Fine Wines in Saskatchewan

New Zealand Wine Review

Mon, 06 Sep 2010 09:01:57 +0000

by James Romanow, The Star Phoenix

If you want to understand modern wine, why we drink what we do, why sundry journals and writers laud or criticize some drinks, a good place to start is New Zealand sauvignon blanc.

About 20 years ago, NZ sauvignon blanc bounced on to the world stage, garnishing rave reviews and high scores. A big part of the reason was a herbaceous nose.

That bouquet, the smell of asparagus, was due to a pyrazine, isopropyl methoxy pyrazine, to be precise. It has a very low sensory threshold, between one and two nanograms per litre (ng/l). Note the range. Some people need twice as much before they can smell the stuff.

That same 20 years ago, the identifying bouquet of a great cabernet was the tell-tale smell of green bell peppers. This too is due to pyrazine. Cabernet sauvignon is a cross between sauvignon blanc and cabernet franc, so no surprise that some of the sauvignon blanc characteristics should be present.

But these days, the quickest way for a cab sauvignon to score under 80 is to have a ‘green’ nose. Today, red wines are ultra-ripe picked at the last possible moment – pyrazines diminish as the grape ripens. But sauvignon blanc is often about the reverse.
To me, both extremes are way, way, way, overdone. I want a leaner red wine, and a slightly – ever so slightly – less grassy sauvignon blanc. Near as I can tell, the reason for the extremes is that any number of people, including wine reviewers apparently,
have fairly high sensory thresholds. The bouquet for them has to be so strong that for others, it will be an outright assault on our senses.

So do I avoid New Zealand sauvignon blanc? No chance!

I am probably more sensitive to pyrazine than some, but I am in no way alone in this. There are a zillion other drinkers out there who agree with me, and lots of ‘em live, work, and make wine in Marlborough, New Zealand’s premier sauvignon blanc growing region.
Take for example, Wild South a wine available in the SLGA, and a large grower in Marlborough. Brian Woods, the viticulturist for the company, complains vociferously about wines with too high a pyrazine content.

He showed me around the Marlborough for a couple of days, hauling me into wineries that he felt made “undrinkable” wines; and into wineries he loved nearly as much as Wild South. Along the way he showed me the three main regions of Marlborough and why wines from each area are subtly different.

There are about thirty or so white wines from New Zealand available in the province. (More on the reds soon.) The SLGA has 12, Cava Secreta another ten or so, and likewise Willow Park in Regina. In once sense they’re all alike – they all are sauvignon blanc after all – but there is also a fair bit of range amongst them, particularly in the bouquet.

Your job is to find the bouquet that suits you best. The pyrazine content varies from about five to 30 ng/l. Forget about what, I or Robert Parker like. We’re not you. Your threshold for aromas, sugars, astringency and acidity will all be different from ours. (Parker’s thresholds are different than mine.)

As I prefer the medium/low end of the pyrazine spectrum these would be my favourites. But if you find these bland, by all means branch out. None of these wines are ‘bad’ no matter how many faces I make at the glass you hand me.

Villa Maria Private Bin
Sauvignon Blanc is a great juicy white that’s been around forever. They run a high science winery and spend at least
some of their time watching the spectrometer for pyrazine. Always reliable, it’s a great drink. (And in other provinces watch for the Cellar Selection, the gold label version.)

Kim Crawford walks a tightrope between keeping the bouquet apparent and restrained. Some years I think he falls off, but generally he stays upright.

Wild South is pretty close to a perfect Sauvignon Blanc in my opinion, with great restraint and balance. This is my fave at the moment, followed by Villa Maria.

Finally, if you want to find out if you like a more aromatic nose, I’d suggest Yealands. They tend to a style that let’s everyone figure out what is meant by the term herbaceous bouquet.

Wild South Sauvignon Blanc, Marlborough, New Zealand, 2009. $19.98 *****
Villa Maria Sauvignon Blanc, Marlborough, New Zealand, 2009. $19.98 *****
Kim Crawford Sauvignon Blanc, Marlborough, New Zealand, 2009. $19.98 *****
Yealands Sauvignon Blanc, Marlborough, New Zealand, 2009. $17.44 ****

Chase English Potato Vodka

Mon, 14 Jun 2010 22:09:25 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 9512

Region: Herefordshire, England

When thinking about food matches for Chase English Potato Vodka, there are several launch points from which to begin:

complementary flavours: 

pickles (onions, cucumbers, fish, capers) 
smoked (fish, bacon, paprika)
salty (meat, caviar)
flavours that match potatoes (butter, apple, onion, garlic)

complementary textures:

crispy (latkes, pastry)
creamy (sour cream, mayonnaise) 
cool and crunchy (spicy veggies, such as radish, horseradish)

traditional vodka flavour infusions:

cranberry
lemon
pepper
vanilla
orange

Serve vodka as a sipper with bite-sized finger foods that play with the flavours above. Some examples:

Smoked salmon and cream cheese canapés with thin sliced onion and capers
Buttered fresh bread with radishes and finely chopped anchovy
Mini latkes made with shredded potato, apple and onion, topped with crumbled bacon
Salad Olivier (Russian salad): potato salad with pickles, boiled egg, chopped meat, green peas and a mayonnaise and sour cream dressing
Apple-filled pastries, apple- and cranberry-filled pastries
Mini skewers using combinations of salami, smoked cheese or cream cheese cubes, olives, pickled onions and cherry tomato
Heated garlic sausage or fresh pork tenderloin glazed with locally harvested fruit jellies (high bush cranberry, chokecherry, pin cherry)

La Lune Semillon/Sauvignon Blanc

Tue, 01 Jun 2010 15:59:06 +0000

Available At: Cava Wines and Spirits, Saskatoon

Use Product ID #: 9538

Vintage: 2008

Region: Mt. Benson, South Australia

Grape Variety: Semillon, Sauvignon Blanc

The 2008 vintage was a vintage of extremes, with record breaking temperatures in March following on from a cooler-than average February, allowing for gentle ripening. With virtually no rainfall leading up to harvest, grapes arrived in excellent condition. Hand-picked fruit was used in the making of this blend, comprising of 55% semillon and 45% sauvignon blanc and produced with components of natural yeast and high solids fermentation. 70% of the blend was aged on lees with minimal sulphur, and true to the traditional style, 100% of the sauvignon blanc component was fermented in new French barriques while the semillon was put into older barriques.

The nose is a complex blend of citrus and herbaceousness with notes of honey and hay. The palate exhibits good natural acidity and toasty vanillan oak making for a great old-world style savoury finish.

Peak Drinking
Now – 2011

Serving Suggestion
Vegetable Risotto

La Lune Rosé de Syrah

Tue, 01 Jun 2010 15:56:01 +0000

Available At: Cava Wines and Spirits, Saskatoon

Use Product ID #: 9528

Vintage: 2009

Region: Mt. Benson, South Australia

Grape Variety: Syrah

A challenging 2009 vintage due to early rain and cool temperatures throughout vintage meant our biodynamic berries ripened extremely slowly, contributing to gentle and even ripening. The fruit for this rosé was picked earlier than those shiraz blocks marked for red wine production, meaning the fruit was harvested at the perfect maturity, ripeness and acidity levels to produce a dry, refreshing style of rosé. The berries were whole punch pressed allowing very limited contact with skins to achieving a bright ruby-red colour.

This shiraz rosé exhibits a delicate mix of Turkish delight, cherry confectionary and almond nougat on the nose, while the palate is light-bodied and refreshing, with natural shiraz fruit sweetness and a lingering finish.

Peak Drinking
Now – 2010

Serving Suggestion
Butter Chicken

Melipal Malbec Rosé

Thu, 20 May 2010 23:26:10 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 103830

Vintage: 2009

Region: Mendoza, Argentina

Grape Variety: Malbec

Colour
Brilliant salmon colour with pink highlights.

Nose
Boquet of red-fruit such as raspberry and strawberry with delicate hints of watermelon.

Mouth
Medium-bodied, rich and seductive, with classy fruit overtones.

Food Pairing
Very food versatile; will go with more foods than most wines, including lettuce, egg and potato salads, pork, curries, chinese, to name a few. Perfect, refreshing summer wine.

La Chatellenie Sancerre

Wed, 28 Apr 2010 03:57:23 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7372

Vintage: 2008

Region: Loire Valley, France

Grape Variety: Sauvignon Blanc

Terroir
Soil composed of geological formations dating back to the Cretaceous period.
The clay and limestone soils are rich in flint, giving the wine a characteristic taste of gunflint.

Alcoholic strength
12.5% vol

Vinification
After cold static settling, a portion of the press wine is selected. This is followed by fermentation in stainless steel vats at a low temperature.

Winemaker’s notes
A pale golden yellow colour with green tints.
A concentrated, subtle nose, marked by mineral and floral notes.
Delicate on the palate, with a harmonious balance of acidity and alcohol.
The mineral finish is full of the finesse and elegance characteristic of flinty soils.

Serving suggestions
Its fruity finesse makes this wine a good match for shellfish, fish, white meat in a sauce, and goat’s cheese, such as Crottin de Chavignol. It is also a good aperitif wine.

Ideal serving temperature: 8-10°C.
Serve the wine and wait for a few moments for its aromas to be released

Morning Bay Syrah

Wed, 28 Apr 2010 03:15:49 +0000

Available At:
Cava Secreta Wines & Spirits, Saskatoon
Willow Park Wines & Spirits, Regina

Use Product ID #: 10410

Vintage: 2004

Region: Pender Island, British Columbia, Canada

Grape Variety: Syrah, Merlot

A richly layered syrah in the European style, this fruit comes from two growers on the Black Sage Bench, Canada’s premier winegrape-growing area. Three years’ barrel aging in used French barriques softened rich berry flavours and enhanced a smooth peppery finish. Enjoy this wine with rich game meats and red wine reduction sauces. Just 125 cases made.

Morning Bay Merlot

Wed, 28 Apr 2010 03:14:34 +0000

Available At:
Cava Secreta Wines & Spirits, Saskatoon
Willow Park Wines & Spirits, Regina

Use Product ID #: 10411

Vintage: 2005

Region: Pender Island, British Columbia, Canada

Grape Variety: Merlot, Cabernet Sauvignon

The sun bathes the hot Osoyoos bench, south and west of Osoyoos, right through to the first frosts in November. There, Pete Stajuhar farms 10 acres of winegrapes, including this Merlot for Morning Bay. We aged this wine in used French barriques for two years to darken fruit flavours and soften tannins. This rich red wine opens with ripe plums and cassis and moves through to a smooth coffee and cocoa finish. Just 250 cases made.

Morning Bay Pinot Gris

Wed, 28 Apr 2010 03:13:20 +0000

Available At:
Cava Secreta Wines & Spirits, Saskatoon
Willow Park Wines & Spirits, Regina

Use Product ID #: 10412

Vintage: 2007

Region: Pender Island, British Columbia, Canada

Grape Variety: Pinot Gris

Lanny Martiniukʼs Stoneboat Vineyard on the Black Sage Bench has been the source of Morning Bayʼs Pinot Gris since 2004. The long, cool Indian summer of 2007 riped rich tree- and stone-fruit flavours, but protected crisp acidity. Look for pear, peach and apricot with a delightful minerality on the palate. Finished in a dry style, this fresh wine pairs with ripe cheese, poultry or seafood. 525 cases made.

Melipal Malbec

Wed, 28 Apr 2010 02:35:49 +0000

Available At: Government, Franchisee / Specialty Wine Stores

Use Product ID #: 6952

Vintage: 2007

Region: Mendoza, Argentina

Grape Variety: Malbec

State Vineyards: 80 years old
Ageing:6 months in american oak
Colour: Dark ruby red, with violet tinges
Nose: Red fruits, particularly plums, strawberries, and confitures, tying in very well with scents of coffee
Mouth: Smooth enrty, providing excellent roundness, soft tannins that give a very long pleasant finish.
Serve between 16º and 18ºC

Ikella Malbec

Wed, 28 Apr 2010 02:34:09 +0000

Available At: Cava Secreta Wines & Spirits, Saskatoon

Use Product ID #: 9375

Vintage: 2008

Region: Mendoza, Argentina

Grape Variety: Malbec

Elaboration:
Alcoholic fermentation: Spontaneous with wild yeast, in 150 Hl. stainless steel tanks. temperature, between 25 – 27°C.
Fermentation y maceration time (days): 15 days
Malolactic fermentation: In stainless steel tanks with wild yeast

Tasting Notes:
Color: Intense ruby red.
Nose: Fresh red fruits, particularly strawberries and raspberries, with watermelon and quince notes.
Mouth: Excellent balance in the mouth with round tannins and a long finish.

