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Johnny Bower wine, pizza at Southbrook, tacos and a vertical of Chardonnay at Flat Rock …

Johnny Bower

He played net in 552 games, won 250 times, lost 195 times with 90 ties, 37 shutouts and a 2.51 goals against average. He was in goal for the Maple Leafs’ three consecutive Stanley Cup victories in the early 1960s — 1962, 1963 and 1964. And played tandem with goalie Terry Sawchuk in the 1967 Stanley Cup, the very last time the Leafs won the Cup (as if you needed a reminder of that!).

Johnny Bower was elected to the Hockey Hall of Fame in 1976, and the AHL Hall of Fame in 2006. In 1998, he was ranked number 87 on The Hockey News’ list of the 100 Greatest Hockey Players. He was assistant coach for the Leafs from 1976–1978.

So, what’s left for the Leafs’ super hero to accomplish?

How about a wine named after him. That’s right, Rosewood Estates Winery is releasing the Johnny Bower Merlot 2009 on Sunday June 5, during the Graze The Bench Weekend. The legendary Maple Leaf and the last goalie to raise the Stanley Cup will be present at the winery to release his wine to guests.

Johnny BowerThe limited edition, hand crafted Merlot (only two barrels were produced), will be unveiled and guests can enjoy some cake while mingling with Johnny himself.

Here’s the schedule for Sunday, June 5:

10:30 a.m. — Johnny Bower arrives for a personal appearance at Rosewood. Be sure to bring your favourite memorabilia for Johnny to sign.

11 a.m. — Opening of Bottle #1 of Johnny Bower Merlot and cake cutting.

11:30 a.m. — Meet & Greet Johnny Bower while sipping Johnny Bower Merlot, eating cake and snacks.

12–5 p.m. — Graze The Bench Wine Festival at Rosewood (and 7 other wineries on the Beamsville Bench.

I had the opportunity to try this wine in advance of the release. Here are my notes:

The wine is made from estate grapes grown in the Renaceau Vineyard from hand harvested and low yielding vines, sorted in the vineyard and on the crush pad selecting only the best clusters. It’s barrel aged in premium French oak barrels for 13 months in both new and seasoned barrels.

Rosewood Estates Johnny Bower Merlot 2009 ($25, limit of six, available at the winery or online starting on June 5, 88 points) — Plums, wild berries, cherry, spice, cedar and a lean, minty note on the nose of this Merlot. It’s a well-balanced and flavourful wine in the mouth with cherry-berry flavours, firm acid backbone, elegantly oaked and spiced with nutmeg and roast Espresso notes with a vein of eucalypt running through the core. Should age gracefully.

•••

It’s always nice to see Niagara wine country back in full swing after a long winter and, (this year, at least) a cool spring. The May 2-4 weekend is the unofficial start to the summer season in Niagara and there’s plenty to do throughout the region.

A lot of wineries, those without a full kitchen or restaurant, have added an interesting food twist to their winery experience.

Goat cheese and potato pizza
Goat cheese, potato pizza from Treadwell's pizza bistro at Southbrook.

Southbrook Vineyards has teamed up with Treadwell Farm to Table Cuisine, the critically acclaimed and popular waterfront Port Dalhousie eatery, to provide pizza bistro at the Niagara-on-the-Lake winery.

The new pizza patio partnership, called Treadwell’s Vineyard Bistro, started serving up three different pizzas every Thursday to Monday from 11 a.m. until 5 p.m. as of the May 24 weekend. The menu features three different creative pizzas ($12, $14, $16) that will change as local ingredients come into season as well as seasonal salads and desserts ($8).

All the pizzas are matched to three different wines from Southbrook — The organic and biodynamic Connect White and Rose as well as the Triomphe Cabernet Franc 2008, all served up at $6 per glass.

Here are some reviews of the wines (the pizza is reviewed by Niagara food writer Mike Lowe here):

Trimophe Cab Franc
The Triomphe Cabernet Franc 2008.

Southbrook Triomphe Cabernet Franc 2008 ($23, 89 points) — This certified organic wine is a perfect example of cool climate cab franc with cherry-bramble fruit, raspberry, spice and nice tobacco leaf note on the nose. The mix of red fruits and mingling smoke and pepper flavours and firm acidic backbone shouts out for a red meat pairing. Great price.

Southbrook Connect Rose 2010 ($19, Vintages May 28 or at the winery, 87 points) — An organic rose with strawberry and raspberry fruits and a nice floral note. This fun wine is finished with a touch of sweetness to go with red berries and juicy acidity.

