tag:blogger.com,1999:blog-5835507777859370082024-03-18T00:46:16.521-07:00John Schreiner on wineWriter and wine columnist John Schreiner is Canada's most prolific author of books on wine.JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.comBlogger1617125tag:blogger.com,1999:blog-583550777785937008.post-8687743526436809022024-03-15T11:53:00.000-07:002024-03-15T11:53:36.831-07:00Staying in business: optimism at Pentâge Winery <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaOgqD_oioJ7MFrJfT8vj419AirxAV7NNCGdU494WY_HtV_xYE72oTXU1yzuoFeQUYyVgTe7z151wil8uwymdRFbd0S475-nltwsC0IzgubruOsmmHb00FJQpbm09kKrEet1EmQ0-lzWWgtbLzjHtQ-WncgVCk-eh8Vnq5eGcY_6Au9BhSObu5vnQQkAQ/s800/1-P1050568.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaOgqD_oioJ7MFrJfT8vj419AirxAV7NNCGdU494WY_HtV_xYE72oTXU1yzuoFeQUYyVgTe7z151wil8uwymdRFbd0S475-nltwsC0IzgubruOsmmHb00FJQpbm09kKrEet1EmQ0-lzWWgtbLzjHtQ-WncgVCk-eh8Vnq5eGcY_6Au9BhSObu5vnQQkAQ/s400/1-P1050568.JPG"/></a></div>
<i>Photo: Paul Gardner and Julie Rennie</i>
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The past two winters undoubtedly have been the most challenging that Paul Gardner and Julie Rennie have experienced since 1996, when they bought a derelict orchard at the south edge of Penticton for a vineyard.
They have been selling the products of Pentâge Winery since 2003 although the tasting room opened only in 2011, initially in the massive 500 square-metre (5,500 square foot) cave that Paul dug from the crown of hard rock commanding this winery’s million-dollar view of Skaha Lake.
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Paul farms the winery’s two Skaha Bench vineyards, which total 6.5 hectares (16 acres), growing so many varieties – including even Zinfandel - that one vineyard is called the Dirty Dozen. “I would still rather make small lots of interesting wine than big tanks full of wine,” he says. The winery has been producing about 5,000 cases of wine in most years and has developed a strong following.
But the last two hard winters will have an impact on the winery’s production that will test the dedication of Pentâge’s patrons. Judging from a recent winery newsletter, Paul and Julie are up to the challenge.
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They write:
<i>We trust this newsletter finds you in good health. Like many of you, we are eagerly awaiting the arrival of spring.
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We wanted to take a moment to provide you with an update on the recent challenges our vineyards have faced due to the severe winter weather in the past two years.
Temperatures as low as -27°C were recorded in our area early this past January, serving as a reminder of Mother Nature’s firm hand and our primary role as farmers. Over the past couple of years, we have certainly felt the impact, experiencing some top loss last year, and this year we are observing some bud damage. Contrary to some media reports, we are not currently seeing as much potential damage during pruning. However, the true extent of this year’s damage remains unknown until the vines begin to grow around May or June.
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Encouragingly, last year the vines were able to make headway to recovery from the cold snap in 2023. With the benefit of an early 2023 harvest and a fall fertilization program, we're keeping our fingers crossed that the vines have weathered this recent cold event.
As we navigate these challenges, we want to assure you that we remain optimistic. Currently, we are in the midst of vineyard pruning, carefully tending to the vines in anticipation of the upcoming growing season, hopeful for a positive outcome.
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Do we have wine? Absolutely. Thanks to our practice of bottle aging most of our wines at the winery, the potential worst-case impact of these two cold winters will not be noticeable for several years for the reds and our Rhone white blend. Unfortunately, our fruit-forward whites may experience some impact, resulting in limited quantities.
Currently, some of the 2023 wines are in tanks waiting to be bottled. Despite a 50% reduction in yield in 2023, the small and highly concentrated berries have us extremely excited about this vintage.
</i>JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-90809607133984515412024-03-11T15:17:00.000-07:002024-03-11T15:17:46.817-07:00Blue Mountain releases 2022 Gamay Noir
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<i>Photo: Blue Mountain's Matt Mavety</i>
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When Blue Mountain Vineyard & Winery released its 2022 Gamay Noir, the release was only to its wine club.
Consumers of British Columbia wines should expect to see that limitation often during the next few years. Due to winter damage to the Okanagan’s vineyards, wine production in the 2023 vintage was about half the expected quantity. And the severe freeze in January this year is expected to result in even less wine being made in the 2024 vintage.
The result: wineries have begun to ration their limited wine inventories. And that will continue for several years because it will take the vines several years to get back to normal production, assuming some several normal winters.
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Many British Columbia wineries are expected to continue making wine if they are allowed to import grapes. There seems to be a surplus of grapes in Washington.
However, Blue Mountain is highly unlikely to resort to imported grapes. The winery has earned a high reputation with its estate-grown wines and will do what is necessary to protect that reputation. Blue Mountain also should have a good inventory of wines, including sparkling wines, from previous vintages. But if you want to be assured of drinking some, now is the time to join the wine club – if you are not already a member.
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The Gamay Noir is, I believe, the first Blue Mountain red to be released from the excellent (and bounteous) 2022 vintage. The varietal is generally regarded as a little brother to Pinot Noir. The book <b>Wine Grapes</b> by Jancis Robinson and colleagues suggests the varietal is a “Burgundian refresher making wines generally but not always for early consumption.” Blue Mountain aims for more complexity, recommending its Gamay Noir can be aged for four to six years. Winemaker Matt Mavety has grown and made a wine reminiscent of a Beaujolais Cru, perhaps Morgon or Moulin-á-Vent.
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This is a varietal that several dukes of Burgundy sought to banish. Duc Philippe le Hardi sought to outlaw it in 1395. The Robinson book quotes this decree, in which he calls the varietal a “very bad and disloyal” grape “from which come abundant quantities of wine. And this wine of Gaamez is of such a kind that it is very harmful to human creatures, so much so that many people who had it in the past were infested by serious diseases, as we have heard; because said wine from said plant of said nature is full of significant and horrible bitterness.”
Growers were given five months to pull out their Gamay vines. There were subsequent orders to pull out the varietal in 1567, 1725 and 1731. Fortunately, none of these were obeyed fully. It is the seventh most planted red in France. Today, some of the best red wines in Burgundy are the ten Cru Beaujolais, made with well-grown Gamay Noir on very good sites. The Blue Mountain wine, as I have said, echoes Cru quality.
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Here is a note on the wine.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNYUYjm0vwWukMnfPM29sncETKqqNUvLmQkoRhAQV8d3l5u0EmkA-VLA0gs8C2nkC9KKUaIdpoV5ydNPoXoLBRLlsMcyyB6JoU-ZMW0Ah7fKkV25VANvwKDMEhN3Co-hQnh0yjIJFc3UnstnQH0lMsw-UllmnGWBI16L_UCe6fTGRXYd1G2Q-oJgdUyQ8/s800/P1120460.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNYUYjm0vwWukMnfPM29sncETKqqNUvLmQkoRhAQV8d3l5u0EmkA-VLA0gs8C2nkC9KKUaIdpoV5ydNPoXoLBRLlsMcyyB6JoU-ZMW0Ah7fKkV25VANvwKDMEhN3Co-hQnh0yjIJFc3UnstnQH0lMsw-UllmnGWBI16L_UCe6fTGRXYd1G2Q-oJgdUyQ8/s200/P1120460.JPG"/></a></div><b>Blue Mountain Gamay Noir 2022</b> ($30). The hand-harvested fruit went into open-top fermenters, macerating 18 days on the skins with daily pump-overs. The wine was fermented in barrel with natural yeast. It was then drained off the skins and aged a year in neutral oak barrels. The wine begins with aromas of cherry mingled with spice. On the palate, it is rich, even bold, with flavours of cherry and plum and with a silken finish. The ripe tannins support the age-worthiness of the wine. 92.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-83092148361451500612024-03-07T13:51:00.000-08:002024-03-07T13:51:37.411-08:00River Stone's strategy to stay in business.
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<i>Photo: River Stone's Ted Kane</i>
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After the devastating vineyard damage of the two recent winters, some Okanagan and Similkameen wineries have begun to disclose to their wine clubs strategies for staying in business.
At River Stone Estate Winery, Ted Kane – the owner, viticulturist and winemaker – expects limited production from his vineyard. He plans to make white and rosé wines in the 2024 vintage while relying on his inventory of red wines from previous vintages to keep his consumers supplied.
River Stone was opened in 2011 by Ted and his wife, Lorraine, who is a doctor in the South Okanagan. The winery is on a seven-acre vineyard northeast of Oliver. It was developed by Ted primarily with Bordeaux red varietals. He has produced some outstanding wines and will continue to do so when weather patterns return to normal.
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Here is what Ted wrote this week to River Stone’s customers:
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<i>Many of you are probably aware of recent media attention directed toward BC wineries and grape growers related to the widespread vineyard damage resulting from the cold weather event this January.
The reality is the wine industry has taken another significant hit with the exceptional, and untimely cold weather snap occurring between January 11th and 14th. You probably have heard me say, as I firmly believe, “Mother Nature Runs the Show”. And we must adjust our practices as best we can to compensate and continue to produce the highest possible quality wines.
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This extreme cold (as low as -30) in the valley followed the previous year’s cold snap, where vines had already been significantly damaged. Bud dissection in and around our area of the valley indicate significant primary and secondary bud damage: probably in the range of 60-100% bud loss depending on varietal. We really won’t know for certain until early to mid May as the vines will declare themselves and show the results. We are hoping for the best (as farmers always do) but planning for the worst. At this time we are pruning our vineyards in such a way to allow close to 100% more buds than usual while we wait for spring bud break.
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Since our arrival in the valley in 2001 (initiating the planning, preparing, and planting our vineyards) we have had over 20 years of consistent vine health and production. This gives me hope that the future of our industry will be bright. Two bad years back-to-back is difficult to take and with climate change, the reality is that changes must be made from the ground up for long-term industry sustainability.
Following last season’s harvest, we had decided to concentrate our wine production from the limited fruit available, on white and rosé wines, and not make reds from the vintage (as we have ample reds under development in barrel and in the cellar and library to carry us along for a while). Depending on what happens in our vineyards this season (and the vineyards of BC as a whole) will guide us in our future wine production.
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At River Stone, we believe our terroir encompasses the physical characteristics of our vineyard sites, vineyard canopy management practices in harmony with Mother Nature, winemaking philosophy, and our skilled team from the vineyards and winery, to operations and tasting room. Whatever the future holds, we are confident we will navigate the challenges ahead, supported by our strong foundations.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-62748596288335960092024-03-03T14:39:00.000-08:002024-03-03T14:39:16.419-08:00Lakeboat is a star of Kaleden wine country
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<i>Photo: Kaleden Hotel</i>
Recently, I heard a rumour that Kaleden’s iconic landmark, the skeleton of the old Kaleden Hotel, might need to be demolished in the interest of public safety.
I hope that is not so. Just last year, the Regional District of Okanagan-Similkameen was reported to have engaged engineers to prepare plans for structural upgrades.
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The old building, along with Linden Gardens, long have attracted visitors to this sleepy village just 15 minutes south of Penticton. The village has come to life in recent years with five wineries now operating amid the vineyards.
When I went to search the history of the hotel, Copilot, the artificial intelligence tool now added to Microsoft, churned out a brief history:
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“In 1911, the Kaleden Hotel was constructed with four stories of hand-mixed concrete. The visionary behind this endeavor was Jim Ritchie, an enthusiastic entrepreneur. He saw Kaleden as a potential service center for the mines along the forty-ninth parallel. Both the hotel and the store across the street reflected this concept.
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“The hotel boasted modern amenities for its time, including electric light, running water, private sleeping porches, and exclusive dining rooms. It even had its own power plant, powered by a water-driven generator. Despite its impressive features, the Kaleden Hotel faced financial challenges. It failed to become financially profitable, although its service quality compared favorably with other valley buildings.
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“The outbreak of World War I (1914–1918) may have contributed to the hotel’s closure. Additionally, improved roads and faster transportation diminished the need for a stopover point in the small community. Over the years, the hotel served various purposes, including housing the Kaleden Irrigation District office and providing change rooms for young swimmers during summers.
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“The hotel’s shell endured, a testament to its once-grand presence. However, it remained closed for an extended period. In the late 1930s, the hotel was sold and stripped of a significant portion of its construction materials and furnishings. While the hotel’s physical structure has changed over time, its legacy lives on, echoing the stories of travelers, residents, and the vibrant community that once thrived within its walls.”
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One of those five wineries is Lakeboat Vineyard & Winery, which opened in 2022. It is owned by Tara Mathison (above), a former Calgary lawyer who got involved in Kaleden when she decided in 2016 to buy and restore a heritage house. It happened that the house was beside the failing Topshelf Winery. Tara bought it in 2017 and has since restored both the winery and neglected vineyard.
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As her winemaker, she engaged Mireille Sauvé (above), a former sommelier who also makes wines under her own label, The Wine Umbrella. Small batch wines, they generate funds to help an organization called Les Dames d’Escoffier which supports and educates women in the wine business.
Both wine labels are sold at Lakeboat’s elegant tasting room in Kaleden.
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Perhaps the village of Kaleden might ask Tara if she has any ideas for renovating the old hotel.
Here are notes on current wines;
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxfMMA27TmmaxAmNBIxF_ftvPqeLk9bdn04Rg15vgFVCfn4YPyaTlE52VVmRP98wHW-L2KrjnG4DtB9ab91DfiWot571_Yp0HcDXaPN_jIdMGo-c-7It2VASmcL3rLbeqAvD4m7gQ9ZvYGTDJ9K7gw21TXd1q0Xs7_MleREkFt4zqyWcVO4UeWGnDJeM2/s800/P1120378.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxfMMA27TmmaxAmNBIxF_ftvPqeLk9bdn04Rg15vgFVCfn4YPyaTlE52VVmRP98wHW-L2KrjnG4DtB9ab91DfiWot571_Yp0HcDXaPN_jIdMGo-c-7It2VASmcL3rLbeqAvD4m7gQ9ZvYGTDJ9K7gw21TXd1q0Xs7_MleREkFt4zqyWcVO4UeWGnDJeM2/s200/P1120378.JPG"/></a></div><b>Lakeboat Pinot Gris 2022</b> ($21.95). This is a bright, refreshing take on the Okanagan’s most widely planted varietal. It begins with aromas of citrus and peach, leading to flavours of peach and apple. Good acidity gives the wine a crisp and vibrant finish. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLe2TXNVJFfIildp2OxKCQgN67fBsdVTi84uQEN_eXIeYlFnKn04p1nw6mGAUH05YwjG6ZUADpgJ_XC1z8wAhedDMbOupzg9X8LHHw30xJ9e5r80lXtNC1CUJOBtJSjP1YteCyoUembl5WB5dPS3qouKgzMJptS8362VM9SSd_9y3ZRotQA3ptrvA4CUbM/s800/P1120372.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLe2TXNVJFfIildp2OxKCQgN67fBsdVTi84uQEN_eXIeYlFnKn04p1nw6mGAUH05YwjG6ZUADpgJ_XC1z8wAhedDMbOupzg9X8LHHw30xJ9e5r80lXtNC1CUJOBtJSjP1YteCyoUembl5WB5dPS3qouKgzMJptS8362VM9SSd_9y3ZRotQA3ptrvA4CUbM/s200/P1120372.JPG"/></a></div><b>Lakeboat Chardonnay 2021</b> ($26.95). The wine is lightly oaked, giving the wine a creamy texture with a note of vanilla in the aroma. On the palate, it delivers flavours of apple, pineapple and apricot. The finish lingers. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQ0NQAXCp5SsRNNWJltGaVwpichMH1Rt-lAragzeMrGLafjyfueI0Bb0TGg059Qpj0BThqhFqpKGrsUPZ4xDSB7wJ5-Z7_Tgyx7oMQEVoyg8VbZdft5GJo5odT8KNRQeI3WaIj3khB2iNR4k4OYpAdjMx9qIEaL1pVZtQ0lFQ1xgW7ac_E3sk9LVdo-47/s800/P1120376.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQ0NQAXCp5SsRNNWJltGaVwpichMH1Rt-lAragzeMrGLafjyfueI0Bb0TGg059Qpj0BThqhFqpKGrsUPZ4xDSB7wJ5-Z7_Tgyx7oMQEVoyg8VbZdft5GJo5odT8KNRQeI3WaIj3khB2iNR4k4OYpAdjMx9qIEaL1pVZtQ0lFQ1xgW7ac_E3sk9LVdo-47/s200/P1120376.JPG"/></a></div><b>Lakeboat Rosé 2022</b> ($18.95). Slightly off-dry, this Pinot Noir rosé presents with an appealing hue. It has aromas and flavours of strawberry. 88.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6cJVnMQGQrrQaJ9WafQfyLg-bvoJ4SwVsSeCNJ5h7OH8N7ERL314WUOYsgAEPMXdVCJLUIqfHxcuG19onAfJgptw0Zf9Y460h8Ioi3hhFXVJyR9FRLIeh_1K7WSOywcIlqFPMKy-RUsd6rY59onk_YL6Ig9azuOG0tmR0DxnvpGGNklnLUJarrhh9kmj/s800/P1120380.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6cJVnMQGQrrQaJ9WafQfyLg-bvoJ4SwVsSeCNJ5h7OH8N7ERL314WUOYsgAEPMXdVCJLUIqfHxcuG19onAfJgptw0Zf9Y460h8Ioi3hhFXVJyR9FRLIeh_1K7WSOywcIlqFPMKy-RUsd6rY59onk_YL6Ig9azuOG0tmR0DxnvpGGNklnLUJarrhh9kmj/s200/P1120380.JPG"/></a></div><b>Lakeboat Pinot Noir 2021</b> ($29.95). This wine has aromas and flavours of strawberry and raspberry. Light-bodied on first pouring, it develops with breathing to display notes of dark cherry with a hint of forest floor on the finish. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2-f7-3E11U7_q47wqRedG1Zayw39o0jOxEMiYDKCprOqxcEDvpRmOm1d8wpSSLC0I5x-tBywyEMRuJRnh5pemib-w9d0NtMwhEt15yt9d7qX903OBX93LJ3BynWQUPRqeyrN9KNKyfP5bzvtHUgk6g__fTtvuvsMmfSJicDwbPKrjAb6u2jXFLpdy0TD/s800/P1120375.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2-f7-3E11U7_q47wqRedG1Zayw39o0jOxEMiYDKCprOqxcEDvpRmOm1d8wpSSLC0I5x-tBywyEMRuJRnh5pemib-w9d0NtMwhEt15yt9d7qX903OBX93LJ3BynWQUPRqeyrN9KNKyfP5bzvtHUgk6g__fTtvuvsMmfSJicDwbPKrjAb6u2jXFLpdy0TD/s200/P1120375.JPG"/></a></div><b>The Wine Umbrella Chardonnay 2022 </b>($33.45). This wine was fermented in American oak barrels. The wine has aromas and flavours of pineapple mingled with apple and citrus. The oak adds a subtle spice supporting the fruit-driven flavours. The finish persists. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU95tzvUpO8nryCYYvPyn8ohdY-BZe84kvSHrbcDMEAxHmrRGc1_WLvKnkbROkWhRo6k42xCcteswtQ40T8LYFs6YxIzCPM_ZswMFCQrDdPxJ6BcupX0HX3JHC7aUJjf5n6Pcktxmw9okTvx_P8qGDCLNdnRrYCxR_YzkwiDttYf1dnaiZo_VHKmNGMSOO/s800/P1100011.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU95tzvUpO8nryCYYvPyn8ohdY-BZe84kvSHrbcDMEAxHmrRGc1_WLvKnkbROkWhRo6k42xCcteswtQ40T8LYFs6YxIzCPM_ZswMFCQrDdPxJ6BcupX0HX3JHC7aUJjf5n6Pcktxmw9okTvx_P8qGDCLNdnRrYCxR_YzkwiDttYf1dnaiZo_VHKmNGMSOO/s200/P1100011.JPG"/></a></div><b>The Wine Umbrella Co-Syrah 2020</b> ($39.95). This Syrah wine is so named because the fruit was co-fermented with Viognier. The wine was aged a year in French oak barrels. It is a delicious wine, beginning with aromas of dark fruits that lead to flavours of plum and fig. A touch of black pepper wraps up the wine, whose flavours linger on the palate. 92.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-87898662443778375582024-02-23T14:57:00.000-08:002024-02-23T14:57:20.600-08:00Da Silva's Chenin Blanc and friends
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<i>Photo: Twylla and Richard Da Silva (photo credit Luke Whittall)</i>
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The 1988 pull-out of vines in the Okanagan was designed primarily to remove hybrid varietals such as Chelois, Maréchal Foch and Okanagan Riesling. But on one occasion, vinifera Chenin Blanc grapes also were pulled out.
I wrote about the plight of Chenin Blanc in the Okanagan in my 1998 book, <i>Chardonnay and Friends</i>. The book, now out of print, had essays on 40 varietals being made into wine in the Okanagan. At the time, just four producers were making Chenin Blanc.
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I wrote: “An ancient white variety important in the Loire, Chenin Blanc only has a precarious foothold in British Columbia. It got a reputation as a tender variety when a government test plot, based on vines imported from Washington State, was devastated by the deepfreeze winter of 1978-79. Former Oliver grower Terry Wells championed the variety, even after being denied crop insurance. His four- and one-half acres of Chenin Blanc were pulled out during the 1988 eradication of grape varieties, generally hybrids, no longer wanted by wineries. This unfortunate example of a good vinifera being pulled out occurred because no winery was prepared to contract his grapes at that time.”
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Here is how the essay began: “Quite unfairly, this variety does not command much respect. ‘Chenin Blanc typically internationally is a cheap grape,’ says Mission Hill’s winemaker John Simes, who gets a small quantity of the grapes from Okanagan vineyards and imports additional tonnages from California and generally puts the variety into proprietary blends. ‘You can make wonderful, wonderful wine with the grape but you can grow ten to twelve ton to the acre in the Central Valley of California or in South Africa.’ As a result, many varietal Chenin Blancs on the market are simple jug wines. ‘Nothing wrong with it. Drink it as a Tuesday-night-with- sausages wine, which is all that it is intended to be. How can you make a $10 or $12 wine when there is that sort of wine sitting there? We’re not planting any Chenin Blanc.’
Now Mission Hill’s retired winemaker, John was speaking at a time when premium wines in British Columbia were selling at astonishing low prices.
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Since then, just a handful of producers have embraced Chenin Blanc, if only in modest volume. In the 2022 crop year, some 119 tons of this varietal was produced, a mere quarter of one per cent of the total grape crop that year. The leading producers include Quails’ Gate Estate Winery, Road 13 Vineyards and, more recently, Da Silva Vineyards & Winery.
Richard Da Silva has a small block in winery’s Hidden Hollow Vineyard in Penticton – small enough that the grapes for the 2023 Chenin Blanc were hand-harvested by the members of the winery’s wine club. Just 245 cases were made. In the more bounteous 2022 vintage, Da Silva released 344 cases of Chenin Blanc.
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It remains to be seen how much damage the January freeze did to his Chenin Blanc. Judging from what other producers are saying, there might be few viable fruiting buds to yield grapes in 2024; but the vines will have survived, giving hope for vintages in 2025 and beyond.
Any one attending the Vancouver International Wine Festival at the end of February should stop by the Da Silva table. Richard and his partner, Twylla, will be pouring the 2023 Chenin Blanc, along with the three other wines reviewed here. These are my notes:
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEpUVrW-Vzu2P9keOXoK6MkfPpZ-jnMPKGScQLIdIP-jpEhKmVQY2WD5h9pxCDNc6axE-E04Nq52Y_Akp1QxW_iD4S22hTRoZVzKOxQqMT3T-yq6BRxE9542KWOXNo76E49dFInXlchvy37l5culdR20P-CdkT-cQ8c_tyAvo8URH84PDGGnuWjsedmBh/s308/P1110113.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="200" data-original-height="308" data-original-width="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEpUVrW-Vzu2P9keOXoK6MkfPpZ-jnMPKGScQLIdIP-jpEhKmVQY2WD5h9pxCDNc6axE-E04Nq52Y_Akp1QxW_iD4S22hTRoZVzKOxQqMT3T-yq6BRxE9542KWOXNo76E49dFInXlchvy37l5culdR20P-CdkT-cQ8c_tyAvo8URH84PDGGnuWjsedmBh/s200/P1110113.JPG"/></a></div>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhLNqgTvMWSthj4GF6KGeLjyVAWsjTQRvKbSDKCe-ARlKlyvt2_j-QaNo3K2m5c8wHwLe89u7Qw2WhU7B25GLEpSmzYtUWwTBRWYxg6SG8DU4Gw_mGcToT6sotbncrAtHC1naYQDuEg-giYXH2pLrvz0cAc1JMGP85K2FptKXsThyphenhyphenLQvnEyN9IbdSBLBB/s800/P1120382-001.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhLNqgTvMWSthj4GF6KGeLjyVAWsjTQRvKbSDKCe-ARlKlyvt2_j-QaNo3K2m5c8wHwLe89u7Qw2WhU7B25GLEpSmzYtUWwTBRWYxg6SG8DU4Gw_mGcToT6sotbncrAtHC1naYQDuEg-giYXH2pLrvz0cAc1JMGP85K2FptKXsThyphenhyphenLQvnEyN9IbdSBLBB/s200/P1120382-001.JPG"/></a></div><b>Da Silva Chenin Blanc 2023</b> ($35.99 for 245 cases). The fruit was fermented and matured in stainless steel. The wine was structurally tight on release but opened up with breathing. This is a vibrant wine with aromas and flavours of lemon, lime and green apple. I recommend cellaring this wine for several years. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VKA5Rk0ATlVvWoBVTd4u27iUZCerN3RhOAeu2-AIcdeD109TctCRO5v0aYCnzt201wPOHVnvRVhSDgMtArY8yMhPeExBcNqMR3e7Q5g1jwFzkpvQay1prfnkJM7NOorg9-avX0-AQ3lxtuSVq2RNr6o0F7y8vF39aTfrRMDpgmltERt5RRPrrNSsOgW0/s800/P1120385.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VKA5Rk0ATlVvWoBVTd4u27iUZCerN3RhOAeu2-AIcdeD109TctCRO5v0aYCnzt201wPOHVnvRVhSDgMtArY8yMhPeExBcNqMR3e7Q5g1jwFzkpvQay1prfnkJM7NOorg9-avX0-AQ3lxtuSVq2RNr6o0F7y8vF39aTfrRMDpgmltERt5RRPrrNSsOgW0/s200/P1120385.JPG"/></a></div><b>Da Silva Chardonnay 2022</b> ($33.99 for 286 cases). This wine was made with fruit from two Penticton-area vineyards. The wine was fermented in stainless steel and aged six weeks on the lees in new French oak. The wine begins with aromas of vanilla and spice. It is crisp, with flavours of apple and pear. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebbTJRmdAqjvyydsleC4r8k-wISwDSrDjDh41e9gtWF6FRUpjAMzUGVHu6lP0b2s2eXfQdmnAVHaK84E-6GdSHDXfqHCePqBmMGn7GrU73edWm68dwu3vERuR6TS7fYIm3tG7yndUyeK_PhV7nj6zwTr38DbB751lxNu7z0Nr4Yb68Nqa3UGGQQD5hYjN/s800/P1120389.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebbTJRmdAqjvyydsleC4r8k-wISwDSrDjDh41e9gtWF6FRUpjAMzUGVHu6lP0b2s2eXfQdmnAVHaK84E-6GdSHDXfqHCePqBmMGn7GrU73edWm68dwu3vERuR6TS7fYIm3tG7yndUyeK_PhV7nj6zwTr38DbB751lxNu7z0Nr4Yb68Nqa3UGGQQD5hYjN/s200/P1120389.JPG"/></a></div><b>Da Silva Pinot Noir 2021</b> ($44.99 for 350 cases). The fruit is from two Penticton area vineyards. The wine was fermented in open-top fermenters and aged 24 months in French and Hungarian oak barrels. The wine appeals with aromas and flavours of bright fruit, notably cherry and cranberry. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWG-eBq1uMz2TFJQuo3MuMy1kzXz0qKUB9HFKNfsBw3245xDJoSew_Iyu-mJcEtI4cS1DHdtvCqx0A8gvl33T1WPHcqArSg9IgpG5h3oC_u18HTOkPM72aaKatWQcutHJX-hquhgAMEkr_5rbvpIF-ik2Mq_YFyflY_NdEpmwS21WJKPHXjSYNRbM01mt/s800/P1120387.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWG-eBq1uMz2TFJQuo3MuMy1kzXz0qKUB9HFKNfsBw3245xDJoSew_Iyu-mJcEtI4cS1DHdtvCqx0A8gvl33T1WPHcqArSg9IgpG5h3oC_u18HTOkPM72aaKatWQcutHJX-hquhgAMEkr_5rbvpIF-ik2Mq_YFyflY_NdEpmwS21WJKPHXjSYNRbM01mt/s200/P1120387.JPG"/></a></div><b>Da Silva Merlot 2020</b> ($37.99 for 227 cases). The fruit for this wine is from two Penticton area vineyards. The grapes were fermented in open-top fermenters and the wine was aged 20 months in barrel (50% French, 50% American). It is a medium t0 full-bodied wine, with aromas and flavours of dark cherry, black currant and plum, mingled with hints of spice on the finish. 92.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-26877615618022641422024-02-19T15:48:00.000-08:002024-02-19T15:48:41.122-08:00CheckMate begins releasing its 2021 Chardonnays
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<i>Photo: Winemaker Spencer Kelly</i>
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Winemaker Spencer Kelly had not yet joined CheckMate Artisanal Winery in the summer of 2021 when the grapes for these wines were developing on the vines.
