Providing a Unique & Affordable Selection of High Quality Red Wines and White Wines for Your Enjoyment. Also featured: Rosé, Port, Icewine, Champagne and Sparkling Wine for Special Occasions. Cheers!
organic red wine is the last in a series featuring delicious turkey recipes that I'm sure would also work well with chicken. It is produced by Emiliana, a winery known for producing fine organic wines and was recently named Winery of the Year in 2015.
This particular wine comes from their Novas line, and is made with
organic grapes from carefully selected vineyards, resulting in wines of excellent quality that fully express
their terroir. Its name comes from the ancient astronomers who used the word “Novas” to
denote the birth of a new star.
This red wine is a General List product at the LCBO and readily available at LCBO outlets across Ontario.
Tasting Note:
NOVAS GRAN RESERVA CARMENERE CABERNET SAUVIGNON 2015 - Colchagua Valley, Chile (#434662) (XD) - $16.15
An organic wine that's a blend of 85% Carmenere and 15% Cabernet Sauvignon that was aged for 12 months in a combination of French and American oak, as well as stainless steel tanks. Light plum and blackberry notes from the cork. An initial red pepper nose gives way to oak spice, blackberry, and herbs, with whiffs of minty cassis and chocolate. The palate is medium-to-full bodied with supple tannins that are a touch chalky, and acids are lively and food-friendly. More dark berry, blackberry and herbal flavours with some cassis and mint on the palate. The finish length is very good, with an earthy chocolate aftertaste. Enjoyed with oven roasted chicken. Score: 87 pts
Southern-Style Rotisserie Turkey Recipe:
Ingredients:
1 12 lb. turkey, preferably fresh
Brine:
1 tbsp peppercorns
5 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 lemons, quartered
1 cup kosher salt
3/4 cup brown sugar
6 cups water
Ice
Rub:
1/4 cup butter, softened
1 tsp paprika
1-1/2 tsp fresh oregano
1 chipotle pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp kosher salt
1 sprig fresh sage, roughly chopped
Stuffing:
1 apple, cored and quartered
1 lemon, quartered
2 sprigs fresh sage
4 sprigs fresh parsley
1/2 white onion, cut into six
6 garlic cloves, smashed
To Prepare:
Place all brine ingredients – except for ice – in a pot large enough to fit the turkey. On the stovetop, heat until sugar and salt dissolve, stirring gently. Remove from heat and let sit until liquid reaches room temperature. Place turkey inside the pot and fill with ice. Cover and place in the fridge for 12 hours.
In a small bowl, combine all ingredients for the rub. Mix with a fork until fully incorporated. Set aside.
To Cook:
Remove the pot from the fridge and remove turkey from the brine. Place the turkey in a sink and wash with cold water. Pat the turkey as dry as possible and let sit out at room temperature for at least 1 hour.
Preheat oven to 450°F.
Using your fingers, gently separate turkey skin from the muscles. Using your hands, grab small portions of the butter and place between turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning. Lather the outside skin as well.
Stuff the bird with apple, lemon, sage, parsley, onion and garlic. Twine the legs together and fold the wings under the breast. Season outside skin with salt. Outfit the turkey with the rotisserie rod and forks. Place a parchment-lined tray on the bottom rack of your oven and add the turkey to the rotisserie. Let the turkey cook for 20 minutes, then reduce oven temperature to 320°F and cook for 1 hour and 45 minutes or until the breast reaches an internal temperature of 165°F.
When finished, remove from the oven and rest for 1 hour at room temperature. Remove rod and forks before serving.
The upcoming release into LCBO VINTAGES on features Italian Masterpieces as its main theme, while the mini-feature focuses on big red wines from the New World. New wines will be on LCBO VINTAGES shelves across Ontario this coming .
Surprisingly, both themes in this release are rather uninspiring. The main theme highlights 10 wines, and not one wine made my list of wine picks. From the feature on big New World reds, only the latest Terrunyo Cabernet Sauvignon from Chile made the cut from a list of 6 wines. However, not to worry, there are slew of other fine wines from the rest of the release, many of which are age worthy.
