Henry of Pelham

Wild berry and smokey notes are deftly handled at Henry of Pelham, where this variety has become their recognised flagship red wine. A deep ruby colour with hints of dark purple; blackberry and plum aromas with coffee, cedar wood and smoky notes. Dry and full-bodied with pronounced black cherry flavours lingering on a smokey finish.

Country: Canada

Region: Niagara Peninsula

Grapes: Baco Noir

ABV: 13.5%

Food Match: Great with roast lamb and all the trimmings

http://swahilicoastfoodie.com/wine-and-roast-lamb-pairings/

Baco Noir's origins go back to 1894, when French grape creator François Baco crossed Folle Blanche with an unknown member of the American Vitis riparia family.

His intention was to create phylloxera-resistant vines that retained their Old World French character. At one time Baco Noir was grown in Burgundy and the Loire, but it was gradually phased out of the Old World and has since become one of North America's more successful hybrids.

Ever so slightly, delicately sweet and elegant Riesling from the Speck family. Peach, apricot and honey blossom notes, long mineral finish.

Country: Canada

Region: Niagara Peninsula

Grapes: Riesling

ABV: 11.5%

Liquid gold in a tiny bottle - a very special, hard to make wine.

Country: Canada

Region: Niagra Peninsula

Grapes: Vidal

ABV: 9.5%

Crisp, clean and appley with a lovely mineral finish - not what you'd expect from a new world Chardonnay!

Country: Canada

Region: Niagara Peninsula

Grapes: Chardonnay

ABV: 13.5%

A dense and concentrated wine with brambly fruit character and an intense core of minerality. 

Country: Canada

Region: Niagara Peninsula, VQA Ontario

Grapes: Baco Noir

ABV: 13%

Food match:

Venison, lamb or steak, spicy pasta with rich tomato sauce.

From their oldest Estate vineyards in the Short Hills Bench, shovel-planted by the Speck family starting in 1984, this wine is made from Henry of Pelham's top Baco Noir vineyard, enjoying the most southern exposure in Niagara. All are clonally selected vines except in a few special cases where the plantings are old enough to predate this practice, making this unique vineyard block an opportunity to add qualities that cannot easily be reproduced. 

Baco Noir's origins go back to 1894, when French grape creator François Baco crossed Folle Blanche with an unknown member of the American Vitis riparia family.

His intention was to create phylloxera-resistant vines that retained their Old World French character. At one time Baco Noir was grown in Burgundy and the Loire, but it was gradually phased out of the Old World and has since become one of North America's more successful hybrids.

Named in memory of Henry’s wife, widow and family matriarch, Catharine Smith. Clonal selection and the use of traditional grape varieties (Chardonnay & Pinot Noir) makes this wine a modern Niagara expression of a time honoured wine style. The secondary fermentation is done in bottle and this wine is aged for approximately 30+ months on the lees before disgorging.

Country: Canada

Region: Niagara Peninsula

Grapes: Chardonnay, Pinot Noir

ABV: 12%

Food Matches
Salmon caviar with sour cream or oysters with a hint of lemon. Or add 1 oz of Vidal Icewine or 1 oz of Cabernet Franc Icewine to 3 oz of Cuvée Catharine to make a Kir Catharine or a Blushing Kir Catharine respectively!

Winemaker's Notes
• Made from the blending of 70-80% Chardonnay with 20-30% Pinot Noir
• Handpicked and bunch selected. Gently whole cluster pressed
• A small percentage of the Chardonnay is barrel fermented
• Secondary fermentation in bottle followed by a further 30+ months aging on the lees

Intense, vibrant fruit aromas and flavours, exhibiting strawberry and raspberry above all others. 

Country: Canada

Region: Niagra Peninsula

Grapes: Vidal, Cabernet Franc

ABV: 9.5%

Food Matches
Fruit-based desserts and soft cheeses. Or, pour 1 oz of this Icewine into 3oz of Cuvée Catharine Brut to make our signature Kir Catharine

Winemaker's Notes
• Made from estate-grown grapes harvested from Henry of Pelham’s own Short Hills Bench vineyards
• Harvested at temperatures lower than -8˚C
• Yields are very low for all icewines, usually around 20 hL/ha or less
• Fermented and aged in stainless steel