C235-PE: California, Oregon, Washington State, Canada, and Italy and Spain revisited

CELLAR Order by JUNE 22, 2015

California, Oregon, Washington State, Canada, and Italy and Spain revisited

235

PRINCE EDWARD ISLAND

ORDERING MADE EASY! WHAT TO ORDER Read the description or use the profile chart for each wine to help you make your selections. The profile chart features a variety of symbols; consult the legend below to discover which symbols best suit your palate.

THERE ARE FIVE WAYS TO ORDER • Order online. Go to opim.ca , sign in and select Order Wine - Show Details or Quick Order Wine.

• Email opim@opim.ca with your selection.

• Call 1-800-361-9421.

• Fax your order to 514-481-9699.

• Mail your order.

THERE ARE TWO WAYS TO REDEEM YOUR COUPON From the same Cellar Offering…

• Order a case of wine and choose your free case from the coupon wines listed on the back cover.

OR • Order two cases of wine and receive $75 off your order.

Restrictions: Coupons are non-transferrable and cannot be exchanged for cash.

See coupon for full details Exclusions: Opimian Select and Founders’ Choice Programs.

DELIVERY It takes time! The wines on this Cellar Offering are not yet in Canada. When the wine arrives at your local liquor store or distribution center, you will receive a Pick Up Notice with the specified date (the Release Date) and your pick up location. You can follow the status of your shipment at opim.ca.

Expected arrival at a Canadian Port is early October 2015. Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board, and processing time required by each liquor board.

LET US HELP YOU! Contact us at 1-800-361-9421 or email us at opim@opim.ca Bodegas Bentomiz, based in the Málaga mountains, yet within sight of the Mediterranean Sea, is in the vanguard of the region’s new quality winemakers.

Ariyanas wines are named after the Moorish hamlet that once stood there. The Arabic word means aromatic: since the wines are wonderfully fragrant, this is the perfect name!

CONDITIONS OF PURCHASE • Methods of Payment: Credit Card (Visa, MasterCard, American Express) or by cheque payable to Opimian.

• Prices include all applicable federal and provincial mark ups and taxes, including GST/HST #105 233 217 and QST #1000640430.

• A valid 2015 membership card is required to order and pick up.

• Bottle prices are for reference only. All orders are by the case, with no minimum required.

• Last day to order from this Cellar Offering: June 22, 2015.

LEGEND Members’ Choice

White

Aroma

Drink this year

Red

Taste

Enjoyable now; will develop 6 months-2 years

Rosé

Serving temperature

Opimian Suggests Wine meant for laying down

Ideal with

Sparkling

Bottle size Great concentration Heavy oak

Number of bottles in case Medium concentration

Light in body

Medium oak

Light oak

Less than 100 cases available Very limited quantities

Extremely limited quantities Limited quantities

Degrees of Maturity (M) (Scale of 1-10) 1 = lay down 10 = fully mature Degrees of Drinkability (D) (Scale of 1-10) 1 = needs time 10 = ready to drink

2

OPIMIAN CELLAR OFFERING 235

Medal Winner

This symbol denotes wines most ordered by Opimian members. These are consistently popular with our membership at large.

Appeared in the C227 Select Cases (2014 Season)

To help novice members, this symbol is a guide to wines that are suitable for starting a cellar, and/or for drinking within two years of delivery.

Sweetness scale gms/litre 00 0-3 01 4-6 02 7 - 12 03 13 - 20 04 21 - 34 05 35 - 50 06 51 - 74 07 75 - 100 08 101 - 139 09 140 - 179 10 180 >

Examples Chardonnay, Sauvignon Blanc, many reds Some New World varietals, some reds Champagne, Sparklers, Rosés, few reds Mosel, some Alsace, Anjou Semi-sweet Bordeaux, some sherry Kabinett German, Late Harvest, Alsace Spätlese German, Sweet Loire, Port, Dessert Muscat Auslese, Beerenauslese Icewines, Sauternes, Barsac, dessert wines, Port Icewines, Sauternes, Barsac, dessert wines, Port Speciality sweet wines, Trockenbeerenauslese

C ELL AR OFFE RING 235

California, Oregon, Washington State, Canada and a touch of European Flair - ltaly and Spain revisited

Gold was found in the Sierra Nevada mountain range in the mid-19th century, attracting swathes of immigrants from across the world to California. European immigrants brought with them their lifestyle, olive trees, vine-cuttings and know-how. Although vines had been introduced to California before then, this was a milestone in the history of Californian wines. Since that time, there have been ups and downs, but today the Golden State’s wine industry is flourishing.

Opimian’s Wine Consultant Jane Masters MW is a graduate of Bordeaux’s famous Institut d’Oenologie and was elected to the Institute of Masters of Wine in 1997.

Fluent in French and English, Jane is currently a member of the Council of the Institute of Masters of Wine, regularly speaks at industry seminars and is a Panel Chair for the International Wine Challenge.

We have ventured outside California heading northwards with wines from Oregon and Washington State. Washington State is the second largest wine-producing state in the US, although it still represents only 10% of that produced in California. Its Columbia Valley has proven to produce fine wines from a wide range of grape varieties, while Oregon, with its cool, variable climate, specializes in Pinot Noir.

Whereas in the US we have been exploring northwards, in Spain we have been heading south.

Andalucía is Spain’s oldest wine region with vineyards planted by the Phoenicians long before Moorish rule. Known for its “generoso wines”, sweet, alcoholic wines, the climate is hot and dry. Pérez Barquero in Montilla-Moriles produces “sherry” style wines from the Pedro Ximénez grape variety. Málaga has also seen somewhat of a renaissance in the last few years, producing elegant, complex wines. The quality of the wines from Bodegas Bentomiz makes it hard to believe that this winery, founded by a Dutch couple, has only been making wine since 2003!

I hope you enjoy this voyage of discovery. Cheers!

California p. 4

Burgess Cellars p. 10

Kautz Family Vineyards p. 12

Cambridge California Cellars p. 14

Mountain View Vintners p. 17

Oregon p. 21

Washington State p. 24

Pelee Island Winery p. 26

Cinciano p. 28

Pérez Barquero p. 30

Bodegas Bentomiz p. 33

Vinoselección p. 35

PRINCE EDWARD ISLAND

3

California Today, virtually every state in the United States produces wine. However, California dominates in both renown and quantity, responsible for over 90% of the country’s total production. Known as the Golden State, generally California has a sunny, dry climate perfect for grapes and other agricultural crops. Vine-growing was introduced to the state by the Missionaries who made wine for Sunday mass, but a key milestone in the state’s development was the 1849 Gold Rush. After gold was found by James W. Marshall at Sutter’s Mill, Coloma, hundreds of thousands of people flocked to California from the eastern states, Europe and the rest of the world. Vine-cuttings were brought by Europeans who also brought with them their lifestyle and know-how. Fourteen years of prohibition took its toll on the industry, but since the 1970s the state’s wines have been growing in quality and reputation. The state has a range of varying climates, soil compositions, elevations and exposures and successfully produces wines from more than one hundred grape varieties.

Castoro Cellars Whale Rock Vineyard, Westside Paso Robles, CCOF Organic Certified.

4

OPIMIAN CELLAR OFFERING 235

CALIFORNIA >>

Hook & Ladder Vineyards and Winery Russian River Valley

8222 $51.17

$307.00

Hook & Ladder Chardonnay, Russian River Valley, Sonoma County, 2013 Cecil De Loach started as a grape-grower in the Russian River Valley in the 1970s while working as a firefighter in San Francisco.

The Russian River Valley is one of Sonoma’s coolest regions producing fine wines from Burgundian varieties. A break in the coastal ranges, known as the Petaluma Gap, allows mist to roll in from the Pacific Ocean. Vineyards are shrouded in fog from 4:00 pm until it burns off late morning the following day. Over the years, Cecil and his wife Christine built up the winery. Then, in 2004, they decided to sell the business and create a small scale boutique winery (literally next door) producing handcrafted wines. The Hook & Ladder Estate winery is run by Cecil’s son Michael with the wines made by grandson Jason. The 2013 Hook & Ladder Chardonnay is pale yellow in colour with a complex bouquet of ripe fruit, pineapple and custard. The palate has nice weight and depth with acidity giving freshness to this finely-textured wine. 2013 was an exceptional growing season in the Russian River Valley. Chardonnay grapes were crushed, de-stemmed and pressed. The juice was fermented in French oak barrels, 20% new. The wine underwent malo-lactic and was matured in barrel for eight months with regular lees stirring contributing complexity and length.

Chardonnay Pineapple, custard Complex, layered texture, [00] 6° C 2015-2018, M7 D9 Pan-roasted red snapper and shrimp with grape tomatoes, cilantro, and scallions in a white wine scampi sauce

8223 $51.17

$307.00

Hook & Ladder Gewürztraminer, Estate Bottled, Russian River Valley, Sonoma County, 2013 Pale in colour with delicious floral and honeysuckle aromas, the Hook & Ladder Gewürztraminer is spicy with notes of lychees, lemon, lime and honey. The refreshing acidity is perfectly complemented with a touch of sweetness giving balance and elegance. It is a great wine to pair with spicy Asian dishes. The grapes were hand-harvested and directly pressed. The juice was slowly fermented, at low temperature, in stainless steel tanks retaining pure, fresh fruit flavours.

Gewürztraminer Floral, honeysuckle, spices Lemon, lime, honey, [02] 6° C 2015-2017, M8 D9 Thai-style butternut squash soup with prawn dumplings

CALIFORNIA Hook & Ladder Vineyards and Winery >>

PRINCE EDWARD ISLAND

5

8224 $51.17

$307.00

8225

$63.83

$383.00

Hook & Ladder The Tillerman, Estate Bottled, Russian River Valley, Sonoma County, 2012 Hook & Ladder’s Los Amigos Vineyard sits in the warmer, northeastern section of the Russian River Valley, just south of the town of Healdsburg. Days are slightly warmer in this zone making it suitable for ripening Cabernet Sauvignon, Merlot, Cabernet Franc and Sangiovese. The Tillerman 2012 has an intense colour with savoury aromas of herbs and smoke combined with black fruits. The palate is vibrant with lively blackcurrant and blackberry flavours, and a silky tannin structure. Each grape variety was harvested and fermented separately between October 3rd and October 31st, 2012.

