Your May Wine Allocation

Wayne Gretzky Estates Signature Series Cabernet Merlot

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and structured

SWEETNESS: Dry, 2.2 g/L

13.6% abv 750ml

3195

FLAVOUR PROFILE: Deep purple garnet in colour, with a warm aromatic bouquet of ripe black cherry and black currant fruit, mingling with spice box, cedar chest, toasty oak, and vanilla notes. A full-bodied red wine with firm drying tannins, fresh acidity to brighten the fruit flavours, and a touch of mid-palate ripe fruit sweetness.

WINEMAKER’S NOTES: A classic blend of 49% Merlot, 41% Cabernet Sauvignon, and 10% Cabernet Franc, all harvested from the 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.

FOOD PAIRINGS: Serve with two-year-old aged Canadian cheddar; grilled mediumrare cuts of beef; rack of lamb; wild game meats; rich bean or mushroom stews; sautéed mushrooms.

Peller Estates Private Reserve Meritage

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and structured

SWEETNESS: Dry, 5.9 g/L

95 13.8% abv 750ml

29

FLAVOUR PROFILE: Deep purple in colour with a lovely bouquet of black currant, blackberry, blue plum, oak, sweet tobacco, leather, and baking spice. This Meritage blend is fullbodied with firm drying tannins.

WINEMAKER’S NOTES: Harvested both from estate owned vineyards and from our long-standing growers within the Niagara Peninsula. A classic blend of 46% Cabernet Sauvignon, 40.8% Cabernet Franc, 12.2% Merlot, and 1% Syrah. Aged for 12 months in 60% French and 40% American oak barrels (25% new oak; 75% older oak) with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Decanting is recommended if drinking now through 2023.

FOOD PAIRINGS: Enjoy with grilled red meats; lentil, beef or vegetable stews; pot roast; grilled lamb chops with rosemary; prime rib on focaccia; beef and mushroom skewers.

Wayne Gretzky Estates Cabernet Merlot

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied and fruit-forward

SWEETNESS: Dry, 4.4 g/L

13% abv 750ml

1695

FLAVOUR PROFILE: Bright ruby red colour with a bouquet of red plum, cherry, red berry, and currant, with subtle spice, tobacco, and oak. A medium-bodied, fruitforward red wine with soft tannins for a smooth mouthfeel, and flavours of juicy red and black berries, cherry, and plum. Notes of juicy berries, cherry, black tea, and spice linger on the finish.

WINEMAKER’S 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.

FOOD PAIRINGS: Serve with one-year old aged cheddar and Bellavitano Merlot cheese with walnut breads; grilled red meats; beef on a bun; pot roast; cold beef wraps; lamb kebobs; grilled Portobello mushrooms.

LOVED IT AND NEED MORE?

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 Ros

APPELLATION: VQA Niagara Peninsula

STYLE: Light-bodied and Refreshing

SWEETNESS: Dry, 4.9 g/L

19 95 12% abv 750ml

FLAVOUR PROFILE: A shiny delicate coral pink colour with a fresh aroma of Rainier cherry, plum, melon, peach, and grapefruit. A light, dry, fruity Rosé. This wine has a burst of refreshing fruit flavours including tangy red berries and melon. Red currant, cranberry, and grapefruit notes linger on the finish.

WINEMAKER’S NOTES: A blend of 55% Gamay Noir, 31% Syrah, 11% Merlot, and 3% Pinot Noir harvested from our long-standing growers within the Niagara Peninsula. The grapes were given four hours of skin contact, then gently pressed, and cool fermented in stainless steel.

BEST SERVED: Serve at a cool 10 to 12ºC. Fabulous spring and summer sipper. Drink young and fresh.

FOOD PAIRINGS: Serve with gourmet pizza; Mediterranean appetizers; seafood paella; crab cakes; poached salmon; salad niçoise; gazpacho; cold cuts and charcuterie; shellfish; roast pork.

Peller Estates Private Reserve Cabernet Sauvignon

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied and structured

SWEETNESS: Dry, 1.5 g/L

13.6% abv 750ml

29 95

FLAVOUR PROFILE: Deep purple garnet with a warming bouquet of black currant, dark plum, blueberry, black pepper, sweet spice, and oak. This Cabernet Sauvignon is medium to full-bodied with firm drying tannins.

