Author: Mike McDuff

How refreshing it is to meet a fantastic lady as head winemaker of a Californian estate. Brittany Sherwood joined Heitz Wine Cellars to work the 2012 vintage and was attributed the well-deserved position of managing winemaker this year.

Heitz Cellars is one of the original “cult” producers of wine in Napa and has been around since 1961 when it was founded by Joe and Alice Heitz. They purchased the homestead of an old Italian-Swiss family and its eight acres of vineyards which include the now famous Martha’s Vineyard and Trailside Vineyard. Now a new chapter awaits the vineyard as it has recently been purchased by billionaire businessman Gaylon Lawrence Jr. Even if his main industry focus has been agriculture, it’s Lawrence’s first project in the wine industry. Priorities following this new acquisition are supposedly focused on continuity, perpetuity of style, marketing and maybe a few new single vineyards.

Heitz cellar, Chardonnay 2016

Although focus has always been on cabernet Sauvignon, this Chardonnay has been produced since the beginning of the estate in 1961. Yet, since the 1990s, its style has changed from an extreme buttery wine to a more restrained style with cool fermentation and attention to freshness. It’s still a creamy and rich wine with high acidity and a touch of sweetness but also a lively, zesty character.

💙Heitz cellar, Grignolino, 2015

Grignolino is an oddity in California, especially as a single varietal wine. The previous owner of Heitz family first 8 hectares had planted this native Italian/ piedmontese variety. It’s often referred as ‘the little strawberry’ which is the perfect descriptor. It’s a very pale, bright fuchsia wine with easy aromas of candied cherries/strawberries, red liquorice and hibiscus. It’s very delicately- structured and could be considered an appetitive wine, even served cool. It’s a fun, lightweight and original addition to the portfolio.

Heitz cellar Zinfandel, Ink grade, 2013

This is not a Zinfandel! Well, it is but it doesn’t taste like the saucy, jammy, sweet idea we have of zinfandel. This one has power, concentration and complexity. Highly aromatic crushed berries are escorted by lovely herbs, spices and a tangy, zesty aspect. It’s atypical in a good way.

Heitz cellar Cabernet Sauvignon 2013

This wine is screaming of Cassis and blueberries. 2013 was declared as classic and very typical. It’s full-bodied and almost coating as well as powerful, but not over powerful. A careful extraction limits the tannins to a silky texture.

Heitz cellar Cabernet Sauvignon Linda falls 2013

2013 was the first Linda falls vintage. As an inaugural vintage, this very tiny vineyard is set to show the concentration potential of Howell Mountain. Hence, the color is opaque and dark and the wine itself is a burst of intense taste of lingering black fruits and bark.

💙Heitz cellar cabernet sauvignon Trailside 2012

This Rutherford vineyard, purchased in  1984 is  their premium Cab that is second only to Martha’s Vineyard. 2012 has proved to be voluptuous and bright. The depth and richness of the aromas include tart berries, moka, vanilla and interesting heated caramel on the finale. It’s incredibly lenghty and tasty.

Heitz cellar Cabernet Sauvignon trailside 2010

This vintage is deeply aromatic but seems cooler than 2012. It’s a rounded delight still going strong and robust but slightly showing its soft side. The nose is developed with aromas of chocolate, clove, bark and definitely not fruit-forward.

💙Heitz Cellar Cabernet Sauvignon trailside 2009

Very deeply colored, 2009 has rich cedar, peat, nutmeg. It evolved mostly towards spices and expresso except residual cooked blackberries.

Heitz Cellar Cabernet Sauvignon trailside 2005

It might not be a great time for 2005. Its taste is starting to get diluted and oxidative. As a vintage that has been described as luxurious and over the top, it’s hard to fing those descriptors at the moment.

Heitz Cellar Cabernet Sauvignon trailside 2004

2004 is very elegant and refined with a vibrant freshness and a tart aspect. It’s still a youngster and has a lot of surprises coming up for us. It definitely needed time to show its potential and finesse.

💙Heitz Cellar Cabernet Sauvignon trailside 2002

Impressively powerful and young, in a blind test, no one could call this a 16 years old wine. It is quite baffling how this 2002 has stood up through time and age. This luscious Rutherford expression even ends with a harmonious, lengthy finish.

Heitz Cellar Cabernet Sauvignon trailside 2001

2001 is definitely the most evolved and oxidative wine of the vertical tasting, by far. It may have been powerful at some point but now it fall bland and faded. Some tobacco, leather, earth and jerky aromas are still lovely but aren’t enough to keep the wine awake.

💙Heitz Cellar Cabernet Sauvignon Martha’s vineyard 2013

An historic handshake between the Heitz family and the May family who owns the precious piece of land is recognized as one important relationship in winemaking history. The Heitz family’s exclusive arrangement to buy the May family’s grapes began with their first harvest and continues today. Martha’s vineyard has always been characterized by a minty aspect. This character was much stronger in the 1970s, but nowadays, a ‘green’ character is often wrongly considered as unpleasant or even faulty. Martha’s haven’t lost all its personality, but now it’s showcased in a more suptle and precise way.

I like the aromatic first impression of this single vineyard. It’s lovely, fruity, concentrated and you can almost taste the warm sunshine in your glass.  It does have a strong, explosive taste with strong yet integrated tannins.

💙Heitz Cellar Cabernet Sauvignon Martha’s vineyard 2010

2010 still holds the classic mint character but beside this, it’s completely different. It’s savory more than fruity with chocolate, smoke and a precise definition.

Heitz Cellar Cabernet Sauvignon Martha’s vineyard 2009

It’s amazing how each vintage is expressive and aromatic in their own way. 2009 is opulent with a depth of flavour. The deeply ripened fruits are joined by a mix of vanilla, oak, bark and tobacco. It’s kind of in between the sun-drenched fruit of 2013 and the savory side of 2010.

Heitz Cellar Cabernet Sauvignon Martha’s vineyard 2007

2007 has a closed and timid nose. The small amounts of aromas are fruit-centered mostly on tart blueberries and plum. The mouthfeel is elegant with a good length but is slightly restrictive and hidden.

💙Heitz Cellar Cabernet Sauvignon Martha’s vineyard 2006

This vintage is quite developed even in its gorgeous garnet color. Its caramel, chocolate, coffee, soja and sweet dessert smell is very inviting. It’s rich and reminiscent of mint chocolate on the palate, silky yet with a slight tangy finale.

💙Heitz Cellar Cabernet Sauvignon Martha’s vineyard 2005

Martha’s 2005 is dark, dense, firm and its concentration is simply delightful. It has an excellent backbone leading to firm plummy dark fruits, mocha, mineral, roasted herbs and pure mint flavors that are tight and flamboyant.

What was supposed to be a privileged small tasting commented by Francesco Visani, commercial director at Piero Antinori turned out to be some sport! A massive line-up of 19 wines from all the main Italian vineyards of this iconic family were presented in details.

Antinori started in Firenze back in 1385. It is now run by the 26^th generation making it the tenth oldest family business, all fields combined. It is a very extensive vineyard with as much as 2200 hectares of vines in Italy only and another 500 hectares abroad. All combined, the Antinori dynasty, covers the most prestigious Italian appellations (Tuscany, Umbria, Puglia, Franciacorta and the piedmontese Prunoto) as well as new word destinations ( Napa, Washington, Chile)

💙Castello de la sala

Castello de la Sala is the Antinori Umbrian estate. It has a fortress right next to Orvieto. It’s a quite warm region, yet the wines tend to keep an amazing freshness.

It produces two different labels. The Bramito Chardonnay is kind of the little brother to Cervaro. It’s very expressive and complex, with aromas of peach, melon, grilled hazelnuts, beeswax and dried apricot. There’s a very pleasing minerality and salinity coming from the proximity of the sea and the windy, ventilated aspect.

