Pinot Noir, Estate Cuvée, Maysara Winery, McMinnville AVA, Willamette Valley, Oregon, 2008, 13.5% abv., US$35

Back what seems to be a lifetime ago, when the border with the US was open, and we ventured out on a 35 day driving tour, we stopped in at one of my perennial Willamette Valley favourites, Maysara Winery.

A biodynamic, family run enterprise, Maysara produces some of Oregon’s loveliest Pinot Noirs – as well as Pinot Blancs and a Gris or two.   We’ve been there a few times, and every time I find Maysara wines, I make sure to slip them into the shopping cart.

For Christmas dinner during Covid 2020, I opened this Pinot that we’d bought in 2019 during our driving tour.

Twelve years in bottle meant it needed a little time to unwind before we enjoyed it with turkey and all the trimmings.

A translucent garnet, it had deep aromas and flavours of Byng cherry, dried cranberry, pomegranate, plum, mint, light umami, softly grainy tannins, and a long finish.

When the world gets back to some semblance of normal, I’ll have to stop by Maysara and stock up again.


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Bunker Red, Rathjen Cellars, Saanich, Vancouver Island, BC, Canada, 12.1% abv., C$22++

We’re nine months into this pandemic and I’ve been writing a little less than usual, but drinking a lot more.  What about you?  Yeh, that’s what I thought.

However, I have made a concerted effort to support local wineries and distilleries during this trying time.  Part of this has led to a true awakening for myself – not least because in looking closer to home for inspiring libations, I have found some treasures.

Here is one of those finds which you’ll want to enjoy as soon as possible if you live in Canada (they’ll ship to any province).  Mike Rathjen of Rathjen Cellars has produced this elegant red from Cowichan Valley and Saanich Peninsula grown Gamay Noir, Maréchal Foch, and Pinot Noir grapes.  Sixty percent of it was crushed, destemmed, and fermented on the skins, just as most red wine is made.

But the remainder underwent carbonic maceration.  That’s how Beaujolais is traditionally made – whole clusters of grapes are sealed into a vessel, and the fermentation begins from the inside out instead of the other way around.  This creates a fruitier, lighter bodied red with softer tannins.

Indigenous yeast finished off the fermentations, then the unfined, unfiltered wine was blended and placed in barrel for two years to naturally clarify and stabilize it.  As Mike states, “…Time is the best low intervention winemaking tool.”

A translucent ruby, the Bunker Red has a fruity nose and palate with ripe mulberry, blackberry, Damson plum, and light soy sauce with cedar frond.  Soft tannins round it out, and overlay a long finish.

Its mouthwatering acidity, and slender alcohol allow it to be super food friendly.  It’s a delicious companion to pistachio encrusted salmon with maple syrup and soy sauce marinade.  Or add it to your Christmas table to complement any roasted turkey with fresh herbs and tangy cranberry sauce.  It’s so versatile, it can pair equally well with sausage, chicken, or even something spicy – we enjoyed it with Spanish rice, and its gentle tannins would easily allow it to deal with the heat in Szechuan dishes.

Usually in this part of the world, we are told we shouldn’t attempt red wines because the marginal climate results in lower alcohol and lighter body reds.  However, as Mike points out, “With the moderating effect of the maritime climate, we’re getting some serious hangtime out in the vineyard…This results in red wines that are neither thin nor green, but that have ripe fruit flavours, great colour and good length.”

Bingo! Totally West Coast, and a true wine of place, this is a wine that over delivers, and makes me proud to be a Canadian wine lover.

Pick it up at the winery, or any of the local stores that carry Rathjen Cellars products, including from Leslie at Caddy Bay Liquor Store in Victoria, BC.  

Posted in BC, British Columbia, Gamay, Marechal Foch, OTHER, Pinot Noir, RED | Tagged , , , , , , , , , , , , , , , | 4 Comments

Stealing Your Kids’ Hallowe’en Candy and Pairing it with Alcohol; How Low Can 2020 Go?

