All-Red Wine Club July 2022

2019 Fielding Long Weekend Cabernet

Niagara Peninsula, Canada

$22.10

Where

Located on the southern shores of Lake Ontario, the Niagara Peninsula is Canada’s largest wine region. Bordering New York State, it’s the southeastern portion of the Golden Horseshoe (the most densely populated and industrialized area in Canada). Anyone that has endured a Toronto winter might be surprised that grapes can survive Ontario’s frigid winters. The key to the region’s viticultural prowess is its unique location between a large body of water and the Niagara Escarpment. A 1050 km long ridge carved by ancient glaciers, the escarpment moderates the climate by blocking cold southwesterly winds.

What

Although best known for producing excellent white wines and sweet wines, the Niagara Peninsula also produces many exceptional red wines. The leading grapes are Pinot Noir and Cabernet Franc, but you also find sizable plantings of Gamay and Baco Noir.

The Fielding Long Weekend Cabernet is made from both Cabernet Sauvignon and Cabernet Franc, which in Niagara’s cooler climate, find a fresher expression. Sourcing grapes from multiple sites, the winery vinifies the wine and then ages it in oak barrels for a short spell.

Who

Fielding Estate and Winery was opened in 2005 by Ken and Marg Fielding, along with their son Curtis and his wife Heidi. A former race car driver, Curtis is considered one of Niagara’s key wine personalities. Awarded The Grape Growers of Ontario’s most celebrated award, the Grape King, Curtis also sits on the Ontario Craft Winery Association Board. Heidi, who sits on the Niagara Wine Festival Board, is an organizer of local wine events and a spokesperson for the Niagara wine industry. Since 2009 the winemaking team has been led by Brock University graduate Richie Roberts. To complement the winery’s estate wines, Roberts launched the Long Weekend line in 2013. These easy drinking wines are made from grapes sourced from across the Niagara region.

Taste

Meet the friendly side of Cabernet. A departure from the deeply robust Cabernet common to warmer regions like the Napa Valley, the Fielding Long Weekend Cabernet is happy-go-lucky. Ruby red in appearance, the nose presents plump aromas of fresh prunes, black cherries, raspberry and milk chocolate. The medium bodied palate is round with smooth tannins and balanced acidity. The finish is fruity and mellow. We think this is a great pairing for barbecued smokies on a sunny summer day.

2020 Cooperativa V. Sant Pere de Moixent Sant Pere Red

Valencia, Spain

$23.97

Where

The Comunidad of Valencia is a sunkissed region located on Spain’s beautiful southeastern Mediterranean coast. A few hours drive south from Barcelona, this area is often referred to as The Levant (‘the getting up place’- where the sun first rises in Spain). It’s bordered by Catalonia to the north, Aragon and Castilla–La Mancha to the west, and Murcia to the south. Split into four subregions (Valentino, Alto Turia, Moscatel, and Clariano), altogether there are 13,000 hectares of land planted to vine. Valencia’s placement between the vast plains Castilla–La Mancha and the Mediterranean Sea results in a terrain that varies widely. Sparse and arid in the west, as you journey east the landscape becomes noticeably greener with extensive plantings of olive trees, orchards and vineyards. This diversity makes Valencia one of Spain’s most intriguing wine regions, with loads of potential.

What

Valencia accounts for around 5% of Spain’s viticultural output. Most of this production can be described as ‘utility wine’ – ripe, juicy, and cheap. Vast amounts of generic wines are shipped to grocery stores across Europe, where bottles sell for only a few euros. One of Valencia’s top exports is Bobal, a deeply coloured red grape variety which is used in red blends. There are literally tanker-trucks full of Valencian Bobal that are driven all over Spain. The cash flow generated by this lucrative business has created an environment that values quantity over quality. Fortunately for us, in the shadow of this cash-machine exists a small cohort of wineries driven to produce authentic Valencian wines. They are joined by a progressive attitude and a commitment to indegenous grape varieties. Through their efforts, Valencia is today considered a hotbed for some of Spain’s finest wines.

The Sant Pere Red is made from a blend of 50% Tempranillo, 30% Monastrell and 15% Merlot harvested from vines planted to clay-limestone and sandy-loam soils. The grapes were fully destemmed and fermented using indegenous yeasts in concrete tanks. Following malolactic fermentation, the wine aged 8 months in a combination of concrete tanks and French oak barrels.

