Gastronomy Series Holiday Special Pack - Winemakers Notes

NV Gastronomy Brut:

Tasting Notes:

A stellar sparkling year makes up this Traditional blend of Pinot Noir and Chardonnay.  Light yellow, with delicate but persistent bubbles at first glance.  Rich notes of lemon tart, fresh baguette and a slight chalkiness on the nose.  The autolytic characteristics come from the four years of maturation on the lees.  The palate is fresh with acidity, with a subtle 8 g/L residual sugar balancing it out.  Flavours match the nose with toasted biscuity notes and fresh lemon juice, moving towards the realm of clementine.  The Pinot Noir really shows in the texture of this wine, adding body, but kept in line with the effervescence and chardonnay acid backbone.

Pairing suggestions:

Try with oysters, smoked salmon crostini, duck liver mousse, soft cheeses or any holiday party!

Technical Notes:

Appellation: VQA Niagara on the Lake

Cases Produced: 258 (6-packs)

Alcohol: 12%

Residual Sugar: 8g/L (Brut)

Total Acidity: 11.6

pH: 3.27

Cellar Recommendation:  Drink now through 2030

 

2020 Gastronomy Chardonnay:

Tasting Notes:

Brilliant yellow colour, ripe tropical fruit jumps out of glass on first nosing, even some yellow plum.  You can catch a little bit of florality and ginger, almost a beewax note that matches up with the fruit.  An very plush chardonnay that is an act of both the vintage being exceptional and the winemaker playing into the strengths of a year like this.  A great balance of fruit with a very refined amount of neutral oak.  The finish is clean and flavourful without being cloying.

Pairing Suggestions:

Ginger-Miso Chicken, clam-corn chowder or grilled prosciutto wrapped, blue cheese stuffed peaches.

Technical Notes:

Appellation: St. David’s Bench

Alcohol: 13.5%

Residual Sugar: >2 g/L

Total Acidity: 6.1g/L

pH: 3.7

Cellar Recommendation:  Drink now through 2027

 

2020 Gastronomy Pinot Noir:

Tasting Notes:

Deep purple colour, indicative of the vintage, with hot dry summer and ideal phenolic ripeness.  Dark fruit (cherry) on the nose accompanied by beetroot and other earthy characteristics, and a touch of graphite.  Brighter fruit on the palate and a little bit of baking spices.  Grippy but ripe tannins, and fuller bodied than your average Pinot Noir.  Finish is wonderful but is also craving food.

Pairing Suggestions:

Duck breast with cherry reduction, puree mushroom soup, roasted vegetables.

Technical Notes:

Appellation: VQA Niagara on the lake

Alcohol: 13.0%

Residual Sugar:  >2 g/L

Total Acidity: 7.1 g/L

pH: 3.78

Cellar Recommendation:  Drink now through 2032

 

2020 Gastronomy Shiraz

Tasting Notes:

The 2020 season was a wonderful year to showcase what Ontario can do with this grape.  The wine has a deep purple hue.  The nose is a blend of cassis and toasted oak at first, but it opens up to a meatiness, cooked plum and lifted violet. The palate is vibrant with red fruit and white pepper.  Lots of grip and acidity to pair perfectly with any protein source, lots of structure for aging as well.

Pairing Suggestions:

Lamb shank with roasted potatos, smoked ribs with blueberry bbq sauce or a burger with carmelized onions.

Technical Notes:

Appellation: VQA Niagara on the lake

Alcohol: 13.5%

Residual Sugar:  >2 g/L

Total Acidity: 6.7 g/L

pH: 3.86               

Cellar Recommendation:  Drink now through 203