The Tunnel at Niagara Parks Power Station
Icewine. A Niagara wine-growing region speciality, long-suited to place, world renowned and in a way a curse because mistakenly global perception thinks only this kind of wine can be made great out of this coldest of cool viticultural climates. For quite some time Icewine has been Canada’s infinity, a national star and success story that have been the Ontario wine industry’s burden to bear, it being the ONLY wine capable of excellence in the minds of consumers and also many wine industry peeps worldwide. This is finally changing, in no small part thanks to ambassadors like The Wine Marketing Association of Ontario’s Magdalena Kaiser and Canadian Trade Commissioner Dr. Janet Dorozynski PhD. They, along with dozens of Canadians producers and winemakers have presented many years of Canadian wine tastings in London, at Germany’s Prowein Trade Fair and most recently through masterclasses in Copenhagen and Berlin. Their efforts and an exponential leap in collective quality have helped to raise the profile of the great breadth of Canadian wines.
The Wine Marketing Association of Ontario’s Magdalena Kaiser
Is it not finally time to prove two 21st century facts? First that wine consumers from Timmins to Torino are actually privy to a vinous Canadiana scene that includes but is no longer confined to the gelid, glycerin and bracing late harvest elixir. Second, Icewine and other forms of fermented grapes are evermore intrinsically connected, bonded by their growers and makers whose climate change evolving portfolios are now the sort that are chock full of inclusivity. Is it not possible to celebrate Icewine without sacrificing the progresses made by other styles of wine? Of course it is and our Ontario (and also British Columbia, Nova Scotia, New Brunswick and Québec) includes all walks of appellative, varietal and stylistic life.
The Horseshoe Falls lit up in Pride colours
The time has come to reflect upon Icewine as an entity the likes of say VinSanto or Sauternes, sweet labours of love perpetuated because of tradition and climates that continue to encourage their production. Icewine in Ontario are intrinsically connected to a winery’s portfolio; to the consumer-friendly, classic and small lot wines. European wine producing regions were once sweet-centric too and Ontario is at long last maturing into a new epoch where Icewine the founder is begetting table wines, the current board of directors. They and all Canadian wines are prepared and experienced to travel far, well outside the Icewine universe. Their destination looks past infinity, to the beyond.
The Savoury – From Chef Tim Mackiddie’s “Savoury, Spicy and Sweet” Icewine pairing preparations
Back in January the WineAlign crü shuffled off to Niagara Falls for the 2023 iteration of Niagara’s Icewine Festival. It was inside the renovated event space halls of the Niagara Parks Power Station where the gala event was held. If you’ve not been the time has come to make a visit because the installations are spectacular. Then there is the inspiring experience that is a 600m walk through the early 1900s tunnel construction that empties beneath the Horseshoe Falls. Many Icewine and other Ontario wine samples were tasted that evening, this following a truly special Icewine Masterclass given by WMAO’s Kaiser at the tasting room of The Hare Wine Company. Kaiser put together an 18-strong Icewine line-up in conjunction with Chef’ Tim Mackiddie’s “Savoury, Spicy and Sweet” pairing menu, all to fascinating results. “Icewine is the strongest post pandemic recovery for a Niagara wine category,“ informed Kaiser. “Younger males lead the resurgence.” She noted an increased use in cocktails, making use of Icewine instead of simple syrup because the traditional dessert wine is such a high quality ingredient, with natural sweetness. At the gala it was Kaiser’s son Maximilian Smit, creator of the Niagara Icewine Sour, who mixed up two unique and bloody delicious Icewine cocktails for hundreds of guests. The masterclass and the cocktails demonstrated how Icewine is no longer just about dessert.
The Spicy – From Chef Tim Mackiddie’s “Savoury, Spicy and Sweet” Icewine pairing preparations
On Sunday after the Icewine fète the group paid two visits, to Queenston Mile Vineyard and Henry of Pelham Family Estate. The following 30 tasting notes cover Magdalena’s Masterclass and the wines tasted at the two Sunday morning stops.
