Stratus Vineyards


A leader in the international wine industry for sustainable winemaking, Stratus Vineyards is sending you a pretty package containing a bubbly white, an exclusive red blend, and a robust merlot reserve.


2022 “Field Blend” Ancestral
VQA Niagara-on-the-Lake

Crafted from a blend of riesling (57%), chardonnay (28%), and sauvignon blanc (15%), this intriguing sparkling white resulted from pausing fermentation in cold winter temperatures and restarting it in warmer spring temperatures to naturally bring the bubbles out. The wine’s hazy appearance comes from the sediment that remains in the bottle and contributes texture and flavour to the wine. Delicate aromas of lemon and biscuit lead to notes of tart green apple and sourdough on the palate.

The wine world’s equivalent of a sour beer, this white energizes the palate and will be a delightful pairing with roasted funghi flatbread, Salish Sea cobb salad with candied salmon, and fettucine alfredo with peas.


2021 Alto Red
VQA Niagara-on-the-Lake

This red blend of no less than eight varietals sounds complicated, but rings very true on the palate. Cabernet franc (37%), cabernet sauvignon (24%), merlot (12%), sauvignon blanc (10%), viognier (5%), semillon (5%), syrah (5%), and sangiovese (2%) were aged in French oak for 14 months. A bouquet of blackcurrant jam, cinnamon, and anise settles into more earthy flavours of cruciferous vegetables and savoury herbs. The mouthfeel is soft with evident tannins that will tame with time and food.

This structured wine is a natural partner with rosemary-crusted lamb, roasted squab with blackcurrant compote, and eggplant parmesan.


2019 Stratus Merlot
VQA Niagara-on-the-Lake

Aged for 20 months in French oak, this outspoken reserve announces itself with an aroma of black licorice, leather, cedar, and a touch of barnyard. Bone dry and firmly structured, the palate is lean but savoury with flavours of black cherry and green herbs. The mouthfeel is fulsome with a satisfying finish.

This wine will be enhanced with two years of cellaring, but if you can’t wait, serve it alongside truffle risotto, chargrilled skirt steak with paprika butter, and Chinese crispy duck pancakes.