Posts Tagged ‘biodynamic’
Somewhereness 2013: Southbrook Vineyards
Located in Niagara-on-the-Lake, the peninsula’s sunniest and warmest micro-climate (whence, one assumes, the rare focus on Cabernet Sauvignon), Southbrook Vineyards purchased its first 75 acres of land in 2005 and added another 75 in 2008. The estate has been certified organic and biodynamic since 2008 and uses only indigenous yeasts. The sleek, LEED Gold-certified winery building was designed by Jack Diamond, architect of Montreal’s new symphony hall.
Chardonnay 2012, Triomphe, Niagara-on-the-Lake VQA, Southbrook Vineyards ($24.95, Trialto, 12 bottles/case)
100% Chardonnay. The pressed juice of the grapes from the Reimer and Gemmrich vineyard was allowed to cool-settle for 12 hours, then racked into stainless steel tanks for spontaneous fermentation and ageing on the lees. Meanwhile, Southbrook Estate grapes were whole-cluster pressed, cool-settled and racked into French oak barrels for spontaneous fermentation and ageing on the lees. Selected barrels were blended with the stainless steel lot, filtered (but not fined) and bottled. Screwcapped. Vegan-compatible. 12.5% ABV.
Lemon, peach, oak spice. A creamy-textured middleweight in the mouth. The bright fruit (apple and stone) is noticeably sweet, a bit more than necessary to take the edge off the lilting acidity. Solid finish whose freshness is tempered by faint caramel. (Buy again? At the Ontario price of $21.95, maybe.)
Winemaker’s White 2011, Whimsy, Niagara Peninsula VQA, Southbrook Vineyards ($34.95, Trialto, 12 bottles/case)
A blend of Chardonnay (58%), Sémillon (27%) and Muscat (15%). Harvested on the same day, the three varieties were combined and pressed. The must was racked into old oak barrels for spontaneous fermentation and maturation. Bottled filtered but unfined. Screwcapped. Vegan-compatible. 13% ABV.
Fragrant nose: preserved lemon, tropical fruit and, a bit incongruously, wool. Fruity (not to excess) and off-dry, the sugar effectively counterbalanced by underlying acidity. The long, browning apple finish gains some citrus pith and a hint of wax. Well made but not really my style. Plus there’s the issue of price: hard to swallow when $35 gets you, say, Huet’s beautiful 2011 Clos du Bourg and a loony in change. (Buy again? Probably not.)
Cabernet Franc 2010, Triomphe, Niagara-on-the-Lake VQA, Southbrook Vineyards ($24.95, Trialto, 12 bottles/case)
Cabernet Franc (85%) and Merlot (15%). Manually harvested. Destemmed then 50% crushed. Spontaneous fermentation in oak vat with a total maceration time of four weeks, followed by pressing, settling and 12 months in barrels. Selected barrels were blended, filtered (but not fined) and bottled. Vegan-compatible. 13% ABV.
Red and black berries, spice and a green tobacco note. Medium-bodied. The sleek fruit is energized by bright acidity, darkened by graphite and ruffled by fine tannins that give this fundamentally supple wine welcome grain and a velvety astringency. Clean finish with lingering spice. (Buy again? Sure.)
Winemaker’s Red 2007, Whimsy, Niagara-on-the-Lake VQA, Southbrook Vineyards ($34.95, Trialto, 12 bottles/case)
No tech info found. Going by other vintages, this is probably a blend of Cabernet Sauvignon, Cabernet Franc and Merlot.
Evolved, complex, tertiary nose: cassis and black raspberry, underbrush, tobacco and graphite. Medium-bodied, smoothly textured and resolved though not over the hill, with enough acidity to keep the fruit bright and frisky. Round tannins linger into the finish, whose lightly candied fruit intertwines with more savoury flavours. Well made if a little anonymous. (Buy again? Maybe.)
Cabernet Sauvignon 2010, Triomphe, Niagara-on-the-Lake VQA, Southbrook Vineyards ($24.95, Trialto, 12 bottles/case)
No tech info found. 100% Cabernet Sauvignon. Vegan-compatible, which probably means it’s unfined. 14.1% ABV.
Candied cassis, sawed wood and spice. Medium-bodied. Ripe and fruity. Tart acidity and gritty tannins provide textural/structural interest. Faint tobacco and vanilla scent the long finish. Straightforward, versatile and fun. (Buy again? Sure.)
