Your August Wine Allocation
WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET MERLOT
APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and fruit-forward
SWEETNESS: Dry, 1.5 g/L
ml
3195 13.0% abv
FLAVOUR PROFILE: Bright garnet in colour with a warm aromatic bouquet of currant, black cherry, smoky oak, pipe tobacco, clove, cinnamon stick, and a touch of coffee bean. A medium to full-bodied red wine with soft drying tannins and flavours of juicy red and black fruits, complemented by notes of sweet spice.
WINEMAKER’S NOTES: A classic blend of 63.3% Cabernet Sauvignon, 30.6% Merlot, and 6.1% Cabernet Franc, all harvested from vineyards within the Niagara Peninsula. The individual wines were aged for 12 months in 60% French and 40% American oak barrels, before the final assemblage was created.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Serve with two-year-old aged Canadian cheddar, grilled medium-rare cuts of beef, rack of lamb, wild game meats, rich bean or mushroom stews, sautéed mushrooms.
PELLER ESTATES SIGNATURE SERIES ESTATE RED
APPELLATION: VQA Niagara-on-the-Lake STYLE: Medium-bodied and structured SWEETNESS: Dry, 2.2 g/L
750 ml
5495 13.1% abv
FLAVOUR PROFILE: Bright garnet with a warming bouquet of spice box, smoky oak, leather, and earth, supporting fruit notes of blue plum and blueberry. Ripe dark fruits mingle with notes of spice and oak on the palate.
WINEMAKER’S NOTES: After 12 months of oak aging, selected barrel lots were tasted and the final blend was created: 86.6% Merlot, 8% Cabernet Franc, 2.7% Cabernet Sauvignon, and 2.7% Syrah. The blend aged for 8 months in 100% French oak barrels, for a total barrel aging of 20 months. The wine was allowed to age in bottle for one year before release.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C in large-bowled glasses. Savour along-side grilled medium-rare red meats, grilled lamb chops, leg of lamb, roasted pheasant, quail, or duck, grilled Portobello mushrooms.
PELLER ESTATES PRIVATE RESERVE ROSЕ́
APPELLATION: VQA Niagara Peninsula
STYLE: Light-bodied and refreshing
SWEETNESS: Dry, 3.0 g/L
ml
23 95 12.2% abv
FLAVOUR PROFILE: Delicate pink colour with a pretty aroma of strawberry, cherry, white peach, and summer roses. A light, dry, smooth yet refreshing Rosé. The palate is refreshed with flavours of red berries, melon, and white peach.
WINEMAKER’S NOTES: Harvested from the vineyards of long-standing growers for Peller Estates. This Rosé is a blend of 86% Pinot Noir, 10% Gamay Noir and 4% Pinot Meunier grapes which were allowed several hours of skin contact for a perfect pink colour, then pressed, cool fermented and 90% aged in stainless steel tanks and 10% aged in neutral oak barrels.
BEST SERVED: Serve chilled at 10 to 12ºC. Casually sip on warm spring and summer days or enjoy with a Greek salad, summer salads with feta cheese, feta bruschetta, barbecued shrimp skewers, crab cakes, grilled calamari.
LOVED IT AND NEED MORE?
TRIUS DISTINCTION GAMAY
APPELLATION: VQA Niagara Peninsula
We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.
STYLE: Light-bodied and fruit-forward SWEETNESS: Dry, 3.2 g/L
19 95
FLAVOUR PROFILE: Bright ruby red colour with a fruitforward bouquet of red cherry and red plum, accented by a touch of white pepper, oak, and earth. An elegant, light-bodied, fruit-forward Gamay Noir with silky delicate tannins and food-friendly acidity.
WINEMAKER’S NOTES: Harvested September 24 to October 12 from our own estate vineyards and longstanding growers for Trius within the Niagara Peninsula. Fermented in open-topped wooden fermenters and stainless steel, 60% was aged in large French oak casks to build structure and depth of flavour, and 40% of the wine was aged for 8 months in French oak barrels, before final assemblage.
BEST SERVED: Serve at a cool room temperature of 15 to 17°C. Lovely casual sipping wine. Serve with grilled beef tenderloin and sautéed mushrooms, Portobello burgers, cold beef wraps, gourmet pizzas, and red sauce pastas with Parmigiano Reggiano.
WAYNE GRETZKY ESTATES WHISKY OAK AGED RED
APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and fruit-forward SWEETNESS: Dry, 7.5 g/L
750 ml
19 95 13.2% abv
FLAVOUR PROFILE: Bright garnet with a rich, warming bouquet of blue plum, black currant, sweet spice, oak, marzipan, and vanilla. This blend has a medium to fullbodied structure with fruit-forward flavours of juicy dark fruits, sweet vanilla, cola, and spicy oak.
