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Where did all the Santorini White Wine Go?

Posted on June 6, 2023

I recently attended a tasting of impressive Santorini white wine. The Assyrtiko grape had fallen off my radar recently and I was glad to be reacquainted with the crisp, steely, mineral-laced style typical to this Greek volcanic island.

Given the trends among more involved wine enthusiasts, towards sustainably produced wines, indigenous varieties, “authentic” wine regions, and lighter, more vibrant wines, I would have thought that Santorini white wines would be rising in popularity.

A few years back, Assyrtiko white wines – from Santorini and across Greece – flooded my local wine shops each summer. I regularly had one chilling in my fridge. A quick search of SAQ and LCBO offerings showed me why I had forgotten Santorini’s signature grape. They are all gone.

Santorini’s Low Yields of Old Vine White Wines

Santorini is an island in the southern Aegean Sea, some 200 kilometres southeast of mainland Greece. In 1650 B.C., Santorini experienced one of the largest volcanic eruptions ever documented. The island is part of the Hellenic Volcanic Arc, one of the most significant volcanic fields in Europe – still very much active today.

Santorini’s soils are a mix of lava, volcanic ash, and pumice stone. The lack of clay and thus organic matter provides a barrier against many pests and diseases, most notably phylloxera. As such, the island’s vines are own-rooted, with a significant number of venerable old vines.

The climate is hot and very dry. Despite this, vineyards are not irrigated. Humidity from sea breezes is absorbed by the volcanic soils. The intensity of the winds that buffet the island is too much for a trellised vineyard. Vines are therefore trained in a unique spiral, whereby vine canes are “woven” into a basket shape with the grapes growing inside this protective shield.

Leading Santorini wine producer, Santo Wines, explains that “the bigger the basket, the older the plant, with some of them boasting a root system more than 200 years old”. This ground level basket training system, called Kouloura, means back-breaking labour that can only be accomplished by hand.

The combination of a hot, dry, windy climate, and kouloura vine training, equates to very low yields. Many growers indicate a mere 10 – 20 hectolitres/ hectare harvest level. Put in perspective, this is far less than yields derived from Grand Cru Bourgogne plots. Combine this with the rough estimate given to me of 1500 hectares total acreage for Santorini and you quickly realize how little wine is produced annually.

The Unique Flavour of Santorini’s Signature Grape

No photo description available. — Photo credit: Wines of Greece (Kouloura trained Assyrtiko vine)

While most varieties of Vitis vinifera are happiest in Mediterranean climates, the particularly dry, windy conditions of Santorini would be inhospitable to many. Happily, the region found its perfect grape thousands of years ago: the white variety, Assyrtiko.

According to Wines of Greece, Santorini boasts Assyrtiko vineyards that date back 3500 years. Assyrtiko thrives in Santorini’s dry, volcanic soils. Despite the heat, Assyrtiko maintains vibrant, high acidity as the grape matures. It is not uncommon to taste Assyrtiko wines at over 14% alcohol with a level of crisp, refreshing acidity that belies their evident ripeness.

Santorini white wines are rarely overtly fruity. Assyrtiko tends toward an earthier, wet stone or oyster shell type minerality on the nose. The grape’s ripeness presents itself more on the palate, in its weighty structure, layered texture, and slight phenolic (tannic) edge.

Of course, the island also produces leaner, fruitier styles of Assyrtiko – often from younger vines or less favourable vineyard sites, but given its small production, more and more producers are focusing on premium Assyrtiko wines, of the former style.

Assyrtiko wines are often unoaked, though in line with a move toward more premium winemaking, many producers are experimenting with longer ageing, extended lees contact, and carefully managed oak ageing. Nykteri is the name given to Santorini dry white wines, left to hang longer on the vines, with a short period of skin contact in the winery, and a period of barrel ageing.

The island also makes very limited quantities of stunning Vinsanto. The grapes for these luscious, sweet wines are left to partially desiccate in the sun for a couple of weeks before a long, slow fermentation. After a few years of barrel ageing, they are an amber coloured liquid ambrosia.

So why has all the Santorini White Wine Disappeared?

The Santorini white wines that featured on wine store end aisles five years ago all sat at an “entry premium” dollar value in the high teens to low twenties. The labour involved and low yields meant that these wines were ludicrously under priced and not a sustainable way forward for the island’s producers. However, when prices were raised, sales slowed, and the listings were dropped.

A while back, I interviewed Jermaine Stone, hip hop artist turned fine wine auction director, now owner of wine importing and consultancy firm, Cru Luv Selections. We were chatting about perceived wine value from one region to another and compared with other luxury goods.

Stone gave examples of teenagers saving up for Yeezy sneakers they know they will outgrow or a middle-income worker shelling out on a Balenciaga handbag. Few regions have managed this feat of creating a luxury aura around their wines. “People have the money. They just don’t have the reverence for the product” according to Stone. “If they don’t think it’s special, they won’t want it”.

With yields as low as they are, it isn’t necessarily a bad thing that Santorini white wine sales are no longer focused on volume-driven outlets like monopoly wine stores. As the quality rises, the wines deserve a hand-selling approach built around creating that necessary reverence. But who will step forward as the region’s champion among Canada’s sommeliers and fine wine buyers? Only time will tell…

Santo Wines, Santorini — Photo credit: Santo Wines

A Handful of recently tasted Interesting Santorini White Wines

Domaine Sigalas Santorini 2022 – 92pts.

Discreet green citrus, wild herbal, and flinty aromas feature on the nose. The palate invigorates with its high, lip-smacking acidity, chalky texture, and lingering salinity. Light and dry with lots of verve, this 100% Assyrtiko is fermented stainless steel and aged for three months, with regular lees stirring.

Gaia Wines “Thalassitis” Santorini 2021 – 90pts.

Sourced from sixty-year-old Assyrtiko vineyards. Earthy, wet stone hints mingle with fragrant yellow apple and apricot aromas. These ripe fruited notes give way to tangy citrus flavours on the palate. Racy and medium weight, with pleasant grapefruit pith bitters that lift the finish.

Santo Wines Santorini Assyrtiko 2022 – 89pts.

Sixty- to eighty-year-old vines, grown at 400 metres altitude. Macerated six hours on skins before fermenting in stainless steel and brief ageing. Light-bodied, with nervy flavours of lime, gooseberry, and earthy minerals. Piercing acidity and a taut structure give this very dry wine a tingly, electric sensation on the palate.

Estate Argyros Cuvee Monsignori Santorini 2020 – 94pts.

Venerable old vines (estimated at 200 years in age), fermented with wild years and aged for ten months on fine lees in stainless steel tanks. Subtle, yet highly attractive white floral, flinty, smoky nuances on the nose. Initially silky on the palate, building up to a powerful structural crescendo. Savoury and saline, with a long finish of refreshing, grapefruit pith bitters.

Gaia Santorini Wild Ferment 2022 – 91pts.

Seventy- to eighty-year-old vines. Native yeast fermentation in stainless steel, oak, and acacia barrels, followed by twelve months’ ageing. Reminiscent of a Graves white Bordeaux nose. The palate is full-bodied, with bracing acidity and a creamy mid-palate. Juicy flavours of apricots and nectarines balance the hints of toasty, spiced oak nicely. Very powerful. Hold for one to two years or decant.

Santo Wines Nykteri 2021 – 90pts.

85% Assyrtiko, blended with secondary white grapes Athiri and Aidani. Fifty-year-old vines. Blend is aged six months in French oak foudres. Pretty aromas of white flowers, beeswax, wet stone, and preserved lemon play across the nose. Very youthful on the palate with its firm acidity, structure, and tannins. Hints of juicy apple flavours emerge with aeration. Needs time to soften.

