Wine & Spirit ALLOCATION
WAYNE GRETZKY ESTATES SIGNATURE SERIES
PINOT GRIGIO
750 mL | 13% ABV
VQA Niagara Peninsula
Medium-bodied and refreshing
Dry 3.6 g/L Sugar
FLAVOUR PROFILE
Clear and bright with a bouquet of yellow apple, Anjou pear, melon, lemon citrus and floral. This medium-bodied Pinot Grigio has a smooth mouthfeel with flavours of ripe stone fruit and fresh citrus. The lingering finish shows refreshing notes of citrus, green apple, white currant fruit and a touch of spice.
WINEMAKER’S NOTES
Harvested from our estate vineyards and long-standing growers for Wayne Gretzky Estates within the Niagara Peninsula. The free-run juice from the Pinot Grigio grapes were barrel fermented and aged in neutral French oak barrels for four months before the final assemblage.
BEST SERVED
Serve chilled at 10 to 12˚C or lightly chilled at 14 to 15°C to enhance a richer mouthfeel. Serve with lightly spiced crab cakes, grilled pork chops, gnocchi in a cream sauce and leek and mushroom quiche.
WAYNE GRETZKY ESTATES OAK AGED CHARDONNAY
750 mL | 13% ABV
VQA Niagara Peninsula
Medium-bodied and rich
Dry 7.5 g/L Sugar
FLAVOUR PROFILE
A bright straw yellow hue with a lovely bouquet of ripe apples, toasty oak, spice and buttery biscuit. This Chardonnay has a slightly rich mouthfeel with flavours of ripe orchard fruits, spice, toasty oak, pineapple and vanilla bean notes that linger on the finish.
WINEMAKER’S NOTES
This wine was fermented and aged for 6 months using French oak before the blend was created. 10% spent an additional two months aging with our Ice Cask Whisky oak, this adds punch and power and subtle notes of the whisky.
BEST SERVED
Serve slightly cool of 14 to 15°C. Serve with smoked cheddar and creamy cheeses, cream sauces over pasta, turkey pot pies, rich lobster dishes and buttered corn-on-the-cob.
Loved it & NEED MORE?
We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.
WAYNE GRETZKY ESTATES WHISKY OAK AGED
RED
750 mL | 13.3% ABV
VQA Niagara Peninsula
Full-bodied and structured
Dry 7.0 g/L Sugar
FLAVOUR PROFILE
Deep garnet with a warming bouquet of sweet spice, toasty oak, cedar, vanilla bean, black currant and black cherry. On the palate, look for fruit-forward flavours of dark fruits, spicy oak, black currant, black cherry, sweet spice and vanilla extract.
WINEMAKER’S NOTES
A classic blend of 54% Cabernet Sauvignon, 24% Cabernet Franc, and 22% Merlot. The individual wines were aged for 6 months using American and French oak before the blend was created. A portion of the blend spent 2 months with additional French and American oak, and another portion spent 1 month with our Red Cask Whisky oak.
BEST SERVED
Serve at a cool room temperature of 17 to 18°C. Serve with aged cheddar and gouda, seared red meats with rich red wine reductions, or beef, bean, and mushroom stews.
WAYNE GRETZKY ESTATES SIGNATURE SERIES BACO NOIR
750 mL | 13% ABV
VQA Ontario
Medium-bodied and fruit-forward
Dry 7.5 g/L Sugar
FLAVOUR PROFILE
Deep purple with a rich bouquet of blackberry coulis, Damson plum, spice box, sweet oak, and vanilla bean. On the palate you’ll find fruitforward flavours of ripe dark berries, cherry, plum and sweet spice.
WINEMAKER’S NOTES
The grapes were harvested from Sustainable Winegrowing Ontario Certified vineyards. After traditional red wine making, the wine was transferred to French oak barrels and aged for six months. A small portion of the wine was aged in Red Cask Whisky barrels for one month to enhance complexity. Before the final blend was bottled.
BEST SERVED
Serve at a cool room temperature of 17 to 18°C. Serve with aged cheddar and gouda, pot roast with roasted root vegetables, and grilled Portobello mushrooms with a drizzle of balsamic.
RIESLING Smash
Cocktail
3 oz Riesling
1 oz Basil Peach Syrup
1 oz Lemon Juice
Fresh Mint
Club Soda
Muddle mint leaves in a cocktail shaker and add Riesling, syrup and lemon juice. Shake with ice until chilled. Double strain into a Collins or Coupe glass and top with soda. Garnish with a mint sprig.
