March Reds (8): Spain Temp, Canada Shiraz, Australia Blend, USA Cab Sauv, S Africa Shiraz, Australia Blend, Canada Pinot Noir, Canada Merlot

TORRES 'CELESTE' TEMPRANILLO 2003, Ribadeo, Spain, 13.5% D, #672691 $19.95 (Tasted March 14, 2006)

A Vintages release February 18, 2006 and described as "This red is powerful and austere, with ironclad tannins, a thick texture and dark flavors of coffee, earth and mineral. Impressive, but hard to like now; give it time. Best after 2007. Score - 90 (Thomas Matthews, www.winespectator.com, Nov. 15, 2005)" The website says: "Intense blackberry colour. Spicy and intense nose, with liquorice and black pepper hints on a base of well ripened fruits (blackberry and cherry). On the palate, very fruity at first with ripened tannins, also persistent and full bodied." My notes: Thomas Matthews is right.... I didn't like it now. It's subdued with oaky aromas and flavours. The tannins line the palate, not objectionable but chewy. However decanting and waiting eliminated the oakiness and, although still subdued and tannic, it showed the blackberry flavour with licorice and pepper. What's there now? A deep, opaque purple hued ruby colour in a full-bodied accompaniment to grilled red or dark game meat or a full flavoured stew. The finish is long with lingering mature berries and black cherry. Better to cellar for at least two more years.

INNISKILLIN INTERNATIONAL SERIES SHIRAZ 2003 (nonVQA), Niagara, Canada, 13.3% XD, Craft Store $13.45 (Retasted March 13, 2006)

My notes: Last tasted Feb 9, 2006 with the comment 'an uninteresting sipper, etc. '. When this bottle was first opened the nose was dominated by oak, also the flavours. Left awhile (several hours, by chance not planning) it now has a soft plum nose and flavours of mature berries and plums with a peppery edge and a light tannin. The finish lingers with subdued fruit and pepper, fading slowly leaving an earthiness as before. Not a wine I'd take as a gift.. nor one to share with good friends.... but OK if encountered at a house warming or outdoor bbq. Perhaps cellaring a few years will take advantage of the tannin and acid and mellow the structure.

ROSEMOUNT DIAMOND GRENACHE SHIRAZ 2004, New South Wales, Australia, 14.0% D, #476838 $13.20 (Tasted March 10, 2006)

The LCBO says: "Rich purple/black colour; ripe, juicy black fruit, with raspberry compote and cracked pepper notes on the nose and palate; dry, full-bodied, soft and silky with a plush finish; fruit driven style. Serve with red meats; game; assertive cheeses; stews; bbq'd baby back ribs and most bbq sauce coated grilled meats." The label says: "..displays the bright berry flavours of grenache enriched by the exotic spiciness of shiraz." The website says: "This wine shows deep raspberry and cherry fruit flavours ..enhanced by exotic spice and pepper characters. This is an aromatic, flavoursome wine with a soft, rounded finish. The luscious soft fruit, low tannins and absence of oak enable this wine to be enjoyed chilled in hot weather." My notes: A rosy hue to a ruby red giving it a murky caste and a nose of berry jam and pepper. Medium-bodied, smooth, drying, fresh berries liberally sprinkled with pepper and a moderate finish. To me Grenache and Shiraz don't complement each other - save the grenache for a silky, flavourful rose. An uninteresting sipper, better paired with bbq'd red meats, spicy red sauces or save for a sangria. Not for cellaring.

