sourced produce, meat and fish. Nature is a huge inspiration for this avid hunter and angler — who also enjoys cooking wild game. He cooks with a variety of classic and modern techniques, showcasing the ingredients while presenting them in a way that will encourage conversation among guests. Matt Payne attended the Niagara College Culinary program and has been working in the Niagara culinary scene since graduation in 2007. Prior to starting his journey at Ravine, Matt could be found as the chef de cuisine at Treadwell Farm-to-Table Cuisine. He has been named one of the 2017 Ontario Hostelry Institute’s 30-Under-30 and has received multiple medals from Guelph University’s “Food Day Canada” program. TASTING PLATES • Rainbow trout crudo | Blood orange pickle | Squid ink coral • Pork belly | Smoked apple | Cider glaze

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Righteous Monger 3837 BLACK CREEK RD., FORT ERIE, 289-969-4263

Chef J Mark Hand is a Niagara fixture. Over the years, he has literally built from the ground up such Niagara legends as On the Twenty, AG, The Niagara Culinary Institute and, before he was shaving, The Auberge Suisse, where he apprenticed under the venerable Josef Kohler. Chef, consultant, hired gun, entrepreneur and now ‘Righteous Monger,’ Chef Hand is now plying his trade in a much more casual way at two of Niagara’s craft Breweries, Kame and Kettle Beerworks in Fonthill and coming soon to Cold Break Brewery in St. Catharines. This is his 18th appearance at Cuvée. TASTING PLATES • A selection of local cheeses, cured meats, fruit and hand-made chutneys

Scotiabank Convention Centre — Niagara Falls 6815 STANLEY AVE., NIAGARA FALLS, 905-357-6222

A well-travelled chef, spending time in kitchens across South America, the Caribbean and South East Asia, Chef James Price now finds himself back home in Canada. The food intuition that James possesses was developed at a young age, when he would experiment in his family’s kitchen and explore unfamiliar flavours. Trained locally, and inspired by chefs around the world, James’ way of thinking about food is all about saying yes to new challenges and scratch-cooking for his guests. TASTING PLATES • Beef on Weck – 21 day house cured beef, homemade weck and Niagara craft beer mustard and last summer’s pickles • Lake Erie Perch – Our year-old miso butter, chickpea crust, smoked shoyu mayo (we made the shoyu too), Wonder Bread (we did not make this!)

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Chefs of Cuvée The Restaurant at Redstone Winery 4245 KING ST., BEAMSVILLE, 905-563-9463

Chef David Sider was born and raised in Vineland, just minutes from the property that would later become Redstone, in the heart of the renowned Niagara wine region. He began cooking in local wineries while attending high school, but found himself underwhelmed by the lack of inspiration in the Niagara food movement at the time. Following a brief stint in Toronto, Chef David accepted a position at Langdon Hall in Cambridge. Here, he spent the next five years learning in one of the most renowned kitchens in the country, an incredible experience for a young chef. Following his position as Chef de Cuisine at Langdon Hall, Chef David headed for the west coast and a position as restaurant chef at the idyllic Wickaninnish Inn in Tofino, B.C. The incredible location allowed Chef David to work with the finest and freshest seafood, and he enhanced his skills in managing a large kitchen operation. Having been away from home for years, David returned to Niagara with his young family in tow to accept a new challenge. At Redstone, Chef David is leading by example, delivering top quality cuisine that embodies the region and utilizes the best it has to offer. TASTING PLATES • Smoked beef short ribs with shaved brussels and salted huckleberries • Braised lamb cromesqui with carrot and mint

Tide and Vine Oyster House 3491 PORTAGE RD., NIAGARA FALLS, 905-356-5782

Tide and Vine was established in 2012 when Mike Langley and Kat Steeves purchased a 1974 VW camper van and began shucking oysters throughout Niagara. Their journey has allowed them to embed themselves in the fabric of the area’s thriving food community. Born in Niagara Falls, Mike travelled the world gathering ideas along the way, the culmination of which happened when he met his business partner and future wife, Moncton-born Kat Steeves. From ‘Pearl the Shuck Truck’ to a flagship restaurant in Niagara Falls, Tide and Vine has made it their mission to bring the sea to Niagara, showcasing the bounty of local and seasonal items that surround them. TASTING PLATES • A selection of freshly shucked East Coast Oysters served with lemons and signature house sauces

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Sweets Criveller Cakes 4435 PORTAGE RD., NIAGARA FALLS, 905-356-9441

Giovanni Del Priore and Leonardo Priore — Giovanni Del Priore left his hometown of Avellino, Italy with big dreams and a passion for natural foods and confections. In 1998, he and long-time friend Leonardo Priore acquired a well-known and established landmark called Crivellers, an elegant European-style pastry and chocolate boutique. Both men were mentored by classically trained master pastry chefs from Italy. Dedicated, driven and passionate, they are now one of the most sought-after establishments for weddings and other festive occasions. Giovanni believes that quality can never be compromised and the satisfaction of the customer is the number one priority. He lives by the credo, “If a man loves the labour of his trace, the gods have found him.” TASTING PLATES • ‘Croque en Bouche,’ fresh bignes filled with flavoured custards • Assorted European tortes • Icewine truffles from a variety of Niagara’s premier wineries

Italian Ice Cream 5458 VICTORIA AVE., NIAGARA FALLS, 905-356-3866

Andrew Vergalito is the chef owner of the Italian Ice Cream Company in Niagara Falls, established in 1978. With 20-plus years of experience, Andrew enjoys creating new and old gelato flavours for everyone to enjoy. His inspiration comes from the bounty of Niagara’s top chefs and ingredients from Italy. TASTING PLATES • Gelato bar

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Cuvée winery program listings 13th Street Winery 1776 FOURTH AVE., ST. CATHARINES, 905-984-8463 13thstreetwinery.com WINEMAKER: Jean Pierre Colas FAVOURITE WINE: 2016 Blanc de Blanc, $29.95 W “This is a favourite because it’s the latest of my babies. Before being a great Chardonnay sparkling, this was a great Chardonnay on its own. I’m from Chablis in France and what you would call a ‘Chardonnay Maniac.’ By origin and by taste. This wine has floral notes and minerality. It is elegant and fresh, without any ‘makeup.’ Dry—Brut zero. No malolactic, no oak. Just Chardonnay and truly great.” FAVOURITE WINE: 2017 Whitty Vineyard Gamay, $23.95 W “This wine is one more step in 13th Street Winery’s journey with Gamay. We love Gamay on its own — as a single varietal. The major source of our grapes is a single vineyard at the 13th Street Winery location, found on the Creek Shores subappellation. On site is a young vineyard from our 2009/10 plantation, which was propagated from cuttings-to-cuttings. To do so, we used a ‘selection massale.’ This means we have propagated our vineyards using exceptional old vines without any new commercial clones. It is a pure expression of the Niagara region and great example of its potential. Come try it for yourself.”

