myWineLife Red Edition: Fall 2022

&Fall Winter

Editors Riley McGilvray

Madison Vine Wine Club Manager Ashley White

Contributors

Abbey Jarrett

Amy Hall-Cummings

Brianne Chiarle

Carolee Krause

Craig McDonald

Dave Larocque

Emma Garner Fiona Muckle

Frank Dodd

Jason Parsons

Joseph Legace Katie Dickieson

Mackenzie Plum

Mark Torrance

Maurice Desharnais

Michelle Andrus Nataschia Wielink

Ross Midgley

Tayler Rozon

Wade Stark

Graphic Designer

Mari-Lynne Eastland

For general inquiries about myWineLife magazine or information about products please contact our Wine Club team at 1.866.440.4383

For advertising inquiries in myWineLife magazine, please email communication@peller.com

myWineLife is published 4 times a year by Andrew Peller Limited.

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Note from the Editors

I don’t know about the rest of you, but it feels like the Summer season flew by at lightning speed. As we wind down and get cozy, our winemaking team will be busier than ever in the vineyards and cellars working on vintage 2022. We asked them for a season recap, and they gave us a few hints about wines they’re excited to release next year. See their answers on page 19.

In other winemaking news, the team works hard all year round and their efforts have paid off yet again. We’re happy to share our numerous awards from each of our estates on pages 12 and 13. A huge congratulations to Craig, Emma, Katie, Tim, Laura, and team!

We’re looking forward to the holiday season and our winery chefs have provided us with some recipes ‘in a pie shell’. Think traditional apple pie and tourtière, plus indulgent recipes like piggies in blankets and lobster, leek, and potato pithivier. Flip to pages 4-7 for wine pairing recommendations, and 16-18 for the recipes to make at home.

We hope to see you in Wine Country this fall and winter. Our retail teams have been busy preparing events and experiences for you to participate in (check out pages 14 and 15), and our restaurant teams will be serving delectable seasonal dishes.

Cheers, Riley McGilvray & Madison Vine

PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us making this the exclusive wine club magazine even better.

We’re cozying up and enjoying the Fall colours in Niagara Wine Country! Enjoy tasting and dining experiences at all our estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

PIE

Rhubarb, and Lemon Tart

Peller Estates Signature Series

Icewine

Bench Sparkling Riesling Chef Jason Parsons, Peller Estates

Spicy Beef Empanadas

Trius

White Trius Showcase ‘Clark Farm’ Pinot Noir Chef Frank Dodd, Trius Winery Restaurant

Rossco’s Tourtière

Thirty Bench

Lot’ Pinot Noir Trius Syrah Chef Ross Midgley, Riverbend Inn & Vineyard

Mom’s Sugar Pie Trius Brut

Peller Estates Signature Series Riesling Icewine Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 18

Lobster, Leek, and Potato Pithivier

Peller Estates

Signature Series Chardonnay Sur Lie

Thirty Bench Small Lot Pinot Gris

Chef Jason Parsons, Peller Estates recipe page 18

Oaklands Classic Apple Pie

Thirty Bench ‘Small Lot’ Chardonnay

Peller Estates

Signature Series Ice Cuvée Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 18

Little Piggies in Blankets

Rosé Wayne Gretzky Estates Baco

Frank

Your November Wine Allocation

PELLER ESTATES PRIVATE RESERVE GAMAY NOIR

VQA NIagara Peninsula

Full-bodied

Extra Dry,

structured

APPELLATION: VQA Ontario

STYLE: Medium-bodied and fruity

SWEETNESS: Dry, 3.4 g/L

FLAVOUR PROFILE: Flavours of ripe black fruits mingling with Chai spice and vanilla provide a lovely mid-palate sweetness. Rich black fruits, sweet spice, vanilla, sweet oak, and black pepper spice linger on the extra dry finish.

