Posts Tagged ‘Under 13 percent’
Buxom blend
Epanomi 2016, Estate White, Ktima Gerovassiliou ($18.65, 10249061)
The village of Epanomi is located about 25 km southeast of Thessaloniki in central Macedonia. A 50-50 blend of Malagousia and Assyrtiko from estate-grown vines After a brief maceration, the grapes are pressed and the juice is fermented in temperature-controlled (18-20°C) stainless steel tanks. Does not undergo malolactic fermentation. 12.5% ABV. Quebec agent: Le Maître de Chai.
Redolent of flowers, fruit and something green: jasmine, orange blossom, grapefruit, lime, stone fruit, lemon grass and maybe a little kiwi and mint. Round in the piehole, fresh with aromatic fruit and bright acidity. A minerally vein runs well into the long finish where it’s joined by an appealing salty bitterness. The Malagousia’s exuberance makes this seem less dry than it actually is, while the Assyrtiko’s acidity and minerals provide welcome structure. Fans of New Zealand Sauvignon Blanc looking to broaden their horizons should make a bee line. Food-friendly by nature, this made a fine match for herb-roasted salmon with a squeeze of lemon. (Buy again? Sure.)
A pair of Pineau d’Aunis blends from the Loir valley
That’s not a typo. The Loir is an indirect tributary of the Loire, running east-northeast of it for much of its length. The best known Loir valley appellation is probably Jasnières.
Coteaux du Vendômois 2014, Vieilles Vignes, Domaine Patrice Colin ($21.55, 11498220)
Pineau d’Aunis (70%), Pinot Noir (20%) and Cabernet Franc (10%) from organically farmed 50- to 90-year-old vines. The manually harvested grapes are destemmed. Maceration and alcoholic fermentation with indigenous yeasts take place in stainless steel tanks and last around 45 days. The estate never chaptalizes. Matured in large barrels for one year. Reducing sugar: 2.3 g/l. 13% ABV. Quebec agent: Le Maître de Chai.
Complex nose of choke cherry, black currant, spice, beet, old wood, “burnt marshmallow” and eventually compost. Medium-bodied, straightforward and juicy in the mouth. Possessed of a slightly velours-like texture, sleek acidity, tea-ish tannins and a light, singing, savoury finish. A mineral vein can be found under the ripe fruit. A bit monochromatic for now, this will probably be even better in a year or three. Popular with many around the table, especially when they learned the price. (Buy again? Sure.)
Coteaux du Loir 2015, La Guinguette, Domaine de la Roche Bleue ($26.50, 12856261)
A blend of Pineau d’Aunis (80%) and Gamay (20%) from organically farmed vines more than 30 years old. Manually harvested. The whole grapes undergo semi-carbonic maceration in tanks for 20 days and are fermented with indigenous yeasts in third- to sixth-fill oak barrels. The Pineau is matured in neutral barrels, the Gamy in tanks, both for about three months. Undergoes malolactic fermentation. Bottled unfiltered and unfined. Total added sulphur dioxide: 50 mg/l. 12.5% ABV. Quebec agent: Boires.
Delicious, fragrant nose of slightly candied red berries, slate, spice, herbs and flowers (violet?). On the light side of medium-bodied. Supple and lithe, with lacy tannins and bright acidity. The tangy fruit comes with some crushed stems and leaves. Slatey earth and a touch of peppery spice colour the long, caressing finish. Lighter than both the Colin and the 2014 Guinguette but so easy to drink. For those of us who enjoy tart, fleet, savoury wines, a must. (Buy again? Imperatively.)
MWG February 17, 2017, tasting: flight 4 of 6
Revelatory
MWG member Nick spent the holidays down under. While he didn’t make it to Clare Valley as originally planned, he did bring back a fascinating trio of new vintage, dry Clare Valley Rieslings, which he kindly shared with the group.