Alcohol: 14,00% vol. Total acidity: 5,20 g/l. PH: 3,69

Laurus Hermitage Red

Wed, 28 Apr 2010 02:18:13 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6964

Vintage: 2004

Region: Southern Rhone Valley, France

Grape Variety: Syrah

The Laurus Hermitage shows a brilliant dark purple robe. The nose opens on rich empyreumatic aromas balanced by the complexity of black fruit notes. On the palate, the wine reveals a beautiful harmony with fine tannins. The finish is long and flavorful. Best opened between 5 and 15 years of age.

Laurus Saint Joseph

Wed, 28 Apr 2010 02:17:03 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7080

Vintage: 2006

Region: Southern Rhone Valley, France

Grape Variety: Syrah

VINIFICATION:
A strict selection is made in the vineyard and harvesting is entirely manual. After destemming and crushing, the grapes are macerated for 22 to 28 days at controlled temperatures ( max 30 °C) with thrice-daily pumping-over. The whole cuvée is then placed in 275-liter oak Laurus barrels (1/3 new and 2/3 one and two-year barrels) for the malolactic fermentation followed by 15 to 18 months of ageing.

TASTING NOTES:
A deep, purple robe with a full, appealing density. The nose opens on ripe, dark fruit such as blackberries ans black currants, complemented by a characteristic smoky aspect that is typical of St Joseph with some barrel age.
The palate is round ans mouth-filling with a full, generous and slightly peppery texture that provides very good length on the finish.
This wine can age well for up to 10 years.

SOILS:
Light soils schist on granite bedrock.

Rasteau Red

Wed, 28 Apr 2010 02:14:58 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6966

Vintage: 2005

Region: Southern Rhone Valley, France

Grape Variety: Grenache, Syrah, Mourvèdre, Cinsault

VINIFICATION:
The harvesting is entirely manual upon their arrival in the cellar, the grapes are destemmed and crushed. Vinification is traditional
with fermentation temperatur rigourously maintained under 30° a maceration lasting 25 days and a twice-daily pumping-over. 30% of the wine is then run into 275-liter oak Laurus barrels (one and two-year barrels) and aged for a 12 month period.

TASTING NOTES:
Intense purple robe and an almost opaque density. The nose is full and open, with notes of dark fruit such as black cherries, blackberries along with spicy Provençal herbs, and a hint of vanilla. On the palate, the wine shows all of its potential. Fleshy and full, with firm tannins and good structure, this Rasteau is classic and hearty. Will age well for 5 to 6 years.

SOILS:
Thin soil with a truck alluvial base.

Cotes du Rhone Villages Red

Wed, 28 Apr 2010 02:13:23 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6227

Vintage: 2005

Region: Southern Rhone Valley, France

Grape Variety: Grenache, Syrah

VINIFICATION:
Upon arriving in the cellar, the grapes are destemmed and crushed. Each grape variety is vinified separately with the aim of extracting the best aromas. Fermentation temperatures are maintained at 28/30°C and maceration lasts 15 to 20 days with two or three pump-overs daily. The blend is matured in 275-liter oak Laurus barrels (1/3 new, 2/3 one and two-year barrels) for 9 months, providing rich aromas, balance and structure.

TASTING NOTES:
A deep purple-red robe.The nose is intense and full, with aromas of red and black fruits around a soft vanilla-oak core imparted by the barrel-ageing. On the palate, the intense black-fruit character is confirmed and supported by a strong tannic structure.
Can be enjoyed young but will age well for up to 5 years.

Rozendal

Wed, 28 Apr 2010 02:03:14 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6266

Vintage: 2002

Region: Stellenbosch, South Africa

Grape Variety: Merlot, Cabernet Sauvignon, Cabernet Franc

Our wine is made in a very natural way using the healthiest handpicked Merlot, Cabernet Sauvignon and Cabernet Franc grapes. We use only naturally occurring yeast and add no sulfur. Our wine is unfiltered then matured for two years in older oak barrels at different temperatures. Enjoy the fruits of the good earth and honest work.

It’s difficult to imagine what food the Rozendal 2002 will not complement – lamb, beef, venison, roast chicken, duck, vegetarian lasagnas, pizzas, creamy and strong cheeses are just few of the many possibilities. Enjoy now and over the next 15 years.

Perbruno

Wed, 28 Apr 2010 01:40:42 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7308

Vintage: 2006

Region: Tuscany, Italy

Grape Variety: Syrah

AGEING & FINING:

Alcoholic fermentation on the skins for 22/28 days at 27/30°c Malolactic in Tonneaux. Aged in French Tonneaux for 12 months then fining for 6 months in bottle.

TASTING NOTES:

Color: Looks dark purple
Nose: Ripe black fruits aroma with white pepper and spices such as cinnamon
Taste: Full body with velvet tannins, good acid structure with a long finish
Alcohol content: 14%
Sugar Levels (g/l): 1.9
Food Pairing: Best with roasted or stewed red meat, mature cheese.

Marlborough Pinot Noir

Wed, 28 Apr 2010 01:06:27 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6534

Vintage: 2008

Region: Marlborough, New Zealand

Grape Variety: Pinot Noir

Winemakers Note:
A rich earthy bouquet is balanced by nuances of spice, cherry stone and blackberry. Weighty balanced tannins lead to a concentrated finish of bramble and dried herbs. A persistant wine with cellaring potental of 4-5 years

Vinification:
Small parcels were hand picked, sorted and fermented in small vats. After maceration each parcel was gently pressed to french oak barrels.

Appearance: Deep ruby red
Cellaring: 4-5 Years
Alcohol: 13%
RS: <1 g/L
TA: 5.3 g/L
pH: 3.72

Marlborough Sauvignon Blanc

Wed, 28 Apr 2010 01:04:43 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7594

Vintage: 2009

Region: Marlborough, New Zealand

Grape Variety: Sauvignon Blanc

VINIFICATION:
Low temperatures and aromatic yeasts were used to capture the intense varietal characters of this wine.

FOOD PAIRING IDEAS:
Enjoy with lake and seafood, seafood salads, grilled pork, asparagus, goat cheese, herbs and herbal dishes, vegetarian dishes.

Eikendal Classique

Wed, 28 Apr 2010 00:07:52 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 2058

Vintage: 2005

Region: Stellenbosch, South Africa

Grape Variety: Cabernet Sauvignon, Cabernet Franc

VINIFICATION:

The grapes were brought in when perfectly ripe. A careful selection was then made so that only the best found their way into the wine cellar. The bunches of grapes were destemmed, and then delicately crushed to extract the juice. Each grape variety was vinified separately. The wine was next aged 24 months in new French oak barriques (according to the specific style that was being sought) and received a great deal of special cares: racking, clarification and occasionally filtering. Once this ageing has brought out the wine’s aroma, it was bottled, and thereafter aged slowly for another year in the bottle.

WINE ANALYSIS:

Sugar: 2.6 g/l
Total acid: 5.7 g/l
pH: 3.7
Alcohol: 14.3 vol%

WINEMAKERS DESCRIPTION:

Eikendal Classique is an elegant, well-balanced Bordeaux style blend of Cabernet Sauvignon and Cabernet Franc. Marvellous full flavours are entwined throughout, with strains of oak, spice, chocolate, tobacco and mint, all leading to a very smooth finish. It shows a rich, well-structured body, and fine tannins.

MATURATION POTENTIAL:

Eikendal Classique is delicious right now, although newly bottled, shows an excellent shows potential for maturation during the next 5 – 10 years.

SERVING TEMPERATURE:

Recommended temperature is a maximum of 18° to 19°C. Decant before serving.

Eikendal Reserve Semillon

Wed, 28 Apr 2010 00:06:08 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7301

Vintage: 2008 / 2009

Region: Stellenbosch, South Africa

Grape Variety: Semillon

Vinification:
The grapes were pressed immediately after picking and settled. The juice was placed in small oak barriques to ferment and left on the lees to mature for six months.

Wine analysis:
Sugar: 2.46 g/l
Total acid: 6.39 g/l
pH: 3.25
Alcohol: 13.84 vol%

Winemaker’s Description:
Eikendal Semillon has layered aromas – gorgeous beeswax and notes of grapefruit underlined with hints of toffee.
Powerful and lively structure with an expressive lemon-honey viscosity lashed with creamy richness impending an elegant peachy finish.

Maturation potential:
Eikendal Semillon is best drunk young to enjoy its harmonious fresh, fruity flavours and clean finish.

La Diva Cabernet Sauvignon

Tue, 27 Apr 2010 21:45:30 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 8436

Vintage: 2007

Region: Loire Valley & Languedoc, France

Grape Variety: Cabernet Sauvignon

ORIGIN
This selection of Cabernet Sauvignon comes from the Languedoc region to give the wine this balanced fruit flavour and acidity

VINIFICATION
The grapes are de-stemmed and crushed. The temperature-controlled fermentation lasts about a week. After being pressed pneumatically, the wines will start the malolactic fermentation in stainless steel tanks. Part of the must (25%) is aged in oak for 6 to 8 months before blending and bottling.

TASTING NOTES
Robe: Vibrant blackcurrant red
Nose: Delicious aromas of wild fruits
Palate: Robust, with notes of licorice and a lively finish

SOMMELIER’S ADVICE
Serve at: From 16 to 17°C
Enjoy with: Grilled steak or game and chocolate desserts
Ageing: From 3 to 5 years

La Diva Chardonnay

Tue, 27 Apr 2010 21:44:16 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 8437

Vintage: 2007

Region: Loire Valley & Languedoc, France

Grape Variety: Chardonnay

ORIGIN
This selection of Chardonnay comes from the Languedoc region to give the wine this balanced fruit flavour and acidity

VINIFICATION
The grapes are harvested during the second part of September, when they have a nice golden skin. The thermo-regulated alcoholic fermentation lasts 3-4 weeks and is followed by a 100% malolactic fermentation. Part of the must (20%) is fermented in oak barrels. The wines are aged on their lees until bottling.

TASTING NOTES
Robe: Golden-yellow colour with pale green hints
Nose: Fresh tropical fruit flavours with hints of vanilla, butter and toasted almond
Palate: Very round, persistent with notes of acacia flowers and a long citrus finish

SOMMELIER’S ADVICE
Serve at: From 8 to 10°C
Enjoy with: Poultry, grilled and cooked fish, soft cheese
Ageing: From 2 to 3 years

La Diva Sauvignon Blanc

Tue, 27 Apr 2010 21:42:59 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 8438

Vintage: 2008

Region: Loire Valley & Languedoc, France

Grape Variety: Sauvignon Blanc

ORIGIN
This selection of Sauvignon Blanc comes from the Languedoc region to give the wine this balanced fruit flavour and acidity

VINIFICATION
The grapes are pressed pneumatically. The temperature-controlled fermentation is done in stainless steel tanks. The malolactic fermentation is stopped to maintain the acidity and keep a fruit-forward style.

TASTING NOTES
Robe: Pale greenish yellow
Nose: Very expressive and complex, with notes of grapefruit and tropical fruits
Palate: Crisp and fresh, with a well-balanced acidity and vibrant exotic flavours

SOMMELIER’S ADVICE
Serve at: From 9 to 10°C
Enjoy with: Great on its own or with fresh seafood
Ageing: From 1 to 2 years

Private Reserve Pinot Noir

Tue, 27 Apr 2010 20:57:54 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 10145

Vintage: 2007

Region: Cachapoal Valley, Chile

Grape Variety: Pinot Noir

Solid bright red colour. The nose shows aromas of ripe cherries, pomegranates with fine notes of cacao and smoke.

On the palate, the wine is complex, meaty, soft and full with fresh acidity and matured tannins that provide an elegant structure.

The finish is long with notes of red fruits, vanilla and chocolate.

This wine has a high potential for aging gracefully in the bottle.

Private Reserve Carménère

Tue, 27 Apr 2010 20:56:24 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7732

Vintage: 2007

Region: Cachapoal Valley, Chile

Grape Variety: Carménère

Our best grapes selected from mature vines. Aged 10 – 12 mo. in new French oak barrels.

Aromas of black ripe fruits, cherries, an elegant frame of coffee, cacao and spicy notes. soft tannins support a smooth, lingering finish. Drinking beautifully now and will gracefully age.

