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April 2007 Vintages Pre-Release |
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Thursday, 29 March 2007 |
Reported by Kathleen Lizotte
On Thursday March 29, 2007, a full house gathered at the Chelsea Club for the latest Vintages Pre-Release Event. It was touted as an evening of Ontario and Australian wines, but due to a change on the part of Vintages, the evening mainly focused on Australian wineries. There were a few surprises thrown in, just to keep us all on our toes!
Thirteen wines were presented to us, for our drinking pleasure, and they were divided into four flights. The first flight of the evening featured two sparkling wines, both of which were quite interesting. The first, a Codorniu Reserva Raventos Cava Brut, from Spain, was definitely unique. The flavour was almost non-existent as it was overpowered by the sensation of dissolving bubbles in the mouth. It felt very light on the tongue and the finish was very short. The second, a 2003 Pinot Noir/Chardonnay from the Wolf Blass Gold Label (of South Australia) was easily more palatable. It had a nice pale colour that had slightly pink tones to it. It had a nice aroma, reminiscent of a bouquet of spring flowers. In the mouth, it had a heavier mouth-feel than the first and the flavour had a slight mineral taste. It was a very pleasant tasting wine and the favourite of the flight.
The second flight was made up of three white wines, two of which were from Australia and the third from Ontario. The first wine of the flight was a blend of 55% Semillon, 40% Sauvignon Blanc, and a “splash” of Chardonnay—a 2005 Semillon/Sauvignon Blanc from Vasse Felix Adams Road in Margaret River, Western Australia. The aroma was a bit harsh, with mineral and stone undertones. The flavour was quite interesting—a bit green at first, kind of grassy and then finished off with a hint of spice at the end. The second was a Fielding Estate 2006 Chardonnay Musqué, from the Niagara Region of Ontario. The colour was very clear and pale, almost like water, yet the aroma that came from this wine was like the nectar of the gods—it was very fruity, with hints of apples and peaches. The flavour was very creamy and smooth and there was almost a “thick” texture in the mouth. The finish of this wine was smooth and lingered nicely on the tongue. The last wine in this flight was again from Western Australia—a 2004 Goundrey Reserve Selection Chardonnay Reserve. The bouquet was reminiscent of tropical fruit, with slight herbal undertones. The flavour started off quite ashy before giving way to the taste of melon, peaches, and nectarines, with a toasty finish.
The last two flights of the evening were made up of a variety of red wines (four wines in each flight). It is interesting to note that throughout the last two flights, the colour of the wines got darker and richer looking—tending towards dark ruby reds. We started off the third flight with an offering from the Mike Weir Estate—a 2005 Pinot Noir. It is a medium-bodied wine that had hints of cherry and dark fruit. The flavour was rather “meaty” tasting and would definitely pair well with a nice steak. The finish was a bit strong on the alcohol side. The second wine in the flight was a Fielding Estate Cabernet Franc 2004. The aroma of this one also featured dark fruit (cherry, plum, and berries) along with hints of leather and tobacco smoke. The flavour of cherries followed through all the way to the finish, with a hint of green grassiness that is typical in this varietal. Continuing with wines from Western Australia, the third wine in this flight was a Western Range Julimar Shiraz/Viognier 2004. It had aromas of blackberries and black cherries, with an underlying spiciness. The flavour on the tongue was a surprising one—cherries with a hint of mint. This wine felt quite substantial in the mouth and the finish was one of lingering sweetness, probably due to the Viognier in this blend. The last wine in this flight was the 2005 Brokenwood Pinot Noir from Beechworth, Victoria (Australia). It was a mediumbodied wine with hints of flowers and cherries on the nose. Cherries carried right through the flavour of this wine and the fruitiness lingered in the finish.
The last flight of the evening started off with a Hollick Cabernet Sauvignon 2002. The aroma of this one was quite interesting—started off with nice dark fruit and berries and then ended with a slight green cedar note. There were also hints of dark tobacco and licorice. This wine had a rather dense feel in the mouth, almost like you had to chew it. The taste of oak almost overpowered the other flavours in the wine and probably had a lot to do with the “chewiness” in the mouth. Next up was the Hope “The Cracker” Cabernet 2004. At first sight, this wine was quite pleasing. The colour was a dark, rich ruby red. The nose was a bit rubbery at first, giving way to undertones of berries and chocolate. The flavour was a bit rustic, almost like hay with a hint of rich, ripe berries. This wine felt dense in the mouth and it lingered quite nicely on the tongue. The only Zinfandel of the evening was the 2003 vintage from Clos du Val in the Napa Valley. It was a very pleasing wine, with dark cherry aromas and hints of pepper and spice. It was pleasantly dry, with a smooth, creamy mouth feel. The flavour was dark and juicy, with ripe cherry and red fruit. This wine would pair well with anything on the barbecue, particularly beef or lamb. Heck, it would probably go well with a hamburger! The final wine of the evening was the 2003 Belgara Estate Sun Dried Shiraz. This wine was unlike anything I’ve ever tasted before. It had a very complex flavour of cherries, plums, and chocolate. However, instead of the usual Shiraz spiciness on the finish, this wine had an interesting hint of sun-dried tomato flavour.
All the wines at this event were unique and it was interesting to be able to taste such a wide variety. And as usual, it’s always a learning experience to hear what the other members have to say about the wines. Thanks, Rutha, for presenting an interesting tasting! |
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Last Updated ( Sunday, 06 May 2007 )
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Moderation |
 The National Capital Sommelier Guild strongly supports moderate and responsible consumption of wine and spirits. Guild dinner events allow a designated driver to attend at a reduced price. The designated driver will not be served alcohol. Guild tasting events provide and encourage the use of spit buckets. |
"I’m drinking wine, eating cheese, and catching some rays."
— Donald Sutherland as Oddball in Kelly’s Heroes |
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