Clare Valley 2016, Riesling, Watervale, Gully View Vineyard, Koerner ($27.00, importation valise)
100% Riesling from 17-year-old vines rooted in the red clay and limestone soil of the Gullyview vineyard. Manually harvested in two passes a week apart. The first pass grapes were pressed immediately; the second pass grapes were given 24 hours of skin contact before pressing. In both cases, a small amount of sulphur was added to the press tray. The juice was cold-settled for about a week. Fermentation with indigenous yeasts in ceramic eggs and stainless steel tanks lasted about three weeks. Matured five months on the fine lees. Bottled unfiltered and unfined but with a small squirt of sulphur dioxide. Vegan compatible. Screwcapped. 12% ABV.
Classic, open nose of white flowers, apple, lime, quartz, flint. A sleek textured mouthful of grapefruit and “apricot” that seems almost sweet upfront but proves quite dry. Chewing brings out the crisp acidity and plenty of minerals. Lime, green apple and spice notes and a lingering bitterness mark the finish. A delicious gush on opening, this had lost some of its oomph by the time we got around to it a hour or so later. (Buy again? At least another bottle for research purposes.)
Clare Valley 2016, Riesling, Watervale, Gullyview Vineyard, Adelina ($23.00, importation valise)
No, it’s not a typo; Koerner and Adelina do indeed spell the vineyard name differently. 100% Riesling from vines planted in 1977 and 2001 in red loamy clay over limestone. The grapes were manually harvested and whole cluster-pressed. The juice was cold-settled then fermented in stainless steel tanks with selected yeasts. Fermentation was halted with around 5 g/l of sugar remaining. The wine was then clarified and bottled. Screwcapped. 11.5% ABV. Only about 2,400 bottles made.
Hazy and one of the least coloured wines I’ve seen. Complex nose of white gas, lemon-lime zest, “white lily,” minerals, rainwater and “ground cherry.” Light and fresh in the mouth, fruity yet dry, ethereal yet dimensional. Flavours tend to citrus, green apple and a chalky tutti-fruitiness one taster likens to “love hearts.” Turns savoury on the long, minerally finish. Full of energy and lots of fun. Excellent QPR. (Buy again? Yes.)
Clare Valley 2016, Riesling, Polish Hill, Grosset ($55.00, importaton valise)
The 36th vintage of this wine. 100% Riesling from organically farmed vines in the 8 ha Polish Hill vineyard. The soil is shallow shale and a thin crust of clay marl over slate. Yields are extremely low, giving the equivalent of two bottles per vine. The grapes were hand-picked. A small portion of whole clusters were set aside; the rest of the grapes were crushed and destemmed. The fruit was gently pressed and the free-run juice was chilled to near freezing and allowed to settle and clarify in a tank for five days. Low-temperature fermentation and maturation took place in stainless steel tanks. Blended just before bottling in July 2016. Vegan compatible. Screwcapped. 12.7% ABV. A few bottles of the excellent and more approachable 2012 ($50.00, 10956022) remain at the SAQ. Quebec agent (per the Grosset website): Elixirs.
Closed yet profound nose: lime, chalky quartz, eventually linden flower. Rich, racy, structured, deep and long. The fruit, minerals and acidity are in perfect taut balance. A bone-dry Riesling with every positive quality, including heft and presence. Needs time. Deserves a place alongside such giants as Ostertag’s Muenchberg and Nikolaihof’s Steiner Hund. (Buy again? Yes.)
As usual, the wines were served double-blind. While the grape variety was soon deduced, no one guessed the provenance and several tasters were astounded to learn that Australia is producing such engaging, fleet and minerally whites. In short, to quote one taster, “a revelatory flight.”