Cervaro della Sala, has an upgraded intensity compared to Bramito. The Chardonnay is combined with 10% Grechetto which is essential in the structured style of this wine. It’s a large and wide wine, yet effortless with a great acidity to balance the structure. The latest vintages have all been phenomenally good. 2014 was described as pure elegance. 2015 is very harmonious with a burgundian character. 2016 had some similarity to 2014, as a very tense and restrained wine filled with a classy elegance. The aromas are as various as possible including slightly roasted nuts, mild spices, honey, a flower bouquet, toast and a very cool, fresh feeling.

Villa Antinori Bianco, 2016

A refreshing blend of Trebbiano, pinot Gris, Pinot Blanc and Riesling. The honeyed and floral taste is delicate yet vibrant and very pleasing. It’s a great summer terrace wine recently available on SAQ shelves.

Pèppoli, 2016 Chianti Classico Antinori

Owned by Piero Antinori since 1985, this extensive 62 hectares of vines was purchased to celebrate the 600^th anniversary of the family presence in Chianti. Pèppoli is the entry level, affordable Chianti Classico. It has a charming fruit-centered character, a good acidity and soft, delicate mouthfeel.

Villa Antinori, 2015,  Chianti Classico Riserva

This Riserva aged in Foudres, has supple yet quite present tannins. It is a good representation of a typical, simple Chianti Classico: fruit-forward with fresh cherries, a touch of spicyness and a touch of earthiness.

Marchese Antinori, Tenuta Tignanello, Chianti Classico Riserva

Not to be confused with Tignanello, the super-Tuscan. Tenuta Tignanello is actually the Antinori estate situated in Mercatale Val di Pesa in Chianti Classico. It’s a ripe and deep wine with a steely minerality, black tea aromas and a slight bitterness.

2014 and 2015 were very different, contrasting even. While 2014 was difficult, cool and rainy with a very small selective volume, 2015 was way easier. With warmth and sunshine, nothing was really needed in the vines. The hard 2014 made some incredibly tense wines, light and elegant and 2015 had a profound fruit character.

💙Badia a Passignano, Chianti Classico, Gran Selezione, 2012

Badia a passignano estate is just 2 km away from Tenuta Tignanello. Made from 100% Sangiovese, this makes it develop and change color quite quickly. This wine comes from a very rigourous grapes selection and is quite typical of the all Sangiovese of Chianti Classico. It’s a burst of aromas including black tea, mushrooms, hummus, dried prunes, peach pit, licorice and spices. The fresher climate of the summer gave it a very needed refreshing acidity.

💙Pian delle vigne rosso 2015

The Pian delle vigne rosso is very pleasing, light but incredibly tasty. It’s a mix of finesse and flavour. Surprisingly, Pian delle vigne is the only estate that doesn’t have any marketing campaign or promotion pushing the sales. However, it’s one of the Antinori wines with the most demand, increasing each year.

Pian delle Vigne 2013, Brunello di Montalcino

This Brunello is as tasty is filled with finesse as the rosso but with a grand, robust structure and added complexity. 2013 was great vintage rated 5* for what it’s worth. Nonetheless, the balance and integral character are outstanding.

Pian delle vigne 2012, Brunello di Montalcino Vignaferrovia

Lovely slight brick colored wine. Vignaferrovia is a single vineyards characterized by concentration and body. Yet, tannins are soft and supple. Its aromas are quite smoky including tobacco, ashes, tar, mint and spices.

Il Bruciato  2016  Tenuta Guado al Tasso

Guado al Tasso is the Bolgueri Antinori estate with more than 300 hectare of vines. Of course, international grapes are planted as Bolgueri is known for. This wine is 60% Cabernet-Sauvignon, 30% Merlot, 10% Syrah. It has a deep cassis, blackberries, cocoa, anis and candied cherries smell that is simple but lovely. It has a very modern and new world approach especially on the nose. This wine has a relatively big production of around 900K bottles per year. Fortunately, as part of the Bolgueri DOC this is a very good value.

Bolgheri Superiore Guado al Tasso 2014

A very expressive wine with an explosive taste at the very first sip. It’s aromatic, opened and wide with interesting roasted notes of chocolate, pecan, coffee and smoke joined by fresh, bright cherries. Of the total 1000 hectares of vines of the appellation, Antinori owns 300, a third of Bolgueri is Antinori’s.

Bolgheri Superiore Guado al Tasso 2015

2015 is more tinted than its precedent. It’s a warm and overripe with prunes and dates aromas. Obviously, it shows signs of youth but also a great potential. The tannins are robust and slightly integrated but you should drink 2014 now and 2015 later.

💙Guado al Tasso Matarocchio 2013

A very rare, small production and original wine, Matarocchio is a 100% cabernet franc. The variety takes a very specific dimension in the maritime and very sunny climate of Bolgueri. It’s a gand wine, intense in every senses of the term. The lovely pink-rimmed wine has a supple and harmonious structure and explosive, complex aromas of Mint and bark, a very interesting minerality and a slight herbaceousness. Vibrant and exciting.

Tignanello 2014

Tenuta Tignanello is in the heart of chianti classic and was part of the origin and the rise of the super-tuscan category. It has been a chianti before, just to become a vino de Tavola and later, when allowed, an IGT Toscana. This very well-known, prestigious and acclaimed wine, is firm and voluminous. You should be careful with this 2014 vintage as it’s not representative of the label. The very rainy weather was not favourable at all. It’s still a complex and persistent wine but misses the intensity it has proved capable of.

💙Tignanello 2015

Very opaque, and dark, this wine is as concentrated as it can get. It’s harsh palate needs some peace for 5 to 10 years before becoming gentler. Yet, the aromas are extremely promising. It has lots of aromatic spices, dried tomatoes, black tea, perpper mint and a slight herbaceousness. The bright acidity and impressive complexity also shows restraint which might transfer in finesse and elegance.

💙Solaia 2014

Solaia is a very small single vineyard of 10 hectares part of Tenuta Tignanello. It means “sunny” which is a reference to the special and favourable position of this specific parcel. While Tignanello was not at its best in 2014, Solaia proved to live up to its iconic status. It’s rich and extremely expressive. Its aromas are clear, precise and pure including red licorice, black fruits, perfume and graphite. It definitely has power but is supple and very pleasing.

Champagne is something truly unique in many ways. There’s an aura and mood surrounding this name that is both precise and mysterious at the same time. It’s a mythic and exciting product that reached impressive distinction and status. This prominence has affected the appellation but also brands in a more specific ways. The truth is behind its unique character, the champagne hides a mosaic of micro-terroirs, a vast array of definite styles and overall a multifaceted personality. What is the true differentiation between a bottle and another? What is the authentic spirit and world of each of the prestigious houses?

Unmissable, unmistakable, Champagne Pommery or rather the Vranken-Pommery monopole group takes a massive stand in Reims. It was Louise Pommery who brough the brand to the extensive state it is now. She chose the core of the Gallo-Roman chalk quarries at the top of the Butte Saint-Nicaise in Reims and undertook arguably the largest construction project of the 19th century in Reims.  She disappeared in 1890 leaving an empire and a legend. She is credited with the construction of the neo-Gothic style mansions in the heights of Saint-Nicaise and the construction of 18 km of underground linked chalk cellars by connecting chalk quarries, which today house the largest underground exhibition of contemporary art. It’s truly an underground city and she took the habit of naming each alley in honour of her new acquired markets. Each corner of these powdery, humid streets bears the name of a famous city. The grandiose aspect of the house is not the same from the inside. It’s one of the rare champagne house that became a tourist trap, with rushed group visits and tours as uninformative as it can get.

