The Champagne region is located 145 kilometres northeast of Paris and is one of the world’s most northerly fine-wine regions. It is generally divided into three parts – the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.
The region contains 75,000 acres of vineyards. It’s interesting to note that most and the greatest vineyards of Champagne are not owned by great landowners but by thousands of growers, often working part-time.
The vineyards are situated on deep chalk soils, part of the same great basin that forms the famous white cliffs of Dover in southern England. The chalk serves as a natural moisture regulator, providing good drainage and reflects the sunlight and its heat.
Regulations dictate which of the three permitted grapes may be planted where.
The slopes of the Montagne de Reims and the Côte des Blancs provide the best vineyards. The greatest concentration of villages designated as Grand and Premier Cru are found in these two areas.
The Montagne de Reims is planted mainly with Pinot Noir. The Montagne is a forested plateau south of Reims. Its wines give the great champagnes their backbone – their weight and richness.
Along both banks of the River Marne is the Vallée de la Marne. This zone produces the fullest, ripest wines, predominately from Pinot Meunier, and to a lesser extent Pinot Noir grapes.
Extending south from Epernay for about 21 km. is the Côte des Blancs. This area produces fine Chardonnay that give freshness to the blend and provides the sparkle to the wine.
The Côte de Sézanne is a relatively new region. It is planted almost exclusively with Chardonnay.
The classification system in Champagne is based by vineyard and is established by the Comité Interprofessional du Vin de Champagne (C.I.V.C.). The land is given a grade based on its suitability for growing white grapes or black grapes. A grade of 100% percent has been given to the 17 Grand Cru villages. The 38 Premier Cru villages have grades from 90 to 99%. The rest have a grade ranging from 80 to 89%. Champagne houses use the average percentage rating of the grapes used in their blends to establish the quality of their raw materials.
The Wine
The richness of champagne wines is largely due to the cold climate of northern France. The bubbles in champagne are a natural phenomenon.
Three grape varieties are used to make Champagne — Pinot Meunier, Pinot Noir and Chardonnay. Pinot Meunier is the most prevalent, making up about 40% of grape production. It is easier to grow and is less prone to frost damage. Pinot Meunier makes up the base wine for all but the very finest champagnes.
Pinot Noir makes up about 35% of the blend. It is responsible for the depth of fruit and longevity of the wine.
Chardonnay accounts for the remaining 25% and adds lightness and elegance to the blend.
The lack color in most champagne is the result of a gentle pressing, so as to extract the juice but not the color of the dark grape skins.
The main difference between the various Champagne brands or houses, is in the making of the cuvéee, or the blend. A house builds a reputation based on the particular style of blend of its non-vintage wines. So each year the wine must be consistent. The large houses store millions of gallons of wine from various vineyards and grapes for blending purposes. As a result, once you find a house style you like, it will be available year after year as long as that house exists.
In especially good years, some vintage champagne is produced. Some feel that the extra depth in taste is well worth the extra cost of these wines. Eighty percent of the contents of vintage champagne must contain grapes from the declared year.
Champagnes are labeled based on their sugar content; Extra Brut, Brut Sauvage, Ultra Brut, Brut Intégral or Brut Zéro. These wines are bone dry with less than 0.6% of residual sugar per litre. This wine is rarely made.
Brut
This is the most popular style of champagne. The best blends are always reserved for the brut and is the mainstay of the business. It has less than 1.5% residual sugar and is very dry.
Extra Dry, Extra Sec
Sweetened with 1.2 to 2% residual sugar per litre, it is still dry and goes well with desserts .
Sec
Although it means “dry” in French, it means “moderately dry” or “slightly sweet” as it pertains to champagne. It has 1.7 to 3.5% residual sugar per litre.
Demi-Sec
This style is distinctly sweet or medium. It contains between 3.3 to 5% residual sugar per litre.
Doux
This is the sweetest style of champagne. It is very sweet and is more of a dessert-style wine. It has a minimum of 5% residual sugar per litre.
Blanc de Noirs
Occasionally you will find Blanc de Noirs. This style is made entirely from black grapes but is white. It offers a wine that is fuller than those with Chardonnay in the blend.
Blanc de Blancs
This wine is made exclusively from the Chardonnay grape and is the most delicate of champagnes. Since only 25% of Champagne is planted with Chardonnay grapes, it is generally a more expensive option.
Final Thoughts
COVID-19 is having a devastating impact on Champagne’s economy. With weddings and other celebratory events being cancelled or postponed all around the world there has been a massive reduction in demand for the famous bubbly.
However, keep in mind that Champagne is not just for toasting and celebrations; it is much more versatile. Brut pairs well with fish and seafood, or moderately spiced Asian cuisine. The sweeter varieties make an excellent choice to serve with desserts, such as fresh berries. Champagne can also be served on its own as a pre-dinner drink or for no particular reason at all.
Now may be a good time to discover/rediscover Champagne. Prices may never be better and you could develop a new appreciation for this magical bubbly.
The Loire Valley is referred to as “the garden of France”. It is as famous for its castles as it is for its wines. This picturesque place is the home of Sauvignon Blanc, and it’s from here that the grape has spread around the world.
In addition to Sauvignon Blanc there are refreshing rosés, reds that favour fruit over force, and sumptuous sweet and sparkling wines that even rival the neighbouring region of Champagne. There are a high proportion of small-scale winemakers devoted to farming organically and an expanding list of excellent winemakers.
The Loire Valley begins not too far west of Paris, and extends all the way to the Atlantic Ocean. It is a cool-climate region, which means that the reds tend to be on the lighter side and lower in alcohol. While regions like Burgundy, Bordeaux, and Alsace have long been renowned for their Grand Cru sites, the Loire Valley has been considered to be much more humble. However, in the 1990’s younger producers began stepping up quality, converting their vineyards to organic and devoting themselves to discovering the potential of their land. The result is super-tasty wine that’s far more affordable than France’s more famed regions.
There is a wonderful food food-friendly nature to the wines, as well as a modest price tag on most bottles.
Here is a quick rundown on some of the appellations.
SANCERRE / POUILLY-FUMÉ / MENETOU-SALON / QUINCY
Main grapes: Sauvignon Blanc, Pinot Noir
One of the more famous of the Loire appellations is Sancerre, which is known for its elegant and expensive Sauvignon Blanc wines. The neighbouring appellations of Pouilly-Fumé and Menetou-Salon also provide wonderful Sauvignons but often at a much more affordable price.
There is a small amount of Pinot Noir grown in these appellations, and it has a wonderful, light quality with notes of crushed strawberries and soft tannins.
CHEVERNY / COUR-CHEVERNY
Main grapes: Romorantin, Gamay, Sauvignon Blanc
Odds are that none of us will ever come across a bottle of wine from these two small appellations without travelling to the region. But if you do ever have the opportunity to taste a Cour-Cheverny wine, I have heard that it is a wonderful experience.
The wine consists of the incredible rare, ancestral variety Romorantin grape. Only about 60 hectares are left in France. Romorantin carries aromas of white peaches and honeysuckle, yet delivers a refreshing tartness.
There are also great red and white blends and rosés from Cheverny that are affordable and pair well with food.
TOURAINE
Main grapes: Sauvignon Blanc, Gamay, Pineau d’Aunis, Côt, Menu Pineau
Along with Romorantin, the ancestral Pineau d’Aunis grape is one to look for from the Loire Valley. There are about 400 hectares left in France and it produces light, peppery reds and delicious berry-hued rosés.
Overall, Touraine offers great value. Its Gamay wines are very good, with just a hint of tannins.
VOUVRAY
Main grape: Chenin Blanc
Vouvray is where Chenin Blanc is grown. Vouvray is perhaps as well-known as Sancerre, although its wines haven’t yet become as expensive. In Vouvray, only Chenin Blanc is produced, and it delivers a special minerality. There are also some delicious sparkling crémant wines made of Chenin Blanc in Vouvray.
