Standing Stone Vineyards, Finger Lakes (New York)

When a sunset over Seneca lake speaks for itself

Nothing will ever replace the direct contact with the places, the people, and landscapes that we get when we make the effort to

Standing Stone Vineyards

consciously investigate. In fact, when we meet in person the people who work the land and who produce food or wine, we get much more than the product itself. We get something else that goes beyond the physical and the sense organs – we get a glimpse of the reality itself.

In Holy Terroir, I am trying to re-transcribe all the visits I’m doing during this tour in North America. I’ve been talking about a

Bradley showing us the Riesling planted back in the 70's

biodynamic farm called Hawthorn Valley in mid upstate New York and Silver Thread Vineyard in the Finger Lakes region in the French version of the blog. You will be able to see some of the pictures of these places if you click on the link to the French version.

Once again, we followed the recommendations of the people we have met on the way in order to visit the wineries in the Finger Lakes region in this part of upstate New York. Millennia ago, glaciers retreated in this region and gave shape to a dozen

A "wine-thief" is needed to sample out the new vintage from the barrels

elongated lakes shaped as fingers – Finger Lakes. Native Americans were known in this area as the Iroquois confederation of tribes. In this lush, green, hilly environment, settlers came to buy the land to plant the first vines at the end of the 19th century. A lot of wineries went bankrupt during the prohibition era which lasted a decade between the 1920s and 1930s. At that time in this area, a couple of wineries survived due to sacramental wine for religious ceremonies.

A pannel of the 42 acres of vines under production

We didn’t know what to expect Claire and I before coming to Standing Stone Vineyard. Once again, Pascaline Lepeltier from Rouge Tomate in NYC was giving us the name. The drive was pleasant and arriving in the region under thunderstorms and pouring rain, I had the feeling to be in the monsoon season. But in that case, not like in India in2007, no leeches were coming into my pants from walking in flip-flops in the rain and sucking my blood

Japanese carps are to be seen in the pond

from my feet. Here in the Finger Lakes, I didn’t come across a scorpion yet. The morning we arrived at Standing Stone, the heavy, warm sunny weather inspired us to go straight to see the vines first with Bradley Bogdan, an employee who got involved in the wine trade fairly recently, with the eagerness for learning and knowledge in this field.

The vine plant produces much more than simply wine

As a student in psychology who worked also in the catering industry (psychology is much needed when dealing with customers), Bradley showed us around after we met the owner Marti Macinski who was on her way to a wine event this morning when we came. Standing

In the tank room

Stone Vineyard, before being a vineyard, saw chickens running around, as thousands of them were being raised on the premises. The domain has a lovely open space towards Seneca Lake with a slope facing west. Here practices are sustainable with low chemical input.

The wines reflect the climate and by tasting all the 15 wines in the ‘flight’ (an American term for a range of wines to taste), we taste the freshness of the milder climate in this part of the United States.

The common thread in the tasting is the freshness found in most of the wines we’ve tried. From prices ranging from 10$ to 19$, we get a reasonable bottle of wine. I’ve appreciated the gewürztraminer 08 which shows complexity on the nose, mouth-filling, the skin maceration brings body and flesh, and aromas of very mature apricots and rose petals reveal its temperament.

The tasting room opened to visitors

Published in: on June 30, 2010 at 4:48 pm  Leave a Comment  

Camphill Village, Copake (New York)

Crafts such as stained glass are made in the Village

From Long Island to Hudson Valley, we still remain in New York state. Hudson Valley is also a wine production region but the reason we wanted to stop here wasn’t for visiting wineries at all, even if with more time I would

Even with a map, 'Camphill Village' still hides a lot of jewels

have loved to stop by and taste the wine from the region. It was something else which attracted us here, Claire and I. Before arriving here at Copake in this lush and green environment, we stopped on the way at The Pfeiffer Center in Spring Valley. And then we made our way to Camphill Village, Copake, at the border with Connecticut and Massachussetts.

As we arrived on a Monday morning at the reception of the Village, it was just the time for us to join a tour organised for a small summer camp nearby the Village. Linda, a villager from Copake, leaded the tour and took us around the Village in what is a beautiful place dedicated to the teaching of Rudolf Steiner (1861-1925). Our visit on a cloudy, warm and humid Monday, will pass the woodwork-shop, the village green, the fountain hall, the weavery, the stain glass workshop, the farm, and all the places of interest in the Village.

