Essex Wine Review

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.

Colio Estate Vineyards (CEV)-Ultra Premium VQA

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

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

Pronounced tropical fruit bouquet is followed by typical varietal citrus notes in the mouthfeel with exteneded fresh cut grass finish.

Appellation: VQA – Lake Erie North Shore
Blend: Sauvignon Blanc 100%
Harvest Date: Sept 29, 2006
Brix at Harvest: 20.5
Residual Sugar: 2 g/L
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Alcohol Content: 12.2 %
Production: 1100 cases
Winemaker: Tim Reilly
Vintage: 2006

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

CEV Sauvignon Blanc 2006 wins “Trophée Excellence” at VinExpo

Rate and review Colio Estate (CEV)-Ultra Premium Sauvignon Blanc 2006.

Winemaker’s Notes:

Colour: Light greenish hue
Bouquet: Lanolin, zesty lemon, melon and grassiness
Taste: Lemon, tropical fruit, firm acidity
Serve at: 8º – 10º C
Appellation: VQA Lake Erie North Shore
Blend: Sauvignon Blanc 100%
Brix at Harvest: 19.7
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 2 g/l
Alcohol Content: 12.7 %
Production: 2750 cases
Winemaker: Tim Reilly

Food Match: Turkey, Seafood, Salmon, Fish – Light Flavoured

Price: 750 mL $11.75

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Winemaker’s Notes:

Blend:
Chardonnay 87%
Gewurztraminer 11%
Riesling x Traminer 2%

Brix at Harvest:
Chardonnay 20.3
Gewurztraminer 20.8
Riesling x Traminer 17.8

Colour: Pale straw
Bouquet: Green apple, mango and citrus
Taste: Green apple, banana and citrus
Serve at: 10º – 12º C
Appellation: VQA Ontario
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 3 g/l
Alcohol Content: 12.0 %
Production: 10,000 cases
Winemaker: Tim Reilly

Food Match: Vegetarian, Seafood, Fish – Light Flavoured, Chicken, Cheeses-mild

Price: 750 mL $11.55

CLICK HERE to rate and review Colio Estate Chardonnay 2007.

Winemaker’s Notes:
This Riesling shows our winemaking team’s ability to stay true to varietals and create fruit forward, food friendly wines.

Appellation: VQA Lake Erie North Shore

Blend: Riesling 100%
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Alcohol Content: 11.5%
Winemaker: Tim Reilly

Tasting Notes
Colour: Slightly green hue
Bouquet: Honey, sweet tree fruit
Taste: Honey, green apple and peach
Serve at: 10º – 12º C

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

Appellation: VQA Ontario
Blend: Gamay Noir 100%
Brix at Harvest: 18.2
Fermentation: Stainless steel tanks (7 – 10 days on the skins)
Aging: 6 months in Oak barrels
Residual Sugar: 2 g/l
Alcohol Content: 12.6 %
Production: 2200 cases
Winemaker: Tim Reilly
Size: 750 ml $11.55

Food Match: Turkey, Pork, Pasta-tomato based, Cheeses-mild
Colour: Light ruby red
Bouquet: Strawberry, cherry and blackberry
Taste: Medium-full, dry and soft fruit with extended toasty finish
Serve at: 18º – 20º C

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Winemakers Notes:
Persistent cold temperatures during the harvest periods allowed for optimal concentrations of sugars,yielding exceptional quality reflective of the extended growing season. The award-winning Late Harvest wines that wear the CEV label are the ultimate expression of our master winemaker’s art.

Appellation: VQA – Ontario
Blend: Vidal 100%
Brix at Harvest: 27.5
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 70 g/l
Alcohol Content: 12 %
Production: 1880 cases
Winemaker: Carlo Negri

Tasting Notes: Colour: Golden straw
Bouquet: Melange of peaches and apricots, honey and rose
Taste: Pineapple, apricot and honey flavours with crisp acidity and long finish
Serve at: 8º – 10º C

Price for 375 ml bottle $12.75

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Colour: Golden straw with grey highlights
Bouquet: Aromatic, lychee and Bosc pear tones
Taste: Lychee and tropical fruit notes with clean, soft finish
Serve at: 8º – 10º C

Winemakers Notes:
Appellation: VQA Lake Erie North Shore
Blend: Gewurztraminer 100%
Brix at Harvest: 20.5
Fermentation: Cold fermented stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 8 g/l
Sugar Code: 1
Alcohol Content: 12.3 %
Production: 1100 cases

Winemaker: Carlo Negri

750 ml $15.30
Colio Estate Vineyards (CEV)-Ultra Premium VQA

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

Appellation: VQA Lake Erie North Shore
Blend: Riesling 100%
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 23 g/l
Alcohol Content: 10.5 %
Production: 1,100 cases
Winemaker: Tim Reilly
Size: 750 ml bottle
Price: $11.55

Colour: Slightly green hue
Bouquet: Honey, sweet tree fruit
Taste: Honey, green

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

VQA – Lake Erie North Shore
Blend: Cabernet Franc 100%
Brix at Harvest: 21.2
Fermentation: Stainless steel tanks (7 to 10 days of the skins)
Aging: 8 months in oak barrels
Residual Sugar: 3 g/l
Alcohol Content: 12.8 %
Production: 10,000 cases
Winemaker: Tim Reilly

Price / 750 ml bottle: $11.75

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