Adamo Estate Winery 793366 THIRD LINE, MONO, 519-942-3969 adamoestate.com WINEMAKER: Shauna White FAVOURITE WINE: 2017 Legacy Viognier Roussanne, $21.00 W   O “Our Legacy Viognier Roussanne is a unique wine and rare blend. The two varieties compliment each other to create a complex and delicious blend. This wine was fermented in stainless and aged in older French oak barrels for six months.” FAVOURITE WINE: 2015 Edgerock Vineyard Petit Verdot, $49.00 W   O “Our 2015 Petit Verdot is big and bold. With 7.5% appassimento added, it is full and rich on the pallets with balanced fruitiness, acidity and tannins. Aged for 16 months in French oak, this Petit Verdot drinks well now and is ageable too. A very food-friendly wine.”

Alvento Winery 3048 2 AVE., VINELAND STATION, 905-562-1212 alvento.ca WINEMAKER: Marc Pistor FAVOURITE WINE: 2012 Aria, $45.95 W “This red is considered one of my absolute favourites grown on our estate. It displays classic strawberry and floral aromas with a tight, mineral palate. I find great pleasure in the youthful tannins that lead to a long, concentrated finish. A unique wine for our winery and for the Niagara region.” FAVOURITE WINE: 2018 Pinot Noir Rose, $19.95 W “This is our first wine released for our 2018 vintage, so it contains quite a bit of sentimental value. The beautiful watermelon blush colour is complimented by bright lime acidity with crisp melon and red berry notes. The aromatic qualities of this wine really demonstrate the winery’s potential.”

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Atlantis Niagara Wines 4581 NORTH SERVICE RD., BEAMSVILLE, 905-932-5321 atlantisniagara.com WINEMAKER: John Kocsis FAVOURITE WINE: 2010 Red Ice Cabernet Franc Icewine, $125.00 “Our first commercially made Icewine.” FAVOURITE WINE: 2014 Vidal Icewine, $49.99 “Vidal Icewine fermented naturally on skins.”

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Big Head Wines 304 HUNTER RD., NIAGARA-ON-THE-LAKE, 905-468-4321 bigheadwines.ca WINEMAKER: Andrzej Lipinski FAVOURITE WINE: 2017 Syrah “RAW”, $65.00 W “This is our first time using whole-cluster fermentation. Syrah is our favourite variety, and I think 2017 was the perfect vintage. The wine spent time only in oak, and this is our first unfiltered example as well. To me, this is Syrah. Pepper, meat, olives, lavender, black fruit — all the things.” FAVOURITE WINE: 2017 Chenin Blanc “RAW”, $45.00 W “Chenin Blanc is the reason we started our winery. In 2017, we made three different examples in three very different styles. This one we kept a lot of Botrytis affected fruit, but the sugar wasn’t high so we didn’t end up with high alcohol. We fermented it dry since we left it unfiltered, and it spent all of its time in concrete. This is one of the best versions of Chenin Blanc we’ve created. 2017 was the perfect vintage with all the right conditions.”

Burning Kiln Winery 1709 FRONT RD., ST. WILLIAMS, 519-586-9858 burningkilnwinery.ca WINEMAKER: Lydia Tomek FAVOURITE WINE: 2017 Sparks Sparkling Rosé Pinot Noir, $26.95 W   O “Sparks is made from 100% Estate Pinot Noir grown on the sandy plains of Norfolk. An earlier pick in the 2017 vintage provided fruit with elegant acidity and delicate flavours. After table sorting the bunches, the clusters were pressed gently with the intention of creating a fresh, crisp, soft pink cuvée. Offering aromas and flavours of strawberry, apricot, cantaloupe and citrus, the lovely mousse leaves the palate quenching for more. Second fermentation was executed using the cuvée clos method and done to dryness (3 g/L rs).” FAVOURITE WINE: 2016 Inferno Petit Verdot (Kiln Dried/Appassimento), $59.95 W   O “This wine is possibly the most exciting and rewarding red wine I have made to date for many reasons. First, I have never worked with this grape varietal before but have always been intrigued by its boldness in colour and flavour and its traditional role in Bordeaux blends. Second, this was the first vintage in my career where I experimented making appassimento reds. Being able to harvest the fruit from our winery site and sending it into our reclaimed tobacco kilns for drying was not only a learning experience in itself but also extremely rewarding, as we saw the evolution of this wine throughout the fermentation aging process. The ripe bold tannins of this red are complemented with rich aromas and flavours of mocha, plum, cigar and blackberry.”

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Cuvée winery program listings Cave Spring Cellars 3836 MAIN ST., JORDAN, 905-562-3581 cavespring.ca WINEMAKER: Angelo Pavan FAVOURITE WINE: 2016 Riesling CSV, $29.95 V   W (Release March 16, 2019) “In a recent article in Decanter Magazine, internationally renowned wine writer Ian d’Agata paid homage to this wine saying ‘There’s probably no better estate than this in all of Canada, given it’s long track record for excellence, the large number of wines made and it’s willingness to innovate. The CSV is a benchmark Canadian Riesling which embodies the richer, riper but very mineral, peachy style typical of the Beamsville Bench.’” FAVOURITE WINE: NV Blanc de Blancs, $29.95 V   “Given our cool climate and the swings in our growing seasons (as in Burgundy), there are a few varieties that grow consistently well and some wine styles that do well regardless of vintage variations. Sparkling Chardonnay is one of them. I don’t know of any other wine, with the exception of Riesling, which shines so brightly, regardless of the vintage.”

Chateau des Charmes 1025 YORK RD., ST. DAVIDS, 905-262-4219 chateaudescharmes.com WINEMAKER: Amelie Boury FAVOURITE WINE: 2016 Pinot Noir, Paul Bosc Estate Vineyard, $38.95 V   W   O “There appear to be two distinct styles of Pinot in the world of wine these days: big, jammy fruit bombs typical of hot climates, and a more delicate, nuanced and balanced wine with silky tannins that is more typical in cooler climates. Our Pinot Noir is most often described in the latter style. It should remind you of strawberries and violets on the nose with a hint of mushrooms. On the palate the tannins are nicely integrated giving the wine structure and ageability.” FAVOURITE WINE: NV Brut Sparkling, Méthode Traditionnelle, $25.95 “Our sparkling wines are a labour of love. They are crafted in the Méthode Traditionnelle, the same method used to make Champagne, meaning the bubbles are created naturally in the bottle you buy. On the nose our Brut Sparkling should remind you of lemon, lime and toasted bread. The creamy texture is punctuated by the fine, persistent bubbles.”

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Colaneri Estate Winery 348 CONCESSION 6 RD., NIAGARA-ON-THE-LAKE, 905-682-2100 colaneriwines.com FAVOURITE WINE: 2017 Unita Cabernet Franc, $34.95 W   O “We have always enjoyed making a Cabernet Franc on a yearly basis and this 2017 surely does not disappoint. Aided by the appassimento style, it has a beautifully bold and rich character that makes your palate crave another taste. Being a new release, we are excited to share it with everyone.” FAVOURITE WINE: 2016 Cavallone Pinot Grigio, $21.95 W   O “A favourite of friends and family, the Pinot Grigio is truly a wine for any occasion. This 2016 vintage brings depth and flavour with a colour that brightens the glass. We are very proud of this Pinot Grigio and enjoy sharing not only the story of the wine but the beautiful story of the label as well.”

