EASTER MADE EASY DESIGN ON THE VINE 30 WINES TO DISCOVER MARCH 24 AND APRIL 7
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APRIL
2016
EASTER MADE EASY
DESIGN ON THE VINE
30 WINES TO DISCOVER
MARCH 24 AND APRIL 7
Anne-Marie Withenshaw,
television and radio host
and producer
IN STORES
DIRECTOR – EXPERIENTIAL MARKETING – SAQ
Sandrine Bourlet
MANAGER – MULTICANAL CONTENT MARKETING – SAQ
MARCH 24 AND APRIL 7
30 newly arrived wines.
Sophie Drouin
PUBLISHER – SAQ
Johanne Morrisseau
CONTRIBUTORS – SAQ
Éric Bertoldi, Liette Chaput, François Couture, Maxime Desjardins,
François Fortier, Pierre Lauzon, Stéphane Leroux, Martin De Lottinville,
Marie-Ève Meunier, Julie Perreault, Isabelle Plante, Alain Smith
TVA PUBLICATIONS INC. CUSTOM PUBLISHING DIVISION
GENERAL MANAGER CUSTOM PUBLISHING DIVISION
Robert Renaud
4 EASTER MADE EASY
A gourmet get-together with
Anne-Marie Withenshaw.
EDITORIAL DIRECTOR
Catherine Elie
ART DIRECTOR
Renée Grégoire
LIFESTYLE EDITOR-IN-CHIEF
18 BEAUJOLAIS
Spotlight on vins de plaisir.
Josée Larivée
20
EDITORIAL STAFF
Rémy Charest, Myriam Huzel, Marie-Ève Lamothe,
Colette Lens, Pascale Navarro WINERY ARCHITECTURE
CONTRIBUTORS A world tour of exceptional chais.
Kler-Yann Bouteiller, Alain Lafrance, Blake Mackay
28
COPY EDITOR
Donna Jensen
ORIGINE QUÉBEC
PHOTO : MAUDE CHAUVIN.
TRANSLATORS
Heather Camlot, My-Trang Nguyen Coteau Rougemont introduces
ART its Versant Blanc.
Graphic artists
29
Blanca Arellano, Christiane Gauthier
MANAGER DESIGN STUDIO AND PRINT
Diane Gignac NEW ARRIVALS ON THE COVER
PROJECT MANAGER Details on our specially
Andrée-Anne Gauthier selected new releases. Media host and producer Anne-Marie Withenshaw
PRODUCTION shares her passion for simple cooking... especially
Steeve Tremblay (Production Coordinator)
ADVERTISING SALES
when she’s the host!
Julia Lazzaroto – SAQ
514-254-6000, ext. 6947
SAQ CUSTOMER SERVICE
Montreal area: 514-254-2020
Elsewhere in Quebec: 1-866-873-2020
PRINTING
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UPCOMING EVENTS
cellier@tva.ca • SALON ORIGINE QUÉBEC – SUCCURSALE SAQ SIGNATURE-SÉLECTION TERROIRS D’ICI,
CELLIER NEW ARRIVALS, published seven times a year, is produced and published by
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departments: Marketing; Purchasing and Merchandising; Communications; Quality • SALON DES VINS DE LA MONTÉRÉGIE – SAINT-BRUNO – APRIL 6
Management; Sales and Legal Services. SAQ headquarters is located at 905 De Lorimier
Avenue, Montreal, Quebec, H2K 3V9. CELLIER is a registered trademark of the Société • SALON DES VINS, BIÈRES ET SPIRITUEUX DE VICTIORIAVILLE – APRIL 8
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Prices are subject to change without notice.
April 2016 3
4
April 2016
Anne-Marie Withenshaw
EASTER MADE EASY
PHOTOS: MAUDE CHAUVIN; HAIR: MAÏNA MILITZA/FOLIO MONTRÉAL; FASHION STYLIST: SABRINA DESLAURIERS/DULCEDO;
ACCESSORIES STYLIST: CAROLINE SIMON; FOOD STYLIST: BLAKE MACKAY.
The tulips are on the table and light reds like Beaujolais
are ready to be served… Easter brunch is the time to celebrate
fresh pairings – and a fresh start. Media host and producer
Anne-Marie Withenshaw counts herself an ardent fan more
of the spring holiday than the Yuletide one!
I
n the early 2000s, Anne-Marie Withenshaw, One thing led to another and Withenshaw’s
then a television and radio host, devoured father, John, became Hughes’ agent, and along
a lot of cooking shows. “I woke up at 3:30 with Withenshaw, the trio produced Hughes’
in the morning and I ended my day around first television show: Chuck’s Day Off. Just as the
11:30 am. I watched a lot of food shows title suggests, the concept was based on the chef
while falling asleep. I was hungry, but I was too preparing foods when he wasn’t working at the
tired to cook.” restaurant. “We didn’t froth anything! The idea
That’s how she first became aware of the television was about efficiency, easy execution, and a tasty
antics of Naked Chef Jamie Oliver on BBC. She also result.” Her view of the art of fine dining hasn’t
rarely missed an episode of What’s for Dinner? changed to this day.
on CBC. Unknowingly, she was absorbing information Many years after her start at MusiquePlus,
that would later serve her well. Withenshaw could be seen hosting the television
At the same time, Withenshaw’s friend Rebecca version of Guide Restos Voir and, more recently,
Makonnen was attending CEGEP with Chuck Hughes. co-hosting the reality shows Pressure Cooker on W
“When Rebecca introduced me to Chuck, I realized with Giles Coren and À couteaux tirés, a cooking
that he was not only a great chef and creative person competition on CASA with her friend and cohort,
but was equally an excellent communicator. After chef Chuck Hughes. “I really love eating. And
Olive & Gourmando and Le Cartet, his restaurant I have enormous respect for chefs. But in the end,
(Le Garde-Manger) was one of the first of the ‘new my passion is simple and accessible cooking.
guard’ to open in Old Montreal. It was really exciting All the pretensions – the bells and whistles –
to see a restaurant with such ambience.” do not impress me.”
April 2016 5
EASTER MADE EASY (CONTINUED)
FIVE QUESTIONS FOR THE FOOD-LOVING HOST
During your hosting duties on Guide
Restos Voir and the reality shows
Pressure Cooker and À couteaux tirés,
you’ve met almost 400 chefs. What
have you learned? I’ve gained some
knowledge, such as about food-wine pairings.
And about trends: The year everyone was
adding basil to their cocktails, I was the first
to know! Ultimately, I prefer spending time
with chefs who work with simplicity. When
a recipe is two pages long and requires unusual
tools, I’m out of there! What counts most in
cooking, in my view, is accessibility.
What kind of foodie are you? I love eating,
and I prefer when other people prepare it!
I don’t eat ultra-healthy – I’m not a purist, but
I certainly don’t sprinkle everything with bacon
either. And I’m definitely a fan of chocolate.
Your father is British. Are there any
traces of that culture in your cooking?
My grandmother, who was from Birmingham,
England, made her own bread and cooked
a lot. I’ve preserved some food traditions, like
Yorkshire pudding – which we call “popover.”
It’s a pancake batter baked in a ramekin that,
in my family, is first coated with duck fat.
Do you also have a fondness for Quebec
cuisine? Absolutely. For example, an Easter
Anne-Marie, you actively participated meal is unthinkable without a bone-in ham.
in recipe development for Chuck’s Day In the spring, we often end up at the Auberge
Off. Do you cook a lot? “I’m not an expert. Handfield cabane à sucre in St-Antoine-sur-
Let’s say I’m inspired. I’m not the person who le-Richelieu. I love traditions, and Easter
can precisely quantify a recipe’s ingredients, is a big one – I take it very seriously. That
but I am able to find the concepts and menus day, I’m very Betty Draper [of Mad Men]:
that best fit people’s needs and circumstances.” traditional with a touch of retro.”