Serve at 16-18ºC, with white meats, turkey, pork, grilled fish and pasta.

Private Reserve Merlot

Tue, 27 Apr 2010 20:55:03 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6618

Vintage: 2005

Region: Cachapoal Valley, Chile

Grape Variety: Merlot

Only a careful selection of the best grapes from mature vines goes into this wine. Matured in new French oak barrels for 12 months. Deep ruby-red colour with violet hints. Refined bouquet with hints of morello cherry, mulberry and blackcurrant. The rich palate elegantly balances fruit and oak with fine notes of spice, smoke and vanilla.

Ideal to Serve at 16-18°C with albacore, tuna, salmon, turkey, quail, sausages, pork or pasta with creamy sauces.

Reserve Late Harvest

Tue, 27 Apr 2010 20:53:59 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 5967

Vintage: 2006

Region: Cachapoal Valley, Chile

Grape Variety: Gewurztraminer

375ml

A sweet wine made from harvesting Gewurztraminer grapes over-ripe followed by a delicate fermentation and maturation during 12 months in French oak barrels. Golden yellow in colour, with elegant aromas of candied orange and honey, the sweetness on the palate is balanced and refined.

Ideal to Serve at 8-9°C with strong cheese, foie gras or desserts.

Reserve Cabernet Sauvignon

Tue, 27 Apr 2010 20:52:39 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 5575

Vintage: 2006

Region: Cachapoal Valley, Chile

Grape Variety: Cabernet Sauvignon

Matured in French oak barrels for 12 months. Deep ruby-red colour. Aromas of red fruit with elegant vanilla and black chocolate nuances. Firm tannins and a long finish.

Ideal to Serve at 18°C with red meats, ham, bacon, venison, game birds or Gruyere cheese.

Reserve Carménère

Tue, 27 Apr 2010 20:51:38 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6617

Vintage: 2007

Region: Cachapoal Valley, Chile

Grape Variety: Carménère

Matured in French oak barrels for 6 months. Deep ruby-red colour, with dark shades of violet. Aromas of black ripe fruits, cherries, blackberries, cassis with black chocolate and vanilla notes from the oak aging. The palate is round, supple and complex with firm tannins that ensure its potential for aging gracefully in the bottle.

Ideal to serve at 16-18ºC with chicken, turkey, quail, pork, grilled, fish and pasta.

Reserve Merlot

Tue, 27 Apr 2010 20:50:10 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 5793

Vintage: 2005

Region: Cachapoal Valley, Chile

Grape Variety: Merlot

Matured in French oak barrels for 10 months. A deep red colour with shades of violet. Aromas are of blackcurrant and mulberry with spicy, smoky notes. Good fruit structure on the palate with round, soft tannins.

Ideal to Serve at 16-18°C with chicken, turkey, ham, quail, pasta, risotto or soft cheese.

Reserve Chardonnay

Tue, 27 Apr 2010 20:48:49 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6615

Vintage: 2007

Region: Cachapoal Valley, Chile

Grape Variety: Chardonnay

Made and aged in French oak barrels over 8 months. Vivid golden yellow colour. Aromas of banana and ripe pineapple give way to toasty, vanilla flavours on the palate with a subtle, balanced acidity.

Ideal to Serve at 10-12°C with salmon, sole, oysters, abalone, veal, quail or pasta in white sauce.

Cabernet Sauvignon Rosé

Tue, 27 Apr 2010 20:24:59 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 5800

Vintage: 2009

Region: Cachapoal Valley, Chile

Grape Variety: Cabernet Sauvignon

This wine is made from Cabernet Sauvignon grapes harvested usually in late March, at optimum ripeness. The wine is fermented in stainless steel tanks. Bright pink in colour, the wine has aromas of ripe strawberry with hints of jam. Young, fruity and fresh on the palate with well-balanced acidity and a touch of sweetness on the finish.

Ideal to Serve at 8-10°C with Chinese food, sweet and sour dishes or as an aperitif.

Selbach Riesling Kabinett QMP (Fish Label)

Tue, 27 Apr 2010 20:01:05 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6612

Vintage: 2007

Region: Mosel, Germany

Grape Variety: Riesling

Characteristics: Floral nose. Bright fruit flavours (peaches, apples) on the palate are backed by crisp acidity. Well balanced, elegant Riesling with good juicy fruit and barely noticeable, well-integrated touch of sweetness.

Food Pairing: Excellent match with savoury cuisine. Goes with almost everything except grilled red meat.
Recomendation: Excellent match with savoury cuisine. A wonderful matchwith almost everything except grilled red meat. Enjoy “pure” without accompanying food.

Selbach Riesling Spatlese QbA

Tue, 27 Apr 2010 19:59:19 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 5787

Vintage: 2008

Region: Mosel, Germany

Grape Variety: Riesling

Bright floral nose, elegant and refreshing crisp Riesling from the Himmelreich (Kingdom of Heaven) vineyard in Zeltingen, Mosel valley.

Chateau d’Armajan des Ormes

Tue, 27 Apr 2010 00:04:35 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7306

Vintage: 2003 / 2004

Region: Sauternes, Bordeaux, France

Grape Variety: Semillon, Sauvignon Blanc, Muscadelle

375ml

Armajan has a long, noble history dating to the
early 1500s. Handpicked Semillon, Sauvignon
Blanc and Muscadelle botrytized grapes gently
pressed to preserve strong aromatics. Fermented in small steel vats where the best is selected for 18 to 24 month oak aging, then bottled.

Chateau Canada

Tue, 27 Apr 2010 00:02:42 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 10144

Vintage: 2006

Region: Bordeaux, France

Grape Variety: Merlot, Cabernet Sauvignon

It’s time for Canadians who enjoy wine to meet Chateau Canada from the famous Bordeaux region of France. Since 1900, Chateau Canada has been producing wines of great quality.

Chateau Canada comes from 15 acres of vineyard is situated on hilly slopes of clay, chalk and gravel soil close to the Dordogne river, about 25 km north of the city of Bordeaux. Chateau Canada has a long history. Built from Architect Victor Louis’s plans, the Château itself is a perfect example of the 19th century architecture.

The grape varieties used in Chateau Canada are Merlot (70%) and Cabernet Sauvignon (30%). The vines average 25 years in age and are carefully pruned to give the best expression of the fruit. After fermentation the wine is oak aged for 6 –10 months.

The magic of good Bordeaux wines is their incredible grape varietal balance and finesse in the palate. Enjoy good Bordeaux wines by opening and then pouring into a decanter or wine glasses 15-30 minutes before serving. Serve at about 16c.

Enjoy in good company and with your favourite foods that might include poultry, red meats, burgers, bread and olive dips, and cheeses.

Chateau Phébé

Mon, 26 Apr 2010 23:59:52 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7564

Vintage: 2005

Region: Bordeaux, France

Grape Variety: Merlot, Cabernet Sauvignon

Nice deep red colour. Expressive nose very focused on black berry flavour. Pleasing toasted vanilla from the new oak barrel. Well balanced, medium bodied palate and nice finish. A bargain!!

Chateau Ninon

Mon, 26 Apr 2010 23:58:54 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7566

Vintage: 2005

Region: Bordeaux, France

Grape Variety: Merlot, Cabernet Sauvignon, Cabernet Franc

Deep red colour. Roundness and suppleness thanks to the Merlot. Well balanced and structured. Nice finish and concentration from an exceptional vintage.

Chateau Lanessan (Superieur)

Mon, 26 Apr 2010 23:57:33 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6919

Vintage: 2003

Region: Haut-Medoc, Bordeaux, France

Grape Variety: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot

Soil Local Specific:
The vineyard covers about 100 acres on a gravelly soil

Harvest:
Mechanical since 1982

Wine Making Process:
The alcoholic fermentation and the malolactic fermentation take place in concrete tanks covered with epoxy resin

Ageing:
Traditional in French oak casks (225 liters), between 18 and 24 months. Bottling usually occurs on May during 3 weeks.

Chateau Saint-Hilaire

Mon, 26 Apr 2010 23:55:28 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6918

Vintage: 2003

Region: Haut-Medoc, Bordeaux, France

Grape Variety: Cabernet Sauvignon, Cabernet Franc, Merlot

A beautiful dense “robe”, a dominant nose with hints of ripe fruits which give this wine a lot of character. The first impression is roundness, fullness and generosity. Its texture reveals itself with finesse and savoury purity with a very long finish. This is a very successful vintage for the estate: a wine that has kept its freshness, already easy to taste; it has a terrific potential to age, a great future.

Chateau le Bourdieu

Mon, 26 Apr 2010 23:54:14 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6917

Vintage: 2003

Region: Haut-Medoc, Bordeaux, France

Grape Variety: Cabernet Sauvignon, Merlot

Awards:
Gold medal – Concours Mondial 2006 Bruxelles
Commended 15.5 – DECANTER World Awards 2006

Taste: Elegant, well-balanced, fruity aromas.

Maturing: 12 months in oak barrels, clarification with egg whites

Chateau Coufran

Mon, 26 Apr 2010 23:51:32 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6755

Vintage: 2003

Region: Haut-Medoc, Bordeaux, France

Grape Variety: Merlot, Cabernet Sauvignon

Characteristics: Called the ” Pomerol of Haut-Médoc “, as its wines are made of 85 % of Merlot grape, exceptional and unique choice in this area.

COUFRAN is full-bodied, fleshy wine, soft at first taste and remaining long in the mouth.
It is a wine good for drinking young when it is still full of its fruit of Merlot. COUFRAN forms its bouquet quickly and holds well in the bottle.

It is an example of the answer to the difficult problem of wine ageing : keeping for a long time all the qualities of its youth.

Ageing: Traditionally in oak casks for about 12 months, according to vintage.
¼ new casks every year.

Chateau Bel Orme Tronquoy Lalonde

Mon, 26 Apr 2010 23:50:02 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6754

Vintage: 2002

Region: Haut-Medoc, Bordeaux, France

Grape Variety: Merlot, Cabernet Sauvignon, Cabernet Franc

Vinification: Removal of any spilt juice, bleed of vats (between 5% and 10 % of overall volume), pre-fermentation cold maceration for 48 hours (to extract aroma and colour), alcoholic fermentation in cement vats, separating press wine lot by lot, malolactic fermentation..

Ageing: 12 months in oak barrels, blending begins after six months by careful tasting and analysis, clarifying with egg white

Nose: fruity flavours dominates flower flavours, blackcurrant, cherry, blueberry. Ripe tannins.

Taste: good attack, full, long very mellow wine.

Back tasting : Integrated tannins.
Ripe and very concentrated blackcurrant, pepper notes.

Robust finality, tonic with moderation.
A very good wine with dense structure, elegant, robust, very classical.

Chateau L’Argilus du Roi

Mon, 26 Apr 2010 23:47:44 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7331

Vintage: 2005

Region: St. Estephe, Bordeaux, France

Grape Variety: Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc

Recent Growth in St Estephe (1996) created by Jose Bueno, the ex cellar Master at Baron Philippe de Rothschild and at both Chateaux Clerc Milon and Armailhac.

Combining the know-how of a first Classified Growth with the richness of a beautiful Terroir, Jose Bueno offers us a fine and elegant wine.

La Chasse Blanc des Blancs

Mon, 26 Apr 2010 23:07:41 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 8759

Region: France

Grape Variety: Chardonnay

AWARDS
Gold Medal – World’s Best Sparkling Wines

LOCATION
La Chasse Blanc de Blancs is produced from the noble Chardonnay grape: A blend of the best parcels of 3 prestigious regions: Pays d’Oc, Limoux and Val de Loire, giving delicate, powerful, structured and long-lasting wines.

TASTING NOTES
Colour: pale gold with fine bubbles
Nose: floral aromas with quince fruit and almond notes
Taste: fresh and well-balanced with a long toasty finish on the palate.

VINIFICATION
La Châsse du Pape Blanc de Blancs is produced from the noble chardonnay grape picked earlier when sugar levels are lower and acid levels higher. The juice of harvested grapes is pressed off quickly. This sparkling wine is elaborated according to the “Méthode Traditionnelle”, more widely known by its former name of “Méthode Champenoise”. It consists in a second fermentation process once the wine is bottled. The gas given off by this fermentation mixes with the wine and is transformed into fine bubbles.

TASTING NOTES
Grapes are vinified at 16-18°C to develop optimum fruit flavours and preserve freshness. After initial vinification in stainless steel and a second fermentation in bottle according to the Méthode Traditionnelle, the wine was aged on its lees for a minimum of 9 months in order to develop its delicate aromas and fine bubbles.

