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!
white wine review is a lovely Riesling that I purchased in December of last year. It was a brand-new arrival in the LCBO VINTAGES Release and was slated to be opened during the holidays last year, but it never happened, so here we are a year later.
Surprisingly, there are still about 30 bottles available at the LCBO, while the latest vintage can be ordered via Collab Wine & Beverage.
Tasting Note:
FOGOLAR HUGHES VINEYARD RIESLING 2019 - VQA Lincoln Lakeshore, Niagara Peninsula, Ontario, Canada (#30664) (M) - $19.95 Screw cap. The fragrant nose offers attractive honeyed and floral characters nuanced with lemon/lime citrus and petrol aromas. It has good weight on the medium+-full bodied, concentrated palate, with lovely honey, floral, lemon/lime citrus, and petrol replays joined by peach, apple, and leesy mineral flavours. It's medium-dry in sweetness, with a crunchy mouthfeel and well-balanced acidity, while tapering to a dry-ish, lightly chalky textured finish. Highly recommended buy! Score: 90 pts
red wine review is an excellent and historic 64th vintage of a Cabernet Sauvignon from Coonawarra in South Australia that returned to the LCBO earlier this month as part of the LCBO VINTAGES New Release Collection.
It is produced by Wynns Coonawarra Estate, a historic and renowned winery in Coonawarra, South Australia, that was established in 1891 by visionary Scottish pioneer John Riddoch. After moving to the Coonawarra region in 1861, he divided 800 hectares of terra rossa soil on his land and called it the Coonawarra Fruit Colony. He then offered four-hectare allotments to those interested and began planting his first vineyards in 1891, with 95,000 vines and 10,000 fruit trees planted in the first year. That same year, the famous triple-gabled winery and surrounding vineyards were built and named Chateau Comaum. By 1897, 141 hectares of vines were being cultivated, including 52 hectares by Riddoch. However, after a promising start, the Coonawarra Fruit Colony failed to prosper due to is distance from major markets and poor economic conditions, and John Riddoch died on July 15, 1901, at the age of 73.
In the first half of the 20th century, Coonawarra was at its lowest ebb as a wine-producing area. Although "Coonawarra Claret" was well-recognized in Australia, the red wine market was small as most Australians consumed fortified wines. The winery was destined to become a wool shed and sheep run until it was purchased in 1951 by Melbourne-based winemakers Samuel Wynn and his son David. With no expectations of making a profit, David took over the operations in 1953 and was Australia's first wine producer to use the word "estate" to mark the wine's regionality. It was during this time that David commissioned Melbourne artist Richard Beck to produce a woodcut of the winery facade - an illustration that has appeared on (almost) every Wynns Coonawarra Estate label since, and is one of Australia's most recognized wine symbols.
Beginning in the 1960s, as Australians began to develop a taste for dry red table wine, Wynns consistently marketed Coonawarra Estate wines based on their variety and place of origin, building awareness of the Coonawarra district as a region of outstanding wines. Wynns' success led to expansion, and by 1981 it was the largest grower in the district with 440 hectares under vine. In 1982, Wynns produced their first wine bearing John Riddoch's name.
The 1990s brought a new chapter in the history of Wynns when, in 1993, Winemaker Sue Hodder worked her first vintage at the estate alongside then Senior Winemaker Peter Douglas. In 1998, Sue was appointed Senior Winemaker - a position she holds to this day, while Sarah Pidgeon was welcomed to the team. Since the turn of the century, as Senior Winemaker, the renowned Sue Hodder oversaw the release of all the Wynns' first single vineyard wines, as well as the major rejuvenation projects across 300 hectares of vines. In 2004, Wynns Coonawarra Estate celebrated its 50th vintage of the iconic Wynns Coonawarra Estate Black Label Cabernet Sauvignon and marked the occasion by hosting many of the world's most influential wine tasters in Coonawarra for a special tasting of 50 vintages of this iconic wine.
In 2008, another round of replanting took place with new rootstocks, international vine clones, and selections from older top-quality Wynns vineyards. By 2015, Wynns vineyards were consolidated around the Gables winery, in the prime Terra Rossa vineyard sites of the region, with ongoing research and studies to ensure the best winemaking and viticultural practices are engaged for the future.