WINEMAKER’S NOTES: Harvested from our longstanding growers within the Niagara Peninsula. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. Aged for 12 months in 60% French oak and 40% American oak barrels (30% new oak, 70% older oak) with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC.

FOOD PAIRINGS: Fabulous with grilled medium-rare red meats; beef tenderloin with roasted garlic mashed potatoes; lamb chops; roasted leg of lamb; prime rib; Avonlea Clothbound Cheddar from PEI.

Trius Reserve Syrah

APPELLATION: VQA Niagara-on-the-Lake

STYLE: Medium-bodied and fruit-forward

SWEETNESS: Dry, 2.2 g/L

12.7% abv 750ml

32 00

FLAVOUR PROFILE: Bright purple garnet in colour with an enticing bouquet of blue plum, dark cherry, baking spice, violet and black pepper. This Syrah has soft tannins, good structure, and flavours of juicy, dark fruits (plum and cherry) and a touch of spice. Black cherry, blackberry, spice and black tea notes linger on the drying finish.

WINEMAKER’S NOTES: A blend of 98% Syrah and 2% Viognier was harvested from the vineyards of the Niagara-on-the-Lake Regional Appellation. The varietals were co-fermented in four-ton wood fermenters; then aged for 12 months in large 2000 litre French oak casks.

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

FOOD PAIRINGS: Serve with barbecued pepper steaks; gourmet burgers topped with mushrooms and aged cheddar; barbecued London broils; grilled rosemary lamb chops; beef and vegetable stews; meat pies; beef on a bun; two-year-old Canadian cheddar, Gouda and Asiago cheeses.

Katie Dickieson Peller Estates

Sydney Valentino Wayne Gretzky Estates Okanagan

Elaine Vickers Red Rooster Winery

Jan Oishi Grey Monk Estate Winery

Emily Aubie Trius Winery

Emily Garner Thirty Bench Wine Makers

Katie Dickieson

You might say that Katie Dickieson was destined to be a winemaker. Growing up on a farm, Katie had a strong appreciation for the potential of each harvest and enjoyed the exciting challenge each harvest brought. As a graduate of the Food Science program at the University of Guelph, Katie learned there was a natural way to combine her love of agriculture, science, and sensory studies.

Katie has explored and worked at wineries overseas including Onihi Hills and Man O’ War Vineyards in New Zealand, where she gained experience with cool climate Pinot Noir and Bordeaux varietals. Katie also worked at Domaine du Monteillet in the Rhone Valley, France, and in the Okanagan Valley. Katie ventured back to Niagara to join the Peller Estates team as winemaker in June 2012 where she produces terroir driven wines in a region that she’s passionate about.

A self-proclaimed ‘foodie’, Katie enjoys crafting wines that marry perfectly with Chef Jason Parsons’ dishes; wines that are well-balanced, with the perfect freshness, acidity, and structure.

What is your favourite spring wine?

I am loving the Private Reserve Chardonnay right now. The perfect lift of pear, white flowers, plus a bit of structure and weight from some barrel ferment.

Sydney Valentino

Sydney was born in Winnipeg and raised in Kelowna. She has degrees in Chemistry and Teaching from The University of British Columbia and studied winemaking at Okanagan College in Penticton. She is proud to be the third in a line of female-only winemakers to take the helm of the Gretzky Okanagan Winemaking team.

Sydney was named head winemaker for Wayne Gretzky Okanagan in 2019 but has been working closely with the winemaking team in Kelowna for over 10 years. She was previously the head winemaker for Conviction Wines. She has been inspired by some of the Okanagan’s leading wine pioneers - including working with Howard Soon for 5 years before his retirement.

What is your favourite spring wine?

