Hillebrand/Trius Winemaker Craig McDonald right at home amongst his vines.

At the tail end of one of those wonderful Ontario lazy, hazy Saturday afternoons, a crowd of around 120 winelovers gathered amongst the vines at Trius winery to celebrate the upcoming harvest.

The revellers were a mixed group of Trius Wine Club Members, friends of the winery, food and wine media, and the many growers who supply Trius with grapes each year. This gastronomic and vinous extravaganza was a brief respite for both the growers and the winery team before they get stuck into the 2013 vintage, and there was much to be celebrated with this year shaping up to be a superb vintage.

Trius restaurant’s Chef Frank Dobbs and his crew executed the multi-course dinner with a panache rarely seen at an event of this scale, showing off the very best of Niagara’s bounty, the dishes reflected the abundance of wonderful produce that is available at this special time of the year.

And of course no dinner at Trius would be complete without a good few glasses of the winery’s bottlings, which were delivered in spades, much to the delight of the diners! We were treated to vintages both current and library, the perfect accompaniment to the exemplary menu.

For more information about events such as these at Trius click here.

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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution
… And in typical Jamie fashion he forgot to get a pic of the dessert, which was Niagara Peach and Icewine Trifle, Dark Chocolate and Vanilla Ice Cream Bars and was served with the Showcase Barrel Fermented Vidal Icewine .