Your July Wine Allocation

THIRTY BENCH WINEMAKER’S BLEND RIESLING

APPELLATION: VQA Beamsville Bench

STYLE: Light and fruity

SWEETNESS: Off-Dry, 18 g/L

10.6% abv 750ml

22 95

FLAVOUR PROFILE: Clear and bright with a fresh aroma of green apple, citrus, white peach, and mineral. This Riesling is light, off-dry, fresh, and fruity with mouth-watering notes of white peach, pear, and citrus on the palate. Notes of tropical fruit linger on the finish.

WINEMAKER’S NOTES: Hand-picked from a mixture of old and young vines from the Beamsville Bench and Niagara-on-the-Lake vineyards. After careful selection of the finest grapes, the juice was cool fermented in various stainless-steel tanks to capture fruit intensity. The increased number of batches provided plenty of blending options, helping to increase the overall complexity.

BEST SERVED: Serve chilled at 10 to 12˚C. A terrific sipping wine for when friends gather, or serve with lemon chicken; lightly seasoned chicken or pork; sushi; lightly spiced steamed mussels; and grilled salmon. This wine will continue to develop through 2028.

Wayne Gretzky Estates Signature Series Pinot Grigio

APPELLATION: VQA Niagara Peninsula

STYLE: Medium bodied and smooth

SWEETNESS: Dry, 5.2 g/L

Abv 750ml

2695 12.9%

FLAVOUR PROFILE: Clear and bright with a bouquet of yellow apple, Bartlett pear, golden kiwi, and a hint of orange blossom. This light to medium-bodied Pinot Grigio has a slightly rich, smooth yet refreshing mouthfeel.

WINEMAKER’S NOTES: Harvested from our estate vineyards and long-standing growers for Wayne Gretzky Estates within the Niagara Peninsula. The free-run juice from the Pinot Grigio grapes underwent two different fermenting and aging techniques. 89% was fermented in stainless steel and aged for 5 months in older French oak barrels and 11% was barrel fermented and aged in neutral French oak barrels before the final assemblage.

BEST SERVED: Serve lightly chilled at 14 to 15°C to enhance a richer mouthfeel. Serve with crab cakes and mayo dip; pork tenderloin in a cream sauce; potato gnocchi in a cream sauce; or leek and mushroom quiche. Enjoy while young and fresh.

Peller Estates Private Reserve Gamay Noir

APPELLATION: VQA Four Mile Creek STYLE: Light-bodied and elegant

SWEETNESS: Dry, 13.3 g/L

12.3% abv 750ml

2595

FLAVOUR PROFILE: Bright ruby red with a bouquet of red cherry and red plum, accented by smoky oak and black pepper. A dry, elegant, light to medium-bodied, fruit-forward Gamay Noir with soft tannins and foodfriendly acidity.

WINEMAKER’S NOTES: Harvested from our own Carlton Vineyard and our long-standing grower Huebel Vineyard. 60% of the wine was aged in older French oak barriques and puncheons for 9 months and 40% was aged in an oak cask.

BEST SERVED: Serve at a cool room temperature of 15 to 17ºC. Enjoy with barbecued salmon steaks; quail, pheasant, and duck; veal parmesan; vegetarian lasagna; spaghetti and meatballs; pasta with a tomato, vodka, cream sauce. Enjoy while young and fresh.

LOVED IT AND NEED MORE?

Trius Reserve 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.

Peller Estates Private Reserve Ros

APPELLATION: VQA Ontario STYLE: Medium to full-bodied and fruity

SWEETNESS: Dry, 11.2 g/L

32 00 13% abv 750ml

FLAVOUR PROFILE: A deep purple garnet colour with an aromatic bouquet of black cherry, black currant, blueberry concentrate, cedar, beetroot, and spice. This Baco Noir has silky tannins, food-friendly acidity and bold juicy flavours of ripe black cherry and black currant.

WINEMAKER’S NOTES: Harvested from three vineyard blocks. These unique blocks consistently provide small berries which build concentration and intensity in the finished wine. Each block of grapes was pressed separately, fermented on skins for 14 days to develop colour, flavour, and structure, then aged for 8 months in French oak barrels.

BEST SERVED: Serve at a cool room temperature of 16º to 17 ºC. Serve with gourmet lamb burgers; grilled marinated steaks; pot roast; wild game meats; roasted beets; rich lamb stew; hardy winter stews; beef brisket; barbecued potato chips. Drink now through 2024.

Trius Red

APPELLATION: VQA Niagara Peninsula STYLE: Full-bodied and structured

SWEETNESS: Dry, 2.4 g/L

27 95 13.5% abv 750ml

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 that lingers on the finish.

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.

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, wild game meats, porterhouse steak, and Portobello mushrooms. Once allowed to age and soften, beyond 2024, enjoy with winter stews; meat pies; beef bourguignon; Osso Buco; and beef brisket.

APPELLATION: VQA Niagara Peninsula STYLE: Light and refreshing

SWEETNESS: Dry, 3.0 g/L

23 95 12.2% abv 750ml

FLAVOUR PROFILE: Delicate pink with a pretty aroma of strawberry, cherry, white peach, and summer roses. A light, dry, smooth yet refreshing Rosé. The palate is refreshed with flavours of red berries, melon, and white peach. Tangy notes of red berries, crab apple, and rhubarb linger on the finish.

WINEMAKER’S NOTES: Harvested from the vineyards of long-standing growers for Peller Estates. This Rosé is a blend of 86% Pinot Noir, 10% Gamay Noir and 4% Pinot Meunier grapes which were allowed several hours of skin contact for a perfect pink colour. The grapes were pressed and 90% was cool fermented and aged in stainless steel, the remaining 10% went into neutral oak.

BEST SERVED: Enjoy while young and fresh chilled at 10 to 12ºC. Casually sip on warm summer days or enjoy with a Greek salad; summer salads with feta cheese; feta bruschetta; barbecued shrimp skewers; crab cakes; and grilled calamari. Enjoy while young and fresh.