Blue Mountain will open tasting room after all

Photo: The photogenic Blue Mountain vineyard

Only a few weeks after announcing the tasting room would not open this season at Blue Mountain Vineyard, there has been a happy change of heart, coinciding with the lifting of the travel restrictions. Blue Mountain’s many fans can once again visit their favourite winery. “We are pleased to announce that the Blue Mountain Vineyard and Cellars tasting room will open by reservation for the season on Thursday, July 1, 2021,” winery said in a recent email. “We are looking forward to reconnecting with you in person, particularly as this year marks the winery’s 30th anniversary, and we have a lot to celebrate!”

The tasting room will be open from noon to 4 pm, Thursday through Saturday. “Health and safety continue to be our top priority, so we will be limiting groups to a maximum of 4 people,” the winery said. “Masks will be required indoors. Reservations are required for in-person visits to the tasting room. The $10 per person tasting fee will be reimbursed with the purchase of 1 or more bottles.” I am not sure how one would enforce a mask policy at the same time as guests are tasting wine but I am sure Blue Mountain will figure it out.

One of the wines available for tasting is the winery’s 2019 estate Chardonnay, made with fruit from vines that are between 13 and 30 years of age. There are five clones in the blend. Typical of the Blue Mountain style, winemaker Matt Mavety has gone to some lengths to produce a complex wine that would do any good Burgundy estate proud. The fruit was all hand-harvested. Whole clusters were pressed to assure purity of the juice, which was then fermented with indigenous yeasts. Fermentation took place in French oak barrels (new to three-years old). The wine was aged 17 months in barrel on fine lees. The wine was blended in March, bottled in April and released in May. The winery suggests the wine can be aged four to six years.

Blue Mountain Chardonnay 2019 ($28). The wine begins with aromas of citrus with a touch of vanilla and a hint of the buttery character imparted by malolactic fermentation. The palate is rich, with flavours of citrus, apricot and spice mingled subtly with oak and toasty lees notes. The finish is very long. 91.