Among my red wine picks from the rest of the release, there Romaneira from Portugal is a blend of Touriga Nacional, Touriga Franca, Tinta Roriz, Syrah and Tinto Cão, while the Barbera d'Alba is made with 100% Barbera. The wine from Roussillon is a blend of 60% Grenache, 30% Syrah, and 10% Carignan, while the South African red is actually a blend of 86% Pinotage, 3.5% Cabernet Sauvignon, 3.5% Cabernet Franc, 3.5% Malbecm and 3.5% Petit Verdot. Lastly, the Chianti Classico is a blend of 92% Sangiovese, and 8% Canaiolo / Colorino / Mammolo / Ciliegiolo that was first produced in 1897!
From my white wine picks, the Soave is a blend of 85% Garganega and 15% Trebbiano di Soave. All four whites from Burgundy are made with Chardonnay. If you prefer sweeter wines, look to the Riesling or the Gewürztraminer.
In preparation for end-of-year celebrations, a couple of special Champagnes are available. The vintage Champagne is made with Chardonnay, while the Cuvée is a blend of 60% Pinot Noir, 25% Chardonnay, and 15% Pinot Meunier.
Enjoy my wine recommendations from this release!
Red Wine:
R DE ROMANEIRA 2014 - IGP Duriense, Portugal (#214288) (XD) - $15.95
Opened up this crisp Pinot Grigio on this fine (that feels more like Spring, to be honest) and is widely available at the LCBO. This white wine is also currently on promotion, offering 10 Bonus Air Miles with every purchase until .
This white wine is produced by Nugan Estate from Australia and seems to be made for Canada-only as I can't find any info about this wine on the winery's website. The Nugan Group was founded in 1940 by Alfredo Nugan, after he emigrated from Spain with his family, including his wife Annelise, to start a small fruit and vegetable packing operation in New South Wales. This wine is part of a limited release collection of wines that are a tribute to the family's vision and passion to pursue their ideals of outstanding quality and service.
While you may see the 2016 vintage on shelves right now, the 2017 will be arriving soon and can be enjoyed over the holidays. This will pair nicely with salads, seafood, and poultry. It will also pair with turkey cooked in the traditional manner - a recipe for Traditional Turkey has been provided below.
Tasting Note:
NUGAN ANNELISE PINOT GRIGIO 2017 - New South Wales, Australia (#483230) (XD) - $14.95
Screw cap. This has appealing aromas of pear, green apple, grapefruit, lime, tropical fruits and minerals of modest intensity. The palate is bright and crisp with vibrant acids that are nicely balanced on a slightly honeyed, yet dry, flavour profile with more citrus, pear, apple flavours and some mineral accents. Some interesting saline notes mid-palate. Good finish length. Score: 87 pts
Traditional Turkey Recipe:
Ingredients:
1 12 lb. turkey, preferably fresh
Rub:
1/4 cup butter, softened
Zest of one lemon
1/4 cup fresh parsley, chopped
2 tbsp fresh thyme
5 garlic cloves, minced
1 tbsp kosher salt
Stuffing:
1 pear, quartered
1 lemon, quartered
1 white onion, quartered
4 garlic cloves, crushed
1 cup fresh parsley
4 sprigs fresh thyme
To Prepare:
In a small bowl combine all ingredients for the rub. Mix with a fork until well incorporated. Set aside. Using your fingers, gently separate the skin from the breast muscle. Using your hands, grab small portions of the butter and place between turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning. Lather the outside skin as well. Place turkey on a wire rack over top of a baking sheet and chill uncovered in the fridge for 6–12 hours.
To Cook:
Pull the turkey from the fridge. Stuff the cavity with pear, lemon, onion, garlic, parsley and thyme. Twine the legs together and fold the wings under the breast. Let the turkey stand at room temperature for at least 1 hour. Preheat oven to 450°F. Season the turkey with salt and place in the oven for 25 minutes. Reduce the oven temperature to 320°F and cook for 1 hour 45 minutes or until the turkey breast reaches an internal temperature of 165°F. When finished, remove from the oven and loosely tent with tin foil. Rest at room temperature for 1 hour before serving.
