Wine & Spirit Allocation
WAYNE GRETZKY ESTATES ROSÉ
APPELLATION: VQA Niagara Peninsula
STYLE: Light-bodied and refreshing SWEETNESS: Dry, 5.5 g/L
17 95
FLAVOUR PROFILE: This delicate coral pink coloured rosé has a fresh aroma of Rainier cherry, white peach, wild strawberry, and pink grapefruit. Light in weight and fruity, you’ll find flavours of red berries, melon, and peach on the nose and on the palate. Refreshing flavours of cherry, crab apple, currant, pomegranate, and pink grapefruit linger on the finish.
WINEMAKER’S NOTES: The rosé blend consists of 47% Gamay Noir, 40% Pinot Noir, 9% Pinot Grigio, 2% Pinot Meunier, 1% Syrah, and 1% Chardonnay, all harvested from our long-standing growers within the Niagara Peninsula. The grapes were gently pressed and cool fermented in stainless steel tanks before being blended and aged to enhance the fresh fruit flavours.
WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET SAUVIGNON
APPELLATION: VQA Niagara-on-the-Lake STYLE: Full-bodied and structured SWEETNESS: Dry, 2.4 g/L
abv
3195
FLAVOUR PROFILE: Deep purple garnet with a lovely bouquet of ripe black currant, accented by soft leather, earth, charred oak, and vanilla bean. This Cabernet Sauvignon has soft drying tannins and great structure with flavours of ripe black currant, blackberry, spice, and oak mingling together on the palate.
WINEMAKER’S NOTES: Harvested from vineyards within the regional appellation of Niagara-on-the-Lake. Individual Cabernet Sauvignon lots were aged for 12 months in 65% French and 35% American oak barrels before the final assemblage was created. Full malolactic fermentation was completed in barrel to soften the mouthfeel.
BEST SERVED: Serve chilled at 10 to 12°C. Enjoy as a casual warm weather sipping wine or serve with Margherita pizza; Tapas; Greek salads; crab cakes; baked salmon; gazpacho; charcuterie; and pork tenderloin with rhubarb sauce. Enjoy while young and fresh.
WAYNE GRETZKY ESTATES SIGNATURE SERIES CHARDONNAY
APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and smooth SWEETNESS: Dry, 3.6 g/L
29 95
FLAVOUR PROFILE: Clear and bright with a yellow straw hue. The bouquet shows notes of yellow apple, pineapple, and Bartlett pear, with well-integrated spice and oak nuances. This Chardonnay is medium-bodied, slightly rich, and fruit-forward with flavours of ripe orchard fruits accented by a touch of spice and oak.
WINEMAKER’S NOTES: Harvested from vineyards across the Niagara Peninsula. This Chardonnay is barrel fermented and aged sur lie for 12 months in 100% French oak barrels. No malolactic fermentation to preserve the fresh acidity.
BEST SERVED: Serve lightly chilled at 14 to 15°C to enhance the richer profile. Serve with roasted chicken; pork roast with stuffing; buttery potato dishes; cream sauces on seafood, chicken, pasta, or pork; smoked salmon risotto; and salmon quiche. Enjoy now through 2027.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Serve with two-year-old aged cheddar; grilled medium-rare cuts of beef; rack of lamb; wild game meats; sautéed mushrooms; or 70% dark chocolate. Drink now until 2030.
WAYNE GRETZKY ESTATES SIGNATURE SERIES SHIRAZ CABERNET
APPELLATION: VQA Niagara-on-the-Lake
STYLE: Medium-bodied and fruit-forward SWEETNESS: Dry, 3.4 g/L
FLAVOUR PROFILE: Bright garnet in colour with a warming bouquet of muddled blackberry, blue plum, currant, black pepper, smoky oak, leather, violet, and earth. This red blend is fruit-forward with silky tannins and flavours of ripe dark plums, blackberry, sweet spice, and oak.
