There’s no time for preamble. VINTAGES rolls out another long list of wines for the weekend. All your summer bases are covered. The Pinot Noir from New Zealand are really, really good. There are whites from Greece, Niagara and South Africa to not only try but embrace. Two Ontario reds will satiate the grill. Here is a list of eight wines to look for right now.
From the left and clockwise: Argyros Atlantis White 2012, Tawse Sketches Of Niagara Riesling 2013, Featherstone Gewürztraminer 2013, Featherstone Gewürztraminer 2013, Redstone Vineyard Reserve Cabernet Franc 2010, Hamilton Russell Chardonnay 2012, Staete Landt Paladin Pinot Noir 2010, Hidden Bench Terroir Caché Meritage 2010
The gateway of the Tawse Riesling portfolio and first to be released is an omnipresent beacon for what is to come from the single-vineyard sistren. Built fruit forward from an orange zest, stone rose and lemon glade guide, this is the Sketches most juicy sensation yet. Incredible vacuum of citrus acidity waterfalling into a great white hole. Though surrounded by so many a Riesling with site specific personality, “she’ll carry on through it all.” Intensity in dry Riesling. Tasted June 2014 @Tawse_Winery
Argyros Atlantis White 2012, Greece (371658, $17.95, WineAlign)
Assyrtiko is the rock but the composition is altered by smaller parts of Aidani and Athiri. Softer, warmer and much more approachable than the Santorini, not quite so stony but with more intense juice. A modern take on the ancient game. The palate lays out the uneven, tannic and rocky road to the amphitheatre. A long walk on carefully arranged boulders. A salt bath in warm springs. The wines of Argyros do so much to bring Greece to the world. Citrus finish and more salty mineral. Tasted June 2014 @KolonakiGroup
Such a pretty and elegant take on Gewürztraminer, of flowers white and in bloom, nuts blanching away. A structural, searing tightness to the mineral laced fruit will develop yet unrealized tannin and tension. There may be nothing gangly or highly viscous about it and its style is nearly, completely dry. Notes of orange zest and lychee pit. Very clean. Elan, ecrue, pearl. Tasted June 2013 @featherstonewne
Clos Henri Bel Echo Terroir Greywacke Pinot Noir 2012, Marlborough, South Island, New Zealand (159137, $22.95, WineAlign)
“It is a special joy for the Bourgeois family to make Pinot Noir in New Zealand.” That statement is one you just gotta love. The Henri Bourgeois clan clearly have a whole lotta love for the climate, soils, people and the possibilities the terroir presents for his dedication towards restrained, elegant Pinot Noir. Though this teases with highly modern and juicy elements, almost, dare I say, Sonoman, there remains a rooted, savoury sense of the earth. Takes a page out of Burgundy’s book and plants it in Marlborough. Plums, cherries, smoke, spice, some tannin and for the price, nearly impossible structure. Angles and bitters persist but beneath a wealth of fruit. “Keep a coolin’, baby.” The price is impossible. Great value. Tasted June 2014 @ClosHenri
Redstone Vineyard Reserve Cabernet Franc 2010, VQA Lincoln Lakeshore, Ontario (381244, $29.95, WineAlign)
Would I not be remiss to ignore the Tawse Laundry Vineyard by way of comparison? With the Redstone, the sister winery puts forth the same amicable fruit with charred meat accents yet minus the hyper-specific Pender perfume and wisdom. Here is an ocean in between the waves. I came in to taste Redstone with an open mind, even “bet against the company again. They tried to redefine everything that I know and love. Gotta know you’re mine.” Winemaker Rene Van Ede has fashioned a delicious Cabernet Franc that speaks in a clear 2010 voice. A war on drugs. Though it bears no teeth of conceit there is a very positive funk and sanguine notes make a play, but ultimately submit to an overall red currant, sweet bell pepper and tobacco realm. The pyrazine ring compound binds many types of pepper, cracked, swelling and swollen. A long and rich elixir without the oak needing to be heard. It does not shout but whispers. Unmistakable Pender mentored Rock ‘N Roll Cabernet Franc. Really well made. Tasted twice, March and June 2014 @RedstoneWines
Hamilton Russell Chardonnay 2012, Wo Hemel En Aarde Valley, South Africa (931006, $34.95, WineAlign)
From what is rapidly developing as a (if not already engraved in stone) Grand Cru site in the Hemel En Aarde Valley, 2012 is a vintage that comes to greater strength from strength. Every aroma, every nuance is characterized by elegance and elasticity. Romantic Chardonnay, so representative of real love, of mineral, of most excellent barrels, ripe fruit and deft touches. Hamilton Russell takes South African Chardonnay to an entirely higher level. “Thought I’d been in love before, but in my heart, I wanted more. Seems like all I really was doing was waiting for you.” Tasted June 2014 @TrialtoON
Staete Landt Paladin Pinot Noir 2010, Marlborough, South Island, New Zealand (376731, $36.95, WineAlign)
Though the Paladin is four years in it still retains its barrel baby fat. The rich red fruit tower reels behind a slightly reductive must and a compromise of toast and splinters from18 months spent in a mixture of 25 per cent new and 75 older French oak barrels. There is a whole surrealist street gang of fruit lurking in shadows of a de Chirico drama. I can sense the ripe plums and the cherries ready and willing to bake in the proverbial pie, and though blisteringly dry (less than 1 g/L residual sugar), it will always see potential by way of total acidity (6.1g/L). Will realize a seamless transition to mid-life anxiety while the fruit simmers away in a cauldron of that fine acidity. Ruud Maasdam’s Pinot Noir is of the scuola metafisica kind. Tasted June 2014 @StaeteLandtWine@liffordretail
The richest Terroir Caché to date, making use of its barrel in judicious but never obnoxious ways. Huge Bench wine, needs 10 years for sure. From my earlier, April 2014 note: “No other Niagara red and for sure no alternative Peninsula Bordeaux blend exists in such a vacuum of dichotomous behaviour. Act one is an out-and-out boastful, opulent show of Rococo. Act two a gnawing and gnashing by beasts. The pitch and pull of the Terroir Caché 2010 optates and culls the extraordinary through the practice of extended délestage, what Hidden Bench notes as “a traditional method of gently draining the wine and returning it to tank with its skins during fermentation.” The ’10 is about as huge as it gets, highly ferric and tannic. Still chemically reactive, you can almost imagine its once small molecules fitfully growing into long chains. Berries of the darkest night and he who should not be named black fruit are confounded by minerals forcing the juice into a cold sweat. Will require a minimum of 10 years to soften its all-powerful grip.” From my earlier March 2013 note: “has rich, voluptuous Napa Valley written all over it. Sister Merlot dominant, Beamsville Bench sledge monster. Plumbago, mineral, blackberry and coffee in a wine that will be the ringer in a blind tasting 10 years on. Harald may be saying “this is our family jewel.” Mr. Thiel, you make good wine” Last tasted June 2014 @HiddenBench@BenchVigneron
It would be a stretch to expect anyone living more than 100-km away from Port Dover to know much about Ontario’s newest and next viticulture hot spot, Ontario South Coast Wines. The same concession might apply to most journalists working with regular intensity and immersion within the Ontario wine industry. OSCW should not be confused with its brethren further west, the wineries that make up the Lake Erie North Shore appellation. Ontario’s southwest? Wine route? You may ask yourself, how did I not know about this place? How can this be?
This is the area most likely to be Ontario’s next VQA-qualified appellation. Cool-climate remains the most apt descriptor, no different from LENS to the left and Niagara to the right, but this pocket of the lake is blessed of a specifically warm-ish micro-climate. The name itself presents as a bit of a misnomer, “Ontario South Coast Wines,” its geographical location set upon a ridge overlooking the north-east shore of Lake Erie running east from just west of Long Point, through Port Rowan, St. Williams, Turkey Point, Normandale, Port Ryerse and to Port Dover.
To agree with the emerging region’s calling card, simply draw a bunch of parallel and converging lines south from Lake Huron, through the Highway 401 straddling communities of London, Kitchener and Cambridge. Continue southeast past the Highway 403 delta of the Brantford area and through the Highway Three corridor towns of Waterford, Courtland, Delhi and Simcoe. Spread out along the Eco-nature park-beach community-rugged coast and now you’ve got your bearings. This is the wine country of Norfolk County.
Better still, follow the lead of Magdalena Kaiser-Smit of Wine Country Ontario and climb aboard the Kayloe, a 65-foot boat run by Nomada Charters and take a three-hour Lake Erie tour from the water, with a dozen or so local wineries on board and get to know the people and the place. Listen to Mike McArthur, President of the Grape Growers Association speak about 1996, the transition year for the area. Realize how an agricultural community that once housed tobacco farms make a communal decision to transform with the times and switch to grape growing. Hear him talk about the great history of viniculture in the least known of Ontario wine landscapes, a place where grapevines were spotted as early as the late 1600’s.
The boat trip and the wine speak mean nothing here without the idea of hospitality to accompany the local ferments, wines made not just from grapes, but from a wide variety of fruits. There are approximately 130 acres under vine in Grey and Norfolk counties. Nine wineries are located in Norfolk, with seven currently open for business. Liz Campbell and Trevor Taylor of F.W. Knechtel Food Catering make use of local asparagus, mushrooms and Lake Erie Perch to bring matching and meaning to the wines.
Outboard BBQ
Fruit wines are an integral part of the South Coast experience so I decided to begin and end on high glucose notes. Berries have half the natural sugar content as grapes so cane sugar is added to give the yeasts enough convertible material to raise the alcohol to stable levels for longer preservation. Blueberry Hill was my first stop, a St. Williams winery that ferments with the hybrid Vidal, along with cranberries, raspberries and of course, blueberries. The wines are pure, distilled fruit expressions, with tart notes and flavours of the heart. Their straight-up blueberry is the best of the lot.
The uncontested Norfolk leader is Burning Kiln Winery and not just from a quality standpoint. Burning Kiln has positioned itself as a marketing and appellative promotional leader with Doug Beatty (formerly of Colio Estate Wines) as its spokesman, front and centre. Winemaker Andrzej Lipinski (formerly of Vineland Estates, Legends Estates, DeSousa, Fielding Estate, Megalomaniac, Foreign Affair and Organized Crime, now of Colaneri Estate and his own label, Big Head Wines) is an established Ontario master. His experience with the appassimento method is perfect for BK’s old tobacco kiln employment for drying grapes. Assistant winemaker Patti Fixter authored a feasibility study on Norfolk County’s Sand Plain and its ability to host a viable, sustainable viticultural industry. The winery is progressive, adventurous and ostensibly single-handedly responsible for putting South Coast on the current Ontario wine road map.
Burning Kiln Tank Samples
Doug Beatty brought some tank samples aboard. The springy and herbal 2013 Horse & Boat Riesling carries 20 g/L of residual sugar “to punch back the acids.” This is part of BK’s Green Kiln Series. A 2013 Savagnin tank sample carries similar texture but in elevated glycerin. The metal on top of that mouth feel really come forward to balance the residual and the alcohol (which is dramatically indiscernible). Grassy Sauvignon Blanc-like aromas and a very Jura palate are the hallmarks of a South Coast take in a wine that is such a baby.
The Harvest Party White tank sample gathers Chardonnay (59 per cent), Gewurztraminer (21), Riesling (18) and Pinot Gris (2). A chewy, textured, kitchen sink blend that stings of limestone, an herbal balm and a late edgy metallic bite. The Chardonnay 2013 tank sample spent 18 months in foudres. Reminds of a Lenko treatment, from fruit 50 per cent estate and 50 Niagara. Thin but linear and focused, with very good length, a crunch of green apple and round herbiage.
The 2011 Kiln Hanger from tank follows the same process at the ’10 from a less than scorching vintage but will arrive in bottle at 15.8 per cent alcohol. Only 400 cases will be produced from a cat-like specimen, still chewy, a chunk of major Cabernet Franc change. Higher in acidity and cool plums than in 2010, this is no shrinking Norfolk violet. Will show more style and less humidity than that ’10.
What BK refers to as dry white Vin de Curé, or the “Parish Priest’s,” this is their take on the Jura’s Vin de Paille (Straw Wine). The South Coast may have a wine tradition that dates back to the 1600’s but Savagnin does not go back by the Ontario centuries. At 14.9 per cent a heavy feeling would be expected but to the contrary, the SS is light as a feather, like a CSN ballad. Aromatically muted, the warmth of the vintage comes through in the textural density of the palate. Expressive and chewy like all of the Burning Kiln portfolio. A wine from two of only 10 total acres planted in the province. Though we may be “gasping at glimpses of gentle true spirit,” here’s to helplessly hoping Savagnin takes root and flourishes in Ontario.
Burning Kiln Harvest Party Red 2013, VQA Ontario (Winery, $15.95, WineAlign)
From an overall 50/50, Estate/Niagara blend. The composition is Syrah (49 percent, all Niagara), Cabernet Franc (42 per cent) and Cabernet Sauvignon (9). Reminds of Fielding’s Fireside Red in approachability and blending acumen. Though an understudy, the softness of the Cabernet Sauvignon is duly noted as a foil to the clay/kiln effect from the piquant Cabernet Franc. Some chalk and even more chew, in the beginning this is just mostly fresh and wild with low, obtuse angles.
Burning Kiln Cab Frank 2012, VQA Ontario (Winery, $24.95, WineAlign)
Named for the vineyard manager at Burning Kiln, Frank DeLeebeck was a tobacco farmer for more than 20 years. From 50/50 Estate/Niagara, 100 per cent kiln dried grapes for 10-14 days. This is CF all about concentration and a bridge from old tobacco to New World winemaking. Here kilns are the vehicle to transport the winery’s wines to the New World. Though this rich, cakey Cabernet Franc turns sweet on the finish, there is terrific acidity and admirable length. Holds its 14.3 per cent alcohol well. A unique appassimento.
A 50/50 Estate and Niagara fruit split, classic Right Bank-styled blend of Merlot (55 per cent) and Cabernet Franc (45), kiln dried for 8-14 days. There is strength in alcohol (14.3 per cent) yet calm, dry reserve in (4.5 g/L) residual sugar. The aromatic profile is the most flirtatious of the BK stable, with the bruising and crushing of so many berries. There is a plum softness given by the Merlot, along with chalk, grain, vanilla and coconut from the generous six-month, three (French, Eastern European and American) oak layering. Like quality satellite St. Emilion, with so much noticeable tobacco.