The wines were aged in European and American oak barrels for 17 months, 17% new. Named after the fellow who steers the fire truck, The Tillerman is in reference to Cecil’s career at the San Francisco Fire Department.

Hook & Ladder Cabernet Sauvignon, Los Amigos Ranch, Estate Bottled, Chalk Hill, Sonoma County, 2012 Hook & Ladder’s single vineyard Cabernet Sauvignon 2012 is intensely aromatic, brimming with blackcurrants, and mineral notes of coal and smoke. The palate is pure and precise, concentrated with good depth and balance. The Chalk Hill AVA is a tiny sub-region in the Russian River Valley to the southeast of Healdsburg and bordering the Alexander Valley. It is generally warmer, with volcanic soils strewn with white ash, and is known for the quality of its Cabernet Sauvignon. Gradual heat progression during the growing season allowed the Cabernet Sauvignon grapes to ripen slowly with maximum flavour development. Harvested between October 3rd and October 20th, the wines were matured in oak barrels for 17 months prior to bottling in June, 2014.

Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese Herbal, smoke, black fruits Blackcurrant, blackberry 18° C 2016-2025, M6 D6 Wild mushrooms Wagyu cheeseburger with aged balsamic and truffle fries

Cabernet Sauvignon Intense blackcurrant, mineral Concentrated, pure depth 18° C 2015-2025, M6 D7 Grilled New York Strip steak with port wine mustard sauce

Blue Rock Vineyard Alexander Valley

8226 $61.50

$369.00

6

Baby Blue Estate Bordeaux Blend, Blue Rock Vineyard, Alexander Valley, Sonoma, 2013

Merlot, Cabernet Sauvignon, Malbec, Syrah, Petit Verdot, Cabernet Franc

Thirty-five kilometres long and between three and eleven kilometres wide, Alexander Valley, in northern Sonoma, is one of the warmer regions with summer temperatures regularly hitting over 35°C in daytime, dropping to around 7°C at night. The Russian River flows through Alexander Valley from Mendocino County in the north towards Healdsburg and neighbouring Russian River Valley AVA. Blue Rock Estate, in the far north near Cloverdale, was established by Italian immigrants in the late 19th century.

When Kenny Kahn and his wife purchased the property in 1987 it was pretty run down. They have lovingly restored the original house, gardens and old cellar. The wine cellar, built in the 1850s, has 18 inch stone walls maintaining a natural cool temperature during summer. The estate has just over 18 hectares of vineyards planted with five Bordeaux varietals and a small amount of Syrah, each contributing to the Baby Blue blend. The Baby Blue 2013 has intense ripe blueberries and vanilla aromas. Soft and elegant with good mid-palate fruit, with more blueberries and blackberries flavours, it is juicy with firm acidity and good tannins. After much experimenting with oak, Kenny much prefers French oak; the Baby Blue was aged for 12 months in 100% French oak barrels.

Blueberries, vanilla

OPIMIAN CELLAR OFFERING 235

Blackberries, blueberries, juicy 18° C 2015-2020, M6 D9 Duck confit with Merlot sauce over homemade pappardelle

CALIFORNIA Hook & Ladder Vineyards and Winery > BLUE ROCK VINEYARD >>

The legendary Blue Rock Vineyard sign near their estate Cabernet Sauvignon grapes in Alexander Valley.

8227 $89.00

$534.00

Blue Rock Estate Cabernet Sauvignon, Blue Rock Vineyard, Alexander Valley, Sonoma, 2012 The soils at Blue Rock Estate are studded with blue pebbles and boulders of serpentine giving the estate its name and particular characteristics. The vineyards are planted on a gentle slope between 90 and 180 metres above the valley floor so that soils are shallow. Cabernet Sauvignon vines are densely planted and produce low yields of intensely concentrated grapes. Kenny is passionate about pushing the boundaries to prove the quality that can be produced in this region, experimenting in the vineyard with clones and different training systems. Blue Rock Estate Cabernet Sauvignon 2012 is primarily from the estate’s oldest vines planted in 1987. Cabernet Sauvignon was blended with Petit Verdot and Malbec, creating a wine with savoury herbs, floral notes and smoke. The palate reveals more dark fruits with firm acidity, fine texture and a long, elegant, smoky finish. It was matured for 22 months in 50% new French oak and 50% one year old barrels.

CALIFORNIA blue rock vineyard >>

Cabernet Sauvignon, Petit Verdot, Malbec Leafy, herbal, savoury Dark fruits, smoke 18° C 2015-2025, M6 D7 Rolled flank steak with blue cheese, croutons and herbs stuffing

PRINCE EDWARD ISLAND

7

Castoro Cellars Paso Robles

8228 $27.67

$166.00

Castoro Cellars Sauvignon Blanc, Estate Grown, Paso Robles, 2014 The annual honey festival in Paso Robles was taking place the day I went to visit Castoro Cellars. This must be a pretty sought after affair as there was not a single room to be had in town. Fortunately, Niels Udsen came to the rescue offering me the use of a cottage on one of Castoro’s vineyards. I spent the afternoon with winemaker Tom Myers tasting through the recently harvested 2014 wines directly from tank and older wines from barrel and bottle, after which I enjoyed a marvelous sunset in the vineyard. The Castoro Cellars Estate Grown Sauvignon Blanc has grassy aromas with good weight and acidity on the palate. Wellbalanced and fresh, it is produced from Sauvignon Blanc grapes grown on the Dos Viñas Vineyard that lies in the foothills facing south towards Paso Robles.

Sauvignon Blanc Grassy Soft, fresh citrus, [00] 6° C 2015-2017, M8 D9 Pan-seared scallops with green papaya slaw

Whale Rock Zinfandel, Ruby approved!

8

OPIMIAN CELLAR OFFERING 235

CALIFORNIA CASTORO CELLARS >>

8229 $43.17

$259.00

8230 $32.33

$194.00

8231 $32.33

$194.00

8232 $43.33

$260.00

Castoro Cellars Pinot Grigio, Whale Rock Vineyard, Estate Grown, Paso Robles, 2013 The Paso Robles AVA is a large and varied area which lies 322 kilometres southeast of San Francisco. It has a mix of soils and varying influence of the Pacific Ocean so that there are moves to create 11 sub-zones. The west of the AVA benefits more from the cold air that comes into the region through the Templeton Gap. The Whale Rock Vineyard lies in this zone and is named after the petrified whale bones that are found scattered throughout the land. The soil is high in limestone, broken sedimentary rock and gravel. The vines were planted in 2001 and all grapes are grown organically. The 2013 Whale Rock Vineyard Pinot Grigio has nice white stone fruits and yellow plum aromas. On the palate flavours of vanilla and fresh apples emerge and linger. This is an elegant wine with finely tuned acidity.

Castoro Cellars Zinfandel, Estate Grown, Paso Robles, 2012 This is a concentrated and serious style of Zinfandel.

Smoky coal aromas combine with black fruits; the palate is solid with structure and a firm finish. Zinfandel has been blended with 10% Petite Sirah from the Shell Creek Vineyard contributing the extra punch. The wine was aged for 12 months in a combination of French and American oak barrels and was awarded a Gold Medal at the San Francisco Chronicle Wine Competition.

Castoro Cellars Cabernet Sauvignon, Estate Grown, Paso Robles, 2013 Intense in colour with appealing spicy aromas, vanilla and mellow crème brûlée notes, the Castoro Cellars Cabernet Sauvignon 2013 is full of ripe fruits, red and bitter cherries, vanilla, and smoky flavours with a nice layered texture. 2013 was a classic quality year for Cabernet Sauvignon with low yields and a growing season neither too hot nor too cold. Harvest was relatively early and short with wines subsequently matured in French and American oak for six months. Cabernet Sauvignon is the most widely planted grape variety in Paso Robles and does well on a variety of soils and climates.

Castoro Cellars Primitivo, Estate Grown, Paso Robles, 2013 The Castoro Cellars Primitivo 2013 is deep in colour with dark fruit aromas. The palate is rich and succulent with vanilla, and cooked black fruits ending on notes of bitter cherries and almonds. The grapes were harvested on September 13th producing a heady wine with 15% alcohol, although this is not noticeable on the palate. The wine was matured in American oak for 12 months; it is balanced with juicy acidity. The Paso Robles AVA has long produced good quality Zinfandel, although for many years this was sold in bulk to other regions in California for blending. In this case, Primitivo, the same variety as Zinfandel, has produced a more European wine style.

Niels and Bimmer Udsen, of Danish origin, founded Castoro Cellars in 1983 when the AVA was in its infancy.

CALIFORNIA CASTORO CELLARS

Pinot Grigio White stone fruits, white plums Vanilla, fresh apples, elegant, [00] 6° C 2015-2017, M8 D9 Pumpkin risotto

Zinfandel, Petite Sirah Smoke, coal, black fruit Meaty, structured 18° C 2015-2018, M7 D8 Caramelized onion, Portobello mushrooms and smoked mozzarella pizza

Cabernet Sauvignon Spices, vanilla, mellow fruits Ripe cherries, smoky 18° C 2015-2019, M7 D9 Grilled venison loin with sweet potato, vanilla, juniper and morels

Primitivo Coconut, dark fruits Cooked fruits, vanilla, bitter cherries 18° C 2015-2019, M7 D9 Brussels sprouts and hot sausage tortiglioni

PRINCE EDWARD ISLAND

9

Burgess Cellars Howell Mountain Napa Valley is without doubt California’s most famous wine region. Burgess Cellars sits clinging to the edge of Howell Mountain at the northern end, on the northeast side of the valley in the Vaca Range. A narrow, steep, windy drive takes you up to the unassuming old winery with beautiful views across the valley and to the reservoir below. In 1972, Tom Burgess bought this pre-prohibition winery dating back to the 1870s. At that time there were just two dozen wineries in operation in the whole of the Napa Valley! During my visit in October last year we tasted back over some old vintages, saw the most recent plantings of Cabernet Franc in front of the winery and met the latest new recruit, the young and dynamic winemaker Kelly Woods.

Napa Valley Cabernet Sauvignon soaks up the sun, fully ripening, on Howell Mountain overlooking the Napa Valley. Here volcanic soil produces intense, complex aromas and flavors.