Sigalis Santorini Barrel 2021 91pts.

Aged in French oak barrels (10% new) for eight months, this 100% Assyrtiko wine is sourced from selected blocks of sixty year+ aged plots across the island. Complex notes of ripe stone fruit mingle with wild herbs, spring blossoms, and exotic spice on the nose. The palate is rounded and fleshy, lifted by brisk acidity that accentuates lingering salty hints on the finish.

This “Santorini White Wine” piece is re-printed (with permission) from my article written for Good Food Revolution. If you want to learn more about artisanal food, wine, beer and spirits, check out their excellent website.

Education Life Reviews Wines

It’s Time for Serious Rosé Wine…

Posted on April 24, 2023

Elizabeth Gabay MW is one of the world’s foremost experts on rosé wines. She is the author of two major reference guides, Rosé: Understanding the Pink Wine Revolution and Rosés of Southern France. I recently had the pleasure of chatting with Gabay about what’s new in serious rosé wine (aka the world beyond the pale, poolside pink wines that flood our wine store shelves each spring).

What do you find are the most interesting trends in the world of rosé wines?

I think one of the big problems when we talk about premium rosé trends is, it’s like talking about trends in cru classé Bordeaux or Domaine Romanée Conti. It is such a small percentage of rosé production. 90% of rosé that I taste is aiming at the same pale, dry, bland commercial style.

Though, where serious rosé wine is concerned, a small contingent of producers are experimenting. They are looking at things like the porosity of cement or amphora to minimize reductive character. They’re looking at different barrels to soften tannins. I’m working with a rosé vinified in acacia.

So, there is that happening. And then on the other side, there is the natural wine movement.

Is natural wine playing an important role in rosé wine?

I think natural winemakers are incredibly important for the rosé category because you’ve got people who are breaking down the rules. They’re doing things like solera rosé, much more spontaneous fermentation, and so on.

Last week I tasted a Greek Moschofilero “rosé” for Decanter. It is basically a gris coloured grape which spends a week on the skins and turns a shade of dark pink, but it has all the texture of a skin contact white wine.

We tasted a rosé from Uruguay which was 50% red and 50% white grapes blended together to make a rosé. It does all its fermentation on the skins, so is it an orange wine? A red? A white? Is it rosé? It’s a sort of fusion.

These wines only represent about 2% of rosé production, but I find them really exciting.

What do you like most about them?

Personally, I really like funky rosé. I am looking for the Picasso, I’m not looking for the pretty picture. I’m looking for a wine that is going to challenge me. It may not be yacht worthy, but if it has made me sit up and think, I am happy.

For me, texture is quite an important element for serious rosé wine. This is why cement or oak are quite good, or a bit of skin contact. I love spontaneous fermentation on rosé. One reason you won’t get it in bulk stuff is that they want the rosé to be ready for the en-primeur market in January. That rush to get the new vintage in market by Easter is very destructive on rosé.

As natural wine becomes more mainstream, do you think we will see more rosé producers embracing a lower interventionist style?

It’s not really hitting rosé in a major way yet because too many people see rosé as swimming pool wine so why would you bother doing anything funky with it? It’s almost as though its very success has killed off creativity.

At present, the premium rosé people aren’t talking to the natural people, so we’ve got these different branches splitting off. I would like premium rosé producers to take off their blinkers and have the confidence to say, you know what we could actually learn from each other.

Is this lack of confidence driven by consumers? Are people simply not interested in drinking more diverse rosé styles? Or more expensive rosés?

I think this is a major problem with rosé and it is something I am trying to work with. If you look at restaurant wine lists, there is a huge selection of white and red wines. They don’t do that for rosé. The trade is not showing consumers how they can branch out or move up in the rosé sector. Rosé is between 10 and 50% of sales, depending on country and time of year. Why should it only be one or two options on a restaurant wine list?

Even if someone went to a Michelin starred restaurant and wanted to drink rosé, they wouldn’t have more than a few, quite similar choices, none of them of the quality level expected in such a restaurant.

This is a very good point. Where do you think we could see increased diversity in rosé wines? You mentioned some of the winemaking experimentation that is happening. What about grape varieties? I spoke to a Provence winery last week who felt the only truly great grape for rosé is Grenache…

Every big producer in Southern France feels this way and I absolutely don’t agree. It is as though you interviewed a Burgundy producer who said, you know what, the only grape that makes fine red wine is Pinot Noir. This is blinkered thinking.

Grenache is not the only great variety to make good rosé. It is a great variety that makes rosé within a specific style. One of the big problems is that Grenache oxidises really easily, so producers tend to make it using a 100% reductive method. That means fermenting dead cold with cultured yeasts that give a grapefruit character. Is that the best rosé in the world, really? Absolutely not.

There are plenty of excellent rosé grapes: Negroamaro from Puglia, Grenache blended with Tempranillo as they do in Rioja, Xinomavro, Blaufränkisch. They all make great rosé.

Do you see any countries that could be real competitors for France in terms of having a strong identity linked with rosé winemaking?

There are lots and lots of excellent rosé producers around the world but there is no one with the same cohesion as Provence. That is why they are so successful. For 30 years they’ve had a very cohesive marketing policy. They’ve created their identity. And they’ve stuck to it.

We don’t get a lot of rosés from South Africa, Australia, New Zealand, or California in Europe so I can’t comment there. However, I taste widely across Europe and so many regions are struggling not to make a Provence style rosé. I ask them to send examples that aren’t Provence imitations, and they really have a problem there. Tavel is really the only rosé-based region that is sticking to its individual style and even there, there is some dispute on the direction the appellation is taking.

There is a growing group of top rosé estates in Rioja, but we’re talking about 10 wineries. There is fantastic rosé in places like Greece and Austria as well, but it is isolated producers, and their heart isn’t in it.

Ben (Bernheim, co-author of Rosés of Southern France) likes to ask wineries making good rosé, “if there was a fire, which vines would you save, the red wine grapes or the rosé”? It is always the red. It’s a bit sad really.

Having said all of that, I am very excited by the high quality of roses that are increasingly being produced. So, it’s not a negative thing, it is just that there is a lot more work to actually bring it together.

Five serious rosé wines on Elizabeth Gabay’s radar right now…

Tête de Cuvée, Château Maissy, Tavel
Clos Cibonne, Côtes de Provence
Ekato Moschofilero, Ktima Troupis, Greece
Giana Masciarelli Cerasuolo d’Abruzzo, Italy
Rosato Reserva, Quinta da Cuca, Douro, Portugal

This “Serious Rosé Wine” piece is re-printed (with permission) from my article written for Good Food Revolution. If you want to learn more about artisanal food, wine, beer and spirits, check out their excellent website.

Education Producers Reviews

What Next for Loire Valley Wine? Organic, Biodynamic, Natural Beginnnings.

Posted on March 21, 2023

Three Loire winemakers gathered in a buzzy Montréal bar on Wednesday night. The event was fashionably informal. A pop-up tasting in a cool, low-key spot dripping with tuque-clad, tattooed ambiance. Retail staff from SAQ stores across the city had come in droves to taste the wines.

Having listened to wine event organizers lament a rising trend of poor attendance, I was heartened to see such a packed room. The crowd was young, knowledgeable, and evidently captivated by the wines. A world away from dismal media reports of Gen Z drinkers spurning wine for canned cocktails.