Linda (with a pink shirt) will lead the tour before a summer camp group staying for few weeks nearby

Camphill Village is a unique therapeutic residential farm community in Copake, New York, where dedicated volunteers and people with disabilities share a full life together. Located in rural Columbia County 100 miles north of New York City, the Village comprises 600 acres of wooded hills, gardens and pastures. Villagers(adults with disabilities), co-workers and co-workers with children live together in extended family households and work together in a variety of craft shops and work areas.

Working manually in the Woodworkshop as an healing therapy

Crafts include candle making, stained glass, bookbinding, weaving, and woodworking. Land work includes a biodynamic dairy farm , vegetable, gardens, the Healing Plant Garden and Workshop and Turtle Tree Seed business. The Village also has a medical care centre, culture and arts centre, bakery, café, and gift shop.

Rudolf Steiner: "Colour is the soul element of Nature and the whole Cosmos"

Founded in 1961, Camphill Village is the oldest of eight independent Communities in North America. It draws on the 60 year experience of the international Camphill movement – over 100 communities, schools, and centres in 22 countries dedicated to building a full life with and for children,

Nothing more fulfilling for a human being than to feel useful, be productive and be creative.

youth, and young adults with social, emotional, and mental disabilities. The mission of Camphill is to uphold the true image of the human being, particularly where the unfolding of the individual is challenged by developmental disability. The Camphill philosophy was developed by Karl Konig in Scotland in 1940, a Viennese born doctor influenced by the work of Rudolf Steiner.

Over one hundred villagers with moderate to mild developmental disabilities have chosen Camphill Village as their home. They range in age from 24 to 94, over half are over 50. While the community accepts people from any geographical location, the majority come from the metropolitan north-east.

At any given time about 110 long- term resident co-workers and their children live and work in the village. They share responsibility for villager care, home making, workshop training, the farm, administration and finance, community outreach and the cultural, artistic and spiritual life of the community.

In the weavery, patience and perseverance find their meanings

Co-workers are volunteers who work out of commitment to the mission of Camphill and do not receive a salary as such. They establish a community

Where every material becomes art

budget to meet basic expenses(food, clothing, vacations, medical insurance, education, and training). They have credentials or training in curative education, social therapy, social sciences, the arts and humanities. Many have extensive experience in agriculture or crafts, and many lived and worked in other camphill centres.

Camphill Village is an important option among many fine services in New York State for adults with developmental disabilities. With its emphasis on family-centred care, the development of individual potential and inclusions, Camphill is a forerunner and model in the disabilities field, where these ideals are now the basis for public policy nationwide.

The biodynamic preparations are kept in a pentagonal hut insulated with peat, to be electro-magnetic waves proof

Camphill Village depends on charitable contributions for 47 percent of its operating needs. Contributions are tax deductible to the fullest extent of the

The oven from where all these delicious pastries and breads are being made

law. Government funding through the Office of Mental Retardation and Developmental Disabilities(OMRDD), historically unpredictable and variable, now meets 53 percent of operating costs. Fiscal responsibility is ensured through careful monitoring of expenses, quarterly budget reports to the Board and an annual audit.”

A sense of beauty in the craftmanship

Published in: on June 23, 2010 at 7:51 pm  Comments (7)  
Tags: ,

Channing Daughters Winery, Long Island (New York)

Landing in Manhattan

After a week in the buzzing New York City, I had to give myself a treat and leave for a quieter and more peaceful surrounding.

See you again

The initial plan was to go north to Spring Valley only a 45 mins drive from Manhattan. I wanted to visit the Pfeiffer Center straight away. The Pfeiffer Center is where Ehrenfried Pfeiffer (1899-1961), a close student of Rudolf Steiner(1861-1925) and pioneering biodynamic practitioner, came to live in the mid 1940s until his death in 1961. But you know how it goes … we make plans and at the last minute, plans change. I think plans, in fact, are made to be changed.

With all these meetings in NYC, I had to tidy up all my notes, pictures and update my blog. It is a real job in itself to file up all the documents and addresses one gathers when traveling.

Some fresh air in a park in NYC

It was quite a surprise to discover that along the way here in North America. When I was traveling and working in Asia from 2006 to 2009, I made sure not to bring any electronics with me, to be as light as possible. As soon as my backpack was too heavy, I used to send a parcel to my home in France. It was quite something to unpack all of that when I came back home three years later. Thirty parcels from all Asia carrying with them the flavour of the country the parcel was sent from.

