30 NEW WINES IN STORE

MAY
2015
30 NEW WINES IN STORE
APRIL 30 AND MAY 14
CALIFORNIA
IN THE AGE OF SOCIAL MEDIA
GREEK VARIETALS
STUNNING TREASURES
DISCOVER
CALIFORNIA
SUNNY WINES FROM
CALIFORNIA
DISCOVERCALIFORNIAWINES.COM
IN STORES
APRIL 30 AND MAY 14
30 newly arrived wines.
DIRECTOR – SPECIALTY PRODUCTS BUSINESS UNIT – SAQ
Michel-André St-Jean
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Johanne Morrisseau
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Pierre Lauzon, Stéphane Leroux, Marie-Ève Meunier, Catherine Ouimet,
Julie Perreault, Isabelle Plante, Alain Smith
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Kler-Yann Bouteiller
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CALIFORNIA BY NATURE
Varietals from the
Golden State.
IN THE AGE OF SOCIAL MEDIA
California winemaking.
TWO CLASSICS ON THE MENU
Burgundy and Rioja.
ROSÉS
Better than ever.
GREEK WINES
Where to begin.
ORIGINE QUÉBEC
Les Vergers de la Colline.
NEW ARRIVALS
ON THE COVER
In our age of virtual reality and social media,
the wine world is changing. It’s true all over the
planet, but perhaps even more when it comes
to California Wines.
Details on our specially
selected new releases.
UPCOMING EVENTS
• SALON DES VINS ET DES SAVEURS RÉGIONALES DE ROUYN-NORANDA — MAY 1
• SALON DES VINS DE VAUDREUIL-SOULANGES — VAUDREUIL-DORION — MAY 13
• SALON VINS, BIÈRES ET SPIRITUEUX DE SAINT-LÉONARD-D’ASTON — MAY 23
Limited quantities. No layaways are permitted until the Monday following
the release of products. Prices are subject to change without notice.
May 2015
3
Sonoma
San
Francisco
Napa
California
Paso Robles
Los Angeles
California producers were
the first to market their wines
by variety rather than appellation.
Here’s an overview of the Golden
State’s most popular grapes.
San Diego
ZINFANDEL
M
ore than any other grape, Zinfandel
embodies California. Its rich history
is closely linked to the growth of the
Golden State, itself emblematic
of the American Dream. In the
mid-19th century, at the height of its gold rush,
newcomers to California discovered a completely
different kind of treasure: these exuberant and
generous grapes.
At the time, “Zin” was prized for making
everyday wines, since its young vines produce
high yields of super-sweet grapes. However, the
vines, planted 100 to 150 years ago, have become
less productive with age, which helps them yield
some of the most remarkable and most distinctive
cuvées in California.
The most planted variety after Cabernet
Sauvignon, Zinfandel became all the rage in
the 1960s and ’70s for the production of White
Zinfandel, a simple and sweet rosé. But when
winemakers discovered the state’s magnificent
old vines, many started producing wines that
were both powerful and complex, with aromas
of plum, tobacco, spice and, sometimes, dried
4
May 2015
herbs. “Those old vines certainly have a wonderful
history,” says Jon Bonné, wine columnist for
the San Francisco Chronicle and author of the
excellent The New California Wine (Ten Speed
Press, 2013). “They are responsible for several
top wines.”
Bonné notes that there are significant nuances
among the best Zinfandels from places like Lodi,
Dry Creek, Santa Cruz and Sonoma. Grapes from
the latter two have a quasi-legendary advocate,
Paul Draper of Ridge Vineyards. “Ridge is like
the North Star that guides the world. The winery
continues to be the standard and its wines are just
as fine as ever,” says Bonné.
“Most of the Zins sold today tend to be bold,
rich and woody. For many, Zin works best when
it makes an impact,” he adds. This approach to
winemaking, made famous by labels like Seven
Deadly Zins and Sledgehammer (which claims to
be wine for “real” men), remains popular for one
simple reason: When it comes to sales, it works.
And that’s why Zinfandel still courts its surfer
image: strong, intense and ready to turn heads.
PHOTO: JEFF BERTING/GETTYIMAGES.
CALIFORNIA BY NATURE
IN STORES
APRIL 30 AND MAY 14
Like a surfer catching waves
on the Pacific, Zinfandel can
also impress. But it cannot
coast on strength alone.
Finesse and balance also
have to be there.
APRIL 30
UNITED STATES
2018
WEST COAST WINERY,
ZINFANDEL LAKE SONOMA
WINERY 2010,
DRY CREEK VALLEY
$24.75 12487864, 750 ML,
14.9% ABV
NUMBER OF CASES: 198
The Dry Creek Valley estate,
located near Lake Sonoma,
has one of the highest
concentrations of old-vine
Zinfandels in all of California.
GRAPE: ZINFANDEL
AROMAS
PLUM, RIPE STRAWBERRY,
PINE TREE, VANILLA
ACIDITY – DISCREET
SUGAR LEVEL – DRY
BODY – FULL
PALATE – GENEROUS
WOOD – EVIDENT
May 2015
5
IN STORES
APRIL 30 AND MAY 14
Scarlett Johansson
is thrilled to receive
a star on the Hollywood
Walk of Fame.
APRIL 30
Like the biggest stars in Hollywood,
Chardonnay has timeless appeal.
UNITED STATES
CHARDONNAY
Whether bright and crisp or rich and opulent,
Chardonnay is the incontestable star in California,
the grape that never seems to lose its appeal.
For many people, this variety is practically
synonymous with white wine. Chardonnay’s
popularity has held over the decades despite
both shifts in taste and vociferous detractors,
who every now and then attempt to revive the
“ABC” movement (anything but Chardonnay)
that arose in the 1990s as a reaction to the
wine’s omnipresent woody and buttery style.
Today, though you still find examples of that
style, freshness, citrus and minerality reign
among the majority of producers.
Chardonnay represents more than half of all
white grapes planted in the state, totalling some
40,000 hectares. This is more than double the
6
May 2015
WEST COAST WINE,
CHARDONNAY PLUME 2012,
NAPA VALLEY
$27.65 12485754, 750 ML,
14.3% ABV
NUMBER OF CASES: 200
plantings of the other three most popular
white varieties (Sauvignon Blanc, Pinot Gris
and Colombard).
Chardonnay is mainly produced in California’s
Central Valley, as are the majority of popular
varieties. The reason is simple: This is where
the large commercial producers grow most
of their grapes. But Chardonnay grapes grown
by the ocean are, on the whole, more valued.
Sonoma, Monterey and to a lesser extent Santa
Barbara produce the most accomplished and
sought-after Chardonnays because these areas
benefit from the cooling influence of the Pacific
Ocean, an all-important cooling effect that
enables the California Chardonnays to emulate
its noble ancestors in Burgundy.
Plume is a collaboration
between the Zepponi family
from Napa Valley and the
Stewart Family from renowned
producer Quails’ Gate in British
Columbia’s Okanagan Valley.
GRAPE: CHARDONNAY
AROMAS
PINEAPPLE, PEAR, LINDEN,
ACACIA, HONEY, OAK
ACIDITY – MODERATE
SUGAR LEVEL – DRY
BODY – MEDIUM
PALATE – RICH
WOOD – PRONOUNCED
CALIFORNIA BY NATURE (CONTINUED)
American
winemakers,
sporting their
cowboy hats:
They always
knew California’s
climate and
terroir would
bring out the best
in the renowned
Bordeaux grape.
PHOTOS: MICHAEL GOING/ALAMY (S. JOHANSSON); HILARY BRODEY/CORBIS (HAT).
CABERNET SAUVIGNON
The classic California Cabernet Sauvignon is the
ultimate status symbol, as shown by the number
of business execs who invested in the Napa Valley
to have their very own prestigious “Cab.” In fact,
Cabernet Sauvignon is practically synonymous with
Napa because this most global of grape varieties does
really well in the valley’s sunny climate. Its producers,
dreaming of Bordeaux while working the vines in
their cowboy hats, knew full well that their land could
produce quality grapes even before they competed
against – and beat – the French grands crus at the
1976 Judgment of Paris. Almost a quarter of the state’s
Cabernet Sauvignon is planted in Napa Valley, and
the varietal represents just under half of all the wine
produced in Napa.
No matter where in the state they come from,
California Cabs have a specific aroma profile: dark fruit
(especially blackcurrant), new oak, with a touch
of smoke, leather, spice and even dust. Blending
(with Merlot and other grapes) allows for an original
spin. Take, for example, A Proper Claret by Randall
Grahm – his first venture into a Bordeaux-style wine.
A great lover of Rhône varieties, the founder of Bonny
Doon Vineyard admits that he turned to Cab and co. for
their high availability, as he wanted to make a highervolume cuvée. “Here, weapons-grade Grenache is rare,
whereas Cab and Merlot... But I wanted to create
a funkier wine, so for A Proper Claret, I used Cab
from cool-climate areas in Monterey to get things
going, and then I added some Tannat, Petit Verdot
and Syrah, which gave the wine those silky, mineral
notes, and some violet,” he explains. In California,
reinventing the classics is all part of the game.
May 2015
7
CALIFORNIA BY NATURE (CONTINUED)
PINOT NOIR
Subtle and loaded with nuance, Pinot is at once
sensual and intellectual. It appeals to hipsters and
the erudite, as well as to epicures who want a touch
of elegance alongside a refined, fresh cuisine. In San
Francisco, Pinot Noir is popular with trendsetters, who
are often unenthusiastic about the ripe and lush profile
of most California wines.