R.H. PHILLIPS TOASTED HEAD CABERNET SAUVIGNON 2003, North Coast, California, 13.5% XD, #969873 $17.95* (Tasted March 9, 2006)

A Vintages release February 4, 2006 and *regularly $19.95. Vintages says of the 2002 vintage "Silver-Medal winner at the San Francisco Chronicle Wine Competition 2005. Lush and concentrated, with lots of black currant and berry fruit, accented by notes of menthol/cedar, woodspice and anise. It finishes with rounded, earthy, chocolate-tinged tannins. No additional aging necessary; it's ready to gulp down. Score - 90 (Bob Johnson, www.vvdailypress.com, June 15, 2005)." The 2003 label says: "..has an intense bouquet of cherry and blackberry, rich sweet (toasted) oak... and traces of chocolate, leather and roasted coffee." Their website says: "(of 2003) medium-bodied with a bouquet of herbs and ripe berries. ...complex characters of anise, sage and tobacco. ..ready to drink now but excellent aging potential." My notes: A faint bouquet of cherries and blackberry, and some chocolate - the rest I didn't get. Medium bodied and a deep ruby colour with flavours that are more pronounced. Rich cherry and blackberry with a delicate, almost satin, touch - nice warmth and spice edge on a long finish. Should be great with any red meat or game bird....was great with rotini with a meaty red sauce... or just sip. An 88 as a comparison with the 2002. Drink now - I don't think cellaring will do much.

MURATIE ESTATE SHIRAZ 2003, Stellenbosch, South Africa, 13.4% XD, #663278 $19.95 (Tasted March 5, 2006)

A Vintages release on March 4, 2006 and described as "This Shiraz has consistently won Gold Medals and high scores from John Platter over the last three vintages.... Seductively fragrant 03 has black cherry, prune & dark chocolate aromas, similar flavours. More berries, & more graceful & approachable than previous. Score - **** (out of 5)." The label says "one of the best examples of this varietal coming out of South Africa with hints of both the Old and New World. ..... lovely on release but will reach its full potential five to eight years after release." Rod Phillips says "This is a delicious Shiraz that delivers a complex range of aromas and flavours. There's an initial note of oak on the nose, but it comes through in the flavours as added complexity to the primary flavours of black cherry and plum. Throw in some pepper and spices, fine structure, sweet and firm tannins, and you have a delicious mouthful. Pair it with grilled or roasted lamb or game." My notes: A deep red ruby with a subtle oak and faint cherry nose warm to the senses. The initial swallow is very smooth, silky with light (sweet?) tannins and a taste of prunes and berries. A faint acid adds life to a long finish that is a velvet plum. Very nice sipper if you like 'smoooothe' - I didn't get very much 'pepper and spices'. Should go well with meaty or cheesy appetizers, roast red meats, turkey, rare tenderloin on focaccia or burgers. If cellaring is recommended then this is a subdued beginning to a great future - worth putting down for a few years.

CARDINHAM CABERNET/MERLOT 2003, Clare Valley, Australia, 13.8% XD, #694570 $18.95 (Tasted March 4, 2006)

A Vintages release of February 4, 2006 and described as "Expect vibrant currant fruit, eucalyptus and bell pepper notes in this fresh medium-bodied blend." The label says: The weather has .... "created one of the best Cabernet Merlot blends we have made. ... some gentle vanilla characters beneath the sweet cherry/chocolate and ripe plum aromas. Soft berry characters dominate the beautiful rich full palate .... with fine tannins and spicy oak. The flavours linger forever and ever." My notes: The Cardinham website doesn't list the 2003 vintage. The 2003 has a subtle nose as described except I didn't get the vanilla. A medium- to full-bodied deep, opaque, ruby red with a soft tannin, a light acid and flavours of black plum with a mild pepper spice. A long smooth plummy finish with a slight chalkiness or an 'unfiltered' texture. A good sipper, or with German sausage pieces, meat tray assortment, mild to medium flavoured cheeses, savoury stews, French onion or other full bodied soups or roasted red meats. Cellaring for several years should throw some sediment and evolve a 'cleaner', more complex structure.

