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Dean's List Meritage, 2020

Tasting Notes by Tony Aspler

Geographical Indication: VQA Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 56% Merlot, 21% Cabernet Sauvignon, with Malbec, Cabernet Franc, and Petit Verdot
Alcohol: 14%
Residual Sugar: Dry

Wine Description

Appearance: Dense purple.
Nose: Spicy and cedary, with concentrated black fruit aromas.
Palate: Medium to full-bodied and dry — blackberry, black plum, well-integrated oak, and chewy but supple tannins.
Serving Temperature: 16–18 °C in a Bordeaux glass.
Drinking Window: Hold until 2026; best enjoyed through 2032.

Food Pairing Suggestions

Appetizer: Lamb koftas with mint yogurt – bold yet herbal flavours that stand up to the wine’s depth.
Cheese: Aged Manchego or 14-month Comté – hard cheeses with nutty, savoury profiles that match the wine’s structure.
Main: Grilled ribeye with rosemary salt – richly marbled meat balances the tannins and brings out the wine’s spice and dark fruit.
Main (Vegetarian): Mushroom Wellington with red wine jus – earthy and flaky, with enough umami to match the wine’s density.
Dessert: Dark chocolate and prune cake – rich, slightly bitter-sweet, complementing the wine’s fruit and oak without overpowering it.

Dean's List Viognier, 2023

Tasting Notes by Tony Aspler

Geographical Indication: VQA St. David’s Bench, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Viognier
Alcohol:14%
Residual Sugar: 0 g/L

Wine Description

Appearance: Pale straw.
Nose: Honeysuckle, peach, and a subtle white spice.
Palate: Medium to full-bodied and dry — spicy peach flavours with a supple, creamy mouthfeel and persistent finish.
Serving Temperature: 10–12 °C in an aromatic white or Rhône-style glass.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Sweet potato and coconut soup with lime – creamy texture and sweet-spicy flavour profile echo the wine’s ripe fruit and weight.
Cheese: Saint-Paulin or Taleggio – soft, washed-rind cheeses that match the Viognier’s body and aromatic lift.
Main: Roast chicken in tarragon cream sauce – the wine’s richness complements the dish’s texture, and floral-spicy notes enhance the herbs.
Main (Vegetarian): Paneer korma (Sanjeev Kapoor) – Viognier’s low tannin and aromatic spice balance creamy curries without clashing with subtle heat.
Dessert: Grilled peaches with honey and crème fraîche – mirrors the wine’s peachy core and finishes on a fragrant high note.

Dean's List Merlot, 2020

Tasting Notes by Tony Aspler

Geographical Indication: VQA Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Merlot
Alcohol: 14.6%
Residual Sugar: 0 g/L

Wine Description

Appearance: Deep purple.
Nose: Blackberry, pencil lead, and oak spice.
Palate: Full-bodied and dry — densely flavoured with plum, blackcurrant, and firm but ripe tannins. Long finish and notable structure.
Serving Temperature: 16–18 °C in a Bordeaux glass.
Drinking Window: Hold until 2026; best through 2032.

Food Pairing Suggestions

Appetizer: Beef tartare with truffle aioli – rich textures and umami play well with the wine’s depth.
Cheese: Aged Gouda or Beemster XO – deeply savoury cheeses to match the wine’s power and complexity.
Main: Slow-cooked beef stew with root vegetables – comfort food that stands up to Merlot’s richness and structure.
Main (Vegetarian): Lentil and mushroom bourguignon – earthy and hearty enough for a full-bodied red.
Dessert: Bittersweet chocolate torte with cassis glaze – dark and intense to mirror the wine’s depth without clashing with its dryness.

Dean's List Riesling, 2024

Tasting Notes by Tony Aspler

Geographical Indication: VQA St. David’s Bench, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Riesling
Alcohol: 11%
Residual Sugar: 4 g/L

Wine Description

Appearance: Palest straw, crystal clear.
Nose: Lightly floral with grapefruit and lime zest.
Palate: Light-bodied and just off-dry — honeyed grapefruit and lime with bright acidity and good length.
Serving Temperature: 6–8 °C in an aromatic white wine glass.
Drinking Window: Now through 2029.

Food Pairing Suggestions

Appetizer: Thai mango salad with shrimp – the wine’s acidity and touch of sweetness balance the heat and tang of the dish.
Cheese: Grey Owl (ash-ripened goat cheese) or Raclette – the creaminess contrasts beautifully with the wine’s citrus brightness.
Main: Poached Arctic char with ginger-lime beurre blanc – gentle flavours enhanced by the wine’s freshness and citrus.
Main (Vegetarian): Chana masala (Dassana’s Veg Recipes) – moderate heat and tomato-based richness lifted by acidity and just enough sweetness to tame spice.
Dessert: Grapefruit panna cotta – a subtle, creamy dessert that mirrors the wine’s fruit profile without overwhelming it.

