The greatest kept secret of Ontario: killer, world-class Riesling. This Riesling was sourced from a number of sites from the Niagara Escarpment and Prince Edward County; each site adding layers of complex fruit, mineral and acidity, capturing the best of both appelations: from the County exhilarating acid and a bright ethereal palate; the Niagara fruit anchoring the wine with an array of ripe fruit aromas, flavours and a weight on the palate to perfectly balance the livery acid.
Whole cluster press of individual vineyard sites. Each block is fermented separately at cool temperatures in stainless steel. Aged 4 months in stainless, no malolactic fermentation.
Michael Vaughan , Vintage Assessments
"...Slightly off dry, medium bodied and beautifully structured, it’s surprisingly complex and intense with lots of ripe apple-lemon fruit flavours with a lingering, crisp, meringue-tinged finish... The 2017 is best Riesling yet and believe that it will get better every year over the next decade...” -93/100
Whole cluster press of individual vineyard sites. Each block is fermented separately at cool temperatures in stainless steel. Blend of County (15%) and Niagara fruit (85%). Aged 4 months in stainless.
This Riesling is a wonderful blend of Niagara and County grown fruit. It exhibits beautiful harmony between vibrant fruit notes, mouth watering minerality and a wonderfully textured mouthfeel. A low alcohol of 9.8% makes this a wine right for any occasion.
Carolyn Hammond , The Toronto Star
This vintage is just hitting shelves now and is a shining example of why Mr. Hardie has rock star status in Ontario. This sterling wonder starts with pretty honeysuckle aromas before racing across the palate with a saturating lick of salted lime sherbet. Great purity of fruit, concentration and balance — read: it’s a wine everyone will love. At just 9.8-per-cent alcohol, the pouring possibilities seem endless but I’d start with a plate of steamed pork dumplings.
This Riesling is a wonderful balance of Niagara and County grown fruit. The Niagara portion (60 %) brings richness and mouth-feel elements complimented by wonderful citrus and mineral elements from the County . A low alcohol of 10.1% makes this an ideal afternoon sipper.
This Riesling is a blend of 70% Niagara fruit (Twenty Mile Bench) and 30% County fruit. The grapes went through a slow, gentle press to avoid bitter tannin extraction. The two regions were fermented separatly in stainless steel tanks, and aged on lees for 3 months. No malolactic fermentation.
Our Riesling is a blend of two regions, combining the tart, crisp acidity of the County with the lush, ripe fruit of Niagara. Our 2011 Riesling was crafted with 35% of the fruit coming from Prince Edward County and the balance coming from a stunning sight right below the escarpment in the heart of the Niagara bench. The County component brings wonderful minerality and great lemon/lime notes while the rich fruit component comes from the Niagara fruit. The wines were fermented with lots of lees to help express the Terroir. Fermentations were stopped prior to all the components going dry. The residual natural sugar (12 grams/litre) is counterbalanced by almost equal amounts of acidity. This "just dry" Riesling comes in with a wonderfully low alcohol of 10.4 % alcohol.
ichael Pinkus , Ontario Wine Review
Norm has always hedged his bets when it comes to Riesling getting half his fruit from Niagara and taking the other half from the County (this year due to an abnormal harvest 65% came from Niagara) – but he always manages to bring it all together in a lovely collaboration of East meets West (the middle would be more apropos). Starting with the great acidity which you can’t get away from – then there’s peach, pear and a hint of limeade with a great long finish that seemingly leaves you sucking on a peach pit.