LEGENDS ESTATES PINOT NOIR RESERVE 2003, Niagara, Canada, 12.4% D, #661876 $17.95 (Tasted March 3, 2006)

A Vintages release February 18, 2006 and described as "Ruby red with a tinge of amber, this complex Pinot proves quite convincingly that the difficult grape has viability in Ontario. It expresses powerful aromas of wet earth, cola, cherry, leather and smoke. Dry, medium full-bodied with cherry and mineral flavours, soft tannins and a medium finish. This is very good Pinot that would pair well with roast duck, veal chops or mushroom risotto. (Vintages panel, Dec. 2005)." The website describes the 2002 as, and this is similar: "A nicely balanced Pinot, with flavours of cherries, strawberries and smoked plums. An oaky undertone with caramel notes. Nice body that delights the palate. Good tannins that will help develop the wine over time. Have with steak, gourmet pastas and pizzas, rich pies and sauces." My notes: It's a see-through ruby with a delicate aroma medley... I'd say a pleasant earthy berry/cherry. A quiet, medium-body red with a light mixture of strawberry and cranberry with a satin texture - a soft bite on the swallow. A light, long finish - smoothe and slowly warming, building tannins each sip. Not an aggressive fruit forward New World Pinot... but a great sipper now - the website claims the style is burgundian - if true it's at a bargain price. Have with game meats, prime rib with Yorkshire pudding, turkey.... a flexible meal red. Should be able to cellar for a few more years.

LEGENDS ESTATES MERLOT 2003 VQA, Niagara, Canada, 12.5% XD, #675074 $15.95 (Tasted March 1, 2006)

A Vintages release of February 18, 2006 and described as "Dark cherry red, with aromas of smoke, raspberry and earth. The more serious-minded nose belies the ripe, sweet red fruit flavours and hints of vanilla on the palate. Medium full-bodied, with smooth tannins and good structure this would match nicely to a hearty beef stew or grilled lamb chops. (Vintages panel, Dec. 2005)." My notes: The bottle should be allowed to breathe twenty minutes or wine should wait in the glass for about five to eliminate an earthy oakiness. After breathing there is an aroma of red cherries and mild berries. A cherry red and a light- to medium-bodied wine with flavours predominately of bright cherries. A fresh, dry sipper well balanced with acid and light tannin, not tart and not sweet. The finish is moderate, fruity with the hint of vanilla. OK with ravioli in a tomato sauce and a pinch of crushed chilis, should be great with burgers, T-bone or grilled red meats including lamb. A drink-now but cellaring a year or two might pay off with a firmer structure.

March Whites (7): Canada Pinot Gris, Germany Riesling, USA Sauv Blanc, South Africa Chenin Blanc, Chile Chard, Canada Sauv Blanc, Italy Prosecco

FIELDING ESTATE PINOT GRIS 2004, Beamsville, Canada, 11.2% D, Winery $15.95* (Retasted March 21, 2006)

The winery describes this as: "an elegant pinkish hue - notes of red plums, candied fruits and tangerines.... fresh, well balanced. 180 cases produced (*$18.00 but sold out) " My notes: Much the same as when tasted August 5, 2005 (see Archives).... eight months cellaring hasn't harmed or improved the flavours or structure. More of a drink-now than for cellaring - best 8 to 12C. Does well as a sipper or paired with light seafood dishes and asian fare - grilled trout lost it tho'. The colour is still peach hued light blond, medium-bodied with a slight creaminess and flavours of tart apple and a light tangerine zest. Sweetness, as in 'candied fruits', isn't apparent. The finish carries well, crisp and creamy.

