2011 Rose

Vineland Estates Winery
2011 Rose

Appellation: VQA Niagara Peninsula
Varietal: 85% Gamay Noir, 15% Cabernet Franc
Alcohol Percent: 11.5 %
LCBO Sweetness Descriptor: Medium Dry
Residual Sugar g/L: 12.8 g/L
Brix at Harvest: 19.7˚Bx
Total Acid g/L:: 6.60 g/L
Cases Produced: 1060
Drinking Through: drinking through 2014
Oak Treatment: None
Service Temp.: 8 – 10 ˚C
Bottle Size(s): 750ml
Decanting: No

Rich, juicy berry notes dominate the nose and an elusive kiss of cinnamon keeps you guessing. The wine is mouth filling with the lightest touch of sweetness that is quickly followed by a crisp and clean acidity.


Cheese Pairing:  Raclete
Producer: Fromagerie la Station de Compton
Location: Eastern Townships, Quebec
Milk: Organic Thermalized Cow’s Milk

Double take, no you’re right it’s another raclette, this time we dive into Compton’s peppercorn version. The Canadian 2013 Grand Prix winner for flavoured cheeses with solids added, this cheese is at the top of it’s class… literally. Visually, you have a natural outer rind with an orange coppery rind, moving through a beige nail to a creamy yellowish paste. The peppercorns run through the middle of the paste and provide a wonderful symmetrical contrast for the wheel. This raclette exhibits fruity apple like nuances with a buttery / nutty lactic surge which is checked by spicy peppercorns. What this added complexity does is allow for a wider array of pairing options. This time I shaved the raclette ultra thin and melted it over a toasted English crumpet. Paired with the 2011 Oh Really Rosé, this wine lifts the flavour profile with bright berry notes of strawberry, cranberry and a hint of cinnamon spice. This blend of Gamay and Cabernet Franc suites the complex spicy nature of Compton raclette and provides a dashing match and balance pairing.

Food Pairing:  Icewine Cabbage Slaw & Rose