“But I got to experience the heat dome,” he says, referring to the record high temperatures in the Okanagan that summer. A native of Penticton then working in California, Spencer was vacationing in the Okanagan that summer. He joined CheckMate in the summer of 2022.
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Now, he is presiding over the seven Chardonnays made by CheckMate in the 2021 vintage. The wines are quite remarkable, considering how challenging it must have been to grow quality fruit that summer.
CheckMate’s vintage was saved by the very capable viticulture practised by the winery. As well, there were periods in the summer when high layers of smoke over the valley tempered the impact of the blistering sun. Finally, Chardonnay is a varietal that seems to handle the heat well.
These seven wines are close to flawless (one is flawless in my judgement). There are no excessive alcohols. The acid levels are correct. The flavours are ripe but not overly so. And the structure of the wines will support aging them in bottle for at least five more years.
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Consumers would expect nothing less. These are the most expensive Chardonnays in the Okanagan. But if you can afford it, treat yourself to a bottle or three. Or book a tasting this summer at the elegant CheckMate winery on the Golden Mile Bench.
Here are my notes.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBMHt1HIUYqE1dG2Y1Yu9wEx4bk3o4U-jjYNaxX3szOOmNRPsJVh0F5efRXjacahD6HiS16QB1dHAE6jNvyeNejyYNeU_v2I6CpuhNbX-ntFOjAwV2RVC_H_NG_QtnuuPOBUkPLd_BSIv6m7FvxEgwnsS3RET1mrBaYN7oVEysFd-f2SUXMo7hRzNXyxX/s674/P1080687.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="626" data-original-width="674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBMHt1HIUYqE1dG2Y1Yu9wEx4bk3o4U-jjYNaxX3szOOmNRPsJVh0F5efRXjacahD6HiS16QB1dHAE6jNvyeNejyYNeU_v2I6CpuhNbX-ntFOjAwV2RVC_H_NG_QtnuuPOBUkPLd_BSIv6m7FvxEgwnsS3RET1mrBaYN7oVEysFd-f2SUXMo7hRzNXyxX/s200/P1080687.JPG"/></a></div>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vIIDOK-AH3kC4cOPIUsGoTCzDpU352QxojcH3HfNF81fgR2uqxUBlcWkyBFqS4sqnhBTW9I4Yr4SpXv7HR8D3p5klTXWTh7mqGq8CLHcC_HwuLPqumMHARaB5GqOw43E2F0L1RfXc63WTPP8D51WHCTsrR-Ep603qGRDuYee7QHlktP7BTXyCWyWwfxg/s800/P1100990.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vIIDOK-AH3kC4cOPIUsGoTCzDpU352QxojcH3HfNF81fgR2uqxUBlcWkyBFqS4sqnhBTW9I4Yr4SpXv7HR8D3p5klTXWTh7mqGq8CLHcC_HwuLPqumMHARaB5GqOw43E2F0L1RfXc63WTPP8D51WHCTsrR-Ep603qGRDuYee7QHlktP7BTXyCWyWwfxg/s200/P1100990.JPG"/></a></div><b>CheckMate Attack Chardonnay 2021</b> ($115 for two foudres). The fruit for this wine is drawn from four different vineyards in the south Okanagan with differing exposures. Fermentation was in one large oak cask, followed by 16 months aging in two French oak foudres (one new). A foudre is the equivalent in volume to eight barrels. The wine has significantly less oak exposure in these large vessels, resulting in a restrained, disciplined wine. It has aromas and flavours of stone fruits. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVtEq85-gV3GyXZrUYKVesRPRGQMHRQuts4OXmt0hyphenhyphen7IFCHd2tbxm4l8wBekNALf3htChex8h_kS-UhIIjSsDacTaTOcBCwqUoKui4Z0IEnBjdWDm0nAdBBWzZPa5eWjNezhwZZgJwZ9himpNXH3-fY9SQ5b7eV4XuLgxAbtcy6HrXtqOFaYo_e7PjjeC/s800/P1120365.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVtEq85-gV3GyXZrUYKVesRPRGQMHRQuts4OXmt0hyphenhyphen7IFCHd2tbxm4l8wBekNALf3htChex8h_kS-UhIIjSsDacTaTOcBCwqUoKui4Z0IEnBjdWDm0nAdBBWzZPa5eWjNezhwZZgJwZ9himpNXH3-fY9SQ5b7eV4XuLgxAbtcy6HrXtqOFaYo_e7PjjeC/s200/P1120365.JPG"/></a></div><b>CheckMate Fool’s Mate Chardonnay 2021</b> ($95 for 24 barrels, 1 foudre, 2 concrete eggs). Each concrete egg has 700 litres volume, the equivalent of three barrels. The fruit for this wine is drawn from five South Okanagan vineyards and is a blend of seven clones. Fifty-four percent of the wine was aged in French oak barriques (68% new); 25% in a foudre and 21% in a concrete egg. This is richly textured wine with aromas of citrus and flavours of stone fruits. The finish is persistent. 94.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAko93gGWYFWEgBOZijxIe4zQdtUW42VYgKIDzmkeaqtFb_t-MEMp3CoUKVQIpl0VsW8rlyKIFFLw7MalzIXYwN8ADYDKdvWBDKOP8cLL5fB1WSMMhyhxuBSCZUFp2iXL0TM6B1NB6r4MIoiuRnqb8Mkt0ZFjkRGFtnK4FZ5ElQl0kYH1XwnTefZ5wZgZR/s800/P1120369.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAko93gGWYFWEgBOZijxIe4zQdtUW42VYgKIDzmkeaqtFb_t-MEMp3CoUKVQIpl0VsW8rlyKIFFLw7MalzIXYwN8ADYDKdvWBDKOP8cLL5fB1WSMMhyhxuBSCZUFp2iXL0TM6B1NB6r4MIoiuRnqb8Mkt0ZFjkRGFtnK4FZ5ElQl0kYH1XwnTefZ5wZgZR/s200/P1120369.JPG"/></a></div><b>CheckMate Capture Chardonnay 2021 </b>($95 for 17 barrels). The fruit for this wine is from the Border Vista Vineyard on the Osoyoos East Bench – the winery’s most sunbathed site. The wine was aged 16 months in French oak (47% new). This is an expressive wine with complex aromas of citrus. The palate delivers flavours of citrus, stone fruits and an intriguing hint of sea salt. 93.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hGWcBwaaY6nfdrm2KQkmKr0xPuGACWX0gJ1sBp2dyQN8wimy65K0Z4BVEmGDHIk1h3GgPpcr3BVLRO8481ZI6TbVv1uHnShpJXKeG0zbUlrKp8PDRoEzyxHGTl3BhaE0bQY1FiooV2ImqqRF-Jz5JKYaGfUfXwdT5YbnS2eqC9db-b0HQzkmpIekB6gJ/s800/P1120362.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hGWcBwaaY6nfdrm2KQkmKr0xPuGACWX0gJ1sBp2dyQN8wimy65K0Z4BVEmGDHIk1h3GgPpcr3BVLRO8481ZI6TbVv1uHnShpJXKeG0zbUlrKp8PDRoEzyxHGTl3BhaE0bQY1FiooV2ImqqRF-Jz5JKYaGfUfXwdT5YbnS2eqC9db-b0HQzkmpIekB6gJ/s200/P1120362.JPG"/></a></div><b>CheckMate Queen’s Advantage Chardonnay 2021</b> ($95 for 17 barrels). The fruit for this wine is from what is now called the Combret Vineyard on the Golden Mile near the winery. The vines are believed to have been planted in 1973. The wine was aged 16 months in French oak (53% new). A charming and elegant wine, it begins with aromas of peach, melon and ginger. The rich flavours mingle exotic citrus fruits with a hint of wet stone on the long finish. 96.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-nOajt0jpXSgJ3pPXVYhoLjJ4sVTTpBOslM6fAvq1rkEF8oEsjQJAZf6FbgP7xR8toFrYpMGtcKei6YLLQdBE9mhlWd-A3RG6tCU8xvL8UN6PIpJPWJpTRvfHzR8Ef-zD_5elMwGxsRSAPSn69wCC9daScRyEnUlnWuYcwbaQyFGDQU-YnRP8NM6Xz-o/s800/P1120367.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-nOajt0jpXSgJ3pPXVYhoLjJ4sVTTpBOslM6fAvq1rkEF8oEsjQJAZf6FbgP7xR8toFrYpMGtcKei6YLLQdBE9mhlWd-A3RG6tCU8xvL8UN6PIpJPWJpTRvfHzR8Ef-zD_5elMwGxsRSAPSn69wCC9daScRyEnUlnWuYcwbaQyFGDQU-YnRP8NM6Xz-o/s200/P1120367.JPG"/></a></div><b>CheckMate Knight’s Challenge Chardonnay 2021 </b>($95 for 11 barrels). The fruit – Dijon clones 76 and 95 - for this wine is from the Sunset Vineyard on the Black Sage Bench. Two-thirds of the wine was fermented with wild yeast. The wine was aged 16 months in French oak (64% new). The wine displays with a distinct golden hue in the glass and delivers aromas of butterscotch and peach. On the palate, there are flavours of apple, vanilla and spice with a long finish. 95.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMIqki9mo6mxKUCvvjNZd-DQid5Bk03s7NyVlGHCiXxO2gabrBBcvsfqQoC1AJYQ7Xkt7DyNvFnjY_Haw7EoxJabZK24VTEQBxs1-gnB92P9atFH_iYzfb1YBcyndh1TML1kb8qpQEFQTnIUniEFz5Tcvb2Zg3G6LmYirSTJW55TQFtNBSW-v0wIjiaar/s800/P1120361.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMIqki9mo6mxKUCvvjNZd-DQid5Bk03s7NyVlGHCiXxO2gabrBBcvsfqQoC1AJYQ7Xkt7DyNvFnjY_Haw7EoxJabZK24VTEQBxs1-gnB92P9atFH_iYzfb1YBcyndh1TML1kb8qpQEFQTnIUniEFz5Tcvb2Zg3G6LmYirSTJW55TQFtNBSW-v0wIjiaar/s200/P1120361.JPG"/></a></div><b>CheckMate Queen Taken Chardonnay 2021</b> ($125 for 27 barrels). The fruit for this wine is from the legendary Dekleva Vineyard at the winery. This was where John Simes, the new retired Mission Hill winemaker, found the Chardonnay in the 1992 vintage to produce a medal winner for a London competition in 1994. That wine put both Mission Hill and the Okanagan on the map. The grapes are an unidentified clone now just called the Dekleva clone. The wine was fermented 50% with wild yeast and was aged 16 months in French oak (58% new). The wine begins with complex aromas of Asian pear, ginger and vanilla with flavours of stone fruits. The long savoury finish has a hint of sagebrush. The texture is firm, suggesting exceptional ageability. 98.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmwZ0Pc_-EE0VMBRgqK3aUVjHs0I9lmu4glpmVD8TGgFr5IrTVIRUMA5384ljF8xkiEPGQQB3G7FD4Qdo8ZtUIK6ruPyQyB2wbuLfTSPYJKHDxmgZeG7jizCxytTAZ7g1kiwGor8fA_bHdXUpzBf1NPlXbfrVk3aoULL1YNoRJiF4de2Og6ts-VRBcmGW/s800/P1120358.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmwZ0Pc_-EE0VMBRgqK3aUVjHs0I9lmu4glpmVD8TGgFr5IrTVIRUMA5384ljF8xkiEPGQQB3G7FD4Qdo8ZtUIK6ruPyQyB2wbuLfTSPYJKHDxmgZeG7jizCxytTAZ7g1kiwGor8fA_bHdXUpzBf1NPlXbfrVk3aoULL1YNoRJiF4de2Og6ts-VRBcmGW/s200/P1120358.JPG"/></a></div><b>CheckMate Little Pawn Chardonnay 2021 </b>($110 for 31 barrels). The fruit for this distinguished wine is from the Jagged Rock Vineyard on the Black Sage Bench, which routinely seems to produce 100-point wines. There are two clones: Dijon 76 and Dekleva. The latter was reproduced with cuttings from the Dekleva vineyard. The wine was aged 16 months in French oak (61% new). It begins with aromas of lime and hints of tropical fruits, which are echoed on the palate, along with notes of lemon and hazelnut. The balance is seamless, producing an elegant and flawless wine. 100.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-41847674532629081322024-02-15T14:34:00.000-08:002024-02-15T14:34:08.939-08:00Meyer's trio of premium 2022 wines<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWDpAPJ5eRh5kN8wJFT5tDxKOnYlob6e32idZ5-_5uxvYs0fsWS7OfSq_aooHqVYWA6D_o_lPDOguul9PFIA1FCmwksUbGacMTLU_70jHeE059PfBaIkcyyFBrBG4JhfQ0_KdznqJ4DrONULGkhP6-N_j0HhHIcb1_kuhRD9I0f_P02SBm7cMELzct1_0/s2990/1-P1060107.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="2990" data-original-width="2841" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWDpAPJ5eRh5kN8wJFT5tDxKOnYlob6e32idZ5-_5uxvYs0fsWS7OfSq_aooHqVYWA6D_o_lPDOguul9PFIA1FCmwksUbGacMTLU_70jHeE059PfBaIkcyyFBrBG4JhfQ0_KdznqJ4DrONULGkhP6-N_j0HhHIcb1_kuhRD9I0f_P02SBm7cMELzct1_0/s400/1-P1060107.JPG"/></a></div>
<i>Photo: Meyer winemaker Chris Carson</i>
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The latest release from Meyer Family Vineyards at Okanagan Falls showcases three wines from the 2022 vintage, one of the best years in this century.
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“The 2022 vintage was a classic Okanagan growing season with a typical spring budburst in early May and beautiful weather into June,” the winery’s notes say. “We had beautiful flowering from late June into early July, which resulted in good yields across the valley. July and August were consistent with previous years although slightly cooler, slowing the vines growth cycle. Leading up to harvest, the crop level was significantly higher compared to past vintages and needed more time to ripen. The weather was perfect for ripening with warm days and cool nights providing a lengthy hang time …”
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The total wine grape production in British Columbia in 2022 boomed to 43,836 short tons compared with 31,470 short tons in 2021. It meant wineries made a lot of very good wine in 2022, which has now turned out to be something of a blessing. The severe cold in December, 2022, reduced production by 50% in the 2023 harvest while the even harder freeze in January this year has virtually eliminated the 2024 grape crop.
Stock up on the 2022 vintage while the wines remain on the market.
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Here are notes on three premium Meyer wines.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZbI4vQPlWbPojtK3qMcR-y462xZXRXm1zX07cH9t3r8oW2uEqPomrXuuvRLstUP4dyS3uReXpzRQSwblFoq-9jTQEF_JkNafozQJ64gPLhTI-ysoK0nU4HI5V1ffegmyTlNAelXUJHEWafPxUmX6pgXx5XOGTv8ufIFzNGT73e6AwsOnNxW80ocR2SbW/s800/2022%20Micro%20Cuvee%20Pinot%20Noir%20bottle%20shot%20%28003%29.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZbI4vQPlWbPojtK3qMcR-y462xZXRXm1zX07cH9t3r8oW2uEqPomrXuuvRLstUP4dyS3uReXpzRQSwblFoq-9jTQEF_JkNafozQJ64gPLhTI-ysoK0nU4HI5V1ffegmyTlNAelXUJHEWafPxUmX6pgXx5XOGTv8ufIFzNGT73e6AwsOnNxW80ocR2SbW/s200/2022%20Micro%20Cuvee%20Pinot%20Noir%20bottle%20shot%20%28003%29.jpg"/></a></div><b>Meyer Micro Cuvée Chardonnay 2022</b> ($70 for 322 cases). The fruit for this wine is from the winery’s Old Main Road Vineyard on the Naramata Bench. The vines were planted in 1996. The gently-pressed juice had a long, cool ferment in stainless steel. The must then was transferred into French oak (50% new) and left 11 months on the lees. The wine selected for Micro Cuvée represents the best barrels. The result is an elegant wine beginning with aromas of lemon, mandarin orange, vanilla and honey. On the rich and fruity palate, there are flavours of peach, apple and orange. The finish is persistent. 93.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAS87pvIZYtT89HjO74-iUeQii10yPE9oLhEqDm44INTguf5eGc4VgiYiHotLZfRj8sIhKeTGOdJKoZjo17ARBlFN2wKPSKfLKF1yQ6wabmny557TLhAzb_OfNuSpYFtS37kQVzaDpkixxXUF8l9weYX9oirsouKQBALDWRL4M0-EZpjFJ39w_6n2pe7CB/s800/2022%20Micro%20Cuvee%20Pinot%20Noir%20bottle%20shot.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAS87pvIZYtT89HjO74-iUeQii10yPE9oLhEqDm44INTguf5eGc4VgiYiHotLZfRj8sIhKeTGOdJKoZjo17ARBlFN2wKPSKfLKF1yQ6wabmny557TLhAzb_OfNuSpYFtS37kQVzaDpkixxXUF8l9weYX9oirsouKQBALDWRL4M0-EZpjFJ39w_6n2pe7CB/s200/2022%20Micro%20Cuvee%20Pinot%20Noir%20bottle%20shot.jpg"/></a></div><b>Meyer Micro Cuvée Pinot Noir 2022</b> ($70 for 350 cases). The fruit is from the winery’s McLean Creek Road Vineyard at Okanagan Falls. There are three blocks in the vineyard with differing aspects to create subtle differences in the flavour profiles of the grapes. This wine was made with 75% Pommard Clone 91 and 25% Dijon Clone 115. Winemaker Chris Carson selected three new 500-litre French oak puncheons and three one-year-old puncheons for the blend, aging the wine there for 11 months. This is a very attractive wine – silky on the palate, with aromas and flavours of strawberry and cherry. 93.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUod8wJYygsR2SOs8P6hpousWjEKMFbn3xDKTRxGIAcWGIgGtUmZ7bQJq_3SHIHf0OfOJVTrM8TE9tW67MMTqyfI__CUkMkx0VfNtNEWQ44kYTlHXkTsPFKFBRjOB4T2dw9hlv7QEL6ahCjYEFcWNQS9YAPTB1Etb8mIaT239lBXP4qa-98Ylm8Y2XYQef/s800/2022%20Old%20Block%20Pinot%20Noir%20bottle%20shot%20%28003%29.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUod8wJYygsR2SOs8P6hpousWjEKMFbn3xDKTRxGIAcWGIgGtUmZ7bQJq_3SHIHf0OfOJVTrM8TE9tW67MMTqyfI__CUkMkx0VfNtNEWQ44kYTlHXkTsPFKFBRjOB4T2dw9hlv7QEL6ahCjYEFcWNQS9YAPTB1Etb8mIaT239lBXP4qa-98Ylm8Y2XYQef/s200/2022%20Old%20Block%20Pinot%20Noir%20bottle%20shot%20%28003%29.jpg"/></a></div><b>Meyer Old Block Pinot Noir 2022</b> ($55 for 517 cases). The fruit is from the McLean Creek Road Vineyard, where “old block” was planted in 1994. The fruit went into open-top fermenters where, after a cold soak, it was fermented with indigenous yeast. After a post-ferment maceration, the wine was transferred to French oak barrels (40% new) for 11 months of aging. The wine begins with aromas of cherry and vanilla. The palate is bold, with flavours of cherry, plum and spice, with a hint of forest floor on the finish. 91.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-73283078322035321042024-02-09T12:56:00.000-08:002024-02-09T12:56:17.897-08:00Township 7 bypasses Alberta government stores
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<i>Photo: Winemaker Mary McDermott</i>
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With the winery’s latest releases, Mary McDermott, the Township 7 Vineyards & Winery’s winemaker, provides glimpse of three recent Okanagan vintages. Two were great and one was quite challenging.
If you are an Albertan who is a member of Township 7’s wine clubs, you will have an opportunity to buy these wines. But tough luck if you are an Albertan consumer without membership in the Township 7 wine clubs.
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As has been widely reported, the Alberta Liquor, Gaming and Cannabis Commission told most B.C. wineries in January to stop shipping directly to their wine clubs in Alberta. Those that did not will no longer be able to list their wines with the AGLC and thus in Alberta liquor stores.
We “have always strived to fulfill each customer’s request,” Township 7 said in a recent statement. “We have chosen not to sell wines to the AGLC and have ceased sending them our quality wines. It will be a loss for us, as we appreciate Alberta customers discovering our wines in retail stores.”
It may not actually be that big a loss for Township 7. Over the last decade, the winery has deliberately developed its direct-to-consumer sales through its two wine clubs (one for still wines, one for its seven stars sparkling wines) and through its two winery stores and by online sales. Only a limited volume of Township 7 wine is allocated to liquor and wine stores, if only because those channels are less profitable.
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But hats off to Township 7 for taking a firm stand against Alberta’s ridiculous assault on the British Columbia wine industry, which will deny many Alberta consumers access to some of the best recent Okanagan vintages.
The strong vintages were 2020 and 2022, producing some of the finest Okanagan red wines of the last two decades. You should stock up on those wines while they are still available. There will be far fewer 2023 wines available and even fewer 2024s, given the severe vine damage in the past two winters. Many wineries likely will not have enough wine to ship to Alberta, even if the British Columbia government succeeds in having the surprise AGLC move reversed.
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Other wineries also are struggling with the Alberta move. Consider the poignant comment from Rob Hammersley, co-owner of Black Market Wines in Kaleden. “We've spent almost a decade building a loyal following in our home province of Alberta through direct website and wine club sales,” he wrote recently. “Plus, we've spent years cultivating lasting relationships with independent wine shops and restaurants who showcase our wines and make them available for local purchase. To say this is frustrating would be putting it mildly! There are a number of initiatives at the industry and government levels attempting to resolve this situation, and we remain hopeful that logic and common sense will prevail. But in the meantime, we will continue to ship our wines directly to your door. To show how much we value our Alberta customers, we are offering FREE SHIPPING to Alberta until the end of February.”
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In recent vintages, the difficult grape growing year in the Okanagan and the Similkameen was 2021. In her notes on the 2021 Chardonnay, Township 7’s Mary McDermott writes: “The 2021 vintage is considered one of the most challenging growing seasons we have seen in the British Columbia wine industry. The warm spring led to an extremely hot and dry summer. … The heat dome struck the province just as the berries set and bunches were swelling, shutting the growth down. This resulted in much lower crop levels, varying by location, from 10-50% down. The lower yields meant earlier ripening and we started harvesting Chardonnay for sparkling August 24th …. Overall, despite the difficulties from Mother Nature, the quality of the wine is great. We have maintained excellent acidity and balance within the wines. Yields were low but quality was certainly high.”
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglB6B3eQIPUYt-ncDF_FiMhHaDh-Opoxxonh5634vfK-Ingh3lQ_ad1gAYHVORperY_cPTCylxs3YnDcgcVTlHrRRysHpYuxbuxVNyf7so-8QtZpDo8ZtEkr_rdO2MdrA7k0l6v1kqhKyVAJEPqrzh4Tse3ogQF1l8WqGJMgRRFWlyhW9TVqE1iHlNAsRH/s475/P1090420.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="127" data-original-width="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglB6B3eQIPUYt-ncDF_FiMhHaDh-Opoxxonh5634vfK-Ingh3lQ_ad1gAYHVORperY_cPTCylxs3YnDcgcVTlHrRRysHpYuxbuxVNyf7so-8QtZpDo8ZtEkr_rdO2MdrA7k0l6v1kqhKyVAJEPqrzh4Tse3ogQF1l8WqGJMgRRFWlyhW9TVqE1iHlNAsRH/s200/P1090420.JPG"/></a></div>
Here are notes on the wines.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZNzTz2OymjdEQ7dldkd57py7f4DVdPBqWt10xwvjE69Nmu9Z1zzciYDGacZmX9DIC0VHjBwy7yQKKYW1oDynmp7diPFRQ4k4mNt3mbu2tHoMoZDAyJc9AWwDpaK_glSaw7kVeqFQZr5OxtsQ3d2WYVVGocwx4_Zf3PKEB7HX4qXG4ULkJ2cLl37Hjneo/s800/P1120352-001.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZNzTz2OymjdEQ7dldkd57py7f4DVdPBqWt10xwvjE69Nmu9Z1zzciYDGacZmX9DIC0VHjBwy7yQKKYW1oDynmp7diPFRQ4k4mNt3mbu2tHoMoZDAyJc9AWwDpaK_glSaw7kVeqFQZr5OxtsQ3d2WYVVGocwx4_Zf3PKEB7HX4qXG4ULkJ2cLl37Hjneo/s200/P1120352-001.JPG"/></a></div><b>Township 7 Chardonnay 2021 </b>($25.97 for 166 cases). Most of the fruit is from the Hidden Terrace vineyard near Oliver and the estate vineyard at Penticton. There is 11% Viognier in the blend, added to give roundness to the wine; it is also from the Fools’ Gold vineyard at Oliver. About a third of the wine was fermented in French barriques; the rest was fermented in stainless steel. The wine begins with aromas of apple and citrus which are echoed on the palate. In spite of what the winery says, I found the acidity a bit soft on the palate. The Chardonnay grapes had insufficient hang time to fully develop the usual rich palate. The winery did well to produce a Chardonnay as drinkable as this in a hot vintage. 89.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXurSVa4pKU9BIGRDWfSwyVBG0pqPHT-iiTvDCFsYx-gB0CnK2XImuK381ZQfhQiM4qn2FKMwwKjnC_vTGr6evjnLWJ8Z6zlX8hkub1JAPMIO8ej6U1omh_jG6ToFDzjrpGm7rDXVO2T5Bl5YVosZthymXYuOs915hvDG8TXiZw4bYzd29ofO_d1OlRrM/s800/P1120354.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXurSVa4pKU9BIGRDWfSwyVBG0pqPHT-iiTvDCFsYx-gB0CnK2XImuK381ZQfhQiM4qn2FKMwwKjnC_vTGr6evjnLWJ8Z6zlX8hkub1JAPMIO8ej6U1omh_jG6ToFDzjrpGm7rDXVO2T5Bl5YVosZthymXYuOs915hvDG8TXiZw4bYzd29ofO_d1OlRrM/s200/P1120354.JPG"/></a></div><b>Township 7 Pinot Noir 2022</b> ($41.97 for 799 cases). The fruit for this wine, clones 115 and 667, is from the Remuda Vineyard near Okanagan Falls. A portion of the fruit was fermented in a concrete egg and a portion was fermented in stainless steel. The wine was aged 12 months in 500 litre French oak puncheons. The wine begins with aromas of cherry mingled with plum. On the palate, there are robust flavours of cherry and mocha, with long ripe tannins. I recommend cellaring this wine for several more years to let it fully develop its Burgundian personality. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmnukCCXktcLQVNBLkKnLiYuuQbrmFBpwsx7Eu3FqkT1aFerndA1MUU-WixWlc090KBpq6IXSQ02u3v_X3myv1PLz6AF5WnnZ99t4aK4YI5w4Q93sH4e24pdVVicRRdUf9m6IUHdfXo80gBsRlBTM_SSygX0IbCOGpbD3OiVw8ryzcvhnOHtwyAafYPcG/s800/P1120350.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmnukCCXktcLQVNBLkKnLiYuuQbrmFBpwsx7Eu3FqkT1aFerndA1MUU-WixWlc090KBpq6IXSQ02u3v_X3myv1PLz6AF5WnnZ99t4aK4YI5w4Q93sH4e24pdVVicRRdUf9m6IUHdfXo80gBsRlBTM_SSygX0IbCOGpbD3OiVw8ryzcvhnOHtwyAafYPcG/s200/P1120350.JPG"/></a></div><b>Township 7 NBO 2020</b> ($44.97 for 685 cases). The blend is 56% Cabernet Sauvignon and 44% Merlot, with the fruit from the winery’s Blue Terrace vineyard near Oliver. The wine was aged 24 months in French and American oak barrels. The 2020 vintage was strong and this structured red is a good example. It begins with aromas of cassis, dark cherry and spice. On the richly-textured palate, the wine delivers flavours of dark fruits mingled with spice and chocolate. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTElsrub8kXNS6b8bKiLuFZP-XSUAtsu9HESZOpnF4UsiCu7x9mds_zO3-KIwPNn8OvpdHhL4-w6sMGDuuZEfktHW-W9yvk_GT1koXx9K48sxqIUyhaH7byy7KRKl9nQ4eA4HjDQ5rbVutISi7EPblPILyJ_0_6NkJG7NESjXsp2M-07IniV06rrBE1i8x/s800/P1120349.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTElsrub8kXNS6b8bKiLuFZP-XSUAtsu9HESZOpnF4UsiCu7x9mds_zO3-KIwPNn8OvpdHhL4-w6sMGDuuZEfktHW-W9yvk_GT1koXx9K48sxqIUyhaH7byy7KRKl9nQ4eA4HjDQ5rbVutISi7EPblPILyJ_0_6NkJG7NESjXsp2M-07IniV06rrBE1i8x/s200/P1120349.JPG"/></a></div><b>Township 7 seven stars Rigel 2021</b> ($36.97 for 2,300 bottles). This wine is made with Riesling grapes from the Fool’s Gold vineyard near Oliver. The wine was en tirage for 12 months. This is a delicious and refreshing sparkling wine with aromas and flavours of lime. The active bubbles create a creamy mousse. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP72aMcZgrGhJ4xmxbyfADCfDlF91WVUocxyM-QZ6lNarEnn3zJvuoodQmarkDKAnuswtJYSmMcp1Yvn1_KTxXkpz832NqVunfXkSCbK4XBZEhOXBd3iFE-9oo9kBXxqdaXYytIISvrOELPVRPdxi-jwpnoiqFgdqku2SG-d-vxwyKPwRH-ZZZZHNYUO75/s800/P1120347.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP72aMcZgrGhJ4xmxbyfADCfDlF91WVUocxyM-QZ6lNarEnn3zJvuoodQmarkDKAnuswtJYSmMcp1Yvn1_KTxXkpz832NqVunfXkSCbK4XBZEhOXBd3iFE-9oo9kBXxqdaXYytIISvrOELPVRPdxi-jwpnoiqFgdqku2SG-d-vxwyKPwRH-ZZZZHNYUO75/s200/P1120347.JPG"/></a></div><b>Township 7 seven stars Polaris 2020</b> ($39.97 for 7,500 bottles). This is a Blanc de Blancs Brut made with Chardonnay fruit from the Hidden Terrace vineyard at Oliver and the estate vineyard at Penticton. The wine was en tirage for 21 months and bottle-aged for 12 months before release. This is a very elegant wine with a hint of brioche in the aroma and flavours of apple and citrus. The mousse is lively and full on the palate. 93.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-91571961834756244132024-02-06T10:43:00.000-08:002024-02-06T10:43:56.724-08:00Rara Avis: Port-style wine from Haskap berries
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<i>Photo: Winemaker Tibor Erdélyi</i>
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Rara Avis means rare bird. It is a fitting name for a fortified wine from Haskap berries that was released in November by Echo Haskap Farm in Lumby, BC. It is the only fortified wine in BC from a “super berry” seldom used in wine.