Most of the wineries I wanted to visit in North America are situated on the West Coast, being mostly in California, Oregon and Washington states.

Bridgehampton on Long Island

The only one I knew of before coming here were the Ontario vineyards in eastern Canada. Being in the US now, information about wineries are easier to get and I could collect a few names in the Long Island area (east of New York City) and in the Finger Lakes (north west of New York).

I’m not anymore alone on the road as from now, as Claire from Scotland has joined me in NYC and will travel with me for the next four weeks until we reach California.

Enjoying a walk on 'Jones beach' with Claire

Usually, I have to admit I’m more of an independent traveler, but in fact when we think about it, traveling with a partner is going to be more exciting especially when we’ll have to drive through the thousands of kilometers of the middle west. So let’s try that.

Long Island is a bit like La Baule in France or Brighton in England to a certain extent obviously. Wealthy New Yorkers go there during summer time to take a break from the city.

Passing a bridge at sunset

The Hamptons are quite famous on Long Island and if you want to look for the wineries, you have to go to the far end of the island on the South Fork or on the North Fork. Wineries are more spread out on the North Fork because of a warmer microclimate over there. Shinn Vineyards, for example, I’m talking about in the French version of the blog, is on the North Fork. Very few vineyards are on the South Fork as it is much cooler there.

Channing Daughters Winery

As an island, you can imagine the difficult conditions to grow grapes here as grapes are very mildew sensitive, a cryptogamic illness on the leaves which blocks the photosynthesis process and the normal growing of the plant. Every vinegrower will tell you that downy and powdery mildew are the nightmares of vineyards. In the conventional vineyards, they spray synthetic chemicals 8 to 14 times  to get rid of the pressure from this fungi. No need to say that all of these chemicals are to be found in the glass of the consumer thereafter.

Long Island does have approximately 35 wineries on its island among the nearly 300 that you find in the whole state of New York. Channing Daughters Winery was recommended by Pascaline Lepeltier from Rouge Tomate, whom I met the previous week in NYC. The tour of the vineyard was short and intense with the energetic and active character named James Christopher Tracy who is the winemaker and also partner of the winery. A very knowledgeable man, Christopher is preparing the very sought-after Master of Wine Diploma. To give you an idea of the level, there are 279  Masters of Wine (MW) in the whole world today.

James Christopher Tracy

One relevant and important thing that he mentioned during our visit is the actual origin of copper and sulfur which is wildly used in organic and biodynamic vineyards. At Channing Daughters, they practice sustainable farming and try to be as environmentally friendly as posssible. It is true that to fight against the downy midlew for example, large quantities of copper are spread on the vineyard. Where does this copper come from …?

Surrounded by grapes

The same with the Bordeaux mix, which is made with a copper sulphate base. Same question once again: where is the copper sulphate coming from? Except some volcano in the world where you are able to find natural sulfur in the form you need for your vineyards, usually it has to be mined with heavy machinery and then processed (petrol consumption) to result in the form suitable for your personal use. Large quantities of sulfur and copper are sometimes found in the organic and biodynamic vineyards. These two names (organic and biodynamic) don’t mean the vineyards are clean from any synthetic chemical. The proof is here with the relevant argument made by Christopher.

Tasting some of the 29 wines

We finish the visit with a tasting of some of the wines made by him. The choice is huge as they make no less than 29 different wines in a single vintage. A true game of blending indeed. Grape varieties are mostly originated from central Europe and northern Italy. You are able to find here some Blaufrankish, Tocai Friulano, Lagrein, Teroldego Rotaliano, Dornfelder, Sylvaner, Sauvignon Blanc, Merlot, Cabernet Franc, etc …

Tasting room

The oldest grapes on the estate were planted in 1982. They have 28 acres here in the South Fork and bought 30 acres of land on the North Fork too. This is in order to create more diversity in their wines, which I find already very, very diverse. It is not everywhere on Long Island that you are able to taste a Ripasso or a Solera wine for example. My preference will go to the Sauvigon Blanc Mudd vineyard 2008 made out of 35 year old vines: great citrusy flavours, complexity, refreshing on the palate and fine delicate acidity which is very pleasant.

The ferry between the South and North Fork

Published in: on June 19, 2010 at 4:22 pm  Leave a Comment  

New-York wine scene

Nothing to declare...? All clear to cross the border!