6 April 2016
THE HOST WITH THE MOST… TIME
Cooking and eating are
two things that should
be enjoyed, says the
TV and radio host.
“I’m a true believer
in the five-ingredient
meal. At my place,
there are no stand
mixers or sophisticated
appliances. You can just
as easily make bread
in a cast-iron pan!
And I believe that even
quickly prepared meals
can be enjoyed slowly.”
If your paschal brunch includes
eggs – we’re talking chicken, not
chocolate – wine pairings should
be about freshness and vivacity.
Sparkling wines or vibrant, juicy
whites are the best companions
for egg dishes – omelettes, eggs
Benedict and company – served
sometime between morning and
midday. The acidity and fruitiness
offer a nice counterpoint to the
richness of the meal while keeping
taste buds aroused.
April 2016 7
EASTER MADE EASY (CONTINUED)
RETRO INSPIRATION
The tradition of serving
ham at Easter remains
alive and well in Quebec.
“I know for some, lamb
is a must. But for me,
nothing beats a bone-in
ham,” says Withenshaw.
Last year, for Christmas Withenshaw and without all those lights that need to be installed
her husband, Jay, hosted a meal for 30 people. outside on an icy roof!”
“This stressed me out a lot. In the end, my mother For a good 15 years during her childhood,
helped us enormously (so much so that I wonder Withenshaw’s family would breakfast at the now-
if I should be saying that my mother hosted closed Moulerie in Outremont for Easter. “We reserved
at our place!). Hosting at Easter is incredibly the big table at the back. The kids could run around
different. In my experience, Easter is a much the restaurant, it wasn’t a big deal… And since
more relaxed event than the series of gatherings Easter heralds spring, whether we reunite at home
at the Holidays. Easter is a time without or at a restaurant for brunch or lunch, what’s better
expectation, without gifts, without that feeling while waiting for the meal than sipping a wonderfully
of excessive consumption and, most of all, fresh cocktail or a good Sancerre?”
8 April 2016
IN STORES
MARCH 24 AND APRIL 7
WINES: HAVE CONFIDENCE IN YOUR PALATE
MARCH 24
FRANCE
CHÂTEAU THIVIN,
LES SEPT VIGNES 2014,
CÔTE DE BROUILLY
$23.95 12806651, 750 ML,
13% ABV
NUMBER OF CASES: 250
The Côte de Brouilly appellation
is located on the slopes of Mont
Brouilly, resulting in wines that
are a little more robust than
those of the Brouilly appellation
located in the valley below.
GRAPE: GAMAY
“I never say no to a nice glass of wine. and he tells you all about the life of the
Often one glass is all I need. I would love winemaker. Sometimes, it’s just too much! AROMAS
to be able to comment on wine but I’m not Sure, we like knowing that our meal of RASPBERRY, STRAWBERRY,
an expert. Even without such a vast breadth rabbit is being served with carrots from BEETS, LACTIC NOTES,
HERBAL NOTES
of knowledge, I believe everyone is capable Mister so-and-so. (Thank you, Normand ACIDITY – LIVELY
of saying whether the experience on one’s Laprise, for bringing this lovely tradition
palate is a pleasant one or not. I have to Quebec.) But there are limits to needing SUGAR LEVEL – DRY
friends who are sommeliers and I respect to know everything before even taking a BODY – LIGHT
their work, but with some, there’s an sip! I’m just asking for a bit more simplicity.
excessiveness that really bothers me. I have confidence in my judgement, in my PALATE – DELICATE
Take, for example, a sommelier who’s palate and in the pleasure I experience WOOD – UNOAKED
pouring wine that you’re dying to try, when drinking a glass of wine.”
April 2016 9
EASTER MADE EASY (CONTINUED)
Anne-Marie Withenshaw has high standards when it comes
to dishes and decor “to compensate for my unpretentious
CHOOSE YOUR MENU cooking,” she admits. “For an Easter table, I use my prettiest
tablecloth, tulips, decorative Easter eggs, dishware passed
down from my two grandmothers… I even have crystal-swan
bowls that one of my grandmothers received at her bridal shower!
If you don’t see them on the table filled with condiments, then
you know something’s wrong with me!”
Parents of a three-year-old girl, Withenshaw have anything heavy.” Another option?
and her husband, Jay Walker Waugh (host Withenshaw returns to the importance
of CHOM-FM’s Montreal Rocks), sometimes of ham at Easter. “I know it was featured
turn to semi-prepared foods if they are rushed on the cover of Cellier last year. This year,
for time. “The important thing is to pick your I’m on the cover, and I’m honoured to replace
meats and pastries well,” says Withenshaw. such a noble food as ham,” she says with
“For an Easter gathering that’s ready a laugh. “Even so, a bone-in ham covered
in no time, I turn to duck-leg confit. Each in apricot jelly is a true feast. It’s spring-like
plate also has some colourful vegetables, and, once it’s set down in the middle of the
a small ramekin of Yorkshire pudding, table, we can share in the carving duties!
and we’re done! On the table: a few bottles The most important thing to remember is
of well-chosen wines – whites, rosés and that your loved ones surround you – they
light reds because Easter brunch shouldn’t don’t care if everything’s perfect.”
10 April 2016IN STORES
MARCH 24 AND APRIL 7
EASY GOURMET
Fig-and-Prosciutto Salad
APRIL 7
2018
FRANCE
CLOS DE MEZ, LA DOT 2011,
FLEURIE
$26.95 12792981, 750 ML,
13% ABV
NUMBER OF CASES: 150
After being wowed by tastings
of old Beaujolais vintages,
Marie-Élodie Zighera, the
wife of Vosne-Romanée’s
J.P. Confuron, decided to show RECIPE AT SAQ.COM
that the region can produce
truly age-worthy wines.
SWEET AND SALTY
GRAPE: GAMAY
AROMAS
CHERRY, THYME, BLACK When spring arrives, so does the desire to prepare salads. You don’t have
FRUIT, CHERRY PIT
ACIDITY – LIVELY to use many ingredients for it to be tasty – rather, it’s freshness and flavour
that are key. The same can be said for what’s in your glass. This Beaujolais-
SUGAR LEVEL – DRY region wine is a natural with this salad. Its concentration of fruit matches
BODY – MEDIUM perfectly with the fig’s sweetness, and its long acidity marries well with
the saltiness of the prosciutto. The white balsamic vinegar in the dressing
PALATE – GENEROUS adds a fuller flavour profile and more syrupy texture. That’s all you need
WOOD – SUBTLE to accompany this silky-on-the-palate Fleurie.
– Kler-Yann Bouteiller, sommelier
April 2016 11EASTER MADE EASY (CONTINUED)
Croquettes and other
fried foods pair better with
wines that have a nice
freshness as the acidity cuts
through the fat and lightens
the overall meal. Red or
white – that’s up to you.
APRIL 7
2017
FRANCE
NICOLAS GROSBOIS,
LA CUISINE DE MA MÈRE 2014,
CHINON
$19.95 12782441, 750 ML,
11.5% ABV
NUMBER OF CASES: 250 EASY GOURMET
Nicolas Grosbois took over
this small, nine-hectare family
Salmon-and-Beet Croquettes
estate in 2008. Easy-drinking
and friendly, this is a pure RECIPE AT SAQ.COM
expression of Cabernet Franc.
What’s not to like?