Echo Haskap Farm, operated by Margarita and Igor Valou, calls itself BC’s largest organic haskap farm, with 40 acres of that berry under cultivation. Most of the fruit goes into other products. However, they arranged to have Kalala Estate Organic Winery’s Serbian-born winemaker Tibor Erdélyi make 250 cases of a Port-style wine which, for licensing reasons, is sold through Kalala.
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The Haskap berry is native to northern Japan, northern Asia and Siberia, where its healthful properties have been recognized for a long time. The berries are packed with antioxidants, vitamins and minerals.
In the late 1990s, scientists at both Oregon State University and the University of Saskatchewan took an interest in bringing Haskap and its super-food properties to this continent. In 2002, the University of Saskatchewan, with plant material from Oregon, began the plant breeding program which has since produced the commercial varieties now grown in British Columbia and the Yukon by more than 50 growers.
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Haskap.Ca, an industry association, says this about the berry:
“Haskap is the Japanese name for Lonicera caerulea, also known as Edible Blue Honeysuckle and Honeyberry. Haskap is an ancient Japanese name of the Ainu people of Northern Japan for the fruit meaning “berry of long life and good vision”. The first introduction of the cultivated plant to Canada was at Beaver Lodge, AB in the 1950s. The fruit was bitter and not palatable. It has been found in the wild in every province in Canada except for British Columbia. The name “Haskap” was chosen as the brand name that has been applied to new varieties bred by the fruit program at the University of Saskatchewan.”
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Haskap products typically include jams, chutneys and berry syrup. So far, only a few producers make wine from the berry. Monte Creek Winery near Kamloops planted Haskap a decade ago and has since released both a dessert wine and jam from the berry. Northern Lights Winery in Prince George also has a supply of Haskap berries and has made both a table wine and a compote from the berries.
Echo Haskap Farm’s Rara Avis seems to be the only fortified wine from the berry. It has 18.5% alcohol, similar to Port, and was aged two years in American oak.
Here is a note on the wine:
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<b>Rara Avis NV</b> ($45 for 375 ml). The wine begins with aromas of blackberry and black currant mingle with caramel and toasted oak. Medium-bodied, the flavours mirror the aromas. There is a hint of spice on the finish. 90.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-87392558940313384662024-02-01T15:31:00.000-08:002024-02-01T15:32:47.277-08:00Alberta strikes again
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<i>Photo: Grapes in Okanagan vineyard</i>
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Without warning, Alberta Gaming, Liquor and Cannabis has told British Columbia wineries that they should stop shipping wine directly to consumers in Alberta.
Numerous wineries recently received this threatening letter from AGLC:
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<i>Alberta Gaming, Liquor and Cannabis (AGLC) recently conducted an investigation into suppliers/manufacturers providing DTC shipping of liquor products to Alberta residents in contravention of:
• Section 3(1) of the federal Importation of Intoxicating Liquors Act;
• Sections 50 and 77 of Alberta’s Gaming, Liquor and Cannabis Act; and,
• Section 89 of Alberta’s Gaming, Liquor and Cannabis Regulation.
We are writing to advise that our investigation found tangible evidence of [your winery’s] involvement in DTC shipping of wines across provincial borders into Alberta.
To maintain the integrity of Alberta’s liquor model and to protect the interests of Alberta retailers and liquor agents, AGLC will not accept any inbound shipments from [your winery] from this date forward. Shipments enroute to Alberta’s central warehouse prior to this notification will be accepted, and sell-through of current inventory will continue. Inbound shipments received after January 22, 2024, will be refused.
There is an open and extensive opportunity for vintners to market their products to Albertans, and AGLC is supportive of continued distribution of your product through legal channels. We will resume acceptance of inbound shipments if, by way of written notice (via email to DTCshipping@aglc.ca), [that your winery] agrees to immediately cease DTC shipping operations to Alberta.
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AGLC oversees the legislative and regulatory aspects of the gaming, liquor and cannabis industries in Alberta. To help ensure integrity and a level playing field for industry, we engage with stakeholders to provide ongoing policy education and continually monitor compliance through random and covert investigations. Continued non-compliance by liquor suppliers/manufacturers may result in further action.</i>
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It is déjà vu all over again for British Columbia wineries. In early 2018, John Horgan, then the premier of British Columbia, threatened to restrict the movement of Alberta bitumen into British Columbia. Rachel Notley, then Alberta’s premier, responded by banning the import of British Columbia wine, including DTC shipments. The ban lasted two weeks before Horgan backed down.
Since that time, a Supreme Court of Canada decision involving a New Brunswick consumer bringing in beer from Quebec confirmed that alcohol cannot move freely across provincial boundaries unless the provinces have specifically allowed it. Subsequently, Saskatchewan, Manitoba, British Columbia and Nova Scotia have opened their borders to direct-to-consumer shipments of alcohol. Manitoba allows shippers to remit relevant taxes to the province.
There has been federal legislation initiated by a British Columbia member of Parliament which purports to eliminate provincial barriers to the movement of alcoholic products. As well intentioned as that is, the manufacture and sale of alcoholic products is a provincial responsibility.
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It is hard to say what got the AGLC agitated. In a statement, Miles Prodan, chief executive of Wine Growers British Columbia, said: “While we are still unclear of the political motivation behind the recent AGLC letter, it is disheartening for our local growers and producers, who have already suffered great financial hardships over this past year. We are concerned of being targeted once again for political gain that has nothing to do with our industry.”
“In Alberta, where it was once permitted to ‘import’ liquor from other Canadian provinces for personal consumption, the regulations were amended to make importation from other provinces subject to the policies of the Liquor Control Board,” the Wine Growers statement continues. “Currently, personal consumption is restricted to liquor that is also personally transported which eliminates shipping as an option. This prohibits Albertans, many of whom frequent BC as tourists, from joining wine clubs or ordering wine directly when visiting a winery outside of the province.”
The legality of this is dubious. Prodan continues: “Currently AGLC jurisdiction is limited to regulating persons and activities within the province. The Alberta laws governing DTC Shipping are all designed to regulate consumer activities – their authority does not extend to BC manufacturers exporting wine into the province.”
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The practicality of such a ban is even more dubious. At this time, British Columbia wineries do not have a lot of wine to ship. The 2023 vintage was half the expected quantity because of the extensive vine and bud damage last winter. The recent severe cold snap in the Okanagan means reduced production in the 2024 vintage, and beyond.
British Columbia wineries will be disappointing many markets beyond the BC borders.
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Even so, the AGLC position is an infuriating echo of Prohibition-era regulations from 100 years ago. Then, the object was to make it as inconvenient as possible to drink. Today, it for each province to squeeze every possible nickel of tax from alcohol. It has nothing to do with protecting retailers, as if they need protection.
Wine Growers of British Columbia has retained a lawyer; and the Solicitor of British Columbia has said it is “actively engaging with the government of Alberta to address the issue …”
I will drink to that.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-2506390168487388752024-01-29T18:55:00.000-08:002024-01-29T18:55:03.408-08:00St. Hubertus joins Anthony von Mandl’s stable
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<i>Photo: Sellers Andy (left) and Leo Gebert (credit Suzanne Gebert)</i>
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Anthony von Mandl has added to his collection of choice properties in East Kelowna with his recent purchase of St. Hubertus Estate Winery and half of its historic vineyard.
He already owns CedarCreek Estate Winery (purchased in 2014), Martin’s Lane Winery (opened in 2017), and Sperling Vineyards (purchased several years ago). His Mission Hill Family Winery also owns the John Simes vineyard almost across Lakeshore Road from St. Hubertus, along with vineyards on Dehart Road.
"St. Hubertus has joined Iconic Wineries of British Columbia," confirms Mission Hill spokesman Ian Galbraith. "St. Hubertus is a family-run operation with a rich history of winemaking in the north Okanagan, dating back more than 40 years. We have the utmost admiration for everything the Gebert family has achieved, and we are committed to honouring the legacy of what their family has created in the Okanagan Valley."
What all these properties have in common is that this is some of the Okanagan’s best terroir for Riesling and Pinot Noir. The vineyards are also certified organic.
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Sperling and St. Hubertus are two of the most historic vineyards in East Kelowna. Both were planted in the late 1920s by J.W. Hughes. Clone 21B Riesling, now widely grown in the Okanagan, was first planted in these vineyards (and at what is now Tantalus Vineyards) in 1978.
The St. Hubertus Vineyard was farmed for many years by Frank Schmidt, who had been a foreman for Hughes. The vineyard then was called the Beau Séjour Vineyard, a brand of Growers’ Wines which was buying the fruit. The vineyard was later purchased by Jurgen Mannhardt who emigrated in the mid-1970s from Angola. He died a few months after buying the property when his tractor rolled over on a steep slope.
The Gebert Brothers, Leo and Andy, came from Switzerland in the mid-80s, purchased the property and opened the St. Hubertus winery in 1992.
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In 2003, the winery found itself in the path of the Okanagan Mountain Park Fire which destroyed 239 homes in Kelowna. Before reaching the city limits, the fire swept through the St. Hubertus vineyard, razed the converted garage housing wine production, and destroyed the heritage house in which Leo and his family had been living. But it bypassed a new warehouse in which all the bottled wine, including the 2002 vintage, was stored.
The brothers bounced back with remarkable resilience. They had a temporary wine shop open within a week. A permanent new shop opened at the beginning of October. They introduced two new labels, Glowing Amber and Fireman’s Red, with profits going to a local relief fund. And work had begun to replace both the winery and the home.
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In the second edition of my 2004 book, The Wineries of British Columbia, I recounted the story.
<i>Both luck and good planning explain why St. Hubertus, a 10,000-case producer, hardly missed a beat. When the winery burned, the only wine lost was 2,000 litres (440 gallons) of port. All other wine from the previous vintage, including the 2002 icewine, was already bottled and stored in the new warehouse a few hundred yards from the winery. The warehouse, a corner of which became the new tasting room, was untouched by the fire. An older storage building nearby was turned into the new winery. And everything had been insured. “Leo is very religious about that,” Andy says of his brother. “Whenever new equipment arrives, it is always fully insured.”
You would expect nothing less, since the brothers are Swiss. Leo was born in 1958 at Rapperswil, a picturesque agricultural community in the German-speaking part of Switzerland. He trained as a banker and then worked in the United States with a plastics fabricator. But as a student, he spent his summers in small Swiss vineyards and that fired his desire to be a farmer.
“We are brothers, we married sisters, we are neighbours, we are business partners and that’s as close as any family ever should get together,” Andy smiles. “We are very different from each other -- I guess that’s one of the reasons why it works.” Andy, who was born in 1965, came to Canada in 1990 after a few years skippering yachts in the Caribbean. He has been an active winery partner since 1994.
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The partnership began to unwind last fall. An online news service reported that Leo had sold his shares in the winery to his brother, Andy, who confirmed it to me at a wine tasting in Vancouver. Leo retained half of the 76-acre property with the intention of continuing to grow grapes.
Some of the sustainable and organic certified grapes grown in the almost 100-year-old St. Hubertus Vineyard include Chasselas, a Swiss varietal which is a nod to the Gebert family’s heritage; the old vine Riesling which was planted 45 years ago, Gamay Noir and other assorted varietals.
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As is the usual practice, there has been no comment from Von Mandl, or privately-held Mission Hill or Sebastian Farms, his vineyard holding company. “This is the vineyard side of the business, and from this vintage (2021) is 100% certified organic,” British wine writer Jamie Goode wrote three years ago. “This has singlehandedly pushed the overall percentage of organically farmed vineyards in the Okanagan from 4% up to 17%. For those wanting to make high-end Okanagan wines, vineyard ownership is important, because otherwise you end up relying on growers. Such is the demand for fruit in the Okanagan, you can’t really dictate terms when you are looking to buy fruit as the growers can just sell it to someone else if you make too many demands of them. The Sebastian Farms vineyard resource is shared among all these wineries, which is a huge advantage.”
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Von Mandl’s collection of Okanagan wineries, now under the banner Iconic Wineries of British Columba, is a group of stellar producers. In addition to CedarCreek, Martin’s Lane and Sperling, they include Road 13 Vineyards (purchased 2018), Liquidity Wines, CheckMate Artisanal Winery, Red Barn Winery at Jagged Rock.
In a tasting three years ago, Goode wrote highly of the group. “Stylistically, I’ve been really impressed by the stylistic direction taken by the IWBC group. Each of the wineries has its own personality, but the shared family values are wines that express their place, without reliance on excessive ripeness or make-up such as too much new oak.”
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It remains to be seen whether St. Hubertus was purchased for the vineyard or whether it will become another iconic winery. Currently, the St. Hubertus website has been taken down.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-75282931832368468492024-01-27T09:58:00.000-08:002024-01-27T09:58:06.284-08:00Chaberton delivers excellent value
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<i>Photo: Winemaker Gary Zhygailo</i>
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Langley’s Chaberton Estate Winery stands apart from many of its competitors for the eye-popping affordability of its wines, including two wines currently selling at $15 a bottle. I am telling all my wine-drinking friends to snap up these bargains while they last.
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This was the first winery to be established in the Fraser Valley. The founders were Claude and Inge Violet, who had come to Canada from France in 1979. Claude’s family had been in the wine and spirits business for generations. One of Claude’s ancestors created an enormously successful digestive drink called Byrrh. Claude’s father merged the business with that of two competitors, a deal that left the Violet family more than comfortable.
Claude chose the Fraser Valley rather than the Okanagan because of its milder maritime climate (the hard winter of 1978–79 had just devastated Okanagan vineyards). He bought a farm south of Langley, almost on the US border, and bulldozed the soil into a gentle south-facing slope for the vineyard, almost 50 acres in size. He started planting in 1982 with Bacchus vines imported from a nursery in Germany, a variety bred a decade earlier to mature in cool climates. It became the winery’s flagship white.
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The Violets (who have since died) sold the winery in 2004 to a wine-loving Hong Kong businessman, Anthony Cheng, and his partner, Vancouver lawyer Eugene Kwan. Anthony’s refined palate is reflected in the only expensive wine in the portfolio, a $70 red blend called AC. Anthony has often had a hand in putting the blend together.
Since the Fraser Valley is no place to grow big reds like Cabernet Sauvignon or Syrah, Chaberton buys grapes from an extensive network of growers in the interior. Those growers include the legendary Sam Baptiste who manages Inkameep Vineyards at Oliver. I was surprised to find a grape called Chancellor, a red hybrid, in the Chaberton Red blend. I thought it had all been pulled out in 1988 even though it was one of the better hybrids. It turns out that Sam still grows a bit and Chaberton found a home for it.
It was Claude Violet who started buying Okanagan grapes. Chaberton’s early portfolio was all white wines. The winery opened just as the “French Paradox” craze for red wines made it hard to sell whites. Claude sponsored a grower on Black Sage Road to plant red varietals just in time to save Chaberton’s commercial prospects.
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Over the years, Chaberton has employed several winemakers, notably Elias Phiniotis, a well-known consulting winemaker from the Okanagan. Currently, Chaberton’s winemaker is Gary Zhygailo who is, to the best of my knowledge, the only Ukrainian-trained winemaker in British Columbia.
Gary (an Anglicized version of his given name, Gennadi) grew up in a wine region not far from the Black Sea. He earned a bachelor’s degree in food science in 2002 from the Odessa National Academy of Food Technologies, followed by a master’s degree in Fermentation and Winemaking Technology in 2003. He then began working as a cellar hand with a large Ukrainian winery and was the cellar manager in 2009.
Before joining Chaberton in 2016 as a cellar assistant, he worked in several areas of the wine industry, including as an oenologist and technical sales representative for a French producer of oenology equipment. At Chaberton, he soon was promoted to chief winemaker.
Look for him at the Chaberton table at the Vancouver International Wine Festival at the end of February where he will be pouring, among other wines, the AC blend. Here are notes of some of the current wines.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1bSAh4tmQ8eapv3MtFtCASRLBthpOAGG3TtWO-mYY9RfAxniEC8_1D9tchdhvINzHDI65V6C2TuxqiK-mWcxjuAlkRqjVZNoIzFvDdpjyVmzfbgUcr01vU5pgNnAVCJJis6_M0z-QRCh3DYB36DjbIwaOrt3ktvGdAq2oJpHUNG9bmZ9G13IUnRNRaO7/s293/P1090284.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="89" data-original-width="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1bSAh4tmQ8eapv3MtFtCASRLBthpOAGG3TtWO-mYY9RfAxniEC8_1D9tchdhvINzHDI65V6C2TuxqiK-mWcxjuAlkRqjVZNoIzFvDdpjyVmzfbgUcr01vU5pgNnAVCJJis6_M0z-QRCh3DYB36DjbIwaOrt3ktvGdAq2oJpHUNG9bmZ9G13IUnRNRaO7/s200/P1090284.JPG"/></a></div>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UYFdAYm1Oos1SxbwmpwBuEb6p4LijRnv7bOHYOEcXfDqwTUrpPXN5flpUQizF-GO91UbYXx9-hYp5tFDPqTaYZHeERRqJLrzgwOw3Adqhls_QlNioDGOM2zvISOHjH1dCvOe23hFxFPK7SYaE-dZ1w-8LbtICHUiZjC8U_ZLmxZpr324hXfNgMnO6bMJ/s800/P1090292.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UYFdAYm1Oos1SxbwmpwBuEb6p4LijRnv7bOHYOEcXfDqwTUrpPXN5flpUQizF-GO91UbYXx9-hYp5tFDPqTaYZHeERRqJLrzgwOw3Adqhls_QlNioDGOM2zvISOHjH1dCvOe23hFxFPK7SYaE-dZ1w-8LbtICHUiZjC8U_ZLmxZpr324hXfNgMnO6bMJ/s200/P1090292.JPG"/></a></div><b>Chaberton White 2022</b> ($14.95). The blend for this wine changes from year to year, no doubt challenging (or stimulating) the winemaker. Sixteen different white varietals are in this blend with Gewürztraminer, Pinot Blanc, Chardonnay, Madeleine Angevine, Siegerrebe, Sovereign Opal, Madeleine Angevine and Riesling leading the troop. Suffice it to say that there is a lot of fruit in the aroma and the palate, including peach, pear and citrus. A quaffable and very affordable wine. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-a36XzjvtOaAR8M3mDEG75Z8eYVuHnq-uRvB35XkIpJ96dMpsHUDsyUM3YdhEMFcpeagN5JEaKiKp2Gf1-MudrCw51NFOLuQc4JKf3lVBQOsmfbQfXfvPG3EOFWRk9b50_oPtmcPD7k9PKKzpEH1ObA5sDs-XX7bNnvdT9kVUAYqtRzuhQPbFHV2YThc/s3749/P1120335.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="3749" data-original-width="1380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-a36XzjvtOaAR8M3mDEG75Z8eYVuHnq-uRvB35XkIpJ96dMpsHUDsyUM3YdhEMFcpeagN5JEaKiKp2Gf1-MudrCw51NFOLuQc4JKf3lVBQOsmfbQfXfvPG3EOFWRk9b50_oPtmcPD7k9PKKzpEH1ObA5sDs-XX7bNnvdT9kVUAYqtRzuhQPbFHV2YThc/s200/P1120335.JPG"/></a></div><b>Chaberton Gewürztraminer 2022</b> ($18.95 for 506 cases). There is five per cent Siegerrebe to turbocharge what is already a spicy varietal. The winemaker gave the grapes short skin contact to further extract aromas and flavours. The wine begins with aromas of spice and rose petals. On the palate, there are flavours of lemon, tangerine orange and ginger. The finish is persistent. There is a touch of residual sugar but the wine is very well balanced, with a refreshing finish. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyJmi7HpW17meQVh-XCHXEEz2HGi8T0DNIr2laRWh7fJus_kKg32LWVQ6yEZuJg6-APC9DUw7RodB_jvbzgt6hGd8Cymv1kJd4cC4KioC5SzPr4utI68eoQApObwX_5JykKeiKLpX-sfg3vS5xdh3wQzSJqfgtnvdjxK8A5623eG4CdxqkTYb1LrGYsqR/s800/P1120323.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyJmi7HpW17meQVh-XCHXEEz2HGi8T0DNIr2laRWh7fJus_kKg32LWVQ6yEZuJg6-APC9DUw7RodB_jvbzgt6hGd8Cymv1kJd4cC4KioC5SzPr4utI68eoQApObwX_5JykKeiKLpX-sfg3vS5xdh3wQzSJqfgtnvdjxK8A5623eG4CdxqkTYb1LrGYsqR/s200/P1120323.JPG"/></a></div><b>Chaberton Estate Grown Bacchus 2022</b> ($18.95). Made with fruit from the estate vineyard, this is a flagship white at Chaberton. It has aromas and flavours of lime and lemon meringue pie. The bright acidity is well-balanced; the wine has a crisp finish. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiprAXhsw553G-SpfZex1E4jAHBOP3rGqUACdwzen4xzjEiPZOhbN4QvtlNrAbvevTUPcNX9UwtGFnLPILO9aDh-_mgkcyLfkjqUP-AuQfC4AVw84Yw8jtlM-UnfzYQl_4xlo0c5XwX5rzYaMLppfl8ps8I3M4AquZVZf2FlXz_fvWh0fmBIdkIh_tB4T/s800/P1120328.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiprAXhsw553G-SpfZex1E4jAHBOP3rGqUACdwzen4xzjEiPZOhbN4QvtlNrAbvevTUPcNX9UwtGFnLPILO9aDh-_mgkcyLfkjqUP-AuQfC4AVw84Yw8jtlM-UnfzYQl_4xlo0c5XwX5rzYaMLppfl8ps8I3M4AquZVZf2FlXz_fvWh0fmBIdkIh_tB4T/s200/P1120328.JPG"/></a></div><b>Chaberton Pinot Gris 2022</b> ($18.95 for 1,778 cases). Cold-soaked on the skins for 23 hours to give this wine a hue the winery calls “sunset coral.” Nine per cent of Chardonnay is in the blend. The fruit was co-fermented in stainless steel and aged two months on the lees. The wine begins with aromas of pear and apple. The juicy palate delivers flavours of peach, grapefruit and cantaloupe, also a result of prolonged time on the skins. 9o.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimupP4lSIiBt4hfeJ35B8H5aq95R4RkC94RApau2ThC6vCYTU0O7FmEagljgxWzi3lEWNejb7vdLv-ak0-5LjfFkHxxNFuClwpq2sJcL36lc35WPbq7eGCMFhvHAe3kbOlqIVebgc50OSqzDpmOzGflhGM7xFD5cA87UhU7Ko9QvZRHCD2Emtg32HIzI96/s800/P1120319.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimupP4lSIiBt4hfeJ35B8H5aq95R4RkC94RApau2ThC6vCYTU0O7FmEagljgxWzi3lEWNejb7vdLv-ak0-5LjfFkHxxNFuClwpq2sJcL36lc35WPbq7eGCMFhvHAe3kbOlqIVebgc50OSqzDpmOzGflhGM7xFD5cA87UhU7Ko9QvZRHCD2Emtg32HIzI96/s200/P1120319.JPG"/></a></div><b>Chaberton Pink 2022</b> ($18.95 for 1,056 cases). The blend is 71% Zweigelt, 13% Viognier, 8% Chardonnay and 8% Madeleine Sylvaner/Gewürztraminer/Pinot Gris. The Zweigelt Viognier blend underwent 48 hours of skin contact together to obtain that deep pink colour. The free run juice was joined by Chardonnay and Madeleine Sylvaner. The wine was fermented for 15 days at moderate temperatures and aged one month on the lees in stainless steel. The wine has aromas of raspberry and cherry, leading to flavours of strawberry, rhubarb and watermelon. 89.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2RQ0-jieHk5znXPe9bl1Ofhri50FG9YaMbQzIm-ttqAWDgrxinyOsV5nSvDMT2l44z8zz_8xDM-9VFJAp8aV2T6acWBZ7pee4PTN-UaDXTrZbA3AZv8YTpLTZUFsmSlwXETxg8E29GwHEXNtweprKjMV7L_QY8-uujzOj2AejtPkrfizmcH64dQhCpgQ/s800/P1120313.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2RQ0-jieHk5znXPe9bl1Ofhri50FG9YaMbQzIm-ttqAWDgrxinyOsV5nSvDMT2l44z8zz_8xDM-9VFJAp8aV2T6acWBZ7pee4PTN-UaDXTrZbA3AZv8YTpLTZUFsmSlwXETxg8E29GwHEXNtweprKjMV7L_QY8-uujzOj2AejtPkrfizmcH64dQhCpgQ/s200/P1120313.JPG"/></a></div><b>Chaberton Valley Chardonnay 2021</b> ($18.95 for 501 cases). This wine was made with Okanagan fruit. It was aged on the lees in stainless steel for five months, and then racked into stainless steel for 12 months to preserve the body and floral notes. There are aromas of apple leading to flavours of apple and stone fruit. 89.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiwR_3AoLjhc-LGJ51npbrEoIaPKEQw0Y9Q7EPwI86oxpO8ORwMFQsJrF5LnhaNtpIXPmp_hI6L2yug22J5JuQ3Mkz3VipZQvz0lpxWuOmQK3n-KYW33j3xK8DeR2xVvWcxsqJq4byyC_bq4xA-O0EygXCGAGg-ULwfksrL4AtLv3omWHHq9NEAP-orHV/s800/P1120331.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiwR_3AoLjhc-LGJ51npbrEoIaPKEQw0Y9Q7EPwI86oxpO8ORwMFQsJrF5LnhaNtpIXPmp_hI6L2yug22J5JuQ3Mkz3VipZQvz0lpxWuOmQK3n-KYW33j3xK8DeR2xVvWcxsqJq4byyC_bq4xA-O0EygXCGAGg-ULwfksrL4AtLv3omWHHq9NEAP-orHV/s200/P1120331.JPG"/></a></div><b>Chaberton Barrel Aged Chardonnay 2021 </b>($23.50 for 237 cases). Made with Okanagan fruit, this wine was fermented in barrel and aged nine months on the lees in Burgundy barrels (40% new), while undergoing malolactic fermentation. The wine has aromas of butter, vanilla, coconut and ripe apple. On the rich palate, the flavours echo the aromas and lead to a long, satisfying finish. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9kwC-xHJufFrezS87Z4ny7yckZZfWKPptU-KhNgrVCY95e1oPv6rjV_vwqsXsYynw46DhMlj1mBke2qGfXGdNQvrQmNtq5bFLSObI8NVJL0M5tmIGXWakI3w0cBx9VUb0d0i2DrjgHvLWwhdrUG4-PEgCD_URGPQNAZhXtYiBZjamskhltEoIaQA9dtZ/s800/P1120315.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9kwC-xHJufFrezS87Z4ny7yckZZfWKPptU-KhNgrVCY95e1oPv6rjV_vwqsXsYynw46DhMlj1mBke2qGfXGdNQvrQmNtq5bFLSObI8NVJL0M5tmIGXWakI3w0cBx9VUb0d0i2DrjgHvLWwhdrUG4-PEgCD_URGPQNAZhXtYiBZjamskhltEoIaQA9dtZ/s200/P1120315.JPG"/></a></div><b>Chaberton Red 2021</b> ($14.95). This is undoubtedly the best bargain BC red on the market. The winery released it in a variety of sizes, from a 250 ml can to a 16-litre package. The price here is for 750 ml. The wine is a blend of 31% Chancellor, 25% Merlot, 11% each of Cabernet Franc and Gamay, 7% each of Cabernet Foch and Pinotage, 6% Zweigelt and 2% Cabernet Sauvignon. This is a juicy, drinkable wine with aromas and flavours of cherries, plums, spice and oak. 89.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA-eE9nvpzNcgzWpPn2NY6Plp_L-1l5MW0nI9srIRLkqxYuhdkkYEly29xaSgrVxzBQYwnC8nDLd3f3H2aLwklAGZtjNgBG7n7fvEeXQ8UJskkFlQx3BsSIoOJk8M_xlIbFFT4syPYx0Y-Z88Eyyap4AUELTXfBXTDDloPb3K_Q_ok9Vs9VUIcIeBcTp7/s800/P1120333.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA-eE9nvpzNcgzWpPn2NY6Plp_L-1l5MW0nI9srIRLkqxYuhdkkYEly29xaSgrVxzBQYwnC8nDLd3f3H2aLwklAGZtjNgBG7n7fvEeXQ8UJskkFlQx3BsSIoOJk8M_xlIbFFT4syPYx0Y-Z88Eyyap4AUELTXfBXTDDloPb3K_Q_ok9Vs9VUIcIeBcTp7/s200/P1120333.JPG"/></a></div><b>Chaberton Merlot 2019</b> ($26.95 for 1,007 cases). There is 5% Cabernet Franc blended into this wine. 33% of wine was aged in brand new oak and 67% in neutral oak for 24 months. The wine begins with aromas of cassis and blueberry. The palate is packed with fruit, including dark cherry and black currant, with notes of chocolate and cedar on the finish. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdg_W4Nrh5dYhV1Z22XCQnCZ3OupoBnowMKwyyGamxAHDlXCmdxYE5KTEhojgHa3F1uFPlL2_B35qlZRAIK1irObnUIk0hbDnceRg6eO1bJm_INNLXKAFWLtTTm3I68MTXHMr7G9wfcNr_CiCEExhyNkKp3IUx58jX4NdBk0SbBvVXB7ruG0qroDuY5VTE/s800/P1120329.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdg_W4Nrh5dYhV1Z22XCQnCZ3OupoBnowMKwyyGamxAHDlXCmdxYE5KTEhojgHa3F1uFPlL2_B35qlZRAIK1irObnUIk0hbDnceRg6eO1bJm_INNLXKAFWLtTTm3I68MTXHMr7G9wfcNr_CiCEExhyNkKp3IUx58jX4NdBk0SbBvVXB7ruG0qroDuY5VTE/s200/P1120329.JPG"/></a></div><b>Chaberton Cabernet Sauvignon 2019</b> ($26.95 for 765 cases). This wine is 90% Cabernet Sauvignon, with 8% Merlot and 2% Cabernet Franc. The wine was aged 29 months in barrel (71% new, 29% neutral oak). This is a big wine, beginning with aromas of cassis and dark fruits, echoed on the palate with flavours of plum, dark cherry and black currant. The tannins are long and polished. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikl47kjX-8wnUwQKgLVZ__rkB3g9YYTdsFK3pwhz0b1EEPdZUqjSnMmlvU3Xb2dzVO-Bc8K7NgihsmK6IDHZo47uaZbxXcPVVYWKX898rhCW0es21Z2y5qhedatqH7iGkrdEKVMJpFiGLAvsVBpijweN9BYaIldI1fis3NtfGjnJ7-DB9qLVEAsy8qJHRQ/s800/P1120326.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikl47kjX-8wnUwQKgLVZ__rkB3g9YYTdsFK3pwhz0b1EEPdZUqjSnMmlvU3Xb2dzVO-Bc8K7NgihsmK6IDHZo47uaZbxXcPVVYWKX898rhCW0es21Z2y5qhedatqH7iGkrdEKVMJpFiGLAvsVBpijweN9BYaIldI1fis3NtfGjnJ7-DB9qLVEAsy8qJHRQ/s200/P1120326.JPG"/></a></div><b>Chaberton Meritage 2019</b> ($28.95 for 686 cases). The blend is 50% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon and 10% Petit Verdot/Malbec. Long barrel-aging has polished the ripe tannins. The wine has aromas and flavours of cassis, blueberry, cherry and spice. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6Tqn0m2juqAWRap8PL7hjIiH9UzuAn4d3Teb-yn9QGARA2tKW5MPTF7gO-fiIK9-qBQIdJV2jeRKg2lP5AerdcFCKkN-wI9VMs2rZL4gxZr05hZmqv3OTfEkEHwcxAB8-aqxvUG9zSmwaJl4dt7aOF9RtlAWPhKkedyms4xv-eJ4DF0ruwro-JzrFtbo/s800/P1120321.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6Tqn0m2juqAWRap8PL7hjIiH9UzuAn4d3Teb-yn9QGARA2tKW5MPTF7gO-fiIK9-qBQIdJV2jeRKg2lP5AerdcFCKkN-wI9VMs2rZL4gxZr05hZmqv3OTfEkEHwcxAB8-aqxvUG9zSmwaJl4dt7aOF9RtlAWPhKkedyms4xv-eJ4DF0ruwro-JzrFtbo/s200/P1120321.JPG"/></a></div><b>Chaberton Syrah 2019</b> ($32 for 288 cases). This is 88% Syrah, 14% Cabernet Franc. The wine was aged for 26 months in new oak barrels (70% American, 30% French). This is a bold wine with aromas of cloves, dark cherry and chocolate. The rich palate delivers flavours of cherry, blueberry, fig and pepper. 93.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-55407334982657580442024-01-24T09:34:00.000-08:002024-01-24T09:34:46.535-08:00Painted Rock Estate Winery turns 20
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-2seC1HMWn5iAnp-mEkG_RqzX1hMHI8KMnOyz48txLfm0dZAEDZIhH-6qXd0w1YUQGUlkP8fy6CswnbsdeXgyZcTJ7f9APjTrOM3kFqtCHQG0iSu2NyAY_EaVtsjuIEmicEnrjMsCW9-X89NtVHu_FVzVGfXwEQRhD2jNafmfsBtYnR8j_2ZzyxQ5WzP/s3662/P1030892.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="2410" data-original-width="3662" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-2seC1HMWn5iAnp-mEkG_RqzX1hMHI8KMnOyz48txLfm0dZAEDZIhH-6qXd0w1YUQGUlkP8fy6CswnbsdeXgyZcTJ7f9APjTrOM3kFqtCHQG0iSu2NyAY_EaVtsjuIEmicEnrjMsCW9-X89NtVHu_FVzVGfXwEQRhD2jNafmfsBtYnR8j_2ZzyxQ5WzP/s400/P1030892.JPG"/></a></div>
<i>Photo: Painted Rock's John Skinner in wine shop.</i>
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Painted Rock Estate Winery’s Lauren Skinner has just assembled what she calls a walk down memory lane to celebrate the winery’s 20th anniversary.