AUGUST KESSELER ‘R' RIESLING 2004, Germany, 11.5% MD, #674002 $16.95 (Tasted March 20, 2006)

A Vintages release on March 18, 2006 and described as "It has been some time since I tasted a German Riesling this good for the price. Apple blossom, lime and sweet clover rise from the glass, bringing to mind the Mosel. In the mouth, the exchange of slate and fruit acidity is positively shimmering. This sits delicately on the palate, yet saturates it with fruit, flowers, minerals in wet stone, and salt and quarry dust variations... The wine displays only a hint of sweetness ... Score - 90. (David Schildknecht, www.erobertparker.com, Oct. 2005)." Natalie says "Refreshing and mouth-watering, with a lovely touch of sweetness that widens its range of food matches from seafood and medium-spiced dishes and Asian fare. Ripe aromas of pears and peaches. Score: 89/100." My notes: Aromas of wild flowers and honey come to mind... a clear almost white blond, medium-bodied with a touch of refreshing sweet pear and tart apple. An excellent off-dry, but not too much, sipper. Was flexible enough with crisp iceberg lettuce and caesar salad dressing and slices of cold chicken, a side dish of sweet pickles and red beets with the off-dryness working very well. A drink-now.

ROBERT MONDAVI FUME BLANC 2003, Napa, USA, 14.0% D, #221887 $23.95 (Tasted March 12, 2006)

A Vintages release October 15, 2005 and described as "A star is born. In 1966, Robert Mondavi originated his lightly-oaked Sauvignon Blanc and dubbed it Fumé Blanc. The aromas on display here include citrus, lemon grass, mineral and floral notes. It has a crisp, refreshing, fruity core and a soft, yet spicy finish that makes it a perfect partner for Mediterranean fare." The website describe their Fume Blanc as (the 2004) "A blend of 91% Sauvignon Blanc and 9% Semillon. Flavours are vibrant pineapple, tropical fruit and honeydew fruit character, with complex floral and mineral nuances. Beautiful balance of crisp acidity and creaminess from sur lie aging." My notes: A slight pineapple, lemon zest and spiciness in the nose from a faint blond, medium-bodied white wine. An acid brightness on the first taste with some citrus flavours, not well pronounced. The finish is well rounded. More of a european sauvignon blanc, no tropical fruit for it to be a sipper and the acid begins to clean the teeth without fingerfoods. Better paired with chicken, ham as a grilled steak or shaved cold on a garden salad, salmon steak, vegetarian pizza perhaps. Cellaring may mellow it and introduce some butterscotch but it's now three years old and none is showing. Personally, I'd skip the 2003.

EIKENDAL CHENIN BLANC 2004, Stellenbosch, South Africa, 14.0% D, #975128 $14.95 (Tasted March 5, 2006)

A Vintages release of March 4, 2006 and described as "Lightly oaked 04 promises peach & melon pleasure, green-fruit undertones; round, smoothly textured. Score - *** (out of 5). (Tim James, John Platter South African Wines 2005)." The label says "Delicious aroma assemblage of fresh melon, honeysuckle and hints of pineapple. Expansive mouth feel with butterscotch tones, saluting with a brisk citrus finish." The website says: "Eikendal Chenin Blanc is a soft elegant off-dry wine with an attractive fruitiness that reminds of peaches, apricots and litchi. It has a well-balanced acidity and the toasty flavours give the wine extra body and finish. Eikendal Chenin Blanc is best drunk young to enjoy its harmonious fresh, fruity flavours and clean finish." Rod Phillips says "This is a quite delicious Pinot Blanc, and quite different from the mainstream in its fruit intensity. Look for lovely flavours of ripe peach, apricot pit and under-ripe green melon, all cohabiting happily with a few warm spicy notes. Great stuff, and the style of wine you might think of for a really flavoursome, medium-spiced, Thai dish" and gives it four and a half stars (of 5). My notes: A golden blond with a touch of apple blossom and melon in a soft nose. Full-bodied with apple flavours, more like a granny smith with a slow, calculated acid bite and a grassy or herbal note. As a sipper the astringency can accumulate. Better with bite size lobster wraps or pair with bouillabaise, clam chowder, panfried white fish or sushi. A drink-now.