GRAPE: CABERNET FRANC
AROMAS
RASPBERRY, RED PEPPER,
BENDING THE RULES
Red wine with fish? You bet! Sometimes you have to ignore the rules
VIOLETS, SPICE, SMOKE, and consider a recipe in its entirety. For example, the beets here add lovely
GRAPHITE
ACIDITY – MODERATE colour to the croquettes, echoing that of red wine. The Chinon reveals
notes of berries and purple flowers, which complement the slightly sweet
SUGAR LEVEL – DRY beet flavour. The Aleppo pepper enhances the dish and underscores
BODY – MEDIUM the spicy and smoky character of this Loire wine. The finish has finesse,
but also fullness on the palate, which responds to the soft texture of the
PALATE – GENEROUS croquettes. A coming together of simplicity and delicacy – certainly not
WOOD – SUBTLE the first time in the wine world!
– K. Y. B.
12 April 2016IN STORES
MARCH 24 AND APRIL 7
CLASSIC HAUNTS
For many years and still today, people associate Withenshaw with the latest
trends. “People often ask me where to go. It makes me smile because, deep
down, I’m pretty traditional. My favourite hangouts have proven track records
and are where I’ve been a regular for years.”
LEMÉAC HOLDER
Leméac It does amazing Easter brunches. The dishes, very traditional,
are top-notch and the service is impeccable. No fuss here, but a reputation
cultivated on the amount of talent and attention put into every dish – you’ll
be dreaming of that simple omelette for a long time. Special mention goes
to their hot-and-slightly-lemony doughnuts. 1045 Avenue Laurier W., Outremont
Holder Here we are in the heart of Old Montreal, in the business quarter,
inside a New York-style brasserie: great value, irreproachable service and
enjoyable food. Last but not least, it is very tolerant of children, so family
brunches can be stress-free. 407 Rue McGill, #100A, Montreal
Duc de Lorraine For a bit more simplicity, you can eat in – or take out –
PHOTOS (P. 13): RACHEL CÔTÉ.
dessert. On Cote des Neiges since 1952, this is one of the oldest patisseries in
Montreal. New owners have taken over the business, located next to St. Joseph’s
Oratory. Its chocolates and French and Viennese pastries delight Withenshaw,
who stops by with her daughter, Emma, every week. 5002 Chemin de la Côte des DUC DE LORRAINE
Neiges, Montreal
April 2016 13EASTER MADE EASY (CONTINUED)
SUNNYSIDE TARTS
WITH CHORIZO
INGREDIENTS
450 g (1 lb) puff pastry
250 mL (1 cup) ricotta
125 mL (1/2 cup) grated Parmesan
1 small onion, thinly sliced
45 mL (3 tbsp) olive oil
110 g (4 oz) dried chorizo, thinly
sliced (about 32 slices)
2 roasted and marinated
red peppers, in strips
15 mL (1 tbsp) Sherry vinegar
4 eggs, at room temperature
500 mL (2 cups) lamb’s lettuce,
or other small lettuce
Salt and pepper, to taste RECIPE AT SAQ.COM
14 April 2016IN STORES
MARCH 24 AND APRIL 7
Talk about an oh-so-scintillating pairing!
The chorizo, at once fruity and spicy,
is the ideal partner to stir the aromatic
attributes of this cuvée. With its
unimposing freshness, this full-bodied
Gamay has a simplicity that is essential
when accompanied by a flavourful nibble.
– K. Y. B.
MAKES 4 TARTS
Preparation: 20 minutes Cooking: about 35 minutes
STEP 1
Preheat the oven to 220°C (425°F).
STEP 2
Cut the puff pastry into 4 18-cm (7-in) circles. Place each
circle in a 15-cm (6-in) diameter tart mould. Place the
moulds on one baking sheet. Refrigerate.
STEP 3
Mix the ricotta and Parmesan, and season with salt
and pepper. Remove the moulds from the refrigerator.
With a paring knife, remove overhanging dough. Divide
the cheese mixture among the 4 moulds and top with
the onion slices.
STEP 4
Bake for 20 minutes on the bottom oven rack.
2023
FRANCE
STEP 5 THIBAULT LIGER-BELAIR, MARCH 24
Sauté the chorizo and peppers in oil over high heat LES VIEILLES VIGNES 2013,
for 5 minutes. Drizzle with vinegar and keep warm. MOULIN-À-VENT AROMAS
$39.75 12792893, 750 ML, BLACKBERRY, VIOLETS,
13% ABV BLACKCURRANT, ROSE
STEP 6 PETAL, SPICE
NUMBER OF CASES: 149 (6 BOTTLES)
Remove the tarts from the oven and crack an egg over each ACIDITY – MODERATE
one, slightly off-centre to leave room for the garnish in the Known for his Côte de Nuits
next step. Bake for about 12 minutes or until the egg white wines, Thibault Liger-Bélair SUGAR LEVEL – DRY
is solid but the yolk is still runny. started thinking about buying
vineyards in a Beaujolais cru BODY – MEDIUM
STEP 7
after studying in the region.
It was a dream that came PALATE – GENEROUS
Garnish each tart with a dollop of the chorizo-pepper
true in 2011. WOOD – EVIDENT
mixture and a bit of lettuce.
GRAPE: GAMAY
April 2016 15EASTER MADE EASY (CONTINUED)
EASY GOURMET
Small Lamb Chops
VERSATILE GAMAY
Beaujolais is honoured
in our April New Arrivals
with its easy-to-pair king
of the grapes, Gamay. Its
crisp notes of red berry
and spice deliciously
enhance charcuteries and
poultry. Thanks to its lovely
acidity and supple tannins,
it pairs just as well with
dishes usually accompanied
by a white wine.
This grape is so en vogue
right now that even
Burgundians can’t resist.
They’ve been producing
wines from exclusive
RECIPE AT SAQ.COM
Beaujolais-cru grapes under
the Bourgogne-Gamay
appellation since 2011.
Closer to home, Ontario
has taken a liking to this
BE A LAMB
Lamb is a flavourful meat that tends to work best with a well-structured wine.
popular grape and has As such, Syrah-based cuvées like this Tuscan are recommended. The 2014
Insoglio Del Cinghiale is noted for its imposing style and powerful aromas.
produced some lovely
On the nose as well as on the palate, its fleshy character stands out. The
results, including wines spicy notes are in perfect accord with the marinade ingredients. The nicely
from 13th Street Winery sustained woodiness blends beautifully into the black-fruit aromas, creating
and Tawse Winery, both a wonderfully harmonious whole. The presence of Merlot brings a necessary
available in Quebec. smoothness while delivering a pleasant roundness. When it comes to texture,
this meat-and-wine pairing is divine.
– K. Y. B.
16 April 2016IN STORES
MARCH 24 AND APRIL 7
WINE AT BRUNCH
With a menu consisting of
salads, cheeses, eggs, lamb,
ham and smoked salmon –
often served all at the same
time – wine pairing can be
a real head-scratcher. Simplify
the selection process by
avoiding extremes: Stay away
from big, robust and highly
tannic reds at Easter brunch
(or at any brunch for that
matter) as they ruin lighter
dishes. Instead, offer a selection
of more agreeable wines that
fuse favourably with brunch
foods and satisfy a range of
tastes, whether your guests
prefer white, rosé or red.
After all, it’s morning (kind of)
and lighter cuvées pair better
ITALY
2020 with that time of day and with
APRIL 7
CAMPO DI SASSO, a meal that extends over long,
INSOGLIO DEL CINGHIALE BIBBONA
2014, TOSCANA AROMAS cheerful conversations.