WINEMAKER’S NOTES: A blend of 46.1% Merlot, 34.2% Cabernet Sauvignon and 19.7% Cabernet Franc was harvested from vineyards within the Niagara Peninsula. Each varietal was aged for 6 months in American and French oak before the blend was created. A portion spent 2 months with additional oak, and another portion spent a month with our ‘Red Cask Whisky’ oak.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Serve with aged cheddar and gouda cheeses with walnut breads, seared red meats with rich red wine reductions, pot roast, and roasted leg of lamb.
TRIUS CABERNET SAUVIGNON
APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and fruit-forward
SWEETNESS: Dry, 5.5 g/L
13% abv
17 95
FLAVOUR PROFILE: Purple garnet with a wonderful bouquet of black currant, blackberry, sweet spice, vanilla, and oak. A medium-bodied, fruit-forward Cabernet Sauvignon with silky tannins and flavours of juicy dark fruits, baking spice, and subtle oak that lingers on the dry finish.
WINEMAKER’S NOTES: A classic single varietal harvested from the vineyards of the Niagara Peninsula. Traditional skin contact, subtle French, American and Hungarian oak integration, and full malolactic fermentation produce a wine with a rich fruit-forward style.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses. Serve with barbecued steaks and sautéed mushrooms, gourmet burgers topped with mushrooms and aged cheddar, or grilled lamb chops.
How did you get started in the wine industry?
During high school, I had started down the path towards architecture with dreams of designing and building custom houses when the father of a friend introduced me to winemaking. It didn’t take long before my curiosity and desire to learn more about wine and winemaking led to several trips to the Niagara region to tour and taste at the local wineries. On one of my visits to DeSousa winery, I had the chance to talk with the owner who shared his knowledge and passion for the industry and encouraged me down the path. After heading back to high school, I registered for all the science and math classes I had previously avoided and a few years later finally had the prerequisites to enroll in the Oenology and Viticulture program at Brock University.
When did you start working at Andrew Peller Limited?
I joined the Andrew Peller Limited winemaking team in April 2015.
What brands have you worked on since joining Andrew Peller Limited?
Over the past 8 years, I worked with Craig and Katie on the Trius, Gretzky, and Peller brands with a focus on entry and mid-level portfolio of wines.
What is your favourite part of working on the Wayne Gretzky Estates brand?
Besides all the great people at Gretzky Estates, having the winery and distillery connected allows collaboration between the two programs. Tim, being a trained
winemaker, and my interest in whisky, provides an interesting foundation when it comes to product creation and evaluation. The ability to bounce ideas or trials off someone who understands what the goal is and provide subjective feedback is great.
What is your favourite Wayne Gretzky Estates Wine?
The Sparkling Brut is my current favourite. Sparkling wine has great versatility for food pairings. The Founders Rosé has always been a wine that I enjoyed, with its enticing aromatics and wonderful texture and mouthfeel it’s always first in line with pizza from the woodfired oven. Finally, in the fall and winter months there is nothing like a glass of the Signature Series Cabernet Sauvignon while sitting beside the fireplace and enjoying an array of local cheeses.
What is your favourite wine style?
Anything sparkling. Whether it’s traditional or charmat method, if it contains bubbles I’m captivated. One of the most technical wines to make, sparkling requires at least two fermentations, but also the versatility for food and wine pairings. Sparkling is a wine I can enjoy at anytime, not just on special occasions.
What is your favourite wine to make?
Definitely the Whisky Oak Aged series. Over the years I have been able to taste many whiskies alongside Tim and gained an appreciation for the art of finishing. Trying to utilize this technique within the winery has become something that is very fun but also challenging. We try to impart the nuances of whisky without overpowering the varietal characteristics of the wine.
MEET THE WINEMAKER
Wayne Gretzky Estates
Summer White Wines
We’re celebrating National White Wine Day on August 4th. Picture this: the sun’s out, the breeze is warm, and you’ve got a chilled glass of white wine in hand. When it comes to enjoying those refreshing sips, Niagara Wine Country’s got you covered. Here are our favourite VQA white wines to enjoy this summer, complete with food pairing options.