From 1991 to 2002, Pommery was under the LVMH flagship who decided to let it go afterward, keeping 220 ha of vineyards. It was an extremely hard blow for the brand and Thierry Gasco, cellar master.  It took extensive grape supply to come back from this challenge and the brand even doubled their volumes. While their generic cuvées tend to be simple and neutral, especially the brut royal, the house’s personality is mostly perceived in their prestige Champagne. Created in 1979, the Cuvée Louise has a lovely purity. It’s from the best plots that are reserved each year, those of Avize, Cramant and Aÿ. Also, to celebrate their 175 years, Pommery created in 2011 the Clos Pompadour. It comes from 25 ha of vineyards enclosed within the walls of the Domaine Pommery, in magnums only.

Le Champagne est quelque chose de vraiment unique à bien des égards. Il y a une aura et une ambiance autour de ce nom à la fois précis et mystérieux. C’est un produit mythique et passionnant qui a atteint une distinction et un statut impressionnants. Cette importance a affecté l’appellation mais aussi les marques d’une manière plus spécifique. La vérité est que derrière son caractère unique, le champagne cache une mosaïque de micro-terroirs, une vaste gamme de styles définis et une personnalité aux multiples facettes. Quelle est la vraie différenciation entre une bouteille et une autre? Quel est l’esprit et l’univers authentiques de chacune des maisons prestigieuses?

Incontournable, immanquable, le Champagne Pommery ou plutôt le groupe monopole Vranken-Pommery prend une place de choix à Reims. C’est Louise Pommery qui a fait connaître la marque à l’état actuel. Elle a choisi le noyau des carrières de craie gallo-romaines au sommet de la butte Saint-Nicaise à Reims et a entrepris sans doute le plus grand projet de construction du 19^e siècle à Reims. Elle a disparu en 1890 laissant un empire et une légende. Elle est créditée de la construction des demeures de style néo-gothique dans les hauteurs de Saint-Nicaise et de la construction de 18 km de caves souterraines reliées par des carrières de craie, qui abritent aujourd’hui la plus grande exposition souterraine d’art contemporain. C’est vraiment une ville souterraine et elle a pris l’habitude de nommer chaque allée en l’honneur de ses nouveaux marchés acquis. Chaque coin de ces rues poudreuses et humides porte le nom d’une ville célèbre. L’aspect grandiose de la maison n’est pas le même de l’intérieur. C’est l’une des rares maisons de champagne qui est devenue un piège à touristes, avec des visites de groupes et des visites guidées aussi peu informatives que possible.

De 1991 à 2002, Pommery était sous la bannière de LVMH qui a décidé de le laisser partir par la suite, conservant 220 ha de vignes. Ce fut un coup extrêmement dur pour la marque et Thierry Gasco, maître de chai. Il a fallu un approvisionnement en raisins extensif pour revenir de ce challenge et la marque a même doublé ses volumes. Tandis que leurs cuvées génériques ont tendance à être simples et neutres, notamment le brut royal, la personnalité de la maison est surtout perçue dans leur Champagne de prestige. Créée en 1979, la Cuvée Louise a une belle pureté. C’est à partir des meilleures parcelles qui sont réservées chaque année, celles d’Avize, Cramant et Aÿ. Aussi, pour célébrer ses 175 ans, Pommery a créé en 2011 le Clos Pompadour. Il provient de 25 ha de vignes enfermées dans les murs du Domaine Pommery, en magnums seulement.

Champagne Ruinart, as the first established Champagne house in 1729, is quite unique. The House was founded by Nicolas Ruinart whose uncle, a Benedictine monk, Dom Thierry Ruinart had an intuition. He felt that the new “wine with bubbles”, developed in his native Champagne was promised a bright future. This was one year after a Royal Decree in 1728 whereby Louis XV gave his consent for sparkling wines to be shipped. In the mid-18^th century, Ruinart acquired chalk quarries just outside of Reims. It is now the very well-known Crayères classified as a historical monument by the UNESCO in 1931. Frédéric Panaïotis is the cellar master since 2007 and it is under the shade of the LVMH group that Ruinart has developed its very own style and personality famous for its Blanc de Blancs, with its distinctive and quite beautiful bottle shape.

After crossing the house’s lobby and art room with take the dim-lighted stairs downward towards the poetic chalk cellars stretching 8 kilometers in length. In comparison to the manicured garden and very luxurious buildings upstairs, the caves had a rough life, with the hash marks of picks and chisels still visible in spots, intricate marks, scribbles and engravings from World War I, when hid in these humid cache when reims was nearly razed by German shelling. Of course, along those scars, there are stored bottles, ocean worth of dormant Champagne just waiting to be ready.

Champagne Ruinart, en tant que première maison de Champagne établie en 1729, est tout à fait unique. La maison a été fondée par Nicolas Ruinart dont l’oncle, un moine bénédictin, Dom Thierry Ruinart avait une intuition. Il a estimé que le nouveau «vin avec des bulles», développé dans son Champagne natal était promis un avenir brillant. C’était un an après un décret royal en 1728 par lequel Louis XV a donné son consentement pour que les vins mousseux soient expédiés. Au milieu du XVIIIe siècle, Ruinart acquiert des carrières de craie juste à l’extérieur de Reims. C’est aujourd’hui le très célèbre Crayères classé monument historique par l’UNESCO en 1931. Frédéric Panaïotis est le maître de chai depuis 2007 et c’est à l’ombre du groupe LVMH que Ruinart a développé son propre style et sa personnalité réputée pour son Blanc de Blancs, avec sa forme de bouteille distinctive et assez belle.

Après avoir traversé le hall et la salle d’art de la maison, descendez les escaliers tamisés vers les caves poétiques de craie qui s’étendent sur 8 kilomètres. En comparaison avec le jardin bien entretenu et les bâtiments très luxueux à l’étage, les grottes avaient une vie rude, avec les marques de pics et de ciseaux encore visibles, des marques complexes, des gribouillages et des gravures de la Première Guerre mondiale. Reims a été presque rasé par les bombardements allemands. Bien sûr, le long de ces cicatrices, il y a des bouteilles stockées, un océan de Champagne dormant n’attend que d’être prêt.

I had an amazing tasting experience pushing further the concept of blind tasting. For the 20^th anniversary of the Vignerons de Brulhois presence on the Quebec Market, Christian Guérin of the Vignerons du Brulhois and Jonathan Houzelle, sensory educator came to visit and offer us the pleasure to taste in a pitch black environnement. This is something they’ve been doing for a while now at home in south-western France but it was their first time bringing the concept overseas.

A relativiely new AOC, Brulhois is characterized by their bold red wines, made from tannat, merlot, cabernet franc, cabernet sauvignon, etc. The region had been affected in the past by the parker trend and had lost all identity. Their duty now, is to put forward their unique iron oxide filled terroirs which is the basic of their Black-colored wines and define the Brulhois style.

What’s amazing about tasting in an opaque environment is that it makes you question everything you think, or believe as well as confirming strongly your impressions. Your smell and taste gets very acute from the overstimulation, overconcentration and lack of visual. Is it white or red? Contrary to what some biased research tried to prove not so long ago, it is pretty easy to find out the color of a wine without seeing it. Even if the aromas are confusing, you can still confirm on the palate with the presence of tannins. However, it’s surprising to explore the aromas and taste with an added precision.

Along the dark red wines, Brulhois also produces rosé and sauvignon blanc based whites as well as some oddity. Mademoiselle Amour is a Muscat de Hambourg, also called Muscat noir, sweet rosé. It is not a widely planted grape in the region nor anywhere in the world. However, it produces a wonderful aromatic dessert wine with balance and pleasure.