When we think about New York, the first thing which comes to my head is probably the Statue of Liberty. At least it was the case not so long ago. Preparing this trip in the Big Apple a few months ago, I wanted to go and meet the wine scene over there. Olivier Cousin, a natural vigneron from the Loire Valley, gave me some addresses worth a visit in NYC and thanks to him I could get in touch with the jewel of the NYC  wine scene.

I arrived in NYC two weeks ago, and because of the intensity of my stay there, updating my blog took a bit longer than expected. Only a week in this city, that’s why I wanted to make the most of it obviously … My priority: meeting as many people as possible involved in the natural, organic or biodynamic wine trade. It could be retailers, importers, distributors, sommeliers, wine bars, wine stores, writers  and journalists. After a long drive from Toronto to NYC and a stop at Woodbridge Farm,a biodynamic farm in Connecticut, I arrived in NYC ready to collect as much information as possible regarding the wine scene over there. With two goals mainly: the first being collecting interviews for this blog and for the project with French magazine LeRouge&LeBlanc, and the second was to find partners to work with in America to import exclusive small estate fine wines from France.

At 'Woodbridge' biodynamic farm in Connecticut

All the week, I kept myself busy to investigate and to meet the characters behind the different names who make NYC so famous for authentic wines. It started with importers and 10 years old company Jenny & François Selections. The meeting with Jenny Lefcourt, an elegant and courteous lady, was the beginning of what was going to be a busy week.

Jenny Lefcourt from 'Jenny & François Selections'

Other importers in this niche market are Louis/Dressner Selections, Savio Soares Selections, Fruit of the Vine Inc, and Jon-David Headrick Selections. From all of them, I could only meet Kevin McKenna from Louis/Dressner Selections with their wines mainly from France, and then Italy, some from Spain and Croatia too.

Kevin McKenna from 'Louis/Dressner Selections'

From one appointment to an another, I went to meet representatives of the wine stores Maslow 6, Chambers Street, West Side Wine, Appellation Wines, Discovery Wines, Astor Wines, UVA, and 67 Wine. All of them offer a wide range of excellent quality wines from quality winemakers from all over the world but more particularly from France and Italy. At every meeting, the quality of the exchange was different. But after all, the common thread was the passion and the knowledge that those people have about wine.

Mollie Battenhouse, Jane, and Keri Kunzle from 'Maslow 6'

David Lillie from 'Chambers Street'

David Phillips from 'Astor Wines'

Andy Besch from 'West Side Wine'

Scott Pactors from 'Appellation Wines'

Tim Mortimer from 'Discovery Wines'

Every time it was inspiring to meet them. They defend the authenticity and the taste for good wine and food and quality products. Each one of them has its own particularity and special something which makes them so unique.

From the stores, I then toured the wine bars The Ten Bells with Fifi and Jorge, The Counting Room with Doria, Terroir, Maslow & Sons and Diner in Brooklyn, and Clo Wine bar with Steven MacDonald, which is original for its virtual wine list.

Steven McDonald from 'Clo Wine Bar' and the virtual list showing up on the table

Some restaurants worth the visit if you go to NYC are Trestle on Tenth with chef Ralf Kuetel, Rouge Tomate with  sommelier Pascaline Lepeltier DBGB with chef Daniel Boulud and sommelier Kerrie Obrien, and the restaurant Hearth.

Pascaline Lepeltier from 'Rouge Tomate' and I have been to the same sommelier school in Angers

But what would probably be the most remarkable encounter was my meeting with Alice Feiring, a free-lance writer for The New York Times who also runs a famous blog In Vino Veritas. Her book « The battle for Wine and Love: or How I Saved the World from Parkerization » had a big echo in the wine world. It happened that I got her contact thanks to Jenny. And we could arrange a time for me to call her on the phone. When she asked me what I was looking for in the vineyards in North America, my answer was authenticity, character, and sapidity. She told me with humour that to find a complete  farm here in the US with vineyards also with animals, aromatic herbs, vegetables, cereals, orchards,etc…  one would have to wait for 150 years at least before finding such a thing. Funnily enough, we talked on the phone on a Wednesday morning, and NYC being a very small city indeed(?), it happened that we met in person in a restaurant I was visiting later on during the week. Without any appointment our meeting took place like that on a restaurant floor. So small is the world sometimes! We could exchange a few words.

World reknown newspaper, 'The New-York Times' remains the daily most read in the US

My week ended as it had started, under the heat of a warm, sleepless, vibrant and dynamic city.

"...Slow down Bryant...."???, but who is Bryant?