The vignerons hail from three distinct areas of the Loire: Domaine Luneau-Papin, Muscadet producers from the Pays Nantais, Domaine Pellé from the Centre Loire appellation of Menetou-Salon, and Domaine Sérol on the eastern foothills of the Massif Central, in the Côte Roannaise.

While their soils, topography, climate influences, and grapes are highly distinct, all three estates have a shared vision – not only for organic and biodynamic farming practices, but for how they see the future of their wine region.

The Loire has long been a hot bed for terroir-focused, innovative wine producers. Nicolas Joly is often cited as an early pioneer in this movement. His tireless and vocal championing of biodynamic viticulture was a powerful boon to the region as a whole. Joly’s books and his work at Coulée de Serant linked the Loire, by association, to greener, more sustainable vineyard practices.

Despite the Loire’s challenging meso-climates, with their ever-present threats of frost, hail, and damp weather, the number of estates adopting organic and biodynamic practices is noteworthy. The desire to experiment, push boundaries, and explore terroir expression is another hallmark of the Loire.

Spraying biodynamic preparations. Photo credit: Domaine Pellé.

Natural wines are made in every corner of France today. Beaujolais’ Gang of Four might get the credit for earliest adopters of sulphur-free, low intervention winemaking but the Loire came on hot and heavy in its wake.

In 1999, Pierre and Catherine Breton organized the first natural wine focused fair: La Dive Bouteille. The event was held in a Bourgueil cellar, with 40 or so local natural wine producers. Over twenty years later, the event remains the largest natural wine fair, bringing together over 200 producers from around the globe.

The Loire holds many advantages for young winemakers starting out. The vineyard land is far more affordable in areas like the Anjou, Roanaise, and Auvergne than many other viticultural zones in France. There are no age old classifications or quality hierarchies to contend with. And the inspiration to follow in the footsteps of trailblazing producers is a powerful draw.

The road is not without significant challenges though. “It hasn’t been easy” admitted Marie Luneau, of Domaine Luneau-Papin, over a glass of wine later that evening. When Luneau and her husband took over his family’s estate in the late 2000s, Muscadet was in crisis.

Pierre-Marie and Marie Luneau. Photo credit: Domaine Luneau-Papin.

Saddled with a reputation for cheap and cheerful supermarket wine, the region struggled to get buyers and consumers to accept price increases. Several vintages of devastating frosts, rising production costs, and increased global competition for entry-level white wine drove Muscadet’s mass markets into the ground.

The region that spanned over 13 000 hectares in the 1980s shrunk by one third in the ensuing decades. In the face of this dire situation, it took producers like Luneau-Papin, with serious passion and grit to remain steadfast.

In the late 2000s, while many Muscadet growers were walking away from the industry, Domaine Luneau-Papin converted to organic viticulture. Marie also co-founded L’Association des Vignes de Nantes to join forces with like-minded growers in promoting their quality-focused Muscadet wines.

Though Marie is (rightfully) proud of the nervy, textural wines the estate is crafting today, and the success they have found, she is quick to dispel any romantic notions of their ascendancy. “We worked non-stop for years” she explained. “I wonder if my children will even want to follow in our footsteps after seeing that”.

While Nantais growers like Domaine Luneau-Papin were fighting to revitalize Muscadet’s image, Carine and Stéphane Sérol had another concern…a complete lack of image for Côte Roannaise wines. Stéphane took over the estate from his father in 1996 and immediately set about making changes.

The couple uprooted lesser vineyards, selected higher altitude granite-rich sites for new plantings, and focused their attentions on their local variety: Gamay St-Romain. This unique Gamay clone thrives at higher elevations making structured, peppery wines. Interest for Domaine Sérol’s distinctive wines has come slowly but surely.

Gamay Saint Romain tank. Photo credit: Domaine Sérol.

Building renown has also been a long game for Domaine Pellé. The long shadow of Sancerre cast Menetou-Salon in a second tier role that quality-minded growers like Paul-Henry Pellé have worked hard to cast off. Paul-Henry took on responsibility for his family’s estate at a young age. After an inspiring apprenticeship with Hubert Lamy, he knew he wanted to adopt biodynamic farming.

Paul-Henry admits that it took time to get it right. An initial attempt at immediate, full-scale biodynamic practices – making his own preparations, applying all tenets of the new system, while running the estate proved too much. He realized that he would need to transition from organic to biodynamic over time.

Over nearly two decades, Paul-Henry has honed his craft, lowering yields, working towards certification, and transitioning to micro-vinifications in seasoned oak vats and casks. The wines are a testament to his efforts: racy, saline, and complex.

As the crowd eventually thinned and the lights grew dim, we sat at the bar sipping cocktails, musing about how far the Loire, and its top producers have come. The hard work of the current generation has garnered admiring audiences across the globe, as the night’s event proved. The next generation may not have an easy path in the face of increasingly extreme climate conditions, but the acceptance won by their predecessors will certainly set them up for easier success.

This “Loire Valley Wine” piece is re-printed (with permission) from my article written for Good Food Revolution. If you want to learn more about artisanal food, wine, beer and spirits, check out their excellent website.

Education Reviews Wines

The Wines of Menetou-Salon: Stepping out from Sancerre’s Shadow

Posted on October 19, 2022

The vineyards of Menetou-Salon lie a mere 20-minute drive southwest of Sancerre. The same highly prized terroir of chalky Kimmeridgian marl runs through both appellations. The same grapes are planted in their sloped vineyards. And yet, Sancerre is revered the world over for its superlative Sauvignon Blanc, while Menetou-Salon is…well…not.

Size is one obvious differentiating factor. The acreage of Sancerre is almost five times that of Menetou-Salon’s modest 647 hectares. Sancerre exports over two-thirds of its wines, whereas the vast majority of Menetou-Salon’s wines are consumed in France.

Star producers from Sancerre have successfully promoted the region’s top terroirs such as Bué or Chavignol; even going so far as to elevate individual vineyard plots, like Monts Damnés and Cul de Beaujeau, to (unofficial) cru status.

The terroir specificities of Menetou-Salon’s ten communes remain little known. However, this may not be the case for long. A growing contingent of innovative, well-regarded winemakers is emerging in Menetou-Salon focused on single commune and vineyard bottlings.

vignoble-ap — Map credit: Menetou-Salon AOC

Near the eastern boundary of Mentou-Salon, lies the village of Morogues. This pretty hamlet is home to Domaine Henry Pellé. Third generation winemaker Paul-Henry Pellé produces a range of incisive, racy Sauvignon Blancs here that easily rival his excellent La Croix au Garde Sancerre.

Morogues marks the highest point of Menetou-Salon. Its hillside vineyards grown almost exclusively on Kimmeridgian marl – sediment formed during the Upper Jurassic period made up of alternating layers of chalky limestone from ancient, fossilized marine creatures, and clay. These soils are prized for their powerfully structured, long-lived expression of Sauvignon Blanc.

The best way to understand the nuances of Morogues is to taste Domaine Pellé’s Morogues cuvée – a blend of seven different hillside vineyards, against his three single vineyard (aka lieux-dits) wines from the same village: Les Blanchais, Le Carroir, and Vignes du Ratier.

Anne & Paul-Henry Pellé. Photo credit: Polaner Selections.

Variations in elevation, orientation, soil depth and composition yield markedly different wines. The sunny, southwest facing Vignes du Ratier plot gives fleshier, more supple wines; whereas the north-eastern exposure and mixed Kimmeridgian marl and flint soils of Les Blanchais give more austere, chiselled Sauvignon Blanc.