In 2016, Sue and Sarah were jointly named "Winemaker of the Year" at the Australian Society of Viticulture and Oenology (ASVO) Awards for excellence, while in 2017 Sue was awarded "Women of Inspiration" at the Women in Wine awards. In 2022, Sue Hodder celebrated her 30th vintage at Wynns and continues to bring valuable experience and passion to her work locally and internationally.
Coonawarra is named after an Aboriginal word meaning "honeysuckle". The region is situated in South Australia, 450 km west of Melbourne (Victoria) and 380 km southeast of Adelaide (South Australia). The region's claim to fame is its natural soil phenomenon called the terra rossa - a low, cigar-shaped ridge of soil stretching 20 kilometres long and up to two kilometres wide. Terra rossa, or red earth, is a topsoil that is rich and free-draining, but also thin. It ranges from 5 to 100 cm deep and is one of the best soils in Australia for winegrowing, producing small, well-coloured berries that develop well in optimal sunlight. The climate in Coonawarra is cool and marginal as it receives the cool Antarctic winds via the Southern Ocean, and helps ensure a long, cool ripening period which builds intensity of flavours slowly in the grape, as well as balanced acidity.
First produced in 1954, the Wynns Black Label Cabernet is truly an icon of Australian wine. Since its first vintage, it has had a reputation for ageing gracefully and displaying excellent varietal and regional characteristics. It is produced from only the top 20 to 25 percent quality of Cabernet Sauvignon fruit that is grown on Wynns' terra rossa vineyards. It was matured for 14 months in 31% new and seasoned French oak, in a combination of 61% hogsheads, 26% barriques, and 13% vats.
The 2019 growing season in Coonawarra was fed by good winter rains, and highlighted the importance of the good quality and quantity of underground water that was used to mitigate temperature and seasonal weather conditions. There was no significant crop loss due to the heat, while canopies remained in excellent condition right through to the end of harvest. The grapes also benefited significantly from the typically cool nights created by the Southern Ocean. A cool and dry April was perfect for ripening, allowing for full flavour development and optimal sugar levels, while yields were between average and just below the long-term average. Cabernet Sauvignon grapes were deep and rich in colour with great varietal definition and soft ripe tannins. Overall, the 2019 vintage in Coonawarra is considered to be excellent.
As a wine of style, stature, and a perennial favourite, the Black Label is one of Australia's benchmark Cabernet Sauvignon wines and can consistently be aged over the medium to long-term. Let's see how this 2019 Coonawarra Cabernet Sauvignon is tasting tonight...
Tasting Note:
WYNNS COONAWARRA ESTATE BLACK LABEL CABERNET SAUVIGNON 2019 - Coonawarra, South Australia (#84996) (XD) - $47.95 Screw cap. The medium-high intensity nose is fragrant and open with attractive aromas of leafy grilled herbs, red & black fruits, currant, cherry, cassis, and fine wood spice with touches of mint and savoury earth. It's full-bodied, ripe, and dry with lovely red and black fruited cherry, currant, cassis, mint, and leafy herb flavours on the palate. It's well-structured with fresh, juicy acidity and ripe, structured, and fine-grained tannins that are youthful and a touch grippy. More savoury with earth and wood spice notes on the mid-palate, which linger through to the long, gently smoky finish. Enjoyable now, but still a few years away from prime drinking and should age gracefully into the 2040s. Highly recommended buy! Score: 93 pts
One other fine wine by Wynns Coonawarra Estate can be found at the LCBO, while the entire range can be ordered through their Agent - Mark Anthony Wine & Spirits.
white wine review is an excellent Chardonnay from the Chablis Premier Cru vineyards of Fourchaume in Burgundy. This white wine is a new arrival in the recent LCBO VINTAGES New Release Collection and is a Fine Wine for Festive Entertaining.
It is produced by Maison Vincent de la Remondière, a winery that epitomizes the elegance of the very fine wines of Bourgogne and Beaujolais. While they are deeply attached to the region, they defy local convention in the ways they produce and market their wines.
