Your October Wine Allocation
PELLER ESTATES PRIVATE RESERVE SAUVIGNON BLANC
APPELLATION: VQA Niagara-on-the-Lake
STYLE: Aromatic and flavourful
SWEETNESS: Dry, 4.8 g/L
13.1% abv 750ml
23 95
FLAVOUR PROFILE: Clear and bright with fresh aromas of gooseberry, grapefruit, lemon, white peach, and lemongrass. This fabulous sipping wine has refreshing flavours of citrus, gooseberry, and a hint of peach.
WINEMAKER’S NOTES: Harvested from the vineyards of long-standing growers for Peller Estates. After a very gentle pressing the free-run juice is fractioned off, then cool fermented (49% in older French oak barrels, 51% in stainless steel tanks) with a unique strain of yeast called ‘X5’, which assists in building texture in the wine.
BEST SERVED: Serve lightly chilled at 12 to 14ºC. Enjoy with pea risotto; lemon chicken with fresh herbs; pan-fried trout with dill; asparagus; summer salads; and fresh goat cheese. Drink while young and fresh.
PELLER ESTATES PRIVATE RESERVE CHARDONNAY
APPELLATION: VQA Four Mile Creek
STYLE: Medium-bodied and fruit-forward
SWEETNESS: Dry, 2.4 g/L
23 95 12.7% abv 750ml
FLAVOUR PROFILE: Clear and bright with a straw yellow hue and a wonderful bouquet of red apple, melon, tropical fruit, orange creamsicle, and notes of oak barrel spice. This Chardonnay has balanced acidity and flavours of melon, pear, and apple on the palate.
WINEMAKER’S NOTES: Harvested from long standing growers for Peller Estates, Huebel and Fruithaven vineyards. 100% of the juice was barrel fermented, then aged for 10 months in 100% French oak barriques. No malolactic fermentation, therefore preserving the fresh acidity.
BEST SERVED: Serve chilled at 14 to 16ºC. Enjoy with battered fish fillets; roast chicken; lobster risotto; creamy pasta; grilled cedar-plank salmon; buttermilk fried chicken; and potato leek gratin. Enjoy now through 2027.
TRIUS RESERVE PINOT NOIR
APPELLATION: VQA Niagara Peninsula
STYLE: Light to medium-bodied and elegant
SWEETNESS: Dry, 1.9 g/L
12.3% abv 750ml
CRITICAL ACCLAIM
GOLD MEDAL 92 POINTS
WineAlign National Wine Awards of Canada 2023
34 00
FLAVOUR PROFILE: Bright ruby red in colour with a bouquet of red cherry, red currant, pomegranate, earth, spice, and subtle oak. This Pinot Noir has silky drying tannins and moderate acidity with flavours of red cherry, red currant, and spiced oak on the palate.
WINEMAKER’S NOTES: Harvested September 18 to October 11 from estate-owned vineyards and longstanding growers. Our Pinot underwent traditional red wine making and was aged in older French oak barriques and puncheons for 10 months. All wines received a full malolactic fermentation.
BEST SERVED: Serve at a cool room temperature of 15 to 17°C paired with grilled beef tenderloin and sautéed mushrooms; grilled Portobello; roast turkey with stuffing; and cheesy lasagna. Drink now through 2027.
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LOVED IT AND NEED MORE?
WAYNE GRETZKY ESTATES BACO NOIR
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.
CRITICAL ACCLAIM
GOLD MEDAL 92 POINTS
Exceptional - ‘Best Buy’ Beverage Testing Institute, Chicago 2023
APPELLATION: VQA Ontario
STYLE: Medium to full-bodied and juicy
SWEETNESS: Off-Dry, 12.8 g/L
1695 12.5% abv 750ml
FLAVOUR PROFILE: Deep purple with a bouquet of Damson plum, muddled blackberry, violet, dark raisin, and beet root. This is an easy-drinking wine with tangy dark fruit flavours. Ripe dark fruits and a touch of sweet spice linger on the smooth finish.
WINEMAKER’S NOTES: Harvested from the vineyards of the Niagara Peninsula. Through traditional red wine making, subtle French, Hungarian and American oak integration and a full malolactic fermentation, we have created an easydrinking red wine.
BEST SERVED: Serve at a cool room temperature of 15 to 17°C. This food-friendly wine is terrific with pulled pork on a bun; beef brisket; barbecued red meats with your favourite marinades and sauces. Drink while young and fresh.