Trius Showcase
Wild Ferment
Sauvignon Blanc
$32.00
On the Nose: yellow apple, citrus, tropical fruit, oak barrel
On the Palate: tropical fruit, citrus sorbet, white currant, lemongrass, oak and spice
Pair With: grilled white fish with fresh herbs; grilled pork chops with Dijon and tarragon; grilled buttery asparagus; smoked salmon quiche; creamy pasta with smoked chicken
Trius Distinction
Barrel Fermented
Chardonnay
$19.95
On the Nose: yellow apple, tropical fruit, Meyer lemon, custard, oak
On the Palate: tropical fruit, spice, grilled lemon, toasty oak
Pair With: roasted lemon chicken; mushroom risotto; cedar plank salmon; creamy pasta or scalloped potatoes; turkey pot pie
Wayne Gretzky Estates Pinot Grigio
$16.95
On the Nose: Bartlett pear, red apple, white peach, apricot
On the Palate: citrus, tropical fruit, white currant, apple
Pair With: shrimp skewers; roasted chicken; seafood pasta; pan-fried fish
Wayne Gretzky Estates Signature Series White
$24.95
On the Nose: yellow apple, Bartlett pear, melon, white peach, spring blossoms
On the Palate: orchard fruit, spice, floral
Pair With: roast chicken; light cream sauces on pasta and seafood; buttery baked potatoes; smoked salmon and cream cheese appetizers; lightly spiced crab cakes
Peller Estates Signature Series Riesling
$33.00
On the Nose: lemon-lime citrus, golden kiwi, site-specific minerality, wet stone
On the Palate: Meyer lemon, tangerine, white peach, green apple
Pair With: smoked salmon quiche; spicy steamed mussels; citrus glazed trout; lemon chicken; chicken tikka masala
Peller Estates
Signature Series Chardonnay
Sur Lie
$36.00
On the Nose: red apple, grilled pineapple, oak, vanilla bean, butterscotch,
On the Palate: orchard fruits, spice, oak, Meyer lemon, green apple
Pair With: smoked salmon risotto; creamy mushroom soup; baked butternut squash; turkey pot pie; cream sauce pasta with seafood
More Ways to Shop
Shop your favourite selections on our estate websites for shipping to your door, the Wine Shop, your local LCBO, or at our estates in Niagara.
Thirty Bench
Small Lot
Gewurztraminer
$32.00
On the Nose: lychee, tropical fruit, exotic flowers, yellow apple, candied ginger
On the Palate: tropical fruit, exotic spice, ginger
Pair With: Spanish paella; baked ginger salmon; savoury stir fry; vegetable curry
Thirty Bench Small Lot Riesling ‘Wild Cask’
$32.00
On the Nose: Meyer lemon, tangerine, green apple, mineral and white flower
On the Palate: sweet citrus, tropical fruit, white peach, and gooseberry
Pair With: pork tenderloin with tangy plum sauce; spring rolls; turkey and stuffing; savoury curry dishes; steamed mussels and sushi
Maple Whisky Bacon and Brie Bites
chef shane diemert
wayne gretzky estates
ingredients
1 pack puff pastry, two sheets
1 medium sized triple cream brie wheel
8 strips of bacon
5 tbsp maple syrup
2 tbsp Wayne Gretzky Maple Whisky
1 large egg, beaten coarse salt and pepper method
On a parchment lined baking sheet, bake the bacon strips. Combine the maple syrup and maple whisky. Halfway through baking, brush with maple mix. Bake until crisp. Remove and cool.
Cut brie wheel into 1” cubes and cut the puff pastry into 2” squares. Cut the cooled bacon into 1” pieces and place onto the brie cubes. Place into the middle of the puff pastry and brush the edges with the egg wash. Fold over the edges of the puff pastry and crimp with a fork until sealed. Brush the top of the parcel with the egg wash and sprinkle with coarse salt or pepper.
Bake in the oven at 350°F for 15 to 18 minutes or until golden brown.
Serves 4 - 6
pair with
Wayne Gretzky Estates Chardonnay
Wayne Gretzky Estates Maple Cask Whisky
Whipped Roasted Red Pepper and Feta Dip
chef shane diemert
wayne gretzky estates
ingredients
¾ cup crumbled feta
½ cup cream cheese, softened
1 head garlic
3 tbsp extra virgin olive oil
½ cup roasted red peppers, chopped
1 tsp smoked paprika
1 tsp your favourite hot sauce
method
Cut the top off of a head of garlic, drizzle with olive oil, and wrap in foil. Roast the garlic at 350* for 30 minutes.
In a food processor, combine feta cheese, cream cheese, roasted garlic, red peppers, smoked paprika, olive oil, and hot sauce. Pulse until semi smooth. You can serve this dip cool or place it in an oven safe dish and bake at 350°F for 20 minutes to serve warm. Serve with crackers, slices of baguette, pita chips, or crudité.
