Order between June 7 and July 12, 2019
BORDEAUX, BERGERAC, BEAUJOLAIS, AND AUSTRALIA
Ordering Made Easy
1. Select Your Wines
Let yourself be inspired by our detailed descriptions to find out which wines best suit your palate. Our custom chart also features a variety of symbols (explained below) that can guide your selection.
Legend
Grape variety Red White Rosé Sparkling
Bottle size
Number of bottles in case
Aroma
Taste
Serving temperature
Ideal with Evolution Drink this year
Will develop, drink within 2 years
Meant for cellaring
Concentration
Light Medium Great Oak Light
Medium
Heavy
Limited quantities
Limited
Very limited
Extremely limited
Less than 100 cases available
Members’ Choice
Most ordered by Opimian members
Opimian Suggests Starting a cellar
Medal Winner
Discovery
Opimian Discovery 2018 C259
Select Plus Opimian Select Plus 2018 C259
M—Degree of Maturity (1-10)
M1 = lay down
M10 = fully mature
D—Degree of Drinkability (1-10)
D1 = needs time D10 = ready to drink
Still unsure what to order? Opimian’s Member Service team is always available to help you make an informed choice. Call us at 1-800-361-9421 or e-mail MemberService@Opimian.ca.
2. Place Your Order
There are five ways to order
• Online: Go to Opimian.ca, sign in and select Order Now
• Email MemberService@Opimian.ca with your selection.
• Call 1-800-361-9421
• Fax your order to 514-481-9699
• Mail your order*
3. Let Us Handle the Rest
The wines featured on this Cellar Offering are still at the producers’ wineries when you order them so it is normal that the process takes a bit of time and effort on our side.
Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board. For this cellar offering, the expected release date is mid-November 2019
Once the wine arrives at your local liquor store or distribution centre, 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 all times at Opimian.ca.
Conditions of Purchase
• Accepted payment methods: Credit Card (Visa, MasterCard, American Express) or cheque payable to Opimian.
• Prices include all applicable federal and provincial mark ups and taxes.
• A valid 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: July 12, 2019. Important: no orders will be processed after this deadline.
* Deadline for mailing orders: July 2, 2019. Please allow 10 days for delivery by Canada Post.
Notes (as required by the SAQ’s operating procedures)
• A member ordering from this Cellar Offering requests that Opimian acts as the member’s agent in ordering the wines from the Société des Alcools du Québec (SAQ) and requests that Opimian remits the funds enclosed (minus any administration fees) to the SAQ to pay for the wines ordered.
• The prices as shown are the estimated costs to be charged by the SAQ plus an administration fee and consolidation charges.
Sweetness scale Grams/litre Examples
[00] 0 - 3
Chardonnay, Sauvignon Blanc, many reds
[01] 4 - 6 Some New World varietals, some reds
[02] 7 - 12 Champagne, Sparkling, Rosés, few reds
[03] 13 - 20 Mosel, some Alsace, Anjou
[04] 21 - 34 Semi-sweet Bordeaux, some sherry
[05] 35 - 50 Kabinett German, Late Harvest, Alsace
[06] 51 - 74 Spätlese German, Sweet Loire, Port, Dessert Muscat
[07] 75 - 100 Auslese, Beerenauslese
[08] 101 - 139 Icewines, Sauternes, Barsac, dessert wines, Port
[09] 140 - 179 Icewines, Sauternes, Barsac, dessert wines, Port
[10] 180 > Speciality sweet wines, Trockenbeerenauslese
cover — Ulysses, Clos Cantenac’s beautiful chestnut mare, tirelessly working the soil. The horse works meticulously to sustain the natural environment of Clos Cantenac’s vines.
Cellar 268
Bordeaux, Bergerac, Beaujolais, and Australia
The 2018 vintage in Bordeaux produced a good crop of high-quality grapes. So far, all the 2018 wines I have tasted show great promise. Obviously, it is early days for the top wines, which were presented to the trade the first week of April. In addition to tasting wines for this Cellar Offering, I recently had the opportunity to attend the Grand Cercle des Vins de Bordeaux Primeurs 2018 tasting in London (which also showed some older wines) and participated in a Union des Crus Classés de Graves tasting focused on red and whites from 2015 (again a mix of older vintages were also available to taste). The 2015 and 2016 vintages are high quality and developing nicely in bottle, hence you will find quite a few in this selection.
Hearty Bordeaux wines are complemented by lighter, yet no less serious wines from Beaujolais, including a mixed case from Domaine de Sancy comparing three crus. A splash of the New World in the form of Australia with wines from Coonawarra, Adelaide Hills and McLaren Vale completes the selection.
Opimian’s Wine Consultant Jane Masters MW, tastes, selects and writes the commentary for each of the wines in the cellar offerings. Celebrating her 21st year as a Master of Wine this year (one of 384 globally), Jane held the position of Chairman of the prestigious Institute of Masters of Wine 2016-2018. Having trained as a winemaker at the Institut d’Oenologie in Bordeaux after a degree in Biological Chemistry, Jane worked for UK retailer Marks & Spencer running the Wine & Drinks Category for many years. As an independent consultant Jane is constantly on the look out for exclusive wines from around the world for Opimian members. She regularly visits wine regions and meets producers and loves to share her passion and knowledge.
photo — 45-year old vines in Loupiac.
CELLAR
BORDEAUX
Loupiac Vignobles Darriet
The Darriet family owns several small estates in regions to the south-east of Bordeaux, including Graves, Loupiac and Cadillac. The family has been growing grapes in the Bordeaux region for over 200 years. Today, the vineyards are farmed by JeanChristophe who also makes all the wines. His sister Sandrine looks after the commercial side and is passionate about their dessert wines and food and wine matching.
1361
CHÂTEAU DE ROUQUETTE, AOC BORDEAUX, BLANC, CUVÉE DU PAVILLON, 2018
Sauvignon Blanc, Sémillon
$ 21.83 $ 131.00
A Bordeaux white brimming with white fruits, melons, peaches, and passionfruit. It is medium in weight and well balanced with a long peach and citrus finish. Château de Rouquette is named after Monsieur Rocquette, who built the Château at the top of a gravel hill in 1740. The Darriet family have expanded the estate to farm 16.5 hectares today.
Oysters with peach mignonette,
2019-2020, M8 D9
White fruits, peach 6°C
Passionfruit, peach
[00]
1362
CHÂTEAU DE ROUQUETTE, AOC BORDEAUX, ROUGE, CUVÉE DU PAVILLON, 2018
Merlot
$ 21.83 $ 131.00
Cuvée du Pavillon Red is deep in colour with floral and linty notes complemented by an earthy wet granite character. It is medium bodied with bitter chocolate and cherry flavours and good mid palate weight leading to a firm tannic finish. It is produced with 100% Merlot, from vines planted in the last ten years on six hectares of the estate.
1363
CHÂTEAU DE ROUQUETTE,
AOC
BORDEAUX, MERLOT CABERNET SAUVIGNON, 2017
Merlot, Cabernet Sauvignon
$ 24.00 $ 144.00
chocolate
Charcuterie platter with saucisson sec and cherry chutney
The 18th century chartreuse and estate that make up Château de Rouquette in Loupiac were purchased by Sandrine and Jean-Christophe’s father in the 1960s. 16.5 hectares of vines are planted on deep gravelly soils at the top of the hill that faces south-south-west across to the vineyards of Sauternes on the opposite side of the Garonne River. The vines have an average age of approximately 40 years and enjoy the deep soils and southern exposure to reach full ripeness. The height and slope mean that this vineyard was less affected by the severe frost that struck in April 2017 as cold air rolled down. Château de Rouquette Bordeaux Red 2017 is concentrated and structured with good depth and earthy dark fruit flavours. It is a blend of 85% Merlot and 15% Cabernet Sauvignon and was aged in one-year-old oak barrels for 18 months.
2019-2022, M8 D9
Floral, lavender 18°C
Cherry, bitter
2019-2023, M7 D9
Earthy, dark fruit 18°C
Concentrated
Creamy cheese platter
photo — A ladybug lands on a botrytized grape in the Château de Rouquette vineyards.
CELLAR
Bordeaux’s lesser-known appellations measure up to Sauternes. Order this AOC Cadillac today!
