GMarquis

The Silver Line

Wines full of heart, unafraid to be challenged.

Our highest caliber of wines, the G. Marquis Silver Line is a collection of 100% Ontario VQA vintages. Full-bodied, rich and complex in character, they are produced from selected vineyards with an independent spirit. Our Niagara Stone Road vineyard is nestled in the ideal location for growing Pinot Noir and Chardonnay grapes. Hand-harvested and barrel aged, these wines are special, one-of-a-kind expressions of G. Marquis' loyalty to craftsmanship.

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Pinot Noir VQA

Pinot Noir VQA

An elegant and sophisticated match with herb seasoned roast rack of Ontario lamb, braised game birds or mustard glazed ham. Pair also with Northern Italian-style risotto or Beef Bourguignon.

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  • Grape Varieties: 100% Pinot Noir
  • Source: 100% Ontario, Niagara Peninsula
  • Appellation: Niagara-on-the-Lake VQA
  • Wine Classification: Premium dry red varietal table wine
  • Cellaring Potential: 2 to 10 years
  • Winemaking Notes: Juice and skins roto-fermented at 28-30˚C over a period of six days using FX10 yeast strain. Wine underwent natural malolactic fermentation during a two month period. Afterwards, barrel aging took place for six months in new 225 litre French and Hungarian oak casks subjected to medium toast. Wine was then fine filtered and bottled.
  • Tasting Notes: A medium-bodied Pinot Noir in the traditional cool climate Burgundian style. Classic notes of black cherry, violets and spice with sweet smoky, spice nuances. Silky mouthfeel leads to a complex, layered character revealing additional aromatics and a long, lasting finish.
  • Appearance: Delicate ruby/garnet red
  • Appropriate Food Pairings: An elegant and sophisticated match with herb seasoned roast rack of Ontario lamb, braised game birds or mustard glazed ham. Pair also with Northern Italian-style risotto or Beef Bourguignon.
  • Serving Notations: Serve at 14-16˚C/57-61˚F in traditional red wine glasses.
Chardonnay VQA

Chardonnay VQA

The perfect match to ocean and shellfish dishes including pan seared tuna steaks, grilled calamari, Oysters Rockefeller or Lobster Thermidor. Serve it also with roast Ontario pork loin or Pasta Primavera.

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  • Grape Varieties: 100% Chardonnay
  • Source: 100% Ontario, Niagara Peninsula
  • Appellation: Niagara-on-the-Lake VQA
  • Wine Classification: Premium dry white varietal table wine
  • Cellaring Potential: 2 to 6 years
  • Winemaking Notes: Juice cold clarified prior to inoculation. Fermentation conducted in stainless steel at 15°C over a period of three weeks using EC1118 yeast strain. Wine underwent malolactic fermentation while being aged over a period of six months in 225 litre French-American hybrid oak casks subjected to medium toast. Subsequent aging over a period of 16 months in stainless steel. Wine cold clarified and cold stabilized prior to bottling.
  • Tasting Notes: Silky and full-bodied with a Honeydew melon, Anjou pear and Golden Delicious apple profile accompanied by slight herb, butter and oak spice notes. Superbly dry with a creamy, palate cleansing finish.
  • Appearance: Straw yellow
  • Appropriate Food Pairings: The perfect match to ocean and shellfish dishes including pan seared tuna steaks, grilled calamari, Oysters Rockefeller or Lobster Thermidor. Serve it also with roast Ontario pork loin or Pasta Primavera.
  • Serving Notations: Serve at 6-10°C/43-50°F in traditional white wine glasses.
Epic VQA (Cabernet Sauvignon and Cabernet Franc)

Epic VQA (Cabernet Sauvignon and Cabernet Franc)

The perfect match to ocean and shellfish dishes including pan seared tuna steaks, grilled calamari, Oysters Rockefeller or Lobster Thermidor. Serve it also with roast Ontario pork loin or Pasta Primavera.

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  • Grape Varieties: 87% Cabernet Sauvignon, 13% Cabernet Franc
  • Source: 100% Ontario, Niagara Peninsula
  • Appellation: Niagara Peninsula VQA
  • Wine Classification: Premium dry red varietal blend table wine
  • Cellaring Potential: 2 to 10 years
  • Winemaking Notes: Grapes harvested at 23.0° to 24.0° Brix. Juice inoculated with FX10 yeast strain. Fermentation conducted in roto-fermenter at 28-30°C over a period of 10 days. Wine underwent natural malolactic fermentation in stainless steel over a period of five weeks. Wine aged in stainless steel on its lees for over two months followed by cold clarification and cold stabilization. Barrel aged in new 225 litre French-American hybrid and new 225 litre Hungarian oak casks subjected to medium toast over a period of over 14 months.
  • Tasting Notes: Silky and full-bodied with complex, classic notes of cassis, blackberry and dark plum combining with hints of cedar and fall leaves. Firm yet supple tannins provide impressive structure and depth of character. A spectacular mid-palate carries through to a lengthy and complex finish.
  • Appearance: Deep ruby/garnet red
  • Appropriate Food Pairings: A red wine lover’s delight that perfectly complements the finest steaks, lamb and wild game dishes. A superb companion to rich meat stews, beef or pork ribs, London Broil and traditional English style roast beef.
  • Serving Notations: Serve at 6-10°C/43-50°F in traditional red wine glasses.

Elegant in style, sophisticated in taste and unrestrained in character.

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