Cabernet Sauvignon 2009, Whimsy, Niagara-on-the-Lake VQA, Southbrook Vineyards ($34.95, Trialto, 12 bottles/case)
100% Cabernet Sauvignon. Manually harvested. Destemmed, 50% crushed, fermented with indigenous yeasts in an oak vat (four weeks’ total maceration time), then pressed, settled and racked into mainly French oak barrels (71% new). After 13 months, the barrels were selected, blended, lightly filtered (but not fined) and bottled. Vegan-compatible. 13.3% ABV.
Appealing set of aromas and flavours: dark fruit, spice, crushed stone, tobacco leaf, discreet oak. Medium-bodied. Polished and evolved, with smooth tannins and acidity. Less fruit-driven and more savoury than the Triomphe, with an added layer of minerals and depth. Long, astringent, earth- and herb-inflected finish. The most Bordeaux-like Ontario wine I’ve tasted. (Buy again? Yes.)
So Tissot
Arbois 2011, Chardonnay, Domaine André et Mireille Tissot ($24.95, 11194701)
100% organically and biodynamically farmed Chardonnay from vines more than a quarter of a century old. Manually harvested. Pneumatically pressed. Fermented with native yeasts and matured for 12 months in oak barrels that are kept topped up so the wine doesn’t oxidize. Lightly filtered. A miniscule amount of sulphur dioxide is added at bottling. 13.5% ABV.
Pear, lemon, chalk, faint dried herbs, distant smoke. Intense on the palate, the richness cut by bracing acidty. The wine’s tension, fruit and crystalline minerality are reminiscent of Chablis but the flavours are otherwise: earthier and showing hints of oxidized butter (probably salted), white spice and something vaguely floral like chamomile or fennel pollen. The long, clean finish is tangy in that way that almost requires you to take another sip. Stupendous QPR. (Buy again? Oh, yes.)
oenopole workshop: charcuteries + uve italiane (3/3)
The tasting ended with a gorgeous orange wine, the first to be sold at the SAQ.
Sicilia IGT 2011, Ramì, Azienda Agricola COS ($27.25, 12024237)
Biodynamically farmed Inzolia (50%) and Grecanico (50%) from vines averaging ten years old and growing in calcareous soil. Yield: 50 quintals per hectare. The grapes are manually harvested in 12 kg cases, destemmed, soft-crushed and macerated on the skins and pips for ten days. Temperature-controlled fermentation (with indigenous yeasts) and maturation take place in concrete tanks. The wine is filtered before bottling with a 2-micron filter. No sulphur is used during the wine-making but a small squirt of sulphur dioxide is added at bottling. 12% ABV.
Another beautiful, wafting nose: straw, spice, beeswax, hints of dried apricot and sandpaper. The texture is smooth and full, while the sweet and savoury fruit has overtones of dried orange peel, nuts (more almond or pine than hazel) and faint, faint gingersnap. Bright acidity and ghostly tannins add firmness and tension. Long, balanced and remarkably fresh. A haunting beauty. (Buy again? Most definitely.)
As was noted at the tasting, orange wines’ savour, weight and structure tend to make them vins gastronomiques – wines that show best with food or even demand food. Yet while the Ramì proved to be an excellent pairing for the porchetta di testa, it was equally delicious on its own. Its freshness, lightness and barely noticeable tannins mean it’s a far from radical example of the style – a beginner’s orange wine, as it were – but on its own terms it is wholly satisfying, a testament to the winemaker’s craft.
oenopole workshop: charcuteries + uve italiane (2/3)
The workshop’s raison d’être was the second flight and its centrepiece, a long board covered with an impressive array of charcuterie made by Ségué Lepage of Le Comptoir charcuteries et vins: buttery pork liver mousse, dried sausages flavoured with fennel seed or cumin, coppa, soppressata, porchetta di testa (slices of a large rolled sausage, the Italian take on headcheese), pâté de campagne, chorizo and a couple I’m forgetting. Accompaniments included cornichons, pickled fennel and Le Comptoir’s irresistible cumin “mustard,” though the quality of the salumi was so high they seemed unnecessary, like gilt for a lily.
