{"id":277856,"date":"2025-06-06T20:51:44","date_gmt":"2025-06-06T20:51:44","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/the-king-and-vic-story-begins-in-the-vineyard\/"},"modified":"2025-06-06T20:51:44","modified_gmt":"2025-06-06T20:51:44","slug":"the-king-and-vic-story-begins-in-the-vineyard","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=277856","title":{"rendered":"The King and Vic story begins in the vineyard"},"content":{"rendered":"


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By Rick VanSickle<\/span><\/strong>\n<\/p>\n

It might be hard to believe that Niagara\u2019s King and Victoria Winery only opened its doors is 2023 \u2026 after all, the groundwork was laid over two decades ago.<\/span>\n<\/p>\n

Also in this Ontario Wine Report<\/strong>: <\/span>VQA approves long list of new <\/span>grapes, including Roussanne, plus photos of Brock\u2019s CCOVI Awards of Excellence.<\/span><\/p>\n

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For King and Vic owners, Rob and Liz Harold, and Joe and Tracey Schenck, their story begins in the vineyards.<\/span><\/p>\n

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Rob Harold and Joe Schenck.<\/figcaption><\/figure>\n<\/p>\n

The 20-acre Hanck Vineyard, where the estate winery is located on the Twenty Mile Bench and shares a border with the Wismer Vineyard to the south, was purchased in 2002\u2028 by the couples with 13 acres planted from 2004 to 2007 with Gewurztraminer, Riesling, Sauvignon Blanc, Pinot Noir, and an additional 1.25 acres of Pinot Noir planted in 2021\u2028.<\/span>\n<\/p>\n

The Haynes Street Vineyard, located in the Creek Shores sub-appellation in nearby Jordan, is owned by the Schencks and was planted in 2000-2001 to Cabernet Sauvignon, Cabernet Franc and Gamay.<\/span><\/p>\n

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Rob and Liz Harold, and Joe and Tracey Schenck.<\/figcaption><\/figure>\n<\/p>\n

The Schencks also own the Upper Farm Vineyard, a 20-acre Chardonnay vineyard in the Creek Shores sub-appellation that was integrated into the King and Vic portfolio beginning with the 2023 vintage.<\/span><\/p>\n

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Before the couples decided to leap into the winemaking business, the fruit from Hanck was sold to premium local wineries and the name has appeared proudly on bottles of single vineyard expressions from Cloudsley Cellars to Bachelder Wines. While most of the grapes are still sold to other wineries, King and Vic now takes some of it for their own project.<\/span>\n<\/p>\n

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The families, the vineyards and the winery are intricately linked in more ways than one. While the first vintages were made off-site at neighbouring Cloudsley Cellars, all winemaking, along with tastings and retail, take place at the winery. The intimate tasting and retail facility has a picturesque view of the vineyard while you sip and chat with one of the owners always in attendance.<\/span>\n<\/p>\n

All the wines now are crafted exclusively in house by Harold and Schenck, who both have backgrounds in amateur winemaking.\u00a0\u201cThe plan is for a small-scale, artisanal, low intervention winery and to make what we can manage,\u201d said Schenck in a previous interview with Wines in Niagara. \u201cIt\u2019s just fun to have a vineyard and winery to play around.\u201d<\/span>\n<\/p>\n

I sat down with the always accommodating Rob Harold, and Joe and Schenck recently to taste through some new releases. Here\u2019s what I liked:<\/span>\n<\/p>\n

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King and Victoria Hanck Vineyard Sauvignon Blanc 2024 ($30, 92 points)<\/strong> \u2014 The fruit is from 18-year-old estate vines. The grapes are hand-picked, and wild fermented in stainless steel. Notes of grapefruit, kiwi, pear, herbs and grass jump from the glass on the nose. It\u2019s fresh and vibrant on the palate with crisp citrus fruits, pear, garden herbs and mouth-watering acidity on the finish.<\/span>\n<\/p>\n

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King and Victoria Hanck Vineyard Gewurztraminer 2024 ($30, 91 points)<\/strong> \u2014 Though the winery has sold their Gewurztraminer grapes since they were planted in 2004, this is the first estate version King and Vic has made. It starts with lovely Asian pear, lychee, ginger, rose petals and mango. \u201cWe don\u2019t really like flabby wines,\u201d said Harold, \u201cwe like the acid.\u201d It\u2019s tricky to get that balance with this grape but it has been achieved here with 3.8% residual sugar and 13% abv. It\u2019s bright and vibrant on the palate with juicy acidity followed by ripe pear, grapefruit, lychee, ginger and marzipan with a zippy finish in a bone-dry style.<\/span>\n<\/p>\n

