Lakeview Cellars winemaker Scott McGregor

Lakeview Wine Co. Sparkling Brut 2017 (Niagara Peninsula, $45)
Bright straw, active mousse of small bubbles. Toasty, apple nose with a light floral note; medium-bodied, crisply dry, lemony-apple flavour; fresh and lively on the palate. (89)

Fresh Wines Sparkling Rosé (Ontario, $17.95)
Charmat process. Riesling & Gamay. Pale pink; a nose of yellow cherries; light-bodied, just off-dry, watermelon flavor. Well-balanced. (88.5)

Lakeview Cellars Sauvignon Blanc 2020 (Niagara Peninsula, $22)
Palest straw in colour; grassy, lanolin and gooseberry nose; medium-bodied, dry, elegant, grapefruit and gooseberry flavours with a light floral note. Finishes crisply. (90)

Lakeview Cellars Pinot Noir Rosé 2020 (Niagara Peninsula, $22)
Salmon colour; wild strawberry bouquet; medium-bodied, dry, strawberry flavour; well-balanced; good mouth-feel. (89)

20 Bees Queen Bee Meritage 2019 (Niagara Peninsula, $35)
40% Cabernet Sauvignon, 30% Merlot, 30% Cabernet Franc. Deep ruby in colour; cedary, plum and blackberry bouquet; medium-bodied, spicy, firmly structured plum and blackcurrant flavours. Well-balanced but needs time. (89–91)

Lakeview Cellars Merlot 2016 (Niagara Peninsula, $40)
Deep ruby colour with a tawny hue; cedary, lifted plum and oak spice nose; medium-bodied, richly extracted, blueberry and currant flavours, well-balanced, well-integrated oak, and mellow tannins. (90)

EastDell Black Label Cabernet Franc 2017 (Niagara Peninsula, $25)
Deep ruby in colour with a tawny rim; cedary, spicy, vanilla and blackcurrant nose; medium-bodied, dry, firmly structured, well-extracted blackcurrant, blackberry, and plum flavours with a firm tannic finish. (89.5)

Lakeview Cellars Syrah 2017 (Niagara Peninsula, $40)
Ruby colour with a tawny rim; cedary, herbal, blackberry nose with a peppery note; medium to full-bodied; richly extracted, spicy, savoury, blackberry flavour with a firm finish or ripe tannins. (90)

Lakeview Cellars Cabernet Sauvignon 2017 (Niagara Peninsula, $40)
Deep ruby in colour; cedary, vanilla and blackcurrant bouquet; medium-bodied, dry, sinewy, and restrained red fruit flavours; elegant, well-balanced, and well-structured; petit château style. (90)

Lakeview Cellars Grand Reserve Red 2017 (Niagara Peninsula, $45)
42% Merlot, 35% Cabernet Sauvignon, 23% Syrah. Deep ruby in colour; cedary, vanilla, blackcurrant, and blackberry bouquet; medium-bodied, dry, firmly structured, blackcurrant and blackberry flavours. Lovely mouth-feel. (91)

Other wines tasted:

2021 Porta 6 red and white wines

Vidigal Porta 6 Vinho Tinto 2021 (Vinho Regional Lisboa, $13.95)
Tinta Roriz, Castelão, Tinta Miúda blend. Ruby in colour with a violet rim; earthy nose of plum and oak spice; medium-bodied, dry, juicy plum flavour with lively acidity and soft tannins. Good value. (89)

Vidigal Porta 6 Vinho Branco 2021 (Vinho Regional Lisboa, $13.95)
A blend of 25% Arinto, 25% Viosinho, 25% Viognier, 25% Chardonnay; bright, straw colour; aromatic, minerally, peach pit bouquet; medium-bodied, dry, well-extracted white peach and lemon flavours; fresh and lively on the palate. Good value. (89)

Malivoire Mottiar Pinot Noir 2021 (Beamsville Bench, $39.95 winery only)
Ruby colour; lifted, raspberry nose with oak spice; medium-bodied, dry, sour cherry and raspberry flavours carried on lively acidity with just a whisper of oak. (89)

Saturday, January 21st: Attended a dinner at the St. Catharines Golf & County Club, hosted by Malivoire’s head winemaker, Shiraz Mottiar, at which his wines were paired with a five-course meal began with Malivoire Che Bello Sparkling wine with a shrimp amuse bouche.

First course: Pan-seared Sea Scallop with Pecan Butter and Chives, with Che Bello Sparkling wine

Sea scallop

Second course: Basmati rice, Vegetable Curry, Cilantro and Papadum Crisp, with Malivoire Small Lot Chardonnay 2020

Vegetable curry

Third course: Carrot and Tahini Salad with Spiced Chickpeas, with Malivoire Rosé Moira 2021

Fourth course: Planked Salmon, Sweet Corn Galette, Stone Mustard, with Malivoire Small Lot Gamay 2019

Planked salmon

Fifth course: Braised Beef Chuck, Scallion Puree Potato, Honey-glazed Carrot and Parsnip Chip, with Malivoire Stouck Farmstead Red 2019

Braised beef chuck

A delightful evening.