Heading west from Morogues, the vineyards of Menetou-Salon form a southward arc sloping more gently as they approach the towns of Parassy and Menetou-Salon. Here, the soils are more heterogenous with pockets of clay, varying compositions of clay-limestone, and veins of flint interspersed with the Kimmeridgian marl.

Domaine Chavet is based in Menetou-Salon. In 2018, this historic 23-hectare estate was acquired by Antoine de la Farge. Trained oenologist and former wine buyer for French wine store chain Nicholas, de la Farge is also a Menetou-Salon native from a family of vignerons at Domaine de l’Ermitage.

De la Farge is both estate owner and négociant, making wine in Menetou-Salon, Pouilly-Fumé, and Sancerre. His goal with Domaine Chavet mirrors that of Pellé – to showcase the distinctive quality and diversity of Menetou-Salon terroir.

Domaine Chavet’s vines are located between Menetou-Salon and Parassy. According to de la Farge, the wines here are generally richer and rounder than Morogues. The estate produces a broad Menetou-Salon blend called La Côte, as well as two lieux-dit whites, Clos de Coquin and Clos des Jentonnes.

The deeper clay, and more southerly exposure of Clos de Coquin gives a riper, more opulent Sauvignon Blanc, while just one kilometre over, the pure Kimmeridgian soil of the western facing Clos des Jentonnes plot yields a nervy, electric white with lingering salinity.

For a long time, Menetou-Salon was merely considered an affordable alternative to Sancerre. Now, the rise in ambition and excellence is palpable. At a recent Domaine Chavet tasting, Antoine de la Farge outlined his plans for a new, top-quality gravity flow winery – with temperature-controlled stainless steel vinifications followed by extended lees ageing in unlined sandstone amphorae and seasoned oak casks.

De la Farge also spoke highly of his neighbouring winemakers, especially Pellé. He praised his fellow vignerons commitment to sustainable growing practices, and their exacting standards of wine making – many focusing on natural yeasts and low intervention.

Since the turn of the century, the acreage of Menetou-Salon has increased three-fold. As curious oenophiles continue to step off-the-beaten track and local winemakers keep pushing quality ever upward, it will be exciting to see where the appellation goes.

Domaine Chavet Tasting Notes (Montréal Tasting, October 2022)

Chavet “La Côte” Menetou-Salon AOC 2021 – 90pts. PW

La Côte refers to the seven slopeside vineyards that make up this Menetou-Salon blend. The 2021 bottling has attractive currant bud, lemon, grape fruit aromas, underscored by riper hints of guava. The palate is laser-like in its light, linear structure, piercing acidity, and overall poise. Great value for the price. Drink now.

Where to Buy: SAQ ($24.25), LCBO ($22.95)

Domaine Chavet “Clos de Coquin” Menetou-Salon AOC 2020 – 92pts. PW

Pretty white floral notes mingle with lemon, aromatic green herbs, and subtle apricot notes on the 2020 Clos de Coquin cuvée. The palate is crisp and light-bodied, with a silky texture and layers of tangy green and white fruit over hints of green almond. Long, lively finish. Drink now or cellar up to 8 years.

Where to Buy: Inquire with agent AOC & Cie (SAQ specialty order expected in spring 2023; $31.25)

Domaine Chavet “Clos des Jentonnes” Menetou-Salon AOC 2020 – 94pts.

Initially discreet, with vivid aromas of lime, greengage plum, tarragon, and wet stone developing over time. Racy and precise on the palate, with a textural, almost electric hum. Notes of guava, green apple, lemon, and lime unfurl in vibrant succession on the long, mineral finish. Drink now or cellar for up to 10 – 12 years.

Where to Buy: Inquire with agent AOC & Cie

This Wines of Menetou-Salon article was originally written for Good Food Revolution. Want to learn more about artisanal food, wine, beer and spirits? Check out their excellent website.

Education

Jura Wine Film: A Wine Travels Short Doc!

Posted on September 16, 2022

The Jura is fascinating wine country. Despite its small size, this historic French vineyard is beloved by sommeliers the world over. Curious to learn more, I set out to make a Jura wine film; journeying to the region with a rockstar camera crew to discover the Jura’s distinctive grapes, wine styles, terroirs, and more.

Join me as I dig in the vineyard soils with Stéphane Tissot, learn the secrets of Vin Jaune winemaking with Domaine Macle, and taste some Crémant du Jura bubblies with Domaine Baud. Tour the market of Arbois with me, alongside Meilleur Ouvrier de France, sommelier Philippe Troussard to find out what foods pair best with Jura wines.

To read up on the Jura, its famous Savagnin, Poulsard, Trousseau, and more. Read my article here. Otherwise, hope you enjoy the video. If you do, please feel free to give me a like, share, or comment!

Education

Portuguese Wine Sales are Booming. Here is Why…

Posted on April 29, 2022

Frederico Falcão is a man on a mission : to spread the gospel of Portugal’s diversity of high quality wines from the Douro to Alentejo and beyond.

After studying agronomy and oenology, Falcão worked a winemaker for 18 years before becoming the youngest ever president of Portugal’s Instituto da Vinha e do Vinho (Institute of Vine and Wine). In his current role heading up Wines of Portugal, Falcão has ambitious plans.

He shared his vision with me yesterday over a cool glass of Vinho Verde at the bustling Wines of Portugal trade fair in Montréal.

Frederico, with so many terroirs and grapes, how do you explain Portuguese wines to newcomers?

We call ourselves “a world of diversity” because it is the only way to sum up our rich mosaic of wines. You go to Vinho Verde, you have granite soils, cool temperatures, a rainy climate. Then you drive just one and a half hours, and you are in Douro, with its schist slopes. It is hot and very dry. The grapes are different, everything changes. You go to Dão, Bairrada, Alentejo, they are all completely different.

Its very complex because it is not one single grape, one single style of wine, but that is what makes Portuguese wine so fascinating.

Wine lovers must agree because your international sales are booming! I recently read that Portuguese wine exports grew by 8% (to over 925 million euros) in 2021; doubling the growth seen in 2020. What is driving this trend?

Twenty years ago, people didn’t know that Portuguese wine existed. It was only Port. And in many cases, they didn’t even realize that Port wine came from Portugal. It was like a brand, a style of wine, and not a Portuguese appellation (PDO). We have been working hard to promote Portugal in the past twenty years and I think we have done it well.

Portugal is becoming very trendy when it comes to tourism. A lot of people are visiting. When they travel to Portugal, not knowing much about the country, they are always surprised – with the food, the wines, the landscape, the people, with everything.

Wines in Portugal are not expensive. In Canada, an everyday wine costs 10 dollars minimum, closer to the 15 – 20 dollar mark for a good wine. In Portugal, you can buy well-made wines for 4 euros. The quality available for such inexpensive prices is a surprise for a lot of tourists. So when they go back home, they start buying more Portuguese wine.

Portugal is the leader in wine consumption per capita in the world. We drink a lot of wine! But it is not only the Portuguese, its also the visitors. People are getting fed up with just drinking Cabernet Sauvignons and Chardonnays. Portugal has grapes you won’t find anywhere else, that are reasonably priced, and great quality.

As you say, international audiences have only discovered Portugal’s table wines relatively recently. Have you seen a big improvement in the quality of these wines over the course of your career?

Absolutely. I have seen a dramatic improvement in the style of wine and in winemaking.

There is a younger generation of winemakers now who travel outside of Portugal, who taste wines from around the world, and compare their wines with their peers. My generation were the first to do this. Beforehand, winemakers never left their regions.

Twenty years ago, most wineries were making wines for the domestic market. Now they are making wines that are easier to appreciate for international consumers less familiar with Portugal.

