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A New World Wine Hotspot: Canada
A rising star for New World wines, Canada has been winning over connoisseurs with a wide range of quality wines, from its iconic ice wine, red, white and fortified wines, expressing the country’s unique terroir.
A cool climate region, coupled with cool nights and hot summers (exceeding 30°C) days, make Canada an ideal growing region for highly aromatic wines bursting with concentrated flavours. While Canada’s wine industry is about 40 years old, the country has been planting grape vines since the 1600s. Nova Scotia is one of the first areas to cultivate grapes in North America. Currently, there are four main wine-growing regions - Niagara Peninsula, Okanagan Valley, Quebec and Nova Scotia totaling almost 30,000 acres and over 600 wineries.
Much like France's AOC and Italy's AOC, Canada designates the viticultural areas with Vintners Quality Alliance (VQA), an evaluation system for regional and subappellations and wines. VQA Ontario and the Bristish Columbia Wine Authority are the provincial governments’ official regulators and are authorised to enforce regulations and standards.
Niagara Peninsula
It comes as no surprise that Niagara Peninsula has the largest planted area of all viticulture areas in Canada.
Totaling 14,600 acres, it is known for its rich, fertile soils and idiosyncratic meso-climates.
Due to its extensive glacial history, the soil composition is varied and complex, allowing different varietals to thrive and produce distinctive characteristics.
In addition, Lake Ontario’s huge water mass moderates temperatures all year round to effectively nurture grape vines.
Like much of Ontario, the Niagara Peninsula enjoys the same latitude as Northern Italy and other cool climate wine regions in Europe.
The fine wine region is home to two regional appellations, the Niagara Escarpment and Niagara-on-the-Lake, and 10 sub-appellations, such as Twenty Mile Bench, Beamsville Bench and Niagara River (established in 2005).
About 55% of Ontario’s VQA wineries reside here, making it a known region for premium wines.
Okanagan Valley
With roughly 82% total vineyard acreage and 8,619 acres planted, Okanagan Valley is Bristish Columbia’s premier grape-growing region.
Split into the cooler North, Central and desert-like South Okanagan, the valley stretches over 250km, across numerous sub-regions, and is dominated by Lake Okanagan, which boasts varying soil and climate conditions.
North Okanagan is a prime spot for cooler climate varieties like Riesling and Pinot Noir, while South Okanagan allows perfect ripening of Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah or Shiraz.
The soils here are mostly sandy with white clay-silt atop gravelly glacial sands teeming with limestone, granite and gravel of ancient volcanic origins.
Grapes grown here are said to have intense aromas, minerality and more subtle tannins.
Furthermore, its high wings, lack of phylloxera and extreme seasons deter a lot of pests, to the benefit of organic and biodynamic wineries.
Pillitteri Estate Winery
A keystone of Ontario wine culture, Pillitteri Estates Winery started out as a humble fruit farm. Husband-and-wife duo Gary and Lena Pillitteri bought over a farm along Niagara Stone Road in 1965 and started cultivating delectable fruits like peaches, pears, apples and grapes, making Gary’s Fruit Market a destination for locals and tourists alike.
Gary’s connection with the land and its bounteous offerings is no mere coincidence. A third-generation grape grower, he spent much of his childhood helping his grandfather and father tend the vines back in his home country, Racalmuto, Sicily. Having migrated to Niagara Peninsula at just 12, he naturally developed a strong connection with the region’s terroir.
A rising interest in wine culture spurred Gary to plant vines within his farm in 1988, where he eventually created his first Vidal Icewine. It took home a gold medal in an amateur wine competition and the rest was history. Gary converted the farm into a fullfledged, family-run winery in 1993 and has since won international recognition for his gorgeous wines.
Today, the couple is joined by fourth- and fifth-generation family members as well as renowned winemaker Aleksandar Kolundzic to run the 175-acre vineyard. Together, they produce everything from aromatic whites and age-worthy reds to their award-winning Icewine.
2015
Reserve Vidal Icewine
100% Vidal, VQA Niagara-on-the-Lake appellation
Terroir: Vines 15 years and older grown using the 4-cane Kniffin system on predominantly sandy loam with clay till over Queenston shale bedrock at 95 metres above sea level. Vidal vines enjoyed full, intense sun exposure and strong radiation cooling with high differential between day and nighttime temperatures. 2015 experienced a slighter warmer summer without heavy rain, allowing development of great fruit and acid characteristics.
Winemaking: 39.1˚C brix at harvest with no oak treatment.
Tasting Notes: A well-balanced Icewine with an enticing nose of fresh peaches, apricots, lychees and wildflower honey. Palate mirrors the nose with balanced acid and texture. Extended back-palate laced with pineapple juice and candied lemons.