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Colio Estate Wines 1 COLIO DR., HARROW, 519-738-2241 coliowinery.com WINEMAKER: Allison Christ FAVOURITE WINE: NV Lily Sparkling, $17.95 GP   W “I love that this wine is approachable. It’s a great, everyday wine.” FAVOURITE WINE: 2017 Bricklayer’s Reward 20 Barrels Chardonnay, $18.95 “I’ve always liked barrel-fermented Chardonnays and this wine is a good representation of a cool-climate Chardonnay. It’s a well-integrated wine with a good balance of fruit and acidity and the oak is not overpowering.”

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Creekside Estate Winery 2170 FOURTH AVE., JORDAN, 905-562-0035 creeksidewine.com WINEMAKER: Rob Power FAVOURITE WINE: 2016 Creekside Broken Press, $55.00 W   O “Our Broken Press Syrah is, vintage to vintage, the finest red wine that Creekside produces. From pruning of the vineyard block on the St. David’s bench, through the excitement of harvest, all the way to final barrel selections and bottling, we treat this wine as our baby.” FAVOURITE WINE: 2017 Creekside Iconoclast Sauvignon/Semillon, $23.00 “We love our Sauvignon blanc at Creekside, but Rob has always coveted the complex flavours and textures of Sauv/Semillon blends from Bordeaux and around the world. So, we jumped at the chance to plant Semillon, and our Sauvignon blanc can now dance with a partner.”

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Domaine Queylus 3651 SIXTEEN RD., ST. ANNS, 905-562-7474 queylus.shop WINEMAKER: Kelly Mason FAVOURITE WINE: 2016 Cabernet Franc Tradition, $27.95 W “At Domaine Queylus we are all lovers of finesse and elegance, which is why we love the softer Bordeaux varietals: Cabernet Franc, here with a percentage of Merlot. We chose this wine because it shows not only the rich complexity and nuance of our Estate vineyard in Beamsville, but also the potential for Cabernet Franc from Ontario.” FAVOURITE WINE: 2016 Pinot Noir Tradition, $31.95 W “We chose this wine because it is a classic, perfumed and mineral Pinot Noir with solid rich fruit and a sense of place. 2016 delivered on quality and by picking earlier, we were able to preserve the fresh fruit while using the riper tannins of the vintage to build structure that will help this Pinot Noir Tradition age beautifully.”

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Cuvée winery program listings Fielding Estate Winery 4020 LOCUST LN., BEAMSVILLE, 905-563-0668 fieldingwines.com WINEMAKER: Richie Roberts FAVOURITE WINE: 2016 Rock Pile Chardonnay, $39.95 W   O “From the fantastic 2016 vintage, this complex and expressive Chardonnay was sourced from two vineyards of established Chardonnay vines in the Lincoln Lakeshore — The Watching Tree Vineyard and our own Tufford Road Vineyard. Fermented and aged for 16 months in French oak barrels, this wine has evolved into a ripe and rich Chardonnay with impressive layers of aromatics, texture and mouthfeel. I selected this wine because I think that it reflects the vintage it came from while respecting the fruit from its vineyard origin, the cooler Lincoln Lakeshore Sub-Appellation.” FAVOURITE WINE: 2016 Estate Bottled Cabernet Franc, $42.95 W   O “Hand harvested from a select parcel of low-yielding vines in our Tufford Road Vineyard, this Cabernet Franc was an easy choice as my favourite. Pristine fruit was picked earlier than all our other Cabernet Franc lots, fermented and macerated on skins for just over two weeks and was then aged, untouched for 14 months in French oak. Racked from barrel and bottled unfined and unfiltered, I think this Cabernet Franc is full of juicy, vibrant character and has the ability to age very well. Purposely made as a wine that shows restraint, texture and balance, rather than being the biggest and boldest wine from our cellar.”

Flat Rock Cellars 2727 SEVENTH AVE., JORDAN, 905-562-8994 flatrockcellars.com WINEMAKER: David Sheppard FAVOURITE WINE: 2015 Gravity Pinot Noir, $34.95 V   W   O “The 2015 vintage was a warm growing season that provided naturally low yields. We farmed 25 acres of Pinot Noir vines planted in 2001 and 2002 to a variety of Dijon clones. The fruit was hand-picked, sorted and destemmed before being cold soaked to showcase the ripeness of the vintage. Only free-run wine is selected for this wine, and only those barrels that make it through a rigorous selection process are used. This wine demonstrates the purity from our estate vineyard.” FAVOURITE WINE: 2017 Chardonnay, $19.95 V   W   O “Made from 100% Estate Chardonnay that was hand-picked and sorted for only the ripest and healthiest fruit. This wine was fermented and aged in French oak for added complexity, and was then blended and bottled after 10 months in barrel to ensure a vibrant expression of Chardonnay grown in our soils. A benchmark example of Twenty Mile Bench fruit.”

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Fogolar Wines 3900 CHERRY AVE., VINELAND, 905-380-7846 fogolarwines.ca WINEMAKER: Marc Pistor FAVOURITE WINE: 2016 Fogolar Cabernet Franc Picone Vineyard, $44.20 W   O “This 1.25-acre block of 20-plus-year-old Cabernet Franc from the Picone Vineyard is a dream. I love Cab Franc and have worked with a lot of great fruit, but this, by far, is my favourite. I have had access to this fruit since 2014 and it has made my job easy; great wines with little effort. The 2016 fruit was balanced, pure and expressive. The quality of the fruit consistently allows for extraction while maintaining freshness, a fine balance. I cannot say enough about how excited the fruit and these wines make me as a winemaker.” FAVOURITE WINE: 2018 Fogolar Riesling Hughes Vineyard, $27.20 W   O “The Riesling I get from the Hughes Vineyard is consistently pure, with power and balance. I have tasted several wines from this vineyard, produced in different styles, and the vineyard is always very evident. My favourite style of Riesling is the arrested fermentation, slightly sweet on the balance with low alcohol, mouthwatering acidity, intense aromatics and length. This is my first single vineyard release because I finally feel my winemaking has done the vineyard justice.”

Foreign Affair Winery 4890 VICTORIA AVE. N., VINELAND, 905-351-6937 foreignaffairwine.com WINEMAKER: Barclay Robinson FAVOURITE WINE: 2017 Syrah, $54.95 “Barclay likes it.”

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FAVOURITE WINE: 2017 Viognier, $23.95 “A good match for the first one.”

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Harbour Estates Winery 4362 JORDAN RD., JORDAN STATION, 905-562-6279 hewwine.com WINEMAKER: Ken Mowat FAVOURITE WINE: 2015 Cabernet, $18.95 W “This wine has been carefully crafted from vineyard to wine using premium Bordeaux varieties. This wine is rich and intense with flavour, displaying a wonderful dark fruit, berry characteristic with a good balance of oak integration from French oak.” FAVOURITE WINE: 2015 Cabernet Franc Icewine, $80.00 W “Cabernet Franc is becoming a well-recognized variety in our region. It not only creates a wonderful red table wine but also creates a succulent, unctuous Icewine — thus we chose to hold back some premium grown Cabernet Franc grapes for Icewine. We have received multiple national and international awards for our Cabernet Franc Icewines. This wine is rich in flavour, elegant and refined.”