That being said, in regions like the Russian River
Valley and Carneros in southern Napa, the sun gives
the Pinot extra power: It deepens its colour, raises
its alcohol content, transforms its cherry notes into
dark fruit and gives it a spiciness reminiscent of
Syrah. Burgundy enthusiasts might find such richness
alarming, and truth be told, this pushing of the Pinot
to its maximum has stirred much debate.
8
May 2015
More and more California wine-growers are going
the Burgundy route and planting their Pinots as close
as possible to the ocean and at elevations that take
advantage of the cool Pacific mists to slow the ripening
process and maintain freshness. That’s how it’s done
in Sonoma, where almost half of all California Pinot
Noirs are grown. That’s also how Calera’s Josh Jensen
in the Central Coast did it – by planting vines at
700 metres’ elevation overlooking the ocean. This
doesn’t necessarily result in austere wines; Calera’s
2012 Central Coast Pinot Noir shows off the hot and
sunny vintage with a good amount of spiciness and
a nice serving of raspberry pie. A wine to rally
hedonists and burgundy purists, perhaps?
PHOTOS: JILL SCHNEIDER/CORBIS (WINE); JOHN PYLE/CORBIS (FOOTBALL PLAYERS).
No other variety is
discussed as much
as Pinot Noir. The
smallest stylistic or
vintage variation
sets off the most
knowledgeable fans.
The California sun’s
effects on the grape
is also often debated.
SAUVIGNON BLANC
AND FRIENDS
Like individual players on a sports
team, each varietal brings to a blend
its own combination of strength,
liveliness and intensity.
RHÔNE VARIETALS
Just as in the southern Rhône, Grenache, Syrah, Mourvèdre, Carignan and
other grapes are often teamed up in California, resulting in generous and tasty
blends with a spicy character. You could say the whole is more than the sum
of its parts, with each grape playing its position to provide overall balance
and strength in the wine. Grenache is mellow and spicy, Mourvèdre tempts
with intense dark fruit and licorice, Syrah offers a mellower fruit and more
maturity than its companions from the Côte-Rôtie or Hermitage appellation,
and Carignan, often from old vines, adds structure and lovely tannins. Syrah
moved ahead of the others at one time, capturing the spotlight on its own
with maximum ripeness and nearly 16-percent alcohol content, but its status
has since waned. On the white side, Viognier has risen in popularity, while
Roussanne, Marsanne and white or grey Grenache are prized but fairly rare.
These immigrants from the Rhône do particularly well in California’s
hottest climes, such as in Paso Robles and the Sierra Foothills, where even
the Cabernet sometimes gets a little beat down from the powerful sunshine.
Energetic winemakers like Randall Grahm, Bill Easton and other “Rhône
Rangers” have long been leading the charge for the varietals’ dominance.
They have won over devoted fans, but Rhône varieties still have a way to
go before they rule the California wine business. There are more hectares
of Pinot in California than all the Rhône varieties combined.
Sauvignon Blanc also takes
on a distinctive personality in
California. Generally speaking,
it is more ample and exotic in
style than the Sauvignon Blanc
produced in New Zealand.
California winemakers have also
successfully flown the banner
of fumé blanc, the designation
invented by Robert Mondavi
to distinguish barrel-aged
Sauvignon Blanc. Château St-Jean
(see New Arrivals, page 29)
is an excellent example of this
Bordeaux-inspired approach,
done with a sunny, free-spirited
disposition.
Dozens of other grape varieties
flourish in the sun of this vast
state. Looking for Vermentino,
Ribolla-Gialla, Trousseau Gris,
Nebbiolo, Charbono, maybe a
little Malvoisie or Teroldego?
You can be sure that somewhere
in California there is a winemaker
with a few barrels, a winemaker
proud to offer you something
to discover.
May 2015
9
10
May 2015
IN STORES
APRIL 30 AND MAY 14
California Wine
IN THE AGE OF SOCIAL MEDIA
The worldwide web and social media are
transforming the wine world, with the Golden
State leading the way. Vintners may be going
virtual but the wines they produce are
definitely the real thing.
D
APRIL 30
UNITED STATES
2020
CLINE CELLARS, BIG BREAK
2012, CONTRA COSTA COUNTY
$30.25 12484111, 750 ML,
15% ABV
NUMBER OF CASES: 200
The old Zinfandel vines
(over 100 years old) from
the Big Break vineyard in the
Contra Costa region are located
near a eucalyptus grove, which
infuses the wine with some
mentholated notes.
GRAPE: ZINFANDEL
AROMAS
CHERRY, EUCALYPTUS,
CEDAR, VANILLA
ACIDITY – DISCREET
PHOTO: MAUDE CHAUVIN.
SUGAR LEVEL – DRY
BODY – FULL
PALATE – GENEROUS
WOOD – EVIDENT
uring the 2014 harvest, La Crema Winery
launched an interactive program called Virtual
Vintner Experience and invited thousands of
consumers to weigh in on every step and decision
that goes into the making of a particular cuvée.
Online participants came back to vote regularly as the
process played out.
The experience led to the creation of a Pinot Noir from
the Russian River Valley appellation, fermented with natural
yeasts (a subject of hot debate among participants) and
aged for nine months in barrels (easy on the new oak). Last
January, participants chose a name – Virtuoso – and, by
the end of this year, 500 cases of the cuvée will go on sale.
Online, naturally.
Sales will no doubt be relatively brisk, what with all those
vintners eager to discover the wine they helped create.
“Several things surprised us along the way,” says Mark
Gordon, digital communications manager for Jackson Family
Wines, which owns La Crema. “The segment on yeasts, for
example, turned out to be one of the most popular, triggering
intense discussions among participants. And when the time
came for deciding on appellations, users spent an average
of two and a half minutes on the La Crema website – a long
time in this ADD, digital era.”
These virtual vintners had an unusual level of involvement,
and adventure, in the world of Wine 2.0. It’s interesting
to note that Jackson Family Wines, which also owns the
Kendall-Jackson label, has invested heavily in social media
May 2015
11
CALIFORNIA WINE IN THE AGE OF SOCIAL MEDIA (CONTINUED)
in the past couple of years, notably by hiring Steve
Heimoff, who until his appointment as the company’s
blogger-in-chief was a prominent columnist for Wine
Enthusiast. Jackson Family Wines aims to be in tune
with today’s wine consumers, who are very keen to
learn, appreciate and exchange ideas.
VIRTUAL REALITY IS PART OF THE MIX
Randall Graham, the pioneering brain behind Bonny
Doon Vineyard, is a huge social media fan. He’s
garnered more than 300,000 followers on Twitter
alone, a number worthy of a Hollywood star. The
winemaker seems to be in constant conversation
online with fans of Le Cigare Volant and other Bonny
Doon bottlings. Still, he’s aware of a need for caution.
“The future, especially for premium wines, is to
build deep personal relationships with customers.
You can’t do that by remote control. With social
media, it’s often a bit like running into people whose
face you sort of remember, but I’m not sure if digital
always creates really solid contacts. I think analog is
the answer.” Graham adds that to establish genuine
conversations (that can then be continued online)
nothing can replace face-to-face encounters, visits
to the vineyard and tastings with the winemaker.
Paul Mabray of VinTank, a company that
monitors social media for wine producers, concurs:
“The consumer is digital. Fidelity is better when
you establish it in person. Wine tourism is a big
deal in California, but that can make us lazy, since
we already sell a lot on site. The problem is that we
let them go home without following up.”
12
May 2015
According to Mabray, in a business where brands
are sometimes interchangeable, customer service
makes all the difference, whether producers sell
their wines online or in shops. Mabray is still taken
aback by companies that can’t be bothered to react
when wine lovers – either on Facebook or Twitter –
take the time to gush about their products. “I tell
vintners: ‘You’ve got someone answering the phone,
why don’t you have someone doing the same thing
on Facebook?’”
Jean-Charles Boisset, president of Boisset
Family Estates, which owns properties in Burgundy,
California and Quebec (see page 15), also believes
that the future depends on the back-and-forth
between customers’ virtual and actual experiences.
His family works hard to make visits to its California
wineries far more engaging than just providing
tastings of current vintages in a nondescript bar.
This year, Boisset will open a 5,000-square-foot,
state-of-the-art interactive museum at one of their
most recent acquisitions, Buena Vista, California’s
oldest wine-producing estate.
Boisset also cites the example of Raymond
Vineyards, a Napa property he acquired in
2009, where visitors with a reservation can play
winemaker for a day, blending different Napa
sub-appellations to create a personal bottle.
In another room, they can taste wine made from
each parcel of land while touching samples of
the soil itself. And to top it all off, there’s the Red
Room, clad in deep red velvet and illuminated by
Baccarat crystal chandeliers, where members who
PHOTOS: BONNYDOONVINEYARD.COM/RANDALL-GRAHM. ZUMA PRESS, INC./ALAMY (P. MABRAY).
Randall Grahm is
convinced that social
media facilitates
interactions between
wine producers and
their customers –but
nothing can quite
replace the value of
face-to-face contact.