OCCASIONS AND FOOD PAIRING
- Enjoy as an aperitif, with seafood, egg based dishes, and with desserts.
- Perfect for Weddings, Christmas and other celebrations. A wine to add a note of gaiety to any festive occasion.
- Best served at 6-8°C.

Southern Reef Cabernet Sauvignon

Mon, 26 Apr 2010 22:20:28 +0000

Available At: Cava Secreta Wine & Spirits, Saskatoon

Use Product ID #: 9539

Vintage: 2008

Region: Mt. Benson, South Australia

Grape Variety: Cabernet Sauvignon

The Limestone Coast is well-equipped for premium grape production with its cool to mild climate and rich terra rossa soils. Typically the vines in this part of South Australia are lower yielding, producing more intensely flavoured and distinctive fruit. The 2005 vintage was a warmer-than-average growing season, producing robust wines with excellent intensity at all levels. This Southern Reef Cabernet Sauvignon presents a bouquet of cedar and cassis with hints of spicy oak contributes to an intense and complex palate displaying great structure and depth. True to the style, this wine typifies great Limestone Coast cabernet.

Southern Reef Shiraz

Mon, 26 Apr 2010 22:19:36 +0000

Available At: Cava Secreta Wine & Spirits, Saskatoon

Use Product ID #: 9541

Vintage: 2008

Region: Mt. Benson, South Australia

Grape Variety: Shiraz

The Limestone Coast is well-equipped for premium grape production with its cool to mild climate and rich terra rossa soils. Typically the vines in this part of South Australia are lower yielding, producing more intensely flavoured and distinctive fruit. 2006 was a relatively dry growing season and temperatures were moderate, allowing us to achieve a perfect balance between varietal characters and ripe fruit, and as such Cape Jaffa’s Southern Reef Shiraz showcases depth of character you would expect from premium Limestone Coast wines. A bouquet of black pepper and dark berry fruits with hints of spicy oak contributes to a rich flavoursome palate displaying great structure and depth. Complex and true to the style, this wine typifies great Limestone Coast shiraz.

Southern Reef Semillon – Sauvignon Blanc

Mon, 26 Apr 2010 22:18:37 +0000

Available At: Cava Secreta Wine & Spirits, Saskatoon

Use Product ID #: 9540

Vintage: 2009

Region: Mt. Benson, South Australia

Grape Variety: Semillon, Sauvignon Blanc

The Limestone Coast is well-equipped for premium grape production with its cool to mild climate and rich terra rossa soils. Typically the vines in this part of South Australia are lower yielding, producing more intensely flavoured and distinctive fruit. The 2007 vintage was a low yielding year however the quality of Limestone Coast Sauvignon Blanc was considered exceptional. Cape Jaffa’s Southern Reef Semillon Sauvignon Blanc showcases depth of character you would expect from premium Limestone Coast wines. A bouquet of lemon and gooseberry with fine acid balance contributes to a rich flavoursome palate displaying good structure and depth.

La Lune Cabernet Sauvignon

Mon, 26 Apr 2010 22:13:11 +0000

Available At: Government, Franchisee / Specialty Liquor Stores, Cava Wines and Spirits in Saskatoon

Use Product ID #: 7725

Vintage: 2006

Region: Mt. Benson, South Australia

Grape Variety:Cabernet Sauvignon

2006 provided ideal conditions for excellent fruit production, delivering low to medium yields, and produced wines displaying warm and well-balanced fruit characters. Minimal intervention was key in the production of this complex, layered style of cabernet. 50% of fermentation was performed in open top concrete tanks while the other 50% was fermented in static tanks before spending 18 months in French barriques. A light egg white fining was performed prior to bottling. With an earthy and quintessential cabernet nose, the aroma comprises hints of blackberry, tobacco leaves and cassis, while the palate is structured and elegant displaying tight, fine tannins. Production is limited to around 250 cases or 10 barriques.

Luzon Dulce

Mon, 26 Apr 2010 22:02:36 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 10152

Vintage: 2007

Region: Jumilla, Spain

Grape Variety: Monastrell, Cabernet Sauvignon

Wine Making:
Fermentation: Fermentation of part of the sugars the temperature not passing the
24ºc
Maceration : Pre-maceration at 10ºc. Maceration with contact skins for 7 days.

Ageing:
8 months in 50% French & 50% American oak barrels.

Tasting Notes:
Colour: Cherry Red colour with a shiny ruby rim.
Aroma: Intense nose, mature red fruit, blackberry, blueberries, fine hints spices from
the oak.
Palate : Ample, complex with spices, pepper, clove, a jammy sweetness and richness,
well structured and balanced with great length in mouth.

Alma de Luzon

Mon, 26 Apr 2010 22:01:18 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 10152

Vintage: 2007

Region: Jumilla, Spain

Grape Variety: Monastrell, Cabernet Sauvignon, Syrah

Wine Making:
Maceration: 15/20 days depending on the variety not passing 28ºc.

Ageing:
22 months in new oak 60% French oak & 40% American oak.

Tasting Notes:
Alma de Luzon = “The Soul of Luzon.” Bodegas Luzon’s finest expression of the best of our grapes and winemaking skills.
Colour: Deep cherry red with a ruby rim.
Aroma: Intense and complex aromas of black fruits in alcohol, cocoa, spices, fine oak
and a rich creaminess from the oak, mineral notes and fresh wild strawberry
Palate :Meaty with mature and sweet tannins, fresh and fruity, tasty and powerful,
complex, black fruits, mineral notes, spice, pleasant, persistent and with great length.

Altos de Luzon

Mon, 26 Apr 2010 21:59:38 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6371

Vintage: 2005

Region: Jumilla, Spain

Grape Variety: Monastrell (Mourvèdre), Tempranillo, Cabernet Sauvignon

“The grapes for Altos de Luzón were hand selected from two unique vineyards; the Monastrell is harvested from 50 year old ungrafted vines in the Montesinos Vineyard (2,100 ft. in elevation), the Cabernet-Sauvignon and Tempranillo grapes come from 20 year old vines in the Castillo de Luzón Vineyard (1,500 ft in elevation). The vines are planted in very chalky, gravelly soil and struggle against the harsh climate to produce very low yields of less than 1.6 tons/acre. The integrated tannins and the long, well developed finish are the culmination of gifted winemaking and 12 months of careful aging in French and American barrels.

A dense ruby/purple colour is followed by beautiful aromas of smoky licorice, black currants, cherries, and earth. Offering wonderful ripeness, an alluring texture, sweet tannin, and adequate acidity, it certainly over-delivers for its price. Drink it over the next 2-4 years.”

Review by Robert Parker
Wine Advocate #166 (Aug 2006)
Rating: 90 points
Drink 2006-2010

Luzon Petit Verdot

Mon, 26 Apr 2010 21:56:47 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 10151

Vintage: 2002

Region: Jumilla, Spain

Grape Variety: Petit Verdot

Wine Making:
Fermentation: Temperature was kept between 26/28 ºC.
Maceration : Between 10/15 days.

Ageing:
4 months in French oak barrels

Tasting Notes:
Colour: Very intense red garnet.
Aroma: Red fruits (blackberry, plum) and spices (vanilla, nutmeg).
Palate: Powerful, fleshy, ample, structured and alive, mature tannins. Complex,
balsamic with notes of vanilla and coffee contributed by the time in oak.

Luzon Selección 12

Mon, 26 Apr 2010 21:53:09 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7272

Vintage: 2004 / 2005

Region: Jumilla, Spain

Grape Variety: Monastrell, Tempranillo, Merlot, Cabernet Sauvignon

Sweet blue and black fruits are accompanied by hints of melted licorice, white chocolate, and expresso. Drink this attractive, medium –bodied Spanish red over the next 2-4 years.

The grapes for Luzón Selección 12 2004 were hand selected from our vineyard Castillo de Luzón (1,500 ft in elevation) at their optimum ripeness.

Maceration lasted 25 days with the temperature carefully maintained between 24ºC and 26ºC.
Matured for12 months in French and American Oak Barrels.

Frascati Organic White

Mon, 26 Apr 2010 20:02:07 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7309

Vintage: 2008

Region: Lazio, Italy

Grape Variety: Malvasia Puntinata, Malvasia di Candia, Trebbiano Toscano

The grapes are harvested by hand. A 24 hour cold maceration of the whole berries is followed by very soft pressing of the pomace. The fermentation is very slow and cool at around 18 °C. Then the wine is left to mature in stainless steel vats and bottled not before the first week of February.

Tasting Notes: Bright pale straw colour. Characteristic grapey nose. Soft, ripely textured palate with a dry and persistent fruity flavours and a nutty overtones.

Bouwland Cabernet Sauvignon Merlot

Fri, 23 Apr 2010 13:56:57 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6416

Vintage: 2006

Region: Stellenbosch, South Africa

Grape Variety: Cabernet Sauvignon, Merlot

A full bodied blend with deep red colour. A complex wine where the red and black berry flavours of the Cabernet and Merlot fruit are well integrated with the earthy, nutty and vanilla flavours of the oak.

Melipal Malbec Reserve

Thu, 22 Apr 2010 23:00:12 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7405

Vintage: 2006

Region: Mendoza, Argentina

Grape Variety: Malbec

100% old vine Malbec

On the nose:

Fresh red fruits, comnined with intense aromas of blackberries, spices and cinnamon.

In the mouth:

Excellent rounding, soft tannins that give a very long and pleasant finish.

Luzon Red

Thu, 22 Apr 2010 22:31:55 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6370

Vintage: 2007

Region: Jumilla, Spain

Grape Variety: Syrah, Monastrell

Wine Enthusisasts #1 Best Buy of 2008

Young red wine, blend of Syrah-35%- and Monastrell-65% The grapes used in the production of this wine are grown in our own vineyards. The Monastrell is from the Cerrillares vineyard at 600 m above sea level and the Syrah at the Castillo de Luzón vineyard at 700 m above sea level. Both of these vineyards have a maximum yield of 4000 kg of grape per hectare. The grapes were handpicked.

It is a full-throttle, exuberant, dense ruby/purple-coloured effort with loads of crème de cassis, liquorice, truffle, and acacia flower characteristics. This exotic, deep, broad, intense red should be drunk over the next 3-4 years, although it may last longer.

Luzon Organic

Thu, 22 Apr 2010 22:29:48 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6951

Vintage: 2008

Region: Jumilla, Spain

Grape Variety: Monastrell

LUZON ORGANIC is red wine produced with grapes grown from organic agriculture under strict organic regulations established in European Union. There is no room for chemical products, synthetic pesticides, weed-killers, etc., in our daily work. Instead we use environmental friendly organic practices and products that, apart from the fact that they do not harm people’s health, improve the taste of the grapes!

The dense ruby/purple-tinged, medium-bodied LUZON ORGANIC 2006 reveals a crisp, elegant, sweet nose of blueberries, plums, lavender, and anise. With lovely sweetness and purity as well as a spicy, long finish, it should provide plenty of enjoyment over the next 2-3 years. Serve 16c-18c.

Pinotage

Thu, 22 Apr 2010 21:52:27 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7959

Vintage: 2005

Region: Worcester, South Africa

Grape Variety: Pinotage

Sweet nose of ample red fruits, a touch of spice generously reflected in textured mouthfeel.
Firm but pleasant tannins, fresh acidity, wonderful balance. Matured 15 months in old barrels.
Pair with olive oil and bread dipping, flavourful cheeses, red meats, pork and beef ribs.

Cabernet Sauvignon – Petit Verdot

Thu, 22 Apr 2010 21:51:06 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7958

Vintage: 2004

Region: Worcester, South Africa

Grape Variety: Cabernet Sauvignon, Petit Verdot

Ripe nose, loads of berry fruit and mineral. Ample fruit, big tannins. Decant 1 hour.
Matured 24 months in mostly old French oak barrels.
Stews, older cheeses, full flavoured roasts including lamb will sing with this wine.

Terras de Paul Red

Thu, 22 Apr 2010 21:14:03 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 10142

Vintage: 2006

Region: Tejo, Portugal

Grape Variety: Castelão, Cabernet Sauvignon, Alicant Bouschet, Syrah

Aromas of very mature red fruit, smooth, good structure, soft tannins, and a lengthy finish.
Enjoy with your favourite foods, including meats, lasagnes, cream soups, and soft cheeses.