Dean's List Cabernet Franc, 2022

Tasting Notes by Tony Aspler

Geographical Indication: VQA St. David’s Bench, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Cabernet Franc
Alcohol: 13%
Residual Sugar: 0 g/L

Wine Description

Appearance: Deep ruby-purple.
Nose: Cedary spice, black plum, floral notes, and toasted oak.
Palate: Medium-bodied and dry — flavours of plum and black cherry with firm tannins and a floral lift. Muscular mouthfeel balanced by fresh acidity.
Serving Temperature: 16–18 °C in a Bordeaux or Cabernet glass.
Drinking Window: 2025–2029 (or decant now).

Food Pairing Suggestions

Appetizer: Venison carpaccio with arugula and shaved Manchego – lean game meets the wine’s power and structure.
Cheese: Aged goat cheese (e.g., Grey Owl) or Garrotxa – tangy, earthy cheeses that complement the wine’s floral and spicy character.
Main: Grilled lamb chops with rosemary and garlic – classic pairing for the wine’s firm tannins and dark fruit.
Main (Vegetarian): Grilled portobello mushrooms with lentils and red wine jus – meaty texture and earthy depth mirror the wine’s intensity.
Dessert: Black cherry clafoutis – light enough not to overwhelm, with fruit notes that echo the wine’s core.

Dean's List Chardonnay, 2019

Tasting Notes by Tony Aspler

Geographical Indication: VQA St. David’s Bench, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Chardonnay
Alcohol: 13%
Residual Sugar: 0 g/L

Wine Description

Appearance: Pale lemon with a golden glint.
Nose: Toasted oak, yellow apple, and a subtle floral lift.
Palate: Medium-bodied and dry — flavours of apple and melon layered with toasty oak. Creamy mouthfeel with refreshing acidity and long finish.
Serving Temperature: 10–12 °C in a Burgundy glass.
Drinking Window: Now through 2028.

Food Pairing Suggestions

Appetizer: Roasted cauliflower with tahini-lemon sauce – nutty richness and citrus interplay beautifully with the wine’s texture and acidity.
Cheese: Le 1608 de Charlevoix or Gruyère – both nutty and creamy, complementing the wine’s oak and mouthfeel.
Main: Butter-poached lobster with tarragon – luxurious texture and delicate flavour matched by the wine’s elegance and oak.
Main (Vegetarian): Wild mushroom and polenta gratin – earthy, savoury depth balanced by acidity and toasty oak nuances.
Dessert: Baked apple with almond crumble – gentle sweetness and spice echo the wine’s apple tones without overwhelming.

Balance Syrah, 2023

Tasting Notes by Tony Aspler

Geographical Indication: VQA Niagara Lakeshore, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Syrah
Alcohol:13.5%
Residual Sugar: Dry

Wine Description

Appearance: Deep purple.
Nose: Blackberry, cedar, and cracked white pepper.
Palate: Medium to full-bodied and dry — savoury mulberry fruit, well-integrated oak, firm structure, and vibrant acidity.
Serving Temperature: 16–18 °C in a Syrah or Bordeaux-style glass.
Drinking Window: 2025–2030 (or decant now).

Food Pairing Suggestions

Appetizer: Smoked duck breast with pickled cherries – smoky, savoury, and acidic notes play off the Syrah’s spice and depth.
Cheese: Aged Cheddar or Parmigiano-Reggiano – robust and salty cheeses that complement the wine’s structure and acidity.
Main: Grilled tuna steak with black olive tapenade – bold flavours match the wine’s body and peppery finish.
Main (Vegetarian): Miso-glazed eggplant with sesame and scallion – umami depth and roasted edges complement Syrah’s savoury core.
Dessert: Dark chocolate tart with blackberries – rich and fruity, echoing the wine’s dark fruit without overwhelming its dry frame.