J’ai eu une expérience de dégustation incroyable poussant plus loin le concept de dégustation à l’aveugle. Pour le 20e anniversaire de la présence des Vignerons de Brulhois sur le marché québécois, Chistian Guérin des Vignerons du Brulhois et Jonathan Houzelle, éducateur sensoriel sont venus nous rendre visite et nous offrir le plaisir de goûter dans un environnement noir. C’est quelque chose qu’ils font depuis un moment chez eux dans le sud-ouest de la France, mais c’était la première fois qu’ils apportaient ce concept outremer.

Une AOC relativement nouvelle, Brulhois se caractérise par ses vins rouges audacieux, faits de tannat, de merlot, de cabernet franc, de cabernet sauvignon, etc. La région avait été affectée dans le passé par la tendance de Parker et avait perdu toute identité. Leur devoir est maintenant de mettre en avant leurs terroirs uniques remplis d’oxyde de fer qui sont la base de leurs vins de couleur noire et de définir le style Brulhois.

Ce qui est étonnant à propos de la dégustation dans un environnement opaque, c’est que cela vous fait douter de tout ce que vous pensez ou croyez, tout en confirmant fortement vos impressions. Votre odeur et votre goût deviennent très aigus à cause de la sur-stimulation, de la surconcentration et du manque de visuel. Est-ce blanc ou rouge? Contrairement à ce que certaines recherches biaisées ont tenté de prouver il n’y a pas si longtemps, il est assez facile de découvrir la couleur d’un vin sans le voir. Même si les arômes sont confus, vous pouvez toujours confirmer en bouche avec la présence de tanins. Cependant, il est surprenant d’explorer les arômes et le goût avec une précision supplémentaire.

En plus des vins rouge foncé, Brulhois produit également des blancs à base de sauvignon blanc, des rosés ainsi que quelques curiosités. Mademoiselle Amour est un Muscat de Hambourg, aussi appelé Muscat noir, un rosé moelleux. Ce n’est pas un cépage largement planté dans la région ni ailleurs dans le monde. Cependant, il produit un merveilleux vin de dessert aromatique avec équilibre et plaisir.

What does Stags’ leap, Beringer and Beaulieu vineyard have in common, beside a dedication to quality production, of course? They’re all part of the humongous treasury wine estate and represents most of the Californian side of the either Australian group. However, even if being part of such a big company has its advantages notably investments-wise, the brands truly stand on their own and follow only the rules their terroirs has established.

Stags’ Leap Vineyard

As confusing as Stags’ leap name can be, with two wineries (only separated by the apostrophe placement) and an appellation bearing the famous name, they are nonetheless extremely well-known and popular. Stags’ leap was founded officially founded in 1893 but (Mr. Chase) started planting it in early 1880s. He was known as an investor both in mines and wines, the investor cuvee is dedicated to him in this sense. However, he went bankrupt in 1910 ( maybe a bankrupt cuvee should be made). Until 1970 the winery was completely abandoned except a small parcel planted in 1929 for the family personal 2 barrique production during prohibition.

Christophe Paubert has been the oenologist for the winery for almost ten years now. He’s a born bordelais who grew up near sauternes. After numerous projects, including Yquem, Gruaud-Larose and Washington, he settled in Stags’ leap district for the terroir, the land and the opportunity.

Beaulieu Vineyard

Beaulieu vineyard started out in 1900 with only 4 ha planted by George de Latour. It was one of the earliest vineyards in Rutherford. Beaulieu had a huge advantage during prohibition as it was allowed to produce sacramental wines for the Catholic Church. During this period, the estate and the production quadrupled in size. Nowadays, the vineyard keeps on aiming for the best quality with the help of experience and technology. It’s a fine balance between modernity, heritage and terroir. The new automated technology was a huge help during last year wildfires as the production could continue even while the whole team had to evacuate.

Trevor Durling has recently taken the winemaker and general director position at this iconic napa estate. He’s only the fifth chef winemaker for the 118 year old estate. It is a huge role that he took on with respect and humility.

Beringer Vineyards

Beringer is a prestigious family that dates back to 1868, when Jacob Beringer, enticed sailed from his home in Mainz, Germany, to New York and later, crossed the land with the transatlantic towards the napa valley opportunities. H started working for Charles Krug with which he became close friends and later purchased 215 acres in St. Helena with his brother. This parcel known first as los Hermanos (the brothers) became the basis and heart of the Beringer estate. They were the very first in California to organize tours and wine tourism.

 

Mark Beringer is back to his family’s vineyard since 2015 as the 8^th generation of winemakers. Of course, as a descendant of this type of lineage, he was immersed in wine and in the Napa lifestyle. However, he didn’t stay home all his life. He started winemaking at Benziger in Sonoma, followed at Duckhorn vineyards and then switched to Artesa in 2009.

The Whites

Stag’s leap 2016 chardonnay produces a very expressive chardonnay with aromas of white fruits, meringue, exotic fruits, vanilla and almonds. It’s a warming white with a touch of sour on the finale. This chardonnay comes from carneros and oak knolls.

Beaulieu 2016, carneros chardonnay is very round and rich. It’s pungent of shredded coconut, sweet spices, plain yogurt and brioche. It’s a viscous and textured wine due to the lees ageing. However, the only half malolactic fermentation done keeps it quite fresh.

Beringer, 2015 private reserve was bolder than the others with a warm, semi-woody taste. Aromas include, classic white fruits but also pineapples and very caramelized, vanilla crème brûlée.

 

 

Meritage

Stags’ Leap Winery 2014 The Investor, is showcasing their elite grape variety: Petite syrah (32%), along with merlot, cabernet sauvignon and Malbec. It’s an inky fushia-colored wine that is very juicy, fruity, even saucy. It’s deep, voluptuous with candied cherries, a warm feeling and soft tanins.

Beaulieu Vineyard 2014 Tapestry is strong and dense. The Cabernet Sauvignon is standing out in the blend with a characteristic very berry style, concentrated cassis, baked prunes, dried cranberries, graphite and a touch of fresh leaves. If one word was to describe 2014, it would be ‘ripeness’.

Beringer Vineyards 2014 Quantum is dark, black and opaque. The nose is as dark as the color filled with black cherries, BBQ smoke, strong spices and expresso along with its bitterness. The mouthfeel is grainy and sandy.

 

The Cabernet Sauvignon

Stags’ Leap Winery 2014 The Leap Cabernet Sauvignon has a very deep and impressive smell. On the palate it’s like a very fresh burst of every berry you can think of. This first impression is then followed by robustness and tannins. I’d say it’s quite overpowering for now but shows great potential. This opulence is distinctive of 2014.

Beaulieu Vineyard 2014 Rutherford Cabernet Sauvignon is not actually a single varietal. It also has 4% of Petit Verdot, 3% of Merlot and 3.5% of Malbec. However, 80% of the actual cabernet sauvignon comes from their historic ranches #1, #2 and #10 that are known to offer solid structure and destined to be renamed soon with more poetic names. I tough it was quite closed and was expecting more from it. Ii’s definitely a simply strong juice but the aromas seemed muted. Neutral fruits, joined by subtle Moka, earth and tobacco all miss some intensity.

Beringer Vineyards 2014 Private Reserve Cabernet Sauvignon joins a portfolio of AVAs (Howell Mountain, St. Helena, Spring Mountain, Mount Veeder, Calistoga). It has a lovely complexity and approachable bouquet. The overripe blueberries and blackberries are joined by fresh violets, spices, oakiness, dust and licorice. On the palate, it’s a completely different wine, the strong and grippy tanins leaves only earth and allspices taste.

The Institute of Fine Italian Wines – Premium Brands includes 19 of Italy’s Top wine making producers who have joined together collectively since 2004 on marketing activities to improve both the image of Italian wine and theirs. Each member is extremely innovative yet highly representative of the production of their region. It is said that together, they share 3,000 years of wine history.