WINEMAKER’S NOTES: A trendy blend of 54% Shiraz, 45% Cabernet Sauvignon, and 1% Viognier was harvested from vineyards within Niagara-on-the-Lake. The Viognier was aged in stainless steel while the red varietals underwent traditional red wine making, barrel malolactic fermentation, and nine months of oak aging. The wines were blended and put back into barrel for three months for a total barrel aging of 12 months in 50% French and 50% American oak.
BEST SERVED: Serve at a cool room temperature of 16 to 18°C. Serve with aged Gouda or Cheddar; grilled steak with red wine reduction; rack of lamb; marinated leg of lamb; wild game meats; beef or lamb stews; shepherd’s pie; steak and kidney pie; and roasted beets. Drink now to 2027.
6 No.99 Wine and Cocktail june 2024
12.0%
750
ml
13.1% abv 750 ml
12.4% abv 750 ml
3195
750 ml 12.0% abv
LOVED IT AND NEED MORE?
WAYNE GRETZKY NO.99 ICE STORM VODKA
40.0% abv 750 ml
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.
STYLE: 100% Niagara Grains 33 95
FLAVOUR PROFILE: A clean, smooth vodka with great texture and a creamy mouthfeel. Notes of orange zest, lime, pine tree, coconut, vanilla, and spice rise from the glass, and extend the pleasure on the lifted mouthfeel.
DISTILLER’S NOTES: Vodka made the Canadian way. Locally sourced corn, wheat, rye, and oats are column-distilled, charcoal filtered, and blended.
BEST SERVED: Smooth, and wonderfully nuanced as a sipping vodka, neat or on the rocks, or the perfect starter for your elevated cocktails.
june vodka cocktail
LAVENDER MINT VODKA LEMONADE
2 oz No.99 Ice Storm Vodka
4 oz lemonade
1½ oz lavender simple syrup club soda mint leaves lemon rind twist
Add a handful of torn mint leaves to a glass and fill with crushed ice. Add a few ice cubes to a cocktail shaker along with vodka, lemonade, and simple syrup. Shake for 30 seconds and strain into your glass. Top it off with a splash of club soda and garnish with a lemon twist and a sprig of fresh mint. Serves 1
Summer SIPPERS
There are plenty of great bottles to enjoy this summer from Wayne Gretzky Estates, but how do you choose?! We asked our marketing team to share their favourite Summer Sippers with our members, here’s what they had to say.
Faith Nichol
Digital Marketing and Events Associate East
What is your favourite summer wine and spirit?
My favourite wine is the Wayne Gretzky Estates Signature Series Pinot Grigio. It’s easy drinking, but still nicely structured. As for spirit, Ice Storm Vodka.
How do you enjoy them?
Pinot Grigio is best enjoyed with sunshine, so long as I have that I’m happy! The Ice Storm Vodka I enjoy as a mule or cosmo, or as the base to whatever I have around the house. We love to entertain and often have a welcome cocktail ready for our guests.
What is your favourite food pairing?
I am vegetarian, so I love pesto pizza paired with Pinot Grigio. I top it with zucchini, red peppers, mushrooms, fresh mozzarella, goat cheese, chili flakes, and basil.
What is your favourite summer activity to do in Niagara?
I love travelling to the wineries on the Beamsville Bench and trying to find the perfect patio. Hiking along the Niagara Glen is always beautiful. And the new hydro tunnel in the Falls is super cool. I highly recommend doing a tour there if you haven’t already.
Jennifer Cheddie
National Brand Manager - Wayne Gretzky Estates
What is your favourite summer wine and spirit?
I love our Brut Sparkling wine. It hits the spot for a drink to enjoy anytime of day in the summer. It’s perfect for those lazy summer afternoons or spontaneous get togethers with a group of friends. I love the effervescence and how light and refreshing it is.
How do you enjoy them?
The best part of the Brut Sparkling is that it’s easy to enjoy on its own, or mixed into your favourite cocktail. When one of my best friends got married in Spain, I fell in love the Hugo spritz. Our Brut has natural notes of apple and citrus so it’s the perfect addition to that cocktail.
What is your favourite summer food pairing?
Everything! Honestly, that’s the versatility with our Brut. You can enjoy it with your favourite pizza and pasta. I’m a snacker at heart so my favourite is to enjoy it with a charcuterie board and I’m a happy lady!