A 100 per cent Cabernet Franc, 100 per cent Kiln dried red made in two batches. Ages 32 months in Eastern European and American oak, half held back for this, The Sequel. Altogether there are 335 cases made of this huge, 15.9 per cent alcohol behemoth. The second coming furthers the already wealthy concentration with Alice anxiety and anaesthetizing mouth filling richesse. Here layers anything but a simple matter of loaded, dusty cocoa, decadent chocolate and creamy mocha. “I couldn’t tell if the bells were getting louder,” the entire cooperage preaching of “fanatical exposers on corners prophecy.” Huge wine. Love it to death.
At Quai du Vin there are vineyards planted in 1970 by Redi and Roberto Quai. Today Jamie Quai makes the wine at the St. Thomas winery with the wisdom of those vines and the respectful touch of a winemaker with a minimal interventionist approach. Jamie Quai is concerned with the unearthing of micro-plot nuances in the Norfolk terroir. Quai du Vin farms 20 acres and has been open for business since 1990.
Quai du Vin
Quai du Vin Chardonnay 2012, Ontario (winery, $13.50)
From 15 year-old vines on the Sparta Moraine and what Jamie Quai calls “a field blend.” Though the soils are all heavy clay, there is a clay meets stone textural balance, surely thanks to five or six months lees contact. Like well-made southern Burgundy, the chosen yeast heightens the autolytic chain, allowing the flavours to veer tropical but not overly so. A Chardonnay that fell in love with a well-judged barrel while conceptualizing “good botrytis,” resulting in exceptional complexity for a song. Will drink beautifully through 2016.
Quai du Vin Red, Signature Series 2012, Ontario (winery, $12.50)
A blend of Marechal Foch (40 per cent), Baco Noir (30) and Merlot (30) from a host of appellations; Beamsville Bench, Niagara Peninsula, Sparta Moraine Acres and Elgin County-North Shore Lake Erie. This has a thick brushstroke brought on by a predominance within the conglomerate of heavy clay. Unexpectedly tannic, chewy, with a sweet chocolate brownie finish. Not to mention tomato and the plant’s savoury leaf. The first vintage that Merlot made the cut in lieu of usually employed Cabernet Franc.
Made from the same Merlot fruit in the Signature Red. Spent just over a year in barrel, the wine is still very primary and aromatically speaking, highly dusty. A painted note, green tea and rusty dry fruit are wrapped in an early reductive, nearly volatile note. Chewy, splintered, with grit, conceit and solid work. Note: Only 25 per cent of the vines will likely have survived the winter of 2014.
Villa Nova Estate Winery Mystery of Hrio 2013, Ontario (winery, $11.95)
A dry white made from three (numbered) hybrid grapes developed at Vineland Research Station.
Villa Nova Estate Winery Trout Fly Riesling 2012, Ontario (winery, $12.50)
From 100 per cent Estate vines planted in 1996, this has that roots gathered mineral salinity from sandy loams so reminiscent of the Burgenland’s dry Rieslings. That Austrian run-off minerality is uncanny and when foiled by the old vines glycerin texture, the end result is quite a study in Simcoe complexity. A small amount of Traminer lifts the Riesling, along with some lees usage. Amazing discovery.
Villa Nova Estate Winery Pinot Noir 2012, Ontario (winery, $15.95)
From Estate grapes planted around the year 2000. Lithe, pretty and certainly very Pinot. Like Kiwi Pinot in that the flesh is permeated by varnish. Wraps together cherry, pomegranate, cranberry and wet earth. If an Old World comparison might be made it would be to Mercurey, as it’s light, highly floral, with a break in the mid-palate and a stretched finish. “We’ve always ended up with light Pinot,” says winemaker and mad scientist Phil Ryan. That’s a good thing.
Villa Nova Estate Winery Norfolk Red 2013, Ontario (winery, $11.95)
From Niagara and Norfolk (Marechal Foch, Baco Noir and Chambourcin) grapes. A hybrid party.
Villa Nova Estate Winery
Frisky Beaver White 2012, VQA Ontario (345629, $13.95, WineAlign)
The all Niagara fruit blend is Vidal (75 per cent), Riesling (15) and Gewurztraminer (10). It’s considered VQA “Ontario” because Dover Vineyards awaits a viticultural designation. The irony here is that it may as well be labeled Niagara. This is clean and easy stuff, low in alcohol (11.2 per cent), elevated in sugar (18.4 g/L) but balancing in total acidity (5.6 g/L). Overall it has texture and tannic ability. Not a stressful blend by any stretch, it’s Pinot Gris like in Alsatian attitude with a juicy, peppery pear fruit tendency.
Unfermented (11.8 per cent) appassimento juice is added back in for aromatic and textural effect. Semi-tropical and semi-dry, in pineapple and green apple but not lychee. This is Musqué in scent, clean, pure and true. From 100 per cent Norfolk fruit.
A wild at heart Merlot, brooding, serious, deep and full. Caramel and chocolate, ginger spice and ripe plum. Coat, paint, coat, repeat. Alcohol is big (14.4 per cent) but well-integrated and whatever perceived sweetness there may be (4 g/L) is mitigated by a leafy, savoury edge.
Here is the deepest, post-modern wine made anywhere in the province. Reeking of rich, candied violets smothered in dark chocolate. Chalk and talc in licks and a dense, chewy mid-palate. A massive (14.5 per cent) wine with so much chocolate dust and thick glycerin. A stable of so many big attributes and in only winemaker Robert Gill ‘s second year dealing with the Amarone-style methodology. “The first year I was scared, I’ll admit.”
Golden Leaf Estate Winery Vidal 2012, Ontario (winery, $14.25)
From estate vines. Juicy, white peach and nectarine aromas, metal angles, straight up distillation of pure grapes. Low brix and solid PH give it tannic thrust.
Golden Leaf Estate Winery Riesling 2012, Ontario (winery, $15.95)
Estate fruit (100 per cent). Sweet and with aromatic energy. Off-dry all the way. Leans Mosel in kindred spirit. Orchard fruit and excellent acidity. Slightly bitter-tinged finish, but in a noble way.
Golden Leaf Estate Winery Baco Noir 2011, Ontario (winery, $18.20)
A cheese in lees inflected BN, not the brooding and pitchy type. Some elegance, in as much as Baco Noir can show. Yet unusual because of that yogurt drip. Good acids, floral tones and citrus.
Golden Leaf Estate Winery Chambourcin 2011, Ontario (winery, $18.20)
Once again, all the lees, cheese and citrus , but also sweet and sour with some soy and caramel. Tight and racy Chambourcin, certainly as complex and accomplished as any this side of Michigan.
Golden Leaf Estate Winery Pinot Noir 2012 (Tank Sample)
High cranberry and dry earth bring this right back to Burgundy basics. Rosehip and sandalwood from old oak wrapped in sweet tannins. A bit of sinew and braised bouille. The coat is on.
Golden Leaf Estate Winery Merlot 2012 (Tank Sample)
From Niagara (De Moura Vineyards) fruit. Chalk in limestone, chocolate and a medium wood toast. Some green tannin, tea for sure but also some sweet tannin. Also roasted, charred red meat.
We wrapped up with some of the most righteous fruit wines one could ever hope to taste by way of Wooden Bear L Winery Inc. Kim Ludwig’s wines are full of wildflowers, citrus expression and great balance. Her Gay-La Apple wine from 100 per cent Gala apples is like savoury Sauvignon Blanc, with angles in metal, low acidity but it’s dry and crisp. Her Sangria in a bottle has a liqueur-like taste, a slightly reductive, good bitterness and so much spirit. Not to mention tons of grapefruit.
Planting palm trees in Port Dover
All is good out on the water and we made it safely back to Port Dover, just in time to watch the annual planting of the palm trees. You can’t make this stuff up.
Pâté en Croûte, Niedermorschwihr, Alsace, France PHOTO: Michael Godel
The first long weekend of the 2014 summer is on the way. A fortuitous confluence of the calendar means a longer than usual respite from the tribulations of work, construction and city angst. Bottom line is with four straight days of nothing you’re going to need more wine. Last weekend’s VINTAGES release was filled with admiral and admirable choices, short on Canada’s finest mind you, but long on global composition.
Here are ten wines tasted, reviewed and given the Godello stamp of approval.
Clockwise from left to right: Angels Gate Mountainview Riesling 2009, Château De Gaudou Grand Lignée Malbec/Merlot 2010, Creekside Estates Laura’s White 2012, Muriel Reserva 2008, Scacciadiavoli Montefalco Rosso 2009, Tamaya Syrah Gran Reserva 2011, Domaines Schlumberger Les Princes Abbés Pinot Gris 2011, Domaine Karydas Naoussa 2009, Bachelder Saunders Vineyard Chardonnay 2011, St. Supéry Rutherford Merlot 2010
Angels Gate Mountainview Riesling 2009, VQA Beamsville Bench, Niagara Peninsula, Ontario (373175, $16.95, WineAlign) From the VINTAGES June 21, 2014 release
Riesling that could dry tears. Just seems to write the Bench book. Dry and drier, numb and number. Though hard to see past the stark aridity there cries and froths forth a spirited and significant citrus zest. A Riesling to be told, “don’t tell me you don’t know the difference, between a lover and a fighter.” The cry lingers for a Costello verse or three, then tiptoes away in everyday refrain. Drink up. Tasted May 2014 @angelsgatewines
Château De Gaudou Grand Lignée Malbec/Merlot 2010, Ac Cahors, Southwest, France (370239, $18.95, WineAlign) From the VINTAGES June 21, 2014 release
This southern French ArtPop blend of Malbec and Merlot will sell through a boat load of bottles if the post-modern palate gets a hold of its velvety crush and ambient oak overture. Decidedly more Malbec than Merlot in approach though the latter does offer softness and dusty grain. Wood spice and tobacco are fervent and ardent suppliers of good, peppery fun. A red meat, outdoor grill wine if there ever was one, its aridity only eclipsed by its ladylike modernity. If it went deeper toward le zone des buts it would merit more applause. As it is, geeks, critics and pop culture freaks will go gaga for it. Tasted May 2014 @wineonline_ca
Creekside Estates Laura’s White 2012, VQA Niagara Peninsula, Ontario (121764, $18.95, WineAlign) From the VINTAGES June 21, 2014 release
With a tilt of the head to 90 degrees the bottle is assessed and the glass contemplated. She’s a flirt, a gregarious girl this Laura, so orchard driven and with a perfumed attraction. From my earlier, February 2014 note: “Laura’s White combines Sauvignon Blanc, Pinot Gris, Chardonnay, Riesling and Gewürztraminer in a kitchen sink blend that sees a bit of oak. What’s notable about the ’12 is the omission of two highly aromatic components, the previously employed stalwarts Viognier and Chardonnay Musqué. The adage is justified in that you take what the vintage gives you. If it gives you lemons, (shift tangents) you let the busy aromatics of more flavourful grapes (like Chardonnay) do the floral work. Laura’s ’12 will be a standout for the concept, a revivalist blend to help bring back some religion to the region’s renditions. Coming to VINTAGES in June.” Last Tasted May 2014 @CreeksideWine
Muriel Reserva 2008, Doca Rioja, Spain (276030, $19.95, WineAlign) From the VINTAGES June 21, 2014 release
Call it tradition or simply forget the pleasantries and call a Bret a Brett. This old-school Tempranillo oozes character and the vineyard layering of a quilted past, never mind that it’s such an inexpensive young stud. Big, ripe red fruit, the stable’s terra mierda and iron rust. If you like a funky red with coarseness and a bit of age under its saddle, not to mention a penchant for the past, then this Rioja is for you. Tasted May 2014
Scacciadiavoli Montefalco Rosso 2009, Doc Umbria, Italy (372458, $21.95) From the VINTAGES June 21, 2014 release
Rockin’ it old school goes this Montefalco with more terroir than fruit, more vine earth than crush. Great spice, old wood notes, licorice and stretched bitterness. A gritty, coarse, fun and combative wine. If there are fruits they are very red. Such tension. Great value. Tasted May 2014
Tamaya Syrah Gran Reserva 2011, Limari Valley, Chile (374306, $21.95) From the VINTAGES June 21, 2014 release
Sweet candied bacon and cool mountain scents. Salinity, tight and wonderful. Big, brawny, minty mountain herbs and greenery. Tobacco. Complex. Tasted May 2014
Domaines Schlumberger Les Princes Abbés Pinot Gris 2011, Ac Alsace, France (21253, $22.95, WineAlign) From the VINTAGES June 21, 2014 release
Always exceptional value in Pinot Gris, picked on time and before any real discernible level of botrytis can set in. While it would never be considered truly dry, the round white tannins and salinity from volcanic subsoil in Schimberg’s Guebwiller valley give this bottling good structure, density and muti-national flavours. This vintage seems a bit softer though it is never a high acid monster. Juicy orchard fruit leading layers of flesh and zest grow better with time and develop a sweetness which stems from the purity and quality of the fruit. Tasted May 2014 @VinexxCanada
Domaine Karydas Naoussa 2009, Dop Naoussa, Greece (272013, $26.95, WineAlign) From the VINTAGES June 21, 2014 release
Spicy Xinomavro, a veritable bonfire of Greek humility and good fortune in cinnamon, clove, anise, wood-spice, wood smoke and tobacco. Intriguing and worthy of its place. Not a young fresh red fruit-styled Xino but more so a deeper, earthy and smouldering one. A touch of matchstick and even more campfire. Great acidity and wow length. Yes sir. Tasted May 2014 @KolonakiGroup
Bachelder Saunders Vineyard Chardonnay 2011, VQA Beamsville Bench, Niagara Peninsula, Ontario (324103, $44.95, WineAlign) From the VINTAGES June 21, 2014 release
Yet another look at the Saunders ’11 confirms its tapestry of texture and its density. A Boulangerie’s roll of perfect, flaky puff pastry filled with a honey drizzled nougat and marzipan filling. Very bright, full-on sunshine driven Chardonnay. From my earlier February 2014, November and July 2013 notes: “Saunders is quiet right now, in cool waiting and in display of the most elegance I’ve encountered from any Bachelder Chard, at anytime, anywhere. Background spice, backing vocals are in the isolated spotlight. This I am keying on as much as any note, in any wine here tonight. Not giving it up as easy as before. Extra swirl time required. Will re-visit in the summer. Right, Thomas? From my earlier July and November 2013 notes: “From Beamsville, right beside 30 bench, has a texture, a depth and a mouth feel in ’11 that bounds and leaps towards the ethereal. A dancing stag, displaying, performing a mating ritual dance. Melons, ripe and fleshy are in this Saunders. “What’s carrying this wine is site, site and site.” A great clay slice of the Beamsville Bench. From my earlier note: ”Takes the baton from Wismer ’10 in a transfer of power, tension and excitement. Clarity of textural fruit is driven by Beamsville Bench clay-silt soil. Highly dependent on yeast chains, sticking, spreading and expanding. Savoury, buttered stones show negligible encumbrance due to vines that will not carry an excess of new oak.” Last Tasted May 2014 @Bachelder_wines
St. Supéry Rutherford Merlot 2010, Napa Valley, California, USA (376939, $58.95, WineAlign) From the VINTAGES June 21, 2014 release
Enormous Merlot in sonic youth, pushing ripeness boundaries but with so much natural fighting and balancing acidity. If you like dusty, cake-layered, oak oil-sweating, sweetly viscous bleeding Merlot, well, this is for you. It has all the stuffing with its huge fruit and big acidity, not to mention formidable tannins. Imbued in “shards of sweet shine of voice and flute.” This will go long, something like 20 years, into a dripping dream, slowly and gracefully integrating its largesse, all the while being generous for all that time. Tasted May 2014 @StSupery
Ribs meet Turkey, rubs by Barque Smokehouse PHOTO: Michael Godel
The last four times the calendar’s folklorique confluence brought a Friday and the 13th of a month together occurred in December and September of 2013, July and April of 2012. On that April Friday the arbitrariness shared a birthday with the sinking of the titanic. That kind of anti-kismet “does not bode well for the superstitious kind.” So once again, if you are one of the many inflicted with paraskevidekatriaphobia then tomorrow may not be your favourite day. If you also suffer from oenophobia, I feel for you.
