Wine of the Month

When it comes to learning about and tasting wine some people do not know where to start. Every month I will recommend a wine from a different wine region of the world from Pelee Island to Sonoma to Bordeaux. Price, availability, tasting notes and picture of bottle will be here for you to learn about each and every bottle I present your way. I look forward to accepting recommendations and answering any questions you may have.

I am not baised to Ontario wine... However, we visited Henry of Pelham on our Summer wine tour and this wine was spectacular, resonably priced and pairs well with pizza, pork or salad. A must try for sure..also we were fortunate enough to taste the 2005 vintage, still aging in the oak barrels. Enjoy!

2004 BACO NOIR (0)
VQA Ontario, +270926 $12.95

The 2004 BACO NOIR is currently available at the winery and the LCBO . Our winemakers describe this vintage's corners as deeply coloured, very spicy, revealing blueberry compote flavours with natural currant and briar patch fruit. It displays startling intensity that will improve and increase complexity over the next 5 years.

VQA Niagara Peninsula, +461699 $24.95

The 2004 BACO NOIR, RESERVE vintage is currently available at the winery. It made its public debut at Cuvée, this past weekend (for more information visit )
On March 18th, a small quantity will be released at selected LCBO Vintages.

Reserve Wines

The Reserve wines use fruit primarily from the Niagara benchlands, where our estate is and where we began as winemakers. These wines are the most fundamental expression our house style. The whites have a strong mineral core surrounded by round fruit tones pierced through with bright zestiness. The reds are elegant and powerful with forward fruit characteristics. The yields on our reserve wines are approximately 50-70 hL/Ha, 3 to 4 tonnes per acre, or 3 bottles per vine. Where applicable the wines are aged for 8-12 months in a combination of
French and American oaks.

2004 BACO NOIR, RESERVE (0) VQA Niagara Peninsula, $24.95

• Made from fruit grown on our own farm, including our original planting (circa. 1984).
• Harvest Date: Oct. 12, 2004; Bx: 22.5; Alc./Vol: 13.5%; R.S: < 3 g/L; TA: 6.9; pH: 3.63. (3 tonnes/acre ~50 hL/ha).
• Extended skin maceration and vigorous cap management during fermentation to extract natural rich fruit and intensity of colour and flavour. Combination of new and one/two year old American Oak. Aged in barrel for 15 months.
• A dark, jammy blockbuster.
• Age over the next 5-6 years.
• Food matches – venison, lamb or steak, spicy pasta with rich tomato sauce.