Wine & Spirit ALLOCATION
WAYNE GRETZKY ESTATES FOUNDERS SERIES CHARDONNAY
750 mL | 13% ABV
VQA Niagara Peninsula
Medium-bodied and smooth
Dry 6.0 g/L Sugar
FLAVOUR PROFILE
Clear with a bright lemon-yellow hue. The bouquet shows notes of red apple, pear, melon, caramel, subtle spice and oak. This Chardonnay is medium-bodied, smooth and slightly rich with flavours of ripe orchard fruits, melon and spice. Notes of grilled lemon, pear, spice and oak linger on the finish.
WINEMAKER’S NOTES
Harvested from Sustainable Winegrowing Ontario Certified vineyards within the Niagara Peninsula. The juice was cool fermented in stainless steel tanks to enhance the pure fruit characteristics of the Chardonnay grape. The wine was given subtle French and American oak aging for added complexity.
BEST SERVED
Serve chilled at 10 to 12ºC to enhance the refreshing acidity or serve slightly warmer at 14 to 15ºC to allow for a softer mouthfeel. Serve with roast chicken, chicken pot pies, smoked salmon risotto, creamy pasta dishes, pan seared scallops, creamy mashed potatoes, and mushroom or butternut squash soup.
WAYNE GRETZKY ESTATES SIGNATURE SERIES CHARDONNAY
750 mL | 12.8% ABV
VQA Niagara Peninsula
Medium-bodied and rich
Dry 2.4 g/L Sugar
FLAVOUR PROFILE
Clear and bright with a bouquet of tropical fruit, yellow apple, custard, sweet oak and spice. This Chardonnay is medium-bodied, smooth, slightly rich and fruit-forward. Flavours of ripe tropical and orchard fruits unfold on the palate, accented by a touch of spice and oak. Notes of grilled lemon linger on the finish.
WINEMAKER’S NOTES
Harvested from vineyards across the Niagara Peninsula. This Chardonnay is barrel fermented and aged sur lie for 12 months in 100% French oak barrels, of which 25% were new. No malolactic fermentation to preserve the fresh acidity.
BEST SERVED
Serve lightly chilled at 14 to 15°C. Serve with roasted chicken, pork roast with stuffing, buttery potato dishes, cream sauces on seafood, chicken, pasta, or pork, salmon quiche, vodka cream sauce pasta, and turkey with mushroom stuffing. Enjoy now through 2028.
Loved it & NEED MORE?
We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.
WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET MERLOT
750 mL | 13.3% ABV
VQA Four Mile Creek
Full-bodied and structured
Dry 1.9 g/L Sugar
FLAVOUR PROFILE
Deep purple garnet in colour with a warm aromatic bouquet of black cherry, black currant fruit, sweet vanilla extract, spice and oak. A medium to full-bodied red wine with soft drying tannins and good structure. Juicy ripe fruit flavours of dark berries and cherries are complemented by notes of sweet spice. Flavours of ripe dark fruits, sweet spice, oak and black tea linger on the extra-dry finish.
WINEMAKER’S NOTES
A classic blend of 36.4% Cabernet Sauvignon, 36.3% Cabernet Franc and 27.3% Merlot, harvested from vineyards within the Four Mile Creek sub-appellation. The individual wines were aged for 12 months in 65% French and 35% American oak barrels before the final assemblage was created. A full malolactic fermentation was completed in barrel.
BEST SERVED
Serve at a cool room temperature of 17 to 18°C. Serve with grilled medium-rare cuts of beef, rack of lamb, wild game meats, rich bean or mushroom stews, sautéed mushrooms or 70% dark chocolate. Decanting is recommended if drinking through 2026.
WAYNE GRETZKY ESTATES FOUNDER SERIES MERLOT
750 mL | 13% ABV
VQA Niagara Peninsula
Medium-bodied and fruit-forward
Dry 8.0 g/L Sugar
FLAVOUR PROFILE
Bright garnet in colour with a bouquet of cherry and blue plum with subtle spice and smoky oak notes. A medium-bodied, fruit-forward Merlot with moderate drying tannins. Flavours of dark plum, spice and oak develop on the palate while the finish shows notes of black tea, cocoa powder, cherry and spicy oak.