We have a huge range of grape varieties and an equally large diversity of grape growing terroirs. It gives us so much scope to experiment, to innovate, and to improve the quality of our wines.

How is the Portuguese wine industry working towards greater sustainability?

The Porto Protocol was an important kick-off to get the wine trade talking more seriously about climate change and sustainability. Many of our wineries have strong sustainability practices in place, not only environmental, but also social, and economic, but there wasn’t a structure in place.

Alentejo has established their own certification system, but before we ended up with 14 regional programs, we decided to create one national certification through ViniPortugal (Wines of Portugal). We are very near the end of the process, so it is an exciting time.

Our goal is to have all of Portugal’s wineries certified in our program and really be leaders in this domain.

If you could send one message about Portugal to international wine lovers, what would it be?

With Portuguese wine, you get more than you pay for. You can taste this in our 15 dollar wine, but it is equally true of our 50 dollar wines. The value is there at every quality level. It really is worth exploring our diversity of grapes, wine regions, and styles.

After our chat, I spent some time tasting through a wide range of wines and Frederico Falcão’s words rang true. At every price point and in every wine style, I found fresh, balanced wines that are definitely in tune with an international palate.

The wines photographed above are just a small sampling of favourites from the tasting.

Portuguese Wine Fast Facts (source: Wines of Portugal):

Portugal boasts over 250 native wines grapes
The top five red grapes are: Aragonez, Touriga Franca, Touriga Nacional, Castelão, and Trincadeira
The top five white grapes are: Fernão Pires, Loureiro, Arinto, Síria (aka Codega), and Alvarinho
Wine styles range from still whites, rosé, and red, to sparkling wine (vinho espumante), to fortified wines: Port, Madeira, Moscatel
Total vineyard area is: 192 028 hectares (2.7% of world’s acreage)
There are 31 DOC appellations and 14 Vinho Regional areas in Portugal
DOC wine production is: 59% red wine, 24% white wine, 7% rosé
Major wine production regions include: Douro, Lisboa, Alentejo, and Minho (Vinho Verde territory)

Education Reviews

How to Buy More Sustainable Wine? Consider the Packaging.

Posted on April 13, 2022

Making eco-responsible purchasing decisions is a daunting task. I can’t count how many times I have found myself frozen, deer-in-the-headlights style, mid-aisle of a grocery store or wine shop pondering competing green claims.

Where wine is concerned, buying certified organic might seem like the obvious solution. However, there is quite a lot more to consider when looking for the product with the lowest possible carbon footprint. Scroll down to the end for a short form video version of this article.

According to International Wineries for Climate Action, wine packaging and transport to market account for over 40% of their member wineries’ climate emissions. Environmental impact studies from retailers, wine regions, and researchers across the globe agree that these two areas are by far the biggest contributors to a wine’s carbon footprint.

Most wine is packaged and shipped in glass bottles. Glass wine bottles have been used for thousands of years. They are sturdy, transparent, inert, and neutral. These latter two qualities make glass the preferred vessel for fine wines, as it best preserves wine aromas and flavours over time. Glass bottles are also reusable and infinitely recyclable.

But glass has a few major problems. New glass bottles are incredibly energy intensive to manufacture. Sand melts to form glass at a whopping 17 hundred degrees Celsius (the same temperature a space shuttle reaches as it re-enters earth’s atmosphere). The energy source for most of these furnaces is natural gas combustion.

Starting with recycled glass obviously lowers carbon footprint substantially, but glass recycling temperatures are also very high. And, while glass recycling rates are impressive across much of northern Europe, many of the world’s most populous nations, like the US, have disappointing track records.

According to a 2018 US Environmental Protection Agency study, only a quarter of glass containers used for consumer goods in America are recycled. The majority end up buried in landfills. This shortcoming is attributed to poorly designed, single stream collection systems in many states, resulting in improper sorting, mixing of glass formats, and glass shatter.

Glass wine bottles are also very heavy. Over the past decade there has been a growing move to lighter weight bottles, with major retailers like the LCBO, championing the cause. However, many producers still feel compelled to package their best wines in bottles weighing up to a kilo or more.

*Graphic source: LCBO (Lightweight Glass Bottle Program: mandatory for wines under $16 retail)*

The weight of glass bottles, and their shape (tapered at the neck, meaning lots of wasted space in packing), equate to high carbon emissions during marine and overland transport.

At the 2020 Porto Protocol Climate Change Conference, climate change expert Dr. Richard Smart cited Australian studies on wine carbon emissions from the vineyard to the end consumer. The research indicated that, “export of wine in glass bottles, their transport and limited recycling had the largest carbon footprint (68%)”.

So, what is an eco-conscience wine lover to do? Well, if you live in Sweden, you drink your wine from a box.

In a recent Master of Wine packaging sustainability seminar, Ulf Sjödin MW, head of category management at the nation’s wine retailer Systembolaget, indicated that 59% of their wines are now sold in bag-in-box.

The format has long been popular in Scandinavia, notably for its convenient size and shape but also for its eco values. A joint lifecycle assessment analysis commissioned in 2010, and updated in 2018, by Sweden, Norway, and Finland’s liquor monopolies, revealed that wines in boxes, pouches, and tetrapak cartons have the lowest carbon footprint and least climate impacts per litre.

*Graphic source: Alko (boxed wine not featured but calculated at 70 g CO2 e/L*)

Wine boxes, pouches, and PET bottles require far less energy to manufacture than glass. They are also significantly lighter formats. An empty PET bottle weighs up to ten times less than the same volume glass bottle (of 560 grams). Formats like wine boxes, cartons, and pouches are very compact, another integral aspect in lowering their carbon footprint during transport. Finally, these formats are far less breakable than glass, limited product waste.

I realize that the idea of buying wine in a box, a plastic bottle, or a can may seem like sacrilege to many. Environmental benefits aside, wine quality in these formats hasn’t been that great historically. The wines were generally mass-produced, uninteresting wines with very limited shelf lives.

Improper filling of bag-in-box wines often led to premature oxidation issues. Previous generation PET bottles suffered high oxygen ingress levels and were thus dosed with far higher sulphur levels (than glass bottle wines) to ward off spoilage.

Happily, both the quality of wines packed in alternative formats, and the technology of these containers, have come a long way. PET bottles are now multi-layered with oxygen barriers and scavengers. Sulphur additions have come down dramatically and shelf life is much higher (up to 18 months, depending on the initial wine quality).

Aluminium cans are energy intensive to produce, like glass, but they are highly recyclable. More importantly, of beverage containers, they are reported to have the highest recycling rates world-wide. Most aluminum cans in circulation today are made from significant levels of recycled content. In the US, the average can has 73% recycled content.

The topic of sustainability in wine packaging and transport is a tricky one, with countless variables to consider, and no perfect answers. Today’s bag-in-boxes, pouches, and PET bottles are recyclable, but only to a limited degree, with loss of quality over time. End of life disposal and ensuing micro plastic pollution continues to be a significant concern, though advances in bio-PET and other sustainable materials is on-going.

Glass bottles remain the best way to preserve wine flavour and freshness over time. However, for everyday wines you plan to consume shortly after purchasing, it might be worth considering other wine packaging options.

PET, pouches, and cans make great outdoor wine serving options and many boxed wines will stay fresh for four to six weeks after opening so are great for sipping overtime.

As a parting thought, if you can’t find the wines you love in these alternate formats, try to at least buy lightweight glass bottles. Heavier bottles do not equate to better wines. They are unnecessary and unethical.

