Your August Wine Allocation

Wayne Gretzky Estates Signature Series Baco Noir

APPELLATION: VQA Ontario STYLE: Medium-bodied and fruit-forward

SWEETNESS: Dry, 8.1 g/L

13% abv 750ml

3195

FLAVOUR PROFILE: Deep purple with a rich, warming bouquet of blackberry jam, blueberry, black cherry, blue plum, sweet spice, and vanilla extract. This Baco Noir has food-friendly acidity and flavours of black cherry, blueberry, Damson plum, sweet spice and vanilla which linger on the dry finish.

WINEMAKER’S NOTES: The Baco Noir grapes were harvested from vineyards within the Niagara Peninsula. The wine was aged in French oak barrels for six months. A small portion of the wine was transferred to our Red Cask whisky barrels (for approximately one month) to enhance complexity, impart the unique spice notes of our whisky, and add punch and power to the mouthfeel. The different lots were blended and bottled.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C paired with seared red meats; pot roast with roasted root vegetables; bean and mushroom stews; grilled Portobello mushrooms with a drizzle of aged balsamic; or roasted beets.

Peller Estates Private Reserve Ros

APPELLATION: VQA Niagara Peninsula

STYLE: Light and refreshing

SWEETNESS: Dry, 3.0 g/L

23 95 12.2% abv 750ml

FLAVOUR PROFILE: Delicate pink in colour with a pretty aroma of strawberry, cherry, white peach, and summer roses. The palate is refreshed with flavours of red berries, melon, and white peach.

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.

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

Trius Distinction Gamay Noir

APPELLATION: VQA Niagara Peninsula

STYLE: LIght-bodied and elegant

SWEETNESS: Dry, 4.0 g/L

19 95 12.8% abv 750ml

FLAVOUR PROFILE: Bright ruby red colour with a fruit-forward bouquet of cherry and red berries, accented by a touch of black pepper, oak, and earth. An elegant, light to medium-bodied, fruit-forward Gamay Noir with silky delicate tannins and food-friendly acidity.

WINEMAKER’S NOTES: Harvested September 18 to October 7 from our own estate vineyards and longstanding growers for Trius within the Niagara Peninsula. Fermented in open-topped wooden fermenters and stainless steel.

BEST SERVED: Serve at a cool room temperature of 15 to 17°C. Serve with grilled beef tenderloin and sautéed mushrooms; Portobello burgers; cold beef wraps; gourmet pizzas; red sauce pastas with Parmigiano Reggiano. Drink now through 2026.

LOVED IT AND NEED MORE?

WAYNE GRETZKY ESTATES WHISKY OAK-AGED RED

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 Signature Series Cabernet Franc

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and structured

SWEETNESS: Dry, 7.3 g/L

19 95 13.5% abv 750ml

FLAVOUR PROFILE: Bright garnet colour with a rich, warming bouquet of blue plum, black cherry, smoky oak, and toasted clove & Allspice. This red blend has a medium to full-bodied structure with soft drying tannins and bold, fruit-forward flavours of black cherry and black currant, with an added note of spice.

WINEMAKER’S NOTES: A classic blend of 46.1% Merlot, 34.2% Cabernet Sauvignon, and 19.7% Cabernet Franc, all harvested from vineyards within the Niagara Peninsula. The individual wines were aged for 6 months using American and French oak before the blend was created. A full malolactic fermentation was completed.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Serve with aged cheddar and gouda cheeses with walnut breads, seared red meats with rich red wine reductions. Drink now through 2028.

Trius Cabernet Sauvignon

APPELLATION: VQA Ontario STYLE: Medium-bodied and fruity

SWEETNESS: Dry, 4.0 g/L

17 95 13.0% abv 750ml

FLAVOUR PROFILE: Purple garnet in colour with a wonderful bouquet of dark berries, spice, smoky oak, and saddle leather. This Cabernet Sauvignon has silky tannins and flavours of juicy dark fruits, sweet vanilla, and baking spice.

WINEMAKER’S NOTES: A classic single varietal harvested from the vineyards of the Niagara Peninsula. Traditional skin contact, subtle French, American and Hungarian oak integration, and full malolactic fermentation produce a wine with a rich fruit-forward style.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses. Serve with barbecued steaks and sautéed mushrooms; gourmet burgers topped with mushrooms and aged cheddar. Enjoy now through 2027.

APPELLATION: VQA Four Mile Creek STYLE: Full-bodied and structured

SWEETNESS: Dry, 2.8 g/L

13.9% abv 750ml

58 00

FLAVOUR PROFILE: Bright garnet in colour with an aromatic bouquet of blue plum, blueberry coulis, smoky oak, violet, Chai spice, earth, cedar, and leather. Lingering notes of black tea, cocoa powder, blackberry, spice, and oak linger on the dry finish.

WINEMAKER’S NOTES: Cabernet Franc grapes were harvested from one of our long-standing growers (Lawrie Vineyard 62%) and our estate-owned Carlton Farm Vineyard (38%). Through extensive skin contact and barrel malolactic fermentation, we have developed a wine with great complexity and depth of flavour. Aged for 17 months in 80% French and 20% American oak barrels. The top 32 barrels were selected for their structure, fruit concentration, acidity, and ageability. Aged in bottle for one year before release.

BEST SERVED: Serve at a cool room temperature of 18°C in large-bowled glasses. Decanting is recommended if drinking now through 2024. Serve with grilled red meats; grilled steak and red wine reduction; lamb stews; beef bourguignon; rich lentil or black bean stews; steak and kidney pie. Enjoy now through 2030. Decanting is recommended if drinking now through 2024.