1364
CLOS DU CHÂTEAU DE CADILLAC, SEMILLON, AOC CADILLAC, 2014
Sémillon
Once upon a time, when sweet dessert wines were all the rage, Cadillac and Loupiac were as highly regarded for their quality as Sauternes. The regions enjoy similar climatic conditions that encourage the development of noble rot on the grapes in the final days before harvest. The potential for producing great sweet wines is clear, but as trends changed and consumers demanded more dry wines, many of the vineyards switched production. The Clos du Château de Cadillac is a 2.5-hectare vineyard enclosed by an old 13th century stone wall - ramparts of Château de Cadillac which originally enclosed an orchard. Half a hectare of 40-year-old Sémillon is planted on gravelly soil over a chalk mother rock. 2014 was a great year for the development of noble rot with over 70% of the bunches affected, producing a golden wine with aromas of honey and spice. Soft and rich, it has flavours of fresh and dried apricots. The residual sweetness is balanced by bitter marmalade flavours and earthy notes with citrus and passionfruit finish.
2019-2024, M7 D9 Honey, spice
Fresh and dried apricot, bitter marmalade, citrus, [08]
Lemon tartelettes
photo — The entrance to the Clos du Château de Cadillac.
1365
CLOS DU CHÂTEAU DE CADILLAC, MERLOT CABERNET SAUVIGNON, AOC CADILLAC CÔTES DE BORDEAUX, 2015
Merlot, Cabernet Sauvignon
$ 27.17 $ 163.00
2015 Clos du Château de Cadillac red has both great depth and purity of fruit. Some balsamic notes mingle with black and red fruits and a mineral graphite character. It is medium bodied with dark fruit flavours and a lingering sour blackcurrant finish. A blend of 80% Merlot and 20% Cabernet Sauvignon, the vines were planted in the Clos 35 to 40 years ago. Drinking nicely now, it will continue to develop for five or six years. The wine was matured in oak for 18 months. The label depicts La Renommée, the work of famous sculptor Pierre Biard, commissioned by the Duke of Épernon in 1597. The sculpture conveys elegance, charm and voluptuousness, which Sandrine believes characterize the wines produced at Clos du Château de Cadillac perfectly.
2019-2025, M7 D8
Balsamic, black and red fruits, graphite 18°C
Blackcurrant
Pot-au-feu (French beef stew)
top photo — The thick morning fog allows the fungus to grow and spread on the ripe grapes, creating noble rot.
CELLAR 268 — QUEBEC
The Graves region, to the south-east of Bordeaux, lies on the left bank of the Garonne river and is named after the gravelly soils found there that provide natural drainage. Graves produces some of the most interesting white wines in Bordeaux. The Darriet family have been cultivating grapes in the village of Portets in the Graves for 200 years. Château Moutin is a small estate with just one hectare of white and three hectares planted to black grapes. 2016 Château Moutin white has an intense and complex bouquet with smoky petrol notes sitting alongside chargrilled caramelized pineapple, grapefruit and lime jelly. It is smooth and medium bodied with a persistent finish. The majority of the wine is Sauvignon Blanc with 10% Sémillon. Both varieties were left on skins for a short maceration prior to fermentation. Once fermentation started, the wine was racked into one-year-old French oak barrels and underwent a slow ferment followed by another eight months on lees.
The vines planted over fifty years ago benefit from the deep gravelly soils to produce rich and concentrated grapes. The 2012 is amazingly fresh given its seven years of age. It is youthful and classy with mellow ripe fruit aromas, raspberry jam, dark fruit and sponge cake all stating a presence. It is elegant with a pure linear structure and good depth, finishing on flavours of juicy red fruits, red cherries, blackcurrants and vanilla. JeanChristophe carried out a strict selection of grapes prior to fermenting in tank with daily pump overs and an extended maceration on skins. The wine was subsequently matured in French oak barrels using 50% new and 50% one-year-old for 24 months.
vanilla, red cherries
Duck confit with pommes de terre à la Sarladaise (sliced potatoes cooked in duck fat)
2019-2021, M8 D9
Flinty, chargrilled pineapple, grapefruit 6°C
Lime jelly, tropical fruit, smoke, [00]
Seared scallops with leeks and lemon butter
2019-2024, M7 D9
Raspberry jam, mellow, dark fruit
18°C
Blackcurrant,
La Boucharde Saint-Émilion
Clos Cantenac
I was fortunate to be at Clos Cantenac last September during the harvest and experienced first hand the bright sunny warm days that allowed grapes to be picked at leisure in 2018. Charlotte Krajewski, Martin’s daughter, has moved full time to Bordeaux, having spent the best part of the last ten years making wines in Australia and New Zealand, returning to Saint-Émilion purely at harvest time. Charlotte is now responsible for winemaking and all things technical at Clos Cantenac and Château Séraphine – the Krajewskis’ latest project in Pomerol. She is coming to Canada in June to present her wines to Opimian members — be on the lookout for an event near you.
“We harvest according to the precision of our analysis and the ripeness of the fruit.“
photo — A sunny harvest morning in Saint-Émilion with rainbow colours filling the vineyards as the “black gold” is gently laid into small baskets.
L’Exuberance Rosé has a delightfully pale pink colour. It has fresh dough aromas with subtle wild strawberry notes and just the slightest hint of vanilla. Soft on the palate initially, it develops a pure and linear structure with great depth and flavours of pink grapefruit and other citrus giving it a long and crisp finish. It was produced from 100% Merlot grapes harvested by hand on September 4 and 11. After pressing, 10% of the juice was fermented in new oak, 20% in one-year old oak barrels and the balance in tank.
2017 was a small crop, with less than 30% of the number of bottles produced compared to the previous year–the result of the late spring frost and a generally lower crop. The 2017 has some grippy tannins and will benefit from a couple of years in bottle prior to drinking. It has herbal vermouth and bitter cherry aromas with more fresh cherry fruits and bitter chocolate flavours. It is well structured with a long finish. The final blend has a higher proportion of Merlot than the previous vintage at 95%, with 3% Cabernet Franc and 2% Cabernet Sauvignon. Grapes were harvested September 9 and 19-21. It was matured for 12 months in French oak with 40% new and 60% older barrels and will benefit from some cellaring prior to drinking.
2019-2021, M8 D9
Bread dough, red berries 6°C
Pink grapefruit, [00]
Grapefruit and avocado salad with seared salmon
2021-2028, M6 D7
Vermouth, herbs, bitter cherries 18°C
Bitter chocolate
Garlic-braised beef shanks
Only 200 cases of Clos Cantenac were produced in 2017. The dilemma for any producer is not simply the financial implication of such a low crop but also how to satisfy customers around the world and keep them in supply - not an easy one to solve. As a supporter and friend, Martin Krajewski held some cases back for Opimian members. The 2017 is not as exuberant as the previous 2016 vintage was at this time last year, yet it is concentrated and structured with all the hallmarks of a wine that will develop nicely. Herbal notes with some black fruits and wild berries give it less of an opulent Merlot style but it is classic Bordeaux in nature. Produced from 100% Merlot, all grapes were picked by hand into small crates. Grapes went through a rigorous two-stage sorting process to eliminate any under ripe or damaged berries – heartbreaking given the already low yields – but the only way to produce the high quality sought by Martin and Charlotte. After a short cold soak, fermentation proceeded at a controlled temperature of 25°C with regular pumping over. The wine was transferred to barrels 50% new and 50% second and third use and matured for 12 months.
Green leaf, herbs 18°C
Black fruits, structured
Veal rognons with Madeira sauce
photo — A perfect bunch of fruit and the most tantalizing prize is in sight – the reward of a long years’ labour.
“Wine is not only a beverage. It is a testimony from the past and a transmission of our heritage.“
BORDEAUX
Vintex
Vintex specializes in sourcing wines across the Bordeaux region from some of the lesser known appellations, produced by smaller family-owned vineyards, which offer great value.
Bordeaux –the perfect wine for your comfort food next winter!
1377 CHÂTEAU JANON, AOC BORDEAUX, 2018
Merlot, Cabernet Sauvignon
$ 19.33 $ 116.00 NEW
This Bordeaux appellation estate is located in the village of Cussac in the north of the Médoc. Produced from a blend of 70% Merlot and 30% Cabernet Sauvignon and, it is bright in colour with nice red fruit flavours and some grip on the finish.
