If you’ve had your ear to the ground lately you’d know that the making of sparkling wine is becoming very popular in Ontario. But while others are going the 12-36 months on lees route Henry of Pelham, a long time bubbly producer, has decided to make a 54-month (4 ½ years) traditional method bubbly, made entirely of Chardonnay and of which 20% was barrel fermented. It has lovely biscuity notes along with lemon zest, and bruise apple. Subtle and delicious, almost creamy smooth on the palate showing elements of caramel, toffee and almond biscotti … real nice complexity here without going over-the-top. Price: $45.00 – Rating: **** ½