PELLER ESTATES PRIVATE RESERVE CABERNET FRANC
APPELLATION: VQA Niagara Peninsula
STYLE: Full-bodied and structured
SWEETNESS: Dry, 2.3 g/L
29 95 13.9% abv 750ml
FLAVOUR PROFILE: Bright purple garnet in colour with a wonderful aromatic bouquet of baked blue plum, black cherry, black currant, vanilla extract, sweet pipe tobacco, and chocolate. Rich black fruits, vanilla, sweet oak, and black pepper spice linger on the dry finish.
WINEMAKER’S NOTES: Harvested both from estateowned Carlton Vineyard and from our long-standing growers. The juice was fermented on skins for 14 days to develop colour, flavour and structure, then aged for 12 months in 70% French and 30% American oak with full malolactic fermentation.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Excellent with 2-year-old Canadian cheddar with fresh crusty bread; grilled beef tenderloin with Cabernet jus; or a stir-fry of wild mushrooms. Enjoy now through 2028.
TRIUS BRUT
APPELLATION: VQA Niagara Peninsula
STYLE: Light and refreshing
SWEETNESS: Dry, 8.0 g/L
12.0% abv 750ml
29 95
FLAVOUR PROFILE: Tiny spiraling bubbles rise gently through the wine on a pale lemon coloured backdrop. The wonderful bouquet shows notes of yeast, fresh bread, apple, and citrus. Trius Brut has refreshing acidity, a delicate expanding mousse, and flavours of citrus, apple, and yeast. The lovely lingering finish cleanses the palate and excites the senses.
WINEMAKER’S NOTES: The 70% Chardonnay 30% Pinot Noir grapes are handharvested and whole bunch pressed. This ‘Méthode Classique’ sparkling wine is aged ‘sur lie’ for up to 2 years in our underground sparkling wine cellar.
BEST SERVED: Serve at a cool 8 to 10°C. Fabulous refreshment anytime of the day. Serve with a fresh catch of perch or pickerel pan-fried; chicken in a light lemon cream sauce; vegetarian spring rolls; sushi; and calamari. Drink young and fresh.
CRITICAL ACCLAIM
GOLD MEDAL 95 POINTS
Decanter World Wine Awards UK 2023
GOLD MEDAL 92 POINTS
WineAlign National Wine Awards of Canada 2023
fall 2023 myWineLife 9
WINTER EVENTS IN WINE COUNTRY
Embrace the enchantment of Niagara Wine Country in the winter, a hidden gem waiting to be discovered. Relish the serene landscapes adorned in frosty splendor and experience the warm embrace of our wine country experiences. With fewer crowds, this season offers a chance to truly savor the region’s finest wines and culinary delights.
To plan your trip, visit myWineCountry.com or call our Wine Country Concierge at 1-888-510-5537.
Snow Globe Dining
Offered
Mid-November to Mid-March
Tuesday to Friday and Sunday 12:30 | 3:00 | 6:00
Saturday 12:00 | 5:00 | 7:30
Date Night
Offered
Mondays from October 16 to December 11
Enjoy 4-courses, plus a $20 bottle of Trius wine
12 Days of Christmas Menu
Themed menu offered December 12-23
Looking for a cozy way to celebrate the New Year? Join us on New Year’s Eve for Snow Globe Dining. Visiting in the New Year? Reserve a spot at our annual Icewinemaker’s Dinner in January.
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SAVE THE DATE trius
winery restaurant
SAVE THE DATE
NEW! Savoury Bites and Wine Delights
Offered Friday to Sunday
Indulge in a 45-minute culinary journey at Trius Winery’s newest experience. Delight in Executive Chef Frank Dodd’s creations, perfectly paired with our exquisite wines. Savor Mediterranean Sea Salt Potato Chips with our crisp Brut Nature Sparkling wine. Experience the fusion of Hewitt’s Farm whipped Goat’s Cheese and Icewine Beet Jam alongside Wild Ferment Sauvignon Blanc. Revel in the harmony of Artisan Cured Salami, smoked Gouda Cheese, and Pickle, complemented by East Block Cabernet Sauvignon. Conclude on a sweet note with a delectable chocolate brownie, paired harmoniously with Cabernet Franc Icewine.
SAVE
the winery restaurant at peller estates
Exclusive Pairing Experience
Offered on select Saturday Evenings
Join the Peller Estates culinary team for an Exclusive Pairing Experience on select Saturday evenings throughout the year. Each month we host a uniquely themed dining experience in our Private Dining Room. You’ll be seated at a communal table and enjoy a 5-course tasting menu with delicious wine pairings from our Peller Estates collection.