Wayne Gretzky Estates Rosé and Wayne Gretzky Estates Sauvignon Blanc.

winemaker ELAINE VICKERS

Red Rooster Winery

After completing a Master’s degree in Molecular Biology at the University of Victoria, Elaine moved to Vancouver for her first career as a cancer researcher. This move ended up plunging her in wine culture that quickly turned an interest in wine into a passion for it. After completing WSET wine education courses, working at a wine shop on weekends, and job shadowing at a local winery; she decided it was time for a career change. Elaine earned a graduate degree in oenology at the prestigious University of Adelaide in Australia. It was an immersive, hands-on experience that continues to inform her winemaking approach today.

Upon returning to British Columbia, she worked her inaugural Okanagan harvest at Jackson-Triggs before joining Blasted Church Winery in 2010. She quickly progressed from cellar hand to assistant winemaker then winemaker, under the careful guidance of her mentor Mark Wendenburg. He refocused her scientific mind to embrace winemaking artistry quickly and it paid off when their wines gained acclaim and recognition, including a coveted BC Lieutenant Governor’s Wine Award for the 2012 Holy Moly, a 100% Petit Verdot. Elaine joined the winemaking team at Andrew Peller Ltd. as the harvest winemaker for the 2018 vintage at Black Hills Estate Winery. In August 2019, she moved into the position of winemaker at Red Rooster Winery.

What is your favourite spring wine?

I seem to be reaching for either our Chardonnay Sur Lie or the Pinot 3 this Spring. Something refreshing, but with some weight.

Jen Oishi was born and raised in the Okanagan. Growing up surrounded by orchards and vineyards piqued her interested in the wine industry. After completing her degree in Microbiology from the University of British Columbia, Jen joined the Gray Monk team as a laboratory technician in 2011. It was here that she was able to pair her love of science with the artistic side of winemaking.

Jen worked closely with long time winemaker, Roger Wong. Under his mentorship, she learned many aspects of winemaking from the vineyard to the glass, helping her transition from laboratory technician to assistant winemaker in 2015 and now to winemaker in 2020. Jen believes that each glass of wine tells a story about the place it came from - influenced by the vineyard, the winery, and the history. She hopes to share a bit of Gray Monk’s story with you.

What is your favourite spring wine?

Our Siegerrebe is always a favorite spring wine for me. It is incredibly aromatic and floral. It pairs great with fresh salads. I am also looking forward to the release of our Gray Monk Estate Rotberger, which is a light pink, easy-drinking patio wine that pairs great with Easter dinner.

Emily discovered her passion for wine while completing a doctorate in chemistry and decided to change her career path to become a winemaker. She studied oenology and viticulture at Brock University before travelling to work vintages in Australia, New Zealand, and British Columbia.

In 2015 she returned to Ontario and joined the winemaking team at Andrew Peller Limited. In 2016 Emily spent a year as a postdoctoral researcher at Brock University studying the effect of harvesting grapes following severe frost and the results on wine quality. Emily is a passionate winemaker who is focused on premium winemaking and continuously challenging convention to push our vineyards and our wines to the next level.

What is your favourite spring wine?

I love the Trius Sauvignon Blanc at any time of year. The bright and refreshing flavours pair well with most seasonal spring ingredients.

Emma’s passion for great wine and food was fueled by travel to Australia, New Zealand, France, Germany, and British Columbia while completing Brock University’s Oenology and Viticulture program. In 2005, Emma embarked on a small journey west from her position at Trius Winery to Thirty Bench Wine Makers. After spending five years getting to know the nuances of the Beamsville Bench, Emma was thrilled to become Winemaker for this one-of-a-kind winery that had won a special place in her heart.

Emma’s approach to winemaking is allowing the vineyard to express its own voice by making wine with minimal intervention. In 2015, she was awarded Winemaker of the Year at the Ontario Wine Awards and Thirty Bench was recognized by WineAlign as Canada’s Best Small Winery. Thirty Bench is one of the most awarded wineries in Canada, winning many gold and platinum awards from national as well as international competitions. The 2015 Small Lot Cabernet Franc won the coveted Best in Show distinction by Decanter Magazine, the first Canadian winery to win this award.

What is your favourite spring wine?

I really enjoy bubbles, so the Thirty Bench Sparkling Riesling is a wine I enjoy in the Spring (well, all year actually!).

Thirty Bench Wine Makers