Red Wine Korlat Cabernet Sauvignon 2017. Decant 1 hour prior to drinking Dark ruby in color, with a purple tinge towards the rim, and completely opaque in the center, the Korlat Cabernet Sauvignon betrays its profile just by looking at the glass. Rich, full bodied, and with plenty of ripe tannins, this wine displays aromas of black currant, plum, and a hint of smokiness. On the palate, the tannins are mouthcoating throughout a sip, however they are softened by the oak aging regimen that this wine sees. Flavors of plum conserve, berry pie, and a slight spicy, peppery note precede a fresh, lively finish. Roast lamb, mature, strong cheeses, veal, or venison tartar would all stand up to the intensity of flavor and aroma that the Korlat Cabernet Sauvignon offers. A plum or berry strudel would also be a nice compliment for an after-dinner glass. The Benkovac Winery, built in the 1950’s, is based on chateau’s in the south of France. However, up until 2005, no French or international varietals were grown on its land. That changed when seedlings from France of Merlot, Syrah, Cabernet Sauvignon, Cabernet Franc, and Mourvedre were brought and planted in the dry, stony soils of the Korlat vineyard, just steps from the Adriatic Sea. At an elevation of 300 meters, with little rainfall throughout the year, the vineyard produces wines of distinction, with rich, complex, flavors and aromas.
2017
Red Wine Korlat Cabernet Sauvignon 2017
Red Wine L’Ecole No. 41 Columbia Valley Syrah 2017. L’Ecole is named after the old schoolhouse that houses the winery and was originally built by French-Canadian settlers who first began planting vines and making wine here in the early 1800s. The modern winery was founded in 1983 by Jean and Baker Ferguson who were some of the first to recognise the potential of the exceptional terroir here close to the Blue Mountains. Over the intervening years L’Ecole has built a top-tier reputation for authentic and inspired Washington State wines like this Columbia Valley Syrah. In total they’ve been named a Top 100 Winery of the Year by the prestigious Wine Enthusiast magazine 15 times. This particular bottling is made from top quality Syrah grapes along with a little Grenache and Mourvedre which are harvested by hand and gently crushed in the winery. After vinification, the wine is aged in L’Ecole’s cellars for 18 months in 100% small oak barrels which adds subtle notes of licorice, cinnamon and clove to the luscious blackberry, black cherry, and dried violet flavours. On the palate there’s a robust full body, firm tannins and a well-developed structure which make this ideal for pairing with hearty red meat dishes.
2017
Red Wine Laughing Stock Vineyards Portfolio 2017. Laughing Stock Vineyards was founded by David and Cynthia Enns who left behind their jobs in the finance world in 2003 to pursue a passion for winemaking. Their decision was viewed as a laughing stock” by many of their former colleagues and acquaintances, giving rise to the winery’s unusual name. David began dabbling with winemaking in 2001, creating small batches using fruit from top wineries in Washington State. Over the past two decades the couple have dramatically expanded their expertise and reputation, and now produce highly-acclaimed wines in the Okanagan Valley. The grapes for this powerful cuvee are sourced from three vineyards on the Naramata Bench as well as the Perfect Hedge Vineyard in Osoyoos. The blend is composed of Merlot, Cabernet Sauvignon, Cabernet Franc and a dash of Malbec and Petit Verdot. The grapes are carefully sorted and then fermented in stainless steel tanks and oak vessels. The young wine is then matured in new and used French oak barrels for 21 months. This helps to create a big, bold red blend which is bursting with ripe dark fruit notes of cassis, blackberry, dark cherry and plum. The first sip reveals an intense flavour profile, velvety smooth texture, firm tannins and very long finish with hints of winter spice, dark chocolate, dried herbs and roasted coffee beans. The powerful character makes it a great match for red meat dishes like hearty stews, barbecued meats or steak. It will also continue to develop and evolve in the cellar over the next decade or so.
2017