OCTOBER 2021 FEATURED WINES
WINE ONE: LIGHTNING ROCK VIOGNIER
About: The grapes for this cuvée were hand-harvested from their estate vineyard located beneath Giant’s Head in Summerland. This particular block of the vineyard is planted on exposed granite bedrock. The grapes were gently crushed, and the juice spontaneously fermented in concrete. After six months on lees, the wine was bottled unfined and unfiltered.
Taste: This wine is pale green-gold in the glass. The nose is revitalizing with aromas of jasmine, lime peels, cucumber, aloe, agave, peaches, and green coriander. The palate is equal parts silky and electric. Bright acids balance concentrated fruit flavours. It has Viognier’s classic oily texture, stretching the finish out even further. You’ll find additional flavours of green plums, genmaicha, nectarine, and pear skins.
Pairing: I think this wine would pair perfectly with savoury fish dishes. Horse Mackerel Sashimi is the first thing that came to mind. You could also make yourself some muscles in white wine sauce with a bit of saffron. Or, if you’re from Manitoba, fried pickerel and chips would be a dream come true.
Check out our harvest adventures at Lightning Rock here!
WINE TWO: INTELLEGO KEDUNGU
About: Jurgen’s entry-level blend is a combination of Syrah (46%), Cinsault (41%), and Mourvèdre (13%) planted between 1988 and 2001. Soils are quite diverse, ranging from quartz-rich clay to ferricrete. Fermentation was semi-carbonic for eight days before being pressed off into neutral 500l barrels. After élevage, the wine rests in stainless steel before bottling.
Taste: This wine is medium purple in the glass. The nose is coy with aromas of blackberry, peppercorns, sage, strawberry, black currant, graphite, and tobacco. The palate is paradoxical. How can a wine have low alcohol, robust tannins, soft acidity, and intense concentration all at once? A tiny miracle. It’s a gastronomic wine, finishing savoury with flavours like blood orange, black olive, fig, rosemary, and mulberry.
Pairing: It may be getting colder, but I’m still eating outside. Grilling food over hot coals when there’s a chill in the air makes me happier than virtually anything. Charred leeks, Walla Walla onions, kabocha, and parsnips are some of my favourite vegetables to singe. For the omnivores out there, toss on a little rib steak or some game meat. Add a couple of sprigs of juniper to the fire to make this red blend sing.
WINE THREE: LAURENT SAILLARD LA PAIRE
About: The grapes for this new cuvée are grown by Julien Moreau of Domaine de Cambalu. His vineyards are located next to Le Cher, a tributary of the Loire just east of Tours, on clay-limestone. This wine is made from co-fermented Gamay and Grolleau.
Taste: This wine is light ruby in the glass. It’s your quintessential glou-glou country bistro wine with aromas of raspberry, red plum, liquorice, rose petals, cranberry, and the traditional farm funk we’ve all come to know and love from the Loire Valley. The palate is lithe and charming, a crooked grin radiates back at you, and you feel welcome, embraced even. The tannins are delicate, the acid is refreshing, making it dangerously drinkable, and the alcohol is virtually undetectable. You’ll need more than one bottle. On the finish, you’ll find flavours of red apple skins, pink peppercorns, violet, strawberry, crushed stones, granola, and incense.
Pairing: Best consumed with a plate of Crottin de Chavignol, Sainte-Maure de Touraine, and saucisson sec while smoking a cigarette, sitting on the curb of a hectic side street in Tours just after the rain. Take me there now, please.