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Gulfi Nero d’Avola: A Grand Cru Tasting

Posted on September 19, 2023

I have long been an enthusiast of Gulfi Nero d’Avola wines. Despite the arid summer heat of their vineyards in Sicily’s southeast, Gulfi manages to coax freshness and finesse from the region’s powerful red grape. I recently had the occasion to taste the estate’s top wines, alongside their irresistible Cerasuolo Di Vittoria.

Matteo Catania is one of the most infectiously enthusiastic wine producers I have ever met. When he gets started extolling the terroir virtues of his native Chiaramonte Gulfi, or his prime vineyard parcels in Pachino Val di Noto, he can go on for hours. Thankfully, his story is a good one.

It starts with a vision for producing fine wines, of Bourgogne-like elegance, in an area best known for bold, brawny reds. It speaks of determination and a commitment to grow more sustainably – without recourse to irrigation, without chemical treatments, using holistic, biodynamic practices. To read more, check out my profile on Gulfi Wines covering their background and a tasting of their mid-range wines.

In May, I caught up with Matteo Catania once again, this time to taste his single vineyard bottlings from Pachino. The recently granted Pachino DOC lies in the Val di Noto on the southeastern tip of Sicily. According to Matteo, it is the country’s “grand cru” area for the Nero d’Avola grape.

The low lying vineyards of Pachino sit at just 30 metres above sea level between the Ionian and Mediterranean seas. The vines are buffeted by near constant cross winds which cools the temperature and keeps yields low, concentrating flavours.

Significant tectonic activity in the region, due to the meeting of the African and European continent’s tectonic plates in the area, has led to mass upheaval over time. This explains the wide diversity of soil types, predominantly volcanic, limestone, and clay-based.

Gulfi Nero Maccàrj 2017 – 92pts. LW

The Maccàri contrada (aka single vineyard) has chalky clay soils and a warm, south, southwestern orientation. The vines are mature, at over 35-years in age on average. The estate’s policy of dry farming and dense plantings of head-pruned bush-vines in the traditional Alberello style result in very low yields, of just 30 hectolitres/ hectare.

A dark, brooding Nero d’Avola with attractive aromas of cherry stone, black plum, and dried flowers overlying hints of wet earth and cedar. The palate is powerful and fleshy, with a concentrated core of orange peel, dark fruit, and savoury nuances. Finishes fresh, with chalky, ripe tannins. A big but balanced, vibrant red. Decant and serve slightly chilled.

Where to Buy: SAQ ($54.00, code: 15086599), agent: Bambara Selections

Gulfi Nero Bufaleffj 2017 – 94pts. LW

The Bufaleffj contrada has varied soils of mainly volcanic origin, with areas of black clay, red clay, gravel outcrops, and sandy areas. Vinification is similar for the three contrada, native yeast fermentation in stainless steel, followed by two years’ ageing in 500L tonneaux, and an extending resting period after bottling.

Matteo describes the Bufaleffj as “richer, rounder, and more powerful” than the Maccàrj and Sanloré cuvées. The 2017 vintage is indeed a commanding wine. Successive aromas of dark chocolate, baked black plum, cherry stone, blueberry, and almond essence play across the nose. The palate is brisk, full-bodied, and initially quite firm, with impressive mid-palate depth. Notes of wild herbs, tangy dark fruit, cocoa, cedar, and subtle meaty undertones linger on the bold, tannic finish. Decant, or if you have the patience, cellar for at least another 2 – 3 years.

Where to Buy: SAQ ($66.25, code: 15086610), agent: Bambara Selections

Gulfi Nero Sanloré 2017 – 96pts. LW

The San Lorenzo contrada is located less than 70 metres from the Ionian sea, just 15 metres above sea level. Matteo describes the cuvée as “an English gentleman; aristocratic, impeccable, understated and complex”. He goes on to explain how the area’s red, sandy soils give a softer tannin profile, while the proximity to the coast brings lots of freshness and a form of “marine salinity” that makes them very food friendly.

The 2017 vintage is definitely akin to Matteo’s description. Layered aromas of fresh red and dark fruit, dried citrus peel, wild herbs, and balsamic nuances gain in intensity with aeration. The palate opens with lip-smacking freshness that lifts and lightens the bold frame. Quite textural, with lots of tension, and attractive, fine-grained tannins. The finish is long, earthy, and vibrant with lingering bright fruit, savoury hints, and yes…even a hint of salinity. A highly elegant wine. Decant and serve marginally chilled.

Where to Buy: SAQ ($66.25, code: 15086601), agent: Bambara Selections

The final wine is not from a Pachino terroir. However, the new vintage has just been released and it is such amazing value that I couldn’t resist including it here!

Gulfi Cerasuolo Di Vittoria 2020 – 94 pts. PW

Cerasuolo di Vittoria is Sicily’s one and only DOCG appellation. The area of Vittoria is located due west of the Val di Noto, across the Hyblaean mountains, near the Mediterranean coast. Here, Nero d’Avola is joined by the lively, red berry scented Frappato grape. This cuvée is fermented and aged for just under one year in stainless steel, to preserve its youthful, fruity charm.