Frogpondfarm, Niagara peninsula (Ontario)

Water, Earth, Wind as the faces of the triangle

I will conclude this Niagara peninsula excursion with  the wine and the domain which attracted me the most. This meeting with Jens Gemmrich on this sunny afternoon, in a place very close to Niagara falls, certainly worthed the visit. It is the first time I can meet up with the owner of the farm who is also the winemaker and the vinegrower. It is not so common,  as usually here in Canada from what I could see so far, winemaking is more of a hobby so to say,  for rich bankers from Toronto, investors from abroad or businessmen wanting to make wine. Never I’ve been received by the owner except here at frogpondfarm.

Jens Gemmrich from frogpondfarm

I had to call up several times ahead before setting up an appointment with Jens. The email address seems not to work properly and I couldn’t get trough when I wrote them at the first time. Once again , thanks to the Biovino wine tasting at my arrival in Canada more than a month ago, I could find this farm producing the best value wine among all of what I’ve visited.

It is a small wine shop in which we enter at first,  where  relaxing music is played  and friendly atmosphere is perceptible. The farm is only 10 acres and in the middle of it we can see the pond where the name of the farm is coming from.

frogpond farm without a pond and frogs would have been out of place, isn't it ?

At frogpondfarm they farm organically since 1996 and started to make wine in 2001. We can find here also some fruit trees, sheep, guinea fowls, and chickens . This diversity on such a little piece of land brings a lovely atmosphere of cosiness and liveliness. In 2004, they then bought 20 acres of land on an other farm to produce more grapes. It is only in 2007 that they got the organic certification Pro-cert Canada.

Sheep mowing under the fruit trees

Since the beginning of the visit, I’ve been touched by the authenticity of the farm, by Jens the owner, and by the wines. All of them express great character, depth and beauty. Not having a lot of time for our meeting, being  at the pick of the growing  season, Jens will show me around and we’ll have a quick walk around the pond, in the winery, and in the tasting room where they receive their customers.

Human size winery for a humanistic approach to wine

At frogpond farm, they are not using oak barrels at all, and this is the first time I have the privilege to taste some wines without any oak barrel ageing at all. For Jens, there is no coherence when  using oak barrels only for 5 years,  where  it took a single oak tree more than a hundred years to grow and to reach adulthood. This is not a sustainable process for him . « At this pace we’ll soon no longer have oak forest anymore ». The only oak he uses is   vat oaks – much bigger barrel of 2500 liters each – from Germany. If handled properly, they will last more than a hundred years old each. Year after year he uses them and has very good result with them.

Vat oaks in an oval shape

With the tasting,  we find an homogeneity from the beginning to the end. The same rigorousness is done in the winemaking. No fining, indigenous yeast most of the years, respect of the fruit and of the terroir. I find great depth and originality in these wines and it is a real pleasure to see them sold between 12 to 15 $ (9 to 11€) out of  the farm. When tasting these wines we find sapidity, minerality, complexity and character. A very small quantity of sulfur is added to the wine, only between 5 to 20g per liter.

Regularity in the wines

For the little story, one the wine (Chardonnay 2007) has been refused for the agreement by the VQA (Vintner Quality Alliance), the body which gives the appellation to the wines in Canada.

The bad boy !

It is a body of so called expert who are used to taste all the time the same wines. When one wine is a bit different, they will refuse the agreement. It makes me thinks of the huge fight nowdays in France regarding these winemakers who don’t look anymore at the appellation system and sell their wine under the generic name Vin De Table (Table Wine). Nevertheless, they can manage to sell their wine to top restaurants in the world wherever it is in New-York, Tokyo, Paris or London. These wines are often the perfect wines for food pairing and sommeliers in restaurants will serve them as a discovery for the customer under blindtasting conditions most of the times. There is some freshness to be brought to the french appellation system and the late René Renou, the ex-président of INAO (Institut National des Appellations d’Origines) was one of the few in the heavy french bureaucracy to lead this movement for a more meaningful appellation system.