The philosophy at Vincent de la Remondière begins with their belief that great wines are not made from the fruit of mere happenstance - the wines are intrinsically shaped by the extremely favourable winegrowing conditions of the iconic region of Bourgogne. They seek out the very finest plots to produce their wines - superb terroirs and locations that are well-kept secrets in Bourgogne and Beaujolais - a playground, if you will, for creating fine wines. Vincent de la Remondière likes to see himself as an artist who creates wines like a composer creating a symphony, while leaving wines the room to find their perfect balance, naturally, and also teasing out the aromas. The goal is to bring out the real character of the terroir to the fore, while also adding a hint of daring and dash. The wines are hidden away in the cellars to develop tremendous complexity, while also noted for being generous, well-structured, delicate, sensual, and elegant. At Vincent de la Remondière, the spirit of being daring lies at the heart of everything they do on a day-to-day basis and is reflected in their wines, from vineyard to bottle, including the aesthetics of the bottle label designs.
Inspired by tradition, Vincent de la Remondière is part of the Bourgogne landscape. He is a great lover of the local area and never gets tired of looking out over his vines. Although he has great respect for tradition, he doesn't rule out having a new vision for the future by always thinking outside the box, wondering how things could be done differently (and better), and how things can be moved forward. The approach of Vincent de la Remondière is always about keeping an open mind, especially on new ways of doing things, keeping an eye out for the latest technological advances, and being on-trend.
Maison Vincent de la Remondière produces wines from several appellations in Burgundy (and Beaujolais), with the Premier Cru appellation wines focused around Pinot Noir, Bourgogne's ancestral grape, and Chardonnay, the star of Bourgogne. Premier Cru wines come from vineyards that are classified with an appellation of the Burgundy vineyard. It is noteworthy that only 10% of the wines from the region are classified as Premier Cru, making them somewhat rare, and Vincent de la Remondière crafts five Premier Cru wines, including this Fourchaume Chablis Premier Cru. All five Premier Cru wines at Remondière are made using traditional Bourgogne winemaking techniques and aged between 9 and 12 months in barrels, with about 20% to 30% new barrels. The wines are powerful, elegant, and focused, while also bringing out the sophisticated side of the terroir and bursting with personality.
This white wine is 100% Chardonnay crafted with fruit grown in Fourchaume, one of the best known, and largest, Premier Cru vineyards in Chablis. The main feature of wines from Chablis is the geology - the Kimmeridgian limestone soil that was laid down some 150 million years ago. This rock contains deposits of tiny fossilized oyster shells, which reminds us that Burgundy once lay beneath a warm ocean, flavours which are often transmitted through the vine and into the wine. Premier Cru vineyards lie on either side of the River Serein, which runs through vineyards from the south to north, but the most highly thought of Premier Cru vineyards are on the Right Bank of the river, where Fourchaume is also situated.
The 2020 growing season in Burgundy began with an unusually mild winter, followed by a balmy spring. Although there were some bouts of frost in Chablis, consistent warm weather prevailed into an unusually warm April. The summer was hot and dry, and became quite arid, with cleansing winds breezing through the vineyards, leading to an earlier harvest. Overall, the 2020 growing season in Burgundy delivered classic wines with perfect balance, nice acidity, and freshness. From this great vintage, let's see how this 2020 Chablis Premier Cru is tasting tonight...
Tasting Note:
VINCENT DE LA REMONDIÈRE LES FOURCHAUME CHABLIS 1ER CRU 2020 - AC, Burgundy, France (#32956) (XD) - $51.95 100% Chardonnay. The fragrant nose is rich, ripe, intense, and fresh, with lovely aromas of ripe lemon, citrus, apple, and pear layered over earthy-stony minerals, plus wafts of tangy citrus. It has good weight on the dry, medium+ bodied, elegantly structured palate with delicious, lightly honeyed and ripe flavours of lemon citrus, apple, and pear, with touches of hazelnut, mineral, and spice adding interest and complexity. It has a nicely textured mouthfeel on the mid-palate, plus very good, bracing acidity. Classic oyster shell mineral notes linger on the long, saliva-inducing finish, with excellent length. Enjoyable now, but will reward ageing, and is a highly recommended buy! Score: 93 pts
red wine review is a lovely single vineyard Xinomavro from northern Greece and a brand-new arrival at the LCBO that landed on shelves across Ontario earlier this month as part of the LCBO VINTAGES New Release Collection on .