2015
Cabernet Franc
100% Cabernet Franc, VQA Niagara-on-the-Lake appellation
Terroir: Grown on Queenston redhale with high deposits of clay, sand and silt in the Pendelbogen style. Gentle slope towards Lake Ontario allows for maximum and uninterrupted sun exposure, optimal airflow and greater differences between daytime and nighttime temperatures. 2015 had a slighter warmer summer without heavy rain, allowing development of great fruit and acid characteristics.
Winemaking: 19 months in new and used French oak.
Tasting Notes: A ruby red wine with aromas of dark cherries, cooked red cherries, flint and a subtle tobacco and peppercorn undertone. Palate demonstrates fresh and lively acidity and well-integrated tannins accompanied by cranberries, dark fruits, tobacco spice, crushed peppers, sandalwood and vanilla.
2017
Gewurztraminer Riesling Fusion
60% Gewurztraminer and 40% Riesling, VQA Niagara-on-the-Lake appellation
Terroir: Vines between five and 20 years grown in the Pendelbogen system atop Queenston red shale, with high deposits of clay, sand and silt. Gentle slope towards Lake Ontario allows for maximum and uninterrupted sun exposure, optimal airflow and greater differences between daytime and nighttime temperatures. 2017 summer was marked by a healthy mix of rain and sun, followed by an extended heatwave nearing fall. Cooler summer nights enhanced the aromatic quality.
Winemaking: Stainless steel at 15˚C for three weeks (including skin maceration).
Tasting Notes: A mainstay of the estate’s lineup, this cool climate wine offers aromatics of green apples, lychees, pink grapefruits and rose petals. The off-dry, acidic palate follows the nose with the addition of honey, ripe peaches, tangerines and subtle undertones of honeydew.
2017
Family Reserve Cabernet Sauvignon Icewine
100% Cabernet Sauvignon, VQA Niagara-on-the-Lake appellation
Terroir: Vines 15 years and older grown using the Pendelbogen system on predominantly clay loam with glacial sediments over Queenston bedrock at 95 metres above sea level. 2017 summer showcased highs and lows, with a healthy mix of rain and sun, followed by an extended heatwave nearing fall.
Winemaking: Stainless steel at 15°C for 10 weeks.
Tasting Notes: Shines a bright ruby red under light with an alluring nose of ripe raspberries, strawberries and cherries, followed by a palate of fresh raspberries, cherries in syrup and rhubarb. The sweet and intense mouthfeel is matched by its natural acidity and length.
Moraine Winery
Overlooking the azure blue waters of Okanagan Lake and in view of the glaciated white clay cliffs of Naramata Bench, it’s easy to see why husband-wife team Oleg and Svetlana Aristarkhov have settled in Penticton to make premium wines. As of May 2019, the region is listed as one of the four sub-geographical indications (or sub-appellations) in British Columbia.
The family-owned winery consists of three vineyards, two of which - Anastasia and Sophia - are named after the couple’s beloved daughters. In production, the 10-acre huge Anastasia vineyard produces quite a variety, including Merlot, Pinot Gris, Viognier, Malbec, Cabernet Franc, Shiraz and Riesling.
While plots enjoy the ideal combination of ample sunlight from mid-morning to nightfall and a cooling breeze, the vineyard still tends to the vines daily with immaculate precision to express what he refers to as the “ultimate fruit quality” at harvest.
With 15 vintages under his belt, winemaker Dwight Sick marries Old World philosophies with New World technologies to create the award-winning wines.
In 2019, they introduced a more immersive wine tasting experience with the completion of a state-of- the-art winery and tasting room as well as two luxury guest suites overlooking the lake.
2018
Riesling
100% clone49 Riesling
Terroir: Eight-year-old Anastasia vineyard with primarily stone-free soil. Soil has distinct organic matter topsoil formed in the silt loam glacial lake sediment. Gravelly soils occur at high elevations and steeper slopes. Moderating influence of Okanagan Lake and sloping aspect result in long frost-free periods.
Winemaking: Hand-harvested whole clusters were gently pressed. The juice was then chilled for 72 hours before inoculation with selected yeast strain for fermentation at 12°C to 16°C. Fermentation was terminated by chilling. Stabilised wine was cross-flow filtered and bottled in early 2019.
Tasting Notes: Citrus and green apples dominate the nose with light floral notes, luring you in for a mouthwatering sip with a clean finish.
2018
Cliffhanger White
51% Gewürztraminer and 49% Pinot Gris
Terroir: Eight-year-old Anastasia vineyard with primarily stone-free soil. Soil has distinct organic matter topsoil formed in the silt loam glacial lake sediment. Gravelly soils occur at high elevations and steeper slopes. Moderating influence of Okanagan Lake and sloping aspect result in long frost-free periods.
