Essex Wine Review

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.

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

On the heels of a marginally cool spring, the warm, dry 2007 summer made way for timely rains in the early fall and excellent ripening conditions in the Lake Erie North Shore.

Colour: Pale straw
Bouquet: Honey, melons and baked apple
Taste: Green apple, lemon zest and honey finish
Serve at: 8º – 10º C
Blend: Riesling 100%
Harvest Date: Oct 9, 10, 11, 2007
Brix at Harvest: 18.2
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 9 g/l
Alcohol Content: 11.5 %
Production: 1100 cases
Winemaker: Tim Reilly
Food Match: Vegetarian, Turkey, Thai, Seafood, Salmon, Pork, Oriental, Fish – Light Flavoured, Chicken, Cheeses-mild

VQA Lake Erie North Shore

Price: 750 mL – $15.35

Rate and review Colio CEV Riesling Reserve 2007

Colio Estate Vineyards (CEV)-Ultra Premium VQA

Winemaker’s Notes:
Colour: Light straw
Bouquet: Overripe pear, baked bread and tree nuts
Taste: Pear and tropical flavours, followed by a creamy, yeasty finish
Serve at: 8º – 10º C
Blend: Pinot Grigio 100%
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Alcohol Content: 13.1 %
Production: 3300 cases
Winemaker: Tim Reilly
Vineyard Manager: Kevin Donohue

Food Match: Salad, Pasta-cream based, Chicken

Awards:
2009 Great Lakes Wine Competition: Bronze medal
2009 All-Canadian Wine Competition: Bronze medal
2008 Canadian Wine Awards: Bronze medal

VQA Lake Erie North Shore

Price: 750 mL – $15.25

Rate and review Colio CEV Pinot Grigio 2008.

Colio Estate – Lake & River Series

Winemaker’s Notes:
Coming soon.

VQA Niagara Peninsula

Blend: Cabernet Sauvignon 100%
Alcohol Content: 12.8%

Price: 750 mL – $13.65

Rate and review Colio Cabernet Sauvignon 2008

Colio Estate – VQA Varietals and Premium Blends

Winemaker’s Notes:
Colour: Light straw
Bouquet: Sweet tropical fruit, melon, lanolin, fresh cut hay
Taste: Tropical fruit, asparagus, lemongrass and minerals
Serve at: 8º – 10º C

VQA Lake Erie North Shore

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: 2000 cases
Winemaker: Tim Reilly

Awards & Reviews: Bronze medal winner at the 2009 Intervin International Awards
Food Match: Pasta-cream based, Fish – Light Flavoured, Chicken

Price: 750 mL – $10.75

Rate and review Colio Sauvignon Blanc 2008.

Colio Estate – VQA Varietals and Premium Blends

Winemaker’s Notes:
Colour: Deep garnet, Bouquet: Dark, ripe, wild berries, tobacco
Taste: Blackberry, blueberry, pepper and cocoa

Serve at: 10º – 12º C
Food Match: Mexican, Lamb, Cheeses-strong, Beef-roasted

VQA Ontario

Blend: Baco Noir 100%
Brix at Harvest: 19.2
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 2 g/l
Alcohol Content: 12.4 %
Production: 2222 cases
Winemaker: Tim Reilly

Price: 750 mL – $9.35

Rate and review Colio Baco Noir 2008.

CEV Signature Series-Limited Edition Wines

Winemaker’s Notes:
Aromas of cherry, dark chocolate and smoke with ripe cherry, plum and toasted vanilla flavours

Colour: Light ruby
Serve at: 15º – 17º C
Blend: Pinot Noir 100%
Brix at Harvest: 19.8
Fermentation: 10 to 14 days on the skins
Aging: 14 months in European oak
Residual Sugar: 2 g/L
Alcohol Content: 12.5 %
Production: 550 cases
Winemaker: Tim Reilly

Price: 750 mL – $19.75

AWARDS:
Silver Medal at the 2009 All-Canadian Wine Championships
Bronze medal winner at the 2009 Great Lakes Wine Competition

Rate and review Colio CEV Pinot Noir 2007.