The beginning of the end ...

At last the time has arrived for the continuation of this saga. While I did mention that this would largely be about the wines involved with tasting notes and even food and wine pairing suggestions, this blog will also include updates on myself and my soon-to-be career ... Winemaker or Vintner ... whichever you prefer. I have just begun the last year of a four year degree in Wine Biochemistry through the University of British Columbia at the Okanagan Campus ergo "the beginning of the end." But I suppose like all things in life there is no end and no beginning merely changes in direction.



Before I get involved with this subject, I will do an abbreviated tasting note for the wines I have tried since the last post. As it turns out this is quite a few since I have not posted for the Sonoran wine tasting through work yet.



The Sonoran winery rep came by work after speaking with her a week before to arrange an appointment. Agost passed her off to me since he has no desire to represent, let alone try. new BC wines other than Calona, Sandhill or any Andres wines. Admittedly, his loyalty to this company is well deserved since the Calona/Sandhill staff (prior to the takeover by Andres) used to support the downtown store on a regular basis with lunches, parties and excellent customer service when they were in a bind for wine. Neither I do not believe this means he should limit the BC selection to only this company, nor does he profess to want to do this. However, when it comes down to brass tax, the wine list can only be so big and if it means bumping a marginal Calona/Sandhill wine in favor of a better BC or international wine, he will not do so.



All frustrations aside, the Sonoran tasting was interesting given the fact they seem to have slated their future closely with a previously unknown variety called Oraniensteiner. I couldn't even pronounce this properly until well after when I asked a German friend, Antje, how to do so. They had still, late harvest, ice and blended wines with this included in some measure. The still wine had good acidity with orange blossom or mandarin or apricot. A fairly simple wine which, if I remember correctly, is a cross of Riesling clones or Riesling with Sylvaner. The ice wine had good balance with orange marmalade and apricot notes. Regardless, I was hoping there would be something more jumping out of the bottle at me for it to be the determiner of a winery's fate. They also had a Gewurztraminer (nicely viscous and off dry with apricot and rose petal), Riesling (matchstick? it blew off after a minute or so but it tainted the rest of my impression of the wine), Cabernet Merlot (eucalyptus and green twig ... no sense of fruit ... firm tannin ... blech!!! Most definitely not worth the $30 or $35 price tag) and Kerner Ice Wine (it may be not saying much but it was the hit of the tasting with yummy lilac and fresh apple and very nicely balanced). All in all I would say I liked 3 wines out of the 8 or 10 wines I tasted. Not such a good record.

Next on the list is Cherry Point Vineyards on Vancouver Island. While on vacation, we decided to try to get some wineries in. Few Island wineries were open on the Monday so Cherry Point was our one spot on the Island. We were allowed to try any 5 wines out of the 8 or so available. Nice Riedel glassware ... so far so good (though I have yet to do the taste comparison forRiedel vs. any other wine glass but this is a topic for such time as that happens). I chose their Pinot Gris, Agria, Merlot, and a couple of others though my memory fails me at this point. The Pinot Gris had a very nice creamy texture with honeydew and lime zest. The Agria and Merlot I think you could easily look above at the Sonoran Cabernet Merlot though the Agria (a Hungarian variety) had much more astringent acidity than the other 2. Two big Blechs down!!! The other two wines obviously were not memorable enough for me to even bother so ... whatever!!!

On the way over to Osoyoos from Hope toward the end of our vacation we stopped at Seven Stones in Keremeos and I enjoyed (and we bought a bottle) the Chardonnay but the Pinot Noir and Blackberry port were not that great.

Nk'mip was the last vacation stop. We were camping at their grounds and enjoyed the Riesling and Cab Merlot. Word to our friend, Erika, for working on the patio there. The day we were there it was apparently 48C on that patio. I went out there and the misters were going full blast but I did not feel any hit me it was evaporating so fast. Plus she got called in to cover for another girl that evening. Simply amazing. We got together with Stefan her boyfriend and my friend and former co-worker at their place later that evening. We enjoyed the Seven Stones Chard we had bought as well as Jackson Triggs un-oaked Chardonnay. Delicious ripe apple and lemon zest for the JT while the SS had some vanilla notes but still had fresh pineapple and balancing acidity.

Last but not least we got in a few more of the wines which I had recommended for the revised list. That being the Finca Los Primos Cabernet Sauvignon. Once the cork was popped an immediate nose of fresh MacIntosh Apple presented itself. Not the wilted apple skin of corkiness at all and very surprising to say the least. A deeper sniff from a wine glass gave blackberry jam but little else to back it up. The palate was a well balanced wine with plenty of fruit but little tannin. A very smooth and quaffable drink ... quickly has become my favorite out of the newest bottles. A real Steal at $10

Another is the A Mano Primitivo. Here we are talking about a true Italian wine. The nutty oak up front with the deeper berry fruit and spicy under coat to follow. It remained hot on the finish with almost merlot-like fruit and spice combo and a subtle hint of Bulgarian Oak the Italians are so fond of. Not as impressive a value as the Los Primos but still an enjoyable wine because it was a bit lacking on the midpalate for my taste. Good Buy for $18.

Last of the new wines is the Castano Monastrell out of Yecla Spain. Holy Crow does this smell of White Pepper. If not for the color I would say this is a Grenache. While that may be a part of the blend, this still did not show any of the juicy fruit found in many better Grenache. More Secondary flavors like leather and cigar which again would make me think of Grenache since that variety also oxidizes so easily. Anyway, all in all a misleading wine at best but still makes for an interesting drink. Definitely a wine that should be paired with a pepper steak or pasta putanesca ... strong flavors with bitter notes for a wine with the same. Good value for $10.


Anyway, that is all for now ... will get to classes soon but I have left this post for far too long. Coming soon ... a trip to "Bottleneck Drive," the new Naramata Bench.