An increasing number of wineries have also begun celebrating significant anniversaries, a mark of the growing maturity of the British Columbia wine industry.
I was there at the start of Painted Rock by interviewing Lauren’s father, John, to include him in the second edition of <b>The Wineries of British Columbia</b>, which was published in 2004. I have had numerous subsequent interviews and tastings with him for increasingly detailed profiles in all my wine books since then. I recognized from the start that John would be one of our leading vintners.
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Here is what I wrote in 2004:
<i>As this book was going to press, bulldozers had just finished contouring a vineyard site on Lakeside Road, just south of Penticton, for the most exciting winery not yet open. In the spring of 2004, John Skinner, a Vancouver stockbroker, marked his 45th year by purchasing a 25-hectare (62-acre) property previously owned by Hillside Estate Winery but not developed. The winery is projected to open about 2010. “That dovetails very nicely with my retirement from the brokerage industry,” Skinner says.
The property is immediately south of the Pentâge winery, on a bench that looks westward over Skaha Lake and is bounded on the east by high rock bluffs. This once was part of Braeside Farms, one of the largest apricot farms in the world, but the property has been idle for more than a decade. About two-thirds of the area is suitable for vines. Skinner leans toward planting primarily Bordeaux red varieties but only after getting the best viticultural advice he can. “I’ve always deferred to the experts,” he says. “I’m going to hire good, smart people.”
Skinner, who grew up in Comox, was attracted to winegrowing through the experiences of winemaking friends in the Napa Valley. He is planning to build what he calls a “destination” winery with a restaurant attached to the tasting room. It will be a few years before work begins on the architecturally-designed winery. “I am looking at developing this carefully,” he says. “Time is on my side.”</i>
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Lauren writes: “The name Painted Rock was chosen to honour both the 500+ year-old pictographs discovered behind the property and the distinctive rock faces that are so uniquely important to the vineyard.”
The vineyard was planted, beginning in 2005, with the major Bordeaux varietals plus Syrah and Chardonnay. The vines came from a nursery in France. The project attracted a leading Bordeaux consultant, Alain Sutre, who continues to advise Painted Rock.
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“I will tell you how Alain found me,” John told me in one interview. “Alain heard about me from the nursery in Bordeaux. I had contacted the nursery directly because I wanted to get very specific clones. A year later, Alain showed up at the vineyard one day when we had just planted. He introduced himself and said, ‘I love what you have planted here, but no one in the Okanagan knows how to blend these clones.’ That was the beginning of the journey.”
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The debut vintage was 2007. The wines were released in the fall of 2009 at the October Fall Wine Festival. Lauren writes: “Painted Rock was named ‘Best New Winery’ and was the talk of the room.” The following year, winery won two awards at the Lieutenant Governor’s Awards for Excellence in British Columbia Wine, the first time a winery had won these prestigious awards for wines from its first vintage.
In 2011, at the Wine Access Canadian Wine Awards, Painted Rock was named the Number One winery in B.C. and Number Three in Canada. Since those awards, Painted Rock has accumulated a long list of awards in Canadian and international competitions. The wines have been lauded by such experts as the late Stephen Spurrier. Articles about Painted Rock have appeared in such publications as Decanter and Le Monde.
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Lauren does not mention it in her memory lane notes, but her father assiduously worked the wine markets in Europe, getting Painted Rock into top wine lists there. In my view, this has been beneficial not only to Painted Rock but the overall reputation of British Columbia wines in international markets.
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Gabriel Reis (above), Painted Rock’s winemaker since 2009, makes seriously good wines. The flagship here is a Bordeaux blend that the winery, never one to be overly modest, calls Red Icon. I have reviewed most vintages of Red Icon. I featured the wine in my 2017 book, <b>Icon: Flagship Wines from BC’s Best Wineries</b>. Alain Sutre has been involved in blending every vintage of Red Icon.
I have always scored the wine consistently highly. Here are examples of recent reviews:
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtz-_aDmGWxIxPzp_cqoFH-07c_1TZQJMbNzhsPZvKoQm1cFpd7IMgXJwGdHIMLud32slgCI281LWI52Ja94CJ3pohNYpMJ2TRvzTKuId89dG14nEoArT7iT79KkqlUjanD87McBDSbqYeVfWvsMckaAb03bN1sCsAu2I1pj5akBPMCyRJm_WPhX2zO74/s542/P1100918.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="200" data-original-height="542" data-original-width="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtz-_aDmGWxIxPzp_cqoFH-07c_1TZQJMbNzhsPZvKoQm1cFpd7IMgXJwGdHIMLud32slgCI281LWI52Ja94CJ3pohNYpMJ2TRvzTKuId89dG14nEoArT7iT79KkqlUjanD87McBDSbqYeVfWvsMckaAb03bN1sCsAu2I1pj5akBPMCyRJm_WPhX2zO74/s200/P1100918.JPG"/></a></div>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURlewoDV5YKSJvxVvRVUmj2Qv5gfEz5w-ldXbpV3xpi_TD401UoDmDMTteGFeU7kAt22RAT2r3QGN8p89fHTk3RO8GZr34rNM_pTbEIRND_TAMnFlB0XvNvnB6QGBSl578rRyYWGudqrjlB20c8B_CEuv03qniNDPX4DWoHVkfx32mj5zDcDmjdC0KCYp/s800/1-P1150952.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURlewoDV5YKSJvxVvRVUmj2Qv5gfEz5w-ldXbpV3xpi_TD401UoDmDMTteGFeU7kAt22RAT2r3QGN8p89fHTk3RO8GZr34rNM_pTbEIRND_TAMnFlB0XvNvnB6QGBSl578rRyYWGudqrjlB20c8B_CEuv03qniNDPX4DWoHVkfx32mj5zDcDmjdC0KCYp/s200/1-P1150952.JPG"/></a></div><b>Painted Rock Red Icon 2014</b> ($55). This is 33% Merlot, 21% Cabernet Franc, 19% Malbec, 16% Petit Verdot and 11% Cabernet Sauvignon. Once again, it was aged 18 months in French oak (30% new), accounting for the svelte, polished texture of its long, ripe tannins. It begins with aromas of black cherry, black currant, spice and vanilla. The palate is rich, with flavours of black cherry and black currant mingled with notes of blackberry, mocha, tobacco, vanilla and spice. The wine, if decanted, is accessible now but is built to age for 10 or 15 years. 94.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcFvV5VqN2Q4fB99aQHmNVwQaRs2j46BII3FejuArINjLfiUjEXVRwJHmmHm2I30oycP9gF6LUXwUPd5bciIwJPJ1eYui3Cfkgg2HbWsv12Hz0lkEzp7zv3WvuwUEy5xgysnkXb2GUjKrMfxJpSJzfbhNlAT904YXH4pKw8XkzFnLO11NoMhDanCxNA9M/s800/P1010942.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcFvV5VqN2Q4fB99aQHmNVwQaRs2j46BII3FejuArINjLfiUjEXVRwJHmmHm2I30oycP9gF6LUXwUPd5bciIwJPJ1eYui3Cfkgg2HbWsv12Hz0lkEzp7zv3WvuwUEy5xgysnkXb2GUjKrMfxJpSJzfbhNlAT904YXH4pKw8XkzFnLO11NoMhDanCxNA9M/s200/P1010942.JPG"/></a></div><b>Painted Rock Red Icon 2015</b></b> ($54.99 for 1,487 cases). This blend is 45% Merlot, 24% Cabernet Franc, 11% Malbec, 11% Petit Verdot and 9% Cabernet Sauvignon. This wine begins with aromas of black cherry, cassis and vanilla which are echoed in the flavours. The texture is rich and concentrated, backed by long ripe tannins. On the finish, mocha and coffee mingle with spicy dark fruit. Decanting helps open up the aromas and flavours. It would be preferable to let it blossom in bottle for five or 10 years before opening it. 94.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXdVpoahJ8VqCfU86TYT8T8VJfMqzSBT09JRTyZDqzMaxleuXMuYIdnXPPKL_L_Srk8_8opNvZHf1ZJ4pjup7dcMVPA1TL-ADTtIpnqKHXN5z4xxz4NnGuYTobboOiJ_PDRgbOQYMnJVPKXXmTo-_WGAugStzstYJX4nUoFZ9ipIbSlRT3c8hXsu30DKf/s6058/2016%20Red%20Icon.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="6058" data-original-width="4039" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXdVpoahJ8VqCfU86TYT8T8VJfMqzSBT09JRTyZDqzMaxleuXMuYIdnXPPKL_L_Srk8_8opNvZHf1ZJ4pjup7dcMVPA1TL-ADTtIpnqKHXN5z4xxz4NnGuYTobboOiJ_PDRgbOQYMnJVPKXXmTo-_WGAugStzstYJX4nUoFZ9ipIbSlRT3c8hXsu30DKf/s200/2016%20Red%20Icon.jpg"/></a></div><b>Painted Rock Red Icon 2016</b> ($54.99). The wine is a blend of 45% Merlot, 24% Cabernet Franc, 11% Malbec, 11% Petit Verdot and 9% Cabernet Sauvignon. It was aged 18 months in French oak (30% new). The wine begins with aromas of blackberry, cassis and spice. The flavours are redolent with black cherry, blueberry and black raspberry mingled with subtle notes of chocolate. The tannins are long and silky. 95.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTupNYrsN7Cf8LYU8caNLYd-VFlGdeEroyYcryqszxB1T7olY1yB1vSAYZ8x2RGZ-q00AY9Xd-RiHTBjHQrcZj5F6rMkqUfDSgtb5CAb3Qg1GOxsEN5vFX-2vKcdLuJy99S78cUnhmAQPE6qpJu35EpGZabRionlxSxumx1kkOzV9yiG3Our8bl4A8Rb5X/s5669/2018%20Painted%20Rock_RedIcon2018.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="5669" data-original-width="1523" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTupNYrsN7Cf8LYU8caNLYd-VFlGdeEroyYcryqszxB1T7olY1yB1vSAYZ8x2RGZ-q00AY9Xd-RiHTBjHQrcZj5F6rMkqUfDSgtb5CAb3Qg1GOxsEN5vFX-2vKcdLuJy99S78cUnhmAQPE6qpJu35EpGZabRionlxSxumx1kkOzV9yiG3Our8bl4A8Rb5X/s200/2018%20Painted%20Rock_RedIcon2018.jpg"/></a></div><b>Painted Rock Red Icon 2018</b> ($59.99). The blend is 56% Merlot, 14% Cabernet Franc, 11% Cabernet Sauvignon, 11% Malbec and 8% Petit Merlot. The wine was aged 18 months in French oak (30% new). 94.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSQ9EYKDqYwt7tqgpVKDM9YeO6yeu8VVn_hn162MvqS4Ax3Xj1o2l70P3G7DadgpnHUQX3_lrVrsaaN9y8p9uyP-tp399caBiBdK-n0V3-Y5jfacJUvOHEAGOwvoqhD1aTqiV5letkKpvpyB6RdP86JFbFafrHjRGo15w_reUGOQEnVwGXpHKh37v4X2a/s800/P1090250.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSQ9EYKDqYwt7tqgpVKDM9YeO6yeu8VVn_hn162MvqS4Ax3Xj1o2l70P3G7DadgpnHUQX3_lrVrsaaN9y8p9uyP-tp399caBiBdK-n0V3-Y5jfacJUvOHEAGOwvoqhD1aTqiV5letkKpvpyB6RdP86JFbFafrHjRGo15w_reUGOQEnVwGXpHKh37v4X2a/s200/P1090250.JPG"/></a></div><b>Painted Rock Red Icon 2019</b> ($79.99). The blend for Painted Rock’s flagship is 42% Merlot, 19% Cabernet Franc, 15% Petit Verdot, 14% Malbec and 10% Cabernet Sauvignon. The batches were aged in French oak (30% new) for 18 months, with blending prior to bottling. The wine begins with bold aromas of dark cherry, cassis and chocolate. On the palate, there are flavours of dark cherry, blackberry, blueberry and spice. The tannins are long and elegant. Bright acidity gives the wine a refreshing fruit on the finish. 94.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OmZFvmh26PXpNcoAjRYg1sZlk1gtvemN7eOhTT1ipuqheOmVWEtDMziwsEzOgV-CwOMiRXtQAkFZw-gQuf4xvCUKo8kQnpga_7qnMqcmXtTJoLdNOpCmk1n6bMcV-rcMyXL5N44HnwYwNfWbMZOLrkIPzWTaoY9p5PumSEoLqRi46yUU_Jn9Cjzyd8I4/s3701/P1120094.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="3701" data-original-width="1231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OmZFvmh26PXpNcoAjRYg1sZlk1gtvemN7eOhTT1ipuqheOmVWEtDMziwsEzOgV-CwOMiRXtQAkFZw-gQuf4xvCUKo8kQnpga_7qnMqcmXtTJoLdNOpCmk1n6bMcV-rcMyXL5N44HnwYwNfWbMZOLrkIPzWTaoY9p5PumSEoLqRi46yUU_Jn9Cjzyd8I4/s200/P1120094.JPG"/></a></div><b>Painted Rock Red Icon 2020</b> ($79.99). This wine, which is also available in magnums and doble magnums, is a blend of 39% Merlot, 31% Cabernet Franc, 14% Petit Verdot, 12% Cabernet Sauvignon and 4% Malbec. The various batches were aged 18 months in French oak (30% new) prior to blending. This is a cerebral wine beginning with aromas of spice, black cherry and black currant. On the palate, there are layers of dark fruits – black cherry, blackberry, plum and blueberry – mingled with spice and notes of chocolate. The tannins are firm but the extra year of bottle age has polished the texture. Decant for immediate consumption or lay it down for a decade or so. 95.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-65287554339122579952024-01-17T10:40:00.000-08:002024-01-17T10:40:40.005-08:00Da Silva celebrates its Portuguese heritage.
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<i>Photo: Twylla and Richard da Silva (photo courtesy of the winery)</i>
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Richard da Silva was perhaps too clever by half, as the cliché goes, when he and Twylla, his wife, launched a wine brand in 2006 and called it Misconduct.
The idea was to bring attention to the wines with shadowy gangster-era stories about the winery and its origins. I even bought into the fiction in one of my tour guides. Here is an excerpt:
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<i>As Richard da Silva tells the story, the partners behind this winery are members of a “clandestine syndicate” called The Uncrushables. His and his wife, Twylla Field, are the partners the public sees. The others are friends and members of the da Silva family, farmers and grape growers in the Okanagan since arriving from Portugal in 1956.
Keeping the names of partners confidential is mostly about marketing the 1920s image of gangsters, hot jazz and good times that Misconduct uses to differentiate itself from other wineries. Some of the labels recall Prohibition-era gangsters. “The St. Valentine’s Massacre Rosé is a play on the story behind the St. Valentine’s Day massacre,” Richard says. In 1929 gunmen associated with Al Capone shot seven men associated with a rival. “The wine is the bleed from seven of our varietals, representing the seven guys that Al Capone whacked.”
Richard was born in 1971, growing up on a farm. “The reason the winery is called Misconduct Winery is that in my early twenties, I was a nightmare to society,” Richard admits. “I was one those guys who was a rebel.”</i>
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Even Richard finally objected to the gangster guff in my books, even though he was the source. I wish he had told me more about the rich history of his family. That made it into my last Tour Guide in 2020.
When it became evident that the gangster guff was out of step with the quality wines he was making, he took the winery back to his family’s genuine Portuguese roots. After setting itself up in a sprawling heritage house on Upper Bench Road near Penticton, the winery has rebranded as Da Silva Vineyards & Winery and attached Portuguese terms to its three tiers of wine: Tradicional, Vinhedo and Legado.
Tradicional’s meaning is obvious. The well-priced volume wines in this range have traditional Portuguese names, like Vinho Branco (white wine), Vinho Tinto (red) and Cor de Rosa (rosé). Vinhedo is Portuguese for vineyard. Legado means legend.
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Richard comes from a family of immigrants with farming and wine-growing history dating back several centuries in Portugal. As the winery says on its website, the family arrived in the Okanagan in 1955 “with only a suitcase in hand.”
“From our humble beginnings in Canada, our family’s hard work and farming expertise gave us the opportunity to buy our first family orchard on the Naramata Bench in 1959,” the narrative continues. “With over 65 years of farming in the South Okanagan, we intrinsically understand the many unique and diverse aspects of our land. Our time working the land allowed us to understand its nuances – what makes it truly special – and this knowledge is reflected in how we craft our wine.”
He pays close attention to terroir, taking fruit from as many as nine vineyards in the South Okanagan, including two near Penticton that he and Twylla farm. The latitude and longitude of the vineyards is detailed on the bottles.
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These are well-made wines. Richard was among the vintners at last fall’s Swirl Around BC tasting in Vancouver and he will be at the Vancouver International Wine Festival at the end of February. I visited his table in the fall and I hope to get to him again in February.
Meanwhile, here are notes on the seven wines Richard poured last fall. Five are from the mid-tier Vinhedo series and two represent the premium Legado series.