2019-2021, M8 D9
Red fruits 18°C
Bitter cherries, grippy
Salade Landaise
1378
CHÂTEAU DU PIN, AOC BORDEAUX, SCEA VIGNOBLES J.-M. CONSTANS, 2017
Merlot, Cabernet Sauvignon, Cabernet Franc
$ 22.50 $ 135.00
Claudette Constans’ 2017 has fruity aromas of ripe strawberries and blackcurrants. It is relatively light and easy-drinking with bitter cherry flavours and a grippy finish nevertheless, a style that in the past was referred to by some as “luncheon claret”. It is produced from 50% Merlot, 25% Cabernet Sauvignon and 25% Cabernet Franc. 46 hectares of vineyards are farmed by Claudette’s husband Jean-Marie and have been so by his family since 1880.
1379
Bitter cherry
CHÂTEAU LES ROSIERS, AOC BORDEAUX, SAUVIGNON SEMILLON, 2018
Sauvignon, Sémillon, Muscadelle
$ 23.00 $ 138.00
Pale in colour, Château les Rosiers white has gooseberry aromas complemented by mineral wet stone and nutty notes. It is soft and round on the palate with passionfruit flavours and a dry finish. It is a blend of 70% Sauvignon, 15% Muscadelle and 15% Sémillon.
Wet stone, mineral, gooseberry, nutty
Passionfruit, floral, [00]
Grilled prawns with passionfruit salsa
1380
CHÂTEAU LES ROSIERS, AOC BORDEAUX, ROSÉ, MERLOT CABERNET SAUVIGNON, 2018
Cabernet Sauvignon, Merlot
$ 23.00 $ 138.00
Pale baby pink in colour, Les Rosiers rosé is intensely fragrant with fresh red berry fruits and raspberry bonbon notes. It is fresh with more berry fruit flavours and lots of appeal. Produced from a blend of 65% Cabernet Sauvignon with 35% Merlot.
Red berries, [00]
Brick chicken with rosé wine and bacon
D9
Portobello mushrooms stuffed with sausage, spinach and cheese
2019-2020, M8 D9
2019-2020, M8 D9
Red fruits, raspberry sweets, sherbet
photo — The Jolivet Family, parents and daughters Marie and Bénédicte.
CELLAR 268 — QUEBEC
1381 CHÂTEAU LES ROSIERS, AOC BORDEAUX, MERLOT CABERNET SAUVIGNON, 2018
Merlot, Cabernet Sauvignon
$ 23.00 $ 138.00
Warm cooked and ripe dark fruits with a nutty background lead to a concentrated palate. It is well balanced with a rustic character and grippy tannins produced from a blend of 80% Merlot with 20% Cabernet Sauvignon. Concentration was obtained through bleeding off some of the juice after a short time on skins. The lighter coloured juice went to produce Château les Rosiers rosé.
1382
CHÂTEAU HAUT MAGINET, BLANC, AOC BORDEAUX, VIGNOBLES JOLIVET, 2018
Sauvignon Blanc, Sémillon $ 23.33 $ 140.00
2018 Haut Maginet Blanc has nice lemon and passionfruit flavours complemented by a savoury edge. It is smooth and round with sour citrus acidity. Catherine and Jean-Marc Jolivet farm 26 hectares of white vines in the commune of Soussac in the Entre-deuxMers. The vines are planted on limestone slopes on the Butte de Launay – the highest point in the region. It is a blend of 80% Sauvignon Blanc with 20% Sémillon.
2019-2022, M8 D9
Cooked fruits, nuts 18°C
Bitter cherries
Roast beef, Yorkshire puddings, crisp roast potatoes, parsnips and carrots, beans and broccoli
2019-2020, M8 D9
Lemon, cheese rind 6°C
Passionfruit, lime, [00]
Moules-frites
photo — Château Haut-Maginet in the winter.
Merlot, Cabernet Sauvignon, Cabernet Franc
$ 23.50 $ 141.00
Intensely coloured, with marked black cherry yogurt and blackcurrant coulis aromas, the 2018 Haut Maginet is a blend of 60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc. This is a supple wine with good mid-palate fruit, flavours of blackcurrants and other black fruits with a silky texture. Vines are planted on south facing slopes on clay limestone soils. Yields are restricted by excess bud removal for Merlot and green harvesting for Cabernet Sauvignon and Cabernet Franc.
1384 LA CHAPELLE D’ESCURAC, AOC MÉDOC, 2015
Merlot, Cabernet Sauvignon $ 29.33 $ 176.00
Redcurrant, bitter cherries, spices
Grilled quail with shallots, mushrooms and blackcurrant jus
This wine was named after the 11th-century chapel which sits amongst Château d’Escurac’s vines. Many 2015 Bordeaux wines are coming into their own right now and this is no exception. It has a mellow bouquet with some meaty notes, undergrowth, coffee and vanilla laid over a fruit background. On the palate it is on the lighter side of medium bodied, excellent for drinking now and over the next few years with a fresh redcurrant, bitter cherry and spicy finish. The estate at Civrac has been owned by Jean-Marc Landureau’s family since 1934 and was originally purchased by his grandfather for breeding horses. Merlot and Cabernet Sauvignon vines planted on a gravel slope are traditionally pruned and trained in double guyot. 30% of the wine was aged in new oak barrels for four months, the balance in tanks with a rotation every four months.
2019-2022, M8 D9
Black cherry yogurt, blackcurrant coulis 18°C
Black fruits
Roasted lamb shanks with blackcurrant sauce
2019-2023, M7 D9
Meaty, undergrowth, vanilla, coffee 18°C
photo — The cellar at Chateau d’Escurac.
1385 CHÂTEAU BEAU SECRET, AOC HAUT-MÉDOC, 2016
Cabernet Sauvignon, Merlot $
A follow on from the 2015 vintage offered last year, the 2016 is equally delicious and scored highly in my tasting. It has more intense fresh fruit characters than the warmer 2015 vintage. It is deep in colour with mellow black fruit aromas. On the palate it is concentrated and youthful with fresh cherry fruits, chocolate and a slate finish. It is produced by Lucie Ribeiro Secret on the small 2.6-hectare vineyard which sits on the highest ridge of Cussac-Fort-Médoc between Margaux and Saint-Julien. It is a blend of 60% Cabernet Sauvignon and 40% Merlot and was aged in a combination of barrels and vats.
1386
L’ECUYER DU MOULIN ROUGE, AOC HAUT-MÉDOC, SCV RIBEIRO PELON, 2016
Cabernet Sauvignon, Merlot
$ 31.50 $ 189.00
A dense and oaky wine, it has intense spicy aromas in the foreground with black cherries behind. The palate is concentrated with smoky, meaty and dark treacle flavours. This is a full-bodied wine with a firm, chewy and slightly austere finish. Cabernet Sauvignon and Merlot grapes were hand harvested starting on October 2, 2016 and twice sorted in the cellar. After fermentation in tank, it was matured in vats and French oak barrels for eighteen months then bottled on June 11, 2018.
Beef en croûte
2019-2023, M7 D9
Black fruits 18°C
Cherries, chocolate, slate
Duck with wild rice and cherry stuffing
2019-2024, M7 D9
Spices, black cherries, oaky 18°C
Marmite, smoke, firm tannins
photo — Lucie and her brother Geoffrey working on the secret recipe of their Beau Secret wine.
Sémillon, Sauvignon Blanc, Muscadelle $ 31.67 $ 190.00
Intense ripe fruits, citrus, [08]
2019-2026, M7 D9
Roquefort-walnut terrine with apple salad
2017 Château Fontebride is a vibrant golden colour and a wine that exudes class with fresh apricot and vanilla aromas. It is elegant with a long finish. Six hectares of vines with an average age of 50 years are cultivated on gravelly soils with a clay subsoil in the commune of Bommes in Sauternes. It is produced from 90% Sémillon, 5% Sauvignon Blanc and 5% Muscadelle. Up to six successive pickings were carried out in each plot selecting individual grapes which had been attacked by noble rot. Noble rot develops in the particular conditions in Sauternes where a thick morning fog slowly burns off during the day during harvest, allowing the fungus to grow and spread on the ripe grapes. Grapes become concentrated and develop more complex flavours as a result. These produce a thick syrupy juice when pressed which is fermented to produce a wine with 14% alcohol and 125g/l of residual sweetness.
Two bottles each 2015, 2016 & 2017
Chateau de Claribès is located at Gensac between Libourne and Bergerac. Vineyards planted on gentle slopes up to 120 metres are farmed by the Fontana family. Grapes are harvested by machine, hence a lower cost of production. Wines are made in a traditional manner with fermentation in temperature-controlled tanks with around 30 days skin maceration and no use of oak.