And charming it very much is! Vivid red berry, cherry, and floral aromas mingle with hints of nutmeg and cracked pepper on the nose. The palate is medium-bodied, with a supple, glossy texture perfectly balanced by lively acidity and juicy, persistent red and dark fruit flavours. A serious, yet ever so easy drinking red. Serve at 16°C to (max) 18°C.

Where to Buy: SAQ ($32.50, code: 14044848), agent: Bambara Selections

On Seven Estate Winery: Top Canadian Chardonnay

Posted on September 8, 2023

The top Canadian Chardonnay of twenty years ago were big wines. They were oak-heavy, high in alcohol, ultra-ripe, but also, often sharp in terms of their acid profile. In recent years, judging the National Wine Awards of Canada, and sampling many other top Canadian Chardonnay, it has been clear to see that the style has dramatically shifted.

Many great producers have emerged from coast to coast. In Niagara, wineries like Bachelder, Hidden Bench, Pearl Morisette, and Leaning Post – among many others – have ably shown the region’s potential to make exciting Chardonnay. Among the newer entrants, On Seven Estate Winery is a true stand out.

The property, “on seven” acres of abandoned vineyards in Niagara-on-the-Lake’s Four Mile Creek area, was acquired by aficionados Vittorio & Sula de Stefano in 2009. After extensive uprooting, site analysis, and planning, five acres were planted in well-draining, clay loam soils with significant chalky deposits . No expense was spared.

After a lengthy wait, de Stefano was able to procure top quality rootstocks and clones directly from Burgundy’s highly respected Mercier nursery. Under the guidance of veteran viticultural consultant, Peter Gamble, On Seven estate proceeded to produce very low yields (1 – 2 tonnes per acre) of certified organic wines of impressive complexity and finesse.

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 derives freshness from a combination of north-facing slopes, chalky soils, and higher acid Dijon clones.

The wines are made in a low intervention style, with gentle, whole cluster pressing, wild yeast fermentations, and lengthy ageing in low levels of new French oak. Tasting across the years, from the inaugural 2017 vintage, to the 2018s and now the 2020s, the quality is consistently high.

And now, the wines are finally available in Québec, though in minute volumes so get them while they last!

On Seven Estate “The Pursuit” Chardonnay 2020 – 94pts.

Initially reserved, with attractive green fruit, citrus blossom, almond, and brioche notes emerging with aeration. The palate displays lovely tension, with crisp acidity, steely structure, and subtly creamy core. Tangy orchard fruit and savoury nuance linger on the finish. Still quite youthful and taut, with a long life ahead. Decant an hour before serving.

On Seven Estate “The Devotion” Chardonnay 2020 – 95pts.

Sourced from their best plots, The Devotion is On Seven estate’s star Chardonnay. A mere 91-cases were made of the 2020 vintage. It is a hugely promising wine. Enticing aromas of anise, white flowers, apple, and hazelnut nougat define the nose. The palate is full-bodied yet lithe and silky in texture with an expansive, layered mid-palate. Finishes on a lifted, savoury note with subtle, refreshing salinity.

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, the first allocation has arrived! Inquire with agent: Symbiose Vins

Education Reviews Wines

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.

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Roberto Voerzio, Barolo: The Man of La Morra

Posted on February 19, 2023

It is hard to image a man prouder of his origins than Roberto Voerzio. Born and raised in the Barolo sub-zone of La Morra, Voerzio knew from a young age that he wanted to make wine. Not just any wine though; fine wine to rival the likes of Giovanni Conterno and Bruno Giacosa.

In a recent tasting together, Roberto Voerzio shared the exacting methods he has employed over the years to reach the top echelon of Barolo winemakers. Voerzio speaks simply with a twinkle in his eye. He isn’t boastful, but there is no false modesty either.

Voerzio established his winery in 1986 with two hectares of vineyards in La Morra. Today, the estate spans 35-hectares of owned and rented vineyards, with notable holdings in La Morra crus such as La Serra, Brunate, Cerequio, Rocche dell’Annunziata, Fossati, and Sarmassa (in neighbouring Barolo).

A keen observer, Voerzio travels frequently to regions like Bordeaux and Bourgogne to analyze the viticultural methods of top estates. “I like to visit right before harvest” he explained. “The vineyard work is finished and you get a real sense of how successful the estate has been”. By this, he refers to the vine’s balance and ripeness of its fruit.

Roberto Voerzio La Morra vineyard views (photo credit: Roberto Voerzio)

Voerzio determined early on that a high-density vineyard model would produce the best quality fruit. Vines planted in closer proximity tend to produce fewer bunches, giving a smaller yield of more concentrated, flavourful grapes. In his prime vineyard sites, Voerzio plants at a density of 9,000 to 11,000 vines per hectare; well over double the average for Piedmont.