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Cuvée winery program listings Harwood Estate Winery 18908 LOYALIST PKWY., HILLIER, 1-855-668-9463 harwood.co WINEMAKER: Karlee Moore FAVOURITE WINE: 2016 County Red, $39.00 W “This wine is purely Prince Edward County to me. It is a blend of Pinot Noir and St. Laurent from our estate. It has such bright cherry and strawberry notes with lively acidity, but has a depth of earth and minerality. This wine showcases the pure potential of our vineyard. For me, it is one of our most intriguing wines, full of complexity and elegance.” FAVOURITE WINE: 2017 Gewürztraminer, $20.00 W   O “This vintage was my first time working with Gewürztraminer from Prince Edward County and I was really curious to see what it would be like. This Gewürztraminer block is planted on about 18 inches of Hillier clay loam soil before you reach the limestone below. It is one of our best vineyard blocks with great soil health and productive vines. It is intensely aromatic with floral and tropical lychee notes. It finishes dry with vibrant acidity — flaunting our county terroir.”

Henry of Pelham Family Estate 1469 PELHAM RD., ST. CATHARINES, 905-684-8423 henryofpelham.com WINEMAKER: Lawrence Buhler FAVOURITE WINE: 2013 Cuvée Catharine Estate Blanc de Blanc ‘Carte Blanche’, $44.95 W   O “Named in memory of Henry’s wife, widow and family matriarch, Catharine Smith. Carte Blanche is the vintage-dated Cuvée Catharine. Made in the traditional method and aged 60 months in the bottle before being disgorged, this wine represents our commitment to premium winemaking. Carte Blanche is a sparkling reason to celebrate in every bottle.” FAVOURITE WINE: 2017 Baco Noir Speck Family Reserve, $24.95 W   O “When I think of Henry of Pelham, I think of Baco Noir. It is embedded both in our history and our identity. Baco Noir’s bramble and smoky notes are a recognized specialty at Henry of Pelham. Estate grown, including our original planting (circa 1984), this wine will age beautifully over the next five to six years.”

ICELLARS Estate Winery 615 CONCESSION 5 RD., NIAGARA-ON-THE-LAKE, 289-479-5969 icellars.ca WINEMAKER: Adnan Icel FAVOURITE WINE: 2016 Arinna, $42.00 W   O “This Bordeaux-style red blend is made from grapes grown 100% from our estate vineyard from a very hot and dry growing season. It consists of 50% Merlot, 29% Cabernet Sauvignon, 17% Cabernet Franc and 4% Malbec.” FAVOURITE WINE: 2017 Chardonnay, $40.00 W   O “An excellent barrel-fermented bold Chardonnay aged for 12 months in French oak barrels made from estate grapes.”

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Inniskillin Niagara Estate 1499 LINE 3, NIAGARA-ON-THE-LAKE, 905-468-2187 inniskillin.com WINEMAKER: Bruce Nicholson FAVOURITE WINE: 2017 Inniskillin Cabernet Sauvignon Icewine, $124.95 W   O “This 2017 Cabernet Sauvignon Icewine is a first for Inniskillin. The wine shows Niagara’s unique terroir and its ability to yield exceptional Icewines. Cherry, strawberry and a touch of currant complement the lively acidity with a robust rhubarb character.” FAVOURITE WINE: 2016 Inniskillin Discovery Series Merlot Petit Verdot, $39.95 “A first for Inniskillin, this Discovery Series wine combines these two Bordeaux varieties from the Niagara region. This blend shows the potential of the Four Mile Creek and Niagara River sub-appellations. Ripe plum, black cherry and soft approachable tannins.”

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Jackson-Triggs Niagara Estate 2145 NIAGARA STONE RD., NIAGARA-ON-THE-LAKE, 905-468-4637 jacksontriggswinery.com WINEMAKER: Levi De Loryn FAVOURITE WINE: 2017 Grand Reserve White Meritage, $25.95 W   O “This is such a distinct wine, not only for Niagara but in international arenas as well. It’s intensely flavoured and varietally true. The terroir from which these grapes come provided exceptionally vigorous fruit flavours and preserved the grapes’ inherent acidity, maintaining the excellent balance. The Semillon adds richness and complexity, and enhances the wonderful exotic nuttiness not inherent in many varietals.” FAVOURITE WINE: 2016 Grand Reserve Merlot, $25.95 W   O “This exquisite Merlot is the quintessential regional representation of this noble grape variety. When I sip, I taste unmistakable Niagara fruit; with its soft tannic composition, delicate and balanced acidity, it displays the essence of Niagara and reminds me just how good these wines can be.”

Karlo Estates 561 DANFORTH RD., WELLINGTON, 613-438-4150 karloestates.com WINEMAKER: Derek Barnett FAVOURITE WINE: 2017 Estate Grown Chardonnay, $35.00 “This wine is a testament to the terroir of the estate.”

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FAVOURITE WINE: 2017 Estate Grown Pinot Noir, $65.00 W   O “It’s like an old-world Pinot Noir. It’s one of the very best varietals for the county from one of the very best sites.”

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Cuvée winery program listings Kacaba Vineyards and Winery 3550 KING ST., VINELAND, 905-562-5625 kacaba.com WINEMAKER: Vadim Chelekhov FAVOURITE WINE: 2017 Fume Blanc, $30.15 W   O “Fume Blanc is an exciting new wine for Kacaba Vineyards and Winery. With years of experience working with Sauvignon Blanc, our winemaking team of John Tummon and Vadim Chelekhov decided to try something new. Fermentation and aging was done in three-year-old French oak barrels, enhancing ripe flavours of gooseberry, grapefruit, and lemongrass. Only half of the barrels were inoculated with Malolactic bacteria, preserving a fresh, crisp and mouth-watering acidity while adding complexity and depth to the lingering tropical tones. After seven months on the lees and battonage done weekly, this wine was carefully racked and bottled with minimal filtering.” FAVOURITE WINE: 2016 Signature Series Reserve Syrah, $50.15 W   O “Kacaba Vineyards and Winery is proud to be the oldest grower and producer of Syrah in the province. Our winemaking team is pleased to reveal the 2016 Signature Series Reserve Syrah. Grapes coming from an outstanding growing year created a rich, full-bodied and elegant wine with enthralling flavours of blueberries, blackberries, graphite, currants, violets and cracked peppercorns. This is the first wine produced by Kacaba Vineyards to be aged in two sets of barrels. This ‘free-run’ wine spent the first 12 months aging in brand new French oak casks, followed by four additional months in older American oak casks. This wine is a great tribute to an iconic growing year in Ontario.”