Here are thirteen things that make me think of the number thirteen.
Nice list. Of even greater importance is choosing some wine for the fitful 13th day of June and for Father’s Day on the weekend that follows. Thirteen wines ‘ere Friday the 13th, for and with dad.
From left to right: Château Des Charmes Gamay Noir 2012, Volcanes De Chile Pomerape Limited Edition Sauvignon Blanc 2011, Villa Ponciago Beaujolais Villages 2012, Château Des Charmes Chardonnay Musqué 2012, Chakana Maipe Reserve Bonarda 2011, Gruhier Extra Brut Crémant De Bourgogne 2010, Malivoire Pinot Gris 2012
Château Des Charmes Gamay Noir 2012, VQA Niagara On The Lake, Ontario (57349, $12.95, WineAlign) LCBO General List
Give this vibrant crush of boyish red fruit a slight chill and with this pinnacle ideal vintage, at this ridiculously right price, go hither and convince a world of Gamay naysayers to get on board. Never mind the many years of “uninspired, drenched and tired” Gamay beach songs and tired voyages. Never mind the bad rap and out of tune harmonies thrust upon the world by dull vintages and bulk fruit. This CdC Gamay continues to breach the value quotient. Here is fresh, pure, unadulterated adult’s juice. It cruises from harbour with a clove-studded orange spritz and sets out past a rocky jetty to open seas. “Sail on, sail on sailor.” Tasted June 2014 @MBosc
Volcanes De Chile Pomerape Limited Edition Sauvignon Blanc 2011, Leyda Valley, Chile (371138, $14.95, WineAlign) VINTAGES June 7, 2014 release
So very peppery and Ají Cristal notes come from this warm weathered Chilean Sauvignon Blanc, indicating a Leyda Valley specificity that can’t be denied. So much unctuous character swallows whole the herbiage and schmaltz, as does the rapid fire acidity. Powerful SB, not subtle, not understated. There is no shortage of fruit, with nettles and a volcano in current eruption. It’s as if it would plead, “spider got eight legs and I got two. This guitar got six strings, what about you, well, what do you got?” So much going on, with more palate tingling white pepper, bending notes and angles. Jacks from ballad to wailing guitar, from rhapsodic to metallic. A Sauvignon Blanc with fly farm blues. I think it has an appeal to a red wine drinker who wants to drink a big white and I think it will age quite well, something like five to seven more years. Tasted May 2014 @WoodmanWS
Villa Ponciago Beaujolais Villages 2012, Ac, Beaujolais, France (325134, $15.30, WineAlign) LCBO General List
When this Villages Millésime was mentioned for the purpose of offering a contrast to Ponciago’s La Réserve, it was honestly assessed as having “paint and tar notes.” When considered on its own merit it’s all about softness, perfume and poise. Pure red berry fruit just seems encased in a web of gossamer texture, it’s that pleasant to drink. Though it may lack the stuffing of La Réserve and Les Hauts Du Py, at $15 and change this is the real deal in Beaujolais. Even more impressive in consideration to the challenges of the vintage. Tasted June 2014 @WoodmanWS
Château Des Charmes Chardonnay Musqué 2012, VQA Niagara On The Lake, Ontario (640516, $16.95, WineAlign)
Clone 809 strikes again. The pioneering Bosc family tells the usual oak suspects to stay clear of their pure St. David’s Bench meets Seven and Seven Vineyard fruit so the intensity of flowers and blanketing minerality can speak with utmost clarity. Never mind all that, this ’12 is the most tropical Chardonnay Musqué yet made by CdC. Its heart is a drum, “free as a driving wheel, circling around your iron will.” OK, so that Seven and Seven soil makes for alloy heaven. Just ring this clone and she will be at your beck and call. Tasted May 2014 @MBosc
Chakana Maipe Reserve Bonarda 2011, Mendoza, Argentina (361212, $18.95, WineAlign) VINTAGES May 24, 2014 release
Bonarda is on the rise and threatening to challenge Malbec in Mendoza, especially when it poses with such an obvious, rich and cakey Andean attitude. This example is clearly culled from a state of the art production facility because despite the slightly funky, gritty, tense and nervous layering and radio fuzz, it shows such a polished quality. Picked & mixed by real humans, this is varietal desert euphoria paradise, full of plum drive and chocolate coating. Tasted May 2014 @Oenophilia1
Gruhier Extra Brut Crémant De Bourgogne 2010, Burgundy, France (375428, $18.95, WineAlign) VINTAGES June 21, 2014 release
The Grahier is an exhilarating, extremely arid, purposed blend of Pinot Noir (60 per cent) and Chardonnay (40). Though technically Extra Brut (less than 6 g/L residual sugar) this highly stylish Crémant teases with a perceived ripe orchard fruit sweetness. Versatility comes across in every spice and toast-driven bubble, for a cocktail pour, to blend into a cocktail or to match a wide range of dinner flavours. So useful and so smart. Offers up unparalleled value in Bourgogne sparkling. Tasted June 2014 @Oenophilia1
Malivoire presents a Pinot Gris in good temper, better balance and even greater controlled anxiety to add grit on top of the sweet, spicy pepper and lightly pickled palate. Really approachable, workable and elastic in extended length. Tasted May 2014 @MalivoireWine
From left to right: Creekside Estates Laura’s Red 2010, Nyarai Cellars Viognier 2012, William Fèvre Champs Royaux Chablis 2012, Thirty Bench Red 2011, Smith Madrone Chardonnay 2011, Brokenwood Maxwell Vineyard Semillon 2007
Creekside Estates Laura’s Red 2010, Queenston Road Vineyard, VQA St. David’s Bench, Niagara Peninsula, Ontario (117906, $19.95, WineAlign) VINTAGES June 7, 2014 release
Wonderfully balanced blend with a bit of wood spice, plenty of good character and tannin. Tense fruit, layered and tight. Tighter than I last tasted it. Must be the accumulation. From my earlier, February 2014 note: It’s funny, more than any other wine tasted, this Laura has that Niagara varnish other Creekside reds seem not to possess. “Stock up in the big years” suggests Matt Loney, and “consolidate in the tougher ones.” It could be argued that you can make more interesting wines in the lean years but this blend of Cabernet Sauvignon, Merlot, Syrah, Malbec and Petit Verdot lays a claim to seriousness, if needing at least three years to settle down. There is much cassis, sweet oak, iodine and a milk/dark chocolate swirl. Complexity for sure if just a bit huge within its own skin. Last tasted May 2014 @CreeksideWine
Nyarai Cellars Viognier 2012, VQA Niagara Peninsula, Ontario (Winery, $21.95, WineAlign) On the card at Barque Smokehouse @barquebbq
Look, I get it. Wine is made from grapes so why command a host of other fruits to offer context for aromas and tastes? Just have a moment with Steve Byfield’s “virtual” Viognier 2012. Virtual tree meets stone fruit. Smells just like a ripe peach. The flavour bears an uncanny resemblance to apricots. Virtual my Equus africanus asinus. The winery is virtual, the Viognier anything but. Speaks a Condrieu varietal truth by way of Niagara’s Redfoot vineyard. Carries a soil-driven, mineral-flecked, microscopically-oxidized metal tang so essential to invigorating Viognier. Blessed stuff from a Shona’s humble hands. Tasted twice, March and June 2014 @NyaraiCellars
William Fèvre Champs Royaux Chablis 2012, Burgundy, France (276436, $22.05, WineAlign) LCBO General List
The Champs Royaux from mainly purchased fruit may be the runt of the Fèvre litter but it’s no austere duck soup and this despite the challenging vintage. Chalk another win for organic viticulture, here again worked to great effect. The practice encourages acidity levels to consistent ends aligned with ripe fruit and year in, year out betterment of the wines. The ’12 Champs Royaux exudes the idea of classic unoaked and flinty Chablis, as well as seawater and the smell of a lit halogen bulb. Elemental without being metallic, it blinks from a citrus flash before finishing balmy and warm. Tasted June 2014 @BourgogneWines
The consistency and subtlety in red wine of the earth in this perennially approachable Bench wine can’t be overestimated. Really high quality red purity is ascertained from this blend, its spicy, tangy, moving parts coming together to unionize the fruit. Just enough tension to keep traffic moving, with Merlot really doing its yeoman’s work, Cabernet Franc as sweet and expressive as it can be without going over to the shaken, splintered and mocha chocolate dark side. This is always red and red-fruited. Ready, willing and will offer pleasure for five to seven years. Tasted May 2014 @ThirtyBench
Smith Madrone Chardonnay 2011, Spring Mountain District, Napa Valley, California, USA (363556, $39.95, WineAlign) VINTAGES June 7, 2014 release
Holy reductive toast Napa man. Aromas of buttered toast, glade, duck fat and pencil graphite, which I must say is one stellar note. Flavours of ripe Mutsu (specifically) apple and a resinous chew of late autumn sweet forest needles. Yes the toast is high but so is the quality. Don’t blame the barrel, he’s just the messenger. A great Chardonnay for shellfish and molluscs of the briny kind. Linger on in your golden yellow eyes. Tasted May 2014 @SmithMadrone
Brokenwood Maxwell Vineyard Semillon 2007, Hunter Valley, New South Wales, Australia (371484, $47.95, WineAlign) VINTAGES June 7, 2014 release
A lifelong search for great Sémillon is fraught with peaks and valleys. Finding greatness is so rare it’s blue. The Hunter Valley in New South Wales beckons for a rush to strike gold. Many roads lead nowhere and others, like the dusty lane up to Brokenwood’s Maxwell Vineyard, lead to OZ. This young one has barely broken bread, or even a sweat. Sémillon of primary concern, like a tank sample. Varietal beauty as a cryogenically frozen specimen inundated by the table, the whole periodic table and nothing but the table. Guided by a laser beam of focus, great intent and expectations. Bob’s your uncle this David to the world’s white wine Goliaths. Son of racing studs and mares. Wow Sémillon. Not a faint moment about or in it. Tasted May 2014 @Brokenwood
The Ontario Sparkling Wine Technical Symposium. Like a Trekkie convention for oenophiles. To a wine geek it was eight hours spent searching for the meaning of life. To a consumer who just likes to drink it would have been time lost forever with no chance to get it back. The Brock University Cool Climate Oenology & Viticulture Institute’s Pond Inlet was the setting. The presentations were very technical, that is until Dr. Jamie Goode took the podium and breathed context into the room.
According to the LCBO, in 2013, sales in Vintages of VQA sparkling wine were up 59.2 per cent from 2012 sales data. In Canada there are 36 wineries producing sparkling wine and that number is growing. As it should.
The abstruse conditions of the #ONfizz event set the table as a vocational assurance draw for Ontario winemakers, viticulture and viniculture research specialists. Seated at my table were a butcher, a baker and a candlestick maker. That should be loosely translated as a scientist (Dr. Jim Willwerth), a product manager (LCBO’s Ontario expert Astrid Brummer) and two winemakers (Hinterland’s Jonas Newman and Gaspereau Vineyards’ Gina Haverstock).
Brock’s Dr. Debbie Inglis introduced Bertrand Robillard, Ph.d., Director of Research and Development at the Institut Oenologique de Champagne. Before getting to the subject at hand, on disgorging, gushing and foaming, he first laid an open attack on beer. “The form is always better in a crystal glass,” insisted Robillard. For Champagne. Not beer. “That’s just false. It’s just appearance. People in Champagne do not appreciate this kind of resolute,” comparing the pouring of Champagne to beer.
Then on to Sparkling wine’s integral and necessary marketing draw. Bubbles. “No dishwashing,” begged Robillard. “It’s a very efficient way to kill the foam.” By principle, to have foam you need bubbles. It’s all about stabilizing the foam. High ethanol (five per cent) in fizz is good content for foam stabilization. CO2 (protein concentration and polysaccharides) all contribute to stability.
So why do the bubbles collapse? Why do they not make it from the centre to the wall of the glass? Why is a hole in the middle created and the bubbles fall into the hole and disappear? The answer is gushing. A “shameful disease” that can be considered as a disequilibrium between foam formation and foam collapse. Bubbles cannot exist if their radius are less than 0.1 microns, or they will dissolve into the wine. Bubbles are detached when gravity forces are higher than capillary forces.