On , I travelled to Niagara Wine Country to visit some wineries I had never been to before, as well as participate in some of Twenty Valley's Get Fresh in the Valley food & wine experiences.
The day began at Rosewood Estates Winery, an award-winning winery and meadery. And even though I had tasted the wines from this winery before, as well as driven by many, many times, this was my first ever on-site visit. Unfortunately, I missed taking the tour which would have included an opportunity to see the apiary (beeyard), tank cellar and barrel room. On the bright side, I did get to taste through some delicious wines and mead from their current portfolio - wine reviews of my favourites are provided below.
The next stop of the day was nearby in Beamsville at Redstone Winery. The property was formerly the Thomas and Vaughan Estate Winery and purchased by Moray Tawse (of his namesake in winery in Vineland, Ontario) in 2009. In June 2015, they opened up their beautiful hospitality centre, retail tasting room, and restaurant. The Get Fresh pairing here was their very delicious 2013 Redstone Limestone Riesling with a Fried Shrimp Slider with a Buttermilk Ranch & Iceberg Slaw. The brilliant acidity in the wine complemented the Fried Shrimp very well, while the Buttermilk Ranch sauce and sweetness in the wine balanced out the touch of heat from chili powder that was added to the batter. Overall, this was very well done. This was my first ever visit and I definitely want to come back for a dining experience as the restaurant menu looks delicious! In hindsight, I wish I had picked up a bottle of the Riesling (because it's THAT good!), but hopefully it will show up in VINTAGES this Summer.
My third stop of the day was a short drive away along King Street at GreenLane Estate Winery for a Lil' Lamb Slider with Mint & Caper Mayo that was paired with their 2013 GreenLane Cabernet (60% Cabernet Franc & 40% Cabernet Sauvignon, $16.95, 87 pts). The green flavours coming from both the wine and mint dominated the flavour profile in this pairing, while the tannins in the Cabernet blend offered enough structure to balance the protein. This was a very well balanced and delicious Get Fresh pairing that I would be happy to enjoy again at home since I have the recipe.
Henry of Pelham Family Estate Winery was the fourth stop of the afternoon. Amazingly, in all my years of visiting Niagara, I had never been to Henry of Pelham - until this day. After tasting a few wines, I enjoyed a quick tour of Canada's largest underground barrel cellar room which houses more than 1500 barrels. The winery was founded in 1988, but the heritage of the property goes back to circa 1778 when it was deeded to the Speck Brothers great, great, great Grandfather, Nicholas Smith, and has been in the family ever since. In 1842, Nicholas' youngest son Henry - for which the winery is named - built an inn, tavern, and carriage house which now serves as the tasting room and wine boutique.
As it was quite late in the day by the time everything wrapped up at the previous winery, the final few stops on Saturday were rather quick. I popped into Aure Wines (my first ever visit and now known as London Born Wine Co.) for a Get Fresh pairing of their delicious 2011 Aure Wild Ferment Pinot Noir and a Red Wine Cupcake Bite that was topped with Cherry Swirl Icing. The Pinot itself was quite nice, maturing well and paired nicely with the cupcake, bringing out sweet cherry flavours and baking spice notes from the wine. One wouldn't normally think of pairing Pinot with dessert, but this worked out quite well because each offered just a hint of sweetness. Aure Wines is known for their Marechal Foch and White Gamay, but unfortunately (for me) neither one was available for tasting as they were sold out. I'll have to make a point to visit again.
The next stop was at Fielding Estate Winery for a Get Fresh pairing of Sweet Pepper Bruschetta with Feta Cheese on a Focaccia, and paired with their 2016 Fielding Estate Rosé (#053421, $15.95, 86 pts). This was a very flavourful pairing with lots of interesting piquant, herbally, tart and sour flavours from the Bruschetta competing with somewhat sweet melon and herbally notes in the wine. I would call it a flavour explosion, but in a very pleasing and appealing way that still worked well together. If I get my hands on the recipe, I would definitely try this at home. If you plan to be in Niagara over the next few weeks, Fielding will be releasing the latest vintage of quite a few wines.
