Posts Tagged ‘Reif Estate Winery’

Reif Estate Winery: Shiraz

Posted by Debbie

Friday, March 27th, 2020

2017 Shiraz


This estate-grown wine was aged for 6 months in French oak.

Savvy Sommelier Tasting Notes: It’s very complex, with dark cherries and mint notes dominating, but vanilla and black pepper in the background. Well balanced medium tannins and medium acidity lead to a long dark cherry finish.

Suggested Food Pairing: Reif suggests to pair with grilled vegetable pizza or pink peppercorn crusted pork tenderloin.

If you would like to order this bottle of wine, call your friends at Savvy Company at 613-SAVVYCO (728-8926) or email us at We’ll deliver with a smile!


Got your tickets? BC, Ont, Quebec & NS wineries are coming to town!

Posted by Debbie

Thursday, June 15th, 2017

The countdown to Canada150 & Ottawa2017 celebrations is on!  We’re celebrating in a BIG way this year – by showcasing wines from British Columbia, Ontario, Quebec & Nova Scotia at our upcoming event: Oh Canada! Celebrate Red & White in Ottawa on Thursday, June 22 – next week!

100% Canadian wines.  You read that right…wines from British Columbia, Ontario, Quebec & Nova Scotia will be available for you to Taste & Buy….then have your favorites delivered to your doorstep.


Don’t miss it!  Celebrate Red & White 

Corks will be popping at this all-Canadian Taste & Buy as we celebrate winemakers who have worked incredibly hard to put our country on the world wine map. Meet these Canadian wine rockstars, taste their wines that are WOWing the world…then order your favs to enjoy at home.


It’s THE event you have been waiting for…

The #1 question we get asked: Can you buy from BC, NS & Quebec wineries as well those in Ontario?  YES you can!  Oh Canada! Celebrate Red & White Taste & Buy event is all about ordering wines from BC, NS, Quebec and Ontario…then have them delivered directly to your home or office to enjoy all summer long.


Show your colours!  Buy a $80 ticket & bring a friend for FREE OR $150 for a foursome of Canadian wine lovin’ friends

Canadian cheese too!

What goes best with Canadian wines?  Canadian artisan cheese of course! Cheesemakers & our Cheese Sommelier will be serving samples of award-winning cheeses that you can buy onsite too.


Look who is coming:

From British Columbia…

Noble Ridge Vineyard & Winery
Sperling Vineyards

From Niagara…  

Legends Estates Winery
Reif Estate Winery
The Good Earth Food & Wine Co.
Two Sisters Vineyards
Westcott Vineyards
Vieni Estates 

From Prince Edward County…

Casa-Dea Estates Winery
Huff Estates
Karlo Estates
Keint-he Winery & Vineyards
Kinsip House of Fine Distillers
Trail Estate Winery

From other corners of Ontario & Ottawa…

Copper Tree Creative Studio
Mariposa Dairy
Pure Bread Bakery
Sprucewood Handmade Cookie Co.
St-Albert Cheese Co-op
The Merry Dairy
Top Shelf Preserves

From Quebec…

Ferme Guy Rivest
Fromagerie Montebello
Fromagerie Nouvelle-France
Fromagerie du Presbytere
Vignoble Carone Wines

From P.E.I…

COWS Creamery

From Nova Scotia…

Gaspereau Vineyards
Jost Wines


Wine Shopping Heaven! 

At this Taste & Buy event, EVERYTHING is 100% Canadian.

Create your own combo of Canadian wines to have delivered to your home after the event. You won’t find any of the featured wines at the LCBO – the wines will be delivered straight from the winery anywhere in Canada directly to you.  AND…there’s FREE shipping on 6 or more bottles of your top picks.

Bring a picnic basket & fill it up with artisan cheeses & gourmet treats too.


TIP: Be a V.I.T!

What’s a V.I.T? A Very Important Taster.  With 100+ wines, cheeses & goodies to try, purchase your tickets then upgrade each person for an additional $25 to get a V.I.T. Pass.   

You’ll enjoy red carpet treatment with advance access from 5 to 7pm to spend more time sipping & meeting the makers.  Stay as long as you like for the main event.

Buy your Ticket & V.I.T. Pass >>


Don’t miss this all-Canadian celebration! 

Buy your tickets >>   Event Deets

DATE: Thursday June 22 – next week!
VENUE: Horticulture Building @ Lansdowne Complex in Ottawa

V.I.T. Reception – 5 to 7pm ($25 upgrade pass per person is required)
Main Event – 7 to 9pm

ADVANCE TICKETS ONLY: $80 + bring a friend FREE  OR  Group of 4 people for $150
IDEA: Take the bus.  OC Transpo is FREE – simply show a printout of your ticket.


Wear Red & White…Win $50

Be a proud Canadian  – come to this Taste & Buy event dressed head to toe in red & white and we’ll automatically give you $50 off your ticket to our next Savvy Event.


Unable to make it, but want to order?

Don’t sweat it!  The Savvy Team will help you stock up on featured wines showcased at this event. Call 613-SAVVYCO (728-8926) or email us & we’ll send you the complete list of wines & online order form.  You too can get FREE shipping – your order needs to be received by midnight on Sunday June 25.


WIN TICKETS!  Go on the Savvy Scavenger Hunt…

Find this video on our Facebook or Instagram pages, then…LIKE it & POST the name of your favorite Canadian wine.  On Monday, we’ll pick 2 lucky people to receive a pair of tickets & V.I.T. Passes to join us at Oh Canada! Celebrate Red & White.  It’s easy to win!  On your mark…Get Set…GO!!!


Psst…it’s Father’s Day weekend!

Yikes…totally forgot? Our #1 Father’s Day gift is a subscription to our Savvy Hip Hops beer-o-month club.

Click here to subscribe your Dad for 4 or 6 months & his fridge will auto-magically be filled with the best craft beers from a different Ontario brewery each month – bottles, growlers & cans not available at LCBO or The Beer Store.  100% guaranteed to make your Dad smile from beer to beer!


We’re hiring…

We have cool summer job opportunities for a high school or university students to work with the Savvy Team at Savvy HQ in Ottawa. We’re looking for creative & savvy students who are keen to learn about Canadian wine, artisan cheese, craft beer & cider.

Interested?  Contact us on 613-SAVVYCO (728-8926) or send your resume to


Happy Birthday Canada!
Debbie & the Savvy Team


Savvy Company
613-SAVVYCO (728-8926)

Keep in touch with us…



FreshTAP moving into Ontario with wine-on-tap

Posted by Debbie

Monday, November 17th, 2014

Every glass of wine should taste exactly as the winemaker intended. Wine Industry Leaders Allan and Brian Schmidt in partnership with Cameron West expand wine-on-tap category.

FreshTAP bottles & steel

FreshTAP is growing fast. With its newest expansion into Toronto and the Ontario market, British Columbia-based FreshTAP Pouring Systems promises wine lovers across the province a carefully curated range of Smarter, Fresher, Friendlier local VQA wines on tap, by the glass to an ever more discerning community of restaurateurs and wine lovers.

From its 5,000 square foot facility in the Niagara Peninsula, FreshTAP Ontario kegs wines from Creekside Estate Winery, Henry of Pelham Estate Winery, Mike Weir Winery, Stoney Ridge, Reif Estate Winery, and Vineland Estates into 19.5L stainless steel kegs—the equivalent of 26 bottles or 130 five-ounce glasses.

Held under the gentle pressure of an inert gas, each wine is perfectly preserved from oxidation for up to eight months once tapped, ensuring that the last glass is as fresh as the first. FreshTAP is currently featured in Toronto at popular restaurants such as Rock Lobster, Drake 150, Montage and Walhburgers, and ONE Restaurant by Mark McEwan. FreshTAP has also installed seven, five-tap systems and a portable wine-on-tap unit at the new 5,300 seat Meridian Centre in St. Catharines.

FreshTAP set up in restaurant

Latest trend in wine

“Wine-on-tap is the hottest trend in restaurant wine service across North America right now,” says FreshTAP Ontario’s  Cameron West, who, alongside Vineland Estates Winery’s Allan and Brian Schmidt, has brought FreshTAP to Ontario. The sons of a third-generation winemaking family whose father founded B.C.’s Sumac Ridge Winery, the Schmidts have been pioneers and industry leaders in the Niagara wine region for over three decades.

“We knew of the high-quality standards developed and practiced by FreshTAP in B.C. for premium wine kegging and restaurant wine-on-tap installations,” says Allan Schmidt. “That made it easy for us to partner with them to expand the brand and to make that same premium service available to all of Ontario’s wineries.”

From the point-of-sale perspective, FreshTAP ensures the utmost quality in wine-on-tap by-the-glass, with less spoilage and waste, greater efficiency for restaurants, and a more positive environmental impact.

FreshTAP into the glass

Waste not…want not

Based on current clients and licensees, FreshTAP Ontario estimates it will keg over 100,000 liters of wine in its first year (2014-2015), thereby eliminating more than 15,000 lbs of cardboard waste and diverting some 130,000 bottles, caps and corks from Ontario’s recycling and waste streams. Since launching in British Columbia in 2011, FreshTAP has kegged over 320,000 liters of wine, eliminated 52,201lbs of cardboard waste and kept 429,052 bottles, caps and corks from entering that province.

“It’s been an exciting three years since we launched in B.C., and we couldn’t be happier partnering with such esteemed industry professionals in Ontario to elevate FreshTAP to the national level,” said FreshTAP Co-Founder Mike Macquisten. FreshTAP at hockey game“There is an incredible consumer demand and the momentum keeps building for wine-on-tap. We’re thrilled to be at the vanguard of this category in the Canadian market.”

In addition to its Ontario vendors, FreshTAP is also available at over 150 restaurants and public venues across Western Canada such as Vancouver’s Rogers Arena, Delta Hotels, and 14 of The Keg Steakhouse locations throughout British Columbia and Alberta.

For more information on FreshTAP, visit:



Business partners Mike Macquisten and Steve Thorp founded FreshTAP in February 2011 in Vancouver, British Columbia. Wine-on-tap from stainless steel kegs provides a sustainable, environmentally friendly wine delivery system and FreshTAP enables the wine and hospitality industries access to this uniquely green category. With more than 150 wines now available via FreshTAP stainless steel kegs, this system provides hospitality locations throughout Canada with an easy solution for delivering wine-on-tap to their customers. In 2014, FreshTAP saw a new operational expansion into Ontario making the brand both the pioneer and leader in the wine-on-tap movement in Canada.


For interviews, imagery, or more information:
Kate MacDougall
Camber Communications
+1 (604) 862-5191/




“Reif for Life” is a story of 13 generations of winemakers

Posted by Debbie

Monday, October 27th, 2014

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Savvy Selections wine of the month club 
Featuring Reif Estate Winery

– October 2014 –


All of us in the Savvy Team hope your Thanksgiving was a great one!  To celebrate the bounty of this year’s harvest, this month’s Savvy Selections features a variety of wines from Reif Estate Winery.  Located in the heart of Niagara-on-the-Lake, this winery is one of the pillars of the Ontario wine industry. Reif PortfolioThere are many hidden gems at Reif – in particular those wines that are only available at the winery – or with your Savvy Selections!

There are so many to enjoy that Reif’s winemaker Roberto (Rob) DiDomenico says with a laugh, “I honestly have lost track of exactly how many wines we have in our portfolio!” Our Savvy Sommeliers specifically have chosen this trio of fine Reif wines for you to enjoy:

In your Savvy Selections, you will find:

Reserve Gewürztraminer VQA 2012– this refreshing wine will be delicious with appetizers before dinner or enjoyed with ham & your family’s favorite trimmings

Reserve Cabernet Sauvignon VQA 2012– you are the first to receive this red wine from the incredible 2012 vintage.  If you are taking a break from turkey this weekend, this red wine is ready for prime rib or a leg of lamb…or put away in your cellar for your next family feast!

The Magician VQA 2012 – This is our red wine pick for Thanksgiving turkey (yes red wines pair well!)

How does this year’s harvest look?

As the season changes, typical long weekend plans involve getting together with family & friends, tackling long to do lists to close down the cottage & pack away the pool.  Not so for winery owners and winemakers.  They are busy with one thing: the grape harvest.  With the warm September days we have enjoyed, 2014 harvest in Ontario has just started in the last few days and by all accounts looks promising.  “This spring was slow.  Then with the cool summer we had, we will give the grapes a long hang time so that they can ripen as much as possible with the autumn heat.

This extra time will show in the aromas & flavours of the final wine,” explains Rob.  And Rob knows.  He has over 30 grape harvests under his belt – all at Reif Estates. Read more about Reif and this year’s harvest in the following pages.  You will also find some delicious autumn recipes that our Savvy Team have chosen for each of the featured wines to consider including in your Thanksgiving feast (or enjoy with leftovers).

You won’t find these Reif wines at the LCBO

Reif Estate WinesEach month we delight in introducing you to new Ontario wineries & their hard to find wines. While Reif has a handful of wines available at the LCBO, call on us if you would like additional bottles of your favourite Reif wines – or other wineries we have featured in Savvy Selections – simply give me a call on 613-SAVVYCO (728-8926) or send me an email to  It is always my pleasure to introduce you to new Ontario wines!

Cheers & Happy Thanksgiving to you & your family!

Debbie & Savvy Team

Reif Estate Winery

Presented by Savvy Sommelier Debbie Trenholm

‘Reif for Life’.  This great slogan showcases the longevity of the wines as well as a subtle reminder of the correct pronunciation of the name of the winery.  “We’ve heard it all,” says Rob DiDomenico (right in the photo) with a laugh & shaking his head.  “The best is when a visitor to the winery corrected me, stressing that the winery’s name is R-E-E-F.  He proceeded to tell me that he personally knows the winery owner.”