WINEMAKER’S NOTES: Harvested both from estate owned Carlton Vineyard and from our long-standing growers in the Niagara Peninsula. Fermented on skins for 14 days to develop colour, flavour and structure. Aged for 12 months in 70% French oak and 30% American oak barrels with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses. Enjoy now through 2028.

FOOD PAIRINGS: Excellent with 2-yearold Canadian cheddar with walnuts and fresh crusty bread; grilled beef tenderloin with Cabernet jus and stir-fry of wild mushrooms; steak with peppercorn sauce.

FLAVOUR PROFILE: Bright ruby red with a bouquet of black cherry and red berry, with a hint of oak and black pepper. Silky flavours of red berry, cherry, spice and smoke linger on the finish.

WINEMAKER’S NOTES: Harvested September 29 to October 15 from our own Carlton Vineyard and our long-standing grower Huebel Vineyard. 60% of the wine was oak aged in older barriques and puncheons for 9 months; 40% was aged in an oak cask. All wines received a full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 15 to 17ºC. Enjoy while young and fresh.

FOOD PAIRINGS: Enjoy with barbecued salmon steaks; quail, pheasant, and duck; veal parmesan; vegetarian lasagna; spaghetti and meatballs; pasta with a tomato, vodka, cream sauce; ratatouille.

WAYNE GRETZKY ESTATES FOUNDERS SERIES CABERNET MERLOT

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied and fruity

SWEETNESS: Dry, 4.4 g/L

FLAVOUR PROFILE: Bright garnet with a bouquet of currant, blue plum, cherry, wild strawberry, and subtle spice and oak. The mouthfeel is smooth with juicy flavours of red and black fruits and sweet spice.

NOTES: A blend of 40% Merlot, 34% Cabernet Sauvignon, 16% Cabernet Franc, 9% Syrah, and 1% Gamay Noir, all harvested from the vineyards of the Niagara Peninsula.The individual wines were given subtle oak integration for 6 months with French and American oak, before the final assemblage was created.

BEST SERVED: Serve at a cool room temperature of 16 to 18°C. Drink now to 2025.

FOOD PAIRINGS: Serve with one-year old aged cheddar; grilled red meats; beef on a bun; pot roast; grilled Portobello mushrooms.

Chicago USA

LOVED IT AND NEED MORE?

TRIUS SHOWCASE RHS MERLOT

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.

TRIUS RED

APPELLATION: VQA Four Mile Creek

STYLE: Full-bodied and structured

SWEETNESS: Dry, 3.3 g/L

FLAVOUR PROFILE: Bright garnet with an aromatic bouquet of smoky oak, spice, earth, black cherry, and blue plum. Fruit flavours of blueberry and cherry are complemented by notes of spicy oak and black licorice.

WINEMAKER’S NOTES: Harvested from the estate owned Clark Farm Vineyard, from vines on the sunbathed ‘right hand side’ (RHS) of the vineyard at 21.6° Brix. The Merlot was aged for 18 months in French oak barrels. Malolactic fermentation, minimal filtration, top barrel selection and extensive bottle aging ensures a rich mouthfeel, great structure, fruit concentration, balancing acidity and aging potential.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Enjoy now through 2029. Decanting is recommended if drinking through 2023.

FOOD PAIRINGS: Serve with duck breast in a rich Merlot reduction; potato and mushroom gratin; grilled porterhouse steak with sautéed mushrooms; prime rib with roasted root vegetables.

THIRTY BENCH WILD CASK CABERNET FRANC

APPELLATION: VQA Beamsville Bench

STYLE: Full-bodied and complex

SWEETNESS: Dry, 2.6 g/L

FLAVOUR PROFILE: Purple garnet with an aromatic bouquet of smoky cedar, oak, spice box, humidor, and white pepper, with fruit notes of dark plum and currant.