My last stop of the day was at Angels Gate Winery, a winery I have known about for many years, but I recall this being my first ever visit to the site. The Get Fresh food & wine pairing here was a Spring Salad with Strawberries, Goat Cheese, Candied Pecans and Strawberry Balsamic Dressing paired with their 2014 Angels Gate Pinot Noir (#308486, $17.95, 88+ pts). The strawberry salad was delicious and really brought out the strawberry flavours in the wine, while the creamy goat cheese helped balance the acids in the balsamic dressing and the wine, leading to a very enjoyable pairing overall. Since this was my last stop, I managed to squeeze in a few tastings from a list that featured many delicious wines that had some age on them.
Overall, I really enjoyed my visit to Niagara Wine Country this time around. It was especially nice to check out some wineries that I had never visited before. It was also really great that the wineries provided recipes of their food pairings - I can't wait to enjoy them at home. If anyone would like the recipe of the Fried Shrimp Slider or the Lamb Slider, please let me know and I'll send it to you.
Wine review of my favourite wines tasted at each winery are provided below. Most of these wines are only available at the winery. However, some might be available through the VINTAGES section at the LCBO.
Tasting Notes:
ROSEWOOD ESTATES ORIGIN MIMA'S BLOCK RIESLING 2014 - VQA Twenty Mile Bench, Niagara Escarpment, Ontario, Canada (D) - $15.95
Medium-high intensity aromatics offer nice petrol, orange citrus, lemon/lime and some green apple. Ripe lemon/lime flavours on the off-dry palate are balanced by tart and gentle acids. The finish length is very good. Coming to VINTAGES later this month. Score: 88 pts
ROSEWOOD ESTATES ORIGIN CABERNET FRANC 2014 - VQA Niagara Peninsula, Ontario, Canada (XD) - $29.95
Highly intense aromas that are herbaceous with green pepper, black cherry, blackberry, toasty oak, and earthy barnyard notes. The palate is medium+ bodied with ripe fruited dark cherry, dark berry flavours, along with some bitterness. Acids are bright, while the tannins somewhat tight at the moment. The finish length is very good. Drinkable now, but should improve in 2-3 years as tannins integrate. Score: 89 pts
ROSEWOOD ESTATES MEAD ROYALE HONEY WINE 2015 - Ontario, Canada (#296178) (S) - $16.95
Barrel-aged for 6 months in French oak, this honey wine has a medium-intensity nose of honeysuckle, citrus and floral, all with honeyed overtones and much of the same on the chalky textured, light-to-medium bodied palate. Long, satisfying finish. It's sweet, but not as sweet as one might expect. Score: 88 pts
REDSTONE LIMESTONE VINEYARD RESERVE CHARDONNAY 2013 - VQA Twenty Mile Bench, Niagara Escarpment, Ontario, Canada (XD) - $38.95
This Chardonnay was barrel-fermented and aged for 12 months in French oak, 30% new, and offers ripe tropical fruits, golden apple and buttery aromas that continue onto the lush, medium-bodied palate. Nicely balanced overall, textured, and lifted by bright, refreshing acids. The finish length is very good. Score: 89 pts
REDSTONE LIMESTONE VINEYARD SOUTH RIESLING 2013 - VQA Twenty Mile Bench, Niagara Escarpment, Ontario, Canada (#381251) (M) - $18.95
Lovely aromatics of medium-high intensity features a nice mineral, petrol, peach and candied orange citrus nose. The palate is medium-bodied with intense, sweet fruited citrusy aroma replays along with hints of lemon/lime and limestone minerality. Acids are bright and a touch sour. Nicely balanced overall and finishes with more minerally notes and excellent length. Sold out at the winery, but some still available in VINTAGES. Score: 90 pts