In Anjou, a much larger neighbouring appellation, the Chenin Blanc tend to be smoky and mineral but also somewhat full-bodied. The whites are usually 100 percent Chenin, but some have a small portion of Sauvignon blended in.
Red wines from Anjou are nicely balanced, with just enough roundness to complement the minerality. If you are a fan of sweet wines, the Coteaux du Layon appellation, located within Anjou produces a late-harvest wine made from Chenin.
SAVENNIÈRES
Main grape: Chenin Blanc
This tiny appellation produces only Chenin Blanc grapes. It’s a highly regarded area whose wines tend to age very well.
CHINON / BOURGEUIL / SAUMUR / SAUMUR CHAMPIGNY
Main grapes: Cabernet Franc, Cabernet Sauvignon, Chenin Blanc
Cabernet Franc is a beautiful, elegant, and sometimes powerful red grape that defines these neighboring appellations. The style here is to not let oak overpower the wine. There are light and fresh Cabernet Franc that’s perfect to toss in the fridge and then sip on the patio or pair with pizza, as well as serious, aged Cabernet Franc that deserves a decanter and contemplation.
MUSCADET
Main grape: Melon de Bourgogne
The unique white variety known as Melon de Bourgogne is mainly found in this coastal region. “Muscadet” is a nickname that developed to refer specifically to this white wine from this region. It is always dry, floral, easy to drink, and well-priced. It pairs well with oysters, seafood, or linguini with clams.
Final Thoughts
Personally, prior to the COVID-19 pandemic, I was investigating opportunities to take a river cruise through the Loire Valley and experience the region firsthand. Hopefully, once life returns to “normal” I will get to visit one day.
Although the Rhône region produces white wines, it is better known for its reds. The wines of the Rhône will satisfy all tastes and budgets, whether you are looking for easy-to-enjoy, immediately accessible wines or cellar worthy, collectible wines. As I have mentioned in the past, my favourite French wines are produced in the Rhône.
The wines are divided into four levels of quality:
Côtes du Rhône AOC
The Côtes du Rhône appellation was established in 1937, and its wines are among the most popular in all of France. It accounts for 50% of the valley’s production and is considered as the ‘entry level’ classification. Most are red blends based on Grenache or Syrah and the vineyards are planted on a variety of different soils. Production rules are not as strict as other levels but wines must have a minimum of 11% alcohol and be made from the 21 sanctioned grape varieties.
These wines are easy drinking, and pair well with a variety of different foods so are perfect for every day. The white blends and rosés are equally delicious but may be harder to find.
Côtes du Rhône Villages AOC
The Côtes du Rhône-Villages appellation was created in 1966 and represents the next tier on the quality ladder. Wines from here have more body and a spiced red-fruit character.
The village wines are a bit more complex with lower yields and slightly higher alcohol. These wines are great for aging.
Côtes du Rhône (named) Villages AOC
Twenty-one villages are allowed to indicate their village name on the label. In order to include the village name, the winery must comply with stricter requirements than for the Côtes du Rhône Villages. Those villages are:
Chusclan
Gadagne
Laudun
Massif d’Uchaux
Plan de Dieu
Puyméras
Roaix
Rochegude
Rousset-les-Vignes
Sablet
Sainte-Cécile
Saint-Gervais
Séguret
Sinargues
St-Maurice-sur-Eygues
St-Pantaléon-les-Vignes
Suze-la-Rousse
Vaison la Romaine
Valréas
Vinsobres
Visan
Châteauneuf-du-Pape
Châteauneuf-du-Pape is the most famous Rhône region and one of the oldest in France. It was established in 1936, but its official boundaries were drawn up in 1919.
The wines of Châteauneuf-du-Pape display great fruit freshness, black pepper, spice, earth and garrigue (a French term for the wild hillside vegetation of the Mediterranean Coast).
The vineyards are planted with 14 varietals at four levels of altitude as the land rises up from the Rhone River.
The most plentiful reds include Grenache and Cinsault, with Mourvedre, Syrah and other sanctioned reds producing wines that are full and aromatic with spicy dark fruits balanced with acidity and minerality.
Whites make up only 6% of production but are worth trying. They speak of the warm southern climate – honeysuckle, stone fruits and melon, backed with refreshing minerality.
Châteauneuf-du-Pape wines are usually pricier than other Rhône wines, with prices starting in the $50 range. However, there are some much less expensive Rhône wines that are equally as enjoyable. But if you are seeking a more collectable or cellarable wine, Châteauneuf-du-Pape provides some great choices.
During the Middle Ages, Benedictine and Cistercian monks, whose responsibility it was to produce wine for the Church, began to recognize subtle variations in the wines from different areas. They began to map the vineyards in terms of quality and as a result, Burgundy’s famous, complex cru system began to emerge.
Burgundy (aka “Bourgogne”) is small in size but its influence is huge in the world of wine. It is home to some of the most expensive wines but there are tasty and affordable ones as well.
Chardonnay and Pinot Noir are the two primary grapes of Bourgogne (Burgundy) white and red wines. However, Aligoté, Pinot Gris, Gamay, and Sauvignon Blanc are grown as well.
Burgundy has 5 primary wine growing areas:
Chablis
Côte de Nuits
Côte de Beaune
Côte Chalonnaise
Mâconnais
Chablis
Chablis is the growing region located furthest north and is geographically set apart from the rest of Burgundy. The river Serein (Serene) flows through the area, moderating the climate, and the grapes have been grown here since the Cistercian monks first started the vineyards in the 12th century.
All the wines are white and made with Chardonnay grapes.
Côte de Nuits
The Côte de Nuits is home to 24 Grand Cru vineyards and some of the world’s most expensive vineyard real estate. The area begins just south of Dijon and ends at the village of Corgoloin. 80% of the wines produced here are Pinot Noir and the remaining 20% are either Chardonnay or Rosé.
Côte de Beaune
The Côte de Beaune is named after the medieval village that is the heart of wine commerce in Burgundy. The wine from this region is quite different from that of its neighbor to the north. Chardonnay plays a more important role with 7 of the 8 Grand Cru vineyards producing white wine, but there are many amazing red wines produced in this region as well.
Côte Chalonnaise
Côte Chalonnaise is situated between the towns of Chagny and Saint-Vallerin. Here there are no Grand Cru vineyards.
The first village in the northern part of the region is Bouzeron, the only appellation devoted to the white grape, Aligoté. This is a perfect summer sipper or choice for fish and shellfish. Aligoté is floral, with notes of citrus and flint, and perhaps a touch of honey.
Another village that does something a bit different is Rully, a vibrant center of Cremant de Bourgogne production since the 19th century. These white and rosé sparklers are made in the traditional method, just as in Champagne.
The wines from this area are good value. They range from smooth Chardonnays with subtle oak influences and ripe tree fruits to more rustic Pinot Noirs.
Mâconnais
Mâconnais is the most southerly region, and Burgundy’s largest. Located between the town of Tournus and St. Veran, it lies at the crossroads between Northern and Southern France. The warmer climate is evident in the well-structured Chardonnays, with notes of ripe stone fruits, honeysuckle, citrus peel, and wild herbs.
Burgundy Wine Classifications
There are four levels of quality for Burgundy wines:
1% Grand Cru – Wines from Burgundy’s top plots (called climats). There are 33 Grand Crus in the Côte d’Or and about 60% of the production is dedicated to Pinot Noir.
10% Premier Cru – Wines from exceptional climats in Burgundy. There are 640 Premier Cru plots in Burgundy.
37% Village Wines – Wines from a village or commune of Burgundy. There are 44 villages including Chablis, Nuits-St-Georges, and Mâcon-Villages.
52% Regional Wines – Wines from overarching Bourgogne appellations.
Regional Wines
Regional Wines can be made from grapes grown anywhere in Burgundy and tend to be fresh, light, and lively. You will find them labeled “Bourgogne Rouge” (red) or “Bourgogne Blanc (white).
