September 27, 2008 Picks: 2 Tasted of 2

Selected from the September 27th Vintages Release based on ‘best buys‘ of Rod Phillips‘ Winepointer #16. There will only be a few from this Release as more focus has been directed to LCBO’s goLOCAL promotion in a separate blog entry and a visit to Calamus Winery is overdue. So much wine and sooo little time! When tasted the wine will appear in bold.

Cheers, Ww 

• Moillard Mâcon-Azé 2006, RP90-93, GS90, 91-2 -- V, Nuits-St.-Georges, France, #084632 $16.95
• Château Bourdicotte Grand Vin de Bordeaux 2004, RP90-93, 75 -- V, Bordeaux, France, #087296 $16.95

(GS - Gord Stimmell, RP - Rod Phillips, V – Vintages, r-v - Rating-Value)

TASTINGS:

MOILLARD MÂCON-AZÉ 2006, Nuits-St.-Georges, France, 13.0% D, #084632 $16.95 (Tasted October 4, 2008)

Released on September 27 and described by Vintages as “A producer is allowed to add the name of one of the 26 villages encompassed within the Mâcon-Village appellation, in this case "Azé", to the word "Mâcon" when the grapes comes solely from this specific commune. Serve this fresh and luscious white with white meat risotto or poultry with cream sauce.” My notes: From Cote d’Or. Has a straw and grapefruit nose and a light golden blond colour. Fine tears on the glass showing a lightish medium-body and the first sip says it’s extremely crisp. Very dry on the buds and buttery, citrus flavours then finishing long and slightly chalky. An excellent European white for seafood dishes or with a ground turkey stir-fry over basmati rice. This should cellar well for several years. 91

CHÂTEAU BOURDICOTTE GRAND VIN DE BORDEAUX 2004, Bordeaux, France, 12.5% XD, #087296 $16.95 (Tasted October 7, 2008)

A Vintages release of September 27th and described as “A Gold Medal winner at the 2006 Concours de Bordeaux - Vins d'Aquitaine. This award-winning Bordeaux is made with 100% Merlot and displays a nice fruity nose, rich and supple palate, and a long, silky finish. Lovely with lamb or sweetbreads with truffles.” My notes: The cork pulled apart on this bottle and the colour shows a slight terracotta tint. Airing for an hour relieves much of a musty oak and smoke then it has a light aroma of a beetroot and cranberry blend. Light-bodied, developing a drying layer on the palate along with a rough flavour of dried grape skins. The finish is dry with more muted skins, perhaps indicating this red has laid too long before being palmed off to the LCBO, then ending with a smidgeon of brightness. There’s no fresh fruit left to balance the oak treatment and ageing, a ho-hum red. Not a sipper and no cellaring potential left. Have with veal, pork roast or grilled chicken breast. 75