Reif Estates - Klaus and Roberto 2With over 200,000 visitors each year to the winery, everyone – including the winemaker – are all hands on deck in the tasting room to ensure that everyone has a memorable wine & food experience. “We put so much effort into making the tasting room a safe place to learn about our wines rather than feel like a store”, explains Rob.

“We have an interactive Sensory Garden full of herbs where people can go smell different aromas that they will find in our wines. We also have a Sensory Wine Bar to give our visitors the opportunity to enjoy our wines along with plates of artisan cheeses, charcuterie, even chocolate while watching all the-goings-on at the winery.”

Breaking new ground…

The Reif tradition of winemaking can be traced back to 1636 in Germany’s Rheinphalz region where winemaking is generations deep…to be precise, 13 generations. The story is told that as an agriculture student in Germany, Ewald Reif listened with great interest as one of his instructors spoke of his travels to Niagara.

Years later, in the 1960s, intrigued by Canada, Ewald followed his teacher’s footsteps & embarked on a trip to Niagara to specifically visit orchard fruit and grape growers. In 1977, Ewald was invited back to Niagara by Karl Kaiser (one of the founders of Inniskillin Winery & a forefather of the Canadian wine industry).  On this trip, Ewald bought a former fruit orchard on the fertile banks of the Niagara River.  Here, he planted select grape varieties, along with some French hybrids.

Then 6 years later, in 1983, Reif Estate Winery opened its doors to the first of its visitors. Ewald’s nephew – Klaus Reif – visited & spent the summer of 1978 planting some of those first vines with his uncle.  Fast forward to today, Klaus (left in the above photo) is now the President of this winery that now comprises of over 130 acres planted with more than 17 grape varieties.

Impressively small yet big

Reif logo“There are 5 of us managing everything in the wine cellar” explains Rob.  This is pretty impressive when you consider that their current portfolio amounts to over 50 wines. In the wine industry, a winemaker’s career often involves working at several wineries around the world.

In Rob’s case, he began his career at Reif on a co-op term while studying in University of Guelph.  “My eyes were opened to the Canadian wine industry by my prof at Guelph while I was studying Microbiology.  Keep in mind this was in the late 80s & there were not many wineries in Niagara nor specialized oenology programs that there are today.” His co-op experience evolved  into a job offer, and Rob has stayed ever since. “We continue to do research with my prof at Guelph University on many levels.

Recently, we worked on developing the appassimento method (winespeak: making wine with dried grapes – a method used in Italy for Ripasso & Amarone wines) using modified tobacco kilns from Southern Ontario.”  Now in addition to Reif, a handful of Ontario wineries are making wines using this new process.  You will taste & enjoy the fruits of their research with The Magician red blend wine in your Savvy Selections as it was made using the appassimento method.

An Italian at a Germany winery

Rob is first generation Canadian.  While his Italian roots are strong, he shares that, “the Reif wine business has existed for 13 generations. The Reif family have always treated me like one of the family. In fact, this carries on to the staff too – most have worked here for many years. I think that this speaks volume of our company.” Seems that the ‘Reif for Life’ applies to the business culture too!

What’s for dinner?

I always like to ask: If I came over for dinner, what would you make?  I have discovered that many winery owners & winemakers are good cooks too when they have time to take charge in the kitchen. Rob explained that Thanksgiving is not a big celebration in his Italian family, “It’ll be a feast of Italian proportions!  There will be 30 relatives with lots of food & wine.  For us, wine is food.  We have at every occasion; it’s not an alcoholic beverage.”


Once our Sommelier Team chose the 3 wines for your enjoyment, Rob was delighted.  All of the wines are from the 2012 vintage. “2012 was one of the most impressive years we ever had.” 

Reserve Gewürztraminer VQA 2012 $19.95 

Savvy Sommelier Tasting Notes:Gorgeous classic Gewurz.  Off-dry with concentrated aromas of lychee, pear, apricot, beeswax & flowers.  These aromas continue in the taste with a summer-is-not-over-yet refreshing zip of acidity & a lime (or is it white pepper?) finish.

Suggested Food Pairings: Gewurz is usually paired with spicy foods – Mexican, Indian curry (made with leftover turkey perhaps?) or Pad Thai (a great recipe follows).  The Savvy Selections tasting panel thought that it will be remarkable with a roast turkey feast & the trimmings.  Or take a break from the harvest laden fare and serve with garlic shrimp or BBQed pork tenderloin with mango chutney.  

Reserve Cabernet Sauvignon VQA 2012 $25.95
special Savvy Selections price (Reg $29.95)

Reif Charcuterie Red Wine Experience LRMark my words…you will thank me for including this in your Savvy Selections!  And if you don’t believe me, then hear it from Rob “just released, this is an absolutely beautiful wine – great texture, lots of cellaring ability.  I am blown away with it.” 

Savvy Sommelier Tasting Notes:  A BIG red wine that shows how incredible the 2012 vintage is.  You are the first to try this wine as it not even released yet. It is ready to be enjoyed now, or cellared for 5 years.  No real reason to wait! This is a complex wine with aromas of warm spices (nutmeg, cloves, cinnamon), black plums, blackberries & figs that carry through the taste.

Suggested Food Pairings: The smooth velvet texture will mellow even more with age or with food…like prime rib or as Rob says, “Lamb, lamb, lamb!”

The Magician VQA 2012 $29.95

You will be amazed with this wine as it is a one-of-a-kind blend of Shiraz & Pinot Noir.  It is an experiment that Rob tried in 2009 and turned A LOT of heads.  He was playing with blending & different drying techniques to create a unique appassimento style wine with concentrated aromas & flavours.  “Remarkably, Pinot Noir & Syrah seem to be feeding off each other.” The percentage varies each year depending on the grape harvest.  In 2012, the blend is 70% Shiraz & 30% Pinot Noir. 

Savvy Sommelier Tasting Notes: Warm aromas of campfire, field berries & smoke that provokes fall like weather.  When you have a sip, everything about it reminds me of black – black currants, blackberries, figs, even licorice.

Suggested Food Pairings: The jam like texture this medium bodied wine would be great with lamb burgers, bacon wrapped meatloaf or a pork tenderloin roast (recipe follows).  Looking for a red wine to serve with your turkey?  This is it!


 With Reif Reserve Gewürztraminer…

Pad Thai

From Debbie’s kitchen
Serves 4

A good friend of mine taught me how to make Thai food and now I always make sure that have the ingredients for Pad Thai on hand….including a bottle of Gewurztraminer like this one from Reif.

Pad Thai Sauce 


1 cup water
1 ½  cups sugar  (less if you rather not as sweet)
2 tablespoons white vinegar
1 teaspoon salt
1 piece of tamarind (approx 1″ x 1″)
½ cup ketchup


Combine ingredients in a saucepan, stir and bring to boil. Lower heat and simmer for approx. 30 minutes.

Strain sauce to collect remaining bits of tamarind (pits, skins etc).  Makes about 2 cups.

This sauce can be stored in the fridge for weeks.  Reheat when ready to make Pad Thai dish.

Pad Thai noodle mixture


1 package of rice noodles (medium width)
1 tablespoon oil
1 clove of garlic minced
2-3 teaspoons of fish sauce
1 lime
1-2 eggs
2 chicken breasts cubed (TIP: try with leftover cooked turkey too!)
a couple of handfuls of bean sprouts (washed)
2-3 green onions finely chopped
1/2 cup chopped peanuts or cashews
2-5 sprigs of fresh coriander (chopped – by scissors is easiest)

1 cup of cubed deep fried tofu
10-15 shrimp (cooked or raw)


Soak noodles in warm water to soften. (approx 30 minutes or longer); this part of the assembly takes on 8-10 mins so have everything chopped and ready to go!

Heat wok. Add oil and garlic. Break eggs into oil and scatter fry then add chicken and stir until cooked.  If using raw shrimp add when chicken is almost done.

Drain water from noodles and add to wok. Toss continuously.

Pour Pad Thai sauce onto noodles.  Add green onions, tofu and cooked shrimp (if using) then add fish sauce to taste.

Keep tossing noodles until completely coated with sauce and food is really hot.

To Serve

Place a handful of bean sprouts on side of plate.

Mound noodles beside sprouts.

Sprinkle with chopped peanuts, coriander and squeeze lime juice over top.

Serve immediately with spring rolls.

Reif Estate Wines


Klaus Reif tending to the vineyard throughout the growing season



With Reif Cabernet Sauvignon Reserve…

Rack of Lamb with Chimichurri Sauce

From the kitchen of Chef Roger Weldon
Serves 2 or 3 people


1 frenched 6-rib rack of fresh local lamb (Chef Roger prefers Lanark County lamb)

For the chimichurri sauce:

1/4 cup (125 ml) olive oil
2 tablespoons (25 mL) fresh lemon juice
1 tablespoon (15 mL) red wine vinegar
1 clove garlic, minced
1 clove shallot, minced
1/2 teaspoon (2 mL) kosher salt
1 teaspoon (5 mL) crushed black peppercorns
1 bunch fresh spinach, well washed
1/2 bunch each fresh parsley, cilantro, mint and basil


Process sauce ingredients in food processor until minced. Let rest at least 2 hours before serving.

Place lamb rack on hot barbecue grill about 2 minutes per side to sear surface. Reduce heat or move rack to a cooler part of grill to roast about 10 to 15 minutes per side, using meat thermometer for rare (about 120 F/50 C) or medium (about 150 F/65 C).

Serve with sauce drizzled over the rack of lamb & serve.  

With The Magician…

Marinated Pork Loin Roast

From Fare for Friends Cookbook
Serves 10 (recipe can be halved)


4 to 5 pork tenderloins
½ cup soy sauce
½ cup sherry
2 cloves of garlic, minced
1 Tbsp dry mustard
1 teaspoon ginger
1 teaspoon thyme, crushed


1 10 ounce jar of black currant jelly
1 Tbsp soy sauce
2  Tbsp sherry  


Place meat in a plastic bag.  In the bag, add soy sauce, sherry, garlic, mustard, ginger & thyme. Seal bag & massage meat with sauce ingredients until completely covered. Marinate for 5 hours or overnight

When ready to cook remove from plastic bag & place meat in a roasting pan. Preheat oven to 325 F.

Roast uncovered with any extra marinade on the bottom of the pan for 1 hour basting frequently until testing shows the meat is done.

To make sauce, combine all the ingredients & heat for 2 minutes.  Drizzle over top of meat & serve with vegetables

TIP: try putting fresh apple wedges on the bottom of the pan while meat cooks.  Serve roasted apples with meat.  


Happy Thanksgiving & enjoy your Savvy Selections!




Tee off for a round of golf & wine at Rockway Vineyards

Posted by Susan

Monday, September 22nd, 2014

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Savvy Selections wine of the month club 
Featuring Rockway Vineyards

– September 2014 –


If your passion is golf and you love to spend the 19th hole with a fine glass of wine paired with a delicious lunch, Rockway Vineyards is the place for you. This property has a fascinating history that starts with founder Bruce Strongman’s love of golf and wine.

Enter the entrepreneur…

Bruce started making paint in his family-run paint store in Toronto, and built the business into the largest paint and wallpaper chain in Canada – Colour Your World. Bruce had time for more golf when the company was sold, and like many entrepreneurs, he followed his dream. It wasn’t just about shooting a perfect round, his dream included owning a golf course.

Take one golf enthusiast…

Rockway VineyardsYears of travelling to his golf course through vineyards along the Niagara Wine Route, which was increasing in popularity, led Bruce and his son Reid to hatch the idea of establishing a golf course associated with a vineyard and winery. The current property – originally a Concord grape vineyard – was purchased and construction of the course began in 1982, with the official opening in 1984. The father and son team were convinced that many of the 25,000 golfers coming to the Niagara region would too be interested in purchasing a bottle or two of wine.

Buy grape juice…

In 2000, they set the wheels in motion, purchasing juice from Reif Estate Winery and gaining the helpful winemaking expertise of Klaus Reif.  Right from the get go, it paid off as their first ice wine was selected as the ‘best of the best’ on the menu at Royal York Hotel in Toronto. Now that is impressive!

Planting of the vines began on a 50-acre vineyard adjacent to the winery.

And last but not least, purchase the vineyard!

wine-hero1When the vineyard across the street was for sale, Bruce purchased it to provide a total of 150 acres. The rapidly growing business became the only 18-hole championship golf course with a fully functional estate winery in Ontario. Bruce is now 92, and can still be seen out at Rockway for his weekly golf game, followed by lunch and a glass of wine in the restaurant. Reid continues to be involved in the business, as are several other family members.

We’re delighted to have this opportunity to offer to you a collection of Rockway Vineyards wines, crafted by winemaker David Stasiuk’s signature ‘minimalist touch’.

In your Savvy Selections, you will find:

Small Lot Block 12-110 Wild Ferment Chardonnay VQA 2013 – a well-balanced wine with complex nose & flavours.  You are the first to receive this wine as it is not yet released at the winery.

‘The Outcast’ VQA 2011– a red Rhône-style blend that will intrigue you as it is Syrah blended with Riesling. Daring, peppery and flavourful

Small Lot Block 11-140 Cabernet Franc VQA 2011 – perfectly well-ripened, smooth, sauve & showcasing all that Cab Franc can be.

If you’re an avid golfer like our Savvy Sommelier Susan Desjardins, after visiting Rockway for both the winery and the golfing – you will make this a regular stop when you visit Niagara. Be sure to make time for a round, wines tasting, lunch or dinner at the excellent restaurant, then take a stroll through the Rockway museum, that includes a selection of authentic French winemaking antiques.

Cheers & Enjoy!

Debbie & Savvy Team 

Rockway Vineyards

Presented by Savvy Sommelier Susan Desjardins


Rockway Vineyards family photoAs I talked to Bryce Carruthers (far right in photo) – Rockway’s Sales Manager as well as Bruce’s nephew – he emphasized the recent transition that has taken place at Rockway. With tee off bookings at the golf course being steady and the banquet hall is regularly booked with weddings and golf tournaments, the family wanted to shift the focus to growing the winery and the creation of distinctive wines.