Sangiovese di Romagna 2011, Scabi, San Valentino ($18.00, 11019831)
The 28-hectare estate is located just inland from Rimini on Italy’s Adriatic coast. 100% Sangiovese from decade-old vines. Manually harvested, destemmed, macerated at low temperature for eight days then fermented with indigenous yeasts in temperature-controlled stainless steel tanks. Half the wine is matured in stainless steel and half in second-fill oak barrels for six months. Sulphur is added only at bottling. 14% ABV.
Dired cherry, spice, background leather, turned earth and terracotta and a kirschy high note. Velevty texture. Fruit forward but not a bomb, thanks in part to the coursing acidity. Dark minerals and just a hint of oak add depth. Fine tannins lend an astringent edge to the finish. The best vintage of this wine to date and a definite QPR winner. (Buy again? Yep.)
> Handled the crazy delicious pork liver mousse better than any other wine in the flight. Ditto the chile-spiced sausages, probably due to its juicy fruit. Still, this food-friendly wine is arguably even better suited to fare like grilled meats and vegetables and savoury, tomato-based pasta dishes (spaghetti with meat ragu or pesto rosso, for example).
Langhe 2011, Nebbiolo, Produttori del Barbaresco ($23.10, 11383617)
100% Nebbiolo from young vines, all of which are located within the Barbaresco DOC. Fermented with selected “Barolo” yeasts at 28ºC in stainless steel tanks. Macerated on the skins for 24 days. Matured six months in very large oak barrels. No fining, light filtering, minimal sulphur dioxide. 14.5% ABV according to the label; 13.5% ABV according to the SAQ (I suspect the label is closer to the truth).
Cherry, underbrush, slate, old wood, hints of truffle and kirsch. Smooth and silky, with clean fruit, bright acidity and fine, supple tannins. Underlying minerals give depth. Good length and beautiful balance. As predicted, this has come together in the months since it first appeared on the SAQ’s shelves. Unbeatable QPR. (Buy again? Of course.)
> Best with the very fresh-tasting pâté de campagne and coppa. It also played interestingly with the spice in the cumin saucisson, whose saltiness brought out the wine’s fruit.
Cerasuolo di Vittoria 2010, Classico, Azienda Agricola COS ($33.75, 11577391)
Biodynamically farmed Nero d’Avola (60%) and Frappato (40%) from 25-year-old vines. Temperature-controlled fermentation with indigenous yeasts in concrete vats. Aged in barrels for 18 to 24 months. Bottled unfiltered. 13% ABV.
Beautiful wafting nose: dried cherry and cranberry, garrigue, sun-baked earth, air-dried beef. Medium-bodied with a silky, almost Burgundian texture. The fruit, as savoury as sweet, glows with a soft acidity. Slatey minerals and fine but lightly raspy tannins add texture and interest. Long and, above all, remarkably fresh. (Buy again? Yes, despite the 15% price increase from last year’s 2009.)
> Probably the most versatile wine of the bunch. Didn’t clash with anything, was relatively unfazed by the chile-flavoured sausages but went especially well with the fennel sausage.
Barolo 2009, Serralunga, Principiano Ferdinando ($39.75, 11387301)
Principiano’s entry-level Barolo. 100% Nebbiolo grapes from 3.5 hectares of young vines. The hand-picked, crushed grapes ferment with indigenous yeasts and no added sulfur for about a month. Matured 24 months in 20- and 40-hectolitre barrels and then in bottle. Bottled unfiltered and unfined. Vegan-compatible. Annual production: about 20,000 bottles. 14% ABV.
Cherry, a bit candied (PEZ if you must know), mowed field, old wood, iron dust, hint of vanilla and violet. Medium-bodied. Richly flavoured but fresh, a mouthful of satiny fruit with soft spicy overtones, lacy if drying tannins and sleek acidity. Elegant, complete, a pleasure to drink. A second bottle opened two days later came across as a little less special (bottle variation? different context?) but still attention-worthy. Not a long ager though it won’t suffer – and may well benefit – from a year or two in the cellar. Another QPR winner. (Buy again? Yes.)
> Achieved synergy with the superb prochetta di testa. Surprisingly good with the liver pâté. Handled the cumin and fennel sausages with aplomb though the coppa let more of the wine come through.