In Canada, I’m discovering that the farmer is confronted to the same problem. When Jens asked me what did I think about this wine before

Chambourcin, a winter hardy grape variety

telling me anything about it and its refusal before the VQA agreement, I simply answered that this was the wine I’ve had most enjoyed so far. Strange enough, it has been tasted as oxydised by the agreement. In fact, from my pointof view, I don’t even taste the slightest oxydisation in the wine. I find delicate acidity, lenght, complexity, pleasant texture, and a bit of CO2 which brings freshness and drinkability. For 13 $ (10€), you end up with a great wine suitable for gastronomy. Let it breathe for 4 hours before enjoying it not too cold. You’ll notice how Niagara peninsula can produce author wines made from real artists. This wine is a proof to show that Canada has done a step further in the terroir expression. I would recommend to stop by this farm whenever you come to Niagara Peninsula area. Furthermore you’ll discover some grapes such as chambourcin and will be able to taste the purest grape juice I’ve tried made also on the farm. Taste the authenticity, visit frogpondfarm !

Grape juice if not in a mood to drink wine
Published in: on June 10, 2010 at 8:21 pm  Comments (2)  
Tags: ,

Tawse Winery, Niagara peninsula (Ontario)

All I knew about the Canadian wines before coming to Ontario was the inevitably Ice wine made from this country. Weather conditons with harsh winters are producing all the factors needed in order to produce this kind of wines. You need the grapes to be harvested  at night at -8°C .  So,  no need to say that it is requiring  a special logistic before hand to satisfy this niche market .

Niagara peninsula vineyards

At the London wine fair some years back, I had the chance to discover the wine production from Canada. At that time, I remember, I wasn’t so impressed by the quality I could taste there.   Things seemed to have changed since then in a better way.

I should have met with Sara Jensen for the visist of the winery, but unfortunately with a cough, she was unable to comment the tour. We will nevertheless meet and briefly talk about the Biovino tasting in Toronto where we met for the first time a month and a half ago.  Instead, Kevin Knapp, a student from the area, will kindly guide the visit and show me around.

Starting with Kevin before it gets too hot, going to the chicken coop, which we see in the back

On a very warm sunny day

When we pass the gate at the entrance of Tawse Winery, we can’t miss the pond and its bullfrogs singing and hiding amidst the  water vegetation . These frogs are now in Europe.  In France, I know that they are causing trouble because of their size and their overpopulation. They are originally from the american continent and they came unnaturally  in Europe in a new and different ecosystem not so long ago. They are ten times as big as the regular green frogs you find commonly in France, and not having any predators there, they are eating all the food of the smaller frogs living also in such wet areas, when not eating them directly.

Kevin took me to the vineyard to start with  to avoid the scorching heat of the day. The oldest vines  of the estate are 28 years old from the Chardonnay grape variety, but the first vintage underTawse‘s name came in 2001.

A swim in the pond to cool down ?

In the middle of the vineyard, you can find a chicken coop from where some eggs are sold also from the wine shop. I see it as only a family back yard production and the chickens can’t satisfy the manure production required for the estate. Nevertheless, they bring an another dimension to the vineyards with the animal aspect.Sheep, which we won’t approach today are also to be seen on the vineyard.

The winery has been designed in a way to avoid pumps from the harvest til the bottling stage. It has 6 floors  and uses gravity at every stage of the wine making process.

From top to bottom, a natural wine fall

It is cooled down by a water circulation pipe going from the bottom of the 25 feet deep pond – and collecting the freshness from there – to the winery for cooling down the cellar. In this way, they are saving 85% electricity.  The grey water from the winery goes to a biofilter where specials reeds are growing and naturally filter the water, which is then  released to the pond.

The barrel cellar using geothermal refrigeration

Better than the human hand ?

When entering the fifth floor from where the grapes are coming from during the harvest, we come  face to face with the dynitizer, a copper made mixer made for stirring  biodynamic preparations automatically.  This is where we find a vertical and a membrane press too.

Barrels to be cleaned on the mezzanine

At the top floor, we find the oak vats, then  we find the thermoregulated stainless steel tanks, the middle floor is the mezzanine with the barrel cellar, and then the final  fermentation stage for the reds and the whites are at the bottom.

A stainless steel barrel used to top up wooden barrels in the cellar

Among the ten wines we’ll taste, I’ve  prefered the reds VQA Lincoln Lakeshore, Cabernet Franc 2007 with a dark red colour, animal, full in the palate, harmonious,  with character,  for 47,95$  and the VQA Twenty miles bench Pinot Noir 2007 for its juicy texture, fine acidity, delicate balance and clean expression of the grape variety for 31,95$ CA.

Wind from the lake and cool climate are suitable for this grape variety

Pleasant wines worth discovering

Hidden secret kept inside the barrel cellar

Published in: on June 4, 2010 at 11:04 pm  Comments (1)  
Tags: , ,