A unique delicacy made from blackberries sourced from family-owned farms in the Niagara region, this fortified fruit wine helped put Southbrook on the map decades ago. Sumptuous and powerful, it will make a wonderful accompaniment to fresh-fruit tarts, or mix it with your favourite VQA bubbly for a Canadian kir royale.

This Gamay is wild fermented and spends 12 months in neutral French oak barrels. It has an attractive nose of raspberries, strawberries and blue plums in a pure and persistent profile. It's smooth and highly gulpable on the palate with a bevy of juicy red berries and tingly acidity on the finish. Score - 91. (Rick VanSickle, winesinniagara.com, Oct. 7, 2020)

This vegan-friendly wine underwent a wild ferment on its skins for 14 days before ageing for nine months in neutral French oak. The result is a lithe, supple wine bursting with surprisingly intense character given the delicacy of the framing. Strawberry rhubarb pie, cherry, cranberry, raspberry and redcurrant launch from the glass like a rocket ship wrapped in a ribbon.

Harvested from old vines in the renowned and mineral-rich Laundry Vineyard in Lincoln Lakeshore, this wine was wild fermented in French oak and promises yellow plum, wet stone and lemon curd aromas, with flavours of apple butter and baking spice elevated by crisp acidity.

The majority of the fruit for this wine was sourced from the Laundry Vineyard in Vinemount Ridge, imparting a distinct mineral core. It's bright, dynamic and fresh, with apple, apricot, lemon, and an emerging hint of Riesling's evocative petrol character. This will be ideal for a vegetarian Thai curry.

Vegan-friendly and certified organic, this Chardonnay from a local leading light is likely to be welcomed by wine lovers of all stripes. Rich and robust, it showcases ripe apple, pear and peach fruit along with oak spice.

Striving for a green winery, Bill Redelmeier created a certified organic and biodynamic space utilizing LEED-Gold standards. Skin fermented chardonnay musque and late harvest vidal lend aromas of white peach, iced tea and orange peel; flavours of clementine and peach skins. Try this dry wine with Moroccan chicken tagine.

Estate-grown Vidal grapes are hand-harvested, gently squeezed and stainless steel fermented with skin contact. The bouquet shows aromas of peach, yellow plums and citrus fruit with notes of savoury herbs. Bright acidity on the palate with moderate tannins. Pair with Mediterranean dishes. Certified Organic and Biodynamic.

This rosé was wild-fermented in an open-top oak fermenter before being transferred to second-fill barrels and neutral French barrels for eight months. It's lithe, generous and elegant, with vibrant red fruit, spice and earth. A fresh, juicy Pinot that exudes grace and charm.