Designer Brands

TOASTED HEAD

The Toasted Head bear was created from a painting done by Robert Shetterly. Shetterly is known for his half-human, half-animal creatures and fantastic landscapes where earth and spirit mix, forming new myths. He has illustrated over 20 books and shows his work in numerous galleries throughout the United States. Toasting, or bousinage, is a traditional method coopers use to alter and influence the impact of wood barrel aging on the quality of the wine. The toasting of the staves and heads is carried out after the barrel is shaped.

The heating process, which takes from 45 minutes for light toasting to 55 minutes for medium to medium plus toasting, modifies the chemical composition of the wood. "Woody" aromas are subdued by the toasting; smoky, spicy, sweet, burnt, and vanilla aromas are developed by an increase in volatile phenols and formaldehyde derivatives in the heated wood. The degree of toasting, type of oak, and characteristics of the wood grain all influence the quality of wine aged in a toasted oak barrel.

For Toasted Head Wines, the barrel staves and heads are given a medium to medium plus toasting. We use a variety of barrels from the finest coopers here and in France, including barrels made from "bois de centre" oak, and oak from the Allier region of Central France, near Sancerre. These tight-grained woods impart a delicate flavor without masking the essential vineyard characteristics of the wine. The result is wine that has a balance of oak and grape aromas.

Wines available from Toasted head include: Chardonnay, Cabernet Sauvignon, Malbec, Cabernet Sauvignon/Syrah, Merlot, Meritage, Guiguiere Ranch Chardonnay, Russian River Chardonnay.

More information available on each product at:

http://www.toastedhead.com/

R.H. PHILLIPS

Since they first purchased their ranch in the Dunnigan Hills of California in 1946, the Giguiere family and its R.H. Phillips Wine Company have traveled as undulating a roller-coaster as the land upon which they planted their vineyards. Against perceived wisdom and powerful odds, they grow grapes and produce premium wines on land historically devoted to sheep ranching and wheat farming. From the Ground Up truly describes this family and its wines.

More information available on each product at:

http://www.rhphillips.com

JACKSON-TRIGGS (Icewine)

Vidal Icewine - 375 ml. DF-MSRSP US $45.00

Riesling Icewine - 375 ml. DF-MSRSP US $55.00

Gewürztraminer Icewine - 375 ml. DF-MSRSP US $75.00

Cabernet Franc Icewine - 375 ml. DF-MSRSP US $100.00

Less than a decade old, Jackson-Triggs is one of Canada's most successful wine companies, and enjoys an enviable reputation for producing some of the country's best VQA vintage dated, varietal wines from Okanagan Valley in British Columbia and the Niagara Peninsula in Ontario--Canada's best known appellations. With 1,000 acres now cultivated, Jackson-Triggs has employed the most advanced vitcultural technologies in the world in its development, not to mention the expertise of such renowned vitcultural experts as Dr. Richard Smart from Australia and Professor Boubals from the University of Montpelier, France.

INNISKILLIN Icewine

Inniskillin Icewine, recognized as one of the world's finest specialty wines, is truly a gift from nature to wine lovers. Harvested at the pinnacle of Canada's crisp winter, exceptional grapes are naturally frozen on the vine and hand picked when the temperature drops -10 C. The removal of ice crystals, separated from the frozen grapes during pressing, concentrates the juice into a delicate nectar that is expertly guided through fermentation to achieve the rich and alluring specialty known as Icewine.

Oak Aged Icewine 1997 features a cornucopia of fruits--lychee, mango, nectarine, and peach--gently wrapped in a blanket of gingerbread and honey. The lusciously rich, intensely balanced acidity of tangerine and stone fruits create a mouth feel unlike any other. Savor each sip. As with all dessert wines, first and foremost, the wine should always be sweeter than the dessert. Also avoid strong citrus based desserts. The added complexity from barrique aging allows richer desserts such as crème caramel, crème brulée and cheesecakes to marry well. Also foie gras and most fruit based desserts will pair nicely. --Maria Moessner, Sommelier.

For centuries, Riesling has been a highly regarded grape variety for Icewine. This vintage is characterized by loads of up-front fruit on the nose with a true Riesling flinty, petrol-like background note. Very rich and full on the palate with distinct orange blossom and honey notes. Tasting notes from Maria Moessner, Sommelier describe it as, "Rather varietally distinctive with upfront aromas of flint, petrol and candied apricots followed by a seductive scent of orange blossoms. The lusciousness on your palate of ripe nectarines is complimented by a tingling tangerine acidity that lingers forever. As with all dessert wines, first and foremost, the wine should always be sweeter than the dessert. Also, avoid strong citrus-based desserts. Fruit based strudels, rich cheeses, tarts or apple, pear, peach or apricot desserts pair well."

Please CLICK HERE to see our full range of Icewines available from Inniskillin.

Please CLICK HERE to see our full range of Wines available from Inniskillin.