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A nice ruby/light garnet colour with plenty of depth and a purple rim. This wine offers up aromas of fruit, mostly plum and black fruit with hints of, roasted beet, cedar, balsa and tea. The wine is very youthful and does need time to open to show its best. My first taste shows plenty of nice currant and plumy notes, but layers of dark chocolate and dusty tannin soon come to the forefront and take over. I poured the wine into a decanter and let it sit for an hour. This brought out much more of the fruit flavours, which are balanced by a nice streak of acidity. I suggest a year or two of cellaring, but it is nice to consume now with a little aeration and a little protein.

Right off the bat, the nose shows well brimming with floral, wet stone and mineral. It is a medium bodied wine that boasts a nice viscosity, the right amount of acid and a touch of residual sugar to balance. The palate shows notes of white tree fruit and kiwi leading to a finish of fruit, lime leaf and citric acid. Gewürztraminer compliments foods that carry a touch of spice or heat. This is a simple recipe for a Thai style Green curry that should play along with the flavours of the wine nicely. A shortcut can be taken by replacing the homemade curry paste, by substituting with a couple of tablespoons of canned green curry paste, available at any Asian food supplier.

Has plenty of ripe round black cherry fruit with a touch of pomegranate and plum. It is a little tight right now so a little protein will soften the layer of tannin to make the wine more enjoyable. Decanting it fours hours before serving allows the wine to air out and open up. Watch out for those annoying little fruit flies as they love Pinot too. I cover my decanter with a tea towel to keep them out.

This shows a good concentration of apple, white peach and pear aromas on the nose. It has a touch of sweetness on the palate, but the lively apple acidity contains it nicely. Selecting a menu for Canada day is going to be dependent on the weather. If the temperatures continue as they are, light and simplistic foods will be the order of the day. One of my favourite appetizers has always been a large bowl of steaming hot mussels with a glass of wine and a hot toasty baguette. PEI produces some of the finest examples of mussels in the world. They are relatively inexpensive, quick to prepare and very tasty. The unoaked chardonnay will work well as that touch of residual sugar will be off set by the cream in the sauce.