Essex Wine Review

CEV Signature Series-Limited Edition Wines

Colour: Burgundy rim leading to a deep crimson robe.
Bouquet: Perfumed nose, which draws you in with aromas of chocolate, spice, leather, black and white pepper and raisin all perched on ripe dark berries and a touch of sour cherry.
Taste: Mature, elegant tannins create the structure upon which aromas of blackberry, dark cherry and cassis rest and are grounded by underlying oak spice and white pepper. A long finish, full of raisin and date coupled with chocolate lingers tantalizingly on the tongue.
Serve at: 15º – 17º C

The award-winning wines that wear the CEV label are the ultimate expression of our winemaker’s art: limited quantity, premium VQA varietals and hand-crafted from selected vines.

Appellation: VQA Ontario

Blend: Shiraz 100%
Brix at Harvest: 19.8
Fermentation: On lees in stainless steel
Aging: New European and American Oak
Residual Sugar: 2 g/l
Alcohol Content: 13.0%
Production: 225 cases
Winemaker: Tim Reilly
Food Match: Desserts, Game, Risotto / Rice Dishes

Price: 750 mL – $24.95

Rate and review Colio CEV Small Lot Shiraz 2008

Colio Estate Vineyards (CEV)-Ultra Premium VQA

Colour: Greenish hue
Bouquet: Lychee fruit, light spices and candied fruit
Taste: Lychee fruit, cloves and a touch of honery on the finish
Serve at: 8º – 10º C

VQA Lake Erie North Shore

Blend: Gewurztraminer 100%
Brix at Harvest: 20.8
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 7 g/l
Alcohol Content: 12.0 %
Production: 1100 cases

Winemaker: Tim Reilly

Food Match: Vegetarian, Turkey, Thai, Seafood, Pork, Pizza, Oriental, Mexican, Chicken, Cheeses-mild

Price: 750 mL – $15.30

Rate and review Colio CEV Gewurztraminer 2007.

CEV Signature Series-Limited Edition Wines

Colour: Ruby
Bouquet: Dark cherry, cedar spice and strawberry pie
Taste: Dark cherry, cranberry and pomegranate finish
Serve at: 16º – 18º C

Appellation: VQA Lake Erie North Shore

Winemakers Notes:
Blend: Gamay Noir 100%
Brix at Harvest: 22.2
Fermentation: Stainless steel tanks (10 to 14 days on the skins)
Aging: 12 months in European Oak
Residual Sugar: 4.9 g/l
Alcohol Content: 12.1 %
Production: 1100 cases
Winemaker: Tim Reilly

Food Match: Turkey, Pork

Price: 750 mL – $15.75

Rate and review Colio CEV Gamay Noir 2008.

CEV Signature Series-Limited Edition Wines

Colour: Light straw
Bouquet: Toasted oak, citrus and tropical fruit
Taste: medium bodied with flavours of apple, pear and peach
Serve at: 8º – 10º C

Winemakers Notes: A cool, wet spring followed by a dry summer and dry, warm fall created great conditions for this Chardonnay.

VQA Lake Erie North Shore

Blend: Chardonnay 100%
Brix at Harvest: 21.1
Fermentation: Stainless steel tanks
Aging: Eight months in European oak
Residual Sugar: 3 g/l
Alcohol Content: 13.0 %
Production: 220 cases
Winemaker: Tim Reilly

Food Match: Pasta-cream based, Fish – Light Flavoured, Chicken

Awards: Bronze medal winner at the 2010 Shores of Erie Wine Festival competition.

Price: 750 mL – $17.75

Rate and review Colio CEV Barrel-Aged Chardonnay 2009.

Colio Estate – VQA Varietals and Premium Blends

Colour: Deep garnet
Bouquet: Dark berry, cumin, cinnamon
Taste: Tart dark berry, red currant, smoky oak
Serve at: 15º – 18º C

Winemakers Notes: This Baco Noir shows our winemaking team’s ability to stay true to varietals and create fruit-forward, food-friendly wines.

VQA Ontario

Blend: Baco Noir 100%
Brix at Harvest: 21.6
Fermentation: Stainless steel tanks, 10 to 14 days on the skins
Aging: On oak chips for 6 months
Residual Sugar: 4 g/l
Alcohol Content: 12.7 %
Production: 1100 cases
Winemaker: Tim Reilly

Stelvin ROPP Closure

Food Match: Beef-grilled, Beef-roasted, Pork, Turkey

Price: 750 mL – $9.35

Rate and review Colio Lake and River Baco Noir 2009

Colio Estate Vineyards (CEV)-Ultra Premium

Colour: Garnet
Bouquet: Fresh, dark fruit, earthiness
Taste: Blackberry, raspberry, cedar and firm tannins
Serve at: 10º – 12º C

Winemakers Notes:
A short, warm spring in the Lake Erie North Shore was followed by a hot, relatively dry summer which allowed for ample maturation of most red grape varieties.