Dean's List Cabernet Franc Rosé, 2023

Tasting Notes by Tony Aspler

Geographical Indication: VQA Four Mile Creek, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Cabernet Franc
Alcohol: 13%
Residual Sugar: 0 g/L

Wine Description

Appearance: Light pink with an orange hue.
Nose: Spicy cranberry, wild strawberry, and a herbal edge
Palate: Medium-bodied and crisply dry — red berry fruit balanced by fresh acidity and a touch of savoury spice.
Serving Temperature: 8–10 °C in a tulip-shaped white o.r rosé glass.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Prosciutto-wrapped melon with mint – salt and sweetness complement the wine’s acidity and berry notes.
Cheese: Fleur en Lait or Tomme de Savoie – semi-soft and savoury, matching the rosé’s dry, spicy profile.
Main: Grilled shrimp with smoky paprika aioli – the wine’s acidity refreshes, and cranberry tones balance smoky-savoury flavours.
Main (Vegetarian): Roasted beet and lentil salad with goat cheese – earthy beets and tangy cheese align beautifully with the rosé’s fruit and structure.
Dessert: Strawberry galette with basil sugar – not too sweet, subtly herbal, and full of complementary red fruit.

Balance Cabernet Franc, 2022

Tasting Notes by Tony Aspler

Geographical Indication: VQA Four Mile Creek, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Cabernet Franc
Alcohol: 13%
Residual Sugar: 0 g/L

Wine Description

Appearance: Deep purple.
Nose: Floral lift over ripe plum and oak spice.
Palate: Medium-bodied and dry — mouth-filling plum and black cherry, fine oak integration, and firm ripe tannins.
Serving Temperature: 16–18 °C in a Bordeaux glass.
Drinking Window: 2025–2029 (or decant if drinking young).

Food Pairing Suggestions

Appetizer: Charred eggplant with pomegranate molasses and mint – smoky and tart elements complement the wine’s structure and floral edge.
Cheese: Riopelle de l’Isle (triple cream) or aged Cheddar – richness tamed by the wine’s tannins and dark fruit.
Main: Herb-crusted lamb chops with rosemary jus – robust flavours matched by firm tannins and spicy plum notes.
Main (Vegetarian): Eggplant lasagna with ricotta and tomato confit – layered umami and acidity balance the wine’s structure and depth.
Dessert: Black forest gâteau with kirsch cream – dark cherry and chocolate highlight the wine’s fruit core without overwhelming its dryness.

Balance Barrel-Fermented Chardonnay, 2021

Tasting Notes by Tony Aspler

Geographical Indication: VQA St. David’s Bench, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Chardonnay
Alcohol: 13%
Residual Sugar: Dry

Wine Description

Appearance: Light straw with a faint golden tint.
Nose: Apple, caramel, and toasty oak with subtle spice.
Palate: Medium-bodied and dry — flavours of crab apple, toast, and oak spice balanced by firm acidity and clean structure.
Serving Temperature: 10–12 °C in a medium-bodied white wine glass.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Butternut squash soup with browned butter and sage – earthy sweetness harmonizes with the wine’s oak and apple tones.

Cheese: L'Apprenti Sorcier (semi-firm, Quebec) or Comté – the wine’s acidity and toastiness pair beautifully with nutty, aged cheeses.

Main: Seared salmon with maple-mustard glaze – the wine’s acidity cuts through the richness; the oak complements the caramelised exterior.

Main (Vegetarian): Mushroom and leek gratin – umami and creaminess are balanced by the wine’s structure and citrus lift.

Dessert: Pear tarte Tatin – roasted fruit and caramel resonate with the wine’s apple and oak character.

Balance Pinot Noir, 2021

Tasting Notes by Tony Aspler

Geographical Indication: VQA Four Mile Creek, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Pinot Noir
Alcohol: 13%
Residual Sugar: 0 g/L

Wine Description

Appearance: Light ruby with a tawny hue.
Nose: Raspberry, dried tea leaf, and gentle oak spice.
Palate: Medium-bodied and dry — ripe raspberry fruit, well-integrated oak, and soft tannins. Elegant mouthfeel with a savoury finish.
Serving Temperature: 14–16 °C in a Burgundy or Pinot glass.
Drinking Window: Now through 2028.

Food Pairing Suggestions

Appetizer: Duck rillettes on crostini with cranberry chutney – rich, savoury, and brightened by the wine’s acidity.
Cheese: Bonne Bouche (ash-ripened goat) or Saint-Honoré – soft, creamy cheeses with earthy notes to echo the wine’s savoury edge.
Main: Seared duck breast with cherry glaze – the wine’s red fruit and acidity perfectly balance the dish’s richness.
Main (Vegetarian): Mushroom and Gruyère tart – earthy and toasty flavours complement the wine’s structure and length.
Dessert: Spiced poached pears with dark chocolate drizzle – lightly sweet with spice and fruit to echo the wine’s core profile.