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Deeply coloured, very spicy, blueberry compote flavours with natural currant and briar patch fruit. Displays startling intensity that will improve and increase complexity over the next 5 years.

Using grapes harvested from some of our original vine plantings, the natural rich fruit and intensity of colour and flavour are carefully extracted in this wine. It is then barrel aged in a combination of new and one year old American Oak barrels for 15 months to produce a dark, jammy blockbuster.

Made from fruit derived from selected Niagara vineyards including Henry of Pelham's own vineyard. Cabernet Franc has been a reliable performer in our vineyards and in our blended wines for many years now. In this bottling the emphasis is on this variety as the star -- with plummy fruit, dark berries, plush tannins and a mouth filling vibrant core. This wine will age for 2-6 years from vintage, but drinking at a "plateau" with 2-4 years aging especially if opened several hours before serving.

Intense, vibrant fruit aromas and flavours, exhibiting strawberry and raspberry above all others. Age 1 to 4 years from vintage.

Aromas of violets and the flavours of cranberry and rhubarb tarts seem to swim around in your mouth. Best consumed within 18 months of vintage, but ageable for up to 3 years.

A slight majority of the fruit comes from Cabernet Franc and Cabernet Sauvignon. The added complexity, and vibrant flavours of Baco marry well with the Cabernet family of grapes. This wine is intended for drinking upon release, but will cellar for 2-4 years.

Extended skin maceration, minimal handling and aging in a combination of French and American oak barrels. This wine will age for 4-8 years from vintage, but drinking at a "plateau" with 2-4 years aging especially if opened several hours before serving.

Made from our own estate Cabernet Sauvignon, and two other selected Niagara vineyards located on the bench. Concentrated dark fruit tones balanced by black raspberry nuances. Produced only in vintage years this wine will age for at least 10 years. Food matches -- Braised lamb shanks with rosemary and roasted garlic accents or with good quality chocolate for a unique dessert combination.

Barrel fermented in French oak, 1/3 of that new oak. The oak barrels were sourced from a combination of forests in Europe and North America, and from several cooperage houses. Aging in barrel for 7 months. Full bodied and multi-faceted with layers of tropical fruits, flinty mineral flavours off-set by notes of fresh cream and caramel and toast. Attractive now but will age for up to 10 years. Grilled salmon, crab and lobster. Wild fowl or turkey. Dishes with cream sauces or mild herb flavours.

The wine was fermented completely in stainless steel with aging sur lie (on the yeast lees sediment) to bring complexity and depth of flavour. Bright and aromatic with flavours ranging from vibrant apple to citrusy grapefruit. True cool climate chardonnay character!

Fermented 28% in barrel, the balance cool fermented in tanks, then aged in barrel for several months. This technique provides plenty of freshness and fruit driven intensity with elegant structure and complexity. The taste offers powerful varietal fruit character of apple, pineapple, pear and citrus.

Fermented entirely in french oak, 40% in new Allier barrels and 60% in one year old barrels. Minerally crisp with intense concentration. A very well structured wine. Capable of cellaring for 10 plus years from vintage.

Grapes were hand picked and bunch selected. Gentle whole cluster pressing followed. Results in a wine with complex and elegant aromas. Bright fruit with subtle toast and baked apple tones. Secondary fermentation was finished in bottle followed by a further 30 months aging on the lees. Able to develop for 2-3 years but intended for drinking upon release. Food matches - Salmon caviar with sour cream; Malpeque oysters with a hint of lemon.

Grapes were hand picked and bunch selected. Gentle whole cluster pressing followed. Results in a wine with brightness, acidity, fine floral aromas and fruit aromas of apple, citrus and apricot contributed by the chardonnay with notes of strawberry and blackberry along with a delicious roundness on the palate from the Pinot Noir. Secondary fermentation was finished in bottle followed by a further 30 months aging on the lees. Able to develop for 2-3 years but intended for drinking upon release. Food matches - Salmon caviar with sour cream; Malpeque oysters with a hint of lemon.

Aging is done in all stainless steel to preserve fruit and delicacy. Fragrant pepper spice, black cherry fruit aromas. Easy to drink, initially soft and silky, finishing with a pomegranate note.Capable of short term (1 to 3 years) cellaring to bring additional roundness.

Aromatic fruit - grapefruit and lichee - with hints of rose petal and spice are apparent in waves on the nose and in the flavours on the palate. The evolution of the wine finds its optimum drinking within 1 to 4 years of bottling.