The conclusion? Surface area and CO2 are the driving force behind gushing. Contaminations inside the wall of the bottle must be eliminated. Oxygen heterogeneity is essential, even more so more than CO2 and sugar. The news that there is no relationship between wine composition and gushing means winemakers can make the Sparkling wine style of their choosing. The representative from Champagne said so.
Next up was Ed Carr, Sparkling winemaker, Accolade wines in Australia. Carr plies his trade in Tasmania. Not the Tasmania of The English Passengers full of exiled convicts, invading Brits, sinister men like Dr. Thomas Potter and his thesis about the races of men. No, Carr makes bubbles on an island quickly becoming a (vinous) garden of Eden, known to a heroic aboriginal and envisioned by Reverend Geoffrey Wilson. Carr explained the company’s choice of locale. “These (cold and mostly maritime influenced climate) numbers are a gross simplification of what the world is really like, but this is why we went to Tasmania, looking at that 1000 number for heat degree days.”
On spacing: “The guy growing your vines is likely using the same tractor to grow spuds.” On vineyard management: “Lots of leaf plucking done, bunch thinning…canopy management is key. Supplemental irrigation a must.” On Sparkling wine stylistic choices: “Oxidation is a big thing, a real style choice. Chilling picked fruit reduces phenolic extraction and oxidation but also reduces fruit.”
On flaws: “Brettanomyces I refer to the ‘black death of Europe’ for wine. The little buggers love sulphur dioxide conditions. Residual sugar left in the bottle on the way to second fermentation helps the yeasts on their way. Rapid ferment and as dry as possible is the way to go.”
On closures: “I don’t really think you apply screw cap closure trials from still wines to sparkling. It does not translate to the reductive character of sparkling. We primarily believe in the use of traditional cork, with some agglomerate closure usage.”
Third speaker was Larry Mawby of Michigan’s Leelanau Peninsula L. Mawby Vineyards. “The thing that I realized was negatively impacting on my ability to make good sparkling wine was the fact that I wasn’t just making sparkling wine.” The response from Hinterland’s (Prince Edward County Sparkling wine maker) Jonas Newman. “I like his style.” I can hear you thinking, Sparkling wine in Michigan? More than this. Mawby makes 21 different renditions, with the usual suspects, Chardonnay and Pinot Noir, in traditional ways. He also goes at it Charmat-style with Riesling, Pinot Gris and Vignoles. Not to mention Cayuga, Vidal, Regent, Marechal Foch and Muscat in the Cuve Close method.
Continued Mawby, “in this century we’ve made nothing but sparkling wines.” During the terrible winter of 2003 there were temperatures of 45 degrees (Fahrenheit) and below. “Killed any vine not beneath the snow. I panicked.” So Mawby added his ‘Cuve Closed’ a bulk production, Charmat-style sparkling wine. On the technicalities of making fizz: “I don’t believe the chemistry of fruit should be your guideline. What does the fruit taste like?” On varietal integrity: “Almost nobody on the planet buys Sparkling wine based on grape variety.”
Jamie Goode, Ph.D., London-based wine writer (www.wineanorak.com) and wine columnist, The Sunday Express talked on wine closures and purchaser perception of local, national and international sparkling wines. Mostly he spoke about incontestable truths.
On closures: “Traditional is best but the Mytik in an excellent alternative.” It now closes 192 million of 6 billion bottles. The Crown Cap? “Yes, why not? It’s recognizable, like beer and comfortable. With the right liner it’s OTR transmission is very acceptable.” Dr. Goode’s closure talk resulted in some wine writer comedy.
@BillZacharkiw@jamiegoode can you saber crown capped sparkling? Author Jamie Goode about to demonstrate @WineCouncilOnt
On the world’s most famous fizz: “Champagne can be wonderful, but there’s some ropey stuff coming to the UK. With Champagne, your expectation is everything.” On Cava, “People don’t really like it. It’s made in the traditional method and it should be a really good product but it’s trying to be something it’s not.”
On vintage dated bubbles, Goode spoke from an unequivocal marketing perspective. “People don’t really care about vintage.” On the emerging Canadian and British sparkling wine industries. “Do English or Canadian wines need a special name?” No.”
On the now-universal nomenclature: “Sparkling wine has become an accepted one, not a pejorative one.” Goode’s perspective is always fresh, nearly cynical and full of truth. On leaving the country he bade farewell with thanks.
Goodbye canada. You exceeded my already high expectations. See you again in June
Participants also had the opportunity to taste two sparkling wine research trials that are currently underway at local wineries as well as a comparative blind tasting. The blind tasting presented a selection of local and international Sparkling wines and Champagnes and was moderated by Jamie Goode. The three flights featured Blanc de Blancs, Cuvée/blends and alternative varieties. Thank you can never be said too many times to Barbara Tatarnic, Magdalena Kaiser-Smit and Trisha Molokach for their generosity in invitation and unwavering hospitality. I am always humbled to be included in their warm world of wine.
I will admit that I would have liked to see more Ontario representation in the flights, as well as at least one example from both British Columbia and especially Nova Scotia’s Gaspereau Valley. With that emerging region and vintners like Benjamin Bridge and Gaspereau Vineyards on the Sparkling stardom stage/horizon, including their wines would have upped the complexity factor tenfold. Not to mention something British. New York State’s Finger Lakes (Chateau Frank Célèbre) and North Fork of Long Island’s (Sparkling Pointe Brut Seduction) should definitely be players in the next #ONfizz symposium.
Brock University CCOVI Sparkling Wine Technical Symposium
Sparkling Wine Trial Tasting – Unfinished samples from Trius Wines
Trius Base on lees two years. Chardonnay (70 per cent), Pinot Noir (25), Pinot Meunier (5). Each (cane sugar) dosage was 20 mL towards an end of 8 g/L of residual sugar. Barrel fermentation and barrel aging leans this towards an oxidixed style. Arid, high in citrus and high-toned oak character.
Blanc de Noirs 2009. Left on the lees for four years. Use of cane sugar. Less giving and resolute in micro-wood spice. This sample is from the oldest (sparkling) wine in their cellar.
From the Trius Brut wine. Dosage again with cane sugar. Acts the most polished and finished, the most accomplished. This is the rock and the anchor.
Comparative Blind Tasting – Flight 1: Blanc de Blanc
Family Estate Cuvée No. 1Blanc De Blancs NV, Méthode Traditionelle, Marlborough, New Zealand (56358, $34.95, WineAlign)
The sample poured at the OSWTS was unfortunately corked but here was my previous review: “Aromatic rhetoric would argue this Marlborough bottle of bubbles is a ringer for classic Blanc de Blancs. Promises pleasure and class from the first whiff. Decidedly lemon citrus tight and stony until an herbal, splintered, stemmy tarragon balm takes over, rendering the wine more of its place than what it tries to emulate. Still, a really terrific effort.” Tasted November 2013 @oenophilia1
From left to right: L. Mawby Vineyards Blanc de Blanc Chardonnay NV, Cave Spring Blanc De Blancs Brut, Henry Of Pelham Cuvée Catharine Carte Blanche Blanc De Blanc 2008, Drappier Signature Blanc De Blancs Brut Champagne, House of Arras Blanc de Blancs 2004
L. Mawby Vineyards Blanc de Blanc Chardonnay NV, Michigan, USA (winery, US $23)
Like distilled white Swedish berries high on acidity. Herbal, tight, gainful simplicity. Pear ciderish and clear as a cool climate bell. @mibubbly
A not so dry (9.8 g/L residual sugar) stylistic choice leads this angel to sparkling late harvest territory with ripe orchard fruit that buzzes with terpenes, surface bruises and slight oxidized notes. The archangel rolls over a knife’s edge and sits too long in the sun but it’s neither cut nor cooked. There is beauty in its 90’s big hair, big sound and you might tell her that “tears drop like diamonds from your golden eyes.” There’s yet a spring in her step and a hay note from afield. Tasted May 2014 @angelsgatewines
House of Arras Blanc de Blancs 2004, Tasmania, Australia (winery, $80 AUS)
Big barrel oak influence leaves splinters in the mouth, albeit gentle and dissolvable ones. Creamy and chalky like ice cream made from tea. Not much yeast and biscuit activity as it’s all about fruit and barrel. @AccoladeWinesAU
Cave Spring Blanc De Blancs Brut, VQA Niagara Escarpment, Ontario (213983, $29.95, WineAlign)
The freshest style of the #ONfizz B de B flight. Fruit, escarpment bench stone layering, richesse, biscuits and toast are all in. Acidity meets complexity. From my earlier, December 2012 note: “Sees no malolactic fermentation and sits at the top end of dry (12-14 dosage). Most of the fruit is 2008, despite the NV designation. A soda fountain of argon and nitrogen bunsens forth through clean lines and carries an entire cider house orchard of Spartan apple. This one certainly hints at Champagne-like characteristics, of brioche and toast. The apples never relent.” Last tasted May 2014 @CaveSpring
Drappier Signature Blanc De Blancs Brut Champagne, Ac, Champagne, France (599860, $46.95, WineAlign)
Here showing a bruised apple note with the lees and PH on steroids. Fruit seems to be in from a less than stellar vintage and so the lack of consistency is disappointing. “It’s a style,” says Jonas Newman. “He’s a natural wine guy.” NV Champagne needs aggregate scoring so my 90 comes down. From my earlier, April 2013 note: “Continues a VINTAGES string of excellent value in Champagne releases. Made from 100% Chardonnay, this BdB is pronounced in , yeasty dough definition, hinting at agave and unwashed cheese rind. Where there’s bubbles there’s a way and I like where this one is going. The agave replays in sweet waves, as does the sour in faint yet discernible sloshes. Much to contemplate in this NV sparkler.” Last Tasted May 2014
Henry Of Pelham Cuvée Catharine Carte Blanche Blanc De Blanc 2008, VQA Short Hills Bench, Niagara Peninsula, Méthode Traditionnelle, Ontario (315200, $44.95, WineAlign)
Rocks the driest end of the free world Blanc de Blanc spectrum. Lets carte blanche reign in a taut style and reeks of a minimum four years of autolytic lees activity. In that sense it loses some of its sense of place, in Catherine’s case that Short Hills Bench clay-silt-loam-gravel agglomeration. The soil composition usually brings vigor and richness to Chardonnay but here as a sparkling wine the sensation is of citrus soaked concrete. Racy bubbles of intensity that do not quite match the weight and elegance of the 2007. @HenryofPelham
From left to right: Château Des Charmes Brut Méthode Traditionnelle, Fielding Estate Brut NV, Cattier Brut Premier Cru, Tarlant Brut Reserve Champagne, House of Arras Rosé 2005
An impressive debut for winemaker Richie Roberts and team. This is a classic Chardonnay (55 per cent) and Pinot Noir (45) cuvée from Fielding’s Tufford Road vineyard. A surprisingly rich example, toasty and with a sweet meets sweaty, minty-herbiage. A primer for even greater vintages (this is essentially 2009) to come, where the focus will be more on yeast fielding to citrus and less about yielding to a non-metallic elemental finish. @FieldingWinery
L. Mawby Vineyards Talismon NV, Michigan, USA (winery, US $37)
Tasted blind this strikes out as heteromorphic fizz from less than charted territory (like Michigan) with juicy, hybrid acting histrionics. Though it’s actually a blend of Pinot Noir, Pinot Gris and Chardonnay it lacks vinifera varietal complexity. The fruit is clear and fair but the méthode champenoise brings no enzymatic or citric display.
Tarlant Brut Reserve Champagne, France (325167, $43.95, WineAlign)
Here is a cuvée of égalité that combines one-third each Chardonnay, Pinot Noir and Pinot Meunier. Like the varietal make-up, these slightly reductive yet elegant bubbles offer up thirds of brioche, toast and demi-glacé. Fashioned from the 2006 harvest with reserve wine added and aged in oak. Chic and affordable but in no shape or form a knock off of the real deal. There’s a theoretical Champagne void within filled with citrus, sharp ginger and pungent spice. Blessed with unmatched length as compared to the others in the #ONfizz cuvée flight.
House of Arras Grand Vintage 2004, Tasmania, Australia (winery, $60 AUS)
“A polarizing wine,” notes winemaker Ed Carr. Full of savoury, herbal notes but also the unmistakable scent of that other white meat. The cure is indeed a porcine one, sweating in a hung game way, which gives this fizz such an old-world, old cellar quality. A slow (spring) malolactic evolution in barrel gives this (65.9 percent) Chardonnay and (34.1) Pinot Noir its silky, milky feel. Good to even better than good length.
Cattier Brut Premier Cru, Champagne, France (325720, $44.60, WineAlign)
This is really bitter, in a really good way. The nobility in brine is likely a result of whole (non-separated) bunch pressing, the Pinot Noir skins impart giving the fruity must its resident bitterness. A highly distinctive style of high caste and longevity, composed of Pinot Meunier (45 per cent), Pinot Noir (35) and Chardonnay (25). As deep as any tasted at #ONfizz 2014.
Château Des Charmes Brut Méthode Traditionnelle, VQA Niagara On The Lake, Ontario (224766, $22.95, WineAlign)
Chardonnay (75 per cent) and Pinot Noir (25) at an attractive price. Attacks with a gently cloying, weeping sweetness, string-bending terpenes and fades out with a savoury, bitter finish. Light, approachable and wide-reaching style. Bubbles with broad appeal. @MBosc
House of Arras Rosé 2005, Tasmania, Australia (winery, $60 AUS)
The composition here is Pinot Noir (62.5 per cent) and Chardonnay (37.5) from pickings in Lower Derwent, Upper Derwent and the Houn Valley. Emerges out of a year where warmer temperatures coaxed an increase of richer fruit from the rounder and fatter white grape. Good lees effect (seven years) in 2005 and also a balmy tarragon accent atop strawberry, verging to cherry fruit. Finishes with expert balancing acidity, this fizz trumps its Blanc de Blanc and Grand Vintage sistren at this tasting.