Winemaking: Gewürztraminer grapes were handharvested, destemmed, lightly crushed and cold-soaked before they were gently pressed. Fermentation was carried out with selected yeast strain at 12°C to 16°C for one month. Pinot Gris was hand-harvested and whole cluster pressed. Fermentation was carried out with selected yeast strain at 14°C to 16°C.
Tasting Notes: Tropical fruits, nutmeg and citrus-driven nose lead to a medium-dry, medium-weight palate with mixed stone fruits, classic spice notes of Gewürztraminer and a crisp fruit-forward finish.
2018
Pinot Noir
100% Pinot Noir
Terroir: Sophia vineyard with primarily stone-free soil. Soil has distinct organic matter topsoil formed in the silt loam glacial lake sediment. Gravelly soils occur at high elevations and steeper slopes. Moderating influence of Okanagan Lake and sloping aspect result in long frostfree periods.
Winemaking: Hand-harvested, gently destemmed and left as whole berries. Juice was left in small 1T fermentation vessels with selected yeast strain at optimal warm temperatures (not exceeding 30°C). Free-run juice was then drained and skins were gently pressed before transfer to French oak barrels for 10 months. Wine was blended, stabilised and cross-flow filtered for bottling in August 2019.
Tasting Notes: A gracefully light red with classic aromas of Pinot Noir red fruits with a distinct Naramata beach funk. Palate boasts sweet fruits, bright acidity, light tannins laced with toasted oak.
2018
Cliffhanger Red
97% Merlot and 3% Malbec
Terroir: Eight-year-old Anastasia vineyard with primarily stone-free soil. Soil has distinct organic matter topsoil formed in the silt loam glacial lake sediment. Gravelly soils occur at high elevations and steeper slopes. Moderating influence of Okanagan Lake and sloping aspect result in long frost-free periods.
Winemaking: Hand-harvested, gently destemmed and left as whole berries. After a cold soak of 72 hours, must is warmed and inoculated with selected yeast strains. Fermentation took place in 5T and 10T fermentation tanks and kept at warm temperatures (not exceeding 25°C). Free-run juice was then drained and skins were gently pressed before transfer to French oak barrels and stainless tanks with French oak staves for six months. Wine was blended, stabilised and cross-flow filtered for bottling in summer 2019.
Tasting Notes: Mouth-watering aromas and notes of ripe cherries, smoky oak, mulberries and cassis are balanced by soft tannins.
Lakeview Cellars
Lakeview Cellars may have begun in 1991, but founder Eddy Gurinskas has been dabbling in grape growing and winemaking as a hobby for years. The winery expanded further in 1997 with neighbouring grape growers.
To this day, it maintains their tradition of crafting premium vinos, particularly classic varietals and traditional blends.
Only those deemed the best bear the Lakeview label, which is why vintages are in extremely limited quantities.
Most famously, the 2016 Vidal Icewine won the Vidal Best Dessert Wine at the 2018 All Canadian Wine Championships. The 2015 Cabernet Franc Icewine took home Double Gold in 2017.
2015
Syrah
100% Syrah, VQA Niagara Peninsula appellation
Terroir: Excellent drainage in clay and loam soil in the vineyard adjacent to the winery. 2015 experienced an unusually cold and dry January and a brutally cold February with an onslaught of snow. Temperatures picked up in April.
Winemaking: N.A.
Tasting Notes: A robust nose with ripe dark fruits, black pepper and spice that’s paired with a medium-bodied palate of black cherries, pepper, leather and mocha.
2016
Cabernet Sauvignon
100% Cabernet Sauvignon, VQA Niagara Peninsula appellation
Terroir: Excellent drainage in clay and loam soil in the vineyard adjacent to the winery. 2016 began at warmer temperatures from January to March and, again in August. Dry conditions helped to bolster the fruits’ quality.
Winemaking: N.A.
Tasting Notes: A brilliant burgundy colour and notes of blackberries, spice and oak draws you into the complex palate showcasing a symphony of cassis, vanilla and oak.
2017
Viognier
100% Viognier, VQA Niagara Peninsula appellation
Terroir: Excellent drainage in clay and loam soil in the vineyard adjacent to the winery. The summer of 2017 boasted ideal conditions of sunny, warm temperatures with few major storms. Fall settled gently into warm temperatures ideal for harvest.
Winemaking: N.A.
Tasting Notes: An easy-drinking dry white bursting with vibrant citrus, honeysuckle and orange blossoms. On the palate, peaches, apricots and tangerines trail off into a soft floral finish.
2018
Vidal Icewine
100% Vidal, VQA Niagara Peninsula appellation
Terroir: 2018 saw significant weather variations through the growing season.
Winemaking: Excellent drainage in clay and loam soil in the vineyard adjacent to the winery. Frozen Vidal grapes harvested in early December (between -10ºC and -13ºC) were left for cool fermentation in stainless steel tanks until late February. Fermentation was terminated by outdoor placement and left to complete natural cold stabilisation. Wine was stored solely in stainless steel before filtration and bottling.
