2009 was a debatable year for most shippers of Vintage Port. Some were impressed with the quality and others not. Clearly, the good folks at Taylor have scored huge with their wines — Taylor, Fonseca and Croft. This was my favourite of their portfolio. It is a full bodied and rich wine with an opaque purple-tinged colour. Violets, plums, cherries, spice and cocoa mesh together with outstanding length and 50 plus years of aging ahead of it.
Light brown with a dark yellow rim. Heady, complex infused nose (the mix of herbs includes peppery green alder, pine forest spikenard, white-rod berries, lovage root, sweet gale seeds and wild angelica). Conifer resin and herbal notes develop in the glass. The fresh taste counterbalances the alcohol heat in the soft, silky mid-palate leading to a dry, compact finish. The name comes from the Chic-Choc Mountains, source of the herbs used for the infusion. Worth discovering.
A cool climate, coastal wine with an interesting blend of 50% Syrah with 25% each of Malbec and Cabernet Franc. Dense purple-black in colour with a herbal blackberry nose with oak spice; full-bodied and dry, it’s juicy, firmly structured with a delightful floral lift on the finish.
Okanagan Crush Pad helped craft this South Okanagan–sourced Gamay/Syrah (80%/20%) proprietary blend for Edible Canada’s bistro on Vancouver’s Granville Island. Savoury, sage, berry and peppery aromas. Food-friendly red berry flavours brightened by juicy acidity/tannins. Straightforward yet refreshing.
The tawny ruby rim of this Nebbiolo suggests some maturity. The nose is cherry-pit and tobacco with a mineral note. Medium-bodied, dry, lean and firm but elegant with a liquorice and cherry flavour. In spite of its maturity, don’t be afraid to cellar it for a few years.
Deep ruby colour with a mature rim; a nose of leather, blackberries and dried herbs; full-bodied, dry, blueberry and blackcurrant flavours with a firm tannic finish.
Made from 100% Nebbiolo grapes, this remarkable Traditional Method fizz shows a light blush in the glass with fine, persistent bead. Lively floral and fruity scents are accented with a whiff of yeasty brioche. Refined red fruit flavours, with discernible red currant character, give a slight impression of sweetness, though finishing very dry. Bright acidity, stony mineral and lingering sensations of bright fruit complete the picture.