Vilafonte Series C 2003

The blog has been moribund – but it’s not dead yet.  Let’s get it kick started with a review from Michelle, along with a food pairing – and even the recipe!

— Michelle’s Review —

Ok I have to admit, I did not purchase this little gem. Last night Don and I were having pork loin medallions with an apple cider reduction along with mushroom/quinoa pilaf. The inevitable question came up "Do we have any wine?". Yes, its funny, but I have a very small rack and there are certain ones in it, that cannot be touched. The top row, is usually the every day ones that I open at the drop of a hat (you know, under $20/bottle). As you go down all three rows of the rack, the price goes up or my affection grows (my last Chianti skuttled in a suitcase from Italy is on the bottom). So, I say yes, take one from the top. Now, imagine my surprise when this unknown bottle shows up. I am perplexed. I didn’t buy it and I don’t remember adding it to the rack. I read the back and say "Sounds nice, it’s a blend that should go great with the pork".

The nose had the deep berry, slighly earthy hints with a smattering of vanilla. In the glass deep, dark indigo. I got the anticipation giggles. Woo. I was completely surprised. Gorgeous dark fruit cake with plums and tobacco. The finish was velvet smooth with little or no tannic aftershock. WOW. I was in heaven. Went nicely with the pork without overpowering it. I just kept topping up my glass. Its one of those pleasant surprises. I just wish I knew who brought it over, so I could congratulate them.

Pork Loin with Apple Cider

1 pork loin
3 TB each thyme, mint, oregano
3 T Olive oil
½ onion sliced
3 cloves garlic
3 fresh rosemary sprigs
½ cup apple cider or apple juice

Preheat oven to 400 degrees. Combine herbs. Pat pork loin dry and rub on the herbs (I usually put it in a ziplock and toss it around).  Slice loin into medallions about 1 inch thick.  Heat olive oil over medium heat an oven proof pan. When hot, add onions and garlic.  Sauté for about 3 minutes stirring frequently.  Add pork medallions and brown for 3 minutes each side.  Add  rosemary & apple cider. Place in the preheated oven.  Cook for about 10 more minutes and then broil for about 2 minutes until the pork is browned.  Lots of fresh ground black pepper to serve.

Mushroom Quinoa Pilaf

2 cups chicken broth
1 cup quinoa
1 cup sliced mushrooms
1 green onion
2 TB of fresh thyme

Bring stock to a boil and add mushrooms quinoa and onion. Cover and simmer on low for 20 minutes or until stock is absorbed. Add the fresh thyme and fluff with a fork.

Price $39.99
Value 3/5
Merlot 41%, Cabernet Sauvignon 39%, Malbec 16%, Cabernet Franc 4%
South Africa, Paarl Region

Brumont Tannat-Merlot 2006

I tried this as the Blue Door and quite enjoyed it with dinner, so I thought it would be spectacular value without the restaurant markup.  Unfortunately, I was wrong.  When I tried a bottle at home it struck me as typical in style for a wine in that range – jammy and unbalanced.  It is maybe a notch above average, in that it was only a bit jammy and less unbalanced than most.  I finished most of my glass, but the rest of the bottle was for cooking.

It looks like the search for a good wine cheap wine will keep on keepin’ on.

Price: $15.49
Value: 3.5/5
Region: France
UPC 3372220000236

Stag's Hollow Renaissance Meritage 2005

This review bends the rule that this blog is about NB wines – but it doesn’t quite break it. This wine is available to New Brunswickers, but not from ANBL. You have to order it directly from the winery, with a one case (mixed) minimum order. I got this bottle from friends who did that - it was their last bottle, but they were moving and couldn’t take it with them.

In any event, it was very curious for a Meritage, but delicious. It is medium to light bodied, with a striking floral / potpourri nose. Well balanced with excellent complexity and good length. I can’t help but compare it with the Osoyoos Larose because they are both Bordeaux blends from the Okanagan. I actually like the Stag’s Hollow better than the more famous the Osoyoos Larose – but it’s not really a good comparison because the wines are so different. Given that they’re roughly the same blend, I would love to know more about the wine making techniques involved - I would never guess that they are the same grape if I tasted them blind.

On a related note, we hardly ever review Bordeaux wines on this blog. For me, it’s because the few that I’ve tried seem very overpriced. I’d appreciate it if anyone could give me a tip on a good Bordeaux at a reasonable price that is available at ANBL.