IN STORES
APRIL 30 AND MAY 14
Paul Mabray
(in the foreground)
with the VinTank
management team.
pay a $1,000 annual fee can play pool or poker and
taste exclusive vintages. “The goal is to help you
discover emotions and senses – of touch, smell and
sight – to appreciate your own feelings and to know
exactly what it is you like. Then you can really enjoy
wine, and learn to celebrate life itself,” says the
ebullient winemaker and businessman. “We want
visitors to smile and feel happy. Vineyards are not
temples. There’s a limit to what can be said about
fermentation and barrel types.”
To bring the experience home for consumers,
Boisset Family Estates has developed a personal
Facebook page for the boss. Simply called JeanCharles, it now has more than 50,000 followers.
And to stimulate sales, Boisset’s California
operations include some 700 representatives
throughout the United States who organize
tasting parties on a commission basis, not
unlike Tupperware evenings, but with the focus
on content rather than containers! It’s a way of
maintaining personal contact between producers
and wine enthusiasts and making travel distance
less of an issue.
KEEP THE MESSAGE SIMPLE
California wine producers realize that if they
wish to attract consumers to events, either online
or in person, they must avoid intimidating them.
As Paul Mabray points out, most wine enthusiasts
have a fairly relaxed attitude about wine. He’s
created a web page, called Wine Snaps, that tracks
wine-related photos posted on Instagram. In most
cases, the photos show people happily holding
or sipping a glass of white or red – there’s no
information about brands, vintage details or tasting
notes. So even though wine geeks are an important
part of the clientele, Mabray concludes, you still
have to keep your message simple.
Stephanie Gallo, vice-president of marketing for
the imposing family-run E&J Gallo Winery, has been
According to Paul Mabray, wine
producers must find ways to interact
on social media in a timely, easygoing
and direct manner.
hammering home that very same message. In an
interview with Adweek magazine, she explains
that millennial consumers approach wine without
preconceived ideas. “They don’t have an elitist
feeling about it, or that wine is only supposed to be
on the table with gourmet food.” For instance, Gallo
made Barefoot wines, one of the company’s runaway
successes, a sponsor to the World Series of Beach
Volleyball – definitely a world away from the realm
of the white-gloved sommelier.
For Mark Gordon, the takeaway from La Crema’s
social-media intelligence gathering is that customers
are very practical. “They’re looking for something
useful from their interactions with their favourite
wineries, something that will help them improve the
way they live their lives. As general as it may seem,
they want advice on how to discover and explore
wine.” A visitor reading a blog post on Thanksgiving
hospitality might end up exploring food-wine
pairings and the wines on offer by that producer,
Gordon explains. And if they develop a love of wine
in the process, then perhaps they’ll look into creating
their own blend one day – online or in person.
May 2015
13
CALIFORNIA WINE IN THE AGE OF SOCIAL MEDIA (CONTINUED)
EASY GOURMET
RECIPE AT SAQ.COM
GET GRILLING
This month, we’re firing up the barbecue. On the menu: grilled flank steak,
blackcurrant reduction, blue potato chips and spinach salad with roasted pine
nuts. Each dish wonderfully complements this Boisset Cabernet Sauvignon
Raymond. California’s “king” varietal truly reflects the region’s style: It’s a
structured and tasty wine with plenty of fruit that responds well to a bountiful
meal. And the sun-kissed vintage will have you longing to get grilling outdoors.
Red meat like flank steak pairs well with the wine’s strong tannins, and once
grilled, the steak’s smoky flavours play off the subtle woody ones of the
Cabernet Sauvignon. The aroma of dark berries in the wine is boosted by the
blackcurrant reduction, and the woody-fruit balance is underscored by the
fresh spinach salad.
– Kler-Yann Bouteiller, sommelier
14
May 2015
The grilled and smoky flavours of
barbecued fare call for robust, fruity reds.
As luck would have it, California is awash
in them. Its Cabernet Sauvignons fit the
bill perfectly, although you can also find
satisfying pairings by trying the perhaps
less familiar Petite Sirah, Grenache,
Mourvedre and Syrah varietals.
RECIPE: MAUDE CHAUVIN, PHOTOGRAPHER. FOOD STYLIST: BLAKE MACKAY. ACCESSORIES STYLIST: CÉCILE VINEZ.
California-Style Flank Steak
BEHIND THE WINE JEAN-CHARLES BOISSET | NORTH COAST
AT A GLANCE
The small wine-trading business
founded in 1961 by then 18-year-old
Jean-Claude Boisset is today one
of the Top 20 family-owned wine
producers in the world.
APRIL 30
Now run by the founder’s son,
Jean-Charles, the Boisset group
owns more than 20 estates in
France and California.
Boisset also has a Quebec
connection: It owns 50 percent of the
cider house La Face Cachée de la
Pomme in Hemmingford. “I fell head
over heels for it the first time I tasted
their ice cider,” says Jean-Charles
Boisset, who wants to heavily push
its distribution in France.
The Boisset group’s marketing approach uniquely
combines the whimsical and extravagant image
of its president Jean-Charles Boisset with a deep
love of terroir in all its diversity.
• Conquering America Early on, Boisset purchased a small
plot in Gevrey-Chambertin. Today the company has vineyards
all over Burgundy, with wineries like Mommessin, Bouchard
Aîné & Fils, J. Moreau & Fils and the excellent Domaine de la
Vougeraie. There is also Skalli in Languedoc as well as Raymond,
DeLoach, Buena Vista and others in California.
• Energy and Glamour Boisset is a dynamic company,
with a distinctive, glamorous image. Under Jean-Charles
Boisset – who happens to be married to Gina Gallo, another
heir to a family wine empire – the estates have adopted an
innovative marketing approach featuring the glitzy public
personality of “JCB.”
• Vines and Wines Boisset strongly supports organic
farming, attention to terroir and sustainable practices at
its wineries. At Raymond Vineyards in Napa, for example,
biodynamic methods were initiated immediately after
acquisition. The group’s Burgundy headquarters, simply
called Maison Jean-Claude Boisset, is emblematic of this
approach: Since 2002, under the direction of the exuberant
and demanding winemaker Gregory Patriat, it has been
producing “haute couture” wines, brilliantly highlighting the
particularities of each cru and each parcel in dozens of cuvées.
UNITED STATES
2022
RAYMOND FAMILY CLASSIC,
CABERNET SAUVIGNON 2013,
NORTH COAST
$22.25 12502471, 750 ML,
14% ABV
NUMBER OF CASES: 250
Since 2009, the Boisset
family has been breathing
new life and energy into this
well-established estate,
which was named Winery
of the Year by Wine Enthusiast
magazine in 2012.
GRAPE: CABERNET SAUVIGNON
AROMAS
CHERRY, BLACKCURRANT,
DARK CHOCOLATE, VANILLA
ACIDITY – MODERATE
SUGAR LEVEL – DRY
BODY – FULL
PALATE – STRUCTURED
WOOD – EVIDENT
TWO CLASSICS ON THE MENU
Here are two wines that go well with flavourful summer fare.
APRIL 30
EASY GOURMET
Savoury Mushroom Tart
FRANCE
RECIPE AT SAQ.COM
ALBERT BICHOT, SECRET DE
FAMILLE 2012, BOURGOGNE
$22.00 11153281, 750 ML,
13% ABV
A BURGUNDY TO START
T
he classic Bourgogne appellation
has upped the ante quite a bit over
the last few years, thanks to the
tireless work of Burgundians to
increase its overall quality. “It was
absolutely necessary,” says Albéric Bichot,
head of La Maison Albert Bichot. “Run-of-themill Burgundies were being produced from
poor-quality batches, and that wasn’t helping
the region’s image.” Created in 2007, Bichot’s
Secret de Famille Pinot Noir, however, is
produced from a dozen specifically selected
hectares. “We use grapes from wine growers
that we know well and follow closely. The
vines are on well-situated parcels of land,
in vineyards that are in the regional Bourgogne
appellation, but right next to the more specific
appellation areas of prestigious villages like
16
May 2015
NUMBER OF CASES: 400
Pommard, Meursault and Nuits-Saint-Georges.
We limit the yields to 40 or 42 hectolitres per
hectare, rather than 60, and we process the
grapes to standards just as high as if we were
making Échezeaux.”
The result: a cuvée with a fruity expression,
a moderated dose of oak and a nice amount
of complexity that goes perfectly with our
mushroom starter. “The Pinot Noir is a
particularly nice match,” says sommelier
Kler-Yann Bouteiller. “It usually has a light
touch of underbrush, which makes it appealing.
The saltiness of the bacon delicately merges
with the acidity and freshness of this cuvée.
And the pinch of thyme opens up the subtle
notes of dried herbs in the wine.” Who’s ready
to crack the Bichot family secret?
What is the “family secret”
that gives the wine its name?
It’s that the grapes come
from well-located vineyards
in prestigious villages like
Chambolle-Musigny, Pommard
and Nuits Saint Georges.
GRAPE: PINOT NOIR
AROMAS
STRAWBERRY, RASPBERRY,
CHERRY, HUMUS, HERBAL
NOTES
ACIDITY – MODERATE
SUGAR LEVEL – DRY
BODY – LIGHT
PALATE – GENEROUS
WOOD – SUBTLE
IN STORES
APRIL 30 AND MAY 14
EASY GOURMET
Grilled and Marinated Pork Tenderloin
MAY 14
WA 93+ WS 90 V 93
SPAIN
2025
RECIPES: MAUDE CHAUVIN, PHOTOGRAPHER. FOOD STYLIST: BLAKE MACKAY. ACCESSORIES STYLIST: CÉCILE VINEZ.