MWG February 17, 2017, tasting: flight 3 of 6
Two Galicians and an ugly duckling
Ribeiro 2014, Coto de Gomariz ($26.95, 13075554)
A blend of Treixadura (70%), Albariño (10%), Godello (10%) and Loureiro (10%) from biodyanmically and organically (non-certified) farmed vines grown in granite, schist and clay on slopes and terraces near the village of Gomariz. The grapes are hand-picked, destemmed, crushed and lightly pressed. The juice is cold-settled and fermented in stainless steel tanks at low temperatures. Bottled from the tank on demand and always on a flower day. Vegan-compatible. Reducing sugar: 2.2 g/l. 13.5% ABV. Quebec agent: Vintrinsec.
Promising nose dominated by white grapefruit along with apple, pear, pineapple and background herbs and stone. Smooth and suave in the mouth. Quite dry. Brisk acidity lightens the somewhat viscous texture. Marked by sweet fruit upfront but minerals and dried fruit on the long finish. A sensation – faintly biting, like pepper can be (though the flavour isn’t at play) – that I suspect results from a combination of acid, mineral bitterness and maybe stealth tannins lingers after the fruit has disappeared, adding intrigue. (Buy again? Sure.)
Rias Baixas 2015, Lagar de Cervera ($27.40, 13159272)
100% Albariño from estate vineyards in O Rosla and Cambados. The manually harvested grapes were destemmed and macerated on the skins for 10 hours, followed by gentle pressing at 10C in an inert-gas atmosphere to prevent oxidation. After settling and racking, the must was fermented at 15C. One quarter of the wine underwent malolactic fermentation. Matured on its fine lees with occasional stirring. Saw only stainless steel until bottling. Reducing sugar: 2.8 g/l. 12.5% ABV. Quebec agent: Vinicolor.
Straightforward nose of grapefruit and quartz with faint white flower notes. In the mouth, the wine is middle-weighty, clean and as minerally as fruity. The smooth acidity barely ramps up the tension. A touch of bitterness on the fairly long finish adds welcome intrigue. Tasted twice – first at the store, then at the tasting – with consistent impressions, this well-made but somewhat listless wine was a disappointment, especially in view of the estate’s reputation and the glowing reviews the wine received in the media. Would likely show better alongside grilled fish. (Buy again? Meh.)
Bierzo 2013, La del Vivo, La Vizcaína, Raúl Pérez ($57.00, 12332045)
A relatively new project, La Vizcaína (“the Biscayan”) produces five wines – four reds and this white – using fruit from vineyards around cult winemaker Raúl Pérez’s hometown of Valtuille de Abajo. This is a blend of Doña Blanca (80%), Godello (10%) and Palomino (10%) from organically farmed vines, some planted as long ago as 1916. The manually harvested grapes are handled in two ways. Around 80% are pressed and racked into 500- and 700-litre French barrels for fermentation and maturation; they are left untouched for one year. The remainder are fermented on the skins in clay amphorae for one year, again untouched. The two parts are blended and the wine is bottled unfiltered and unfined. 13% ABV. Quebec agent: Vintrinsec.
The wine in our bottle was double-carafed about an hour before we tasted it. Gold bronze in the glass. Complex nose of straw, chalk, honey and a faintly acrid note that several tasters found off-putting, at least initially. Improved with time, developing scents of white spice, “sage,” “late corn field,” “yellow flowers” and “faint nuts.” A sip shows it to be rich, extracted, broad, just acidic enough, dry and not particularly fruity, and what fruit there is is candied. Wax, bitter, mineral and oxidative threads intertwine, most apparently on the long finish. Still, some tasters wanted nothing to do with it and “interesting” was about the best any of us could say. However, those of us who kept our glasses until the end of the tasting – four or five hours after the double-carafing – were amply rewarded, as the acridity had vanished and the wine had deepened, sweetened and become beautifully layered and coherent. Memorable. (Buy again? Yes.)
