We have maintained a time honoured tradition by naming our sparkling wines after the widow and matriarch of the family. Named after Catharine Smith, Henry of Pelham’s wife, Cuvée Catharine is a hand-picked, bottle fermented sparkling wine that sees lengthy aging.

Named in memory of Henry’s wife, widow and family matriarch, Catharine Smith. Clonal selection and the use of traditional grape varieties (Chardonnay & Pinot Noir) makes this wine a modern Niagara expression of a time honoured wine style. The secondary fermentation is done in bottle and the wine is aged for approximately 30+ months on the lees before disgorging.

Food Matches

Salmon caviar with sour cream; Malpeque oysters with a hint of lemon.

Winemakers Notes

  • Made from the blending of 70-80% Chardonnay with 20- 30% Pinot Noir
  • Hand-picked, bunch selected, then chilled for 24 hours
  • Partially filled baskets are hand-dumped with the grapes gently moved by gravity
  • All juice is press-fractioned to separate the finest cut
  • A small percentage of the Chardonnay is barrel fermented
  • Secondary fermentation in bottle followed by a further 30 months aging on the lees

Estate Blanc De Blanc
Carte Blanche

Henry of Pelham Carte Blanche

Named in memory of Henry’s wife, widow and family matriarch, Catharine Smith. Carte Blanche is the vintage dated Cuvée Catharine. Entirely estate grown Chardonnay is hand-picked, the best of the best juice is isolated, partially barrel fermented and then aged for 60 months in the bottle before being disgorged. Look for elegant “lemony” flavours and aromas of freshly baked bread.

Food Matches

Salmon caviar with sour cream; Malpeque oysters with a hint of lemon.

Winemakers Notes

  • Made from 100% estate grown Chardonnay from the Short Hills Bench
  • 20% barrel fermented
  • Hand-picked and bunch selected. Gently whole cluster pressed
  • Secondary fermentation in bottle is followed by a further 60 months aging on the lees

Awards

Named in memory of Henry’s wife, widow and family matriarch, Catharine Smith. Clonal selection and the use of traditional grape varieties (Chardonnay & Pinot Noir) makes this wine a modern Niagara expression of a time honoured wine style. The secondary fermentation is done in bottle and this wine is aged for approximately 24+ months on the lees before disgorging.

Food Matches

Salmon caviar with sour cream; Malpeque oysters with a hint of lemon.

Winemakers Notes

  • Made from the blending of 70-80% Pinot Noir with 20-30% Chardonnay
  • Hand-picked, bunch selected, then chilled for 24 hours
  • Partially filled baskets are hand-dumped with the grapes gently moved by gravity
  • All juice is press-fractioned to separate the finest cut
  • Secondary fermentation in bottle followed by a further 24 months aging on the lees