10

OPIMIAN CELLAR OFFERING 235

CALIFORNIA BURGESS CELLARS >>

8234

Burgess Merlot, Napa Valley, Triere Estate Vineyard, 2011

$298.00

Merlot grapes were grown in a single vineyard, Triere Estate Vineyard, in the Oak Knoll District on the valley floor. This consistently confers cherry and eucalyptus characteristics to the wine. The bouquet is intense with dark fruits, some cassis, and aniseed. The palate is vibrant and fresh with a liquorice finish. Vines are planted on soils known as Cortina, very stony loam, and Yolo, clay loam, which provide excellent drainage. The summer in 2011 was consistently cool, but the warm weather that followed allowed the grapes to reach full ripeness. The Triere Estate Vineyard is just south of Yountville sitting against Mount Veeder to the west and orientated north to south to capture both morning and afternoon sun.

8235

Burgess Syrah, Napa Valley, Estate Vineyards, 2011

$49.67

$49.67

$298.00

8236 $66.17

$397.00

8237 $66.17

$397.00

During my visit, I was very disappointed to learn that Burgess Cellars is seriously considering ripping out the Syrah and no longer producing this wine. The 2011 is a dark ruby colour. Aromas of balsamic, cherries and smoke lead to a dense, concentrated palate with fine tannins.

This wine is silky and smooth at the same time as being powerful with flavours of black cherries, coal and a long, smoky finish. Syrah is planted in two locations; one on the eastern side of Howell Mountain on Ink Grade Road.

These vines grow on 25% slopes with Butte stoney loam soils and benefit from the morning sun. This warm region undergoes bud-break and harvest a full three weeks earlier than the valley floor. The second location is the Triere Estate Vineyard in the Oak Knoll District. The wine was aged in 60% American and 40% French oak barrels.

Burgess Cabernet Sauvignon, Napa Valley, Estate Vineyards, 2011 The flagship variety from Burgess Cellars is Cabernet Sauvignon. Deep in colour, the 2011 has aromas of blackcurrants, smoke, blackberries and cedar, with a slight herbal note. The wine is ripe and concentrated with fine texture, cedary flavours, great depth, and a lingering bitter cherry finish. The grapes were grown on steep hillside vineyards on both eastern and western slopes of Howell Mountain. Soils range from volcanic ash to rocky marine sediments. The western slope, known as the Ranch, has a 22% gradient on compressed volcanic ash soils known as Tuff, well-drained soils that consistently ripen fruit every year. On the eastern side the Haymaker Vineyard benefits from the morning sun. Cabernet Sauvignon has been blended with a small 2% of Petit Verdot giving the final wine depth and good, natural acidity.

Burgess Petite Sirah, Napa Valley, Estate Vineyards, 2010 This was an unexpected find during my visit to the winery.

Burgess Cellars has just one small block of Petite Sirah.

Intense in colour, the Petite Sirah 2010 has mellow, vanilla, forest fruits and dark cherry aromas with ginger spice. The palate exudes black cherries, liquorice, and vanilla flavours with elegant fruit and good depth. It is a complex wine with cooked fruit, spices and great concentration. When Steve Burgess told me he had a small number of cases remaining, I just had to include it!

CALIFORNIA BURGESS CELLARS >>

Merlot Intense, dark fruits, herbs Liquorice, vibrant fruit 18° C 2015-2025, M6 D8 Pork stew with carrots and green peppercorns

Syrah Balsamic, smoke, cherries Concentrated, black cherries, coal 18° C 2015-2025, M6 D8 Penne with sausage and lamb ragù

Cabernet Sauvignon, Petit Verdot Blackcurrant, blackberry, smoke Cedar, dark fruits 18° C 2015-2025, M6 D8 Grilled beef tenderloin with baby vegetables, shiitake mushrooms, balsamic onion marmalade with cabernet reduction and fig syrup

Petite Sirah Complex, forest fruits, ginger Vanilla, cooked fruits 18° C 2015-2020, M6 D8 Petite Sirah-braised short ribs served with creamy parmesan mashed potatoes and asparagus

PRINCE EDWARD ISLAND

11

Kautz Family Vineyards Calaveras County, Sierra Foothills

12

OPIMIAN CELLAR OFFERING OPIMIAN CELLAR OFFERING 235 235

The Kautz Family Vineyards are at Murphys in the Sierra Foothills, in the heart of Gold Rush country. In recognition of this, the winery was built in the style of a 19th century gold stamp mill and houses gold mining artefacts throughout. Family-owned, John Kautz started as a row-crop farmer in Lodi going on to grow grapes with just 12 acres. Together with his wife Gail, they developed the vineyard and started producing their own wines in the late 1980s. Today, all his children are involved in the business.

CALIFORNIA CELLARS >> CALIFORNIA KAUTZBURGESS FAMILY VINEYARDS

8238 $18.58

$223.00

Stone Valley California Chardonnay, 2014 The Stone Valley California Chardonnay 2014 is fresh and light with flavours of melons, apples and pear drops.

The palate is soft and round with a zesty finish. Vines are planted on well-drained gravel soils. The harvest is carried out in the early morning hours to benefit from cool temperatures with grapes gently pressed then fermented in stainless steel tanks at low temperature.

Chardonnay Melons, apples Pear drops, fresh fruit finish, [01] 6° C 2015-2017, M8 D9 Grilled shrimp with avocado, apple and citrus vinaigrette

8239 $18.58

$223.00

Stone Valley California Red Blend, 2013 Stone Valley California Red Blend 2013 is made up of three grape varieties; Shiraz, Petite Sirah, and Zinfandel, all grown on the Kautz family estate in Lodi. The wine was fermented in stainless steel tanks. Winemaker Steve Miller used some oak to add spice and depth to this soft, fruity wine.

Shiraz, Petite Sirah, Zinfandel Violets, red berries Bitter cherries 16° C 2015-2017, M8 D9 Warm sausage, eggplant and potato salad

8240 $18.58

$223.00

Stone Valley California Cabernet Sauvignon, 2014 A moody Cabernet Sauvignon with aromas of smoke, soot and dark fruits, the palate is fresh with a juicy fruit finish and good balance; a small amount of Malbec (5%) was added to the Cabernet Sauvignon. The grapes were harvested at full ripeness, gently crushed and then fermented in Australian-designed rotary fermenters.

These tanks are fitted with agitators inside and automatically rotate periodically. This ensures the black grape skins are kept in contact with the juice at all times, hence maximizing the extraction of colour and tannins.

CALIFORNIA KAUTZ FAMILY VINEYARDS

Cabernet Sauvignon, Malbec Smoke, dark fruits Juicy fruits 18° C 2015-2018, M8 D9 Filet of beef sandwich with beet salad For over one year, miners worked their way through limestone and Calaveras schist rock using dynamite, pick axes and shovels to shape the Kautz Family vineyards wine-ageing caverns.

PRINCE EDWARD ISLAND

13

View of Novato on a September evening.

Cambridge california cellars Novato Aussie Bruce Cunningham has made Novato, California his home, and I don’t blame him! The drive north from San Francisco, across the iconic Golden Gate Bridge, up Highway 101 to the sleepy town of Novato, is a magnificent way to start the day, even if there are no vineyards to see.

My one regret is not pulling into the layby to take in more of the view and some photos of the bay. Bruce and winemaker Douglas Danielak work together sniffing out parcels of topquality fruit from nearby vineyards within California.

14

OPIMIAN CELLAR OFFERING 235

CALIFORNIA CAMBRIDGE CALIFORNIA CELLARS >>

8242 $26.00

$156.00

8243 $28.67

$172.00

8244 $33.33

$200.00

Bootstrap Red, California, 2013

Zinfandel, Petite Sirah

The Bootstrap Red 2013 has mellow red fruits and cooked berry aromas. Produced from a blend of 85% Zinfandel with 15% Petite Sirah, the majority of the grapes was grown in Lodi and the wider Sacramento– San Joaquin Delta region. Warm days are followed by cool nights and this combined with the sandy soils create perfect conditions for Zinfandel and Petite Sirah.

The wine has good mid-palate fruit with flavours of raspberries, red cherries and other red berries, ending with fresh, juicy acidity.

Mellow, red fruits, cooked berries

Cambridge & Sunset California Series Merlot, 2013

Raspberries, red cherries 18° C 2015-2017, M8 D9 Slow-roasted baby back ribs with cherryZinfandel barbecue sauce

Merlot

The Cambridge & Sunset California Series Merlot 2013 has nice herbal, leafy notes with a hint of tobacco. The grapes were grown in the best coastal areas in the Sacramento–San Joaquin Delta region. Harvest in 2013 started earlier than previous years with even ripening between vineyards. A new label has been created for the Cambridge & Sunset range reflecting the Golden State and its rolling hills, and based on a painting by local Sonoma artist Caroline Hipkiss. The savoury, spicy flavours, with a hint of chocolate and vanilla, make this a great match with spicy foods.

Herbal, leafy notes

The Auctor, 2013

Syrah, Grenache, Mourvèdre, Cabernet Sauvignon

The Auctor 2013 is a deep and vibrant plum colour.

It has intense aromas of vanilla, cooked jam roly-poly pudding, and jammy fruits. Named after Chaucer’s “Mine Auctor”, a figure that had the ability to take established ideas and promote them with original style, the wine is a combination of old world tradition and new world edge.

92% of the grapes were grown in the western part of the Paso Robles region on soils derived from weathered granite, older marine sedimentary rocks and volcanic rocks. The Syrah was grown in the Edna Valley southwest of Paso Robles. This valley runs east to west and is bounded by the Santa Lucia coastal mountains to the west, on black humus and clay rich soils, and is cooler.

The Syrah and Grenache were co-fermented, while the Mourvèdre and Cabernet Sauvignon lots were vinified separately. The final assemblage, 57% Syrah, 35% Grenache, 6% Mourvèdre and 2% Cabernet Sauvignon, was aged for 10 months in Hungarian and American oak barrels. The result is a rich wine with plenty of mid-palate fruit, bitter cherries, and red berries flavours on the finish.

No surprise that leading “old world” winemakers from the Rhône Valley have been investing in this region.