In 2009, the name was changed to Rockway Vineyards, and Bruce (centre with white shirt) instructed his then-wine consultant to find the best possible winemaker in the region. “If it’s not the best wine we can make, we’re not going to bottle it!”

Enter David Stasiuk . . . and the accolades keep coming. (David is middle of left group in photo)

David’s excitement at his role is palpable. A graduate of the Niagara College Winery & Viticulture program, he came to winemaking through the hospitality industry. “In the various roles I held in the restaurant industry, I met many winemakers, attended tastings and played a role in the selection and management of wines for the restaurants. I quickly realized that my passion for wine was too great to play second fiddle to opening a restaurant!”

Attracted to the practical components of the Niagara College program, he initiated his studies in 2007, soon realizing that the scope of a winemaker’s duties is broad.  At Rockway, David is a grower, a chemist, a taster, a people manager, a marketer, a media relations agent and, as he says, a life-long student.

Hands-on experience across Canada & beyond

During and after the College program, he ventured to gain hands on experience locally and around the world. At Le Clos Jordanne (in Niagara), he worked with Thomas Bachelder, learning the importance of site and terroir and how that translates into each wine. “Thomas was a great mentor. I learned so much—that passion for winegrowing is a must and plays a key part in the impression left on every wine crafted; the methods of wild yeast fermentation, barrel program design and so much more—I could go on forever”, explained David.

He wanted to experience winemaking in Canada’s other major winegrowing region, and was able to secure a position at Sumac Ridge. What better place for David to cut his teeth in the industry, than at this seminal Okanagan property, where Harry McWatters established his first vineyard by planting vines on what were the first few holes of his golf course! Through this experience, David worked with Sumac Ridge’s signature product –  sparkling wine – as well as still wines and developed an understanding of the BC wine industry.

Next, David moved on to Australia and New Zealand, staying true to his cool-climate roots, working at Moët Chandon in Australia’s Yarra Valley and with Villa Maria Estate in Marlborough, New Zealand. Here, he worked with grapes varieties such as Pinot Noir and Syrah, Sauvignon Blanc and Chardonnay – all highly relevant to the Ontario wine industry.

Europe was his next destination, yet life and his wife’s career intervened, so he headed to BC to work with Darryl Brooker at Cedar Creek, before moving back to Niagara. “Darryl’s approached to winemaking really affected how I look at things—always a focus on the highest quality with an honest hands-off approach, and the determination to go the distance to achieve the best results, no matter what”, tells David. 

5 years and counting…

David Stasiuk - taken by Savvy CompanyWhen David joined Rockway Vineyards 5 years ago, he combined his love for food and golf with his passion for wine.

He was given a clean slate and the opportunity to re-define the style of Rockway wines. Asked what he feels gives his wines their unique style, he focuses on two keys factors: the site and state-of-the-art equipment.

“We are located on the furthest eastern border of the Twenty Mile Bench sub-apellation. We are farther away from the lake than the bench wineries (winespeak: wineries along the Beamsville Bench), yet still benefit from the lake-effect wind and temperature modulation. Because of the way the escarpment wraps around our site, we tend to have funneling winds that promote good air flow through the grapevine canopies.” David continues, “we have diverse soils and are on a gradual slope that, with the winds, helps reduce the risk of settling frosts. Most of our vines were planted 10-30 years ago, so we have some mature vines and are focused on Chardonnay and Riesling, as well as Cabernet Franc and Syrah.”

With the winery onsite, there is minimal time from picking to processing and the winemaking equipment includes state-of-the-art cooling tanks and processing equipment.

Making wines he likes

When I asked about his philosophy and the type of experience he would like you to have when you taste his wines, David is poetic. “We try to preserve the flavours developed in our vineyards by being gentle with the fruit and not obscuring the taste of the vineyard by over oaking. I want people who taste our wines to have the same experience I look for in a wine”. David shares his personal impression, “I want to be intrigued at the first smell from the glass. I want to sense depth and layers of aromas. Then I want the wine to have life on the palate. I want it to be fresh and approachable but firm, with a distinct personality.”

Let me ask you…what more could YOU want!?!

Cheers & Enjoy your Savvy Selections!



‘Small Lot Block 12-110’ Wild Ferment Chardonnay 2013 VQA, $32.00

The fruit for this wine was hand harvested, a portion of the juice placed in a warm room to start a natural inoculant, then was tasted and added back to the barrels. The wine was aged in French oak for 7 months.

Savvy Sommelier Tasting Notes: Attractive notes of butter, vanilla and toasted nut mingle with aromas of ripe orchard fruit. This dry, medium-bodied wine offers a tantalizing taste experience, showing complexity & verve with sound fruit flavours, good structure and a pleasant touch of buttery toast on the finish.

Suggested Food Pairing:  Enjoy the creamy texture  & lively acidity of this wine with roast chicken, pork or grilled salmon.

Cellaring: Drinking well now or cellar 2-3 years.


‘The Outcast’ 2011 VQA, $19.95

Move over Shiraz/Viognier blends, David is introducing his own creation: Syrah/Riesling. It’s common practice in Australia to add 5% Viognier to Shiraz for aromatics and minerality. David in turn, is adding 5% Riesling to this northern Rhône-style Syrah for the subtle acidity and residual sugar it brings to the texture.

Savvy Sommelier Tasting Notes:Dry, medium bodied, this unique blend has a firm structure and fresh texture, with a peppery nose, spicy floral notes and lovely red & black fruit.The spicy peppery notes mingle with a hint of earthiness and juicy ripe fruit, while a subtle note of coffee bean (resulting from the Syrah juice that spent 18 months in oak) lingers on the finish.

Suggested Food Pairing:Lamb is a classic pairing or enjoy with other roast meat are a perfect match.

Cellaring: This wine will cellar a further 2-3 years.


‘Small Lot Block 11-140’ Cabernet Franc 2011 VQA $24.95

The fruit for this wine benefited from ideal ripening conditions – warm days and cool nights heading into harvest, assuring depth of flavor and smooth tannins. Fermented with a native Bordeaux yeast, then aged 18 months in French barrels.

Savvy Sommelier Tasting Notes: Here’s a well-ripened Cabernet Franc offering a fine nose of spicy chocolate, lavender, dried herbs, ripe berry and plum. Dry, medium-full bodied, it has great presence on the palate, a fresh yet rich texture, well-defined structure and flavourful fruit flavours. Attractive peppery notes & a hint of mocha persist on the finish.

Suggested Food Pairing:  Serve with Beef Bourguignon, Coq au Vin or leg of lamb.

Cellaring:  Ready now, it will cellar 3-5 years.



With Rockway Wild Ferment Chardonnay…

Salmon with Lemon Quinoa & Corn Salsa

From Radius Café, Hamilton Ontario
Serves 4


2 cups dried quinoa
2 lemons
6 Tbsp olive oil
½ C chopped flat-leaf parsley
2 cobs corn
½ red pepper, chopped
1 shallot, finely chopped
2 Tbsp white wine vinegar
1 tsp cracked black pepper
4 portions fresh Atlantic salmon


In 2 litres of boiling water, cook quinoa until tender, 8-10 minutes. Strain in a colander & transfer to large bowl. While it’s still hot, add zest & juice of 2 lemons & 2 Tbsp olive oil. Stir & let cool in refrigerator. Once cool, add 2 Tbsp parsley & set aside.

Husk corn & grill on high, rotating cobs until nicely charred on the outside. Stand corn upright on cutting board & run knife along cob to remove kernels. (alternatively, do the same process by boiling corn)

Transfer kernels to bowl. Add red pepper, shallot, remaining olive oil, white wine vinegar & remaining parsley. Season this corn salsa with half the salt & pepper & set aside.

Season salmon with remaining salt & pepper & brush lightly with oil. On hot grill, cook salmon for about 6 minutes per side or until moist & flakey.

Make a bed of quinoa on each plate. Lay grilled salmon on it & top with corn salsa. 

With Rockway ‘The Outcast’

Leg of Lamb with Syrah Marinade

Adapted from Cooking with BC Wine Cookbook, T & C-L Townsin
Serves 6


1 leg of lamb
1 cup Syrah
2 tsp minced horseradish
2 cup ketchup
2 cup olive oil
4 garlic cloves, minced
1 Tbsp oregano
1 Tbsp Worcestershire sauce
2 Tbsp shallots, minced
2 Tbsp parsley, chopped
1 bay leaf
1 Tbsp rosemary, chopped


David Stasiuk in cellar - taken by Savvy CompanyCombine all marinade ingredients in a large bowl or plastic container. Trim excess fat from lamb and marinate overnight for best results. There should be extra marinade to be saved for later.

Preheat oven to 350F. Remove lamb from marinade and sear on all sides in pan over medium high heat.

Transfer lamb to ovenproof dish, cover and roast for 45 minutes for rare or 1 hour for well done. Or grill on barbeque. Serve with baby roast potatoes and seasonal fall vegetables.



What a treat! David gave us a barrel tasting of his 2012 red wines of Syrah & Cabernet Franc. Not ready just yet, but they will be worth the wait!


With Rockway Cabernet Franc…

Grilled Hanger Steak with Smoky Corn & Tomato Salsa

From The Flavour Principle Cookbook, L. Waverman, B. Crosariol
Serves 6

Ingredients for Steak

2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1 Tbsp chopped fresh thyme
1 tbp chopped garlic
1 tsp chili powder
1 tsp honey
¼ cup olive oil
one 2 lb. hanger steak
salt & freshly ground pepper

Ingredients for Salsa

3 ears corn, shucked
3 plum tomatoes, cut in half lengthwise
1 red pepper, cut in quarters
3 Tbsp olive oil
salt & freshly ground pepper
¾ cup chopped red onion

Ingredients for Dressing

3 Tbsp olive oil
1 Tbsp lemon juice
1 tsp coriander seeds
¾ tsp smoked paprika
2 Tbsp chopped fresh cilantro


Method for Steak

Combine mustard, vinegar, thyme, garlic, chili powder & honey in a small bowl. Whisk in olive oil. Pour marinade over steak & marinate in refrigerator for 4 hours or overnight. Remove steak from refrigerator 1 hour before grilling to bring it to room temperature.

Preheat grill to high. Season steak with salt & pepper & grill for 4-6 minutes per side for medium-rare (depending on thickness) or until desired degree of doneness.

Remove from grill & let rest for 5 minutes. Slice against grain & serve with Smoky Corn & Tomato Salsa.

Method for Salsa 

Preheat grill to high. Brush corn, tomatoes & red pepper with oil. Season with salt & pepper.

Grill corn for about 3 minutes per side or until kernels are golden. Also grill tomatoes until skin is shriveled and flesh is soft, about 2 minutes per side. Peel charred skin from tomatoes & discard; then grill peppers for about 4 minutes per side or until skin is blackened. Set aside & cool. Peel skin from pepper & discard. Dice pepper & transfer to medium bowl.

Slice corn from cobs & add to pepper with red onion.

Place tomatoes in food processor with oil, lemon juice, coriander seeds & paprika. Process until smooth. Stir in cilantro. Toss vegetables with dressing.


Enjoy your Savvy Selections!


A spring time wines shopping list…

Posted by Julie

Saturday, April 12th, 2014

The LCBO Vintages is sure pulling out all the bells and whistles for it this weekend’s (April 12) release to coincide with Easter celebrations. Regardless of religious beliefs, countries all over the world seem to celebrate Easter in various ways. Some people deliver chocolate or real eggs & live bunnies, throw pots of water out of windows, fly homemade kites or ski. Regardless the tradition, Easter is a symbol of spring and fertility. Albeit, as I write this I have not seen many sprouting daffodils but regardless of country, most cultures bring out wine, spirits and their best ethnic food for the occasion.

LCBO Vintages magazine April 12Whether you having a traditional Easter feast of turkey, ham, fish, lamb, all or any of the above (invite me please!) you certainly need some wine to help wash it down. To help decide which ones, I have made this weekend’s shopping list for a spring time feast that would be great to serve with any of the above dishes.  And a splash of little icewine is always a nice finale to any meal – I recommend Reif Vidal Icewine 2012 (Vintages #3544791) as it would not break the bank at $24.95.

Spring always cheers us on and with these releases we’re well on our way to bunny hopping.

Happy Easter!


If I only had $100, I would buy at LCBO Vintages
April 12th, 2014


Cathedral Cellar Brut SparklingCathedral Cellar Brut Sparkling 2010

Méthode Cap Classique, WO Western Cape, South Africa
$16.95 (Vintages #296426) 12% alcohol

Sparkling wine is an elegant start to any event and impossible to go wrong with this Chardonnay and Pinot Noir blend. Light, moussey bubbles abound, fine texture with a chalky base, slightly toasty with lemon, pear flavours and a touch minerality. A fabulous price point for this bone dry beautiful bubbly.


Lailey Chardonnay 2012Lailey Chardonnay 2012

VQA Niagara Peninsula
$19.95  (Vintages #193482)  13.5% alcohol

Winemaker, Derek Barnett must sleep well at night. On 20 acres of premium Niagara land, and from 100% Ontario grown grapes the end result is an absolutely magnificent white wine. I am a huge Lailey fan and this is a beautiful Chardonnay. Smooth as silk on the palate with ripe yellow apple and honeydew melon flavours, a pinch citrus and a clean refreshing finish. It is a tantalizing white wine, sending you back for more. It would food pair with all the usual Chardonnay partners but it is so delicious, I recommend it on its own. 


Newton Johnson Pinot NoirNewton Johnson Pinot Noir 2012

WO Upper Hemel en aarde Valley, Walker Bay
South Africa
$26.95 (Vintages # 660878)  13.5% alcohol

This new Pinot on the block does not disappoint. Lovely smooth red cherry flavour with soft herbs and tannins. This red wine has quite a respectable length and is a wine with finesse. A perfect accompaniment to turkey or ham.