It is produced by Kechris, a winery whose roots were founded in 1939 when it began producing "Kechribari" retsina wines at their family restaurant, Kokoras, in the old town of Thessaloniki in northern Greece. The Kechris family's reputation for producing high-quality retsina spread rapidly and led to increased demand. In 1954, the four siblings of the Kechris family established a liquor company, E. Kechris Bros., in Kalochori, Thessaloniki. At their modern, state-of-the-art facilities, they continued producing "Kechribari", but also started producing ouzo, brandy and a variety of fruit liqueurs, and by 1974, they began exporting their products to other countries.
In 1984, Stelios Kechris took over the management of the family business and, in the same year, they began producing "Doriki" homemade liqueurs. Although Stelios studied chemistry at the University of Thessaloniki, Greece, he also obtained an Enology degree in 1978 from the University of Dijon, France.
In 1993, Kechris and twelve other winemakers in Macedonia founded the Wine Producers Association of the Macedonian Vineyard, which is now known as the Wine Roads of Northern Greece. This pioneering association aimed to promote its members' standardized Greek wine brands. In 1998, Stelios' daughter, Eleni Kechri, joined the company, and after she completed her studies in Bordeaux, she returned to Greece in 2003 and began applying new and innovative winemaking techniques at Kechris. In 2009, Kechris completed the construction of their brand-new winery, while in 2017 another new building was constructed to house the cooling room, optimize white variety vinification, and other various winemaking functions.
Today, Kechris is based on values defined by their identity. And their identity is defined by their actions. Thus, they try to express their values through their actions, which are based on Tradition In Motion, Quality, Innovation, and Directness. The philosophy at Kechris is multifaceted, linked to their culture and to people. For Kechris, wine is also linked to life itself, as it gives value to life's various moments - bringing us closer and helping us share thoughts and emotions.
The red wine is crafted with 100% Xinomavro that was grown in the PGI Slopes of Paiko zone, which is located in the district of Kilkis, in the northern part of central Macedonia. Mount Paiko rises in the northern parts of the neighbouring districts of Kilkis and Pella, while the PGI Slopes of Paiko zone is situated on the eastern slopes of the mountain, overlooking Kilkis, and covers areas within the municipalities of Goumenissa and Evropos. From grapes produced according to integrated farming practices, the grapes for this wine were picked from selected vineyard plots in Goumenissa, from vines planted on clay loam and rocky soil. After harvesting the grapes late in the growing season in October, they were vinified with long skin contact and matured for 18 months in oak barrels, and bottled without filtering. Let's see how this 2020 Xinomavro from Greece is tasting tonight...
Tasting Note:
KECHRIS XINOMAVRO 2020 - PGI Slopes of Paiko, Greece (#33262) (XD) - $29.95 Unfiltered, this single vineyard Xinomavro has a medium+ to medium-high intensity nose that offers pretty aromas of dried rose and red cherry, followed by sweet baking spice and cinnamon, plus touches of oak spice and earth. It's medium-full bodied with big, firm, youthful, and drying tannins that play up to the fruit. Lovely dried rose, cherry, cedary wood spice, and cinnamon flavours lead to a juicy, succulent mid-palate. It's well-structured with high, gently tangy acidity. Delicious flavour replays are joined by touches of smoky earth on long, dry finish. Enjoy now with protein (like lamb), or cellar and enjoy into the early 2030's. Highly recommended buy! Score: 91 pts
Small quantities of other wines by Kechris Winery are available at the LCBO, while the entire range can be ordered through their Agent - Kolonaki Fine Wines & Spirits.
After enjoying the excellent 2009 Château Coufran last year, red wine review is the latest edition and from another legendary vintage. This red wine from the Left Bank of Bordeaux arrived at the LCBO as part of the theme on Fine Wines for Festive Entertaining in the LCBO VINTAGES New Release Collection.
It is produced by the renowed Château Coufran, an estate situated in the Haut-Médoc appellation of Bordeaux, and has a long history going back to the 18th century. While the Château changed hands many times in its earlier years, the most notable exchanges occurred from the late 19th century, when the wine merchants families of Cabarrus and Célérier purchased the estate and invested in the Médoc wine region.
Château Coufran is currently the property of the Miailhe family. It was acquired by Louis Miailhe in 1924 and he was responsible for the current spelling of the estate - the Château was previously known as "Cousran" and "Couffran". Upon acquiring the property, Louis undertook a major redevelopment project in the vineyard, which included planting mainly Merlot - a grape which was more charming and highly appreciated at the time. The Miailhe family were wine brokers in France, dating back to the 19th century and continued to 1970, while winemaking was also in the family with Jean Miailhe, son of Louis, the winemaker at Coufran for a period of time.