CALIFORNIA CAMBRIDGE CALIFORNIA CELLARS >>

Soft mid-palate, firm finish 18° C 2015-2018, M7 D8 Spicy lamb Shepherd’s pie

Vanilla, jammy fruits Soft, bitter cherries, red berries 18° C 2015-2018, M7 D9 Veal Osso Buco with tomatoes, olives and gremolata

PRINCE EDWARD ISLAND

15

8245

Cambridge, Cold Creek Vineyard Chardonnay, Carneros, 2013

$222.00

The bright, golden yellow colour suggests a rich, oaky wine confirmed by the spicy oak and caramel aromas.

These combine with cooked peaches flavours and lead to a smooth palate with great depth. The grapes for the Cambridge Cold Creek Vineyard Chardonnay were cultivated in the slightly cooler climate of the Sonoma side of the Los Carneros AVA. The wine was matured in French oak barrels for 11 months with 50% new, and half went through malo-lactic giving a buttered corn characteristic. Flavours of nutmeg, vanilla, custard and peaches all linger on the tongue. The wine will continue to develop over several years.

8246

Cambridge, Elsbree Vineyard Zinfandel, Russian River Valley, 2013

$37.00

$40.67

$244.00

This single vineyard wine expresses the Zinfandel grape in a pure and precise manner. The Elsbree Vineyard is in the cool Russian River Valley AVA on Goldridge loam soils that have made the region famous. Dark fruit aromas are complemented by a rich palate with good weight and fruit. It is quite tight and linear in structure compared to Zinfandel from warmer regions. Light to medium-bodied, the Cambridge Elsbree Vineyard Zinfandel 2013 has great poise with fine-grained tannins, depth and a black cherry finish. Winemaker Douglas Danielak matured the wine using neutral French oak to add depth and complexity rather than any obvious oak characteristic.

This wine will benefit from some cellaring.

Chardonnay Spicy, caramel, cooked peaches Smooth, nutmeg, vanilla custard, [00] 8° C 2015-2018, M8 D9 Grilled salmon with honey and apricot teriyaki glaze

Zinfandel Dark fruits, savoury Rich palate, black cherries 18° C 2015-2020, M6 D8 Prosciutto-sage crusted pork tenderloin with braised vegetables

The Cambridge California Cellars team post-harvest

16

OPIMIAN CELLAR OFFERING 235

CALIFORNIA CAMBRIDGE CALIFORNIA CELLARS

Mountain View Vintners San Rafael Mountain View Vintners was established in Monterey in 1978 and, over the past 30 years, has worked with producers in various regions of California to make varietal wines offering good value from vineyards in Monterey, Amador County and Central Coast. In 2010, Angelo Pera took over the reins and has since introduced more quality growers, giving winemaker Philip Zorn access to high quality grapes and increasing the potential of Mountain View Vintners wines.

Proprietor Angelo Pera and winemaker Philip Zorn find that it is important to enjoy a glass of wine from the previous vintage when surveying the upcoming crop before harvest, in this case, at the Mountain View Vintners Cabernet Sauvignon vineyard in Napa Valley.

CALIFORNIA MOUNTAIN VIEW VINTNERS >>

PRINCE EDWARD ISLAND

17

8247 $15.50

$186.00

Opimian California White, NV Pale in colour and quite mute on the nose, the Opimian California White has a lot more to say on the palate with fresh white fruits, pears, and stone fruit flavours.

Produced from an unusual combination of grapes, Chardonnay has been blended with Pinot Grigio and Gewürztraminer. Well-balanced with a pithy almond finish, it is an all-around wine with general appeal.

Chardonnay, Pinot Grigio, Gewürztraminer Pears, melon White fruits, [00] 6° C 2015-2016, M9 D9 Seafood tostada bites

8248 $15.50

$186.00

Opimian California Red, NV This is a soft, light and easy drinking red with fruity flavours. Perfect for everyday drinking, it offers good value for money. It is a blend of Cabernet Sauvignon, Merlot, Zinfandel and Syrah. The Zinfandel and Merlot were matured for eight months in old oak barrels prior to blending, giving extra depth, but no obvious oak characteristic.

Cabernet Sauvignon, Merlot, Zinfandel, Syrah Red fruits Soft, light palate 16° C 2015-2016, M8 D9 Roasted tomato soup

8249 8255 $21.17

$254.00

COUPON

8250 $16.50

$198.00

Butterfly Ridge Pinot Grigio, California, 2014

Pinot Grigio

Free case CHOICE for this Cellar Offering

Restrained white fruits

A refreshing and crisp style of Pinot Grigio, it is perfect for white fish dishes. The grapes came from the La Slough Vineyard in Clarksburg in the Sacramento Delta. This area is very different from the rest of the Central Valley due to the influence of the nearby San Francisco Bay, so that nights are much cooler than either further north or south; it is ideal for white grape flavour development. Vines are cultivated on sandy loam soils with a mix of fertile clay. The grapes were fully fermented at low temperature in stainless steel tanks giving a fresh, fruity wine with good balance.

Crisp, fresh, [00]

Butterfly Ridge Zinfandel Rosé, California, 2014 Crimson pink in colour with fresh cherry fruit aromas, the Butterfly Ridge Zinfandel Rosé is refreshing and drier in style than most blush wines. The vines were planted in 1989 on sandy loam soils. After picking, the grapes were gently crushed. Fermentation was arrested leaving some residual sugar with flavours of cherries, strawberries and cranberries balanced with good acidity.

6° C 2015-2017, M8 D9 Tempura squid

Zinfandel Red cherries Cranberries, fresh red berries, [00] 6° C 2015-2016, M9 D9 Cranberry and goat cheese crostini

18

OPIMIAN CELLAR OFFERING 235

CALIFORNIA MOUNTAIN VIEW VINTNERS >>

The Backstage vineyard after harvest; the vines are perfectly trimmed to allow just the right amount of sunlight to ripen the grapes.

8251 $21.75

$261.00

8252 8256 $22.25

$267.00

Butterfly Ridge Zinfandel, Amador County, 2013 Amador County’s warm climate is ideal for growing Zinfandel. Clockspring Vineyard, planted in 1978, lies in the heart of the growing area on sandy loam soils and has consistently produced quality Zinfandel over the last 30 years. After 12 months in American oak barrels and some bottle age it has nice, mellow fruit aromas. The palate is on the lighter side of medium-bodied, but with firm tannins and a dark cherry finish.

Butterfly Ridge Merlot, Central Coast, 2014

Zinfandel Mellow fruits Light to medium-bodied, cherries 16° C 2015-2017, M8 D9 Lasagna with grilled vegetables

Merlot

Free case CHOICE for this Cellar Offering

Dark fruits

Butterfly Ridge Merlot, from the Santa Maria Vineyard in the Central Coast, is deep ruby in colour with dark fruit aromas. Medium-bodied, it has chewy tannins and a meaty, rustic and bitter cherry flavour. The vineyard, planted in 1988, lies on the eastern side of Santa Maria Vineyard with vines planted on an east/west axis. The wine is matured for eight months in American oak barrels.

Chewy tannins, meaty finish 18° C 2015-2017, M8 D9 Rosemary and garlic-laced lamb meatballs stewed in tomatoes, wild oregano and black olives

COUPON

CALIFORNIA MOUNTAIN VIEW VINTNERS >>

PRINCE EDWARD ISLAND

19

8253

Butterfly Ridge Cabernet Sauvignon, Central Coast, 2013

$286.00

Since Angelo Pera’s arrival, there have been some changes in the sourcing of Cabernet Sauvignon grapes for the Butterfly Ridge Central Coast Cabernet Sauvignon. Previously, a blend of fruit from Paso Robles with 50% from Monterey was used. From the 2013 vintage, grapes were entirely sourced from Paso Robles (the north of the region) producing an altogether more intense and better quality wine. The 2013 has aromas of cassis and blackcurrant jam. On the palate it is light to medium-bodied with intense flavours of fresh blackcurrants and a solid tannin structure. The wine was aged for eight months in American oak barrels.

8254

Butterfly Ridge Pinot Noir, Central Coast, 2014

$25.33

Grown in the Santa Maria Vineyard in the Central Coast, the cool foggy evenings perfectly temper the sunny days for Pinot Noir. The 2014 Butterfly Ridge Pinot Noir has typical Pinot Noir red berry fruit aromas. It is soft and light on the palate with good mid-palate weight and a hint of oak.

$23.83

$304.00

Cabernet Sauvignon Blackcurrant, cassis Dark fruits, chewy finish 18° C 2015-2018, M8 D9 Grilled medallion of beef with confit shallot, wilted spinach and pommes Anna with red wine jus

Pinot Noir Red berries Cooked fruits, light mid-palate weight 16° C 2015-2017, M8 D9 Pheasant breast with fig sauce and summer vegetables

Perfectly ripened bunches of Cabernet Sauvignon grapes, hand-picked and hand-sorted, the best bunches selected to make the very best wines.

20

OPIMIAN CELLAR OFFERING 235

CALIFORNIA MOUNTAIN VIEW VINTNERS

Oregon

Oregon is synonymous with Pinot Noir; over half of its vineyards are dedicated to the grape variety. The region first planted Pinot Noir in the 1960s and started to develop a reputation in the mid-1970s, due to a handful of pioneering winemakers convinced of the potential to make world-class wines. Over the years, it has attracted Pinot Noir aficionados and prestigious winemakers from Burgundy and California alike. The heartland of Oregon wine production, the Willamette Valley, suffers similar capricious weather to that of Burgundy with cool, cloudy summers. Wineries in Oregon still tend to be small scale and family-owned affairs mainly in the valleys west and south of Portland.

Le Pavillon Vineyard owned

by Holloran Vineyard Wines is located in the Red Hills of Dundee. These south-facing slopes make up one of the oldest vineyards in the area, planted in the 1970’s.

OREGON >>

PRINCE EDWARD ISLAND

21

8257 $51.50

$309.00

22

Kitara Vineyards Pinot Noir, Barrel Select, Willamette Valley, 2012, St. Josef’s Winery St. Josef’s Winery was amongst the first to be established in the Willamette Valley; today there are over 400. The winery is named after founder Josef St. Josef who was born in Hungary. His grandfather had a winery in central Hungary, but the family was forced to flee post the Second World War, so Josef grew up in Germany. He trained as a baker and subsequently immigrated to the United States settling in Chicago. With his wife Lilli, they moved to the northwest, purchased a plot in the Willamette Valley, and built up a chain of artisan bakeries. At the same time, the couple developed a farm; their first vineyard was planted in 1978 and produced its first wine in 1983. St. Josef’s Kitara Vineyards Pinot Noir Barrel Select 2012 is produced from hand-selected grapes from the best plots located between Woodburn, Oregon City and Wilsonville. Quite pale in colour, with a brick ruby hue, the nose has a delicious ethereal aroma, restrained with a smoky characteristic. On the palate the wine has nice depth of fruit, good structure with balanced acidity, and a long, smoky finish.

