THE ADVOCATE 863
VOL. 77 PART 6 NOVEMBER 2019
intense dark hues, with a nose of plum, blackberry, black cherry and a bit
of graphite. The flavours are of the same black fruit, with some black currant
mixed with vanilla and oaky-smoky overtones, and it has a long, tart
finish. The winery recommends red meat, fowl or cheese.
LAFAGE TESSELLAE OLD VINES 2015
A.C. Côtes du Roussillon, France #871384 $24.99
This is a Rhône-style blend of Grenache, Syrah and Mourvèdre and rated 93
points by Robert Parker. Reddish purple, it has a nose of red and black cherries
and pepper. The palate has a vibrant acidity, with rich red cherry and blueberry,
balanced with some peppery notes. It is well balanced and finishes rich
and a bit sweet. Food pairings could include richer fish like grilled tuna or
swordfish, loin of lamb, or roasted game like caribou, venison or bison.
FONTELLA CHIANTI 2017
DOCG Chianti, Italy #391797 $13.99
This economical Chianti was rated 90 points by James Suckling. The grapes
were old-soaked on the skins for eight to ten days and then fermented in
stainless steel and aged in Slovenian oak casks. It is bright and light from
start to finish. It is a ruby red colour. Its aromas are of red currant and raspberry
with a bit of pencil lead, and its tart flavours include red plum and
cherry, raspberry and red currant, with light toasty oak and a bit of herbs.
Its finish is long and vibrant with light tannins that sit on the tongue. Serve
it with pasta Bolognese (as we did) or pizza. This is another terrific buy.
And here are some from irrigated vineyards:
BLACK DOG CELLARS CIRIUS BLACK PINOT BIANCO 2015
BC VQA Okanagan Valley $14.00 plus taxes
This is from a newer Okanagan Falls winery, but an old vineyard. The Pinot
Blanc vines cropped for this wine are over 30 years old. The winery uses
only “free run juice”, which means it has not been mixed with pressed grape
juice, as is usually the case. The wine takes its inspiration from northern
Italian styles. More muscular than the norm for this grape, it has pronounced
lemon-lime, green peach and mineral aromas and a tart but full
palate of green melon, more lemon-lime and pear, with some herbs and wet
stone. It has a lingering finish. The winery suggests it be served with sushi,
sharp cheeses and dried fruit. I suggest wine-basted chicken breasts, or a
baked salmon stuffed with lemons and herbs. It is available from the winery
online or at private wine stores including Save-On-Foods.