Selbach Riesling Spätlese QMP

Thu, 22 Apr 2010 19:41:39 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6065

Vintage: 2007

Region: Mosel, Germany

Grape Variety: Riesling

THE GRAPE:

The Germans have long regarded the Riesling as, “the Queen of the grapes.” So they should. Good Riesling vintages have commanded high prices for centuries, but at a more practical level, there is no wine more broadly food and occasion-complimentary than the Riesling.

THE WINE:

Typically fine Rieslings are all about subtle, honeyed fruit and mineral with a crisp, cleansing acidity. The Selbach Detzemer Maximiner Klosterlay Riesling Spatlese 2002 is a beautiful example of quality German Rieslings. Don’t be put off by the German word-train: Detzem (“er” = “from”) is the town and Maximin Klosterlay is the vineyard on the steps of an Abbey in the beautiful Mosel valley area of western Germany. And Spatlese simply means a later picking, more residual sugar, hence it’s fuller mouth-feel and honeyed texture.

THE FOOD:

Enjoy this Selbach Riesling slightly chilled, alone as a sipper, or with a whole range of foods from the earth and sea: smoked meats and salmon, turkey, hams, chicken, a stir-fry, anything curried or Indian or Oriental or sweet and sour.

Selbach-Oster Zeltinger Schlossberg Riesling Aüslese

Thu, 22 Apr 2010 19:35:09 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6613

Vintage: 2006

Region: Mosel, Germany

Grape Variety: Riesling

WINE CRITIC COMMENTS

“Lovely. Detailed and elegant, showing poise and balance, with concentrated flavors of apricot, black currant, honey and citrus. Has good zip and sings right through the lingering finish. Drink now through 2025.”
93 Points Wine Spectator 2005

Wed, 21 Apr 2010 20:18:03 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 8422

Vintage: 2006

Region: Margaux, Bordeaux, France

Grape Variety: Merlot, Cabernet Sauvignon

Complex, rich, lots of flavour going on! Well structured, fairly soft tannins; feminine ! Pleasant, long finish. Beautiful Margaux, not far from the highly regarded Chateau Giscours.

Laurus Viognier

Wed, 21 Apr 2010 01:45:13 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 7079

Vintage: 2008

Region: Rhone Valley, France

Grape Variety: Viognier

VINIFICATION:

A strict selection is made in the vineyard. Following the destemming and crushing of the grapes, the must is extracted using a pneumatic press and only a light sedimentation is allowed to preserve body and complexity.
The fermentation takes place in stainless steel tanks at controlled temperature (max 18°C) and then the wine is placed in 275-liter oak Laurus barrels for an ageing that lasts 6 months with regular stirring on the fine lees.

TASTING NOTES:

The Viognier Laurus presents a beautiful golden robe with a brilliant green tints. The nose is generous and opens with peach, pears and honey aromas.The palate is complex and elegant with flavours of apricot, typical of the Viognier grape.

Special Reserve Don Amado

Wed, 21 Apr 2010 00:12:58 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6037

Vintage: 2005

Region: Valle de Rengo, Chile

Grape Variety: Cabernet Sauvignon, Merlot

This outstanding wine celebrates the heritage of the winery´s founder, Amado Paredes. Elaborated with only the finest and most noble Cabernet Sauvignon and Merlot vintages,it evokes the imagery of both his passion for winemaking and the Region from which it comes,the Cachapoal Valley in the heart of Chile´s wine country.

The village of Rengo, unique in its micro-climatic setting,provides the vineyards with naturally pure Andes water,which in combination with the moderating effect provided by the towering Andes mountains, enables the creation of a truly great wine, one with rich aroma and elegant structure.

Private Reserve Cabernet Sauvignon

Wed, 21 Apr 2010 00:10:34 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6619

Vintage: 2005 / 2006

Region: Valle de Rengo, Chile

Grape Variety: Cabernet Sauvignon

Only a careful selection of the best grapes from mature vines goes into this wine. Matured in new French oak barrels for 12 months. Ruby-red colour with blue tinges. An elegant bouquet with vanilla, leather and dried plum aromas. Long, lingering presence on the palate with round, mature tannins and elegant menthol notes.

Ideal to Serve at 18°C with red meat, lamb, pigeon, foie gras, duck or bacon.

La Lune Shiraz

Mon, 19 Apr 2010 14:11:38 +0000

Available At: Government, Franchisee / Specialty Liquor Stores, Cava Wines and Spirits in Saskatoon

Use Product ID #: 7712

Vintage: 2006

Region: Mt. Benson, South Australia

Grape Variety: Shiraz

Wine Advocate 92-93 points

2006 provided ideal conditions for excellent fruit production, delivering low to medium yields, and produced wines displaying warm and well-balanced fruit characters. This shiraz was fermented in open top concrete tanks with minimal winemaking intervention and hand plunged twice daily, before extended maceration on skins for two weeks. It was matured in new French oak barriques for 24 months. The nose comprises dark fruits and spice, complemented by hints of black and white pepper. On the palate, this shiraz is supple and spicy, offering a dry lingering finish. Production is limited to around 250 cases or 10 barriques.

Cape Jaffa Unwooded Chardonnay

Mon, 19 Apr 2010 14:02:24 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6399

Vintage: 2008

Region: Mt. Benson, South Australia

Grape Variety:Chardonnay

by Neil Martin (July 2008) Wine Advocate

“The nose displays moderate intensity, but quite complex with a slight waxy quality, a touch of white peach and a hint of kerosene that adds another dimension. The palate is quite pungent and aromatic with citrus fruits, beeswax, a touch of lime and a hint of honey. Good acidity, nice tension, very natural. Something of a fine Roussillon about this. Excellent. Drink now-2012. Tasted October 2007.”

Are You a Taster or a Drinker

Thu, 08 Apr 2010 17:32:30 +0000

by Rob Dobson

Some chefs think that chefs are divided into two rival ‘gangs’ according to their cooking philosophies. The Bloods insist on using only local ingredients while the Crips select whatever ingredients they feel taste best regardless of where they come from.

Once I got past the nasty visual image of rival gangs of chefs attacking each other with foie gras and fresh local produce, I decided to try looking at wine drinkers in the same way. Sure enough, two clearly different kinds of wine lover began to emerge. To avoid being hunted down by gangs of chefs, I will call my rival wine gangs The Tasters and The Drinkers.

The Tasters love to obsess over wine. They can’t drink it unless they know the grape variety, the vintage year, the name of the winemaker’s dog and whether the wine went through full or partial malolactic fermentation. There’s no such thing as a casual glass of wine for The Tasters. It has to be a multi-year sit-down comparative vertical tasting of a single vineyard, with a tasting sheet in one hand and an aroma wheel in the other.

The Drinkers, on the other hand, enjoy wine just as much as The Tasters, but they could care less about the details. Wine shopping consists of picking the most colorful label or the hippest name. Restaurant choices are usually a house wine or whatever a server happens to suggest. It’s not that The Drinkers aren’t discriminating. They know a good wine from a bad wine, but it’s not often you’ll see a Drinker bother to jot down the name of a wine they liked.

I’m definitely a Taster, maybe even a gang leader; but I’m not as bad as I used to be. I’m still fascinated with the history, culture and science associated with wine. I’m still a compulsive note-taker and I regularly irritate my friends with bits of completely useless wine trivia. But I’ve stopped filling scrapbooks with labels I”ve soaked off of wine bottles and I’m finally able to enjoy a glass of wine without analyzing it to death. Like Freud said, ‘sometimes a good cigar is just a good cigar’.

One of the things that helped me to let go of my extreme wine-geekiness was a short article by Terry Theise. Theise is a wine importer from the eastern U.S. You”d expect him to be a hard-core Taster, but when he was invited to a tasting of fifty vintages of a top Bordeaux he replied ‘no thanks’. He said he would not enjoy ‘sitting in some chillingly-well lighted room in a row with many other people as if we were taking the written segment of a driver’s test, with ten glasses in geometric patterns in front of me, little itty bits of wine in each glass, sippin” and spittin” and combing my mind for adjectives. I don’t enjoy it because I think it’s a waste of wine, and even worse it is a sin against the spirit of wine’ Sitting in some creepy banquet room and ‘tasting’ fifty old wines not only dilutes the aesthetic experience, it’s a macho snub of the nose to the angels.’ Ouch. Talk about not pulling your punches and, just to plunge the knife in a little deeper and give it a twist, Terry concluded his rant by saying, ‘If a hard-working vintner knew his/her wine would end up, fifty years later, being opened in a ‘tasting’ alongside forty nine other wines for a bunch of earnestly scribbling geeks, he’d probably hurl a grenade at the winery and run away sobbing.’

Theise may seem to be raining, no, downpouring, on The Tasters parade, but he has also written, ‘Soul is more important than anything, and soul is expressed as a trinity of family, soil, and artisanality.’ That’s a pretty Taster thing to say and I bet Terry knows the names of several winemaker’s dogs. If you want more of Terry Theise’s brilliant insights into wine, you can find them here:www.skurnikwines.com/msw/terry_theise.html

As Terry Theise so colourfully points out, too many Taster gang activities are unhealthy, but being a Drinker hoodlum is just as bad. Let me give you a personal example. Many years ago, when I was very involved in our local wine societies, we were a small band of people who wanted to learn more about wine. There was a definite Taster emphasis. We had tastings, visits from winemakers and the odd dinner; but eventually it was decided that we should try to grow our membership. We found that the best way to do this was the wine dinner. We’d book a restaurant and try to match some interesting wines to a creative menu. This worked like a charm. Membership exploded, but there was an obvious shift in the emphasis. A lot of people weren’t joining to learn about wine, they were joining to have great dinners at good restaurants. The wine was just a bonus. We had made a point of always having someone stand up to talk about the wines that were being served. But the groups had become so large and so loud, that I felt that whoever was trying to speak ended up shouting for only a few interested people. I would ask people as they were leaving which wine they liked the best and the answers invariably ranged from ‘the third one’, ‘the dessert wine’ or worse, ‘I dunno’. These Drinkers are missing the point of joining a wine club: to learn about wine. Or at least that’s what I’ve always thought that’s the point of joining. Needless to say, I’m no longer very active in our local wine societies, or should I say dinner clubs.

The Tasters and The Drinkers both have their good and bad points. Maybe the result of a huge rumble would be a gang of perfect wine lovers.

Riesling Renaissance

Thu, 08 Apr 2010 17:29:36 +0000

By Rob Dobson

for Savour Life Magazine, June 2006

Let’s play a game. I’ll give you some information about a wine and you try to guess what it is.

The grapes for this wine are grown on an impossibly steep, stony vineyard that is tended and harvested by hand. Yields are miniscule.

Production of this handcrafted wine (very old vines, natural yeasts) is less than 200 cases per year.

This wine has an amazing purity of fruit and layers of flavours that keep drawing the taster back for more. It’s the kind of wine that’s nearly impossible to put down.

The Wine Spectator gave this wine 93 points, Robert Parker gave it a 92.

This wine is:

a)2002 Screaming Eagle Napa Cabernet $300

b)2001 Guigal ?La Turque? Hermitage $399

c)2002 Ramonet Montrachet $350

d)2003 Chateau Petrus Bordeaux $750

e)2001 Chateau D?Yquem Sauternes $400

Those are all good guesses. These are wines that are far beyond the budget of almost everyone and they?’re not available in Saskatchewan and probably never will be. But what if I told you that the wine matching this description may soon be available here and that it might sell for less than 50 bucks? No, I’m not kidding. Read on.

German wines have long been the Rodney Dangerfields of the wine world. Confusing labels, lame marketing and a serious identity crisis have caused great German Rieslings to be underappreciated and underpriced for many years. There has long been a perception that all German wines are soft, simple, sweet wines with little personality. Many wine drinkers confess to liking German wines at first, but that they are now in their rearview mirrors as they’ve moved on to bigger, drier, ‘more serious’ wines.

I was guilty of that opinion until I visited Germany about ten years ago. It became apparent to me that there are two categories of German wines. Sure, there are a lot of German wines that are made precisely for the market segment that wants easy-drinking, slightly sweet wines. But there is another category of German wines that include some of the most amazing expressions of the grape anywhere in the world. Unfortunately, that second category is so vastly overshadowed by the first that many people don’t know that there are some absolutely stunning German wines out there.

The best German wines are grown on river banks, usually with an exposure that maximizes sunlight. Many of these vineyards are extremely steep and covered with rocks or slate. Germany is very susceptible to the vagaries of the four seasons. It?s so far north that not every year produces ripe grapes. Not to mention the floods that punish the towns and vineyards along the rivers every few years.