WINEMAKER’S NOTES
Merlot grapes harvested from Sustainable Winegrowing Ontario Certified vineyards of long-standing growers in the Niagara Peninsula. Seven months of French oak aging and a full malolactic fermentation to soften the mouthfeel.
BEST SERVED
Serve at a cool room temperature of 16 to 18°C. Serve with Portobello mushroom or beef burger topped with grilled red pepper and aged cheddar, grilled red meat, lamb chops, bean stews, meat pies or hard aged cheeses. Drink now through 2028.
Hot Toddy SERVES 1
1.5 oz Craftsmanship Series Ginger Beer Cask Whisky
1 oz Lemon juice
1 oz Old fashioned syrup
4.5 oz Boiling water
Combine your whisky, lemon juice and Old Fashioned syrup in a mug or Yeti tumbler. Carefully add the boiling water and garnish with lemon zest and candied ginger.
Ginger & Spice & Everything Nice SERVES 1
2 oz Craftsmanship Series Ginger Beer Cask Whisky
1 oz Old fashioned syrup
.5 oz Lemon juice
2-3 Dashes of Wayne Gretzky Antique Ginger Bitters
To a rocks glass with a king-sized ice cube, combine all ingredients and stir with a bar spoon. Garnish with a lemon twist and candied ginger.
FLAVOUR PROFILE
WAYNE GRETZKY ESTATES CRAFTSMANSHIP SERIES GINGER BEER CASK WHISKY
750 mL | 50% ABV 100% Rye Grain
On the nose you’ll find pleasant oak aromas from aging in once used bourbon and virgin oak casks, delicate aromas of floral notes like elderflower, lemonade, lime, pear, and potpourri and hints of ginger. On the palate, this whisky has sweet ginger notes, carrying into a long finish. The oak and stone fruit carry to the palate with notes of orange zest, lime, and hints of spice for a truly distinctive experience.
DISTILLER’S NOTES
Our 4th Craftsmanship Series release, Ginger Beer Cask whisky, is crafted from 100% Rye grain aged for 5 years and bottled at 50% ABV. To take this limited-edition product to the next level, our distilling team fermented a Ginger beer and used it to season bourbon barrels for 44 days. Our 100% Rye whisky was finished in those casks for 12 weeks, infusing it with a delightful twist of ginger that enhances the natural complexity of the rye.
BEST SERVED
Best served on the rocks.
Winter Estate Happenings SAVE THE DATE
The best time to visit Niagara is through the winter months.
We offer a variety of unique experiences, often at a better price, and the lack of crowds allows for you to get more one-on-one time with our staff.
See you this winter in Wine Country!
Sparkling Brunch
Saturdays & Sundays | October - April 11:30am - 2pm
OAKLANDS AT RIVERBEND INN & VINEYARD
You won’t find a better place to brunch! Executive Chef Jason Parsons has curated the perfect menu.
Date Escape
Mondays | October 20 - February 23 12pm - 8pm
TRIUS WINERY RESTAURANT
Back by popular demand! Don’t miss out on Date Escape at MICHELIN Recommended, Trius Winery Restaurant, where Executive Chef Frank Dodd is serving up a meal you won’t soon forget.
Sunday Roast, Locally Rooted
Sundays | November 5 - February 22 12pm - 3pm
TRIUS WINERY RESTAURANT
Gather with family and friends to enjoy a timehonoured tradition with a modern, regional touch. Our Sunday Roast showcases locally sourced meats, garden-fresh vegetables, and seasonal accompaniments, all prepared with care to honor the flavors of our community. Each dish is thoughtfully paired with wines from the Trius cellars, highlighting the richness of our local terroir. It’s a comforting, communal meal that celebrates both heritage and the bounty of our region.
Peller at Home
November 7 - March 29
THE WINERY RESTAURANT AT PELLER ESTATES
Enjoy The Winery Restaurant at home! Chef Parsons and his culinary team are offering a delicious weekly feature four course, pre-cooked dinner for two with expert wine pairing from Friday to Sunday.
