Your August Wine Allocation

Trius Showcase East Block Cabernet Sauvignon

APPELLATION: VQA Four Mile Creek

STYLE: Full-bodied and structured

SWEETNESS: Dry, 2.5 g/L

13.3% abv 750ml

60 00

FLAVOUR PROFILE: Purple black garnet in colour with a lovely bouquet of ripe black currant, oak, cocoa powder, black pepper, and vanilla bean. This full-bodied wine has firm, but not aggressive tannins, and great structure. The dry finish lingers with notes of black currant, blackberry, spice, chocolate, and coffee bean.

WINEMAKER’S NOTES: Harvested from the estate-owned Clark Farm Vineyard October 30 to November 6, 2020 at 23.5° Brix. The Cabernet Sauvignon was aged for 17 months in 80% French and 20% American oak barrels (40% new oak). Barrel malolactic fermentation, minimal filtration, top barrel selection, and extensive bottle aging were then completed.

BEST SERVED: Serve at a cool room temperature of 17 to 18ºC. Serve with medium rare red meats; two-year-old Canadian cheddar; peppercorn steak; beef short ribs; and stews. Enjoy now through 2030. Decanting is recommended if drinking now through 2025.

THIRTY BENCH SMALL LOT RIESLING ‘TRIANGLE VINEYARD’

APPELLATION: VQA Beamsville Bench

STYLE: Light-bodied and refeshing

SWEETNESS: Off-Dry, 16.6 g/L

11.6% abv 750ml

32 00

FLAVOUR PROFILE: Clear and bright with a pure, clean aroma of green apple, Asian pear, mineral, and wet stone. This off-dry Riesling has wonderful flavours of juicy pear, peach, melon, and a touch of tropical fruit.

WINEMAKER’S NOTES: The grapes were hand-picked and hand-sorted from older vines within our own ‘Triangle Vineyard’. After careful selection of the finest grapes, the juice was cool fermented at about 12ºC and aged in stainless steel tanks to capture the unique terroir of the ‘Triangle Vineyard’.

BEST SERVED: Serve chilled at 10 to 12˚C. Serve with lightly spiced steamed mussels; moderately spiced Thai chicken dishes; spiced shrimp skewers; sushi; creamy Brie and Camembert. This wine will continue to develop through 2029.

WAYNE GRETZKY ESTATES WHISKY OAK-AGED CHARDONNAY

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied and rich

SWEETNESS: Dry, 8.1 g/L

19 95 13.5% abv 750ml

FLAVOUR PROFILE: Clear and bright with a straw yellow hue and a lovely bouquet of sweet spice, toasty oak, grilled pineapple, red apple, and vanilla bean. This medium-bodied Chardonnay has a smooth flavours of toasty oak, spice, apple, and pear.

WINEMAKER’S NOTES: The Chardonnay grapes were harvested from vineyards within the Niagara Peninsula. This wine was fermented and aged for 6 months using French oak before the blend was created. A portion of the wine spent an additional two months aging with our ‘Ice Cask Whisky’ oak, which added punch and power to the mouthfeel, along with increasing the wines ageability.

BEST SERVED: Serve slightly cool at 14 to 15°C. Serve with smoked cheddar and smoked creamy cheeses with walnut bread; smoked chicken in a cream sauce over pasta; turkey pot pies; rich lobster dishes; mushroom risotto; smoked salmon quiche; barbecued buttered corn-onthe-cob. Drink now to 2026.

LOVED IT AND NEED MORE?

TRIUS SHOWCASE ‘CLARK FARM’ PINOT NOIR

APPELLATION: VQA Four Mile Creek

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 Chardonnay Sur Lie

APPELLATION: VQA Four Mile Creek

STYLE: Light-bodied and elegant

SWEETNESS: Dry, 2.1 g/L

45 00 12.3% abv 750ml

FLAVOUR PROFILE: A bright ruby red in colour with a bouquet of cherry, red plum, smoky oak, and a touch of earth and spice. This elegant Pinot Noir has soft drying tannins, balancing acidity, and fine texture with fruitforward flavours of red cherry and pomegranate that linger on the finish.

WINEMAKER’S NOTES: Fermented on skins with indigenous yeast, and extended skin contact of three weeks, in two large wooden vats with a small percentage of whole clusters (5%). The wine was transferred to barrel where a malolactic fermentation occurred, then left on lees for added mouthfeel and structure. The wine aged for 10 months in older French oak barrels.

BEST SERVED: Serve at a cool room temperature of 16 to 17ºC with mushroom-based cuisine; grilled steaks; beef tenderloin; veal chops; duck breast; pheasant; or Bellavitano Balsamic cheese and walnut bread. Enjoy now through 2027.

Wayne Gretzky Estates Signature Series Cabernet Merlot

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and stuctured

SWEETNESS: Dry, 2.2 g/L

13.6%

3195

FLAVOUR PROFILE: Deep purple garnet in colour with a warm aromatic bouquet of ripe black cherry, black currant, spice box, cedar chest, toasty oak, and vanilla. 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 French and American oak barrels, before the final assemblage was created. A full malolactic fermentation was completed in barrel.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Serve with two-year-old aged Canadian cheddar; grilled medium-rare cuts of beef; rack of lamb; wild game meats; rich bean or mushroom stews; sautéed mushrooms. Drink now to 2028.

STYLE: Medium-bodied and rich

SWEETNESS: Dry, 2.4 g/L

13.0% abv 750ml

36 00

FLAVOUR PROFILE: Clear and bright with a straw yellow hue. The well-integrated bouquet shows notes of red apple and grilled lemon fruit mingling with oak, vanilla bean, butterscotch, and fresh bread.

WINEMAKER’S NOTES: Our signature Chardonnay grapes are harvested from Fruithaven Vineyard in the Four Mile Creek sub-appellation of Niagara-on-the-Lake. The free run juice is barrel fermented and aged sur lie for 10 months in 100% French oak barrels (25% new oak).

BEST SERVED: Serve lightly chilled at 14 to 16°C. Enjoy as a cool evening sipping wine. Serve with smoked salmon risotto; creamy mushroom soup; baked butternut squash; grilled pork chops with Dijon and tarragon; cream sauces on pasta tossed with salmon. Best enjoyed now through 2026.