Cave Spring Riesling Icewine 2019, VQA Niagara Peninsula
Stars and acids through the proverbial roof with thanks to a November 14th harvest, earliest on record by what has to be a long-shot. Specs come in at 245 g\L RS, 15.3 TA, and 9 percent abv. Full aromatic wealth and viscosity, apricot and golden pineapple, acids coming through on the nose to set up everything wanted and needed on the palate. As unctuous and fell-throttle expressive an Icewine from riesling that could ever be. Kudos to the vintage and to the makers for capturing all parts at peak. Top performer without a doubt. Drink 2023-2029. Tasted January 2023
Henry Of Pelham Riesling Icewine 2019, VQA Short Hills Bench
Part scintillant and part fruit bomb with high active acidity in great categorical respect. Lemon, apricot and pineapple all in, gelid and cool, high in balancing acid from one of the earliest picks by one of the earlier pickers so certainly in the first two weeks of November. Also as much a petrol and airy aromatic propulsion signalling near equal to any indicators the fruit might elicit for Icewine temptation. With sugar plus acid so high and meshing together there are no spikes, searing moments or overt richness, though in the end there is a white peppery warmth. Lemon and tea, heavy sweetener and naturally tannic. Unique Icewine when you get down to the brass tacks. Registers as 9.5 percent alcohol and what’s also special is a saline streak running through. Sweet lemon desserts only serve to accentuate the sweetness and the lemon. Drink 2023-2027. Tasted January 2023
The WineAlign Crü with Magdalena Kaiser
Magnotta Riesling Icewine Niagara Peninsula Limited Edition 2019, VQA Niagara Peninsula
A nose of ulterior style leading to different sort of reactions though the palate is much more classic, standard and expected. Reserved and limited and then exuberant, forceful, heavy steel reinforced. Really attacks the sides of the mouth upwards to the upper wisdom corners and pineapple is everywhere. Old school, white fleshed and high acid. 194 g\L of RS and 10 percent abv. Last tasted January 2023
The lemon iced tea in Icewine makes riesling go its own direction and run with the ideal. This has energy and pizzazz, style that makes one want to know more and more. Great tension and acidity puts this in a place of its own. Drink 2024-2030. Tasted blind at NWAC2022, June 2022
Riverview Cellars Estate Winery Riesling Icewine 2019, VQA Niagara-on-the Lake
Exotic scents in riesling out of 2019 running the mango to pineapple, papaya to litchi gamut of ripe, tart, rich and creamy. Extreme sweetness and delectable flavour profile. Chewy stuff, heavy concentrate of the tropical doused by heavy yellow citrus. Lacks a bit of balance. 189 g\L of RS, 11 abv. Drink 2023-2025. Tasted January 2023
Byland Riesling Icewine 2019, VQA Niagara-on-the Lake
Some understatement here, aromatically speaking at the very least and the first in a comprehensive Icewine tasting to feel herbal, stem-scented and evergreen savoury. Mint and fennel, sweetness never overloading the palate or making any demands. Almost a tonic or cocktail bitters note near the finish, though persistently subtle and agreeable. Unique Icewine is every which way but loose. 192 g\L RS, 11 abv. Drink 2023-2026. Last tasted January 2023
Byland Estate Winery is a newer Niagara-on-the-Lake, 13-acre vineyard owned by Jackson Bai since 2015. It was acquired from Frank Di Paola and his three decades of grape growing experience. The vineyard has been providing grapes for Magnotta Winery for 25 years. Their riesling Icewine is high-toned, aggressively tart and intensely implosive. Lemon and also lemongrass nose, orange crème brûlée and lime flavours with some bitterness inherent in all that layered citrus. Good length here. Tasted November 2020
Peller Estates Andrew Peller Signature Series Riesling Icewine 2019, VQA Niagara Peninsula
Densely concentrated and from the beginning an impressive balance in accord between sugars and acids so that the two move swimmingly along from the start through to a long lingering finish. One sip and the Icewine becomes one with your palate, hangs on, repeats upon itself and as far as that kind of attraction is concerned you welcome the linger. Special dedication and technique here to be sure. 179 gL RS and 10.5 percent abv. Last tasted January 2023
Stratus Riesling Icewine 2020, VQA Niagara Lakeshore