SkuttlebuttStella Bella Skuttlebutt Shiraz/Cabernet 2009

Margaret River, Western Australia
$19.95 (Vintages # 58131) 14% alcohol

After I taste 30-40 bottles of wine, my handwriting becomes skewed and I shorten words that I can only guess later, however my notes on this were clear and when I place mega stars, that’s a definite that I must pick up a couple of bottles. Rich berry flavours deep garnet purple a little woodsy with loads of flavour and texture. Medium bodied red wine with soft tannins; a great drinking wine and as for food – lamb stew to anything grilled would more than work and be enjoyed.


Featherstone RoseFeatherstone Rosé 2013

VQA Niagara Peninsula
$14.95 (Vintages # 117861) 13% alcohol

Years ago I took pictures of the Featherstone winery with sheep nibbling at the grape leaves to help ripen the grapes.  Fond memories. Nothing says spring like a beautiful glass of salmon coloured rosé. In my opinion, most rosés have flavours of strawberries, and often rhubarb, which is true for this rosé however I also found some savoury, vegetal elements with juicy acidity, This rosé wine is medium bodied with a longer finish than many others. Makes for a great appertif and has enough structure to match any lighter fare dishes.


 I’m ready for Easter – Grand Total: $ 98.75


Order the best wines from Niagara-on-the-Lake

Posted by Debbie

Wednesday, May 22nd, 2013

Another SOLD OUT Savvy Event!

Back by popular demand, One Unforgettable Taste & Buy provided the opportunity for guests to order any combination of their favorite wines.  The featured wines are not available at the LCBO or Vintages.  As an extra bonus, free shipping by courier will be offered for orders of 12 bottles or more.  This is a perfect opportunity to stock up for summer entertaining.

Go to our Facebook page to see some photos of the event.

While the event is over for another year – don`t despair! Anyone can still order Niagara-on-the-Lake wines online using a new service we have created – Savvy Sip & Shop. 

Click here order Niagara-on-the-Lake wines! 

It is that easy to have your favorite Niagara-on-the-Lake wines delivered – within a week.

One Unforgettable Taste & Buy is about tasting, discovering & ordering …  

Have a look below at the large selection of outstanding wines that will be uncorked to enjoy.  None of these wines are available at the LCBO.

Exclusive at this event – You can order ANY combination of outstanding wines from ANY of the featured wineries & they will be delivered by courier to your home or office. Free shipping on all orders of 12 bottles or more!  Now you can order your ANY of these wines online  

Featured wineries & wines:

Between The Lines Estate Winery

2011 Gewürztraminer $14.95

2011 Cabernet Franc $15.95


Cattail Creek Estate Winery

2012 Simply Stainless Chardonnay Estate $16.95

2010 Pinot Noir Estate $18.95


Château des Charmes

2010 Chardonnay Musqué Estate Bottled $16.95

2010 Gamay “Droit” St. David’s Bench $14.95


Coyote’s Run Estate Winery

2011 Red Paw Pinot Gris $17.95

2011 Red Paw Pinot Noir $19.95


Diamond Estates Winery

2012 Lakewiew Cellars Syrah Rosé Reserve $16.95

2010 Lakeview Cellars Baco Noir Reserve $19.95


Hinterbrook Winery

2011 Riesling $18.00

2011 Rosé $16.00



2012 Discovery Series P3 $19.95

2011 Merlot Reserve $22.95


Jackson-Triggs Winery

2012 Grand Reserve Sauvignon Blanc $19.95

2010 Grand Reserve Shiraz $19.95


Joseph’s Estate Wines

2010 Pinot Gris $13.95

2009 Baco Merlot $10.95


Konzelmann Estate Winery

2012 Cabernet Sauvignon $12.75

2012 Shira$12.75


Lailey Vineyard

2012 Chardonnay Unoaked $15.00

2011 Pinot Noir 3.7 $30.00


Niagara College Teaching Winery

2010 Dean’s List Chardonnay $27.95

Pinot Noir Balaance $18.95


Palatine Hills Estate Winery

2011 Riesling $12.85

2010 Cabernet Franc Neufeld Vineyard $19.95


Peller Estates

2012 Sauvignon Blanc Private Reserve $18.95

2011 Cabernet Franc Private Reserve $21.95


Pillitteri Estates Winery

2011 Chardonnay Barrel Fermented $15.00

2011 Dry Rosé $15.00


Pondview Estate Winery

2011 Riesling $16.00

2011 Chardonnay Barrel Fermented $25.00


Ravine Vineyard Estate Winery

2011 Chardonnay Estate $24.00

2010 Cabernet Sauvignon Estate $39.00


Reif Estate Winery

2012 Fortune Cabernet Rosé $12.95

2011 The Magician Pinot Noir/Shiraz $19.95


Riverview Cellars Winery

2012 Sauvignon Blanc $16.95

2011 Salvatores Malbec Reserve $29.95


Small Talk Vineyards

2011 Sauvignon Blanc $14.95

RSVP White Blend $14.95


Southbrook Vineyards

2012 Triomphe Chardonnay $21.95

2008 Triomphe Cabernet Merlot $23.95


Stratus Vineyards 

2012 Wild Ass Rosé $19.95

2009 Tollgate Fumé Blanc $24.95


Strewn Winery

2012 Fumé Blanc Terroir $18.95

2011 Meritage Canadian Oak $18.95


Sunnybrook Farm Estate Winery

Burgundy Plum $23.95

Chocolate Embrace (375 mL) $24.95


Trius Winery at Hillebrand

2012 Riesling Ghost Creek Vineyard $25.00

2012 Trius Rosé $15.75


One Unforgettable Taste & Buy – details

DATE: Tuesday May 28, 2013
LOCATION: The NEW Agriculture & Food Museum, 361 Prince of Wales Drive, located on the Central Experimental Farm, Ottawa


Buy your tickets >>

Can’t make it but want to order wines?

No problem! Simply call our Savvy Team on 613-SAVVYCO (613-728-8926) to make the arrangements for you.  Place your order before June 1st and you can take advantage of the free shipping offer on a case of wine.

We look forward to seeing you at One Unforgettable Taste & Buy.
Everyone is welcome to join us!


Contact Savvy Company for more information about other Savvy Events


Palatine Hills Estate Winery

Posted by Susan

Thursday, August 30th, 2012

Savvy Selections wine of the month club
Featuring Palatine Hills Estate Winery
– July 2012 –


John Neufeld and his wife Barbara are the proud owners of Palatine Hills Estate Winery, named after a local gristmill dating back to the late 1700s. John, a history buff, has created a display case of small artifacts from the War of 1812, found on the farm that holds a prominent place in the tasting area. This year is the bicentennial of the War of 1812 and John is leading the charge to commemorate the war in Niagara. He has created two wines called ‘1812’ – a Merlot/Cabernet and a Chardonnay, that have become the official wines of the bicentennial celebration. Approachable, appealing and affordable, these wines are available in the LCBO. In fact, they were the official wines of the recent royal visit of Charles and Camilla. A percentage of the sales proceeds goes to support local historical societies staging 1812 commemorative events. And if that weren’t enough, these commerative wines are being served on all Via Rail trains.

John and Barbara purchased their property in 1972, and set about converting it from a fruit orchard to a vineyard. With 140 acres under vine, their focus is on vitis vinifera grape varietals, such as the Cabernets, Merlot, Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer, along with some hybrid varietals such as Vidal. John explains, “producing grape juice for local winemakers, as well as bulk wine has always been and will remain part of our business”. His grape juice and wine finds its way to Québec and Nova Scotia, as well as to the northern United States. His venture into winemaking was serendipitous – with an excess of icewine juice in 1998, John and Barbara decided to try their hand at winemaking. Their first attempt at icewine won Wine of the Year at the 2003 Ontario Wine Awards! Just like that Palatine Hills was on the map. When our Savvy Sommelier Susan Desjardins asked during the interview which he was going to be – grape grower or a winemaker – John shared that he would go his own way. “I like to make my own decisions, so decided I would be a winemaker, and continue my business of producing grape juice and bulk wine”. As demand for this award-winning icewine sky-rocketed, a tasting room was hastily created and Palatine Hills Estate Winery opened its doors in 2003. In 2006, the winery was named Canadian Icewine Producer of the year.

The winery has come a long way since then – Susan recalls that her first sampling of Cabernet Sauvignon icewine was at the modest tasting room and the icewine is still as luscious as ever! Now the winery produces 35,000+ cases of wine, including fabulous reds such as the 2007 ‘Proprietors Reserve’ Merlot, recently awarded gold and best red wine at 2012 Cuvée (the Academy Awards of the Ontario wine industry).

It was a difficult task indeed to choose three wines—so, we haven’t! Yes, they are all that good, and great value. In your Savvy Selections, you will find:
Sauvignon Blanc VQA 2011 – suave & satiny
Cabernet Franc VQA 2010 – a well-rounded red wine
Meritage VQA 2010 – a full-on wine layered with delicious complexities.

Some of the subscribers added the luscious Gewürztraminer VQA 2010, elegant mouth filling Chardonnay VQA 2010, and the ‘bring me to the BBQ’ mid-weight Cab/Merlot VQA 2010. And you can’t forget Romeo – the Pinot Noir Sparkling. If you would like more of your favorite Palatine Hills wine, simply call on me to arrange a delivery as you won’t find these wines at the LCBO!

Cheers & Enjoy!
Debbie & Savvy Team
613-SAVVYCO (728-8926)

Palatine Hills Estate Winery

Presented by Sommelier Susan Desjardins

After 40 years on this property, and many years as the Chair of the Ontario Grape Growers, John Neufeld is at ease discussing all aspects of the business at Palatine Hills. “The property is what’s known as Vineland clay loam, from sandy loam to light stony clay. It offers excellent drainage and allows the roots to penetrate deeply, creating very vigorous vines. We use the Scott Henry training system (cordons are trained horizontally along wires) to control vigor and reduce shading. Shoot positioning and leaf removal are used to maximize sunlight, with a focus in on creating flavour intensity.” If this is too technical for your liking, you can be assured that one thing is for certain, John is a highly respected grape grower.

Learning more about the War of 1812

When asked about the ‘1812’ wines, a twinkle appears in John’s eye. ‘When I found artifacts on the property, my interest in War of 1812 piqued.” For me to learn more, I delved into a recent article in The Globe & Mail that provided me a history lesson, explaining how the war started, in June 1812, when the Americans declared war against Great Britain. The British had established a blockade, preventing U.S. ships from reaching French ports during the Napoleonic wars, while the Americans were threatening to take territory from the British and to drive them out of North America. Canada became the theatre for this war, which included skirmishes and engagement over 2 ½ years and stretched along Lakes Erie and Ontario and up the St. Lawrence to Montreal. The G&M article highlights significant events of the war: “Sir Isaac Brock led English Canada and its native allies to victory [over the Americans] at Queenston Heights in 1812. Charles de Salaberry did the same for French Canada at Châteauguay, near Montreal, in 1813.” And some claim this war helped create a national identity and led to the Canada we know today.

Back to the wine …

While John focuses on growing the best possible fruit in the vineyard, Jeff Innes (left), who joined Palatine Hills as winemaker in 2010, focuses on a subtle winemaking process that is creating award-winning wines. After tasting a dozen wines, mostly from the 2010 vintage, Jeff’s wines have a distinctive style characterized by incredibly satiny textures, outstanding balance and the very subtle use of oak.

Jeff’s father wandered into the tasting room as we began sampling the red wines. He commented, “I’ve always loved being an amateur winemaker and entering my wines into various competitions.” This interest and dedication to his craft rubbed off on his son, who helped his dad from a young age. “My career started at Reif Estates, and from there I went to Vineland Estates. I was also involved in the first vintages for Harbour Estates and Peninsula Ridge. I eventually joined Harbour Estates as winemaker in 2000, then went down to Georgia to Three Sisters Vineyard for a year—yes, there is at least one vineyard in Georgia! I came back to Canada in 2003 and took on the role of winemaker at The Grange of Prince Edward, where I worked until joining Palatine Hills.”  Jeff’s dad says under his breath, “He’s far outstripped me now!”

When asked about influences on his career – other than his dad! – Jeff immediately mentions Brian Schmidt, the winemaker at Vineland Estates. “He has been my mentor for years, and helped me map out my career path. In fact, he’s still my sounding board!”  Brian’s mentoring coupled with the various work experiences have strongly influenced Jeff’s approach to winemaking. “A good varietal wine shows off the true character of the grape, and maintains that character through the aging process. Blends, for me, are all about balance and texture—when you taste the wine, you want the flavours to coat the palate and to maintain their consistency through the finish.”

Smooth as silk

Jeff’s great passion for his craft and his very hands-on approach to the winemaking process comes through as we taste the wines. Not only does he respect the traditions of old-world winemaking, he looks to meld those traditions with new technology and techniques, and to optimize the quality of the wine from the vineyard to your glass. A good example is the 2010 Sauvignon Blanc, where he has used subtle oaking with a combination of one new and several neutral barrels on optimally ripened fruit from an outstanding vintage to create an incredibly flavourful, silky wine. He laughs and says “I think you’ve defined my style!”

Enjoy your Savvy Selections!

~ Savvy Sommelier Tasting Notes ~

Neufeld Vineyard Sauvignon Blanc 2011 VQA, $18.00

Jeff held his breath as we tasted this wine . . . then let us in on the secret. Sixty percent of the wine was barrel fermented – only one new barrel was used, the balance 5+ years seasoned – while 40% was fermented in stainless steel. Subtly handled oak provides the lovely satiny texture.|

Savvy Sommelier Tasting Notes: Offering attractive aromas of new-mown hay, tropical fruit and citrus, this fabulous wine caresses the palate with its suave, satiny texture. Crisp yet round, with flavours of passion fruit, tangerine and lemon-lime, it has a vibrant fresh finish with just a touch of butterscotch.