From planting to winter pruning, and throughout the growing season, Voerzio works tirelessly to achieve his desired, low crop level. He leaves just five to eight buds during the initial pruning and thins the crop twice during the summer.

“In cooler, less sunny seasons, I start green harvesting in early July to ensure the grapes ripen fully. In warmer years, I wait a few more weeks” he says. A second round of grape thinning occurs mid-August, to decrease the size of each cluster, cutting the bottom portion to concentrate richness of flavour among the upper grapes. For top crus, the yield at harvest is often as low as 500 to 700 grams per plant.

This is obviously not the most economical way to make wine, Voerzio admits with a chuckle. However, he says with a widening grin, “I do it for the glory of the wine”.

Roberto Voerzio has no organic certifications, but his vineyards are cultivated without chemical entrants. Cow manure is used to fertilize vines as needed. No herbicides, fungicides, or pesticides are employed.

Low yields in Roberto Voerzio La Morra vineyards (photo credit: Roberto Voerzio)

In the cellar, Voerzio’s wines are made via spontaneous fermentation with native yeast. Alcoholic fermentation lasts 15 to 30 days in tank. The Nebbiolo and Barbera cuvées are then racked to a mix of seasoned Slovenian oak botti of varying sizes, and a small portion of French oak. Sulphur levels are less than half the regulated dose. The wines are bottled unfined and unfiltered.

ROBERTO VOERZIO BAROLO DEL COMMUNE DI LA MORRA 2016 – 93pts LW

This is something of a “house” Barolo for Voerzio, made from a blend of five cru vineyards, namely La Serra, Fossati, Cerequio, La Rocche dell Annunziata, and Case Nere. La Morra is often described as the most elegant and approachable of Barolo’s sub-zones, with sandy, clay-rich Tortonian soils.

Aromas of wild rosemary and thyme give way to red currant, plum, dried citrus, and wildflowers on the nose. The palate is full-bodied, yet sinewy in structure, with lip-smacking acidity, and vibrant red fruit, herbal flavours. Finishes very fresh and precise.

Where to Buy: $163.50 (small allocation of 2018 vintage at the SAQ)

ROBERTO VOERZIO BARBERA D’ALBA “POZZO DELL’ ANNUNZIATA” 2017 -95pts PW

Barbera is the most widely grown grape in the Piedmont region. I have had many easy-drinking, great value Barbera wines in my time, and a handful of serious stand outs but nothing of this calibre. The Pozzo dell’Annunziata cuvée really shows what the grape is capable on the right site, at low yields, in the right hands.

The 2017 vintage is redolent with dark cherries and plum aromas, over layers of prune, woodsmoke, dark chocolate, licorice, and cedar. Juicy and ripe fruited on the palate, with a fleshy, full-bodied core, and velvety finish. Savoury flavours mingle with plum and dried herbs on the very persistent finish.

Where to Buy: $48.50 (sadly sold out…)

ROBERTO VOERZIO BAROLO “FOSSATI” 2015 – 97pts. LW

Fossati lies on the western side of La Morra, adjacent to the Case Nere and La Serra crus, at 350m altitude. The soils are stoney and light, with clay layers. The vines are particularly deep rooted here, stretching down to ten metres in places. Voerzio describes Fossati wines as deep in colour, with pronounced tannins, and vivid aromatics.

Successive waves of ripe dark and red fruit, wild berries, barnyard hints, dried orange peel, and cedar waft from the glass of this seductive 2015 Fossati. The palate is initially understated, with a supple, suave quality that broadens and deepens on the mid-palate. A lively hum of acidity vibrates through the wine, complimenting the firm, chalky tannins and lifting the finish.

Where to Buy: $462.50 (small allocation of 2018 vintage at the SAQ )

ROBERTO VOERZIO BAROLO “CEREQUIO” 2012 – 96pts. LW

Cerequio is surrounded by equally prestigious La Morra cru vineyards on the western side of La Morra. The hillside plantings sit at 300 metres altitude on a bed of white clay over blueish marl sub soils. According to Voerzio, its wines are very round, elegant, and ethereal in nature with lively red fruit flavours.

The 2012 vintage is fragrant and complex, with dried fruit and dried rose petal aromas, over hints of truffle and eucalyptus. Initially rich and velvety on the palate, tapering to ripe, yet still somewhat grippy tannins. A concentrated core of minty, dried red fruit, and earthy flavours linger long on the finish.

Where to Buy: $462.50 (small allocation of 2018 vintage at the SAQ)

This “Roberto Voerzio Barolo” 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.

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Best Beaujolais Wines to Ring in Beaujolais Nouveau Night

Posted on November 17, 2022

From excellent villages cuvées to top crus, the best Beaujolais wines are worth every penny. The Beaujolais Nouveau era may be over but the region has risen from its ashes in spectacular fashion. Scroll down for some fantastic Beaujolais wines to ring in Nouveau night.