From left to right: Hungaria Grande Cuvée Brut, Girls’ Night Out Sparkling, Giusti Brut Prosecco Asolo, Brédif Brut Vouvray NV, Hinterland Ancestral 2013
Comparative Blind Tasting – Flight 3: Alternative Varieties
Spent 12 months ageing ‘sur lie’ in the estate’s underground sparkling caves. Winemaker Craig McDonald comments to the negative effect of light on bubbles. “Light strike causes a serious reaction on sparkling wine.” Here a mephitic aroma should likely be attributed to reduction or the beam of sunlight blanketing the room. There is a resinous salinity to this SB that does not want to blow off. Needs to be revisited from 2015 to 2018.
Green Extra-Sec by M. Lawrence, Michigan, USA (winery, $15)
The Green is part of Larry Mawby’s colourful, sexy and artfully named M. Lawrence investigation into the diversity of Sparkling wine. Absurdly dry, this put together Vidal and Cayuga concept is all about musky grape dehydration. Its cool climate constitution rescues the fruit to rehydrate and act like an orange picked straight from the greenhouse tree. There’s a malic medicinal tone that buries the sweet (17 g/L residual), resulting in a tart, low in alcohol, unwoven bottle of slim bubble.
Girls’ Night Out Sparkling, Ontario VQA, Ontario, Canada (215632, $14.95, WineAlign)
Here is a modest and useful 100% Riesling, Charmat Method, Cuve Close bottle of fizz from Lake Erie North Shore producer Colio Estates. With a residual remainder of nearly 20 g/L it falls into the off-dry category with aromatic notes that stroll directly through Ontario orchards. Tasty, easy to enjoy and smelling peculiarly like bubble gum. Well-made, good quality bubbles nouveau.
A 100 per cent Glera, from Veneto’s Montello and the Asolo hills. As per Giusti’s description, this definitive Prosecco is “appropriately evanescent, with fine and lingering perlage.” Though reserved on the nose, the palate is very lively. A case in point for any aridity-driven examples to follow.
Brédif Brut Vouvray NV, Loire, France (352179, $20.95, WineAlign)
A touch yeasty, with citrus and large bubbles. Good verve, complex palate with a Champagne bent, or at least a toasted sentiment. From my earlier, November 2013 note: “Arid, frothy and fitful, atomically speaking. White peach and preceding spring flowers. Charcoal rubbed, also clean and fine. Sparkling Chenin Blanc done right.” Last tasted May 2014
Hungaria Grande Cuvée Brut, Hungary (619288, $12.25, WineAlign)
A more than interesting set of aromatics define and drive this blend of Királyleányka Rizling (Rhine Riesling), Pinot Noir and Chardonnay. A stinky, reductive twang is joined by peach, rubber, pencil, duff and sandy sediment. Although the palate is a bit dullish with a taste of wet concrete there thickens a liqueur-like viscous texture to win sweet hearts. Would win even more were the residual (9 g/L) even higher.
Hinterland Ancestral 2013, Prince Edward County (winery, $25, WineAlign)
Released back in October of 2013, the Ancestral is what Hinterland’s Vicky Samaras refers to as the “unicorn” or the “babymaker.” This is Gamay Noir in postal service of the ancient process known as méthode ancestrale. Fermentation, which produces the carbon dioxide, occurs in the bottle and lees disgorgement is skipped. Hinterland’s Ancrestral brings sweet currant jelly, strawberry and mint notes (36 g/L residual sugar) to a wine low in alcohol (8 per cent) yet high in balancing (7.8 g/L) natural acidity. The components are all lifted to such great heights. A babymaker because the aromatics, palate, texture and finish “are mirror images and when we kiss they’re perfectly aligned.”
The wines of Stratus Vineyards and the cuisine of Momofuku Toronto. On Monday, May 26th and for the second straight year they conspired together in a beautiful collision of mutual beneficence. The single varietal mad science of winemaker J-L Groux and the singular, multifarious snacks of Momofuku Daishō. The food and wine play leaves wine writers satiated, thankful and speechless.
Stratus Single Varietal Tasting at Momofuku Daisho
This 2014 media lunch dubbed Stratus, the right to free assemblage forged yet another treat of the highest order, once again with the necessity in participation of Charles Baker, Suzanne Janke and Sarah Walker of Stratus, along with Momofuku Beverage Director Jonathan Gosenhauser, Service Director Steve De Sousa, Assistant FOH Manager Nicholas Papadatos and the Daishō team.
An introduction by Charles Baker of Stratus Wines
Wildass Rosé 2013, Niagara On The Lake, Ontario (Winery, $16.95, WineAlign)
At 13.9 per cent the kitchen sink blend is unwittingly light on its feet, with uplifting floral and stony scents. The patronage seems as though it could be a shot (or more) of an aromatic white addition like Viognier. This ’13 is a new approach to the Wildass Rosé, a metallic meets orange and berry citrus flavour explosion. Will be an August VINTAGES release at this modest and honest tag, certainly more accessible than in years past.
Stratus at Momofuku Daisho
The single varietals
Sauvignon Blanc 2011, Niagara On The Lake, Ontario (Winery, $29.00, WineAlign)
Technically Niagara Lakeshore but labeled Niagara on the Lake, winemaker J-L Groux insists this is the anti-New Zealand Sauvignon Blanc, a truism to get behind in this ’11’s more tropical style. “Depending on the year we adapt to the climate,” so here J-L’s classic boxwood seeking stands out. The combination of picking time and barrel aging on the lees has everything to do with style. The Stratus hangs (picked October 11th) and hangs out (641 days in French oak). Shows off the most metal mineral that Niagara can give to the variety, from a season with a totally rainy spring and fall but a torrid summer in between. “On whites it was certainly a better year to work with,” though the lack of acidity is due to a wet fall. It’s high-octane, “I’m not running after alcohol. I’m picking on aromatics. If I’m making barrel aged Sauvignon, I have to be patient, otherwise it’s not worth putting in barrel.” Nutty, toasty and full. The middle reaches for the end in an elastic and stretched full chain and connection. Rounder as opposed to acidic, it’s character comes by way of a periodic, numbers game in aromas. Zero hay, high phenols, very ripe.
Chardonnay 2012, Niagara On The Lake, Ontario, (Winery, $48.00, WineAlign)
A change in direction is duly noted with J-L Groux’s 2012 Chardonnay, from fruit picked six weeks earlier than in 2010. The program is scaled back and the wine is more “typical” of the region, in weight, in barrel effect and in alcohol. Still quite defined by natural yeasts that “sometimes go a bit wild, but I’m getting better at it,” concedes the clinician of vinous letters. Those feisty microbes are difficult to work with, like dealing with a wine that lacks natural clarity. “You have to shut down the bacteria, teach the yeast to stop stealing the lees. In 2013 I really got it.” The ’12’s altered course is welcome and encouraged and the world should wait with bated breath for what ’13 will bring. Here the complexity of aromatics is matched only by the intensity of tropical fruit. Has balance and a soft, round feel. Again, more texture and aromatics than natural acidity. Classic J-L style. “It’s not about trying to imitate anyone. It’s about making the most interesting and most complex Chardonnay in Niagara.”
Sémillon 2011, VQA Niagara On The Lake, Ontario, (Winery, $32.00, WineAlign)
The warmth of those July and August days has brought a combination of grapefruit and honey to the 2011 Sémillon, a highly aromatic vintage. Typically you don’t have very high acidity with this variety and though this was a difficult vintage to work with, here it teases late harvest, straight from the hip. The in-glass progression scales back and walks the wire with semi-high (6.9) acidity. “With illusions of someday, cast in a golden light,” the ’11 Sémillon will need time to marshal the erudition of (627 days) in barrel. At present the tragically declared fact that 24.6 brix equates to 11.6 per cent alcohol might just be lauded as another conversion rate, ahead by a century.
Sangiovese 2010, Niagara On The Lake, Ontario, (Winery, $42.00, WineAlign)
A variety that can be picked much earlier than others, like Cabernet Sauvignon and Cabernet Franc. Do the aromatics do Sangiovese? Yes, but in a mutated, concentrated and highly floral, expressive way. Clean, clear and embossed by surprising freshness and purity. The notes of typicity involve red fruits and a scorch of the earth. Handsome Sangiovese actually, anything but rustic and of a middle fleshing that threshes to mulct a citrus note on the end. This effort shows the most promise of the three expatriates (along with Tempranillo and Tannat) vying for J-L Groux’s new slang, varietal attention.
Tempranillo 2010, Niagara On The Lake, Ontario, (Winery, $42.00, WineAlign)
Were Rioja to come and take over Niagara this introduction would succeed in fulfilling expectations but not necessarily dreams. I will confess that it functions in ways California (where it’s simply too warm in places like Paso Robles and Santa Barbara) does not. Likewise Australian takes (“cool” Victoria and New South Wales) have yet to convince. Niagara’s climate is not such a stretch (though in most vintages too wet), but in 2010 the conditions were ripe for this experiment. The wine is admittedly lumbering, backward and chunky. It has that dusty, nearly funky nose, but it should be extolled in the name of character. High on vineyard aromatics and the density of wood, in ways so much more defined than the Sangiovese. Strangely Riojan and tasted blind would make for a curious ringer. Not huge by any stretch and blessed with good acidity and persistence.
Tannat 2010, Niagara On The Lake, Ontario, (Winery, $42.00, WineAlign)
The wooden slumber (555 days) in 50 per cent new oak is just what the dark-skinned grape doctor ordered for the Niagara debut. You know it will be pitchy and tannic but the goal is to be looking for some striking acidity and balance of concentration. Violets are prominent in the highly floral aromatics. There is certain density and fine structure and so while Tannat is an integral Stratus assemblage variety it shows here that it can be very expressive and long on its own. Perhaps the equal of Malbec for Niagara and with great potential.
Malbec 2011, Niagara On The Lake, Ontario, (Winery, $42.00, WineAlign)
If the Stratus 2010 Malbec’s blue note belted out Philly Soul, the delicacy and structure of the ’11 plays a softer sound, a Stax, Memphis Soul. Stylish, funky and uptown without conceding to pop. Active but with less brawn and higher acidity than previous years. An and now aromatic session of so much tobacco and even more cigar box, in wafts, waves, puffs, billows and club clouds of smoke. A soul jam of black fruit, Booker T. finger roll acidity and tannin.
Cabernet Franc 2010, Niagara On The Lake, Ontario, (Winery, $42.00, WineAlign)
Some white pepper dust, not too much mind you, works with the sun “and that’s what makes Cabernet Franc find its ripeness.” That it has in spades here in ’10, giving it fullness without raisins, density without being plugged in. A rich and near berry chalk sample but finely judged. This is one of the best SV’s J-L has made. Incredible aromatics. From my earlier April 2014 note: “Patient as ever with the cool-climate, slow and low ripening Cabernet Franc, winemaker J-L Groux stuck with belief, regardless of the warm 2010 vintage. The Stratus single varietal space and time continuum of let it hang (though not to December), 20ish months of aging, nearly half in French oak barrels, has brought forth the most dense and luxe Cabernet Franc to date. “It’s never old school, all brand new,” with Groux so this red swells in wholly pure black currant fruit and is as big as it gets for J-L, which is saying something. This beastie boy will age over a 20-year period. Style is the thing, and yes, the aromatics.”
Cabernet Sauvignon 2010, Niagara On The Lake, Ontario, (Winery, $55.00, WineAlign)
The declared alcohol on this is 14.6 per cent but to all of me, that is really hard to believe. Really elegant, 100 per cent Cabernet Sauvignon, perfectly unabridged in phenolic ripeness but in such fine rhythm and blues. Were it a score it would be euphonious without encumbrance and void of splinters. The most subtle and gentle J-L Groux crafted red wine I’ve yet to encounter, with a back palate combination of mushroom and citrus to follow pure red fruit. Resoundingly circular with curves, no hard edges and “perfect imperfections.” This Cabernet goes at it with Graves character and poise. It will be a Niagara legend.
Gewürztraminer 2012, Niagara On The Lake, Ontario, (Winery, $29.95, WineAlign)
Early harvested and vinified with the least amount of winemaker intervention, this is Gewürztraminer left to find its own way. In 2012 the natural sugars speak in clear and clean tones without needing too much attention. Has the most off-dry sensibility yet. It’s very floral, nearly medicinal and tacking. A zigging and zagging Gewürz, wavering, weaving, oscillating between its personalities, on one hand new and progressive, on the other, a nod to Alsace. There is really nothing dry about it. Dense on the palate, this Stratus single white varietal is textured and quickly making friends.
The 2010 was the first and only one made at the time. When asked if he would make one again, J-L Groux replied “perhaps.” Well, three years later the 2013 enters considerably drier than that ’10 but full of stone tree fruit. The profile here is so different, now Gewürztraminer (78 per cent) dominated, with less residual assistance from Riesling (17) and Sémillon (5). The aromatics are medicinal and ashen before the attack turns so palate sweet, in marmalade and with a finish of noble bitterness.
Mystery Pour
Botrytis Affected Sémillon Late Harvest 2012, Niagara On The Lake, Ontario
Tasted blind this non-clarified sticky is high on grapefruit for sure, smells (for a fleeting moment) a bit like cat pee, is decidedly smoky and once again, is grapefruit all in. Stony sauternes, Niagara style. This can be used to great advantage. With 70 plus g/L of residual sugar and 7.9 of total acidity the sugar-acid continuum is expertly lucky. The grapes were picked on December 14th, causing another exclamation of WTF? Really delicious. Really.
Botrytis Affected Sémillon Late Harvest 2012
Following the single-varietal tasting, Momofuku Daisho rolled out eight signature dishes.