Konzelmann Estate Winery 1096 LAKESHORE RD., NIAGARA-ON-THE-LAKE, 905-935-2866 konzelmann.ca WINEMAKER: Herbert Konzelmann FAVOURITE WINE: 2017 30th Anniversary Small Batch Riesling, $29.95 W   O “This wine was created to be a showcase at our recent 30th anniversary celebration. The grapes for this small batch Riesling were carefully selected and hand harvested from our Lakefront vineyard. It was aged in stainless steel tanks as well as acacia barrels to add a rich complexity and softness to the wine. Made in a true German style, this wine is a reflection of the quality Konzelmann produces.” FAVOURITE WINE: 2016 Meritage Reserve, $29.95 W   O “Our Meritage is a classic blend that consists of equal amounts of Cabernet Sauvignon, Merlot and Cabernet Franc. Each of the three varietals contribute a unique complexity to the harmony of the wine. Harvested in the late fall to allow for maximum ripening and then aged for 18 months in a mix of New and Old French and American Oak barrels.”

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London Born Wine Company 3749 WALKER RD., BEAMSVILLE, 905-563-7256 londonbornwines.com WINEMAKER: William Hoare FAVOURITE WINE: 2016 Cabernet Franc, $27.95 W   O “When thinking about my ‘winemaker’s favourite’ selection, there was no hesitation; it had to be the 2016 Cabernet Franc. This Cab is a special vintage for me, and I’m very excited to share it with you. The growing season for 2016 was an exceptional one, providing us with long hot days which in turn produce an extremely rich and concentrated flavour profile. This vintage is also 100% estate-grown fruit and brings a little more uniqueness to the realm of Niagara Cabernet Francs as it only underwent minimal oak integration. By doing this, those wonderful deep jammy notes really shine through. Coupling that with a silky-smooth mouthfeel and prevalent tannins, our 2016 Cabernet Franc makes any occasion a special one.” FAVOURITE WINE: 2017 Sparkling Rosé, $24.95 W   O “My inspiration in choosing the 2017 Sparkling Rosé lies in the fact that sparkling wine doesn’t need to be reserved for special celebrations. Done in the Charmat method using Gamay Noir, this ‘pretty-in-pink’ rosé offers a delightful balance of vibrant fruit notes and crisp acidity. Enjoy with friends and family on Tuesday evenings or New Year’s Eve and anytime in between.”

Lundy Manor Wine Cellars 9941 LUNDY’S LN., NIAGARA FALLS, 905-354-6999 lundymanor.ca WINEMAKER: Adam Kern FAVOURITE WINE: 2016 Sauvignon Blanc, $34.95 W   O “Sauvignon Blanc is a beautifully expressive grape variety that has a wide stylistic range. This particular wine is from a single vineyard that can show its many sides in one glass. It is rich, with lively acidity; ripe, with great texture and length. A very special wine to me that came to be known in our cellar as simply, ‘Sophie.’” FAVOURITE WINE: 2016 Cabernet Franc, $27.95 W   O “2016 was an excellent vintage for Cabernet Franc, as many are here in Niagara. This wine is poised and expressive without sacrificing subtlety. It has a supple and balanced mouthfeel while maintaining its backbone of tannins and acidity for long-term aging.”

Malivoire Wine Company 4260 KING ST. E., BEAMSVILLE, 905-563-9253 malivoire.com WINEMAKER: Shiraz Mottiar FAVOURITE WINE: 2018 Vivant Rosé, $19.95 V   W   O “This is the style of rosé I adore! It’s made from Beamsville Bench grown pinot noir grapes from two exceptional vineyards: Malivoire Estate Vineyard and Mottiar Vineyard. Hand picked and gently pressed for a delicate expression, this rosé has a beautiful, pale hue, is complex, bone dry and a wine for any occasion.” FAVOURITE WINE: NV Che Bello, $21.95 W “I’m super excited by this new sparkling wine, made from chardonnay musqué grown in our Estate Vineyard. The aromatics and fresh, ripe fruit from this variety are wonderfully evident in this innovative incarnation of our former ‘Spritz’; this bubbly is seriously focused yet remains so much fun.”

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Cuvée winery program listings Marynissen Estates Winery 1208 CONCESSION 1 RD., NIAGARA-ON-THE-LAKE, 905-468-7270 marynissen.com WINEMAKER: Mitchell McCurdy FAVOURITE WINE: 2014 Platinum Chardonnay, $29.95 W   O “2014 was a great vintage for Chardonnay and this is a great example. I love its expression at this stage, and I think it is a really great example of the potential of Ontario Chardonnay.” FAVOURITE WINE: 2015 Platinum Cabernet Sauvignon, $39.95 W   O “Cab Sauvignon is a difficult wine to do right in Niagara, but when we do, it is phenomenal. A blend of grapes from our own vineyard, the oldest Cab in Niagara and a select other site has resulted in this rich, balanced and long wine. I don’t always drink Cab, but when I do, I want it to taste like this.”

Megalomaniac 3930 CHERRY AVE., VINELAND, 905-562-5155 megalomaniacwine.com WINEMAKER: Sebastien Jacquey FAVOURITE WINE: 2016 Reserve Cabernet Sauvignon, $59.95 W “We are extremely proud of this wine. 2016 was a particularly warm season that extended well into October. Cabernet Sauvignon requires conditions like these to achieve its full ripeness. We were able to produce a wine with stunning depth and complexity that surprises and delights the palate.” FAVOURITE WINE: 2017 Reserve Chardonnay, $34.95 W “The terroir and climate are so well-suited to this varietal and the 2017 Reserve Chardonnay proves that. Our chardonnays benefit from a gentle hand to coax out the aromatics and flavours that result in a wonderfully drinkable wine. Stone fruit and citrus on the nose followed by warm poached pear on the palate. It’s lovely.”

Niagara College Teaching Winery 135 TAYLOR RD., NIAGARA-ON-THE-LAKE, 905-641-2252 niagaracollegewine.ca WINEMAKER: Gavin Robertson FAVOURITE WINE: 2017 Les Marmitons Gastronomy Chardonnay, $20.15 W   O “We had really gorgeous flavour development in our estate Chardonnay in 2017 — the vineyard is over two decades old now and really hitting its stride. The high fruit quality suggested that it would be able to stand up to a good dose of high quality French oak cooperage to build in a little more complexity, structure and ageability. I like the way that this wine is likeable and showy right away on the nose but also reveals more nuanced and subtle characteristics all the way along to a prolonged finish.” FAVOURITE WINE: 2017 Balance Syrah, $25.15 W   O “This is my first effort at making Syrah in Ontario and the vintage was a pleasant surprise in terms of flavour and colour development in the Syrah vineyards that we picked and blended. After touch-and-go spring and early summer weather that saw a lot of rain, a long, sunny, dry fall gave the fruit a chance to ripen properly. I really like the bright, pretty aromatics in this wine that balance fruit and spice nicely, while the palate is medium-bodied but fresh and eminently quaffable.”

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Palatine Hills Estate Winery 911 LAKESHORE RD., NIAGARA-ON-THE-LAKE, 905-646-9617 palatinehillsestatewinery.com WINEMAKER: Tim Reilly FAVOURITE WINE: 2017 Pinot Grigio, $13.95 W “This Pinot Grigio has amazing cooked pear, crusty bread and melon notes. It’s such a great wine for both sipping alone or paired with food.” FAVOURITE WINE: 2017 Reserve Merlot, $29.95 W “The Merlot has deep, dark berry, plum, black olive with subtle leather, cigar box and toasted notes. It’s very soft and velvety with a rich colour. Definitely my favourite red of 2017.”