All the vineyards are dry-farmed (no irrigation is used) with no use of pesticides or chemicals. They are immensely proud to be Salmon-Safe certified and certified sustainable through LIVE (Low Input Viticulture and Enology). The wine was aged for 18 months in new French oak barrels.

OPIMIAN CELLAR OFFERING 235

Pinot Noir Restrained, smoke Soft, long smoky finish 16° C 2015-2019, M7 D9 Planked salmon with Pinot Noir-berry sauce

Bill and Eve Holloran at their estate vineyard and winery located in the northern Willamette Valley; this is the site of their Meute de Chiens organically-farmed vineyard and was planted to Pinot Noir in 1999.

OREGON ST. JOSEF’S WINERY >>

8258 $51.83

$311.00

8259 $58.33

$350.00

Holloran Vineyard Wines, Stafford Hill Pinot Noir, Willamette Valley, 2013

Pinot Noir

Holloran Vineyard Wines at West Linn in the Willamette Valley was founded more recently. Started in 1999, it produced just 500 cases of wine. Today, its total annual production has grown, but remains low at just 5000 cases. Established by Bill and Eve Holloran, they originally purchased a “heritage” vineyard in Dundee, known for its red-tinged Jory loam soils with good drainage and exposure, as well as a plot in the sub-AVA of Eola-Amity Hills. The vineyards are farmed organically with biodynamic methods used and crop levels managed to ensure optimal ripening in this cool and cloudy climate. Winemaker Mark La Gasse aims to make wines focused on fruit with minimal tannin extraction. Pale ruby in colour, the Stafford Hill Pinot Noir 2013 has aromas of cooked fruits and smoke, with good, firm tannin structure.

After picking the grapes were de-stemmed and fermented in small lots using indigenous and cultivated yeast. The wine was aged for 12 months in French oak, 15% new.

Smoke, cooked fruits

Holloran Vineyard Wines, Holloran Pinot Noir, Willamette Valley, 2012

Pinot Noir

Holloran currently farms just over 18 hectares of vineyards in five sites, each with its own characteristics. Grapes coming from the best of three sites in Dundee Hills, Eola-Amity Hills and Yamhill Carlton were used to make Holloran Pinot Noir 2012, with just 1,500 cases produced in total. Vines vary in age between 10 and 35 years with Dundee Hills having some of the oldest Pinot Noir planted on their “own roots” on red volcanic soils. More recent plantings in Eola-Amity Hills and Yamhill Carlton are more densely planted and on phylloxera-resistant rootstock.

Deep and vibrant in colour, the Holloran Pinot Noir 2012 has ripe fruit and smoky aromas with good concentration, depth, juicy acidity and a long finish. The wine was matured for 18 months in French oak, 20% new.

OREGON HOLLORAN VINEYARD WINES

Firm, dark fruits 18° C 2015-2018, M7 D9 Braised pork shank, cremini mushrooms, spinach and glazed onions

Smoke, dark fruit Concentrated, structured 18° C 2015-2020, M6 D8 Grilled rack of lamb with herb crust and roasted beet salad

ANA vineyard is the site of the new production facility and tasting room for Holloran Vineyard Wines.

PRINCE EDWARD ISLAND

23

Washington State

Washington State is the second largest wine-producing state in the United States, although it has less than 10% of the vineyard area of California. The state is split into two regions by the Cascade Mountains. On the eastern side of the range, the climate is continental, arid and hot in summer. There are two active volcanos, Mount Rainier and Mount St. Helens, which form part of the mountain range. Lava flows over 15 million years ago and floods during the last Ice Age have produced soils suitable for grapegrowing. The Columbia River provides a natural source of irrigation in the dry conditions. Unlike Oregon, which is dominated by Pinot Noir, Washington State produces wines from a wide range of grape varieties with roughly equal quantities of red and white wine made.

The Yakima Valley is Washington State’s oldest designated wine region.

Kana Winery’s Scarlet Fire Reserve lays cradled within this mature apple blossom tree. The Basalt rock background, which was formed by lava flows millions of years ago, is indigenous to the entire Yakima Valley area.

24

OPIMIAN CELLAR OFFERING 235

WASHINGTON STATE >>

8260

Smasne Cellars Farm Boy Viognier, Snipes Mountain, 2013

Viognier White fruits, melon

$254.00

Robert O. Smasne grew up in the Yakima River Valley; his family has farmed in the region for over one hundred years. His great grandfather, Carl Smasne, settled just west of the town of Prosser, now the state’s wine industry centre. Snipes Mountain, a hill to the south of Yakima Valley, has some of the state’s oldest vines. The Viognier grapes were grown on the Upland Vineyard in the Snipes Mountain AVA. The Farm Boy Viognier 2013 has white melon, pear and citrus aromas with a soft, smooth palate balanced with refreshing acidity. The grapes were handpicked and whole cluster-pressed followed by fermentation at cool temperature. The Farm Boy label is a tribute to Robert’s family’s farming history.

8261

Smasne Cellars County Line Red, Columbia Valley, 2011

Cabernet Sauvignon, Malbec, Syrah, Merlot

The continental climate in the Columbia Valley has proved excellent for ripening fine wine grapes. The dry summers and autumns minimize any disease in the vineyards while the hot days are contrasted by cold nights giving colour and definition to the wines. Designated Columbia Valley AVA, most of the grapes for this wine were sourced from the tiny Snipes Mountain AVA and Horse Heaven Hills AVA sub-regions. Deep purple in colour, it has intense aromas of ripe dark fruits, blueberries, and floral notes with a touch of cedar. The palate is structured with great balance. Firm tannins lead to a long, lingering liquorice finish. The wine was aged for 21 months in barrels made from 78% French and 22% American oak. Despite growing up surrounded by grapes, Robert Smasne initially went to study architecture at Washington State University.

Within six months he changed course studying biology and chemistry instead, and following graduation took up winemaking. He founded Smasne Cellars in 2003 making just 75 cases of wine. Since then he has won numerous prizes for his wines and in 2013 was awarded Washington Winery of the Year.

Ripe dark fruits, blueberries, cedar

$42.33

$60.17

$361.00

8262 $60.67

$364.00

Kana Winery Scarlet Fire Reserve, Columbia Valley, 2009 Kana Winery Scarlet Fire Reserve is produced from Rhône varietals grown in Horse Heaven Hills, Yakima Valley and the warmer vineyards of Wahluke Slope to the north of the region. Kana, a native word meaning the spirit or fire within a mountain, refers to the perceived supernatural power of volcanic activity; the Yakima and Columbia valleys are awash with volcanic soils which in turn influence the flavour of the wines produced. The very best barrels were used to produce just 300 cases of this wine. Deep ruby in colour, the wine has a developed, mellow bouquet with herbs, dark fruit, ginger and leather notes. This is a complex wine, soft on the attack with a firm structure and fine tannins. Still young and vibrant, it has a powdery texture and will cellar nicely for some years. Kana Winery was founded by Dr. Palmer Wright and the wines are made by Tony Lombardo. Both were drawn into the world of wine and a second career in it through their love for wine; Palmer is an Ear, Nose and Throat specialist while Tony practiced law for 25 years.

WASHINGTON STATE Smasne Cellars >> Kana Winery

Smooth round palate, stone fruits, [01] 6° C 2015-2017, M8 D9 Herb-roasted spring chicken with root vegetables, sweet peas and butter onion jus

Structured, liquorice 18° C 2015-2025, M6 D7 Balsamic garlic T-Bone steak

Mourvèdre, Grenache, Counoise, Syrah Dark fruit, herbs, ginger Complex, leather, meaty fruits 18° C 2015-2020, M6 D8 Slow-roasted venison with farro risotto, braised cipollini onions and wild mushrooms

PRINCE EDWARD ISLAND

25

Canada Pelee Island Winery Kingsville, Ontario Pelee Island lies in Canada’s warmest, oldest and most southerly grape-growing region with heat units and frost-free days unmatched anywhere else in Canada. The estate farms over 200 hectares of vineyards. The vines are planted on Toledo clay soils over a limestone base two to ten feet below the surface. Winds from the lake provide a constant airflow, limiting humidity.

26

OPIMIAN CELLAR OFFERING 235

CANADA PELEE ISLAND WINERY >>

8263

Pelee Island Winery Private Selection Cabernet Franc, VQA Ontario, 2013

$23.33

Cabernet Franc, as a relatively early-ripening grape variety, does well on Pelee Island; despite its high number of growing degree days, the growth cycle on Pelee Island is shorter than European regions at similar latitudes. Quite pale in colour, the wine has a berry fruit aroma with firmer acidity and tannins on the palate.

$140.00

8264 $25.83

$155.00

8265 $24.17

$31.33

$188.00

Red berries Light palate, firm acidity 18° C 2015-2017, M8 D9 Grilled pork steaks with garlic-infused roasted vegetables

Pelee Island Winery Private Selection Baco Noir Reserve, VQA Ontario, 2013 Baco Noir is a dark-skinned grape obtained as a hybrid in France in the early 20th century. It is early-budding and early-ripening, hence suitable for and popular in Ontario.

Bright plum in colour, the Pelee Island Winery Private Selection Baco Noir Reserve 2013 has a smoky nose with dark fruits. The palate is more rustic with chewy tannins and meaty flavours.

Baco Noir, Cabernet Sauvignon Dark fruits, smoke Rustic, gamey flavours 18° C 2015-2018, M7 D8 Pan-seared venison medallions with balsamic berry sauce

Pelee Island Winery Vinedressers Chardonnay, VQA Ontario, 2012

Chardonnay

Pale yellow in colour with an intensely spicy nose, smoky aromas of bacon with banana and other ripe fruits, it is 100% Chardonnay. Made by German-born winemaker Walter Schmoranz, it is marked by the use of oak.