WINEMAKER’S NOTES: We hand-picked Cabernet Franc grapes from two organically grown, low-yielding vineyard blocks. The grapes received an 18-day maceration in wooden fermenters, with ‘wild’ yeast fermentation. The wine was then barrel aged in 100% French oak for 12 months. Full malolactic fermentation and top barrel selection determined the final blend.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy now or cellar through 2030. Decanting is recommended if drinking now through 2024.

FOOD PAIRINGS: Enjoy with grilled lamb chops with rosemary; steak and kidney pies; herbal winter stews; thyme scented lamb stew; 2 to 4-year-old Canadian cheddar; 70% dark chocolate.

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and structured

Dry, 2.4 g/L

FLAVOUR PROFILE: Deep purple black in colour with a lovely bouquet of ripe black currant, black cherry, vanilla, smoke, oak, and baking spice, along with a touch of charred wood and coffee bean. This wine has firm drying tannins, great structure, and fruit forward flavours of black currant and blackberry accented by spice and oak.

WINEMAKER’S NOTES: A blend of 43.9% Cabernet Sauvignon, 32.3% Cabernet Franc, 23.3% Merlot, and 0.5% Syrah harvested from our own estate vineyards (Carlton Vineyard and Clark Farm) and from our long-standing growers. The individual lots received 14 to 25 days of skin contact during fermentation. Each varietal is barrel aged separately in 60% French oak and 40% American oak barrels for 6 months with malolactic fermentation, then blended and oak aged a further 6 months for a total barrel aging period of 12 months.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Drink now to 2030. Decanting is recommended if drinking now through 2024.

FOOD PAIRINGS: Fabulous with grilled foods such as pepper steaks, beef tenderloin, lamb chops, wild game meats, porterhouse steak, and Portobello mushrooms.

ICEWINE SEASON

Learn more about the Niagara Icewine Festival and purchase your Discovery Pass on myWineCountry.com

If you haven’t celebrated Icewine Festival in Niagara yet, we highly recommend planning a winter escape to Niagara-onthe-Lake in January.

Icewine is a highly versatile beverage; there’s a reason we refer to it as liquid gold. It can be enjoyed on its own, in a cocktail, or in your favourite recipes – both savoury and sweet.

ICEWINE MARTINI

1 oz No.99 Ice Storm Vodka

1 oz Icewine

Chill the vodka and Icewine in the freezer (avoid using ice as this will dilute the flavours). Combine 1:1 in your favourite glass and garnish. Raspberry Vodka + Vidal Icewine garnish with raspberries and frozen grapes on a skewer Orange Vodka + Riesling Icewine garnish with an orange wheel or orange twist Vanilla Vodka + Oak Aged Vidal Icewine garnish with cranberries on a skewer

BLUSHING CANADIAN

1 oz Cabernet Franc Icewine

2 oz Truis Brut Rosé or Peller Estates Ice Cuvée Rosé

Chill the Icewine and Sparkling wine well before combining in a flute glass.

CHEF PARSONS’ ICEWINE MARSHMALLOWS

BY EXECUTIVE CHEF JASON PARSONS, PELLER ESTATES WINERY RESTAURANT

3/4 cup Vidal Icewine

3 envelopes of unflavoured gelatin

1/4 cup water

2 cups granulated sugar

3/4 cup corn syrup

1/4 tsp salt

1 tbsp vanilla extract icing sugar for dusting

Place Icewine in a small saucepan over medium heat and simmer until reduced to 4 tsp, watching closely to prevent scorching, set aside to cool. Pour ½ cup water into a mixer bowl and sprinkle with gelatin. Let stand for 10 minutes to soften. In another saucepan, combine remaining water, sugar, and corn syrup. Once this mixture boils, let boil for 1 minute before stirring in gelatin and salt. Pour the gelatin mixture into a mixer bowl and beat with a whisk on high speed for 8 minutes. Add vanilla and reduced Icewine and continue to whisk for 2 more minutes. Transfer your mixture into a 9” square pan lined with oiled plastic wrap. Use an oiled spatula to spread evenly. Allow to set for several hours in a cool area. When firm, remove from pan and cut into squares. Toss each square in icing sugar to coat.