Village Wines
The next step-up is the “Village” wines, named after the towns near to where the grapes are sourced. These wines are still fresh and fruity, with little to no oak.
Premier Cru Burgundy
“Premier Cru” wines are from special vineyard areas within a village. They produce wines that are slightly more intense than the regular old Village wines. Premier Crus are affordable and make marvelous food wines. The label will say “Premier Cru” or “1er Cru.”
Grand Cru Burgundy
The “Grand Cru” wines account for just over 1% of Burgundy’s annual production. Bold, powerful, complex and made for cellaring, they are the epitome of both Pinot Noir and Chardonnay. There are a total of 33 Grand Cru vineyards in Burgundy.
Chablis Classification System
There is a separate ranking system for Chardonnay:
Petit Chablis
Petit Chablis is produced from grapes grown surrounding the village, which are higher in acidity and have lots of light citrus character.
Chablis
The majority of the wines found on wine store shelves are in this category. These wines are a bit rounder and more minerally with grapes sourced from the limestone slopes near the village of Chablis.
Premier Cru Chablis
Premier Cru Chablis make up about 15% of annual production. These wines are more elegant coming from vineyards filled with Kimmeridgian limestone marl, giving them a distinctive character.
Grand Cru Chablis:
These vineyards are located north of the town of Chablis, where the steep slopes face south-southwest. There is technically only one Grand Cru, but there are 7 “climats” inside that Grand Cru, and their names will be on the label: Blanchot, Bougros, Les Clos, Grenouilles, Presuses, Valmur, and Vaudésir. Many of the Grand Cru wines in Chablis are aged in oak.
Final Thoughts
Whatever your pleasure, make a point of trying some of the wines of the Burgundy region. You can’t go wrong and you don’t need to spend a fortune to find a nice one.
Bordeaux is one of the most iconic wine regions of not only France, but all of Europe. The wines produced in Bordeaux have become a benchmark for wine producers all around the world.
Bordeaux was first loved for its sweet white wines from the sub-region of Sauternes. The wine had prestigious clientele during an era when sweet white wines were more popular than dry red ones. There was also a rosé popular in the 1700’s, particularly with the English, who called it “claret” due to the wines translucent red color.
It wasn’t until the mid-1800’s that Bordeaux red wines became more well-known. The dramatic moment of this transformation was an official decree that classified the top producers of the day. The classification, now deemed the “1855 Classification”, identified the best producers in the region and ranked them 1 through 5. The classification basically hasn’t changed even though there are many more producers in the region making outstanding wines.
Bordeaux is one of the world’s oldest and most prestigious wine regions. Bordeaux is synonymous with quality and refinement. While the legendary wines of Château Margaux or Pétrus command prices that place them out of reach of the average consumer, Bordeaux’s true greatness lies in the fact that wines with elegance, sophistication and balance can be found at all price points.
Red wines from Bordeaux are medium to full-bodied with aromas of black currant, plums, and earthy notes. Cabernet Sauvignon and Merlot vines originated in Bordeaux. The tannins in these wines are often high enough that wines will age for several decades.
One of the most important things to know about Bordeaux wines is that they are a blend of grape varieties. The red Bordeaux Blend is one of the most copied around the world and it includes Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and a small amount of Carménère.
When serving Red Bordeaux, it should be slightly below room temperature (around 65 °F / 18 °C) and decanted for at least 30 minutes. All red wines should be stored below 65 °F / 18 °C.
You should expect to spend around $25–$30 for a great bottle of Red Bordeaux.
Suitable food pairings for Bordeaux include,
Meat
Black Pepper Steak
Roast Pork
Filet Mignon
Beef Brisket
Buffalo Burgers
Chicken Liver
Pot Roast
Venison
Duck
Goose
Dark Meat Turkey
Cheese
Ossau Iraty
Basque Cheeses
Manchego
Swiss Cheese
Comté
White Cheddar
Provolone
Pepper Jack
Herb/Spice
Black Pepper
White Pepper
Oregano
Rosemary
Mustard Seed
Cumin
Coriander Seed
Anise
Vegetable
Roast Potatoes
Lentils
Mushrooms
Onion
Green Onion
Green Bean Casserole
The Bordeaux region is separated into two sub-regions, the “Left Bank”, referred to as Médoc and Graves, and the “Right Bank”, known as Libournais.
The Left Bank (Médoc and Graves)
This area is known for its gravelly soils and graphite-driven red wines with a dominance of Cabernet Sauvignon in the blend. The most prestigious sub-regions in the Médoc include Pauillac, Saint-Julien, Saint–Estephe, Margaux and Pessac-Leognan (the areas first classified in 1855). The wines from Médoc are some of the boldest and most tannic of Bordeaux, perfect for aging or matching with red meat.
Left bank Bordeaux blends, in order of proportion are:
Cabernet Sauvignon
Merlot
Cabernet Franc
Malbec
Petit Verdot
The Right Bank (Libournais)
This area in Bordeaux is known for its red clay soils that produce bold plummy red wines with a dominance of Merlot. The most well-known and sought after sub-regions including Pomerol and Saint-Emilion. The wines from around Libourne are still moderately bold, but generally have softer, more refined tannins. For this reason, right bank wines are a great way to get introduced to the region. Here is a typical example of a Libournais Bordeaux blend in order of importance:
Merlot
Cabernet Franc
Cabernet Sauvignon
Entre-Deux-Mers “Between 2 Tides”
The area between the 2 major rivers of Bordeaux, the Garonne and the Dordogne, is called Entre-Deux-Mers. This area produces both red (predominantly Merlot) and white wines but is perhaps more well-known for its white wines, which are a blend of Sauvignon Blanc, Sémillon and the rare Muscadelle. Wines have grapefruit and citrus notes with zippy acidity–a perfect wine for summer and fish.
Sauternais Sweet Wines
Sauternes and its surrounding regions of Barsac and Cadillac, are along a particularly dank portion of the Garonne River. Morning fog causes the white grapes growing in the area to develop a certain type of fungus called Botrytis. The fungus causes the grapes to shrivel and sweeten making one of the sweetest white wines in the world.
White Bordeaux
Only a small part of Bordeaux’s wine production is dedicated to white wines. These wines are made with Sauvignon Blanc and Sémillon and range from zippy and fresh from places like Entre-Deux-Mers to creamy and lemon curd-like from places like Pessac-Leognan.
Last Word
Bordeaux is a region that has been a source of inspiration to many of today’s most popular wines. If you are a fan of red wine and have never tried a French Bordeaux, I recommend purchasing a bottle. Better yet, try both a left bank and a right bank wine and see which you prefer.
Argentina is one of the most important wine-producing countries in the New World, and though the second largest country in South America, it is the largest wine producer. The high-altitude deserts of the eastern Andes have given rise to a high-quality wine industry and the terroir here is well suited to Argentina’s adopted grape variety, the ubiquitous Malbec. Originally from Bordeaux, this is now responsible for some of Argentina’s most famous wines, which are characteristically bright and intense, with floral notes and flavors of dark fruit.
Wine has been produced in Argentina since the 1500s, initially by Spanish missionaries and later Italian settlers. Argentina only began exporting wines in the 1990’s. Until then their wines were strictly domestic and based mostly on the high-yielding Criolla Grande and Cereza grape varieties. Over the past 25 years the country’s wine producers have raised quality levels and successfully consolidated an international export market. Argentina has risen to become the fifth-most-prominent wine-producing country in the world, following France, Italy, Spain and the USA.
Most viticulture in Argentina occurs in the foothills of the Andes and most famously in Mendoza, where desert landscapes and high altitudes combine to make a terroir that gives rise to aromatic, intensely flavored red wines. Vineyards in Mendoza reach as high as 5000 ft (1500m) above sea level. Here, increased levels of solar radiation and a high diurnal temperature variation make for a long, slow ripening period, leading to balanced sugars and acidity in the grapes.
