Join us on Thursday, October 30, from 4–6 pm for an easygoing afternoon of tasting along the harbor.
We’ll be featuring a lineup that spans continents— a juicy Kumusha Chenin Blanc from South Africa, a traditional Italian Montepulciano, a full-bodied Rocks and Brawn Merlot, and a bright and balanced sparkling Benguela Cove Cuvee.
It’s a casual, welcoming way to discover new favorites, trade impressions with fellow wine lovers, and savor the last golden hours of fall.
Tasting notes below.
Kumusha Chenin Blanc
Aromas of pear, white peach, and time on the nose. A juicy palate with flavours of cantaloupe, melon, and papaya, following through with a crisp, dry finish. Great with chicken, caesar salad or lemon & herb spatchcock chicken.
Chenin blanc from the Breedekloof Valley where fruit purity and freshness are always ever present. This wine is a combination of 2 vineyards – the first, 380m above sea level, dryland farmed and the other, 38 years old and in great balance at that age of the vine. 20% of the wine spent 6 months in large oak casks (Foudres) and 80% in a combination of stainless and concrete. In total, the wine spent the total maturation time of 7 months on its gross lees which adds plenty of complexity on the palate.
Italo Pietrantonj Montepulciano d’abruzoo 100% Montepulciano
The ‘Black Label’ Montepulciano d’Abruzzo is a wine made in the traditional style as homage to the old family winery. After a slow fermentation, the wine is aged in large oak vats for 8 months, which offers sweet spice flavors of anise and dried tobacco in the mouth with a hint of cocoa on the finish, and then bottled. It is a lovely wine full of dried floral and fruit notes complemented by soft leather and earthy aromas offering plenty of full flavors yet staying very pure and fresh so that the fruit is not masked, nor is too heavy in body. It is a lovely accompaniment to all sorts of game, as well as pasta dishes with hearty sauces.
Rocks of Brawn. Shafts and Furrow – Merlot
Comprised of Bordeaux Varietals grown on select sites in the Columbia Valley this wine is full-bodied and delicious. After a few hours of your nose on the grindstone this wine will deliver much needed enjoyment and satisfaction.
88% of the blend is from Merlot grown in the Royal Slope AVA at Frenchman Hills Vineyard — this site is high elevation and contributes bright fruit and natural acidity with the balance of the Merlot much fulller bodied and rich from the Southwind Vineyard in Walla Walla. Cabernet Sauvignon is 6% but overdelivers with plenty of power and tannins from Red Mountain and the Horse Heaven Hills growing areas. The remainder of this approachable Red Wine is 4% Cabernet Franc from the iconic Red Willow Vineyard in the far west end of Yakima Valley with a spicy 2% Malbec.
Again, delicious now but will become even more approachable after a couple more years of cool cellaring.
Benguela Cove Cuvee 58
Varieties: Sauvignon Blanc, Pinot Noir, Chardonnay
Description – This Method Cap Classique allures with vivid aromas of candied apple, pear and sweet grass that comes to life when the fine mousse explodes on the surface. The expected bright acidity is balanced with a tangy finish, concluded with a fresh floral note. Absolutely delicious and versatile.
Winemaking Notes – The Cuvée58 is a harmony of flavours and represents perfection in a glass.
Growing Conditions – Grapes were hand harvested in the cool morning, carefully sorted and whole bunch pressed. Only free run juice was used in the final blend to insure quality and regional expression. Malolactic fermentation was done on the base wine to soften the Sauvignon Blanc’s natural acidity, adding a creamy texture. After blending and bottling, a secondary fermentation commenced in bottle for four weeks at 15°C. The MCC was then bottle matured and left on the lees before disgorgement.
Time on lees: 12 months
Food Pairing – Every bottle is an occasion – before, with or after a meal.
Summer fruit | oysters| lemony chicken| Mediterranean platters| creamy desserts | French toast