Years ago, as I stood in a steep, rocky vineyard along the Mosel River, I looked down between my feet at the rooftops of the village below and wondered why anyone would try to make wine in a place that seems so ill-suited to growing grapes. But then the vineyard owner offered me some of the wine that he and his family had made from that vineyard. I’ll never forget the pure and precise fruit of that wine, how I could taste the slate I was standing on and how the steely acidity gave the wine such a long and haunting finish. I’m convinced that everyone who is interested in German wine should stand in one of those incredible vineyards so that they can appreciate what goes into producing top level Riesling.

It was that memory that made me jump at the opportunity to meet Johannes Selbach, whose family has produced some of the finest Rieslings in Germany since 1661. Both Johannes and his late father Hans have been tireless promoters of quality German Riesling for many years. Their efforts and the high quality of the Selbach’s wines have put them in the top echelon of German wine producers. The Selbach family has two branches to their operation, the larger part is a negociant business that buys wine from other growers and sells it under the J.& H. Selbach label. The wines that the Selbach family produces from their own vineyards are sold under the Selbach-Oster label.

While Johannes Selbach regularly visits British Columbia and eastern Canada, this was his first visit to Saskatchewan since 1985. He was here to meet with the SLGA, attend a winemaker’s dinner with the Regina chapter of the German Wine Society, then it was off to Saskatoon to attend several events there. He had just come from Calgary and Vancouver in the previous two days. He was obviously tired and jet-lagged but he patiently answered all of my questions.

During our conversation, Johannes remarked that there truly is a ‘Riesling Renaissance’ happening. German wine sales have increased significantly, as have Riesling sales in other countries. Serious wine lovers are returning to Riesling and appreciating it as a high quality wine. People are also realizing that its lower alcohol and great acidity make Riesling a delicious partner to a wide variety of foods. Restaurants are adding Riesling back to their wine lists. When I asked about the popularity of Australian Rieslings, Johannes remarked, “The Aussies drank themselves sick of big oaky Chardonnays, they now want wines that are easier and more pleasant to drink”. He believes that many consumers are tiring of what he calls ‘baseball bat’ wines, wines that are so ripe and alcoholic that they practically hit you over the head. These wines often score highly in the wine press, but they are heavy and difficult to enjoy with food. He believes that there is a trend towards lighter, more elegant and nuanced wines. He also feels that many wine lovers want wines that are less of an industrial product in favour of wines that have more ‘soul’- wines that reflect the place that they come from and the ideals of the people who make them.

Johannes noted that many of the top quality German Riesling producers are finally getting more respect from the people who sell their wine. “We no longer have to go to them, they are beginning to come to us and ask for our wines”. With this improving respect and market demand, many German producers are finally beginning to see more realistic prices for their wines.

Other wine regions have turned their winemakers and winery owners into celebrities and have marketed their wines as luxury items. When asked why Germany has never taken this approach, Johannes responded that German winemakers have a different attitude about making wine. ”I’m not in this for the glamour, I was born into winemaking. It is what my family has done for generations.”

Johannes believes it is his family’s duty to make the best wine they can with what Mother Nature gives them each year. It is their approach to be ‘hands on’ in the vineyard and ‘hands off’ in the winery. This means that they take great care in managing their vineyards to produce the best grapes, including a green harvest (reducing the number of grape bunches per vine early in the season), making several passes through the vineyard during harvest to hand-select only the ripest grapes, and declassifying any grapes or wine that are not up to their standards. In the winery, intervention by the winemaker is minimal. The Selbachs use the wild yeast on the grapes for fermentation, which by most wineries? standards is risky and inefficient, but the Selbachs believe it produces the truest expression of each of their vineyards.

As Johannes prepared to leave for the German Wine Society Dinner, I asked him if he had any closing messages for Savour Life readers. Without hesitation he said, “Come out and drink Riesling people! Most people don’t know that they like German wines.”

He’s right, you know.

Wine Recommendations

Most of the listings at the SLGA reflect the common view that German wines are inexpensive and inconsequential wines. There are several listings that offer very good value for the lively, fresh wines that they are. But a high quality Riesling wine transcends those humble qualities. Great Riesling is often a bundle of paradoxes: aromas of flowers but also hints of minerals; luscious fruit but with racy acidity; low alcohol but with a finish that lingers.

There is currently only one non-dessert German wine listing that costs over $20. The 2002 Studert-Prum Wehlener Sonnenuhr Riesling Kabinett sells for $20.69 and it exhibits the mineral character and penetrating fruit that distinguish a top-class Riesling. Good value Rieslings that are delicious, but have less of that complex mineral character include the 2004 Dr. L from Dr. Loosen at $14.75 and two listings from J. & H. Selbach. The 2004 J. & H. Selbach Bereich Bernkastel Riesling is a great bargain at $12.45 and the 2004 J. & H. Selbach Detzemer Maximiner Klosterlay Riesling Spatlese offers a little more depth and richness for only $13.60. I recently had this wine at a Thai cooking demonstration at Zest Restaurant (Regina) and it was a superb match with that style of cuisine.

When I met Johannes Selbach and Doug Reichel, his Saskatchewan agent, they brought along two wines that they hope will soon be available in Saskatchewan. They will be. The first was the 2004 J. & H. Selbach ‘Green Fish Label’ Riesling Kabinett. The Selbachs have created a very modern looking package for this wine that features a screw cap and a label designed by Vancouver artist Johanna Waldorf. The wine inside is equally modern, with zingy fruit and some nice minerally flavours that are perfectly balanced by a crisp finish that will please those who like their German wines a little less sweet.

Okay, time to reveal the wine I described at the beginning of this article (it’s your reward for reading this far). The 2003 Selbach-Oster Zeltinger Schlossberg Riesling Auslese instantly carried me back to that steep Mosel vineyard. This is a captivating Riesling. It smells like a fruit salad of freshly sliced peaches, pears and green apples drizzled with maple syrup. Those fruit flavours explode in the mouth, but slate flavours and a steely acidity ensure that the wine does not seem overly sweet even though it’s an Auslese. It has a long finish with none of the heaviness or ‘burn’ that more alcoholic wines often leave behind. It’s hard to believe that a wine with only 8.5% alcohol can be so deep and nuanced. Even though German wines at the Auslese level are usually considered to be dessert wines, I would gladly drink this with a main course. Or an appetizer. Or before dinner. Or with breakfast?

I’m pleased to say Doug Reichel reports that both of these wines are being ordered by the SLGA and will be available in Saskatchewan toward the end of August/beginning of September. He?s anticipating that the Selbach Fish Label Kabinett will sell for under $20 and that the Selbach-Oster Zeltiner Schlossberg Riesling Auslese under $40.

Reflections on My Time at Cape Jaffa Winery in South Australia

Thu, 08 Apr 2010 17:22:18 +0000

By Sarah Reichel

When my cousin and I showed up on the front steps of Cape Jaffa Winery in South Australia we had absolutely no idea what to expect. We would live and work there for more than two months. We had taken the owners up on their offer a year before, on their visit to Saskatchewan, to come and work at Cape Jaffa for a while. It hit us suddenly as we stood at the cellar door, with our bags piled high and our clothes wrinkled from the trip, that the invitation, although truly meant, was made out of friendship, not because we had anything to offer in the area of winemaking! The whole prospect had looked exciting and foreign and slightly fairytale while we were still at home but now it was just daunting!

We couldn’t help but fall in love with the setting at Cape Jaffa though. We had enjoyed staying in some of the large Australian cities, but it wasn’t until we drove through South Australia’s Limestone Coast on our way to the winery that we really felt comfortable. Maybe it was the rural nature and country friendliness of Cape Jaffa that made us feel this way, situated as it was between two small towns, Robe (population 2000) and Kingston (population 500). We were blown away by the acceptance and welcome that the locals showed us from the moment we arrived to the moment we left. Or maybe it was the setting, so different from that of anything I had seen before – stunning coastlines, brilliant blue waves, grass fields stretching for miles dotted with kangaroos and massive crawling gum trees, and, of coarse, vineyard after vineyard- the vines standing like troops in rows, uniformed in thick, heavy green.

We spent our time at Cape Jaffa doing all sorts of jobs around the winery- testing the wines’ acid, sulphur and alcohol levels, transferring the wine from barrel to tank and back again, “training” the vines- tying the baby vines to a wire so that they grew straight and strong- and going on promotional trips. We also had the “pleasure” of labelling bottle after bottle of the wines being shipped to Saskatchewan-over 1500 bottles in all! Over time a number of things became apparent about the way this South Australian winery was run. There was a contagiously relaxed feel at Cape Jaffa. The day was always long enough to fit in the daily tasks plus a good surf, and maybe even an early morning crayfish run.

Kym and Sue Hooper have just passed the winery on to their son and daughter-in-law, Derek and Anna Hooper. Cape Jaffa is in its fourth year toward becoming certified in biodynamics. I had no idea what this meant- previously having heard it described as a new-age way to farm and a superstitious waste of time – and so I was curious as to why the Hoopers had chosen this approach. I soon learnt that, to them, “biodynamic” had simply come to mean a cleaner, healthier way to farm. As Nigel Westblade (winemaker) said to me one day, “Biodynamic is really just one step further than organic”.

I saw how in every way that the Hoopers farmed they tried to create a complete, sustainable living system in and around the vineyard to produce high quality wines. This called for incredible intention on the part of the winemakers, Nigel, Derek and Anna, a focus on detail, and a strong conviction to work with the land, not simply off of it. This turned out to be a meticulous and time-consuming task. But the Hoopers were left with the huge reward of a clear conscience, knowing that their wines were clean wines.

I wasn’t aware that the majority of Australian wineries, large and small alike, manipulate their wines. This means that chemicals, preservatives and sugars are all added to make one vintage taste the same as the next. In the process of winemaking without manipulation, as we saw first-hand, this is practically impossible. Each vintage should taste distinct. That was the beauty of Cape Jaffa Winery. The care and concern that the Hoopers put into the making of their wines was all that was added.

Biodynamics is based on the cycles of the moon. Therefore, if the moon affects the tides, what would it do to the draw of water in other places- like the draw of water in the soil? The more the effects of the moon were observed and understood, the more the benefits become apparent. For example, the Hoopers can know from the position of the moon when the grape flavours are at their fullest and therefore the best time to harvest.

But the moon cycle wasn’t the only aspect to play a role in biodynamic winemaking. There were many. Instead of herbicides, sheep are used. In the summer months sheep are left to graze up and down the rows of vines. In the winter, a slashing machine is used to keep down the weeds.

Instead of pesticides, ducks are used. Luckily, pests (like snails and leafhoppers) are not a large problem at Cape Jaffa but to keep it that way, a flock of hungry ducks are “released” into the vines, a couple of times a year, to do what they do best: waddle and eat. Entering the rows skinny and exiting plump, the ducks do well at keeping pests scarce.

Instead of fertilizer spray, natural products are used. One of the methods is to take a mixture of manure, seaweed, hay and grape skins piled and left for a year, turned every few months, and spread it at the base of the vines. Incredibly rich in minerals, it does an excellent job at rejuvenating and strengthening the vines.

Instead of using high-energy, high-cost heaters and sprinklers to keep frost from damaging the vines, bales of hay are used. The bales are placed at the ends of the rows and are lit when the temperature drops to zero degrees Celsius. The smoke forms a protective blanket over the vines to keep out the frost.

But how does bio-dynamics actually better the crop? The Hoopers have noticed improvement in soil fertility and crop nutrition; better pest, weed and disease management; a great increase in the longevity of the vines (thus less work towards planting and growing new vines); their wines staying drinkable longer; and the undeniably clearer, sharper, more vibrant taste that people consistently comment on in their wines.

In the end, my experience at Cape Jaffa did turn out to be exciting and foreign and yes, I suppose, slightly fairytale. But I don’t think that it is only the memories of the winemaking itself that will stay with me. I am left with an overall feeling of good that comes from the unique honesty, integrity and quality in the wines that were birthed at Cape Jaffa. I can taste the difference in all of their wines, and I’m sure you will be able to as well.

On Quality & Maturation in Winemaking

Thu, 08 Apr 2010 17:20:24 +0000

By Doug Reichel

Perhaps South Africa’s authoritative wine guide, John Platter South African Wines 2004, says it best about Rozendal wine: “An authentic ‘cult’ wine (all the more remarkable for the winemaker’s belief that he succeeded possibly because he ‘knew too little’), it’s still considered one of the finest Cape wines of the modern era. Kurt A has fulfilled his vision of making wine ‘as naturally as possible.’”

