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Another delicious Gamay, reconfirming this grape variety is arguably the most gulpable red grape in Ontario (and beyond). The nose shows off the ripe red berry and spice notes so typical of this bottling. Excellent depth and complexity on the palate with ample balancing acidity and a long finish. Will certainly reward those who cellar for the short-to-mid-term but is drinking perfectly well on release. Serve lightly chilled so it feels cool in your mouth (13-15oC) and enjoy it with a range of flavourful every day favourites like pepperoni pizza, shepherd’s pie, pasta Bolognese or veggie stir fry.
Hand harvesting for each vineyard took place in late September and early October and the grapes were vinified separately. The grapes were hand-sorted on shaker tables to ensure grapes were clean and sound. After crushing and de-stemming the grapes were moved to stainless steel fermenters where the primary fermentation took place over 3 weeks. After pressing, malolactic fermentation was completed in tank and the wines were kept separate until blending and bottling.
Awards & Ratings
This is quite lovely, combining ripe candied gamay fruit with complex pepper, herbal and slightly meaty notes. It is smooth yet juicy with fresh tart-edged acidity, a touch of sourness and very good to excellent length. Tasted June 2017
- David Lawrason, WineAlign
- National Wine Awards of Canada 2017, Gold Medal
"Light, fresh and juicy with lots of raspberry and strawberry fruit and just a hint of game and spice with a nice silky texture" 90 points
- Rhys Pender, WineAlign
This was a featured wine in February's wine club package.
Geographical Indication: Niagara, ON
Vineyard: Various Niagara Peninsula vineyards
Cases Produced: 2,000
Appearance: Bright, semi-opaque. Raspberry-coloured core, lighter rim.
Nose: Medium aromatic intensity. Dark cherry, raspberry, boysenberry, strawberry jam, blackberry, cotton candy.
Palate: Medium body, medium acid, medium tannin. Sweet tobacco, violets, ash, graphite, dark cherry and raspberry.
Food Pairing: Pesto-based pasta dishes, cheese board, cedar plank grilled salmon, pad thai with extra vegetables, beef pho, Caribbean food like jerk chicken and roti, stir-fried beef and broccoli, and herb-cured grilled pork roast.
Esteemed winemaker Jean Pierre Colas has been with 13th Street Winery for over a decade, and he brings his wealth of experience and high standards to every bottle he produces. His specialty is in producing red wines that are central to the Niagara Peninsula terroir – Gamay Noir, Pinot Noir, Cabernet Franc, and Syrah.
This is a fantastic Gamay, one of the best that’s coming out of Niagara. The flavours are balanced and consistent, and linger nicely on the palate. A fabulous wine with which to toast 13th Street Winery’s 20th anniversary – cheers!
- Jackie McLachlan, Wine Steward