COPAIN SAISON DES VINS VIOGNIER

Winery: Copain Wines
Location: California, U.S.A.
Blend: Viognier
Tasting: Wednesday, November 30, 2011 - 4:00 - 7:00 p.m

Every winemaker we have spoken with has had an interesting story behind their chosen profession.  Wells Guthrie’s story, too, is an interesting one.  Wells worked for Wine Spectator in their San Francisco office as a tasting coordinator.  Not only had he fallen in love with wine, but he had a very strong desire to become a winemaker.  He left Wine Spectator and then he and his wife packed up and headed off to the Rhône Valley in France.

It was in the Rhône that two men had an incredible influence on his love of wine and winemaking.  Michel Chapoutier and Jean Louis Chave.  Wells worked as an apprentice to vintner Michel Chapoutier for two years.  You might be wondering why he wanted to work with Chapoutier.  Credentials, quite frankly.  The Chapoutier family has been in the wine industry in the Rhône Valley for more than 200 years.  If you drink wines from this region, then you most likely know the Chapoutier name.  Then there is Jean Louis Chave.  His family has been in the ‘vine’ business since the late 15^th century and is considered to have one of the finest wineries in the region.  Ironically, Jean Louis did his schooling at the University of California Davis.  We can only imagine the depth of the impact that these two ‘star’ Rhône vintners had on Wells.  His French winey name, Copain, in English means ‘buddy/friend’.  He gave it that name because he feels that wine is best shared with friends and family.  Hear hear.

Wells founded Copain in 1999 in the state of California and quickly became known for his big Syrah and received a lot of press.  Like all good winemakers, Wells believe that quality starts in the vineyard.  Over the years the alcohol has lowered in the wines and they have become longer lasting and more, shall we say, elegant.  He wants to be a winemaker forever.   Although they make many lovely wines, we are lucky to have Wells’ Viognier to sample this week.

Wells describes this wine:

“This stainless steel fermented Viognier combines candied lemon rind, subtle white flowers, and dried apricots in a steely mineral nose.  Aromatics carry well to the palate which is clean, crisp and lively with a zesty lemon curd and chalk finish.”

CSPC:                   722095
Winesday Price:

$25.19 (Includes Winesday 10% discount.)

Regular Price:

$27.99

*Price correct at time of printing.  Price subject to change without notice

Rutherglen Estates Burgoyne’s Block MSG

Winery: Rutherglen Estates
Location: Rutherglen, Australia
Blend: 60% Mourvedre, 20% Shiraz, 20% Grenache
Tasting: Wednesday, November 30, 2011 - 4:00 - 7:00 p.m.

Although we did not plan it this way… both of our wines this week have their roots in the Rhône Valley.  They are not made there, of course, but the history leads us back to that region.

“Rutherglen Estates was conceived with the ambition to redefine the traditions of one of the world’s best fortified wine regions, by producing premium table wines from varieties most suited to the climate and conditions of the Rutherglen region.”

In the mid 19^th century, the Rutherglen region of Australia was one of the largest wine producers in the southern hemisphere.  However, they were mostly known for their fortified wines.  The United Kingdon was the recipient of most of these wines, which really isn’t that surprising.  They seemed to have an insatiable taste for all things fortified.  Peter Burgoyne was considered to be a ‘wine pioneer’ in his day and he had the idea to make the Rutherglen region the principal winegrowing area in Australia.  This wine was named in his honour.[1]

Modelled on the Rhône Valley classics, this blend heralds the delightful reunion of these varieties. Although Mourvedre is rarely the dominant variety in these traditional blends, the colour, structure and intensity of flavour from our Mourvedre, allows us to make a unique version, adding an extra gamey and rich dimension to the Shiraz and Grenache. Shiraz offers lovely berry fruit, pepper and colour richness, while Grenache is the strawberry, candy, vanilla and spicy support variety.  This wine is very drinkable, yet is sophisticated and elegant with great length, rounded tannins, truffles, pepper, spice and red berry fruits.”

CSPC:                   738576
Winesday Price:

$18.89 (Includes Winesday 10% discount.)

Regular Price:

$20.99

*Price correct at time of printing.  Price subject to change without notice

Can you believe that next Winesday we will be a mere 18 days from Christmas?  We will be celebrating with two wines from Guardian Peak in South Africa.   We are looking forward to see you this week and next.