There will be no whimsical displays of Beaujolais Nouveau this year. Freight and fuel costs continue to skyrocket. Global wine bottle shortages persist. As a result, this once cheap and oh-so-cheerful red has become an expensive proposition.

And let’s face it, consumer interest has been waning for years. Sommeliers turned their backs long ago. Even in Japan, Beaujolais Nouveau’s most ardent overseas imbibers, support has been steadily falling away for a decade. An estimated doubling of prices in the market may be the final nail in its coffin.

Though Beaujolais Nouveau may be gone from our store shelves in 2022, that doesn’t mean we can’t raise our glasses on Thursday to salute how far the region has come.

New Wines, Ancient Traditions

The idea of imbibing a freshly fermented wine is neither a new concept, nor specific to Beaujolais wines. In ancient Greece, the Athenian festival Anthesteria, in honour of Dionysus, was celebrated with the wine of the recently completed harvest.

This idea of harvest celebrations lingers in France, with nouveau wine releases throughout the country, from Gaillac, to Touraine, to the southern Rhône Valley – though Beaujolais remains the most well-known and widely exported example.

In the 1800s, wine merchants were already buying just fermented Beaujolais to showcase the new vintage to their brasserie and restaurant clients in major surrounding cities. However, it wasn’t until the 1950s that official legislation was past that mandated the third Thursday of November as the official release date for the wines of the vintage.

How Beaujolais Nouveau Took the World by Storm

Beaujolais’ most recognized household name, Georges DuBoeuf, is credited with creating the global craze for Beaujolais Nouveau. By the 1960s, the cafés of Lyon and Paris had already joined in the fun of racing to see who would receive the first shipment of Beaujolais’ new vintage. “Le Beaujolais Nouveau est arrive” became a call to revelers to join in the simple pleasure of sharing the light, fruity wine.

DuBoeuf worked tirelessly with chefs, sommeliers, and other wine gatekeepers in major markets around the world to extend this tradition. By the 1980s, industrial quantities were being produced. Television ads heralded the arrival of Beaujolais Nouveau in the US, great towers of the stuff appeared in liquor stores across Canada, throughout Europe and beyond.

Perhaps no other export market took to Beaujolais Nouveau, or hung on so long, as Japan. Photos of Japanese merry-makers, bathing in spas overflowing with the wine are popular media images every November.

From Beaujolais Nouveau to Nouvelle… Génération

For a time, as appreciation for the soft, banana-scented Beaujolais fell away, it seemed that region was headed for disaster. Who could take a wine region seriously, who’s major claim to fame was a cheap, quaffing red with zero shelf life? But change was afoot.

The work of Beaujolais’ natural wine pioneers had already begun in the 1980s, under the mentorship of local scientist and winemaker, Jules Chauvet. It would take a further decade for these radical new wines – made without carefully selected yeast strains or protective doses of sulphur – to gain the first timid signs of international interest.

The natural wine movement allowed Beaujolais to re-focus attention on its terroirs and traditional winemaking practices. The merits and distinctions of its ten cru villages were increasingly highlighted with areas like Morgon, Fleurie, and Moulin-à-Vent gaining recognition around the world.

In 2008, the region began an ambitious soil mapping project that would span nine years. Over 15 000 soil surveys, 1000 soil pits, and 50 field visits were completed. The study led to detailed maps of each Beaujolais appellation, detailing 300 different soil types across the area.

The in-depth knowledge gained from this work has given Beaujolais’ grape growers an incredible tool – informing their decisions on planting, pruning, inter-row, and canopy management in each sector of their vineyards. It is also a great way to communicate terroir – to highlight how different Gamay can taste from one lieu-dit to another.

One Grape, Multiple Expressions

Between its impressive image makeover and the dual trends for natural wines and – more generally – for fresher, lighter, less oak-driven reds, Beaujolais is back in business. The volumes are a far cry from the dizzying heights of the Nouveau days, but a more sustainable quality reputation has been established.

It is a region that is simple for newcomers to get behind. Red wines made exclusively from the Gamay grape makes up 95% of production. Beaujolais can be simplistically summed up as Gamay + granite + temperate climate = light, fresh, low tannin reds with vibrant red fruit and violet notes.

May be an image of tree and nature — Photo credit: Inter Beaujolais

However, for those looking to explore more deeply, the varied topography of gentle hills to vertiginous slopes, myriad soil compositions, numerous meso-climates, and wide variety of winemaking practices yield huge stylistic diversity from one Beaujolais to another.

Here is a mere handful of the best Beaujolais wine producers (in this author’s opinion) for your Beaujolais Nouveau night celebrations: Mee Godard, Famille Dutraive, Antoine Sunier, Julien Sunier, Richard Rottiers, Château Thivin, Marcel Lapierre, Jean Foillard, Domaine des Marrans, Domaine des Chers, Christophe Pacalet.

