Molly Amoli reviewed this wine:

This is a VQA wine from the Niagara Peninsula that demonstrates why Ontario continues to be one of the great wine regions in the world. It’s a traditional method sparkler from 100% Pinot Noir grapes. Aged 12 months on the lees (dead yeast cells left from fermentation, removed after ageing), the process brings subtle toasty notes to the wine’s strawberry, raspberry, and crunchy apple core. Made to dry at 8 g/l residual sugar, at 12% a.b.v. it’s a delicious, exhilarating, fruity sipper. If you’re new to vintage sparkling wine, and wonder what you’re in for, don’t worry - the cork’s hiss, the gorgeous sparkling rich pink, with bubbles in the glass - the carbonation is very fine and very much alive! Pinot Noir, a sensitive varietal and one of the traditional champagne grapes, thrives in Ontario’s cool climate . Unabashedly luscious, yet understated, tomato red-coloured cork foil and labeling embellish the bottle that houses this wine. Moray Tawse, the owner, took inspiration from the vineyards’ red clay soils and stones to the name the winery Redstone. Rene Van Ede, Redstone’s winemaker, (formerly part of the Tawse Winery winemaking team) recommends a drinking window through to 2023. Pairs well with fresh oysters, shallot mignonette, and fresh summer salads.

Molly Amoli reviewed this wine:

I love the name, incorporating science, namely mathematics in the squaring, and art, with the blending, like paint! An unusual combination of varietals, Pinot² Rosé blends Pinot Noir and Pinot Grigio from the Niagara Peninsula VQA. An unabashadley elegant, medium salmony rose-gold colour, the nose presents ripe peach, rosemary, and strawberry with an orange peel and lemon note. Through its medium body, on the palate, it gives ripe strawberry, peach, and apricot with a lemon note. It's a high acidity wine that's well balanced, with a medium finish. Made to dry (5 g/l), at 12.5% alcohol it's a great sipper for any time of year but especially in the transition from summer to fall. Part of the Magnotta's Venture Series, tagged "Ready for Anything," these wines are Canada's largest collection of philanthropic wines. Fifty cents from the sale of every bottle in the series goes to the G. Magnotta Lyme Disease Research Lab at the University of Guelph. The winery also sells Canada's first tick removal kit through its website. A food-friendly affordable wine, this is a really elegant find.

Molly Amoli reviewed this wine:

This is an intricate, delicious VQA off-dry Riesling that combines tropical and citrus flavours with crisp acidity in a medium-bodied wine that finishes long. A gorgeous pale-lemon with shades of gold, on the nose it gives acacia, fresh cut yellow apple, pineapple, lemon, and a note of freshly cut tennis balls. On the palate, it translates well as largely pineapple, yellow apple, and ripe pear, joined by lemon peel and lime zest. This wine flaunts a crispy acidity, in a medium body, with low alcohol at 10.5% a.b.v. and 14.9 g/l residual sugar. Altogether, it makes a delicious sipper! It hails from the oldest of Henry of Pelham vineyards on Short Hills Bench in Niagara. Carefully selected by hand, the grapes were bunch-selected, and gently pressed, it was cold fermented in stainless steel tanks. Henry of Pelham is one of 12 wineries Sustainable Winemaking Ontario (SWO) certified. The program now involves third-party ongoing verification. Look for the green leaf and certification notice on the back label. Pairs beautifully with grilled calamari and Asian dishes.

Molly Amoli reviewed this wine:

On the Carp Ridge, Kin Vineyards is home for some of Ontario's most northerly plantings of champagne grapes and cool climate lovers, Pinot Noir and Chardonnay. But the winery's Pinot Noir Rosé hails from somewhere much warmer, the Niagara Peninsula VQA. With hand-harvested grapes, the wine was made with little skin contact to keep the tannin down and show the Provencal-inspired pale salmon pink in the glass. On the nose, it gives ripe peach, apricot, strawberry, and honeysuckle, that translates fresh to the palate, adding lemon on the finish. It has a whisper grapefruit note. A medium bodied, high acidity wine, it finishes long. This wine isn't certified Vegan, but it was lightly fined with bentonite (clay), so it may be. At 12.5% a.b.v., and extra dry with 4.3 g/l residual sugar, this is a delightful sipper for a fall day. Pair it with salmon or late summer salads or a book of your favourite poems.

Molly Amoli reviewed this wine:

A crémant de Limoux (not champagne, but made using the same method), this is a blend of white grapes, dominated by 55% Chardonnay, 35% Chenin, with 10% Mauzac. It's a delicate pale goldish lemon wine. It gives light aromas of peach, brioche, grapefruit, acacia, green apple, and lemon. On the palate, it rises to medium plus acidity, with lemon rind, peach, tart apple, and grapefruit, delivered in a dry, medium body, 12.5% a.b.v. wine with a delicate mousse. That tart apple is the Mauzac, so specific to this sparkler. This Grand Cuvée 1531 has an august history and a "Dom" connection. It was also created by Benedictine monks, but in the Middle Ages in the Abbey of Saint-Hilaire in the Languedoc, several hours' drive south of the abbey where Dom Perignon lived and experimented with wine blending. Over a 150 years before Dom Perignon, sparkling wine was being made in Saint-Hilaire, Limoux, France. "Blanquette" was the first French sparkling wine, not champagne. Crémant de Limoux is Blanquette's cousin. This wine stands in direct descent from that first French sparkling wine. Pairs gloriously with most food.