We are in the thick of harvest and it is really the kind of fall that reminds you why we do this. Dry skies, cool nights, and enough sunshine to keep both growers and winemakers smiling. No downy mildew, no ladybugs, no drama. Just clean fruit and long days in the field and cellar.
This month’s box leans into that same feeling: calm and confident!
Three wines, each showing a different side of Niagara and what happens when you let the vineyard and the vintage steer the ship.
Let’s get into it.
🕯️ 2023 Sémillon: Texture, Patience, and a Bit of Mystery
There’s not much Sémillon in Niagara, which makes this one a bit special.
We’re lucky to get fruit from the team atPalatine Hills. Johnny and Charles run a tight operation, and their fruit came in beautifully this year.
Sémillon’s one of those whites I really love to age. It’s got enough texture and waxiness to go the distance. Right now, you’ll find white flowers, light green grass, a touch of salinity, and this honey-wax note that gives it a soft edge. With time, it’s going tofatten up and get creamier, more complex.
If you open it tonight, lean into thattexture. Pair it with roast chicken in cream sauce, or anything buttery and rich. It’s got enough weight to handle fat, enough freshness to keep it from getting heavy.
But if you can, tuck one away. Three or four years from now, it’ll be one of those bottles that makes you feel clever for waiting.
Fun fact: This Sémillion was the Mystery Wine at the Canadian Culinary Championship. 400 guests, including Canada’s best chefs, tasted it blind and built their dishes around it.
The result? Chef Lizardo Becerra from Raphaël Peruvian Cuisine in Ottawa took home People’s Choice with a dish that nailed the wine’s citrus and herbal notes: Beet-cured Hokkaido scallop crudo, citrus Grana Padano foam, spiced cucumber, charred basil nuts, and lemongrass plantain.
🌿 2023 Sauvignon Blanc: Old Vines, Steady Hands
This Sauvignon Blanc block is one of theoldest we work with- planted back in the early ’90s, which counts as ancient for Niagara. Old vines mean deep roots, and deep roots meanconsistency, even when the weather wants to throw curveballs.
Every year, it hits that same thread offreshness, balance, and quiet confidence. You’ll get tropical fruit and citrus, but it’s not showy. There’s a bit of restraint - like the wine knows it doesn’t have to shout to be heard.
I worked my first Sauvignon Blanc harvest inMarlborough, New Zealand, and the lessons from that time still guide how I make it here. Pressing decisions, settling times, using lees for texture; it’s all about creating shape and lift at the same time.
My go-to pairing?Grilled asparagus.Classic, maybe even cliché, but when it’s done right - with olive oil, salt, and a squeeze of lemon - it’s perfect.
🍒 2022 Pinot Noir: Earth Over Cherry
Most Pinot from Niagara tends to lean red fruit. All cherry and perfume.
This one’s different.
What I love most about it is thehumus, wet bark, and forest floorthat come through first.
Then, once it opens up, the red fruit shows up as a supporting act, not the main event.
It’sunfiltered, which is part of why it feels alive in the glass. Unfiltered wines have a little more texture, a little more “stuff” left in - that’s what helps them age and evolve. It’s not always the easiest choice in the cellar, but it’s the right one for flavour and feel.
We skipcold soaks and early sulphur additions, too. Letting the fermentation take off naturally keeps the wild yeast and vineyard flora intact. It’s a bit riskier, sure, but that’s what gives this Pinot its honesty and energy.
Expectsoft tannins, earthy spice, and a touch of red plum. It’s the kind of Pinot that plays well with food -mushroom risotto, roast duck, or just grilled vegetables and a fall evening.
Recap: Why These Wines?
This box is all abouttexture and time- wines that take their time and reward you for slowing down.
These wines are what happens when youstep back and let the vineyard lead.
Sémillonreminds us that texture and time are worth chasing. It’s layered, a little waxy, and only gets better with patience.
Our Sauvignon Blanc shows whatold vines and steady handscan do.
The Pinot Noir leans into itsearthy, honest side, where restraint wins over flash.
Different grapes, same through-line:trust the site, guide the process, and don’t overwork what nature already got right.
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