Trius Showcase Vidal Icewine

$74.95 for 375ml

Peller Estates Signature Series

Cabernet Franc Icewine

$115.00 for 375ml

Wayne Gretzky Estates Vidal Icewine

$79.95 for 375ml

Thirty Bench Wine Makers

Special Select Late Harvest Vidal

$40.00 for 375ml

PELLER ESTATES

#5 BEST ONTARIO WINERY, WineAlign National Wine Awards of Canada

Gold Medal

Signature Series Riesling Icewine

LA International Wine Competition

Gold Medal

2019 Signature Series Riesling

All Canadian Wine Championships & WineAlign National Wine Awards of Canada

Gold Medal

2018 Signature Series Oak Aged Vidal Blanc Icewine

All Canadian Wine Championships & WineAlign National Wine Awards of Canada

Gold Medal

2018 Signature Series Cabernet Blanc Icewine

All Canadian Wine Championships

Gold Medal

2020 Private Reserve Gamay Noir WineAlign National Wine Awards of Canada

Gold Medal

2020 Signature Series Sauvignon Blanc WineAlign National Wine Awards of Canada

Gold Medal

2020 Signature Series Chardonnay Sur Lie WineAlign National Wine Awards of Canada

Gold Medal

2019 Signature Series Cabernet Sauvignon WineAlign National Wine Awards of Canada Gold Medal

2019 Private Reserve Late Harvest Vidal WineAlign National Wine Awards of Canada

TRIUS WINERY

Gold Medal - 95 points

2020 Baco Noir

LA International Wine Competition

Gold Medal - 94 points

2020 Late Autumn Off Dry Riesling

LA International Wine Competition

Gold Medal

2020 Reserve Syrah

WineAlign National Wine Awards of Canada

Gold Medal

2020 Showcase Riesling ‘Ghost Creek Vineyard’ WineAlign National Wine Awards of Canada

Gold Medal

2020 Showcase Sauvignon Blanc ‘Wild Ferment’ WineAlign National Wine Awards of Canada

THIRTY BENCH WINE MAKERS

#3 BEST ONTARIO WINERY, WineAlign National Wine Awards of Canada

Gold Medal

2020 Winemaker’s Blend Rosé

All Canadian Wine Championships Gold Medal

2019 Small Lot Riesling ‘Wild Cask’

All Canadian Wine Championships Gold Medal

Winemaker’s Blend Cabernet Franc WineAlign National Wine Awards of Canada

Gold Medal

2020 Small Lot Riesling ‘Steel Post Vineyard’ WineAlign National Wine Awards of Canada

Gold Medal

2019 Small Lot Riesling ‘Wood Post Vineyard’ WineAlign National Wine Awards of Canada Gold Medal

2020 Small Lot Pinot Noir WineAlign National Wine Awards of Canada Gold Medal

Special Select Late Harvest

All Canadian Wine Championships & WineAlign National Wine Awards of Canada

WAYNE GRETZKY ESTATES

Gold Medal - 92 points

2020 Signature Series Shiraz Cabernet WineAlign National Wine Awards of Canada Gold Medal

2020 Signature Series Cabernet Sauvignon WineAlign National Wine Awards of Canada

FALL&WINTER EXPERIENCES

in wine country

WINTER LUXE LOUNGE AT PELLER ESTATES

November to March

Join us at The Winter Luxe Lounge on Saturday and Sunday throughout the winter months. Up to 10 guests (a minimum of 4 guests) can rent an elegant dining table for 1.5 hours and dine on our heated covered patio, complete with comfortable chairs and cozy blankets. Choose from two dining options: Premium Pickings or The Luxe Lunch. Après dining, move to your private firepit and Muskoka chairs to roast Icewine marshmallows, handcrafted by Chef Jason Parsons.