Spring Radish Salad, sherry vinegar, chive, crispy yuba
Spring Radish Salad, sherry vinegar, chive, crispy yuba
Snap Pea Salad, horseradish, jowl bacon, lily bulbs
Stratus White 2010, VQA Niagara On The Lake, Niagara Peninsula, Ontario, (660704, $44.00, WineAlign)
From my September 2013 note: “Sends me immediately towards Bordeaux, in neo-marmalade, but also buoyed in perfume and body by 25 percent Viognier. “This variety worked so well in the vineyard in 2010,” notes Groux. Niagara honey and near-botrytis via Semillon and Sauvignon Blanc void of grass, full of vigor. A sharp note, neither metallic nor mineral, but a combination of the two is present in this so very concentrated ’10. Of a warm vintage (self-explanatory) fully picked by October 23. Though loaded with early Spring maple sap, foie gras and appley terpines, its sharp and framed by “tannic” tang and protracted length.” Last tasted May 2014
Stratus Red 2010, VQA Niagara On The Lake, Niagara Peninsula, Ontario, (131037, $44.00, WineAlign)
Tasted again, I do declare this to be the reigning bomb of Ontario red blends. Showing even better than I judged it two weeks ago. Intense ruby meets claret in every facet of its make-up. Rouge tomate, fresh and racy at the same time, with just enough chalk to lengthen the chain. You can actually imagine the hum in the clang and rhythm of its magic. Fleet of foot, mac-nanimously rendered red blend. “Chain keep us together, running in the shadow.” From my earlier note: “A study in restrained, gilt-edged use of only 15 per cent new oak during assemblage, especially with Cabernet Sauvignon in the lead and so prudent considering the extreme warmth of the vintage. Cabernet Franc imparts simple but intense spice. Red talented, fresh finesse, the oak in support as a James Dean, cherry stained leather jacket. De facto fresh, with just enough trenchant acidity.” Last tasted May 2014
So you make wine from Ontario-grown grapes and it fails VQA inspection. The economic impact is potentially crippling. Here’s the short story. The sale of an Ontario VQA-certified bottle of wine sends approximately 15-20 per cent of the profit to the province. Without the stamp the tax cost is upwards of 50. There is no money to be made if your wine has not been blessed by VQA. Here is the long version:
The total Landed Cost (what the winery keeps) is calculated based on this:
Basic Price (retail price)
minus Environmental Tax fee (same for VQA and non-VQA)
minus Bottle Tax/Levy (same for VQA and non-VQA)
minus LCBO Wine Levy (applied to non-VQA only, yet minimal – $1.15 for $26btl)
minus LCBO mark-up (which is completely different between VQA and non-VQA – $0 for VQA, $8.5039 for a non-VQA wine based on a $26)
For a $25.20 ($25 + bottle deposit) bottle of wine, this is what the winery (Total Landed Cost in VQA language) keeps:
VQA retail: $20.56
VQA licensee: $20.56
non-VQA licensee: $12.44
These numbers come from a calculator, designed by VQA and the LCBO themselves that gives you the breakdown, once you enter the retail price.
François Morissette has that crazed look in his eye. The Quebec native faces the professional fight of his young winemaking life and has no intention of backing down. There will be no compromise of the viniculture oeuvre. Morissette’s day in, day out plight has been instigated by the Vintners Quality Alliance (VQA), the regulatory board that determines whether or not a wine made in Ontario gets its stamp of approval. It has already happened four times. VQA has rejected his Rieslings.
The pearl Morissette Cuvée Blackball Riesling 2011 is a $26 (retail price including bottle deposit) non-VQA bottle of wine and so the winery’s profit (before operating and production costs) is $12.98. Do the math. Sounds like a loss leader to me.
Pearl Morissette pigs
Morissette makes the wines at Pearl Morissette out of the Twenty Mile Bench in Jordan, Ontario. He’s opinionated and sometimes just plain pissed off. There are those who surely consider him a rogue, a dissident and an SD but at the end of the day, just how is he so different from his Niagara brethren and sistren? He is a farmer and a purveyor of fermented grapes. Granted his methods are progressive and experimental but the goal is the same as any honest and passionate winemaker. François Morissette wants to make memorable wine. Last July François Morissette told me “it’s not that we don’t want to make natural wines. We want to make wines with the least amount of impact.”
Talking about being different and distinct and staying the course – for a reason. pic.twitter.com/wxsYiwGVry
— Pearl Morissette (@PearlMorissette) May 23, 2014
In July of 2013 at the i4CCool Chardonnay Conference in Niagara, Francois expounded on some of the more important facets of making wine in Ontario. “Climate is the number one terroir driven aspect. The clone is nothing without the rootstock. They are inextricably linked.” He is a man who believes wholeheartedly in natural acidity. “You will have riper fruit on dry matter.” These are the ideas of a “rebel,” of a winemaker willing and ready to push the envelope. “I cannot ever apply what I learned in Burgundy as a farmer to Niagara. It’s a totally different animal.” These are the words of “pot-stirrer” Francois Morissette.
Foudre at Pearl Morissette
Today, Monday, May 26th, François and his girl Friday Svetlana Atcheva will once again go before the powers that be at VQA. In their meeting with Executive Director Laurie Macdonald they will argue that their four-time rejected Riesling is bio-chemically sound, that it is a wine with no technical faults. The question of penalizing innovation will be raised, albeit in the spirit of cooperation. They will assert that the level of residual sugar (which the VQA panel seems to feel is “atypically” too low) and perceived sense of dryness must not be the focus. Morissette and Atcheva will explain to the panel that their Riesling is not oxidized but that the use of wood foudres (in addition to typically employed stainless steel tanks) allows for a gentle yet natural, controlled oxygen transfer. Ms. Macdonald will be asked the question on everyone’s mind. “How can an organization that reigns over such a young wine region be so sure what is correct and what is not?” What they should really say is “who are you to play God with wine?”
The sensory evaluation panel and decision makers maintain the necessity that “VQA wine grapes meet standards such as minimum ripeness levels (degrees brix) attained through careful viticultural practices.” This statement suggests that the Pearl Morissette Riesling fails to meet the criteria laid out by the decided governance. Does the system not sound like it is seeking conformity in the name of typicity? I spoke with Atcheva last Monday at the Generation Riesling tasting and she adamantly refutes the VQA position on Pearl Morissette’s wines. Skin ripeness, not sugar levels, indigenous yeasts, minimal interventionist winemaking and most of all quality should be the determining factors to passing their Ontario wine to VQA status. François just wants to be free to sell his wines to whoever he pleases without being shackled to taxes and bureaucracy. “My preference would be for 1,000 people to buy one bottle. But that takes time.”
Atcheva spoke at length this past weekend with a senior LCBO product consultant who elaborated on the selection process for the VQA panel. Up until a few years ago panel members were chosen based on their tasting experience. Today seniority lands spots on the tribunal. Work an LCBO cash for fifteen years and you too can decide the financial future of an Ontario winery.
Conrete Egg Fermenter
For a full account on VQA evaluation processes and the rejection of Morissette’s wines, read Rick VanSickle’s article, The ‘black-balled’ Riesling from Pearl Morissette in Niagara and the storm that’s brewing over VQA rejection: Let’s talk about it. Another response by Tim Reed Manessy brings the VQA system’s shortcomings into proper focus. Behind the ‘Black Ball’ is Manessy’s take on his blog, Somm on the Run.
Hinterland’s Jonas Newman, François Morissette, Montreal Gazette and Chacun Son Vin’s Bill Zacharkiw, WineAlign’s John Szabo M.S. , Wine Country Ontario’s Magdalena Kaiser Smit and Assistant Winemaker Ryan Corrigan tasting Cabernet Franc
Through the generosity of François Morissette, Naomi Laurie, Ryan Corrigan, Cameron MacDonald and Svetlana Atcheva I have had the opportunity to taste, consider and assess the wines of Pearl Morissette out of tank, barrel, concrete egg fermenter and bottle on several occasions in the past year. Here are my notes on many of those moments.
This introduction to the experimental oeuvre of François Morissette holds attention and water. The delve into texture shaping by way of progressive malolactic fermentation during primary fermentation is a stirring exercise in character building. The ’10 is a conjoined cuvée of two, one of which contained 20% botrytis affected grapes. It spent eight months on fine lees in stainless steel and finished so very dry, at 1.27 g/L residual sugar. Biochemically correct, reeking and bleeding of the Peninsula’s veins, Blackball was submitted for VQA approval four times and rejected because it “lacked varietal typicity.” Perhaps it was the lack of human intervention, the anti-Bonzai approach, that doomed this diffident Riesling. Perhaps the texture should take it on the cheek for its brilliant disguise, for changing the subject and forcing the taster to open their mind and act innocent for a moment in time. The Blackball has that effect. Sadly, it too will be typical one day. Tasted July 2013
The 2011 Cuvée Blackball picks up where the ’10 left off. When tasted from a stainless steel, not yet labeled sample in bottle back in July of 2013 it showed high acidity and citrus but also a bottle-shock musky note. Nearly one year later the wine has fleshed into that sought after experimental texture, as if it were aged in foudres. It’s flexibility was encouraged by three months of aging on its fine lees. The ’11 is the jumping off point and the bridge towards understanding where the Riesling program is heading. Others will follow. “There’s no real reference for these wines,” admits Morissette and that’s the clue to understanding why haste judgments are passed. Fear of the unknown empowers tradition to stagnate and end up getting left behind.Tasted July 2013 and May 2014
The craving for texture led François Morissette to employ small barrels to ferment a small (68 case) amount of 2011 Riesling, in this instance eight year-old neutral barriques. Close-minded, new world wine geeks might fear anarchy but ask any winemaker from Pfalz and they would say, “tell me something new.” The succor is so benign and simultaneously, subtly huge. The increased lees contact on small volumes of wine promotes corpulence and viscidity. The methodology results in more fruit presence; in pear and yellow plum, not to mention that unmistakable Niagara citrus. This ’11 has the most levels of expression. There is nothing revelatory or regulatory about it, beyond the fact that it works and that it would stand out as an excellent example in a flight of Trocken Riesling. The ’11 exemplifies the flesh versus acid continuum. The freshness of this Riesling has emerged, thanks to meticulous sorting, ne0-liberal winemaking and the use of a -1°C fridge. François Morissette does not like to race against time. His Riesling speaks volumes about that. Tasted July 2013 and May 2014
When tasted in July of 2013 the ’12 Barrique had only been in bottle for three days so the musk was quite front and centre. Aged in foudres (neutral, old wood casks) it held much latitude at such a young age with notes of herbiage (mint, tarragon), nary a drop of residual sugar and a wholly unique type of dry acidity. “It will not always show this way,” commented Morissette. Tasted 10 months later I can say this. The ’12 Riesling Barrique avoids excessive malic and tartaric acid, not to mention any amount of volatile acidity. It is viable, vital and technically sound. “This is a wine that will take time,” pleads François . “I care about texture, not about varietal character.” Though perplexing and untamed, the wine has undeniable body and that noble bitterness in its unsung tang. It is the anti-Riesling hero, full of experiential conceit and needs to be revisited often, to see where it will go. Tasted July 2013 and May 2014
Stylistically speaking, the bottles (and kegs) that emerged from the 225L hemorrhaging of Cabernet Franc from both oak and concrete vessels have no reference point. In fact, the advertence is one created by Francois Morissette. The flexible disposition is difficult to pinpoint and without trying to sound blowsy in assessment, this goes places yet visited by bone-dry Rosé. If it were the only wine made on premises the barn doors would always be banged upon. A most current wine, exigently red and almost indiscernible as Cabernet Franc. It suffers no stenosis and does not live a single green day. Another VQA rejected wine, the LPR walks down a boulevard of broken dreams and it sings, “I walk a lonely road, the only one that I have ever known.” Last tasted November 2013
With utmost integrity Pearl Morissette chose not to vinify Pinot Noir from the fruit of the 2008, 2009 and 2010 vintages due to unacceptable levels of sour rot. With the 2011 harvest came inspiration. It was noted that local tree fruit farmers make use of the practice of storing their harvested fruit at 1° Celsius in a large refrigerator. This pseudo-cryogenic cooling practicum worked to halt the progression of the dreaded rot. Buying time allowed the crew to clean sort without having to worry about a single berry contaminating the lot. So what? So a pure, clean Pinot Noir was the result. Tasted four months after bottling, the modest (12.7 per cent alcohol) and vinified so dry (2 g/L residual sugar) ’11 held barking fruit on a tight leash and a moonscape of dusty, grainy tannin. Nine months later (to the day) the sensory evolution became as if cherries, strawberries and the tension in seeking ripe perfection were wine. Tasted July 2013 and April 2014
François Morissette’s 2010 is a pioneering example towards defining Bench appellation Cabernet Franc isomeric reactions. Relationships between grapes of a growing area and their ultimate destination in bottle. An affair of veraison, leaf drop, frost, hand harvesting, whole cluster sorting and berry oak fermenting. Indigenous yeast, punch downs and overs for phenolic skin extraction and polymerization. Neutral oak and sulfur dioxide to provide antimicrobial and antioxidant protection. An eighteen month somniac’s rest, fine lees and no filtration. The structural arrangement in cohabitation of radicals and ions leads to such a Cabernet Franc. Fully expressive of an endemic, very ripe, vegetal varietal vicissitude that is both inbred and necessary. Currants and peppered berries of power and grit. Dry (2 g/L residual sugar), plump (13.7 per cent alcohol) and scarce (618 cases made). Reflective of the warm 2010 vintage and will always act in stark contrast to the elegant 2011. Tasted July 2013 and March 2014
19th Street Cabernet Franc 2011, VQA Twenty Mile Bench, Niagara Peninsula, Ontario (winery, $38, WineAlign)
First tasted from a barrel sample in July 2013. “From what is turning out to be a very elegant vintage, the 2011 Cabernet Franc is early proof that on the Twenty Mile Bench “we can turn a vineyard very quickly, in three years we can turn a vine.” This is significant in consideration that in Europe, vine age is always key.” Now in bottle the aromatics are hyper-pronounced and though the tannins are less rigid, less exerting and less demanding, they are not nearly ready to throw in the towel. Longevity will define ’11 and it will be the genesis of Pearl Morissette’s CF program used to compare future vintages. “The day of judgement’s come,” and you can bet that the wine’s been “resting, for this testing, digesting every word the experts say.” With the ambient transition of a hairless heart, the 2011 Cabernet Franc segues from anxiety to counting out time. Tasted May 2014