COMPAÑIA VINICOLA DEL NORTE
DE ESPAÑA, IMPERIAL GRAN
RESERVA RIOJA 2007, RIOJA
$49.25 12203796, 750 ML,
13.5% ABV
RECIPE AT SAQ.COM
NUMBER OF CASES: 396 (6 BT)
No effort is spared to maintain
this cuvée’s reputation for
quality. After all, its 2004 did
win the Wine Spectator Wine of
the Year! A powerful yet elegant
wine, it’s best showcased during
a good meal.
GRAPES: TEMPRANILLO,
GRACIANO
AROMAS
CHERRY, WILD STRAWBERRY,
SPICE, FOREST FLOOR,
VANILLA, TOBACCO
ACIDITY – MODERATE
SUGAR LEVEL – DRY
BODY – FULL
PALATE – STRUCTURED
WOOD – EVIDENT
RIOJA WITH GRILLED PORK
The Spanish know how to do wonders with
wine – as well as with pork. How can you
not salivate when simply thinking about
the classic pairing of a Grand Reserve
Rioja – the best of the best when it comes
to the region’s traditional wines – and the
Iberian flavours of grilled smoked-paprika
pork tenderloin with red peppers. “There
is an undeniable aromatic interaction in the
mouth between the smoky, grilled notes of
the meat dish and this robust, tasty wine,”
says Bouteiller.
The Imperial Gran Reserva from
CVNE has long had an excellent reputation.
The 2004 vintage scored the number one
position in Wine Spectator magazine’s
annual Top 100 in 2013. A blend featuring
85-percent Tempranillo, 10-percent Graciano
and 5-percent Mazuelo, it is produced from
the best grapes, chosen for their ability to
age several years in French and American
casks. Because of the long aging process,
this Rioja has a wonderfully pronounced
elegance and is the perfect companion to
a summer-kickoff barbecue. “This pairing
of pork and Spanish wine is all about
texture,” says the sommelier. “Just as the
marinade tenderizes and adds delectable
flavour to the meat, time has allowed the
wine’s tannins to soften considerably.”
A Spanish classic, all the way.
May 2015
17
ROSÉS: BETTER THAN EVER!
Crafted by passionate wine growers, rosé has finally come
into its own. A full-fledged wine that’s perfect for any occasion,
it certainly merits its newfound fame.
IN STORES
APRIL 30 AND MAY 14
R
BODY – MEDIUM
osé. The word alone evokes
images of sun-drenched
landscapes, lazy afternoons
and al fresco dining. It suggests
a quasi-nonchalance, a lightness
of spirit, a simplicity. These are the very
characteristics commonly associated
with wines of this colour: simple, light,
refreshing. But rosés are not considered
great wines, the ones to serve to impress
guests or to accompany an elaborate meal.
Rosé can’t seem to shake its “minor
wine” image, regardless of its big increase
in popularity over the last few years. You’ll
still find sweet wines like White Zinfandel
among the most sold rosés in Quebec.
With a great number of rosés in the highly
sweet category and with their biggest
sellers considered more closely related
to juice than wine, it’s no wonder rosés
are not taken seriously.
But it’s a mistake to generalize. Bordeaux
produces some of the greatest wines in
the world, but does that mean that every
wine from Bordeaux is great? Certainly
some rosés are simple and easy, but others
deserve the attention of connoisseurs:
Not only are they excellent, they are also
wonderfully versatile.
Producing a good rosé is quite complicated.
Some winemakers even go so far as to say
rosé is the most difficult wine to produce.
Far from being residue from the vinification
of red wine, or a vulgar blend of “leftovers,”
rosé is a full-fledged wine that demands
great skill in the art of viticulture.
PALATE – GENEROUS
PRODUCTION NOTES
MAY 14
FRANCE
DOMAINE DE LA MORDORÉE,
LA DAME ROUSSE ROSÉ 2014,
TAVEL
$26.75 12376881, 750 ML,
14.5% ABV
PHOTO: MAUDE CHAUVIN, PHOTOGRAPHER. ACCESSORIES STYLIST: CÉCILE VINEZ.
NUMBER OF CASES: 180
Who is the redheaded lady
(dame rousse) for which
this cuvée is named? Like a
mordorée, it is in fact a poetic
nickname for the woodcock,
a bird frequently seen around
the estate.
GRAPES: GRENACHE, SYRAH,
CINSAULT, MOURVÈDRE,
BOURBOULENC, CLAIRETTE
AROMAS
STRAWBERRY, RHUBARB,
RASPBERRY, WHITE PEPPER
ACIDITY – MODERATE
SUGAR LEVEL – DRY
WOOD – SUBTLE
There are two main ways to produce rosé:
by direct pressing or by saignée (“bleeding”).
The former consists of directly pressing
the grapes and fermenting the juice, just
as you would for white wine. The pressing
may be preceded by a maceration period,
which can vary from a few hours to a few
days depending on the grape and the
desired style, to draw out the colour and
flavours before fermentation. (Vins Gris,
or grey wines, are so named because of
their very pale colour: They do not undergo
maceration but do take on a bit of colour
when crushed, at which time the skins
are in contact with the juice.) The second
method consists of bleeding a tank of
macerating red grapes: Some of the juice
is drained from the vat, then the coloured
liquid is vinified into rosé.
Any winemaker who produces a notable
rosé will tell you that crafting a great wine
requires respect for the product. To make
a good rosé, you have to be focused from
the start – selecting the right parcel of land
for the vines, and cultivating and vinifying
with rosé as the objective. The decisions
related to cultivating, harvesting, crushing,
macerating, pressing and fermenting
are different for a red, a white or a rosé.
And a secondary product created from
another wine is rarely a product worthy
of much interest.
A MOST VERSATILE WINE
Because they are light, refreshing and
pair beautifully with just about any food,
rosés are readily associated with summer.
Reds can feel too heavy on hot days.
Whites can seem too light with flavourful,
fragrant summer fare and too aromatic
to be versatile. Rosés tend to have a more
restrained aromatic profile, and thus to pair
May 2015
19
HERBED CRAB CAKES
INGREDIENTS
454 g (1 lb) crab meat
1
egg
45 mL (3 tbsp) mayonnaise
60 mL (1/4 cup) herbs (tarragon,
chervil, chives), finely chopped
2
1
green onions, finely chopped
pinch cayenne pepper
125 mL (1/2 cup) Panko or regular
bread crumbs
Salt and freshly ground pepper
Mango Yogourt Sauce
180 mL (3/4 cup) plain yogourt
1
mango, diced
Zest of 1 lemon
1
pinch cayenne pepper
Herbs (tarragon, chives),
chopped, to taste
20
Salt, to taste
May 2015
RECIPE AT SAQ.COM
12 CRAB CAKES
Preparation: 20 minutes Cooking: 6 minutes
STEP 1
In a bowl, combine the egg, mayonnaise, herbs, green onions and cayenne.
Add the crab meat and bread crumbs. Season with salt and pepper. Mix gently.
STEP 2
Shape into 12 patties, each about 60 mL (1/4 cup) of the mixture, and place them
on a baking sheet. Set aside.
STEP 3
In a bowl, combine all the ingredients for the yogourt sauce. Set aside.
STEP 4
In a large non-stick skillet, heat a bit of olive oil over medium-high heat.
Cook the crab cakes 3 minutes per side and serve with the yogourt sauce.
IN STORES
APRIL 30 AND MAY 14
MAY 14
FRANCE
RECIPE: MAUDE CHAUVIN, PHOTOGRAPHER. FOOD STYLIST: BLAKE MACKAY. ACCESSOIRES STYLIST: CÉCILE VINEZ.
DOMAINE LES BÉATES,
LES BÉATINES 2014,
COTEAUX D’AIX EN PROVENCE
$20.45 11232261, 750 ML,
13% ABV
NUMBER OF CASES: 400
Located to the west of the
Provence region, the Aix-enProvence AOC benefits from
the cooling effect of the mistral
winds and from limestone-rich
soils. Great conditions for
terroir-driven rosés.
GRAPES: SYRAH,
CABERNET SAUVIGNON
AROMAS
GREEN APPLE, PEAR,
BARLEY SUGAR, HERBS
ACIDITY – LIVELY
SUGAR LEVEL – DRY
BODY – LIGHT
PALATE – GENEROUS
WOOD – UNOAKED
well with a variety of meals and flavours.
The best rosés also have an intriguing
texture on the palate that is just right
with spicy dishes.
But be warned, not all rosés are created
equal. Their style is just as varied as their
colour. From rosés that more closely
resemble a pale red wine, to those with
just 11-percent ABV with a nice helping
of residual sugar, to those that are completely
dry and heady with more than 14-percent
ABV, rosés open up an inviting world
of difference and pairings.
Provence produces 35 percent of French
AOC rosés, which are always dry and
generally pale in colour. And the top bottles
have a rich mouthfeel. They are the ideal
accompaniment to classic Provençale
dishes like pissaladière, tian, bouillabaisse,
ratatouille, stuffed vegetables and brandade,
as well as meals inspired by the French
Mediterranean region, those featuring
tomatoes, eggplant, fennel, zucchini, olives,
herbes de Provence and olive oil. The notes
of garrigue often found in the wines make
them a natural with this type of cuisine.
Mediterranean fish, such as red mullet,
wolf fish and sardines, pair well with rosé.