Almost all of these will also be poured at the International Festival as well, including the ultra-premium Legado Nobreza. If you don’t get to the festival, consider visiting the winery some time this year. And make a reservation to dine at The Kitchen, the independently run restaurant here.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdooAnHw1U4QvtrxvshyphenhyphenkF1rBfo34-0rgxjrheDirQlrmDCXOXOAgpX0E_b6BPGu-i_yWKahM56MxA8aW6FQziXjOPYI0lZLIqwqRlSC5Jt-EezbeVE-8wyrBX-3eoodrvSr0Z-cvfml1Do8YjsoZ5PSXuiGHDWjf5pGa_02YQ3O4tnY91sepcawXTpybD/s510/P1090013.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="122" data-original-width="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdooAnHw1U4QvtrxvshyphenhyphenkF1rBfo34-0rgxjrheDirQlrmDCXOXOAgpX0E_b6BPGu-i_yWKahM56MxA8aW6FQziXjOPYI0lZLIqwqRlSC5Jt-EezbeVE-8wyrBX-3eoodrvSr0Z-cvfml1Do8YjsoZ5PSXuiGHDWjf5pGa_02YQ3O4tnY91sepcawXTpybD/s200/P1090013.JPG"/></a></div>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTw_c9tQYB3RnKcsP8QB2vUIDi8K2xPbb8FCDaPDUEvfpyGJ1mtqJ_NimjP4aTlBgTKMKqlXrXuKs2nWj8In3GCMluBaHbhxQfR1by0cGZ_46BFoLrlDkqlurBfI5Ui1o1oQ00gc7JnRDWl3FMFmr0Sw30pFUQj5V16UPB-TBEDNGCvdR7hJ9dXCrjLfRS/s450/2022%20Vinhedo%20Chenin%20Blanc.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="450" data-original-width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTw_c9tQYB3RnKcsP8QB2vUIDi8K2xPbb8FCDaPDUEvfpyGJ1mtqJ_NimjP4aTlBgTKMKqlXrXuKs2nWj8In3GCMluBaHbhxQfR1by0cGZ_46BFoLrlDkqlurBfI5Ui1o1oQ00gc7JnRDWl3FMFmr0Sw30pFUQj5V16UPB-TBEDNGCvdR7hJ9dXCrjLfRS/s200/2022%20Vinhedo%20Chenin%20Blanc.png"/></a></div><b>Da Silva Chenin Blanc 2022</b> ($35.99 for 344 cases). The fruit is from the winery’s Hidden Hollow Vineyard where Richard and Twylla are the growers. The wine, which was fermented and aged in stainless steel, is crisp, has aromas and flavours of lemon and apple. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCK5bC6KweGd1-kV91F1FBSdHVZSdQEWjuNtVFPyN0B3XjBpv3Rc_g1CVAMKyA3s2WHQEMIc43W9hlyQpQpmpgG_XiNuSQOv0MnMVjJOSXryYS5p7uu7FDUiOphJZyScivkO2xGVHPc0AYu86mibZI2xY2z_dx39hrXO71SkWeIq9Aq5Avlgo7KlupuYF/s450/2022%20Vinhedo%20Chardonnay%202.png" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="450" data-original-width="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCK5bC6KweGd1-kV91F1FBSdHVZSdQEWjuNtVFPyN0B3XjBpv3Rc_g1CVAMKyA3s2WHQEMIc43W9hlyQpQpmpgG_XiNuSQOv0MnMVjJOSXryYS5p7uu7FDUiOphJZyScivkO2xGVHPc0AYu86mibZI2xY2z_dx39hrXO71SkWeIq9Aq5Avlgo7KlupuYF/s200/2022%20Vinhedo%20Chardonnay%202.png"/></a></div>b>Da Silva Chardonnay 2022</b> ($33.99 for 286 cases). This wine was made with fruit from two Penticton-area vineyards. The wine was fermented in stainless steel and aged six weeks on the lees in new French oak. The wine begins with aromas of vanilla and spice. It is crisp, with flavours of apple and pear. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYMnVdAXw1dA2JuLuR-bKG58O4lggEQ3IBYcesME00zxy55FBHLcEXSzh3ThAnPoXlbMid18Y-lDKuQqfJwoexar937eln0SmL48ct9unKgznJ_wZjbkqoChMmpS3ETUUNMBw4n9eBlrYTrxWMipHXDPvfdxGwNaT0G41vhhgVLu907_hj3DH5yrgjtoq/s450/2021%20Vinhedo%20Pino%20tNoir.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="450" data-original-width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYMnVdAXw1dA2JuLuR-bKG58O4lggEQ3IBYcesME00zxy55FBHLcEXSzh3ThAnPoXlbMid18Y-lDKuQqfJwoexar937eln0SmL48ct9unKgznJ_wZjbkqoChMmpS3ETUUNMBw4n9eBlrYTrxWMipHXDPvfdxGwNaT0G41vhhgVLu907_hj3DH5yrgjtoq/s200/2021%20Vinhedo%20Pino%20tNoir.png"/></a></div><b>Da Silva Pinot Noir 2021</b> ($44.99 for 350 cases). The fruit is from two Penticton area vineyards. The wine was fermented in open-top fermenters and aged 24 months in French and Hungarian oak barrels. The wine appeals with aromas and flavours of bright fruit, notably cherry and cranberry. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-aDyhFNI-i7kd7JHrhT9x-z5ifAIfGod9K-VKychL4UmFdqL9Qzg66YlgJ2JjdUwTQhCFyNiF0ngxKqc8MhNosJVWMCubEd-bUguMO8oaESO_P4TIjDVy7lPD11Uo_4oP1l19BA56AWLYChGsrDskGr_03s3odzl0WGCBKDq98qnpxPiyA6Qm8p-8ERiB/s450/2020%20LegadoPinotNoir.png" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="450" data-original-width="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-aDyhFNI-i7kd7JHrhT9x-z5ifAIfGod9K-VKychL4UmFdqL9Qzg66YlgJ2JjdUwTQhCFyNiF0ngxKqc8MhNosJVWMCubEd-bUguMO8oaESO_P4TIjDVy7lPD11Uo_4oP1l19BA56AWLYChGsrDskGr_03s3odzl0WGCBKDq98qnpxPiyA6Qm8p-8ERiB/s200/2020%20LegadoPinotNoir.png"/></a></div><b>Da Silva Legado Series Pinot Noir 2020</b> ($69.99 for 131 cases). The fruit is from what Richard and Twylla call “our prized Blenheim Hill” vineyard near Penticton as well as from grower-owned Lazy Dog Vineyard, also near Penticton. The wine was fermented in open-top fermenters and aged 20 months in French and American oak barrels. It is a more muscular wine than the 2021 Pinot Noir, which comes from the same vineyards. It has aromas and flavours of dark cherry mingled with spice and notes of forest floor. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX0dNPpoPTUp3DiTTSDDatpDbE7KiK0eVulaahBa6eUr8UngmhyYCBUNoHCLrYgCIUvNSP7NxwDAFpjgb3CyeZoXch24C1EaBRih-S04HC9H9cvWrhhQ0XkShDKEUA6JBZynnVNjgzEzuavsfNYGmvLRVFDFPJIfum19JnIWbdIp9-y1H65ieybC0LYM8/s450/2019%20Vinhedo%20Cab%20Franc.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="450" data-original-width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX0dNPpoPTUp3DiTTSDDatpDbE7KiK0eVulaahBa6eUr8UngmhyYCBUNoHCLrYgCIUvNSP7NxwDAFpjgb3CyeZoXch24C1EaBRih-S04HC9H9cvWrhhQ0XkShDKEUA6JBZynnVNjgzEzuavsfNYGmvLRVFDFPJIfum19JnIWbdIp9-y1H65ieybC0LYM8/s200/2019%20Vinhedo%20Cab%20Franc.png"/></a></div><b>Da Silva Cabernet Franc 2019</b> ($44.99 for 154 cases). The winery also has
a 2020 Cabernet Franc in its portfolio. Both are made with fruit from a grower vineyard on the Golden Mile Bench. This wine was fermented in open top fermenters and aged 24 months in American (60%) and French (40%) barrels. The wine has aromas and flavours of blackberry, black currant, vanilla and spice. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENlUnFWi6wTJX-kNtQ4bW_BTonoiss9Tnr2jr13OPyi06KKpjcy1JGHuNXAJw-evFQdObufmMDynZLRobc0Mpzq19hiWUOSazjJminhJT0bDIPLkpLmDGnNlKSKNLitCXvBQ-KenNQhIieuGKEILpQmwUh7reE5makI-lgr2al_O5PyLv4z_8e9eYDATH/s450/2020%20Vinhedo%20CabSauv.png" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="450" data-original-width="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENlUnFWi6wTJX-kNtQ4bW_BTonoiss9Tnr2jr13OPyi06KKpjcy1JGHuNXAJw-evFQdObufmMDynZLRobc0Mpzq19hiWUOSazjJminhJT0bDIPLkpLmDGnNlKSKNLitCXvBQ-KenNQhIieuGKEILpQmwUh7reE5makI-lgr2al_O5PyLv4z_8e9eYDATH/s200/2020%20Vinhedo%20CabSauv.png"/></a></div><b><b>Da Silva Cabernet Sauvignon 2020</b>($47.99 for 174 cases)</b>. The fruit for this wine is from a grower vineyard near Oliver. The wine was fermented in open-top fermenters and aged 20 months in French and American oak barrels (50% each). It is a big wine with aromas of cassis and flavours of plum, dark cherry and black currant. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGv7n9ySMSYJ4wxYRMUBcoJK7FlLhdhVxE4NrfGeRXcp7qvyjsCQwkvhHgHEr8s3sN9agw-MtdF2E13j9-ejWetINuscon46NHGbliw3zbUlcnGglxR3FPNx5w9dUM8u0_FAN3NKda5449F6M9BNGxPgX25Jk2dEu036NqtV3et68Dv-qGmlWG47c0jDTg/s450/2019_Legado_Nobreza.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="450" data-original-width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGv7n9ySMSYJ4wxYRMUBcoJK7FlLhdhVxE4NrfGeRXcp7qvyjsCQwkvhHgHEr8s3sN9agw-MtdF2E13j9-ejWetINuscon46NHGbliw3zbUlcnGglxR3FPNx5w9dUM8u0_FAN3NKda5449F6M9BNGxPgX25Jk2dEu036NqtV3et68Dv-qGmlWG47c0jDTg/s200/2019_Legado_Nobreza.png"/></a></div><b>Da Silva Legado Series Nobreza 2019</b> ($104.99 for 179 cases). This is a blend of 60% Merlot, 25% Cabernet Sauvignon and 15% Cabernet Franc. The wine was aged 26 months in French and American oak barrels. Nobreza is Portuguese for noble. The winery says this wine is the best wine that they made in that excellent vintage. The fruit is from four different vineyards, two near Penticton and two near Oliver. The wine was aged 26 months in French and American oak. Rich and full on the palate, this age-worthy wine has aromas and flavours of dark fruit. The finish is very long. 94.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-71923123893065728322024-01-12T11:41:00.000-08:002024-01-12T11:41:20.156-08:00Stoneboat Pinotage 2007 is a surprise find in my cellar
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<i>Photo:Lanny Martiniuk</i>
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Stoneboat Vineyards and its Pinotage wines were included in my 2017 book, I<b>con: Flagship Wines from British Columbia’s Best Wineries.</b>
The objective of the book was to identify wines that, in my view, were worth putting into the wine cellar to age. I considered Stoneboat’s Pinot Noir but I had already included a number of Pinot Noirs in the book. At the time, there were only three or four Pinotage producers in British Columbia. Lake Breeze Vineyards was already in the book with a Bordeaux blend and The View Winery & Vineyard, now the largest Pinotage producer, was then still finding its feet. So I chose Stoneboat to represent this red varietal which is not well known outside its birth place of South Africa.
Recently, I stumbled across a bottle of Stoneboat Pinotage 2007 in my cellar, covered with dust and a few other bottles of older wine. In Icon, I had quoted another critic who wrote that this vintage was mature. I opened my 16-year-old bottle with some apprehension and got a big surprise: the wine was delicious, with a core of bright cassis and blueberry flavours on the palate. It makes me wish I had cellared more vintages of Stoneboat Pinotage. The current vintage is the 2021 and is available for $32 a bottle.
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Here is an excerpt from <b>Icon</b>. (The book is still in print and, in my opinion, is the best of the 20 wine books I have written. Gorgeous photography by Christopher Stenberg strengthened the book.)
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<i>The Pinotage grape was developed in South Africa in 1925 when a professor of viticulture at Stellenbosch University, Abraham Perold, pollinated Pinot Noir with a Rhône variety, Cinsault. After the first commercial planting in 1943, it was planted modestly and now comprises just six percent of South Africa’s vineyards. However, the variety has an international following. Peter F. May, a British wine writer and an honorary member of the producers’ Pinotage Association, runs a web-based fan club, The Pinotage Club.
The vine was brought to the Okanagan in 1995 by a South African immigrant, Paul Moser, who established Lake Breeze Vineyards. He bought a limited number of Pinotage vines from the University of California (South African vines were not allowed into Canada because of virus concerns). Paul asked Lanny Martiniuk, an Oliver vine propagator, to multiply them. Lanny was impressed with the vines and propagated some that he planted, beginning in 1998, in one of his own vineyards. Five years later, he expanded the planting to another of the Martiniuk family vineyards. Today, the Stoneboat Pinotage blocks total 3.23 hectares (8 acres) and are the largest planting in the South Okanagan. [The View’s Pinotage block in East Kelowna is now larger.]
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“Though it originated in South Africa,” the Stoneboat winery commented when releasing the 2012 vintage, “we have found over the past 15 years that Pinotage on the Black Sage Gravelbar expresses itself differently from its counterpart abroad. Usually last to be harvested, in late October. Pinotage never fails to deliver intense, exotically flavoured wines.”
“Pinotage is great to work with in the cellar,” said Alison Moyes, Stoneboat’s winemaker until 2015. “It is the complete opposite of Pinot Noir in how we treat it. With Pinot, everything is gentle, with lower temperature fermentation. Pinotage is a bigger animal. I am trying to get more extraction so it ferments with more heat. I don’t extract a lot of unpleasant characters in doing that. Pinotage is not overly prone to bitterness and astringency.”
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The winemaking is straightforward. The grapes, after a five-day cold soak, are fermented in small stainless-steel tanks, followed by a short maceration. Then the wine is transferred to oak. The first vintage, in 2005, had just 10 months in barrel. Subsequently, the winery has concluded that the variety needs at least 13 months in barrel “to restrain the variety’s flamboyant wild berry characters and bring forth its rich, plummy undertones.”</i>
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The 2021 Pinotage, which had 15 months aging in American and French oak, was made by Stoneboat’s current winemaker, William Adams, who took over when Alison Moyes moved on.
Lanny Martiniuk and his family sold the winery in June 2021 to Kyla Richey and Rudy Verhoeff who have kept Pinotage in the portfolio. It is there almost by chance. Lanny had begun propagating vines in 1983 in his nursery near Oliver. Lake Breeze’s Paul Moser asked Lanny to propagate some Pinotage vines. Intrigued by a varietal then unfamiliar to him, Lanny kept one cutting for himself.
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“I had it in a pot for a couple of years,” Lanny told me in a 2005 interview. “I liked the cluster. And it has a very tough skin, very upright growth characteristics and very strong. So I said, I have got to try this. By then, Paul had sold and Lake Breeze’s new owners did not want to release any wood. I took my one plant and had it tissue-cultured. I think we got about 500 plants.”
He was impressed with the wines that could be made from the grape. “I am not a Meritage type drinker,” Lanny told me. “I really like Pinot Noirs. The Pinotage was attractive to me because it is like a really full-bodied, heavy Pinot Noir.”
That might well describe the 2007 Pinotage that was almost lost in my cellar.
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JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-17365107550193585062024-01-08T15:03:00.000-08:002024-01-08T15:03:52.714-08:00Mt. Boucherie's The Boss and friends
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<i>Photo: Winemaker Jeff Hundertmark</i>
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Two of the wines reviewed here bear the brand name “Mandaray” – relatively new for Mt. Boucherie Estate Winery. There is also a new super-premium red called The Boss.
Jeff Hundertmark, Mt. Boucherie’s director of winemaking, provided the explanation for these additions to the portfolio.
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“I wanted to share a little story about the partnership we have developed with Save-On-Foods,” Jeff writes. “As we all know, they are leaders in promoting BC VQA Wines to British Columbians, so when they approached Mt Boucherie to be part of a special collaboration creating a white blend and a red blend for sale in all the Save-On-Foods stores across the province, we jumped at the chance! A couple of very successful vintages under our belts and last year they asked if we would like to expand the relationship by creating a Rosé for the brand that we jointly market as “Mandaray”.
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Jeff continues: “They also asked if we would be interested in working together on an ultra-premium wine for their Reserve cabinet in select stores. With this in mind, our team at Boucherie spent a couple of months tasting through all of our barrels from the exceptional 2020 vintage to sequester away for a blending session with the Wine Directors at Save-On-Foods, Steve Moriarty, Amanda Carnegie and Ray Pighin.
“I had a vision of what I wanted this wine to be, stylistically and varietally, but our joint palates came together to create, The Boss. This is an unapologetically masculine wine featuring all the weight and grip of Cabernet Sauvignon (40%), the focus of Malbec (20%), the velvety smooth of Merlot (20%) and the spicy meat of Syrah (20%). Just 5 barrels were selected for the blend and only 100 cases were made. I am confident if you decant this wine for a little while, you will appreciate the care and commitment that went into creating this bottle. It was definitely designed for patience, to hold onto for 10 years from now, but I think decanting, and the right protein accompaniment is key to enjoyment now.”
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9_7PtCVfBqtWf-4-U-KoH301w7UYKmiwH2Lim4T26ymeycIO-NpsUhyEaPmjB_RGUu3wbqlhLkSXgRvVMYLp50vmCTy5xT2rJaUsePMZ9WHqhOBxr3oixWMeeEClADFX5SaEyy3UywhP9HjAvTZeNQZQS1b2FHduwhzl_B8AE5o3tXCngBCmk2wCwiax/s3990/P1110566.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1857" data-original-width="3990" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9_7PtCVfBqtWf-4-U-KoH301w7UYKmiwH2Lim4T26ymeycIO-NpsUhyEaPmjB_RGUu3wbqlhLkSXgRvVMYLp50vmCTy5xT2rJaUsePMZ9WHqhOBxr3oixWMeeEClADFX5SaEyy3UywhP9HjAvTZeNQZQS1b2FHduwhzl_B8AE5o3tXCngBCmk2wCwiax/s320/P1110566.JPG"/></a></div>
Mt. Boucherie operates from an architecturally spectacular winery and restaurant that opened a few years ago on its existing site in West Kelowna. One of the advantages that the winemaker has is that Mt. Boucherie gets its fruit from its own well-managed vineyards and from growers throughout the Okanagan and from the Similkameen Valley. Here are notes on those wines and other current releases from Mt. Boucherie.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEZs3ETaHEiACP_hyphenhyphenoRUuPecsSY5j_r7OJGrn53NwakXsF-FE7fxUBvTidXWjTvie8H5IunUpRAOXGXyOmXLTA4v0nTS_Twx9EzZVYnExQlsY_1GGICoY_X2W2kfEDKZbjIn7skJ9Ag9TB7LkaZt8ferxl1KutvG2bZsdsHgOm6l7dY8EnG0CkiOxUBkl/s374/P1120304.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="150" data-original-width="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEZs3ETaHEiACP_hyphenhyphenoRUuPecsSY5j_r7OJGrn53NwakXsF-FE7fxUBvTidXWjTvie8H5IunUpRAOXGXyOmXLTA4v0nTS_Twx9EzZVYnExQlsY_1GGICoY_X2W2kfEDKZbjIn7skJ9Ag9TB7LkaZt8ferxl1KutvG2bZsdsHgOm6l7dY8EnG0CkiOxUBkl/s200/P1120304.JPG"/></a></div>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ijMY4fBsJ8dNlVTHhV3NH3WpujDjRzxo4dDp5Uus2c6Lh49S-Cfw9ZwLWo15eFbV8t8oLue5QAT7pLFtVNaXgtXXHih9NW3JPydC1tVRrxI4L0YVEIafUJ2s0-gNxTGmRWHnNc2oLFmCjBS1Oy_ez7vszVcCx_9Uioo8L4MgOxu07z5FAEokYVDAy7Gl/s800/P1120290.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ijMY4fBsJ8dNlVTHhV3NH3WpujDjRzxo4dDp5Uus2c6Lh49S-Cfw9ZwLWo15eFbV8t8oLue5QAT7pLFtVNaXgtXXHih9NW3JPydC1tVRrxI4L0YVEIafUJ2s0-gNxTGmRWHnNc2oLFmCjBS1Oy_ez7vszVcCx_9Uioo8L4MgOxu07z5FAEokYVDAy7Gl/s200/P1120290.JPG"/></a></div><b>Mt. Boucherie Riesling 2022</b> ($24.99). The fruit for this wine comes from a 1991 Riesling planting in the winery’s Lazy River vineyard south of Cawston in the Similkameen Valley. The maturity of the vines shows in the intensity of the wine. It begins with aromas of lemon, lime and petrol. The palate delivers flavours that echo the aromas, mingled with hints of stone fruits. The finish is persistent. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIvNm6xarG4aMZf-aNS2qUXAHyBxDBCZsTuRm300GibFiIdqx6bgP-oRhyphenhyphenpBNZn3UZuXgJ0_ClWuycggHMCJjJ9e45AVlGI0f64wuhlC3DqcqXdwVoYCZXHYceeEkF6GLUu5ITOStHXWvknnSzwhTa4lyqky2bRQtszYcM8DB0VBldHez6xtSfcAzbzaF/s800/P1120300.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIvNm6xarG4aMZf-aNS2qUXAHyBxDBCZsTuRm300GibFiIdqx6bgP-oRhyphenhyphenpBNZn3UZuXgJ0_ClWuycggHMCJjJ9e45AVlGI0f64wuhlC3DqcqXdwVoYCZXHYceeEkF6GLUu5ITOStHXWvknnSzwhTa4lyqky2bRQtszYcM8DB0VBldHez6xtSfcAzbzaF/s200/P1120300.JPG"/></a></div><b>Mt. Boucherie Reserve Chardonnay 2022 </b>($N/A). This wine, from fruit picked in October, was aged 13 months in French oak (50% new). That time line suggests the wine was bottled in late November or early December. My sample was still in bottle shock, with the aromas and flavours not yet expressing themselves. I recommend cellaring this until mid-2024 to allow the latent rich fruit to express itself. It is unfair to score the wine at this stage.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIsEniTNZLDYYJs1mrMdEcraNAnIjBcyZC5u8WWyhr6_Ay6xGRT6oPYCVEiCgIZzMNWgTMYCr2YENcYEOQxUw5TT4K5uzWz-i1uzx1KTNngWHvJWNyJqaBc90ZHYqMuXGF6tAESGiE9pakj9ZgXmf8EzBNGZwdy2Y-jRaoRi-K-59PNOlFoUiTFKLh6V7/s800/P1120296.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIsEniTNZLDYYJs1mrMdEcraNAnIjBcyZC5u8WWyhr6_Ay6xGRT6oPYCVEiCgIZzMNWgTMYCr2YENcYEOQxUw5TT4K5uzWz-i1uzx1KTNngWHvJWNyJqaBc90ZHYqMuXGF6tAESGiE9pakj9ZgXmf8EzBNGZwdy2Y-jRaoRi-K-59PNOlFoUiTFKLh6V7/s200/P1120296.JPG"/></a></div><b>Mt. Boucherie Mandaray Rosé 2022</b> ($18.99). This wine is 95% Pinot Gris, 5% Pinot Noir. It was aged entirely in stainless steel. The wine has aromas of pink grapefruit leading to flavours of mandarin orange, cherry and spice. The golden pink hue presents well in the glass. 89.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLB5plIi9M-PAwp_vA-6dPhLN32XlblcKHYN9OrWTSO97kjSr48RZE2shin6i3HPEgHr_cM2C04YbN3DofZ-yI0feZ3McienDoOtQQZw8SgLsV87AxQ2-Lv_Mjw4py7R7qa-_1UqeySIhtkKy3P6oyUvkgrkv3Ps1RiK5mLPbhhqXtiMSWOb0TFL9Yv7nj/s800/P1120294.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLB5plIi9M-PAwp_vA-6dPhLN32XlblcKHYN9OrWTSO97kjSr48RZE2shin6i3HPEgHr_cM2C04YbN3DofZ-yI0feZ3McienDoOtQQZw8SgLsV87AxQ2-Lv_Mjw4py7R7qa-_1UqeySIhtkKy3P6oyUvkgrkv3Ps1RiK5mLPbhhqXtiMSWOb0TFL9Yv7nj/s200/P1120294.JPG"/></a></div><b>Mt. Boucherie Mandaray Red 2021</b> ($19.99). This is a blend of 39% Merlot, 32% Cabernet Franc, 13% Syrah, 11% Zinfandel and 5% Cabernet Sauvignon. It was aged 14 months in a combination of French, American and Hungarian oak (15% new). The wine has aromas and flavours of dark fruits and spice mingled with chocolate. The body is full with long, firm tannins. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIm-nZIsQyvtif5oMwLvE2ch45dQzxLOa7C2bpq870MzN_4g299pJUd_iXJM553LWN03GUg_cK0WoSjVu30j5FRjkvzR2dML927dcZpSdi-MkUKw_ZzCsoy0IfZdp-eRyXU7in-zvLHH0yZSLmXi3dcy-Ge9lfys9VPfrYUOIcsQX88-CpoK8EaHAhB5H/s800/P1120307.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIm-nZIsQyvtif5oMwLvE2ch45dQzxLOa7C2bpq870MzN_4g299pJUd_iXJM553LWN03GUg_cK0WoSjVu30j5FRjkvzR2dML927dcZpSdi-MkUKw_ZzCsoy0IfZdp-eRyXU7in-zvLHH0yZSLmXi3dcy-Ge9lfys9VPfrYUOIcsQX88-CpoK8EaHAhB5H/s200/P1120307.JPG"/></a></div><b>Mt. Boucherie Blaufränkisch 2022</b> ($27.99). This may be the only winery in B.C. still growing this varietal, which was planted in its Lazy River Vineyard in 1993.The varietal is more common in Austria. This Canadian example is a tart red, with aromas of raspberry and cranberry, leading to flavours of red plum, sour cherries and cranberry. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0J2BhJyT5zS4AlKpdtOhZ5r-xHPM0wq2oKU7wA1Fu_y9yxhlbnklg-EGBTthYswGhWBegv2KjQo0EX4cRC825bCfnGmaIltCJR7Er_zqT9Zp6RLryCDzQGx_hG5hROeDgzQNIUUNgRqWhVKuh2eMTppXyms6Dzatq7Wl8FhlhbWPX7KEnuEKV9y6LkuuC/s800/P1120305.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0J2BhJyT5zS4AlKpdtOhZ5r-xHPM0wq2oKU7wA1Fu_y9yxhlbnklg-EGBTthYswGhWBegv2KjQo0EX4cRC825bCfnGmaIltCJR7Er_zqT9Zp6RLryCDzQGx_hG5hROeDgzQNIUUNgRqWhVKuh2eMTppXyms6Dzatq7Wl8FhlhbWPX7KEnuEKV9y6LkuuC/s200/P1120305.JPG"/></a></div><b>Mt. Boucherie Pinot Noir 2022</b> ($24.99). Made with fruit from the Similkameen Valley, this pretty wine appeals for its good value. It was aged six months in French oak (15% new), just long enough to polish the silky texture without diminishing the aromas and flavours of cherry and raspberry. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtmtKNpkeqqkzc2Fp4QJI9N9OXAE2SOZY_Xe6MCeNfG2cTaGsZx1Jye_r9j13Y6Vy4NeXJqEj4Pu3AiFul_u51XoLdANkp91q9YamtPx3b19Z0pzONwLNLGQ1OFiTGBAtosaoGGqqG9lRxx7ocRePa5rFr2F5ASjx7UMqU_Dq9SK55ymQHtqkgNi2ex3U/s800/P1120303.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtmtKNpkeqqkzc2Fp4QJI9N9OXAE2SOZY_Xe6MCeNfG2cTaGsZx1Jye_r9j13Y6Vy4NeXJqEj4Pu3AiFul_u51XoLdANkp91q9YamtPx3b19Z0pzONwLNLGQ1OFiTGBAtosaoGGqqG9lRxx7ocRePa5rFr2F5ASjx7UMqU_Dq9SK55ymQHtqkgNi2ex3U/s200/P1120303.JPG"/></a></div><b>Mt. Boucherie Reserve Pinot Noir 2020</b> ($44.99). This wine is made with fruit from a Naramata Bench vineyard. The wine was aged 15 months in French and Hungarian oak (30% new). This is muscular Pinot Noir with aromas of spice and black cherry that lead to flavours of dark fruits mingled with a touch of oak. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKVcLUthJe-KNRIXJNKbczJsq2oMIAHtbJQiLeobs8AS_98ljFNdYOFoNqOln-y2ieFu5KyWATldXyhFZ0Hua96P7Jl8UGUedOjtJ81U1G8UIj2s21QxbpDnTHAq_FQwVDSeQ7TbXgBiLcVe9bjK5ZNzKEy6JSq387e7os2Ckk8YDlN7Ch1wL5T_DHwGz/s800/P1110049.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKVcLUthJe-KNRIXJNKbczJsq2oMIAHtbJQiLeobs8AS_98ljFNdYOFoNqOln-y2ieFu5KyWATldXyhFZ0Hua96P7Jl8UGUedOjtJ81U1G8UIj2s21QxbpDnTHAq_FQwVDSeQ7TbXgBiLcVe9bjK5ZNzKEy6JSq387e7os2Ckk8YDlN7Ch1wL5T_DHwGz/s200/P1110049.JPG"/></a></div><b>Mt. Boucherie Merlot 2021</b> ($24.99). The fruit for this wine is from vineyards on the Golden Mile, Okanagan Falls and the Similkameen. The wine was aged 14 months in French oak (15% months new). The wine begins with aromas of black currant and dark cherry, echoed in the flavours, along with clove, dark chocolate and event a hint of licorice. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJS4b0QIPfowCdkTtRG21ofQzALeGsgkJte1GEYRaWa9Z7P68qZqJQ4o2X8iL6MImovxoU5sDbxFzmBlTtVEkeousZCPvIc2pz-aEgTVOB_jvA0UWcV_xviyJeqoLA7F9tvlyoICvgLGL_Y5Q07Wr550zBwMwRZ1dB1LucFLq2ZNVdqxCgQlpgF_8yCwgc/s800/P1120311.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJS4b0QIPfowCdkTtRG21ofQzALeGsgkJte1GEYRaWa9Z7P68qZqJQ4o2X8iL6MImovxoU5sDbxFzmBlTtVEkeousZCPvIc2pz-aEgTVOB_jvA0UWcV_xviyJeqoLA7F9tvlyoICvgLGL_Y5Q07Wr550zBwMwRZ1dB1LucFLq2ZNVdqxCgQlpgF_8yCwgc/s200/P1120311.JPG"/></a></div><b>Mt. Boucherie Contessa 2020</b> ($88.88). This is 44% Merlot, 38% Syrah and 18% Malbec, with fruit from Okanagan Falls and Similkameen Vineyards. The wine was aged 18 months in French, American and Hungarian oak (30% new). The wine is a selection from the finest barrels in the vintage. The wine is bold, with rich aromas and flavours of cassis, dark fruits including fig, and dark chocolate. The finish is very long. 94.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylZ6pKiR2ua8mXSE-hFaCYVbZJCQoKD9pb14SfrK2I-e0gHjOo8iRkF61mEI3LKD9A58b46-_h-dYZ55qByPVR5w-1N_3s5CWB_qb9tavOLBmFFrfrbd-hmU0ufvfQw7LBY_8eJ7K957YQmSLW-cfJEYrooiDcAPW1Tg4S5P0II_Xd4kSD7YgEh_OoOUN/s800/P1120309.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylZ6pKiR2ua8mXSE-hFaCYVbZJCQoKD9pb14SfrK2I-e0gHjOo8iRkF61mEI3LKD9A58b46-_h-dYZ55qByPVR5w-1N_3s5CWB_qb9tavOLBmFFrfrbd-hmU0ufvfQw7LBY_8eJ7K957YQmSLW-cfJEYrooiDcAPW1Tg4S5P0II_Xd4kSD7YgEh_OoOUN/s200/P1120309.JPG"/></a></div><b>Mt. Boucherie Summit 2020 </b>($50.99 for 300 cases). This is a blend of 55% Merlot, 20% Cabernet Franc, 11% Cabernet Sauvignon, 10% Malbec and 4% Syrah. The varietals were fermented separately for 14 months, mostly in French oak, both new and seasoned. When the selection was made for the blend, the wine was aged a further 12 months in neutral oak. All that time in oak has polished the long, ripe tannins and added notes of spice to the wine. It is a full-bodied wine with aromas and flavours of black cherry and black currant. There is a hint of chocolate on the persistent finish. The wine benefits from being decanted. 93.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1339hxCQxfc2MzwbrGpUSaidl4Xe4cvRsP6iSoTZNGVkU1jjnA0c-m-4JyoE-htmuxR8wGl5sSOkwPGaehbpJ_auKB8QROpLHAtM_9E80IjDfxdXkNVuiMAY9wZqfln7FZk8RfC16JbqDLrr0aIDrMvU6vgvtyg-mujsn5Ku0uHzx5RVkLGvJj5DxpKT/s800/P1120298.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1339hxCQxfc2MzwbrGpUSaidl4Xe4cvRsP6iSoTZNGVkU1jjnA0c-m-4JyoE-htmuxR8wGl5sSOkwPGaehbpJ_auKB8QROpLHAtM_9E80IjDfxdXkNVuiMAY9wZqfln7FZk8RfC16JbqDLrr0aIDrMvU6vgvtyg-mujsn5Ku0uHzx5RVkLGvJj5DxpKT/s200/P1120298.JPG"/></a></div><b>Mt. Boucherie The Boss 2020 </b>($99.99 for 100 cases). The wine gets it name from its bold structure and flavour. It is 40% Cabernet Sauvignon and 20% each of Malbec, Merlot and Syrah. The wine, a five-barrel blend, was aged 30 months French oak, except for the Syrah, which was aged in American oak. Some 40% of the oak was new. The wine does strut, with aromas and flavours of spice, dark fruits, dark chocolate. Decant the wine if you must drink it now, but it is built to age for a decade or two. 95.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-22844719106550919622024-01-04T10:44:00.000-08:002024-01-04T10:44:38.799-08:00Terralux Winery: newest premium Okanagan winery
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<i>Photo: Terralux winemaker Jacqueline Kemp</i>
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New Zealand-born winemaker Jacqueline Kemp joined Terralux Estate Winery in the Okanagan in July 2023, just in time to experience one of the most challenging vintages of her 20-year-long career.