Was the ’09 DN this lush and so pretty last summer? Was it bronzing as if sun-kissed and so delicate? Tasted alongside Chef Cameron MacDonald’s White Bean Cassoulet, duck and pork neck wrapped pate it sings in a Lindley-esque falsetto. From my earlier, July 2013 note: “Tragically singular in expression, regardless and in spite of the terroir, mixes metaphors and pulls it off. “Takes arms against a sea of troubles,” by convincing ADHD fruit of an uncertain vintage to settle, play nice and “by opposing, end them.” Now entering the load out zone, this Hamlet cuvée is “the first to come and the last to leave, working for that minimum wage.” A sentimental ballad here to stay, be remembered and to set the stage for all dix-neuvième to come.” Last tasted May 2014
Having had the opportunity to taste the 2010 Cuvée Dix Neuvieme on several occasions over the past 10 months, every layer and fibre of its being has ingratiated itself to me. The tropical, solar 2010 vintage required that steps were taken to preserve freshness for when the final blend was to be assembled. A small portion of the juice was fermented separately in stainless steel tank and then injected into the 18-month, neutral barrel mass. The ’10 is full of verve, rigor and grinning elegance. It speaks of a salinity so typical for PM Chardonnay which comes from the usage of lees. This is what could be referred to as a “tannic” white. While it lacks the intensity of the bookending vintages on either side, as a middle sibling it is the glue and the rock that speaks diplomatically and most eloquently for the family. Last tasted May 2014
A child of a hot and dry summer, a stress-free winter slumber and a non-invasive spring awakening. Sets out lean, tight and mean, but the dry extract invites spicy, stone fruit and an emergence of tropical lushness. Can there be another specimen that so rightfully defines Pearl Morissette, the top of the Bench or Niagara as a whole in 2011? Tasted July 2013
Barrel and Tank Samples tasted July 2013 and May 2014
19th Street Cabernet Franc 2012
Tasted in July 2013 from one of two barrels, it’s not so (amazingly reductive) and redolent of the most earthly currants. From a very immense year, in primary quality, barely evolved. Blessed with such ripe tannins this will have even bigger structure. Francois declares “I’m now a believer that Cabernet Franc is the most important grape to grow in Ontario (on this side of St. Catherines). Nine months later, with the wine still sitting on its primary lees and not yet racked “it’s so torqued,” notes John Szabo. “We made a monster CF without cream,” adds François . Pure, énorme, immovable yet so stable. There was a nearly volatile spike during fermentation and malo but it’s done. A death metal beast. Tasted July 2013 and May 2014
19th Street Cabernet Franc 2013
From juice housed in concrete, wood and open top fermenters this occupies impossible Cabernet Franc colour territory. Sweaty, chalky and bloody, it’s a bit reductive in extract and intensity. Lifted florally and very savoury, this is quintessentially Cabernet Franc in character. Crunchy tannins come late in magnanimous fashion. Tasted May 2014
Chardonnay 2013
Tighter than it looks, sitting on its lees, pushing the envelope. In a German 2,500L barrel it’s rounder and softer. In second fill Alsatian Foudre it gains tang, spirit and backbone. From the Koscis Vineyard’s heavy red clay there is less texture and mid-palate. Out of a smaller (228L) barrel the wood is felt in fluidity, structure and creamier, clearer fruit. The largest barrel adds (10 per cent) new oak and finishes the ferment the earliest. It brings textural tack and a chewy finish. “New oak doesn’t make it better. It energizes the wine,” says Morissette. Overall this will be a rich, ripe-fruit based opulent Chardonnay, high in potential (13+ per cent) alcohol with a remarkable sweetness despite little or no residual sugar. Tasted May 2014
Chardonnay from barrel with Ryan Corrigan, Jonas Newman, Francois Morissette and John Szabo
Rosé 2013
If this Cabernet Franc is flirting with an acetic danger it is not enough to scare me away. Certainly edgy and there is a chance it may be pushed to the fringe, hippest markets but that also may just be a necessity if it is once again rejected as VQA. And it should not be. Tasted May 2014
Bill Zacharkiw making notes at Pearl Morissette
Gamay 2013
In July 2013 Francois Morissette made this statement. “If we can’t make Gamay in a Cru Beaujolais Style, I’m not interested.” In May 2014 his ’13 Gamay causes Bill Zacharkiw to comment with blatant honesty, “just line up at the tank. Forget the bottle.” From 100 per cent whole clusters sent to cement fermenters. Once again the hue is just impossible. Sulphur-free, this walks a fine and perfect line of Cru banana Gamay. Pushes the Gamay envelope in that it’s gulpable but with a duress to remind you not to overdo it. A Gamay with a chamber of 32 doors. In it “I’d rather trust a man who doesn’t shout what he’s found.” François Morissette. Tasted May 2014
More often than not the Canadian May long weekend does not fall on the anniversary date of May 24, in remembrance of the 1819 birthday of Queen Victoria. In fact the last time the holiday Monday fell on the 24th was back in 2010. The not so phenomenal phenomenon happens every five or six years and the 24th never occurs before the Monday. So what? So, VINTAGES gets it right. The latest stop on the release calendar axis falls on the true May two-four, this coming Saturday.
The May 24, 2014 release puts a heavy emphasis on the southern Rhône, a region that regrettably has lost its balanced way; to heat, extraction, high alcohol and sugar. Sure that may sound like an agglomerated generalization but it is not just the bulk of the 15 plus reds on this release that are guilty as charged. The issue is endemic and has been rising with impunity since the 2007 vintage, arguably even before. What was once a Rhône induced infatuation has rusted and faded away. Cellar stockpiling of once beloved Vacqueyras, Gigondas and Châteauneuf-du-Pape has grounded to a halt. How can the love supreme return?
There are diamonds in every rough and it is through relentless tasting that the wheat rises, the chaff settles and recommendations make themselves known. I am including a couple of reviews on wines weighed down by the encumbrance of over-ripeness and alcohol, if only to back up the rant and the theory. Where have all the good Rhônes gone? My guess is that it’s time to cross the sea and pay a visit, to find the producers who pick early, resist oak-bullying temptation and make honest, balanced wines. I know they’re out there.
So behold the Rhônes, some good, some not so much and other necessary May two-four whites to seek out this weekend.
From left to right: Beauvignac Picpoul De Pinet 2013, La Joya Viognier Reserve 2013, Calamus Riesling 2012, Vineland Estates Chardonnay Musqué 2011, Château Saint Estève Massif D’uchaux 2010
Beauvignac Picpoul De Pinet 2013, Ac Coteaux De Languedoc, Sud De France, (350124, $13.95, WineAlign)
Capital, principled and tidy, tide-in Picpoul. Like Touraine meets Melon de Bourgogne with a bit of shell and a touch of green. Steamed ocean whitefish and fresh herbs meets raw bar. Begs for a Camaron Taco or Camarones en Salsa Verde. Would pair well on a soft beach with a traditional Oaxacan seafood spread. Tasted May 2014
La Joya Viognier Reserve 2013, Colchagua Valley, Chile (168542, $14.95, WineAlign)
Personal preferences aside, here is the right kind of value in other world Viognier. I much admire the restraint, keeping the alcohol and the residual at mostly acceptable levels, allowing what rocks there are in the Colchagua terroir to speak along with bright fruit. A heavy soil accent comes by way of tang and lift, it’s floral as needed and walks a line of good length. Well done. Tasted May 2014
It is never wise to hide from the vintage and winemaker Arthur Harder is careful to work with the given lot. This ’12 is no doubt warm but the juicy acidity trumps any humidity that might want to creep in and set up shop. The profile here is more Germanic, more Trocken than was seen in the 2011. The winemaker’s history with Nahe, Rüdesheim and Geisenheim speaks in this vintage. Continues the Calamus roll of offering really good value and impresses the notion that you can take a Riesling out of the Vinemount Ridge but you can’t take the Vinemount Ridge out of the Riesling. Tasted May 2014 @calamuswinery
A highly aromatic Musqué, one step up from its Escarpment brethren, with more viscosity and density. Mathematically calculated for the demurred vintage with conscientious risk. Crispy and crunchy, with a touch a waxy fruit, like biting into a buffed and polished green apple. Tasted May 2014 @VinelandEstates @BenchWineGuy
Château Saint Estève Massif D’uchaux 2010, Côtes Du Rhône Villages, Rhône, France (370189, $18.95, WineAlign)
Casting aside initial hot and bothered, massive attacks of baked cherry pie and predictable extraction disabling thoughts, this caresses with a really soft mouthfeel. Work with its phenolic ripe charm and let it build with meaty notes and finish smothered in a Bovril gravy textured by chalk and grain. Ultimately it’s quite sophisticated for the appellation and a more than commendably good effort. Tasted May 2014 @chsaintesteve@ProfileWineGrp
From left to right: Domaine Martin Plan De Dieu Côtes Du Rhône Villages 2011, Gabriel Meffre Sainte Catherine Gigondas 2011, La Crau De Ma Mère Châteauneuf Du Pape 2011, Bosquet Des Papes Cuvée Tradition Châteauneuf Du Pape 2011, Lamiable Brut Grand Cru Champagne
Domaine Martin Plan De Dieu Côtes Du Rhône Villages 2011, Unfiltered, Ac, Rhône, France (370197, $19.95, WineAlign)
Here presents a Côtes Du Rhône acting the epitome of elegance lost. A wasteland lays forth in charred sinew, vineyard stink, buff, scorched earth, funk, baked shriveled berries, toughness and grit. That said it is possessive of flavours, endearing or not, that last. Like a funky, highly seasoned sweetmeat-flavoured gobstopper dissolving in highly tannic tea. Might be your thing. Tasted May 2014
Gabriel Meffre Sainte Catherine Gigondas 2011, Ap, Rhône, France (370270, $29.95, WineAlign)
From a vintage that just can’t seem to hide from itself, this is typically, egregia cum laude commonly rich, extracted and juicy but it’s also got angst and verve. The 2011 Châteauneuf-du-Pape to a wine are categorically, excruciatingly huge and this is why such a Gigondas is a breath of fresh, alternative air. A molten raspberry ooze paints a boulder-strewn Vaucluse crush of good Rhône things. Solid as a rock. Tasted May 2014 @GabrielMeffre@DiamondEstates
La Crau De Ma Mère Châteauneuf Du Pape 2011, Ac, Rhône, France (941740, $49.95, WineAlign)
This wine has been referred to as a “Provençal fruit bomb” and a red with “tannins enrobed in the finest chocolate.” Those compliments are as kind as any that should be given. As expected and to stereotype 2011 Châteauneuf Du Pape, this is a blind faith traffic jam of hyper-ripe, over-extracted, baked and sickly sweet liqueur. A Negroni imbalanced by the free pour of Red Vermouth from a tap. This is the kind of Rhône that needs to hear “come down off your throne and leave your body alone, somebody must change.” Wayward, wandering Grenache along with its Mourvèdre and Syrah apostles who are wasted and can’t find their way home. Tasted May 2014
Bosquet Des Papes Cuvée Tradition Châteauneuf Du Pape 2011, Ac Rhône, France (726687, $50.95, WineAlign)
First off, three words for you babe: 16 per cent. One can only hope the rising tide of hot Rhône wines ends with this penultimate vintage. The licentiousness and quiver of extracted desperation is here in every grain of sugar. Smells like a candy factory in the heat of July and tastes like a fruit roll up mired in pectin quicksand. Big, big wine. So baked, so hot, so rich, so sweet. When did Bosquet Des Papes become the Belle Glos of the Rhône? Tasted May 2014
Lamiable Brut Grand Cru Champagne, Ac, Champagne, France (374298, $53.95, WineAlign)
A $54 Grand Cru you say? Can it be? A most minor radian, de facto bruised apple, oxidized moment is quickly pardoned because this Champagne is really pushing boundaries. The verve, tang and 120 degree plus angles are simply sparkling. The white fig, sour peach, apricot and bitter almond aromas exceptional and tied together by the pith of all. Has that necessary mineral patina and wet stones, the platinum sting and the toast of nuts and bolts. Length is on top, not hiding below. Tasted May 2014 @LAMIABLE
If you have never had the pleasure of visiting Tawse winery in Vineland and more specifically, the cool serenity of their barrel rooms, then you still have some wine living to do.
Last month I was invited to work through the barrels once again with Pender, Norman Hardie, Redstone winemaker Rene Van Ede and the visiting Gautier Roussille of Tonnellerie de Mercurey. Hardie is instrumental in bringing the cooperage’s barrels to Ontario and Tawse employs them with coadjuvant good fortune. Pender gathered this group together to assess the sundry effects on his developing 2013’s, by tasting the wines out of particular barrels, from specific oak forests and with different levels of toast. Twenty-one or so passes of the thief later, the picture had been drawn. Every barrel tells a story.
Paul Pender, Gautier Roussile and Norm Hardie discuss a Mercurey barrel
Tawse makes use of wood from more than one cooperage so the comparisons of various barrels housing identical blocks of Chardonnay or Pinot Noir is a study in algebraic proportion. The reveal in such company is the real deal. What is abstruse to most lay palates is piously obvious to these major leaguers. When the going gets wooden, the wooden turn pro.
Stealing sips from a wine’s temporary wood house makes allowances to peer behind the scenes. The possibility exists to note the accentuating fruit effect of Eric Fourthon’s Okanagan-manufactured, 100% French oak from mineral forests ‘Céres’ barrels. There is the wine-tightening advance by another barrel from the Forêt de la Bertrange. To that antithesis there is the diametrically opposed impart of Tonnellerie de Mercurey’s CLL toasted oak. The precocious corollary of Billion’s Vosges or the curating texture of Jupilles. It’s all too fascinating. At the end of the day it’s about matching barrel to fruit, to fashioning better barrels, to make the best, most consistent wines, year after year.
When it comes to Chardonnay and choosing the forest from the trees, both Norm and Paul agree. Early picking and the right use of barrel leads to higher malolactic fermentation. Tastes from the Quarry Road Vineyard taught the most about barrel usage. The Quarry site was purchased by owner Moray Tawse from the holdings of Vineland Estates. “Best deal he ever made,” says Pender. All the early year’s bitterness is now mineral. “This is the County in Niagara,” he says.
Norm Hardie and Paul Pender in the Tawse Barrel Cellar
Here are very brief notes on 21 wines, quickly run through out of barrel, many of which were tasted twice. Once on January 10th and again on April 23rd. A 21-oak salute to the work of Master Coopers, Norm Hardie, Rene Van Ede and Paul Pender.
Quarry Road Chardonnay 2013, Mercurey (Neutral) Three year-old vines, density, tang, tropical melon in aroma and flavour.