Fresh peaches, apricot, vanilla, 6°C
photo — The owner of Château Fontebride, Patrick Lamothe.
A brickish hue to this wine indicates some development with nice coffee aromas and dark cherry flavours. It is light to medium bodied with a marked acidity that keeps it fresh and youthful. It is quite firm on the palate with grainy tannins and medium length. A great year, with lots of sun during the summer months and few showers. The key to producing the best wine was not to allow the Merlot to over ripen.
The 2016 is very youthful with ripe plums aromas. It is soft and fruity, medium bodied with a grainy texture and red cherry finish. In Bordeaux people often talk of great vintages occurring in pairs. 2015 and 2016 are one such pair. 2016 was another warm dry vintage, producing wines with freshness and balance.
The 2017 is lighter in style, a reflection of the different blend composition of Merlot with 10% Cabernet Franc. It has nice red fruit flavours and is well balanced. Despite the widespread frost that affected many vineyards across the Bordeaux region in 2017, the vines of Château Haut Claribes were left unscathed.
2019-2021, M8 D9
Coffee, cherries 18°C
Dark cherry, coffee, firm tannins
Grilled beef loin, potato gratin and Bordelaise sauce
2019-2021, M8 D9
Red fruit 18°C
Red fruit, lighter palate
Pastilla of guinea fowl with porcini mushrooms
2019-2022, M8 D9
Ripe plums 18°C
Fruity, red cherries
Roasted milk-fed lamb
photo — Chateau Haut-Claribès, a multiple medal-winner, in the Entre-Deux-Mers region.
CHÂTEAU HAUT CLARIBES, AOC BORDEAUX, 2015
Merlot, Cabernet Sauvignon
NEW
CHÂTEAU HAUT CLARIBES, AOC BORDEAUX, 2016
Merlot, Cabernet Sauvignon NEW
CHÂTEAU HAUT CLARIBES, AOC BORDEAUX, 2017
Merlot, Cabernet Franc
NEW
BORDEAUX
Bordeaux
Wine & Co.
Wine & Co. is a relatively new négociant company established in 1999 in the traditional quartier of Les Chartrons in Bordeaux on the banks of the Garonne River.
“We are authentic Bordeaux négociants, located in a neighbourhood laden with wine history: Les Chartrons.“
photo — Château Villemaurine is a historic estate located on the outskirts of the town of Saint-Émilion.
1390
CHÂTEAU FRANC COUPLET, PRIVILÈGE, AOC BORDEAUX, ERIC MEYNAUD, 2018
Merlot, Cabernet Sauvignon, Cabernet Franc
$ 25.00 $ 150.00
A soft and concentrated wine, dense in colour with aromas of blueberries, black cherries and other dark fruits. It is medium bodied with good mid palate, more dark fruits and good structure. Eric Meynaud started making his own wines 21 years ago, taking over part of the vineyard owned by his father. His vineyard has steadily increased in size so that he now farms 140 hectares in the Entredeux-Mers area in the hills of Massugas and Landerrouat. His Château Franc Couplet is a blend of 65% Merlot, 25% cabernet Sauvignon with 10% Cabernet Franc.
1391 L’ESPRIT DE
JEAN
VOISIN, AOC SAINT-ÉMILION GRAND CRU, 2016
Merlot, Cabernet Franc
$ 64.17 $ 385.00
Château Jean Voisin lies to the north of the SaintÉmilion appellation, close to the Barbanne tributary and the boundary with Montagne SaintÉmilion. Fifteen hectares are planted in one lot around the Château on the plateau of Saint-Émilion. Purchased by the Chassagnoux family in the 1950s, the family more recently brought in the skills of consultant Hubert de Boüard to improve their wines. Adopting Hubert’s typical approach
of obsessive attention to detail, the vineyard is broken down into 19 plots, each of which is farmed and grapes vinified separately. L’Esprit de Jean Voisin is produced from grapes from 5.5-hectare plots on sandy clay soils with ferrous blue clay veins. I am informed that only 10% of the wine was matured in new oak barrels although I found a distinctly intense oaky character with lots of smoke and spices. Produced from 95% Merlot and 5% Cabernet Franc, it is medium to full bodied with fine-grained tannins and flavours of dark fruit and savoury marmite. It is concentrated and will benefit from more time in bottle before drinking.
2019-2022, M8 D9
Dark fruits, blueberries, black cherries
18°C
Blackberries
Dried blueberry-stuffed pork tenderloin with wild rice
2021-2030, M6 D7
Smoky oak
18°C
Marmite, spices
Boeuf Bourguignon
Château Villemaurine is a historic estate located on the outskirts of the town of SaintÉmilion. The seven-hectare vineyard is a single block sited at the top of the limestone plateau with a moderate north-facing slope and an east-west soil gradient. It was purchased by Justin Onclin in 2005 and so the 2015 demonstrates the fruits of ten years of toil. The wines produced are elegant in style and very different to Jean Voisin, despite using the same consultant Hubert de Boüard and blend of grape varieties – a reflection of the different terroir. Les Angelots de Villemaurine 2015 has sweet berry fruits combined with tobacco and coconut oak. It is the lighter side of medium bodied with a fresh youthful character. With some aeration, richer berry flavours and spices emerge with a grainy and persistent liquorice finish. It is a blend of 95% Merlot picked between September 28 and October 9, and 5% Cabernet Franc picked on October 7, 2015. After a long maceration and fermentation on skins, the wine underwent malolactic fermentation in barrel using 70% new and 30% second fill barrels.
Sweet berries, tobacco, coconut 18°C
Bitter cherries, berries, black fruit
Cassoulet
photo — The harvest at Château Franc Couplet. The 140-hectare estate is located on limestone and clay soils in the Entre-Deux-Mers area.
BORDEAUX
Bordeaux
SEMAV
The Johnston family have been part of the Bordeaux wine scene for centuries. William Johnston, of Scottish descent, set up a shipping company in Bordeaux in 1734. At today’s company headquarters, close to the historic Quai des Chartons, sales records painstakingly recorded in large leather-bound tomes detail the prices and ratings of various Bordeaux châteaux long before the famous classification of 1855. Denis, Archibald and Ivanhoé Johnston are now joined by the 10th generation of the family.
“Our wine has been aged in the best French oak.“
photo — The Château Pichon Baron estate is actively committed to protecting the environment to safeguard this exceptional legacy for future generations.
Prince Pirate’s new Cuvée marks Anna Tarzia Zappia’s 40 years at Opimian. Here’s to Anna!
1394 PRINCE PIRATE ROUGE, CUVÉE ANNA, VIN ROUGE DE FRANCE
Merlot, Cabernet Sauvignon $ 16.25 $ 195.00
Colombard, Ugni Blanc, Sauvignon Blanc $ 16.50 $ 198.00
A fruity aromatic wine with white seeded fruits, apples, pears and melon. It is light and fresh, dry with a low alcohol content of 11%.
Apples, pears 5°C
Light, fresh fruits, [00]
red bell peppers with vinaigrette
1395 THE OPIMIAN SOCIETY’S CLARET, AOC BORDEAUX
Red berry fruit aromas and sweet fruit flavours complement a light to medium bodied palate with a fruity bitter cherry finish. A supple medium bodied claret with plummy fruits and some length, a tad of Cabernet Franc was added to the blend.
Ripe fruits, mulberries
Classic hamburger with fresh tomatoes and lettuce
2019-2020, M8 D9
Grilled
2019-2021, M8 D9
Red fruits 16°C
Bitter cherry
Tomato and basil pizza
2019-2021, M8 D9
Plums 18°C
photo — Lionel Marchand, owner of Château Gressina, immensely enjoys producing wines for Opimian.
Merlot, Cabernet Sauvignon, Cabernet Franc
1397
1396
CHÂTEAU GRESSINA, CUVÉE PIERRE BLANCHE, AOC BLAYE CÔTES DE BORDEAUX, 2017
Merlot, Cabernet Sauvignon
$ 21.42 $ 257.00
The Côtes de Blaye wine region lies on the right bank of the Gironde estuary, facing across the water to Margaux and Pauillac. It has a long history of viticulture extending back 2000 years to the Ancient Romans. Château Gressina vines are planted not far from the Gironde estuary at Saint-Seurin-deCursac and Saint-Martin-Lacaussade, with 13 hectares planted on clay limestone soils. The 2017 has mellow dark fruits and black cherry compote aromas. Produced from 95% Merlot with 5% Cabernet Sauvignon, it has good mid palate weight with a firm structure and a mineral finish.