Today, it is Jean's two children - Marie Cécile Vicaire and Eric Miailhe - who run the estate. Château Coufran is certified to Certified Environmentally Friendly Agriculture in Aquitaine (AREA) level 2, and High Environmental Value (HVE) level 3. In the vineyard, vegetation cover is encouraged between rows, while leaves are thinned after flowering, and bunches are thinned to allow the fruit to ripen in the best conditions possible. There is great attention to detail during the harvest period to ensure that the harvest quality is optimal, while the sorting of grapes is also nuanced based on quality, terroir, and vine age, among other things. In the winery, the grapes are vinified using traditional Bordeaux techniques, in temperature-controlled stainless steel tanks. Work in the tanks and maceration is according to the vintage and the desired style of wine. After alcoholic and malolactic fermentation, the blend of the first wine (i.e. their top bottle, which is this wine) is decided on after tasting and selection by their consultant oenologist, Mr Eric Boissenot. By using only a portion of their entire production to create their top wine, they ensure that the atypical grape variety blend they use at Coufran is expressed to the fullest, to produce a great wine that is ideal for aging and ranks among the best in the appellation each year. The wine is then matured in French oak barrels for 12 months, with 25% replaced with new barrels every year. The wine is blended one last time to ensure homogeneity just prior to fining and bottling. The wines are then stored on-premise, in air-conditioned rooms to optimize the ageing process, allowing them to release ready-to-drink wines after being aged in perfect conditions.
This red wine is crafted with 85% Merlot and 15% Cabernet Sauvignon, a blend which is unique for Left Bank wines that are normally crafted primarily with Cabernet Sauvignon. Located in the village of Saint-Seurin, the property is uniquely known as the Pomerol of Médoc because of the predominance of the Merlot grape variety. Saint-Seurin is located in the canton of Pauillac, within the AOC of Haut-Médoc and borders the commune of Saint-Estephe to the south, running along the river. The average age of the vines is 45 years old, and they are planted across a single 76 -hectare block, on soil that is composed of different types of gravel. To craft this wine, the grapes are fermented in temperature-controlled, stainless steel vats, followed by ageing in tight-grain French oak barrels for 12 months, with 25% renewed each year.
While the 2009 vintage was considered legendary right from the get-go, the 2010 growing season got off to a slow start. However, things picked up in 2010 during the beautiful summer with warm and hot days from June to August, and combined with cool nights that helped preserve fresh acidity. The growing season overall in 2010 was largely cool and dry, producing small, thick-skinned berries with perfect phenolic ripeness, producing wines that were concentrated and expressive, with very fine tannins. The result was yet another legendary vintage that was markedly different from the 2009s, with the 2010s considered classical and structured. Let's see how this 2010 Bordeaux red wine is testing tonight...
Tasting Note:
CHÂTEAU COUFRAN 2010 - AC Haut-Médoc, Bordeaux, France (#325555) (XD) - $43.95 From vines averaging 45 years old, this is a blend of 85% Merlot and 15% Cabernet Sauvignon. The richly aromatic nose of medium-high to high intensity is fragrant, sweet spiced, and maturing with a lovely bouquet of stewed dark berries and Damson plums, dried floral and cherries, leather, and forest floor. On the full-ish bodied palate it offers maturing flavours of dark berry, red and black cherry, fine sweet spices, some dried cherry and florals, savoury forest floor, and leather. Acids are juicy and succulent, while the fine, dusty textured tannins are structured, and still a few more years away from fully resolving. Intriguing salty and leafy herb notes on the mid-palate. Complex and still evolving, with dried cherry and mineral notes lingering on the long, juicy finish. Wow! Provides immense pleasure now, and should continue to evolve nicely over the next 5+ years. Highly recommended buy! Score: 93 pts
Happy Holidays! Here's my top wine picks from the last release of the year! The theme surrounding the December 16 LCBO VINTAGES New Release Collection is titled "Bubbles" and focuses on sparkling wines for the holidays. There are 92 wines in the release, a bit on the small side compared to recent releases, with southern Rhône wines showing well among my picks. All the wines in this release should be available in stores across Ontario by this Saturday!