Pillitteri Estates Winery Riesling Icewine 2017, VQA Niagara-on-the-Lake
Densely concentrated, heavy fuel and sweetness overload Icewine that delivers all the expectations in that dessert wine category. Classic example, not overtly exotic but full of stone fruit in the peach, nectarine and yellow plum spectrum. Not the longest yet of a more than ample lingering finish. 235 g\L RS, 8 tA, 10 abv. Drink 2023-2026. Tasted January 2023
Lakeview Cellars Gewürztraminer Icewine 2019, VQA Niagara Peninsula
Über sweet Icewine, oily of viscosity, a chewy mouthful of stone fruit fleshiness. Pulpy in textural feel, a mouthful all the way through. Yeoman acidity work and moderate length in a correct to highly proper example. Expressly gewürztraminer so it’s got that going for it, which is nice. 188 g\L RS, 9 TA, 9 abv. Drink 2023-2026. Tasted January 2023
Vineland Estates Vidal Icewine 2017, VQA Niagara Peninsula
Wildly aromatic Icewine, unique and savoury, almost smells like charcuterie with pork rillette and a mix of pickles. Does not act so overtly sweet as compared to so many others and is remarkably characterful. But just look at the numbers. Residual sugar of 271 g\L, 8.2 TA, 9 abv. Onion skin and the musky cured skin of pork salumi. So bloody interesting. Would age this a year or two. 271 g\L, 8.2 tA, 9 abvDrink 2025-2033. Tasted January 2023
Sue Ann Staff Howard’s Vidal Icewine 2017, VQA Niagara Peninsula
Desperately sweet and intensely concentrated Icewine, as fortified and full as they come. Not a tropical one but certainly the kind that makes one think of ripe stone fruit after a different sort of Ontario summer that turned into a hot September. Good capture of a season that was turned on its head that delivered something new. 209 g\L RS, 11 abv. Drink 2023-2027. Tasted January 2023
Chateau Des Charmes Vidal Icewine 2018, VQA Niagara Peninsula
Concentrated of fruit times more fruit sweetness to define the style and quality of this vidal in Icemen clothing. Pineapple and apricot namely, lemon drop and a tisane finish. Quite tannic, unexpectedly so. Drink 2023-2026. Last tasted January 2023
Lithe and charming use of vidal in Icewine from Château des Charmes, of such proper middle ground concentration and intensity. Sweet pear and caramel apple, mango purée and maple syrup on snow. Simple and oh so very effective. Drink 2020-2023
The Sweet – From Chef Tim Mackiddie’s “Savoury, Spicy and Sweet” Icewine pairing preparations
Hare Wine Frontier Collection Vidal Icewine 2019, VQA Niagara-on-the-Lake
Impressive concentration meets a savoury edginess, white peppery dusted and full on character of an Icewine made with vidal. Classic preparation and presentation, no side-steps or derivations but simple, capable and proud. Really well made. 171 g\L RS, 10.3 abv. Drink 2023-2026. Tasted January 2023
Reif Estate Grand Reserve Vidal Icewine 2018, VQA Niagara Peninsula
Indelibly stamped and incredible density from an Icewine that delivers maximum fruit substance from maximum effort. Here the work and the patience is justified because this is what the wine has to be. Acids do well to keep up with some much sweetness and fruit character. The crème brûlée of vidal all the way. 270 g\L RS, 10.5 tA, 9.5 abv. Drink 2023-2028. Tasted January 2023
Ferox By Fabian Reis Dornfelder Icewine 2017, VQA Niagara Peninsula
Pungent in so many ways with serious wood elements that manifest as soy, carob, dill, tar and chocolate. In a way tastes like Cherry Blossom in childhood memory recall but its clearly more complex that that. Pot of Gold perhaps, the finest Laura Secord mixed box and so much more. Chocolate and red jam persist long after the wine has been swallowed. As much like Port as it is representative of Icewine. Picked at -10 degrees Celsius and fermented for six weeks. 90 percent stainless steel and (10) neutral French oak. 250 g\L RS, 6.4 tA, 10 abv. Drink 2023-2026. Tasted January 2023
Pelee Island Winery Cabernet Franc Icewine 2017, VQA South Islands
Redstone Cabernet Sauvignon Icewine 2019, VQA Niagara Peninsula
Really does taste like cabernet sauvignon but what really stands out is the candied red apple skin character above all else. A petrol note as well however subtle and always that truth in red fruit, of currant, pomegranate and cherry character. Quality Icewine from less than classic varietal origins. 224.5 g\L RS, 10.3 tA, 9.5 abv. Last tasted January 2023