Salmon and tuna, whether grilled, baked
or tartare, are also sumptuous with a good
rosé, as is cod en papillote with tomatoes,
black olives and capers.
A ROSÉ FOR EVERY TASTE
Rosés from the Rhône and Languedoc
tend to be more full-bodied and robust.
They’re delightful with grilled fare, such
as white meats, sausages or even lamb
chops with herbs and a bit of garlic. More
pronounced wines, which are usually darker
in colour and found in Spain or New World
regions such as California and Chili, are
best with simple yet flavourful everyday
meals like all-dressed pizza, homemade
burgers, and ribs.
Given that there are no hard and fast
rules when it comes to food-wine pairing,
experimenting is fair game – and full
of surprises. While red wine is commonly
associated with magret duck breast,
a Champagne rosé is divine with it
especially if the magret is served with
cranberries, currants or morello cherries.
A true delicacy!
And what about sweet crab and lobster?
As seafood season kicks off, thoughts turn
to white wines, which tend to marry quite
well with crab and lobster. Red, on the
other hand, is a bit more difficult to match,
and many people find the combination
leaves a metallic taste. Then of course
there’s rosé: The texture of a top bottle
will perfectly envelop the tender and tasty
crab and lobster meat. When prepared
simply, seafood pairs well with any number
of rosés – just choose one that suits your
current tastes and preferences. The liveliness
of a Sancerre or a Burgundy rosé offers
a pleasant contrast to the richness of the
crab or lobster, and the wine’s minerality
plays up the saltiness.
With a bit of garlic and fresh herbs, these
seafood dishes marry strikingly with a Côtes
de Provence, Bandol or Collioure rosé.
If serving a seafood salad, with apples
and fennel for example, try a fruitier rosé,
like a Grenache from Spain, or even a semidry rosé from the Loire.
And of course, what’s better than a little
bubbly for a festive occasion? A superior
Champagne rosé or sparkling rosé will
be a smash hit with a simple grilled lobster
or pomegranate crab tartare.
May 2015
21
GREEK
BEAUTIES
Quebecers are showing new interest in Greek wines.
Understandable, given the new generation of talented
winemakers that’s shaking up age-old traditions in Greece.
An overview of typical grape varieties and pairing ideas.
PHOTO: TETRA IMAGES/CORBIS.
“ M
y love affair with Greek wine started
in 2008,” says sommelier and wine
columnist Bill Zacharkiw. “It was a white
wine made by Evangelos Gerovassiliou
from the region of Epanomi, with two
grapes I had never heard of before – Assyrtiko and
Malagousia. I had to look on a map to find out where
exactly Epanomi is located.”
While the names of the grapes may have been
foreign to him at the time, it reminded him of a
Sauvignon Blanc blended with a touch of Muscat.
“Familiar, yet still unique. I vowed that day to further
investigate Greek wines, and seven years later, I am
still discovering new grape varieties and new grapegrowing areas.”
For the curious wine lover, Greece is a treasure
chest of discovery. There are hundreds of indigenous
grape varieties, many of which have been grown for
thousands of years. Finding the right grape for the
right place takes time, so we can safely presume
that after millennia, the Greeks have done their due
diligence. Many of these grapes have become so
symbiotic with a terroir that they are grown only in
a single region, or sometimes, on a single island.
But the real beauty of this taste travelogue is that
it doesn’t cost much. The vast majority of Greek
wines can be had for less than $30, and many less
than $20. Over the past three years, Greek wines
have exploded onto the wine scene in Quebec. Sales
of white wine have grown from $1.6-million in 2011
to over $2.9-million in 2013. And as consumers gain
confidence in the whites, a similar increase in red wine
consumption has begun.
So where does a curious wine lover start? There is
so much to discover. Here are some of the main grapes,
where they are grown, and some food-pairing ideas.
ASSYRTIKO
If there is one grape variety that every wine lover
must get to know, it’s Assyrtiko. While grown in
a number of Greek regions, it is on the volcanic island
of Santorini that it reaches exceptional heights.
Winemaking on the island dates back to 1000 BC
and, if terroir is defined by an enduring relationship
between a grape variety, a land, a climate and
a people, then few places can rival Assyrtiko from
Santorini. The island is a treasure of old vines, and
“old” in the truest sense of the word. In many grapegrowing regions, an old vine might be 50 years old.
On Santorini, it’s not hard to find vines that are well
over 200 years old.
And how does it taste? In many ways it is like
Sauvignon Blanc, built along acidity and freshness,
though less aromatic and decidedly more mineral.
It also tends to show a touch more richness.
Food pairing: Assyrtiko wines make excellent
aperitifs. But because of the mineral aspect, any
seafood with an iodine note will work well. So try it
with raw oysters, cold lobster, octopus and clams.
RODITIS
Roditis is grown throughout Greece, but this pinkskinned grape is indigenous to the north coast of the
Peloponnese. Its failing is also its strength as it is a
vine that adjusts quite easily to many different soils
and climates and can be prone to high yields which
creates diluted wines. However, when done right, it
can produce beautifully delicate and finessed wines.
The vines do best when put in a position that will
temper their ripening, which means meagre soils
and high altitudes.
May 2015
23
Roditis is a refreshing, rather delicate white wine – ideal as an aperitif or with a plate of taramasalata.
So what to expect? Great Roditis show floral notes like
jasmine and delicate fruit flavours that can waver between
citrus notes and white fruits like pear. Texture-wise, it is
built along acidity, so expect freshness.
Food pairing: As Roditis is a delicate white built along
freshness, it is ideally suited as an aperitif, or served with light
fish, squid and shrimp. Look to Greece for entrée ideas like
taramosalata (fish roe) and tzatziki with grilled vegetables.
MOSCHOFILERO
Moschofilero is a pinkish grey-skinned grape, which is
mostly grown in the higher altitudes of the appellation of
Mantinia in the northern part of the Peloponnese. It drinks
much like another grape of the same colour – Pinot Gris.
24
May 2015
MAY 14
GREECE
DOMAINE TETRAMYTHOS,
RODITIS 2013, PATRAS
$16.45 12484575, 750 ML,
13% ABV
NUMBER OF CASES: 250
Located on Mount Aroania and cooled
by the winds coming from the Gulf
of Corinth, this estate is gaining
international recognition for the quality
of its wines. A winery to watch.
GRAPE: RODITIS
AROMAS
PEAR, BANANA, TART CANDY
ACIDITY – MODERATE
SUGAR LEVEL – DRY
BODY – LIGHT
PALATE – DELICATE
WOOD – UNOAKED
IN STORES
APRIL 30 AND MAY 14
GREEK BEAUTIES (CONTINUED)
If there is a difference, it is that it can be crisper
and with a touch more explosive aromatics.
Food pairing: First thing is to avoid the
temptation to serve Moschofilero too cold.
Under 8°C, you loose the aromatics. These
dry, aromatic wines are ideal as an aperitif but
don’t be afraid to serve them alongside fried
squid, seafood pasta and most lighter fish.
PHOTO: MAUDE CHAUVIN, PHOTOGRAPHER. FOOD STYLIST: BLAKE MACKAY. ACCESSORIES STYLIST: CÉCILE VINEZ.
SAVATIANO
Savatiano is the traditional base wine for
Retsina. And while many people are mystified
by this pine-resin-flavoured wine, the stuff
is great when it is made right. These days,
however, more and more winemakers are
producing Savatiano as a stand-alone white.
The grape is grown in many parts of central
Greece, but it is in the clay soils of the Mesogeia
region of Attica that it dominates. These
vineyards have furnished Athenians with wine
for thousands of years. Talk about history. This
is the wine that Socrates and Plato drank!
What does it taste like? Viognier might
be a good comparable as the aromatics tend
toward pear, peach and other stone fruits.
The texture can be a bit oily. The acidity
is moderate, just enough to keep the wine
fresh. So for those of you who don’t want
a high-acid white, it’s ideal.
Food pairing: Because of its richer texture,
Savatiano can handle a number of richer,
though delicately flavoured, plates like
fettuccine alfredo, fried squid and shrimp,
as well as lighter fish in sauce.
XINOMAVRO
If Assyrtiko is the star of the white grapes,
then a case can be made for Xinomavro as the
star of the reds. Indigenous to Macedonia in
the northern part of the country, it is perhaps
at its most prestigious in the cool-climate
region of Naoussa.
On the palate, it feels and tastes like a cross
between Nebbiolo and Dolcetto. Much like
Nebbiolo, the grape of Barolo, Xinomavro has
both high acidity and very substantial tannins.
While this can make the wines a touch
difficult in youth, they age magnificently.
Be prepared for a true taste adventure.
The wines will tend to show red fruit like
cherries, but also look for more herbal
characteristics like black olive, oregano
and sun-dried tomato.
Food pairing: As the tannins can be
imposing in younger wines, Xinomavro
wines need red meat to offset their drying
nature. Try a leg of lamb, oregano and
other herbs, as well as sun-dried tomatoes
and olives, as that will play nicely with the
aromatics of the wine.
AGIORGITIKO
Agiorgitiko means St. George’s grape,
a possible reference to Saint George’s
chapel in the region of Nemea. Agiorgitiko
is Greece’s second most-planted red grape
variety and is the defining grape of Nemea
in the Peloponnese. Like many Greek
varieties, it has a long history and was said
to have been the wine that Hercules drank
after slaying the Nemean Lion.