Ripe fruits, well-balanced, [00]

Spicy oak, banana

6° C 2015-2017, M8 D9

$145.00

8266

Cabernet Franc

Cod cake salad with warm bacon vinaigrette and toasted almonds

Pelee Island Winery Vinedressers Cabernet Sauvignon Petit Verdot, VQA Ontario, 2012 Generally, 2012 was a good vintage across Canada with a mild spring and warm summer. The Pelee Island Winery Vinedressers Cabernet Sauvignon Petit Verdot 2012 is bright ruby in colour and has cherry fruit aromas. Soft on the attack, it is medium in weight with a firm, solid midpalate balanced by black fruits and a chewy finish.

Cabernet Sauvignon, Petit Verdot Cherry fruit Good mid-palate fruit 18° C 2015-2020, M6 D8 Meatloaf with fresh scallions and herbs

CANADA PELEE ISLAND WINERY

PRINCE EDWARD ISLAND

27

A touch of European Flair - ltaly & Spain Revisited

ltaly

The Cinciano vineyards overlook the Elsa valley between Poggibonsi and Barberino.

From this hill there is a terrific view to the west towards San Gimignano and Colle.

8267 $22.50

$135.00

8268 $29.83

$179.00

28

Cinciano Bianco, IGP Toscana, 2014 Before returning to his native Chianti, Valerio made wines in New Zealand, and this experience shows through clearly in the quality of his Cinciano Bianco. The 2014 is full of fresh aromas of honeysuckle, honey, and lemon with a touch of nuttiness adding complexity. The palate is soft and round with perfectly balanced acidity complementing citrus and peachy flavours. Produced from 70% Viognier, 20% Sauvignon Blanc and 10% of the local Grechetto, the grapes were handpicked early September and were rapidly chilled at picking in order to preserve the fresh fruit aromas and minerality.

Cinciano Chianti Classico, DOCG, 2013 Cinciano has a total of 22 hectares currently in production. The majority of the estate is dedicated to Chianti’s most famous grape, Sangiovese. Valerio places much value on the work in the vineyard to produce the finest grapes and keep yields low. Massal selection is being used to propagate and re-plant the best Sangiovese clones. This wine is ruby in colour with bitter cherry and almond aromas. Nicely balanced, it has juicy, yet firm acidity with fine texture and a cherry finish. All the grapes were harvested manually into small boxes.

The wine was fermented at around 28°C in epoxy-lined concrete tanks, to preserve aromas, and left on skins for ten days. The wine was matured in large Slavonian oak casks for ten months.

OPIMIAN CELLAR OFFERING 235

Viognier, Sauvignon Blanc, Grechetto Honeysuckle, lemon Peaches, citrus fruits, [00] 8° C 2015-2017, M8 D9 Crayfish and lemon croquette with almond beurre noisette

Sangiovese Bitter cherry, almonds Cherry flavours, well-balanced 18° C 2015-2018, M7 D9 Roasted pork loin with green vegetable tart – Swiss chard, endive, leeks, ricotta and parmesan cheese

ITALY CINCIANO >>

cinciano Poggibonsi

8269 $47.67

$286.00

8270 $41.17

$247.00

Cinciano estate, in the Chianti region, sits on a crest close to the town of Poggibonsi. From the estate one can look across to the spectacular medieval hilltop town of San Gimignano nestled in the rolling hills opposite. This ancient estate has its roots dating back to Roman times, later becoming a village, monastery and staging post for church dignitaries journeying between Rome and Florence. The dark, cool, stone wine cellar beneath the villa was already being used as such in 1126. The current vineyards are more recent with the oldest vines on the estate planted in 1971. The wines are made by local young winemaker Valerio Marconi.

Cinciano Riserva Chianti Classico, DOCG, 2012 The best vineyard plots lay at the top of the plateau at 300 metres with the oldest vines, planted over 44 years ago, going into produce the Riserva. The Camponi and Lunghe vineyards are at the top of the hill facing southwest. The Albarese soils are crumbly and sandy brown in colour, produced from the decomposition of the calcareous stones that lie scattered throughout. Each plot is vinified and aged separately with the wine fermented at 30°C to 32°C. The wine is left on skins for an extended time. It was matured in Slavonian oak casks for 18 months. Valerio prefers to let the wines decant naturally as they mature, so no filtration or fining is carried out.

Cinciano Vin Santo del Chianti Classico, DOC, 2008 Orange in colour, the Cinciano Vin Santo 2008 has an intense nutty aroma; roasted almonds, smoke and vanilla create a complex bouquet. On the palate flavours of toffee and barley sugar add to give the wine great depth.

Produced from 70% Trebbiano Toscano with 30% Malvasia from the oldest vines, the vineyard at 200 metres faces southwest and the grapes were picked in early October.

After harvest, the grape bunches were hung on racks and left to dry for two months. At the beginning of December the grapes were de-stemmed, crushed and pressed. The concentrated, sweet juice was left to slowly ferment in oak barrels resulting in an intense and complex wine.

ITALY CINCIANO

Sangiovese Smoke, leather, earthy spices Concentrated, smoky finish 18° C 2015-2020, M6 D8 Venison ravioli with wild mushrooms

Trebbiano Toscano, Malvasia Intense, complex, nutty, vanilla Smoke, toffee, long finish, [07] 8° C 2015-2020, M6 D9 Almond tart with frangipane and Vin Santo

PRINCE EDWARD ISLAND

29

The María del Valle ageing cellar in Gracia Pérez Barquero “generoso” wines acquire the magnificent properties that distinguish them not only by the fineness of the vines, the richness of the grapes and the unique climate of Andalucía, but also by a natural process of maturation.

Spain 8271 $31.00

$186.00

30

Pérez Barquero Andalucía Montilla-Moriles

Gracia, Solera Fina, María del Valle, DOP Montilla-Moriles, Pérez Barquero Very pale in colour, it has a smoky Fino nose. A perfect palate cleanser and aperitif, it has nice weight, complex flavours and a long finish. Stylistically similar in flavour and profile to a good Fino sherry, yet there are differences in how the two are produced. Fino sherry is made from Palomino grapes; the Montilla-Moriles is from Pedro Ximénez (aka PX). Fino sherry is fortified; alcohol is added, to achieve 15% alcohol. In Montilla-Moriles the combination of the heat and the PX grape means that 15% is achieved without fortification. The recentlyfermented, 15% dry wine is matured in barrels where it develops “flor”, natural yeast that imparts the complex, smoky characteristics of Fino. This delicate drink is great to pair with seafood and fried fish and is best drunk relatively soon after bottling and soon after opening.

OPIMIAN CELLAR OFFERING 235

Pedro Ximénez Smoky, flint Complex, depth, smoky finish, [00] 8° C 2015-2017 Seafood paella

SPAIN PÉREZ BARQUERO >>

The historic region of Montilla-Moriles is located just south of Córdoba in Andalucía and is Spain’s oldest wine region. Gadir (today’s Cádiz) was the first city to be established in Spain by the Phoenicians around 1100 BC and the first vineyards were planted in the hinterland, in what is now sherry country. The region has long been associated with producing sherry style or “generoso” wines. Montilla-Moriles vineyards are planted with Pedro Ximénez, unlike sherry which is based on the Palomino grape. MontillaMoriles is much higher in altitude with a more extreme climate; long, dry, hot summers with temperatures regularly over 40°C interspersed by short cold winters. These high temperatures yield grapes so sweet that wines of 15% alcohol can be produced naturally, without fortification as in sherry production. Pérez Barquero, established in 1905 in the town of Montilla, is considered one of the benchmarks of the region.

8272 $25.00

$150.00

Los Amigos Amontillado, DOP Montilla-Moriles, Pérez Barquero Los Amigos Amontillado is bright amber in colour with aromas of barley sugar, raisins and caramel. After fermentation, the wine was aged in American oak butts, initially like Fino, then in the criadera and solera system.

Younger wines are gradually mixed with older wines through transfer from barrel to barrel. The alcohol level is higher at 16,5% and the casks are maintained fully topped up so there is no flor development, just a very slow oxidation and maturation process. This leads to nutty flavours of roasted pecan nuts, macadamia, and a long vanilla finish. The Amontillado is dry on the palate with just five grams per litre of residual sweetness. The long solera process results in a complex, flavoursome wine with an average age of around 15 to 20 years; its long exposure to oxidation means it will not develop significantly in bottle, but can be kept.

SPAIN PÉREZ BARQUERO >>

Pedro Ximénez Barley sugar, caramel, raisins Nutty, roasted pecan, vanilla, [01] 16° C Ready to drink, will not develop in bottle Pecan tartlet, toasted nuts

PRINCE EDWARD ISLAND

31

Pedro Ximénez Los Amigos, DOP Montilla-Moriles, Pérez Barquero The Pedro Ximénez Los Amigos is a deep, tawny color. Syrupy in texture, it has intense aromas of raisins, dried prunes, liquorice, black treacle, molasses and other dried fruits. This is seriously sweet (over 300 grams per litre), but has good acidity which provides balance. After picking, the Pedro Ximénez grapes were left to dry and further concentrate in the sun.

Fermentation was arrested through the addition of aguardiente (locally produced, young brandy) to give 15% alcohol. The wine was aged in the solera system creating a rich, full-bodied and distinctive dessert wine.

8273 $27.50

$165.00

Raisins, liquorice, treacle Dried fruits, sweet, syrupy texture, [10] 16° C Ready to drink, will not develop in bottle Pâté de Perdiz (partridge pâté) with Pedro Ximénez marmalade, Walnut raisin torte

8274 $22.17 $266.00

Pedro Ximénez Gran Barquero, DOP Montilla-Moriles, Pérez Barquero Just when you thought that wine could not get any richer, sweeter or more intense, along came the Pedro Ximénez Gran Barquero, the flagship wine from Pérez Barquero. Similar, but amplified in every way to the Los Amigos, it is deep mahogany brown in colour with smoke and black treacle aromas. Intensely sweet and dense, it has over 420 grams per litre of sugar; it is rich and syrupy with flavours of dried raisins and liquorice. Try this with blue cheeses or chocolate.

8275

8276

$40.17 $241.00

$32.33 $388.00

Pedro Ximénez grapes harvested at optimum ripeness laid out in the sun to allow raisining.