BLACKBERRY, VIOLETS, MEAT,
$32.50 10483405, 750 ML,
INCENSE, PEPPER Fittingly, our New Arrivals
13.5% ABV
ACIDITY – MODERATE include a Viognier, a Riesling
NUMBER OF CASES: 405 (6 BOTTLES)
As he was looking to expand the SUGAR LEVEL – DRY
and a Cabernet Franc from
vineyards of his Tenuta dell’Ornellaia, Chinon that all have a modest
Lodovico Antinori stumbled upon this BODY – FULL 11% alcohol content. Try them.
property, discovering strong potential
in its rocky soils and hilly terroir.
PALATE – GENEROUS We think you’ll be pleased!
GRAPES: SYRAH, CABERNET FRANC, WOOD – EVIDENT
MERLOT, PETIT VERDOT
April 2016 17WINE REGION FRANCE | BEAUJOLAIS
The hillsides of the 10 Beaujolais
crus, in the northern part of the region
(yellow on the map), also produce the
wines with the most character. That’s
certainly the case for Côte du Py
in the renowned Morgon appellation,
whose vines perch above the village
of Villié-Morgon.
PHOTO: PER KARLSSON/BKWINE PHOTOGRAPHY.
Burgundy
Mâcon
• The exiled grape In 1395, Philip the Bold, the duke
of Burgundy, ordered the destruction of all Gamay plants in
the Burgundy region and that all attention was to be focused
instead on Pinot Noir. He didn’t know that by forcing the grape
out and southward – to Beaujolais – the plant would find its
Villié-Morgon
optimal expression of terroir. Today, Gamay remains the only
authorized red grape in Beaujolais and represents almost its
entire wine production. Chardonnay, sometimes blended with Rhône
Aligoté, makes up only about 1 percent.
• Carbo loading Semi-carbonic maceration is an integral
part of the Gamay vinification process in Beaujolais. Entire
clusters of grapes are placed directly into vats, resulting in
an intracellular fermentation (essentially, within the berry)
that generates intense fruit and supple tannins.
• 10 winning crus The south, or Bas-Beaujolais, region
produces almost all the nouveau wines, while in the north,
38 villages benefit from the Beaujolais-Villages appellation.
The crus occupy only 10 percent of the region’s total
vineyards. And the 10 communes that produce them are
entitled to have their names on the labels: Saint-Amour,
Juliénas, Chénas, Chiroubles, Régnié, Brouilly, Côte-de-
Brouilly, Moulin-à-Vent, Fleurie and Morgon. The latter
three are the best for aging.
• With food The granite soil in the north and schistose soil
in the south generally produce vins de soif (thirst-quenching
wines) with enchanting aromas that are marvellous at cocktail Beaujolais Villages
hour. Beaujolais pairs particularly well with hams, terrines AOC Beaujolais
and charcuteries. Serve nouveau wines at 11ºC or 12ºC, and AOC Beaujolais crus
Beaujolais-Villages and cru wines at 13ºC or 14ºC.U
A R TE− C A D E A
SO MUCH BETTER
THAN A CHOCOLATE EGG
DETAILS AT SAQ.COM/GCExceptional Chais
DESIGN ON THE VINE
20 April 2016IN STORES
MARCH 24 AND APRIL 7
You’d think a glorious château would be impressive MARCH 24
enough, but in recent years a number of vineyards
and wineries have stretched their imaginations – and
budgets – to create equally striking and impressive
chais. The motivation behind it all is to build prestige,
attract tourists and make better wines.
S
hould you ever visit Argentina’s it’s a declaration: Pay attention! Something
spectacular Mendoza region, important is happening inside.
located in the Andean foothills, A spectacular building may not be an
try not to miss the architecturally absolute necessity for good winemaking,
startling Bodega Catena Zapata but it’s clear that for many vintners,
in Luján de Cuyo. Shaped like a Mayan architecture and aesthetics are part and
pyramid and inaugurated in 2001, the parcel of the vision and activity. Bordeaux
building holds its own against the grandeur châteaux have long borne witness to their
of the neighbouring mountains. owners’ successes, but the trend to create ARGENTINA
CATENA, CHARDONNAY 2014,
Nicolás Catena explains it this way: distinctive, signature chais has accelerated MENDOZA
The winery’s unique visual style is meant dramatically over the last three decades, $20.30 00865279, 750 ML,
to assert the originality and potential of spreading across the planet. And while 13.5% ABV
Argentina’s wine industry and its South the most amazing buildings belong in the NUMBER OF CASES: 210
American identity. “It’s important for realm of major estates with deep pockets, Bodega Catena Zapata, a
us to convey the idea that the wines attractive tasting rooms and purpose- pioneer of high-quality wines
produced here are different from the designed facilities are today common sites in Argentina, is also a leader
in wineries large and small. in high-altitude viticulture,
European variety,” he says. “The building’s
a crucial factor for making
architecture is inspired by what had existed wines with character and
in the Americas before the arrival of the CHAIS AS BRAND AMBASSADORS elegance.
first Europeans. And it signals a new “The reasons for investing in bricks and GRAPE: CHARDONNAY
direction for winemaking. The imposing mortar – or steel, glass, wood and marble –
PHOTO: PRISMA BILDAGENTUR AG/ALAMY STOCK PHOTO.
design demonstrates the confidence we are many,” says Alder Yarrow, a respected AROMAS
have in our ability to produce fine wines wine blogger and jancisrobinson.com U.S. APPLE, PEAR,
CORN, VANILLA
comparable with the world’s best.” In short, correspondent. “If you own a vineyard ACIDITY – MODERATE
and can afford to pay for the design and
construction of an extraordinary chai, you’ll SUGAR LEVEL – DRY
For the last 15 years or so, Argentina’s wine probably do it because (a) you feel like BODY – FULL
industry has asserted its originality and potential, working day after day in a congenial space,
notably through avant-garde architecture. The Bodega (b) you expect to make money from wine PALATE – GENEROUS
Catena Zapata is a case in point, with its outlines sales or tourism, and (c) you want your chai WOOD – PRONOUNCED
resembling a Mayan temple. to express your identity as a winery owner.”
April 2016 21DESIGN ON THE VINE (CONTINUED)
Torre de Oña, Rioja Cheval Blanc, Saint-Émilion
MARCH 24
Robert Mondavi, California Marqués de Riscal, Rioja
WS 91
2019
SPAIN
TORRE DE OÑA,
FINCA SAN MARTÍN 2012,
RIOJA
$19.95 12826184, 750 ML,
14% ABV
NUMBER OF CASES: 300
Until 2005, this winery made
only a single cuvée. Finca
San Martín was then added
to provide a more modern, fruity
BLANC); KRISTA ROSSOW (PONZI); STEVE ELPHICK (MONDAVI); F1ONLINE DIGITALE
Like the wine itself, this kind of brand Robert Mondavi, who died in 2008,
and accessible expression, and
PHOTOS: ALAMY STOCK PHOTO: OLIVIER ROUX/SAGAPHOTO.COM (CHEVAL
to showcase an exceptional representation is illustrated in a number was a pioneer both in eye-catching
vineyard in Rioja Alavesa. of ways. In Napa, we think not only of the winery architecture and in wine tourism,
GRAPE: TEMPRANILLO late Robert Mondavi’s elegant Mission- setting the standard for a great many
style complex but also of the eccentric up-and-coming wine regions. He was
AROMAS curves of Quixote Winery designed convinced that the estate itself could
STRAWBERRY, PLUM, by the extravagant Austrian artist and play a pivotal role in creating a North
LACTIC NOTES, MOCHA
BILDAGENTUR GMBH (MARQUÉS DE RISCAL).