Grandi Marchi est L’Institut des grands Vins Italiens – Cette marque inclus 19 des meilleurs producteurs de vins italiens qui se sont regroupés depuis 2004 autour d’activités marketing pour améliorer à la fois l’image du vin italien et la leur. Chaque membre est extrêmement innovateur et très représentatif de la production de sa région. On dit qu’ensemble, ils partagent 3 000 ans d’histoire du vin.

Its members include:

Argiolas

Famous producer in Sardegna, Antonio Argiolas started the winery about a century ago. His two sons, Franco and Giuseppe, inherited his passion and in their turn passed it on. They are putting forward the traditional Sardinia grape varieties.

Producteur célèbre en Sardaigne, Antonio Argiolas a inauguré le domaine il y a environ un siècle. Ses deux fils, Franco et Giuseppe, ont hérité de sa passion et l’ont transmise à leur tour. Ils mettent en avant les cépages traditionnels de Sardaigne.

Biondi Santi

One of the Tuscan representative, Tenuta Greppo Jacopo Biondi Santi Is considered the inventor of Brunello when in 1932, after the terrible phylloxera crisis, they planted sangiovese only in montalcino.

L’un des représentants de la Toscane, Tenuta Greppo Jacopo Biondi Santi est considéré comme l’inventeur du Brunello lorsqu’en 1932, après la terrible crise du phylloxéra, ils ont planté du Sangiovese seulement à Montalcino.

Michele Chiarlo

Michele Chiarlo was founded in 1956 by the original and present owners, Michele and Giuseppina Chiarlo. The estate is quite a traditional one. They only work the classic piedmont style with only the 4 grapes that are the greatest Piedmont native varietals: Nebbiolo, Barbera, Cortese and Moscato. This family estate has 110 hectares of vines, of which 60 are placed between Calamandrana in the classic zone of Barbera d’asti, Barolo and Gavi.

Michele Chiarlo a été fondée en 1956 par les propriétaires d’origine et actuels, Michele et Giuseppina Chiarlo. Le domaine est assez traditionnel. Ils ne travaillent que le style piedmontais classique avec seulement les 4 cépages qui sont les plus grands cépages autochtones du Piedmont: Nebbiolo, Barbera, Cortese et Moscato. Ce domaine familial compte 110 hectares de vignes, dont 60 sont situées entre Calamandrana dans la zone classique de Barbera d’Asti, Barolo et Gavi.

Ambrogio e Giovanni Folonari

The Folonari Family has been closely linked with the Italian history. Folonari is spread across Tuscany, in all the best appelations: Chianti Classico, Montalcino, Montepulciano, Bolgheri and Montecucco in Maremma. It includes different estate, Tenuta di Nozzole and Tenuta del Cabreo in Grève del Chianti, Campo al Mare in Bolgueri DOC, Tenuta la Fuga in Montalcino, TorCalvano Gracciano in Vino Nobile and Tenuta di Vigne a Perrona in Maremma.

La famille Folonari a été étroitement liée à l’histoire italienne. Folonari est répandu à travers la Toscane, dans toutes les meilleures appellations: Chianti Classico, Montalcino, Montepulciano, Bolgheri et Montecucco à Maremma. Il comprend différents domaines, Tenuta di Nozzole et Tenuta del Cabreo à Grève del Chianti, Campo al Mare à Bolgueri DOC, Tenuta la Fuga à Montalcino, TorCalvano Gracciano à Vino Nobile et Tenuta di Vigne à Perrona à Maremma.

Pio Cesare

Pio Cesare was founded in 1881 by Cesare Pio and has remained family owned ever since. Even, if they didn’t own the land at that time, they remained pretty much within the same position around the town of Alba. Most of their vineyards are on the limestone rich soils of SerraLunga but they also have quite an expansive portfolio of communes in Barolo and Barbaresco including, but not limited to, Castiglione, la Morra and a just acquired Monforte 10 hectares. They have a stance between wanting some modernity, but also wanting to keep the house’s family style.

Pio Cesare a été fondée en 1881 par Cesare Pio et est restée familiale depuis. Même s’ils ne possédaient pas la terre à ce moment-là, ils sont restés à peu près dans la même position autour de la ville d’Alba. La plupart de leurs vignobles se trouvent sur les sols riches en calcaire de SerraLunga, mais ils possèdent également une vaste gamme de communes à Barolo et Barbaresco, notamment Castiglione, la Morra et 10 hectares récemment acquis à Monforte. Ils prennent position entre vouloir une certaine modernité, mais aussi vouloir garder le style familial de la maison.

Gaja

Representing Langue, the Gaja Winery was founded by Giovanni Gaja in 1859 and has been owned and operated by five generations of the Gaja family. Giovanni Gaja was the great-grandfather of Angelo Gaja, the Winery’s current owner with his daughter Gaia. Gaja celebrated its 150th anniversary in 2009, it was founded with only two hectares but has quite grown since.

Représentant la r.gion de Langue, Gaja Winery a été fondée par Giovanni Gaja en 1859 et a été détenue et exploitée par cinq générations de la famille Gaja. Giovanni Gaja était l’arrière-grand-père d’Angelo Gaja, le propriétaire actuel du domaine avec sa fille Gaia. Gaja a célébré son 150^e anniversaire en 2009, il a été fondé avec seulement deux hectares mais a tout à fait grandi depuis.

Tenuta San Guido

This is the estate that started Bolgueri DOC and the whole super Tuscan category.The star of super tuscans, first estate to plant international grape. No wonder sassicaia made history and is now so popular. The name Sassicaia means, place of many stones, and the gravelly soil has been compared to those found in the Médoc.

C’est le domaine qui a lancé Bolgueri DOC et toute la catégorie super-toscans. La star des super-toscans, premier domaine à planter des raisins internationaux. Pas étonnant que Sassicaia ait fait l’histoire et soit maintenant si populaire. Le nom de Sassicaia signifie, lieu de nombreuses pierres, et le sol graveleux a été comparé à ceux trouvés dans le Médoc.

Ca’ del Bosco

In 1968, the vineyards of Ca ‘del Bosco, one of the very few Italian wineries with pride and passion, started the oenological “Renaissance” in Italy taking the name of Franciacorta into the world.

En 1968, le vignoble de Ca ‘del Bosco, l’un des rares vignobles italiens avec fierté et passion, a commencé la «Renaissance» Å“nologique en Italie en propulsant le nom de Franciacorta dans le monde.

Umani Ronchi

Umani Ronchi ia leader in the Marche region and has been an important part of the new Verdicchio popularity and awareness. The Umani Ronchi farm, in the heart of the Verdicchio dei Castelli di Jesi DOC’s Classico zone, was taken over in the 1960s by engineer Roberto Bianchi, who entrusted his son-in-law Massimo Bernetti with the estate. Massimo, now 79, believed in the potential of Verdicchio.

Umani Ronchi est le leader dans la région des Marches et a joué un rôle important dans la popularité et la notoriété du Verdicchio. Le domaine Umani Ronchi, au cÅ“ur de la zone Classico de Verdicchio dei Castelli di Jesi DOC, a été reprise dans les années 1960 par l’ingénieur Roberto Bianchi, qui a confié la propriété à son gendre Massimo Bernetti. Massimo, maintenant âgé de 79 ans, croyait au potentiel du Verdicchio.

Carpenè Malvolti

The name Carpenè Malvolti has played a key role in the history of Sparkling Prosecco. It brought posterity to the tradition of Prosecco and also research and study to bring it to prestige and major market space it now have.

Le nom de Carpenè Malvolti a joué un rôle clé dans l’histoire du Prosecco. Il a apporté la postérité à la tradition du Prosecco et aussi la recherche et l’étude pour l’apporter au prestige et à l’espace de marché important qu’il a maintenant.