WINTER WINE GARDEN AT PELLER ESTATES

Friday to Sunday from November to March

Reserve a fire pit for 1-hour at our Winter Wine Garden and enjoy a beverage of choice - a warm seasonal beverage, winter mimosa, or your favourite Peller Estates wine by the glass - plus one of our classic Icewine marshmallows for roasting. A small food menu will be available for purchase on-site.

SNOWSHOEING & WINTER HIKES IN THE VINEYARD AT THIRTY BENCH WINE MAKERS

Saturday and Sunday from December to March

Join us for a truly unique Canadian experience this winter and snowshoe through our Riesling vineyards. A local Snowshoe expert will teach you tips and best trekking methods while our Thirty Bench wine consultant guides you through samples of Thirty Bench wines amongst the snow-covered vines. Afterwards, enjoy a warm snack at our picnic tables.

FIRE PIT PACKAGE AT RIVERBEND INN & VINEYARD

Daily from December to March

Bundle up at your own private fire pit and Muskoka chairs and enjoy the gorgeous views of our Niagara Wine Country vineyards. This package includes 1-hour rental of a private fire pit for up to 4 guests, your choice of glass of wine or a warm fire side feature beverage, served in a souvenir take home glass mug, a warm snack created by Chef Ross Midgley and a s’mores bundle, ready for roasting.

SKATING RINK AT WAYNE GRETZKY ESTATES

Daily, Weather Permitting from December to March

Join us for a spin on The Great One’s backyard rink! Admission includes a table at the Whisky Bar Patio and one hour of skating. A limited amount of gender-neutral hockey skates ranging from a youth size 13 to adult size 13 are available to rent for $10. Food, drinks, and seasonal cocktails will be available to purchase.

ICEWINE FESTIVAL DISCOVERY PASS Weekends in January

From the snow-covered vineyards of Twenty Valley to the glistening grape clusters in Niagara-on-theLake, Niagara is a wine lover’s winter wonderland. The Discovery Pass is the best way to explore VQA Icewine, with curated culinary pairings, both sweet and savoury. Your Discovery Pass includes six experiences and is valid Friday-Sunday.

Be sure to celebrate with us downtown Niagara-on-the-Lake and in Jordan on weekends in January for even more Icewine surprises from your favourite Niagara wineries and restaurants.

pastry crust

2 1/2 cups all-purpose flour

1 cup unsalted butter, cold and cut into small pieces

1 tbsp brown sugar

1/2 tsp kosher salt

1 tsp ground pepper

1 tbsp thyme, chopped

1/4 cup vodka, cold

1 1/2 cups aged cheddar cheese, shredded

2 tbsp cold water

apple filling 10 Granny Smith apples, cored, peeled, and sliced

3/4 cup brown sugar

1/4 cup white sugar

2 tbsp lemon juice

1/2 tsp allspice

2 tbsp thyme, chopped

2 tbsp Wayne Gretzky Estates Maple Whisky

1/2 tsp nutmeg

1/4 cup butter, diced

1 large egg

2 tbsp cinnamon sugar mix, 1:1 ratio

To Make the Dough: Add the flour, sugar, salt, pepper, and cold butter cubes into a food processor. Blend the butter into the dry ingredients. Stop mixing when the texture of the flour changes from smooth to crumbly. Pour in the vodka while gently pulsing the food processor until fully incorporated. If the mixture is too dry add a

little water slowly. The dough should stick together, but not be tacky. Add the grated cheddar and chopped thyme, and fold in with your hand on the counter, working quickly so the dough doesn’t warm up too much. Form the dough into two discs and wrap them in plastic. Chill for 1 to 2 hours before rolling.

Remove the discs and roll out on a floured surface to about 12” circles. Transfer to a 9” pie pan, that has been floured and greased, leaving about 2” hanging all the way around.

To Make the Filling: Peel and core the apples and cut into 1/4” slices. Place in a large mixing bowl and toss with lemon juice, sugars, spices, whisky, and thyme. Set aside for at least 15 minutes.