LE CADET DU CHÂTEAU LA CLAYMORE, AOC LUSSAC-SAINTÉMILION, FAMILLE CHAKI-LINARD, 2016
Merlot, Cabernet Franc $ 32.33 $ 194.00
To the north-east of the Saint-Émilion
Appellation are the four “satellites” of SaintÉmilion – Montagne, Lussac, Puisseguin and Saint-Georges. Merlot is the dominant grape and for 2016 Cadet du Château La Claymore it was blended with a little Cabernet Franc. For Cadet, the grapes were grown on the estate’s younger vines (under 12 years of age). Deep in colour, this wine has nice mulberry aromas. On the palate the wine is on the lighter side of medium bodied. It has elegance and grace with red cherries and floral notes followed by a grippy bitter cherry finish.
2019-2022, M8 D9
Mellow, dark fruits, black cherry compote 18°C
Mineral, dark fruit
Roast beef served with mushrooms, green beans and crisp potatoes
2019-2022, M8 D9
Mulberries
Red cherry, floral, bitter cherry
Roast chicken seasoned with rosemary, thyme and sage, served with organic rainbow carrots
photo — Vineyards at Château La Claymore at the height of summer.
1398
CHÂTEAU CAP D’OR, AOC SAINTGEORGES-SAINT-ÉMILION, JEANPHILIPPE JANOUEIX, 2016
1399
Same varieties, different terroirs. Why not try both to compare?
BALLADE DE LA POINTE, AOC POMEROL, SCE CHÂTEAU LA POINTE, 2015
Cabernet Franc
62.33 $ 374.00
Saint-Georges is the smallest of the four Saint-Émilion satellite appellations. Its also one of the closest geographically and in terms of slope and elevation to Saint-Émilion, lying north of the town with the little Barbanne stream separating the two appellations. Cap d’Or, produced by Jean-Philippe Janoueix, has restrained red fruit aromas with raspberry and red cherry. It is more serious on the palate and is medium to full bodied. This is a structured wine with potential for maturation. A blend of 86% Merlot and 14% Cabernet Franc, vines are cultivated on south and south-west facing slopes originally cleared by the Romans, who named the site Cap Doro. It was matured in oak for 18 months using barrels from a combination of coopers –Demptos, Darnajou and Remond.
Ballade de la Pointe is immediately appealing on the nose with intense aromas of blueberries, vanilla and raspberry balsamic. The palate is medium bodied and elegant with a fine racy acidity with more red berries emerging and lingering on the finish. It is a blend of 89% Merlot and 11% Cabernet Franc grown on the 23-hectare estate. Château La Pointe is one of the larger estates in Pomerol. It was purchased by the current owners some ten years ago at a time when its wines were not fulfilling their full potential, although it had been cited as far back as 1868 in Cocks & Féret (Bordeaux’s wine property bible) as being one of the top estates of the time. Eric Monneret saw it as a sleeping beauty, which working with his team and under the guidance of consultant Hubert Boüard de Laforest, has awoken. The estate has been renovated and vineyards restructured. Château La Pointe is now back in its rightful place amongst the best of Pomerol.
2020-2026, M5 D6
Red cherry, raspberry 18°C
Bitter cherry
Beef tenderloin with chimichurri sauce
2020-2025, M7 D8
Blueberries, vanilla, raspberry balsamic 18°C
Red berries
Duck breast with berry sauce
Cabernet Franc, Cabernet Sauvignon
$ 69.17 $ 415.00
In my view, 2016 is one of the best vintages Château Daugay has ever produced. Intense in colour, it has sweet aromas of coconut, vanilla, blackberries and forest fruits. In the mouth it is concentrated with black fruits, blackcurrant and vanilla. A blend of 70% Merlot, 23% Cabernet Franc and 7% Cabernet Sauvignon, the grapes were picked between October 7 and 15, 2016. The 6.9 hectares of vineyards of Château Daugay are situated on the slope from Saint-Émilion facing southsouth-west. Once upon a time the grapes from these vineyards were incorporated into Château Angelus. Today the estate is managed by Hélène Grenié de Boüard, who makes the wines, and her husband Bernard. The 2016 was aged 35% in new oak barrels, 35% in oneyear old barrels and 30% in tank.
2019-2026, M7 D9
Coconut, sweet vanilla, blackberries, forest fruits 18°C
Blackcurrant, vanilla, liquorice
Veal rib-eye steak with red wine and chanterelle mushrooms
Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot
$ 49.67 $ 298.00
I have long been a fan of the Barton family’s wines – owners of Léoville and LangoaBarton in Saint-Julien. The first Barton, Thomas, arrived in Bordeaux from Ireland in 1725 and was a wine merchant. His grandson purchased Langoa in 1821 and part of the Léoville estate in 1826. In more recent times the family have consistently produced classic wines rather than chasing high alcohol, over-ripeness and Parker scores. And when Bordeaux prices were reaching increasingly lofty levels, the Bartons kept their prices sensible - probably the reason why I have quite a few in my cellar. I happened to be in Bordeaux with Lilian Barton when the news of their most recent purchase – that of Château Mauvesin in Moulis which occurred in 2011 - became public. I was immediately intrigued to see how the wines would improve and I am impressed. The 2016 has some complex notes with plummy fruits and vanilla over a spicy nutmeg background. It is a medium bodied wine, fine in texture with good mid palate fruit and a youthful cherry finish. The Bartons completely renovated the cellar and winery buildings. Grapes are cultivated on 49 hectares on a range of soils with each little plot vinified separately. The wine was matured for 14 months in barrels with one third new, one third old barrels, and one third barrels previously used for Léoville-Barton wines.
18°C
fine texture
Rabbit terrine with hazelnuts
2020-2028, M6 D8
Plums, vanilla, nutmeg
Cherries,
photo — Château Daugay was created in 1807 and construction started in 1816. It was inherited by the Boüard family in the 1920s.
BELLE-VUE, AOC HAUTMÉDOC, HÉRITIERS VINCENT MULLIEZ, 2016
Cabernet Sauvignon, Merlot, Petit Verdot
$ 49.67 $ 298.00
Château Belle-Vue is relatively little known, but not because it doesn’t have the necessary terroir and savoir-faire to make its mark. The estate close to Macau in the southern Médoc was known in the 19th century but disappeared from public view when it was incorporated into another Château until the mid 1990s. A high proportion of Petit Verdot vines are cultivated alongside Cabernet Sauvignon and Merlot. The oldest vines were planted in 1907 on deep gravelly soils. Intensely deep in colour, the 2016 has earthy soupy aromas with the presence of Petit Verdot making itself known. It is a structured and concentrated wine, dense with earthy notes and a bitter liquorice finish. 2016 is a blend of 45% Cabernet Sauvignon, 35% Merlot and 20% Petit Verdot. Grapes underwent a cold maceration followed by fermentation at 28°C. The wine was matured for up to 16 months in barrels and tank.
2020-2024, M7 D8
Dense, earthy black fruits 18°C
Liquorice, cooked dark fruits
Tagliatelle with pan-seared beef and wild mushroom sauce
1403
LES ALLÉES DE CANTEMERLE, AOC HAUT-MÉDOC, CHÂTEAU CANTEMERLE, 2015
Cabernet Sauvignon, Merlot
$ 53.00 $ 318.00
Produced from grapes from the younger vines at Château Cantemerle at Macau in the Médoc, the 2015 Les Allées is a blend of 60% Cabernet Sauvignon and 40% Merlot. Deep plum in colour, it has a moody bouquet with smoky, raisins and dried fruit elements. It is more youthful on the palate, light to medium bodied with a grainy texture and was made to preserve its fruit character for earlier consumption. Grapes were hand-sorted, destemmed and crushed. It was fermented in tank with an extended maceration up to 30 days. The wine was aged in a combination of old oak barrels and vats and does not have a pronounced oak character.