Lungarotti

Lungarotti is synonymous with Torgiano, the region which gave birth to Umbrian wine. An umbrian champion, with a very female-powered company. It all began with Rubesco, the iconic label of the Cantine Lungarotti winery, whose name derives from the Latin “rubescere”, to blush.

Lungarotti est synonyme de Torgiano, la région qui a donné naissance au vin de l’Ombrie. Un champion ombrien, avec une entreprise très féminine. Tout a commencé avec Rubesco, le label emblématique de la cave Cantine Lungarotti, dont le nom dérive du latin “rubescere”, à rougir.

Masi

For over 200 years, the Boscainis have been producers and winemakers in the Veneto, Skilled in the production of Amarone & Recioto. The name Masi comes from “Vaio dei Masi,” the little valley purchased by the Boscaini family in the late 18th Century. Masi has been a pioneer in Italy of the concept of cru, or “single vineyard” wines, made from grapes picked in the individual vineyard location that gives the wines their name, since the 1950s.

Depuis plus de 200 ans, les Boscainis sont producteurs et viticulteurs en Vénétie, qualifiés dans la production d’Amarone & Recioto. Le nom Masi vient de “Vaio dei Masi”, la petite vallée achetée par la famille Boscaini à la fin du 18ème siècle. Masi a été un pionnier en Italie de la notion de cru, à partir de raisins cueillis dans des vignobles individuels donnant leur nom aux vins, depuis les années 1950.

Alois Lageder

Founded in 1823, and now directed by Alois Lageder and Alois Clemens Lageder, represents the extraordinary diversity of the Alto Adige region and its wide range of grape varieties.

Fondée en 1823 et dirigée aujourd’hui par Alois Lageder et Alois Clemens Lageder, elle représente l’extraordinaire diversité de la région de Alto-Adige et son large éventail de cépages.

Donnafugata

Donnafugata is one of the most well-known names in the wine world of Sicily. Their beautiful wines not only express the warmth of a place, but also the passion of the family who owns the winery.

Donnafugata est l’un des noms les plus connus dans le monde du vin de la Sicile. Leurs beaux vins expriment non seulement la chaleur d’un lieu, mais aussi la passion de la famille qui possède le domaine.

Marchesi Antinori

If you drink wine, you probably already know the name Antinori. They’ve been in the business since 1385 and specialize in Chianti. Yet, they are especially known for the famous “Super Tuscan” Tignanello.

Si vous buvez du vin, vous connaissez probablement déjà le nom Antinori. Ils sont dans l’entreprise depuis 1385 et se spécialisent dans le Chianti. Pourtant, ils sont surtout connus pour le célèbre “Super Toscan” Tignanello.

Tasca d’Almerita

Tasca d’Almerita is a Sicilian wine producer founded in 1830 and it  has been a  reference for high quality wine for over 100 years so far. Tasca has the following estates: Regaleali, Capofaro, and Whitaker. The Regaleali estate is at the forefront of the family’s wine production.

Tasca d’Almerita est un producteur de vin sicilien fondé en 1830 et il a été une référence pour le vin de haute qualité depuis plus de 100 ans. Tasca a les domaines suivants: Regaleali, Capofaro et Whitaker. Le domaine Regaleali est à l’avant-garde de la production de vin de la famille.

Lucien Lemoine is not a character in itself, but only a nickname. Mounir Saouma and Rotem Brakin have launched this small house dedicated entirely to the first and grand cru of Burgundy. They set their maximum production at 100 pieces per year to be able to do things “by hand” and with the utmost precision. The production is based on the terroir and the characteristics of each vintage. The result is an impressive palette of premier cru and grand cru with insignificant doses of sulfur, a millimetered ageing. A tailored production to get the best of what Chardonnay and Pinot Noir can offer.

2015 is a vintage of tension. Burgundy has produced incredibly ripe wines, but there is a problem. Ripe wines are fragile wines. So even though maturity was well established, production needed extra precaution.

In the end, no matter what your position on winemaking methods or your favourite cru are, when you put your nose in a glass of Lucien Lemoine, there is emotion, a sparkle of excitement. The kind of wines that get me giggling with anticipation.

Lucien Lemoine n’est pas un personnage en soi, mais seulement un surnom. Mounir Saouma et Rotem Brakin ont lancé cette petite maison dédiée entièrement au premier et grand cru de Bourgogne. Ils ont fixé leur production maximale à 100 pièces par an pour pouvoir faire les choses “à la main” et avec la plus grande précision. La production se base sur le terroir et les caractéristiques de chaque cru. Le résultat est une palette impressionnante de premier cru et grand cru avec des doses de souffre insignifiante, un élevage millimétré. Du sur mesure pour aller chercher le meilleur de ce que peut offrir le chardonnay et le Pinot noir.

2015 est un millésime de tension. La bourgogne a produit des vins incroyablement mûrs, mais il y a un problème. Des vins mûrs, c’est des vins fragiles. Alors même si la maturité était bien établie, la production a eu besoin de précaution supplémentaire.

Au final, peu importe votre position face aux méthodes de vinification ou votre cru préférés, lorsqu’on met le nez dans un verre de Lucien Lemoine, il y a de l’émotion, un pétillement d’excitation.

Pommard 1^er cru ‘Les rugiens’ 2015

The name ‘Les rugiens’ comes directly from the ground which is of a red and frank color. A particular land that gives a particular first thought too. This pommard has a bright color, but has a shift in the bouquet that is soft, delicate aromas of subtle red fruits and the rather explosive, robust and earthy palate. A pleasant surprise, and it tastes forever in the final.

Le nom ‘Les rugiens’ vient directement du sol qui est d’une couleur rouge et franche. Une terre particulière qui donne un premier cru particulier aussi. Ce pommard est d’une couleur éclatante, mais présente un décalage en le bouquet qui est doux, sur des arômes délicat de fruits rouges subtils et le palais plutôt explosif, robuste et terreux. Une agréable surprise, et ça goûte pour toujours en finale.

Chambolle-Musigny 1^er ‘Les charmes’ 2015

Located on the platform of Chambolle, this wine is cloudy in its center and very clear on the rim. It is delicate, floral and very ‘Charming’. It does honour to the name of the Lieu-dit. Soft and silky, it is of a refined elegance.

Situé sur la plateforme de Chambolle, ce vin est trouble en son centre et très clair sur le pourtour. Il est délicat, floral et très ‘Charmeur’. Il fait honneur au nom du lieu-dits. Doux et soyeux, il est d’une élégance raffinée.

Chambolle-Musigny 1^er ‘Les haut Doix’ 2015

A very expressive and very fleshy Chambolle-Musigny, but also very textured. Aromas of cranberries and juicy cherries are replaced in the mouth by a more pronounced taste, and a sandy and poignant texture.

Un Chambolle-Musigny très expressif et bien en chair, mais aussi très texturé. Les arômes de canneberges et cerises juteuses sont remplacés en bouche par un goût plus prononcé, et une texture sablonneuse et poignante.

Vosne-Romanée 1^er ‘ Les Suchots’

‘Les Suchots’, in fact, is a crack between 4 grand cru. It is this drop, the difference in soil and the flow of water that has earned it a lesser status than its neighbors (Romanée Saint-Vivant, Richebourg,      Échezeaux, Romanée-Conti). However, this aspect of the field has been an asset since 2003, while many places have suffered during the drought, ‘The Suchots’ is still well hydrated and drained. It also gives it a denser color, more taste and more intensity. It is characterized by spicy aromas, a touch of licorice and sweet spices.