ACIDITY – MODERATE architect Friedensreich Hundertwasser. American wine culture and promoting a
And what can we really say about lifestyle appreciative of life’s finer things.
SUGAR LEVEL – DRY Castello di Amorosa and the astonishing It was with this same idea that,
BODY – MEDIUM reproduction of a medieval Tuscan between 1997 and 2002, Anthony von
castle, accomplished in hand-chiselled Mandl built his architecturally impressive
PALATE – GENEROUS stone, where the cellar abuts the “Royal Mission Hill Family Estate atop Mission
WOOD – EVIDENT Apartment” and its torture chamber? Hill in British Columbia. At the outset,
To each his own... von Mandl commissioned American
22 April 2016IN STORES
MARCH 24 AND APRIL 7
Ponzi Winery, Oregon
MARCH 24
Bold, iconic chais – all equipped
with the latest winemaking
technology – are spreading
throughout the world. Top left:
the Torre de Oña chai in Rioja,
Spain; the Château Cheval Blanc
chai, Saint-Émilion, France; the
Ponzi Winery chai in Sherwood, UNITED STATES
Oregon. Lower left: the archway PONZI, PINOT GRIS 2014,
entrance to Robert Mondavi’s WILLAMETTE VALLEY
Mission-style winery in Napa $25.60 12804348, 750 ML,
13.1% ABV
Valley, California; and the Marqués
NUMBER OF CASES:168
de Riscal complex in Rioja, Spain,
designed by acclaimed Canadian- Spouses Nancy and Dick Ponzi
researched and traveled through
born architect Frank Gehry. Burgundy before deciding to
plant vines in Oregon in 1970.
architect Tom Kundig to build a new tasting “It’s a bequest to the region,” Grady explains. The choice was audacious at the
room. Over time, though, the project was “But it’s not the kind of investment you can time, but the years have shown
it was the right one.
expanded to involve blasting 10,000 cubic explain rationally. In fact, a lot of people have
GRAPE: PINOT GRIS
metres of rock from the hilltop in order to called Anthony a madman.”
accommodate underground barrel cellars, a Even so, the brand has been greatly AROMAS
12-storey bell tower, an outdoor amphitheatre, reinforced, Grady confirms. “When visitors APPLE, PEAR,
a restaurant, halls to house artwork and go home, I want them to remember their PINEAPPLE, HONEY,
ACACIA, FLORAL NOTES
ancient wine artefacts, and vast gardens. experience here by opening a bottle of ACIDITY – MODERATE
For Mission Hill director of wine education Mission Hill. And for those who drink Mission
Ingo Grady, the estate has become a true Hill wine, whether they’ve been here or not, SUGAR LEVEL – DRY
Okanagan Valley icon, a beautiful spot where I want it to evoke an image of the vineyard BODY – MEDIUM
guests can relax and indulge themselves, and the Okanagan. In an age of social media,
enjoying breathtaking views of the valley it’s said that each visitor shares his experience PALATE – GENEROUS
as well as admiring architectural details like with 24 other people. We get 90,000 visitors WOOD – UNOAKED
the winery’s dramatic entrance arches. a year, so just do the math.”
April 2016 23DESIGN ON THE VINE (CONTINUED)
The Mission Hill Family Estate sits atop Mount Boucherie, an inactive volcano overlooking Lake Okanagan. Regarded by owner
Anthony von Mandl as a bequest to British Columbia, it has a spectacular arch-shaped entrance, underground barrel cellars,
a 12-storey bell tower, an amphitheatre, and other impressive features.
MAKING A STATEMENT a whopping CAD $170-million, almost
For several As Nicolás Catena points out, the most three times more than the initial
vineyard owners, grandiose architectural commissions estimate. “We were all in love with
of wine estates are typically motivated the project,” CEO Renzo Cotarello tells
architecture and by a desire to assert one’s presence on Wine Spectator magazine, “and when
PHOTOS: ALAMY STOCK PHOTO: ROLF HICKER PHOTOGRAPHY
aesthetic style the world stage. The huge Marqués de you’re in love, you’ll find a reason to
become part and Riscal complex in Rioja, designed by Frank rationalize that love.” No doubt it was
Gehry, is a case in point. Such a substantial the Antinori way of showing it favoured
parcel of their
(MISSION HILL); ZUMA PRESS INC (QUIXOTE).
investment has put both the winery and the long-term view.
approach to wine. the region firmly on the map. The same Bordeaux is the world’s most fabled wine
goes for Tuscany’s La Rocca, designed region. And over the past two decades,
by Renzo Piano, yet another internationally cutting-edge chais (featuring all the
acclaimed architect. latest technologies and designed by the
And speaking of Tuscany, Marchesi world’s most renowned architects) have
Antinori’s new flagship property on proliferated like mushrooms. They attest
the Chianti hillsides cost its owners to the economic appeal of crus classés,
24 April 2016IN STORES
MARCH 24 AND APRIL 7
APRIL 7
2019
CANADA
MISSION HILL, PINOT NOIR
FAMILY RESERVE 2014,
OKANAGAN VALLEY
$28.00 11092027, 750 ML,
13% ABV The Quixote Winery chai, on the Silverado Trail in Napa, California.
NUMBER OF CASES: 174
This majestic estate overlooking whose prices have risen rapidly thanks with its neighbouring historic buildings.
Lake Okanagan offers a Pinot to increasing international demand. Margaux thus joins the company of
Noir whose style and ripe fruit
are clearly North American, yet The latest chai, at Château Margaux, Cheval Blanc (superb curves designed by
with an elegant expression. was designed by Norman Foster, creator Christian de Portzamparc), La Dominique
GRAPE: PINOT NOIR of the Millau Viaduct in southern France (bright-red walls designed by Jean Nouvel),
and the astounding Hearst Building in the Cos d’Estournel (whose space-age vat
AROMAS heart of Manhattan. Construction lasted six room is equipped with striking ascenseurs
RIPE CHERRY, CINAMMON, years and the inauguration was celebrated à cuves – immense vats encased in glass-
ORANGE BLOSSOM, VANILLA
ACIDITY – MODERATE with a 500-person dinner prepared by Guy elevator shafts) and Pichon-Comtesse de
Savoy, chef-owner of the eponymous three- Lalande (a harmonious steel-glass ensemble
SUGAR LEVEL – DRY Michelin-starred restaurant in Paris. With with fine views over the vineyards), to name
BODY – MEDIUM its steel columns mimicking nearby trees only the most outstanding.
and a cellar holding 200,000 bottles (some These recent buildings can also serve as
PALATE – GENEROUS dating as far back as 1848), the modern exemplars for advancing one’s ambitions.
WOOD – EVIDENT structure looks stylishly understated thanks Silvio Denz, who acquired the Saint-Émilion
to a clay-tile roof that blends in seamlessly Château Faugères in 2005, gave notice
April 2016 25DESIGN ON THE VINE (CONTINUED)
The rooftops of Vergelegen Estate of his ambition to play in the major leagues But all in all, this moderation represents
in South Africa’s Western Cape by adding a cellar. Designed by the high- a very different vision when it comes to
PHOTOS: HEMIS/ALAMY STOCK PHOTO (P. 26); MAUDE CHAUVIN; FOOD STYLIST: BLAKE MACKAY;
region. A splendid property dating profile Swiss architect Mario Botta, the building prestige. Perhaps it’s Burgundy’s
back to the 1700s, its modern “wine cathedral” Denz had envisioned was way of saying that, first and foremost,
chai is smoothly integrated inaugurated in 2009, fine-tuning production it’s the wine that counts.
into the dramatic landscape and no doubt contributing to the grand cru In the final analysis, the best modern
of the Helderberg Mountains. classé status awarded to the Château three chai projects share common characteristics.
years later. All devote considerable effort and resources
to vinification equipment, including efficient
THE VALUE OF UNDERSTATEMENT installations, the use of gravity flow, and
In Burgundy, on the other hand, you’d be ESTs (environmentally sound technologies)
ACCESSORIES STYLIST: CAROLINE SIMON (P. 27).
hard pressed to find such extravagant chais. to promote quality. And that’s all to the
Even the most cutting-edge installations good. As Alder Yarrow opines, architectural
in that part of the country, while certainly splendour should never distract from a
attractive, have a more subdued appearance. winery’s raison d’être, which is winemaking.