Quarry Road Chardonnay 2013, Ceres (Mineral) This is very pretty, the most gem-like, the most like Burgundy. Will go to stainless on the lees in September for six more months before going into bottle. The purest expression from the best vineyard.
Quarry Road Chardonnay 2013, Mercurey (CLL toast) The wood tightens this wine up considerably, mainly on the finish. High citrus notes and even if it is splitting hairs, the oak really impacts the finish.
Quarry Road Chardonnay 2013, Mercurey (Large barrel, CLL toast) Reveals a fresher, more reductive, less oak feel.
Robyn’s Block Chardonnay 2013, Mercurey (One year-old, CLL toast) From the oldest (32 years) vines, the richest site, working best in tandem with new oak, here showing very primary, fermenting notes. A most restrained Robyn, reigned in.
Robyn’s Block Chardonnay 20123 Mercurey (New) Same old vines, increased tang and girth into which the barrel disappears. Sappy toast on the back end, quite young in its evolution. Rich, thick and the most density. Aromatically lime. Will function expertly as a foil to the Fourthon barrel in the final blend.
Robyn’s Block Chardonnay 2013, Céres (Mineral) Exclamatory fruit and this stage, this is the wine (barrel) to drink.
Lenko Chardonnay 2013, Céres (One year-old) From the oldest (1959) vineyard in Canada. Can handle the most oak. This is creamy, full and reminiscent of Robyn in 2008 and before. Anything but a lean style. Ain’t nothin’ but a house party. “Dig that crazy soul.”
Lenko Chardonnay 2013, Céres (Bertrange, new) Oak tightens up the wine, which has a tendency to be large, or blowsy. “I don’t like Chardonnay at two tons per acre,” notes Pender. “It’s too fat.”
Lenko Chardonnay 2013, Mercurey (New) More sappiness and the tightest yet. Showing the most oak but three to four months should settle its issues.
Huff (South Bay, Prince Edward County) Chardonnay 2013, Mercurey (Large CLL toast) The fat one, the tenor, with high lemon and lime notes. There is orange zest, lots of fruit and mineral, like licking a steel pipe. A citrus-bitter finish, the most yet, likely due to the very low (1/2 ton) per acre yield.
Huff (South Bay, Prince Edward County) Chardonnay 2013, Ceres (Mineral) Turns woody on County fruit. There’s a separation in this one and very ripe lemons and limes. “I almost think I should have picked this earlier.”
Pinot Noir Cherry Avenue 2013, Céres (Bertrange) More richness but still firm and quite tannic. More painted layers, cherries, toasty, the wood a bit green.
Pinot Noir Cherry Avenue 2013, Billion (Jupilles, medium toast) Has the most elegance yet the toast is still very apparent but there is more sweetness, in how the fruit reacts with the tannins. Here is that curation of texture.
Pinot Noir Cherry Avenue 2013, Billion (Toasted head barrel) Brings out the black cherry nose but the tannin is green and drying. “It will rally, ” says Van Ede.
Pinot Noir Tintern 2013, Billion (Vosges, medium toast) From only three year-old vines on a site Pender likens to “reclaiming the swamps,” or “the Golan Heights project.” The site is next door to John Howard and the wine is already showing colour, freshness and drive.
Pinot Noir Tintern 2013, Billion (Vosges, medium plus toast) A bit reductive, more tannin, more sappy wood.
Pinot Noir Quarry Road 2013, Billion (Old barrel) High limestone content means harder tannins. This is edgy and mean. Would work better with a lighter toast.
Pinot Noir Quarry Road 2013, Billion (Vosges, medium plus toast) Tarry, edgy, walking on the blade. The middle palate has more fill. “There’s a roughness in that vineyard,” explains Pender.
Pinot Noir Quarry Road 2013, Billion (Toasted head) Less edgy, rounder, fleshier, fresher. The gaps here are filled in.
Tawse winery is growing and gaining weight but just like its vineyards, the pursuit is wagered in natural and holistic ways. The Tawse effect distills a biodynamic appropinquation, in the acquisition of new vineyards, in the gathering of tonnage from Niagara and Prince Edward County growers, in the farming and production of estate grapes. I have been making regular visits to the Vineland, Ontario winery for the past three years. The natural, self-sustaining processes remain open, obvious, front and centre.
Chardonnay fruit might travel across the 401 and down the QEW from South Bay at Huff Estates. It may skip across King Street and skirt up Cherry Avenue from Daniel Lenko. It may come to early fruition from young Tintern Vineyard Pinot Noir vines out of the Vinemount Ridge. Whatever the source, the approach is simple. Let winemaker Paul Pender get his mind and his mitts on that fruit. Then let him work his magic. Seek biodiversity, soil fertility, crop nutrition, and chemical-free pest, weed and disease control. Fight the good fight against the harshest of winters with vines of deeper roots and stronger canes.
Paul Pender and Tawse Robyn’s Block Chardonnay 2008
The Tawse portfolio may now seem hyper-varied and even massive. Nothing and everything has changed. The lots remain small to manageable, the choice of varieties consistent and the wines, ever increasingly impressive. Whatever faults, idiosyncrasies or misunderstood characteristics there may have been in some older wines, they are no more. There are now purer and more vibrant aromas and flavours. Wait until you get a load of 2012 and 2013. Paul Pender’s acumen and winemaking professionalism has reached a whole new level of Rock ‘N Roll.
Paul Pender is a big picture guy. He is the Niagara renaissance man; songwriter, vocalist, lead guitar, producer and engineer. He’s Cuddy, Cripps and Chris Shreenan-Dyck rolled into one. Pender’s handling of growing, picking, fermenting, aging and bottling is nothing short of impossible and yet he does it with a conceit of ease. At last count I noted three Sparklings, three Rosé, two Dessert Wines, six Chardonnay, five Riesling, two Gewurztraminer, one Pinot Gris, one Sauvignon Blanc, six Pinot Noir, three Cabernet Franc, one Cabernet Sauvignon, one Merlot, one Cabernet-Merlot, one Meritage and one Gamay. Thirty-seven wines. One goal. Getting better all the time.
Tawse winemakers Rene Van Ede and Paul Pender
The winter and early spring of 2014 has found me cozying up to the wines of Tawse. On a frigid January evening on my way to Ice Wine Fest I spent time with winemaker Pender in the cellars, speed investigating my way through the barrels of Chardonnay and Pinot Noir. Not to mention Cabernet Franc, Merlot, Cabernet Sauvignon, Riesling and even Sauvignon Blanc. I’ve tasted Tawse with Daniel Lafleur at Somewhereness, with Vinifera’sDaniel Beiles at Barque Smokehouse and at the winery’s portfolio tasting at The Spoke Club.
Tawse Spark Blend 2011 and Quarry Road Chardonnay 2008
Here are notes on 14 Tawse wines tasted from bottle in April and May 2014.
From the newest estate vineyard, the single-vineyard Limestone Ridge exteriorizes its name in a rubric of pressed rock, struck flint and chalky density. Paul Pender has coaxed a multiplicity of linear character, with major notes of lime zest and juice, persistent from start to finish. A mid-pause of oozing, residual sinensis is the determinant towards the wine’s matrix of longevity. A longer, leaner, meaner and mightier Riesling charged by a different sort of power. Kinetic, frenetic and electric. Tasted twice, April and May 2014
This introductory release is a blend of 65 per cent Chardonnay, 22 Pinot Noir and 13 Pinot Gris. A linear, straight shooting star, a sparkler that is so “surprising it goes so fast.” Bright, flashy, attention grabbing and fleeting. These are bubbles with a plan, anything but bad company and quite remarkable for the price. Lemon, lime and ginger strum in wound tension and the wine gets on top very quickly, then disappears into the starry night. Exhilarating while it lasts. Tasted April 2014
From fruit (east of Beamsville) next to Puddicombe, which is essentially Winona on the eastern edge of the Niagara Escarpment appellation. Some parcels of disparate Niagara fruit joins this inaugural effort, a rich, viscous and warming Chardonnay. Layered and expertly balanced, it carries the best of both the Quarry (mineral) and Robyn (approachable) worlds. The spicy accent gives the blend its singular personality. Tasted May 2014
Though it’s a blend of several sites, this Tawse Pinot stands alone and of itself as a grower; it grows on you after multiple tastings. The first go ’round seems simple, vintage warm and tight. Taste again and the sappy wood seeps mineral, the phenolic red cherry ripeness turns black and the tempering is led by a sweet earth kind. Earth that smoulders in a rising Zeppelin kept afloat by tobacco and the swirling spores of pungent mushroom. Pinot Noir truth and value from a Niagara house of the holy kind. “You know-whoa, that’s right.” Tasted twice, April and May 2014
Boasts classic flint and citrus Twenty Mile Bench aromatics. In 2012 it’s also lush, rich and so very pear and longan fruity. Whorls like a wind turbine blowing the polar aspects against each other’s walls. Forms a bridge and meets the twain, from atomic to tropic. High tang and flavour. Big yet classic Riesling. Tasted May 2014
This is the second Pinot Noir made from the Vinemount Ridge vineyard, a place where the rock can’t help but tyrannize the fruit. The 2010 Quarry Road gains positive proportion in that it is painted and coated by the ripeness of the vintage. Of a tougher mind and shell than the other Tawse Pinots, a bird on the wire just trying to be free. Not as easy to approach or love, it might plead “if I, if I have been unkind, I hope that you can just let it go by.” Sings in a wise, raspy and rusty way, despite the youthfulness of the vineyard, but it shines. So in the end “hey, why not ask for more?” Tasted May 2014
At this stage the 2008 Quarry Road is fully resolved, integrated and as soft as full malolactic Chardonnay can be. The unmistakable note of creamed corn lingers longer, as does the look on the winemaker’s face, but air brings it around. Returns to a fresh beginning, “from a year that might not have turned into anything,” admits Paul Pender. Now standing firm, the wine benefits six years on from clean, rotless fruit and pure, angular acidity, holding steady to the admirable finish. Tasted April 2014
The pinpoint accuracy and gemstone capture of the Quarry is exaggerated in ’11, amplified and fully plugged in. From my earlier, October 2013 note: “Carries that classic Paul Pender perfume; rocks and stones, flaxen, refulgent toast and the verdure Vinemount terroir. A free flying, linear, atmospheric smear of thermal fortitude and backbone. A polemic Bowie Chardonnay to make you believe “the strangest things, loving the alien.” From my earlier March 2012 (barrel tasting) note: “Resides on the mineral, slate and lime side of the tracks. The calcareous quality imparted by its eponymous SV terroir makes it the antithesis of David. Creamy, 24-karat fruit.” Last tasted May 2014
From the Vinemount Ridge sub-Appellation of the Niagara Peninsula, the Tawse Laidlaw Pinot 2010 is the least gregarious, the quiet sibling, the most feminine, the sleeper. Laidlaw may play hardest to get and is the least obvious when considering perfume but her palate is the sweetest of the line-up. Strawberry macerates sous-bois for an authentic Burgundian experience. Patient, focused and structured. Tasted May 2014
The speed and the steel have slowed to yellow caution and the now honey-toned flesh has added more weight. There’s just something about Daniel Lenko at this juncture. From my earlier (tasted three times) July 2013 note: “From wiser men who’ve been through it all” is the kind of one-off we should all wish to re-visit in 10 years time. The study: Daniel Lenko’s fruit in the hands of winemaker Paul Pender out of a most confounding vintage. That 2011 in terms of Ontario Chardonnay strikes and speaks to me in tongues is no secret, so the Tawse treatment fascinates in ways to make me giddy. Tension and elasticity are present here in super-hyper Beamsville Bench concentration. Apples pile upon apples, in magnetic purée and layered maceration. A full-on body attack and phenolic structure will see this Lenko to a future (five to seven years) in grace and gorgeous line. A Chardonnay to “scheme the schemes, face the face.” Last tasted April 2014
A year in bottle has elevated the perfume, concentrated the cherry flavour and placed a crown on its regal head. The sweet tannic quotient resonates from its very core. Showing great at this time. From my earlier April 2013 note: “From the Vinemount Ridge is dry and cut with spice, a favourite for winemaker Paul Pender. The sour acidity from fruit such as cranberry and pomegranate are here in deep, concentrated and naturally sweet tones. Niagara limestone casts a Burgundy mineral shadow and the wine is iron tough yet silky due to the warmth of the vintage.” Last tasted April and May 2014
The 2008 Robyn’s Block neither matches the roundness nor the tempering acidity of the Quarry but what it lacks in those areas it makes up for in critical mass and balance. The creamed corn effect is here, as are apples in ciderish activity, from a wine that “was on a starved diet,” says Paul Pender. Though currently a bit reductive and funky, it’s not gun-flinty reduction, like the “smell of a battlefield on the morning after a civil war fight.” Swirling brings out cane sugar to replace the creamy silage and the rest is history. Calm, quiet and approachable inactivity. Tasted April 2014
Cabernet Franc Van Bers Vineyard 2009, VQA Creek Shores, Ontario (355867, $49.95, WineAlign)
What a wonderful vintage for Creek Shores Cabernet Franc and what a difference a year makes. Ripeness, development, rich layering, absence of chalk. Extreme elegance and void of an overbearing currant and bell pepper greening. Tannins are toned and fit. From my earlier, April 2013 note: “From the Creek Shores Appellation is proof that a well-rounded grape has no point. The Van Bers is winemaker Paul Pender’s purlieu, edgy, outlying, unconcerned with the norm or the banal. Makes full use of a cool vintage with heart-stopping acidity and eye-popping verve but not without delivering Soul, in the form of flowers and a fruit basket to your doorstep. “It’s like thunder and lightning.” Capers, camphor and a knock on wood add R & B complexity.” Last tasted May 2014
From two acres of Pinot Noir planted in 2005 known as David’s Block within the Cherry Road Vineyard. A clash of hot and dry weather encouraged the young fruit to find ripeness, in flesh and in tannin. There is an elegance about this Cherry, in part no doubt to wine technique in acumen. The Paul Pender perfume, a combative interplay between cherries and earth, is here. “The in crowd say it’s cool” but it has yet to Rock the Casbah. Cherry 2010 is only offering a glimpse of greatness, so hold out for what will surely develop when the vines reach their next level of maturity. Tasted April 2014
Godello 