Suggested Food Pairing: There’s weight here for chicken or pork, or a spinach salad with goat cheese and grilled shrimp.

Cellaring: No need to wait! You’ll want to open this wine right now!

Neufeld Vineyard Cabernet Franc 2010 VQA, $19.95

Displaying the rich well-ripened fruit and intense extraction of the vintage, this savoury Cabernet Franc was initially barrel-aged for 10 months. Jeff explains, “For this varietal wine, my assistant and I tasted each barrel, then chose select barrels for further aging in French and American oak (50/50).”

Savvy Sommelier Tasting Notes: Inky and perfumed, the notes of lavender and violet mingle with mixed berry fruit, vanilla and smoke. Dry, medium-full bodied, this well-rounded wine offers complexity of flavours–black cherries and berries, pepper, sweet spice, black olive and coffee bean. Subtly structured, lively, there’s great presence on the palate and a fruity, peppery finish.

Suggested Food Pairing:  Grilled lamb chops or a rare steak would be a good match. Given the War of 1812 theme, we couldn’t resist sharing the ‘Going into Battle Lamb Stew’ recipe!

Cellaring:  Enjoy now or cellar 3-5 years.

Neufeld Vineyard Meritage 2010 VQA, $29.95

The grape varieties for this intense classic blend (the Cabernets and Merlot) were aged separately in seasoned and neutral French and American oak (80/20) for 10 months, blended, then finished a further 6 months in oak.

Savvy Sommelier Tasting Notes:  Garnet hued, this outstanding blend offers layered aromas and flavours. Think dark fruit, smoke, cedar, vanilla and dried herbs. Dry, full bodied, smooth and round in texture, yet firmly structured, this wine is rich with mouthfilling dark berries and cherries, garnished with hints of sweet spice, pepper, dark chocolate and balsamic. There’s great balance and integration, and a lasting finish tantalizing the palate with notes of dark toast and coffee bean.

Suggested Food Pairing: Serve this wine with rare red meats.

Cellaring:  Drinking well now, this wine will cellar 5 to 7 years.


With Palatine Hills Sauvignon Blanc …

Orzo Salad with Grilled Veggies & Shrimp

Food & Drink Magazine

Serves 4-6

1 red onion
2 zucchini, sliced lengthwise
1 red pepper, quartered
1 yellow pepper, quartered
1/3 cup extra virgin olive oil
1 lb jumbo raw shrimp, peeled & deveined
1 cup orzo pasta
3 Tbsp chopped fresh Italian parsley
1 clove garlic, mined
Pinch hot pepper flakes (or Tabasco sauce)
3 Tbsp white wine vinegar
2 Tbsp each chopped fresh mint & basil
Salt & pepper to taste


  1. Cut onion into 6 wedges; place in a large bowl. Add zucchini, peppers & 2 Tbsp oil. Place on a greased grill over medium-high heat and grill, turning once, for about 10 minutes or until golden and tender-crisp. Remove to cutting board and when cool enough, chop into bite-size pieces & place in large bowl.
  2. Meanwhile, in a pot of boiling salted water, cook orzo for about 8 minutes or until tender but firm. Drain & rinse & drain. Then add to grilled veggies.
  3. Toss shrimp with 1 Tbsp oil, 1 Tbsp of parsley, garlic & hot pepper flakes. Place on greased grill over medium-high heat & grill, turning once, for about 5 minutes or until firm & pink. Add to bowl.
  4. Whisk together remaining oil & parsley, white wine vinegar, mint, basil, salt & pepper to taste. Pour over salad & toss to combine.


With Palatine Hills Cabernet Franc …

Going into Battle Lamb Stew

Lorin Cook, from San Jose Mercury News

Serves 6

2 Tbsp olive oil, or more as needed
6 slices bacon, diced
Salt & pepper to taste
½ cup flour
2 lb. boneless leg of lamb, trimmed & cut into 1” pieces
1 medium onion, sliced
8 oz. cremini mushrooms, quartered
2 cloves garlic, sliced
1 C red wine
8 oz. can tomato sauce
1 Tbsp brown sugar
1 tsp oregano
2 tsp horseradish mustard
6 small red potatoes, peeled
3 small carrots, cleaned & sliced
½ C cranberries
1 C dried plums


  1. In a large Dutch oven, heat olive oil over medium heat, then cook diced bacon until almost crisp. Remove to plate, leaving bacon fat in pot.
  2. Combined flour, pepper, salt in large bowl. Add lamb & toss to coat.
  3. Add an additional tsp of oil, if needed, to the bacon fat, and brown the lamb on all sides. Add onion, mushrooms, garlic & wine.
  4. In a small mixing bowl, combine tomato sauce, brown sugar, oregano & mustard; stir well. Pour over stew. Bring liquid to a boil, reduce heat, cover & simmer for 1 ½ hours.
  5. Add cooked bacon, potatoes, carrots, cranberries & plums to the pot. Cover & simmer 2-3 hours more, or until tender. Serve on a bed of wild rice.

With Palatine Hills Meritage …

Grilled Sirloin of Beef

A Matter of Taste, Lucy Waverman & James Chatto

Serves 4

1 boneless sirloin steak (~3 lbs.), 2” thick, trimmed
2 Tbsp olive oil
2 Tbsp dry seasoning rub

Dry Rub (combine ingredients):
1 Tbsp paprika
1 tsp chili powder
1 tsp dry mustard
1 tsp dried thyme
1 tsp kosher salt

1 bunch arugula, trimmed
1 C finely chopped red onions
1 ¼ C finely chopped parsley
1 Tbsp fleur de sel or kosher salt
1 Tbsp cracked peppercorns


  1. Brush steak with oil on both sides & sprinkle rub over. Grill beef over high heat for 10 minutes. Turn and continue to grill for 5-10 minutes longer for medium-rare, or until steak reaches desired degree of doneness.
  2. Place steak on a carving board and let rest for 5 minutes. Carve steak against grain into thin slices.
  3. Fan beef slices on a serving platter over bed of arugula & sprinkle with onions, parsley, fleur de sel & peppercorns. Serve with grilled mushrooms & potatoes.

Cheers & Enjoy this month’s Savvy Selections!


Über premium wines WOW our Savvy Selections subscribers

Posted by Derek

Tuesday, April 10th, 2012


Savvy Selections wine of the month club
Featuring Reif Estate Winery

– March 2012 –

March definitely came in “like a lion” & I hope that it leaves “like a lamb” because I am looking forward to touring wineries in Niagara and Prince Edward County this spring.

Since their debut in November 2009, we are delighted to feature Reif Estate Winery again in this month’s Savvy Selections.  In this Savvy eZine, our Savvy Sommelier Derek Vollrath interviews Andrea Kaiser, Reif’s Director of Retail Operations and Promotions to learn how this long established winery continues to grow.

While you may be familiar with Reif’s already, we are sure you will be more than please with this month’s choices of wines.  Looking back to 2009 when we previously featured Reif, the winery owner Klaus Reif & winemaker Roberto (aka Rob) DiDomenico were tempting us with rave reviews on the development of their 2007 vintage & in particular their First Growth Pinot Noir. While at the time back in 2009, the Pinot Noir was still in barrel.  Klaus & Rob gave us specific ‘instructions’ (aka wine tip) to be on the lookout when the Pinot Noir is released.  Well, guess what… The 2007 First Growth Pinot Noir is part of this month’s Savvy Selections! And to top it off, our subscribers are given a special Savvy Selection price of $35 (regular $50 per bottle). Derek & I know that you will be “wowed” by this outstanding Pinot Noir – we certainly were!

In your Savvy Selections wine delivery, you will find these premium wines from Reif Estate Winery:

  • Reif Estate Reserve Chardonnay VQA 2009 – a mix of tropical with ripe tree fruit aromas & tastes  
  • Reif Estate Meritage (White) VQA 2009 – food friendly
  • Reif Estate First Growth Pinot Noir VQA 2007 – an outstanding Pinot Noir!
  • OPTIONAL WINE: Reif Estate Vidal Ice Wine VQA 2005

Read on to find our Sommelier’s tasting notes for the selected wines along with Derek’s favorite recipes to try your hand at in the kitchen.

You won’t find these wines at the LCBO
If there is a particular wine from Reif Estates – some from this month’s Savvy Selections or other favorites – that you would like to have additional bottles on hand or for your cellar, simply contact me to arrange a shipment for you. Did I already mention that you might want to consider ordering another bottle or two of the First Growth Pinot Noir?

Cheers & Enjoy!

– Debbie & Savvy Team

Reif Estate Winery

Presented by Sommelier Derek Vollrath


As one of Ontario wine industry pioneers, we are excited to show you how Reif Estate Winery has grown over the years – both by their ever expanding winery & quality of their wines.

Even in March, it is a busy time at the winery.  Icewine is in production & attention is being paid to the most recent vintage of white wines that will be in the final stages of winemaking.  At the time of the interview, Klaus Reif – winery owner (in above photo) & winemaker Roberto (aka Rob) DiDomenico were busy in the cellar. I caught up to Andrea Kaiser – Director of Retail Operations & Promotions – who is at the heart of everything at the winery. I learned that frankly, Andrea runs the place!

An Estately Winery
I started off the interview (which turned into a friendly chat) by asking Andrea what Reif does differently then other wineries. “Our focus is on making estate wines”. In Ontario under the Vintner Quality Alliance (VQA) rules, wines that are labeled as “estate bottled” must come from wineries that have control over everything in the winemaking process – from the vineyard, all throughout production and then with the final bottling.  This is absolutely the case as 98% of the wines produced by Reif are labeled as ‘estate’. This means that Klaus, Rob & their teams control every aspect from growing & managing the fruit on the vine to bottling the wine as well as every step in between.  This approach ensures that Klaus & Rob can “produce a consistently exceptional product”, Andrea explains.  This is evident by the number of awards that Reif’s wines have won, especially the array of Canadian & international medals for their ice wines.

Über Premium
Andrea stressed the importance of Reif’s First Growth collection of wines (enjoy the Pinot Noir in your Savvy Selections).  “These wines are our über premium wines that showcase the terroir of the Niagara River sub-appellation”.  For wines to carry the distinctive First Growth label, Klaus & Rob established early on that the following criteria must be met:

1. The wines must be produced from fruit that comes from Reif’s older vineyards

2. The wines are only produced in exceptional vintages

3. The wines are made under stricter conditions and with greater TLC such as handpicked fruit.

“Reif’s First Growth collection of wines is one of Klaus’ & Rob’s dreams come true & it is something that they are completely proud of”, beams Andrea.

Go Local – Living the Mantra
Everything they do at the winery is based on local relationships with culinary groups within the peninsula.  Andrea explained to me that at Reif they have absolutely embraced the concept of “living local”.  “Our team really works hard to partner with local suppliers in order to showcase the culinary arts that have developed in the Niagara area, our Sensory Wine Bar is an excellent example of our commitment.”

Upcoming Events at Reif
If you are planning a trip to Niagara, Andrea proudly explains why Reif is a ‘must stop’ especially with the unique Sensory Wine Bar. “It is an amazing as our visitors can enjoy a flight of our wines with a selection of artisan cheese, charcuterie plates & even chocolate”.

If you happen to be in Niagara-on-the-Lake on April 21st,  join Rob as he hosts a luncheon where he will be giving visitors a sneak peek of the 2010 First Growth Collection.  This vintage marks the fourth time in which Klaus & Rob deemed the conditions ideal enough to create.

As our interview wraps up, Andrea’s parting words about the winery, “We work in a great place, people love coming to Niagara because it is Ontario’s wine country & what’s not to like about wine and food? When they come to visit they are in a great mood & that rubs off on all of us at the winery”.

Reif Estate Winery will definitely be on my list of wineries to visit this summer.

Cheers & Enjoy your Savvy Selections wines…especially the First Growth Pinot Noir!

~ Savvy Sommelier Tasting Notes~

Chardonnay Reserve VQA 2009

The 2009 Chardonnay Reserve is made from some of Reif’s oldest Chardonnay vines, some dating back to 1982.  This wine has seen only oak – from fermentation all the way to barrel ageing & everything in between.

Savvy Sommelier Tasting Notes:  Bright gold in colour with notable aromas of banana & melon leap from the glass along with hints of vanilla & warm spice, (can you find cinnamon?).  The palate is exceptionally rewarding & complex with flavours of brown sugar, hazelnut, green apple & ripe pear.  This is a dry, full-bodied white wine with an incredibility rich & buttery mouth feel.  It is topped off with a long apple pie finish.

Suggested Food Pairing: Our Savvy Sommelier Debbie Trenholm simply stated that “this wine is gorgeous on its own”.  If you decide to serve with a meal, Derek offers a recipe for Roasted Salmon Salad Niçoise.

Cellaring: This wine can definitely be enjoyed tonight or it can be cellared for up to 18 months.

Meritage (White) VQA 2009

The wine term Meritage is usually reserved for red wines made with a Bordeaux blend of grapes outside of Bordeaux. However; in this case it is cleverly used for the white Bordeaux grape varietals of Sauvignon Blanc & Semillon.  For the 2009 vintage Sauvignon Blanc accounts for 56% of the blend, while Semillon makes up 44%.

Savvy Sommelier Tasting Notes:  Pale gold in colour with a brilliant luster & sheen.  On the nose there are definite aromas of cut grass & green apple courtesy of the Sauvignon Blanc while the Semillon provides honey & floral aromas.  Dry on the palate this white wine offers flavours of citrus, green apple & white pepper.  This full-bodied wine is well balanced with a medium length green apple finish.

Suggested Food Pairing:  This Meritage is definitely a food friendly wine as it would go well with spinach & goat’s cheese risotto or gnocchi in a gorgonzola sauce.  The Savvy Selections tasting panel immediately thought this wine would accompany seafood exceptionally well. Derek shares his Seafood Stew recipe is tasty & he says that the best part is that you only need one pot to make it!