Peller Estates 290 JOHN ST. E., NIAGARA-ON-THE-LAKE, 905-468-4678 peller.com WINEMAKER: Katie Dickieson FAVOURITE WINE: 2017 Andrew Peller Signature Series Sauvignon Blanc, $31.95 “One of my favourite wines to make. This bottle is the sum of many parts — extended hang time, barrel and concrete ferment, lees aging and picking the best barrels for the blend.” FAVOURITE WINE: NV Andrew Peller Signature Series Ice Cuvée Rosé, $35.75 “Pinot Noir and Chardonnay provide the base for this wine, which after topping with about 3% Gamay Noir prior to tirage creates a wine with great structure and fruit intensity. And finally, the dosage of Icewine brings balance and texture. I love the many layers to this wine.”

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Pillitteri Estates Winery 1696 NIAGARA STONE RD., NIAGARA-ON-THE-LAKE, 905-468-3147 pillitteri.com WINEMAKER: Alex Kolundzic FAVOURITE WINE: 2016 Gewurztraminer Riesling Fusion, $13.95 GP   W   O “Pillitteri is very proud of our aromatic varietals. The Gewurztraminer is one of the most aromatic grapes that grows on our estate farm. Our Riesling is also crisp and fresh. This blend is the most popular white wine we produce and is indicative of our white winemaking style.” FAVOURITE WINE: 2015 Cabernet Franc, $28.00 W   O “Cabernet Franc is an essential red varietal for Pillitteri. By volume, it is the highest production from our estate vineyards for a red wine. We barrel age this wine in primarily French oak and feel it is the best example of our terroir and the winemaking style for red wines.”

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Cuvée winery program listings PondView Estate Winery 925 LINE 2 RD., NIAGARA-ON-THE-LAKE, 905-468-0777 pondviewwinery.com WINEMAKER: Fred Di Profio FAVOURITE WINE: 2015 PondView Bella Terra Cabernet Sauvignon, $39.95 W “With what this wine is showing, it’s easy to be optimistic of how it’s developing. We can find a soft, dark fruit and barrel influence on the nose, which is mirrored on the palate. Still youthful, this Prog-Rock-Jazzy wine has limitless possibilities as to which direction it will take. Why did I choose this wine? Well, this Cab is King...Crimson?” FAVOURITE WINE: 2017 PondView Lot 74 Sparkling Brut, $24.95 W “Verily, our Virtuous Vidal demonstrates the Versatility of this Vitis grape. Who needs vinifera? This ain’t no-secco. World, meet the new bubbly.”

Queenston Mile Vineyards 963 QUEENSTON RD., NIAGARA-ON-THE-LAKE, 905-684-6453 queenstonmilevineyard.com WINEMAKER: Rob Power FAVOURITE WINE: 2015 Queenston Mile Blanc de Noirs, $50.00 W   O “Blanc de Noirs is one of the most intriguing traditional sparklers to make, as the base wine carries Pinot Noir’s signature silky texture along with the acid spine of good bubbly. This is a single vineyard bubbly, sourced from the same block of fruit as the red table wine we are pouring. It’s always interesting to try and understand terroir, even more so across two different wine styles.” FAVOURITE WINE: 2017 Queenston Mile Pinot Noir, $40.00 W   O “The wine is sourced entirely from the Queenston Mile estate vineyard on the St. David’s bench. We’re still trying to figure out the terroir of that site, and probably will be for, oh, another few centuries. Pinot makes for a long and difficult but fascinating journey. Meantime, we feel like we’re getting somewhere.”

Redstone Winery 4245 KING ST., BEAMSVILLE, 905-563-9463 redstonewines.ca WINEMAKER: Rene Van Ede FAVOURITE WINE: 2014 Chardonnay - Limestone Vineyard, $25.70 W   O “The Chardonnays from the Limestone Vineyard are always among my favourites. Proximity to bedrock on this site always shows in the wines. Lovely minerality is a hallmark of the wines from this farm. This barrelfermented beauty has been in 100% French oak (30% new) for 12 months and shows a gorgeous toasty nuttiness on the nose. On the palate, tropical fruits are abundant and the vibrant acidity lends to a lengthy finish.” FAVOURITE WINE: 2015 Syrah, $39.95 V   W   O “Syrah is probably my favourite red varietal to work with. The Redstone Estate vineyard consistently produces Syrah with a personality. The mature vines typically produce lower yields of ultra-premium quality fruit. I am particularly proud of the 15 vintages having won gold at this year’s National Wine Awards. This is an elegant Syrah that delivers opulent ripe red fruits on the palate, bolstered by lovely acidity and complemented by a late hit of spice that lingers on the finish.”

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Reif Winery 15608 NIAGARA PKWY., R.R. 1, NIAGARA-ON-THE-LAKE, 905-468-7738 reifwinery.com WINEMAKER: Roberto DiDomenico FAVOURITE WINE: 2017 Riesling Reserve, $19.95 W   O “We have been growing Riesling on our farm since 1983 — three clones, named Geisenheim, Weis Clone 21B and Alsatian Clone 49, were specially selected by Klaus W. Reif. Clone Geisenheim, for the body and structure it provides to winemakers, while the latter offer fruitiness, citrus and floral notes to the resulting wine. The variety is highly terroir expressive and as a result, our estate grown Rieslings are truly reflective of our vineyards in Niagara-on-the-Lake.” FAVOURITE WINE: 2015 Meritage, $39.95 V   W   O “Our 125-acre farm is located in the Niagara River sub-appellation, where sun-loving grape varieties grow best. The area is mapped as one of the warmest sub-appellations in Ontario with the most growing degree days ideal for the production of rich, full-bodied wines. But time matters too. Our vineyard is also home to some of the oldest vineyard plantings in Canada. Vines for the production of our Meritage average 20 years in age, a point in time where the vine naturally offers lower yields of berries thereby increasing the extract of fruit flavours in the wine.”

Riverview Cellars Estate Winery 15376 NIAGARA PKWY., R.R. 1, NIAGARA-ON-THE-LAKE, 905-262-0636 riverviewcellars.com WINEMAKER: Alyssa Bator FAVOURITE WINE: 2015 Salvatore’s Reserve Cabernet Sauvignon, $34.95 W   O “This is our premium red wine and shows the best from our 2015 reserve collection. Our vineyard of Cabernet Sauvignon was first planted in 1998 and has developed nicely over the years, producing premium quality grapes.” FAVOURITE WINE: 2016 Bianco Riesling Gewurztraminer, $15.15 V   W   O “This wine is the most popular wine we sell at the winery shop. A perfect blend of Riesling and Gewurztraminer with a hint of sweetness balanced by the acidity — some of our oldest vines of the property, planted in 1992. As we make mostly small batches of wines, this is one of the few wines available in the LCBO Vintages section.”

