Charles Baker Picone Vineyard Riesling 2010 ($35, at Stratus or website now, Vintages in October, 91 points) — The grapes for this Riesling were picked late despite the heat of the vintage but is finished with less residual sugar (14 grams per litre compared to 27 g/l for the 2009). It shows ripe grapefruit, green apple, floral and mineral notes on the nose (I noted some subtle white pepper aromas on retrying the wine this week). It’s technically less dry on the palate but the fruits are riper, giving it a rounder feel in the mouth. Baker says aside from a little less residual sugar the wine is made virtually the same. “It’s just vintage variation, pure and simple.” I love the texture in Baker’s Rieslings and even though it’s from a warmer vintage it still shows classic tension and acidity through the finish. I sense the 2009s and 2008s will outlast the 2010 vintage in the cellar, but this is a beauty for drinking nowor two or three years down the road. A must for that CB vertical.

A very dry and bright Riesling sourced solely from chef Mark Picone's Vinemount Ridge Sub-Appellation. Notes of petrol, lime, honey and minerality. Medium-high acidity with a bright zesty long finish. Best white wine I've tasted from Ontario thus far.