To Assemble: Preheat the oven to 400°F. Pour the apple mixture into the bottom of the pie crust and crumble the ¼ cup of cold butter over the apple mixture. Place the other dough disc on top and crimp the edges with a fork, cut off any extra. Make 8 small slits on the top around the pie to let steam escape. Brush with an egg wash (1 egg + 1 tbsp water) and sprinkle with the cinnamon sugar mixture. Bake the pie on a baking sheet (in case of overflow) for 20 minutes then drop the temp to 350°F for another 30-35 minutes. Remove, let cool, and serve garnished with a wedge of aged cheddar.

Makes

Strawberry, Rhubarb, and Lemon Tart

by executive chef jason parsons, peller estates winery restaurant

tart shell

3 cups all-purpose flour

1 1/4 cup icing sugar

1 cup butter 2 eggs

zest from 1 lemon seeds from 1 vanilla bean

filling 9 cups strawberries

3 cups rhubarb

1 cup lemon juice

1/2 cup lemon zest, thinly sliced

1 cup sugar

1/4 cup cornstarch

1 tbsp vanilla extract

To Make the Tart Shells: Sift the flour and icing sugar together into a bowl then knead the butter into the flour. In a separate bowl, mix the eggs, lemon zest, and vanilla seeds then add them to the flour until a dough forms. Wrap the dough with plastic wrap and refrigerate for at least 1 hour. Roll the chilled dough out to ¼” thick and line three 9” tart shells. Refrigerate the shells for at least 15 minutes. Before baking, dock the shell by poking holes in the bottom of the tarts with a fork. You can also blind bake the tart with parchment paper and dry beans to help keep the shape. Bake the tart shells at 350°F for 40 minutes or until golden brown.

To Make the Filling: Heat all the ingredients in a large pot over high heat and cook until the mixture becomes a puree. Set aside the filling to cool for 10 – 15 minutes before pouring it into the prebaked tart shells. Let the tarts rest on the counter until they are room temperature before moving them to the refrigerator to chill. Once chilled, cut and serve.

Note: You can use frozen strawberries and rhubarb if making this tart in the offseason. We recommend adding ¼ cup of sugar mixed with a ¼ cup of flour to ensure proper thickening.

Makes 3 - 9” tarts

Apple Pie with Cheddar and Vodka Crust by executive chef maurice desharnais, wayne gretzky estates

Spicy Beef Empanadas

by executive chef frank dodd, trius winery restaurant

dough

3 cups all-purpose flour

1/2 tsp salt

1/2 cup cold butter, cubed

1 large egg

3/4 cup cold water

filling

2 tsps olive oil

1 medium red onion, fine dice

1 1/2 cups potato, fine diced and boil for 5-6 min

1 tsp tomato paste

1 jalapeño

1 lb lean ground beef or chicken

1/2 tsp salt

1 tsp chili powder

1 tsp paprika

1/2 tsp cumin

1/4 cup frozen peas

1 tbsp green onions, chopped

1 tbsp fresh parsley, chopped

1 egg

To Make the Dough: Add flour, butter, and salt to a food processor fitted with a blade.

Pulse until the butter is pea size bits. Add egg and cold water to the food processor. Pulse until ball of dough forms. Form dough into flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

To Make the Filling: Heat olive oil in a large pot over medium high heat. Add onion and

jalapeño and sauté for 2-3 minutes or until softened and golden brown. Add ground beef and sauté for 5-6 minutes. Break up the beef as you sauté. Add in salt, chili powder, paprika and cumin and cook for 1-2 minutes. Stir in tomato paste and sauté for an additional 2 minutes. Remove from the heat and allow to cool. Add in frozen peas, boiled potato, fresh parsley, and green onion.