Favourites from a recent tasting include:

Famille Dutraive Fleurie Les Déduits 2019 – 95pts. PW

Pitch perfect, ready-to-drink Fleurie in a bold yet satiny smooth style ably matched by lively acidity and vivid red berry, cherry, violet, spice aromas. A truly joyous wine with impressive breadth and length. Dangerously easy to drink. Easily one of my coup de coeur Beaujolais for 2022.

Where to buy: SAQ ($42.75)

Antoine Sunier Morgon 2020 – 93pts. PW

Reminiscent of Northern Rhône Syrah with its peppery spice and subtly smoky, meaty undertones, this Morgon is medium in body with complex red and dark fruit flavours. Bright, balanced acidity, sinewy tannins, and lots of finesse. Carafe 30 minutes before serving.

Where to buy: SAQ ($35.50)

Julien Sunier Régnié 2020 – 92pts. PW

A very pretty, fragrant wine (in typical Régnié fashion) with wafts of ripe strawberry, peonies, baked red cherry, and subtly earthy undertones. The palate is light, silky and lifted, with a crisp freshness that lingers through the finish. A very approachable, easy-drinking Beaujolais.

Where to Buy: SAQ ($32.75)

Domaine Mee Godard Beaujolais Villages 2020 – 91pts. PW

Mee Godard is a Morgon producer that I have greatly admired since visiting her domaine in 2018. Her wines are often taut and firmly structured in their youth ageing gracefully over time. This Villages cuvée is not exception; definitely drinking above its origin. Medium in body with attractive blackberry, red cherry, savoury notes, and a velvety mouthfeel tapering to taut yet fine-grained tannins.

Where to Buy: SAQ ($28.55)

Marcel Lapierre Le Beaujolais 2021 – 90 pts. PW

From the challenging 2021 vintage, this “humble” Beaujolais is easy to dismiss as overly lean, tart, or vegetal…which was my first impression. However, over a span of four days I re-tasted regularly and the wine transformed. Still light and crisp, this red revealed layered aromas of cranberry, rhubarb, forest floor, beets, and green peppercorn over time. The palate is taut with finely chiselled tannins. Decant up to an hour before serving.

Where to Buy: SAQ ($29.30)

Domaine des Marrans Chiroubles Aux Côtes 2020 – 90pts. PW

The Beaujolais cru of Chiroubles boasts the highest elevation and steepest slopes of the region. This south-west facing vineyard is perched at 400 metres altitude, giving a very ripe yet refreshing style of Beaujolais. The 2020 vintage features aromas of baked red berries, hints of pomegranate, and tar. The palate is medium weight, with a rounded structure, and slightly grippy tannins. Great value for the price.

Where to Buy: SAQ ($25.10)

Christophe Pacalet Haru-Ichi Beaujolais Villages Rosé 2021 – 90pts. PW

Rosé is a rarity in Beaujolais, making up just 3% of production so it is fun to see this on our shelves. This ample, deeper hued rosé is hugely enticing, with lovely florality on the nose and pure, tangy rhubarb flavours, underscored by earthy and subtly savoury notes. Lipsmackingly good and very food friendly.

Where to Buy: SAQ ($25.35)

This “Best Beaujolais Wines…” 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.

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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.

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Champagne Bollinger Tasting: 2014 Vintage Release

Posted on September 30, 2022

In 2029, Champagne Bollinger will celebrate its 200th anniversary. This renowned Maison is one of just three Champagne estates to be owned by the same family since its inception. Throughout its history, Champagne Bollinger has built up impressive global recognition, from its British royal warrant, held continuously for over 130 years, to its role as James Bond’s favourite bubby, and beyond.

Champagne Bollinger is located in the grand cru village of Aÿ, in the Vallée de la Marne. This is prime Pinot Noir country and indeed Bollinger is a decidedly Pinot Noir-centric Champagne producer. Pinot Noir makes up anywhere from 60 to 100% of all Champagne Bollinger wines.

At a recent Champagne Bollinger tasting in Montréal, 6^th generation family member Cyril Delarue related that this Pinot Noir signature is one of the core points of differentiation for Bollinger, giving the wines notable “structure, body, and longevity”.

Champagne Bollinger is both a substantial vineyard owner and a négociant, purchasing up to 50% of its grapes – with near exclusive sourcing of premier and grand cru grapes. Of Bollinger’s 180 hectares of owned vineyards, 151 hectares are located in premier and grand cru villages; notably Aÿ, Avenay, Tauxières, Louvois and Verzenay for Pinot Noir, and Cuis for Chardonnay.

As per many top-quality Champagne producers, Champagne Bollinger only uses the first pressing juice – la cuvée – in its wines. According to the Comité Champagne, “the cuvée is the purest juice of the pulp, rich in sugar and acid. This produces wines with great finesse, subtle aromas, a refreshing palate, and good ageing potential.”