Nearly three-quarters of Argentinian wine production takes place in Mendoza, and in addition to Malbec, there are significant amounts of Cabernet Sauvignon, Chardonnay and Bonarda.
Further north, the regions of Salta and Catamarca are at higher elevations. There Argentina’s signature white grape, Torrontes, is grown, making an aromatic, floral white wine.
There is a wine region closer to the Atlantic coast, Rio Negro. The cooler conditions there suited to creating wines made from Pinot Noir.
Catamarca
Catamarca is a wine-producing region in the north-west of Argentina in the midst of the Andes mountain range. Quality and commercial focus are rapidly increasing here as they are elsewhere in Argentina. Torrontes, Syrah and Malbec vines are increasing throughout the region.
Jujuy
Jujuy is the northernmost viticultural area of Argentina. It is a relatively small wine region and is less commercially established than some of the other regions. Very little of Jujuy’s wine is marketed internationally. Torrontes is the most successful and best known of Jujuy’s grape varieties.
La Rioja
The La Rioja wine region is located in the foothills of the Andes Mountains in western Argentina, north of Mendoza and San Juan. The mountainous terroir of the region is particularly suited to the white-grape variety Torrontes, which produces crisp, aromatic white wines.
La Rioja was named for the northern Spanish region of the same name by Juan Ramirez de Velasco, a Spaniard from Rioja itself. This has caused some animosity between Argentina and Spain. The matter was settled, at least in legal terms, in 2011 when the Argentinian province won a court case allowing it to continue to label its wines as ‘La Rioja Argentina’.
La Rioja is best known for its white wines but Bonarda, Syrah and Malbec can also be found growing throughout the region.
Mendoza
Mendoza is by far the largest wine region in Argentina, producing about 70% of the country’s annual wine production. The French grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity.
While Malbec is undoubtedly the main varietal produced in the region, there are also extensive plantings of Cabernet Sauvignon, Chardonnay, Syrah, Torrontes and Sauvignon Blanc. Mendoza is also becoming a producer of sparkling wine.
Rio Negro
Rio Negro is South America’s southernmost wine-producing region. Despite being one of the world’s least-obvious places for quality viticulture, this desert region produces elegant Pinot Noir and Malbec wines.
While Malbec is a mainstay in Rio Negro wines, Pinot Noir has become the region’s iconic grape variety. However, there are also great Chardonnay, Sauvignon Blanc and Riesling wines produced here.
Salta
Salta, in the far north of Argentina, is home to some of the world’s most extreme vineyard sites. Many sit at both lower latitudes and higher altitudes than anywhere else in the world. Cabernet Sauvignon, Malbec, Merlot and Tannat are the most prominent red-wine varieties in Salta, while Chardonnay and Torrontes are the region’s most respected white wines.
San Juan
San Juan is an important Argentinean wine-producing area, creating wines of increasing quality using traditional European grape varieties. Syrah and the ever-present Malbec are the most important of these.
Bonarda, Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot and Syrah varietals are produced for red wines, and Chardonnay, Sauvignon Blanc, Torrontes and Viognier grapes are grown for white wines. Large quantity of Criolla and Cereza grapes are also produced and used to make cheaper, slightly sweet wines. The region also produces sherry-style wines and provides most of the base for Argentina’s brandy and vermouth.
In Closing
Grape varietals grown in Argentina will often be warmer and spicier than their European counterparts, and very similar in flavour to the wines of neighbouring Chile. However, I have often found that the price of comparable Argentinian and Chilean wines will be slightly more favourable to Argentina.
If you have never tried Argentinian wine it is well worth the endeavour. A good assortment of reds and whites at varying price points should be readily available at your local merchant.
New Zealand’s wine regions extend 1,600 km. from sub-tropical Northland down to Central Otago, where you will find the world’s most southerly vineyards. The vines benefit from the moderating effect of the maritime climate, long hours of sunshine and nights cooled by sea breezes.
If you like cool-climate wines, such as those from Canada, France, Germany or Austria and like Chardonnay, Riesling, Sauvignon Blanc, Cabernet, Merlot, Pinot Noir and Syrah, then you should give New Zealand wines a try.
Sauvignon Blanc was the first wine to put New Zealand on the map, and it developed a following with millions of people around the world.
The world’s love affair with New Zealand wine grows as wine lovers continue to explore their diverse range of wine varieties and styles.
Most of New Zealand’s wine regions are situated on the eastern coastlines of the North and South Islands, in the rain shadow of the mountains, each with its own unique soils and climatic conditions. Within the eleven regions, sub-regional characteristics distinguish wines as being not just from a wine region, but from a sub-region and a place.
Marlborough
Marlborough provides a combination of a cool but sunny climate, a low amount of rainfall and free-draining, moderately fertile soil. The result is unique wines. Marlborough put New Zealand on the international wine stage during the 1980s with its exquisite Sauvignon Blanc.
This is the country’s largest wine region with in excess of 20,000 hectares of vines under the control of local wine producers. This is about 2/3 of the national total.
Marlborough wineries offer a wide range of varieties, from exquisite Pinot Noir to intense Chardonnay, and vivacious aromatics.
Hawke’s Bay
Hawke’s Bay is New Zealand’s second largest wine region. Wine has been produced there since 1851.
Hawke’s Bay has developed an international reputation for producing high quality Cabernet & Merlot blends, Syrah, Chardonnay, Pinot Noir and an impressive array of aromatic white wines.
The warm climate and long growing season also allow for the successful production of dessert wine styles.
Central Otago
Central Otago
Central Otago is home to some of the world’s best Pinot Noir and impressive white wines, including aromatics such as Riesling, Gewürztraminer, Viognier, Muscat and Pinot Gris, as well as Chardonnay and Sauvignon Blanc.
By the 1970s there was a significant commitment by winegrowing pioneers that endure today in names such as Chard Farm, Rippon, Black Ridge and Gibbston Valley.
Gisborne
This is a relatively remote area that grows a diverse range of wines, from full-flavoured and fruit-driven, to critically acclaimed classics. Gisborne is home to a mix of large producers, boutique wineries, and entrepreneurial growers, who are continuously exploring new varieties and vineyard sites.
Chardonnay is the dominant variety and enjoys great success. Delightfully bright Pinot Gris is the region’s second-largest wine variety, with emerging varieties being trialled with great success.
Canterbury & North Canterbury
The Canterbury wine region spans nearly 200 km. of the South Island’s eastern coastline, with the Alps to the west and the Pacific Ocean to the east. The region has an excellent reputation for elegant and expressive Pinot Noir, Chardonnay and aromatics, with other varieties achieving outstanding results.
Vineyards were first established on the Canterbury Plains in 1978, with plantings to the south-west of Christchurch and North Canterbury following close behind.
Wairarapa
Wairarapa (meaning glistening waters in Maori) is a boutique region having just 3% of New Zealand’s land under vine, and contributes to 1% of its total production.
A range of styles and varieties are grown, such as standout Pinot Noir, Sauvignon Blanc and aromatics, as well as stylish Chardonnay, Syrah and dessert wines.
The three main sub-regions in the area are Martinborough, Gladstone and Masterton. These sub-regions share a similar climate and soil structures, but provide subtle differences in character.
Wairarapa’s modern wine history dates from the late 1970’s plantings of Martinborough, which included producers such as Dry River, Martinborough Vineyard, Ata Rangi and Margrain.
Nelson
This picturesque region is situated on the northern tip of the South Island. Nelson is a boutique wine region producing outstanding Pinot Noir, Chardonnay, Sauvignon Blanc and aromatics, as well as an impressive mix of emerging varieties.
Growers in the 1970s developed the modern wine industry with iconic names such as Seifried and Neudorf still going strong.