REDSTONE MERITAGE 2012 - VQA Niagara Peninsula, Ontario, Canada (XD) - $45.95
A blend of 60/20/20 blend of Merlot, Cabernet Franc and Cabernet Sauvignon, this has medium-high intensity aromas notes of dark berry, toasty oak, black currant and cassis that should open up further with air. It's full-bodied with very nice aroma replays, structured tannins, and very good acidity adding freshness. Satisfying on the long finish with some bretty, barnyard, and earthy notes. Score: 90 pts
GREENLANE RIESLING 2014 - VQA Lincoln Lakeshore, Niagara Escarpment, Ontario, Canada (D) - $15.95
A blend of estate fruit that's combined with their old vines, this has medium+ intensity aromas of peach, apricot, and orange citrus that continue on the off-dry palate with additional flavours of Flintstones vitamins. Tart acids provide freshness, while there's a hint of mineral texture on the palate. There's good length on the finish. Score: 87 pts
GREENLANE DRY RIESLING 2013 - VQA Lincoln Lakeshore, Niagara Escarpment, Ontario, Canada (XD) - $40
This bone dry Riesling has an austere, medium intensity nose with notes of honeysuckle and slate. The palate is medium+ bodied with mineral-driven flavours of lemon/lime, citrus and a hint of apricot. Fine chalky mineral texture, balanced acids and long finishing. Score: 89 pts
GREENLANE CABERNET SAUVIGNON 2012 - VQA Lincoln Lakeshore, Niagara Escarpment, Ontario, Canada (XD) - $32.95
Highly aromatic on the nose with appealing cassis, dark currant, black cherry, blackberry and floral aromas. It's full-bodied with smooth, velvety tannins and very nice aroma replays along with hints of earth and barnyard. There's some alcohol warmth, but good depth of fruit supports it well. Acids are mouth-watering and the finish length is excellent. Will age 5-6 years, but highly enjoyable now. One of the favourite wines of the day! Score: 90+ pts
HENRY OF PELHAM SPECK FAMILY RESERVE RIESLING 2016 - VQA Short Hills Bench, Niagara Escarpment, Ontario, Canada (#643361) (MD) - $24.95
From vines planted in 1984, this has delicate, elegant, and fruit forward aromas of peach, apricot, orange citrus, and Flintstones vitamins. It's medium-dry on the palate with nice aroma replays, juicy acids, and medium-long finish with hints of mineral. Score: 89 pts
HENRY OF PELHAM CUVÉE CATHARINE CARTE BLANCHE BLANC DE BLANC 2012 - Traditional method, VQA Short Hills Bench, Niagara Escarpment, Ontario, Canada (#315200) (XD) - $44.95
100% estate grown Chardonnay, partially barrel-fermented and then aged for 5 years in bottle before being disgorged, this has medium-high intensity aromas that are bready, nutty and lemony. On the palate, it's medium-full bodied with citrus and biscuity flavours, a hint of sweetness that's balanced by lively acids and bright mousse. The finish is long, clean, and dry with hints of mineral. Score: 91 pts
HENRY OF PELHAM RIESLING ICEWINE 2014 - VQA Niagara Peninsula, Ontario, Canada (#430561) (S) (375 mL) - $49.95
Highly aromatic, gorgeous nose that's honeyed with apricot, sweet lemon, mango, and tropical fruit aromas. It is full-bodied with very nice aromas replays and supported by high acids adding freshness and texture, while also balancing the sweetness very well. Finish length is excellent. Score: 91 pts
AURE RESERVE PINOT NOIR 2011 - VQA Niagara Peninsula, Ontario, Canada (XD) - $40?