While many Champagne houses prefer to vinify and age their base wines in stainless steel, Bollinger is among the rare houses that retained a focus on oak maturation. The Bollinger cellars house over 4000 oak barrels, managed by their in-house cooper. Oaked blending components go into all of Bollinger’s wines giving them “a rich, broad, textural quality…that is inimitable” said Cyril.

Another major influence on Bollinger’s distinctive style is the very high levels of reserve wines used in their non vintage wines. Reserve wines are still wines, that haven’t undergone secondary fermentation. These aged wines bring significant aromatic complexity and depth of flavour to non vintage Champagnes.

At Bollinger, reserve wines account for more than half of wines like the Bollinger Special Cuvée and Bollinger Rosé. These reserve wines range from five to 15 years of age and are stored in a mix of tanks and cork-sealed magnums. The magnums are bottled with a small amount of liqueur de tirage (sugar and yeast) to provoke a partial refermentation creating small bubbles which keep the wines fresh and pure in flavour.

The selection and blending of reserve wines is a true art. Cyril explained that Bollinger cellar master Gilles Descôtes seeks to express all forms of fruit – from tart, just ripe nuances to heady, dried fruit notes – in his wines. This is a hallmark of Champagne Bollinger, he adds.

To celebrate the Canadian launch of Bollinger La Grande Année 2014, Cyril poured these four lovely wines from Champagne Bollinger.

Champagne Bollinger Special Cuvée – 94pts. LW

Special Cuvée is a non-vintage blend of over 400 different wines from predominantly premier and grand cru vineyards, made from 60% reserve wine. One fifth of the blend was fermented in oak. The varietal split is 60% Pinot Noir, 25% Chardonnay, 15% Meunier. The bottle tasted was disgorged in December 2021.

Aged over 30 months on lees, the Special Cuvée has an inviting nose, redolent with dried apricot, nougat, ripe lemon, and apple. The palate is crisp and refreshing, with creamy, well-defined bubbles, and an expansive mid-palate. Tangy notes of granny smith apple and lemon mingle with deeper, more savoury, leesy flavours on the finish. Long and relatively dry.

Where to Buy: SAQ ($89.50), LCBO ($91.95)

Champagne Bollinger Rosé – 92pts. LW

Bollinger recently increased the percentage of Chardonnay in the non vintage rosé to soften the blend and make it less “vinous” according to Cyril Delarue. The current blend is very similar to the Special Cuvée in terms of its varietal split, reserve wines, vineyard ranking, and oak. The pale salmon colour is derived from a 5% addition of red wine into the blend.

Fragrant red and dark berries feature on the nose, with underlying hints of anise, spring flowers, and candied stone fruits. Really lively on the palate, from its sleek, vigorous mousse to its tangy red fruit flavours, and moderately firm, medium-bodied structure. Finishes dry, with lingering red berry nuances. Very refined in style.

Where to Buy: SAQ ($119.25), LCBO ($123.00)

Champagne Bollinger La Grande Année 2014 – 97pts. LW

La Grande Année is Bollinger’s ultra-premium, vintage release only produced in excellent quality growing seasons – a phenomenon which is becoming increasingly common in Champagne. The blend is composed of 19 different crus, of which 79% are ranked grand cru and 21% are premier crus.

The base wines are vinified and aged in seasoned oak casks (20 years of age, on average) before transfer to bottle and ageing on lees for over seven years. All winemaking tasks, from riddling to disgorging, are carried out by hand.

Despite the mixed review received by the somewhat cool, rainy 2014 vintage, this is a masterful wine. Layers of quince, roasted hazelnut, dried lemon peel, salted caramel, and delicate floral hints unfurl on the nose in rapid succession. The palate has a taut, chiselled quality with savoury, lemony flavours, and ultra-fine, highly persistent bubbles. Hugely concentrated and multi-faceted with pleasing salinity on the long finish.

Where to Buy: SAQ ($282.00), LCBO ($228.00)

Champagne Bollinger La Grande Année Rosé 2014 – 96pts. LW

La Grande Année Rosé is vinified in the same way as the white, using essentially the same vineyard sourcing. An addition of 5% red wine from a steep, chalky hillside vineyard plot in Aÿ called La Côte des Enfants. This four-hectare Pinot Noir planting is among Bollinger’s most prized vineyard sites.

The 2014 La Grande Année Rosé has a very appealing nose of brioche, mixed spice, and wild berries, reminiscent of a summer pudding. Over time, hints of dried flowers and underbrush emerge. The palate is racy and full-bodied, with juicy red berry flavours deepened by nutty, savoury undertones. Finishes with a dry, subtly chalky texture and lingering fine mousse.

Where to buy: SAQ ($282.00)

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Wine from Argentina: Consistent Good Value Across the Decades

Posted on June 16, 2022

When tasting wine from Argentina I am regularly struck by their consistent, good value. The country’s major wine regions have been on a quest of continuous improvement since the first wave of foreign investors and flying winemakers hit Mendoza in the 1990s.