MWG February 17, 2017, tasting: flight 2 of 6
Spark plug
Twenty-Mile Bench VQA 2014, Limestone Ridge Riesling, Spark, Tawse Winery ($24.00, 13216880)
100% Riesling from organically and biodynamically farmed vines in the Limestone Ridge vineyard parts of which were planted as far back as 1999. Manually harvested. Whole-cluster pressed. Fermented in stainless steel tanks. Sparkled using the traditional method. Residual sugar: 12 g/l. 12% ABV. Quebec agent: Delaney Vins & Spiritueux.
Very pale gold with sunshine glints and a fine bead. Straightfoward nose of apple/pear, lemon zest, lees, pastry cream and pie crust. In the mouth, the mix of fruit (mostly sour apple) and chalk is buoyed by soft fine bubbles. A touch of residual sugar is checked by zingy acidity, which in turn is softened by the light sweetness. Dry and clean on the finish with a lingering briny note. Fresh and uncomplicated, this would make a fine aperitif or summer deck wine. Not exactly a hit with the assembled tasters but I found it bright, bracing, sui generis and enjoyable. (Buy again? Yes, especially at the LCBO, where it runs $20.95.)
MWG February 17, 2017, tasting: flight 1 of 6
Ward & associés tasting (9/9)
Champagne grand cru 2013, Rosé, Shaman, Marguet ($68.75, private import, 6 bottles/case)
A blend of Chardonnay (71%) and Pinot Noir (29%) from organically and biodynamically farmed vines. The soil is worked with horses and the winery is gravity fed. The wine’s pink colour comes from the addition of five to eight percent still red wine. Bottled in July 2014. Disgorged in March 2016. Dosage: 2.4 g/l. No added sulphur. 12.5% ABV. Quebec agent: Ward & associés.
Dusty rose with salmon-pink glints, little bead or foam. Engaging nose of cherry, red berries and brioche. So fruity and dry, so elegant. The fine effervescence dances on the palate. The pure fruit – wild strawberries? – fades to chalky minerals. The wine’s depth and complexity are appreciable. Finishes clean and long. Great immediate appeal but by no means a floozy. A joy to drink. (Buy again? Yes.)
MWG February 2, 2017, tasting: flight 9 of 9
Ward & associés tasting (7/9)
Badischer Landwein 2013, Tschuppen, Weingut Ziereisen ($65.78/1500 ml, private import, 6 bottles/case)
100% Blauer Spätburgunder (aka Pinot Noir) from estate-owned, organically farmed 15- to 25-year-old vines rooted in limestone soil. Manually harvested. Spontaneous fermentation and maceration lasted six to eight weeks and were followed by gentle pressing. The must was transferred to used 225-litre German wood barrels (30% new) for 22 months’ maturation on the lees with occasional racking. Unfiltered and unfined. The first screwcapped magnum I’ve encountered. 12.5% ABV. Quebec agent: Ward & associés.
Complex nose: cherry, “purple Popsicle,” “Swiss chard and arugula,” slate, dried rose, a dash of kirsch, distant lime and even celery salt. A dry, medium-bodied red with a silky surface, sleek acidity, fruit-cloaked tannins, underlying minerals and a long, lightly astringent finish. Neither Burgundian nor New Worldish but, in its weight, structure and blend of red berry and earth flavours, definitely Pinot Noir. Impressive QPR. Another hit of the tasting – the group ordered two cases on the spot. (Buy again? Yes.)
MWG February 2, 2017, tasting: flight 7 of 9
Ward & associés tasting (6/9)
Franken 2015, Kleine Wanderlust, 2Naturkinder ($28.32, private import, 6 bottles/case)
80% Regent and 20% Dornfelder from estate-owned, organically farmed vines around 15 and 30 years old respectively. The former was fermented on the skins for two weeks; the latter was crushed by foot and given semi-carbonic maceration for a week. Underwent malolactic fermentation. Matured on the lees in old oak. No added anything, including sulphur dioxide. Unfiltered and unfined. Bottled in April 2016. 3,000 bottles made. 10.5% ABV. Quebec agent: Ward & associés.