Oaklands Winter Dining Series
Monthly Themed Dinners
OAKLANDS AT RIVERBEND INN & VINEYARD
Flavours from our Cellar
Tuesdays | November 2 - February 24
TRIUS WINERY RESTAURANT
Each course is designed to highlight the harmony between food and wine, where seasonal ingredients meet vintages chosen for their character and story. This experience is more than a meal - it’s a celebration of taste, craftsmanship, and the timeless connection between the vineyard and the kitchen.
The Rink at Wayne Gretzky Estates
December - March
WAYNE GRETZKY ESTATES
As soon as the weather allows, join us this winter in our backyard, rink side, for an authentic Canadiana experience. Relax at the Whisky Bar Patio as we serve up wine, hot and sturdy cocktails paired with our warm winter-inspired menu created by Chef Maurice.
Skate with Santa
December 21 | 1pm - 4pm
WAYNE GRETZKY ESTATES
Grab your skates and bring the family to join us at Wayne Gretzky Estates for a fun afternoon on the ice with the jolly man himself!
Executive Chef Jason Parsons has curated themed dining experiences that you won’t want to miss this winter! Kicking the series off on December 5th with Christmas at the Inn, on January 9th celebrate Winter in Wine Country, on February 6th we are focusing on Back Vintages for our Wine Club Member month at the inn, and wrapping things up on March 27th we will be featuring our staff picks!
Trius New Year’s Eve Gala Dinner December 31
TRIUS RED CELLAR
This New Year’s Eve you won’t want to miss our Trius Gala! An elegant and intimate dining experience in our underground Trius Red Barrel Cellar. During our post-reception, groove to the tunes or cozy up beside a wood fire (weather permitting) before we countdown to 2026 with a Trius Brut toast.
Peller New Year’s Eve Gala Dinner
December 31
BARREL CELLAR AT PELLER ESTATES
Ring in the new year in a retro style at Peller Estates Winery & Restaurant’s annual New Year’s Eve celebration! This year, we’re turning back the clock with The Iconic 90’s themed event. Get ready to dine, drink, dance, and toast to 2026 with a night full of nostalgia.
New Year’s Eve Restaurant Dining
December 31
TRIUS WINERY RESTAURANT AND THE WINERY RESTAURANT AT PELLER ESTATES
Make it home or elsewhere for the ball drop. Both Trius Winery Restaurant and The Winery Restaurant at Peller Estates will be offering a feature pre fix menu to enjoy in the restaurant at your convenience.
Snowshoeing in the Vineyards
Saturday & Sundays | January - February
THIRTY BENCH WINE MAKERS
Join us for a morning hike or snowshoeing through the Thirty Bench vineyard. Enjoy samples of our award-winning wines amongst the snow-covered vines and then follow one of our wine experts as they guide you on a hike along our picturesque vineyards.
Wine Club Member
Appreciation Month
February
RIVERBEND INN & VINEYARD
Enjoy exclusive member rates at a major discount through February. Keep an eye on your emails for more details soon!
Chocolate & Cheese
Passport Program
Fridays to Sundays | February 13 - March 15
MULTIPLE WINERIES
IN NIAGARA-ON-THE-LAKE
This pass invites you on a self-guided tour through wine country, featuring rich chocolate, artisanal cheese, and perfectly paired VQA wines at participating wineries. Whether you’re planning a cozy weekend or a gourmet getaway, this seasonal experience is the ultimate way to treat your taste buds. Be sure to stop by our estates to see what our chefs have prepared!
Exclusive Pairing Experience
Monthly Themed Dinners
THE WINERY RESTAURANT AT PELLER ESTATES
Valentine’s Day
February
TRIUS WINERY RESTAURANT
Prix Fixe Menu - February 14 | All Day
THE WINERY RESTAURANT
Prix Fixe Menu - February 9-16 | All Day
WAYNE GRETZKY ESTATES
DJ Skate - February 14 | 3-7pm
Love the Bench
February 7-8 & 14-16
THIRTY BENCH WINE MAKERS
Love the Bench is back with more to love, new wines, old favourites expertly paired with delicious creations from local chefs. The fire pits will be roaring, and hopefully a dusting of snow will add to those Insta-perfect moments.