Visit our Icewine Bar on weekends in January! We’ll be serving up Icewine and unique Icewine cocktails. Plus, you won’t want to miss our famous Icewine marshmallows as part of Niagara Wine Festival’s Icewine Discovery Pass program.
peller estates
Seated Tasting Experience
Offered Daily
Savor seated tastings and indulge in a journey of flavors. Wine Club vouchers allow you to explore both our standard and premium flights, offering a personalized tasting adventure that perfectly suits your palate. Reservations are highly recommended for an enhanced experience. Visitors to the estate can enjoy seasonal mimosas. Savour the apple pie mimosa from September to October, and fan-favourite holiday cranberry from November to February.
riverbend inn & vineyard
Rest, Dine, Explore Package
Escape to our quiet corner of Niagara Wine Country. This package includes a double occupancy guestroom; a prix fixe 3-course dinner at Oaklands starting with an amuse bouche; plus an experience at one of our partner properties – Peller Estates, Trius Winery, or Wayne Gretzky Estates. Call 1-888-220-2281 to reserve.
Our Dinner Series returns! Enjoy a luxurious 3-course dinner with perfect wine pairings. We highly recommend reserving a guestroom to elevate your experience.
November 10 Andrew Peller
Portfolio Wine Dinner
January 26 Canadiana Coast to Coast Dinner
February 23 Wine Club Members Dinner
March 22 Italian Dinner
April 19 Spanish Dinner
The Whisky Bartender “Spookeasy”
Offered October to December
Indulge in a one-of-a-kind whisky bartender experience at Wayne Gretzky Estates, where the world of spirits meets the mystique of the speakeasy. Prepare to be enchanted by spooktacular delights as you step into a realm where extraordinary cocktails and ghostly ambiance intertwine. We will conjure up a range of enchanting cocktails, each a masterpiece that blends Wayne Gretzky Estates’ premium spirits with the eerie essence of the season.
Joining us in the New Year? January to March will be “Escape Winter” themed, where we’ll transport you to a world of sun-soaked shores with innovative ‘Escape Winter’ tropical cocktails.
Our backyard skating rink opens for the season in December and runs until mid-March, weather permitting. Follow our Twitter feed for the latest rink updates @wgerink
thirty bench winery
Snowshoeing in the Vineyard
Offered January to March
Experience the enchantment of winter as you snowshoe through the vineyard at Thirty Bench Wine Makers. Immerse yourself in a winter wonderland as you explore our picturesque vineyard adorned in a pristine blanket of snow. After your snowshoe adventure, warm up with a warm soup and a glass of wine. Unite the beauty of nature with the pleasure of wine at Thirty Bench Wine Makers. Embrace the season like never before – reserve your snowshoeing adventure today.
Visit the Bench in February for Love the Bench. Enjoy winter wine country tastings, culinary delights, and interactive experiences. Visit grazethebench.com to learn more.
SAVE THE DATE
fall 2023 myWineLife 11
SAVE THE DATE
wayne gretzky estates
SAVE THE DATE
SAVE THE DATE
SAVE THE DATE
trius winery
Visit us in January during the Niagara Icewine Festival! We recommend purchasing a Discovery Pass to sip and savour the best flavours of our region. Visit NiagaraWineFestival.com to learn more. THE DATE
AWARD WINNERS 2023
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THIRTY BENCH WINE MAKERS
#9 WINERY IN CANADA
#4 WINERY IN ONTARIO
WineAlign National Wine Awards of Canada 2023
Platinum Medal
2020 Small Lot Riesling
Wood Post Vineyard
WineAlign National Wine Awards
Gold Medal - 96 points
2020 Small Lot Riesling Wild Cask
Decanter World Wine Awards
Gold Medal - 95 points
2020 Small Lot Cabernet Franc
Decanter World Wine Awards
Gold Medal - 95 points
2020 Benchmark Red
Decanter World Wine Awards
Gold Medal - 91 points
2022 Winemaker’s Blend Riesling
Beverage Testing Institute Chicago
Gold Medal