In the good old days, after I’d convinced my children that I had to do a ‘safety check’ on their Hallowe’en haul after they’d gone off to bed, I would then sit down with my favourite adult beverage in hand, and ruthlessly comb through, selecting the best goodies for myself.

This effort, however, would have been wasted unless I had at least attempted to pair afore-mentioned goodies thoughtfully with appropriate bevvies.  Good thing I am no slouch when it comes to ‘doing the right thing’.

So, to pass along these tips to the next generation of today’s young parents, I’ve put together the following for your Hallowe’en 2020 evening, focusing on some of the more ‘classic’ treats you may find at the bottom of the pillowcase.

Candy Corn and Prosecco

Pringle’s Red Can chips with sparkling wine or Champagne

Popcorn balls with wooded Chardonnay

Green jujubes with Gewürztraminer

Sour Jacks or Sour Patch Kids with New Zealand style Sauvignon Blanc

Trolli Strawberry Puffs and Rosé


Red Twizzlers or Nibs with Lambrusco

Swedish Fish with Gamay Noir or Beaujolais

Kit Kat with Merlot

Smarties with Pinot Noir

Mars bar with Cabernet Sauvignon


Goodies, Good & Plenty, or Dutch liquorice with PX Sherry

And for all the Canadians of a ‘certain age’ who had many of these over the years, pair those Kerr’s Molasses Kisses with some Cream Sherry.



How low can 2020 go?  ‘Liberating’ the candy and pairing it just seems like the right thing to do given the circumstances.  Remember that if all else fails, Gin or Vodka Martinis go with absolutely everything.  And good luck getting this done before the kids wake up.


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40 Knots Estate Winery, Comox Valley, Vancouver Island, BC, Canada

Topping out at 20 hectares and producing about 6,000 cases annually, 40 Knots is Vancouver Island’s second largest estate winery.

Located just outside of Courtenay in the Comox Valley, 40 Knots was purchased in 2014 by its current owners – Layne Robert Craig and Brenda Hetman-Craig – who immediately set about making significant changes to vineyard management focusing on regenerative agriculture, and acquiring gold-level Sustainable Tourism certification.   Their Dall sheep, Pinot and Gris, are responsible for mowing and ground cover, while the gaggle of geese take care of the weeds and bugs.

Layne claims it was a purchase that was ‘meant to be,’ since as a former pilot, his plane had a stall speed of 40 knots, so the winery’s name had real meaning for him and his family.

However, one of the most interesting things  about this winery is their decision to age an increasing percentage of their wines in 800 litre handmade, Italian terracotta amphorae.  Yes, that’s not a typo – 800.  Do you know how big that is?  It’s  b i g.

Now, ageing wine in clay is not a new idea – it’s been around for about 6,000 years.  However, it’s not necessarily attempted by that many winemakers – the amphorae can be expensive (whether made of clay or concrete) and let’s face it – the shipping can be a pain.  It also seems that during a global pandemic, sometimes getting one’s order filled can be, well, impossible.

But why pick clay over oak or stainless steel?  The former allows for oxygen to reach the wine and tannin from the wood can affect the wine as well, whereas the latter offers an oxygen-free environment and doesn’t impart any flavors into the wine.  Terracotta clay is porous like oak so allows oxygen to affect the wine’s texture, but like steel, it’s neutral and doesn’t impart flavours.

40 Knots is not ageing everything they produce in amphorae, but Layne is not afraid to experiment with options and alternatives.  This is evident in their wide array of offerings ranging from bubbles, to oaked and unoaked whites, reds of all stripes, and some unique dessert and port-style treats.  Just as an example, the Trie Emily is a vin de curé made from dried grapes.  Yes, essentially a strohwine on Vancouver Island.

You can purchase 40 Knots Estate Winery products at the winery, on Vancouver Island at private wine stores serviced by Storied Wines and Spirits, and throughout BC’s Lower Mainland.


