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

False Bay Pinotage 2007

It's always nice to try something a bit different, and pinotage is the signature grape of South Africa.  Too bad this one isn't better.  (But if anyone else liked more than Iron Chef, we'd like to hear from you.)

---- Iron Chef's Review ---

I usually try most Pinotages that go through ANBL, mostly because of the Cathedral Cellars Pinotage, that was here for years. Just a super wine.

Colour- Red and purple core fading to pink on the rim.
Nose- Blueberry Ice Cream, some hot notes and fresh Hamburger. Some hot alcool aromas. And some dank wood smells like most South African wines.
Taste- More Blueberry Jam and cooked hamburger. Good length on the acidity. Grape skin tannins. That same danky wood taste.
Overall-  This wine has that distinctive quality/flaw that most South Africa wines have.

A smell and taste that reminds me of carrying an old wooden canoe down to the river -  old wet wood. Unfortunately this is as good as it gets for Pinotages here in NB - still slightly boring and forgettable. Screw cap, decanted for 25 minutes.

Price: $17.99
Value: 0/5
Score: 80
Alcohol: 14.5%
South Africa- Western Cape
UPC: 6009650000174

Laroche L'Avenir Chenin Blanc

We're on a roll with Chenin Blanc - the Fuzion, the KWV, and now this review from Iron Chef:

--- Iron Chef's Review ---

After my first South African Chenin, I had to try another.
Nose: Pear, Kiwi, and Pineapple. Some Creamy notes with vanilla accents. Smells great.
Taste: Very smooth- Again Pear and Kiwi favours. Wet stone and nice vanilla. Somewhat Flabby- lower acidity levels. Very Textured and Creamy mouth-feel.
Overall reminded me of the Pineapple Turnover Cake my Grandmother made. This would be a fun pairing with Curry or Thai food. I like the wine- thought it had lots of character and complex tastes. I was struck with the notion that this would be fun with bubbles- a Sparkling Chenin. A tad expensive.
I think I like Chenins.

Price: $17.79
Score: 88
Value: 2/5
Region: Stellenbosch, South Africa
Alcohol: 12.5%
UPC: 6008922000645

KWV Chenin Blanc 2008

With the hot whether we've been having for the past couple of days, everyone will be looking for value priced whites. Here's a review of one from Iron Chef:

--- Iron Chef's Review ---

I was reading The Wine Bible by Karen MacNeil section on the Loire Valley and I just needed to try a Chenin Blanc, of course there are no French versions of the grape in the Province so I had to try the next best thing.

Nose: Kiwi, Tropical fruit, wet stone, grass and floral aromas.
Taste: Lots of Kiwi, Lime peels, Fresh cut grass. Had a nice creamy texture. One might be tempted to call it sweet, but I think it was more a function of lower acidity.

Overall, I enjoyed this wine, I usually don't enjoy lower Acid wines, but the fresh kiwi taste was surprising and tasty.

Price: $12.29
Score: 87
Value: 3.5/5
Region: Western Cape, South Africa
Alcool 12.5%
UPC #748294420219

Graham Beck Shiraz 2004

Come on now, we can't let Iron Chef do all the work. After all, drinking wine isn't that much of a burden. If you have tried a wine and have something to say about it, just send me a review at nbwines / at / gmail / dot / com, or want to stay anonymous (which is fine) post a review on the Make a Suggestion thread.

--- Iron Chef's Review ---

Nose: Gravelly Cassis, Horse Sweat, some sweetish plums. Barn like wood would be how I describe the wood- like most South African wines (Dank).
Taste: Peppery Spice, some musty book tastes and Cherry Twizzler mixed in. Tannins were present that left some grippy sensations. And that 'sweat'.
Overall: I liked it, it may have been academic in a sense that the nose had more going on than taste, but it was good. I am a sucker for a good nose. Its not cheap though, I can think of better values- in SAQ only $19.45.

Retail Price: $22.99

Score: 87
Value: 2/5
Region: Coastal South Africa
Alcohol 14.5%
UPC #699446000127

The Wolftrap Boekenhoutskloof 2006 & 2007

Here is a 2 for 1 review from Iron Chef:

--- Iron Chef's Review ---

The Wolftrap Boekenhoutskloof 2006

I am usually a sucker for any Rhone blend, so I had to try this since it was on the cover of the WS this month. At the Prospect St ANBL, I asked Aaron if there was a difference between the 2006 and 2007 vintages- he laughed and said probably not. So I bought both, btw there is a big difference.
Nose- Gravelly like a dusty driveway. Asian spices- Soy, Ginger, Teriyaki. Also Mocha Hot Chocolate. And Dank wood- think of a firewood left outside for a decade. Very interesting nose- a lot going on.
Taste- Plumy and Gamey. Some tannins on the front of the palate that were Dusty. Meat Pies from Northern NB and Beef Gravy. Real rustic component to the taste. And that wood that reminds me so much of South African wines- all I can say is Old and Dank.
Overall- I really enjoyed all the stuff that was going on, it was fun, complex and surprising. Decanted for the Length of the Rolling Stones' Exile on Main Street.
Value- 4.2/5
Score- 90
Grape: 50% Syrah, 48% Mourvedre, and 2% Viognier
Alcohol 14%


The Wolftrap Boekenhoutskloof 2007

Part 2 of the Boekenhoutskloof vertical was surprising in the differences more than the similarities.
Nose: Aromatic way beyond what I was expecting- Dried Sage, Violets and Lilacs. Also Plantains and peppery toasty wood. Smelled a lot like a Crantini. Very complex.
Taste- Toasty wood, vanilla and bright Fruit- cherry mostly. Some nutmeg from the wood also. Tasted a lot like a Crantini. Very smooth tannins. Some hot-ness on the palate. Nice Long peppery/mocha finish. Really clean Wine.
Overall- I really like the 2007 vintage, gone was the dank wood, rustic wine- replaced with a polished toasty vanilla cocktail. I liked them both but for obliviously different reasons. If you have the chance, try the 2006 and 2007 side by side. Decanted for the length of London Calling by the Clash.
Value- 4.5/5
Score- 91
Grape: 60% Syrah, 39% Mourvedre and 1% Viognier
Alcohol 14.5%

Price: $15.29
Score: 90 (2006) / 91 (2007)
Value: 4.2 / 5 (2006) / 4.5/5 (2007)
Region: Western Cape, South Africa
UPC: 746925000564

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

Bon Cap Ruins Pinotage 2006

Here's another Liquidation table review from Iron Chef:

"We had the 2006 The Ruins Pinotage, 14%. The nose was plummy and fleshy with aromas of spicy wood vanillas. The palate is spicy with woody acidity. Dried herbs and a short finish. But not a lot else. It was just very one dimensional. I heard such good things that maybe I was expecting more. Don't get me wrong, for under $15 this is a solid effort but...it lacks a depth of character that I have had with other Pinotages - the tarry earthy notes that made the Cathedral Cellers such a nice wine."

Price: $14.99 (Liquidation)
Value: 3.8/5
Score: 82
Alcohol: 14%
Tasted: Oct 2008
ANBL UPC: #6009677370052