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King and Victoria p-ros\u00e9 Pet-Nat 2024 ($30, 88 points)<\/strong> \u2014 This Pinot Noir Pet Nat (Petillant Naturel) is a naturally effervescent wine made using the ancestral method where the wine completes primary fermentation in bottle under a crown cap.\u00a0After fermentation, the wine goes straight to bottle with no sulphur added. It shows a healthy bubble in the glass with fresh red berries, red currants, a touch of cassis and quite clean and pure. There\u2019s a touch of earthy funk on the palate but essentially shows fresh raspberries, cherries and just a hint of savouriness on the bright, lifted finish. This is also bone dry with 12% abv.<\/span>\n<\/p>\n

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King and Victoria Hanck Vineyard Pinot Noir Ros\u00e9 2024 ($30, 89 points)<\/strong> \u2014 The Pinot Noir Ros\u00e9 is the still version of the same wine above but made in a more traditional way. It has a fresh nose of Morello cherries, fresh, summer raspberries, strawberries, floral notes and red currants. It has lovely texture on the palate with fresh red berries, a touch of anise and mouth-watering acidity on the finish.\u00a0<\/span>\n<\/p>\n

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King and Victoria Hanck Vineyard Pinot Noir 2022 ($55, 92 points)<\/strong> \u2014 From the extremely low yield 2022 vintage, this is a mix of three estate Pinot clones from 16-year-old low yielding vines. It was hand-picked, hand-sorted, wild fermented and aged for 21 months in French oak (20% new oak). It has a light ruby colour in the glass with a nose of dark cherries, ripe black raspberries, a touch of anise and earthy\/spicy notes. It is nicely balanced on the palate with a silky texture and showing a melange of red fruits, earthy notes and spice with a vibrant, lifted and echoing finish. Can cellar through 2032.<\/span>\n<\/p>\n

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King and Victoria Haynes Street Vineyard Cabernet 2022 ($35, 92 points)<\/strong> \u2014 The fruit for this red blend of 60% Cabernet Franc and 40% Cabernet Sauvignon is from Tracey and Joe Schenck\u2019s vineyard in Jordan. It\u2019s wild fermented and undergoes natural malolactic conversion before aging for 20 months in French oak barrels (25% new). Such an enchanting nose of ripe red berries, cassis, black currants, floral notes and elegant spices. It shows structure on the palate with polished tannins, red and dark berries, some earthy savoury notes, lovely spice accents and zippy acidity to keep it all fresh and lively on a long finish. Very nice red wine that you can cellar through 2034.<\/span>\n<\/p>\n

VQA approves long list of new <\/span>
grapes, including Roussanne<\/span><\/h2>\n

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At long last, the Ontario government has approved a regulation amendment and has added a long list of new grape varieties to be eligible for the VQA badge. \u00a0The list of vinifera and hybrids can now be selected in new VQA approval applications starting immediately, according to VQA Ontario. \u201cThis is a preview announcement \u2014 we are expecting that Minister Stephen Crawford will make a formal announcement later in June,\u201d VQA said in its June newsletter.<\/span>\n<\/p>\n

You can see the full list of VQA eligible grapes here<\/a>, but one approval caught our attention.<\/span>\n<\/p>\n

A few wineries have been growing Roussanne (the natural partner for the already approved Marsanne grape) and a couple of winemakers have either a Roussanne already made and awaiting approval, or it is completely bottled and are raring to go.<\/span>\n<\/p>\n

Jeff Moote (above), who owns the brand Divergence Wines, has had a Marsanne, Roussanne, Viognier blend called MRV in bottle for over a year while waiting for VQA status.<\/span>\n<\/p>\n

\u201cMy wine has been bottled and labelled, ready to go since last year, as soon as we had the green light,\u201d Moote told Wines in Niagara. \u201cNow that the change is finally approved, the wine has been sent to VQA and I\u2019d expect within their normal turnaround of a couple weeks I\u2019ll be able to sell it.\u201d<\/span>\n<\/p>\n

If it gets turned around quickly from VQA it will be the first VQA Roussanne blend approved in Ontario. Wines in Niagara reviewed it last year and it received 94 points, and it was named one of 10 wines on the Wines in Niagara\u2019s Most Thrilling White Wines of 2024 list.<\/span>\n<\/p>\n

Here\u2019s what we had to say about the wine when tasted a year ago:<\/span>\n<\/p>\n