Tasting Notes: Complex palate of peaches, honey, lychees and citrus balanced by an acidic backbone.
Golden Crown Liquor Inc.
An international distributor of fine liquors and wines, Golden Crown Liqour Inc.’s portfolio includes artisanal tequila and mezcal along with award-winning Canadian wines and spirits. The company was founded in 2016 as a licensed representative for the Liquor Control Board of Ontario-LCBO, representing Canadian wine producers in Latin America and Southeast Asian regions.
Notably, Golden Crown, founded by Kenneth Caplan and Bruce MacDonald, carries labels produced by Diamond Estates Wines and Spirits Inc. Andrew Green and Murray Marshall founded Diamond Estates Wines and Spirits Inc. in 2000 with the purchase of two wineries Lakeview Cellars and Birchwood Estates. It has since expanded and made a name through VQA and blended wines produced under other respected brand names, such as 20 Bees, Dois Amigos, Benchmark and Dan Aykroyd (a partnership with Canadian actor Dan Aykroyd).
Diamond Estates is also a recognised leader in sustainable winemaking in Canada. Vice president Tom Green once served as the Chair of Sustainable Winemaking in Ontario. Part of Tom’s initiative included the creation of Ontario’s first Sustainable Winemaking manual, allowing wineries to be certified.
2018
ICY Vidal Icewine (Bottled by Diamond Estates)
100% Vidal, VQA Niagara Peninsula
Terroir: 2018 saw significant weather variations through the growing season.
Winemaking: Excellent drainage with clay and loam soil in the vineyard adjacent to the winery. Frozen Vidal grapes harvested in early December (between -10ºC and -13ºC) were left for cool fermentation in stainless steel tanks until late February. Fermentation was terminated by outdoor placement and left to complete natural cold stabilisation. Wine was stored solely in stainless steel before filtration and bottling.
Tasting Notes: Complex palate of peaches, honey, lychees and citrus balanced by an acidic backbone.
2017
Kenneth & Macdonald Riesling
100% Riesling, VQA Niagara Peninsula appellation
Terroir: Sourced from high quality Niagara vineyards
Winemaking: Grapes were gently pressed with pneumatic-style presses and cool fermented in stainless steel for 14 days at 16ºC. Wine was left in stainless steel tanks before cold stabilisation and bottling.
Tasting Notes: Fruity and crisp with notes of fresh citrus, peaches and orange blossoms on the nose. The palate echoes the aromas with honey, green apples and tropical fruits.
2017
Kenneth & Macdonald Cabernet Merlot
50% Cabernet Sauvignon, 20% Cabernet Franc and 30% Merlot, VQA Niagara Peninsula appellation
Terroir: Selected and harvested from high quality Ontario vineyards.
Winemaking: Grapes are gently pressed with pneumatic-style presses and fermented on skins for 14 days. Wine then spent French and American oak barrels for 10 months.
Tasting Notes: Ruby in colour, this food-friendly red displays vibrant aromas of cherries and ripe red berries. Light oak on the palate is complemented by cranberries, vanilla, delicate tannins and a balanced acidity.
2018
Kenneth & Macdonald Baco Cabernet
55% Cabernet Franc, 35% Baco Noir and 10% Cabernet Sauvignon, VQA Ontario appellation
Terroir: Harvested from premium Ontario vineyards known for its cool climate.
Winemaking: Each variety was fermented and aged separately in French oak barrels for 12 months.
Tasting Notes: Dynamic notes of sweet cherries, cassis and tart cranberries on the nose leads to an explosive palate of dark plums, blackberries and a hint of chocolate. It’s rounded off with a lingering, balanced finish laced with soft tannins.
Arterra Wines Canada
A pioneer in the Canadian wine industry, Arterra Wines Canada (formerly known as Niagara Falls Wine Company) began operations in 1874. With a clear focus to bring Canadian wines to the international stage, it founded trailblazing wineries, such as Jackson-Triggs and NK’Mip, as well as acquired iconic wineries and brands throughout the 20th century. As a result of the company’s efforts, their portfolio of wine brands is honoured with over 1,5000 accolades and awards from national and international wine competitions.
Laughing Stock Vineyards
Founders of Laughing Stock Vineyard David and Cynthia Enns may have been former high flyers in the financial industry, but they’ve found a more suitable home on Naramata Bench. In just 15 years, the duo expanded their portfolio of exemplary, hand-crafted wines. The 2011 Syrah took home Best Red Wine in Canada by Decanter World Wine Awards and the top trophy in the 2018 Six Nation Wine Challenge, to name a new.
