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THE ADVOCATE V O L . 7 5 P A R T 2 M A R C H 2 0 1 7 231 CLOS DU SOLEIL CAPELLA 2014 B.C. Similkameen Valley $26.90 In the Mondavi Fumé Blanc style, but with its own attributes, this local version is eighty-eight per cent Sauvignon Blanc and twelve per cent Sémillon. It is bright pale gold with a nose showing lime, green peach, grapefruit and a trace of minerality. It tastes of lemon-lime, yellow peach, mango with a touch of oak and cardamom spice with light buttery notes. It holds well on a bright, long (if slightly hot at fourteen per cent alcohol) finish. Food choices are varied and could (like the Mondavi) include tuna, halibut, cracked crab, roast chicken or herb-crusted pork. It is only available from the winery or at select private liquor stores. BLUE MOUNTAIN SAUVIGNON BLANC 2015 B.C. Okanagan Valley $18.90 Light (only 11.5% alcohol), this comes from a famed Okanagan Falls producer, one of the oldest in B.C. Again in the Mondavi style, it is seventy-five per cent fermented in stainless steel and twenty-five per cent fermented and aged in four-year-old French barrels. The aromas are lemon, green peach and a bit of mango with a mineral overlay, and the flavours are green apple, white grapefruit, lemon-lime and more mineral on the crisp finish. The food choices for the last two wines will go well with this one. It again is available from the winery or at many private wine stores. CONO SUR 20 BARRELS SAUVIGNON BLANC 2015 D.O. Casablanca Valley, Chile #466946 $15.97 The fruit for this wine is from the El Centinela Estate area in the north of the Casablanca Valley, near the Pacific Ocean. A pale greeny-gold, it has a nose full of gooseberry with cut grass, lemon-lime and melon. The crisp palate displays lemon-lime, green apple, more gooseberry and a touch of tropical fruit. Rare or raw ahi tuna, or sushi or sashimi, would do well with it, as would Indian food. CASAS DEL BOSQUE SAUVIGNON BLANC 2014 D.O. Casablanca Valley, Chile #740878 $15.99 Straw yellow, it is fermented in steel tanks and is akin in style to its New Zealand cousins, which is not surprising as the winemaker hails from NZ. The nose is tinned asparagus, green apple, lime and bell pepper. On the palate are green grass, a touch of asparagus, lime, green apple and a long finish with a touch of tropical sweetness at the end. It will do very well with white fish (perhaps sole Florentine or almondine), or a chicken breast in a white wine sauce.


March Pages 2017
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