If you live in Québec, try this:

C’est dans le Sac, Vin Rouge Bio du Rhône, Pont du Gard IGP (Cave des Vignerons d’Estézargues)

Packaged in a 1.5 litre wine pouch, this red blend from the Rhône Valley has enticing ripe dark plum and cherry aromas interlaced with subtle baking spice notes. The palate is smooth and generously warming, with velvety tannins. Serve slightly chilled. Stays fresh after opening for six weeks.

Where to Buy: SAQ ($29.95)

Education Reviews Wines

3 Chardonnay Wines That Blew Me Away in 2021

Posted on February 18, 2022

Chardonnay Wines - Kumeu River Maté's Vineyard

My mother hates Chardonnay wines. Won’t drink them… unless I trick her (which I love to do). Because who could just sweepingly reject a grape with so many fascinating permutations of style?

My years in Burgundy, in the mid 2000s, entrenched my love for Chardonnay. Trained as I was, on this racy, tart fruited, mineral-driven form, I will admit to turning my nose up at the lush, vanilla-heavy iterations coming out of the Languedoc, Australia, and California at the time.

With this outdated notion of Chardonnay in mind, I can see how one might not be a fan. But much has changed in the past 15 years. Thrilling, crisp, and complex Chardonnays are now being made around the world.

Chardonnay is often referred to as the winemaker’s grape. Climate and terroir are indeed major factors in determining aromatics, acidity levels, and body, but the choices made in the winery often define its final character.

Chardonnay is often referred to as the winemaker’s grape…the choices made in the winery often define its final character.

Picked at marginal ripeness, Chardonnay has a subtlety of aroma and flavour, coupled with overall vibrancy and finesse that make it an ideal candidate for traditional method sparkling wines. Just look at premium sparkling wine regions across the globe, and you will always find Chardonnay in a starring role.

Vinified in stainless steel, still Chardonnay wines can range from the bracing, taut, earthy Chablis style that screams out for briny food pairings, to soft, rounded, stone, or tropical fruit-laden charmers.

Fermented with wild yeasts, in neutral oak, with minimal intervention, Chardonnay wines often take on a savoury character, and an almost mealy texture (which may not sound attractive, but trust me, it can be). If you have ever had the Cuvée Dix-Neuvième Chardonnay from Pearl Morissette, you will know what I mean.

In the Jura region of France, the traditional oxidative, flor-influenced expression of Chardonnay is inciting renewed interest from sommeliers world-wide. Vivid lemon, apple aromas mingle with nutty, exotic spice, baker’s yeast tones on these intricate saline wines.

In fact, the Jura pretty much sums up the diversity of Chardonnay wines in one tiny vineyard area. Elegant Chardonnay Blanc de Blancs Crémants are made here, alongside the aforementioned oxidative styles, and classic (ie. non-oxidative) Chardonnay produced in inert vessels or regularly topped up barrels.

When it comes to barrel maturation, Chardonnay is – arguably – the variety with the greatest affinity for oak. Chardonnay wines with sufficient body, depth, and natural acidity can stand up to even lavish amounts of new French oak – though most of today’s top Chardonnay producers tend to use more second and third fill barrels, than new.

Chardonnay wines with sufficient body, depth, and natural acidity can stand up to even lavish new French oak use.

In short, the winemaker has a vast array of tools in their belt when it comes to Chardonnay. Depending on climate and desired style, they can block malolactic fermentation for brisker acidity, or encourage it to soften a wine and add tempting buttery nuances. For a creamier, more satiny texture, they can stir the fine lees more frequently, they can play around with ageing duration, and so forth.

I have been fortunate enough to drink a number of spellbinding Burgundian Chardonnays and Champagnes over the years. While they remain a cherished benchmark, many other Chardonnay producing regions are turning my head these days.

Here are three Chardonnay producers that really stood out for me in 2021:

Kumeu River Wines (Auckland, New Zealand)

I first discovered Kumeu River wines at a Master of Wine tasting seminar. The estate’s owner and winemaker, Michael Brajkovich, is a Master of Wine. His wines rank among the highest echelons of Chardonnay coming out of New Zealand today.

In 2014, British importer Farr Vintners pitted top Kumeu River bottlings against revered 1er and Grand Cru Bourgogne wines in a comparative blind tasting for the local wine cognoscenti. The results were conclusive. The Kumeu River wines scored equally well, and in some cases outshone, their Burgundian rivals.

The sustainably farmed 30-hectare estate is located just 25-km northwest of Auckland, on New Zealand’s North Island. The proximity of both the Tasmanian Sea and Pacific Ocean result in a temperate maritime climate, with abundant sunshine and cooling sea breezes. The soils are mainly clay, with underlying sandstone.

My most recent Kumeu River tasting was of the 2019 vintage – from the Estate to the top-tier cuvées: Maté’s Vineyard and Hunting Hill. The 2019 vintage was described as, “an exceptional vintage of unsurpassed quality” due to its warm, dry, sunny conditions. And indeed, all of the wines displayed impressive harmony and purity of fruit.

At each quality level, these wines over-deliver for their price. The 2019 Estate Chardonnay is vibrant and glossy, with just a whisper of toasty oak, and pretty ripe lemon, yellow orchard fruit, wet stone aromas. The Hunting Hill and Maté’s vineyard are hugely concentrated, textural wines with hauntingly vivid aromatics and stylishly integrated oak.

At the time of tasting, the 2019 Maté’s Vineyard was slightly more restrained and tensile, with tangy citrus and flinty nuances, giving way to richer, riper tones with aeration. The Hunting Hill was comparatively opulent and generously proportioned, with honeyed stone to tropical fruit nuances, though still with that thrilling acidity and flinty expression that make all of Kumeu River’s wines so balanced and breathtaking.

Domaine André et Mireille Tissot (Jura, France)

Long-time readers will know that I spent some time in the Jura last summer filming a wine travel documentary (which really is coming soon, despite the long wait!). Over the course of a delightful afternoon, Stéphane Tissot showed me around several of his prime vineyards and poured a wide selection of his wines. The highlight was a comparison of his best Chardonnay wines, to understand the difference between the limestone vs. marl soils.

Stéphane Tissot is the son of André and Mireille Tissot, founders of their eponymous Montigny-les-Arsures winery. Stéphane and his wife Bénédicte took up the reins in the 1990s, growing the property to its current 50 hectares and converting its vineyards to organic and biodynamic viticulture.

Under Stéphane and Bénédicte’s stewardship, the estate became known for its diversity of terroir-focused wines. Previously, the Jura was best known for its appellation-wide, blended approach. Tissot was one of the pioneering figures of this new movement, which aims at demonstrating the region’s soil, climate, and topographical diversity in the bottle.

To illustrate his theory, Tissot poured me three Chardonnay wines: Les Graviers 2018, La Mailloche 2018, and a decanted Tour du Curon 2006. While they all shared a lively, initially taut character, giving way to impressive depth on the mid-palate, each wine was distinctive in its flavour profile and texture.

Gravier is the French word for gravel. This cuvée is so named as it hails from a selection of sites with limestone scree soils over clay sub-soils. Flinty, smoky notes abound on the nose, and the palate has a beguiling silky freshness.

La Mailloche is sourced from vineyards with heavy, clay-based soils. It is fuller in body, with an attractive savoury rusticity that Stéphane explains is typical of the region and terroir. Refreshing bitter hints linger on the finish.

The Tour de Curon is a walled parcel of just 15-ares, sitting high atop a limestone-veined outcrop looking down over Arbois. Intense aromas of grilled hazelnut, flint, ripe lemon, and earthy nuances unfurl in successive waves. The palate is powerful yet immensely elegant. A true “tour” de force.