Barolo 2008, Fratelli Alessandria ($41.25, 11797094)
100% Nebbiolo from six vineyards. Manually harvested. Fermented and macerated from 12 to 15 days in temperature-controlled tanks. Matured 32 to 34 months in large Slavonian and French oak casks, two months in stainless steel tanks and six or more months in the bottle. 14% ABV.
A nose more tertiary than the Principiano’s: coffee and cherry with hints of chocolate, licorice, raw meat, truffle, fresh herbs, tomato. The richest and roundest of the Nebbiolos though still medium-bodied. Savoury fruit, plush, firm tannins, chugging acidity and a long, vaporous finish. In contrast to the nose, still a bit primary on the palate, though far from inaccessible. (Buy again? Yes.)
> Worked best with the mildly flavoured dried sausages, the porchetta di testa and the cured meats. The chile-spiced sausages brought out the tannins and the liver mousse give it a faintly metallic taste. Would probably be more at home with a rabbit and mushroom ragu served over pappardelle and showered with Parmesan.
The wines’ lively acidity and savoury character meant they all paired well with these fatty, salty foods. For me, the most unexpected aspect of the tasting was seeing how the different Nebbiolos worked – or didn’t – with a given charcuterie, in particular the pork liver mousse. That said, I couldn’t shake the feeling that the higher-end wines were a bit out of place, that, however convincingly, they were slumming a little. A fascinating exercise, then, but one I’d love to repeat with more rustic wines, like certain Barberas, Dolcettos, Pelavergas and Ruchès.
oenopole workshop: charcuteries + uve italiane (1/3)
A group of wine writers, bloggers and broadcasters were recently summoned to oenopole world headquarters for another of the agency’s workshops devoted to food and wine pairings (previously: oysters, Greek wines with non-Greek dishes). This atelier focused on charcuterie and Italian grape varieties. As the group assembled, a nearly Italian white was poured to wet our whistles.
Corse Figari 2010, Blanc, Clos Canarelli ($40.00, 11794660)
Based in Figari, the southernmost wine-growing region in Corsica and the sunniest in France, Yves Canarelli today has 28 hectares of vineyards in production and makes his wines in a spanking new gravity-fed facility. His white Corse Figari is 100% organically and biodynamically farmed Vermentinu (aka Vermintno). The grapes are manually harvested, fermented with indigenous yeasts and allowed to undergo partial malolactic fermentation. Matured six to eight months on the lees in neutral foudres and barriques. Lightly filtered before bottling. 13% ABV.
Waxed lemon, crushed rock and a hint of herbs. Smooth and satiny, dense but balanced and fresh. Acidity streams quietly beneath the sleek surface. A faintly bitter vein snakes through the mineral substrate. The long finish is inflected with preserved lemon and salt. Perhaps even finer than the 2011. Though this worked surprisingly well as a aperitif, it’ll really sing with fish or Corsican cheeses. (Buy again? Yes.)
MWG October 3rd tasting (7/7): Blue moon
IGT Toscana 2010, Luna Blu, Fattoria di Caspri ($28.50, La QV, 6 bottles/case)
There’s hardly any information to be found on this wine. It appears that two versions are made: one a standard white, the other an orange wine. This, the latter is a blend of organically and biodynamically farmed Trebbiano and Malvasia that have been macerated on their skins (standard procedure for red wines, not whites), which extracts colour, aromatic compounds and tannins. 13.5% ABV.
Gorgeous nose evocative of spiced peaches, dried herbs and straw. Smooth and fluid in the mouth, with light tannins, pronounced, almost biting acidity and a sweet-and-sour quality to the fruit. Not as hard core as some orange wines but yum… uh, what was I saying? Olif of the eponymous blog has, of course, not only tasted the wine but spoken with the winemaker, whom he reports as recommending that it be cellared until 2017. While you can’t but wonder how much better so accessible and delicious a wine can become, it’ll be fun checking out whether he’s right. (Buy again? Yes, yes, yes.)