Who

The Cooperativa V. Sant Pere de Moixent is a collaboration between 1,000 grape and olive growers in the historic Valencian village of Moixent and nearby towns. Their combined holdings of 5,000 hectares are fully located in the quality focused zone of La Costera. To make the wines, the growers have brought in one of Valencia’s greatest winemakers – Pablo Calatayud of Celler del Roure. Having founded his own groundbreaking winery in 1996, Calatayud brings unparalleled expertise in making authentic Valencian wines which are distinctly Mediterranean in character.

Taste

The winemaking expertise of Pablo Calatayud is clearly present in this wine. For a wine so well priced, the quality offered is palpable. In the glass, the color is a youthful cherry red. On the nose, bright aromas of figs and blackberries are juxtaposed by forestry aromas of rosemary and cedar. In the mouth, the palate is medium bodied with elegant tannins and slight acidity. A touch of cocoa on the finish complements the Sant Pere’s overall plush character. When thinking of food pairings, consider the excellent cuisine of Valencia. You could do little better than Paella Valenciana, which many consider to be the original paella.

2020 Michel Guignier Les Améthystes Beaujolais

Beaujolais, France

$25.60

Where

Beaujolais is a small wine region deeply connected to the gastronomic soul of the French people. Sandwiched between the noble vineyards of Burgundy and the epicurean city of Lyon, its vineyards lie in the heart of the country. From top to bottom the region measures 70 kilometers in length. The climate is predominantly continental in character and tempered by the presence of the Massif Central to the west and the Alps to the east. Long growing seasons are the norm. The finest vineyard areas have been designated as ‘crus’ and lie in the regions north, where the dominant soil type is granitic with smatterings of limestone and clay.

What

Primarily made from the Gamay grape, Beaujolais’ can range from basic to very complex. Most Beujolais that you see in the corner liquor store are made to be as unassuming as possible. Very popular during the 1980’s, Beaujolais Nouveau is an extremely young wine released very soon after the harvest. They tend to taste like raspberry juice. Basic Beaujolais can be made from grapes coming from anywhere in the region. A Beaujolais Villages wine is made from grapes grown only in 38 villages in the north of Beaujolais. Permitted yields and winemaking restrictions are also stricter than in basic Beaujolais, leading to more structured wines. Finally there are ten Beaujolais Crus: Brouilly, Régnié, Chiroubles, Côte de Brouilly, Fleurie, Saint-Amour, Chénas, Juliénas, Morgon, and Moulin-à-Vent.

The Les Améthystes Beaujolais is made from Gamay grapes hand-harvested from vines mostly within the area of Morgon, where the soil is composed of decomposed granite and crumbly schist. The average vine age is 40 years. Vinified with semi-carbonic maceration for 7 days, the wine was aged on the lees in a cement vat before bottling.

Who

Michel Guignier is a 4th generation winemaker located in the village of Villié Morgon. His vineyard holdings, some of which are up to 70 years old, are tended fully by hand. Heavily influenced by the trailblazing ‘Gang of Four’ (constituted by Marcel Lapierre, Jean Foillard, Jean-Paul Thévenet, and Guy Breton), Michel is committed to making wines in the most natural way possible. Although not yet certified, his farming principles are organic. A testament to his dedication is that respected winemakers like Marcel Lapierre purchased his fruit for years. In the cellar the regime is traditional, “à la Beaujolaise”, with no de-stemming and only indigenous yeasts for fermentations. His use of oak aging and additions of sulphur are minimal. Guignier’s wines display the kind of terroir driven purity that wine drinkers have come to expect from Beaujolais’ finest producers.

Taste

This is authentic Beaujolais at its most expressive. Bright magenta in appearance, the nose unfurls powerfully floral aromas of violet, ripe garden strawberries, maraschino cherries, and pomegranate. Succulent red fruit flavors, which spread across the palate, are wrapped in super soft tannins. The acidity is crunchy and thirst quenching. Extended fruitiness on the finish mirrors the wine’s sweeping intensity. Ideally served with a slight chill, this is a superior picnic wine best paired with creamy cheeses and charcuterie.