VQA Lake Erie North Shore

Blend: Merlot 60%, Cabernet Franc 40%
Brix at Harvest: Merlot 21.0, Cabernet Franc 20.9
Fermentation: Whole berry on skins for 10-14 days
Aging: 18 months in oak barrels
Residual Sugar: 2 g/l
Alcohol Content: 13.0 %
Production: 2000 cases

Food Match: Vegetarian, Veal, Pork, Lamb, Cheeses-strong, Beef-roasted, Beef-grilled

Awards & Reviews:
Silver medal winner at the 2010 Shores of Erie Wine Festival competition.
Gold medal winner at the 2010 Great Lakes Wine Competition.
Bronze medal winner at the 2010 Canadian Wine Awards.

Price: 750 mL – $20.75

Rate and review Colio CEV Meritage 2006

Winemaker’s Notes:
Tart, green apple and cirus notes abound in this flavourful softly effervescent Frizzante. Pair this with smoked salmon and capers, oysters on the half shell, chicken kebobs or with good friends as a delicious apertif.

What is Frizzante?
Italians refer to slightly sparkling wines as frizzante wines. In Spain, however, frizzante wines are known as Vino de Aguja. The French term for this type of sparkling wine is Petillant and the German term is Perlwein.

Frizzante wines have small bubbles that offer a refreshing tingle while helping to mask the wine’s sweetness. Frizzante wines are also considered to be slightly less effervescent than champagne. If you find champagne to be too “fizzy” for your tastes, frizzante wines are a great beverage choice for weddings, anniversaries, holidays, and other special occasions.

Although there are many different types of frizzante wines, Lambrusco, Gavi, Vinho Verde, and Moscato d’Asti are among the most common.

VQA Ontario
Alcohol Content: 11.0 %

Price: 750 mL – $9.75

Rate and review Colio Frizzante.

CEV Signature Series-Limited Edition Wines

Colour: dark garnet
Bouquet: Blackberry, cedar and dark chocolate aromas
Taste: Tart dark berry, toasted vanilla and pepper in a long smooth tannin finish
Serve at: 18º – 20º C

VQA Niagara Peninsula

Winemaker’s Notes:
Brix at Harvest: 21.1
Fermentation: Stainless steel tanks (10 to 14 days on the skins)
Aging: 18 months in European Oak
Residual Sugar: 4 g/l
Alcohol Content: 13.0 %
Production: 550 cases
Winemaker: Tim Reilly

Food Match: Pork, Pasta-tomato based, Beef-roasted, Beef-grilled

Price: 750 mL – $20.75

Rate and review Colio CEV Cab Franc 2007

CEV Signature Series-Limited Edition Wines

Colour: Light straw
Bouquet: Peach and ripe nectarine
Taste: Peachy, green apple, nice acidity
Serve at: 8º – 10º C

Blend: Chardonnay Musqué 100%
Brix at Harvest: 20.4
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 7.5 g/l
Alcohol Content: 12.4%
Production: 890 cases
Winemaker: Tim Reilly

VQA Lake Erie North Shore

Awards:
Gold medal winner at the 2009 All-Canadian Wine Championships
Bronze medal winner at the 2009 Decanter World Wine Awards
Bronze medal winner at the 2009 Intervin International Awards

Price: 750 mL – $15.35

Rate and review Colio CEV Chardonnay Musqué 2007

Colio Estate Vineyards (CEV)-Ultra Premium VQA

Winemakers Notes: Damp spring weather in the Lake Erie North Shore provided ample moisture to carry through a very dry June and July, while the timely August rain and fairly dry autumn set the stage for a bountiful harvest of good quality fruit.

Colour: Light straw
Bouquet: Sweet Tropical fruit and fresh cut hay
Taste: Zesty citrus and lemongrass, soft mineral finish
Serve at: 8º – 10º C

Blend: Sauvignon Blanc 100%
Brix at Harvest: 20.5
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 2 g/l
Alcohol Content: 13.8 %
Production: 500 cases
Winemaker: Tim Reilly

Food Match: Pasta-cream based, Fish – Light Flavoured, Chicken
Grape Variety: Sauvignon Blanc

VQA Lake Erie North Shore

Price: 750 mL – $15.75

Rate and review Colio CEV Sauvignon Blanc 2008