Vintages says: "Paul Bosc was the first to release Viognier in Ontario …The 2003 shows piquant Viognier spice, lime blossom and green pineapple aroma … has mouthwatering vibrancy and very good length. Try with sushi. (David Lawrason, Wine Access). The label says: "...very smooth wine with melon and citrus flavours on the palate and peach aromatics. ....have with seafood or poultry or on its own as an aperitif. Only 7,416 bottles of this very rare wine were produced." Natalie says: "This is the style of viognier I love: floral but subtle, mouth-watering for food but not overpowering. Perfectly calibrated for pleasure. Score: 90/100." A Vintages release August 20, 2005. My notes: A pineapple-lemon drop nose develops in the glass. Colour is a clear lemon blond. A pleasant sipper with a full round texture of lemon and melon flavours leading to a reasonably long crisp finish. Great for mild seafood dishes or even roast pork with apple sauce, perhaps a Bento box of tempura shrimp, sushi and sticky rice.FIELDING ESTATE CHARDONNAY MUSQUE 2004, Beamsville, Canada, 12.8% D, Winery $13.45 (Tasted August 23, 2005)
Awarded the Niagara-on-the-Lake Chamber of Commerce Unoaked Chardonnay Award Gold medal. The winery describes this as: "..tropical fruits, oranges and honey on the nose, hints of cloves and warm spices on the finish. Medium body. 350 cases produced." My notes: Purchased from the winery July 15, 2005. A soft light yellow in the glass with an aroma of muscato and slight spice. Initially sweet on the palate with slight tartness and a round honey and slight citrus fruit flavours. A pleasant sipper with a moderately long light orange and melon finish - should go (haven't tried) with sweet and sour dishes, sushi, white rice and pork or cold chicken slices on greens. Excellent value for a summer patio sipper. Could be cellared a year but more of a drink-now.KONZELMANN ESTATE WINERY CHARDONNAY 2002, Niagara, Canada, 12.5% XD, #200535 $10.60 (Tasted August 30, 2005)
The label says: ".... has a mere touch of lightly toasted French oak from Nevers and Allier barrels. ...excellent acid balance and flavour concentration - ripe apples, pears and citrus. Match with seafood, white meats or pasta with cream sauce." The LCBO says: "Bright yellow-gold colour; citrus fruit with light tropical fruit and vanilla notes; medium-bodied with a zesty, citrus finish. Grilled chicken; creamy cheeses; grilled salmon." This is a General listing. My notes: A light blond with soft chardonnay nose - a touch of citrus and very slight oak. The flavour is a soft pear and granny smith apple with a light butter - warming the glass slightly removes any chill and improves sippability. A nice crisp finish with lasting smoothness. Pair with seafoods, cheeses, broiled chicken sliced on creamy rissoto/rice or grilled tuna simmered in herbs and cherry tomatoes. A reasonably priced 'house white'.
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