Auckland
This large and very diverse region is home to some of New Zealand’s biggest wine companies, as well as numerous high-quality boutique vineyards, offering something for every palate. It is one of New Zealand’s oldest wine regions, established in the early 1900’s.
Waiheke Island is home to great Syrah, world-class Chardonnay, intense Cabernet blends and fine aromatics. West Auckland is known for its internationally recognised Chardonnay and Merlot. In North Auckland there are excellent Cabernet blends, Pinot Gris and Syrah, along with numerous emerging red varieties.
Northland
Its northern location close to the sea gives the Northland region an almost subtropical climate, having high humidity, warm temperatures and lots of sunshine.
The first vines in New Zealand were planted in the Bay of Islands in 1819. The in the late 1800s, the Croatians brought the European tradition of winemaking to the region.
Tropical Chardonnays, popular Pinot Gris and vibrant Viogniers are leading the white wine growth in Northland. Red wines produced include spicy Syrahs, stylish Cabernet and Merlot blends, peppery Pinotages and complex Chambourcin.
Waitaki Valley, North Otago
Flanked by the cool south Pacific Ocean to the east and the high peaks of the Southern Alps to the west, the Waitaki River is one of New Zealand’s largest wine regions.
The Waitaki Valley vineyards stretch along a 75 km. strip taking advantage of hot, dry summers, cold winters and long dry autumns.
Signature varieties from the area include Pinot Noir, Pinot Gris, Riesling, Chardonnay and Gewürztraminer.
Waikato & Bay of Plenty
The Waikato and Bay of Plenty regions south of Auckland have small pockets of vineyard plantings scattered amidst rolling farmland. Wine styles are focused mainly on Pinot Noir, Pinot Gris, and Sauvignon Blanc.
In Closing
Although New Zealand produces less than 1% of the world’s wine, it offers an impressive range of high-quality varieties and styles. Whatever your preferences, there’s sure to be a wine to suit your palate.
Chile is one of South America’s most important wine-producing countries. It is home to a wide range of terroirs, and an equally wide range of wine styles.
The Chilean viticultural industry is often associated in export markets with consistent, good-value wines, but some world-class reds are also made, commanding high prices. For red wines the initial export mainstays have been Bordeaux varieties of Cabernet Sauvignon and Merlot.
Like many New World countries Chile has adopted a signature grape variety. In this case it is Carmenère, which was once widely grown in Bordeaux, France. The French variety was virtually wiped out following the European phylloxera outbreaks of the 19th Century. However, it was rediscovered in Chile in the 1990s.
Pinot Noir from the cooler parts of Chile is beginning to make an impression and Syrah is increasing in popularity in many regions offering a wide variety of styles. Other varietals grown in Chile include Petit Verdot, Cabernet Franc and Malbec.
White wine varietals include Chardonnay, and Sauvignon Blanc. Viognier, Riesling and Semillon are among those varieties grown on a smaller scale.
Chile has been producing wine since the first European settlers arrived in the mid-16th Century. However, it wasn’t until the 19th Century that viticulture began to expand in Chile, mainly due to the spread of wealth associated with mining. European trends started to infiltrate.
Throughout the 20th Century, Chilean wine was limited to a domestic market, but a push toward quality in the latter half of the century saw an uptake in the international market. Whereas Chilean winemakers had traditionally used tanks and barrels made of beech wood, in the 1980s stainless-steel tanks and oak barrels were introduced, marking the start of a technology-driven era.
Aconcagua Valley
Cabernet Sauvignon, Syrah and Merlot are grown in this region. ‘Sena’, a wine produced as a joint venture between Vina Errazuriz and Robert Mondavi, came to the region in 2004.
Atacama
The Atacama wine region in Chile’s far north produces large quantities of table grapes and other fruit. However wine production is on a smaller scale. Red wine grapes cultivated here include Pinot Noir and Syrah. White wine is made mainly from Chardonnay and Sauvignon Blanc grapes. Corporate giant, Viña Ventisquero, is the major player here.
The region also produces Pisco, the Chilean eau-de-vie. This is a brandy-like spirit which has been distilled in Chile since the arrival of the Spanish conquistadors in the 16th Century.
Bío Bío Valley
This region has enjoyed a dramatic rise to fame since the year 2000. There is an international appetite for its crisp, aromatic wine styles. Bío Bío has provided an excellent place for Chilean winegrowers to work with varieties such as Riesling, Gewurztraminer and Viognier.
Cachapoal Valley
Cachapoal Valley is a central wine zone in Chile that forms the northern half of the Rapel Valley region. The most noteworthy wines from the region are made from Cabernet Sauvignon and Carmenère. However, Merlot, Syrah and Chardonnay are also grown there.
One of Chile’s up-and-coming wine districts, Peumo, is located in Cachapoal Valley. Peumo wines now include some of the country’s finest Carmenère wines.
Casablanca Valley
This wine-growing region of Chile is best known for its crisp white wines, most notably Sauvignon Blanc and Chardonnay. It has attracted considerable investment from wine companies based in other regions and from other countries.
The region is relatively new by Chilean standards as the Casablanca Valley’s first vineyards were planted in the 1980s during the revitalization of the Chilean wine industry.
It is the region’s cooler climate that makes Casablanca’s white wines stand out from their local rivals. With a longer ripening period, the white grapes have more time to develop greater flavor complexity, while maintaining sugars and acids in balance.
The difference between Casablanca’s climate and that of Chile’s more southerly regions led the prestigious Casa Lapostolle to choose the valley as the exclusive source of grapes for its Cuvée Alexandre Chardonnay. The region is now growing a wide range of white grapes, notably aromatics such as Viognier, Gewurztraminer and Riesling, and is at the heart of Chile’s efforts to prove that it is able to excel at more than just red wines.
Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of volume. It is also one of the largest wine regions, stretching from the Maipo Valley, just south of the capital of Santiago, to the southern end of the Maule Valley.
The Central Valley is home to a variety of grapes, but is dominated by the internationally popular Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Sauvignon Blanc. Chile’s ‘icon’ grape, Carmenère, is also of importance here. The cooler corners of the Central Valley are being increasingly developed, as winemakers experiment with varieties such as Viognier, Riesling and Gewürztraminer.
A wide variety of wine styles and quality can be found in this large area, including the fashionable, and relatively expensive Bordeaux-style wines.
Because the area covered is so large and the terrain so varied, the name ‘Central Valley’ on a label is unlikely to communicate anything specific about the style of wine in the bottle. Also, with a number of independently recognized sub-regions now in place, such as Colchagua and Cachapoal, most wines of any quality are able to specify their sub-region of origin rather than the generic Central Valley. As a result, the Central Valley title is mostly used for mass-produced wines made from a range of sources.
Choapa Valley
Choapa Valley is one of Chile’s newest wine regions, located north of Santiago in the narrowest part of the country. Syrah and Cabernet Sauvignon have proved well suited to the terroir here, producing smoky, elegant wines with characters of dark fruit.
One of Chile’s largest commercial producers, De Martino, has helped put the region on the map by producing a Choapa Valley Syrah that has already garnered international attention.
Colchagua Valley
This region in central Chile is one of South America’s most promising wine regions. Some of Chile’s finest red wines are made in the valley, mostly from Cabernet Sauvignon, Carmenère and Syrah grapes.
The dominance of Cabernet Sauvignon, Carmenère, Malbec and Merlot in the warmer east is mirrored by that of Chardonnay and Sauvignon Blanc in the ocean-cooled west.
Curico Valley
Curico Valley is a wine-producing region in central Chile, located roughly 185 km south of the capital, Santiago. It is divided into two sub-regions: Teno in the north and Lontue in the south. The valley is known for its reliable, good-value everyday wines, particularly the reds made from Cabernet Sauvignon and Sauvignon Blanc.
Curico’s vineyards are planted with more varieties than anywhere else in Chile. However, the dominant grapes are Cabernet Sauvignon and Sauvignon Blanc. Curico may have yet to produce a Cabernet Sauvignon to rival Maipo’s red wines and its Sauvignon Blanc still does not match the fresh, complex style found in Casablanca, but the valley is one of Chile’s workhorse regions and its output is consistent and reliable.