1404
LES GRIFFONS DE PICHON BARON, AOC PAUILLAC, SNCE CHÂTEAU PICHON-LONGUEVILLE, 2015
Cabernet Sauvignon, Merlot
$ 119.17 $ 715.00
A wine with pedigree, it is subtle in aroma with ripe blackcurrants and sweet vanilla notes. Succulent dark fruits emerge and are more apparent on the palate which is smooth and supple with blackberry flavours. This is a multilayered wine, well-structured but with no astringency or harshness and a judicious use of oak. Produced by the team at Château Pichon Baron, the grapes came from gravelly plots close to the Gironde estuary. It is a blend of 60% Cabernet Sauvignon and 40% Merlot. Despite some stormy weather in August and September, grapes were harvested on September 18 to 25 for Merlot and October 1st to 9, 2015 for Cabernet, under ideal conditions. While this is delicious to drink now there is no rush. I for one certainly look forward to watching how it matures over the next decade.
2020-2025, M7 D8
Raisins, figs, smoke 18°C
Blackcurrant, bitter cherry
Slow-cooked ox cheeks in wine with mashed potatoes
2019-2030, M7 D9
Incense, blackcurrant, sweet vanilla 18°C
Succulent dark fruits
Slow-cooked leg of lamb
photo — Les Griffons de Pichon Baron is produced from some of the estate’s oldest vines that are also used to create the grand vin.
BERGERAC
Port-Sainte-Foy-et-Ponchapt
Château
Pique-Sègue
Situated on the last hills of the Libournais east from Saint-Émilion towards the town of Bergerac in the Dordogne département. Château Pique-Sègue is the home of Philip and Marianne Mallard. As well as growing grapes from 60 hectares of vineyards and making wine, the couple have a herd of 120 prize Limousin cows.
photo — View from the Château towards the house, in the Jampeau area where Merlot and Cabernet Sauvignon are planted.
Explore white Bergerac –look for this trendy wine on restaurant menus soon.
1406 CHÂTEAU PIQUE-SÈGUE, AOC MONTRAVEL, 2018
Sauvignon Blanc, Sauvignon Gris
Tasted as a cloudy tank sample, the 2018 Montravel from Château Pique-Sègue has intense passionfruit and floral aromas of white spring blossoms. More sour white fruits and lemons come through on the palate, leading to a crisp finish with fresh fennel flavours. Grapes underwent some skin contact for twelve hours and were then pressed.
1407 CHÂTEAU PIQUE-SÈGUE, AOC BERGERAC, 2017
Merlot, Cabernet Sauvignon
$ 25.67 $ 154.00
Mellow aromas with notes of ripe forest fruits create a bouquet with good depth. The 2017 is medium bodied with a vibrant acidity and sour blackcurrant flavours. It is concentrated and pure, produced from 80% Merlot and 20% Cabernet Sauvignon. One of the best wines produced at Château Pique-Sègue in recent years, it was rightly awarded a gold medal at the local Concours de Vins d’Aquitaine.
White fruits, lemon, fennel, [00]
and fennel
2019-2020, M8 D9
Passionfruit, white blossom 6°C
Baked haddock with roasted tomato
2019-2023, M7 D9
Dark forest fruits, mellow 18°C
Sour blackcurrant
Poule-au-pot
photo — View of the estate. This area is called “The Valley”, where the lake is surrounded by the vineyard.
CELLAR 268 — QUEBEC
Produced from the best grapes on the estate from vines planted at high density, Terre de Pique-Sègue is matured in new French oak barrels for 15 months. The 2014 has aromas of violets and blackberries complemented by notes of oak and smoke. Starting to show some development, it however remains youthful. Floral flavours emerge on the palate, combined with a grainy texture and a hearty rustic finish.
2019-2022, M7 D9
Lavender, violets, blackberries, oak
18°C
Floral, robust finish
Pâté de Périgueux en Croûte, served warm with truffle sauce
BEAUJOLAIS
Ternand
Bernard Perrin
Making a living in Beaujolais is not easy. Much of the work in the vineyards has to be done by hand due to the contours of the land and the high density of planting in the vineyards - necessary to produce high quality wine from Gamay, which is naturally a vigorous and high yielding variety if not controlled. Yet the wines produced are accessibly priced. Bernard Perrin comes from generations of vine growers in the region and is determined to ensure a bright future for the region and generations to come.
“To enhance this vineyard, Domaine de Milhomme has obtained the ‘Terra Vitis’ certification.“
photo — The view from Domaine de Milhomme is a testament to the great beauty of Beaujolais, as well as the harshness of its slopes.
1409
CRÉMANT DE BOURGOGNE, AOC, BERNARD PERRIN
Chardonnay
$ 30.33 $ 182.00
Tasting better than many lower priced Champagnes, Perrin’s Crémant de Bourgogne has aromas of white fruits nectarines, yellow plums with some brioche. It has a fine creamy mousse with a long toasty finish. Produced from 100% Chardonnay, from 40-year-old vines planted around Ternand and Oingt.
2019-2021, M8 D9
Nectarines, yellow plums, brioche 6°C
Toasty, [02]
Poultry confit with pears and dried fruit
1410
DOMAINE DE MILHOMME, CUVÉE LE MÛRIER, AOC BEAUJOLAIS, BERNARD PERRIN, 2018
Gamay
$ 23.83 $ 143.00
Domaine de Milhomme is located just outside the medieval fortress village of Ternand in Southern Beaujolais. This is where Bernard Perrin was born and where the Perrin family has farmed land since the 16th century. Domaine de Milhomme vines are planted on granite soils similar to those found in the more prestigious Beaujolais Crus and are tended to by Bernard’s nephew Manuel. Cuvée le Mûrier displays floral and lavender aromas with savoury nutty notes. The 2018 is medium bodied with red cherry flavours and a sappy sour acidity on the finish.
2019-2022, M8 D9
Lavender, savoury nutty notes 18°C
Red cherry, earthy
Plan in advance, and order this Crémant now for your holiday celebrations!
Lentil stew with lemon and lavender
top photo —The grape pickers’ 9 o’clock snack at the Domaine de Milhomme, in front of a breathtaking view.
1411
DOMAINE DE MILHOMME, VIGNE CENTENAIRE, AOC BEAUJOLAIS, BERNARD PERRIN, 2017
Gamay
$ 27.00 $ 162.00
Musky savoury aromas are complemented by dark fruits and blackcurrant. Vigne Centenaire 2017 is a structured wine with some firm chewy tannins. Vines were planted over one hundred years ago on Vialla rootstock – a high quality rootstock that can only be used in soils with low limestone content. This was one of the first vineyards planted on American rootstock to overcome the pestilent Phylloxera bug that struck Europe, wiping out many vineyards in the early 1900s.
1412
Dark fruits, blackcurrant
Grilled andouillette sausage
DOMAINE DE THULON, AOP BEAUJOLAIS-VILLAGES, CARINE, LAURENT JAMBON, 2018
Gamay $ 25.67 $ 154.00
Two generations of the Jambon family farm 16.5 hectare of vines with wines produced in the cellars of the impressive ancient 15thcentury Château de Thulon. Laurent makes the wines, and Carine looks after sales, taking over from their parents Annie and René. Eight hectares of Beaujolais Villages vineyards are planted with vines more than 45 years old at high density with 8000 vines/hectare. Domaine de Thulon 2018 is bright in colour with a mellow red fruit aroma. It is medium bodied, round and smooth with floral notes and a supple finish. Grapes were harvested by hand and a traditional Beaujolais carbonic maceration was carried out.
2019-2021, M8 D9
Savoury, musk 18°C
2019-2021, M8 D9
Red fruits, mellow 16°C
Floral
Sweet and spicy glazed ham
bottom photo — Domaine de Thulon is housed in the old land of the 15th-century Château de Thulon. The Jambon family has 17 hectares of vines.
In the Beaujolais region, estates are mostly small – the average vineyard holding across the region is seven hectares. These are more often than not comprised of many small plots located in different villages and crus. As only one grape – Gamay – is permitted to produce red Beaujolais wines, the difference between wines from a given producer is a true reflection of the terroir on which the grapes were grown.
Running through the Beaujolais region is a series of little granite-based hills running south from Mâcon. On these are the most prestigious sites, the ten Beaujolais Crus. The underlying rock is the same for each, but the impact of exposition, weathering and erosion means that top soils vary, giving each Cru its own character. Thomas Broyer is the third generation at Domaine Sancy. He farms 9.5 hectare of vines in five appellations; three of which Chénas, Juliénas and Saint-Amour have been selected for this mixed case.
$ 28.33 $ 170.00
A supple wine restrained in aroma but with an appealing black cherry and creamy fragrance. It is concentrated and balanced with ripe cherry fruit flavours mid palate, developing into a firm redcurrant finish with pepper and cherries. Gilles Aujogues farms 12 hectares of vines of which eight hectares lie in the Cru of Brouilly. The small winery sits amongst vines opposite the chapel of Mont Brouilly. Made according to tradition with a long vinification and no use of oak, the vines range from 20 to 100 years of age and grapes were picked by hand.