TABALI 'RESERVA ESPECIAL' CHARDONNAY 2004, Limari Valley, Chile, 13.5% D, #663005 $18.95 (Tasted March 4, 2006)

A Vintages release March 4, 2006 and described as: "Gold-Medal winner at the 2005 International Wine Challenge. Passion fruit, mangosteen, jackfruit and pineapple aromas scent this glorious offering. The tightly woven palate is a seamless mouthful of mandarin oranges, sweet juicy pears, bananas and vanilla pods. Technicolour and widescreen. (www.wineint.com, May 2005)." The label says "... vines are from original French rootstock. .... complex and intense with subtle mineral tones elegantly complemented with a touch of citrus and honey. ... well integrated toasty and toffee notes together with an appealing and refreshing finish." Rod Phillips says "The Limarí Valley is one of Chile's newer and most northern wine regions, and its white is Chardonnay. This example has gorgeous fruit complexity with classic peach flavours leading the way, and tropical fruit and soft citrus in supporting roles. It's fine-grained and disciplined, with excellent structure and balance, and delightful from front to back. Pair this with pork tenderloin or chicken breast in a light, cream-based sauce." and gives it four and a half stars (out of 5). Beppi says: "..one of the best-priced wines of the release, juicy and tangy, with ripe mango-pineapple fruit and a toasty, toffee-like finish." My notes: Melon and kiwi nose from a pale yellow, medium-bodied white, round with flavours of melon and pear. A slight cream(toffee?) and a slight acid with a long, light pear and mandarin finish. Better as a sipper where flavours can build... even a non-chard drinker wouldn't object - serve at 12 degrees C. So delicate it's left behind with anything moderately seasoned. Have with grilled white fish or shrimp/mushroom casseroles. A drink-now.

LEGENDS ESTATES SAUVIGNON BLANC 2004 VQA, Niagara, Canada, 12.5% D, #675041 $16.95 (Tasted March 2, 2006)

A Vintages release of February 18, 2006 and described as "Brilliant golden straw in colour, this delightful Sauvignon Blanc features aromas of grapefruit, lemon zest and some of the typical grassy notes. Medium-bodied with lots of citrus flavours, it's crisp and refreshing with a good balance of acidity and a long finish. Enjoy it as an aperitif or serve it with raw oysters, steamed mussels or a simple spinach salad. (Vintages panel, Dec. 2005)." Their website says: "Medium-body, semi-dry, semi-aromatic with a nose of elderberry and grapefruit, peach, banana and a touch of citrus. A very soft wine with twelve grams of residual sugar that perfectly balance the acidity. Pair with asparagus, butter sauces, light creamy pastas, grilled chicken." My notes: A golden hue in the glass and a fragrant aroma of light gooseberry and grapefruit - not strong but apparent. The acids balance with the residual sugar for an overall 'dry' effect. Medium-bodied and flavours of citrus - didnt get the grassy notes, A finish that cleanses, tart without a pucker and long enough to delay the next sip. A good sipper by itself or with shellfish appetizers. Went nicely with grilled salmon - should do equally well with grilled whitefish, creamy pastas, sushi or asian foods. A drink-now.

VILLA SANDI PROSECCO NV, Veneto, Italy, 11.0% D, #249722 $13.15 (Tasted March 1, 2006)

The LCBO says: "Clear, pale lemon yellow colour; clean aromas with intense mineral and citrus notes; off-dry, light bodied, with citrus and herbs, with a vigorous mousse. Serve as an apperitif or with appetizers." The website says: "Crystal straw yellow with a fine and persistent perlage. Bouquet is intensely fruity with strong scents. Extra dry." My notes: A pale yellow for sure, and a birthday cake aroma - slight vanilla and soft lemon. Flows into the glass with a frothy rim and lots of fine bubbles. It flows on to the palate evenly with noticeable fullness balanced by citrus flavours, not tart but just right (for me) and finishes long and creamy. Villa Sandi knows how to put together a sparkler, this being one of several they produce - the bottle has that feeling of celebration. I'd try cellaring this for six months to a year then plan accordingly. A reasonable value for a sipper that goes with any occasion - especially after a drive home in summer rush hour.