Serves 4 - 6
pair with
Wayne Gretzky Estates Signature Series
Sauvignon Blanc
Wayne Gretzky Estates Baco Noir
Fresh Summer Salad Bowl
chef frank dodd
trius winery
ingredients
2 bunches green asparagus, peeled
1 cucumber, peeled, cut down middle, deseeded, ½ inch chop
2 cups shelled fava beans or edamame
1 cup fresh shelled peas
¾ cup quinoa
1¼ cup chicken stock
1 tbsp olive oil salt and pepper
dressing
½ cup mayonnaise
1½ tbsp Dijon mustard
1 tbsp grainy mustard
2 sprigs fresh tarragon, finely chopped
1 lemon, zest and juice topping
1 cup feta cheese, crumbled
¼ cup pistachios, shelled, rough chop pea sprouts method
Bring the chicken stock to a boil. Add salt and quinoa. Cover and cook for 12-15 minutes or until quinoa is fully absorbed into the chicken stock. Transfer into large bowl, add olive oil and fluff with a fork. Set aside to cool.
Place a large pot of water on high heat. Add salt and blanch white asparagus first. 3 to 4 minutes. Remove and plunge into ice water. Repeat for green asparagus. Dry asparagus on kitchen paper. Blanch fava beans and peas, placing in ice water to cool. Drain and place onto kitchen paper.
Whisk all dressing ingredients together, season and taste. In a large bowl, add asparagus, cucumber, fava beans, and peas. Add dressing and toss gently. Season with salt and pepper. Place neatly into a large bowl or smaller individual bowls. Top with crumbled feta, pistachios, and pea shoots.
Serves 2 – 4
pair with
Thirty Bench Small Lot Riesling ‘Triangle Vineyard’ Trius Brut
¾ tsp ground turmeric
¼ tsp cayenne pepper, kosher salt and black pepper
pickled onion
1 medium red onion, peeled & thinly sliced
good pinch of kosher salt and ground black pepper. Add to the bag and toss to combine. Marinate in the refrigerator for at least 2 hours, or up to 1 day.
Chicken Shawarma and Hummus Bowl
chef frank dodd trius winery
ingredients veggies thinly sliced cucumbers shredded cabbage pickled red onions fresh basil, picked extra virgin olive oil lemon wedges
¼ cup feta, crumbled lemon wedges
chicken
1 ½ lb boneless, skinless chicken thighs, sliced into thin strips
2 tbsp olive oil
1 tbsp honey
½ lemon, juiced
3 cloves garlic, grated
1 ½ tsp ground cumin
1 ½ tsp smoked paprika
¾ tsp ground cinnamon
¾ tsp ground ginger
¾ tsp dried oregano
2 tsp maple syrup
½ tsp kosher salt
½ cup rice or apple cider vinegar
½ cup hot water
quinoa
1½ cups quinoa
2½ cups chicken stock
3 tbsp olive oil
salt and pepper to taste
hummus
1 cup chickpeas, cooked
1 large lemon ¼ cup tahini
1 small garlic clove, minced
2 tbsp extra-virgin olive oil
½ tsp ground cumin salt to taste method
Place the chicken in a large sealable bag. In a bowl, mix the olive oil, honey, lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, and a
Preheat the oven to 425°F. Line a baking sheet with parchment. Remove chicken from the bag and arrange evenly onto tray. Discard any remaining marinade. Bake for 20-25 minutes, until internal temperature is 165°F.
Peel and thinly slice the red onion. Transfer to a small bowl. Boil the pickling liquid, pour over the sliced onions, and set aside for 30 minutes.
In the bowl of a food processor, combine the tahini and lemon juice. Add the olive oil, minced garlic, cumin, and salt. Process for 30 seconds, scrape the sides, and then process until well blended. Add the chickpeas to the food processor and process until thick and smooth. Add 2 tbsp warm water and process for 1 minute.
Bring the chicken stock to a boil. Add salt and quinoa. Cover and cook until the quinoa is fully absorbed into the chicken stock. Transfer to a large bowl. Add olive oil and fluff with fork. Leave to cool.
To serve, add a large spoonful of hummus to the bottom of a large, shallow bowl. Add in the quinoa and chicken shawarma. Finish with pickled red onions, thinly sliced cucumbers, shredded cabbage, crumbled feta, and a sprinkling of fresh basil. Serve with a lemon wedge and drizzle of extra virgin olive oil.