When the trend for bold, sun-baked wine from Argentina started to fade some fifteen years back, change was already afoot in the vineyards. Wineries had begun planting at higher altitudes and at the cooler southern reaches of the country.

Vineyard management techniques were altered to better shade the fruit and retain acidity. Winemaking practices have become more restrained but also expanded to allow for greater experimentation. Lesser-known wines from Argentina, from local grapes like Bonarda, Criolla, and Torrontés are cropping up on store shelves around the globe.

It is indeed an exciting time, with even the richest, ripest wine from Argentina showing far more freshness and balance. And with all this, the prices have remained surprisingly affordable.

Here are a handful of stand outs from a recent tasting of wine from Argentina:

Schroeder, Alpataco Pinot Noir 2019, Patagonia

Easy drinking red, with baked plum and red currant aromas on the nose, underscored by an attractive mix of savoury and minty hints. The palate is medium-bodied, with fresh fruity flavours, and a fleshy texture.

Where to Buy: SAQ ($16.80, Code SAQ 14714493)

Catena Zapata Chardonnay “High Mountain Vines” 2020, Mendoza

Ripe, tropical expression of Chardonnay with crisp acidity that ably balances the full-bodied, rounded palate. Inviting notes of mango, buttered toast, and yellow pear linger on the smooth finish.

Where to Buy: SAQ ($20.20, Code SAQ 865279), LCBO ($19.95, Vintages Code: 918805)

Bodega Santa Julia, El Burro Malbec Natural 2021, Mendoza

Very youthful, primary red that makes up what it lacks in complexity by its bright, tangy dark fruit, lively acidity, and supple frame. Serve chilled.

Where to Buy: SAQ ($21.40, SAQ Code 14764925), LCBO ($22.95, Vintages Code: 24214)

La Mascota Cabernet Sauvignon 2020, Mendoza

Great value for the price, with its appealing floral, dark cherry perfume. The palate is juicy and fresh, with a soft, medium weight frame and ripe tannins.

Where to Buy: SAQ ($16.95, SAQ Code 10895565), LCBO ($16.95, Vintages Code: 292110)

El Esteco Don David Reserve Cabernet Sauvignon 2020, Calchaqui Valley

Quite a complex nose for such an affordable wine, with intense baked red cherry, cassis, licorice, pencil shavings, and hints of cedar. The palate is full-bodied yet fresh with lively red and dark fruit flavours and lingering eucalyptus notes.

Where to Buy: SAQ ($17.95, SAQ Code 13545886)

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Gulfi Wines: Fresh Nero d’Avola from Sicily’s Torrid South East

Posted on May 25, 2022

Gulfi Wines are proof positive that fresh, balanced Sicilian reds are emerging from even the hottest sectors of the island. Last month, I tuned in to a discussion and tasting with Gulfi owner Matteo Catania to find out what makes his Nero d’Avola wines so compelling. Scroll down for 2019 vintage tasting notes.

In August 2021, the Sicilian city of Syracuse experienced a Europe-wide, record-breaking temperature of 48.8 degrees Celsius. The island is indeed famous for its hot, dry summers. And as global temperatures warm, its heat waves continue to intensify.

Given the scorching climate, it is only natural to assume that the wines must be bold, ripe, heady affairs. Historically, most were, and in some regions, they still are.

However, lighter, fresher wine styles have been cropping up with increased frequency over the past two decades. The high altitude, volcanic terroir of Mount Etna was the first to reveal this potential to a global audience.

Of course, the headlining grape in Etna Rosso wines, Nerello Mascalese, is naturally light in body and high acid. Elsewhere on the island, Nero d’Avola is the reigning red wine variety. It stereotypically produces ultra-ripe, generously proportioned wines with muscular tannins.

Plantings were once concentrated to hot, arid sites in the southeast. Now, they stretch across the island. And, the best Nero d’Avola winemakers are proving that, with the right terroir and techniques, even this most robust of red grapes can produce vibrant, balanced wine styles. Gulfi Cantina is a prime example.

After the death of his father in the late 1990s, Vito Catania returned to the family vineyards around the small hilltop village of Chiaramonte Gulfi in Ragusa. A great lover of Bourgogne wines, Catania came home with the vision of crafting elegant, terroir-expressive wines from select native grapes, on the area’s best vineyard sites.

To bring his dream to fruition, Catania enlisted the help of renowned viticulture and oenology consultant, Salvo Foti. The pair conducted detailed soil and climate analyses throughout the region, leading Catania to acquire over 100 hectares of vineyards.

Today, the Gulfi estate is run by Vito’s son; third generation vigneron, Matteo Catania. The vineyards are concentrated in three main areas: the hilly, calcareous marl vineyards of Chiaramonte Gulfi, the chalky, southeastern area of Pachino Val di Noto, prime terroir for Nero d’Avola, and finally, Mount Etna.

Gulfi Winery. Photo Credit: Gulfi Cantina.