Burgundy wineries are generally smaller “If a winery owner spends millions on a chai
than their Bordeaux counterparts, which may and the wine is not up to par, you can’t help
partially explain the absence of mega-projects thinking that had he spent just half that on the
in Vosne or Beaune, for example. vines, the results would have been better.”
26 April 2016IN STORES
MARCH 24 AND APRIL 7
APRIL 7
SOUTH AFRICA
VERGELEGEN
SAUVIGNON BLANC 2014
EASY GOURMET
$19.95 12817940, 750 ML, Chèvre des Neiges-and Pink Grapefruit Crostinis
14% ABV
NUMBER OF CASES: 400 (6 BOTTLES)
Rich in history and natural RECIPE AT SAQ.COM
beauty, the Vergelegen estate
was founded by the governor
of the Cape over 300 years ago.
Today, it is one of the leading
producers in South Africa.
ALL ABOUT FRESHNESS
GRAPE: SAUVIGNON BLANC Here’s a nifty canapé idea for highlighting this South African Vergelegen
that’s also simple and quick to prepare. At aperitif time, spread Chèvre des
AROMAS Neiges over toasted baguette slices. Yes, goat cheese and a racy Sauvignon
CITRUS, ALMOND, HERBAL go together wonderfully: The Chèvre’s natural acidity produces a slight tang
NOTES, FENNEL, BOXWOOD
ACIDITY – MODERATE that enhances the Vergelegen’s smoky, mineral notes. Next, add a small
pink-grapefruit segment – membrane removed – to the canapé. Unusual
SUGAR LEVEL – DRY though it may sound, the fruity citrus taste will round out the finish. Lastly,
BODY – MEDIUM a touch of mint adds still more freshness, not to mention a welcome hint of
spring, and it blends in naturally with the varietal. If no grapefruit is on hand,
PALATE – GENEROUS which would be unfortunate, then any citrus zest you might have will unleash
WOOD – UNOAKED the aromas. You won’t go wrong!
– Alain Lafrance, sommelier
April 2016 27COTEAU ROUGEMONT MONTÉRÉGIE
AT A GLANCE
PHOTO: MAUDE CHAUVIN; ACCESSORIES STYLIST: CAROLINE SIMON; FOOD STYLIST: BLAKE MACKAY.
Over the past two years, Coteau
Rougemont has doubled its wine-
growing area to 25 hectares and more
than 100,000 plants. The vineyard is
now among Quebec’s largest.
Right from the start, the Robert family’s
ambitions were clear: making the best
possible wines that reflect terroir and
in a style that appeals to the widest
possible market.
The first crus were bottled in 2010.
Signs of the estate’s success are more
than promising as it consistently wins
accolades and awards.
Alfred Le Fermier from Compton in the Eastern Townships is a supple cheese
with hints of dried fruit and hazelnut. It pairs seamlessly with the Versant,
matching its freshness.
• White wines take the lead They’ve seduced us, and inspired us to
Late-harvest wines and icewines have do even better. Now that heating degree
proved successful over the last few years, days (HDDs) are rising, we have recently
even breaking into the Asian market. started planting Pinot Noir. That says CANADA
“Our dry white wines have really it all about our hopes for red wines.” COTEAU ROUGEMONT,
taken off. They’re our pride and joy,” VERSANT BLANC 2012
says winemaker Patrick Fournier, who • Sun-blessed grapes Located on $15.65 11957059, 750 ML,
13% ABV
underscores the quality of Quebec soil hillsides, the vines are carefully protected
GRAPES: FRONTENAC GRIS,
in nurturing first-class white wines. “Our from spring frosts. White grapes are FRONTENAC BLANC
goal is to extract terroir quintessence planted on the southeast-facing slope to
as best we can. For example, we now benefit from morning warmth, while the TROUT IN BUTTER SAUCE
harvest the Saint-Pépin within a day reds occupy the southwest-facing side. AROMAS
or two of its ripening so as to capture APPLE, PEAR, HONEY,
optimum crispness and clarity.” • A tasty pairing Versant Blanc is BARLEY SUGAR
not aged in barrels, and owes its slightly ACIDITY – LIVELY
• Optimism for the reds When smoky notes to the terroir itself. Moraine SUGAR – DRY
Fournier came home from Luberon, soils provide a healthy dose of minerality
Provence (where he’d been living for and freshness to this blend of Frontenac BODY – MEDIUM
20 years and making wine for 10), he Gris and Frontenac Blanc. Fournier likes PALATE – DELICATE
was excited by Quebec’s winemaking to match it with an old Luberon recipe –
know-how and the quality of its grapes. Provençal-style pan-fried scallops, with WOOD – UNOAKED
“We’re more than satisfied with our skinned tomatoes, parsley, garlic and Limited quantities. Vintages may vary
Versant Rouge and Grand Coteau. olive oil. from store to store.
Discover the world of Origine Québec products at the SAQ at www.saq.com/originequebec-enMARCH 24 ONLINE PRESALE FROM MARCH 17
WS 91
P. 21 P. 23 P. 22 2019
FRANCE ARGENTINA UNITED STATES FRANCE SPAIN
LES CELLIERS JEAN D’ALIBERT, CATENA, CHARDONNAY 2014, PONZI, PINOT GRIS 2014, DOMAINE CHASSELAY, TORRE DE OÑA,
FROU FROU 2014, MENDOZA WILLAMETTE VALLEY LES GRANDS EPARCIEUX 2014, FINCA SAN MARTÍN 2012,
VIN DE PAYS D’OC $20.30 00865279, 750 ML, $25.60 12804348, 750 ML, BEAUJOLAIS RIOJA
$15.95 12783305, 750 ML, 13.5% ABV 13.1% ABV $19.65 12792092, 750 ML, $19.95 12826184, 750 ML,
11% ABV NUMBER OF CASES: 210 NUMBER OF CASES:168 12.5% ABV 14% ABV
NUMBER OF CASES: 300 Bodega Catena Zapata, a Spouses Nancy and Dick Ponzi NUMBER OF CASES: 300 NUMBER OF CASES: 300
With a name like that, you’d pioneer of high-quality wines researched and traveled through Sister and brother, Claire Until 2005, this winery made
figure the wine would be light in Argentina, is also a leader Burgundy before deciding to and Fabien Chasselay have only a single cuvée. Finca
and fresh – and you’d be right. in high-altitude viticulture, plant vines in Oregon in 1970. kept the tradition started by San Martín was then added
Crunchy aromas and a moderate a crucial factor for making The choice was audacious at the their parents at this family to provide a more modern, fruity
amount of alcohol, lower in wines with character and time, but the years have shown estate, established in 1981. and accessible expression, and
calories and lively. A great elegance. it was the right one. Their 2014 is quite successful. to showcase an exceptional
spring wine. GRAPE: CHARDONNAY GRAPE: PINOT GRIS GRAPE: GAMAY vineyard in Rioja Alavesa.
