This estate-grown, barrel-fermented Chardonnay spent 11 months 'sur lie' in French barriques and underwent malolactic fermentation with monthly lees stirring. The wine appears as a bright straw colour in the glass and the nose offers up ripe pear, apple, Meyer lemon, vanilla and oak flavours. The palate is rich and creamy with more stone fruit flavours and undertones of caramelized brown sugar, nutmeg and a lively acid backbone that structures the wine.
This traditional method sparkling wine spent almost 3 years ageing in bottle, and is made from high quality, hand-picked, bunch sorted Chardonnay and Pinot Noir grapes from the suitably cool 2013 vintage – suitable because sparkling wine likes low ripeness levels with high acids. It celebrates the balance of knowledge, passion and creativity of the winemaker, professors, and students who all pursue excellence in the field of winemaking and viticulture at Niagara College. The wine shows classic green apple and apriocot fruit, white flower, baked bread and steely minerality, with a creamy mousse and fresh acid backbone.
Appearing a dark ruby-purple colour in the glass, this is a classic example of cool climate Syrah, with fresh and lively aromatics of ripe plums, black cherries, violets, white pepper, cocoa, clove and smoke. The palate is full and well-structured, with medium tannins and a warm, spicy finish.
The 2016 Tom Thomson White Canoe is a unique vintage blend of six noble grape varieties. A core of Chardonnay and Sauvignon Blanc, both fermented in French oak barrels form the foundation of this dry white, while smaller volumes of Pinot Gris, Riesling, Gewurztraminer and Viognier, each fermented separately in stainless steel tanks and matured for 6 months in cellar before blending, build on top of this to form a harmonious whole that is round and structured but also has aromatic lift, fruit intensity and a delicate floral character.
This sweet wine was fermented in 3rd fill French oak barrels to add complexity and structure to its naturally concentrated fruit flavours. Appearing light golden-yellow in colour, the nose offers intense aromatics of marmalade, honey, poached pear and apricot compote, with a hint of ginger and baking spice lingering in the background. The palate is luscious and full, with a balanced acidity and a long finish.
The 2016 vintage of our Trek Vineyard Pinot Noir shows the ripe fruit character of a warm vintage, but with a bit of that classic Pinot earthiness. The nose is abundant with notes of cherry cola, rhubarb and a hint dried tobacco leaf. Firm tannins and lively acidity suggest a wine with a more to give for those with patience.
This medium-bodied red wine exhibits much of the elegance and attractive perfume that Cabernet Franc grape grown in a cool climate is known for. The nose offers blackberry, raspberry, red currant, violets and a mild pepperiness, while the palate is crisp and bright with fine, moderate tannins and a lasting, flavourful finish.
With fruit sourced directly from our own Estate Teaching Vineyard, this barrel fermented Chardonnay spent 13 months in French oak with occasional lees stirring. The nose speaks to the warm vintage with abundant stone fruit, pineapple and pear aromas on the nose, and a rich, full body that balances oak and fruit components, with an underlying mineral character.
Fermented in neutral French oak barrels and aged on yeast lees for 6 months, the 2016 Pinot Gris shows fresh aromatics of lemon, golden apple, and white peach, with a hint of hazelnut and spice. The palate is slightly creamy, medium-bodied and dry.
This traditional method, bottle-fermented sparkling is made from high quality, hand-picked, bunch sorted Chardonnay grapes, fermented in stainless steel tanks and neutral oak barrels. It was aged for 36 months on yeast lees before disgorging. It celebrates the balance of knowledge, passion and creativity of the winemakers, professors and students who all pursue excellence in the field of winemaking and viticulture at Niagara College.