Junes Vineyard is a unique site with significant quantities of decomposed yellow limestone amongst the clay loam soils giving the wines an extra dimension of stony minerality on top of the ripe fruit and flowery aromas. Named after one of the owners of the winery, this site which was planted in 1999 continues to deliver exceptional Riesling, Chardonnay and Cabernet Franc which make some of the most distinctive wines in our portfolio. Clone 49 Riesling is an old clone which was popular in Alsace, France for many years. Its trademarks are exceptional fruit and floral character with an appealing green herbal note in young wines. We continue to work very hard to capture the very best expression of this site vintage after vintage.
This example offers forward aromas of sweet fruit blossom, candied lemon, light green herb and mineral aromas. Tangy, very fresh and light to medium bodied with a lift from youthful residual CO2 and a nice core of stony acidity. Just off-dry with good persistence, this wine is excellent alone now or serve well-chilled with fresh seafood ceviche, smoked fish and a wide assortment of fresh summer salads.
Rick Vansickle winesinniagara.com
91 points points
“It is with the Riesling that June’s Vineyard really struts her stuff. The minerality oozes on the nose with notes of mandarin orange, lime, grapefruit and a spicy ginger kick. Colas notes senses marzipan, Bodnar Rod gets a pine oil note, but suffice to say”
Michael Godel winealign.com
91 points points
“2013 was a perfect follow-up for Niagara Riesling, after a vintage where so many exceptional wines were made. The '12 June's by Jean-Pierre Colas was his best and with this repeat performance in '13, the consistency of June's vineyard is further cemented. ”
Natalie MacLean nataliemaclean.com
92 points points
“Fresh, crisp and clean Niagara Riesling with lemon and lime zest and just hint of that wet stone petrol I adore. Perfect for vegetarian dishes and shellfish.
Riesling food pairings: grilled chicken with lemongrass stalk, spicy pasta dishes, Feta cheese, butternut squash risotto, duck liver pate.”