This is a well-priced Icewine made from cabernet franc with tell-tale varietal signs. Smells like red currants, roasted peppers, strawberry or cherry pie and Ju Jubes, a Canadian Candy classic or wait, Swedish Berries. Nicely concentrated with mid-weight Icewine feel and really good length. Quality, not over the top and a pique of relish make this a highly plausible dessert wine for red wine drinkers. Drink 2020-2024. Tasted November 2020
Queenston Mile Vineyard Blanc De Noirs Brut 2018, VQA St. David’s Bench
Two-hour cold soak for colour and spends 38 months on lees for one of Niagara’s most fully developed and also bodied Blanc de Noirs, bar none. Fruit comes from The Mile’s original 25 year-old plantings, totalling 33 acres. A light toasty and generously expressive traditional method sparkling wine not so much pink as platinum gold shaded subtly of pink salmon. High acid above 9 g\L of tA and just a few pinches (in and around) 4 g/L of residual sugar. Taut and residing somewhere between bracing and embracing in a balanced pinot noir off of these deep and heavy clay St. David’s Bench soils, to suit up sparkling from pinot noir ready, willing and able to abide. Dry and focused, precise, proper and balanced. Just a few more than 300 cases are produced. Drink 2023-2026. Tasted January 2023
Queenston Mile Vineyard Grand Mile 2017, VQA St. David’s Bench
Just about half the production of the Blanc de Noirs (at 155 cases total) and a traditional method example with 11.2 g/L of tA and higher sugar than the B de N, upwards of 9 g/L. Aged 39 months on the lees, fuller and though the acid is so high there’s actually some creamy and mouth filling expansiveness to this pinot noir based sparkling wine. The matching sugar walks hand in hand along with the pierce of intensity so expect nervous energy and tension from this antonym to the straight pinot noir. Needs more time to integrate, seek and accede its intended balance. Last tasted January 2023
Odd climatic vintage and while chardonnay had little trouble staying the course the same could not be said for pinot noir. It was late and it was all strawberry in 2017 so at 40 per cent of the classic mix it just can’t be denied. White strawberry in sparkling that is, leafy and savoury, unique beyond. Nearly 40 months on lees puts this is a justice league where Niagara sparklers congregate and debate with philosophical force. Grand Mile is a contemplative one, its tension suppressed yet ready to rise anytime. The moment has not yet arrived but when it does sometime in 2023 this fizz will stand up to be noticed. Such are the important matters of sparkling wine programs like these in Ontario. Drink 2023-2026. Tasted November 2022
Queenston Mile Viognier Pét-Nat 2021, VQA St. David’s Bench
There have been still viogniers and pinot noir Pét-Nats but methinks this to be the first ancestral method viognier for The Mile. Cloudy and aromatically tart, a 100 per cent, estate fruit viognier that acts as much like a yeasty sour beer as much as it might seem to fit into the sparkling wine system. Pretty clean to be honest and there is certainly a mashed banana, creamed mango and puréed pineapple feel from this pèttilant speaking directly to hipster fashion. It’s the bacon for vegans and the air-conditioner for fans of fans. Drink 2023-2024. Tasted January 2023
Queenston Mile Vineyard Pinot Noir Pét-Nat Sparkling Rosé 2020, VQA St. David’s Bench
Strawberries in a glass, through and through, the brain trust, child and wild thing amour of winemaker Yvonne Irving and if asked, I would imagine winemaker partner Rob Power saying, “I love all my children and I want them to discover themselves.” Which is what this pink P-N is want to do but more so allow a curious crowd the ability to get with trends, ancient method resurgences and wild thing vibes. Much drier than expected with a bin full of play dough, rye bread in the proofing stage and stewing strawberry/rhubarb. There is an unusual and au naturel, dancing in the dark profile to be sure but this kind of enzymatic presence is something to behold. Mon dieu Cellar Monkey! Well, remember this. “You can’t start a fire without a spark.” Drink 2023-2025. Tasted January 2023
Queenston Mile Mile High NV, VQA St. David’s Bench