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An Oregon Wine Board Tasting with Winderlea Vineyard + Winery, and Troon Vineyard

If these were normal times, and the world’s longest undefended border was open, I would have been in Oregon’s Willamette Valley last weekend, participating in the 2020 version of the Wine Media Conference.

But alas, these are Covid-19, not normal times.  Nevertheless, the Oregon Wine Board, made it possible for me to participate in this at-home tasting by generously sending me the bottles via courier, paying for customs clearance, and covering the tax hit.

Oregon is a favourite state, and I’ve visited both AVAs featured – Willamette Valley (Winderlea Vineyard and Winery), and the Applegate Valley (Troon Vineyard) many times – but I hadn’t known that the state has 52% of US Demeter certified biodynamic vineyards located there.

Troon is Demeter certified biodynamic, as well as CCOF organic, while Winderlea is Demeter certified, and organic, in addition to being a Certified B Corporation.  What’s that?  It’s “…a business that meets the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose.” Oregon has 8 B-Corp wineries (more than any other US state).  There are a mere 12 in the US, and only 28 in the world.  The exacting ethics and standards demanded make it rare for any business to be a member of this group.

When everyone is onboard with these serious certifications, you can bet that attention to detail exhibited in the vineyard, and during the wine making process will be second to none – and that the quality of the wines produced will follow suit.

This was borne out during the tasting.  Troon’s Kubli Bench Amber (US$30), a very cool and delicious orange wine made with indigenous yeasts and foot trodden from 74% Riesling, 16% Vermentino, and 10% Viognier, was sherry-like with navel orange peel, marmalade, honey, and some salinity.  A tannic black tea rinse, and great acidity rounded out its balanced beauty.  Winderlea’s whole cluster ‘Imprint’ Pinot Noir (US$53) was an outstanding version showing cassis, purple plum, and bramble with an elegantly savory umami, Five Spice, and soya sauce punctured minerality.

Our 22 person online discussion regarding the wines and their production in accordance with biodynamic and other tenets was fascinating.  Craig Camp of Troon spoke about biodynamics as the framework for moving forward into regenerative agriculture, as well as the realities associated with buying thousands of yards of cow dung to build soil health (that’s a lot of poop).  And it culminated with an observation by Bill Sweat of Winderlea.

“There’s a growing cohort of consumers who have an
interest in buying products that are sustainable…
Biodynamics represents an ethos and a
way to frame the sustainability… We think about
everything growing in, above and on the vineyard floor.”

The way the world is evolving these days, regenerative agriculture seems like a small amount of effort to keep our planet on an even keel, to fully participate in being part of the change we want to see, and to reimburse the earth for the burden it has carried for so long.

Are you one of those consumers?  I’d love to see your comments below.  Enjoy the wine.

Posted in Conferences, Orange, Oregon, Pinot Noir, RED, Riesling, Vermentino, Viognier, WHITE | Tagged , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Pinot Noir & Pinot Meunier, Extra Brut Rosé, Nichol Vineyard, Naramata Bench, Okanagan, BC, 12.1% abv., 2018

It’s August 2020 and by some miracle, there are Covid NHL playoff games happening on TV.  So, what does a Canadian do?  Celebrate this miracle on ice with a delicious (and pretty) sparkling wine, of course.

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Pinot Noir, Unsworth Vineyards, Cowichan Valley, Vancouver Island, BC, 12.9% abv., 2018 (C$35)

Pinot Noir is the perennial ‘heartbreak’ grape.  Its skin breaks easily, which makes it especially susceptible to disease and genetic mutation.  And talk about fragility with regard to climate.  Fickle doesn’t even begin to cover it.

But, Unsworth Vineyards has figured out how to grow a clearly superior grape in Vancouver Island’s newest officially named region, Cowichan Valley – and make delicious wine from it as well.