To begin with, the damage suffered by Terralux vineyards in the 2022-23 winter reduced vineyard yield dramatically. The winery had just enough fruit to make 5,000 litres of wine.
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“All of that was made under very difficult, very smoky conditions,” Jacqueline says. “There was the fire in West Kelowna right behind us; and we had the fire in Cawston right behind our vineyard. We evacuated our winery in Cawston three times. We moved our crew from Cawston to West Kelowna right as the fire hit West Kelowna. It was stressful. It was a different kind of a year. We were sustainably managing our people, moving them sustainably from one place to another.”
She continues: “Even though it was a really tough year for winemaking and for volume, it was for me one of the most important years I have had, learning how to do something completely new [removing smoke taint]. There are so many pieces of the puzzle. The research has not begun in some areas.”
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However, she believes she was successful in removing the taste and aroma of smoke from the juice she had to work with, applying a New Zealand developed technology new to the Okanagan.
“We brought in a machine right at the beginning to remove it,” she says. “It was a complete experiment. No one knew if it was going to work. It worked amazing. The juice is completely clear, texturally and aromatically, and shows how the fruit was in that year.”
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Terralux is one of the newest producers in the Okanagan. The West Kelowna winery, still under construction, should be opening a tasting room in the spring of 2024. However, the winery has been producing wine since the 2018 at its S’milka Vista Vineyards at Cawston. This was formerly Hugging Tree Winery until it was acquired by the Minglian Holdings Ltd., a Chinese sponsored residential developer with condominiums in the Lower Mainland, Kelowna and Seattle. The 40-acres of established vineyard gave Minglian its entry into the B.C. wine industry.
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Minglian has surrounded its project with talent, including two Masters of Wine. Most of the Terralux wines now in wine stores were made by Marcus Ansems MW, an Australian winemaker with extensive experience around the world. He also has his own winery, Daydreamer Wines, near Naramata.
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Jacqueline also brings experience and a record of award-winning wines to Terralux. On her LinkedIn page, she writes: “Formally a research nutritional scientist, I put aside my lab coat in 1998 to follow a passion for wine making, and completed a Viticulture & Oenology degree at Lincoln University, New Zealand. In 2000, I began building my practical experience, working multiple vintages in Burgundy, Western Australia, New Zealand and Canada. In my first full time winemaking role at Akarua Winery in Central Otago, New Zealand, I achieved national, and international, recognition for Pinot Noir, Chardonnay and Pinot Gris vintages which was very exciting and motivating!”
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She came to the Okanagan in 2008 when Chris Carson, now her former husband, joined Meyer Family Vineyards. While raising her children, Jacqueline kept her hand in as a very active consulting winemaker. Her clients have included Tantalus Vineyards, River Stone Estate Winery and Privato Vineyard & Winery. She became the head winemaker at Moraine Estate Winery in 2012, where she was involved in the design and construction of a new winery. Just as that project finished, she moved to Therapy Vineyards in 2018 where she was involved in redeveloping the winery and launching sparkling wines.
She joined Terralux in July, 2023, bringing a remarkable resume of skills and experience – and having to put them all to work in a difficult vintage.
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Here are notes on current releases from Terralux.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUq1yEcw_lIleu7mvb-msopixWc1GuWkhyphenhyphen8xfMZA-Pm17PH30KYPJRKqhZt8GBzeMJNcgYie5ZVmKBzW7GQA6L02qioklDSViQWZubh4KsX-EbelQZNpLxnEZmWbx40a78BKw9iMx29osUoL9S7JNOjWKnAqr88vr2EoIyKm3-0h-fOXGrL2urTrdmA46/s3000/2021%20Terralux-EstateWinery-PinotGris-2021.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="3000" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUq1yEcw_lIleu7mvb-msopixWc1GuWkhyphenhyphen8xfMZA-Pm17PH30KYPJRKqhZt8GBzeMJNcgYie5ZVmKBzW7GQA6L02qioklDSViQWZubh4KsX-EbelQZNpLxnEZmWbx40a78BKw9iMx29osUoL9S7JNOjWKnAqr88vr2EoIyKm3-0h-fOXGrL2urTrdmA46/s200/2021%20Terralux-EstateWinery-PinotGris-2021.png"/></a></div><b>Terralux Pinot Gris 2021</b> ($27 for 319 cases). The grapes for this wine were whole-cluster pressed and fermented cool in stainless steel with selected yeasts. The wine was also aged in stainless steel. As a result, the wine is crisp and refreshing with aromas and flavours of apple and citrus. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid83sAo-YJra18IIv9yxeMX4xAP2QEvWRBt3q_UW-Ls39j5cxso2xv6vh-lFergklqAKRMVn02O-nK4uVu-ddQ1JPNocGPZeL3nsVLfa3_BU4KkRsxfa3iUv_UOvm2nt2g3QbUlebfyfNPI5MBWq20mr-zIjiLp_9kd5XuG3ZjeedeX3U3lmGke5WFTiE-/s3000/2020%20Terralux-EstateWinery-Viognier-2020.png" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="3000" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid83sAo-YJra18IIv9yxeMX4xAP2QEvWRBt3q_UW-Ls39j5cxso2xv6vh-lFergklqAKRMVn02O-nK4uVu-ddQ1JPNocGPZeL3nsVLfa3_BU4KkRsxfa3iUv_UOvm2nt2g3QbUlebfyfNPI5MBWq20mr-zIjiLp_9kd5XuG3ZjeedeX3U3lmGke5WFTiE-/s200/2020%20Terralux-EstateWinery-Viognier-2020.png"/></a></div><b>Terralux Viognier 2020</b> ($33 for 256 cases). The grapes for this wine are from the winery’s Similkameen vineyard. The fruit was whole-cluster pressed and fermented at ambient temperatures with indigenous yeast. The wine was matured partially in French barriques and partially in stainless steel. The wine has aromas and flavours of peach and orange blossom, with the classically firm texture of the varietal. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVAP7GVYMhwPXkcbyp4_bgLCAOvaVbAmRTpgTkZzmLqlaOwdX3tOYzlu5adcBIK_RzUhHpfw71owcE8bf59QW_JBaKJHPwzm4pfye7S_jWwwzYIFsCqiappy9n709aJlxBrVfse9XRVPQ_UJtkTKv8uXshswc9Kxbz7rNFgfExeDfUEEsFTskfZmlgxGv/s3000/2019%20Terralux-EstateWinery-Viognier-Reserve-2019.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="3000" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVAP7GVYMhwPXkcbyp4_bgLCAOvaVbAmRTpgTkZzmLqlaOwdX3tOYzlu5adcBIK_RzUhHpfw71owcE8bf59QW_JBaKJHPwzm4pfye7S_jWwwzYIFsCqiappy9n709aJlxBrVfse9XRVPQ_UJtkTKv8uXshswc9Kxbz7rNFgfExeDfUEEsFTskfZmlgxGv/s200/2019%20Terralux-EstateWinery-Viognier-Reserve-2019.png"/></a></div><b>Terralux Viognier Reserve 2019</b> ($39 for 237 cases). This is a ripe and rich wine made with fruit from the Similkameen Vineyard. Fermented with indigenous yeast, the wine was matured in a combination of French barriques and stainless steel. The wine begins with aromas of stone fruits leading to flavours of apricot and spice. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlq2_j_IebcaX8IKXudi5gPbBZ1PPJV1gPly6TnrNxfClOge2As6aQ2DYBSZcM1e14IulpUL5sAqHgp5236Ze2ctYo8XpQcoFzeqjUaNSiLE806Y9mSpAZpy4K16m146ePtAiC_cXQ8YrrpFi0d-ma4q_Muhc-4If1jzd2yFfbM8io2Mf4YEj3BdElI3Lq/s3000/2020%20Terralux-EstateWinery-Chard-Reserve-2020.png" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="3000" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlq2_j_IebcaX8IKXudi5gPbBZ1PPJV1gPly6TnrNxfClOge2As6aQ2DYBSZcM1e14IulpUL5sAqHgp5236Ze2ctYo8XpQcoFzeqjUaNSiLE806Y9mSpAZpy4K16m146ePtAiC_cXQ8YrrpFi0d-ma4q_Muhc-4If1jzd2yFfbM8io2Mf4YEj3BdElI3Lq/s200/2020%20Terralux-EstateWinery-Chard-Reserve-2020.png"/></a></div><b>Terralux Chardonnay Reserve 2020</b> ($44 for 166 cases). This wine was made with fruit from the South Okanagan, whole-cluster pressed, fermented with indigenous yeasts and matured 11 months in French barriques. The wine has aromas of vanilla and lemon, leading to flavours of ripe apples mingled with buttery notes. The finish is long. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubLJO7rjhodHnVnV9wQskq1GeortQbvRI-LtiB1l6JVDvrRqOmrPzKzeM3wGimiIqBcNd7heRV7c-S_UiI5U2x8VAX8SMz9_CxhtWuSUwT_5gSegFAJTnbjWEdC30_Gp0iUyP7LdlPpluyA2wdDqtSQchWt5fOzkxsm9UmfAC0oJRujWj2sjce8EACAp2/s3000/2018%20Terralux-EstateWinery-Syrah-2018.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="3000" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubLJO7rjhodHnVnV9wQskq1GeortQbvRI-LtiB1l6JVDvrRqOmrPzKzeM3wGimiIqBcNd7heRV7c-S_UiI5U2x8VAX8SMz9_CxhtWuSUwT_5gSegFAJTnbjWEdC30_Gp0iUyP7LdlPpluyA2wdDqtSQchWt5fOzkxsm9UmfAC0oJRujWj2sjce8EACAp2/s200/2018%20Terralux-EstateWinery-Syrah-2018.png"/></a></div><b>Terralux Syrah 2018</b> ($39 for 295 cases). The fruit for this wine is from a vineyard on the Black Sage Bench. The wine was fermented with indigenous yeast and aged 11 months in French barriques. It is a big wine, with aromas of dark cherry and deli meats mingled with a hint of pepper. These are echoed on the palate, along with savoury flavours of dark fruits. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4Ax39KcCL0L9xvBMFHay65LneGg3GOtAnzywnt54vR3DjyDNuDleRl2sC3EoDlkyw81f-zZ5SMLuKUU7YHfvaQF77g8fuoXdaDpZKdUYn-OenxItJVuTUNIOc0BVfN0doMl30JmkuF94MhfXAZO82FOD_Xk04X3nV-PD1KO2AAl0cdAM3-n7elQ9Jt26/s3000/2018%20Terralux-EstateWinery-Meritage-2018.png" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="3000" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4Ax39KcCL0L9xvBMFHay65LneGg3GOtAnzywnt54vR3DjyDNuDleRl2sC3EoDlkyw81f-zZ5SMLuKUU7YHfvaQF77g8fuoXdaDpZKdUYn-OenxItJVuTUNIOc0BVfN0doMl30JmkuF94MhfXAZO82FOD_Xk04X3nV-PD1KO2AAl0cdAM3-n7elQ9Jt26/s200/2018%20Terralux-EstateWinery-Meritage-2018.png"/></a></div><b>Terralux Meritage 2019</b> ($39 for 497 cases). This is a blend of 60% Cabernet Franc, 24% Merlot, 12% Cabernet Sauvignon and 4% Malbec. The wine was fermented with indigenous yeast and matured 11 months in French barriques. A big wine with satisfying concentration on the palate, it has aromas and flavours of blackberry and plum with a touch of spice. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhvXM2nf9F0Ap3pAI-cp2-BAnovLlp2aodk3wJB9Cz2-kl7vryUmyI9opOTzcyfOGJTcL77U65XkDi-ETsG3mBYwJABv59V6x6sStORi-vaypL7kq-mJ09GEjcmRbEW88n-tUkU6EKhpP50g_JDIZVYaK25XYUWPd0jDIxydRFJsmU99VeCsvDqXhnTgK/s3000/2018%20Terralux-EstateWinery-CabSauv-2018.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="3000" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhvXM2nf9F0Ap3pAI-cp2-BAnovLlp2aodk3wJB9Cz2-kl7vryUmyI9opOTzcyfOGJTcL77U65XkDi-ETsG3mBYwJABv59V6x6sStORi-vaypL7kq-mJ09GEjcmRbEW88n-tUkU6EKhpP50g_JDIZVYaK25XYUWPd0jDIxydRFJsmU99VeCsvDqXhnTgK/s200/2018%20Terralux-EstateWinery-CabSauv-2018.png"/></a></div><b>Terralux Cabernet Sauvignon 2018</b> ($39 for 138 cases). Made with South Okanagan fruit, the wine was fermented with indigenous yeast and aged 11 months in French barriques. A well-structured wine, it begins with aromas of black currant mingled with spice and cedar. On the palate, there are flavours of black currant, plum, and dark cherry. The finish lingers. 93.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2RJ_ILRSENng007Oy1Oz56BiSMPnXHKiN-5q25pDL4CNiDKibeMMR2jUae-wZbAKzCDoIyxtyZR8teee-dwNj2xAOCizHYjrNZ67iLTa3bcwGR687IHQbpViE-mEswKDuO5wlFfBh0EVDel6veSTpoQZlPDmhbeqeC7fIdHcLq3HZdAEQDnJwFcefDxW/s3000/2019%20Terralux-EstateWinery-CabSauv-Reserve-NV.png" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="3000" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2RJ_ILRSENng007Oy1Oz56BiSMPnXHKiN-5q25pDL4CNiDKibeMMR2jUae-wZbAKzCDoIyxtyZR8teee-dwNj2xAOCizHYjrNZ67iLTa3bcwGR687IHQbpViE-mEswKDuO5wlFfBh0EVDel6veSTpoQZlPDmhbeqeC7fIdHcLq3HZdAEQDnJwFcefDxW/s200/2019%20Terralux-EstateWinery-CabSauv-Reserve-NV.png"/></a></div><b>Terralux Cabernet Sauvignon Reserve 2019</b> ($65 for 341 cases). This wine blends fruit from the Similkameen Valley with grapes from the South Okanagan to produce an elegant and powerful wine. Aged in French barriques, the wine begins with aromas of cassis. On the palate, there are flavours of black currant, blackberry and spice with a very long finish. The full, rich tannins will support long-term aging of this wine. For early consumption, decant the wine. 94.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-11468350755297640542023-12-29T09:48:00.000-08:002023-12-29T09:48:13.815-08:00Church & State masters multiple terroirs
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<i>Photo: winemaker Arnaud Thierry</i>
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Church & State Wines was founded in 2004 at Brentwood Bay on Vancouver Island. That location, with a small vineyard, is now where the winery makes and cellars its sparkling wines.
Traditional method sparkling wines found their way into the portfolio because the Brentwood Bay terroir is best suited to wines of that style. As well, Arnaud Thierry, Church & State’s winemaker since 2017, was trained in Champagne. He began making a traditional method sparkling wine in Canada soon after joining Church & State.
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Born in Normandy, Arnaud had extensive experience in both Champagne and Bordeaux before coming to the Okanagan with his wife, Caroline Schaller, now the winemaker at Uppercase Winery.
Church & State has 85 acres of vineyard in the south Okanagan and 10 acres at Brentwood Bay on Vancouver Island, where the winery originated in 2002 as Victoria Estate Winery. It was acquired two years later by lawyer Kim Pullen, who renamed it. At the recommendation of his consulting winemaker at the time, Californian Bill Dyer, he moved production to the south Okanagan a few years later rather than transporting grapes to Vancouver Island.
The Brentwood Bay vineyard now produces Pinot Noir and Pinot Gris grapes just for sparkling wines, a very sensible use for grapes from this cool site.
(Kim Pullen sold the winery in 2017 to Sunocean Wineries and Estate, a Vancouver company owned by a low-profile Chinese businessman.)
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Arnaud says that his approach to winemaking is simple and traditional. “I am very attracted by tradition, and the respect of the fruit,” he says. Winemaking is very classic: a good expression of the fruit and freshness in the whites; and volume, fruit and spice in the reds. “I want to have the varietal specificity of the grapes each time.”
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguP3dAqb7WUVAenbqRsWsIWkMlWMgH_xdudXj58DCyDBiMvaPGe4BL31RvV_GgCBSrinX5OZVWDXrDbU4nkws9Q3-tk3gmFUVL6jBHU5j0tJS7rDJh834JlJ81uYy2C8spF9i2TtyD47axI5AYTqWjaPDPPb8Z2zN2mIzh_DR4GelvZRLT4l_uC6v6QeBs/s421/P1120285.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="238" data-original-width="421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguP3dAqb7WUVAenbqRsWsIWkMlWMgH_xdudXj58DCyDBiMvaPGe4BL31RvV_GgCBSrinX5OZVWDXrDbU4nkws9Q3-tk3gmFUVL6jBHU5j0tJS7rDJh834JlJ81uYy2C8spF9i2TtyD47axI5AYTqWjaPDPPb8Z2zN2mIzh_DR4GelvZRLT4l_uC6v6QeBs/s200/P1120285.JPG"/></a></div>
Here are notes on current releases.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq7I23Obaq4K7dbNEz5HH173xPTTMNhkxyXHbSDKyWhZkAX7YhFadPDBJpFZ5HdWzugkRWkj2_y3QBnxFhN-T3lp2kSSbruzZ4awRo24BDjdFqTguVxuB9WXiLh11KxZu8TpRSwPPU0sLj-p4w4bpSV5zv1uE_i9XgpZGhcx195G9N9vUkYRMC2B0WGI5/s800/P1120284.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq7I23Obaq4K7dbNEz5HH173xPTTMNhkxyXHbSDKyWhZkAX7YhFadPDBJpFZ5HdWzugkRWkj2_y3QBnxFhN-T3lp2kSSbruzZ4awRo24BDjdFqTguVxuB9WXiLh11KxZu8TpRSwPPU0sLj-p4w4bpSV5zv1uE_i9XgpZGhcx195G9N9vUkYRMC2B0WGI5/s200/P1120284.JPG"/></a></div><b>Church & State Blanc de Gris 2019</b> ($25.75 for 770 cases). This traditional method sparkling wine was aged at least 12 months on the lees before being disgorged. Made with Pinot Gris fruit from the Brentwood Bay vineyard, this wine’s active mousse propels aromas of brioche and fruit. The palate is packed with flavours, including pear and citrus, which linger on the refreshing finish. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJD2fVYJ7UmNOSW1cIHBcFGIX0StdKZhksnc6YBc1WcjcdoDBW7HJkG10yl2QT_TZ539wJSwUouLe2iKCYJRzsOyeP3IVodbfrOzxTawiqztfUNdpy00S5HRLsfdh0ro4wQzMaQnoP_M09HbS29X4Ot5x7sWJucKvqZVnBGQQDFQwEFleEN2_XQsyilxWu/s800/P1120287.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJD2fVYJ7UmNOSW1cIHBcFGIX0StdKZhksnc6YBc1WcjcdoDBW7HJkG10yl2QT_TZ539wJSwUouLe2iKCYJRzsOyeP3IVodbfrOzxTawiqztfUNdpy00S5HRLsfdh0ro4wQzMaQnoP_M09HbS29X4Ot5x7sWJucKvqZVnBGQQDFQwEFleEN2_XQsyilxWu/s200/P1120287.JPG"/></a></div><b>Church & State Blanc de Blancs Brut Nature 2018</b> ($33.75 for 1,019 cases). This wine is made with Chardonnay grown, the winery says, in a Black Sage Road “terroir that ripens Chardonnay perfectly for this method of winemaking.” The wine was aged 30 months in bottle on the lees “at our sparkling wine house in Brentwood Bay.” This wine begins with an active mousse and aromas of brioche and citrus. On the palate, the flavours are clean and fresh, with citrus and apple mingled subtly with brioche. The finish is crisp. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP6DsL39tGecE8ArW7E_J4kPjl0kdk2WwrmmkHXuG8V1vPDXgeFjK-Kj9j3Op0cRhmOZr5yntXVBUjSnnBIbGST4JHwURX4n6QtjxDaR0fWPviKJJWJv5UskgPX5weMH_Ry2S6nYLJGnmA2N5UVWPlxCT3X0rmJxU85_Ms5K1vdKepAxBw0Q_-h0lEySw/s800/P1120282.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP6DsL39tGecE8ArW7E_J4kPjl0kdk2WwrmmkHXuG8V1vPDXgeFjK-Kj9j3Op0cRhmOZr5yntXVBUjSnnBIbGST4JHwURX4n6QtjxDaR0fWPviKJJWJv5UskgPX5weMH_Ry2S6nYLJGnmA2N5UVWPlxCT3X0rmJxU85_Ms5K1vdKepAxBw0Q_-h0lEySw/s200/P1120282.JPG"/></a></div><b>Church & State Gris de Noirs 2020</b> ($33.75 for 102 cases). The wine is a blend of Pinot Noir from Vancouver Island and Osoyoos East Bench, fermented in stainless steel tanks and aged on the lees for 12 months. The delicate pink hue gives eye appeal to the wine, which has a lively mousse and fruity aromas. There are hints of strawberry on the palate. The finish is crisp and tart. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjCCflq_ayZi9uLHAbo2XrOV00Q2xpIxrrG5ZEmzIh6Eo2Y4I8nZxN5jbS2Ag_YBBcRDfOZzrPYPVtQPKO5A9N-i-L2ye2CtUfifaKt0p8cmhRxTUG2eQpRsUUBRF97GT18Qlv5fwiTENy4rs7lMRmjBXQ0WlcrYypZTjdguM1buc3Hv9ChwcApJau3M2/s800/P1120278.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjCCflq_ayZi9uLHAbo2XrOV00Q2xpIxrrG5ZEmzIh6Eo2Y4I8nZxN5jbS2Ag_YBBcRDfOZzrPYPVtQPKO5A9N-i-L2ye2CtUfifaKt0p8cmhRxTUG2eQpRsUUBRF97GT18Qlv5fwiTENy4rs7lMRmjBXQ0WlcrYypZTjdguM1buc3Hv9ChwcApJau3M2/s200/P1120278.JPG"/></a></div><b>Church & State Trebella 2020</b> ($24.25 for 300 cases). This Rhône-inspired white is a blend of 33% Roussanne, 33% Marsanne and 34% Viognier. The wine was fermented for three weeks in barrel and then aged eight months in French oak. The texture is rich. The wine has aromas and flavours of guava, apricot and vanilla with a very long finish. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXG9SkHd_BUzJXnypRX-RipanBEpQSOl-mHcVOBbu-pHYvkhlvJzZWeB-dN0xtl1J33arQ67zHilJGBAT6RbnXvsLjKVdWeRInPhPkI0pVg8Y4MnMV_RY7jpd07pWg9LmpahmQY2XoLAuKegml88TLR0wtJBqP22MkhKIe9Q8GJaQ_H-lvDapdjJp_lbI/s800/P1110243.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXG9SkHd_BUzJXnypRX-RipanBEpQSOl-mHcVOBbu-pHYvkhlvJzZWeB-dN0xtl1J33arQ67zHilJGBAT6RbnXvsLjKVdWeRInPhPkI0pVg8Y4MnMV_RY7jpd07pWg9LmpahmQY2XoLAuKegml88TLR0wtJBqP22MkhKIe9Q8GJaQ_H-lvDapdjJp_lbI/s200/P1110243.JPG"/></a></div><b>Church & State Estate Series Syrah 2019</b> ($35 for 660 cases). The grapes were fermented and macerated in stainless steel for 20 days. The wine was aged 12 months in French oak barrels. The wine has aromas and flavours of dark fruits, deli meats and pepper. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNi-Zh0wnLQjCzP4ciP0vcbrZYA5U4dg_wT5sF9gYhdQWhpBnhZoPC6UsKqClHPy6ix-FaPIX6niQ07cTp3_qPJpGht0uYW0b9W5OawltngXFdTd_xa_CcWi99BsAZJaOguBuBzbH6SohcxIEbt4bKOsacF8Z9eKy0b8vTAwNbfLpJE4czAIDU6MnS2viI/s800/P1120280.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNi-Zh0wnLQjCzP4ciP0vcbrZYA5U4dg_wT5sF9gYhdQWhpBnhZoPC6UsKqClHPy6ix-FaPIX6niQ07cTp3_qPJpGht0uYW0b9W5OawltngXFdTd_xa_CcWi99BsAZJaOguBuBzbH6SohcxIEbt4bKOsacF8Z9eKy0b8vTAwNbfLpJE4czAIDU6MnS2viI/s200/P1120280.JPG"/></a></div><b>Church & State Estate Series Cabernet Franc</b> ($32.50 for 1,000 cases). Fruit for this wine is from vineyards on the Osoyoos West Bench and on the Black Sage Bench. The grapes were fermented and macerated 20 days in stainless steel. The wine was then aged 12 months in French oak barrels (25% new). The wine begins with the classic brambly aromas that gives Cabernet Franc such easy appeal. The blackberry aromas lead to flavours of cherry, raspberry and spice. 92.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-55046338340779423282023-12-26T12:24:00.000-08:002023-12-26T12:24:50.812-08:00Stoneboat's low-key winemaking worth finding<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zI7yoMYoCb83xEC9sgBfNTkOg394XI-2l2Cegd2Tq_UxRFFUhXxkxU3ztOxpyidm_apJZ8hewnuD_2YBz9JLQAk7Bt6f-JRUXK44EK09_nZ7DIIrDKGbCLrS1j3X27qe4zDYyhL8gvvKKDcgYKsy1CZ2u4yYlrxcEyoA9Dfbn7zrhYMsLol6-MebE0YX/s4000/P1020552.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zI7yoMYoCb83xEC9sgBfNTkOg394XI-2l2Cegd2Tq_UxRFFUhXxkxU3ztOxpyidm_apJZ8hewnuD_2YBz9JLQAk7Bt6f-JRUXK44EK09_nZ7DIIrDKGbCLrS1j3X27qe4zDYyhL8gvvKKDcgYKsy1CZ2u4yYlrxcEyoA9Dfbn7zrhYMsLol6-MebE0YX/s400/P1020552.JPG"/></a></div>
<i>Photo: William Adams, winemaker at Stoneboat</i>
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William (Bill) Adams, the winemaker at Stoneboat Pinot House, is one of the most low-key of Okanagan winemakers. He makes up for his low profile by making very solid wines.
Here is his biography on the Stoneboat website:
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<i>“Bill began his winemaking career in Ontario where he completed a three year wine making program at Niagara College. Working under veteran winemaker David Hojnoski at Palatine Hills Estate Winery, Bill learned the fun side of winemaking and and developed impeccable winemaking practices.
A visit to experience the Okanagan wine region in 2006 kept Bill here ever since. During his four years working with Pascal Madevon, a French viticulturist and winemaker, at Osoyoos LaRose, he met Stoneboat’s Jay Martiniuk and our friendship with Bill began.
Bill joined Stoneboat after a year as cellar master at Blue Mountain Vineyard & Cellars. His sensitive approach to winemaking, and his experience with Pinot varieties in particular, make him the perfect match for Stoneboat’s approach to honest, expressive wines.”</i>
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The Stoneboat winery was opened in 2007 by veteran vine propagator Lanny Martiniuk and his family. In 2021, they sold the winery to Kyla Richey and Rudy Verhoeff. With the backing of Rudy’s family, they already were establishing a companion winery called Valley Commons.