A Charmat method sparkling wine in a heavy fruit matched by sour lactic yogurt meets lime doused mango kind of profile. More than ample to impressive complexity for an Italian method sparkling wine though without the traditional lees aging there is a brief exchange of values and shorter finish. No surprise and because much is happening both on the nose and the palate this services the intellect although the story ends in an abrupt way. Drink 2023-2024. Tasted January 2023
Queenston Mile Vineyard Chardonnay 2020, VQA St. David’s Bench
From the estate Queenston Mile Vineyard and spends a year in neutral barriques plus undergoes partial malolactic fermentation. Flinty and really quite yeasty for chardonnay, a raw bread dough note which seems to be something that happens in many of the QM still and especially sparkling wines. Fine bitters too, the kind you wish for in your cocktail with that kiss of oak you cherish and are so pleased it’s that and no more. Some capsicum and sweet basil come later, integrating and making for a complex and quality chardonnay. Drink 2023-2025. Tasted January 2023
Queenston Mile Pinot Noir Unoaked 2021, VQA St. Davids Bench
As advertised there is no wood employed to ink or embellish this neutral St. David’s Bench pinot noir and the natural result is just that. Maybe not a first but writing “unoaked” on a pinot noir label is certainly not the norm and here we are with Queenston Mile’s fresh 2021. Would like to say this is all about fruit but my there are so many more goings on. Likely a healthy stem inclusion because the notes from nightshade and other sundry vegetables are swirling in the checkered and mottled aromatic profile. Some resin to varnish scents, gentle swarthiness manifesting the rusticity but naked is naked and this wine wears clarity on its sleeve. Smells like a September tomato canning day and tastes like a strawberry-rhubarb fruit roll up, though much more of saline piquant-tang than that of any level of sweetness within. Crunchy as well with a good long finish. Imagine the excitement and vinous intensity were there a higher level of whole bunch and carbonic maceration methodology involved. Drink 2023-2025. Tasted twice, January 2023
Queenston Mile Proud Pour Pinot Noir For Bees 2020, VQA St. David’s Bench
A wine that exults the idea of “Cheers to Change” as five per cent of profits gives back to 20 non-profit organizations. Sees eight months in wood to put it in the middle tier of the three QM pinots. Gains a sweetness and a cream-centred textural verging towards Turkish Delight in a pinot not that is eminently and imminently drinkable from the day it’s bottled. No tension or sharp angles here, just roundness and amenability. Drink 2023-2024. Tasted January 2023
Queenston Mile Vineyard Pinot Noir 2017, VQA St. David’s Bench
Nearly three years have passed and things have really changed, as they should have and now the whole bunch retreats from its original attack, fruit flanks running short in residual terms. The verdancy of stem inclusion makes this feel almost reductive but mostly it is the toasted and roasted notes that remain. The flavours are most important at this stage and so food pairing is truly key. Duck confit and crispy potatoes but also a sweetened fruit demi-glacé would elevate the wine and leave the savoury exaggerations behind. Last tasted January 2023
The ’17 is even dustier than ’16, in fact it’s sitting compressed and pressed in a bowl inside a bin. Roasted, toasted and intense, particularly string, grippy and potent. The warmth of St. David’s and the heat of September really speaks but curiously noted and question asked is where is the strawberry jam? Lost in the foil provided by whole bunches it would seem. Drink 2021-2025. Tasted March 2019
Queenston Mile Vineyard Cabernet Franc Icewine 2017, VQA Niagara Peninsula
Once again a wine from a vintage turned upside down with cool summer weather resolving into the hottest September and early October on record. For cabernet franc the harvest date was January 2, 2018 and yet for 2017 that would have been a vintage where acidity was easily maintained to that date. Clocks in above 9 g\L to match the 204 g\L of residual sugar with esteem and balance for Icewine of proper red fruit character, part raspberry and part red currant. Nice level of tart here but there is a roundness to what could have been sharp edges. Well made to be sure. Drink 2023-2027. Tasted January 2023
Henry Of Pelham Cuvée Catharine Carte Blanche Estate Blanc De Blanc 2015, Traditional Method, VQA Short Hills Bench