2017
Laughing Stock Vineyard Portfolio 2017
48% Merlot, 32% Cabernet Sauvignon, 14% Cabernet Franc, 4% Malbec and 2% Petit Verdot
Terroir: Various soil types from Naramata Bench and the Perfect Hedge Vineyard in Osoyoos. 2017 experienced one of the coldest winters and a cool wet spring Flooding in Okanagan was followed by 54 days devoid of rain, resulting in a hot, dry summer ideal for fruit development.
Winemaking: Double sorting tables to sort grapes, first by cluster and then by berry, to ensure only the best grapes go into the wines. Fermentation took place in stainless steel tanks and oak; 20 months in French oak barrels with 48% new and 52% second fill.
Tasting Notes: Aromas of tobacco leaf, cedar box, leather and vanilla bean ease you into a rich combination of blackberries, dark cherries and allspice. Bold tannins and balance of fruit and acidity make this blend great for another seven to 10 years of cellaring.
Nk'Mip Cellars
Overlooking the town of Osoyoos and on the eastern shore of Osoyoos Lake, Nk’Mip Cellars is the first Indigenous-owned and-operated winery in North America. Senior winemaker Randy Picton and winemaker Justin Hall showcase more than just fine wines inspired by the spectacular region they call home, they tell a story of history and innovation interwoven with a deep respect for nature.
2017
Nk’Mip Cellars Winemaker’s Dreamcatcher
Riesling, Sauvignon Blanc and Ehrenfelser, VQA OKanagan Valley appellation
Terroir: Long and cold winter resulted in a later bud break. Wet and cool in the summer, with cooled temperatures in September.
Winemaking: Cold-soaked juice on skins were fermented in stainless steel, thanks with fruit enhancing yeasts (matched to each variety).
Tasting Notes: A rare white blend offering a soft palate bursting with citrus fruits, pineapples and passion fruits much like its nose. Interestingly, it has a clean and crisp finish.
Black Sage Vineyard
Its locale at the northern tip of Sonoran Desert raised many wine experts’ eyebrows. Yet, partners Harry McWatters and Bob Wareham, then-owners of Sumac Ridge Estate Winery in Summerland, made the bold decision to purchase the fallow vineyard site in 1992 and transformed the 115-acre site into what’s now known as Black Sage Vineyard. Proving naysayers wrong, the once oft-overlooked site is teeming with late-ripening premium grapes that, with the expertise of renowned winemaker Jason James, has become known for its bold and juicy wines.
2016
Black Sage Vineyard Merlot
100% Merlot, VQA Okanagan Valley appellation
Terroir: Sand-based land allows for quick water drainage and deep roots in the subsoil. 2016 saw above average temperatures resulting in an early bud break. The early harvest is tempered with cooler temperatures and rain in June and July, followed by warm days and cool nights in fall.
Winemaking: Ripe grapes were destemmed and crushed into stainless steel tanks. Fermentation took place for 15 days and pumped twice daily for more colour and flavour. Wine was left in a blend of French and American oak barrels for 15 months.
Tasting Notes: On the nose, there are notes of ripe plums, blackberries, vanilla, cloves, and sweet smoke. The palate expresses flavours of rich ripe fruit and spices with pleasant, smoky vanilla notes and soft tannins with a lingering finish.
Jackson-Triggs Estate Wines
It’s not hard to see why Jackson-Triggs Estate Wines is touted as the benchmark of excellence for Canadian wines. Not only are the estate’s premium wines the most awarded in the country, it also prides itself by paving the future path of the industry. In 2001, they worked with award-winning KPMB architects to construct a state-of-the-art and sustainable winery. Winemakers Levi deLoryn and Dave Carson tend to the Niagara and Okanagan sites, producing exquisite vintages that honour the estate’s dedication to quality.
2016
Jackson-Triggs Grand Reserve Series Shiraz
100% Shiraz, VQA Okanagan Valley
Terroir: 2016 enjoyed hot summer with early fall dipping into cooler temperatures. Shiraz grapes were left to hang longer on vines.
Winemaking: Shiraz grapes were picked in late October and fermented in open-top fermenters. Wine was punched down manually, twice daily, before it was gently pressed and placed into barrels. Maturation was carried out in French and American oak for 12 months.
Tasting Notes: The nose greets you with blackberries, black cherries, dark chocolate and freshly cracked peppercorns. The palate is similar, with a hint of spice and vanilla notes that are enveloped by supple tannins and acidity. Expect a lingering finish.
2016
Jackson-Triggs Estate Wines Grand Reserve Series Shiraz
100% Shiraz, VQA Niagara Peninsula
Terroir: Cool, long growing season allowed for reds to reach a nice ripeness.
Winemaking: Cold macerated and warmed after three days, fermentation with selected yeast took place over 10 days. Wine was gently pressed and spent 18 months in a blend of French and American oak barrels.