Made from our Shorthills Farm vineyard, hand-harvested and whole cluster pressed. Fermentation and aging completely in stainless steel to maintain the fruit’s delicacy and subtlety. Delicate notes of flower, stone fruit (peach), and flint, yet reasonably full bodied.

Made from several vineyard sites: our own estate, another neighbouring site and a vineyard located on the shore of Lake Ontario. Fermented in stainless and aged in European oak (15% new). Will age three to six years from vintage.

This variety, produced as we have made this wine, is a rare example of the future of Niagara wines. In its youth this wine displays wonderful concentration of dense brambly fruit (raspberry, blackberry and currant) while the palate shows staunch structure within a velvet glove, and a finish that though satisfying and long, is merely hinting at the complexity and pleasure once it has aged (start to drink 2006 to 2009). Food matches – mushrooms, pork liver pates, tuna, grilled salmon, roasted chicken, duck and other game birds.

Made from our own estate Cabernet Sauvignon, and also sourced from several select vineyard sites in Niagara. The wine has been fermented in stainless with extended maceration, followed by and aging in French and American oak barrels. A wine that exhibits plush fruit supported by tannin depth with elegance, suppleness, and structure. Able to develop 10 to 12 years and remain rewarding much longer.

A hot summer and prolonged warm?fall ripening with reduced vineyard yields allowed fruit to remain rot free while developing rich, full flavours and to display this ripeness as nuances of cherry, herb and currant.? The complexity and very well rounded tannic structure will allow this wine to age well.

The allure of this variety is its paradoxical qualities. It is transparent, light and delicate while at the same time rich and complex. Aromas of raspberry and clove spice followed by flavours of cherry with light notes of tobacco and oak. Will age for 3 to 6 years from vintage.

Perfumed and citrusy with richness. Further aging will enhance nuances of mineral, evolved and dried fruits and honey. Attractive in youth, this ice wine will cellar for at least 15 years, in part due to the removal of Botrytis Affected fruit. As an aperitif with strong blue cheeses or seared foie gras, for dessert with fresh fruit.

Made from selected Niagara vineyards, including Short Hills Bench, Beamsville Bench and Lincoln Lakeshore sub-appelations. Dry (8.5g/L residual sugar) with the vitality of fruity crispness balanced by a slight residual sweetness on the palate. Citrus and rose petal aromas.

Made from selected vineyards with only older vines (15 years or older) as the source. Some residual sweetness is maintained despite crisp acidity and structure by stopping the fermentation early. Will age 10 plus years. Food matches: Munster cheese, Thai food, roast pork and fish pâtés.

Dry and fuller bodied with more intense acidity. Apple, citrus and spice on the palate. Attractive in its youth this wine will improve with 3 to 8 years cellaring.

Made from selected Niagara vineyards. The blend percentage varies slightly from vintage to vintage and draws on Zweigelt, Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir and Gamay. Aromas of rose petals and the flavour of vibrant cherry and cranberry round out this refreshing dry summer sipper.

A grapefruit edge, the fruit sensations lasting well into the finish before flinty mineral characteristics dominate. Will age 3-5 years but becoming more mineral-like after the first 1-2 years. Food matches - Lean, white-fleshed fish with mild flavours, oysters, fresh green salads, goat's milk cheeses and chicken pates.

Fermented and aged in stainless steel. Intense, vibrant fruit aromas and flavours. Age 1 to 4 years from vintage. Food matches - Fruit based desserts and soft cheeses.

Fermentation occurred in stainless steel tanks leaving 118g/L residual sugar. Intense citrus fruit including grapefruit and lime. Pear and peach characteristics are following by spicy, lingering pear notes on the finish. Age 1 to 8 years from vintage.

This is the first Riesling from Henry of Pelham to be produced at our highest level of commitment and quality, the Speck Family Reserve series. The greatest wines usually employ the most simple of winemaking techniques, in this case a cool fermentation, very limited and gentle handling, and some maturation in bottle. Will age for 8 to 12 years from vintage.

Tropical aromas dominated by pineapple and mango. The palate is tart and piquant but very rich, complex and persistent.Served in First Class on British Airways.Food matches - Fresh fruit or fruit based desserts and strong cheeses.

Zesty acidity balanced by residual sweetness to a sugar code of 1. Wonderful aromas and flavours of fresh fruit, melon, citrus and gooseberry. Drink upon release, best served within 24 months following vintage. Food Matches - Delicate fish, mild cheese and fruit (as an aperitif) or lightly herbed prima vera pasta.