Review: Mike Weir Estate Winery, by Jeffrey Reed
Copyright 2007 London Ontario Golf

The partnership between golf and fine wine is not new. In fact, today a growing number of PGA Tour competitors, including Luke Donald, Ernie Els, Nick Faldo, David Frost and Greg Norman boast world-class wines.

Add Canada’s own Mike Weir to the mix. The Bright’s Grove, Ontario native now living in Utah sees his vineyards nestled in the heart of Niagara wine country, at Niagara-On-The-Lake. My latest visit to this region during summer 2006 created some wonderful memories of rustic countryside, great food and fine wine. The goal of the Mike Weir Estate Winery is “to infuse our passion and dedication to excellence in every barrel and bottle we produce.” What more would you expect from the 2003 Masters Tournament champion?

In its infancy, Weir Wines are already winning accolades, including a thumbs up from U.S. critics for the winery’s 2005 Icewine Vidal. Heady stuff for a small production winery, yet its focus is on quality rather than quantity. And, 100 per cent of the net proceeds from wine sales go to the 2004-created Mike Weir Foundation, a charitable organization supporting children in need. The winery is to be applauded for its donation of $50,000 in its first year of sales.

Besides fine dining establishments, and both online and local wine store sales, Weir Wines are being served at a growing number of golf courses. Locally, these clubs include Huron Oaks G&CC in Bright’s Grove, Redtail GC near Port Stanley, and London’s RiverBend GC and London H&CC.

Early this golf season, my wife Beth and I decided to entertain with some of Mike Weir’s wines after some enjoyable time on the links. Partnered with some great grilled food, including rainbow trout, stuffed chicken and flavourful rib steak, the two wines we sampled did not disappoint.

Topping our taste buds was the 2005 Chardonnay, 100 per cent Chardonnay VQA Niagara Peninsula. Bottled in May 2006, and released in June 2006 with just 3,600 cases made, this dry wine has a 0 sugar content rating, 13 per cent alcohol, pH of 3.43, and TA of 10.95 g/L. It boasts an aromatic bouquet of pear, pineapple, apple blossom and hints of sweet mango, delicately balanced with subtle French oak spice, vanilla and nutty characters. Bright flavours of apple and apricot lifted by creamy oak flavours of butterscotch, light toast and vanilla are pleasing to the palate. It’s a wonderful wine with a distinct yet subtle taste, not overwhelming yet memorable.

Sampling a red wine, we purchased a bottle of Weir’s 2003 Cabernet Shiraz. Partnered with our delicious steak, this blend of 74 per cent Cabernet Sauvignon and 26 per cent Shiraz VQA complemented the evening’s dinner quite admirably. A dry wine with 0 sugar content rating, the 2003 Cabernet Shiraz has an alcohol content of 12.9 per cent, pH 3.43, and TA 5.8 g/L. It was bottled in November 2005, released in February 2006 and saw only 2,500 litres produced. The Cabernet Sauvignon lends perfumed red fruit – very evident from the first taste – while the Shiraz contributes ripe black fruit and peppery spice. The end result is a nose with hints of mint, concentrated red fruit and accents of fresh cracked white pepper.

Mike Weir’s a winner on the links – and now, he deserves applause for his contributions to the wine world. We thoroughly enjoyed both wines, and will continue to purchase wine from the Mike Weir Estate Winery when entertaining, or simply enjoying after a round of golf.

For more on Weir Wines, visit www.weirwines.com.