And more Feb Whites (4): Canada Chard(2), France Blend, Australia Blend

HENRY OF PELHAM NON-OAKED CHARDONNAY 2004, St. Catherines, Canada, 13.0% D, #291211 $11.95 (Tasted February 26, 2006)

BBB describes this as 'best house white of 2005'. The LCBO says: "Pale golden yellow colour; green apple, grapefruit and pears with hint of spice on the nose and palate;dry, medium-bodied with fresh, crisp acidity and citrus finish. Serve with fresh fish, oysters or chicken." The website says: "The wine was fermented completely in stainless steel with aging 'sur lie'... to bring complexity and depth of flavour. Bright and aromatic with flavours ranging from vibrant apple to citrusy grapefruit. True cool climate chardonnay character!" My notes: Very pale blond with perhaps some apple or grapefruit nose. Light -bodied, a tart sensation with a very light creamy and little distinct flavours. The finish is crisp and short, some pucker and an accumulated dryness. OK with pancakes covered with syrup, butter and back bacon. No interest as a sipper, a nondescript meal white, not cellarable.

MISSION HILL FAMILY ESTATE CHARDONNAY 2003 VQA, Okanagan, Canada, 13.5% XD, #545004 $18.95 (Tasted February 25, 2006)

A Vintages release October 15, 2005 and described as "Best of the West. Aromas of citrus, apple blossom and spices. A veritable fruit basket on the palate with zesty acidity and a medium finish. Mission Hill was named Best BC Winery in 2003 by Northwest Palate Magazine. Enjoy with roast turkey or pork tenderloin." The label says: "big and luscious with flavours of ripe pineapple and hints of guava, lime zest, toasted hazelnuts and vanilla. .... balanced with a vibrant, juicy palate weight, food-friendly acidity and a harmonious finish...." Gismondi says: "87 points. Peach, green apple, fruit salad, mineral, honey, floral aromas with a slightly smoky note. Dry, crisp, tight style with elegance. Vanilla, dry lees, mineral, lime rind, green apple skin flavours with a floral, peach pit note. Nice elegance but very French in style." My notes: A light blond with a light citrus blossom nose. Medium-bodied with bright, citrus flavours - the acidity should carry through most seafood or light chicken dishes, risotto or creamy mushroom pastas. Was OK with grilled salmon and caesar salad. The finish is moderate, has a touch of cream and a crisp zest. A drink-now. Cellaring a year may increase the body but also moderate the fruit - worth a try.

LANSON BLACK LABEL BRUT CHAMPAGNE (NV), Champagne, France, 12.5% D, #041889 $44.95 (Tasted February 25, 2006)

A Vintages release December 10, 2005 and described as: "This bubbly showcases superb quality at an agreeable price. It is quite lively with toast, honey and floral aromas. Full-bodied with ripe citrus fruit flavours and a long finish. Wine Spectator blessed it with 91 points and it has been popping off the shelves. Perfect for a celebration dinner; especially good with crab cakes. An amazing value. From Vintages Essentials Collection - always available." The label says: "..a pleasant, exuberant wine - can be enjoyed at any time: as an aperitif, with food, or at all celebrations. Serve 8C to 10C." My notes: A crystal clear golden blond with a clean yeasty, white chocolate aroma. Pours with lots of medium to large bubbles, no froth. Full-bodied with a light cream and no distinct citrus flavour, not tart. The label is right... I could have it anytime, as a sipper or with fresh seafood tidbits including crabcakes. Has a long finish, cleansing to the palate and warming after a few sips. An excellent celibratory bubbly but shouldn't there be some 'mousseyness' at this price level?