Southbrook Connect White 2010 ($15, winery only, 86 points) — Made 100% from organic Vidal grapes, it shows peach, melon and soft citrus aromas. It’s off-dry on the palate and loaded with juicy fruits. A good, little party quaffer (or perfect with pizza).

CIMG4065
Tamara serves El Gastronomo treats at Flat Rock.

Back for another round of serving up Ontario’s finest gourmet “street food,” are the incredible duo of Australian chef Adam Hynam-Smith and his Canadian partner Tamara Jensen from el Gastronomo Vagabundo (the gourmet vagabond).

Spurred by the increasing popularity of mobile street food in North America, el Gastro is the first mobile food truck of its kind in Canada, featuring gourmet tacos, tapas, southeast Asian dishes, and garden fresh salads. On the weekends, the truck heads to the beautiful location of Flat Rock Cellars to serve up their delightful treats sourced from local organic and free range farms, as well as local independent suppliers.

You can grab a taco, salad or tapas right off the truck, match it to one of Flat Rock’s wines and enjoy the afternoon on the “green roof” of the winery. Not a bad way to spend an hour or two.

El Gastro
Wings and pork belly from El Gastronomo.

On opening weekend, I had the Banh Mi with pork belly, kimchi, carrot, onion, cucumber, coriander on a baguette ($5.50) and some Korean BBQ wings with sesame and coriander ($5.50). All I can say is: They were awesome and went well with the Flat Rock Cellars Rusty Shed Chardonnay 2004 I had in my glass from a killer vertical I was treated to just before lunch.

Ed Madronich, proprietor of Flat Rock, had opened up the vertical of Rusty Shed Chards from 2004 to 2009 (released on June 4) and asked if I wanted to try them. I love seeing how Niagara wines develop over time so scooted up to Flat Rock on a bright and sunny Saturday to taste through the wines. Here are my tasting notes (Note: the 2009 will retail for $25):

Rusty vertical
A vertical of Flat Rock Rusty Shed Chardonnay

Flat Rock Cellars The Rusty Shed 2004 (92 points) — If there is anyone out there that doesn’t think Niagara Chardonnays age well, they should get a hold of this wine from 2004. It’s still going strong, and one of the best Chards in the lineup with a wonderful nose of tropical fruits, poached pear, vanilla and rounded out oak tones. Still showing vibrancy on the palate with smoky-charred oak notes that meld nicely with ripe tropical fruits, citrus and mature apple and spice.

Flat Rock Cellars The Rusty Shed 2005 (85 points) — This one is starting to fade with soft, mellow aromas and fleshy, round fruits on the palate. Still some life, but fading fast.

Flat Rock Cellars The Rusty Shed 2006 (86 points) — Fleshy, yes, but still some freshness with ripe apple and spice notes with just a squirt of citrus. Drink it up.

Flat Rock Cellars The Rusty Shed 2007 (89 points) — A big, ripe and opulent Chardonnay with apple, tropical fruits, vanilla and oak all vying for attention on the nose. The fruits are fleshy on the palate with rich, layered flavours and spice.

Flat Rock Cellars The Rusty Shed 2008 (91 points) — This is still evolving and will do so for a while yet. But generally better balanced than the 2007 with ripe apple, pear and citrus notes that mesh beautifully with the oak and spice. The mouth shows a firm acidic backbone and depth of fruit. Very nice wine (unfortunately all sold out).

Flat Rock Cellars The Rusty Shed 2009 (92 points) — Maybe the best Rusty Shed since 2004? I’m not sure, but I love this Chardonnay with layers of citrus, green apple, vanilla spice and the elegance of oak on the nose. The palate has all of that and a fresh acid core to keep it all in balance. Ripeness of fruit and acid. That’s how it’s done!

•••

A couple of new Henry of Pelham releases that I tried and liked recently:

HoP Chard
Henry of Pelham Chardonnay.

Henry of Pelham Barrel Fermented Chardonnay 2008 ($20, Vintage released June 11, 88 points) — A lightly spiced nose with apple and citrus fruit that’s fresh on the nose. The palate reveals a crisp, green apple and citrus packed wine that’s balanced and well made at a great price.

Henry of Pelham Sauvignon Blanc 2009 ($15 — but $13 from June 19 to July 16, LCBO, 90 points) — An expressive nose of tropical fruit, kiwi, lime, passion fruit and just a slight herbaceous note. It’s a well-made, fresh and lively Sauvignon that’s a perfect match for hot summer’s day.

Enjoy!