Rockway Vineyards 3290 NINTH ST., ST. CATHARINES, 905-641-5771 rockway.net WINEMAKER: David Stasiuk FAVOURITE WINE: NV Brut Cuvee, $28.00 W “It’s the inaugural release of Sparkling wine for Rockway. Over three years in the making, and it’s delicious.” FAVOURITE WINE: 2017 Fergie Riesling, $16.95 W “Coming from the same block that we source fruit for our Small Lot Riesling, this wine shows classic Bench Riesling character with bright lime zest, fleshy stone fruit and a seamless balance between acid and sugar. Also worth noting — unmistaken minerality.”

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Cuvée winery program listings Southbrook Organic Vineyards 581 NIAGARA STONE RD., NIAGARA-ON-THE-LAKE, 1-888-581-1581 southbrook.com WINEMAKER: Ann Sperling FAVOURITE WINE: 2017 Wild Ferment Chardonnay, $35.00 W   O “This 2017 Wild Ferment Chardonnay is the first vintage of our Wild Ferment Chardonnay series not sourced from our estate vineyard. This edition contains fine certified organic grapes grown by grape growers throughout the Niagara Escarpment. A delicious balance of refreshing acidity and sumptuous oak flavours, this is a chardonnay poised between drinkability and ageability.” FAVOURITE WINE: 2016 Estate Petit Verdot, $45.00 W   O “This Estate Grown Small Lot wine was made from grapes handpicked from our biodynamic and organic vineyard. Small yield (less than an acre planted), and full bodied, the Petit Verdot continues to astound with notes of plum, blueberry and earthy deep spice.”

Sue-Ann Staff 3210 STAFF AVE., JORDAN, 905-562-1719 sue-annstaff.com WINEMAKER: Sue-Ann Staff FAVOURITE WINE: 2016 Mabel’s V.C.R., $28.95 W “Mabel’s V.C.R. is an intriguing blend of 43% Viognier (11 months in French oak barrique), 33% Chardonnay (11 months in French oak cask) and 24% Riesling (stainless steel), and one of my favourite wines of 2016. That year was hard on my five rows of Viognier, and even though the yield was low, I wanted to do something a little different with the vintage. I decided to make Viognier the star varietal in a new blend. All three wines were fermented and aged separately and then blended to create a versatile yet complex dry wine that’s named for Great, Great Aunt Mabel, the last female Staff member until I came along 87 years later.” FAVOURITE WINE: 2016 The Chestnut Tree Cabernet Franc, $34.95 V   W “I truly love making red wines in Ontario, especially here on top of the escarpment. Our terroir-driven, cool-climate reds are as elegant and diverse as those produced anywhere else in the world. In 2016, my 10-year-old Cabernet Franc vines (Vinemount Ridge sub-appellation) produced some of the most intense fruit I’ve ever harvested, making this vintage a pleasure from first pick to first sip. I am proud of all my wines, but this robust yet sophisticated Cabernet Franc is one of the best expressions of the varietal I’ve ever made.”

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Tawse Winery 3955 CHERRY AVE., VINELAND, 905-562-9500 tawsewinery.ca WINEMAKER: Rene Van Ede FAVOURITE WINE: 2013 Robyn’s Block Chardonnay, $45.95 W   O “Robyn’s Block Chardonnay is my favourite white wine in our portfolio. The 37-year-old vineyard consistently produces wines of exceptional quality, and there is little doubt why it is our Flagship Chardonnay. I love that this wine is crisp to start but is soon followed by tropical fruits, hints of toast and minerality. This is a classic Cool Climate Chard.” FAVOURITE WINE: 2013 David’s Block Merlot, $49.95 W   O “Sadly, this is the final vintage of Merlot from our David’s Block Vineyard. Merlot can be fussy and the cold winters of 2014 and 2015 resulted in its demise. This vineyard has been replanted with Cabernet Franc, so the 2013 Merlot vintage is very special to me. This wine is Merlot at its best, with red fruits, dried spices and toast alongside perfectly balanced tannins. Absolutely delicious and will be greatly missed.”

The Hare Wine Co. 769 NIAGARA STONE RD., NIAGARA-ON-THE-LAKE, 905-684-4994 theharewineco.com WINEMAKER: John Hare FAVOURITE WINE: 2013 Noble Appassimento Cabernet Franc, $120.00 W “This Appassimento-style Cabernet Franc embodies everything I want in my reds. It has become smoother over the years while still maintaining its rich flavour. The Appassimento technique of drying out the grapes in tobacco kilns brings out beautiful notes of cherry and cedar. Wine is meant to be enjoyed amongst family and friends, and that’s exactly how I enjoy the Noble.” FAVOURITE WINE: 2016 Frontier Riesling, $21.50 W “Riesling is one of those wines that completely showcases its terroir as well as how much love and attention it has been shown leading up to harvest. Our Frontier Riesling does just that. This Riesling has a lively nose that pops out of the glass, but my favourite part is the finish. Lemon and lime jump out and linger for a moment leaving you wanting more.”

The Lakeview Wine Co. 1067 NIAGARA STONE RD., NIAGARA-ON-THE-LAKE, 905-685-5673 lakeviewwineco.com WINEMAKER: Jessica Wallace (Malbec) and Scott McGregor (Viognier) FAVOURITE WINE: 2016 Lakeview Cellars Malbec, $34.95 W   O “The Lakeview Cellar 2016 Malbec is an outstanding representation of the capabilities of cool climate winemaking. Deep in colour with complex aromatics, this Malbec boasts notes of pomegranate, plum and a hint of spice on the nose. The palate is rich and velvety with flavours of coffee, mulberry and blackberries that lead to an elegant finish.” FAVOURITE WINE: 2017 Lakeview Cellars Viognier, $19.95 W   O “Crafted from the aromatic Viognier varietal from the Niagara Peninsula, this elegant white wine showcases a uniquely Niagara expression. Bursting with exotic aromas of honeysuckle and tangerine, followed by the rich flavours of peach and orange blossom, this is a perfect wine to enjoy on its own.”

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Cuvée winery program listings Thirty Bench Wine Makers 4281 MOUNTAINVIEW RD., BEAMSVILLE, 905-563-1698 thirtybench.com WINEMAKER: Emma Garner FAVOURITE WINE: NV Thirty Bench Sparkling Riesling, $38.95 W   O “Our newest Riesling that has become a staple within the Thirty Bench family. I love making sparkling wine as well as sharing with family and friends. With its laser-like acidity and focus, it is a wonderful food wine that pairs well with oysters, seafood and great company.” FAVOURITE WINE: 2016 Thirty Bench Small Lot Pinot Noir, $36.95 W   O “Pinot Noir is a grape variety that is challenging both in the vineyard and cellars. Our vines are now at an age where they are starting to demonstrate some amazing character and depth. In the cellars, I am aiming to help amplify what the vineyard has given me and make a wine that is rich and elegant.”

Trius Winery 1249 NIAGARA STONE RD., NIAGARA-ON-THE-LAKE, 905-468-7123 triuswines.com WINEMAKER: Craig McDonald FAVOURITE WINE: 2017 Trius Showcase Ghost Creek Riesling, $29.95 W   O “From our very own Ghost Creek vineyard in the heart of the Four Mile Creek Sub-Appellation. This is a special site that never fails to deliver a fresh and uniquely aromatic wine. Careful monitoring of the ferment ensures the perfect balance between acidity and sweetness is achieved.” FAVOURITE WINE: 2017 Trius Syrah, $25.95 W “From vineyards located in Niagara-on-the-Lake, this is one of my favourite wines of 2017. The warm and dry fall really amplified the richness and structure of this wine while the co-fermented Viognier adds to the aromatics and softens the palate.”