In all three of these areas, cooling influences – whether it be Mount Etna’s high altitude, or lower lying Pachino’s cooling sea breezes – cause temperatures to drop overnight tempering the hot summer days and allowing the grapes to ripen slowly, while retaining refreshing acidity.

Gulfi’s vineyards are dry farmed (aka not irrigated) and planted at densities of over 8,000 vines per hectare, in the island’s traditional “Alberello” bush vine style. According to Matteo, these practices are the key to producing wines expressive of each site

Without irrigation, the vines are obliged to dig deep into their marl or limestone bedrocks for sustenance. This struggle for nourishment, combined with high-density planting, means that the vines produce less, yet more qualitative fruit with greater flavour concentration and complexity.

Chemical pesticides and herbicides were prohibited on the estate long before the winery committed to certified organic viticulture. Today, the vineyards are farmed biodynamically, under the continued guidance of consultant Salvo Foti.

Last month, I had the pleasure of listening to Matteo Catania wax lyrical about his family’s vision, while tasting the (fermented) fruits of their labour.

Gulfi “Valcanzjria” IGT Sicilia Bianco 2020 (Sicily, Italy) – 90pts. PW

More commonly found on the slopes of Mount Etna, Gulfi is one of the rare estates to cultivate Carricante in southeastern Sicily. Here, the grape is blended with Chardonnay and a touch of lesser-known native grape, Albanello. The blend is vinified with native yeast in stainless steel tanks, then aged on its fine lees for eight months before bottling.

Enticing notes of preserved lemon, wild thyme, chamomile tea, and wet stone gain in nuance and intensity over time in the glass. The palate is nervy and tensile, with lively acidity echoed by citrussy, herbal flavours. Hints of eucalyptus linger on the dry, fresh finish.

Where to Buy: SAQ ($26.35, Code SAQ 14947271).

Gulfi “Rossojbleo” IGT Sicilia Rosso 2019 (Sicily, Italy) – N/A

The Nero d’Avola vineyards for the Rossojbleo cuvée are planted on the lower slopes of southeastern Sicily’s Hyblaean Mountains at 450 metres altitude. Nearby forests and gentle marine breezes temper the hot local climate, allowing the grapes to ripen more slowly. The clay-rich soils are laced with limestone sediments and sand.

This is the estate’s more affordable Nero d’Avola red wine. To accentuate its fresh, easy-drinking character, the grapes are fermented at moderate temperatures in stainless steel tanks and aged for seven to eight months in the same vessels.

While my sample was unfortunately corked, I have enjoyed many vintages of this medium bodied, juicy, dark fruited red with its earthy undertones, ripe tannins, and subtle hint of bitter cherries.

Where to Buy: SAQ ($22.90 $, Code SAQ: 14923990).

Gulfi Cerasuolo Di Vittoria Rouge 2019 (Sicily, Italy) – 93pts. PW

Cerasuolo Di Vittoria is Sicily’s only vineyard area ranked DOCG; the highest appellation status in Italy. The wines here are made from a blend of Nero d’Avola and Frappato grown in prime, south-facing, low yielding vineyards of clay-limestone at 420 metres altitude.

In this cuvée, Matteo uses equal parts Nero d’Avola and Frappato to produce a lighter, fresher, pure fruited wine style. The blend undergoes a long, slow maceration, followed by eight months’ ageing in tank. After bottling, the wine is held back for a further eight months to integrate.

Alluring notes of fresh dark cherry, plum, and black currant mingle with aromas of dried herbs and almond essence on the nose. The palate is lively throughout, lifting the robust palate, and underscoring the cranberry and dark fruit flavours. Ripe, ever-so-slightly grippy tannins frame the long finish. Decant for an hour and serve chilled down to 16 – 18c.

Where to Buy: SAQ (34.50, Code SAQ: 14044848)

Gulfi “Nerojbleo” Nero d’Avola IGT Sicilia Rosso 2019 (Sicily, Italy) – 91pts. PW

This was the very first wine produced by the Gulfi estate and remains their flagship wine. The cuvée is named for the grape, Nero d’Avola, and the mountains (Jbleo in Italian) where the vineyards are located. It is the premium iteration of the Rossojbleo wine, made from the area’s best, south-west facing red clay plots.

The Nero d’Avola grapes undergo a long, slow maceration in tank and are then aged for one year in a mix of small French oak barrels and larger casks. After bottling, the wine is held back for a further eight months to integrate.

Very open and fragrant, with blueberry, floral, and balsamic aromas over peppery, savoury nuances. Brisk acidity matches the firm structure and tart red and black fruit flavours on the palate. Finishes with ripe, muscular tannins and pleasantly warming eaux-de-vie hints, well integrated with lingering fruity, savoury notes.

Where to Buy: SAQ ($28.00, Code SAQ 13437391)

Gulfi wines can be found in Ontario through the Charlie’s Burgers Wine Program.

This article is a re-print of my recent Gulfi Wines article for Good Food Revolution. Want to learn more about artisanal food, wine, beer and spirits.? Check out their excellent website.

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