Aside from cosmetic touches to the Stoneboat tasting room, they have continued to operate the winery as before, leaving Bill in charge of the cellar. Pinot Noir and Pinotage continue to be the signature varietals. That explains why the winery, once called Stoneboat Vineyards, has taken to calling itself Stoneboat Pinot House.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijydTYFuMHj9C1hJ5AjTcuvhmK6UtFG8GOLQuMS-AopE5gYGDT1L9vDhI3KaoQNx5aTKwulm2hD9NRFGTiBGbO-slOW4JZxmkAr7lkDoaHWzuljOKIYunzIgq4PYXlW2SdPMt8VzWmkQEWCmbhyaDmoJTlkiKR_8ghSBVRGIg6u92qxh4pBE-4QrFG-0N/s408/P1120056.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="88" data-original-width="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijydTYFuMHj9C1hJ5AjTcuvhmK6UtFG8GOLQuMS-AopE5gYGDT1L9vDhI3KaoQNx5aTKwulm2hD9NRFGTiBGbO-slOW4JZxmkAr7lkDoaHWzuljOKIYunzIgq4PYXlW2SdPMt8VzWmkQEWCmbhyaDmoJTlkiKR_8ghSBVRGIg6u92qxh4pBE-4QrFG-0N/s200/P1120056.JPG"/></a></div>
Here are notes on some current releases.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROYlclUc71bDGoWwkerrkNhlmmwgwcYmvTbMsmU8phKpBDhbR64yFnOj_JUjT3NSQvATjl-k4AmIx6JY29xBH3GksDcTCOzGBM0I5D8To0zEeA1KhiPjKgese-hzx40RZ2wgN1fvxtCLPVsb9LWod2WQ_xBxZnc7taEaFWmMxD1aVCZ8Y84hy5WOGIPxU/s800/P1120058.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROYlclUc71bDGoWwkerrkNhlmmwgwcYmvTbMsmU8phKpBDhbR64yFnOj_JUjT3NSQvATjl-k4AmIx6JY29xBH3GksDcTCOzGBM0I5D8To0zEeA1KhiPjKgese-hzx40RZ2wgN1fvxtCLPVsb9LWod2WQ_xBxZnc7taEaFWmMxD1aVCZ8Y84hy5WOGIPxU/s200/P1120058.JPG"/></a></div><b>Stoneboat Pinot Gris 2022 </b>($24 for 885 cases). The wine begins with aromas of pear, nectarine and citrus. The palate is a fruit basket of peach, apple and pear. The finish is crisp and refreshing. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1GN7hyzKLlOYAL_PA4Dk8RPKgVi2ZX_gnrOGe1OOJ3xFyUc_5E7qynfXrzXnKyogF28RFbmPz0_GfcJnAjZEfFzZgXVB3jrnULmLBqMayL1jjqAWvSqMJHk5bwi3cAIm_INipPH0igBfOiu5Q5s7RbaH1OScl5NsfWfrG5RrnZcoMcWnu6WyNw9OcCuZ/s800/P1120062.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1GN7hyzKLlOYAL_PA4Dk8RPKgVi2ZX_gnrOGe1OOJ3xFyUc_5E7qynfXrzXnKyogF28RFbmPz0_GfcJnAjZEfFzZgXVB3jrnULmLBqMayL1jjqAWvSqMJHk5bwi3cAIm_INipPH0igBfOiu5Q5s7RbaH1OScl5NsfWfrG5RrnZcoMcWnu6WyNw9OcCuZ/s200/P1120062.JPG"/></a></div><b>Stoneboat Rosé 2022</b> ($24 for 1,008 cases). This is made with Pinot Noir. The wine, with a pale hue, is crisp and refreshing, with aromas and flavours of strawberry and raspberry. 89.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKErDf0u4kMGNIv2RZS_fV4fPksuwjYFBQ5qUaUTAqhn8Tl7BTbud2lZZk5jcT6skA0ZAYF_HR7qnX8ws_70VjtMo1JfBHKmWQSLRflofETPZmF6zXAtUNd9AaWei3mRy5LMl_PkeMlVl3o_LLJikr5nq4CoGW7Y7tMs9Y_lhIGSS5T0AexZ3_UATIIMN/s800/P1120061.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKErDf0u4kMGNIv2RZS_fV4fPksuwjYFBQ5qUaUTAqhn8Tl7BTbud2lZZk5jcT6skA0ZAYF_HR7qnX8ws_70VjtMo1JfBHKmWQSLRflofETPZmF6zXAtUNd9AaWei3mRy5LMl_PkeMlVl3o_LLJikr5nq4CoGW7Y7tMs9Y_lhIGSS5T0AexZ3_UATIIMN/s200/P1120061.JPG"/></a></div><b>Stoneboat Pinot Noir 2020</b> ($32 for 1,509 cases). This wine was aged 15 months in barrel. The wine is full-bodied with the elegance and balance that characterized the 2020 vintage for reds. There are aromas and flavours of spice, cherry and blackberry. The texture is silky. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-aIJlc1bAr4S0OeNpz_u6r2-Sfw7mUxClD99YL2bYExNYkDxRr7YbdDLQrAOgy7LdgquBB5KJqg4lh7r5ogEZiu4hJfaUTklYIrFRXRDPNR84i8O7jVsFFx_S73sGCIswJzbjk2Ybnosu-ogo80M3oeNKEn6TUrXPgpDUsH_J-ah4OJSAnXwpeURbyfj/s800/P1120054.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-aIJlc1bAr4S0OeNpz_u6r2-Sfw7mUxClD99YL2bYExNYkDxRr7YbdDLQrAOgy7LdgquBB5KJqg4lh7r5ogEZiu4hJfaUTklYIrFRXRDPNR84i8O7jVsFFx_S73sGCIswJzbjk2Ybnosu-ogo80M3oeNKEn6TUrXPgpDUsH_J-ah4OJSAnXwpeURbyfj/s200/P1120054.JPG"/></a></div><b>Stoneboat Pinot Noir Reserve 2021</b> (100 cases). This wine begins with aromas of cherry and strawberry. On the palate, there are flavours of cherry, blackberry and spice. The texture is full and the finish is silky. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx6zO7r0Z2LUKy0zfdmitOs2zuhHmn0WhU-K6Nh5KJYtu9C0qj9P_Tx0ZF3pSXJV63FeALmqUv6axkDAOKA-rXZG1ZwDBSD7FtSviSD2XgcUeiszw4dthhfQX3hi65lxt6on_M3rHvlWH66e-cIUH84sndho1xTA6FPuf7so2XyA3YAjLxUJyjUakC84o/s800/P1120065.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx6zO7r0Z2LUKy0zfdmitOs2zuhHmn0WhU-K6Nh5KJYtu9C0qj9P_Tx0ZF3pSXJV63FeALmqUv6axkDAOKA-rXZG1ZwDBSD7FtSviSD2XgcUeiszw4dthhfQX3hi65lxt6on_M3rHvlWH66e-cIUH84sndho1xTA6FPuf7so2XyA3YAjLxUJyjUakC84o/s200/P1120065.JPG"/></a></div><b>Stoneboat Pinotage Reserve 2021</b> (253 cases). The exotic personality of Pinotage is appealing (at least to me). This wine begins with aromas of plum and dark cherry. On the palate, blueberry flavours mingle with cherry and pomegranate. The finish is both savoury and spicy. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83MjG-7vPt8d47ss9J6DuM5MT1ILYRlKgDd93NAxswGS3Sv7yo8nGbn_y7fiKjCrtXN3uTzehziQrgQ3qaLElvznPKLryGDqUWjfyonD3nRmHH_0uW3mTrgjI-TSyAYAgJZorndQQipN06NYYzAm5Shm0zYqACkAHMm02Z6ewY__z8J5NRiBS-Be6sLNn/s800/P1120057.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83MjG-7vPt8d47ss9J6DuM5MT1ILYRlKgDd93NAxswGS3Sv7yo8nGbn_y7fiKjCrtXN3uTzehziQrgQ3qaLElvznPKLryGDqUWjfyonD3nRmHH_0uW3mTrgjI-TSyAYAgJZorndQQipN06NYYzAm5Shm0zYqACkAHMm02Z6ewY__z8J5NRiBS-Be6sLNn/s200/P1120057.JPG"/></a></div><b>Stoneboat Heritage Winemaker’s Blend 2021 </b>($N/A for 98 cases). This is an unusual blend of 50% Pinotage and 50% Petit Verdot. The wine was aged 15 months in French oak (25% new). The wine begins with aromas of spice, blackberry and raspberry. On the palate, flavours of black currant mingle with dark chocolate and spice. The wine is full-bodied with a long finish. 93.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-17813208935826283242023-12-20T09:49:00.000-08:002023-12-20T09:49:48.402-08:00High Note hits the right notes
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2VkfDtY9ZYqI6-J214EDDEIK-Hnbo5CJU7QBoAVC88eNgt6kAwT12JE2XnvAMkHyUXkrtwdYkP8jfxskizqxjNlfyW7okakiqccPCPlnJQmQDXFydDXYm_poEeSiQnIGPTCL-vizsmSEuCzTtby0O59Hf0bbRVZ5T9yuVloh4EFW8bTmDi3EeZJpYct8/s306/bert-edith-evertt-p-800.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="306" data-original-width="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2VkfDtY9ZYqI6-J214EDDEIK-Hnbo5CJU7QBoAVC88eNgt6kAwT12JE2XnvAMkHyUXkrtwdYkP8jfxskizqxjNlfyW7okakiqccPCPlnJQmQDXFydDXYm_poEeSiQnIGPTCL-vizsmSEuCzTtby0O59Hf0bbRVZ5T9yuVloh4EFW8bTmDi3EeZJpYct8/s400/bert-edith-evertt-p-800.jpg"/></a></div>
<i>Photo: High Note's Bert Evertt (courtesy of High Note Estate Winery</i>
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There is a good story explaining all of the musical references in the labels of the wines from High Note Estate Winery.
High Note opened this summer after taking over the Naramata Bench property that briefly was the Okanagan outpost for Abbottsford’s Singletree Winery.
Under High Note’s owner Bert Evertt, the winery is being developed with a combined flair for both Mediterranean wine varietals and classical music. Bert also owns two other Okanagan wineries (Upper Case and gadZook Winery) and has Catherine Schaller, one of the valley’s best winemakers, in charge of the cellars. Trained in France, she was formerly the winemaker at Osoyoos Larose Winery as well as Rainmaker Winery.
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The story: Bert was once an opera singer.
"I started my opera career in 1960 by joining the Northshore Light Opera company [in North Vancouver],” Bert recounts. “I was 17 years old and we performed a number of Gilbert and Sullivan operettas. Northshore Light Opera was invited to sing the Peoples Chorus in a Vancouver Opera Company production of Aida in 1963. I auditioned for the chorus of the Vancouver Opera Company that same year. I was accepted and the productions that I was in were La Boheme, La Traviata, Norma and Tosca.”
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When Bert went to Riverside, California, in 1965 to attend college, he soon joined the the Riverside Opera Company and was in the chorus for Manon Lascaux.
“In January 1966, I moved to San Diego State University and joined the San Diego Opera Company,” Bert continues. “I sang in the chorus of La Boheme with Placido Domingo who later became famous as one of the Three Tenors. I was also in Faust, The Barber of Seville, The Young Lord, Aida again and I cannot remember all of the other ones.”
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In 1969, Bert moved to Milan, Italy in September of 1969 and joined the opera chorus of at the famous La Scala opera house. He concluded his opera career when he left Milan in 1971. “In 1989, I resurrected it by auditioning for the chorus in the production of Aida at BC Place,” Bert adds. “The chorus was invited to tour with Aida to Tokyo, Japan.”
His favourite opera is Aida, having sung in the chorus at least a dozen times. “My second favourite is La Boheme as I was in at least 10 production nights,” he says.
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“I discovered red wine, mainly Barolo, in Milan when I was invited by a friend to join him at a wine cellar in downtown Milan,” Bert recounts. “I have been an Italian wine
aficionado for all of the years since 1969."
That accounts for both the musical allusions and often the Mediterranean character built into some of High Note’s wines.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54E-m7j9Dz8EOO89mm34HKedx0pEp_iUWoIeXEcr-y9nyOVeu6ronj8dIR_Q673zVfvpLVZ9lKSMyBtn2ADZ7bqsjSSesQ_ytVt-S9JWNra8j0DMN20FJNFpw7wFIUfQXxi8Iq5qxEX7XzjGpm43o_5O1VYE1iI3lPxU7QgWfykBSSqBYvPFAraD1ek_e/s741/P1120261.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="238" data-original-width="741" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54E-m7j9Dz8EOO89mm34HKedx0pEp_iUWoIeXEcr-y9nyOVeu6ronj8dIR_Q673zVfvpLVZ9lKSMyBtn2ADZ7bqsjSSesQ_ytVt-S9JWNra8j0DMN20FJNFpw7wFIUfQXxi8Iq5qxEX7XzjGpm43o_5O1VYE1iI3lPxU7QgWfykBSSqBYvPFAraD1ek_e/s200/P1120261.JPG"/></a></div>
Here are notes on four current releases.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyOljrxOo9m9vcqgNr4N8oa8DcUK8_wA4WFG_9AZvpy-HMEVxnfb33smP1fvfmQQgQ7SkBn-ln7Fem0JV8D9lOnUT-BaU-JyxtBsfmvRHs2OskuX43u9vSdQ3JTD8LSf8uVygtaI8GdunGAY3BpYA1pm8UNgfvx9Ew0cNR-YHG5W7URSn2ThGv1PTvEOC/s800/P1120257.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyOljrxOo9m9vcqgNr4N8oa8DcUK8_wA4WFG_9AZvpy-HMEVxnfb33smP1fvfmQQgQ7SkBn-ln7Fem0JV8D9lOnUT-BaU-JyxtBsfmvRHs2OskuX43u9vSdQ3JTD8LSf8uVygtaI8GdunGAY3BpYA1pm8UNgfvx9Ew0cNR-YHG5W7URSn2ThGv1PTvEOC/s200/P1120257.JPG"/></a></div><b>High Note Capriccio Riesling 2022</b> ($28 for 192 cases). “Capriccio is all about feeling,” the winery says. “The music is improvised and free form, allowing the musician to lead the piece with their virtuosity. The same philosophy guides our Riesling. We give room for the varietal to shine, while providing structure from aging in a combination of concrete eggs and stainless steel.” This wine is packed with fruit. There are aromas and flavours of lemon and lime around a spine of minerality. The finish has a lively tartness. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLA28qLj4BkPuhYoQ4IKPt-hDX5Zllpv7DlBesMvINArN_LSeM6s01A10OpU9zekuFnsnmx_K6xkEZdiaMo1LvetXVvOyZPKAT6Nc5FaPcymXCNNyO8U_0Ro1AGNPu8FNZGyKfcjjwCrs3dNBaFmcYNUyMMhROv5Xgexns5NLx2prNKG_v6Ee5RxtfJwu3/s800/P1120255.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLA28qLj4BkPuhYoQ4IKPt-hDX5Zllpv7DlBesMvINArN_LSeM6s01A10OpU9zekuFnsnmx_K6xkEZdiaMo1LvetXVvOyZPKAT6Nc5FaPcymXCNNyO8U_0Ro1AGNPu8FNZGyKfcjjwCrs3dNBaFmcYNUyMMhROv5Xgexns5NLx2prNKG_v6Ee5RxtfJwu3/s200/P1120255.JPG"/></a></div><b>High Note Patter Brut 2022</b> ($30 for 277 cases). “Patter is about precision, each note exactly where it should be,” the winery writes. “The songs are intricate and fast-paced, following the natural ebb and flow of speech. Lively and finessed, our Patter Brut dances across the palate.” This wine is made in the Cuve Close method, a blend of 85% Pinot Noir and 15% Merlot. The wine presents with fat bubbles and aromas of apple and citrus. On the palate, there are flavours of pear, apple and lemon. The finish is tangy and refreshing. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZfbmZaEtY_pOewz667OpBqPkbcUjbFJqL8YqJjIGEBZY6BHMdoGKnEDFihb3QpXqhSvl8ciBrQHtM4tA5dIN44v-68TrkrWO4kQaY53PDXKhWNFeXHJXvf1yHNMGPPR7WDpthMJvT9mSPCgtf4WkEBvFipp03EN8pUhCA52XG9BCZa-DS9fFawbm82J1/s800/P1120262.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZfbmZaEtY_pOewz667OpBqPkbcUjbFJqL8YqJjIGEBZY6BHMdoGKnEDFihb3QpXqhSvl8ciBrQHtM4tA5dIN44v-68TrkrWO4kQaY53PDXKhWNFeXHJXvf1yHNMGPPR7WDpthMJvT9mSPCgtf4WkEBvFipp03EN8pUhCA52XG9BCZa-DS9fFawbm82J1/s200/P1120262.JPG"/></a></div><b>High Note Verismo Syrah 2021</b> ($35 for 126 cases). “The Verismo tradition is honest, raw, and uncompromising,” the winery explains. “It reflects a turn inwards, capturing the power of each fleeting moment. Our Syrah follows in that path.” The wine has aromas and flavours of dark berries mingled with leather and earthy notes. There is hint of pepper on the finish. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u5g4172NhNDTNWP_D8JVWqCKyNyED7nA8PDDLoSKvIanIKP615Vq92iJMESqkjUN2WgRcWzqGLgv_IZK03N7Tw-c0icyZuzpf1nxlNxTCL8bSBOEv0Lq7nVCa4sr4kfdGUae1t46FgQ6pup5B-Fx0q0Bl7Vx2RCeMt7U912hJEo179E1-0KdTd46uNNF/s800/P1120259.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u5g4172NhNDTNWP_D8JVWqCKyNyED7nA8PDDLoSKvIanIKP615Vq92iJMESqkjUN2WgRcWzqGLgv_IZK03N7Tw-c0icyZuzpf1nxlNxTCL8bSBOEv0Lq7nVCa4sr4kfdGUae1t46FgQ6pup5B-Fx0q0Bl7Vx2RCeMt7U912hJEo179E1-0KdTd46uNNF/s200/P1120259.JPG"/></a></div><b>High Note Cadenza Red Blend 2021</b> ($40 for 164 cases). “A Cadenza is a culmination,” the winery explains. “The music subsides, as if to slow down time, and the coda belongs to the soloist. The same artistry guides this blend of Merlot, Cabernet Franc, Sangiovese, Cabernet Sauvignon.” The wine begins with aromas of black cherry, blackberry and mocha. Rich in texture, it has flavours of cherry, black currant, blackberry and chocolate. 92.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-82135752276301679972023-12-15T11:51:00.000-08:002023-12-15T11:51:51.963-08:00Township 7 scores big with sparkling wine
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<i>Photo: Township 7's master of sparkling wine Mary McDermott</i>
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In November, at the Champagne and Sparkling Wine World Championships in London, Township 7 Vineyards & Winery won the trophy for the best Canadian sparkling wine in the competition.
The winning wine was seven stars Rigel 2020, a traditional method sparkling wine made with Riesling grapes. The wine was also runner-up for World Champion in the aromatic category.
This is the second time Township 7 has won the Best Canadian Sparkling Wine in the show. It previously won in 2019 with seven stars Polaris, its flagship sparkling wine.
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Township 7 winemaker Mary McDermott has crafted an entire family of traditional method sparkling wines, all grouped under the “seven stars” designation. The wines all carry names that come from an astronomer’s guidebook: Polaris, Equinox, Aurora, Vega, Rigel and Sirius.
Here are notes on four recent releases from Township 7, including two sparkling wines. One is made, unusually, with Viognier. The other, Sirius, is described by the winery as the “crown jewel” of its sparkling portfolio. The wine won gold in October at the Great Northwest Invitational Wine Competition in Oregon.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-hqDMHDDA0ApPUKOzzQJYBo10pOEPZtv4jBVGKacssKmbDJRA2zzcCbu9O9uMIazkAviWhszbvndrH6qRJON4Eh1PPISl-BtPlfSjwLU6MxZTaai5PXSz4VLDdBlDax2dHbDEjQLlATYUFLImysDG3QusyImYIo_lNRZ5MT5YrjIg_hQi0ojEjn3FOQS/s475/P1090420.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="127" data-original-width="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-hqDMHDDA0ApPUKOzzQJYBo10pOEPZtv4jBVGKacssKmbDJRA2zzcCbu9O9uMIazkAviWhszbvndrH6qRJON4Eh1PPISl-BtPlfSjwLU6MxZTaai5PXSz4VLDdBlDax2dHbDEjQLlATYUFLImysDG3QusyImYIo_lNRZ5MT5YrjIg_hQi0ojEjn3FOQS/s200/P1090420.JPG"/></a></div>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlhS3IrSYpuajuSlw66waJDUYwpK77ws1MR9D4rJHPS9u-wCVVPrWU4vlXKOCSKXPNa92AvLVne21gEWzplt1pBdOfWaxyXvEhzIDVynyBqSHJ5kN7EpELZjL3TvdPRLLAXY4eLSoc8FZOwu_QQ1OPhEyEue0gQx0TJjVko6woJeEu6Te9i22U7Ou1LRs/s800/P1120199.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlhS3IrSYpuajuSlw66waJDUYwpK77ws1MR9D4rJHPS9u-wCVVPrWU4vlXKOCSKXPNa92AvLVne21gEWzplt1pBdOfWaxyXvEhzIDVynyBqSHJ5kN7EpELZjL3TvdPRLLAXY4eLSoc8FZOwu_QQ1OPhEyEue0gQx0TJjVko6woJeEu6Te9i22U7Ou1LRs/s200/P1120199.JPG"/></a></div><b>Township 7 Benchmark Series Riesling 2020</b> ($29.97 for 468 cases). The fruit is clone 21-B Riesling vines from the Fool’s Gold Vineyard north of Oliver. The wine was fermented very cool and for six weeks in both stainless steel and neutral French oak barrels. The wine has quite intense aromas and flavours of lime, lemon and petrol. The bright acidity gives the wine a penetrating brightness that lingers on the finish. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPS1403PnvaCUSttTvobWKMsrZEqYEmR_Yp7voBZ9B2gvxwGGB0eweesoZjzk1v2xcXvDPDSVt5Zebny2o4xaG5vdhu7Kc6nKb1zxmQMs_dWFcTapJNcYPtI827rJf42dnqrXyheudNi5pq5zQCiO8uaDApFTHST4LkTjhTbuMYIf7PRDl7ea-RAuSAOY/s800/P1120208.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPS1403PnvaCUSttTvobWKMsrZEqYEmR_Yp7voBZ9B2gvxwGGB0eweesoZjzk1v2xcXvDPDSVt5Zebny2o4xaG5vdhu7Kc6nKb1zxmQMs_dWFcTapJNcYPtI827rJf42dnqrXyheudNi5pq5zQCiO8uaDApFTHST4LkTjhTbuMYIf7PRDl7ea-RAuSAOY/s200/P1120208.JPG"/></a></div><b>Township 7 Benchmark Series Viognier 2021 </b>($30.97 for 175 cases). The fruit is also from the Fool’s Gold Vineyard. It was fermented in stainless steel and in two barrels to enhance the texture. The wine has aromas and flavours pineapple, guava and stone fruit. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3OFuIIwjqZPFpX_yxYGPwPcd4ymMjPpFzHfPEe9ekV-bZ_wLTP5QfXEcXnhclqHwG5r3caZhUSQNnGFNMkh2Dqj_BTMayjSSfT9cqRJZu1uB-iOcCt8R49VMkYrTAfxw2DeX3i7qTCE0ZSqj68V2ZUV4XNx20qWh_LM3nETk8UaIXQjJgOapOb_MBpCS/s800/Township7-Vega-Sparkling-2018.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3OFuIIwjqZPFpX_yxYGPwPcd4ymMjPpFzHfPEe9ekV-bZ_wLTP5QfXEcXnhclqHwG5r3caZhUSQNnGFNMkh2Dqj_BTMayjSSfT9cqRJZu1uB-iOcCt8R49VMkYrTAfxw2DeX3i7qTCE0ZSqj68V2ZUV4XNx20qWh_LM3nETk8UaIXQjJgOapOb_MBpCS/s200/Township7-Vega-Sparkling-2018.jpg"/></a></div><b>seven stars Vega 2021</b> ($36.97 for 383 six-bottle cases). Viognier is rarely used for sparkling wine, likely because the varietal can get too ripe. The 2021 vintage was famously hot but the winery met the challenge by picking the Oliver-area grapes for this wine on August 30. That preserved the acidity needed for sparkling wine. This wine was en tirage for just 12 months. The wine presents itself with an active mousse. Aromas of apple and stone fruits mingle with delicate notes of brioche. The rich palate delivers flavours of apple, grapefruit and orange. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlClt5nUjsBDG67G1q_nk-Z-dVk2G8DMrnE__5J8uwRtHMMrgwO1KV_MS5AwvkPGOnudlbwVoRRcalH7wbgsBM32QkDZUMebk1yaiZ8ttgeiza3eAxC6Ukirz4WuZR9VXrxgIYqiarEhrdXQJWpvWyUXsYkX20XJ-_Tmij2zVkkxJj03NlFQLs9IwpJ-FI/s800/OUTSHINERY-Township7-Sirius-Sparkling-2015.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlClt5nUjsBDG67G1q_nk-Z-dVk2G8DMrnE__5J8uwRtHMMrgwO1KV_MS5AwvkPGOnudlbwVoRRcalH7wbgsBM32QkDZUMebk1yaiZ8ttgeiza3eAxC6Ukirz4WuZR9VXrxgIYqiarEhrdXQJWpvWyUXsYkX20XJ-_Tmij2zVkkxJj03NlFQLs9IwpJ-FI/s200/OUTSHINERY-Township7-Sirius-Sparkling-2015.jpg"/></a></div><b>seven stars Sirius 2016</b> ($79.97 a bottle for 283 six-bottle cases). This wine is in one of the most elegant packages of any traditional method sparkling wines. The wine is made with co-fermented Chardonnay (78%) and Pinot Noir (22%) from Township 7’s cool Langley vineyard (which happens to be located on the same latitude as Champagne). The wine was en tirage for 60 months and, on bottling, was finished in a “brut” style. This sophisticated wine has aromas and flavours of brioche mingled with citrus and apple. The fine and persistent mousse gives the wine a creamy texture on the finish. 94.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-13883913342135944242023-12-09T15:58:00.000-08:002023-12-09T15:58:50.962-08:00Hester Creek showcases 2022 red wines
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<i>Photo: Winemaker Mark Hopley (courtesy Hester Creek)</i>
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Mark Hopley, the winemaker at Hester Creek Estate Winery, has proclaimed the quality of the 2022 vintage early and often. “The vintage will be remembered as a milestone year for producing exceptional, fruit-forward and age-worthy wines,” says the vintage note released with the wines.
The vintage will also be remembered for setting up the Okanagan and Similkameen vineyards was disastrous damage to vines and entire vineyards in the winter of 2022-23. At least a third of all vineyards have been, or will have to be, replanted.
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The long, warm autumn in 2022 allowed viticulturists to leave grapes, especially the reds, on the wine to the end of October and beyond. The prolonged hang time is why the 2022 wines have so much flavour. The quantity of fruit was also large. But vines need time to shut down for winter after harvest, especially if they have been carrying a heavy load. A lot of vines were not quite ready when the temperature plunged suddenly after mid-November.
Hester Creek practices competent viticulture. Its excellent site appears to have suffered less winter damage than many other vineyards. In spite of the smaller harvest in 2023, the winery this past year expanded its barrel program by 30%, added 138,000 litres of stainless steel tanks, tripled chilling capacity and installed four new Ganimede red fermentation tanks. The winery now has 18 Ganimedes fermenters.
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Hester Creek began with two of these Italian-made fermenters in 2006. They allow the winemakers to sculpt the taste and texture of Hester Creek’s reds. The design of the tanks captures the carbon dioxide creating during fermentation, using it to gently break up the cap of skins and seeds. The wine macerates on the skins without picking up the harsh tannins that can be extracted with more heavy-handed punch-downs. To the best of my knowledge, no other Okanagan winery has installed the Ganimedes, perhaps because they are expensive. However, they are paying off for Hester Creek.
