The king’s reign continues! It seems like it was only a months ago I proclaimed Mountain Road’s owner and winemaker, Steve Koscic, the King of Chardonnay (after an impressive run of medal for his then newly released Chards) … this prompted his daughter to run out to the local Burger King to get him a crown (probably getting it from one of the kiddie high-chairs). Well Steve is at it again, so best you bust out that crown and slip it back on your head. Mountain Road’s newly released 2005 unoaked is the perfect blend of what unoaked and oaked fans love about Chardonnay: the fruit forwardness with oaks flavouring (although no oak was used in the making of this wine). The nose starts out rather simple with its peaches and cream aromas, but in the mouth its something all together different. There is apple and lemon zest, a bit of white butter (not an overly heavy yellow butter) and a touch of vanilla – which suggests to me some extended lees contact (which gives oak flavours, like vanilla, without that heavy “chewing on a stave” feeling). Good acidity leads to a mouthwatering finish that clears the palate … ready for either the next sip or the next bite.
Showing posts with label Mountain Road. Show all posts
Showing posts with label Mountain Road. Show all posts
Tuesday, February 26, 2008
Tuesday, July 10, 2007
Three in One - Mountain Road Chardonnays
Word has finally made it onto the streets: the Grape Guy is not a chardonnay fan, and every Tom, Dick and Winemaker is out to change that way of thinking. The most recent is Mountain Road Wine Company, who recently released a slew of chardonnays – two of which were award winners: one at the Ontario Wine Awards (OWA) and the other a double-gold recipient at the All Canadian Wine Championships (ACWC). We’ll start with the non-winner of the grouping, the 2004 Unoaked Chardonnay ($15.15); which I believe, by all rights, should have been an award winner. Many wineries are getting away from too much oak in their Chards, while others are giving wine drinkers the option of staved or non-staved (wooded). This unoaked version is wonderfully fruity on the nose with tropical fruit layers: mangoes and pineapple, on a bed at leafy green lettuce, probably from some extended lees contact. The front-palate follows the nose, while the back is peach pit and leafy. There's plenty of alcohol in this one (14%) and the finish is delicious under-ripe peach. Moving along down the line of new Chardonnays is the 2003 Barrel Fermented Chardonnay ($16.15). This one has the same alcohol heat as it's unwooded counterpart, but there's plenty of barrel influenced tastes and smells here; the colour also shows it's a barrel origins with a more golden hue. The nose shows butterscotch, vanilla, and nutmeg with a subtle hint of some grassy-leafiness. In the mouth the wine explodes with a multitude of flavors including: vanilla, toasty spices, some leesy-butteryness, and celery salt; some long oakyness finishes this one off in your mouth (this barrel fermented won the gold at the OWA’s). Finally, we have your double gold medal winner; and with all this hardware they should anoint Steve Kocsis (owner and winemaker) the new King of the Chards, if there was such a crown to be given. The 2003 Barrel Fermented Reserve Chardonnay ($26.15) has got some hot, hot heat in the alcohol department (14.7%), making this one good for drinking or cleaning wounds. The nose is pure butter and vanilla, while the palate shows buttery, oak and cinnamon flavors. This one needs time to settle down and develop further, but its mouth coating flavors and pleasant lengthy finish bodes well for its future.
Tuesday, November 14, 2006
Mountain Road Wine Company NV Riesling Winter Wine Blend #4 - $17.95
Not a late harvest, not an icewine – a sweet “winter wine”, the back of the bottle says: “This unique blend of 2002 dry Riesling and 1999 Riesling Pure Winter Wine is aimed to please the palate of wine lovers who find traditional dessert wine too sweet.” And yes, at 7.7 on the sugar code it is less than half of most late harvests and about one-quarter that of icewine … so how does it stack up against those two popular sweeties? A complex nose of honey, cinnamon, caramel apple, candied orange peel and cantaloupe. The taste is similarly sweet but with less of that cloying sweetness you’ll find in those previously mentioned dessert wines; instead this one is crisp and refreshing - palate cleansing in a way. Sweetness of apples, honey and dried candied apricots. There might be the faintest hint of oxidation, probably from the percentage of 1999 Dry Riesling used, but it’s ever so slight that it’s barely detectable; heck I shouldn’t even mention it. I wouldn’t hold this one much longer, but it’ll make for a perfect dessert wine for the holidays ahead – drink up now and enjoy. Available at the winery only.
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