Elqui Valley
The Elqui Valley wine region is located 400 km north of Santiago, at the very southern edge of the Atacama Desert. It is Chile’s northernmost wine region. Traditionally the region focused exclusively on producing Chile’s trademark brandy, Pisco, but today Elqui Valley vineyards are producing bright, intensely aromatic wines, most notably from Sauvignon Blanc and Syrah grapes.
Alongside Sauvignon and Syrah, the Elqui Valley is also home to plantings of Chardonnay, Carmenere and Pedro Ximenez. It is one of Chile’s up-and-coming regions, and its wines are attracting attention from international critics and consumers alike.
Itata Valley
Itata Valley is a wine region in the southern end of Chile’s long, thin wine producing zone. This historical, cool-climate region is dominated by plantings of Carignan, Muscat of Alexandria and Pais (aka Mission, aimed more at domestic consumption), although producers are beginning to plant more modern grape varieties like Cabernet Sauvignon, Cabernet Franc, Pinot Noir and Chardonnay.
The first vines are said to have arrived in the Itata Valley the 1550s, potentially making the region one of the first to be planted with vines in Chile. By the 20th Century, the region was associated with the production of bulk wine, which is evidenced by the large amounts of Pais and Muscat of Alexandria vines still planted here. The region became unfashionable in the 1980s as Chilean producers started to put quality before quantity. It is now beginning to make a comeback with plantings of more internationally accepted varietals.
Leyda Valley
Leyda Valley is a small sub-region of the San Antonio Valley wine region in Chile, located just 90 km west Santiago. This cool-climate region produces bright, vibrant wines made from Pinot Noir and Chardonnay. The region is also provides some excellent Sauvignon Blanc and Syrah.
Limari Valley
Limarí Valley is one of the northernmost winegrowing regions in Chile, located 320 km north of Santiago.
Chardonnay is the mainstay in Limari Valley wines, producing wines with a certain minerality thanks to the relatively cool climate and the limestone content in the soil. Syrah is also successful here, producing savory styles in the cooler, coastal vineyards and fuller, fruit-driven styles in warmer, inland sites. Cabernet Sauvignon and Merlot – Chile’s most successful varieties, also feature alongside the Chilean signature grape, Carmenère.
Historically, the grapes grown in Limarí’s vineyards were either eaten as table grapes or were distilled into Chile’s trademark brandy, Pisco. Even today, as winemakers continue to seek out new spots within the valley, less than 20 percent of the region’s grape output is used for quality wine production.
Maipo Valley
Maipo Valley is one of Chile’s most important wine-producing regions. Located just south of Santiago, Maipo Valley is home to some of the country’s most prestigious wines. It is often described as the ‘Bordeaux of South America’, and rich, fruit-driven Cabernet Sauvignon is the most celebrated wine style.
The region can be roughly separated into three broad areas: Alto Maipo, Central Maipo and Maipo Bajo.
Alto Maipo
The vineyards of Alto Maipo run along the eastern edge of the Andes Mountains which encompasses the sub-regions of Puente Alto and Pirque, and is the most prestigious of Maipo’s viticultural areas. It is here that the vineyards of Don Melchor, Almaviva and Vinedo Chadwick can be found.
Central Maipo
Central Maipo is the lower-lying ground just to the west of Alto Maipo, surrounding the towns of Buin and Paine. Cabernet Sauvignon is still the most-grown grape variety, but there are also substantial plantings of Carmenère vines, as the warmer climate is well suited to this iconic Chilean grape variety.
Maipo Bajo
Maipo Bajo centres on the towns of Isla de Maipo and Talagante. The wine industry here is more concerned with winemaking than viticulture, and while there are a few vineyards, there are many wineries. Undurraga and De Martino are just two of the names that can be found in this part of Chile, making wines with grapes from all over the country.
Along with Cabernet Sauvignon and Carmenère, a wide range of grape varieties are planted in the Maipo Valley including Merlot, Syrah, Chardonnay and Sauvignon Blanc.
Malleco Valley
Malleco Valley is a southern wine-growing region in Chile, some 540 km south of Santiago. Crisp, fresh wines are produced here including Chardonnay, Sauvignon Blanc and Pinot Noir.
The wine industry in Malleco Valley is still in its infancy with less than 100 acres being grown here.
Maule Valley
Maule Valley is the largest wine-producing region in Chile other than the Central Valley, of which it is a part. It has 75,000 acres of vineyards, and has traditionally been associated with quantity rather than quality. But this is rapidly changing – the bulk-producing Pais vine is gradually being replaced with more international varieties such as Cabernet Sauvignon and Carmenère, and careful winemaking practices are being employed to make some world-class red wines from old-vine Carignan.
It has only been in the past 20 years that Maule has made a move toward quality, pioneered by the Kendall-Jackson empire of California, which set up a winery here in the mid-1990s.
Rapel Valley
Rapel Valley is a large wine-producing region in Chile’s Central Valley. The area produces roughly a quarter of all Chilean wine. The warm, dry region makes a wide range of wine styles, ranging from everyday wines to some of Chile’s most expensive and prestigious offerings.
Cabernet Sauvignon, Syrah and Carmenère are the most important grape varieties planted here. In general terms, Rapel Valley wines are produced primarily from red varieties, but there are some Chardonnay and Sauvignon Blanc. Malbec production is also on the rise.
San Antonio Valley
This is a small wine region in Chile, located to the west of Santiago. A new addition to the Chilean national vineyard, the region stands out as being able to produce quality Pinot Noir along with internationally respected white wines including Sauvignon Blanc and Chardonnay.
The San Antonio Valley also produces quality Pinot Noir and Chardonnay balanced in sugar and acids, as well as aromatic white varieties.
San Antonio valley is small when compared to the sprawling regions at the center of Chilean wine growing. It is home to a limited number of producers.
Final Thoughts
Not taking anything away from the other varietals, but my personal preference is for the Malbec wines, which are found in Colchagua Valley and to a lesser extent in Rapel Valley. I find them flavourful, but not overpowering. Malbec , like many of the Chilean reds, is warm and comforting, particularly during the winter months when it is cold and blustery outside.
I previously examined a number of the trending wines from Ontario. This week I will identify a similar group of wines that are on top of the wine scene in British Columbia. The wineries presented here are based on my own interpretation of critic reviews and award results over the past year. The information presented about each winery has been gathered from the winery web site.
Unfortunately, none of this particular group of wines is available in liquor or wine stores outside of B.C., but a number of them are accessible from the winery web sites.
The wineries are presented in alphabetical order. Though the critically acclaimed wines are presented, I doubt you would be disappointed in any of the wines offered from these establishments.
Blasted Church Vineyards
The winery is on a former church site so they focus their story on local folklore; the blasting of a local church with dynamite in order to move it from one location to another. The owners have played out the church theme well, in everything from the wine names and labels to the organization of their web site.
Notable wines:
2016 Merlot – $27
2017 Pinot Noir – Sold out
2012 OMFG (white) – $40
Cedar Creek Estate Winery
Cedar Creek has been Canada’s “Winery of the Year” twice. Winemaker Taylor Whelan is building upon three decades of winemaking history and defining a new chapter with estate-grown, organic wines. Both the Home Block and Cedar Creek estate vineyards have been officially certified organic following a three-year conversion of the estate’s viticulture and winemaking practices. For the Kelowna winery, it was a three-year conversion process, accredited by Ecocert Canada, which began in August of 2016.
Because of planting decisions made in the early 1990’s, they now have 30-year-old vines at the heart of everything they do.