Two of the hallmarks of the Rozendal’s St. Emillon/ Pommerol Bordeaux style blend of Merlot, Cabernet Sauvignon and Cabernet Franc blend are the almost mystical balance and its incredible capacity to cellar without big alcohol and additives.

Authentic Quality

Balance in red wine is about the fruit, tannins and acidity in harmony. To Kurt, harmony is not just a component descriptor, it’s a philosophy of life. Only healthy fruit can produce quality fruit and health is more than chemicals in balance. Seeking harmony for every facet of life on the Rozendal Farm is seen in their bio-dynamic philosophy that ‘feeds’ the farm and everything associated with it. Kurt recounts how he was jolted into thinking more holistically. A certain toxic chemical supplied by a U.S. company that was used for spraying the vines became unavailable in 1990 in South Africa due chemical warfare stockpiling on the eve of the first Gulf War. Kurt was sobered by the fact that the chemicals being used to potentially specifically kill people were the same ones being used on the vines and seeping into the soil and water table and it was only a matter of time before his family and farm would be toxin saturated and poisoned. ”The toxic nature of these chemicals was only a matter of concentration, nothing else,” Kurt recalls. Rozendal Farm (located on the edge of South Africa?s largest natural reserve) has been completely chemical-free since 1991. They have encouraged whole farm natural eco-systems, complete with no artificial irrigation, and at a very human level have intentionally fostered racial and relational harmony among the staff. One visitor, overcome by the tranquility labelled Rozendal Farm, ‘Planet Rozendal!’ The ripple effects move into the wine making: With such clean land and water feeding the vines, added yeast and subsequent fining used to clear the accumulated dead yeast cells are unnecessary.

It is the absolute quality of the fruit on the Rozendal vines that allows for the tremendous balance of fruit, tannins and acidity/alkalinity. Amman believes and oft says, “quality is the estimate of value that is always an individual experience.” He believes that only nature can produce quality and that quality by its very nature cannot be static or constant and therefore cannot finally be manipulated by the winemaker. So he deduces that when winemakers or marketers speak of ‘consistent quality’ they are, in fact, referring to consistent mediocrity or ‘average’, a standard that can be manipulated and controlled and then marketed as ‘quality.’ “Sadly,” says Kurt, “people who now train in winemaking and winemaking techniques no longer learn about making good wine, they learn how to avoid making bad wine.” The standard is lowered but the marketing is heightened because advertising can influence our palates. Kurt observes, “It seems easier to find good wine that is expensive, than expensive wine that is good.”

Maturing vs. Aging

On Kurt’s first visit to Saskatchewan we noted the newly arrived Rozendal 2001 in the specialty section of a government liquor store. It became clear that Rozendal was a bit of an anomaly among the ‘big’ reds parked on either side. The average alcohol percentages ranged from 14-15.5% alc./vol. with Rozendal 2001 at only 12%. Amman notes that at 16% alc./vol. all developmental activity in the wine ceases. Here he comes back to grape quality: if you start with optimum quality fruit you need fewer manipulative techniques evidenced in excessive alcohol levels and sulfur additives to preserve. It is here that Kurt makes a point he often repeats: ”Aging and maturing of wines are not the same. We want our wines to mature; aging is about sterile preservation. You can keep a body part or animal in pure alcohol for a very long time. Growing old and growing up are not the same. This is true with wine as well as humans.” Kurt talks about how our palates have been overwhelmed, even ‘numbed’ by the big alcohol-laden wines. Having been formally trained in European culinary ways and having operated one of Johannesburg’s top restaurants prior to moving into the Stellenbosch wine world, Kurt understands the palate. One wonders how many big reds have wowed us by effectively pickling sub-standard fruit in copious amounts alcohol. In contrast, each Rozendal wine (you pick the vintage) has all the delicate fruit flavours and balance, the gentle finesse that seem to mark prominent Bordeaux wines, without excessive alcohol or sulphur reinforcement. There is not a Rozendal vintage that we know of since that first catapulting 1983 vintage (with only 11% alc./vol.) that is not still drinking from well to outstanding.

Rozendal wine is true terroir wine, and given the health of the Rozendal Farm terroir it should not be surprising that the Rozendal wine has such maturing potential. Amman refuses to make hard and fast predictions about best drinking time because authentic maturing is outside the winemaker’s control, the wine is ‘alive’ and evolving and defies predictions. They will not release the wines before they can be enjoyed when purchased, and so the 2001 vintage is the latest to be released. He does say that the 2001 will probably be at optimum drinking in 7-14 years. Amazing, because it’s so enjoyable now.

Wine Enthusiasts #1 Best Buy – Luzon Red

Thu, 08 Apr 2010 17:01:30 +0000

“Truly captivating wine for under $10? Yes, Luzón’s Monastrell-Syrah blend is exactly that. It delivers huge plum and spice notes, with tobacco, herbs and smoked meat working their way into the game. Remains powerfully fruity and spicy in the mouth, with a long, minty, medicinal finish. Competes with thousands of wines priced higher. Overdelivers by a lot!”

Source: WineMag.com

Click here for more information on this award winning wine.

The Cana Story Re-Told

Thu, 08 Apr 2010 13:52:57 +0000

Wine and Weddings: The Cana Story Re-told
By Larry Adams, Bowen Island, BC

Gospel of John 2:1-11:
A wedding took place in the town of Cana in Galilee. Jesus’ mother was there. Jesus and His disciples had been invited as well.

When the supply of wine ran short, Jesus’ mother told Him, “They have run out of wine.”

“Dear woman, why should that concern us?” Jesus asked. “My time has not yet come.”

His mother told the servants, “Do whatever He tells you.”

Six stone waterpots were there for the Jewish rites of purification. Each could hold 75 to 110 litres.
Jesus told the servants, “Fill the waterpots with water.” So they filled them to the brim.

Then He said, “Now draw some out and take it to the master of the banquet.”

The servants did this. When the master of the banquet tasted the water that had become wine (he did not know where it had come from, though the servants who had drawn the water knew), he called the bridegroom over and said, “It is customary to serve the finest wine first, and then the cheaper wine after the guests have had too much to drink; but you have kept the best till now!”

This miracle in Cana of Galilee was the first sign that Jesus gave, the first glimpse of His glory. And His disciples believed in Him.

A thin cloud cloaks the moon, and the olive grove darkens. Only the more determined stars can be seen as softened halos, the rest eclipsed entirely. Your prayer shawl is barely discernible.

Stay here, and watch with Me.

I remember the first miracle we saw You perform. There were many special miracles, but this one started us thinking about You as the Messiah.

You had been invited to the wedding of Your cousin in Cana. The families of both the bride and groom were relatively poor, so only close relatives and a few friends made up the guests invited to celebrate each evening in the groom’s house for seven days. Your growing reputation enhanced their guest list. And You brought along the six of us who had begun to follow You.

On the fifth evening, having washed our hands and feet according to the purification rituals, we were reclining at the couches to which we had been directed by the master of ceremonies, one of the groom’s uncles whose wit and charm had enlivened the feasting. Though thin, the man was anything but ascetic. His beard was full, his face etched by frequent laughter. He arranged the guests in different groupings each evening. I was beginning to feel relaxed with these people.

That evening I was at a couch with You, John, and two other guests. The food was being served, the wine poured. Shadows cast by the oil lamps capered on the stone walls. An aunt was recounting a story of the bride as a young girl.

I glanced at the couch where the wedding party and rabbi were reclining under the chuppa embroidered in gold and silver. The bride was obviously happy about her parents’ choice of husband for her. She laughed at the story her aunt told – we all laughed. But the bride’s laughter was brittle. There were traces of strain in her face and bearing which had not been present the previous evenings. The groom also seemed a little subdued.

Your mother came over to our couch and whispered so low that I could barely hear her. “They?re running out of wine.” Her eyes and body tension relayed her concern. Social shame came with the inability to demonstrate hospitality at a wedding feast. And we were only five nights into the feasting! Apparently there were too many guests for the resources of the two families, and soon it would become apparent to everyone that the guest list could not be served by the amount of wine they had. What an embarrassing way for the young couple to start married life!

“Dear woman,” You whispered back. “What is that to you or Me? My time has not yet come.”

Mary, what were you expecting? You had pondered long the nature of your son. It was widely believed that the Messiah would perform miracles to demonstrate His calling. Was that why you thought your son might do something to help? Or did you think that by bringing six extra guests He had contributed to the problem and as a relative should try to help with a solution?

Gesturing toward You, Mary told the two servants dishing out food and pouring wine, “Do whatever He tells you.” The servants nodded. She returned to her place.

You were quiet for awhile, lost in thought (and now I understand, in prayer). Then You got up, and beckoned for John and me to follow. You asked me to fetch the other four disciples. We all went into the hallway.

One of the servants was hurrying by to serve another couch. You asked him to stop and call the other servant. I could sense the man’s frustration, even though he nodded politely and brought his co-worker.

In the hall stood six stone waterpots which we all had used to wash our hands and feet before entering the room where the banquet was being held. The waterpots varied in size, holding between 75 and 110 litres each.

“Fill the waterpots with water,” You told the servants. They filled them to the brim.

“Now draw some out and take it to the master of ceremonies,” You commanded. They looked puzzled, wondering why You would ask them to take a jug of water to the emcee. But they obeyed.

We all returned to our couches, and watched as one of the servants placed the jug of water in front of the master of ceremonies. The groom’s uncle looked into the jug, and then drained what was left in his cup.

He poured – wait! That didn’t look like water! No, it was darker. And he poured it right into his wine cup. He took a sip, and his eyebrows lifted. He took another sip, letting the wine roll slowly along his tongue, savouring it. He glanced quizzically at the wedding party.

The servant behind him was looking at the jug with wrinkled brow. Turning toward the servant, the master of ceremonies whispered something in his ear. The servant went to the groom, and asked him to join the master of ceremonies in a corner of the room.

The groom’s uncle exclaimed, “This tastes like the very best grape aged perfectly! It’s customary for the finest wine to be served first and then the cheaper wine after the guests have had too much to drink; but you have saved the best till now!”

“What?” the groom asked in surprise.

“Well, have a taste,” the uncle said.

They both returned to the couch where the master of ceremonies had been reclining. The groom sipped from his uncle’s cup. And sipped again.

“Where did this come from?” he asked amazed.

The servant pointed at You as he explained what had happened. He took the groom and master of ceremonies into the hall and showed them the six stone waterpots brimming with wine then, not water. Over 600 litres of the best wine anyone at the banquet had tasted!

The merriment that night was infectious. The dancing was energetic. Everyone got caught up in the exuberance of the bride and groom who had not only enough wine to last the remainder of the feast, but well into their marriage. Such was Your generous gift to them.

And we, Your disciples, saw the first rays of a glory through which You would convince us eventually that You are the Messiah.
___________________________________
It seems appropriate to include this short story of Larry’s in the section “Friends” on this wine website as Larry has been a close friend of mine for almost 20 years now. This story was originally self-published under the title: “Jesus, You Make All Things New” in a Lenten reading guide for a small group of his friends. Doug Reichel.

Values Reign in an Age of McWine

Wed, 07 Apr 2010 20:13:25 +0000

By CJ Katz – Publisher, Editor of Savour Life Magazine.

REGINA – For the family of Torreon de Paredes Estate Winery, concern about protecting the environment is a number one priority. “Trade barriers of the future will be related to the environment,” says Javier de Paredes, managing director. Two years ago, they put their money where their wine is concerned (and costs are huge to carry ISO status) and became one of the few wineries in Chile, and in fact around the world, to be ISO 14001 certified. “The term ‘organic’ still has a lot of grey zones but ISO certification has very clear cut guidelines,” he explains. Just last week the winery underwent its annual inspection. ISO inspectors came onto the winery and among other things interviewed every person at every level of production to inquire if they understood what ISO certification is about, their particular roles and how what they do impacts on the environment. Torreon de Paredes (Spanish meaning ?Tower of the Paredes family?) received another year of certification.

Concern for the environment and the small size of their winery is one reason why all the grapes of the one million bottles produce yearly are hand picked. “It’s much easier on the vines,” says Paredes. Mechanical harvesters, like the huge nets that rape the ocean floor for fish, swoop up everything in its path – leaves, nails and wire – not optimal ingredients for making world-class wines. Once the grapes have been picked (all of which come from the vineyard, none are outsourced), they are then hand selected and fed into the crusher.