ROSEMOUNT ESTATE CHARDONNAY SEMILLON 2004, South Eastern Australia, 12.5% D, #248971 $12.20 (Tasted February 23, 2006)

The LCBO says: "Golden colour; tropical fruit and oak aroma; tropical fruit, and vanilla flavour with citrus & smoky oak finish. Serve with smoked chicken & pasta." The label says: "displays aromas of honey and peach enhanced by crisp citrus from the semillon, the palate of ripe tropical flavours supported by a creamy mouthfeel... crisp clean finish." My notes: A light blond with a wildflower and light honey nose, tropical citrus with soft acids is the main structure with a touch of creaminess on the palate. A finish that is moderately long, bright, a touch of grass. Went well with creamed squash soup and broiled foccacia covered with reggiano and crushed garlic brushed with olive oil. A drink-now white for sipping or for white meat dishes; chicken, pork or cheesy, mushroom and seafood pastas.

More February Reds (6): Canada Blend(2), USA Cab Sauv, Spain Blend(2), France Midi,

REIF CABERNET MERLOT 2003 VQA, Niagara, Canada, 12.5% D, #565713 $13.95 (Tasted February 27, 2006)

The LCBO says: "Light garnet colour; dry and medium-bodied with aromas and flavours of red cherry, anice, leather, tobacco and mineral; dry, with crisp acidity; firm, gripping tannic core; medium long finish. Serve with game stews, roasted or grilled red meats." The label says: "A medium-bodied ruby red wine displaying rich aromas of dark berry fruit. The palate is layered with black currant, licorice and a hint of smoky oak. Enjoy now up to five years. Pair with roasted leg of lamb, filet mignon with wild mushrooms, egg-plant parmesan or heavy cheeses" The website describes only the 2004 vintage - no data on percentages of merlot or cabernet varietals. My notes: A light ruby colour and, if you really sniff hard, a smoke-tinged red cherry aroma - didn't get the anise, leather or tobacco. A smooth red cherry flavour thin on the palate, a slight tannin and acid although this slowly builds to be noticeable. Let breathe for twenty minutes.. A light-bodied quaffer with an acceptable cherry finish. Should be OK with roasted red meats, turkey or pork - nothing savoury or spicy. A drink-now.

COLIO HARROW ESTATES CABERNET/MERLOT VQA, Harrow, Canada, 13.0% XD, #432054 $10.95 (Tasted February 24, 2006)

Alas, the label is Colio Estates, not Harrow, and this vintage isn't and a VQA, not now - what else has changed? The LCBO description likely applies to the original release describing it as: "Ruby red colour; plum aroma; berry, cedar with a touch of pepper. Serve with steak and grilled mushrooms." The label says: "another fine example of the Colio Estates collection of premium quality wines... representative of our winemaker's (Carlo Negri) innate ability to create noteworthy wines of reliable consistency. Have with stronger cheeses, hearty broths, mushroom based entrees, beef or sip on its own." My notes: A light medium-bodied, ruby red with an aroma of a faint cherry/plum mix. Starts out as a smooth approach to the palate with a tart attack and some drying tannins, a light red cherry developing after a few sips. A short finish with a dry aftertaste. 'Premium quality', I don't think so.... 'noteworthy', nope! Not remarkable as a sipper... better paired with spicy pizzas or burgers. A 'drink-now' if there's nothing else.... or save for a house party.

LIBERTY SCHOOL CABERNET SAUVIGNON 2003, Paso Robles, USA, 13.5% XD, #738823 $19.95 (Tasted February 23, 2006)