You won’t want to miss these upcoming dates for this interactive dinner starts with a glass of our award-winning Ice Cuvée sparkling wine followed by a five-course tasting menu with wine pairings, all curated to reflect the theme of the dinner. Each dish is introduced by our Head Chef and each wine pairing is explained by one of our in-house wine experts. Guests will receive a theme-related bottle of wine to take home at the end of the experience. Upcoming dates and themes include: December 6 - Indulgence, February 21 - In Love with All That Sparkles, and March 14 - And the Award Goes To…
March Madness
March 1-31 | 12pm - 3pm
TRIUS WINERY RESTAURANT
Enjoy an unforgettable lunch curated by Executive Chef Frank Dodd at an unbeatable price.
Fabulicious
March 6-15
THE WINERY RESTAURANT AT PELLER ESTATES
Enjoy The Winery Restaurant at a Fabulicious price! Executive Chef Jason Parsons has curated a custom prefix menu to ‘wow’ for you to enjoy for a limited time this March.
- JANUARY 2026
Icewine Discovery Pass
Friday to Sunday | January 9 - January 25
MULTIPLE WINERIES THROUGH THE NIAGARA REGION
Explore the exciting pairings crafted by our winemakers and local chefs, and plan your route! Be sure to include Peller, Trius, and Wayne Gretzky Estates on your list to visit, you won’t want to miss what our chefs are pairing with our award-winning Icewines.
Niagara-on-the-Lake
Icewine Village
Friday to Sunday
January 17-18, & January 24-25
QUEEN STREET NIAGARA-ON-THE-LAKE
Stroll through the charming historic district, enjoy tastings from local wineries paired with delicious culinary creations, and cozy up around fire pits with Muskoka chairs and blankets. Experience the magic of Icewine with free admission, or elevate your visit with one of our exclusive VIP options.
Icewinemaker’s Dinner
January 17
TRIUS WINERY RESTAURANT
Enjoy an Icewine-focused meal prepared by Executive Chef Frank Dodd and his culinary brigade, along with wine pairings selected by our in-house sommeliers and winemakers. Trius Winery is a pioneer in the Icewine world, being one of thefirst Niagara estates to make it, the perfect way to celebrate the season.
Icewinemaker’s Dinner
January 24
BARRELL CELLAR AT PELLER ESTATES
Experience the best of icewine during a magical evening in wine country as a part of the Niagara Icewine Festival. An evening filled with culinary mastery and award-winning VQA wines.
IceHaus Cocktail Competition
January 24 | 8pm
QUEEN STREET NIAGARA-ON-THE-LAKE
Lighting up Queen Street with an exciting Euro-pop vibe. With bright light displays, delicious Icewine cocktails, and a live DJ, this event is a fun and energetic way to spend the evening.
Cool as Ice Gala
January 31
NIAGARA PARKS POWER STATION
A night amongst the wonderous Niagara Falls is in store for you! This immersive celebration showcases Ontario’s signature flavours through VQA Icewines, cocktails and mocktails, and farm-to-table fare, set within one of Niagara Falls’ most buzzed-about attractions.
Experiences are subject to change. Visit myWineCountry.com to learn more.
ICEWINE FESTIVAL
Matt’s Morning After Fried Chicken Eggs Benny
chef matthew boekestyn, wayne gretzky estates
2 lbs boneless chicken thighs
1 cup buttermilk
2 tsp hot sauce
2 tbsp pickle juice
1 cup flour
2 tbsp buttermilk marinade salt & pepper to taste
3 cups canola oil
6 English muffins
6 slices Swiss cheese
6 slices peameal bacon
6 eggs
Combine buttermilk, hot sauce and pickle juice. Remove ½ cup of marinade and save in refrigerator for breading later. In a large resealable bag, place chicken thighs into buttermilk mixture and seal well. Let marinade for at least 12 hours.
Heat up a deep pot with canola oil over medium heat. Bring a separate pot of water with a splash of white vinegar to a low simmer to poach the eggs. Warm up a frying pan on medium heat to cook the peameal bacon.
Place a cup of flour on a plate, season with salt and pepper. With the reserved marinade, coat the chicken and then dredge with flour. Carefully place in the oil. Fry until golden brown and the chicken has an internal temperature of 165°F.