Notable wines:
2018 Chardonnay – $19
2018 Platinum Block 7 Pinot Gris – $30
2018 Platinum Block 3 Riesling – $30
2017 Platinum Riesling Icewine – $58
2017 Platinum Haynes Creek Vineyard Syrah – $50
2017 Pinot Noir 2017 – $27
Deep Roots Winery
Deep Roots is a family owned and operated winery perched on the clay cliffs above Okanagan Lake on the Naramata Bench.
The family has been farming the land around the winery for 100 years, spanning four generations. After many years of selling grapes to other wineries they produced their first vintage in 2012.
They have two vineyards at two sites on the Naramata Bench: the Hardman Vineyard and Rayner’s Vineyard.
The Hardman Vineyard is home to nine acres where they grow Muscat, Gamay, Merlot, and Malbec. The Rayner property is home to eleven acres of vines including Chardonnay, Pinot Gris, Malbec, and Syrah.
Both of these farms were planted with fruit orchards for much of the previous century, which has contributed to the unique and rich terroir of the area. All of the vineyard work is done by hand.
Notable wines:
2017 Syrah – Sold out
2016 Parentage Red – Sold out
2017 Malbec – Sold out
Fort Berens Estate Winery
Fort Berens Estate Winery is a culmination of the dreams, vision and pioneering spirit of several entrepreneurs. The winery is owned by a team of eight individuals who share a common belief in the incredible winemaking potential of British Columbia’s Fraser Canyon and a shared vision to make Fort Berens into one of Canada’s leading producers of fine wine.
Notable wines:
2017 Cabernet Franc – $28
2017 Cabernet Franc Reserve – $32
2017 Pinot Noir Reserve – $30
2017 Meritage – $26
2017 Meritage Reserve – $32
2017 Red Gold – $45
2018 Pinot Gris – Sold out
2018 Chardonnay – $20
2017 White Gold Chardonnay – $26
2018 Riesling Reserve – $24
Gold Hill Winery
Gold Hill opened in 2009. The founders, brothers Sant and Gurbachan Gill, are farmers from the Indus Valley region.
Sant moved to B.C. as a 20-year-old. He headed straight for the Golden Mile fruit belt and began growing. His younger brother, Gurbachan, soon followed. The brothers grew grapes for a number of wineries from their home vineyards, in their natural element. They understood the area’s microclimate and its dry, rocky soil to perfection.
In time, they bought land and planted vines. Soon they had a healthy business selling grapes to a growing number of notable B.C. wineries–but they had bigger plans for their land.
In 2009, Sant and Gurbachan decided to open a winery with the support of their family. For the location, they chose their prime vineyard on the slopes of a hill along the Golden Mile, between Oliver and Osoyoos.
They partnered with winemaker Philip Soo, a well-respected wine consultant with a terroir-driven approach and scores of great wines to his credit.
Gold Hill’s inaugural 2009 Cabernet Franc was honoured with the prestigious Lieutenant Governor’s Award of Excellence in 2012.
Notable wines:
2013 Syrah – Sold out
2014 Syrah – $35
2013 Merlot – Sold out
2014 Cabernet Franc – $35
Hillside Winery
Grow the best quality fruit possible, pick at optimum physiological ripeness, ferment cool, and intervene with nature only when necessary are the objectives of Hillside. The temptation to constantly “fiddle” and “improve upon” Mother Nature is really more about manufacturing. Natural, beautiful wine is not manufactured—rather, it is carefully guided through natural phases to become the glorious essence of the effects of sun and soil on specific grape varieties.
It is their belief that great wines start in the vineyard, and to this end, they use only the best quality fruit available from their twenty acres of grapes densely planted on hillside terraces surrounding the winery. They also have partnerships with select vineyards along the Naramata Bench.
They are committed to producing hand-crafted, naturally fruit-forward, well-balanced wines that represent the true character of the grapes. The wine is fermented and aged in many small batches to maintain the varietal character and integrity of each grape type and vineyard.
Cool temperature fermentations for the whites using state of the art steel fermenters allow them to produce intensely aromatic and flavourful wines that captivate the senses. More traditional techniques are applied to the reds involving open top fermenters, French and American oak barrels, and a very hands-on winemaking team, resulting in rich, classic style wines that have consistently won accolades from wine judges.
Notable wines:
2016 Cabernet Franc – Available to their wine club members only
2016 Merlot Malbec – $26
Kitsch Wines
The Kitsch family’s Okanagan roots stretch back to 1910, when Kelowna was still a small, lakefront pioneer settlement. Four generations later, this entrepreneurial family takes great pride in helping to shape the past and the future of the Okanagan Valley.
Founders Ria and Trent Kitsch have blended their passion for wine and creative entrepreneurship to produce premium, sustainably-grown wines. With a little help from some friends, the young family transformed overgrown fields into lush vineyards, set on historic apple orchards that originally served as the Kelowna Land and Orchards (KLO) headquarters.
Notable wines:
2017 5 Barrel Pinot Noir – $69
2018 Maria’s Block Riesling – $25
Lake Breeze Vineyards
The wines of Lake Breeze are known to be clean, crisp and fruit driven in style. They endeavour to take the natural expression of the grape and transfer it to the bottle with as little intervention as possible.
The newly introduced Lake Breeze Cellar Series is a luxurious collection. Each varietal pays tribute to the regional wind that embodies its unique winemaking style.
In 2016 they introduced an additional premium wine made by Garron Elmes under the MacIntyre Heritage Reserve label. These wines are a bold and prideful celebration.
Notable wines
2017 Aura – Pinot Noir – Sold out
2016 Mistral – Syrah – Sold out
Lakeside Cellars
Lakeside Cellars is situated on the eastern shores of Lake Osoyoos. The estate is comprised of a 14-acre parcel of land that was originally a vast cattle and agriculture enterprise dating back to 1882. In 2015, Harbans and Harkesh Dhaliwal purchased the historical landmark and resting place of the old Haynes Homestead.
Lakeside now also sits on the site of the first commercial orchard owned and planted by Leslie Hill. The Hill Ranch stretched 1,100 acres on the eastern slop around Lake Osoyoos. Orchards of cherries, apricots, nectarines, plums, prunes, peaches, pears and apples were the first planted in the Okanagan north of the U.S. border.
Upon purchasing the lakeshore property in 2015, the Dhaliwals inherited old-vine plantings of Cabernet Sauvignon and Sauvignon Blanc planted in 1998. Their mission was to continue the tradition of agriculture on the property and guide its rich history towards the current Okanagan lifestyle.
Notable wines:
2016 Portage Red, Okanagan Valley- $24
2016 Syrah, Okanagan Valley – $26
2016 Cabernet Sauvignon, Okanagan Valley – $26
2016 Cabernet Franc, Okanagan Valley – $28
Martin’s Lane Winery
The winery consists of three tiny estate vineyards. They take a micro view of the vineyard and think about wines right down to the single block or vine. They consider their winemaking approach gentle and guiding. The wines are tended, harvested and crafted by hand. They don’t use a single pump as they believe this brings out elegant and complex expressions of Pinot Noir and Riesling.
Notable wines:
2016 Simes Vineyard Riesling – Sold out
2016 Naramata Ranch Vineyard Riesling – Sold out
2016 Frtizi’s Vineyard Riesling – Sold out
2014 Simes Vineyard Pinot Noir – $100
2015 Simes Vineyard Pinot Noir – $100
2015 DeHart Vineyard Pinot Noir – $100
2015 Fritzi’s Vineyard Pinot Noir – $150
2015 Naramata Ranch Vineyard Pinot Noir – Sold out
Mission Hill Family Estate
Making great wines and providing a special place where people can enjoy them is the aim of Mission Hill. They want their winery to be a refuge from the hurried pace of daily life.
