A textbook Sancerre. Light straw in colour with a greenish tint; spicy, grassy, gooseberry nose with some vanilla oak notes. Dry, elegant; beautifully balanced with lively acidity. Lovely mouthfeel with rich gooseberry and elderberry flavours.
Tobacco and light smoke filter through the juicy black plum and leather leading this Malbec, strengthened by sinewy tannins and plumped with ripe cherry and sweetly herbal raspberry fruit. The rusticity of the tannins sticks out on the finish, outlasting the fruit, and leaving an ashen note and a curl of heat. The Vigouroux family was a pioneering force in Cahors, making wine there since 1887, and re-establishing ancient vineyard sites after phylloxera wiped out the area.
Reminiscent of a Mosel Auslese, the 55g of residual sugar is impeccably balanced by laser-focused acidity, spurting juiciness and an ethereal mouthfeel. Floral-spicy aromas lead to a fruit fest of ripe peach, applesauce and caramelized pear. Clean, refreshing, captivating finish. Can’t stop sipping!
This wine gives Cru Beaujolais a run for the money! Winemaker JL Groulx treats his Gamay like a top Pinot Noir, meaning he uses classic fermentation (no carbonic) and aging in partial new oak. To further enhance quality he also picked the grapes at a super ripe 14.9% alcohol, but by no means is there any sense of heaviness. The wall-to-wall cherry jam, pepper, coffee and cocoa mesh with medium tannins and acidity. Drink over the next 5 years.
Red fruits on the nose precede a well-balanced palate of raspberry and rhubarb with some earthy undertones and a crisp, clean finish. Made entirely with 100% Island Gamay Noir.
Dark ruby. Red fruits and a touch of violet, eucalyptus and some oak notes with something salty and iodine. The mouth follows in a harmonious mix of flavours and a great balance.
Of Coyote’s 2 single-vineyard Pinot Noirs, this has always been my favourite. Having benefited from the heat of 2010, there is more ripeness and depth than past vintages. Medium- to full-bodied, the bouquet of cherries, raspberries, plums, anise, cocoa, flowers and mint lead into a palate best described as an “iron hand in a velvet glove.” It starts off soft and fruit-driven, but then the tannins show full force on the finale. This is definitely a wine made for duck confit or boeuf bourguignon.