Meldville Wines specializes in small batch, limited edition wines created by renowned winemaker, Derek Barnett. Derek began making wine in 1991 and focuses on premium vinifera varietals that grow best in Niagara’s vineyards.
"This story begins with my childhood home in Swinford, England, affectionately named Meldville. Always encouraged to be true to my nature growing up, I’ve adopted the same philosophy in winemaking. Wines are crafted in a time honoured way with little intervention, a key to open the narrative and allow the vines to tell their own story." — Derek Barnett
Wines included this month
September 2024
Enthusiast Red & White: 2022 Sauvignon Blanc Barrel Select, 2018 Syrah Enthusiast Red Only: 2021 Pinot Noir, 2018 Syrah Enthusiast White Only: 2022 Sauvignon Blanc Barrel Select, 2022 Viognier
Appearance: Bright, pale straw in colour.
Nose: Grassy, gooseberry nose with a thread of minerality. Palate: Medium-bodied, crisply dry, green plum and green peach flavours. Long palate-freshening finish with an intriguing touch of bitterness.
Quality: 90 points – Wine Club Canada. Outstanding. Drink now and through 2024.
Food Pairing: Roasted fennel with parmesan cheese, seared scallops with pea purée, pan-fried sea bass with lemon garlic herb sauce, Greek chicken with olives and feta, and zucchini and goat cheese dip.
Appearance: Deep purple-tinged ruby in colour. Nose: Blackberry bouquet with oak spice. Palate: Full-bodied dry, savoury blackberry flavour with racy acidity and well-integrated oak. Lovely mouthfeel. Quality: 91 points – Wine Club Canada. Outstanding. Can be opened now, but will reward cellaring for 1-2 years.
Food Pairing: Coffee and maple syrup-brined pork, smoked seitan steaks, Moroccan lamb meatballs, honey-garlic spare ribs, and lentil stew with coconut and madras curry.
Appearance: Light gold in colour. Nose: Floral, peach bouquet. Palate: Medium-bodied, dry, peach and lemon flavours carried on lively acidity that gives the wine great length. Quality: 90 points – Wine Club Canada. Outstanding. Drink now and through 2024.
Food Pairing: Pad Thai with tofu, baked coconut saffron chicken, butternut squash ravioli, hot crab dip with crostini, and apricot-glazed pork tenderloin.
Appearance: Medium ruby colour. Nose: Lifted nose of raspberry with a note of tea leaves. Palate: Medium-bodied, dry, elegant, raspberry and cherry flavours. Well-balanced. Quality: 90 points – Wine Club Canada. Outstanding. Drink now or hold until 2025.
Awards:
Gold – 2024 Ontario Wine Awards
Food Pairing: Brown sugar-glazed ham, lamb kidneys in mustard cream sauce, grilled quail, char siu pork, and morel mushrooms and tofu en papillote.
Geographical Indication: VQA Lincoln Lakeshore Varietal: Chardonnay Vineyard: A select Lincoln Lakeshore vineyard Alcohol: 13% Residual Sugar: 2 g/L Volume: 750mL Cases Produced: 104
Appearance: Bright. Light gold colour. Nose: Light floral aromas are followed by buttered popcorn, green apple, lemon, and oak spice. Palate: Medium acid, medium body. Sumptuous notes of green apple, pear, butterscotch, and a touch of baking spice. Beautiful creamy texture with a long, smooth finish. Well-integrated oak. Quality: 91 points – Wine Club Canada. Outstanding. Drink now or hold 1-2 years.
Food Pairing: Trout stuffed with pine nuts and golden raisins, chicken satay with peanut sauce, sweet and sour pork, roasted turkey with cashew and herb stuffing, and slow-cooked root vegetables in a tangy barbecue sauce.
Appearance: Deep purple in colour. Nose: Cedary, blackcurrant nose with oak spice. Palate: Medium- to full-bodied, dry, black fruit flavours with a suggestion of pepper and herbal notes. Fresh acidity. Quality: 90 – 91 points – Wine Club Canada. Outstanding. Drink now or hold for 1-2 years.
Food Pairing: Roasted lamb with garlic asparagus, truffle mushroom linguine, filet mignon with black peppercorn sauce, Serbian prebranac bean stew, and Comté cheese tartiflette.
Appearance: Tawny ruby in colour. Nose: Raspberry and tea leaf nose with oak spice. Palate: Medium-bodied, dry, elegant, beautifully balanced, firmly structured with ripe tannins. Raspberry and cherry flavours. Lovely mouthfeel. Quality: 92 points – Wine Club Canada. Outstanding. Drink now and through 2025.
Food Pairing: Butterflied lamb with herbs, lobster thermidor, roasted duck with olives, gorgonzola chicken with sage, and truffle pasta with balsamic-roasted broccoli rabe.
Appearance: Semi-opaque. Dark ruby red colour. Nose: Bold aromas of black raspberry, blackberry jam, green pepper, savoury green herbs, and a hint of chili pepper. Palate: Medium acid, medium tannin, medium body. Rich flavours of blackcurrant, black tea, green vegetal note, and black pepper. Well-balanced with firm tannins. Quality: 91 – 92 points – Wine Club Canada. Outstanding. Decant and drink now or hold 2-3 years to further integrate tannins.
Food Pairing: Polpette (Italian meatballs) in tomato sauce, chicken liver pâté, farro and herb-stuffed grilled eggplant, grilled pork with avocado and jalapeño salsa, and slow-roasted lamb shoulder with mint.
Appearance: Semi-opaque. Dark ruby-garnet core. Nose: Intense nose of violets, blackcurrant, a green vegetal note, and white pepper. Palate: Medium acid, medium tannin, medium body. Cassis, dark plum, savoury green herbs, and bold black pepper on the finish. Firm tannins. Quality: 91 – 92 points – Wine Club Canada. Outstanding. Decant well and drink now or hold 2-3 years to further integrate tannins.
Food Pairing: Pan-fried duck breast with red berry fruit, grilled vegetable fajitas, blue cheese hamburgers, brined and grilled aubergines, and lamb gyros.
Appearance: Semi-opaque. Garnet-ruby red colour. Nose: Dark floral note, black raspberry, blackberry, licorice, savoury green herbs, and a touch of minerality on the nose. Palate: Medium acid, medium tannin, medium body. Well-structured with bold, fruit-forward notes of dark cherry, blackberry, plum, and baking spice. Grippy tannins. Quality: 91 points – Wine Club Canada. Outstanding. Drink now or hold 2-3 years.
Food Pairing: One-pan duck with savoy cabbage, honey-grilled salmon, shiitake mushroom mapo tofu bowl, baked brie with rosemary, and barbecued baby back pork ribs.