Serves 1
WAYNE GRETZKY ESTATES DOUBLE OAKED WHISKY
750 mL | 40% ABV 100% Ontario Grains
Malted Rye, Rye, Corn
FLAVOUR PROFILE
Bright copper gold in colour. At first swirl, look for top notes of vanilla, clove, toffee, coconut, charred oak, caramel, rye spice, and brown sugar. The mouthfeel is smooth, complex, and balanced, along with notes of smoky oak, vanilla, maple, coconut, caramel, and orchard fruit. The finish is long and lingering with a smooth texture, a hint of sweetness, and flavours of maple and toasted oak.
DISTILLER’S NOTES
Locally sourced grains are individually distilled, matured and blended, then finished in American oak barrels. The Double Oaked whisky is aged during its primary maturation in once-used American bourbon barrels and new American oak barrels. It is then blended and finished in recouped American oak barrels, made in house, with a medium plus toast and char level 3, infusing the whisky with bold and complex oak characters.
BEST SERVED
Enjoy this spirit neat, with one large ice cube, or a few drops of water. This bold and complex whisky makes for an interesting variation in classic cocktails.
Signature FALL COCKTAILS
CANADIAN RED AMARETTO
1½ oz Wayne Gretzky Red Cask Whisky
¾ oz Amaretto
2 shakes Angostura Bitters
Orange zest and 2 cherries
Add all ingredients to mixing glass filled with ice. Stir until chilled and strain over one large ice cube in a rocks glass. Shave an orange and garnish with a 3 cm strip of zest and 2 cherries skewered over the glass.
WAYNE GRETZKY RED CASK WHISKY
A blend of 100% Ontario grains (Malted Rye, Rye and Corn) aged for three years in once-used Bourbon barrels. At first swirl of the glass look for top notes of toasty new oak, almond, caramel, vanilla, nutmeg and stone fruit. The mouthfeel is smooth with a touch of woody tannin and deep notes of toasted nuts and allspice.
CRITICAL ACCLAIM
Best in Class – Alberta Beverage Awards, Culinaire Magazine 2020
Double Gold Medal – San Francisco World Spirits Competition 2021
Gold Medal – 90 points – Los Angeles International Spirits Competition 2018
Find these products at the Estate in Niagara-on-the-Lake, LCBO or shop online at shop.waynegretzkyestates.com
NIAGARA CHERRY
2½ oz Wayne Gretzky
Salted Caramel Cream Liqueur
½ oz
Wayne Gretzy
Cherry Hibiscus
Simple Syrup
Wayne Gretzky
Whisky Cherry
Graham Cracker Rim
Run a whisky cherry around the rim of a small rocks glass. Add a scoop of crushed graham cracker to a plate and rub in the rim of the rocks glass to coat. Add all other ingredients to a shaker fill with ice, and shake until it’s too cold to hold. Strain into rimmed rocks glass. Garnish with a Whisky Cherry skewered over the glass.
WAYNE GRETZKY SALTED CARAMEL LIQUOR
Our Red Cask whisky is blended with local, farm-fresh Ontario cream and natural flavours. Enjoy rich notes of melted caramel, sweet cream, marshmallow and a hint of milk chocolate. The mouthfeel is smooth, rich, sweeth and creamy. Enjoy chilled straight up or on the rocks, or use in your favourite desserts and cocktails.
CRITICAL ACCLAIM
Cream Whisky of the Year – Gold Medal –Canadian Whisky Awards, 2023
Best Cream Whisky – Gold Medal –Canadian Whisky Awards, 2021
Gold Medal – San Francisco World Spirits Competition 2021
Ice Cask Bacon and Chocolate Chunk Cookies
chef dale rose, wayne gretzky estates
2½ cups all-purpose flour
1 tsp baking soda
1 tsp table salt
¼ tsp baking powder
½ cup unsalted butter, room temperature
¾ cup brown sugar, packed
½ cup reserved, chilled bacon fat (or shortening, or a combination of both)
3 tbsp Ice Cask Whisky
1 tsp vanilla extract
2 large eggs
1 cup bacon, cooked, chopped
¾ cup dark chocolate, chopped
Preheat the oven to 375°F. In a large bowl, combine the flour, baking soda, baking powder and salt. Set aside. Using an electric mixer, cream together the butter, sugar, bacon fat, whisky, and vanilla extract. Once mixed, add each egg one at a time until incorporated.
