TOUR DESCRIPTION:

 

Unforgettable memories and fabulous meals and wines await! Niagara-On-the-Lake is Canada’s most-famous wine region, and for good reason. Not only does the area possess a beautiful vine-covered landscape, its proximity to Lake Ontario has created for it the perfect micro-climate for the production of both profound dry and sweet wines. The region is also home to some of Canada’s most-talented chefs whose elevated cuisine may be enjoyed at wineries and local restaurants alike. We'll spend three nights at the luxurious ****Prince of Wales Hotel, one of Canada’s top ten hotels and resorts, located right in the heart of charming Niagara-on-the-Lake. Highlights will include a welcome reception and wines, and exclusive tours and tastings with many of the region’s top wine estates with wine expert Todd Ross, and Ontario-native and Martin Keegan Tours principal, Peter Martin. 

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THURSDAY, Day 1 (Welcome to Niagara-on-the-Lake!) - Pickup at Toronto-Pearson International Airport. Transfer to Niagara-on-the-Lake and the sumptuous Prince of Wales Hotel. Nestled in the heart of the immaculate lakeside town, The Prince of Wales has been named one of Canada’s Top 10 Hotels by Condé Nast Traveler. After settling in, guests are invited to join us at our welcome wine reception where we will review our itinerary for the coming days. Aftarward we’ll drive a short distance away to Vineland Estates Winery and their immersive ECO Wine Tour, followed by dinner at the winery’s gourmet restaurant where we’ll enjoy their Table d’Hote Menu and Reserve wines.

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FRIDAY, Day 2 (Nearby Jordan and St. Catherines) - After breakfast we'll begin our day with a tour and tasting at the Cave Spring Cellars, near Jordan, Ontario. Cave Spring is one of Canada’s most acclaimed wineries with over 30 years of production. It’s diverse, cool-climate wines are the result of many unique terroirs including the Beamsville Bench. Lunch today is at The Restaurant at Pearl Morissette where we will enjoy their fabulous 8-course tasting menu. In the afternoon, we’ll visit historic Henry of Pelham Winery and brothers Paul, Matt and Dan Speck, whose family, for generations, has lived on and worked the land of the Short Hills Bench. Dinner tonight is at chef Frank Dodd’s inspired table of Trius Winery & Restaurant in Niagara. 

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SATURDAY, Day 3 (Niagara-on-the-Lake) - After another wonderful breakfast at the Prince of Wales, we’ll travel a short distance to award-winning Jackson-Triggs Estate Winery. Nestled into 11.5 acres of the Niagara Peninsula, the Niagara Estate vineyard makes the most of this cool climate viticulture region. Premium quality grapes flourish around Niagara-on-the-Lake because of the warming and cooling influences of Lake Ontario and its proximity to the Niagara Escarpment. Jackson-Triggs Niagara Estate produces the same high quality wines that you would associate with similar world-class regions such as Burgundy, Oregon and New Zealand, but with its own distinctive characteristics resulting from the unique terroir of the area. Lunch today is at The Cannery Restaurant within the Pillar & Post Inn where guests will enjoy familiar foods with extraordinary flavor, the smell of fresh dough baking in Chef Mark Longster's brick oven, and the surroundings of exposed brick and beams that transport diners to a romantic respite in Tuscany. After lunch, we are off to our final winery visit at pioneering winery Inniskillin. Founded in 1974 with the ambition to make high-quality wines in the European tradition from carefully-chosen cool-climate vinifera. Inniskillin is rightly-famous for its fabulous ice wines, but also produces a bevy of delicious dry reds, rosés and whites. Our farewell dinner tonight has us enjoying the local farm-to-table cuisine and wines at the stylish local eatery, Treadwell, just a moment’s drive from our hotel in Niagara-on-the-Lake.

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SUNDAY, Day 4 - After a leisurely breakfast, guests will be transferred by shuttle to Toronto-Pearson International Airport for departures home or onward travel.