Tasting Notes: A medium-bodied red with dominating ripe raspberries and blueberries tones complemented by aromas of black pepper and mocha. Smooth texture leads to a soft crescendo of rich red fruits, chocolate, espresso with silky tannins and a lengthy baking spice finish.
2017
Jackson-Triggs Estate Wines Reserve Series Meritage
Classic Bordeaux blend of Cabernet and Merlot, VQA Niagara Peninsula appellation
Terroir: A mild winter, warm start to spring and regular rain throughout summer in 2017. Vineyards enjoyed ample sunshine and above average temperatures leading up to a slightly later than usual harvest.
Winemaking: Varietals were kept separate during winemaking processing. The grapes were cold-soaked prior to fermentation. Each tank was turned over to mix skins three times daily. After maturation, wine was gently pressed and underwent a complete malolactic fermentation.
Tasting Notes: A rich nose of dark fruits like blueberry and blackcurrant is complemented by chocolate, mocha, and subtle hints of smoke. The palate has good structure and weight, supple tannins, soft acidity and an abundance of red and black fruit flavours. The finish lingers with notes of juicy cherries and soft vanilla.
Le Clos Jordanne
Heralded winemaker Thomas Bachelder chose Le Clos Jordanne vineyard for one crucial factor - its climate and soil replicate that of Burgundy’s Cote d’Or. Thomas, who cut his teeth in Burgundy and Oregon, uses low intervention and terroir-revealing winemaking techniques to produce ultra-premium, mineral driven Chardonnay and Pinot Noir that are expressive of what Jorden Bench has to offer.
2017
Le Clos Jordanne Le Grand Clos Single-Vineyard Pinot Noir
100% Pinot Noir, VQA Sub-Appellation Twenty Mile Bench
Terroir: Natural level of microbiological life is maintained through cultivation of every other row and a selected cover crop in the remaining. Resulting top soil is loose and aerobic. Deep ripping of every second row is conducted regularly to aerate soil structure and avoid compaction. 2017 saw an incredible warm yet rainy spring with high temperatures and little rain in Summer.
Winemaking: Handpicked grape bunches were manually sorted and destemmed before cold maceration. Wine is left to ferment with indigenious yeasts from the vineyard, and left with the skin from days to a week. Aging was done in selected French oak barrels, a third of which are new, for 16 to 20 months, and another six to eight months in the bottle before release.
Tasting Notes: Bouquet of firm and dense raspberries, dried flowers, orange zest and complex spice is complemented by notes of layers of red fruits, dark berries and a long chalky finish and finely-tuned tannins. Prime drinking years from 2022 to 2030.
2017
Le Clos Jordanne Le Grand Clos Single-Vineyard Chardonnay
100% Chardonnay, VQA Sub-Appellation Twenty Mile Bench
Terroir: Natural level of microbiological life is maintained through cultivation of every other row and a selected cover crop in the remaining. Resulting top soil is loose and aerobic. Deep ripping of every second row is conducted regularly to aerate soil structure and avoid compaction. 2017 saw an incredible warm yet rainy spring with high temperatures and little rain in summer.
Winemaking: Whole-cluster pressed juice was left to ferment with indigenious yeasts from the vineyard before transfer to 228l barrels. Wine was aged in selected French oak barrels (Burgundian cooperage of Damy, Meursault), of which 20% are new, for 16 to 18 months and another eight months in the bottle before release.
Tasting Notes: A lacy and elegant wine that slowly opens up across the palate to reveal stone fruits, marzipan and a persistent limestone mineral-inflected ‘calcaire’ finish. Prime drinking years from 2020 to 2028.
Heavenly Vines
Heavenly Vines has carved a niche in Japan’s sophisticated wine market as the world’s first - and still only - all-Canadian wine store. Ontario native Jamie Paquin opened his store in 2011 (specifically on Canada Day) with an aim to introduce Japanese locals and curious travellers to the potential of Canadian wines in Ebisu, Tokyo. Jamie has since won over a legion of fans for his extensive range, ranging from the semi-desert Okanagan Valley in the west to Nova Scotia on the east coast where the climate mirrors Champagne. The wines can now be found at various Michelin-starred restaurants across Japan.
Closson Chase Vineyard
We have Closson Chase Vineyard to thank for putting Prince Edward County on the map. Its quality-driven ethos is coupled with a mix of centuries-old European traditions and sustainable, innovative techniques to deliver world-class wines that helped it take first place at a Prince Edward County versus California tasting on Bloomberg News.
2014
Closson Chase Vineyard Chardonnay (Prince Edward County, Ontario)
100% Chardonnay, VQA Prince Edward County
Terroir: Hillier clay loam with well to moderate draining that includes a shallow topsoil layer of organic matter and crumbled limestone rubble. Soil also contains millennia of crustacean deposits, high pH (7.9 to 8.1) and reflective pale gray rubble.