2019 Domaine Vendange Le Coz Mondeuse

Savoie, France

$26.74

Where

Nestled in the foothills of the Massif des Bauges in eastern France, is an area known as the Combe de Savoie. This is where you find the small wine estate of Domaine Vendange. This 40 kilometer long valley positioned at the very center of Savoie, is a nexus point between the major plains of the Po and the Rhône. Time worn fortresses are a testament to the major role the pass played over the centuries as a connector between southern and northern Europe. Today travelers aren’t just passing through, but rather staying to enjoy the Combe de Savoie’s natural delights.

The vineyards of Domaine Vendange are planted in the terroir of St Pierre d’Albigny, in the hamlet of Miolanet. The vines are planted to glacial moraine soils which were formed 15,000 years ago when the Combe de Savoie was covered in a giant glacier. Important in a cool climate wine region, the vines are planted to southern exposures to soak up as much warmth as possible.

What

Mondeuse is a distinctive and ancient grape variety rarely found outside of Savoie. Not entirely exclusive to France, some small plantings exist in Sicily, Switzerland and in the New World. In the 1800’s it was actually fairly common to find plantings of Mondeuse in California, but most of those vines were removed. Although thought to be indegenous to Savoie, its true origins are murky. Previously thought to be identical to Italy’s Refosco dal Pedunculo Rosso, DNA research has shown the Mondeuse has some connection to Syrah. In terms of character, Mondeuse does tend to share Syrah’s spiciness.

The ‘Le Coz’ is made from Mondeuse grapes harvested from vines which were farmed according to organic principles. Once in the winery the grape clusters were fully destemmed and then fermented for a long period of time in temperature controlled stainless steel tanks. Following vinification the wine was moved to a combination of steel tanks and used oak barrels, where the wine aged for 12 months.

Who

Domaine Vendange is a family run winery operated by Benjamin Vendange and Diane Gounel. Benjamin, who studied oenology and viticulture in Beaune before returning to Savoie in 2015, comes from a family that runs one of the largest vine nurseries in the region. Together with his partner Diane, an oenologist from Languedoc-Roussillon, Benjamin decided to start an estate with the family’s holdings. All of the couple’s 10 hectares of vineyards are planted to glacial till / limestone scree soils with southern exposures. Their approach to vinification is to intervene as little as possible, letting the varietal character of their grapes shine through.

Taste

‘Gamay meets Syrah’ – that was our first impression of the Domaine Vendange Le Coz Mondeuse. It’s a wine that packs all of Gamay’s sunny disposition with the added pleasure of Syrah’s piquancy. Violet-red in color with medium depth, the nose has aromas of marionberries, bitter black cherries, red currants, white pepper and clove. On the medium bodied palate you find raspy red fruit flavors, lean furry tannins, and herbal spice. A youthful red mountain wine with a refreshing and lingering finish, we suggest serving it with a slight chill. For food pairings, look no further than Savoie’s irresistible cheeses, such as Tomme de Savoie.

2019 Dona Matilde Boavida Red

Douro, Portugal

$24.00

Where

The grapes for this delightful Portuguese red wine were harvested from the terraced vineyards of Cima Corgo, in the famed Douro Valley. This part of Portugal has been planted to vine for over 2000 years and is today considered the country’s premier wine region. In fact, the Douro is only rivaled by Chianti Classico as the world’s oldest delimited wine region. At its core is the noble Douro river, which extends across Portugal into central Spain. One of the longest waterways in the Iberian Peninsula, the Douro river has for centuries connected inland sections of the valley to the commercial centers of Porto and Vila Nova de Gaia on the Atlantic coast. It’s here where the climate is cooler that the region’s historical wineries are located. As one heads inland the climate gets increasingly drier and hotter. Vineyards planted to sunbaked schist soils on steep slopes contend with scorching sun and a near absence of precipitation of rainfall during the growing season. It takes guts to grow grapes in these conditions, but the results are worth it.

What

The Boavida Red is made from a blend of Portuguese grape varieties – Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Amarela and Tinto Cão. These are the same varieties used to make the Douro’s famed fortified wines. The grapes were hand harvested and collected in 25 kg crates. After being transported to the winery, the grapes were hand-sorted and then crushed with gentle pressure. Vinification took place in temperature controlled tanks to best extract color and complexity. After 9 months of aging without oak influence, the wine rested an additional 3 months in bottle.