32

Pedro Ximénez

OPIMIAN CELLAR OFFERING 235

Pedro Ximénez Smoke, black treacle Raisins, liquorice, [10] 16° C Ready to drink, will not develop in bottle Valdeon blue cheese, Fruit and nut chocolate truffle slice

Finca La Cañada is the Pérez Barquero press house and vineyard located in the heart of Sierra de Montilla, the best quality sub-area within the Montilla-Moriles DO. The “albariza” soil has the required properties for growing quality Pedro Ximénez grapes.

SPAIN PÉREZ BARQUERO

Bodegas Bentomiz Málaga

Grape-harvest: steep slopes and bush vines require manual harvesting, in keeping with centuries-old tradition.

These wines are simply stunning. It is difficult to believe that Bodegas Bentomiz only started making wine in 2003. Located in the eastern part of the Málaga DO at Sayalonga in the Axarquía region, it is owned by a Dutch couple, André Both and Clara Verheij. The couple moved to Andalucía in 1995, but with no intention of producing wine. André was a civil engineer and set up a construction company, Clara, an interpreter, founded a foreign language school. They bought the “finca” which was an abandoned plot of land with abandoned vines. Inspired by neighbours, all of whom made wine for their own consumption, they decided to try and grow grapes too. In the beginning, the locals taught them everything; grapes were trod by foot in a traditional stone “lagares” behind the house and wines left to ferment. It started as a hobby that gradually morphed into a professional wine business. The couple own 1.5 hectares of vines, but work with other growers with small plots covering a total of 30 hectares.

Most of the vines are between 80 and 100 years old. They have built a winery, invested in equipment and barrels, and have become a benchmark for quality in the region.

SPAIN BODEGAS BENTOMIZ >>

PRINCE EDWARD ISLAND

33

8277 $34.00

$204.00

8278 $34.00

$204.00

8279 $34.50

$207.00

8280 $51.67

$310.00

34

Ariyanas Seco, Sobre Lías Finas, DO Sierras de Málaga, 2013, Bodegas Bentomiz Ariyanas Seco Sobre Lías Finas 2013 is bright in colour.

The nose is complex with citrus notes and lime blossom.

The palate is intense with good weight, fresh fruit flavours, and an elegant finish. Produced from 100% Moscatel de Alejandría, it is grapey, yet not overtly Muscat in flavour, more restrained and refined. The wine was fermented in stainless steel vats and aged on lees for eight months. I had the opportunity to taste the 2011 Seco which showed the potential this wine has for keeping, developing intense cassis leaf notes and white blossom.

Ariyanas David, Tinto Dulce, DO Málaga, 2012, Bodegas Bentomiz The sweet wines from Málaga are naturally sweet (unfortified) with an alcohol level of around 13,5%, yet despite the high level of ripeness in the grapes, the flavours remain fresh and elegant rather than cooked or raisined. Ariyanas David Tinto Dulce 2012 was produced from 100% Merlot grapes from 45 year old vines located north of Málaga. The wine is bright ruby in colour.

Aromas of delicious ripe berries, raspberries, cherries and strawberries are intense and simply lift out of the glass.

The palate is soft with rich, ripe fruits, and a long, bitter cherry, vanilla and cherry menthol finish. Concentrated and elegant at the same time, the Ariyanas David Tinto Dulce was created as a wine to match with chocolate desserts.

Merlot grapes were harvested at the end of August and left on racks in the sun for three days to concentrate sweetness and flavours. The wine was aged for six months in oak barrels and is named after their godson who was born in 2009, the first year of production.

Ariyanas Dulce, Naturalmente Dulce, DO Málaga, 2010, Bodegas Bentomiz I have tasted both the 2008 and the 2010 Ariyanas Dulce, both wines were superb. The 2010 is medium orange in colour with a complex bouquet of raisins, toffee, fresh apricots, almonds and bitter oranges. The palate has similar flavours of bitter orange and apricot kernel which are a perfect balance to the residual sweetness of the wine.

Bodegas Bentomiz specializes in Moscatel de Alejandría which represents approximately 85% of their wine production. André is responsible for the vineyards, Clara for vinifying the wines. The couple has no formal wine qualifications, but has learnt from their own experience.

While they have gathered advice from professionals, they make all the decisions and only want to make the wines that they enjoy, looking for elegance and freshness, an alcohol level that is moderate and little oak influence.

Ariyanas Dulce, Terruño Pizarroso, DO Málaga, 2008, Bodegas Bentomiz Darker and more golden in colour, the Terruño Pizarroso is the jewel in the crown. It has won countless awards in a very short space of time. 2008 has rich, complex aromas of vanilla, apricots, stone fruits and toast. The palate has depth and elegance with great balance. The Terruño Pizarroso was matured for eight months in French oak barrels. What more can I say?

OPIMIAN CELLAR OFFERING 235

Moscatel de Alejandría Citrus, lime blossom Grapey, grapefruit, floral, [01] 6° C 2015-2018, M7 D9 Pad Thai

Merlot Raspberries, cherries, strawberries Bitter cherry, vanilla, menthol, [08] 8° C 2015-2025, M6 D9 Chocolate mousse cherry cake

Moscatel de Alejandría Raisins, toffee, apricots Almond, apricot skin, [09] 8° C 2015-2025, M6 D9 Apricot tart with almond cream and Kaffir lime ginger glaze

Moscatel de Alejandría Vanilla, apricots, stone fruits Complex, rich, elegant [09] 8° C 2015-2025, M6 D9 Terrine of foie gras with apricot chutney

CALIFORNIA SPAIN BURGESS BODEGAS CELLARS BENTOMIZ >>

Vinoselección takes us on a journey around northern Spain. We Madrid Vinoselección include regions as diverse as Rías Baixas in the northwest of Spain

with its strong influence from the Atlantic Ocean which produces white wines from the Albariño grape, inland to Castilla and the regions of Rueda known for high quality white wines, Toro and Ribera del Duero in the centre. Rioja is Spain’s most famous export region influenced by the ocean and the Sierra de Cantabria Mountains. Somontano, meaning at the foot of the mountains, lies close to the Pyrenees and the border with France. We finally end our tour on the extreme slopes of the Priorat region in Catalonia, west of Barcelona.

Cillar de Silos produces over 300,000 bottles per year from high-altitude vineyards surrounding the villa of Quintana del Pidio, where 68 hectares of Tempranillo grow on slopes nestling among forests.

SPAIN VINOSELECCIÓN >>

PRINCE EDWARD ISLAND

35

8281

Tricó Albariño, DO Rías Baixas, 2011, Compañía de Vinos Tricó

$204.00

Galicia, in the northwest of Spain, with its shallow, sandy, granite-based soils and Atlantic-influenced climate, suits the Albariño grape down to a tee. Tricó Albariño 2011 has intense aromas of honey, smoke, and floral with a certain grassiness. The wine was fermented in stainless steel and matured on its lees for 12 months followed by a further 12 months ageing in bottle. It is soft and round on the palate with firm acidity, good concentration and a fresh, crisp finish. Produced by José Antonio López, Tricó is the Galician name for the youngest sibling born some years later than his brothers and sisters and is a tribute to José Antonio’s last son who arrived as a “blessing”.

8282

Azumbre Verdejo, DO Rueda, 2014, Agrícola Castellana

$34.00

$19.33

$116.00

8283 $23.33

$140.00

8284 $18.17

$109.00

36

Verdejo is most at home in Rueda where it is believed to have been planted before Moorish rule, pre 8th century.

The vineyard sits at around 800 metres altitude. Planted 80 years ago on direct roots, it is protected by the flow of the Duero River. The Azumbre Verdejo 2014 is 100% Verdejo. Pale yellow in colour, it has aromas of grapefruit and lemon with a touch of nuttiness. The palate is light to medium-bodied with refreshing lemony acidity and flavours of citrus and gooseberry.

Sanz Sauvignon, DO Rueda, 2014, Vinos Sanz The other main grape variety that has made Rueda famous, although the proportion of vineyards dedicated to it remains relatively small, is Sauvignon Blanc. This variety develops its full character as the temperatures alternate between hot days and cool nights during summer. Vinos Sanz is one of the oldest wine estates in Rueda. Established over 100 years ago, it was quick to recognize the potential for fresh, crisp white wines in the region and boasts the oldest plantings of Sauvignon Blanc grapes. Sanz Sauvignon 2014 is pale in colour with herbal, leafy aromas. The palate is marked with lime acidity, green fruit flavours, greengages, and yellow plums. Fermented at low temperature, it was bottled early to capture freshness and fruit flavours.

Val de Los Frailes Rosado, DO Cigales, 2014, Grupo Matarromera The Val de Los Frailes Rosado has pure, concentrated red berry flavours and is produced from an unusual blend of black Tempranillo and Garnacha grapes with 15% white Verdejo for good measure; it works! Deep and bright in colour, it is smooth on the palate and brimming with fruit.

The winery is located in the Cigales DO which traditionally produced “claret” wines, although more recently there has been a move towards red wines. The winery in Cubillas de Santa Marta was built by Carlos Moro in 1999, but his family had been producing traditional clarets in the region for years, from a combination of black and white grapes.

OPIMIAN CELLAR OFFERING 235

Albariño Honey, smoke, grass Floral, soft, round, [00] 6° C 2015-2017, M8 D9 Spicy Thai crab and sweet corn fritters

Verdejo Grapefruit, nuts, lemon Gooseberry, citrus, [00] 6° C 2015-2017, M8 D9 Pork with lemon and pine nuts served with buttered tagliatelle

Sauvignon Blanc Herbal, leafy Limes, firm acidity, [00] 6° C 2015-2017, M8 D9 Chargrilled King prawn in herbed oil

Tempranillo, Verdejo, Garnacha Strawberry, rose petal Smooth, red berry flavours, [00] 6° C 2015-2016, M8 D9 Tomato, watermelon and Burrata salad

SPAIN VINOSELECCIÓN >>

8285 $18.33

$110.00

8286 $24.67

$148.00

Gran Colegiata, Vino de Lágrima, DO Toro, 2012, Fariña When you see the sandy soils of Toro and feel the heat of the summer sun beating down, it is difficult to believe that anything can grow under these conditions. Yet, gnarled old vines of Tinta de Toro (a clone of Tempranillo that is specific to the region) have somehow survived into old age, adapting to the dessert-like drought conditions (irrigation was not a possibility in the past). The grapes are tiny, dense, black, immensely sweet berries; all are picked the traditional way, into small buckets. The 2012 Gran Colegiata Vino de Lágrima has aromas of dark fruits, plums, black cherries, nutmeg, cedar and other spices. The rich, smooth palate has more fruit flavours with damsons and blackcurrants leading to a full-bodied and tannic structure with a chewy finish. The wine was matured for just four months in oak.