Winemaking: Vines were shoot, leaf and cluster thinned to optimize the crop load and sunlight penetration throughout the canopy. 16 months French Oak, 8 % of which is new wood.
Tasting Notes: A vibrant Chardonnay that pours a deep lemon colour. Nose is subtle yet complex with pears, lemons and apples laced with a oak spice, nutty and mineral notes. The smooth palate is balanced by lemon-like acidity and has an outstanding dry length.
2014
Closson Chase Vineyard Pinot Noir (Prince Edward County, Ontario)
100% Pinot Noir
Terroir: Hillier clay loam with well to moderate draining that includes a shallow topsoil layer of organic matter and crumbled limestone rubble. Soil also contains millennia of crustacean deposits, high pH (7.9 to 8.1) and reflective pale gray rubble.
Winemaking: 16 months French Oak; 10% of which are new wood.
Tasting Notes: Pours an enticing ruby red and reveals a delicate nose of dusty mushrooms, wild violets and red berries.. A light to medium-bodied palate is matched by a surge of spiced cranberries.
Norman Hardie Estate Winery
Norman Hardie is a household name when it comes to Chardonnay and Pinot Noir varietal in Prince Edward County (His Chardonnay was selected as #1 in North America by the World of Fine Wine). The esteemed winemaker got his sommelier certification at the University of Dijon in Burgundy, before earning his keep as a sommelier for seven years at the Four Seasons Hotel and a six-year-long apprenticeship with some of the world’s best producers for cool climate varieties in Burgundy, South Africa, Oregon, New Zealand and California. It was in 2003 when Norman made the fateful decision to lay his roots by planting thousands of Pinot Noir, Chardonnay and Pinot Gris vines and debuted Norman Hardie Estate Winery.
2016
Cabernet Franc (Prince Edward County, Ontario)
100% Cabernet Franc
Terroir: 2016 saw an exceptionally hot and dry year, resulting in early ripening.
Winemaking: Handpicked, destemmed and fermented with indigenous yeasts with 18 to 20 days on the skin; one third of which were left to ferment in whole clusters. Wine was pressed in small batches in a traditional basket press before placement in French oak barriques (30% new with rest being second, third and fourth fill) for 10 months. Bottled unfined and unfiltered with minimal sulphur dose.
Tasting Notes: An elegant perfume of classic cool climate Cabernet Franc characteristics. Expect deep red fruits, jalapeño, stony gravel and hints of meatiness. On the palate, you’ll find firm tannins, bright acid, rich berry notes and lingering finish. Overall, a versatile food-pairing wine.
Tawse Winery
Inspired by Burgundian Pinot Noir and Chardonnay, founder Moray Tawse unites time-honoured winemaking techniques with the latest technology for his range of organic and biodynamic wines. The winery officially opened in 2005, and impressed winemakers and industry experts with its gravity-flow design, geo-thermal system and a wetland bio-filter. Despite its increased production, Moray stands by hand-harvesting from low-yield vines and hand-sorting over five vineyards totaling to 200 acres.
2015
‘Sketches’ Riesling (Niagara Peninsula, Ontario)
100% Riesling, VQA Niagara Peninsula appellation
Terroir: Sourced from select sustainable Niagara Peninsula vineyards. Viticultural practices included vertical shoot positioning, shoot thinning, cluster thinning, hand leaf removal and hand harvest. A cool summer in 2015 resulted in a lower yield but high quality crop with concentrated flavours.
Winemaking: Hand-harvested.
Tasting Notes: A fruit-forward, off-dry gem. Fragrant petrol notes introduce ripe nectarines, grapefruits, Asian pears and nutmeg on the nose, complementing the mellow palate where stone fruits mingle with acidity and minerality.
Le Vieux Pin Winery
Hailed as the leading Syrah producer in Canada, Le Vieux Pin Winery sits perched amidst the intriguing terroir and cool climate of lack Sage Bench, the country’s sole pocket dessert in South Okanagan.
Winemaker, viticulturist and managing partner Severine Pinte works hand in hand with vineyard manager and managing partner Jody Subotin to operate the many vineyards under Le Vieux Pin Winery (and sister winery, La Stella).
Le Vieux Pin Winery is operated by Enotecca Wineries and Resorts.
2018
Ava
51% Roussanne, 36% Viognier and 13% Marsanne
Terroir: Gravel and sand at the Crowley Vineyard. Predominantly sand and clay with rare pockets of gravel in the Le Grand Pin Block.
Winemaking: Harvested from 10 to 14 year old vines, the wine is aged for 7 months in 35% French oak barrels and puncheons (5% new, 38% in Stainless Steel and 27% in unlined concrete tulips).