MWG October 3rd tasting (5/7): A trio of quaffable reds
Alsace 2011, Pinot Noir, Fronenberg, Domaine Hausherr ($38.00, La QV, 6 bottles/case)
Fronenberg is a lieu-dit. This small (4 ha) estate is based in Eguisheim. Until 2000, they sold their grapes to the cooperative. Today, the man and wife team make around a dozen natural wines by themselves, with outside help only for the harvest. Their wines are certified organic, uncertified biodynamic. They work the vineyards with a horse (to avoid compacting the soil), use a manual press (slow and gentle, with minimal extraction from the stems and pips), skip the common step of débourbage (clarifying the must before fermentation by letting particulate matter settle out). The whites are field blends but this is a 100% Pinot Noir. Fermented with indigenous yeasts. Bottled unfined and unfiltered (the whites are lightly filtered). No added sulphur. 13.5% ABV.
Engaging nose of candied raspberry, crushed cedar leaves, spice and old oak. Medium-bodied, exuberantly fruity, tingling with acid, rooted in old wood and slate. Long juicy finish. So drinkable and delicious. A favourite of just about everybody around the table. Several tasters said they planned to buy a bottle despite the high price. No doubt the whimsical label, a cartoon wine-making equation, helped convince them. (Buy again? Yes, despite the high price.)
Chiroubles 2012, Damien Coquelet ($28.75, La QV, 6 bottles/case)
Now in his mid-20s, Coquelet is the stepson of renowned natural Beaujolais producer Georges Descombes. He began working in the family’s vineyards and cellars when he was five and has been making his own wines since 2007. Besides this cuvée, he produces an old-vine Chiroubles, a Morgon, a Beaujolais-Villages and the wildly popular, semi-nouveau Fou du Beaujo. This 100% Gamay is made from organically farmed, manually harvested grapes. Fermented with indigenous yeasts. Depending on the vintage, no or minimal sulphur is used. Coquelet typically bottles his cru wines a year before his stepfather, which makes them fruitier and juicier. 12% ABV.
Your classic natural Beaujolais nose: berries and cherry, barnyard, graphite, vine sap. Supple and pure, fruity but not too sweet, with lifting acidity and good length. A shade lighter and less compelling than in recent earlier vintages but still full of that silky Chiroubles charm. (Buy again? Sure.)
IGP Pays d’Urfé 2011, Les Bonichons, Domaine de la Perrière ($27.00, La QV, 6 bottles/case)
Owned by self-styled artisan-viniculteur Philippe Peulet, Domaine de la Perrière is located in the commune of Ambierle, in the upper reaches of the Loire on the northern edge of the Massif Central, about ten kilometres northwest of Roanne. The grapes for this 100% Gamay come from organically farmed vines between 15 and 50 years of age and grown in the Bonichons vineyard, whose deep sand soil is rich in quartz. The grapes are manually harvested and destemmed or not, depending on the vintage. The wine is fermented with indigenous yeasts. 12.5% ABV.
Initial reductive aromas blew off leaving a dark, almost meaty nose of slate, coal, smoke and tamari. Lighter and fruitier than expected in the mouth. Good balance between the juicy fruit, bright acidity, light tannins and general earthiness. Minerallier and grittier than the Chiroubles but with a definite rustic appeal. Cries out for some charcuterie. At $20 this vin de soif would be a no-brainer; at $27, it’s still worth considering, especially as the winemaker says it improves with a little bottle age. (Buy again? Yes, a bottle or two.)
MWG October 3rd tasting (3/7): Three eccentric whites
Vin de Sologne 2011, Quartz, Domaine Claude Courtois ($34.50, La QV, 6 bottles/case)
For background on the estate and winemaker, see my note for the 2009 Quartz. Sauvignon Blanc from organically farmed (though uncertified as such) vines, some of which are ungrafted. Manually harvested, destemmed and gently pressed. Fermented (with indigenous yeasts) and matured in oak barrels for 12 to 24 months. 11.8% ABV.
Courtois’s wines can vary significantly from vintage to vintage, and this is one of the most radical Quartzes yet. The resinous note that sometimes marks the wine’s bouquet here dominates, putting one in mind more of turpentine than pine needles, though not to the exclusion of apple, pear, distant greenery and quartz dust. In the mouth, the wine is intense but not fruity, packed with minerals and rife with acid yet somehow smooth and fluid. The finish is clean and long. A wine that makes you sit up and take notice. Weird? Yes. But also loveable in its oddball way. Would like to see how this evolves. (Buy again? The contrarian in me says yes.)