What is your favourite summer activity to do in Niagara?
Niagara in the summer is just a dream. I’ve loved it since I was a student at Brock University – there’s so much to do! My favourite thing has to be visiting the wineries, new and old since they’re always changing, and each has its own vibe. Sometimes I’ll pop in for a quick tasting, other times I’ll make a day of it and enjoy a farm-totable lunch. I also love to stop for fresh produce at the roadside fruit stands. There’s something special about grabbing a basket of fresh Niagara fruit right off the roadside – it’s like tasting summer itself!
No.99 Wine and Cocktai june 2024
Madison Vine
Channel Marketing Manager Estates and Wine Club East
What is your favourite summer wine and spirit?
My favourite summer wine (or anytime wine) is the Wayne Gretzky Estates Sauvignon Blanc, and spirit is the Ice Storm Vodka. It’s great for mixing so it will typically complement whatever I’m in the mood for!
How do you enjoy them?
I love to enjoy a cold glass of Sauv Blanc on the deck with the dog begging us to throw his ball. I keep things simple and refreshing with the vodka and mix it with a flavoured sparkling water on ice.
What is your favourite summer food pairing?
My husband makes a fabulous gnocchi, usually with shrimp, bacon, mushrooms, and spinach in a rosé sauce. He makes different variations, but any time he whips it up, we enjoy a bottle of wine with it. We love trying different pairings, especially as the recipe changes.
What is your favourite summer activity to do in Niagara?
I love getting out for hikes in the region! I also always keep an eye out for events that might be happening. We have such a great variety of experiences in the region year-round, but the area really comes to life in the summer months. From live music to local festivals, there’s something for everyone.
Nicky Columbe
Senior Brand Manager – Spirits
What is your favourite summer wine and spirit?
Wayne Gretzky Estates Sparkling Brut and Ice Storm Vodka
How do you enjoy them?
I like the Sparkling Brut on its own in a flute or coupe glass. I like to mix the Ice Storm Vodka with pineapple juice, cranberry juice, and soda water for a refreshing summer cocktail.
Riley
McGilvray
Marketing Specialist – Estates and Wine Club East
What is your favourite summer wine and spirit?
I have to go with a crisp Founders Riesling, or Founders Rosé. And in terms of spirits, I always have a bottle of Red Cask whisky on hand. As a bonus option, I always have a few No Boats on Sunday ciders in the fridge too!
How do you enjoy them?
Extra chilly, in a glass, on the patio. You can even add a few frozen grapes to keep it cold. When I’m in the mood for a spirit, my go-to is a Red Cask with Canada Dry ginger ale over ice. The Red Cask is a great base for cocktails.
What is your favourite summer food pairing?
I love fresh mediterranean-inspired foods in the summer, which is a perfect companion for the Riesling and Rosé. I crave refreshing Greek salad and souvlaki wraps. I also love a classic poolside meal of barbecued cheeseburgers, hot dogs, and chilled pasta salads.
What is your favourite summer activity to do in Niagara?
Wander around downtown Niagara-on-the-Lake, enjoy a picnic on the Niagara Parkway, or see a Shaw Festival play. I also love to enjoy an outdoor tasting at Thirty Bench and soak up the peaceful environment with an amazing view of the Toronto skyline. Another unique option is to see a movie at the Drive-In theatre in Fonthill.
What is your favourite summer food pairing?
I experiment with pairing our various products alongside different kinds of pizza!
What is your favourite summer activity to do in Niagara?
I love to try different restaurants and bars around the Niagara Region. And we take advantage of the nice weather by dining on the patios!
Sweet and Spicy Sausage Burger
chef maurice desharnais, wayne gretzky estates
6 hot Italian or chorizo sausage
6 honey garlic sausage
6 fresh large potato buns
¼ cup grainy beer mustard
1 tbsp chopped thyme
4 slices Havarti cheese (I would use dill or red pepper spiced)
½ cup sauerkraut (squeeze out the liquid as much as possible)
¼ cup napa cabbage, shaved thin
¼ cup red onion, thinly sliced
¼ cup green kale, julienned
2 large dill pickles, sliced lengthwise
In a large bowl, remove the sausage casings and combine the meat with your hands. Form 6 patties and refrigerate for a few hours.