2020 Small Lot Riesling Wild Cask
WineAlign National Wine Awards
Gold Medal
2020 Small Lot Cabernet Sauvignon
WineAlign National Wine Awards
Gold Medal
2020 Small Lot Cabernet Franc
WineAlign National Wine Awards
Gold Medal
2020 Benchmark Red
WineAlign National Wine Awards
Gold Medal
2020 Wild Cask Cabernet Franc
Ontario Wine Awards
Gold Medal
2020 Small Lot Merlot
Ontario Wine Awards
Gold Medal
Sparkling Riesling
Ontario Wine Awards
Gold Medal
2020 Wild Cask Cabernet Franc
Lieutenant Governor’s Award for Excellence in Ontario Wines
PELLER ESTATES
#25 WINERY IN CANADA
#9 WINERY IN ONTARIO
WineAlign National Wine Awards of Canada 2023
Gold Medal - 95 points
2020 Signature Series Sauvignon Blanc
Decanter World Wine Awards
Gold Medal - 95 points
2020 Signature Series Sauvignon Blanc
International Wine & Spirit Competition UK
Gold Medal
2021 Signature Series Riesling
WineAlign National Wine Awards
Gold Medal
2021 Private Reserve Late Harvest Vidal
WineAlign National Wine Awards
Gold Medal
2022 Private Reserve Sauvignon Blanc
WineAlign National Wine Awards
Gold Medal
2020 Signature Series Cabernet Franc
WineAlign National Wine Awards
Gold Medal
2021 Private Reserve Late Harvest Vidal
Ontario Wine Awards
Gold Medal
2019 Signature Series Riesling Icewine
Ontario Wine Awards
Gold Medal
2021 Private Reserve Sauvignon Blanc
Ontario Wine Awards
Gold Medal
2020 Signature Series Cabernet Franc
Ontario Wine Awards
WAYNE GRETZKY ESTATES
Gold Medal - Cream Whisky of the Year
Salted Caramel Canadian Cream Whisky
Canadian Whisky Awards
Gold Medal - 92 points
2022 Founders Series Sauvignon Blanc
Beverage Testing Institute Chicago
Gold Medal - 92 points
2022 Founders Series Baco Noir
Beverage Testing Institute Chicago
Gold Medal - 92 points
2021 Founders Series Riesling
Los Angeles International Wine Competition
Gold Medal
Ninety Nine Proof Whisky
TAG Global Spirits Awards
Gold Medal
VSOP Brandy
TAG Global Spirits Awards
TRIUS WINERY
#12 WINERY IN CANADA
#5 WINERY IN ONTARIO
WineAlign National Wine Awards of Canada 2023
Gold Medal - 95 points
Brut Rosé
Decanter World Wine Awards
Gold Medal - 95 points
2021 Merlot
Los Angeles International
Wine Competition
Gold Medal - 93 points
2021 Cabernet Franc
Beverage Testing Institute Chicago
Gold Medal - 92 points
2022 Sauvignon Blanc
Beverage Testing Institute Chicago
Gold Medal - 90 points
2022 Rosé
Beverage Testing Institute Chicago
Gold Medal
Brut
WineAlign National Wine Awards
Gold Medal
Showcase Blanc de Blancs
WineAlign National Wine Awards
Gold Medal
2020 Showcase Chardonnay
Wild Ferment
WineAlign National Wine Awards
Gold Medal
2021 Distinction Sauvignon Blanc
WineAlign National Wine Awards
Gold Medal
2020 Showcase Red Shale
Cabernet Franc
WineAlign National Wine Awards
Gold Medal
2020 Grand Red
WineAlign National Wine Awards
Gold Medal
2021 Showcase Clark Farm Pinot Noir
WineAlign National Wine Awards
Gold Medal
2021 Showcase Late Harvest Vidal
Ontario Wine Awards
Gold Medal
Showcase Blanc de Blancs
Ontario Wine Awards
Gold Medal
2020 Showcase Wild Ferment
Sauvignon Blanc
Lieutenant Governor’s Award for
Excellence in Ontario Wines
fall 2023 myWineLife 15
Blue Cheese Crusted Beef Medallion
and Garlic Horseradish
chef jason parsons, peller estates winery restaurant
12 x 1 oz beef medallions
6 tbsp blue cheese, crumbled
1 tsp cracked black pepper
1 tsp course sea salt
1 tbsp grape seed oil
fresh herbs (parsley, chives) or microgreens for garnish
garlic horseradish spread
1/2 cup sour cream
2 tbsp mayonnaise
1 tbsp horseradish
1 clove garlic, minced salt and pepper to taste
Preheat your oven to 425°F. In a bowl, mix the beef medallions with the pepper, salt, and grape seed oil. In a very hot frying pan, brown the medallions. Remove from the pan once browned, then place them on a baking sheet and cook until medium rare. Remove and let rest. Top each beef medallion with a spoon of garlic horseradish spread and crumbled blue cheese. Garnish with herbs and serve.