Open, fine nose of red cherry, strawberry, truffle, earth and subtle oak spice with very good intensity. The palate is light-weighted with light tannins that gain texture and volume in the mouth, with lovely aroma replays and fine acidity. Nicely balanced with a bit of old and new world in this Pinot. Finish length is excellent. Score: 90 pts
FIELDING ESTATE BOTTLED RIESLING 2016 - VQA Beamsville Bench, Niagara Escarpment, Ontario, Canada (#251439) (M) - $20.15
Ripe apple, citrus, and melon aromas of medium+ intensity. The medium-bodied palate is fleshy with tightly wound acids, medium sweet flavours that follow through from the aroma profile, plus some herbally hints. The finish length is very good. Will be better after 1-2 years of cellaring. Score: 89 pts
ANGELS GATE ARCHANGEL PINOT NOIR BRUT ROSÉ 2009 - VQA Niagara Peninsula, Ontario, Canada (D) - $28.95
Medium-high intensity aromas feature ripe cherry and strawberry compote notes. On the medium-bodied palate, it has finely balanced mousse and pleasing aroma replays. Flavour profile is off-dry, but finishes on the dry side with some yeasty and bready notes, with very good length. Score: 89 pts
ANGELS GATE MOUNTAINVIEW CHARDONNAY 2009 - VQA Beamsville Bench, Niagara Escarpment, Ontario, Canada (XD) - $19.95
This mature Chardonnay spent 14 months in French oak and has medium-high intensity aromas that are nutty and buttery, with hints of vanilla on the nose. The palate is medium-full bodied with a somewhat creamy texture and very nice aroma replays joined by some apple notes. Well-balanced overall thanks to the very good acidity. Finish length is excellent. Score: 89 pts
ANGELS GATE MOUNTAINVIEW RIESLING 2008 - VQA Beamsville Bench, Niagara Escarpment, Ontario, Canada (D) - $16.95
Lovely, highly aromatic nose is showing mature notes of mineral, petrol, lemon, and hints of white peach. The palate is medium-bodied with still bright and lemony acids. It has an off-dry flavour profile that's mineral-driven with lemony citrus notes. Finish length is excellent. Score: 91 pts
The recent parade of South African wines continues with this Chardonnay from the Western Cape.
Produced by Fleur du Cap, the grapes were sourced from vines planted in 1990 (Stellenbosch) and from 2000-2006 (Somerset West, Elgin and Robertson). Soils varied from Karoo limestone and granite in Stellenbosch, and shale soils in Elgin and Somerset West. Crops in 2016 were the smallest in half a decade, resulting in concentrated, ripe wines. I tasted the 2012 Fleur du Cap Chardonnay and am expecting a similar profile this time around as the vinification techniques used in this vintage are nearly identical to the 2012.
As part of the media package I received, this Chardonnay would pair well with Spanish-Style Brick Turkey (recipe below) that you can make during your holiday celebrations. This turkey recipe was crafted by Chef Nikko Janico and should complement the Fleur du Cap Chardonnay, which is widely available at LCBO outlets across Ontario.
Tasting Note:
FLEUR DU CAP CHARDONNAY BERGKELDER SELECTION 2016 - WO Western Cape, South Africa (#358960) (XD) - $13.10
Screw cap. Ripe buttery aromas with baked apple and subtle hints of coconut, sweet vanillan oak, and minerality. The palate is medium+ bodied with a creamy texture and juicy acids. Flavours consist of butter, lemon citrus, pineapple, butterscotch and a touch of honeyed sweetness. There's a nice touch of smoky minerality mid-palate. Finishes with lemon citrus and mineral notes, with good length. Best with just a slight chill. Score: 87 pts
Spanish-Style Brick Turkey Recipe:
Ingredients:
1 12 lb. turkey, preferably fresh
2 apples, cored and quartered
3 jalapeños, halved
2 yellow onions, quartered
6 garlic cloves, crushed
Vegetable oil
Rub:
1/4 cup butter, softened
1 tsp paprika
1-1/2 tsp fresh oregano
1 tsp cayenne pepper
1 tsp garlic powder
1 tbsp kosher salt
1 sprig fresh sage, roughly chopped
To Prepare:
In a small bowl combine all ingredients for the rub. Mix with a fork until well incorporated. Set aside. Start by placing the turkey with the breast resting on the cutting board. Using sharp kitchen scissors, cut along both sides of the backbone to remove it. Flip the turkey over and open the cavity so both legs are spread out with the breast facing up. Press down on the breastbone to flatten. Using your fingers, gently separate the skin from the breast muscle. Using your hands, grab small portions of the butter and place between turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning. Lather the outside skin as well. Place turkey on a wire rack over top a baking sheet and chill uncovered in the fridge for 6–12 hours.