A gorgeous, translucent ruby, this wine has classic aromas of summer ripened Byng cherry, strawberry, and cedar.  The dry palate has soft tannins with flavours of more cherry, ripe boysenberries, forest frond, and fresh earth.  An elegant body and long finish complement this well balanced, Burgundian style wine.

We enjoyed this on a warm west coast August evening with barbecued Italian sausages on a bed of quinoa, with kale and cranberry salad.



*This wine was provided gratis by Storied Wines & Spirits

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Cabernet Franc, Nichol Vineyard, Naramata Bench, Okanagan Valley, BC, 12.4% abv., 2018

Nichol produces some of the best, and food friendliest wines in the Okanagan Valley.  This Cabernet Franc is no exception.

The grapes were handpicked in 2018 from 13 rows planted at Naramata Village in 1989.  Basket pressed, it was raised in neutral oak and bottled unfined and unfiltered in February 2020.

On the eyes, it’s a translucent ruby with aromas of fresh raspberry, red plum, and a brush of nutmeg.  The palate is dry with light meat-embracing tannins and crunchy flavours of more berry, summer rhubarb, green leaf, and cinnamon bark with light baking spice.

Absolutely delicious, it also has a rather delicate alcohol by volume for a red at only 12.4%.  This only means you can enjoy more of it.


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Ortega, Vintner’s Reserve, Beaufort Vineyard & Estate Winery, Courtenay, Vancouver Island, BC, 12.3% abv., 2019

A winery in Vancouver Island’s Comox Valley just northeast of Courtenay you say?!  Really!?  Why, yes!

I was truly delighted to show up for a tasting with the exceptionally knowledgeable Katie Phelan and realize this boutique-sized winery works with its own estate grown grapes, West Coast hybrid varietals that love the cool climate, and has made some of the first moves toward serious sustainability on Vancouver Island.  Just as an example, they’re using bio-char in the vineyards to help with water retention and drainage. 

These organic and sustainable practices reflect the philosophies embraced by James Cameron – yes, that James Cameron, the Oscar-winning director of Avatar, Titanic, and The Terminator – who bought the winery with his wife Suzy Amis in 2014.

Beaufort and their winemaker Freya Timmermans, is also responsible for some delightful wines including a delicate bubble, and this one that’s been fermented and aged in French oak.

The Vintner’s Reserve is a pale gold with aromas of ripe mango, some pineapple, apricot and lemon verbena.  The dry palate’s got food-friendly acidity, and more tropical fruit notes alongside some peach, and lemon curd.  Aged on its lees over the winter, it’s got a lovely texture and mouthfeel.

This winery is in a stunning setting in the heart of the Comox Valley.  The artwork inside their main building is beautiful and they’ve chosen to put some of it on their creations (for example, the lovely 2018 Zephra bubbles pictured here, also made from Ortega).

Here’s a team running an incredible enterprise perched on the precipice of viable viticulture at the 49th parallel – which will only continue to improve with climate change.  Organic, and using the right varietals for West Coast weather, they’re operating with true panache and style.


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Pinot Noir, Ashlyn, Anthony Buchanan Wines, Black Sage Gravelbar Vineyard, Oliver, Okanagan Valley, BC, 13.2% abv. 2018

Here’s a silky, West Coast Pinot Noir which is not only delicious, but also a beautifully appointed work of art.   Anthony Buchanan’s dipped-in-periwinkle-blue-wax gem has been completed with new artwork and named for his daughter, Ashlyn.

This bottle was #1547 out of 3480 produced, and it was unfined and unfiltered, with all the best bits left in. 

On the eyes, it’s a deeply translucent ruby with serious aromas of late season raspberry, cherry, earth, wet leaves, and fir – leaving you to imagine a walk through the forest following a cool rain.

The palate is dry with food friendly acidity and elegant tannins, more cherry, red plum and field berry, cranberry and bark.

This is a slender, restrained wine that isn’t looking to overpower, but rather to impress with its finesse.




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