We'll begin with the theme on sparkling wines, and of the fourteen bubblies included as part of the theme, just three are among my top sparkling wine picks. At the top of the heap are a pair of Vintage Champagnes, both 2015, with the Nicolas Feuillatte composed of 100% Pinot Noir, while the Veuve Clicquot is an Essentials product, and it is a blend of 50% Pinot Noir, 30% Chardonnay, and 20% Meunier. On the more wallet-friendly side, we have a lovely Cava from Spain that is crafted with 75% Macabeo and 25% Chardonnay.
Southern Rhone blends lead the way among my red wine recommendations, and at the top of the list is a lovely, organic Châteauneuf-du-Pape that is made with 13 varieties - 50% Grenache, 15% Syrah, 12% Mourvèdre, 8% Cinsault, Clairette, 5% Bourboulenc, Vaccarèse, Muscardin, Counoise, Terret, Roussanne, Picpoul, and Picardan. The Lirac red is composed of 50% Grenache Noir, 15% Cinsault, 15% Syrah, 10% Carignan, and 10% Mourvèdre, while the Costières de Nîmes red is a blend of 85% Syrah, 10% Grenache, and 5% Mourvèdre. Lastly, the Côtes du Rhône is crafted with 85% Grenache, 10% Shiraz, and 5% Mourvèdre. Other blends include the Chilean red from Maipo Valley that is composed with 60% Cabernet Sauvignon and 40% Carmenere, while the Argentine Malbec includes 6% Petit Verdot. The last blend is the Super Tuscan that is crafted with 95% Sangiovese and 5% Merlot. Some of the mono-varietal wines include the Morgon, which is made with Gamay, while the Barolo is crafted with Nebbiolo.
Among my white wine picks, there are only two wines that are blends - the wine from Greece is a blend of 90% Assyrtiko, 5% Athiri, and 5% Aidani, while the Rhône white was aged in barrels and is composed of 60% Roussanne, 25% Viognier, and 15% Grenache Blanc. Mono-varietal wines include a pair of Chardonnays - a Chablis 1er Cru from Burgundy and one from South Africa, as well as a pair of Sauvignon Blancs - one from Loire and the other is from New Zealand, while the last dry white wine is a Pecorino from Abruzzo in Italy. If you fancy something a little on the sweet side, look at the Riesling from Niagara.
Again, this is the last release of the year, so you'll want to stock up from this release or some other recent release for any holiday gatherings. Enjoy my top wine recommendations from this release and have a safe & happy holiday!
Red Wine:
SANTA EMA 60/40 BARREL RESERVE CABERNET SAUVIGNON / CARMENÈRE 2021 - Sustainable, DO Valle del Maipo, Chile (#34606) (XD) - $17.95 88+ pts wine review
HALOS DE JUPITER CÔTES DU RHÔNE 2021 - AC, France (#276956) (XD) - $18.95
ARBOLEDA CABERNET SAUVIGNON 2020 - Vegan, DO Valle del Aconcagua, Chile (#606764) (XD) - $19.95 89 pts wine review
SUSANA BALBO SIGNATURE MALBEC 2021 - Valle de Uco, Mendoza, Argentina (#79798) (XD) - $20.95 89 pts wine review
LOUIS AÎNÉ & FILS MORGON 2022 - AP, Beaujolais, France (#35464) (XD) - $22.95
WAKEFIELD JARAMAN SHIRAZ 2021 - Clare Valley/McLaren Vale, South Australia (#377036) (XD) - $24.95 90 pts wine review
CHÂTEAU DE NAGES JT 2020 - AC Costières de Nîmes, Rhône, France (#736876) (XD) - $29.95
CHÂTEAU DE MONTFAUCON BARON LOUIS LIRAC 2018 - AP, Rhône, France (#13438) (XD) - $32.95
white wine review is a beautiful Sauvignon Blanc from New Zealand. A perennial winner and a personal favourite of mine, this white wine arrived at the LCBO last weekend as part of the Fine Wines for Festive Entertaining theme in the LCBO VINTAGES New Release Collection.