Cook bacon in the frying pan and toast English muffin halves. To poach the eggs, gently twirl the simmering water with a spoon and crack the egg into the water until poached to your preferred doneness, removing with a slotted spoon.
Assemble all ingredients onto the English muffins as follows: muffin, bacon, chicken, cheese slice, and poached egg on top. Serve with hollandaise sauce or as is.
Serves 6
Oma’s Dutch Baby Pancakes
chef matthew boekestyn, wayne gretzky estates
½ cup all-purpose flour
½ cup 2% milk
2 large eggs
2 tbsp sugar
1 tsp vanilla extract
½ tsp kosher salt
2 tbsp unsalted butter
In a blender or food processor, combine the flour, eggs, milk, sugar, vanilla and salt until smooth, scraping down the sides every few seconds or so. The batter will be loose. Let the batter rest for 25 minutes in the blender.
Pre-heat the oven to 425° and place a 9- or 10-inch oven safe skillet in the oven as it heats. When ready to make the pancake, remove the pan from the oven and coat evenly with butter. Add the batter to the skillet and place back in the oven for 15 to 20 minutes. Serve hot.
Serves 6-8
Potato, Horseradish and Apple Gratin
chef frank dodd, trius winery
3 tbsp butter
1 small onion, finely diced
1 clove garlic, minced/grated
1 tsp fresh thyme, chopped (½ tsp dried thyme)
3 cups all-purpose flour
1½ cups heavy cream
1½ cups gruyere cheese, shredded
2 tbsp horseradish
salt & freshly cracked pepper
4 lbs potatoes, thinly sliced
1 green apple, cored, finely sliced
Melt the butter in a saucepan over medium heat, add the onion, and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Sprinkle in the flour, mixing well and cook until it starts to turn lightly golden brown, about a minute. Add the cream and cook until the sauce thickens. Reduce the heat and add ½ cup of the cheese. Let it melt into the sauce before adding the horseradish and seasoning with salt and pepper to taste.
Spread some of the sauce over the bottom of a large baking dish and layer the potatoes in with the sauce. Season each layer and add 5-6 apple slices per layer. Layer potatoes and season adding sauce each time. Pour any remaining sauce over the potatoes in the pan and sprinkle on the remaining cheese. Bake in a preheated 350°F oven until the potatoes are tender, about 45-60 minutes.
Serves 6-8
Gingerbread French Toast with Icewine Berry Compote
chef michael harrison, peller estates
compote
1 pint strawberries, tops removed, and quartered
2 pints blueberries
1 cup sugar
½ cup Peller Estates Vidal Icewine
3 tbsp lemon juice
toast
6 slices nice bread
½ cup milk
2 large eggs
2 tbsp maple syrup
1 tbsp molasses
1-2 tsp vanill extract
pinch salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger butter
In a pot over medium heat, add the sugar and a tablespoon or two of water to help melt it down. As it is melting do not stir it or it can crystalize. Once melted, cook until it begins to caramelize and turn brown then add in the blueberries and Icewine. Cook until the blueberries break down and begin to reduce, stir once in a while to prevent sticking or scorching. Once it has thickened and reduced, add in the strawberries and cook a little more to break down the strawberries but not totally. Remove from heat and add in the lemon juice to give it a bit of acidity and allow to cool, it should have a jammy consistency. This can be made ahead of time, store in jars or freezer proof containers.
In a shallow bowl or pan add all the spices, syrup, moleasses, eggs and milk and whisk to combine. Heat a pan over medium heat. While waiting for it to heat up, dip your bread into the egg mixture and briefly allow to soak. Place a few knobs of butter into the pan and allow to melt, once melted and foamy lift your toast from the mix and place into the pan and allow to cook until lightly browned, flip and do the same to the other side. Remove from the pan and set aside while you cook the rest of the bread. Serve with maple syrup, Icewine berry compote and salted butter.
Serves 2-4
Discover Trius Winery & Restaurant, the only MICHELIN Guide 2024 recommended dining experience in Niagara-on-the-Lake.
Immerse yourself in the ultimate wine experience. Savour incredible food, celebrate local flavours, and journey through Canada’s largest underground sparkling cellar on the Trius Tour.