Two bottles each Chénas, Juliénas, & Saint-Amour
Black cherries, cream 18°C
Ripe cherry fruits, redcurrants, pepper
Rabbit in Dijon mustard sauce
photo — Gilles Aujogues, from Domaine dit Barron, trains his vines. Working by hand avoids flattening the soil with a machine.
DOMAINE SANCY, AOP CHÉNAS, THOMAS BROYER, 2018
Gamay
Thomas Broyer has just over one hectare of very old vines on the plateau of Chénas facing directly south and planted over 90 years ago. Tasted as an unfinished sample from tank, Thomas’s 2018 Chénas is deep purple in colour. It is smooth and round with fresh apple and black cherry flavours with a supple finish. Chénas is the smallest of the ten Crus.
DOMAINE SANCY, AOP JULIÉNAS, THOMAS BROYER, 2018
Gamay
Domaine Sancy winery is located in Juliénas and this is where the majority of their vineyards are situated, with 7.5 hectares aged between 40 and 60 years. Vines are planted mid slope facing south on soils composed of schists and granite with veins of clay. Fuller bodied than the Chénas, it has aromas of white pepper with red cherries. On the palate it has floral notes with bitter cherries and a firm structure.
DOMAINE SANCY, AOP SAINT-AMOUR, THOMAS BROYER, 2018
Gamay
The northernmost of the ten Crus, Thomas has just 42 ares (0.42 hectares) in SaintAmour. The 60-year-old vines grow on clay granite and schist soils with a large amount of brown ochre stones. Made in much the same way as the Chénas and Juliénas –grapes were picked by hand and fermented in tank for 10 to 12 days followed by maturation in tank for six months – the wine is medium bodied with flavours of nuts and cherries and some firm tannins on the finish.
Braised wild boar sausage with tomatoes, carrots, courgette and potatoes
Bitter cherry, floral notes
2019-2021, M8 D9
Red apples 16°C
Black cherries
2019-2022, M8 D9
White pepper, red cherry 18°C
Beef Stroganoff
2019-2021, M8 D9
Red cherries, nuts 18°C
Medium body
Lamb tajine with dates, prunes and apricots
BEAUJOLAIS
Pontanevaux
Jacques Charlet
A family-owned négociant which was established in 1754, Jacques Charlet specializes in wines from Beaujolais and Burgundy. The company own several estates in the region and buy in grapes. Wines are made by Frédéric Maignet.
“We believe that respect for the environment is essential and actively promote the use of eco-friendly vine growing techniques.“
–Frédéric Maignet, Winemaker
photo — The original contract tying up Jean & Joseph Charlet on October 20th, 1754, as one of the first wine merchants in the south of Burgundy.
1415 L’OR DES PIERRES, AOP BEAUJOLAIS, BLANC, JACQUES CHARLET, 2018
28.17 $ 169.00
Within the Beaujolais Appellation sites with granite-based soils are planted to Gamay, those with limestone soils are better suited to producing quality Chardonnay grapes, designated Beaujolais Blanc or Bourgogne blanc. This is a light to medium bodied white, restrained in nature, like many white burgundies in youth. It is supple on the palate with grapefruit flavours and a long fresh lemony finish.
1416
L’OR DES PIERRES, AOP BEAUJOLAIS, JACQUES CHARLET, 2018
Charlet’s winemaker Frédéric Maignet has produced a wine that simply screams Beaujolais. Produced from Gamay grown in the south of the region, in the area known as “Pierre Dorées”, it oozes fruit – raspberries, strawberries and bananas – and is soft and light on the palate.
2019-2021, M8 D9
Lemon and other citrus fruit, [00]
Zucchini and goat cheese lasagna
2019-2021, M8 D9
Exuberant banana, raspberries, strawberries 16°C Fruits
Roast beef tenderloin with remoulade sauce
photo — The Beaujolais area is a beautiful hilly region with one of the richest geological histories.
Beaujolais Blanc is the wine connoisseur’s secret to great white Burgundy.
1417 LA VAUXONNE, AOP BEAUJOLAIS VILLAGES, 2018
$ 24.17 $ 145.00
A less expressive, more complex Beaujolais wine. The fruity aromas are complemented with savoury notes. It is medium bodied with more flavours emerging in the mouth, with red fruits and banana and a long cranberry astringency on the finish. Vinified in much the same way as l’Or des Pierres, the added complexity comes from the grapes which are grown on sandy granite soils at an average altitude of 350 metres.
1418
PHALANGÈRE, AOP COTEAUX BOURGUIGNONS, 2018
Coteaux Bourguignons is a relatively new appellation established in 2011 which encompasses the Burgundy region. Wines can be made from Chardonnay, Aligoté, Pinot Noir or Gamay. In this case Gamay has undergone a long classic Burgundian fermentation producing a succulent wine with sweet red fruits and wine gum flavours. It is light to medium bodied with supple mid palate and some grip on the finish.
2019-2021, M8 D9
Fruits with savoury edge 16°C
Red fruits, banana, cranberry
Quiche Lorraine
2019-2021, M8 D9
Wine gums 16°C
Sweet red fruits
Roasted hare filet with chanterelles and chestnut purée
Coonawarra
Penley Estate
Penley Estate was established in 1988 when three siblings from the Tolley family joined forces to buy land in Coonawarra. They named the estate after their parents Judith Anne Penfold Hyland and Reginald Tolley. The estate covers just over 110 hectares of vineyards and is now fully owned by sisters Ang and Bec after their brother Kym’s retirement in 2015. Wines are made by winemakers Kate Goodman and Lauren Hansen.
“In the words of our glamorous mother, which we hope you’ll taste in every bottle of our contemporary Coonawarra wine: Grow up to be fascinating .“
1420 PENLEY ESTATE CABERNET SAUVIGNON, COONAWARRA, 2017
$ 35.33 $ 212.00
Coonawarra is synonymous with Cabernet Sauvignon. Its famous Terrarossa soils are found in a limited area close to the town of Penola. They lie on a limestone ridge which is impenetrable to vines’ roots. Located approximately 60 kilometres from the coast, Coonawarra has a cooler maritime climate than most Australian wine regions and less than 600 mm of rain per annum. Cloud cover during the summer also helps to reduce daytime temperatures, allowing Cabernet Sauvignon to fully express itself. Penley Estate Grown 2017 Cabernet Sauvignon is concentrated and supple with distinctive cherry menthol flavours. A cool growing season in 2017 led to a late harvest starting in late March and running through to early May. The wine was matured in French oak for 12 months with 5% new barrels.
Cherry menthol
Meatloaf with red wine glaze
photo — Wines maturing in French oak in the Penley Estate barrel room.
CELLAR 268 — QUEBEC
Cabernet Sauvignon
1421 GRYPHON, COONAWARRA, PENLEY ESTATE, 2017
Cabernet Sauvignon, Merlot, Cabernet Franc
$ 41.00 $ 246.00
An intense and complex bouquet with spicy fruits, mint and menthol components. Gryphon 2017 is medium to full bodied, concentrated with an elegant structure. It is a blend of 48% Cabernet Sauvignon, 39% Merlot and 13% Cabernet Franc. Flavours of black cherries and cherry menthol give the wine good depth. Matured in oak for 12 months with 30% new barrels and 70% second fill, it is delicious to drink now and has the potential for cellaring for some years.
1422
SCOTTSBURN, COONAWARRA, PENLEY ESTATE, 2016
Cabernet Sauvignon, Shiraz $ 82.50 $ 495.00
Scottsburn 2016 is a full-bodied wine, deep in colour with cherry menthol aromas. It is soft and smooth with red cherry acidity, concentrated dark chocolate and spice flavours with some chewiness on the finish. Not yet at its optimum, it will continue to mature. The wine was matured in French and American oak for 20 months with 30% new. It was produced from a blend of 65% Cabernet Sauvignon and 35% Shiraz. 2016 was a drier than average growing season, requiring careful management of irrigation to ensure full ripeness without raisining of the grapes.
Cherry menthol, black cherries
Wagyu beef tataki with ponzu and porcini oil
Red cherries
liver parfait with caramelized figs
2019-2024, M7 D9
Spicy fruits, menthol, mint 18°C
2019-2026, M7 D9
Cherry menthol 18°C
Chicken
on crostini
photo — Penley Estate’s new tasting room in the head office in Adelaide.
