trius2The Bordeaux blend (Cabernet Sauvignon, Cabernet Franc and Merlot) was one of the first red wine successes in Niagara. A French guy, JL Groux, working at Hillebrand Winery, set the standard with a wine called Trius. He made believers of even the most sceptic, and I remember taking Trius to Ireland and wowing restaurant colleagues. JL moved on to Stratus, where he still excels with the same blend, but Trius Red has remained strong – thanks to a series of excellent Aussie winemakers, especially the current Greg McDonald.

While modeled on Bordeaux, Trius has always had a mid-Atlantic style – between French and Californian. Dusty dry but also fruity. For sure a beef or lamb wine, that shows best in somewhat fancy surroundings. I always reach for Trius when I need sure-fire local red at my local LCBO. And it’s always been one of the more reasonably priced premium locals. And a good-looker too in the tall bottle.

P.S. Hillebrand is the parent winery but recently it has traded under the Trius name. It’s a must visit (in Virgil) for ‘Tuscan’ setting, fab restaurant and wine of course.

TRIUS RED 12, VQA Niagara 303800 $22.95

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