Ferox by Fabian Reis


Swing into autumn in high class with a sumptuous white blend, a Bordeaux-style red, and an exquisite cabernet sauvignon from Niagara’s Ferox Estate.


2020 White
VQA Ontario

Aromas of orange blossom, honeydew melon, and citrus sail out of the glass while juicy stone fruits, like peach and nectarine, delight the palate with this pinot gris-dominant (44%) blend. Also at the table are chardonnay (20%), sauvignon blanc (20%), gewürztraminer (9%), and riesling (7%), each varietal beautifully rounding out the blend and contributing structure, crispness, lushness, and acidity to the wine.

Pair this versatile white with pasta al limone with parmesan, chicken enchiladas with spicy peach salsa, and tempura-battered halibut and chips.


2019 Red
VQA Niagara Peninsula

What distinguishes this Bordeaux-style red from others crafted in Niagara is the emphasis on merlot (86%) with just enough petit verdot (8%) and cabernet sauvignon (6%) to conjure comparisons to a Right Bank expression.  Ample red and black berry fruit hits the palate first with notes of earth and black pepper following. Lovely balance with a roundness that comes from 12 months of aging in French oak barrels.

Very food-friendly, this red is a jovial partner to a wide range of cuisines from black olive tapenade bruschetta to grilled salmon with herbs to hamburgers topped with cheddar cheese and sautéed mushrooms.


2020 Cabernet Sauvignon
VQA Niagara Lakeshore

Often cited as Niagara’s most favourable wine year in recent history, the 2020 vintage brought idyllic weather conditions and, as a result, near perfect fruit. This impressive and complex cabernet sauvignon proudly showcases its vintage. Aged for two years in neutral oak, notes of cassis, cocoa, licorice, coffee, and clove ripple gracefully across the palate. Structured and textured, this wine is intriguing with a richness that goes beyond flavour; its $65 price tag is not a surprise.

Savour this cabernet by sipping it on its own or pair it alongside Szechuan beef with black beans, red wine-braised aubergine over polenta, and sous vide lamb chops with mint mustard sauce. The wine will also cellar well for up to 15 years.