Price: $30
Value: 5/5
Score: 93
Grape: 40% Merlot, 40% Cabernet Sauvignon, 20% Cabernet Franc
Region: BC

Trio Merlot Carmenere Cabernet Sauvignon 2006

This picks up on our recent end-of-summer theme of value-priced reds.

--- Iron Chef's Review ---

I haven't had this wine forever, and I can't remember why I stopped drinking this.

Nose: Warm Oak, dark/ extracted cherries, Coconut, nutmeg and cloves. Nice white pepper aromas. Very full nose.
Taste: Plumes and other stone/pitted fruits. Nice spicy pepper tastes and sun tan lotion. Really enjoyable and long finish especially for this price range..
Overall a very solid wine that delivers a long finish with interesting aromas. For some reason lately Merlots have been tasting very good to me.
I won't make the mistake of forgetting this wine in the future. I will have to have the Cab blend next.

Price: $15.79
Value: 5/5
Score: 91
Region: Chile - Rapel
Alcohol: 14.5%
UPC: 7804320143941

Osoyoos Larose Le Grand Vin 2003

My feelings about this wine have fluctuated wildly. I had it when it was released and I loved it - so much that I went out and bought two six-bottle cases. The next time I tried it, maybe a year or so ago, I was very disappointed - I scored it an 86. Not a bad wine, by any means, but not what you want for $35. We opened another bottle last week, and my first impression was good. Right now we’re sitting here drinking the second half of the bottle, and it’s delicious. It reminds me of one of my favourite styles of Italian wine. It’s a bit reserved on the nose, though with a distinct menthol note. The mouthfeel is great - soft but with good underlying structure. The fruit doesn’t jump out at me - it’s more along the lines of dark fruit, smoke and leather. I think of it as the bass end of the spectrum.

John Schreiner gave the 2003 an 88 when he tasted it in late ‘05 “with potential to move to 90+ with a few years of bottle age.” I think he was right and it has improved.

The ‘05 is available now. The blend has changed slightly with 2005 - a bit less Merlot, a bit more Cab and Malbec. Schreiner liked the ‘05 a bit better than the ‘03, but on the other hand the price has gone up. I’d love to hear from anyone who has tried the ‘05.

At the current price of $45 I don’t think I can give it more than 3/5 for value; which is to say that I think $45 is a fair price to pay for a wine of this quality, but not a steal.

Retail Price: $35 (2003 vintage); $44.99 (currently available 2005)
Score: 90
Value: 3/5
Region: Canada, Okanagan
Grape: (2003) Merlot (75%), Cabernet Sauvignon (11%), Malbec (6%), Petit Verdot (5%), Cabernet Franc (3%)
Tasted: Feb 2009
UPC: 871610001554

Brumont Tannat Merlot 2006

Our run of modestly priced wine continues, but this time with one to avoid. Good to know, as I might have been tempted if I'd come across this wine - like Iron Chef, I've had good luck with wines from Alain Brumont in the past, and the Tannat grape is something different. Too bad this one didn't work out. Here is a review from Iron Chef.

--- Iron Chef's Review ---

After all the success I have had with the Brumont wines from Madiran, I was shock to realize there was one I had yet to try. I had it in the cellar for a while and was excited to find it buried.
The nose was oaky, spearmint gum, Leafy Green and a familiar smell of a dusty gravel road on a hot day. It smelled very young with a bunch of unripened grapes.

The palate confirmed the nose. Very Grippy front cheeks and jaw felt the sting of the tannins. Sharp biting acidity. Aromas of Allspice and nutmeg probably from the oak. The fruit was unripened cherries and cheap coffee. The palate was hollow in the middle- where the fruit should be and overall very chalky in the mouth. My wife called it harsh, I called it immature. I still expect at this price point some balance between fruit, acidity and tannins, I can’t even imagine what this would taste like without 50% Merlot. This was after 45 minutes in the decanter.

Price: $14.79
Score 70
Value 2/5
Region: Southwest France- Vin de Pays des Côtes de Gascogne
Grape: Tannat, Merlot
Alcohol: 13%
UPC: 3372220000236

Le Bonheur Prima 2004

Here's a review from Michelle:

Tonight..while I was peddling my trainer watching last year's Stage 10....I let a bottle of Le Bonheur Prima 2004 breathe. I didn't decant...because I am the only one drinking it :) Therefore this bottle will be "stopped" and consumed at a later date. I did read, however one review said it didn't lose anything after a day or so. Time will tell.