The Torreon de Paredes Winery was established back in 1979 when Javier’s father, Amado, was reaching the autumn of his life. In his early 70′s he purchased 150 hectares of vineyards in and around Rengo, when Chile country was in terrible economic crisis. While other wineries were pulling out their vines and planting kiwis, Amado insisted on planting vitis vinifera vines. Today the winery exports to more than 15 countries worldwide. At age 94, in 2000, he passed away leaving his sons Javier and Alvaro to run the vineyard.

Although Amado envisioned a much larger operation than what the Paredes family runs today, there are no plans to expand. Instead the Paredes brothers are insistent on maintaining and exceeding the quality of their wines. A massive and costly replanting process began four years ago. “We have learned over many years which grapes grow best where,” says Javier. With the lifespan of a vineyard between 20-25 years, new plants must be planted to keep the winery healthy. “Four years ago we pulled out 11 hectares of poor producing Cabernet Sauvignon and Sauvignon Blanc vines. Then we let the land rest for three years.” Cabernet Sauvignon, Syrah and Viognier clones were planted in their place. “We wanted to maximize the scientific knowledge available. These clones mean that every plant is the same and reacts the same way to flowering, ripening and other physiological and environmental conditions,” explains Javier.

The first results were produced with the first bottling of 2003 Syrah wine. “Our first vintage was horrible,” remembers Javier. “We dumped it all out.” But the 2004 harvest has been excellent. During the growing season the vines underwent “green pruning” where green grape bunches are removed to enable the vine to produce a better quality fruit with fewer grapes. “The grape must from this vintage is incredible.” Although this is their first successful bottling, “Uncorked” the premier wine guide of Chile is recognizing the wine’s potential and suggesting it could become one of the best Syrah’s in Chile. During Javier’s stop last week in Regina, he held a tasting that included this new wine. Despite only three months of aging in the bottle, it’s showing great potential. A big wine that’s still young with huge aromas of vanilla, lots of pepper and ripe red fruit. The finish exhibits very strong yet drinkable tannins, which shows good aging potential. Only 500 cases were produced this year.

(see picture above)

Javier de Paredes presenting a 3 litre Torreon de Paredes Reserve Cabernet Sauvignon 1995 to Chef David Flegel, Radisson Hotel Saskatchewan, who prepared the food for Javier?s Winemaker Dinner. A month later David was Chef for Her Majesty Queen Elizabeth?s stay at the Hotel Saskatchewan.

Javier’s Regina wine tour culminated with a fabulous winemaker’s dinner put on at the Hotel Saskatchewan by Executive Chef David Flegel and his team. The palate opener of the evening was a pretty Valle de Rengo Chardonnay 2003. This light fresh wine with its short finish was perfect to open the taste buds in anticipation of a superb meal. One of the highlights of the evening was Torreon’s Valle de Rengo Cabernet Sauvignon Rosé 2004, one of the best example I’ve enjoyed of a rosé. This wine is full of fruit character, bursting with fresh from-the-field strawberries. It’s slightly tannic with excellent acidity. It paired perfectly with the tempura fried trout with ginger soy sauce.

The second highlight was the Special Reserve Don Amado 1998, a wine produced in honour of their late father. We revelled in this wine. Its complexity transported the meal to another plane. The vanilla, chocolate, ripe red cherries and well-rounded tannins paired beautifully with the Qu’appelle Valley elk loin, wild mushrooms and barley risotto. This wine gets consistently excellent reviews and is rated among the top five reds of Chile, a sliver medalist at the International Wine and Spirits competition in London, UK. The finale was the Reserve Late Harvest 2002 (100% Gewurztraminer) served with a chocolate panna cotta, port balsamic glazed cherries and a chocolate truffle torte. This wine is simply elegant bursting with apricots, honey and nectar.

The Torreon de Paredes Estate Winery is more than just wine. It’s about values, vision, passion and leadership. It’s so important in the age of mass produced McWine to support small wineries that craft an excellent product. Small wineries such as this one stand for something more than just producing lots of wine. They stand for family, the environment, and for quality. Taste the difference for yourself.

Vol 3, Issue 15

Wednesday April 20, 2005

Savour Life Magazine is Saskatchewan’s Only On-Line Food and Drink Magazine.

Savourlife.ca

Cape Jaffa Shiraz

Thu, 18 Mar 2010 17:07:38 +0000

Available At: Government, Franchisee / Specialty Liquor Stores

Use Product ID #: 6400

Vintage: 2005

Region: Mt. Benson, South Australia

Grape Variety:Shiraz

This distinctively varietal Shiraz shows the classic spicy notes on the nose with mulberry and blackberry and hints of coffee and chocolate. The palate is generous and mouth-filling with fine tannins and well integrated oak.

Cape Jaffa Cabernet Sauvignon

Thu, 18 Mar 2010 16:19:23 +0000

Available At: Government, Franchisee / Specialty Liquor Stores
Use Product ID #: 6953
Vintage: 2005
Region: Mt. Benson, South Australia
Grape Variety: Cabernet Sauvignon

The 2005 vintage was warmer than average growing season and as such produced robust wines with excellent intensity at all levels. A very soft and approachable tannin structure was achieved by fermenting half of the fruit in open concrete tanks, adding another dimension to the wine. Run into French oak barriques straight after fermentation, it was aged for 18 months. The wine was then fined using egg whites followed by a light filtration prior to bottling. A fruit-driven and varietal style, the nose shows hints of cedar and cassis, characteristic of cabernet from the region. The palate is intense yet complex with excellent varietal expression and well-integrated oak.

Biodynamic Fruit and Certified to Boot

Thu, 11 Mar 2010 00:21:45 +0000

Cape Jaffa Wines’ vineyard achieves full biodynamic certification MOUNT BENSON 9 April 2008: Mount Benson’s founding winery and pioneer in biodynamic winegrowing on the Limestone Coast Cape Jaffa Wines (www.capejaffawines.com.au) has completed requirements to become one of South Australia’s largest fully-certified biodynamic winegrowers, a process some four years in the making.

The certification granted by Australian Certified Organic (ACO) sees Cape Jaffa Wines’ entire vineyard become a fully-certified biodynamic operation. This consists of a biodynamic producer certification for the vineyard as well as an organic processor certification for its winery.

The Mount Benson operation is only one of a select few wineries in the state that have decided to go through the certification process.

“Cape Jaffa’s decision to become certified was one largely based on our commitment to consumers. There’s a lot of confusion surrounding biodynamic farming and we’re hoping to change that,” says general manager Derek Hooper.

“A lot of overseas markets don’t allow products to be labelled or marketed as organic or biodynamic unless they are certified, and it’s likely that Australia will follow suit and tighten their own regulations sooner rather than later.”

The ACO accreditation validates Cape Jaffa’s commitment to biodynamic vineyard management which has been developing over the last 12 years, and this year a certified product line will be released.

Biodynamic vineyard management is an advanced form of organic farming based on the idea of the farm as a self-sustaining organism. Growing using biodynamic practices from a winemaker’s point of view means the wine created bears a close relationship to the soil and climate that it is grown in, and therefore expresses the true regionality of where it is grown.

CAPE JAFFA WINES established in 1993 pioneered organic and biodynamic winegrowing in Mount Benson, South Australia. It is committed to growing regionally distinctive fruit and producing wines that are a true reflection of its unique site. The Cape Jaffa philosophy is to tread lightly through its environment, use biodynamic techniques to manage the vineyard and employ sustainable practices in the winery that minimise environmental impact.

Our Beginnings

Wed, 10 Mar 2010 21:10:39 +0000

Some background to the Doug Reichel Wine Marketing Inc.

Growing up in a typical prairie village was a privilege. At the closing ceremonies of Saskatchewan Centennial Homecoming in that village I had the privilege of highlighting some of those privileges as I reflected on growing up in that setting- if you’re interested the text of my address on that ocassion is found here.

Wine and social change

My early experience growing up in small town Saskatchewan was one of complete abstinence from alcohol because it offered no apparent benefits that I could see. One of the features of growing up in the Prairies was (and still is in many areas) a drink-up weekend activity for a number of people – usually the beer, hard liquor and the “Kool-Aid-with-buzz” variety of drinks. Headaches, smashed cars and endless stories of drink related escapades were common. On the extreme side, news of three students my age from a neighbouring town dieing in a messy drink-related car accident, two teenagers from a different near-by town dieing in another drink-related accident helped clinch my determination not to drink. Probably a good thing in that context.

It wasn’t until I completed my undergraduate degree in theology and then lived in South Africa for 8 years that I began to hang out with people who used alcohol – some beer, but mostly wine – in very life and friendship affirming ways: with friends, food and often in the context of some minor and major celebrations. Then when my wife and I returned with our young family to Vancouver, Canada for graduate studies, we were part of a study environment and church where this pattern alcohol-use was replicated: friends, food and good wine. Ditto when, after my studies, we moved to New Zealand for two years: friends, food and wine. Celebration, taste-sensory alertness and delight in the small and large blessings of life (do not read that as middle-upper class financial security) were our expanding experience around wine.

It was in conversation with a one-time lawyer and New Zealand friend we got chatting about the similarities between our countries and he made an interesting observation: Like Canada, New Zealand and Australia were very much pioneering cultures for much of the past 150 years and all had hard drinking backgrounds – perhaps something instinctively done to escape or socialize in an environment of limited entertainment options. He then went on to note that where wine had begun to become the drink of preference, social attitudes and norms began to change quite dramatically – as in New Zealand where grape growing and wine consumption has rapidly become part of the new cultural fabric in the last 20 years. Gender inclusiveness, alcohol related violence, the tone and tenure of social gatherings and parties, restaurant culinary excellence were all positively affected by more pervasive wine consumption. It is interesting to note that my home province of Saskatchewan has per capita the highest alcoholism and lowest wine consumption in Canada.

Wine and raising our children

In my studies I found it instructive that Jesus Christ’s public work was book-ended by wine: at the request of his mother he replenished wine at a wedding where the supplies were running low thus commencing his ministry among people, and then the serving of wine and bread to a small group of his followers as an important sign of the culminating of his work on the night he was betrayed and later killed. Perhaps one of the most hope-filled parts of the Bible speaks of wine served in a feast prepared by God for the all the oppressed and poverty wracked.

On this mountain the Lord Almighty will prepare a feast of rich food for all peoples, a banquet of aged wine

-the best of food and the finest of wines.

On this mountain he will destroy the shroud that enfolds all peoples, the sheet that covers all nations;

he will swallow up death forever.

The Sovereign Lord will wipe away the tears from all faces; he will remove the disgrace of his people from all the earth.

In a sense, Catherine and I came to appreciate wine in the finest, most wholesome way for neither of us had any alcoholic baggage. As a couple, we wanted our three very alert children to observe the use of alcohol and the world of wine in our home in ways that would model life and celebration, not escape or paranoia. We wanted them to observe a pattern of positive alcohol consumption that I think is implied throughout the Bible where wine is usually enjoyed with others in the context of shared life and celebration. What could be a better deterrent to the binge, loneliness-numbing excessiveness of so much teenage drinking? So we resolved early in our wine explorations that we would never open a bottle of wine or drink when there was tension in the home. Given the crap that comes with being human, I promise you that this resolve was tested often. But all these years later we’re continuing to enjoy wine and food and friends and we’re seeing our children pay attention to aromas and flavours in wine, food and wine matches, and generally witness good things happening around that bottle of wine at the evening meal table.

Farmers and Artists

I guess it was only natural that I should want to start a company around the idea of wine – good wine. And it’s my prairie roots that have really helped me appreciate something of the agricultural rootedness of this business. Growing up in rural areas means that you learn an attentiveness to the land, the soil and how the seasons affect that land. You can do a lot with modern farming practises, but arrogance is necessarily kept at bay because you finally are at the mercy of the weather. Good wine is about the juxtaposition of farming and art. Javier de Paredes of Torreon de Paredes Winery in Chile says it well, Winemaking is about four things: the climate, the soil, the grapes and people. We are only farmers. We can only make good wine if we have good grapes and proper growing conditions. See CJ Katzs interview with Javier, Values Reign in an Age of McWine, and my conversation with Kurt Ammann.

What are your thoughts on wine and food and friends and society and raising children and farming? Please write us at info@finewinessask.com. These are some of mine. Enjoy our wines.

Doug Reichel

Doug Reichel Wine Marketing Inc.