Your November Wine Allocation
TRIUS SHOWCASE ‘RHS’ MERLOT
APPELLATION: VQA Four Mile Creek
STYLE: Medium to full-bodied and structured
SWEETNESS: Dry, 3.3 g/L
13% abv 750ml
55 00
FLAVOUR PROFILE: Bright garnet colour with an aromatic bouquet of smoky oak, spice, earth, black cherry, and blue plum. Fruit flavours of red and black berries, and cherry are complemented by notes of spice. The dry lingering finish reveals notes of tangy juicy black berries, spicy oak, and sweet vanilla.
WINEMAKER’S NOTES: Harvested from the estate owned Clark Farm Vineyard, from vines on the sun-bathed ‘right hand side’ (RHS) of the vineyard on October 12. The Merlot was aged for 18 months in French oak barrels. Barrel 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 18ºC. Serve with duck breast in a rich Merlot reduction; potato and mushroom gratin; grilled porterhouse steak with sautéed mushrooms. Enjoy now through 2030. Decanting is recommended if drinking now through 2025.
PELLER ESTATES PRIVATE RESERVE GAMAY NOIR
APPELLATION: VQA Four Mile Creek
STYLE: Light to medium-bodied and elegant
SWEETNESS: Dry, 4.0 g/L
12.3% abv 750ml
2595
FLAVOUR PROFILE: A bright ruby red colour with a bouquet of red cherry and red plum, accented by smoky oak and black pepper. Juicy red fruits and red berry tea notes linger on the finish.
WINEMAKER’S NOTES: Harvested from our own Carlton Vineyard and our long-standing grower Huebel Vineyard. 60% of the wine was oak aged in older French oak barriques and puncheons for 9 months, while 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 with barbecued salmon steaks; quail, pheasant, and duck; veal parmesan; and vegetarian lasagna. Enjoy while young and fresh.
WAYNE GRETZKY ESTATES CABERNET MERLOT
CRITICAL ACCLAIM
GOLD MEDAL 91 POINTS
Exceptional - ‘Best Buy’ BTI World Value Wine Challenge, Chicago USA 2023
APPELLATION: VQA Ontario STYLE: Medium-bodied and fruit-forward
SWEETNESS: Dry, 4.4 g/L
13% abv 750ml
1695
FLAVOUR PROFILE: Bright ruby red with a bouquet of red plum, cherry, red berry, and currant, with subtle spice, tobacco, and oak. This wine has soft tannins and a smooth mouthfeel with flavours of juicy red and black berries, cherry, and plum.
WINEMAKER’S NOTES: A blend of 40% Merlot, 34% Cabernet Sauvignon, 16% Cabernet Franc, 9% Syrah, and 1% Gamay Noir. The individual wines were given subtle French and American oak integration for 6 months before the final assemblage was created, plus full malolactic fermentation to soften the mouthfeel.
BEST SERVED: Serve at a cool room temperature of 16 to 18°C. Serve with one-year old aged cheddar with walnut breads; beef on a bun; and pot roast.
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LOVED IT AND NEED MORE?
PELLER ESTATES PRIVATE RESERVE CABERNET FRANC
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.
THIRTY BENCH WINEMAKER’S BLEND RED
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 bouquet of baked blue plum, black cherry, black currant, vanilla extract, sweet pipe tobacco, and chocolate. Rich black fruits, sweet spice, vanilla, sweet oak, and black pepper spice linger on the dry finish.
WINEMAKER’S NOTES: Harvested both from estate owned Carlton Vineyard and from our long-standing growers. The juice fermented on skins for 14 days to develop colour, flavour and structure and the wine 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. Excellent with 2-year-old Canadian cheddar with fresh crusty bread; grilled beef tenderloin with Cabernet jus; and stir-fry of wild mushrooms. Enjoy now through 2029.
TRIUS RED
APPELLATION: VQA Niagara Peninsula
STYLE: Medium to full-bodied and structured
SWEETNESS: Dry, 3.1 g/L
APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and structured
SWEETNESS: Dry, 2.0 g/L
13.4% abv 750ml
2495
FLAVOUR PROFILE: Deep purple with a warming bouquet of black currant and baked blue plum, mixing with smoky oak, spice, leather, and cigar box. Ripe juicy dark fruits mingle with sweet spice and cocoa powder on the palate. Lovely notes of black tea, black currant, spice, oak, and cocoa powder linger on the dry finish.
WINEMAKER’S NOTES: Harvested from our vineyard on the Beamsville Bench and from a longstanding grower, Emerald Shores Vineyard. 55.4% Cabernet Sauvignon; 22.9% Cabernet Franc; 21.7% Merlot. Each varietal undergoes traditional red wine making separately with two weeks of skin contact in open wooden fermenters. The wine was barrel aged in 60% French and 40% American oak for one year.
BEST SERVED: Serve at a cool room temperature of 16 to 18˚C. A fabulous companion to grilled red meats; rich beef stews; leg of lamb; and grilled game meats. Decanting is recommended if enjoyed now through 2026.
95 13.1% abv 750ml
27
FLAVOUR PROFILE: A bright garnet in colour with a lovely bouquet of black cherry, dark plum, black currant, allspice, tobacco leaf, and smoky oak. The linger finish shows an interesting savoury note, along with flavours of blackberry, black currant, dark cherry, dark chocolate, coffee bean, and oak.
WINEMAKER’S NOTES: A blend of 56.8% Merlot, 27% Cabernet Sauvignon, and 16.2% Cabernet Franc, harvested from our vineyards, Carlton Vineyard and Clark Farm, and from long-standing growers. Each varietal is barrel aged separately in 60% French and 40% American oak barrels for 6 months, then blended and aged 6 months for a total aging of 12 months.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Fabulous with grilled foods such as pepper steaks, beef tenderloin, lamb chops, and Portobello mushrooms. Drink now to 2031. Decanting is recommended if drinking now through 2025.
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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
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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