To Assemble the Empananadas: Preheat oven to 375°F. Remove dough from refrigerator and divide it into 12 equal parts. Roll each piece of dough very thin on a lightly floured surface until you have a circle roughly 7” wide. Working with one at a time add a heaping spoonful of filling onto one side of the dough. In a small bowl, mix the beaten egg with 1 tbsp of water. Wet a pastry brush with egg wash and dampen the inside ¼ inch edge of the dough. Fold the dough in half over the filling. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet. Brush the tops of each empanada with the egg wash until coated. Bake for 45 minutes or until golden brown.

Makes 12 empanadas

Rossco’s Tourtière

by executive chef ross midgley, riverbend inn & vineyard

2 lbs ground veal or beef

1 lb ground pork

2 large onions, small dice

2 medium potatoes, peeled and small dice

3/4 cup water

1/2 cup real maple syrup

3 tbsp allspice, ground

2 tbsp dried thyme

1 ½-2 cups oats

1 zest of orange healthy pinch of nutmeg salt and pepper

Combine beef and pork in a large heavy bottomed pot and cook in a little oil with the chopped onion, until browned and fully cooked. Add diced potatoes, water, maple syrup, orange zest, and dried spices and simmer for 60 minutes, stirring occasionally so as not to burn the filling. Add oats, salt, and pepper and cook 10 minutes longer and set aside to cool. Preheat the oven to 375°F.

Using the same dough recipe from the Oaklands Apple Pie recipe on the next page, roll out one disc of pie dough and line a 9” pie dish. Top with the filling and place the second disc of rolled dough on top to seal the pie. slice a few vent holes on top before baking for 40 minutes or until the pastry is golden brown. Allow to cool slightly before slicing and serving with mustard pickle.

Serves

Lobster, Leek, and Potato Pithivier

by executive chef jason parsons, peller estates winery restaurant

1 tsp butter

1 1/2 cup leeks, diced

1/2 cup shallots, sliced

1/4 cup smoked bacon, diced

1 cup cooked potato, diced

1/2 cup 35% cream

1 tsp Dijon mustard

1 cup cooked lobster meat

1/4 cup triple cream brie cheese, diced

12 fresh basil leaves salt and pepper

4 x 4” puff pastry rounds

4 x 5” puff pastry rounds

2 eggs yolks, beaten

Preheat the oven to 450°F. Melt the butter in a frying pan over medium heat and sauté the leeks, shallots, and bacon for 2 minutes without allowing to colour. Add the potatoes, cream, mustard, and simmer until the cream reduces by half. Remove from the heat and add the lobster, brie, basil, and season with salt and pepper. Place in the refrigerator.

When cool, lay the small 4” puff pastry rounds on the counter. Using a pastry brush, coat the pastry with egg yolk. Place a generous portion of the lobster mixture in the center of the pastry, leaving a ½ inch ring around the edge. Top with the large 5” puff pastry rounds. Using your thumb and finger, pinch around the edge to seal the pithivier. Brush the outside with the egg yolk and put the pithiviers in the refrigerator. Once chilled, bake the pithiviers in the oven for 10 minutes at 450°F, then turn the oven down to 350°F for 10 minutes or until golden brown. Remove from the oven and cool before serving.

Makes 4 pithiviers

Little Piggies in Blankets

by executive chef frank dodd, trius winery restaurant

320 g sheet of puff pastry

2-3 tsp cranberry sauce, plus extra for dipping

4 partially cooked smoked bacon rashers, cut into thirds

12 uncooked cocktail sausages

1 egg, beaten

Oaklands Classic Apple Pie

by executive chef ross midgley, riverbend inn & vineyard

apple filling

6 cups apples, thinly sliced and peeled (about 6 apples)

1 cup brown sugar

2 tbsp butter, cubed

2 tbsp cornstarch

1 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1 tsp ground allspice

1 tbsp lemon juice

pie dough

25 oz bread flour

1 tbsp salt

1 lb unsalted butter

5 oz lard (or 12 oz unsalted butter)

2/3 cups ice water with a splash of white vinegar

To Make the Dough: Combine flour and salt. Using a cheese grater, grate the cold butter into the flour mixture and rub together until mixture approaches coarse meal. Using a fork, slowly mix in the cold water and vinegar until mixture is a shaggy mass. Press into two equal discs, wrap tightly, and refrigerate for at least 1 hour before rolling out on a lightly floured surface to ¼ inch.