Vineyards in South Africa usually run between 27° and 34°.  It is very rare that frost makes its presence known in this part of the world.  With a long history of winemaking, the first vineyards were planted in the Cape area in 1655.  The Boekenhoutskloof farm was founded in 1776 in the Franschhoek Valley (see map above).  Fast forward to 1993 when a group of enthusiasts who were committed “to the future of South Africa” started a replanting program.  Syrah Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon and Viognier made up the wealth of the vineyards.

What is… and how would one pronounce Boekenhoutskloof?  The translation for the word is “Ravine of the Boekenhout”.  It is pronounced “Book - en - Howed”.  Boekenhout is an indigenous Cape Beech Tree which is very important in furniture making.

The winery has four different labels.  All of which are available in Alberta.  They are “Boekenhoutskloof, The Chocolate Block, Porcupine Ridge and The Wolf Trap”.  Today we have the pleasure of sampling The Wolf Trap.  We hope you enjoy.

The Wolf Trap Red

Winery: Boekenhoutskloof
Location: Franschhoek Valley, Cape of Good Hope,  South Africa
Alcohol: 14.47%
Blend: Syrah 65 %, Mourvèdre 32 %, Viognier 3 %
Tasting: Wednesday, September 28, 2011 - 4:00 - 7:00 p.m.

This year we revisited these wines.  We haven’t had them in  a long time, so it was fun to come back to them again.  In the Spring of 2011 we did some tastings with the wines and it was fun to hear our pleasantly surprised people were.

These wines are made in a Rhône style with Syrah, Mourvèdre and Viognier.  Yes yes.  I know Viognier is a white wine.  No, that wasn’t a printing error.  They just add a wee touch of it and it brings out some wonderful qualities in the wine.  It is so popular that many countries around the world have been making Rhône style wines. Winespectator has coined the phrase “Rhône Rangers” to apply to the California producers who have been making this special blend of wines.

WINEMAKERS COMMENTS:
Both the Syrah and Mourvèdre component come from a Malmesbury vineyard with the Viognier sourced on Boekenhoutskloof. The reds were fermented using selected Rhone strain yeasts. French oak matured with Viognier blended prior to bottling. Egg white fined.

TASTING NOTES:
Abundance of black fruit flavours with hints of violet. Unpretentious easy drinking with smooth tannins and sweet berries on the palate.

CSPC:     714772
Price:

$14.00 (Minus Winesday 10% discount.)

*Price correct at time of printing.  Price subject to change without notice

The Wolf Trap White

Winery: Boekenhoutskloof
Location: Franschhoek Valley, Cape of Good Hope, South Africa
Alcohol: 14.54%
Blend: 67% Viognier, 19% Chenin Blanc and 14% Grenache Blanc
Tasting: Wednesday, September 28, 2011 - 4:00 - 7:00 p.m.

Here is another interesting blend and one that you will remember for a long time.  Fun and refreshing.  With this combination of grape varieties, you know that it will be food friendly.  On the other hand, it would just be fun for a wee sip on the patio/deck.  Yes, I know that we are heading into October, but I enjoy every minute I can get my hands on on the deck.

WINEMAKERS COMMENTS:
A friendly style displaying characteristics of the components in harmony. The Viognier grapes are sourced from a dry-land vineyard in Malmesbury, the Chenin Blanc from Stellenbosch and the Grenache Blanc from the Piekenierskloof near Citrusdal. The Chenin Blanc and Grenache Blanc were barrel matured in French oak, after which the Viognier was blended and the wine was cold stabilized, filtered and bottled.

TASTING NOTES:
Fruit blossom, spices and almond flavours, followed with a well textured palate with nice weight and a rounded finish.  The wine has a lingering aftertaste with subtle wood flavours.

CSPC:     140582
Price:

$14.00 (Minus Winesday 10% discount.)

*Price correct at time of printing.  Price subject to change without notice

Back to Europe we head next week for a couple of neat wines for Thanksgiving.  Can you believe it is almost Thanksgiving?  Wow… where did the time go.

2008 The Stump Jump Red

Winery: d’Arenberg
Vintage: 2008
Location: McLaren Vale, Australia
Alcohol: 14%
Blend: Grenache, Syrah, Mourvedre
Tasting: Wednesday, March 3, 2010 - 4:00 - 7:00 p.m.

What a great name… The Stump Jump!  Of course you can’t have a name like that without there being a story to go along with it.  “The name ‘Stump Jump’ pays homage to a significant South Australian invention - the Stump Jump plough.”   This plough cleared the land around McLaren Vale.  It had the ability to “ride over stumps and gnarled roots”, which saved a lot of time and money.  Because of that, it was adopted worldwide in the late 19^th century.

