Merlot is a varietal often displaced by Cabernet Sauvignon. It is amongst the most noble of grape varietals and has unbelievable texture and softness, making it elegant and velvety on the palate. It doesn’t compete with food, but rather enhances the wine drinking experience and a meal simultaneously.
The grapes for our Niagara Peninsula Merlot have been sourced from three different vineyards to enhance the wine’s complexity. The addition of Cabernet Franc provides further structure and tannin.
The nose is subtle up front, but with time to breathe the aromas of black plum, cherry and vanilla shine through. A hint of coffee bean in the background rounds out the nose. The palate is warm and full of ripe cherry, vanilla bean and a touch of smoke. The finish is soft, with velvety tannins.
Merlot is an excellent food companion and often best severed with rare cuts of meat, BBQ or salmon. It also pairs beautifully with pasta dishes, such as pappardelle with lamb ragu. For something unique, try pairing with smoked pork tenderloin.
|Varietal:||Merlot 90% / Cabernet Franc 10%|
|Vineyard:||KEW Vineyard, St. John Vineyard & Emerald Shore Vineyard|
|Aging Process:||Barrel Aged French Oak 12 Months|
|Varietal:||Gamay Noir, Cabernet Franc, Pinot Noir|
|Vineyard:||Fox and Estate|
|Aging Process:||Stainless Steel|
Cabernet Merlot is one of the world’s most common blends, as it’s the three main varietals compliment one another’s strengths. The blend typically includes Cabernet Sauvignon, Cabernet Franc and Merlot. Cabernet Sauvignon creates the skeletal structure of the wine, Cabernet Franc brings the mid palate, while the Merlot offers elegance by tempering the Cabernet varieties. From a winemaker perspective this type of blend is exciting to make, as it is often done solely by nose. Each varietal is monitored and tasted regularly, to allow the fruit to express itself. When the individual wines are close to maturity the winemaker begins selection of specific barrels and proportions for the blend based on the final style of wine that is required. This process takes several months to complete.
The final wine is truly a robust blend of these classic varietals. When the wine is freshly opened it shows aromas of cherry, fig and cedar. Once it has had time to breath, it demonstrates characters of red currant, blackberry, earth and cigar box, followed by subtle undertones of stewed fruits, mulling spices and green peppercorn. The palate is warm with good structure, yet not overwhelming in tannins, followed by a dry finish.
Cabernet Merlot is best served with fine cuts of meat or full flavoured fish. It may also be paired with rich pasta dishes and aged cheeses.
|Varietal:||Cabernet Franc 50% / Cabernet Sauvingon 30% / Merlot 20%|
|Vineyard:||Estate Vineyard, Emerald Shore Vineyard & KEW Vineyard|
|Aging Process:||Barrel Aged French Oak 12 Months|
Everyone loves an underdog and Gamay, although a classic varietal, always seems to walk in the shadow of Pinot Noir. However, Gamay Noir typically offers enhanced acidity and a more fruit forward palate than the average Pinot Noir.
We treat our Gamay with as much respect as our Pinot Noir. The vines are meticulously maintained ensuring that we get a balanced crop abound with ripe fruit. As Gamay Noir is a delicate style of wine, we allow it to sit on the skins for two weeks. This helps derive colour and complexity. The wine is then barrel aged in both small and large French oak barrels to soften and mature the wine.
On the nose this wine is full of red plum, raspberry, blackberry and a hint of smoked meat. The palate is refreshing, with dominate red berry notes. With its natural acidity, Gamay Noir is a wine that resets the palate with each sip.
One of the best things about Gamay Noir is its versatility. When slightly chilled the fruit steps forward even more, while the acidity drops further into the background. This keeps the wine refreshing and is perfect for those that typically drink white wine.Gamay Noir is a real treat when served alongside grilled meats, stuffed peppers or light gravies. It is also fabulous paired with spicy chicken wings.
|Aging Process:||Barrel Aged in French Oak for 10 Months|
Our Mountainview series of wines are a dedication to place, as great terroir is a key ingredient in winemaking. Our location on the Beamsville Bench is a place like no other, with history millions of years in the making. Once the shoreline of Lake Ontario, this region is abound with minerals and heavy soils. The heavy clay forces the vines to work harder and dig deeper for food and water, at times pushing to more than 30 feet deep. With such deep rootstocks, these vines typically produce better fruit.
All of our Mountainview wines are limited in production and vinified using the best fruit of a given vintage.
Our Mountainview Pinot Noir has a complex nose with notes of cherry, raspberry, nutmeg and licorice. The oak treatment is subtle giving the terroir the opportunity to express itself, yet adds a spice and toasty characteristic to the wine. This is a Pinot Noir that can be savoured and enjoyed over the course of an evening.
We enjoy pairing this Pinot Noir with pan seared Muscovy Duck breast and duck fat roasted fingerling potatoes. It also pairs beautifully with a baked brie.
|Aging Method:||Barrel aged in French oak for 14 months|