Reif Estate Winery


Ring in the new year with wines that you can cozy up to. Niagara-on-the-Lake’s Reif Estate Winery is sending you a sumptuous semillon, a velvety merlot reserve, and a meritage that you will want to sip and savour.


2018 Semillon
VQA Niagara River

Semillon is a white grape varietal most often seen in France and Australia. Rarely is it planted in Niagara’s cooler climate — in fact, Reif’s semillon planting is only a half-acre in size — but if the weather conditions, the vine health, and Lady Luck all come together, the varietal can produce a knockout wine like this one. A pretty bouquet of orchard fruit enchants the nose while stone fruit, pear, and wildflower honey light up the palate.

Aging in French oak barrels for 18 months adds body, depth, and complexity to the wine; it’s a beautiful match with lobster thermidor, creamy Tuscan chicken, and gruyère cheese fondue.


2019 Merlot Reserve
VQA Niagara River

It’s always refreshing to find a winery that leans into its merlot. Reif took their time with this reserve, fermenting it on its skins for 16 days and then aging it for 30 months in French and American barriques. Rich dark cherry and ripe plum tantalize the nose and palate along with notes of cola and black pepper.  The wine has ample body and soft tannins with an elegant, lingering finish.

Pair this smooth red with slow-roasted prime rib with au jus, roasted lamb with rosemary and sea salt, or post-dinner dark chocolate and sharp cheeses.


2020 Meritage
VQA Niagara River

2020 was an exceptional vintage for reds and this meritage is in good company with the best of them. A classic blend of cabernet sauvignon (50%), merlot (40%), and cabernet franc (10%), the wine was aged for 24 months in French oak. Rich notes of ripe black fruit, anise, graphite, and tobacco swirl on the palate. This full-bodied, dry wine shows excellent structure and firm tannins with a rich mouthfeel.

Serve this Bordeaux-style gem with a charbroiled hamburger with sautéed onions and melted cheddar, wood-fired pizza, or wild mushroom ravioli in gorgonzola cream sauce.