The Good Juice

Well, it looks like summer is finally around the corner and very soon we can start thinking about BBQ’s and drinking wine by the pool or lake. The two wines that are featured this week will work well in both of those settings. The red is the Coriole Shiraz from McLaren Vale, Australia and the white is the 2006 Pinot Blanc from Amity Vineyards located in the Willamette Valley, Oregon.
Coriole Vineyards, 2005 Shiraz $26.95/bottle

Shiraz was planted at Coriole in 1919, the late 60s and the early 1990s. This estate-grown fruit, from soils that are relatively shallow, generally classic terra rosa red brown earth over limestone, becomes Coriole Shiraz. The climate is quite maritime, windy, with cool winters and warm hot dry summers.

Winemaking at Coriole is very traditional and labour intensive. Fermentation is in open tanks with hand pumping and pump overs. Oak maturation takes place over 1 year using 25-35% new barrels. Oak type has traditionally been American but with a higher proportion of French oak from the 2003 vintage forward. In good cellars, Coriole Shiraz is renowned for ageing over 10 years.

The 2005 summer was exceedingly cool with unseasonal rainfall in February. The ripening continued steadily through autumn until picking in late April. As fine weather continued through the autumn the vintage came to a very quick close.

This wine shows subtle aromas of dark fruits and spice. The cooler vintage of 2005 is reflected on the palate, with tight acid and fine grated savoury tannins that combine with dark berries and subtle notes of earthy, peppery characters. Further cellaring will result in a softened mouthfeel and further integration. Shiraz is a gutsy, in-your-face wine that is capable of tackling most any full-flavoured dish. I would recommend a dish of Penne with Sausage, Porcini and Portobello Mushrooms.

Amity Vineyards, 2006 Pinot Blanc $21.95/bottle

This ’06 Pinot Blanc from Amity is fermented in stainless steel tanks, without Malolactic fermentation to emphasize the fruit. It is blended with a small amount of Auxerrois to increase the aromatics. The primary source of grapes for this wine is 3 acres at Crannel Vineyards, on the east side of the Eola-Amity Hills and 4.5 acres of Pinot Blanc on the estate vineyard. The estate portion consists of two blocs: 2.5 acres grafted onto Chardonnay vines in 1993 and 2 acres planted in 1999 on resistant root stock. The Auxerrois is obtained from ½ acre at Sunnyside Vineyards in the South Salem Hills.

The wine smells like a typical Pinot Blanc; melon and mineral with notes of tropical fruits such as guava and pineapple. In the mouth it is round and smooth. The vintage is reminiscent of a stainless steel fermented Chardonnay. The wine is incredibly versatile, going with traditional Chardonnay dishes like veal or chicken and traditional dry Riesling dishes of scallops or crab. For this wine I am going to recommend Scallop and Smoked Salmon Cakes with Remoulade. Enjoy.

How to order

Phone: 416-598-0033 extension 243 to speak directly with Allan Leal, or you can
E-mail him at aleal@profilewinegroup.com

All orders are COD. Payment can be made by Visa, MasterCard, AMEX or cheque. Your credit card will not be charged until the product is shipped.

Minimum Orders: There is a one case minimum order (12 bottles unless otherwise noted).

Delivery to a single destination within the Greater Toronto Area (GTA) is free of charge. Delivery outside of the GTA can be arranged.

You must be 19 years of age or older to place or receive a wine order.