AUSTRALIA
McLaren Vale
Paxton Wines
Paxton Wines was established by viticulturist David Paxton in 1979. I visited Paxton in McLaren Vale in 2010, the year before it became fully certified organic and biodynamic in 2011. David believes that healthy vines make better wines and that the foundation of biodynamic farming is soil health. Paxton promotes diversity within the vineyard, providing habitats for a variety of species and allowing natural balance to counter pests and disease.
“Phylloxera has never affected South Australia, so our vineyards are on original rootstock, original vines and varietal and are some of the oldest surviving vineyards in the world.“
photo — McLaren Vale is known as the land of sea and vines for its close proximity to the ocean.
Sauvignon Blanc, Chardonnay, Pinot Gris
$ 35.33 $ 212.00
An interesting wine with spicy aromas produced from a blend of Sauvignon Blanc, Chardonnay and Pinot Gris. It is soft, smooth and very approachable with flavours of fresh white peaches and other white fruits and a lemony finish. Grapes were harvested at night, pressed and the juice settled. The clear juice was fermented at low temperature with a touch of residual sweetness.
1424 PAXTON THE GUESSER, RED, MCLAREN VALE, 2017
Cabernet Sauvignon, Shiraz, Grenache
$ 35.33 $ 212.00
The Guesser 2017 is a supple medium bodied wine blended from three varietiesCabernet Sauvignon, Shiraz and Grenache. Individually selected batches of each variety were fermented and aged separately in small French and American oak barrels. it Is supple with sweet fruits and a bitter cherry finish.
Lime, white peaches, [01]
Chicken curry with peach chutney
Ripe cherries, menthol, violet 18°C
Caramel, bitter cherries
Spaghetti with fresh tomato sauce
2019-2020, M8 D9
White fruits, spice, floral 6°C
2019-2021, M8 D9
photo — Landcross Farm is the home of Paxton Wines and houses the Cellar Door tasting room.
1425 PAXTON QUANDONG FARM SHIRAZ, MCLAREN VALE, 2017
$ 55.00 $ 330.00
Dense ruby in colour, with aromas of dark chocolate, spices, mint, blackberries and a hint of smoke. Quandong Farm Shiraz 2017 is smooth, rich and full bodied. When David Paxton purchased this plot in McLaren Vale he allegedly told the real estate agent he was going to plant Quandong trees (an indigenous Australian tree) on it to avoid the premium placed on land used for vineyards. Produced from 100% Shiraz, vines are planted on a west facing slope at 70 to 100 metres on shallow loam soils over limestone. Grapes were picked by hand and 40% of the harvest whole-bunch fermented. Regular punching down during fermentation was followed by maturation in new and old French oak barrels for 12 months.
2019-2023, M7 D9
Dark chocolate, spice, blackberry 18°C
Smoke, mint
Smoked brisket
top photo — Paxton makes their own biodynamic preps with prep 500. It involves burying cow manure and cow horns in the fall, which then are dug up in spring.
above photo — Paxton has the second oldest vineyard in McLaren Vale, called EJ Block, planted in 1887 in their Thomas Block vineyard.
Shiraz
AUSTRALIA
McLaren Vale
Sew & Sew Wines
Jodie Armstrong is a consultant viticulturist based in South Australia. In her work she helps clients improve grape quality through an in-depth understanding of how vines perform under different conditions: sun, water, soil structure and insect behaviour. Sew & Sew wines is Jodie’s personal winemaking project – she is also a keen sewer – and she handcrafts wines from the best plots of grapes.
“As with haute couture, it is attention to detail that makes great vineyards and beautiful wines.“
photo — The Sew & Sew Secret Dinner Society celebrates summer under the 100-year-old oaks that grow in the Contour Chardonnay vineyard.
Mulberries, loganberries and vanilla give Sashiko GSM 2018 immediate appeal. It is a blend of 75% Grenache, 17% Shiraz and 8% Mourvèdre, each coming from three separate vineyards located between the Willunga foothills and the township of McLaren Vale. It is supple and smooth with flavours of crushed raspberries and strawberry followed by a firm finish.
Intense black purple in colour, Sashiko Shiraz 2018 has intense chocolate and smoky aromas. Sashiko is made gently with minimal winemaking intervention. Grapes were fermented in small two-tonne open fermenters. It is smooth and supple with red cherry and redcurrant flavours with good finesse and elegance. After fermentation the grapes were pressed in a small vertical basket press then the wine kept in a mix of oak for 11 months with 20% new American hogsheads and 80% French and American barrels.
2020-2025, M6 D7
Ripe blackcurrant, vanilla 18°C
Blackberry, bags of ripe dark fruits
Venison and red currant sauce
2019-2024, M7 D8
Red fruits, mulberries, loganberries, vanilla 18°C
Crushed red fruits
Spicy ginger Szechuan beef
photo — Handpicked Grenache destined for Sew & Sew’s Sashiko GSM.
CELLAR 268 — QUEBEC
1428
Subtle white fruits, pineapple and vanilla lead to an elegant palate. Chardonnay grapes were grown at the Tregarthen Vineyard in Kuitpo. Grapes were gently pressed, and the free-run juice fermented separately from the pressings. 40% of the juice was put to new oak and 60% to three-year-old French oak, and the wine allowed to go through a full malolactic fermentation. It is supple with fresh fruit and was left on lees for extra creamy texture.
A spicy wine with cedar aromas, church pew, vanilla and smoke. It is smooth and round with a powdery texture and was
Fresh white fruits, [00]
Roasted spatchcock with rosemary and thyme new potatoes
matured in a combination of French and American oak with 20% new. Red cherry fruit flavours are more prominent on the palate, combined with vanilla and chocolate. It is structured with ripe tannins and a lingering bitter chocolate finish. A relatively late harvest in 2017 started three weeks later than the recent average. Grapes were picked by hand in late autumn, gently crushed and fermented for 15 days with plunging twice a day. Embrace Sew & Sew’s sharing philosophy: wine is
cherry, bitter chocolate, vanilla
Braised veal with spring vegetables
2019-2022, M7 D9
White fruits, pineapple, vanilla 6°C
2020-2028, M6 D7
Cedar, vanilla, spice 18°C
Red
photo — Celebrating all that is Sew & Sew with friends who are also grape growers.
Our Programs
Opimian’s wine programs are designed to help you develop your palate at each stage of your journey. It starts with Discovery; once you’ve cultivated your curiosity and explored the wine world, you can graduate to Select Plus — the “next level” mixed cases, with both ready to drink wines and wines for aging. After you’ve challenged your palate and started your cellar, it’s time to start collecting with Founders’ Choice — premium wines available exclusively through this program. You do not have to worry about deadlines or ordering procedures since Opimian automatically places an order on your behalf with every new Cellar Offering. Your preferred payment will be used, then your wine is shipped and you will receive a Pick Up Notice indicating where to pick it up. Visit opimian.ca for more information.
EAGER TO LEARN your way around the world of wine or simply enjoy a selection of bottles for everyday drinking? The Discovery program has it all. Over the course of the year, members enrolled in this program receive one mixed case of six bottles from a featured supplier per cellar offering. These wines are all for immediate drinking so you can indulge in one or two the moment they get to you. Whether you’re new to Opimian or fancy hopping on an introductory tour of the world of wine, we recommend this route.
DELVE INTO A VERSATILE SELECTION of bottles and explore the four corners of the world of wine. This program features both early drinkability and mid-term aging potential bottles so you can enjoy some now and lay the others down. Throughout the year, Select Plus members receive one mixed case of six bottles per Cellar Offering. These wines may all be enjoyed young but will benefit from some maturing time. The ideal program for those who wish to expand their horizons and refine their palate one bottle at a time.
A COLLECTOR’S DREAM. Dedicated to the spirit of our Founders, this program features wines that are exclusive to this program and don’t appear on our Cellar Offerings. Made up of six bottles of a premium wine with a dedicated back label and a special message with tasting notes from the producer, each of the cases you will receive represents some of the very best our producers have to offer. These bottles offer long-term aging potential so you might want to free up space in that cellar … or start building one.
The Founders’ Choice supplier for this cellar offering is SEMAV
The Select Plus supplier for this cellar offering is Vintex
The Discovery supplier for this cellar offering is Jacques Charlet