GRAPES: VIOGNIER, GRAPE: TEMPRANILLO
SAUVIGNON BLANC
SHRIMP CURRY WITH
FRIED CALAMARI COCONUT MILK SALMON BURGERS ROASTED SALMON FILLET CHORIZO-IN-CIDER TAPAS
AROMAS AROMAS AROMAS
LIME, GREEN APPLE, AROMAS APPLE, PEAR, STRAWBERRY COMPOTE, AROMAS
PEACH, BOXWOOD, APPLE, PEAR, PINEAPPLE, HONEY, RASPBERRY, PEONY, PINK STRAWBERRY, PLUM,
MELON, HERBAL NOTES CORN, VANILLA ACACIA, FLORAL NOTES PEPPERCORNS LACTIC NOTES, MOCHA
ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE
SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY
BODY – LIGHT BODY – FULL BODY – MEDIUM BODY– MEDIUM BODY – MEDIUM
PALATE – DELICATE PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS
WOOD – UNOAKED WOOD – PRONOUNCED WOOD – UNOAKED WOOD – UNOAKED WOOD – EVIDENT
April 2016 29MARCH 24 ONLINE PRESALE FROM MARCH 17
V 91
WS 91
2019 P. 9 2019 2021 2021
FRANCE FRANCE SPAIN ITALY ITALY
GEORGES DUBŒUF, CHÂTEAU THIVIN, OTAZU, RESERVA 2008, NAVARRA MARCO E VITTORIO ADRIANO, ROCCA DI FRASSINELLO,
CÔTE DU PY 2011, LES SEPT VIGNES 2014, $24.90 12783292, 750 ML, SANADAIVE 2011, BARBARESCO ORNELLO 2011,
MORGON CÔTE DE BROUILLY 14% ABV $24.95 12795314, 750 ML, MAREMMA-TOSCANA
$19.95 12792287, 750 ML, $23.95 12806651, 750 ML, NUMBER OF CASES: 375 14.5% ABV $27.95 12776965, 750 ML,
13% ABV 13% ABV NUMBER OF CASES: 400 (6 BOTTLES) 14.5% ABV
NUMBER OF CASES: 275 NUMBER OF CASES: 250
In 2009, the exceptional NUMBER OF CASES: 200 (6 BOTTLES)
conditions found at Otazu Drawn from the Sanadaive
A well-known “lieu-dit” The Côte de Brouilly appellation vineyards allowed it to become (the Seno d’Elvio river in Born from a joint venture
in the Morgon cru, Côte du Py is located on the slopes of Mont a Vino de Pago, a distinctive Piemontese dialect) vineyard, between Castellare and the
covers a hillside whose soils Brouilly, resulting in wines that appellation that sits at the this is a true Barbaresco Barons de Rotschild-Lafite
are rich in manganese and iron are a little more robust than highest rung of the Spanish masterpiece – especially estates, Ornello is named after
oxide – minerals that are known those of the Brouilly appellation wine hierarchy. at this price. This family a wooden lance used to guide
for their ability to foster more located in the valley below. winery is one to watch. cattle in the fields. Cowboys
GRAPES: CABERNET SAUVIGNON,
structured wines. GRAPE: GAMAY TEMPRANILLO, MERLOT GRAPE: NEBBIOLO of the Maremma!
GRAPE: GAMAY GRAPES: SANGIOVESE, SYRAH,
CABERNET SAUVIGNON, MERLOT
MUSTARD-BRAISED HAM ARUGULA-AND-BEET SALAD SKIRT STEAK WITH SHALLOTS ITALIAN-STYLE GRILLED BEEF DUCK BREASTS WITH FIGS
AROMAS AROMAS AROMAS AROMAS
AROMAS RASPBERRY, STRAWBERRY, BAKED FRUIT, BASIL, STRAWBERRY, TEA, DRIED BLACK FRUIT, DRIED
BLUEBERRY, CHERRY, LACTIC BEETS, LACTIC NOTES, HERBAL NOTES, BUTTER, FLOWERS, POTPOURRI, PINK CRANBERRY, FIGS,
NOTES, FOREST FLOOR, TEA HERBAL NOTES LICORICE, TOBACCO PEPPERCORNS CINNAMON, OAK
ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE
SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY
BODY – MEDIUM BODY – LIGHT BODY – FULL BODY – FULL BODY – FULL
PALATE – GENEROUS PALATE – DELICATE PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED
WOOD – SUBTLE WOOD – UNOAKED WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT
30 April 2016ICON LEGEND
WHITE WINE RED WINE Favourite Cellier Value Picks
WINE PROFILE CHART
SOURCES CITED:
drink now drink now through the year indicated hold until the year indicated
V : Vinous, A. Galloni, S. Tanzer (out of 100) Presence and intensity
of acidity, body, wood
The potential longevity of a wine when stored in the proper conditions. Note that this is simply a guideline, WA : Wine Advocate, Robert Parker (out of 100) and other elements at
with the exceptions – and they are numerous! – proving the rule. WS : Wine Spectator (out of 100) the time of tasting.
MARCH 24 ONLINE PRESALE FROM MARCH 17
WA 100
2020 P. 15 2023 2025 2018-2030 2027
ITALY FRANCE FRANCE ITALY ITALY
FARNESE, EDIZIONE THIBAULT LIGER-BELAIR, CHÂTEAU HAUT FAUGÈRES 2010, GAJA, DAGROMIS 2011, CASANOVA DI NERI,
CINQUE AUTOCTONI 2012 LES VIEILLES VIGNES 2013, SAINT-ÉMILION GRAND CRU BAROLO TENUTA NUOVA 2010,
$38.75 11096917, 750 ML, MOULIN-À-VENT $39.75 12817894, 750 ML, $86.75 11212501, 750 ML, BRUNELLO DI MONTALCINO
14% ABV $39.75 12792893, 750 ML, 14.5% ABV 14.5% ABV $89.50 12833721, 750 ML,
NUMBER OF CASES: 480 (6 BOTTLES) 13% ABV NUMBER OF CASES: 150 NUMBER OF CASES: 400 (6 BOTTLES) 15% ABV
An original blend of five NUMBER OF CASES: 149 (6 BOTTLES) This Château worked hard to Made from vineyards located NUMBER OF CASES: 800 (6 BOTTLES)
southern Italian grape varieties, Known for his Côte de Nuits be included in the grands crus in two of Barolo’s best crus This charming Brunello,
this wine can’t use any wines, Thibault Liger-Bélair classés of Saint-Émilion in (bought from the Gromis family known for its supple structure
appellation or vintage because started thinking about buying 2012, so you won’t be surprised in 1995), this is a wine with and its silky substance, shows
the grapes come from both vineyards in a Beaujolais cru to discover its great depth and great finesse and made with its style particularly well in
Puglia and the Abruzzi regions. after studying in the region. modern-style character in such all the usual precision that the 2010 vintage, which has
Unique and worth trying. It was a dream that came an exceptional vintage. Gaja is known for. received great critical praise.
GRAPES: MONTEPULCIANO, true in 2011. GRAPES: MERLOT, CABERNET GRAPE: NEBBIOLO A jewel of a wine.