‘Les suchots’, en fait, c’est un creu entre 4 grand cru. C’est cette dénivelation, la différence de sol et l’écoulement d’eau qui lui a valu un statut moins grand que ses voisins (Romanée Saint-Vivant, Richebourg, Échezeaux, Romanée-Conti). Toutefois, cet aspect du terrain c’est avéré un atout depuis 2003, alors que plusieurs lieux-dits ont souffert à l’occasion de sécheresse, ‘Les Suchots’ reste toujours bien hydraté et drainé. Ça lui donne aussi une couleur plus dense, plus de goût et plus d’intensité. Il est caractérisé par des arômes épicés, une touche de réglisse et d’épices douces.

Mazis- Chambertin Grand Cru 2015

Mazis-Chambertin has nothing to prove to anyone, but I find that in youth, they are very shy wines. This one is not the exception, despite its superb complexity, it remains well closed. Not too marked by the fruit except a subtle currant, it emanates rather smoky aromas, BBQ almost calcined. The coarse tannins confirm that it needs time, this youngster.

Mazis-Chambertin n’a plus rien à prouver à personne, mais je trouve qu’en jeunesse, ce sont des vins très timide. Celui-ci n’est pas l’exception, malgré sa superbe complexité, il reste bien fermé. Pas trop marqué par le fruit sauf une subtile groseille, il émane plutôt d’arômes fumé, de BBQ presque calciné. Les tannins à gros grains confirment qu’il a besoin de temps, ce jeunot.

Bonnes Mares Grand cru 2015

Mr. Mounir Saouma asserted that: “We can criticize any wine, but not Bonnes Mares” Bonne Mares, it’s a little all at the same time, as much in the glass as in the vineyard. This Grand Cru is exposed both north and south, on white, limestone and dark soils too. This 2015 is very pale and clear, leaving all the attention to the aromas. A combination of freshness, complexity and evolution, each sip is different.

Mr. Mounir Saouma a affirmé que : « On peut critiquer n’importe quel vins, mais pas Bonnes Mares » Bonnes mares c’est un peu tout en même temps, autant dans le verre que dans le vignoble. Ce Grand cru est exposé à la fois au nord et au sud, sur des sols blancs, calcaire et sombres aussi. Ce 2015 est très pale et clair, laissant toute l’attention aux arômes. Une combinaison de fraicheur, de complexité et d’évolution, chaque gorgée est différente.

Meursault 1^er cru ‘Porusot’ 2015

This is a serious wine lenght-wise. It’s a very fresh chardonnay but a little tight at first. It needs decanting and time to open up and show its true complexity. Beside the main aromas of popcorn kernels and crushed rocks, some subtle apricot, white tea and fresh pears are hidden at first. Once it shows its true color, it gets impressively refined and complex.

C’est un vin sérieux en longueur. C’est un chardonnay très frais mais un peu serré au début. Il a besoin de décantation et de temps pour s’ouvrir et montrer sa vraie complexité. À côté des arômes principaux de grains de pop-corn et des roches concassées, on découvre d’abord de subtils abricots, du thé blanc et des poires fraîches. Une fois qu’il montre sa vraie couleur, il devient incroyablement raffiné et complexe.

Meursault 1^er cru ‘Charmes’ 2015

This ‘Charmes’ is delicate and intricate like a refined lace piece, boasting lovely floral arrangement aromas with smokiness, buttery corn, bold honey and a very tense and textured minerality. It’s rich, precise, layered with thirst-quenching acidity.

Ce ’Charmes’ est délicat et complexe comme une dentelle raffinée, offrant de jolis arômes floraux avec du fumage, du maïs au beurre, du miel gras et une minéralité très tendue et texturée. C’est riche, précis, étagé avec une acidité désaltérante.

Puligny-Montrachet 1^er cru ‘Champ Gain’ 2015

This is the stuff! Delicate and subtle on the nose but with a burst of flavors on the palate that lures your taste buds. Even with this intensity, it feels light-bodied and effortlessly delicious. The lingering finale has slight hints of mint and popcorn that built up the complexity.

Une bombe! Délicat et subtil sur le nez mais avec une explosion de saveurs en bouche qui attire vos papilles. Même avec cette intensité, il y a une légèrement et un délice sans effort La finale persistante a de légères notes de menthe et de pop-corn qui ont construit la complexité.

Criots Bâtard-Montracget Grand cru 2015

Criots-Bâtard-Montrachet is a small Grand Cru site located within the commune of Chassagne Montrachet, next to Puligny. It borders Bâtard-Montrachet on the North and Chassagne-Montrachet on the South, and is the smallest of Burgundy’s white Grand Crus, at only 1.57 ha.  Mounir describes this wine as “a bridge between the body of Bâtard and the class of Montrachet. ” He even described it as “the least of the Montrachets except when it benefits from the maturity of the Chassagne-Montrachet side, as in 2015.” For now, very little fruits are showing, rather oatmeal, nougat, walnuts, white chocolate and light spices. It doesn’t have the exotic characteristics nor the suppleness of past vintages, for now.

Criots-Bâtard-Montrachet est un petit site Grand Cru situé sur la commune de Chassagne Montrachet, à côté de Puligny. Bordant Bâtard-Montrachet au nord et Chassagne-Montrachet au sud, il est le plus petit des grands crus blancs de Bourgogne, avec seulement 1,57 ha. Mounir décrit ce vin comme «un pont entre le corps de Bâtard et la classe du Montrachet». Il l’a même qualifié de «moindre des Montrachets sauf quand il bénéficie de la maturité du côté Chassagne-Montrachet, comme en 2015.» Pour l’instant, très peu de fruits se montrent, plutôt gruau, nougat, noix, chocolat blanc et épices légères. Il n’a pas les caractéristiques exotiques ni la souplesse des millésimes passés, pour le moment.

Mission Hill, Cedar Creek, Martin’s Lane and CheckMate are the instruments with which Anthony von Mandl produces soft music for the taste buds. I had the chance to taste the higher range products of each of these houses and was astonished to find at least one or even several absolute gems. All year long, I travel all around the world to taste wines of many types, but I rarely stop and take time to enjoy the products from my own country Canada. It’s a shame, truly as they deserve all the attention and the love. I will not describe the wonderful region of Okanagan Valley here, of course it’s gorgeous but I don’t want to describe something I’ve just seen in pictures for now. However,  I will present you my favourite products from each of these vineyards. No secret here, I’m a big white lover. Whether it’s a Burgundian Grand cru, a Northern Rhone white or an off dry German, I always start my dinner with a white wine, and this Okanagan quartet has some serious whites to offer.

Mission Hill, Cedar Creek, Martin Lane et CheckMate sont les instruments avec lesquels Anthony von Mandl produit de la musique douce pour les papilles. J’ai eu la chance de goûter les produits haut de gamme de chacune de ces maisons et j’ai été étonné de trouver au moins un ou même plusieurs joyaux absolus. Tout au long de l’année, je voyage dans le monde entier pour goûter des vins de toutes sortes, mais je m’arrête rarement et je prends le temps d’apprécier les produits de mon propre pays, le Canada. C’est vraiment dommage, car ils méritent toute l’attention et l’amour. Je ne vais pas décrire la magnifique région de la vallée de l’Okanagan ici, bien sûr, c’est magnifique, mais je ne veux pas décrire quelque chose que je n’ai seulement vu sur les photos pour le moment. Cependant, je vous présenterai mes produits préférés de chacun de ces vignobles. Pas de secret ici, je suis un grand amant blanc. Qu’il s’agisse d’un grand cru bourguignon, d’un blanc du nord du Rhône ou d’un allemand sec, je commence toujours mon dîner avec un vin blanc, et ce quatuor d’Okanagan a de sérieux blancs à offrir.

