This wine appears a bright mulberry-purple hue in the glass, offering ripe Damson plum, blackberry and cherry aromas on the nose, followed by vanilla, toasted oak and an herbal leafiness on the palate. Medium-bodied and soft, fine-grained tannins give way to a long, dry finish.
A blend of two small blocks with two distinct French clones planted side-by-side in the hard red clay-based soils of Lincoln Lakeshore at the base of the Beamsville Bench, this wine was fermented in small lots and hand-plunged throughout fermentation. It was aged in a combination of French and American oak barrels for 20 months before racking and bottled without filtration. It appears dark ruby-purple in the glass with aromas of fresh black cherries, blackberries, cracked pepper, smoke and tobacco. The palate is full but fresh with well-structured tannins that will lend age-ability to this wine.
A very approachable, medium-bodied red, the Gamay Noir grape does well in our regional growing season, producing here a light ruby coloured wine with violet tinges. The nose offers aromas of strawberry, raspberry jam, ripe cherries, with undertones of cedar and dark chocolate. The palate offers soft tannins, with deeper notes of smoke, pepper spice and sweet vanilla.
Rich aromas of sweet tobacco, berries, candied beet and black cherry, this Pinot offers raspberry and vanilla bean on the palate. It is medium bodied with supple tannins, which leads to a long and lingering finish.
The 2018 Tom Thomson Algonquin Red is a unique vintage blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes, barrel-aged in French oak cooperage for 11 months before blending. The Cabernet Sauvignon grapes bring deep dark cherry and plum flavours, Cabernet Franc imparts flavours of raspberry, currant, spice and dried herbs, while the Merlot adds weight and texture and ripe fruit notes of strawberry and a little cocoa.
This medium-bodied red wine exhibits much of the elegance and attractive perfume that Cabernet Franc grape grown in a cool climate is known for. The nose offers raspberry, red currant, violets and hot peppers, while the palate is crisp and bright with fine, moderate tannins and a lasting, flavourful finish.
Our biggest red blend is made from 43% Merlot, 35% Cabernet Franc and 22% Syrah grapes sourced from the Niagara peninsula. With purple ruby appearance, this wine offers fruity and spicy aromas with herbal notes. On the palate this poised, well structured blend offers savoury blackberry flavours with lively acidity and well integrated oak.
This complex blend of 50% Cabernet Franc, 20% Merlot, 9% Baco Noir, 9% Gamay Noir, 7% Pinot Noir, 3% Cabernet Sauvignon and 2% Syrah was fermented as separate lots then blended and aged in a combination of stainless steel tanks and French and American oak barrels to arrive at a friendly, fruity red. It appears ruby-violet in the glass with loads of plum, strawberry and raspberry fruit flavours followed by deeper tones of vanilla, oak and spice on the nose. The palate is medium bodied, soft and smooth with a long, lasting finish.
The fruit for this wine was sourced from the Westcott Vineyard on Vinemount Ridge, a blend of the Burgundy clones 777 and 667. The fruit was allowed to ferment spontaneously, aged for 14 months in French oak barrels, then bottled by hand with no fining or filtration. The result is a wine that balances red fruit flavours with earth, spice and dried herbs, and which will develop further complexity with bottle ageing.