Agiorgitiko has a moderate acidity and
relatively low tannins, so it is often aged in
new oak that adds some tannic bite. In terms
of style, it compares with oaked Barbera– lots of red fruit, mostly plum, though with
less acidity. Many wines will also show either
spicy or herbal notes on the finish.
Food pairing: Agiorgitiko’s lower acidity
makes it a good match for braised meats,
and its fruitiness pairs well with roasted
white meat like chicken or pork. Don’t be
afraid to use recipes with aromatic spices
like cinnamon and cloves.
MAY 14
WA 91 GREECE
2020
ALPHA ESTATE, AXIA RED 2010,
FLORINA
$19.85 12499515, 750 ML,
14% ABV
NUMBER OF CASES: 200
On their estate named after
the first letter of the Greek
alphabet, owners Latridis
and Mavridis demonstrate
the full potential and quality
of the region’s wines. Give
this one an A+.
GRAPES: SYRAH, XINOMAVRO
AROMAS
DRIED FLOWERS, PLUM,
BLACK CHERRY, PEPPER
ACIDITY – LIVELY
SUGAR LEVEL – DRY
BODY – MEDIUM
PALATE – STRUCTURED
WOOD – SUBTLE
May 2015
25
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CHÂTEAU DE LANCYRE,
ROSÉ PIC SAINT LOUP,
COTEAUX DU LANGUEDOC
YALUMBA Y SERIES,
SANGIOVESE ROSÉ,
SOUTH AUSTRALIA
CHÂTEAU VIGNELAURE,
ROSÉ,
CÔTEAUX D’AIX EN PROVENCE
WILLM,
PINOT NOIR,
ROSÉ ALSACE
UMANI RONCHI,
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CHÂTEAU DE NAGES,
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COSTIÈRES DE NÎMES
10263841
11686175
12374149
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$16.95
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$19.95
MARC-ANTOINE AND MICHEL LASNIER
LES VERGERS DE LA COLLINE
AT A GLANCE
The history of the Lasnier family
and Les Vergers de la Colline
of Sainte-Cécile-de-Milton, dates
back five generations. Today, the
company’s orchards feature more
than 45 varieties of apples, used for
both cider production and research.
Some 40 employees work there.
PHOTO: JEAN-FRANÇOIS LEMIRE/SHOOT STUDIO.
When he was 20, Marc-Antoine
Lasnier told his father, Michel,
that he wanted to make cider.
“I felt that ‘bottling’ apples
would set us apart from the
other orchards.”
Sixteen years on, Marc-Antoine
has an equal number of ciders
to his credit. His latest creation,
Milton Star, is delicious all by
itself and also makes a very tasty
cocktail mix.
Michel Lasnier (right) needed
a healthy dose of confidence
to brave investing millions in
his son’s audacious ideas.
“He worked his heart out
and proved he was right,”
says Michel. To which MarcAntoine replies frankly:
“The apple is a fresh product.
If you don’t sell it in timely
fashion, you lose it. I believed
that making cider would
provide us longevity.”
• The bad old days
On the quality front, the 1970s were
a dark period for Quebec cider. “But I challenge people of
my generation to taste our ciders today,” says Michel Lasnier.
Les Vergers de la Colline includes a retail store that’s open
10 months of the year.
• Advanced techniques
As is the case with wine,
the quality of a cider is determined by terroir, fruit treatment
and the producer’s talent. “Some apple presses can extract up
to 80 percent of the juice,” says Marc-Antoine. “But here, we
only press up to 65 percent. Our production costs are higher,
but our ciders are better!”
• A cider for every occasion
“Our sparkling ciders
make ideal aperitifs,” the younger Lasnier says. “Some still
ciders make good companions for fish or pork. But the Milton
Star is a crowd-pleaser – it sets the party’s tone.”
• Giving the apple its due
“The whole point of making
cider is to strive to preserve in the bottle as pure a taste of the
apple as you can,” explains Marc-Antoine. “I believe in the
virtues of apples and am convinced that we can capture their
greatness in the glass, the way winemakers do with grapes.”
QUEBEC
MILTON STAR
SPARKLING CIDER
$12.80 12437242, 4 X 355 ML,
4.5% ABV
APPLE VARIETIES:
McINTOSH, SPARTAN
WALDORF SALAD
AROMAS
FRESH APPLE, APPLE
BLOSSOM, MELON
ACIDITY – MODERATE
SUGAR LEVEL – SWEET
BODY – LIGHT
PALATE – DELICATE
WOOD – UNOAKED
Limited quantities. Vintages may vary
from store to store.
Discover the world of Origine Québec products at the SAQ at www.saq.com/originequebec-en
APRIL 30
WA 90
UNITED STATES
CHÂTEAU ST. JEAN, FUMÉ
BLANC 2013, SONOMA COUNTY
$20.25 00897199, 750 ML,
13.6% ABV
NUMBER OF CASES: 299
Established in 1973, Château
St. Jean has been inspired
by European tradition to create
distinctive wines meant to
reflect terroir rather than
a specific winemaking style.
GRAPE: SAUVIGNON BLANC
P. 6
UNITED STATES
PORTUGAL
$27.65 12485754, 750 ML,
14.3% ABV
$14.85 11223592, 750 ML,
14% ABV
NUMBER OF CASES: 200
NUMBER OF CASES: 425
Plume is a collaboration
between the Zepponi family
from Napa Valley and the
Stewart Family from renowned
producer Quails’ Gate in British
Columbia’s Okanagan Valley.
This was most likely the first
Portuguese wine to be aged in
new oak barrels. It shows off
the strong character of Alentejo
wines, with a blend from several
of its various sub-regions.
GRAPE: CHARDONNAY
GRAPES: ARAGONEZ,
TRINCADEIRA, TOURIGA
NACIONAL, CABERNET
SAUVIGNON
WEST COAST WINE,
CHARDONNAY PLUME 2012,
NAPA VALLEY
BACALHÔA VINHOS, BACALHÔA
TINTO DA ÂNFORA 2013,
ALENTEJO
UNITED STATES
2018
SLEDGEHAMMER 2011,
NORTH COAST
$18.95 12484567, 750 ML,
14.5% ABV
NUMBER OF CASES: 200
At Sledgehammer wines,
everything is done to move
away from the more formal side
of the wine world, and this is
why the recommended pairings
with this Zin are grilled meats
and… loud music!
SOUTH AFRICA
2020
HARTENBERG, CABERNET
SAUVIGNON SHIRAZ 2010,
STELLENBOSCH
$19.95 12485666, 750 ML,
14.5% ABV
NUMBER OF CASES: 200
GRAPE: ZINFANDEL
Proximity to the Atlantic
Ocean allows the vines of this
estate to benefit from a more
moderate climate, which lets
the grapes maintain a certain
balance in ripeness and express
great typicity.
GRAPES: CABERNET SAUVIGNON,
SHIRAZ
ASPARAGUS SALAD WITH
ALMONDS AND GRAPEFRUIT
CLAM CHOWDER
BEEF AND PORTOBELLO
MUSHROOM BURGER
PULLED PORK BURGER
EUROPEAN-STYLE SMOKED
SAUSAGE SANDWICH
AROMAS
CITRUS, PAPAYA, GREEN
APPLE, HERBAL NOTES
ACIDITY – MODERATE
AROMAS
PINEAPPLE, PEAR, LINDEN,
ACACIA, HONEY, OAK
ACIDITY – MODERATE
AROMAS
CHERRY, BLACKBERRY,
PLUM, FLORAL NOTES,
VANILLA
ACIDITY – MODERATE
AROMAS
DRIED FRUIT, BLACK
CHERRY, BAKING SPICE,
LICORICE
ACIDITY – MODERATE
AROMAS
CRÈME DE CASSIS,
EUCALYPTUS, SMOKE, OAK
ACIDITY – MODERATE
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
BODY – MEDIUM
BODY – MEDIUM
BODY – MEDIUM
BODY – MEDIUM
BODY – MEDIUM
PALATE – GENEROUS
PALATE – RICH
PALATE – GENEROUS
PALATE – GENEROUS
PALATE – GENEROUS
WOOD – SUBTLE
WOOD – PRONOUNCED
WOOD – EVIDENT
WOOD – EVIDENT
WOOD – EVIDENT
May 2015
29
APRIL 30
P. 16
FRANCE
P. 15
UNITED STATES
2022
PORTUGAL
2021
P. 5
UNITED STATES
2018
2020
RAYMOND FAMILY CLASSIC,
CABERNET SAUVIGNON 2013,
NORTH COAST
CARM CASA AGRICOLA
ROBOREDO MADEIRA, RESERVA
CARM 2011, DOURO
$22.25 12502471, 750 ML,
14% ABV
$24.30 11241678, 750 ML,
14.5% ABV
NUMBER OF CASES: 250
NUMBER OF CASES: 275
$24.75 12487864, 750 ML,
14.9% ABV
CARM, an acronym for Casa
Agricola Roboredo Madeira,
is a group of six estates
representing a total of
90 hectares under vine led by
the Roboredo Madeira family.
NUMBER OF CASES: 198
The Dry Creek Valley estate,
located near Lake Sonoma,
has one of the highest
concentrations of old-vine
Zinfandels in all of California.
GRAPE: PINOT NOIR
Since 2009, the Boisset
family has been breathing
new life and energy into this
well-established estate,
which was named Winery
of the Year by Wine Enthusiast
magazine in 2012.