This white wine is produced by Greywacke, a renowned winery that was established in 2009 by legendary winemaker Kevin Judd. The name "Greywacke" refers to the high prevalence of rounded greywacke river stones found in the vineyard soils in Rapaura, within the Marlborough wine region. Kevin registered the name many years ago while successfully working for a notable New Zealand winery and sought one day to fulfill a dream of having his own wines - a dream that became a reality. Together with his wife, Kimberley, Greywacke remains a family affair that is now located in the Omaka Valley, one of Marlborough's Southern Valleys.
As a pioneer in Marlborough winemaking, Kevin's philosophy is to "keep it simple" while using a hands-on approach with minimal interventionist winemaking techniques. The fruit for all Greywacke wines is sourced from mature vineyards in prime viticultural sites that are sustainably managed, with an ever-increasing portion coming from organically farmed sites.
Each variety is grown and vinified using specific techniques aimed at achieving very specific wine styles, with a common objective of delivering concentration of flavour and a harmonious balance of texture and acidity. For example, to enhance flavour concentration in the grapes, crop levels are restricted, while meticulous canopy management allows for sufficient sun exposure which delivers ripeness of flavour, textural richness, and optimum acid balance. Wild yeast fermentations are used extensively in order to add a savoury character to the flavour profile, while also building structure and a textured mouthfeel. The range of Greywacke wines is primarily focused on Sauvignon Blanc and Pinot Noir, plus a number of limited production wines using other varieties. Greywacke is accredited with Appellation Marlborough Wine to ensure provenance, authenticity, and integrity. Kevin is also a renowned photographer with a couple of published photography books, while the label of each Greywacke wine is adorned with his photo.
These days, the Judd family is joined by Richelle Tyney, who joined the team in 2021 and manages the winemaking programme, while also travelling abroad to spread the word about Greywacke wines. In 2019, one of the Judd family's two sons, Alex, plunged himself into the production side of the winemaking team at Greywacke. And in news that is just a couple of weeks old, Greywacke announced that Ben Leonard joined the team to manage the sales and commercial side of their global distribution network.
Like the 2021 Greywacke Savuginon Blanc that I enjoyed last year, this fruit for this vintage was sourced from prime vineyard sites in Marlborough's Southern Valleys and the central Wairau Plains - specifically in Woodbourne, Renwick, and Rapaura. The vines were planted on various soil types, varying from young alluvial soils in Rapaura and Renwick, which contain high proportions of New Zealand's ubiquitous greywacke river stones, to older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on a two- or three-cane Vertical Shoot Positioning trellis. The grapes were largely machine-harvested during the cool (and often cold) nighttime conditions. Upon arrival at the winery in the Omaka Valley, the grapes were lightly pressed to yield a modest volume of high-quality juice. The juice was then cold-settled and racked prior to fermentation. It was fermented primarily in stainless steel tanks with cultured yeast, while a portion of the juice was allowed to undergo spontaneous indigenous yeast fermentation in old oak barrels. All individual vineyard batches were left on lees and kept separate until late June, when the blend of Sauvignon Blanc was assembled, and then bottled in mid-August.
The 2022 winegrowing season in Marlborough was marked by a cold and wet February, which resulted in big bunches and berries, and an ensuing large harvest which meant that crop-thinning was especially important. However, finer weather during the autumn months delivered optimal fruit ripeness levels While there were challenges during the growing season, many producers successfully managed the vintage to produce some beautifully elegant wines. Let's see how this 2022 Sauvignon Blanc from Marlborough is tasting tonight...
Tasting Note:
GREYWACKE SAUVIGNON BLANC 2022 - Marlborough, South Island, New Zealand (#164228) (XD) - $26.95 Screw cap. Elegantly ripe with a medium-high intensity nose offers lovely and complex aromas of passion fruit, lime-lemon citrus, and leesy minerals with touches of grapefruit, guava, spice, kiwi, and melon adding nuance. It has a lovely, structured and textured mouthfeel, with equally impressive weight on the medium+ to medium-full bodied palate. It's dry with lovely ripe lime-lemon citrus, passion fruit, guava, and leesy mineral flavours. It's juicy and succulent with fresh, balanced, and saliva-inducing acidity. A touch spicy, plus intriguing notes of mango and melon add further complexity on the mid-palate, while leesy mineral notes linger on the long, juicy finish. Enjoy this highly recommended buy the next 4-5 years. Score: 92 pts
Sunday, December 24, 2023
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