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For ordering Beer and Cider please contact our retail team directly on the following details:
Contact phone: 905 641 2252 ext. 4070
10 am to 5 pm daily
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**Please note that deliveries may be slightly delayed at this time as we are operating on a deffered shcedule. Our regular operations are currently suspended out of abundance against the COVID-19 outbreak.
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.
This wine was fermented in a second fill 1000L French oak foudre as well as two neutral 500L puncheons, and aged on lees for 7 months. The nose shows ripe citrus and tropical fruit notes with undertones of cut grass, flint, clove and smoke. The palate offers fruit and spice flavours with a round mouthfeel and lingering, dry finish.
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 dry crisp Pinot Noir Rosé was made by gently pressing hand-picked, full clusters of ripe fruit to yield delicate juice that was fermented using wild yeast in neutral oak barrels and then aged on fine lees for four months. Brightly salmon-hued, this wine offers up aromas of sour cherries, strawberries and apple blossoms.
A delightful marriage of Riesling and Gewürztraminer, this aromatic white offers up the best that both grapes have to offer. Lifted tropical fruit notes are matched by a refreshing citrus character and bright acidity balanced by just a hint of sweetness on palate.
Appearing straw yellow with green highlights, this fresh, fruity wine shows lots of ripe stone fruit, gooseberry, citrus and sliced golden apple on the nose. The palate is lightly off-dry and echoes the bright fruit of the nose.
The wine is made from 1.5 tons of 2017 Sauvignon Blanc grape that was destemmed, then hand bucketed into the underground tanks, sealed up and buried completely and allowed to ferment using wild yeast for 7 months through the winter months, then dug up in May after the ground thawed out. The wine and skins was dug out by hand (with lots of student help!) and allowed to drain through a traditional vertical basket press. We used only the free run wine which was the most delicate/highest quality. We then racked twice to clarify and hand bottled the wine unfiltered, with no preservatives or other additives including SO2 - a truly natural wine.
This is not your typical Sauvignon Blanc: the wine appears deep gold in the glass with complex aromas of ripe apple and jackfruit, dried chamomile, turned earth, honey and juniper. The palate offers dry, fine tannins and a fresh acidity.
Blend of Pinot Noir and Gamay Noir grapes nad made in stainless steel tanks, this wine offers pleasing flavours and aromas of strawberry, cherry and raisins. Easy drinking and great for maknig summer cocktails like sangrias and wine spritzers.
Fermented in cool temperatures in stainless steel tanks, this crowd-pleasing white is clean, crisp and fruity, with aromas of green apple, Barlett Pear, lemon peel, white peach and a mineral undercurrent.
This traditional method, bottle fermented sparkling wine is made from high quality, hand-picked, bunch sorted Chardonnay and Pinot Noir grapes. 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 elegant aromatics of apple and lemon, buttered toast and roasted hazelnut, with a fine, creamy mousse and fresh vibrant acidity.