Cellaring: Again, the wine is ready to enjoy tonight or you can cellar it for up to 12 months.

First Growth Pinot Noir VQA 2007
$35.00 – a special price for Savvy Selections subscribers. (Regular $50)

As explained earlier, Reif’s First Growth series of wines are ultra premium wines produced only during years of exceptional vintage.  To date only four First Growth wines have been crafted by Reif Estate’s (2001, 2002, 2007 & recently, 2010 has been named exceptional).

Savvy Sommelier Tasting Notes:  The core of this wine (winespeak: its centre) is bright ruby red in colour that gradually fades to a thin watery rim.  The nose is thoroughly enjoyable as aromas of cherries, raspberries, leather & pencil shavings waft from the glass.  The palate will totally blow you away with flavors of sour cherries, ripe raspberries & dark chocolate.  With a velvety mouth feel and a long lingering cherry finish, this incredible wine is a sure-fire crowd pleaser.

Suggested Food Pairing: Peking duck or barbequed lamb chops with a rosemary rub would pair very well.  Derek recommends to pair this Pinot Noir with a cherry sauce over pan fried pork tenderloin cutlets – a yummy recipe follows!

Cellaring: You can open it now or if you prefer you can hold onto this wine as it will be drinking well now through to 2015.

Serving Tip: To make this wine that more special, Derek recommends to decant for 45 minutes before serving.

~ Recipes to enjoy with your Savvy Selections ~


With Reif Estate Winery Chardonnay Reserve…


Roasted Salmon Salad Niçoise
From Heart Smart – the Best of Heart Smart Cooking, Bonnie Stern
Serves 8

4 tbsp olive oil, divided
1 tbsp chopped fresh rosemary or ½ tsp dried
½ tsp salt
½ tsp pepper
2 lbs baby potatoes, cleaned and halved
6 plum tomatoes cut in wedges or 2 cups cherry tomatoes
2 head garlic
1 lb asparagus, trimmed
2 lbs salmon fillet in one piece, skin removed
⅓ cup balsamic vinegar
8 cups mixed organic greens
2 tbsp chopped fresh tarragon or shredded basil or ½ tsp dried
4 hard-cooked egg whites, coarsely chopped
1 small bunch chives


  1. Combine 2 tbsp oil, rosemary, salt and pepper.  Toss potatoes with half this mixture
  2.  Arrange tomato wedges, skin side down and potatoes in a single layer on a parchment-lined baking sheet.  Cut top quarter off heads of garlic and wrap in foil.  Roast potatoes, tomatoes and garlic in a preheated 400° F oven for 40 minutes.  Remove baking sheet from oven and scatter asparagus over potatoes and tomatoes.  Roast for 10 to 15 minutes longer, or until potatoes and garlic are tender and asparagus is bright green.  Tomatoes should be browed on bottom.
  3.  Meanwhile, coat salmon with remaining oil/rosemary marinade.  Place salmon on another baking sheet lined with parchment.  About 20 minutes before vegetables are ready, place salmon in oven and roast for 15 to 18 minutes or until just cooked through.
  4.  To prepare dressing, squeeze roasted garlic into vinegar and whisk until pureed.  Whisk in remaining 2 tbsp of oil.
  5.  Arrange greens over bottom of a large platter.  Arrange potatoes down center and tomatoes and asparagus along sides.  With a large spatula, place salmon on top of potatoes.  Drizzle dressing over salad.  Sprinkle with tarragon and egg whites.  Cut chives into 2-inch lengths and sprinkle over top.


With Reif Estate Winery Meritage White…

Seafood Stew
From Love
Serves 4-6

Large pinch of saffron threads
4 tbsp almost boiling water
6 tbsp olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 ½ tbsp chopped fresh thyme leaves
2 bay leaves
2 red bell peppers, seeded and coarsely chopped
1 can (28 oz / 796 mL) canned & chopped tomatoes
1 tsp smoked paprika
1 cup fish stock
1 cup blanched almonds, toasted and finely ground
Salt and pepper
12-16 live mussels
12-16 live clams
1 lb 5 oz / 600 g thick boned hake or cod fillets, skinned and cut into 2-inch chunks
12-16 raw shrimp shelled and deveined
Thick crusty bread, to serve


  1. Place the saffron threads in a heatproof bowl with the water and let stand for at lease 10 minutes to infuse.
  2.  Heat the oil in a large, heavy-bottom flameproof casserole over medium-high heat.  Reduce the heat to low and cook the onion, stirring occasionally, for 10 minutes, or until golden but not browned.  Stir in the garlic, thyme, bay leave and red bell peppers and cook, stirring frequently for 5 minutes or until the bell peppers are softened and the onions have softened further.  Add the tomatoes and paprika and simmer, stirring frequently for an additional 5 minutes.
  3.  Stir in the stock, the saffron and its soaking liquid, and the almonds and bring to a boil, stirring.  Reduce the heat and simmer for 5-10 minutes, or until the sauce reduces and thickens.  Season to taste with salt and pepper.
  4. Clean the mussels and clams, discard any with broken shells
  5. Gently stir the hake into the stew so that it doesn’t break up, then add the shrimp, mussels and clams.  Reduce the heat to very low, then cover and simmer for 5 minutes or until the hake is opaque the mussels and clams have opened and the shrimp have turned pink.  Discard and mussels or clams that remain closed.  Serve immediately with plenty of thick crusty bread for soaking up the juices


With Reif Estate Winery First Growth Pinot Noir…

Pork Tenderloin with Cherry Sauce
Serves 4

1-2 tablespoon cornstarch, depending on your desired thickness of the sauce
1 1/2 cups cranberry juice
2 teaspoonsDijonmustard
1 (1 1/2 pound) pork tenderloin, thinly sliced
2 teaspoons lemon-pepper seasoning
3 tablespoons butter
1 cup dried cherries
3 tablespoons cherry preserves


  1. In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside.
  2.  Sprinkle pork with lemon-pepper. In a large skillet, cook pork in butter for 4-5 minutes on each side or until no longer pink. Remove pork and keep warm.
  3.  Stir cornstarch mixture and add to the skillet. Bring to a boil.
  4. Add cherries and preserves; cook and stir for 2 minutes or until thickened. Return pork to the pan; cook for 2 minutes or until heated through. Serve on a bed of rice with fresh vegetables or assorted grilled mushrooms.

 Cheers & Enjoy this month’s Savvy Selections!


All Canadian Wine Championships 2011 Winners

Posted by Debbie

Tuesday, July 26th, 2011

All Canadian Wine Championships Winners 2011

All of us at Savvy Company are thrilled that many of the wineries & their wines we have featured in our Savvy Selections wine of the month club have received impressive awards in this year’s All Canadian Wine Championships. Kudos & Congrats!


Trophy Winners

Best Red Wine of the Year

Blasted Church Vineyards, BC 2008 Cabernet Sauvignon Merlot $25.99


Best White Wine of the Year

Mike Weir Wine, ON 2008 Riesling $14.95


Best Sparkling Wine of the Year

Flat Rock Cellars, ON 2007 Riddled $29.95


Larry Paterson Trophy, Best Dessert Wine of the Year

(Sponsored by Ontario Viniculture Association)
Vignoble du Marathonien, QC 2009 Vidal Late Harvest $28.00


Best Fruit Wine of the Year

(Sponsored by Ontario Viniculture Association)
Applewood Farm Winery, ON 2008 Iced Cider $19.95


Best Value Wine of the Year

Sonoran Estate Winery, BC 2007 Cabernet/Merlot $22.90


Best of Category Medals / Double Gold


Chardonnay, Unoaked

Blasted Church Vineyards, BC 2010 Chardonnay Musque $17.99


Chardonnay Under $20

Strewn, ON 2009 Chardonnay Barrel Aged $12.75 winery featured in Savvy Selections


Chardonnay Over $20

Quails’ Gate Winery, BC 2008 Stewart Family Reserve Chardonnay $29.99


Riesling Dry

Thirty Bench Wine Makers, ON 2010 Small Lot Riesling Triangle Vineyard $30.00


Riesling Off Dry

Mike Weir Wine, ON 2008 Riesling $14.95

**Trophy, Best White Wine


Sauvignon Blanc

Sandhill Wines, BC 2010 Sauvignon Blanc $18.99



Thornhaven Estates Winery, BC 2009 Gewürztraminer $17.90


Pinot Gris/Grigio

Gehringer Brothers Estate Winery, BC 2010 Private Reserve Pinot Gris $14.99


Pinot Blanc

Lake Breeze Vineyards, BC 2010 Pinot Blanc $17.00



Aleksander Estate Winery, ON 2010 Vidal $10.95


Other Single White Hybrid

Jost Vineyards Ltd., NS 2010 Appellation L’Acadie $18.00


White Hybrid Blends

Jost Vineyards Ltd., NS 2010 Valley Roads L’Acadie Frontenac $9.99



Pentage Wines 2009 Viognier $19.40


Other Single V.V. Whites

LA FRENZ, BC 2010 Semillon $19.90


White V.V. Blends

Hester Creek Estate Winery, BC 2010 Character White $19.99



Featherstone Winery, ON 2010 Rosé $14.95 winery featured in Savvy Selections


Cabernet Sauvignon Under $25

Peller Estates Winery Okanagan, BC

2008 Private Reserve Cabernet Sauvignon $19.99


Cabernet Sauvignon Over $25

Dan Akroyd Wines, ON 2007 Signature Cabernet Sauvignon $34.95


Merlot Under $25

Nk’Mip Cellars, BC 2008 Merlot $19.99


Merlot Over $25

Ridgepoint Wines, ON 2007 Merlot $35.00


Pinot Noir Under $25

Stoney Ridge, ON 2009 Excellence Pinot Noir $25.00


Pinot Noir Over $25

Starling Lane Vancouver Island 2009 Pinot Noir $27.00


Cabernet Franc Under $25

Kacaba Vineyards, ON 2008 Cabernet Franc $18.95


Cabernet Franc Over $25

Pondview Estate Winery, ON 2009 Bella Terra Cabernet Franc $28.00


Bordeaux Blends Under $25

Sonoran Estate Winery, BC 2007 Cabernet Merlot $22.90

**Trophy, Best Value Wine of the Year


Bordeaux Blends Over $25

Blasted Church Vineyards 2008 Cabernet Sauvignon Merlot $25.99

** Trophy, Best Red Wine


Syrah / Shiraz Under $25

Jackson-Triggs Okanagan Estate, BC 2007 Proprietors’ Grand Reserve Shiraz $25.00


Syrah / Shiraz Over $25

Jackson-Triggs Okanagan Estate, BC 2008 Sunrock Shiraz Gold Series $35.00


Marechal Foch

Jost Vineyards Ltd., NS 2009 Marechal Foch $10.98


Baco Noir

D’Angelo Vineyards Estate Winery, ON 2008 Baco Noir $14.90


Other Single Hybrid Reds

Gaspereau Vineyards, NS 2008 Lucie Kuhlmann Barrel Select $24.99


Other Red Hybrid Blends

Beaufort Vineyard & Estate Winery, BC 2009 “Ca Beautage” $23.00


Other Single V.V. Reds

Desert Hills Estate Winery, BC 2010 Gamay $17.90


Other Red V.V. Blends

Ruby Tuesday Winery, BC 2009 Red Stiletto $25.00


Late Harvests

Vignoble du Marathonien, QC 2009 Vidal Vendange Tardives $28.00

** Larry Paterson Trophy, Best Dessert Wine of the Year


Riesling Icewine

Inniskillin Wines, ON 2008 Riesling Icewine $69.95 winery featured in Savvy Selections


Vidal Icewine

Peller Estates Winery Niagara 2008 Signature Series Vidal Icewine $54.95


Red Icewine

Inniskillin Wines, ON 2007 Cabernet Franc Icewine $79.95


Other Icewine

Caroline Cellars, ON 2009 Sauvignon Blanc Icewine $48.00


Soft Fruit Dry

Sanduz Estate Wines, BC N/V Dry Blueberry Wine $15.41


Soft Fruit Off-Dry

Applewood Farm Winery, ON 2009 Trio $14.95


Soft Fruit Dessert

Sanduz Estate Wines, BC N/V Raspberry Dessert Wine $19.28


Tree Fruit Dry

Les Vergers de la Colline, QC 2010 CID Cuivré $30.00


Tree Fruit Off-Dry

Forbidden Fruit Winery, BC 2010 Caught Apricot Mistelle $26.95


Tree Fruit Dessert

Coteau St-Paul, QC 2010 Carmina $18.00


Fruit Sparkling

Smith & Wilson Estates Wines, ON 2008 Pink Cadillac $18.00



Applewood Farm Winery ON NV Mac Meade $14.95


Iced Ciders

Applewood Farm Winery, ON 2008 Iced Cider $14.95

*Trophy, Best Fruit Wine of the Year


Grape Fortifieds & Other Desserts

LA FRENZ, BC 2009 Vintage Style Port $24.90


Medals of Merit




Hillebrand Winery, ON NV Trius Brut $24.95

Peller Estates Winery Niagara, ON NV Ice Cuvee Rose $35.00

Peller Estates Winery Niagara, ON NV Ice Cuvee $31.75



Gray Monk Estate Winery, BC 2008 Odyssey White Brut $24.99

Jackson Triggs Niagara Estate, ON 2009 Proprietors’ Reserve Cuvee Close Sparkling $14.95