GRAPE: ZINFANDEL
GRAPE: CABERNET SAUVIGNON
GRAPES: TINTA RORIZ, TOURIGA
FRANCA, TOURIGA NACIONAL
CHICKEN BREASTS STUFFED
WITH GOAT CHEESE, BASIL
AND SUN-DRIED TOMATOES
FLANK STEAK WITH
RED-WINE SAUCE
ROAST BEEF CIABATTA
GRILLED LAMB CHOPS WITH
ROSEMARY AND RED WINE
LAMB BURGER
AROMAS
STRAWBERRY, RASPBERRY,
CHERRY, HUMUS, HERBAL
NOTES
ACIDITY – MODERATE
AROMAS
CHERRY, BLACKCURRANT,
DARK CHOCOLATE, VANILLA
ACIDITY – MODERATE
AROMAS
BLACK CHERRY, THYME,
OLIVES, LEATHER,
RESIN, OAK
ACIDITY – MODERATE
AROMAS
PLUM, RIPE STRAWBERRY,
PINE TREE, VANILLA
ACIDITY – DISCREET
AROMAS
STRAWBERRY, VIOLETS,
DATE, GRAPHITE
ACIDITY – MODERATE
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
BODY – LIGHT
BODY – FULL
BODY – FULL
BODY – FULL
BODY – MEDIUM
PALATE – GENEROUS
PALATE – STRUCTURED
PALATE – GENEROUS
PALATE – GENEROUS
PALATE – GENEROUS
WOOD – SUBTLE
WOOD – EVIDENT
WOOD – PRONOUNCED
WOOD – EVIDENT
WOOD – SUBTLE
ALBERT BICHOT, SECRET DE
FAMILLE 2012, BOURGOGNE
$22.00 11153281, 750 ML,
13% ABV
NUMBER OF CASES: 400
What is the “family secret”
that gives the wine its name?
It’s that the grapes come
from well-located vineyards
in prestigious villages like
Chambolle-Musigny, Pommard
and Nuits Saint Georges.
30
May 2015
WEST COAST WINERY,
ZINFANDEL LAKE SONOMA
WINERY 2010,
DRY CREEK VALLEY
UNITED STATES
BONNY DOON, A PROPER
CLARET 2012, CALIFORNIA
$25.25 12495961, 750 ML,
13.2% ABV
NUMBER OF CASES: 250
One-of-a-kind winemaker
Randall Grahm has always
claimed he’d rather stay away
from Cabernet. And yet, here
is his first Claret (an elegant
Bordeaux-style blend) since he
founded Bonny Doon in 1985.
GRAPES: CABERNET SAUVIGNON,
PETIT VERDOT, TANNAT, SYRAH,
PETITE SIRAH
ICON LEGEND
WHITE WINE
drink now
ROSÉ WINE
drink now through
the year indicated
RED WINE
Favourite
Cellier Value Picks
WINE PROFILE CHART
hold until
the year indicated
SOURCES CITED:
Presence and intensity
of acidity, body, wood and other elements at
the time of tasting.
V : Vinous, A. Galloni, S. Tanzer (out of 100)
WA : Wine Advocate, Robert Parker (out of 100)
WS : Wine Spectator (out of 100)
The potential longevity of a wine when stored in the proper conditions. Note that this is simply a guideline,
with the exceptions – and they are numerous! – proving the rule.
APRIL 30
UNITED STATES
2019
ZACA MESA, Z CUVÉE 2009,
SANTA YNEZ VALLEY
$25.55 12495928, 750 ML,
14.5% ABV
NUMBER OF CASES: 200
In 1978, this estate became the
first to plant Syrah in Santa
Barbara County. The experiment
was successful, and led them to
concentrate on Rhône varieties.
GRAPES: GRENACHE,
MOURVÈDRE, SYRAH
UNITED STATES
2020
KUNDE FAMILY ESTATE,
ZINFANDEL 2012,
SONOMA VALLEY
UNITED STATES
TRINCHERO, CABERNET
SAUVIGNON NAPA CELLARS
2012, NAPA VALLEY
P. 10
UNITED STATES
2020
CLINE CELLARS, BIG BREAK
2012, CONTRA COSTA COUNTY
$30.25 12484111, 750 ML,
15% ABV
UNITED STATES
2022
JOSEPH PHELPS, CABERNET
SAUVIGNON INNISFREE 2012,
NAPA VALLEY
$26.35 12495590, 750 ML,
14.7% ABV
$28.30 12484057, 750 ML,
14.4% ABV
NUMBER OF CASES: 150
NUMBER OF CASES: 200
The fifth generation of the
Kunde family now leads this
pioneering estate from Sonoma,
whose first plantings, dating
back to 1879, used cuttings
imported from Château Margaux
and Lafite-Rothschild.
Already well-known for their
Zinfandel, one of the most
popular wines on the Québec
market, the winery just created
this new cuvée focusing on
Napa’s reigning grape variety.
The old Zinfandel vines
(over 100 years old) from
the Big Break vineyard in the
Contra Costa region are located
near a eucalyptus grove, which
infuses the wine with some
mentholated notes.
GRAPE: CABERNET SAUVIGNON
GRAPE: ZINFANDEL
In the sixties, Joseph Phelps
was at the head of one of the
biggest construction companies
in the United States before
he fell in love with Napa and
settled there to develop
a 150-hectare estate.
GRAPE: ZINFANDEL
BEEF BROCHETTES WITH
PORTOBELLO MUSHROOM
2018
NUMBER OF CASES: 200
$37.50 11419616, 750 ML,
13.5 % ABV
NUMBER OF CASES: 350
GRAPE: CABERNET SAUVIGNON
AROMAS
CANDIED FRUIT, BARLEY
SUGAR, LICORICE,
CONFECTIONERY,
FOREST FLOOR
ACIDITY – MODERATE
BARBECUED RIBS
BEEF TENDERLOIN
WITH HERB BUTTER
CEDAR-PLANKED GRILLED
STRIP LOIN
FLANK STEAK WITH
MUSHROOM SAUCE
AROMAS
CASSIS, BLACK CHERRY,
CINNAMON, THYME,
VANILLA
ACIDITY – MODERATE
AROMAS
CASSIS, HERBAL
NOTES, OAK, VANILLA,
BROWN SUGAR
ACIDITY – MODERATE
AROMAS
CHERRY, EUCALYPTUS,
CEDAR, VANILLA
ACIDITY – DISCREET
AROMAS
CASSIS, PLUM, LICORICE,
BLACK CHERRY, OAK
ACIDITY – MODERATE
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
BODY – FULL
BODY – FULL
BODY – FULL
BODY – FULL
BODY – FULL
PALATE – GENEROUS
PALATE – GENEROUS
PALATE – GENEROUS
PALATE – GENEROUS
PALATE – GENEROUS
WOOD – EVIDENT
WOOD – PRONOUNCED
WOOD – EVIDENT
WOOD – EVIDENT
WOOD – EVIDENT
May 2015
31
Products are available in limited quantities. No layaways
are permitted until the Monday following the release of
the products. Prices are subject to change without notice.
MAY 14
P. 24
GREECE FRANCE P. 21
FRANCE FRANCE P. 18
FRANCE $16.45 12484575, 750 ML,
13% ABV
$18.35 12500361, 750 ML,
12.5% ABV
NUMBER OF CASES: 250
NUMBER OF CASES: 400
$20.45 11232261, 750 ML,
13% ABV
$24.65 11231867, 750 ML,
13% ABV
$26.75 12376881, 750 ML,
14.5% ABV
Located on Mount Aroania and
cooled by the winds coming
from the Gulf of Corinth, this
estate is gaining international
recognition for the quality of its
wines. A winery to watch.
Today, it seems like everyone
knows the Vins de Vienne.
Created in 1996, this trio
of famous vignerons – Yves
Cuilleron, Pierre Gaillard and
François Villard – has been
a leading force in the revival
of the Northern Rhône.
NUMBER OF CASES: 400
NUMBER OF CASES: 150
NUMBER OF CASES: 180
Located to the west of the
Provence region, the Aix-enProvence AOC benefits from
the cooling effect of the mistral
winds and from limestone-rich
soils. Great conditions for
terroir-driven rosés.
Provence is synonymous with
rosé wines. They represent
88 percent of the region’s total
production – and 35 percent
of all French rosés. You’ll
understand why when you
taste this exceptional rosé.
Who is the redheaded lady
(dame rousse) for which
this cuvée is named? Like a
mordorée, it is in fact a poetic
nickname for the woodcock,
a bird frequently seen around
the estate.