On Seven Estate Winery (Niagara, Canada)

^{Photo credit: On Seven Estate Winery}

In 2019, I interviewed celebrated Canadian wine writer, Tony Aspler, about Ontario’s potential to develop a global fine wine identity. He enthused about Chardonnay and insisted I try the wines of a new Niagara-on-the-Lake producer called On Seven. I purchased a bottle of the 2017 The Pursuit and have been an admirer of the winery ever since.

The name On Seven refers to seven acres of land acquired by Vittorio and Sula de Stefano in 2009. After extensive uprooting, site analysis, and planning, five acres were planted in well-draining, calcareous soils. No expense was spared. After a lengthy wait, de Stefano was able to procure top rootstocks and clones directly from Burgundy’s highly respected Mercier nursery.

Under the guidance of veteran viticultural consultant, Peter Gamble, On Seven proceeded to produce very low yields (1 – 2 tonnes per acre) of certified organic wines of impressive complexity and finesse. My recent tasting of the 2018 vintage The Pursuit and The Devotion cuvées definitely reinforced this impression.

The quality here is all the more noteworthy given the location of vineyards. Niagara-on-the-Lake is home to many of the warmest vineyard sites of the peninsula. Most vintners head for the benchlands, in the Niagara Escarpment area, to make cool climate Chardonnay.

On Seven’s Chardonnay wines offer an intriguing balance. They are generously proportioned, with ripe, yellow fruit flavours, backed by a chiselled structure, hints of salinity, and lip-smacking acidity. The Pursuit is slightly leaner, racier, with more delicate oak spice, whereas the top wine, The Devotion, is glossier with a wonderfully creamy texture and lingering, toasty nuances.

Given the boutique size of the winery and lengthy ageing (three years from harvest to bottling), it is not always easy to get your hands on a bottle. If you live in Ontario, I highly recommend getting on their mailing list for future releases. In Québec, we should be seeing some small allocations coming into fine dining restaurants within the year.

This Chardonnay Wines article was originally written for Good Food Revolution. Want to learn more about artisanal food, wine, beer and spirits? Check out their excellent website.

Education Life

7 Stellar Red Wines to Drink with Hamburgers

Posted on February 11, 2022

The idea that someone might even ponder which red wines to drink with hamburgers may seem surprising. After all, aren’t we supposed to be washing down our burgers with super sized soft drinks or cold beers?

If you are just picking up cheap take out, why not. But, if gourmet hamburgers are more your speed, then the right wine pairing can take your dinner to the next level. Trust me. I am married to a hamburger fanatic. We have tried every beverage pairing. There is nothing like a well-chosen red wine to cut the richness and lift the flavours of a juicy burger.

I read somewhere that we consume a whopping 50 billion burgers each year. Since the global expansion of America’s fastfood chains since in 1950s and 1960s, the humble hamburger has risen to become of the world’s most popular meals.

Though today, much has changed. We have moved way beyond the simple beef patty on a cheap bun formula that once defined the burger. Countless delicious plant-based hamburger options exist now. And classic beef burgers range from lean, veggie-loaded styles to decadent, bacon and cheese adorned two handers.

The flavour differences can be immense and there definitely isn’t a one-wine-fits-all solution. To help determine what wine will work best, consider these factors:

Keep it simple (unless its not): if you are just grilling a pre-made patty and slapping a kraft single slice on it, you don’t need a grand cru wine. Always pair to the level of complexity of the food.
Stay in your weight class: match the weight and intensity of the wine to the heartiness of the dish. A lighter, plant-based or lean beef burger will be overwhelmed by a dense, powerful (or heavily oaked) wine.
Lively wines lighten rich food: a greasy burger, loaded with fried veggies, bacon, or slabs of cheese is heartburn waiting to happen. Wines with lively acidity can cut through the fat, making the dish feel lighter on the palate.
Save the big guns for the big burgers: highly tannic wines create a drying, astringent sensation on the palate which can clobber delicate flavours. They are best served with weightier, beef burgers. Tannins bind with the proteins in meat, intensifying its rich, savoury flavours and, in turn, softening the wine.

With these principles in mind, I decided to test out different hamburger wines from around the world, to suit the lightest to heaviest of burger styles. Below are three of my current favourites, with drink alike options that may not taste identical, but have similar weight, acidity levels, and structure.

BEST FOR LIGHTER PLANT-BASED BURGERS (think chickpeas, lentils, black beans…)

^{Photo credit: Consorzio Tutela Vini Etna DOC}

Wine choice: Etna Rosso (Italy)

What is it? Red wine produced from indigenous Italian grapes; predominantly Nerello Mascalese blended with up to 20% Nerello Cappuccio. As the name suggests, the vineyards grow on the slopes of Mount Etna, in eastern Sicily. This rich, volcanic terroir produces lithe, elegant red wines that are sometimes compared to Piedmont’s Nebbiolo – in a riper, lighter, less tannic style.

Why I chose it: Etna Rosso wines are generally light to medium bodied. Their vibrant acidity and tangy berry flavours enhance lighter food pairings, while their wet stone mineral notes match the earthy flavours of legumes (like pea and bean proteins). They have fine chalky tannins that provide structure without drying out the wines. Oak, if used for ageing, is generally very discreet.

Try these Estates: Tenuta della Terre Nere, Tornatore, Piano dei Daini, Planeta, Tascante, Torre Mora

Drink alikes: Gamay (Beaujolais, Niagara), Pinot Noir (lighter Bourgogne styles, Ahr, Jura)

BEST FOR LEAN BEEF BURGERS (or “faux meat” alternatives)

^{Photo credit: Bierzo Designation of Origin Regulator Board}

Wine choice: Mencia, Bierzo (Spain)

What is it? Red wine from the Mencia grape, grown in the mountainous region of Bierzo in northwestern Spain. Bierzo has a maritime-influenced climate that is cooler than many of Spain’s more inland red wine regions, giving more refreshing acidity and lower alcohol. The slate and granite soils here are said to impart a mineral tension to the wines. Mencia from Bierzo can be similar to Priorat red wines, in its fruit profile, but is leaner and more angular.

Why I chose it: Mencia is typically medium-bodied, with moderately firm tannins. Its umami undertones compliment the burger’s meaty flavours, while its juicy red and black fruit and fresh acidity provide a high note to lift, and lighten the pairing. Many producers use older oak casks for ageing, giving only a subtle toasty, spiced patina to the wines.

Handy Tips: Different tiers of Bierzo reds exist. Crianza wines are more youthful and fruit-driven, ageing for two years before release, with a minimum of six months in oak. Reserva wines have greater oak influence and more tertiary flavours (ie. earthy, leather, tobacco, dried fruit) from their mandated three years ageing; with one year minimum in oak.

Try these Estates: Descendientes de J. Palacios (Alvaro Palacios), Raul Perez, Dominio de Tares, Pittacum, Peique, Bodegas y Vinedos Paixar

Drink Alikes: Loire Valley Cabernet Franc (Chinon, Saumur-Champigny)

BEST FOR BIG, BOLD BEEF BURGERS

Wine choice: Northern Rhône Syrah (France)

What is it? The vineyards of the Northern Rhône Valley span a 100km stretch from just south of Lyon, to the city of Valence in eastern France. The climate is temperate continental with cool winters and warm summers, moderated by the fierce Mistral wind that regularly howls down the valley corridor. Syrah is the only red grape authorized on the mainly granite slopes here.

Why I chose it: Northern Rhône Syrahs are full-bodied, with lots of freshness and finesse, which both complements and contrasts the richness of a hearty burger. Their dark fruit and floral aromas are really enticing on the nose. They have firm, structuring tannins and black pepper flavours that pair well with red meat. Oak flavours are generally subtle.