To Make the Filling: Peel and core the apples and cut into 1/4” slices. Place in a large mixing bowl and toss with lemon juice, sugar, and remaining ingredients. Set aside for at least 15 minutes.

To Assemble: Roll out one disc of pie dough and line a 9” pie dish. Add the filling and place the second disc of rolled dough on top to seal the pie, crimping the edges to form a crust. Slice a few vent holes on top before baking for 40 minutes or until the pastry is golden brown. Allow to cool slightly before slicing and serving.

Makes 1-9” pie

Pre-heat oven to 400°F degrees. Lightly flour your work surface and rolling pin. Unwrap the puff pastry and roll it out slightly wider and longer. Cut 3 lines to make 4 long strips of pastry, then cut each strip into 3 even pieces to make 12 squares.

Put a dot of cranberry sauce in the center of each piece of pastry, wrap each sausage with the partially cooked smoked bacon, then roll each sausage in the pastry. Put the rolled sausages on a baking sheet lined with parchment seam side down. Brush the pastry all over with the beaten egg and chill in the refrigerator for 20 minutes. Once chilled, bake for 30 to 35 minutes until golden and puffed. Serve with cranberry sauce.

Optional: Sprinkle the piggy’s with ‘Everything but the Bagel’ seasoning before baking.

Makes 12

Mom’s Sugar Pie

by executive chef maurice desharnais, wayne gretzky estates

1 9” deep dish pie shell or 2 - 8” pie shells

2 cups brown sugar

1 can 2% carnation milk

2 oz Wayne Gretzky Estates Maple Whisky

3 eggs

2 tbsp flour

3 tbsp corn syrup

3 tbsp butter

Mix all ingredients for 5 minutes and pour into a baked pie shell. Bake at 350°F for 35 minutes, the filling should still be a bit jiggly. Allow to cool to room temperature and then chill in the fridge for about four hours.

Makes 1 - 9” deep dish pie or 2 - 8” pies

winemaker CRAIG MC DONALD Trius Winery & Wayne Gretzky Estates winemaker KATIE DICKIESON Peller Estates & Riverbend Vineyard

Vintage

2022

We caught up with our Winemaking team at the end of August, just before the start of Harvest 2022, and here are a few interesting insights they had to share about this year’s vintage.

An Overview of the 2022 Growing Season

“This season has been moving fast and furious! It’s hard to believe that we’ll be starting to pick grapes next week. There was a substantial amount of winter damage which has resulted in decreased tonnage this year.”

On Best Performing Varietals

“The warmer season has been helping to set up the Bordeaux varietals (Cabernet Sauvignon, Cabernet Franc, and Merlot) to reach optimal ripeness. Our fingers are crossed that we continue to have a warm and dry fall.”

On Expectations for the 2022 Vintage

On Harvest Preparations

“At Trius we’ve been prepping all of our sparkling equipment as that is what we’ll start harvesting first. The Bucher press, grape elevator, and one-ton bins is what we utilize to bring in the pick. Our harvest teams have already started training and will be ready to receive grapes in the very near future.”

On New Releases for 2023

“We’re looking forward to expanding our Charmat productions at Peller Estates (and potentially Wayne Gretzky Estates). We’re hoping to expand on the Peller Family Reserve Rosé Bubbles that we released this year.”

GARNER

Bench Wine Makers

“Harvest will start a bit earlier than usual this year, which will be challenging to navigate where and when to harvest because of the inconsistent crop levels we’re seeing throughout the region. The team will need to be nimble and ready to process whichever block is ready to go.”