Slowly add the flour mixture to the wet mixture. Add the chopped bacon and chocolate. You can save some of each to press into the top of each cookie. Using a spoon, drop rounded lumps onto a parchment lined baking sheet about 2” apart. Bake for 9-11 minutes or until lightly browned.
Yields 24 cookies pairings
Wayne Gretzky Estates Signature Series
Cabernet Sauvignon
Wayne Gretzky Ice Cask Whisky
Roast Chicken and Sun-Dried Tomato Purses with Drunken Red Pepper Coulis
chef maurice desharnais, wayne gretzky estates
chicken
3 lbs roasted chicken, diced
¾ cups sun-dried tomatoes, sliced
¼ cups shallots, julienned
2 cloves roasted garlic
2 tbsp tarragon, chopped
1 tsp hot chili pepper, seeds removed
½ cup soft goat cheese
¼ cup Sauvignon Blanc
¾ tsp ground ginger
1 pack phyllo pastry
1 cup butter, melted
red pepper coulis
3 large red peppers
2 tbsp 35% cream
2 tbsp Red Cask Whisky
1 shallot, julienned salt & pepper to taste
In a large bowl combine the chicken, tomatoes, shallots, garlic, tarragon, goat cheese, white wine and chili pepper.
Mix well and form into 8 balls. Lay out the phyllo pastry. Using one sheet at a time, lay one sheet out and brush with the melted butter, repeat two more times. Cut the sheet in half horizontally. Place one of the chicken mixture balls in the center of the square and bring the sides up around the ball and press tight to form a purse. Repeat until done. Place on a parchment lined baking sheet and place into a 350°F oven for about 10-15 minutes or until golden brown.
To make the sauce, roast the peppers in an oven, on the BBQ, or on a gas stove top until charred. Place the charred peppers in a bowl, cover with saran wrap and place in the fridge. Once the peppers have cooled, peel off the skin and remove the centers. Rinse off and dry with a paper towel. Place the peppers into a blender with shallots, cream, whisky and vinegar. Purée until smooth and pass through a fine mesh strainer. Season to taste and place into a squeeze bottle and place into the fridge.
Serves 4
pairings
Wayne Gretzky Estates Whisky
Oak Aged Red
Wayne Gretzky Estates Sauvignon Blanc
Joseph Scheffer Honey Cake
chef maurice desharnais, wayne gretzky estates
1 cup all-purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp allspice
2 large eggs, room temperature
1 cup unsalted butter, melted
1 cup honey
1 cup 2% milk
Sift all the dry ingredients together in a bowl. Beat the two eggs together. Melt the butter and honey together and stir in the milk. Combine the warm butter mixture with dry mix then add the beaten eggs. Mix until combined and pour into a greased loaf pan or round cake pan. Bake at 350°F for 60 minutes. Once cooled, serve as is or you can dust with icing sugar.
Serves 6-8
pairings
Wayne Gretzky Estates Vidal Icewine
Wayne Gretzky Estates Sparkling Brut
Buffalo Icewine Glazed Pork Loin
chef maurice desharnais, wayne gretzky estates
2 lbs pork loin
1 cup Frank’s hot sauce
½ cup Cabernet Franc Icewine
½ lb butter, diced small, cold
1 tsp thyme, chopped
1 tsp grapeseed oil
kosher salt
black pepper
Bring the hot sauce, Icewine, salt, pepper and thyme to a simmer and simmer for 10 minutes. Reduce heat and whisk in the butter a few pieces at a time. Do not boil or the sauce will split. Once all the butter is incorporated, remove from heat and cool.
Take the pork loin and cut pieces on a bias into medallions, 1 inch thick. You should get about 8 pieces. Season with salt and pepper.
Heat up a frying pan, add grapeseed oil and heavily sear the pork medallions on both sides, about 2 minutes per side. Reduce heat and add in 2 tbsp of the hot sauce mixture and baste the pork for a minute or so. Serve with vegetables and rice or your favourite sides.
Serves 2-4
pairings
Wayne Gretzky Estates Signature Series
Pinot Grigio
Wayne Gretzky Estates Rosé