Mission Hill Legacy Collection Perpetua 2015

If your heart is divided between the Chardonnays of Burgundy and those of California, you will find a shoe at your feet here. We find the freshness of some Burgundy appellations further north and the texture of the big American chardonnays. On the nose, we find notes of pear and vanilla. In the mouth, it presents a beautiful acidity and a disconcerting freshness. The finish is long, full of complexity and very round. It is an exceptional product that can compete with the greatest white wines in the world.

Si votre cÅ“ur est divisé entre les chardonnays de bourgogne et ceux de la Californie, vous allez trouver chaussure à votre pied ici. On retrouve la fraicheur de certaine appellations bourguignonnes plus au nord et la texture des gros chardonnays américains. Au nez, on retrouve des notes de poire et de vanille. En bouche, le présente une belle acidité et une fraicheur déconcertante. La finale est longue, pleine de complexité et très ronde. C’est un produit d’exception qui peut faire compétition aux  plus grands vins blancs du monde.

Cedar Creek Platinum Block 3 Riesling 2016

A German-inspired riesling as I like them. The notes of petrol, peach and some salinity are the first things that are detected on the nose. Then lime flavors come to take the place in the mouth. The texture is quite unctuous and the acidity is lively. The majestic finish is gradually changing. This wine is entitled to special attention. The grapes are picked by multiple sorts, so that they reach a perfect maturity. A German producer even came to lend a hand to develop this wine in style, and according to the criteria of Grosses Gewächs.

Un riesling d’inspiration allemande comme je les aime. Les notes de petrol, de pêche et une certaine salinité sont les premières choses que l’on détecte au nez. Ensuite des saveurs de lime viennent prendre toute la place en bouche. La texture est assez onctueuse et l’acidité vive. La finale majestueuse se transforme progressivement. Ce vin a droit ç unr attention toute particulière. Les raisins sont ramassés par multiples tris, afin qu’ils atteignent une maturité parfaite. Un producteur allemand est même venu donner un coup de main pour développer cette cuvé dans le style, et selon les critères des Grosses Gewächs.

Checkmate Little pawn chardonnay 2014

An unfiltered wine with natural yeasts is attractive. Checkmate is definitely an artisanal producer of small volume but of great quality. The price is a little scary, but I think this wine can match excellent burgundy in the same price range. It must be put in perspective. The nose is surprisingly floral. In the mouth we find a touch of saffron, which is very special. This wine presents an incomparable complexity. Each sip reveals new aromas The finish is round, creamy and relatively strong. This wine is clearly one of the excellent Canadian Chardonnay.

Un vin non filtré, non collé, avec des levures naturelles, c’est attrayant. Checkmate est définitivement un producteur artisanal de petit volume mais de grande qualité. Le prix est un peu épeurant, mais je crois que ce vin peut égaler d’excellent bourgogne dans la même gamme de prix. Il faut le mettre en perspective. Le nez est surprenament floral. En bouche on retrouve une touche de safran, ce qui est très particulier. Ce vin présente un complexité sans pareil. Chaque gorgée dévoile de nouveaux arômes La finale est ronde, crémeuse et relativement soutenue. Ce vin est clairement un des excellent chardonnay Canadien.

Martin’s Lane Winery Fritzi’s Vineyard Riesling 2014

The operators of Martin’s Lane Winery pay special attention to detail and we find the fruit of these efforts in their Riesling. Grape harvesters can spend up to three times picking grapes with perfect ripeness. On the nose, the wine is very floral and petroleum. On the palate, it expresses a beautiful depth and flavors of wild honey. The texture is deep, soft and round. Again, probably one of the best rieslings in Canada.

Les opérateurs de Martin’s Lane Winery portent une attention toute spéciale aux détails et nous retrouvons le fruit de ces efforts dans leur riesling. Les vendangeurs peuvent passer jusqu’à trois fois pour cueillir des raisins à parfaites maturités. Au nez, le vin est très floral et pétrolier. En bouche, il exprime une belle profondeur et des saveurs de miel sauvage. La texture est profonde, douce et ronde. Encore une fois, probablement un des meilleurs rieslings du Canada.

BIO
I was born in Italy in Milan, the city of fashion and design made in Italy. At the beginning of my career, after graduating in communication, I was lucky to work in Giorgio Armani company and it was a dream. My passions have always been fashion, writing and – growing up – I learned to love wine (my mother comes from the land of Brunello di Montalcino!). I left the fashion system and went back to university for a Master in Food & Beverage Management, at the same time I studied and became a Sommelier and then I joined a famous Champagne House as their Marketing & Communication Manager, until I founded Enogallery and Enozioni. Today I am happy to work with winemakers, hospitality companies and lifestyle magazines to promote the culture of wine in the world.

When did you realize that you were passionate about wine?
I discovered the wine gradually, thanks to my mother who was born in Tuscany, land of great red wines. With my family I have always traveled a lot since I was young, and explored the pleasures of good food and wines in different countries and cultures. Curiosity turned into passion and passion made it into a job. As Confucius said, “choose a job you love, and you will never have to work a day in your life.” The passion for wine, great food and the desire to know how to combine them and enhance each other has always been within me, in my DNA: my mother was born in Tuscany and I have Brunello in my veins. Perhaps I was predestined to all this but I discovered it little by little!

What is your favorite wine event?
The wine event that I could not renounce is the Vinitaly that takes place every year in Verona in April. This year for the first time I received many invitations from the winemakers, while until last year I was organizing the stages in the pavilions. The world of wine is poetic, romantic and exciting because it allows you to translate a passion into a profession and to carry out a profession that constantly nourishes your passion. Companies are opening up with curiosity and availability to digital communication, especially the largest and most structured, and so you happen to collaborate with realities like Ferrari, Masi, Allegrini, Berlucchi and others that until a few years ago considered difficult to approach. With these brands and the people who lead them is also a friendship, we meet at events, dinners, tastings, parties and it is always wonderful to renew the enthusiasm and the passion that guide us, with different perspectives, in the fantastic world of wine .

What are your plans for the coming year?
For the next year I have some projects that I am already planning now. Wine is a continuous inspiration and every day I wake up with new ideas. I’ll start writing for a very famous editorial group (yes, I’m also a journalist and I love it!) And I would like to publish an original wine guide, with my style and personal selection of wines that most excited me. These are certain projects that I hug with open arms, but who knows what good surprises will reserve for me the next months.

What is the most remarkable bottle you had the chance to taste?
There are some tastings so intense that left me with indelible memories. I always remember with pleasure a fantastic Brunello at Gianfranco Soldera’s house: it was lunchtime and a hot day in Montalcino – not really ideal for enjoying full-bodied reds – but I can still feel the seduction of that velvety juice like it was yesterday. the vintage was 2006, a bit young for a wine that has immense prospects for aging, but it was already wonderful to drink with that harmony and the fragrant fruit that could still be perceived after 10 years from the harvest. Another beautiful moment was in Bordeaux at Chateau Margaux where we enjoyed a spectacular vertical tasting of the premier grand cru in the exclusive wine cellar. Both experiences I will never forget.

Which wine destination is the most interesting in your opinion?

As an Italian I am deeply connected to my country, universally known for excellent wines and their beautiful landscapes. Actually, all Italian regions produce different styles of wines, each with its own identity and quality is rising more and more. In my heart there are Montalcino, Bolgheri, Chianti and Langhe. A special wine region that has touched me so far has been Burgundy, which I visited a few years ago. It was exciting to cross the terroirs from where the famous grand cru are born. The villages are delightful and fascinating to visit, and each wine tasting was an intense sensory experience. I love traveling and I was lucky enough to visit many wine regions in the world. Outside Italy I visited some interesting wineries in California (Napa, Sonoma, Santa Barbara), France (Alsace, Champagne, Burgundy), and South Australia. In the future I would like to discover wine in Chile, Argentina, New Zealand and certainly also Canada for its excellent “ice wines”.