PRIMITIVO, NEGROAMARO, GRAPE: GAMAY FRANC, CABERNET SAUVIGNON GRAPE: SANGIOVESE
SANGIOVESE, MALVASIA ROSSA
TEXAS-STYLE PRIME RIB SUNNYSIDE TARTS WITH CHORIZO LEG OF LAMB NEBBIOLO-BRAISED BEEF LAMB CHOPS WITH HERBS
AROMAS AROMAS AROMAS AROMAS
BLUEBERRY, BLACKBERRY BLACKBERRY, VIOLETS, BLUEBERRY, BLACKCURRANT, AROMAS FIGS, GRAPES, LICORICE,
JAM, BLACK OLIVE, BLACKCURRANT, ROSE LICORICE, GRAPHITE, OAK, STRAWBERRY, TOBACCO, TOBACCO, BAKING SPICE,
CHOCOLATE, VANILLA, CLOVES PETAL, SPICE COCONUT LICORICE, DRIED HERBS CEDAR
ACIDITY – DISCREET ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE
SUGAR LEVEL – OFF DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY
BODY – FULL BODY – MEDIUM BODY – FULL BODY – FULL BODY – FULL
PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – STRUCTURED PALATE – GENEROUS
WOOD – PRONOUNCED WOOD – EVIDENT WOOD – PRONOUNCED WOOD – EVIDENT WOOD – EVIDENT
April 2016 31Products 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.
APRIL 7 ONLINE PRESALE FROM MARCH 31
P. 27 P. 12 2017
GERMANY SOUTH AFRICA FRANCE FRANCE FRANCE
SELBACH OSTER, VERGELEGEN SIGNÉ VIGNERONS, NICOLAS GROSBOIS, DOMAINE PIRON-LAMELOISE,
ZELTINGER HIMMELREICH SAUVIGNON BLANC 2014 CHÂTEAU DU SOUZY 2014, LA CUISINE DE MA MÈRE 2014, QUARTZ 2014, CHÉNAS
KABINETT HALBTROCKEN 2014, $19.95 12817940, 750 ML, BEAUJOLAIS-VILLAGES CHINON $23.15 10367412, 750 ML,
MOSEL SAAR RUWER 14% ABV $16.20 10837390, 750 ML, $19.95 12782441, 750 ML, 13.2% ABV
$19.65 00927962, 750 ML, NUMBER OF CASES: 400 (6 BOTTLES) 12.5% ABV 11.5% ABV NUMBER OF CASES: 252
11% ABV NUMBER OF CASES: 447 NUMBER OF CASES: 250
NUMBER OF CASES: 168
Rich in history and natural The smallest of the Beaujolais
beauty, the Vergelegen estate Award-winning cooperative Nicolas Grosbois took over crus is well showcased on
Drawn from a vineyard was founded by the governor Signé Vigerons brings together this small, nine-hectare family this steep vineyard farmed
stretching over seven of the Cape over 300 years ago. a group of passionate producers estate in 2008. Easy-drinking by Dominique Piron. The
kilometres along the Mosel Today, it is one of the leading who are looking to showcase and friendly, this is a pure cuvée’s name comes from
River with exceptional climatic producers in South Africa. the terroirs of Beaujolais in expression of Cabernet Franc. its granite soils covered with
conditions, this wine comes their various cuvées. What’s not to like? quartz crystals.
GRAPE: SAUVIGNON BLANC
from the Zeltinger Himmelreich GRAPE: GAMAY GRAPE: CABERNET FRANC GRAPE: GAMAY
terroir. It offers good exposure
and a range of slopes.
GRAPE: RIESLING
CHÈVRE DES NEIGES-AND-PINK GRILLED-CHICKEN SALAD WITH BLACK PUDDING
VEGETARIAN CURRY GRAPEFRUIT CROSTINIS RASPBERRY VINAIGRETTE SALMON-AND-BEET CROQUETTES WITH APPLESAUCE
AROMAS AROMAS
AROMAS AROMAS AROMAS RASPBERRY, RED PEPPER, RED FRUIT, BLUEBERRY,
LEMON, LIME, HONEYDEW CITRUS, ALMOND, HERBAL RASPBERRY, VIOLETS, VIOLETS, SPICE, SMOKE, VIOLETS, PEPPER, INCENSE,
MELON, PEACH, ACACIA NOTES, FENNEL, BOXWOOD BANANA, BEETS GRAPHITE MINERAL NOTES
ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY
SUGAR LEVEL – OFF 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 – GENEROUS PALATE – DELICATE PALATE – GENEROUS PALATE – GENEROUS
WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – SUBTLE WOOD – UNOAKED
32 April 2016APRIL 7 ONLINE PRESALE FROM MARCH 31
2020 P. 11 2018 P. 25 2019 P. 17 2020 2019
ITALY FRANCE CANADA ITALY ITALY
PAOLO CONTERNO, CLOS DE MEZ, LA DOT 2011, MISSION HILL, PINOT NOIR CAMPO DI SASSO, LE MICCINE,
A MONT 2013, LANGHE FLEURIE FAMILY RESERVE 2014, INSOGLIO DEL CINGHIALE MERLOT CARDUUS 2010,
$24.95 12795947, 750 ML, $26.95 12792981, 750 ML, OKANAGAN VALLEY BIBBONA 2014, TOSCANA TOSCANA
14% ABV 13% ABV $28.00 11092027, 750 ML, $32.50 10483405, 750 ML, $34.50 12798398, 750 ML,
NUMBER OF CASES: 200 NUMBER OF CASES: 150 13% ABV 13.5% ABV 14% ABV
Giorgio Conterno, head of one After being wowed by tastings NUMBER OF CASES: 174 NUMBER OF CASES: 405 (6 BOTTLES) NUMBER OF CASES: 150
of the best estates in Piemonte, of old Beaujolais vintages, This majestic estate overlooking As he was looking to expand After impressing us with
delivers again with this brilliant Marie-Élodie Zighera, the Lake Okanagan offers a Pinot the vineyards of his Tenuta its delicious Chianti wines,
Nebbiolo, faithful to the wife of Vosne-Romanée’s Noir whose style and ripe fruit dell’Ornellaia, Lodovico Antinori this small seven-hectare
reputation of this solid family J.P. Confuron, decided to show are clearly North American, yet stumbled upon this property, estate is back with a Merlot
business founded by Paolo that the region can produce with an elegant expression. discovering strong potential in that shows how the region’s
Conterno in 1886. truly age-worthy wines. GRAPE: PINOT NOIR its rocky soils and hilly terroir. potential goes way beyond
GRAPE: NEBBIOLO GRAPE: GAMAY GRAPES: SYRAH, CABERNET Sangiovese.
FRANC, MERLOT, PETIT VERDOT GRAPE: MERLOT
DUCK CONFIT SALAD, SPICY ITALIAN-SAUSAGE BEER-MARINATED FLANK STEAK, VEAL CHOPS WITH
GRILLED RIB STEAK FIG-AND-PROSCIUTTO SALAD BROCHETTES SMALL LAMB CHOPS MUSHROOM SAUCE
AROMAS AROMAS
CHERRY, LICORICE, DRIED AROMAS AROMAS AROMAS BLACKBERRY, BLUEBERRY,
FRUIT, TAR, STRAWBERRY, CHERRY, THYME, BLACK RIPE CHERRY, CINAMMON, BLACKBERRY, VIOLETS, MEAT, TOBACCO, LICORICE, ANIMAL
PINK PEPPERCORNS FRUIT, CHERRY PIT ORANGE BLOSSOM, VANILLA INCENSE, PEPPER NOTES, OAK
ACIDITY – LIVELY ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE
SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY
BODY – FULL BODY – MEDIUM BODY – MEDIUM BODY – FULL BODY – FULL
PALATE – STRUCTURED PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS
WOOD – EVIDENT WOOD – SUBTLE WOOD – EVIDENT WOOD – EVIDENT WOOD – PRONOUNCED
April 2016 33You can also read
