Currently off in South Africa on the Stellenbosch Wine Route with CapeWine2015 on the immediate horizon but I left some local reviews behind in anticipation of the VINTAGES September 19th release. A few are out for another go ’round and do hear this. Their timely and welcome recurrence is not something to take lightly. If you missed them the first time, get them now. It’s another one of those essential times of the year when we all fall into the cask of go local, #LCBOTasteLocal and reap the benefits of Wine Country Ontario. See you in a few weeks back in the old country for the first October release.
The classification for Thirty Bench here as a ‘basic’ Riesling is such a stretch in consideration that the fruit is meant for this bottle and that fruit is of the highest Beamsville distinction. What a treat in 2013, ready to please with immediacy, great balance between sugar, acids and mineral-lactic travels to and fro, back and forth. Torque at its finest and most pure in Ontario. Drink 2015-2018. Tasted September 2015 @
The idea that Beamsville Riesling can attack such hallowed territory is one of exigency and wonder. Kew does so with organic, Germanic and elemental attitude to the apogee of Escarpment degree. Everything in the Phillip Dowell mastery mix exists in the rare air of Beamsville essentia. When it hits optimum minutia and does temporarily descend to the ground, the ’13 Riesling sticks in beeswax and lanolin, not to mention lemons dipped into more rosin. Quite singular, even within the context of a Beamsville style. Drink 2015-2019. Tasted repeated times, July, August and September 2015 @
It would be hard to figure any sub-$20 red Ontario blend showing a deeper sense of ripeness, wood intent, sinew, cure, triturate resin and dry barbecue rub – than this Stratus ’12. It’s a bit of a head scratching, game-changing meritage, altering the course for $20 red blends forever. At the risk of forming comparisons, it puts me in mind of other places, like Roussillon, Campania and Navarra. It has coal running through its arteries and tonic spewing out of its fountains. Wild my ass? Yes. Drink 2015-2019. Tasted September 2015 @
Twenty Mile red charcuterie and ripe blackberries baked into a Peninsula pie. Highly consumable red blend, with natural feeling acidity and grainy, slightly bitter tannins. Will settle nicely in two years and drink for three more. Drink 2017-2020. Tasted September 2015 @
Four months has upped the funk in for ’13, with tar and bitters still and thick as summer air. Rich and ripe, notable for its black cherry aroma and that J.P. Colas natural truncation. Unique, as always and very Gamay. Drink 2015-2019.
From my earlier note of December 2014:
Fruit was sourced from both the Sandstone and Whitty Vineyards for 13th Street’s Gamay Noir, a focused and gritty adjunct in ode to the Cru Beaujolais approach. This ’13 raises the aromatic and texture bar and just may be the most striking from a 13th Street estate mix. All the important berries are there, as are the mineral quandaries. In a Gamay moment this will lead you to gulp and giggle with #GoGamayGo delight.
If $25 seems a premium to pay for Ontario Gamay, consider all that is on offer in winemaker Frédéric Picard’s take on the friendly French grape. Picard caddies for 13th Street (Niagara) fruit, vinifies it bone-dry with the minimalist edge of 14 months in 15 per cent new French oak. The fruit is so very ripe, in raspberry and gritless, creamy blueberry. Like savoury adult ice cream, silky smooth and with nary a hint of chalky grain. Well-designed and consumer-friendly as any Gamay has ever graced the Ontario consciousness. So you’ve “got that going for you, which is nice.” Shack up with Huff’s Gamay treat. Tasted at County in the City, April 2014 and again, September 2015 @ @
The barrel fermented and aged Estate Chardonnay spent 12 months in two-thirds new and one-third second fill wood. Lees stirring is slightly increased as compared to the unplugged. Again, it’s about aromatic intensity leading the way to palate density. By the sounds of Westcott’s comments “we’re pleased with its remarkable irony — dry and sturdy, yet creamy and rather curvy,” you might think the team was stirring with impunity. Not so. The Estate Chard does the dance of mild spice and butter on toast to reach a texture that would appease savages. Unavoidable and typical low yields from the Vinemount Ridge picked at the right moment and handled with caring tabula rasa are the spirit in this wine. Delightful and charming. Drink 2015-2020. Tasted June, July and September 2015 @
Procuring depth in County Pinot Noir is a tough task within the constraints of resisting a temptation to reach for sugars, alcohol and dark berry fruit. Norm Hardie’s 2013 unfiltered (at 10.9 per cent) and lambent exegesis succeeds because it offers the best of all available worlds. Roots for vines that burrow to limestone develop a structure that while may have at one time been inconsistent, have crossed the threshold in ’13 to establish a guarantee. A Hardie PEC Pinot Noir can be bright and accessible. It can also be tough, tart and tannic, as it is here, again, but not without its foil. The work is now innate, the transitions seamless, the crossroads left in the dust. This wine will please two camps; those who can afford and demand immediate gratification and those who are willing to wait for secondary (two to three years) and tertiary (four to seven) character development. Drink 2017-2022. Tasted April and September 2015 @
Good to go!