GRAPE: SYRAH
GRAPES: SYRAH,
CABERNET SAUVIGNON
GRAPES: GRENACHE, CINSAULT
GRAPES: GRENACHE, SYRAH,
CINSAULT, MOURVÈDRE,
BOURBOULENC, CLAIRETTE
FRIED CALAMARI
FENNEL, SHRIMP AND
LOBSTER MEAT SALAD
SHRIMP BROCHETTES
WITH PROVENCAL HERBS
WALLEYE AMANDINE
SALMON TARTARE
AROMAS
PEAR, BANANA, TART CANDY
ACIDITY – MODERATE
AROMAS
STRAWBERRY, CITRUS,
WHITE PEPPER, FENNEL
ACIDITY – MODERATE
AROMAS
GREEN APPLE, PEAR,
BARLEY SUGAR, HERBS
ACIDITY – LIVELY
AROMAS
PEACH, ROSEWATER,
LINDEN, MARZIPAN
ACIDITY – MODERATE
AROMAS
STRAWBERRY, RHUBARB,
RASPBERRY, WHITE PEPPER
ACIDITY – MODERATE
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
BODY – LIGHT
BODY – MEDIUM
BODY – LIGHT
BODY – MEDIUM
BODY – MEDIUM
PALATE – DELICATE
PALATE – DELICATE
PALATE – GENEROUS
PALATE – DELICATE
PALATE – GENEROUS
WOOD – UNOAKED
WOOD – SUBTLE
WOOD – UNOAKED
WOOD – UNOAKED
WOOD – SUBTLE
DOMAINE TETRAMYTHOS,
RODITIS 2013, PATRAS
GRAPE: RODITIS
32
May 2015
VINS DE VIENNE, REMÉAGE ROSÉ
DE SYRAH 2014, VIN DE FRANCE
DOMAINE LES BÉATES,
LES BÉATINES 2014,
COTEAUX D’AIX EN PROVENCE
DOMAINE GAVOTY, CUVÉE
CLARENDON ROSÉ 2013,
CÔTES DE PROVENCE
DOMAINE DE LA MORDORÉE,
LA DAME ROUSSE ROSÉ 2014,
TAVEL
LUC
DALLAIRE
FRANÇOIS
BEAUREGARD
CATHERINE
OUIMET
These wine advisors were
on the tasting committee
and helped select the
Cellier favourites.
MAY 14
WA 94
SPAIN
Wine advisor
SAQ Sélection Centropolis
Wine advisor
SAQ Sélection Saint-Jacques
Wine advisor
SAQ Sélection Marché 440
WA 91
2020
CAPÇANES, MAS DONIS
BARRICA 2012, MONTSANT
P. 25
GREECE
2020
ALPHA ESTATE, AXIA RED 2010,
FLORINA
GREECE
2020
DOMAINE TSELEPOS, DRIOPI
CLASSIC 2012, NEMEA
ITALY
2019
NICOLIS ANGELO E FIGLI,
SECCAL RIPASSO 2011,
VALPOLICELLA CLASSICO
FRANCE
DOMAINE OLIVIER PITHON,
CUVÉE LAÏS 2012,
CÔTES DU ROUSSILLON
$19.80 12499540, 750 ML,
14% ABV
$19.85 12499515, 750 ML,
14% ABV
$21.00 10701311, 750 ML,
13.5% ABV
NUMBER OF CASES: 400
NUMBER OF CASES: 200
NUMBER OF CASES: 200
Chock full of character, this
cuvée was praised by Robert
Parker, who even called it
a “baby Priorat”. High praise
for a modestly priced wine
produced just next door in the
Montsant appellation.
On their estate named after
the first letter of the Greek
alphabet, owners Latridis
and Mavridis demonstrate
the full potential and quality
of the region’s wines. Give
this one an A+.
Yannis Tselepos studied
oenology in Dijon, and then
worked in Burgundy for a few
years to hone his skills. He has
become a true reference for
other Greek winemakers.
GRAPES: GRENACHE, SYRAH
GRAPES: SYRAH, XINOMAVRO
PRIME RIB
LAMB SOUVLAKI WITH HERBS
RACK OF PORK WITH OLIVES
TERIYAKI PORK LOIN
PISSALADIÈRE
AROMAS
RASPBERRY, LEATHER,
ANISE, SPICES, CEDAR,
CIGAR BOX
ACIDITY – MODERATE
AROMAS
DRIED FLOWERS, PLUM,
BLACK CHERRY, PEPPER
ACIDITY – LIVELY
AROMAS
VIOLETS, RED BERRIES,
TOBACCO, OAK
ACIDITY – MODERATE
AROMAS
DRIED BLACK FRUIT,
CHERRY IN EAU-DE-VIE,
LICORICE, GAMEY NOTES
ACIDITY – DISCREET
AROMAS
CHERRY, GAMEY NOTES,
LEATHER, BLACK OLIVES,
THYME
ACIDITY – MODERATE
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
BODY – FULL
BODY – MEDIUM
BODY – MEDIUM
BODY – MEDIUM
BODY – MEDIUM
PALATE – GENEROUS
PALATE – STRUCTURED
PALATE – GENEROUS
PALATE – GENEROUS
PALATE – GENEROUS
WOOD – SUBTLE
WOOD – SUBTLE
WOOD – EVIDENT
WOOD – EVIDENT
WOOD – SUBTLE
GRAPE: AGIORGITIKO
$24.55 11027807, 750 ML,
13.5% ABV
$26.20 11925720, 750 ML,
13.6% ABV
NUMBER OF CASES: 350
NUMBER OF CASES: 126
This wine gets an extra layer
of character, as it referments
over the estate’s Amarone
and Recioto della Valpolicella
pomace. Supple and smooth,
it’s quite the velvety mouthful.
Olivier, younger brother
to Jo Pithon, a talented Loire
winemaker, learned his trade
in Bordeaux and Beaujolais
before starting his own
winemaking business
in the hills of Roussillon.
GRAPES: CORVINA, RONDINELLA,
MOLINARA, CROATINA
GRAPES: GRENACHE,
CARIGNAN, MOURVÈDRE
May 2015
33
MAY 14
WA 93+
WS 90
V 93
FRANCE
JEAN FOILLARD 2013, MORGON
$27.20 11964788, 750 ML,
12.5% ABV
NUMBER OF CASES: 250
Jean Foillard is one of the
luminaries of the Morgon cru,
in Beaujolais, and a winemaker
who prefers to do as little
as possible in the cellar
to create the purest possible
expression of terroir.
GRAPE: GAMAY
GREECE
2019
DOMAINE THYMIOPOULOS,
TERRE ET CIEL 2012, NAOUSSA
SPAIN
2018
ALTO MONCAYO, VERATON 2012,
CAMPO DE BORJA
$31.50 11814368, 750 ML,
14.5% ABV
$33.50 11668241, 750 ML,
15.5% ABV
NUMBER OF CASES: 200 (6 BT)
NUMBER OF CASES: 336
The Thymiopoulos family
has been growing grapes
for generations, but they’ve
only recently started to make
their own wines – and doing
everything in accordance with
biodynamic standards.
The 2006 and 2007 vintages
of this cuvée, drawn from old
vines planted at high altitude
to allow for a more balanced
ripening, garnered a perfect
score from critic Robert Parker.
GRAPE: GRENACHE
GRAPE: XINOMAVRO
FRANCE
2020
CHÂTEAU RAMAGE LA BÂTISSE,
CRU BOURGEOIS SUPÉRIEUR
2009, HAUT MÉDOC
P. 17
SPAIN
2025
COMPAÑIA VINICOLA DEL NORTE
DE ESPAÑA, IMPERIAL GRAN
RESERVA RIOJA 2007, RIOJA
$33.75 00863837, 750 ML,
13.5% ABV
$49.25 12203796, 750 ML,
13.5% ABV
NUMBER OF CASES: 300
NUMBER OF CASES: 396 (6 BT)
Located near Pauillac, this
estate has delivered on the
2009 vintage with a classically
styled wine that extols the
qualities of this sunny vintage,
without falling into overripeness and excess.
No effort is spared to maintain
this cuvée’s reputation for
quality. After all, its 2004 did
win the Wine Spectator Wine of
the Year! A powerful yet elegant
wine, it’s best showcased during
a good meal.
GRAPES: CABERNET SAUVIGNON,
MERLOT
GRAPES: TEMPRANILLO,
GRACIANO
CHARCUTERIES
BEEF TARTARE
BEEF TENDERLOIN WITH
BLUE-CHEESE BUTTER
VENISON STEAK
PAELLA WITH RABBIT
AND CHORIZO
AROMAS
STRAWBERRY, PEONY,
LAUREL, MINERAL NOTES
ACIDITY – MODERATE
AROMAS
BLUEBERRY, ANISE,
GREEN OLIVES, TRUFFLE,
THYME, SMOKE
ACIDITY – MODERATE
AROMAS
BLACK CHERRY,
BLACKBERRY,
CUSTARD, OAK
ACIDITY – MODERATE
AROMAS
RED FRUIT, RED PEPPER,
GRAPHITE, CIGAR BOX
ACIDITY – MODERATE
AROMAS
CHERRY, WILD STRAWBERRY,
SPICE, FOREST FLOOR,
VANILLA, TOBACCO
ACIDITY – MODERATE
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
SUGAR LEVEL – DRY
BODY – LIGHT
BODY – MEDIUM
BODY – FULL
BODY – MEDIUM
BODY – FULL
PALATE – DELICATE
PALATE – GENEROUS
PALATE – GENEROUS
PALATE – GENEROUS
PALATE – STRUCTURED
WOOD – UNOAKED
WOOD – SUBTLE
WOOD – PRONOUNCED
WOOD – EVIDENT
WOOD – EVIDENT
34
May 2015
A PRIDE
WE SHARE
Born from passion and pride.
It’s the savoir faire of producers, their craft and their land.
It’s heart and soul, it’s the sun, wind, snow.
It’s our wine, our meads, our ciders, our maple
products and our berry liqueurs.
It’s who we are, our diversity, our dreams.
Born from our hunger to explore, to encourage
and share this place our home, Quebec.
WINE
CIDER
MAPLE
BERRIES
MEAD
AVA I L A B L E
AT
`