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Here are notes on four recent red wine releases:
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPyjudb034OP2EmtWxWzUXO7_-wByHcIyme6jURPYaCP4b8KaiGtOT4FrOflTg1-O_r9i62oVt4-JMxMK5Eur-VvmftAfbOPRzFzZWsA2fAuA4TkV8IJNHrk5YJ93bByxA597OsM3xtzTrmrHz0hyphenhypheneKlvenpozxE_vin4G4jL0g078WpHFv5pJhUj7l39/s800/P1120271.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPyjudb034OP2EmtWxWzUXO7_-wByHcIyme6jURPYaCP4b8KaiGtOT4FrOflTg1-O_r9i62oVt4-JMxMK5Eur-VvmftAfbOPRzFzZWsA2fAuA4TkV8IJNHrk5YJ93bByxA597OsM3xtzTrmrHz0hyphenhypheneKlvenpozxE_vin4G4jL0g078WpHFv5pJhUj7l39/s200/P1120271.JPG"/></a></div><b>Hester Creek Select Vineyards Merlot 2022</b> ($19.99). The deep colour and the vivid fruit flavours of this wine reflect the use of the winery’s Ganimede fermentation tanks. Colour and flavour is extracted gently but fully with this technology. The wine was aged seven months in French (60%) and American oak barrels. The wine begins with aromas of cherry and blackberry leading to flavours of dark cherry mingled with chocolate and spice. 90.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginNqfWkGJXtaA6OXD_I-NTDJ8Ca-fyKdbPU57QNY4e5rmVI9FOi0CWQbuRhnzi77E51vdiv2aBSgHtsZuC-aUSMiuublhAO9q0baNbI05uVYjLFdm1Ur1JPi0lwMXBD9ETMcNsx0RTEKVw0hmZxZ_neGgvPA7eYeDjn-BdADm6hMAVczSLxtK7cyK-Za7/s800/P1120270.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginNqfWkGJXtaA6OXD_I-NTDJ8Ca-fyKdbPU57QNY4e5rmVI9FOi0CWQbuRhnzi77E51vdiv2aBSgHtsZuC-aUSMiuublhAO9q0baNbI05uVYjLFdm1Ur1JPi0lwMXBD9ETMcNsx0RTEKVw0hmZxZ_neGgvPA7eYeDjn-BdADm6hMAVczSLxtK7cyK-Za7/s200/P1120270.JPG"/></a></div><b>Hester Creek Select Vineyards Cabernet Merlot 2022</b> ($21.99). The blend is 50% Cabernet Franc, 38% Merlot and 12% Cabernet Sauvignon. Fruit was from the estate vineyard and from growers in Oliver and Osoyoos. The individual varietals were fermented in the Ganimedes, then blended and aged eight months in French (75%) and American oak barrels. The wine begins with aromas of dark cherry, blackberry and spice. On the palate, there are generous flavours of plum, cherry, and black currant. Long, ripe tannins lead to a long finish. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzAHq4lv3_zGllB2UGV5NNsVhBLBlRtgH-I1dBuJroR4GJd8QkSkAU38eHJxmyJvowEjDB7lNHNTA8WY1Nl2L4eKST2x7fdFm-I6zfToJ_UGdgSE8bHF9Ni4un-X2PDYLErA6pWVxOFd1dej0L71pWke5QjGxofwbs4izAnc42aUyJ_EFOB0y2jFcgUxB/s800/P1120266.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzAHq4lv3_zGllB2UGV5NNsVhBLBlRtgH-I1dBuJroR4GJd8QkSkAU38eHJxmyJvowEjDB7lNHNTA8WY1Nl2L4eKST2x7fdFm-I6zfToJ_UGdgSE8bHF9Ni4un-X2PDYLErA6pWVxOFd1dej0L71pWke5QjGxofwbs4izAnc42aUyJ_EFOB0y2jFcgUxB/s200/P1120266.JPG"/></a></div><b>Hester Creek Character Red 2022</b> ($22.99). This wine is a blend of Hester Creek’s unique Italian Merlot clone with Syrah, Petit Verdot and Malbec. The wine was aged eight months in French (75%) and American oak. The wine begins with aromas of blackberry, dark cherry and pepper. Generous in texture, the wine fills the mouth with flavours of blackberry, blueberry, cherry and pepper. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRgzkkeStF00uGy04fLm8oe4jtS8_0A7IJsawQ311UWHSIRStaRKaC2aq79XZfI7OdPTwhW-2L0lKEYVm9hbl4uAkP797ivFQBHjIQVd82FBw6Sa4EBhqeQSGdrGT6dXnykVghJ7g6P-TP-cT6wRFh_dy47waatTCzTY6GkZM8Ls9delSDijsHqIsKqOg/s800/P1120268.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRgzkkeStF00uGy04fLm8oe4jtS8_0A7IJsawQ311UWHSIRStaRKaC2aq79XZfI7OdPTwhW-2L0lKEYVm9hbl4uAkP797ivFQBHjIQVd82FBw6Sa4EBhqeQSGdrGT6dXnykVghJ7g6P-TP-cT6wRFh_dy47waatTCzTY6GkZM8Ls9delSDijsHqIsKqOg/s200/P1120268.JPG"/></a></div><b>Hester Creek Old Vine Cabernet Franc 2021</b> ($29.99). This historic block of Cabernet Franc in the estate vineyard delivers flavours with intensity and depth. The berries were cold-soaked for three days and then macerated for 15 days during fermentation. The wine was aged 18 months in French (75%) and American oak barrels. The wine begins with aromas of blackberry, raspberry and red currants, leading to flavours of spicy dark fruits and a long, persistent finish. 93.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-72137577812090758822023-12-05T16:05:00.000-08:002023-12-05T16:05:04.920-08:00Meyer and Mayhem wines celebrate outstanding vintages
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<i>Photo: Okanagan Falls vintner Jak Meyer</i>
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Meyer Family Vineyards has just released Chardonnays and Pinot Noirs from the 2022 vintage that are among the best wines yet from this Okanagan Falls winery.
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“After dealing with low yields and smoke [from earlier vintages], I am very excited about 2022 for a bunch of reasons!” says Jak Meyer, owner of this winery with his wife, Janice. “It was just a great growing season. Nice early start, good weather, tons of fruit (our biggest yield ever). Normally, if we felt fruit wouldn't ripen, we would have been dropping it, but veraison was early and there was no issue with getting ripe. We had beautiful weather right up till early November.”
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Then, as Jak puts it, “a light switch went off. The temperature went from plus 18 C to -10 C in a day. That is where all the winter damage this year came from as the vines hadn't properly shut down yet.”
As a result, the harvest in 2023 was much smaller. Fans of Meyer wines will have to scramble for the 2023s. My suggestion is stock up on the abundant and excellent 2022s while they are in the market.
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You might also consider the wines from Mayhem Wines, a rising boutique winery owned by Jak, his sister Terry and their respective spouses. Some of the fruits is from Terry Meyer Stone and Andrew Stone’s vineyard on Anarchist Mountain overlooking Osoyoos. Current releases include a big, bold Bordeaux red and a fortified Gewürztraminer – one Okanagan answer to white Sherry and a show stealer.
By design, the Mayhem and Meyer portfolios do not duplicate each other. The only time they share a foot print is with their tasting rooms, both of which are on Meyer’s McLean Creek Road estate.
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Here are notes:
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xV2cfBkbhHH1SQvmCZxqGlq3QaklyX_ZfpWRbq5IMMDmiygdDLFU_rFu_i2pOBm8la2vWZQCUjLr-CPdutuhYwpPdWNyvPVYgMGiAX4OkR8GlHqiE9Bp6o5B2BHsaismbRQKBQehC1mKMSqe4s8zS5d_fy9V-a1ddmJTSnPQUoJ20rKx0Ymw6nao84P3/s800/2022%20Old%20Main%20Road%20Chardonnay%20bottle%20shot%20%28002%29.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xV2cfBkbhHH1SQvmCZxqGlq3QaklyX_ZfpWRbq5IMMDmiygdDLFU_rFu_i2pOBm8la2vWZQCUjLr-CPdutuhYwpPdWNyvPVYgMGiAX4OkR8GlHqiE9Bp6o5B2BHsaismbRQKBQehC1mKMSqe4s8zS5d_fy9V-a1ddmJTSnPQUoJ20rKx0Ymw6nao84P3/s200/2022%20Old%20Main%20Road%20Chardonnay%20bottle%20shot%20%28002%29.jpg"/></a></div><b>Meyer Old Main Road Chardonnay 2022</b> ($32.26 for 766 cases). The grapes for this wine are from a Naramata Bench vineyard planted in 1996. The juice begins a long cool fermentation in stainless steel. It completes fermentation in French oak barrels (25% new) and remains there on the lees for 11 months without stirring. The wine begins with aromas of citrus, apple and a hint of butter. On the palate, tangerine flavours mingle with ripe pear and a touch of toasty oak. The texture is generous. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxxuDdai-VpcLtd_hoChGlZydonkoUO_5UF04xtS01lhydIw7KDROjdALIK-RJAYeXYF3OKvCxo42bcYTlR2at0bFBAwgnRmz4HXjBAJqNRjaJa7C5sAiwlXAV7Oj5Xr0P_iASqQAmYN-WB9TwurQs4qk6J_fYhZ8hsiDiqa6WE0IQMxcUCppHOQPftb1/s800/2022%20Stevens%20Block%20Chardonnay%20bottle%20shot%20%28002%29.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxxuDdai-VpcLtd_hoChGlZydonkoUO_5UF04xtS01lhydIw7KDROjdALIK-RJAYeXYF3OKvCxo42bcYTlR2at0bFBAwgnRmz4HXjBAJqNRjaJa7C5sAiwlXAV7Oj5Xr0P_iASqQAmYN-WB9TwurQs4qk6J_fYhZ8hsiDiqa6WE0IQMxcUCppHOQPftb1/s200/2022%20Stevens%20Block%20Chardonnay%20bottle%20shot%20%28002%29.jpg"/></a></div><b>Meyer Stevens Block Chardonnay 2022</b> ($27.04 for 542 cases). This appealing fruit-forward Chardonnay was fermented cool in stainless steel with indigenous yeast. It was then aged 10 months on older oak barrels. The wine has aromas and flavours of peach and citrus with a note of butter and vanilla on the finish. The texture is silken and the finish is persistent. 91.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganik4s3tu8zEGcvBc0eFCpH3BqCeN6l0cU2zTn9GoMYcw7osfqilFwje5DUvqbQD8GzOw9n60nHTWkWlxms_V8wHQ2IN3Vby8jUStjnQjq29CbqFWNJGUq5tE9xT5IAStz0AnD9dQVv8CPUv_SFzDP9KD0p8Y0xckSiTLaTjwLIpFCwBXOtaEQ7WUhglU/s800/P1120224.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganik4s3tu8zEGcvBc0eFCpH3BqCeN6l0cU2zTn9GoMYcw7osfqilFwje5DUvqbQD8GzOw9n60nHTWkWlxms_V8wHQ2IN3Vby8jUStjnQjq29CbqFWNJGUq5tE9xT5IAStz0AnD9dQVv8CPUv_SFzDP9KD0p8Y0xckSiTLaTjwLIpFCwBXOtaEQ7WUhglU/s200/P1120224.JPG"/></a></div><b>Meyer McLean Creek Road Vineyard Chardonnay 2022</b> ($N/A for 750 cases). This wine began a long, cool ferment in stainless steel with indigenous and cultured yeast. The must was transferred to French oak barrels (22% new) to finish fermentation and remained 11 months on the lees without stirring. Malolactic fermentation finished in spring. The wine has aromas and flavours of apple, stone fruit and butter with a long, bright finish. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYev7M4AWKJJxNByxFxwPMYAM_1DHLGTqGRILWzZqu_jdXM8zyFhviA7TtRwaJuL075x35iE07T0AlJgzta3NfmIjtlhPRAKkrhub8k2PTQNkK49zHTr2GNovpI9Y9NRwkyhPRQN8MzfL2J0G2aA49HRgGnl8axQdcCDNX_ftLfPBWsYCG9R8ypkMepLN/s800/2022%20Dekleva%20Clone%20Chardonnay%20bottle%20shot%20%28002%29.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYev7M4AWKJJxNByxFxwPMYAM_1DHLGTqGRILWzZqu_jdXM8zyFhviA7TtRwaJuL075x35iE07T0AlJgzta3NfmIjtlhPRAKkrhub8k2PTQNkK49zHTr2GNovpI9Y9NRwkyhPRQN8MzfL2J0G2aA49HRgGnl8axQdcCDNX_ftLfPBWsYCG9R8ypkMepLN/s200/2022%20Dekleva%20Clone%20Chardonnay%20bottle%20shot%20%28002%29.jpg"/></a></div><b>Meyer Anarchist Mountain Dekleva Clone Chardonnay 2022</b> ($32.26 for 322 cases). This wine is a tour de force. The grapes are from vines planted in 1985 in a high-elevation (518 meters) west-facing vineyard on Anarchist Mountain overlooking Osoyoos. A long cool fermentation with wild yeast began in stainless steel. The wine finished its fermentation in French oak barrels (33% new). The wine remained on the lees for 11 months without stirring, finishing malolactic fermentation in the spring. The wine presents with a light golden hue. There are aromas and flavours of tangerine, ripe peach and butter, with a long, satisfying finish. 94.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipyPM2XzpsbBakbx_vcEbv1MPfev-2b5eMBSb4Rlp1fSfseBuavW-9hiOOMFkQXL9af4xRJv0Z0den1s34ifnBTZvqe17NVnVLG03TekcMNoLZKmEuCQ8wSxxj5cQyKrWQOXL3UPhSXLEboYlb1YxyNp56Nrx6tEFXllwnHSIjDRBmulqkDyP8Etenzm6/s800/2022%20B%20Field%20Blend%20Pinot%20Noir%20bottle%20shot%202%20%28002%29.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipyPM2XzpsbBakbx_vcEbv1MPfev-2b5eMBSb4Rlp1fSfseBuavW-9hiOOMFkQXL9af4xRJv0Z0den1s34ifnBTZvqe17NVnVLG03TekcMNoLZKmEuCQ8wSxxj5cQyKrWQOXL3UPhSXLEboYlb1YxyNp56Nrx6tEFXllwnHSIjDRBmulqkDyP8Etenzm6/s200/2022%20B%20Field%20Blend%20Pinot%20Noir%20bottle%20shot%202%20%28002%29.jpg"/></a></div><b>Meyer “B” Field Blend Pinot Noir 2022</b> ($31.39 for 450 cases). The reference is to the “B” block in the McLean Creek Road vineyard (the estate vineyard). There are four clones in this wine (115, 667, 777 and unknown), co-fermented in small open-top fermenters with indigenous yeast. There is a cold soak on the skins before ferment begins. Fermentation with indigenous yeast is allowed to reach 32◦C, with gentle hand plunging. After post-maceration, the wine spends 11 months in neutral French oak. Aromas of spice and cherry lead to vivid fruit flavours of strawberry, cherry and cranberry. The silken texture leads to a long finish. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-nudGWtFENsVWIXuwduXCIhC7XzFamVnjPa7H4DiKonnjl-Q8yHWHzchfmnLL90kmEPUDL2HC2ZlyketvlE3EcjXnRMIr1XvQTqG9LTefoWtIwwAgWhy4vDRJFBUAQVLYtdJN9tHA84fDS-tfBFavoa0N2M8HQQE7KjYwtfbotltsMazEKX7p1YSNCAp/s800/2022%20McLean%20Creek%20Road%20Pinot%20Noir%20bottle%20shot%20%28002%29.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-nudGWtFENsVWIXuwduXCIhC7XzFamVnjPa7H4DiKonnjl-Q8yHWHzchfmnLL90kmEPUDL2HC2ZlyketvlE3EcjXnRMIr1XvQTqG9LTefoWtIwwAgWhy4vDRJFBUAQVLYtdJN9tHA84fDS-tfBFavoa0N2M8HQQE7KjYwtfbotltsMazEKX7p1YSNCAp/s200/2022%20McLean%20Creek%20Road%20Pinot%20Noir%20bottle%20shot%20%28002%29.jpg"/></a></div><b>Meyer McLean Creek Road Pinot Noir 2022</b> ($37.48 for 705 cases). There are four Dijon clones in this wine (114, 115, 667, 777) and one Pommard clone. The vines are grown on blocks with three different exposures, enhancing the complexity of the wine. A two-week fermentation is done with indigenous yeast in open-top fermenters, with frequent punch-downs by hand. The wine is aged 11 months in French oak (25% new). The wine is full-bodied, with aromas and flavours of cherry, strawberry, mocha. There is a hint of toasted oak in the aroma. The wine should be decanted for early consumption; it has great structure for aging. 93.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnyUQkjEa3b6xu6bH_E3NNYRKbiDjkzLq4Not2g5HBpMquAse35qLsmpZPLvLouNECcmCrl57GM-576-hL02kOs_wEIeBjbnFBx7jyWHqE-qjqbJ9CUw96fd-BwKqSucnNpawhOm-m3B0t-2pu4ceNm6n3VYwp7K10Gduwtzyb24AdZDNfZRmFbmeg-Eq8/s800/P1120213.JPG" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnyUQkjEa3b6xu6bH_E3NNYRKbiDjkzLq4Not2g5HBpMquAse35qLsmpZPLvLouNECcmCrl57GM-576-hL02kOs_wEIeBjbnFBx7jyWHqE-qjqbJ9CUw96fd-BwKqSucnNpawhOm-m3B0t-2pu4ceNm6n3VYwp7K10Gduwtzyb24AdZDNfZRmFbmeg-Eq8/s200/P1120213.JPG"/></a></div><b>Mayhem Anarchy Merlot 2021</b> ($39.23 for 120 cases). Because of the 2021 heat dome, grapes were smaller than usual but proved to be packed with intense flavours. After destemming the grapes, they were allowed a five-day cold soak in an open-top fermenter before being fermented with indigenous yeast. The wine spent a total of 30 days on the skins and then went into French oak (53% new) initially for 11 months. Then two percent Cabernet Franc was blended in and the wine was returned to barrel for another nine months before bottling. The wine begins with bold aromas of cassis, dark cherry, plum and spice. On the concentrated palate, there are intense flavours of dark cherry and plum mingled with chocolate and spice. 93.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSWEmOpa4Z_CBB-1qsTqHto5hKFxYSCr9KPcq7U40KdmJWAG6Tk0aRL8KshgjCTYlGTLBaXtJGXXGPMkcVnP6xvKTCg9KC8ydhUD4I8EDzOe0Zu3ZoD8tZTcOUgFs6tx9c_ZOVJmStxa0MKclAvGEOc6u4BFdxuVOUj1oFgctKgnAsdTI59krhrqSPfR1/s800/P1120211.JPG" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSWEmOpa4Z_CBB-1qsTqHto5hKFxYSCr9KPcq7U40KdmJWAG6Tk0aRL8KshgjCTYlGTLBaXtJGXXGPMkcVnP6xvKTCg9KC8ydhUD4I8EDzOe0Zu3ZoD8tZTcOUgFs6tx9c_ZOVJmStxa0MKclAvGEOc6u4BFdxuVOUj1oFgctKgnAsdTI59krhrqSPfR1/s200/P1120211.JPG"/></a></div><b>Mayhem Anarchy Fortified Gewürztraminer 2020 </b>($31.40 for 350 ml bottle; only 70 cases produced). The fruit, which was from a Naramata Bench vineyard, was whole-bunch pressed and allowed to cold-soak three days before being fermented to 24 brix. It was then fortified with 93% alcohol grape spirit and transferred to neutral oak barrels for 23 months of aging. Six months of that aging was outdoors in a hot Okanagan summer, accounting for the Sherry-like character of the wine. The wine presents with light golden hue leading to honeyed aromas of marmalade and quince. The rich and creamy texture delivers more flavours of marmalade with hints of brown sugar, candied fruit and toffee. The wine has a long finish and is so well-balanced that the sweetness is not the least cloying. This is a great wine to pair with blue cheese. 95.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-76017755925874004372023-12-01T13:11:00.000-08:002023-12-01T13:11:21.570-08:00Vanessa honours Robert Goltz
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<i>Photo: Vanessa winemaker Howard Soon</i>
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Vanessa Vineyard has just released an exceptional red wine, the Goltz Legacy, as a tribute to the renowned Okanagan viticulturist, Robert Goltz, and his family.
Robert, who died at age 62 in 2019, was in charge of planting the Vanessa vineyard in the Similkameen valley in 2006 (along with the equally renowned Richard Cleave). Howard Soon began making wine from this fruit when he was the winemaker at Sandhill Wines and, after retiring, has continued making the wines for Vanessa. That winery’s first vintage was 2012.
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“Robert had a long career as a farmer and entrepreneur,” his obituary reported. “He was a long-time member of the Grape Growers Association. Robert was awarded Farmer of the Year and received an Award of Distinction from the BC Wine Institute.”
Here is how Sandhill Wines described him several years ago: “One of the premier growers in the valley, Robert practices innovative techniques such as planting vines at a higher density per acre to limit the yield per plant without affecting the overall yield or the exceptional quality of the grapes. He is known for his numerous innovations and the continual improvements of vineyard management techniques. Robert is currently experimenting with Rhone style grapes, a first in the Okanagan.”
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Goltz and Cleave were partners in R&R Management Services, which managed key vineyards for producers such as Andrew Peller Ltd. Both received the BC Wine Institute’s Award of Distinction in 2019.
On presenting the award, Miles Prodan, president of the Wine Institute (now known as Wine BC) said the two men were key in developing many of the premium vineyard sites in the Okanagan following the vine pull-out of 1989 that reshaped the industry. They introduced cutting edge vineyard management techniques.
Robert’s son, Nathan, has taken over the family’s vineyards and those, such as Vanessa, that the family manages.
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The 75-acre rock-strewn Vanessa vineyard, which unfortunately suffered serious vine damage last winter, was the most challenging vineyard project of Robert’s career.
“This was the most difficult site that Robert Cleave and Robert Goltz ever planted,” Vanessa’s co-owner, Suki Sekhon, told me several years ago. “We went through a lot of issues to plant this site – such as bringing in a rock crusher to plant it. The rocks originally were as big as cars, some of them. I don’t how they broke them up but they did. They drove a D-8 Cat over the vineyard to contour the slopes.”
“When we first started planting, we were overwhelmed by the sheer amount of rocks on the property, which covered the majority of our arable land,” Suki added. "This has however, proven to be a phenomenal and unique attribute in the Valley with the vineyard transcending our expectations on its ability to produce quality fruit and wine.”
The vineyard was planted primarily with Bordeaux varietals and Syrah, along with Viognier. Howard was able to make premium wines both for Sandhill and for Vanessa.
The Goltz Legacy 2019, which is being released to the Vanessa wine club, is a blend of 50% Syrah and 50% Cabernet Sauvignon.
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<b>Vanessa Vineyard Goltz Legacy 2019</b> ($59.99 for 130 cases). Each varietal was fermented and barrel-aged separately for eight months before being blended. The wine was then aged another 12 months in American and French oak (40% new). Dark in hue, the wine begins with dramatic aromas of dark cherry and blackberry mingled with cassis, vanilla and oak. The palate is bold with flavours of dark fruits, chocolate and spice with some minerality. The finish is long. 93.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0tag:blogger.com,1999:blog-583550777785937008.post-53709416352502336402023-11-27T13:33:00.000-08:002023-11-27T13:33:50.873-08:00Blue Mountain sparkling wines continue to impress
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<i>Photo: Blue Mountain's Matt Mavety</i>
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Blue Mountain Vineyard & Cellars has been making excellent sparkling wines every year since the winery started in 1991.
Ian Mavety, the winery founder, was one of the participants in a sparkling wine project undertaken in the Okanagan by Schramsberg Cellars from California. Schramsberg dropped out after deciding there were not enough grapes in the valley at the time to support a significant volume of sparkling wine production.
Blue Mountain had a large vineyard of its own coming into production. The Mavety family decided to launch their own winery, with sparkling wine in the portfolio.
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The consulting winemaker originally hired by the Mavety family was Raphael Brisbois, a French-trained enologist working in California. His speciality was making sparkling wine. His skills were picked up by family member Matt Mavety, who took charge of the Blue Mountain cellar after completing a winemaking degree in New Zealand.
Blue Mountain Gold Label Brut is the winery’s bread and butter sparkling wine. It spends two years on the lees before being disgorged, bottled and released, a fairly standard treatment. In the last decade or so, Matt has extended the portfolio by releasing wines with more time on the lees, a common technique in making sophisticated Champagne.
The quality of Blue Mountain’s sparkling wines is the equal of Champagne, but at a lower price. One can afford to toast the new year without breaking the bank.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNNwQA6Vn_fWKLLLDsW2d_x0JtL_5UmDQjzyh37i-3MoegifFov-ey0U6h_0s3kIYfvlEDerN2j5_n9lo5ZF_X6sd2-jTp-RAIbN10TLKMs3sycW5HaBwPMRehG5BmJtk1JuRpB676qzhTqV8VX3HyEnDU9lRedBLH5T0Q_cvwbrBhwAM_MAw0QmWH9wz/s800/P1110489.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="173" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNNwQA6Vn_fWKLLLDsW2d_x0JtL_5UmDQjzyh37i-3MoegifFov-ey0U6h_0s3kIYfvlEDerN2j5_n9lo5ZF_X6sd2-jTp-RAIbN10TLKMs3sycW5HaBwPMRehG5BmJtk1JuRpB676qzhTqV8VX3HyEnDU9lRedBLH5T0Q_cvwbrBhwAM_MAw0QmWH9wz/s200/P1110489.JPG"/></a></div>
Here are notes on three currant releases from Blue Mountain.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi56t91vnoNca9w-qBtYavXZFED6lmIFYbyJMuWJpz5o59T3xkHcke93Y_u6LrtkPS2scb2cVjYSGWFbyZ-DswOMQIosZIKZ5uiGL73SqLM4M_mQts0aPne2tzNREVg4RibCvI8X-X7nlCeqbDz-GaAJB6jvVDpjEFgj7BL7H9_dZkPl8UUaviCV355jLps/s1410/2020%20Blue%20Mountain%20Brut.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="1410" data-original-width="940" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi56t91vnoNca9w-qBtYavXZFED6lmIFYbyJMuWJpz5o59T3xkHcke93Y_u6LrtkPS2scb2cVjYSGWFbyZ-DswOMQIosZIKZ5uiGL73SqLM4M_mQts0aPne2tzNREVg4RibCvI8X-X7nlCeqbDz-GaAJB6jvVDpjEFgj7BL7H9_dZkPl8UUaviCV355jLps/s200/2020%20Blue%20Mountain%20Brut.jpg"/></a></div><b>Blue Mountain Gold Label Brut NV</b> ($31.90). The blend is 65.5% Chardonnay, 34.5% Pinot Noir. The wine presents in the glass with an active mousse that delivers aromas of citrus and apple with just a hint of brioche. On the palate, the fruit flavours dominate. The finish is fresh and lively. 92.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalrtIH4a90U_5pV5rHfYIpPHbqEQQJRzHU-VfMxQbV0_V-RNJ9pnpt2DlA2GNHa4IxI1XsdMEpcXlA6pbI9xFTQ5pUHtuNqtj4ITxaME9KKYS-ytZql2KWCDPy6C2Enpgq6EHUEt9BuTDuGU7_sADYr-X7bCk1msoHd31RR7gaf_Te7KCx3udf5CI_Vgp/s800/Blue-Mountain-Brut-Rose-2019.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalrtIH4a90U_5pV5rHfYIpPHbqEQQJRzHU-VfMxQbV0_V-RNJ9pnpt2DlA2GNHa4IxI1XsdMEpcXlA6pbI9xFTQ5pUHtuNqtj4ITxaME9KKYS-ytZql2KWCDPy6C2Enpgq6EHUEt9BuTDuGU7_sADYr-X7bCk1msoHd31RR7gaf_Te7KCx3udf5CI_Vgp/s200/Blue-Mountain-Brut-Rose-2019.jpg"/></a></div><b>Blue Mountain Brut Rosé 2019 R.D.</b> ($39.90). This wine is 70% Pinot Noir, 30% Chardonnay. It spent 30 months on the lees before being disgorged. The wine presents with a lightly golden hue. It begins with aromas of strawberry and brioche which are echoed on the creamy palate. The finish is long. 94.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIv7S6kesqy919FmnNuxqmtxf_08jiEfXhMbEPaSH9rHaG0ZKd1c9j-0ZJYUnDI_cLq0UxL6l7nZsErTkUTdosF3jSkbLy9Ij4xX_cmYbGB3b63GEqft8QlPmP2MiYOrgTEsUTVxfNqVQMEwHaq8KmkyZweadYyaQi_TvlR5Wmxtl4gBfxJNfb-KehwV6/s800/Blue-Mountain-Reserve-Brut-2014.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIv7S6kesqy919FmnNuxqmtxf_08jiEfXhMbEPaSH9rHaG0ZKd1c9j-0ZJYUnDI_cLq0UxL6l7nZsErTkUTdosF3jSkbLy9Ij4xX_cmYbGB3b63GEqft8QlPmP2MiYOrgTEsUTVxfNqVQMEwHaq8KmkyZweadYyaQi_TvlR5Wmxtl4gBfxJNfb-KehwV6/s200/Blue-Mountain-Reserve-Brut-2014.jpg"/></a></div><b>Blue Mountain Reserve Brut 2014 R.D.</b> ($49.90). The blend in 55% Chardonnay and 45% Pinot Noir. The wine was aged on the lees for 7 ½ years and finished crisply dry on disgorging. There is a very fine mousse with aromas and flavours mingling citrus and toasty brioche notes. This is a soave and elegant sparkling wine. 94.
JohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.com0