From a specially identified block of chardonnay vines. Best of the best are destined for this top Niagara sparkling and it was Matthew of the Speck Bros. that determined the direction of this Ontario essential. One quarter barrel aged and 60 months on lees, as gently toasted and smooth sailing as a Blanc de Blancs can be – in the context of fizz that is always a scintillant without repose. Some warmth now emitting from 2015 matched by intensity and so very long. Last tasted January 2023
As always 100 per cent chardonnay and 2015 is perhaps the vintage of the most golden toast, as if made by agemono, with the most lemon and lees ever assembled in a Cuvée Catharine, vintage-dated Sparkling wine. An intensity of aromas swirl around in citrus centrifuge into which the gross cells don’t seem to want to go. On the palate is where they rest, layered and leesy, textured with a sense of weightlessness and wonder. Henry of Pelham channelling an inner Japanese cooking technique. Feels like some time is warranted to pull all this together. Drink 2021-2025. Tasted October 2020
Henry Of Pelham Speck Family Reserve Riesling 2020, VQA Short Hills Bench
When winemaker Lawrence Buehler came on board in 2017 he quite soon thereafter introduced 3000L foudres to age riesling. For Henry of Pelham it continues to evolve as a game changer. Tames acidity to an extent while in certain years the truth spoken by this varietal wine in the SFR line is truly indicative of Henry of Pelham’s raison d’Être. Not merely a matter of high intensity (though there is plenty of that in high regard) but the warm 2020 season concentrates the fluid to gelid texture up the middle of this balanced wine. Youthfulness supersedes what secondary notes might choose to emerge but there is a sense of early emission, namely petrol or the equivalent aching to emerge just around the bend. Drink 2023-2027. Tasted January 2023
Henry Of Pelham Speck Family Reserve Pinot Noir 2019, Sustainable, VQA Short Hills Bench
Vines upwards of 30 years of age provide the drupe and great Scott (or Speck) fruit it is indeed for what is almost Willamette sweet in correspondence and style. That strawberry purée and raspberry coulis effect comes pure, unadulterated and about as natural as one might imagine a varietal wine of this level of quality could come to be. Some sugar involved, maximizing around 7 g\L. Not a year of major tension but they can’t all be so drink this young, for four to five years after harvest, for best results. Last tasted January 2023
Not so crazy young anymore in fact the perfume has become an intoxicant, spellbinding, hypnotic even. But also because the oak vanillin swirls through and is further imagined as sweetness on the palate. In the zone, as they say, all parts melted and melded together. These next six months will mark the height of this SFR Reserve with the succeeding two years being the slowly descending denouement. Last tasted November 2022
Crazy young but somehow lovely aromatic potpourri to the SFR ’19 and a benchmark as such for the Short Hill sub-appellation. What you want to nose from the are that borders, ties and links all surrounding pinot noir lands together, especially Twenty Mile and St. David’s Bench. This just fits right in and into itself with snug togetherness. Juicy fruit, fine acids and tightly coiled tannin. Just the right kind of sour tang. Real varietal gastronomy and ideal for three to four years, some salty protein and even a side of pickle. Drink 2020-2024. Tasted November 2020
Henry Of Pelham Baco Noir Speck Family Reserve 2020, VQA Ontario
The top seller of all of its Pelham wines and just about as promising a vintage there could possibly be for this scientifically orchestrated varietal wine. High yielding season, absence of stress, plenty of ripe fruit for a hybrid variety and ultimately the best there can really be. Picking time is crucial to ward off incoming and oncoming funk which this fruit-centric wine does not show. No barnyard, earthiness nor swarthy character neither. No – it’s so very blackberry and dark cherry, void of the feral and so well assimilated of its American oak. Pure honest tang and even though the residual sugar pushes 12 g\L it’s not the most prominent aspect of the wine. Tannins are also sweet, plush and positive. It just works, like it or not. Drink 2023-2026. Tasted January 2023
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