Penedès 2012, Capficat, Xarel·lo, Celler Credo ($45.75, La QV, 6 bottles/case)
100% organically and biodynamically farmed Xarel·lo, a grape variety normally used to make cava, from an eight-hectare vineyard planted in 1940. Manually harvested. Fermented (with indigenous yeasts) and matured for one month in oak barrels. Unfiltered, unfined and with no added sulphur. 660 bottles made. 13% ABV. In Catalan, a cap ficat is “a branch that’s burled – without being cut from the stump it grows from – and gives life to a new vine.”
Astounding nose: animale, chalk and rotting peach against a backdrop of honey and brown sugar with a grinding of white pepper. Lighter than expected in the mouth: fresh and minerally, layered and long, with sweet but unheavy fruit and an underlying sourness. Long. Pricey but fascinating. (Buy again? The curiosity lover in me says yes.)
Colli Tortonesi bianco 2010, Montesoro, Valli Unite ($27.75, La QV, 6 bottles/case)
A blend of Timorasso, Favorita and Chasselas (though one site claims it’s 100% Timorasso). Manually harvested. Fermented with selected yeasts. Matured on the fine lees for one year. Sees only stainless steel. A minimal amount (3 g/hl) of sulphur dioxide is used and only post-fermentation. 3,000 bottles made. 14% ABV.
The nose’s crushed seashells are joined by faintly oxidized and candied yellow fruit, hints of meadow and an anise note. Rich and layered in the mouth, evocative of browning sour apple. Not thirst-quenching but with sufficient acidity, not to mention crunchy minerals, and a long, bitter-edged finish. (Buy again? The gastronome in me says yes.)
MWG October 3rd tasting (2/7): Cortese leggermente frizzante
Vino da Tavola 2011, Il Brut and the Beast, Valli Unite ($21.75, La QV, 6 bottles/case)
Based in Costa Vescovato in southern Piedmont, Valli Unite is a 30-year-old organic cooperative whose members grow local grape varieties as well as grains, fruits, vegetables and livestock. This semi-sparkler is made from Cortese and, depending on whom you believe, may contain some Favorita. The biodynamically farmed grapes are manually harvested, fermented with indigenous yeasts and bottled unfiltered and unfined. No sulphur is added during the wine-making process. The fizz is the result of natural, in-bottle fermentation and the wine is vegan-compatible. 12.5% ABV. Cool label. The name is a play on the title of a spaghetti western, The Brute and the Beast.
Straw, quartz, faint yellow pear and herbs. Intense yet fresh in the mouth, lifted by soft fizz and glowing acidity. The fruity attack gives way to beeswax, rocky minerals, iodine and sea salt (“like licking a seashell” quipped one taster) and a long, bitter-edged finish. Not for wimps but lots of fun and, for most tasters, one of the wines of the night. (Buy again? Definitely.)
MWG October 3rd tasting (1/7): A beautiful Champagne
To our delight, La QV‘s Cyril Kérébel recently led a Mo’ Wine Group tasting of wines from his agency’s portfolio. All except the first were private imports.
Champagne 2000, Extra Brut, Fleury Père et Fils ($70.75, 11856138)
This is indeed the Extra Brut, not the Brut as SAQ.com would have you believe. A blend of Pinot Noir (80%) and Chardonnay (20%) from organically and biodynamically farmed vines averaging 20 years old. The grapes are manually harvested, pressed in a traditional “Coquard” press and fermented in temperature-controlled enameled vats. Prevented from undergoing malolactic fermentation. Aged under cork – not the usual crown cap – before disgorging to allow micro-oxygenation and encourage the development of a finer effervescence. 12% ABV.
Brioche, apple, pear, chalk, quartz and eventually white flowers. The fruit has an intriguing, faintly candied, faintly oxidized edge to it. Wonderfully clean in the mouth. Winey but fleet, with rich fruit, lilting bubbles, tense acidity and a long minerally finish with subtle overtones of citrus and herbs. A pleasure to drink. (Buy again? Absolutely.)
More good news on the Fleury front: the house’s delicious non-vintage pink Champagne will soon be back on the SAQ’s shelves at a price about $20 less than when last seen at the monopoly. Keep an eye peeled for it: Champagne, Rosé de Saignée Brut, Fleury Père et Fils ($59.75, 1101030).
Brett happens 