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For ordering Beer and Cider please contact our retail team directly on the following details:
Contact phone: 905 641 2252 ext. 4070
10 am to 5 pm daily
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**Please note that deliveries may be slightly delayed at this time as we are operating on a deffered shcedule. Our regular operations are currently suspended out of abundance against the COVID-19 outbreak.
A very approachable, medium-bodied red, the Gamay Noir grape does well in our regional growing season, producing here a light ruby coloured wine with violet tinges. The nose offers aromas of strawberry, raspberry jam, ripe cherries, with undertones of cedar and dark chocolate. The palate offers soft tannins, with deeper notes of smoke, pepper spice and sweet vanilla.
Rich aromas of sweet tobacco, berries, candied beet and black cherry, this Pinot offers raspberry and vanilla bean on the palate. It is medium bodied with supple tannins, which leads to a long and lingering finish.
The 2018 Tom Thomson Algonquin Red is a unique vintage blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes, barrel-aged in French oak cooperage for 11 months before blending. The Cabernet Sauvignon grapes bring deep dark cherry and plum flavours, Cabernet Franc imparts flavours of raspberry, currant, spice and dried herbs, while the Merlot adds weight and texture and ripe fruit notes of strawberry and a little cocoa.
This medium-bodied red wine exhibits much of the elegance and attractive perfume that Cabernet Franc grape grown in a cool climate is known for. The nose offers raspberry, red currant, violets and hot peppers, while the palate is crisp and bright with fine, moderate tannins and a lasting, flavourful finish.
Our biggest red blend is made from 43% Merlot, 35% Cabernet Franc and 22% Syrah grapes sourced from the Niagara peninsula. With purple ruby appearance, this wine offers fruity and spicy aromas with herbal notes. On the palate this poised, well structured blend offers savoury blackberry flavours with lively acidity and well integrated oak.
This dry crisp Pinot Noir Rosé was made by gently pressing hand-picked, full clusters of ripe fruit to yield delicate juice that was fermented using wild yeast in neutral oak barrels and then aged on fine lees for four months. Brightly salmon-hued, this wine offers up aromas of sour cherries, strawberries and apple blossoms.
The fruit for this wine was sourced from the Westcott Vineyard on Vinemount Ridge, a blend of the Burgundy clones 777 and 667. The fruit was allowed to ferment spontaneously, aged for 14 months in French oak barrels, then bottled by hand with no fining or filtration. The result is a wine that balances red fruit flavours with earth, spice and dried herbs, and which will develop further complexity with bottle ageing.