Handy Tips: If you are willing to splurge on the wine, Côte Rôtie is an excellent choice. Wines from this appellation often have distinctive smoky bacon flavours that pair perfectly with decadently meaty burgers. For a good value alternative, try a St. Joseph, which has a similar flavour profile though slightly less intensity.

Try these Estates: Jamet, Burgaud, Ogier, Rostaing, Guigal, Coursodon, Courbis, Gaillard, Gonon, Chave, Jaboulet Ainé, and so so many more!

Drink Alikes: Hawkes Bay Syrah (New Zealand)

Education Reviews Wines

What makes High Altitude Wines So Intriguing?

Posted on February 9, 2022

It might seem obvious that high-altitude wines have livelier acidity. After all, if you have ever climbed a mountain, you will know how important it is to pack a jacket for the upper slopes. And, if you have ever tasted fruit grow in cooler areas, you will be familiar with their tangier flavours.

In the early 1990s, Nicolás Catena Zapata was on a mission to craft Argentinean wines with greater freshness and finesse. Fearing the frost risks associated with the cooler reaches of southern Mendoza, Catena Zapata decided to set his sights higher.

While most of the region’s vineyards were, and still are, situated between 500 and 1000 metres above sea level, Catena Zapata selected a high-altitude site in Gualtallary, within the Tupungato sub-zone of Mendoza’s Uco Valley. Perched at a lofty 1500 metres, the bodega’s new site was christened the Adrianna vineyard.

After several years, the winemaking team were able to compare the high-altitude wines from the Adrianna vineyard with those from lower lying plots. The differences were striking. The high-altitude wines were not only lighter and brighter, but they were also more deeply hued, with greater aromatic intensity, complexity, and more defined tannins.

The same phenomenon has been observed in other mountainous wine regions. Central Otago Pinot Noir is significantly darker in colour and more fragrant than its counterparts from other regions of New Zealand.

So, what does high altitude mean and how does it affect so many different aspects of a wine’s character?

According to the European Centre for Research, Environmental Sustainability and Advancement of Mountain Viticulture, vineyards over 500 metres are considered high altitude. Of course, it is important to factor in latitude (ie. proximity or distance from the equator) when determining the cooling effects of altitude.

As observed in Club Oenologique, 500 metres is high in Europe. Few of the continent’s vineyards are planted above 1000 metres due to year-round snow. Whereas, in Argentina’s Mendoza region, the lowest lying vineyards start at 500 metres.

The Catena Wine Institute is a research centre for high altitude viticulture in Argentina. It was established by Catena Zapata’s daughter, Dr. Laura Catena, in 1995. The institute defines high altitude vineyards in Mendoza, as over 1000 metres. Regions like Altamira, Eugenio Bustos, El Cepillo and Gualtallary are cited as reference points.

The growing conditions in these cool, mountain sites can be explained thusly. As we climb, the atmosphere gets thinner, air molecules expand, and temperatures plummet. For each 100-metre rise there is an estimated 1°C decrease. However, this thinner atmosphere also equates to greater intensity of sunlight.

Bright, plentiful sunshine allows for optimal photosynthesis meaning that grapes ripen easily and fully. Though still warm during the growing season, daytime temperatures are comparatively cooler than sunny, lower lying sites. These more moderate conditions slow down the rate of sugar accumulation, allowing more complex flavours to develop.

It is at night that the real temperature difference of high-altitude vineyards can be felt. Once the sun sets, the thermostat readings plunge, in some areas by 15°C or more. This effectively shuts down vine ripening overnight, allowing acidity levels to remain elevated.

This balanced, ripe fruit character and increased freshness was readily understood by the bodega and the Catena Wine Institute. However, they also observed that the grapes in their high-altitude vineyards had markedly thicker skins.

With more intense sunlight from the thinner atmosphere comes greater exposure to Ultraviolet-B (UVB) rays, the main cause of sunburn. In a collaboration with PhD students from the Mendoza University, the Catena Wine Institute carried out research into the effect this UV-B sunlight on high altitude grapes. Their work exposed a correlation between higher sunlight intensity and increased concentrations of grape skin tannins.

According to Dr. Catena, “this natural adaptation occurs because the grapes develop thicker skins at high altitude to protect the seeds from the sun—a sort of natural sunscreen”. These thicker skins – a barrier against increased UV-B light – contain higher levels of aromatic and polyphenolic compounds.

The best way to comprehend the uniquely ripe, yet refreshing, bold yet elegant style possessed by the best high-altitude wines is, of course, to taste them. A few months back, I sat down to a tasting of three top tier high altitude Malbecs from Bodega Catena Zapata.

Catena Zapata high altitude wines tasting

Catena Alta Malbec “Historic Rows” 2017

This cuvée is a blend of Malbec grapes from four of the estate’s prime terroirs, extending upwards from the 920 metre Angélica vineyard in the Maipú region, to the Adrianna vineyard. The 2017 vintage was very cool overall, with heavy frost in the spring resulting in lower-than-average yields.

Each vineyard plot was harvested individually and fermented separately to allow the unique characteristics of each site to develop. Ageing lasted 18 months in 50% new French oak barrels.

Attractive notes of stewed dark plum, cassis, and dark chocolate on the nose, with roasted nutty undertones developing over time. The palate is brisk and juicy, lifting the weighty, plush textured mid-palate nicely. Layers of cedar, spice, mingle with tangy dark fruit on the long, fresh finish. 93pts.

Where to Buy: SAQ ($51.25), see North American vendor list below

Catena Adrianna Vineyard, Fortuna Terrae 2017

Fortuna Terrae is a five-hectare plot within the 120-hectare Adrianna vineyard. The name, meaning luck of the land in latin, refers to the deep loamy alluvial soils here, which give lush vegetation and incredible biodiversity.

This certified organic Malbec is fermented 50% whole cluster and spends 18 months ageing in mainly second and third use French oak barrels. The cuvée spends two years in bottle before release.

Initially discreet, with aromas unfurling in successive waves. First cocoa, black pepper, and hints of nutmeg, then ripe dark fruit begins to emerge, and finally, a crescendo of fragrant fresh-cut violets. The palate is at once mouth-wateringly crisp, satiny smooth, and ample in depth and proportion. Finishes dry, with lingering tart black fruit, cocoa, and spice. 10 years+ ageing potential. 95pts.

Where to Buy: see North American vendor list below

Catena Malbec, Argentino 2018

The Argentino cuvée is a more powerfully structured Malbec. It is a blend of old vine plots with sandy soils, from the Angélica vineyard, and a 1095 metre vineyard called Nicasia, in the Parae Altamira area of the Uco Valley. The former site is said to give black fruit flavours, while the latter offers marked florality.

The 2018 vintage was classic for Mendoza, with warm dry conditions, and no frost. Like the Alta cuvée, the gapes were individually harvested and fermented before 18 months ageing in French oak, followed by one year bottle ageing before release.

An array of baked red and dark fruit aromas feature on the nose, underscored by hints of mocha and spice. The palate offers quite firm acidity and a dense, muscular structure rounded out by bright mixed fruit and mocha flavours. Very tightly knit and crisp on the finish, needs three to four years further cellaring to soften. 92pts.

Where to Buy: SAQ ($117.25)

Other vendors in North America:

CANADA: Québec: Noble Sélection, Ontario: Noble Estates, Western Canada: Trialto Wine Group, Atlantic Canada: Innovative Beverages

USA: The Winebow Group

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