Serves 6-12
pair with Peller Estates Signature Series
Cabernet Sauvignon
Thirty Bench Small Lot Merlot
Amber Ale Beer Nuts
chef maurice desharnais, wayne gretzky estates
1 cup amber ale beer
3 cups brown sugar
2 cups white sugar
1/4 cup ginger, chopped
1 tbsp chili powder
3 lbs roasted unsalted peanuts
3 tbsp coarse pretzel salt
Preheat your convection oven to 350°F. In a large stock pot, add the beer, sugar, chili, ginger, and peanuts. Bring to a boil, stirring frequently until the beer is absorbed. It will turn into a sticky grainy sugar consistency, approximately 15 – 20 minutes. Spread out onto two parchment lined baking sheets. Try to break the clumps apart and only have a single layer. Sprinkle with the pretzel salt and bake for 30 -35 minutes, stirring after the first 15 minutes to break up any clumps. Bake until dark and crispy then remove from the oven and set aside to cool. Once cooled, break apart into small pieces and store in an airtight container.
Serves a crowd
pair with Wayne Gretzky Estates Cabernet Merlot
Wayne Gretzky Estates Sparkling Brut
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Grilled Tandoori Chicken Skewers with Raita
chef frank dodd, trius winery restaurant
4 chicken breasts, skinned and cut into bite-size pieces
1 lemon, juiced
10-12 thick wooden or metal skewers
marinade
1 cup plain Greek yogurt
2 tbsp vegetable oil
1/2 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp paprika
2 cloves garlic, peeled and crushed
1 tsp fresh ginger, peeled and grated
raita
1/2 English cucumber, grated
1 1/4 cup thick yogurt
1 tbsp parsley, finely chopped
1/2 tsp ground caraway
1/2 tsp ground coriander
1 tbsp mint leaves, finely chopped salt and pepper to taste
Place the chicken pieces in a sealable bag. Add lemon juice and season with salt and ground black pepper. Mix and set aside.
If using wooden skewers, soak them overnight in water. This will help prevent them from burning on the BBQ.
To make the marinade, combine the yogurt, oil, garlic, ginger, and all the spices. Pour the marinade into the bag with the chicken and mix. Place in the refrigerator for 2 – 12 hours.
To make the Raita, mix the cucumber with the yogurt, parsley and mint. Season with caraway, coriander, salt, and ground black pepper. Allow to steep for 1 hour.
Drain and dry the wooden skewers. Skewer 6 to 8 pieces of chicken onto each kebab stick, and reserve the marinade. Heat the BBQ to medium high. Spray the chicken skewers with oil and season with salt and pepper. Grill the kebabs for 8 to 10 minutes. Halfway through the grilling time, turn the kebabs and brush with the reserved marinade. Discard the marinade; do not brush the marinade at the end of cooking. Serve with the raita sauce.
Serves 4-8
pair with Trius Showcase Clark Farm Pinot Noir
Trius Riesling
Mini Sticky Toffee Pudding
chef jason parsons, peller estates winery restaurant
3 cups dates, pitted and chopped
2 cups water
1 1/2 cups unsalted butter, softened
3 cups brown sugar
6 large eggs
3 1/2 cups all-purpose flour
3 tsp baking powder
sauce
1 cup sugar
1 cup butter
1 cup 35% cream
1 lemon, juiced
Preheat the oven to 320°F. Butter and flour your muffin tins. Bring the water and the dates to a boil and cook for 5 minutes. Allow the mixture to cool. Once cool, purée in a food processor or blender. Cream the butter and sugar until smooth then add the date puree and eggs. Sieve the flour and baking powder together and stir into the mixture. Fill each muffin tin three quarters full and bake for 25 to 30 minutes.
To make the caramel sauce, add the sugar and butter to a saucepan and bring to a boil over medium high heat. Continue to boil until the mix turns a nutty brown, then remove from the heat and whisk in the lemon juice, followed by the cream. Pour the sauce over each pudding before serving. Optional: serve with a scoop of vanilla ice cream.
Makes 36 muffins
pair with Wayne Gretzky Estates Canadian Cream
Peller Estates Signature Series Ice Cuvée
Pomegranate, Arugula and Prosciutto Wraps
chef frank dodd, trius winery restaurant
2 red pears
8 slices prosciutto
1/2 cup baby arugula
1/2 tsp olive oil
pomegranate arils
fresh cracked black pepper
Wash and dry the pears then slice them into ½ inch wedges. Cut away the core from the slices. Toss the arugula and pomegranate with olive oil and pepper in a small dish. Cut each slice of prosciutto in half long ways and lay them flat on a cutting board or plate. Lay a pear slice and a small bunch of the arugula mixture on top of one slice of prosciutto. Carefully wrap the prosciutto around the arugula salad, just tight enough so that the salad doesn’t easily fall out. Repeat until they’re all wrapped and lay on a small serving platter. Sprinkle with extra pepper, olive oil and pomegranate arils.