This wine is a blend of 75% merlot and 25% cabernet. I found first on the nose was a deep berry with plum overtones, earthy perhaps. It really reminds me of a muted California Zin. Not the berry bomb though. More subtle. On the palate, it's hard to nail it down. Cherry is the most prominent. Characteristic Merlot with subtle Cab nuance. I rather enjoyed it. I think it would be more suitable with a food pairing. Red meat of course..such as a beautifully cooked sirloin but would be stellar with a good blue cheese, brie or a nuttier aged gouda.

The value - I am not so sure it's a good value. Yes, I did enjoy it, but would I buy it again if someone gave me $30 to pick out a wine? Probably not.

Price: $26.07
Value: 3/5
Score: 88
Alcohol: 13%
Region: South Africa, Stellenbosch, Simonsberg Ward
Tasted: Nov 2008
UPC: 6001497413254

Chateau de Brondeau Bordeaux 2005

Thanks to Chris for recommending a reasonably priced Bordeaux that I actually liked. It has beautiful balance and an excellent mouthfeel, with a mineral structure and tannins that are just right - firm but fine. The nose is subdued and the palate is similarly reserved, though with a hint of chocolate on the finish. Perhaps it will improve, but for now I'll give it 88.

Wine Spectator gave it 86, while Parker apparently (I don't subscribe) gave it 88-90. The Brondeau is 70% Merlot, 20 % Cab Franc and 10% Cab Sauvignon.

Price: $28.29
Score: 88(N) - 90(K)
Value: 3/5(N) - 4/5(K)
Alcohol: 13%
Tasted: Oct 2008
ANBL UPC: 3448820700101

Newton Red Claret 2003

In my "Make a Suggestion" post I threatened that if anyone wrote a full review I might lift it into its own thread. And just as I realized that I couldn't keep posting 5 days a week, Iron Chef conveniently posted a review of a current sale wine. So here is Iron Chef's review of the 2003 Newton Claret.

"It was layered with coconut, wood vanillas and sun tan lotion. Lots of extracted cherries and cassis. As a drawback there was a bit of Bell pepper astringency. Very smooth month feel- integrated tannins, at 15.2% it was not as hot as one would expect. No sediment and seems ready to drink. The tannins were rounded into form, it would be interesting to see if the Bell pepper taste would grow or disappear with time. Poor composite cork. Overall it reminded me of a Clos De Los Siete or a Mission Hill Oculus- same type of price point but maybe I was expecting more from Napa. I think WS is 88 points. Slightly disappointed- glad I only bought one. I would say 84 points."

Price: $31.49
Value: 2/5 (my value rating, not Iron Chef's)
Score: 84 (Iron Chef's score)
Alcohol: ?%
Tasted: Sept 2008
ANBL UPC: 081753801847

Château Lamothe de Haut Premiere Cuvee Bordeaux 2004

I almost never drink Bordeaux as I tend to find it overpriced and not very tasty. But in the spirit of blogging I decided to see what ANBL has to offer in a mid-price Bordeaux. I picked this pretty much at random and shared it with Kelly and Ted.

The nose on this wine is striking. Here's how their analysis went: "Whoa, this wine smells like poo!! It's dog poo! No, no, it's baby poo. No, not baby poo, it's diaper bucket. Yes, you're right, diaper bucket, without any bleach. Yes, that's it." I wouldn't have called it poo, but then I have to admit I'm not all that familiar with the smell of diaper bucket. But the nose was definitely not very appealing. It wasn't as bad on the palate, but it wasn't very good. Kelly did pick it out as a Bordeaux blend, even though she and Ted were tasting it blind, so it does have reasonable "typicity." But that's the best that can be said. It was thin and acidic, with a short finish and an off-putting sour aftertaste.

I'm afraid this wine confirmed all my prejudices against Bordeaux. Bordeaux drinkers out there, please set me straight. Is this just not my style? Or can you do better in a mid-priced Bordeaux? Can anyone recommend a good one?

Day 2: Kelly decided give it another chance, with the thought that a couple nights in the half-bottle might have mellowed it. Verdict: "It still smells like poo. And there are some smells you just can't get past."

Price: $25.79
Value: 1/5
Score: 70
Alcohol: 12%
Tasted: Sept 2008
ANBL UPC: 3539301094113