Summerhill Pyramid Winery, BC NV Cipes Ice Brut $45.00



Gray Monk Estate Winery, BC N/V Odyssey Rose Brut $24.99

Summerhill Pyramid Winery, BC NV Cipes Brut $24.99


Chardonnay, Unoaked



Fielding Estate Winery, ON 2010 Chardonnay Musque $16.95

Gray Monk Estate Winery, BC 2009 Chardonnay, Unwooded $16.99



Gehringer Brothers Estate Winery, BC 2010 Dry Rock Chardonnay Unoaked $13.99

Hillebrand Winery, ON 2009 Artist Series Unoaked Chardonnay $10.75



Angel’s Gate Winery, ON 2008 Unoaked CHARDONNAY $12.95

Mt Lehman Winery, BC 2010 Unoaked Chardonnay $20.00



Chardonnay, Under $20



EauVivre Winery & Vineyards, BC 2008 Chardonnay $18.00

Red Rooster Winery, BC 2009 Chardonnay $16.99

Stoney Ridge, ON 2009 Simply White $14.00 winery featured in Savvy Selections

Strewn, ON 2008 Chardonnay Terroir $19.95 winery featured in Savvy Selections



Mission Hill Family Estate, BC 2009  Reserve Chardonnay $18.99

Mt. Boucherie Family Estate, BC 2009 Estate Collection Chardonnay $14.99

Pentage Wines, BC 2007 Chardonnay Reserve $19.90

Quinta Ferreira Estate Winery, BC 2009 Chardonnay $19.90



Aleksander Estate Winery, ON 2010 Chardonnay $14.95

LA FRENZ, BC 2009 Chardonnay $19.90

Nk’Mip Cellars, BC 2009 Chardonnay $16.99

Pondview Estate Winery, ON 2009 Chardonnay $17.00

Quails’ Gate Winery,BC 2009 Chardonnay $19.99

Stoney Ridge, ON 2009 Warren Classic Chardonnay $15.00


Chardonnay Over $20



LA FRENZ, BC 2009 Reserve Chardonnay $28.90

Noble Ridge Vineyard & Winery, BC 2009 Chardonnay $23.90

Pondview Estate Winery, ON 2009 Bella Terra Chardonnay $24.00 winery featured in Savvy Selections



Huff Estates Winery, ON 2008 South Bay Chardonnay $29.95 winery featured in Savvy Selections

Niagara College Teaching Winery, ON 2009 Dean’s List Chardonnay $27.95 winery featured in Savvy Selections



Church & State Wines, BC 2009 Chardonnay $24.90

Stoney Ridge, ON 2009 Excellence Chardonnay $26.00 winery featured in Savvy Selections


Riesling Dry



Caroline Cellars, ON 2008 Riesling $11.50

Gehringer Brothers Estate Winery, BC 2010 Dry Riesling $13.99

Quails’ Gate Winery, BC 2010 Dry Riesling $16.99



Mission Hill Family Estate, BC 2009  Reserve Riesling $18.99

Silkscarf Winery, BC 2010 Riesling Muscat $22.00

SummerGate Winery, BC 2009 Riesling Two (Certified Organic) $19.90



Gehringer Brothers Estate Winery, BC 2010 Private Reserve Riesling $14.99

Gehringer Brothers Estate Winery, BC 2010 Riesling $13.99

Huff Estates Winery, ON 2008 Riesling Reserve $19.95 winery featured in Savvy Selections

Jackson-Triggs Okanagan Estate, BC 2008 Proprietors’ Reserve Riesling $12.99


Riesling Off Dry



Cornerstone Estate Winery, ON 2009 Riesling Reserve $20.00 winery featured in Savvy Selections

Hinterbrook Estate Winery, ON 2010 Riesling $18.00

Huff Estates Winery, ON 2009 Riesling Medium Dry $17.95 winery featured in Savvy Selections



Rockway Glen Estate Winery, ON 2009 Fergie Jenkins ‘Limited Edition’ $14.95



Angel’s Gate Winery, ON 2009 SUSSRESERVE RIESLING $13.95 winery featured in Savvy Selections this August!


Sauvignon Blanc



Hillebrand Winery,ON 2009 Trius Sauvignon Blanc $13.75

LA FRENZ, BC 2010 Sauvignon Blanc $21.90

Pentage Wines, BC 2010 Sauvignon Blanc $19.40



Henry of Pelham Family Estate, ON 2009 Sauvignon Blanc $14.95

Jackson Triggs Niagara Estate, ON 2009 Silver Series Sauvignon Blanc $17.95



Dan Akroyd Wines, ON 2010 Sauvignon Blanc $14.95

Hinterbrook Estate Winery, ON 2010 Sauvignon Blanc $21.00

Stoney Ridge, ON 2010 Excellence Sauvignon Blanc $22.00 winery featured in Savvy Selections





Flat Rock Cellars, ON 2010 Gewürztraminer $18.95

The View Winery, BC 2010 Gewürztraminer $16.95

Wild Goose Vineyards, BC 2010 Gewürztraminer $19.00



Red Rooster Winery , BC 2010 Gewurztraminer $15.99

Ruby Tuesday Winery, BC 2010 Gewurztraminer $20.00

Wild Goose Vineyards, BC 2010 Mystic River Gewurztraminer $23.00



Arrowleaf Cellars, BC 2009 Solstice Gewürztraminer $20.00

Harwood Estates, ON 2009 Gewürztraminer $20.00

Kalala Organic Estate Winery, BC 2009 Gewürztraminer $17.95

See Ya Later Ranch, BC 2009 Gewürztraminer $14.99


Pinot Gris



8th Generation Vineyard, BC 2010 Pinot Gris $19.99

Fielding Estate Winery, ON 2010 Pinot Gris $18.95

Pentage Wines, BC 2010 Pinot Gris $17.40

Red Rooster Winery, BC 2010 Pinot Gris $16.99

Wild Goose Vineyards, BC 2009 Mystic River Pinot Gris $20.00



Black Widow Winery, BC 2010 PINOT GRIS $19.90

Blasted Church Vineyards, BC 2010 Pinot Gris $19.99

Inniskillin Wines, ON 2010 Pinot Grigio $12.95

Lake Breeze Vineyards, BC 2010 Pinot Gris $17.00

Therapy Vineyards, BC 2010 Pinot Gris $20.00



Fielding Estate Winery, ON 2010 Estate Bottled Pinot Gris $21.95

Hester Creek Estate Winery, BC 2010 Pinot Gris $16.99

Peller Estates Winery Niagara, ON 2009 Private Reserve Pinot Gris $18.95

Smith & Wilson Estates Wines, ON 2010 Pinot Gris $14.00

Stoney Ridge, ON 2010 Pinot Grigio $17.00 winery featured in Savvy Selections


Pinot Blanc



Van Westen Vineyards, BC 2009 Vivacious $18.90



Wild Goose Vineyards, BC 2010 Mystic River Pinot Blanc $19.00



Gehringer Brothers Estate Winery, BC 2010 Private Reserve Pinot Blanc $13.99





Quinta Ferreira Estate Winery, BC 2009 Viognier $19.90

Silkscarf Winery, BC 2010 Viognier $22.00



D’Angelo Estate Winery, BC 2009 Viognier $19.90

Mt Lehman Winery, BC 2010 Viognier Reserve $24.00



Serendipity Winery, BC 2009 Viognier $17.90

Van Westen Vineyards, BC 2009 Viognier $24.90





Reif Estate Winery, ON 2010 Vidal $9.95 winery featured in Savvy Selections



Rockway Glen Estate Winery, ON 2010 Patio 19 $12.95



Sanson Estate Winery, ON 2010 Autumn Harvest Vidal $13.95


Single White Hybrid



Gaspereau Vineyards, NS 2010 Seyval Blanc $16.99

Jost Vineyards Ltd., NS 2010 Cote St. George L’Acadie Blanc $15.99



Gaspereau Vineyards, NS 2010 L`Acadie Blanc $15.99

Jost Vineyards Ltd., NS 2010 Petite Milo $15.00



Blomidon Estate Winery, NS 2009 L’Acadie Blanc $15.29

Domaine de Grand Pre, NS 2010 Muscat $18.50


Other Single V.V. Whites



Domaine de Chaberton, BC 2009 Bacchus Dry $15.40

Lake Breeze Vineyards, BC 2010 Semillon $19.00

SummerGate Winery, BC 2009 Muscat Ottonel (Certified Organic) $19.90



CedarCreek Estate Winery , BC 2010 Ehrenfelser $18.90

Domaine de Grand Pre, NS 2010 Ortega $20.00

LA FRENZ, BC 2009 Semillon $19.90



Lake Breeze Vineyards , BC 2010 Ehrenfelser $19.00

Mt. Boucherie Family Estate, BC 2008 Estate Collection Semillon $12.99

Viewpointe Estate Winery, ON 2010 Auxerrois $14.95


White V.V. Blends



Arrowleaf Cellars, BC 2009 First Crush White $13.99

MUSE, BC 2010 Chardonnay/Semillon $19.00

Stag’s Hollow Winery , BC 2009 Con-Fusion $18.99

Therapy Vineyards, BC 2010 Alter Ego $25.00



Celista Estate Winery, BC 2010 Celista Conundrum $19.00

Diamond Estate Wines, Fresh, ON 2009 Gewurztraminer Riesling $11.95

Inniskillin Okanagan Vineyards, BC 2009 Discovery Series Marsanne Roussane $19.99

Ruby Tuesday Winery, BC 2010 White Stiletto $20.00



Cherry Point Estate Wines, BC 2010 Ortega /Siegerrebe $20.01

Hester Creek Estate Winery, BC 2009 Semillon Chardonnay $15.99

Hillebrand Winery, ON 2009 Trius White $19.75

Reif Estate Winery, ON 2009 Trend White $12.95 winery featured in Savvy Selections

Therapy Vineyards, BC 2010 Freudian Sip $17.00


White Hybrid Blends



Forbidden Fruit Winery, BC 2010 SauVidal Earth Series $21.00

Pelee Island Winery, ON 2010 Blanc de Blanc $9.95



Jost Vineyards Ltd., NS 2010 L’Acadie Pinot Grigio $12.99

Jost Vineyards Ltd., NS NV Kellermeister $9.99



Domaine de Grand Pre, NS 2010 Tidal Bay $22.50

Gaspereau Vineyards, NS 2010 Appellation Wine $24.99





8th Generation Vineyard, BC 2010 Pinot Meunier Rosé $19.99

Hinterbrook Estate Winery, ON 2010 Rosé $16.00

Oliver Twist Estate Winery, BC 2010 Patio Passion $18.00

The View Winery, BC 2010 Distraction Rosé $14.50



CedarCreek Estate Winery, BC 2010 Pinot Noir Rosé $17.90

Coffin Ridge Boutique Winery, ON 2010 Resurrection Rosé $17.80

Greata Ranch Estate Winery, BC 2010 Rosé $13.90

Tinhorn Creek Vineyards, BC 2010 Oldfield Series 2Bench Rosé $22.99



Colio Estate Wines Inc., ON 2010 Girls’ Night Out Chard / Merlot Rosé $12.75

Jackson-Triggs Okanagan Estate, BC 2009 Black Series Rosé $15.99

Kacaba Vineyards, ON 2010 Rebecca Rosé $14.95 winery featured in Savvy Selections

Pondview Estate Winery, ON 2009 Cab Franc Rosé $15.00 winery featured in Savvy Selections

Volcanic Hills Estate Winery, BC 2010 Rosé $15.90


Cabernet Sauvignon Under $25



Legends Estates Winery, ON 2007 Cabernet Sauvignon Reserve $17.95



Inniskillin Okanagan Vineyards, BC

2008 Dark Horse Vineyard Cabernet Sauvignon $24.99



Colchester Ridge Estate Winery, ON 2008 Cabernet Sauvignon $19.80


Cabernet Sauvignon Over $25



Lakeview Cellars Estate Winery, ON 2007 Cabernet Sauvignon Reserve $34.95

Painted Rock Estate Winery, BC 2008 Estate Cabernet Sauvignon $40.00



Muscedere Vineyards,ON 2008 Cabernet Sauvignon $30.00

Nk’Mip Cellars, BC 2008 Qwam Qwmt Cabernet Sauvignon $29.99



Desert Hills Estate Winery, BC 2008 Cabernet Sauvignon Proprietor’s Red $29.90


Merlot Under $25



Angel’s Gate Winery, ON 2008 MERLOT $14.95 winery featured in Savvy Selections this August!

