• Order the following by the case for daily office or home delivery direct from the winery using this link - Rosehall Run - or pick it up from the cellar door on your next visit to the winery in Prince Edward County. It’s just over a two-hour drive from the GTA or Ottawa via the 401. Here’s a map.
• The following 2011 Rosehall Run ‘Stardust’ Brut Cuvée was sourced from estate-grown fruit—55% pinot noir/45% chardonnay—barrel fermented individually then aged 12 months in French oak 500L puncheons before bottling on their fine lees. After resting ‘en tirage’ for five years, bottles were disgorged with no sugar added resulting in a brut zero bottling in this Méthode Traditionelle, vintage-dated Sparkling Wine—the first produced by Rosehall Run.
91
Rosehall Run ‘Stardust’ Brut Cuvée Sparkling Wine 2011
VQA Prince Edward County $49.95 12.2% alcohol
A tantalizing bouquet of tarte tatin, honey-tinged apricot and mineral notes wafts easily from the glass. A generous mousse—aka bubbles when poured—precedes seemingly endless streams of fine-bead bubbles winding their way to the surface—a beautiful sight. It’s medium bodied and creamy-smooth textured with a lively, refreshing attack on the palate with flavours of custard apple, blood orange and lemon-lime adorned with piquant minerality persisting through the clean, mouth-watering finish and aftertaste. Ready to pour now as an aperitif to get the gustatory juices active, it also pairs well with steamed or grilled lobster dipped in warm, clarified butter. (Vic Harradine)
• The following Non-Vintage Rosehall Run ‘Indigo’ Sparkling Wine was sourced from estate-grown, muscat ottonel, chardonnay musqué and gewürztraminer, as well as premium riesling from Niagara. This was fashioned via the Charmat Method.
88
Rosehall Run ‘Indigo’ Sparkling Wine Non-Vintage
VQA Ontario $24.95 12.2% alcohol
Aromas of honey, floral and lychee notes show the way to a value-packed, sweet and tang shower of refreshing bubbles and fruit flavours on the palate—ripe Bosc pear and honeydew melon perfectly balanced with ruby red grapefruit and mandarin orange. It’s medium bodied with good mouthfeel and lengthy, dry finish. The delightful yin and yang of flavours provide myriad opportunities—drink on its own as a welcoming wine or aperitif, or pour with seafood appetizers or spicy Asian cuisine. (Vic Harradine)
• Fruit for the following dry-as-a-bone, 2016 Rosehall Run ‘Acid Head’ Riesling was rescued from a now extinct, old-vine plot of Niagara riesling; unfortunately now a housing development. The front label was designed by local PEC artist, Alex Simons. About 2/3rds of the fruit was fermented and aged 10 months in neutral French oak 500L puncheons, the balance in stainless steel. Some underwent batonage, aka lees stirring. The above and the following review for ‘Acid Head’ may have you tripping out… to Rosehall Run; either in person or online for a few bottles.
90
Rosehall Run ‘Acid Head’ Riesling 2016
VQA Beamsville Bench $24.95 11.8% alcohol
Green apple, lemon curd, spice and mineral aromas introduce a blaze of bracing tang-laden flavours with green plum, Granny Smith apple and Key lime to the fore. It races across the palate with great élan, piercing with piquant tang and persisting with dazzling pizzazz on the lingering, lip-smacking finish. Pour with a charcuterie board or grilled, crumbled chèvre over olive-oiled mesclun. (Vic Harradine)