Notable wines:
2018 Terroir Collection No. 19 Brigadier’s Bluff Rosé – Sold out
2017 Terroir Collection Border Vista Cabernet Sauvignon – Available only to wine club members
2017 Reserve Shiraz – $27
2017 Reserve Pinot Noir – $28
2018 Reserve Rosé – Sold out
Moon Curser Vineyards
Moon Curser Vineyards is a small, family owned winery on the East Bench of Osoyoos, BC. It has been in operation since 2004, when Chris and Beata Tolley purchased an old orchard in need of replanting and set about converting it into what is now the Moon Curser home vineyard block, winery and tasting room.
The winery is known for growing unusual varieties such as Tannat, Dolcetto, Touriga Nacional, and Arneis to name a few. These varieties have not historically been a part of the South Okanagan viticulture but thrive in the unique terroir on the Osoyoos East Bench.
The vines have thrived in Osoyoos and continue to deliver unique, world-class interpretations of these traditional wines. Moon Curser has brought home many a gold medal from Canadian and international wine competitions.
Notable wines:
2017 Touriga Nacional (red) – $40
2017 Dead of Night (red) – $40
2017 Syrah – $26
Nk’Mip Cellars Winery
Nk’Mip Cellars is the dedicated guardian of a proud legacy. They claim to be the first Indigenous-owned winery in North America and they express their culture in everything they do. The winery itself is a bold celebration and a strong reflection of their commitment to authenticity and deep respect for their colourful past. They have had international award-winning wines.
Notable wines:
2018Qwam Qwmt Riesling – Price not provided
2018 Winemakers Dreamcatcher – Sold out
2016 Red Merriym Meritage – Price not provided
Red Rooster Winery
Red Rooster Winery was founded in 1990 by a European couple who settled in the area. The first vintage was released in 1997. It was not long before the winery became known for producing award-winning wines that express the very best of BC and the Okanagan.
Notable wines:
2018 Riesling – Sold out
2017 Rare Bird Series Pinot Noir – $35
Sandhill
Each bottle of Sandhill wine is made from grapes that come from one of six unique BC vineyards – Sandhill Estate, King Family, Phantom Creek , Osprey Ridge, Hidden Terrace and Vanessa Vineyard. Each vineyard possesses a unique combination of soil composition, slope, sun exposure and drainage.
Each vineyard manager employs techniques that bring subtle influences into the growing environment. These one-of-a-kind conditions inevitably produce grapes with unique characteristics.
This, in turn, provides the opportunity to create a wine that’s truly distinct. In the winery, a non-interventionist approach allows the character of the fruit to shine through in the wine. This allows the complex, subtle, unique character of each vineyard to reveal itself.
Notable wines:
2018 Riesling Icewine – Sold out
2017 Single Vineyard Syrah Sandhill Estate Vineyard – $40
2016 Single Vineyard ONE Vanessa Vineyard – Sold out
Township 7 Vineyards and Winery
Township 7 focuses on the production of small lot wines made from carefully chosen grape suppliers from the Okanagan Valley and from estate vineyards in Langley and on the Naramata Bench.
Notable wines:
2018 Pinot Gris – $19
2018 Raju Vineyard Viognier – $25
2017 Merlot – $25 at the winery
2017 Cabernet Sauvignon – $28
Van Westen Vineyards
Situated in one of the most scenic wine regions in all of North America, Van Westen Vineyards has evolved from over 50 years of family tradition cultivating the soils of The Naramata Bench and producing some of the best wines in British Columbia.
With their expertise and emphasis on sustainable, cool climate viticultural practices, they continue to grow quality vinifera grapes and make premium wine.
Notable wines:
2016 Vulture (red) – $40
2018 Viscous Riesling – $25
Wayne Gretzky Okanagan
The Wayne Gretzky Okanagan winery doesn’t appear to have a web site and www.gretzkyestateswines.com only provides information on the Niagara winery.
Notable wines:
2016 Signature Series Shiraz – No price
2016 Signature Series Riesling – No price
The majority of these wineries are smaller family run operations built on pride and personal commitment to the creation of high quality wines. Prices can range dramatically on the wines within and between the various wineries. Some of the wineries have been producing great wine for many years while others are newer operations who are quickly making an impressive name for themselves.
Over 84% of the U.S.’s wine production comes from California, 5% from Washington, 3% from New York, 1½% from each of Oregon and Pennsylvania, and the balance from the rest of the nation. Surprisingly there are 41 wine producing states.
The U.S. follows the Appellation System, similar to France and Italy, whereby there are currently 242 American Viticultural Areas (AVA). In order to have an AVA appear on a wine label, at least 85% of the grapes used to produce the wine must have been grown in that particular appellation.
I have elected to discuss in more detail the wines of California, Washington, and Oregon as these are the wines that are available from Canadian retailers. For whatever reason wines from New York, though having higher production levels than Oregon, are not as readily available to much of Canada.
For a state or county appellation to appear on the wine label, 75% of the grapes used must be from that state or county. Some states have stricter requirements. For example, California requires 100% of the grapes used be from California for a wine labeled as such, and Washington requires 95% of the grapes in a Washington wine to be grown in Washington.
For bottles labeled with a varietal, at least 75% of the grapes used to make the wine must be of that varietal. In Oregon, the requirement is 90% for certain varietals, such as pinot noir. The requirement is a minimum of 95% in California.
California
California has been stereotyped as a producer of big, blockbuster-style reds and ripe, oaky whites. However, while these wines do exist, elegance and subtlety also play their part.
Napa and Sonoma are two regions that dominate Californian wine, but other regions are gaining in reputation, particularly those south of San Francisco, such as Paso Robles, Monterey, Santa Cruz Mountains and Santa Maria Valley. The wine must be from a particular vintage for that year to appear on the label.
California’s most renowned grape varieties are Cabernet Sauvignon and Zinfandel. However, there are significant amounts of Pinot Noir and Chardonnay, as well as lesser amounts of a number of French varieties, such as Syrah, Marsanne, Roussanne, Viognier, and Mourvèdre.
Oregon
Oregon has a great reputation for Pinot Noir and aromatic white wines, such as Riesling and Sauvignon Blanc. The region is on the same latitude as Burgundy, but benefits from more consistently sunny summers and very cool nights.
There are now more than 400 wineries producing pinot noir in Oregon across many sub regional areas, with the Willamette Valley having the greatest concentration of wineries. The Pinot Noir produced there has higher natural acidity than those from California. They also often have a savoury characteristic on the nose, but generous red berry tart fruits on the palate. These wines can develop great complexity with age and at their best represent some of the most serious fine wines produced in the USA.
Washington
The state of Washington is second after California in terms of importance for wine and offers a great diversity of terroirs. All of the wine growing regions are in Eastern Washington where the Cascade Mountain range acts as a rain barrier allowing for vines to grow. The climate is generally continental with hot dry summers and a significant diurnal temperature flux with summer night time temperatures dropping by more than 15 degrees. Washington is becoming recognised globally for the production of fine Cabernet, Merlot, Riesling and Chardonnay.
Zinfandel
The one grape varietal that is pretty much exclusive to the U.S. and California in particular, is the Zinfandel. The Zinfandel grape is very challenging to grow. It does not ripen evenly and full ripeness can be hard to achieve without reaching high sugar levels and, therefore, alcohol. The best wines, often made from the lowest viable yields, will have an intensity of fruit that more than handles the higher alcohol. Older or particularly well-balanced vineyards tend to achieve good levels of ripeness at lower alcohol levels.
The grape’s reputation has been knocked somewhat by certain growers favouring quantity over quality with plantings in unsuitably hot climates and yields that were more than was good for it. But in the right hands the grape can really excel across all price levels, producing wine that is muscular, intense and spicy, yet structured and abundantly fruity.
Final Thoughts
With regards to American wines, Zinfandel is well worth a try, and if you like big and bold wine, California Cabernet Sauvignon and Chardonnay may be to your liking. My personal favourites would include Oregon’s Pinot Noir. Oregon Pinot is more expensive than similar wines from California or Washington, and often more difficult to find, but in my opinion the flavour difference is worth the extra effort and cost to acquire one.
A Layman's Wine Musings 