Serves 4-6
pair with Trius Distinction Sauvignon Blanc
Trius Brut
fall 2023 myWineLife 17
Figs Wrapped in Prosciutto
chef andrew macneil, riverbend inn & vineyard
3 whole black figs
12 slices prociutto, thinly sliced
12 small fresh basil leaves
3 tbsp soft goat cheese drizzle of aged balsamic
Cut the figs into quarters and top with a piece of goat cheese, then top with a fresh basil leave, followed by wrapping each piece with a slice of goat cheese. Arrange on a serving platter and then drizzle with aged balsamic before serving.
Serves 6
pair with
Thirty Bench Small Lot Pinot Noir
Peller Estates Signature Series
Ice Cuvée Rosé
Smoked Salmon on a Waffle
chef andrew macneil, riverbend inn & vineyard
12 slices smoked salmon, thinly sliced
12 tbsp cream cheese
1 shallot, thinly sliced into rings
12 pieces fresh dill
2 tbsp capers
12 small waffles, or large waffles cut into quarters
Spoon a small amount of cream cheese on each waffle, layer the thin slice of smoked salmon on the cream cheese. Garnish with the capers, shallot rings and fresh dill. Serve immediately.
Serves 6-12
pair with Peller Estates Signature Series Riesling
Thirty Bench Small Lot Chardonnay
Joseph Scheffer Honey Cake
chef maurice desharnais, wayne gretzky estates
1 cup all-purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp allspice
2 large eggs, room temperature
1 cup unsalted butter, melted
1 cup honey
1 cup 2% milk
Sift all the dry ingredients together in a bowl. Beat the two eggs together. Melt the butter and honey together, once warm stir in the milk. Combine the warm butter mixture with dry mix then add the beaten eggs. Mix well and then pour into a greased loaf pan. Bake at 350°F for 60 minutes. Once cooled, serve as is or you can dust with icing sugar.
Serves 6-8
pair with Wayne Gretzky Estates Vidal Icewine
Wayne Gretzky Estates Sparkling Brut
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Right in the heart of Ontario’s wine country stands a Georgian mansion surrounded by 17 acres of vineyards, manicured lawns and gardens. With 21 rooms and a gourmet restaurant, Riverbend Inn & Vineyard is the premier hotel in Niagara-on-the-Lake.
Group Retreat Getaway
Reserve by December 15, 2023 and receive 10% off your final bill
Escape to Riverbend Inn in Niagara-on-the-Lake for an unforgettable group retreat. Experience cozy accommodations, stunning surroundings, and shared moments that foster connection. With 21 unique guestrooms, your team can reconnect, rejuvenate, and relish in the beauty of our retreat haven.
Rates starting as low as $219 per room
Double occupancy, per night plus applicable taxes/fee One Complimentary Upgrade to a Suite, based on availability*
*Retreat must take place before April 30, 2024. Must reserve a minimum of 10 guest rooms. Blackout Dates may Apply. Not valid on holidays including, but not limited to: Thanksgiving, Christmas Day, Boxing Day, New Year’s Eve, New Year’s Day, Family Day, March Break, Easter
All Inclusive Meeting Package
Elevate your meetings with our all-inclusive package at Riverbend Inn’s charming Coach House. Enjoy a seamless experience, from breakfast to afternoon breaks, in a picturesque setting. Delight in a hearty breakfast, energizing mid-morning snacks, a delicious lunch, and revitalizing afternoon treats. Focus on your agenda while we take care of every detail.
$100 per guest, plus tax and gratuity*
*Price includes coach house rental
wine club member appreciation month
February 2024
SAVE THE DATE
Stay any night in February and receive 18% off of our Regular Rates, based on availability
We look forward to welcoming you!
fall 2023 myWineLife 19
PLAN YOUR NEXT ESCAPE AT TASTINGS TOURS DINING Login to myWineCountry.com to receive exclusive Wine Club member discounts. Having trouble logging in? Use the email address on file with your membership or call us at 1.866.440.4383 to confirm your details. THIRTY BENCH WINE MAKERS
