Essex Wine Review

Winemaker’s Notes:
By nature Pinot Noir is lighter in body as well as colour and is far less tannic than most other red wines. Aged twelve months in French oak, this Pinot Noir is an elegant light-bodied red wine with a soft silky texture, a slight hint of oak and a smooth finish. A wonderful pairing for grilled pork and seafood dishes.

Hand-harvested: September 22nd, 2008
Total production: 75 cases

VQA Lake Erie North Shore

13.2% alc./vol.
unfiltered

Price: 750 mL $30 $25

Rate and review Muscedere Vineyards Pinot Noir 2008

Winemaker’s Notes:
This Burgundy grape is one of the oldest varieties cultivated by man. On Pelee Island it thrives in a microclimate that enjoys the longest growing season with the greatest amount of heat units in Canada.

A medium red wine with a leather/ tobacco aroma and a distinctive tannic finish.

This wine is best served at room temperature with grilled or roasted red meat, game, ham, roast pork or grilled Atlantic salmon.

GRAPES: 85% Pinot Noir, 15% Zweigelt
ALCOHOL: 12.5%
VQA Ontario

Price: 750 mL $12.75

Rate and review Pelee Island Pinot Noir 2009

Winemaker’s Notes:
One of our four new wines in the “Alvar” collection. Pinot Noir’s flavours are reminiscent of sweet red berries, plums, tomatoes and cherries.

It is well-suited to pair with poultry, beef, fish, ham, lamb and pork. This wine should play well with creamy sauces, spicy seasonings and may just be one of the world’s most versatile food wines.

GRAPES: 85% Pinot Noir, 15% Cabernet Sauvignion
ALCOHOL: 13%
Sugar Code: (0)

VQA Ontario

Price: 750 mL $14.95

Rate and review Pelee Island Alvar Pinot Noir 2008.

Colio Estate – Lake & River Series

Winemaker’s Notes:
Colour: Salmon pink
Bouquet: Candied cherry, melon and peach
Taste: Bing cherry and candy floss with a nice acidity
Serve at: 8º – 10º C
Brix at Harvest: 19.14
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Residual Sugar: 30 g/l
Production: 1666 cases
Winemaker: Tim Reilly
Food Match: Thai, Seafood, Oriental, Mexican, Grilled Vegetables, Cheeses-mild

VQA Ontario

Blend:
Villard Noir 79.4%
Pinot Noir 15.3%
Vidal 5.3%

Alcohol Content: 11.5%
Sugar code: (3)

Price: 750 mL – $8.75

Rate and review Colio River Rock Rosé 2009.

Winemaker’s Notes:
Ripe smooth and polished, this full-bodied Pinot Noir has elegant black cherry, currant and toasted oak flvours. This wine is best enjoyed with red meats, roast pork and ham.

The harvest for these grapes was in late September when they had reached 22.8 brix. The grapes were crushed but not pressed, then placed in a temperature-controlled rotary fermenter (18-20 degrees Celsius) for 5 to 7 days to draw out the colour from the skins. They were then pressed and the juice was placed in European-style French Oak barrels to finish fermenting. After about two weeks the wine was racked into an aging-barrel.

During maturation, the wine spent about eight to twelve months in European-style French Oak barrels with about 25 to 30% of the wine experiencing a malolactic fermentation.

This wine is best when enjoyed with grilled or roasted red meats, roasted pork, ham and Atlantic Salmon.

GRAPES: 100% Pinot Noir
ALCOHOL: 13.5%
RESIDUAL SUGAR: 2.9 g/L
Sugar Code: (0)

VQA Pelee Island

Price: 750 mL $14.95

Awards: 2009 Ontario Wine Awards BRONZE

Rate and review Pelee Island Pinot Noir Reserve 2007

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.

Winemaker’s Notes:
This wine is best served at room temperature with grilled or roasted red meat, game, ham, roast pork or grilled Atlantic salmon.

Our Pinot Noir is a medium red wine with a leather / tobacco aroma and a distinctive tannic finish.

PINOT NOIR
This Burgundy grape is one of the oldest varieties cultivated by man. On Pelee Island it thrives in a microclimate that enjoys the longest growing season with the greatest amount of heat units in Canada.

VQA Ontario

GRAPES: 85% Pinot Noir – 15% Zweigelt
ALCOHOL: 13%
RESIDUAL SUGAR: 3.9 g/L

Price: 750 ML $12.45

Rate and review Pelee Island Pinot Noir 2008.

Winemaker’s Notes:
Our first white blend. Viognier, Chardonnay, Pinot Gris & Pinot Noir (vinted off the skins)

VQA Ontario
12% alc./vol.

Price: 750 mL $13

Rate and review Smith & Wilson End Of The Line 2008.

Winemaker’s Notes:
This Pinot is considered a light-bodied wine, but be prepared for a big burst of flavour. Explore the many facets of this versatile wine as you go from toasty mint, cherry, strawberry, and oak, to a soft lingering sensation on your palate.

Serve with cheese and crackers or grilled summer vegetables and chicken.

VQA Lake Erie North Shore
12.7% alc./vol.

Price: 750 mL $14.95

Rate and review Sprucewood Shores Pinot Noir 2007

Winemaker’s Notes:
A follow-up to our 2006 All-Canadian Wine Championship Best of Category Pinot Noir. This Pinot Noir promises to be even better. Again due to its finicky nature, we spent extra time in the vineyard to care for this delicate variety. We kept our yields low, only permitting one cluster per shoot, which allowed the grapes to mature to their maximum potential. This Pinot Noir is an elegant light-bodied red wine with a slight hint of oak and smooth finish. A wonderful partner with grilled pork and seafood dishes.

Hand-harvested on September 6th, 2007
Total production: 50 cases.

Unfiltered
12.9% alc./vol.

Price: 750 mL $35 Now $30

Rate and review Muscedere Vineyards Pinot Noir 2007