In 1912 Joseph Osborn, who was a director of winemaker Thomas Hardy and Sons, purchased 25 hectares in what is now known as McLaren Vale.

Along came Joseph’s son Francis Ernest (‘Frank’) Osborn.  Frank had originally decided he wanted to be a doctor.  Well, that was not to be.  He left medical school, “choosing to forsake the scalpel for pruning shears.”  Not too long after he joined his dad, the size of the vineyard increased to 78 hectares. Up until their cellars were completed in 1928, the family sold their fruit to local wineries.

In 1943 Frank’s son Francis d’Arenberg Osborn (nicknamed d’Arry), was just 16 years old.  He came home from school to help his dad, who was ill at the time.  At the age of 30, d’Arry assumed full management.  A mere two years later in 1959 d’Arry decided he wanted to start his own label.  He named the winey d’Arenberg after his mom, Frances Helena d’Arenberg.

Fast forward through the 60’s and 70’s when d’Arenberg won the attention of many.  There were medals… many medals and the winery garnered attention not only nationally, but internationally as well.

As a young lad, Chester d’Arenberg Osborn, d’Arry’s son, would help in the vineyards and in the cellar every chance he got.  He was there during school breaks and Christmas holidays. Chester was very keen on “continuing his family’s winemaking tradition.”

Chester graduated from College with a Bachelor of Applied Sciences in Oenology and toured wine regions throughout Australia and Europe returning to d’Arenberg.  He took over as Chief Winemaker at d’Arenberg in 1984.  ”He immediately set about returning the family’s vineyards to their traditional grape growing practices of minimal inputs and no fertilization, cultivation and irrigation wherever possible, therefore achieving natural soil flavours with very low yields.”  Since Chester took over the wheel, the winery has won numerous awards and accolades.

“All grapes, red and white, are basket-pressed. The reds are still traditionally fermented with the grape skins (caps) submerged in open wax-lined concrete fermenters utilising the age-old technique of foot-treading.”  Yes that is exactly how it sounds.  They stomp the grapes with their feet.  Why would they do that when there are machineries that can do it?

Although technology has come a long way, it is tough to mimic the gentle pressure of walking on the grapes, you gently express the juice and extract colour and press the pips.  The pips (or seeds) don’t get pounded by the machines and therefore you don’t get that bitter taste that you can get sometimes from the seeds if they are over manipulated.  If you don’t know what that taste is like, the next time you have a grape with a seed in it, bite into the seed and see what happens.  If you haven’t peeled a red grape before, try that too.  Don’t just eat the pulp, however.  Eat the skin all on its own.  That drying feeling in your mouth is caused by the tannins in the skins and the seeds.  Tannins are a good thing.  The tannins and the acidity give the wine good balance and longevity.  You just want to make sure that they are extracted gently.

I digress.  Back to the d’Arenberg family…

“In June 2004 Chester’s dad, d’Arry was awarded a Medal of the Order of Australia in the Queen’s Birthday Honours for his contributions to the wine industry and to the McLaren Vale region.”  D’Arry has overseen over 65 consecutive vintages.  Since Chester took over the wheel, the winery has won numerous awards and accolades.

“If you travel to South Australia, visit d’Arry’s Verandah Restaurant, one of South Australia’s most loved and highly awarded restaurant, set on a picturesque hilltop with the Cellar Door tasting room adjoining.”

Talking about tasting… on to our wine.  Australian wines are known (what us wine nerds say) as being fruit forward.  What the heck does that mean?  Well, it is just as it sounds.  As soon as you smell the wine, even if you are new to wine, you will smell fruit right away.   In Stump Jump Red, there are nice ripe and juicy red fruit, red plums, dark cherries, rhubarb and even some cardamon spice.

The taste… fresh red berries (yum) a little pomegranate.  After you taste all that, just sit back and have another sip.  Hmmm… plum stone, star anise and a wee bit of cinnamon.  Okay, now I am hungry after talking about all those flavours.

Food Pairings:

Roasted Duck, Lamb Lolly Pops, Grilled Beef with mushrooms, Stew (I would even add a little of the wine to the stew beef).

CSPC: 1024961
Price:

$15.99* (Minus Winesday 10% discount)

*Price Correct at time of printing.  Price subject to change without notice.

Thanks for taking this journey with us.  See you on Wednesday

Next week we are off to the all time highest Gold Medal winning country of (drum roll please)… C A N A D A.