Who

Founded in 1913 by Manoel de Barros and Manoel Almeida, Dona Matilde is one of the most renowned producers in the Douro Valley. The business was originally established in Villa Nova de Gaia as a port wine shipping company. Manoel purchased the current winery in 1927 and renamed it after his wife. Over the decades the Barros Group grew to become one of the largest Port houses. In 2006 though, the family made the decision to sell the business. Fortunately, Manuel ngelo Barros was able to repurchase the 96 hectares Dona Matilde property in the Douro Valley later that year. Altogether there are today 28 hectares of vineyards, in addition to 3 hectares of olives trees and 1 hectares of orange orchards. The rest of the property has been left wild. José Carlos Oliveira is responsible for viticulture, while João Pissarra leads the winemaking team.

Taste

Boavida translated into English means ‘good living’. It’s about enjoying life’s simple pleasures, like sipping on a good glass of red wine and just kicking back. The Dona Matilde Boavida Red is an easy-going field blend meant for everyday enjoyment. Deep ruby red in color, the wine is inviting with aromas of ripe blueberries, red plums, black cherries, violet and all-spice. Smooth tannins on the medium bodied palate are balanced by pleasant blackfruit flavors and soft acidity. The fruity finish is dry and fresh. A wine that can be enjoyed without food, it also makes a great pairing for cheeseburgers.

2019 Château Bouscassé Tour Bouscassé

Madiran, France

$25.56

Where

Madiran, the treasure of southwestern France. A Gascon wine region that sits at the feet of the Pyrenees Mountains, Madiran is as picturesque as it is remote. The region’s humble rural character, seemingly unfazed by the advancements of time. Today Madiran is home to around 1,300 hectares of vineyards planted to a landscape of rolling hills and valleys. The topography is formed by five parallel ridges that run from north to south. During the growing season the climate is generally warm and sunny. This pleasant weather often extends in the autumn, allowing grape growers to harvest their fruit late in the season. Precipitation tends to fall between winter and spring.

What

In a region famed for indulgent, stomach busting cuisine, it’s prudent to produce a wine of equal vigor. Enter Tannat. This grape variety is famed for its intense structure, color, acidity, and tannin. In fact It’s required that any wine labeled as Madiran must contain a majority of Tannat. The remainder can include Cabernet Sauvignon, Cabernet Franc, and Fer Servadou. Tannat is so powerful that Cabernet Sauvignon and Franc bring softness to the blend, not something you often expect from these grape varieties. The other way winemakers are able to tame Tannat is through micro-oxygenation. First introduced in Madiran, this technique uses the controlled introduction of oxygen to mimic the effects of extended barrel aging. That being said, even when micro-oxygenation is employed the wines are still very full in body and intensity.

The Tour Bouscassé is made from a blend of 50% Tannat, 26% Cabernet Franc, and 24% Cabernet Sauvignon harvested from young vines.

Who

The success of Madiran is to a great extent down to the labors of one man – Alain Brumont. The proprietor of Château Bouscassé and Château Montus (the ‘Petrus of southern France), Alain is acknowledged as one of the finest winemakers in the world. Known as ‘Madiran’s Fighting Bull’, Alain took control of his family’s winery in 1979 after training in Bordeaux. At the time Madiran had slipped into irrelevance and was little known. Alain recognized that the region had an ace up its sleeve, Tannat, and he invested heavily in his vineyards. Starting off with only 17 hectares of vines, in 1980 he purchased Château Montus. He doubled the density of his vineyards and reduced his yields, resulting in smaller amounts of flavourful grapes. In the cellar he forbade the use of micro-oxygenation, which he believes undercut Tannat’s impressive ageability. Four decades on, he owns 350 hectares of vineyards and rents an additional 250 hectares. The wines he releases, often with extensive cellar aging, are keenly snatched up by buyers who recognize that the wines of Château Bouscassé and Château Montus may be the best deal in town.

Taste

Of all the wines that Alain Brumont makes, the wines from Château Bouscassé are the most polished. To Alain they reflect the style of wine that was prevalent in Madiran during the 1800’s. Deep purple-red in appearance, the nose of the Tour Bouscassé has forceful aromas of rich blackcurrants, black plums, licorice, dark chocolate, cardamom and vanilla. The palate is bold with moutfilling blackfruit flavors and muscular tannins. On the finish a dusting of cocoa and baking spice rounds things out. We suggest serving this wine with Gascon style duck confit and cassoulet.