A Vintages release November 26, 2005 described as "A simply delicious Cabernet Sauvignon ... has concentrated dark fruit (cherry, plum, berries) with spicy and savoury notes, a rich, layered texture, and great balance. The tannins are firm and drying, but manageable now with rare meat. Liberty School can clearly teach a few other producers a thing or two. Score - 5 Stars (out of 5) (Rod Phillips, www.winecurrent.com, July 9 2005)." Their website says: "aromas of blackberry and cherry, chocolate, cassis and hints of vanillin. ...deep berry flavours enhanced by soft, elegant tannins and a rich, full finish. ..a perfect complement to grilled, braised or roasted meats, Mediterranean fare and semi-aged cheese." My notes: A very faint nose of plum and cherry warmed by oak hints - needs time in the glass. A deep ruby, medium-bodied with a warm smooth flow on the palate and a soft acid and tannin with the swallow. Cherry, plum and berry flavours havent fully developed in this bottle. A tad of spice and mushroom follows into the moderate finish. An undergraduate cabernet compared to the claims imho but nevertheless a mellow balanced sipper and should pair nicely with grilled, baised or roasted meats, etc. A drink-now.
OSBORNE SOLAZ TEMPRANILLO CABERNET SAUVIGNON 2004, Rueda, Spain, 13.5% D, #610188 $9.70 (Tasted February 19, 2006)

The LCBO says: "Dark ruby colour; strawberry, fruit compote, tar, smoke and plum aromas; dry, medium bodied palate with medium body, plum and currant flavours and moderate tannin on the finish. Serve with tapas, barbecued spareribs, burgers or roast poulty." The label says: "a modern blend... a fruity wine with deep red colour, elegant aromas and roundness that comes from four months ageing in oak barrels. ... serve at 63F. " My notes: A faint soft nose of plums and cherries. A bright red currant and plum flavour against a healthy background of tannins. The finish is dry and short with some red currant lingerings. Overall, lighter than expected in a medium-bodied red, the tempranillo coming ahead of the cabernet sauvignon influence. Uninteresting as a sipper, more of a low cost red for grilled red meat dishes - was great with red sauce pasta with a few crushed chilis.. A drink-now rather than cellaring.

OSBORNE SOLAZ SHIRAZ TEMPRANILLO 2004, Rueda, Spain, 14.0% D, #620922 $10.00 (Tasted February 17, 2006)

The label says: "... blend results in an intense purple-coloured wine with red fruit aroma, a spicy, structured taste, and roundness that comes from four months of oak ageing. ...for grilled red meats and matured cheeses." BBB describes this as 'best alternative to Aussie Shiraz of 2005'. The LCBO says: "Medium red violet colour; aromas of cedar, oak/vanilla and ripe berry; dry, medium bodied, with flavours of cherry, blackberry, cedar and spice. Serve with roasted chicken sandwiches, Spanish jamon or serrano ham, or stew." My notes: Deep, purple hued ruby colour with soft but faint aromas of smoke and ripe berries - I didnt get the vanilla. The initial sip wakes up the taste buds with a full-bodied dash of pepper and gulp of tannin. These smooth out with successive sips into an earthy mix of cherry, berry and plum flavours with less of a fruit focus than an 'Aussie Shiraz'. The finish is long and dry with a light tar. Have with spicy or flavourful appetizers, grilled sirloin, T-bones, pizzas, hamburgers, buffalo wings, bbq'd ribs, stews, etc. More of a drink-now value than for cellaring.

CHATEAU LA CLOTTE-FONTANE MATHIEROU 2000, Languedoc, France, 13.5% XD, CP144-2266 $15.92 (Tasted February 16, 2006)

Opimian says: "This is the finest and possibly the fullest of the wines of the Midi that we have tasted. ..... vines are old, only Grenache and Syrah in equal proportions... It will keep ten years but in five its flavour will be explosive." My notes: Ordered in June 2002 and cellared November 2002. Now a soft cedar and ripe plum nose from a garnet red, medium- to full-bodied wine, silky textured balanced with white pepper, tannin and acid. The flavours develop in the glass and on the palate so sipping is slowed to appreciate the mellow tones of French oak, the slight tars, black olives and subdued ripe plums. The finish is long and soft: the grenache coming through with its fullness and syrah with its peppery spices. A meal wine so to be paired with roasted or grilled red meats, dark game meats or savoury stews. Not 'explosive' yet.... continued cellaring will show if the Opimian prediction is met.