Serves 6
pair with
Trius Riesling
Trius Distinction Pinot Noir
Greek Fusilli Pasta Salad
chef jason parsons riverbend inn
ingredients
2 cups cooked fusilli pasta
1 tsp minced garlic
1 cup diced red and yellow bell peppers
1 cup seeded and diced tomato
1 cup chopped spinach
1 cup thinly sliced fennel
1 cup seeded and diced cucumber
1 cup cooked red quinoa
dressing
½ cup extra virgin olive oil
¼ cup white wine vinegar
1 tbsp grainy mustard
2 tbsp oregano
1 tsp minced chili peppers
¼ cup chopped or ripped basil
¼ cup chopped parsley
1 tbsp crushed fenugreek
the juice and zest of 1 lemon salt pepper
whisk to combine, slowly drizzle the olive oil in mixing all the while. This is to be a “broken” vinaigrette so we are not looking to whisk until thick, just to combine. Once combined add in the herbs and spices. Season with salt and pepper and add in the lemon zest. Set aside at room temperature for 10 minutes to allow the flavours to combine
Once everything is ready mix in a large bowl, start with the pasta and quinoa to get a good homogenous mix, then add in the vegetables. Once everything is combined uniformly dress with the dressing. Add in a splash of the lemon juice to taste as well as for freshness.
Serves 4 - 6
pair with
Trius Distinction Sauvignon Blanc
Thirty Bench Winemaker’s Blend Rosé
Sriracha, Sea Salt Roasted Nuts
chef jason parsons riverbend inn
ingredients
500 g cashews
500 g whole almonds skin on
500 g pecan halves
sriracha syrup
⅔ cup water
¾ cup sugar
⅛ cup sriracha
spice mix
1 tbsp cumin
½ tbsp cayenne pepper
½ tbsp curry powder
1 tbsp sumac
method
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Once cooked drain, toss with oil to prevent sticking, cover and set aside to cool. In another pot of salted boiling water cook Quinoa according to package directions, once cooked set aside to cool. In the meantime prepare the vegetables
In large bowl or food processor prepare the dressing. Start with the mustard vinegar and
⅛ tbsp cinnamon salt to taste
method
To make the sriracha syrup, combine the ingredients in a saucepot on medium heat. Once it reaches a boil, turn the heat down and simmer for 5 minutes.
Combine the dry nuts in a large bowl. Pour hot sriracha syrup over nuts and mix well.
Then add the spices, followed by the sea salt. Again, mix well and then spread over baking trays lined with parchment paper. Roast in a 325°F oven for 10 minutes. Allow them to cool on the counter. Once cool, pour into a large bin and gently separate the nuts from each other. Store them in sealable bags, try to remove as much of the air as possible.
Serves 4 - 6
pair with
Peller Estates Private Reserve Merlot
Thirty Bench Small Lot Riesling ‘Wood Post Vineyard’
Lemon Garlic Hummus
chef michael harrison peller estates
ingredients
2 540 mL cans chickpeas
6 cloves garlic
2 tbsp olive oil
2 tbsp tahini
¼ cup lemon juice
¾ cup extra virgin olive oil
2 tsp cumin
1 tsp coriander powder
1 tsp celery powder
2 tsp chamomile powder
¾ cup vegetable stock
method
In a food processor or blender, start by blending the garlic cloves and 2 tbsp of olive oil. Next, blend all the chickpeas with a tablespoon of olive oil. Followed by the remaining ingredients until smooth.
Serves 4 - 6
pair with
Peller Estates Private Reserve
Sauvignon Blanc
Wayne Gretzky Estates Sparkling Brut
Marinated Olives
chef michael harrison peller estates
ingredients
2 400mL jars drained Kalamata olives
2 400mL jars drained manzanilla olives
3 cloves fresh garlic
1 whole lemon
1 sprigs fresh rosemary olive oil as needed
method
Using a vegetable peeler, remove the rind from the lemons. Julienne the lemon rind and place in a small pot with cold water. Bring to a boil then strain the water and repeat by adding cold water. Do this 3 times. This removes the bitterness out of the lemon zest.
In a food processor, chop the garlic fine, strip the rosemary leaves from the stem. In a large bowl, combine the chopped garlic, rosemary, and zested lemon lemon with the olives and mix. Once the olives are evenly coated, place the olives into a sealable bag. Add a splash of extra virgin olive oil to each bag and try to remove as much air as possible before sealing the bag. Now the olives can marinate until you want to serve them. I always recommend serving them warm. Simply drop the sealed bag into slightly simmering water for a minimum of 3 minutes. Place into a bowl and serve.
Serves 4 - 6
pair with Trius Rosé
Wayne Gretzky Estates Signature Series White
Riverbend Inn guests receive a complimentary wine tasting at Peller Estates!
Delight in the comfort of an intimate 21-room Georgian mansion surrounded by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes it culinary cues from Niagara’s ingredient driven cuisine and French influence.
Reserve your stay at RiverbendInn.ca
