Henry of Pelham Estate Winery only ships products within Canada.
Cuvée Catharine Brut, NV
Shipped and sold by Henry of Pelham Estate Winery
- Chardonnay
- Pinot Noir
Named in memory of Henry’s wife, widow and family matriarch, Catharine Smith. Clonal selection and the use of traditional grape varieties (Chardonnay & Pinot Noir) makes this wine a modern Niagara expression of a time honoured wine style. The secondary fermentation is done in bottle and this wine is aged for approximately 30+ months on the lees before disgorging.
Winemaker's Notes
• Made from the blending of 70-80% Chardonnay with 20-30% Pinot Noir;
• Handpicked and bunch selected. Gently whole cluster pressed;
• A small percentage of the Chardonnay is barrel fermented;
• Secondary fermentation in bottle followed by a further 30+ months aging on the lees.
Food Matches
Salmon caviar with sour cream; Malpeque oysters with a hint of lemon. Or add 1 oz of Riesling Icewine or 1 oz of Cabernet Franc Icewine to 3 oz of Cuvée Catharine to make a Kir Catharine or a Blushing Kir Catharine respectively.
Critic's Rating
National Wine Awards of Canada 2015, Silver Medal
Connoisseur Note(s):
91+ Points - Dean Tudor
90 Points - Beppi Crosariol
90 Points - David Lawrason
90 Points - Rick Vansickle
90 Points - Sara D'Amato
90 Points - Steve Thurlow
4.5 Stars - Rod Phillips
This was a featured wine in December's Wine Club package, 2021.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Niagara Peninsula
Varietals: Chardonnay (70-80%), Pinot Noir (20-30%)
Vineyard: Estate Vineyards
Residual Sugar: 9.2 g/L
Cases Produced: 3,596
Appearance: Pale straw colour. Active, tiny bubbles.
Nose: Lightly toasty, apple and lemon-zest nose with a fragrant white blossom lift.
Palate: Light-bodied, crisply dry, green apple and lemon flavours with a suggestion of oak. Sustains well on the palate.
Quality: Outstanding. 92 points. Drink now, but will cellar well for 2 – 3 years.
Food Pairing: Angel-hair pasta with fennel and clams, caviar on toast points with sour cream, oysters on the half-shell, tandoori kebabs, and strawberry and cream cheese turnovers.