Pérez Pascuas El Chozo Crianza, DO Ribera del Duero, 2012, Bodegas Hnos. Pérez Pascuas Since the DO of Ribera del Duero was established in 1982, there has been an explosion in the number of wineries and vineyards planted in the region. Nine bodegas existed in 1982 compared to today’s 170 and there are 18,000 hectares of vineyards planted. Pérez Pascuas winery began activities in 1980 when brothers Benjamin, Manuel and Adolfo were convinced by the quality of the vineyards owned by their father Mauro. The family has vineyards around the village of Pedrosa, north of the Duero River, in the west of the DO. El Chozo Crianza 2012 is youthful with aromas of red cherries and coconut. Fullbodied and powerful, it has a solid structure with firm acidity, ripe tannins, and fine texture. It will benefit from some cellaring. Produced from 100% estate grown Tinta del País, the wine was matured for 12 months in barrel.

SPAIN VINOSELECCIÓN >>

Tinta de Toro Dark fruits, plums, spice Smooth, cedar, damsons, blackcurrants 18° C 2015-2019, M7 D9 Oxtail stew served with homemade French fries

Tinta del País Red cherries, coconut Ripe, full-bodied 18° C 2015-2025, M6 D7 Loin of venison with fruits of the forest sauce served with green beans and braised red cabbage

José Antonio López of Compañía de Vinos Tricó – his sole objective is to make quality Albariño wines that represent their terroir and which have ageing potential.

PRINCE EDWARD ISLAND

37

The Bodegas Fariña wine library holds approximately 20,000 bottles, over 150 of each wine, Crianza, Reserva and Gran Reserva, dating back to 1973. It is a living museum reflecting the history and evolution of the winery through the wines stored within.

8287 $29.67

$178.00

8288 $34.33

$206.00

38

Cinema Crianza, DO Ribera del Duero, 2011, Cinema Wines This film-themed wine project is the venture of Guillermo Pérez and winemaker Juan Ayuso, and involves one of Spain’s leading actors Juan Echanove. The wine merits a red carpet of its own! It is a dense plum colour, the nose restrained, but with notes of blueberries, spice and vanilla. The soft, smooth palate is rich and concentrated with fine tannins, good acidity, warm ripe fruit flavours with bitter cherry, and a chocolate finish. Produced from 100% Tempranillo grown in the west of the region in the province of Valladolid, the 2011 vintage was hot and dry giving intense, concentrated grapes. The wine was matured for 12 months in 50% French and 50% American oak barrels.

Cillar de Silos Crianza, DO Ribera del Duero, 2011, Bodega y Viñedos Cillar de Silos The Cillar de Silos winery is at Quintana del Pidio in the north of the Ribera del Duero denomination. Its first vintage was produced in 1995, although founder Amalio Aragón had been buying-up top vineyard sites in the area since the 1970s. Like most locals, his family always made wine for their own home consumption. Ripe fruits, black cherries, olives and a hint of smoke make up the bouquet.

Medium-bodied, with structure and a firm finish, the wine was aged for 13 months in French oak. The winery is now run by Amalio’s son Roberto with his brother Oscar, winemaker and viticulturist, and his sister, Export Manager. In medieval times, farmers would bring their produce to the monastery of Silos for blessing and the cellar was used to age the finest wines.

OPIMIAN CELLAR OFFERING 235

Tempranillo Blueberry, spice, vanilla Smooth, rich, bitter cherry, chocolate 18° C 2015-2020, M6 D9 Elk medallions with chocolate and sour cherry jus served with winter root vegetables

Tempranillo Olives, black cherries, smoke Structured, savoury notes 18° C 2015-2020, M6 D7 Chargrilled beef with Manchego and olive butter

SPAIN VINOSELECCIÓN >>

8289 $24.50

$147.00

8290

$28.17

$169.00

8291 $46.00

$276.00

Viña Eizaga Crianza, DOCa Rioja, 2012, Vinos Eizaga Rioja is the most famous region in Spain. Divided into three zones, Viña Eizaga winery is at Laguardia in the Rioja Alavesa region. A small family-owned estate owned by brothers Carlos and Javier García Carralón, they have 40 hectares of vines. Rioja Alavesa, in Basque country, lies north of the River Ebro close to the Sierra Cantabria.

Vines are planted on calcareous soils protected by the mountains to the north. Viña Eizaga Crianza 2012 was a little mute at the time of tasting, but has a concentrated palate with firm structure and balance. More fruits emerge in the mouth finishing with damsons and cherries.

The wine will benefit from some time in cellar to fully express itself. All the wines at Eizaga are made from 100% Tempranillo with the Crianza aged for 14 months in French and American oak barrels.

Enate Syrah-Shiraz, Selección Especial-Finca Planacor, DO Somontano, 2009, Viñedos y Crianzas del Alto Aragón Somontano, in the north of Spain, lies close to the Pyrenees mountains range and the border with France.

The climate is mild with an average rainfall of about 500 millimetres per year. Enate winery farms 400 hectares of vines in the Enate Valley and around the villages of Salas Altas, Salas Bajas and Cregenzán at altitudes between 550 and 600 metres. The cool winds ensure temperatures drop from the 35°C during the day to around 17°C at night with low air humidity, hence little disease pressure. The grapes fully ripen, requiring little sprays or chemical use. The 2009 Enate Syrah-Shiraz is starting to develop a brick hue around the edges while the nose has aromas of black cherries and autumn leaves.

Soft and rich on the palate, it has lively acidity with red berry flavours, and is showing some nice tertiary flavours.

It is 100% Syrah from the warm ripe 2009 vintage, and was aged for 16 months in new oak barrels.

Plaer, DOQ Priorat, 2012, Ritme Celler Plaer (meaning pleasure) 2012 has intense cedar and brambly fruit aromas. Produced from 80% Samsó (Carineña) and 20% Garnatxa (Garnacha) from severely old vines, it was aged for 13 months giving it a solid tannic backbone with jammy fruits mid-palate and a long, blackberry finish. Albert Jané is an enthusiastic and skilled winemaker with a passion for old vines.

Starting in nearby Montsant, he left the family winery in Penedès, set up Acústic Celler and made a name for himself. Priorat, in the province of Tarragona, has its own microclimate and soil structure which are unique.

Vineyards are planted on steep, terraced slopes and craggy escarpments on crystalline schist soils. Many of these ancient sites were simply abandoned for years, considered too difficult and demanding to cultivate.

Thanks to the dedication of people like Albert, the region has been re-discovered and invigorated.

SPAIN VINOSELECCIÓN

Tempranillo Damsons Concentrated, firm, cherries 18° C 2015-2020, M6 D7 Jerez-style pork chops with poor man’s potatoes – potatoes, onion, green pepper and olive oil

Syrah Leaf, black cherries Red berries 18° C 2015-2018, M8 D8 Spanish roast lamb with black cherry sauce

Samsó, Garnatxa Brambles, cedar Plummy fruits, blackberries 18° C 2015-2020, M6 D7 Beef roulade with saffron risotto and roasted radishes

PRINCE EDWARD ISLAND

39

OUR COUPON PROGRAMS

Refer a new member, and upon

joining, both you and the new member will receive a coupon for one of two great rewards

YOUR COUPON GIVES YOU OPTIONS! 1. Order a case of wine & choose your free case from the free case choices for this Cellar Offering: Lot 8255 (See Lot 8249 on page 18) Lot 8256 (See Lot 8252 on page 19)

OUR WINE PROGRAMS OPIMIAN SELECT Taste the World!

Only Opimian gives you access to exclusive cellars from around the world.

A successful innovation catered to New Members and those who are still uncertain of what to order, the Opimian Select program allows you to try a minimum of 24 wines – from every day sippers to a gourmet dinner partner – at a fixed price of $110. Sign up for Opimian Select and receive a mixed case from every Cellar Offering regardless of whether you are away, on holidays or simply forgot to place your order. Develop your palate, taste the classics from each region, discover new varietals and experience what our suppliers have to offer! Application forms are available for download at opim.ca under “Downloads”.

THE SELECTION Opimian Select includes a case (6 bottles) of three to six different wines from a featured supplier on each Cellar Offering. Mostly reds with the occasional white or rosé, these wines showcase the variety of styles available through Opimian - if you happen to find a favourite wine, make note of the supplier for future Cellar Offerings!

To browse past selections and tasting notes, sign in at opim.ca and click on “Opimian Select” in the left hand column. View details by clicking on each wine name or supplier.

“Opimian Select is an educational experience and, as any wine lover knows, it is essential and fun to continuously try new things.”

~ David Lawrason, Toronto Life

OR 2. Order two cases of wine & receive $75 off your order

opim.ca OR

800-361-9421

“Opimian’s philosophy is to create bonds between people through wine.”

~ Roberto Echeverría, Opimian Supplier

FOUNDERS’ CHOICE Cherish the Experience!

The premium wine experience – only with Opimian!

Established in recognition of Opimian’s founders, this program offers premium wines from our most cherished suppliers – at a fixed price of $208. Each wine is specifically selected to dedicate to the spirit of Opimian. Some are hidden jewels discovered in a cellar by our Master of Wine; others are specially crafted by our suppliers with the Founders’ Choice program in mind.

Application forms are available for download at opim.ca under “Downloads”.

THE WINES Sign up for Founders’ Choice and receive a case (6 bottles) of premium wine from every Cellar Offering that is ready to drink and has great cellaring ability. Each wine comes with a dedicated back label and a personal message from the supplier detailing why they chose to share with us this one-of-a-kind wine. These wines are not, and will never be, on any Cellar Offering and can only be received by signing up for this program.

To browse past selections and tasting notes, sign in at opim.ca and click on “Founders’ Choice” in the left hand column.

Wente Vineyards is the Founders’ Choice feature supplier on this Cellar Offering. #420 - 5165 Sherbrooke West, Montreal, QC, H4A 1T6 T: 514-483-5551 or 800-361-9421 F: 514-481-9699 opim@opim.ca www.opim.ca