Tuesday, May 27, 2008

Henry of Pelham 2006 Sauvignon Blanc - $15.00

Here’s a wine destined to help curb the heat of summer, when and if, we finally get there. Reviewed back in the summer of 2007 here's what I said: On July 7, 2007 Vintages will be releasing the 2006 Henry of Pelham Sauvignon Blanc (if they already haven’t), this wine is part of the Vintages Essentials Collection. VEC wines are always available in Vintages stores year round, although not necessarily the same vintage year. This is one of Ontario’s liveliest Sauvs, crisp and minerally with lots of grapefruit and grass smells - good enough to rival any from New Zealand. A good zingy stream of acidity runs right down the center of the tongue, while the citrus apple notes caress your tastebuds … there’s also hints of hay and grass thrown in for good measure. This is one of those lazy days wines … you know the kind of day where the sun is beating down on you and all you have to do is lie there and take it … with a glass of this in your hand, it’ll make it even easier to take that kind of punishment. To know how it is drinking now listen to the podcast.

Tuesday, May 20, 2008

The Vineland Alsatian Three: 2005 Pinot Gris - $16.95, 2005 Pinot Blanc - $18.95, 2006 Gewurztraminer - $14.95

Tasted in conjunction with each other these wines make up what Vineland lovingly calls the Alsatian three – because all three wines have their roots in the Alsace region of France, and make for an interesting comparison when tasted side by each. The Pinot Gris is the floral and fruity member of the grouping, great acidity, lemony and extremely fresh this bottle is an ideal hot weather wine. The Pinot Blanc is the more memorable because of its extremely aromatic nature – it exhibits a mineral freshness along with citrus and floral. The mineral comes through on the palate with pineapple and lemon along for the ride. There are very few Pinot Blancs made in Niagara, so not only is it delicious, it’s a rarity. Finally we have old reliable, Gewurztraminer, with its floral and a spicy aromas, while in the mouth it develops in 3 stages: spicy at first, floral second, and a rose petal finish … this one’s light, enjoyable and immensely sippable with a lengthy pronounced finish.

Tuesday, May 13, 2008

Downey’s Estate Winery Strawberry Rhubarb unfiltered - $12.95

I’m not sure when I bought this, I’d have to check my records, but the Downey’s Estate Winery non-vintage unfiltered strawberry-rhubarb fruit wine is fantastic. What’s more to say about a fruit wine that tastes exactly like what it claims on the label. Smells are exactly what you’d get from a strawberry-rhubarb pie baking in the oven whafting out into the living room. The taste is pure strawberry with a touch of rhubarb and good sweetness (5). The wine is left unfiltered so you do get a few of those floaty bits but then in a strawberry-rhubarb pie you’d have to contend with stringy bits stuff from the rhubarb – I’ll take floaty over stringy any day. The 14.4 percent alcohol brings the heat, especially on the nose, but a good chill softens this warming effect and makes this one palatable and delicious; and it’s got a taste that just lingers and lingers - I’m still digging out strawberry pockets from the crevasses in my mouth. Worth the drive to Brampton for this baby.

Tuesday, May 6, 2008

Lailey Vineyard 2006 Niagara River Pinot Noir - $24.95

Is it too early to point you in the direction of a Thanksgiving wine? Well, even if it is I think you should get a jump on things; plus it never hurts to store a good wine. This Pinot is 100% Lailey fruit grown along the Niagara River, and it spends eleven months in a combination of new, one-year-old and two-to-three-year-old French wood. On the nose, it has cranberry, cinnamon, sour cherries, and fresh vanilla-leaf tea. The taste is loaded with those cranberries and sour cherries you smelled, along with rhubarb and fine tannins. Good finish, excellent length and definitely in need of food to complete the ensemble. It still needs some time to fully integrate and mellow which is why I think here in early May (2008), Thanksgiving would be a perfect time to pop the cork on this one. This is one you’ll be enjoying over the next 3-5 years.