Domaine Queylus

IN MARCH’S THREE-PACK:

Known for crafting exquisite wine, Domaine Queylus in Niagara is featuring the best of their varietals in this month’s wine club pack — a signature chardonnay, pinot noir, and cabernet franc-merlot blend.

 

2020 Chardonnay
VQA Niagara Peninsula

For those who love bold North American-style chardonnay, this wine could have written the textbook. The delight is in the details; organically-grown vines were hand-pruned, hand-harvested, and fermented with native yeasts. The wine was gently aged in French oak for 16 months resulting in a mellow yet textured mouthfeel. Aromas of lemon, butterscotch, toffee, and popcorn continue on the palate with salinity and limestone adding a lovely savouriness.

Pair this white with a croque madame sandwich, Indian butter chicken, or whole wheat couscous risotto with peas, cauliflower, and toasted garlic.

 

2019 Signature Pinot Noir
VQA Niagara Peninsula

Fermented with indigenous yeast and aged in French oak for 17 months, this is a pinot noir with presence. Ripe red berry fruit and warm baking spices of anise and cinnamon greet the nose while cherry pie lights up the palate. Firm tannins balance the wine beautifully; it has a supple mouthfeel and a pleasing finish. This pinot was crafted by Kelly Mason’s expert hand and presents a particular richness that is rarely found in cold-climate expressions of this varietal.

An alluring partner with barbecued pork ribs, Cornish game hen with cherry glaze, and mushroom stroganoff.

 

2019 Droite
VQA Lincoln Lakeshore

A gorgeous assemblage of cabernet franc (52%) and merlot (48%) that was aged in French oak for 18 months, this organic wine is both focussed and generous, and undeniably structured for more aging. Aromas of plum, black cherry, cassis, and cola evolve into more savoury and graphite notes on the palate. Tannins are pleasantly integrated and the wine has excellent balance and structure.

This versatile red is a natural partner with braised lamb with white beans, grilled merguez sausage, and lentil and herb pie with barberries.