To Cook:
Remove turkey from the fridge and let stand at room temperature for at least 1 hour. Preheat oven to 450°F. Tuck wings under the breast. Lay apples, jalapeños, yellow onion and garlic on a parchment-lined baking tray and lather with vegetable oil. Place the turkey on top of the ingredients and season the skin with salt. Place in the oven and cook for 20 minutes or until skin starts to darken. Reduce heat to 320°F and cook for another 40 minutes or until the breast reaches an internal temperature of 165°F. When finished, remove from the oven and loosely tent with tin foil. Rest at room temperature for 1 hour before serving.
wine is the companion to the 2017 Goats do Roam White that I opened last month. I recall enjoying this wine many, many years ago when I first got into wine, but hadn't tasted it recently. The catchy name, interesting label and low price point is what drew me to this wine many years ago, and if I recall correctly, the price hasn't moved much since that time. I'm curious to see how this wine tastes today.
It is produced by the Fairview Wine Farm, a winery that proudly owns all of their vineyards, with land in Paarl, Darling, Swartland and Stellenbosch. Owner Charles Back has also always been an advocate of social development in the Cape and under Apartheid, he was one of a number of producers who campaigned for and implemented better conditions for farm workers. In 1997, he established the Fair Valley Worker’s Association, which gave his employees a chance to farm their own land.
This dry red wine from South Africa is widely available at LCBO outlets across Ontario, with the 2016 vintage on shelves already or arriving really soon.
Tasting Note:
GOATS DO ROAM RED 2016 - WO Western Cape, South Africa (#718940) (XD) - $13.00
Blend of 49% Shiraz, 24% Cinsault, 12% Grenache, 11% Mourvèdre, 2% Petite Sirah, and 2% Carignan. Screw cap. This has generous aromas that are soft with plummy, peppery and red cherry notes, along with some meaty and vanillan oak nuances. It's medium-bodied on the dry palate with candied red berry fruit, chocolate oak and resinous flavours with touches of menthol. It has bright and juicy acids, some warmth mid-palate (14% abv), and soft tannins. Finish length is good with earthy-curranty notes. An easy drinking red for current consumption. Score: 87 pts
The main focus of the upcoming release into LCBO VINTAGES on is on wines from Napa, while the mini-thematic focuses on the grape varietal Pinot Noir. New wines will be on LCBO shelves across Ontario this coming .
We'll begin with the feature on Napa. The timing of this release couldn't be worse, as we hear about the sad news of the wildfires ravaging Napa and nearby counties of Sonoma and Mendocino. Nevertheless, this release features a few bright wines from Napa, as three of the fifteen wines listed are included among my top wine picks. The single vineyard Mondavi Cabernet Sauvignon is at the top of this list and is made with 88% Cabernet Sauvignon, 8% Cabernet Franc and 4% Petite Verdot. Also in this release is a Petite Sirah (aka Durif) which is an offspring of the Syrah varietal. The last wine is a complex Chardonnay from the Carneros AVA within Napa Valley.
The "Pinot Gallery" was a bit disappointing as only one of the nine Pinots from the mini-theme are included among my wine picks. However, the one Pinot Noir that did make it is a great wine from one of South Africa's top producers - Hamilton Russell.
In red wines from the rest of the release, the Rasteau from Rhône is a blend of 50% Grenache and 50% Syrah, while the Crianza is a blend of 90% Tempranillo and 10% Garnacha / Graciano / Mazuela. From Italy, the Chianti Classico is a blend of 90% Sangiovese and 10% Canaiolo, while the Amarone is a blend of 70% Corvina and Corvinone, and 30% Rondinella.
Among my white wine picks, the Vinho Verde is a blend of Loureiro and Alvarinho, while the rest are all single varietals. If you prefer your wines on the sweeter side, you'll want to check out the Riesling or Gewürztraminer wines, with the Gewürztraminer Kabinett the sweetest of the lot.
For those who prefer very sweet wines, or if you're looking for a nice after dinner dessert wine, any of the Pedro Ximenez, Vintage Port and Vin Santo will satisfy your sweet tooth.
Enjoy my wine recommendations from this release! Cheers!
Tuesday, October 24, 2017
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