Red Rooster Winery, BC 2009 Merlot $18.99

Thornhaven Estates Winery, BC 2008 MERLOT $24.90

Tinhorn Creek Vineyards, BC 2008 Merlot $17.99



Jackson-Triggs Okanagan Estate, BC 2008 Gold Series Merlot $20.00

Robin Ridge Winery, BC 2007 Merlot $19.90

Tinhorn Creek Vineyards, BC 2007 Oldfield Series Merlot $24.99

Wild Goose Vineyards, BC 2008 Merlot $20.00



Legends Estates Winery, ON 2007 Merlot Reserve $17.95

Mission Hill Family Estate, BC 2007 Reserve Merlot $24.99

Seven Stones Winery , BC 2009 Row 128 Merlot $25.00

Sumac Ridge Estate Winery, BC 2008 Black Sage Vineyard Merlot $19.99

Merlot Over $25



Kalala Organic Estate Winery, BC 2008 Merlot $28.95

Ruby Tuesday Winery, BC 2008 Merlot Grand Reserve $40.00



Mission Hill Family Estate, BC 2006 Select Lot Collection Merlot $29.99

Van Westen Vineyards, BC 2007 Vivre la Vie $27.90



Poplar Grove Winery, BC 2007 Merlot $29.90


Pinot Noir Under $25



D’Angelo Estate Winery, BC 2007 Pinot Noir $24.90

Lake Breeze Vineyards, BC 2008 Seven Poplars Pinot Noir $25.00

Mike Weir Wine, ON 2008 Pinot Noir $19.95

Mt. Boucherie Family Estate, BC 2009 Summit Reserve Pinot Noir $19.99



EauVivre Winery & Vineyards, BC 2008 Pinot Noir $19.00

Flat Rock Cellars, ON 2009 Pinot Noir $19.95

Stonechurch Vineyards, ON 2007 Pinot Noir Reserve $19.95



Grange of Prince Edward, ON 2008 Trumpour’s Mill Pinot Noir $16.95

Mission Hill Family Estate, BC 2007  Reserve Pinot Noir $24.99

Robin Ridge Winery, BC 2009 Pinot Noir $21.90

Therapy Vineyards, BC 2009 Pinot Noir $22.00


Pinot Noir Over $25



Kacaba Vineyards, ON 2007 Reserve Pinot Noir $42.95 winery featured in Savvy Selections

Nk’Mip Cellars, BC 2009 Qwam Qwmt Pinot Noir $29.99



CASSINI CELLARS, BC 2009 Pinot Noir Reserve $29.00

Church & State Wines, BC 2009 Hollenbach Pinot Noir $25.90



LA FRENZ, BC 2009 Reserve Pinot Noir $31.90

Road 13 Vineyards, BC 2008 Jackpot Pinot Noir $39.99


Cabernet Franc Under $25



Colio Estate Wines Inc., ON 2007 CEV Cabernet Franc $20.75

Inniskillin Wines, ON

2008 Winemaker’s Series Two Vineyards Cabernet Franc $22.95



Hillside Estate Winery, BC 2008 Cabernet Franc $24.99

Tinhorn Creek Vineyards, BC 2008 Cabernet Franc $17.99



Colchester Ridge Estate Winery , ON 2008 Cabernet Franc $17.80

Pelee Island Winery, ON 2010 Cabernet Franc $11.45


Cabernet Franc Over $25



Peller Estates Winery Niagara, ON 2008 Signature Series Cabernet Franc $38.00



Seven Stones Winery, BC 2009 Cabernet Franc $28.00



Thirty Bench Wine Makers, ON 2008 Small Lot Cabernet Franc $40.00


Bordeaux Blends Under $25



Cerelia Vineyards & Estate Winery, BC 2008 Misceo $23.00

Colio Estate Wines Inc., ON 2006 CEV Meritage $20.75

Pelee Island Winery, ON 2008 Alvar Cabernet Merlot $12.95



Gehringer Brothers Estate Winery, BC 2009 Dry Rock Cabernet-Merlot $14.99

Jackson Triggs Niagara Estate, ON 2009 Black Series Cab Franc Cab Sauvignon $13.45

Ridgepoint Wines, ON 2007 Meritage $25.00

Smith & Wilson Estates Wines, ON 2007 Raleigh Vines $14.00



Harvest Estate Wines, ON 2007 IT’s Our Time $13.95

Hester Creek Estate Winery, BC 2009 Cabernet Merlot $15.99

Lake Breeze Vineyards, BC 2008 Meritage $22.00

Stag’s Hollow Winery, BC 2008 Heritage Block $24.99


Bordeaux Blends Over $25



Church & State Wines, BC 2007 Quintessential $49.90

Gray Monk Estate Winery, BC 2009 Odyssey Meritage $34.99

LA FRENZ, BC 2007 Grand Total Reserve $39.90

Quinta Ferreira Estate Winery, BC 2007 Obra-Prima $34.90

Thornhaven Estates Winery, BC 2008 EVOLUTION $31.90



Church & State Wines, BC 2008 Coyote Bowl Meritage $34.90

Church & State Wines, BC 2008 Quintessential $49.90

Kacaba Vineyards, BC 2007 Reserve Meritage $44.95

LA FRENZ, BC 2008 Grand Total Reserve $39.90



CASSINI CELLARS, BC 2009 Collector’s Series Maximus $29.00

Harbour Estates , ON 2007 Premier Vintage $45.00

Jackson-Triggs Okanagan Estate, BC 2007 Sunrock Meritage $35.00

Painted Rock Estate Winery , BC 2008 Estate Red Icon $55.00

Van Westen Vineyards , BC 2007 Voluptuous $29.90


Syrah / Shiraz Under $25



Moon Curser Vineyards, BC 2009 Syrah $24.90



Peller Estates Winery Okanagan, BC 2008 Private Reserve Syrah $19.99



Mt. Boucherie Family Estate , BC 2007 Summit Reserve Syrah $24.99

Quinta Ferreira Estate Winery , BC 2008 Syrah $24.90


Syrah / Shiraz Over $25



Red Rooster Winery, BC 2009 Syrah Reserve $29.99

Tinhorn Creek Vineyards, BC 2007 Oldfield Series Syrah $29.99



Black Widow Winery, BC 2009 SYRAH $31.90

Mission Hill Family Estate, BC 2007 Select Lot Collection Syrah $36.99



CedarCreek Estate Winery, BC 2008 Platinum Syrah $39.90

Painted Rock Estate Winery, BC 2008 Estate Syrah $40.00


Marechal Foch



Skimmerhorn Winery & Vineyard, BC 2009 Marechal Foch $19.50



Larch Hills Winery, BC 2009 Marechal Foch $16.40

Summerhill Pyramid Winery, BC 2007 Organic Foch $26.95



Jost Vineyards Ltd., BC 2009 Cote St. George Marechal Foch $14.99


Baco Noir



Henry of Pelham Family Estate, ON 2008 Reserve Baco Noir $24.95



Sandbanks Estate Winery, ON 2008 Baco Noir Reserve $24.95



Coffin Ridge Boutique Winery, ON 2009 Baco Noir Reserve $24.80


Other Single V.V. Reds



Domaine de Chaberton, BC 2009 Gamay Noir $15.25

Featherstone Winery, ON   2009 Gamay $19.99

Inniskillin Okanagan Vineyards, BC 2008 Discovery Series Malbec $24.99



Mt. Boucherie Family Estate, BC 2008 Family Reserve Zinfandel $34.99

The View Winery, BC 2009 Red Shoe Red (Pinotage) $14.50



Legends Estates Winery, ON 2007 Petit Verdot Reserve $19.95


Other Single Hybrid Reds



Gaspereau Vineyards, NS 2009 Triomphe D’Alsace $17.99



Gaspereau Vineyards, NS 2008 Lucie Kuhlmann $21.99



Annapolis Highland Vineyards , NS 2010 DeChaunac $22.00


Other V.V. Blends



Inniskillin Wines, ON 2008 Winemaker’s Series Shiraz Cabernet $24.95 winery featured in Savvy Selections

Road 13 Vineyards, BC 2009 Rockpile $24.99



Hester Creek Estate Winery, BC 2009 Character Red $19.99

Reif Estate Winery, ON 2009 The Magician $19.95 winery featured in Savvy Selections



Kalala Organic Estate Winery, BC 2009 Cuvée Noir $15.95



Red Hybrid Blends


Gaspereau Vineyards, NS NV Vitis $21.99

Jost Vineyards Ltd., NS 2010 Valley Roads Leon Millot Baco Noir $9.99

L’Acadie Vineyards, NS 2009 Innovation Series Red $29.99

Stoney Ridge, ON 2010 Radical Red $25.00



Eastdell Estates Winery, ON 2009 Black Cab $12.95

Gillis of Belleisle Winery, NB 2010 Belleisle Premium Red $24.80

House of Rose Winery, BC 2009 Hot Flash $17.90



Averill Creek Vineyard , BC 2009 Prevost $22.00

Domaine & Vins Gélinas , QC 2008 Rouge Réserve $20.00

Skimmerhorn Winery & Vineyard , BC N/V Devil’s Chair $19.50


Late Harvest Wines:


Hester Creek Estate Winery, BC 2009 Late Harvest Pinot Blanc $15.99



Reif Estate Winery, ON 2009 First Growth Riesling TBA $50.00 winery featured in Savvy Selections



Calamus Estate Winery, ON 2009 Special Select Late Varvest Vidal $23.10 winery featured in Savvy Selections



Riesling Icewines:



Jackson-Triggs Okanagan Estate, BC 2009 Gold Series Riesling Icewine $70.00



Mission Hill Family Estate, BC 2009 Reserve Riesling Icewine $59.99



Jackson-Triggs Okanagan Estate, BC 2007 Proprietors’ Reserve Riesling Icewine $60.00


Vidal Icewines:



Inniskillin Okanagan Vineyards, BC 2008 Vidal Icewine $52.99

Inniskillin Wines, ON 2008 Sparkling Vidal Icewine $69.95

Mike Weir Wine, ON 2006 Icewine Vidal $39.95


Peller Estates Winery Niagara, ON 2008 Private Reserve Vidal Icewine $26.85, 200ml


Domaine de Grand Pre, NS 2010 Vidal Icewine $39.50

Inniskillin Wines, ON 2007 Vidal Icewine $49.95


Red Icewines:



Pondview Estate Winery, ON 2009 Cab Franc Icewine $35.00

Strewn, ON 2008 Cab Franc Icewine $63.00



Hinterbrook Estate Winery, ON 2009 Cabernet Franc Icewine $48.00

Peller Estates Winery Niagara, ON 2008 Signature Series Cabernet Franc Icewine $90.00

Pondview Estate Winery, ON 2009 Bella Terra Cab Sauvignon Icewine $40.00



Mike Weir Wine, ON 2008 Icewine Cabernet $39.95

Niagara College Teaching Winery, ON 2008 Dean’s List Cabernet Franc Icewine $54.95 winery featured in Savvy Selections


Other Icewines:



Caroline Cellars, ON 2009 CHARDONNAY ICEWINE $42.00

LuLu Island Winery, BC 2007 Riesling Chardonnay Icewine $69.00



Therapy Vineyards, BC 2010 Bi-Polar $50.00



Domaine & Vins Gélinas, QC 2010 Signature Swenson White $32.00

Stoney Ridge, ON 2009 Excellence Gewurztraminer Icewine $100.00


Grape Fortifieds & Other Desserts



Harwood Estates, ON 2009 Just Desserts $25.00

House of Rose Winery, BC 2006 Vintage Okanagan Port $29.90

Stoney Ridge, ON n/v Passion $25.00



Annapolis Highland Vineyards, NS 2010 Highland Beauty $24.00

River’s Bend Winery, BC N/V AMBER $13.00



La Halte des Pèlerins Inc., QC 2009 Le Miraculé $23.00

Stoney Ridge, ON 2009 Forte $20.00


Soft Fruit Dry



Westham Island Estate Winery, BC 2010 SnoGoos Wine $14.95



Sanduz Estate Wines, BC N/V Blueberry Merlot $16.37



Living Sky Winery, SK 2010 Rhubarb $17.00


Soft Fruit Off Dry



Domaine Le Cageot, QC 2010 Le Frambleu $22.25

Muskoka Lakes Winery, ON 2009 Cranberry Blueberry $16.75

Westham Island Estate Winery, BC 2010 Raspberry Wine $12.95



Black Bear Farm Estate Winery, ON 2007 PAPA’S SPECIAL RESERVE $18.00

Living Sky Winery, SK 2010 Raspberry $17.00

Rocky Creek Winery, BC 2010 Blackberry $20.00

Silverside Farm & Winery, BC 2011 Tayberry $20.00



Aleksander Estate Winery, ON 2010 Raspberry $13.95

Field Stone Fruit Wines, AB N/V Raspberry Fruit Wine $15.95

Harvest Estate Wines, ON N/V Blueberry Mist $9.95

Westham Island Estate Winery, BC 2010 Blueberry Wine $12.95


Soft Fruit Dessert



La Vallée de la Framboise Inc., QC 2010 Le Brochu $20.00

Muskoka Lakes Winery, ON 2009 Red Maple $18.85



Coastal Black Estate Winery, BC 2009 Raspberry Dessert $18.00

Field Stone Fruit Wines, AB N/V Saskatoon Berry Dessert Wine $19.95

Kawartha Country Wines, ON 2010 BlackBerry Dessert $9.80



Black Bear Farm Estate Winery, ON 2009 STRAWBERRY & RED RASPBERRY $15.00

Black Bear Farm Estate Winery, ON 2009 BEAR’S SPECIAL BLEND $20.00


Tree Fruit Dry



Forbidden Fruit Winery, BC 2010 Cherysh Cherry Rose $19.95



Les Vergers de la Colline, QC 2010 Ancestral $8.78



Cypress Hills Vyd & Winery, SK 2010 Saskatchewan Sour Cherries $18.75


Tree Fruit Off Dry



Harvest Estate Wines, ON n/v Nectarine Peach $9.95

Les Vergers de la Colline, QC 2010 Rosé (ROSEHIPS) $10.53



Domaine de Grand Pre, NS NV Stutz Hard Apple Cider $10.50

Muskoka Lakes Winery, ON 2010 Georgian Bay Rose $16.95



Blue Moon Estate Winery, BC 2010 SIRIUS, Apple Table Wine $16.90


Tree Fruit Dessert



Jost Vineyards Ltd., NS NV Maple Wine $14.99



Living Sky Winery, SK 2010 Juliett Port-style $23.00



Forbidden Fruit Winery, BC 2009 Cerise D’Eve Red Cherry Portstyle $29.95

Stoney Ridge, ON 2009 Blueberry Maple Ice $40.00





Applewood Farm Winery ON N/V Madrigal Meade $14.95



Munro’s Meadery, ON 2010 Sweet Mead $15.12



No Bronze Awarded


Iced Ciders



Cidrerie du Minot, QC N/V CRÉMANT DE GLACE $25.00

Domaine Pinnacle, QC NV Reflet d’hiver Ice Cider $21.99



Cidrerie Verger Léo Boutin, QC 2009 Mont de Glace $19.50

Domaine Félibre, QC 2009 Givré $22.75



Cidrerie du Minot, QC 2006 DU MINOT DES GLACES $15.50

Domaine Leduc-Piedimonte, QC 2007 Ice Cider $26.50


Fruit Sparkling



No Gold Awarded



Verger Belliveau Orchard, NB 2009 Framboise Mousseux $12.95



Domaine Le Cageot, QC 2010 Le Cageolais $29.25


Congratulations to all of the winners!