Effusive nose: floral, slate, pink peppercorn, “raspberry-cherry hybrid.” Some rose shows up in the mouth along with a bit of grip on the finish. The fruit is dark and black curranty, the acidity energetic but well integrated. A touch of velours in no way interferes with the wine’s impressive fluidity. Certifiably chuggable. And check out that alcohol level! (Buy again? Yup.)
MWG February 2, 2017, tasting: flight 6 of 9
Ward & associés tasting (5/9)
Burgunland 2015, Gemischter Satz, Alexander Koppitsch ($40.98, private import, 6 bottles/case)
The estate is located in Neusiedl am See, a village and district on the north shore of Lake Neusidel, southeast of Vienna. As implied by the Gemischter Satz moniker (though I don’t believe the wine qualifies for the Weiner Gemischter Satz appellation), this is a field blend of co-planted white varieties, including Grüner Veltliner, Brauner Veltliner, Pinot Blanc, Zimttraube, Ochsenauge, Isabellatraube, Neuburger, Traminer, Muskat and Sauvignon Blanc. Planted in 1934, the vines are estate-owned and biodynamically farmed. Vinified as an orange wine, spending 14 days on the skins. Fermented with indigenous yeasts. Matured in old barriques. Unfiltered and unfined, with no added sulphur. 12.5% ABV. Quebec agent: Ward & associés.
Slightly hazy bronzy rose-gold in the glass. Savoury, spicy and not particularly fruity nose with notes of preserved lemon and browning apple as well as a whiff of volatile acidity. In the mouth, it’s medium weight, fluently acidic, faintly tannic and somewhat inscrutable, like “mineral water” or “weak tea” along with lemon, a suggestion of stone fruit and minerals. Actually quite complex, if subtly so, and long. Smoothed out and unfurled nicely after three hours. Will be interesting to see what gives in three or four years. (Buy again? A bottle gladly.)
Burgunland 2015, Rot No. 7, Alexander Koppitsch ($23.19, private import, 6 bottles/case)
55% Zweigelt, 20% Blaufränkisch, 20% St. Laurent and 5% Syrah from estate-owned, biodyanmically farmed vines. Fermented with indigenous yeasts and matured in large oak barrels and stainless steel tanks. Lightly filtered. Unfined. A tiny amount of sulphur dioxide is added at bottling. Screwcapped. 12% ABV. Quebec agent: Ward & associés.
Outgoing nose of “clove,” “nutmeg,” candied raspberry, “frankincense incense” and a bit of poop. Medium-bodied and satin-textured. The bright supple fruit has a certain sweetness, though the wine is definitely dry, and an umami quality prompt descriptors like “soy sauce.” Sinewy tannins and a dusting of minerals only add to the interest. The finish is long but more felt than tasted. Nothing profound but eminently drinkable and something of a bargain. (Buy again? Yes.)
MWG February 2, 2017, tasting: flight 5 of 9
Ward & associés tasting (4/9)
Moravie 2014, Klasika, Hibernal, Milan Nestarec ($31.33, private import, 12 bottles/case)
100% Hibernal from estate-owned, organically farmed, 14-year-old vines grown in southern Moravia in the Czech Republic. Fermented and matured for 13 months in 600-litre barrels, one-third of which were new. No clarification or filtration. 11.5% ABV. Quebec agent: Ward & associés.
Rich gold-bronze in the glass. Refulgent nose that, notes of “sesame oil” and “dried orange peel” notwithstanding, you could be forgiven for thinking belonged to a sweet Tokaji. Dry and unctuous on the palate, the lively acidity softened by the dense extract. Flavours are a beguiling mix of “canned peaches,” “apricot jam” yellow apple and dusty minerals. Great breadth, good length and not a lot of depth, making this a here-now wine. Unique and memorable, especially for the bouquet. (Buy again? Yes.)
MWG February 2, 2017, tasting: flight 4 of 9
Brett happens 