Wayne Gretzky Estates Winery & Distillery 1219 NIAGARA STONE RD., NIAGARA-ON-THE-LAKE, 1-844-643-7799 gretzkyestateswines.com WINEMAKER: Jordan Kalinowski FAVOURITE WINE: 2016 Wayne Gretzky Estate Series Shiraz Cabernet, $29.95 “The 2016 vintage is one of the best in recent years, and the intensity and focus of this wine perfectly demonstrates this. Aged for 12 months in a blend of French and American oak barrels, this wine has a beautiful dark garnet colour and a powerful aroma of spice thanks to the generous portion of Syrah.”

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FAVOURITE WINE: 2016 Wayne Gretzky Estate Series White, $24.95 W   O “This is a perfect example of the powerful impact the art of blending can have on a wine. Created from five different varietals, this wine demonstrates the fun side of winemaking and how blending varietals together can result in a great complex wine.”

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Après Cuvée Party Craft brewing partners of Après Cuvée Bench Brewing Company 3991 KING ST., BEAMSVILLE, 905-562-3991 benchbrewing.com

Breakwall Brewing Company 46 CLARENCE ST., PORT COLBORNE, 289-836-8181 breakwallbrewery.com

Decew Falls Brewing Company 207 ST. PAUL ST. W., ST. CATHARINES, 905-401-9874 decewfallsbrewingcompany.ca

Kame & Kettle Beer Works 25 PELHAM TOWN SQUARE, FONTHILL, 289-273-2550 kameandkettle.ca

The Exchange Brewery

7 QUEEN ST., NIAGARA-ON-THE-LAKE, 905-468-9888 exchangebrewery.com

Craft cider partners of Après Cuvée Atlantis Niagara Ciders 4581 NORTH SERVICE RD., BEAMSVILLE, 905-562-3991 atlantisniagara.com

Tawse Sparkling Cider (Tawse Winery) 9500 CHERRY AVE., VINELAND, 905-562-9500 tawsewinery.ca

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Cuvée Cuvée Vineyard of Excellence Award winner Sponsored by BASF Canada Inc. Martin Schuele

Tony Aspler Cuvée Award of Excellence winner Doug Whitty

Cuvée Winemaker of Excellence Award winner Bruce Nicholson

Our gratitude to:

Participating wineries, chefs, craft breweries, cider houses as well as our many volunteers. CUVÉE ADVISORY COUNCIL Brian Hutchings, Vice-President, Administration, Brock University Tim Kenyon, Vice-President, Research, Brock University Debbie Inglis, CCOVI Director Barb Tatarnic, Manager, Cuvée, Continuing Education and Outreach, CCOVI Anil Rebello, Cuvée Co-ordinator, Rebello Marketing and Event Services CUVÉE STEERING COMMITTEE Chris Colaneri, Colaneri Estate Winery Jim Duncan, Chef Thomas Green, Lakeview Wine Co. J. Mark Hand, Chef Magdalena Kaiser, Wine Marketing Association of Ontario Nancy Kennedy, Creekside Estate Winery Ed Madronich, Flat Rock Cellars Erik Peacock, Chef Barb Tatarnic, Manager, Cuvée, Continuing Education and Outreach, CCOVI Anil Rebello, Cuvée Co-ordinator, Rebello Marketing and Event Services CUVÉE FOUNDING MEMBERS David Bergen, Cuvée Co-founder Debi Pratt CUVÉE AWARD OF EXCELLENCE IN VITICULTURE ADJUDICATORS Helen Fisher Kevin Ker Andy Reynolds Jim Willwerth CUVÉE WINEMAKER OF EXCELLENCE ADJUDICATORS Debbie Inglis Belinda Kemp Steven Trussler Christopher Waters Barb Tatarnic, Chair

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Now celebrating its 31st year, Cuvée has become the longest-standing event of its kind and one of the most prestigious celebrations of Ontario wine in the country. As the event has evolved, proceeds now support the industry it showcases.

Cuvée 2019

When CCOVI took over stewardship of Cuvée in 2015, a legacy fund was created with the proceeds. This fund allows the next generation of wine industry professionals access to student scholarships, which are pivotal to funding their journey as well as supporting research priorities identified by the grape and wine industry. The Cuvée 2019 wine weekend will continue to endow this legacy fund to further support student scholarships and research programs.

Why it matters

The Ontario grape and wine industry employs more than 18,000 people and attracts 2.4 million visitors to the province each year. It is an important driver of the provincial economy and contributes $4.36 billion to the Ontario economy annually, according to research completed by the Canadian Vintners Association. CCOVI is committed to helping the industry continue to grow by training the next generation of industry professionals and providing applied research solutions.

About CCOVI

Located at Brock University in St. Catharines, an hour from the Toronto area, CCOVI is an internationally recognised research institute that advances the interests of the grape and wine industry by investing time and resources on its research priorities. Established in 1996, CCOVI works in partnership with the Grape Growers of Ontario, the Wine Council of Ontario and the Winery and Grower Alliance of Ontario. Its network extends to external academic communities, federal and provincial research organizations, and regional grape and wine industry groups across Canada as well as cool climate wine regions around the world. To learn more about CCOVI’s activities, visit brocku.ca/ccovi

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Cuvée Your Cuvée en Route e-ticket allows you to visit any of the following Cuvée en Route dining partners and wineries.

Cuvée en Route Dining

Benchmark Restaurant at Niagara College Peller Estates Winery Restaurant Trius Winery Restaurant The Restaurant at Redstone Wayne Gretzky Estates Winery & Distillery Restaurant

Cuvée en Route Wineries

13th Street Winery Atlantis Niagara Wines Cave Spring Cellars Colaneri Estate Winery Creekside Estate Winery Fielding Estate Winery Flat Rock Cellars Fogolar Wines Foreign Affair Winery Harbour Estates Winery Henry of Pelham Family Estate Winery ICELLARS Estate Winery Inniskillin Niagara Estate Jackson-Triggs Niagara Estate Kacaba Vineyards and Winery Konzelmann Estate Winery London Born Wine Company Malivoire Wine Company Marynissen Estates Winery Megalomaniac Niagara College Teaching Winery Palatine Hills Estate Winery Peller Estates Pillitteri Estates Winery PondView Estate Winery Queenston Mile Vineyard Redstone Winery Reif Estate Winery Riverview Cellars Estate Winery Southbrook Organic Vineyards Sue-Ann Staff Tawse Winery The Lakeview Wine Co. Thirty Bench Wine Makers Trius Winery

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Sponsors for CuvĂŠe

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Sponsors for CuvĂŠe

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V Q A W I N E S O F O N TA R I O | TA S T E S U N TA M E D VQAWinesofOntario.ca

Profile for Brock University

Cuvee 2019 Program  

Cuvee 2019 Program