Tasting Notes: With a long decant, aromas unfolded are reminiscent of acacia honey drizzled notes on toasted brioche buns. Anticipate toasted cereal notes to come forward about 6 years post vintage.
2017
Syrah Cuvee Violette
99.5% Syrah, 0.5% Viognier
Terroir: Various soil types from South Okanagan.
Winemaking: Harvested from 12- to 17-year-old vines and aged for 15 months; nine months in concrete tulip vats and large oak botti and six months in neutral French oak barrique.
Tasting Notes: 2017 is a structured vintage with a funky, wet woollen nose accompanied by crunchy bramble fruits, purple flowers, pepper and spice. Experts suggested cellaring for five to seven years.
2014
Equinoxe Syrah (flagship)
100% Syrah
Terroir: Various soil types with sub-appellations in the South Okanagan Valley: the Black Sage Bench (24%) and Osoyoos Lake District (76%).
Winemaking: Harvested from nine to 14 year old vines and left to age in 100% French oak barrels and puncheons, of which 56% are new.
Tasting Notes: Inspired by masters of Northern Rhône, it is a complex wine that effortlessly combines elements of Old World and New World styles. Hedgerow and bramble notes are joined by savoury, mulchy scents, followed by a combination of cracked black pepper, tobacco, cedar and blueberries in the mouth.
2015
Equinoxe Cabernet Franc (limited edition)
100% Cabernet Franc
Terroir: Silt, gravel and cobbles in the Golden Mile Bench.
Winemaking: Harvested from 23-year-old vines at low yields and aged for 19 months in French Oak Barrels, half of which are new.
Tasting Notes: Layered with notes of grilled poblano peppers, juicy Stella cherry, spicy vintage cigar, saddle leather, smoked meat and blueberry bran scone. Expect a finish that lasts well over a minute.
La Stella Winery
Sharing land with French-inspired sister winery Le Vieux Pin, La Stella Winery takes its cues from Italian winemaking.
Likewise, Severine Pinte serves as the winemaker-cum-viticulturist and produces exquisite vinos from the estate’s many vineyards grown under the influence of the Okanagan Valley’s unique dessert microclimate. Farming practices are similarly organic, where yields are kept deliberately low for the winery’s distinct brand of bold, complex wines.
La Stella Winery is operated by Enotecca Wineries and Resorts.
2018
Leggiero Unoaked Chardonnay
100% Chardonnay
Terroir: Various soil types from the heart of Golden Mile and old vines from the Osoyoos Lake district.
Winemaking: Harvested from mid-20 to over 30-year-old wines and aged for four months: 91% in concrete tulip, 4% in neutral barrel and 6% in stainless steel. (Inspired by Italian Chardonnay from the hillsides of cool climate regions of Piedmont and Alto Adige, it follows an unoaked aging process.
Tasting Notes: Be greeted by the gentle acidity and crisp fruit flavours of green apple, quince, bergamot and key lime on the nose. The palate is further chiselled with a great burst of lime zest and tart pears.
2017
Fortissimo
60% Merlot, 18% Cabernet Sauvignon, 13% Cabernet Franc and 9% Sangiovese
Terroir: Various soil types from Osoyoos West Bench (72%), Golden Mile (12%), Black Sage Bench (11%) and Osoyoos East Bench (5%).
Winemaking: Harvested mostly from vines in their midteens and aged for 15 months: 25% puncheon, 75.5% neutral oak barrels, 14.5% third fill, 10% new.
Tasting Notes: While young, the wine offers fantastic layers of fruit and savoury flavours. Bing cherry mingles with red and black cherries as aromatic herbs and cured tobacco leaves start to emerge. Expect subtle oak with whispers of baking spice as well.
2015
Allegretto “Pie Franco” Single Vineyard Merlot
100% Merlot
Terroir: White silica sand from Osoyoos East Bench
Winemaking: Harvested from 18-year-old vines and left to age for 19 months in French oak barrels: 14% new, 86% neutral.
Tasting Notes: A medium-bodied wine with round tannins and a melange of red and black fruits. Palate is accentuated by raw cacao nibs, sage leaves, rosemary and wild mountain herbs dancing on the tongue with fruit and dusty earth notes.
2017
Maestoso “Solo” Merlot (flagship)
100% Merlot
Terroir: A mix of heavy clay and gravel and alluvial deposit and clay from Osoyoos Lake District and The Golden Mile.
Winemaking: Harvested from vines of 19 to 24 years old. Aged 20 months in Slavonian and French Barrique and puncheons; 58% of which is new oak.
Tasting Notes: Showcases pronounced notes of dark bramble fruit, coffee, black cherries, forest floor and cigars on the nose, leading into velvety tannins with a lingering finish. Ideal with grilled steaks, particularly of the meatier, dry-aged sort.