April 22, 2015

Ontario Craft Wineries › Sour Grapes › Sue-Ann Staff › VQA ›




New Release Weekend!

Saturday, September 30, 10-6

Sunday, October 1, 11-6

Plan to join us the last weekend in September for our New Release event. Three, count 'em THREE new wines will be available for you to taste and buy! These are small-lot wines with limited availability at the winery only. 

 

2016 Pinot Gris: In previous years, Sue-Ann's Pinot Grigio was crisp, easy-drinking and made entirely in stainless steel. For 2016, however, she decided to change things up and give the wine a little barrel time, adding a layer of complexity to the nose and palate. The 2016 Pinot Gris combines the crisp fruit flavours and lively acidity you expect from Sue-Ann's white wines with a luxurious weight and mouthfeel, making it the perfect white for fall and winter dining. $34.95, available only at the winery.

 

2016 Chardonnay:  Help us welcome the very first Chardonnay to the Sue-Ann Staff Estate Winery portfolio! We're looking forward to sipping, savouring and selling this debut Chard, with its orchard fruit and vanilla oak notes on the nose and palate. $28.95, available only at the winery.

 

 

2015 Cabernet Franc: As sad as we were to say goodbye to the 2012 Cabernet Franc, the winery retail team is anxiously awaiting the release of Sue-Ann's 2015 Cab, aged for just under 2 years in French oak. Big, bold, and ballsy, with fabulous tannic structure and wonderful dark berry notes on the nose and palate, we can't wait to add this wine to the tasting room line-up. $34.95, available only at the winery.

 

Coming later this year:

2016 VCR: Sometimes grape growers have to make tough decisions and pull out underperforming vines in favour of a better grape for the terroir. In this case, it was five rows of Viognier. Sigh. For the grape's swan song at Sue-Ann Staff Estate Winery, Sue-Ann blended the Viognier with Riesling and lightly oaked Chardonnay to create a deliciously layered wine that'll pair well with everything from your Thanksgiving turkey to a nibble of aged cheddar in front of the fire.