Mix the grainy mustard and chopped thyme, set aside. In another bowl, mix the sauerkraut, cabbage, red onion, and kale.
Cook the sausage patties on a medium high grill. Once cooked, melt the Havarti on top and lightly toast the buns. Serve with mustard, sauerkraut mixture and a dill pickle.
Serves 6
pair with
Wayne Gretzky Estates Baco Noir
Wayne Gretzky Estates Vidal Icewine
Grilled Brownie, Peanut Butter
Mousse, Charred Strawberry Jam Sandwich
chef maurice desharnais, wayne gretzky estates
peanut butter mousse ingredients
charred strawberry jam ingredients
4 pints strawberries, the bigger the better, top removed and washed
1 cup brown sugar
¼ cup Rosé wine
1 tbsp grapeseed oil
method
Mix all the mousse ingredients together in a mixer until well combined, put in fridge until ready to assemble. Toss the whole strawberries in grapeseed oil and put onto a hot grill. Move them around just long enough to get some char marks on the berries. They will get soft quick, so you must work quickly. Remove the berries from the grill and place into a heavy bottomed saucepan. Add the sugar and the Rosé wine and cook on low heat until the wine is reduced, and you have chunky jam. Remove from the heat and place int the fridge.
Use store bought uncut brownie sheets (because it’s too hot to use the oven). Cut the brownies into 5-inch squares or close to that size. Keep brownies in the fridge until ready to grill. Make sure the grill is on medium heat, clean and lightly oiled. Place brownie squares on the grill for about 3 minutes per side. Once grilled, remove from heat, cut brownies in half, and spread peanut butter mousse on one side and jam on the other, press together. You can warm the ‘sandwich’ again on the top shelf of the BBQ for a minute or two or enjoy right away.
Serves 4 - 6
pair with
Wayne Gretzky Estates Sparkling Brut
Wayne Gretzky Estates Cabernet Franc Icewine
10 No.99 Wine and Cocktail june 2024
Beer and Cheddar Mac and Cheese
sous chef jamie smith, wayne gretzky estates
ingredients
2 cups or 500g cooked pasta
1L milk
1 bay leaf
2 cloves garlic, crushed
1 shallot or ½ small onion
2/3 cup butter
2/3 cup all-purpose flour
1 cup grated cheese salt and pepper to taste
1/4 cup your favourite beer or 1 oz whisky method
Sweat the onions, garlic, and bay leaf together and add the milk to steep over medium heat. In a separate pot, melt the butter and add the flour. Cook over low heat until the mixture turns light golden in colour. Pick out the bay leaf from the milk mixture, then add to the butter and flour roux. Whisk and cook on a low heat until thickened. Add the cheese and season with salt and pepper. Add a shot of beer or whisky for flavour. Fold in the pasta and place in a serving dish. Serve with your favourite toppings such as bacon, pulled pork, jalapenos etc.
Serves 4
pair with
Wayne Gretzky Estates Pinot Noir
Wayne Gretzky Estates Sparkling Brut
Cedar Plank Salmon
sous chef jamie smith, wayne gretzky estates
ingredients
1 untreated cedar plank
4 lb piece of salmon salt and pepper
1 lemon
1 oz Wayne Gretzky Estates Ice Storm vodka
2 springs dill method
On the flesh side of the salmon, lightly coat with salt and pepper. Slice, grate, or zest your lemons and place on top of the salmon with the dill. Sprinkle on the vodka. Cover and refrigerate for a few hours.
Soak the cedar plank in warm water for about an hour. Place the cedar plank on the BBQ, pre-heated to 350°F, on the opposite side of the flame. Place salmon on top of the plank and cook using indirect heat until desired doneness, about 12 – 15 minutes.
Serves 4
pair with
Wayne Gretzky Estates Chardonnay
Wayne Gretzky Estates Sauvignon Blanc
WAYNE GRETZKY