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Divergence MRV 2023 ($33, released through Collab Wine and Beverage, 94 points)<\/strong> \u2014 Roussanne makes up 32% of this Rhone variety blend that will have over a year in bottle when it finally gets released in the next month or so. The rest of the blend includes 39% Marsanne and 29% Viognier from the Bock Vineyard on the St. David\u2019s Bench. Black Bank Hill is also waiting on approval for Roussanne, which somehow wasn\u2019t approved along with Marsanne years ago. With latest news, the winery says it plans on bottling a 100% Roussanne this July, and is part of a blend now waiting to be bottled. \u201cIt will be cool to be one of the first with a Roussanne containing wine in VQA, along with Black Bank Hill as likely the other that will have one ready to go as soon as we get the green light,\u201d said Moote. The Viognier was pressed separately, while Marsanne and Roussanne were pressed together on top of the Viognier skins. It was all whole cluster pressed, juice was settled and racked to barrel for fermentation and aging for 10 months (no new oak) before blending and bottling. This a more traditional three-variety Rhone blend that is just gorgeous, exciting even, with a generous, rich nose of apricots, guava, orange zest, saline minerality in spades, wild herbs, marzipan, lemon curd, and a touch of vanilla spice. It has a creamy texture on the palate with succulent tropical fruits, apricot tart, lemon squares, orange peel, cantaloupe, wild honey, saline freshness and a rounded, luxurious finish with mouth-watering acidity. These Rhone varieties are going to shake up the industry if this is an indication. Lovely wine, finally ready for its big debut.<\/span>\n<\/p>\n

The Cuv\u00e9e Awards of Excellence winners<\/span><\/h2>\n

The 33rd edition of the Cuv\u00e9e Grand Tasting was the setting for the Cuv\u00e9e of Excellence Awards on May 24. Wines in Niagara detailed the winners in a previous post but just received the photos from the gala event.<\/span>\n<\/p>\n

Presented by Brock University\u2019s Cool Climate Oenology and Viticulture Institute (CCOVI), the fan-favourite affair drew more than 500 guests for an evening featuring selections from the province\u2019s top winemakers combined with delicious food pairings from the region\u2019s leading chefs.<\/span>\n<\/p>\n

The evening was an opportunity for CCOVI to honour current and future members of the industry, with \u00a0eight awards \u00a0presented.<\/span>\n<\/p>\n

The Cuv\u00e9e Vineyard of Excellence Award \u2014 honouring a grower who promotes excellence in their vineyard \u2014 went to Tom Wiley of Wiley Vineyards in Jordan, Ont., while the Cuv\u00e9e Winemaker of Excellence Award was presented to Thomas Bachelder of Bachelder Niagara in Beamsville, Ont.<\/span>\n<\/p>\n

The Tony Aspler Cuv\u00e9e Award of Excellence was presented to photographer Steven Elphick, who is well known for his wine images throughout Ontario.<\/span>\n<\/p>\n

The remaining awards \u2014 made possible thanks to the Cuv\u00e9e Legacy Fund, which supports scholarships in Brock\u2019s undergraduate Applied Grape and Wine Science programs as well as graduate degrees in oenology, viticulture, wine science, business and tourism \u2014 honoured five students. Here are the photos (all Brock News photos) and presenters of the winners.<\/span><\/p>\n

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The 2025 Cuv\u00e9e Winemaker of Excellence Award was awarded to Thomas Belchelder of Bachelder Niagara in Beamsville, Ont. From left are Cuv\u00e9e Grand Tasting Manager Barb Tatarnic; Brock Acting Vice President, Research Michelle McGinn; Bachelder; Mary Bachelder; and Rob Power of Creekside Estate Winery, who presented the award and was the 2024 recipient.<\/figcaption><\/figure>\n
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The Tony Aspler Cuv\u00e9e Award of Excellence was presented to photographer Steven Elphick (right). Presenting the award was Wines in Niagara publisher Rick VanSickle.<\/figcaption><\/figure>\n
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Tom Wiley (left) of Wiley Vineyards in Jordan, Ont., with 2024-25 Grape King Jeff Duc. Wiley was presented with the 2025 Cuv\u00e9e Vineyard of Excellence Award, which recognizes a grower who promotes excellence in their vineyard practices.<\/figcaption><\/figure>\n
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Five awards were presented to the top students in Brock\u2019s Grape and Wine Science program (OEVI), at both the undergraduate and graduate levels. From left are Brock Acting Vice President, Research Michelle McGinn; Cuv\u00e9e Grand Tasting Manager Barb Tatarnic; Victoria Parsons, an OEVI certificate student; Evan Smith, a second-year OEVI student; Simon Koop, a fourth-year OEVI student; Reid Ball; and CCOVI Director Debbie Inglis. Absent: Alex Klauk, a third-year OEVI student.<\/figcaption><\/figure>\n<\/p>\n

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By Rick VanSickle It might be hard to believe that Niagara\u2019s King and Victoria Winery only opened its doors is 2023 \u2026 after all, the groundwork was laid over two decades ago. Also in this Ontario Wine Report: VQA approves long list of new grapes, including Roussanne, plus photos of Brock\u2019s CCOVI Awards of Excellence. 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Also in this Ontario Wine Report: VQA approves long list of new grapes, including Roussanne, plus photos of Brock\u2019s CCOVI Awards of Excellence. 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