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Home Wine Ratings June 2013 Wine Ratings

June 2013 Wine Ratings

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Canada

White

90 Angels Gate Mountainview Sauvignon Blanc 2011, Niagara ($19.95)

Two harvests were carried out to produce this is a completely over the top SB. The first was a regular picking of healthy grapes. The second, which was almost 2 months later, was for the picking of clusters which had dried up via botrytis. The sum of the vinification is a full bodied and viscous wine chock full of cream, honey, spice, tropical fruit cocktail, peach jam and grapefruit marmalade. The finale is long and dry. Singular juice indeed!  (ES)

89 Stoney Ridge Cellars Excellence Pinot Gris 2011, Niagara ($25)
This wine is aptly named as it is now a trifecta of excellence for this bottling; the 2011 is a worthy successor to the 2010 and 2009. Full bodied, the peach, white flowers, honey, pineapple, pear, cream and spice gush from the glass. The finish is lengthy and the palate is a ying-yang of cream and refreshing acidity. No thin Pinot Grigio here; this is an impressive Pinot Gris done in the Alsatian style. (ES)

88 Hillebrand Estates Winery Trius Sauvignon Blanc 2012, Niagara ($13.95)

Made in the New Zealand style, this wine is for you, if y the greener/aggressive side of Sauvignon Blanc is appealing. Jalapeno, fresh cut grass, grapefruit, passion fruit and fruit salad are all in play. Drink tonight with grilled asparagus topped with a parmesan cheese sauce. (ES)

88 Inniskillin Viognier Reserve 2012, Niagara River ($19.95)

Viognier is a varietal which excels with heat, and in 2012, there was an abundance. Peach, apricots, spice, banana, white flowers and honey exudes from the glass. It is mid weight with soft acid and a fruit driven finale. Drink now. (ES)

87 Château des Charmes Aligoté St. David’s Bench Vineyard 2011, St. David’s Bench ($13.95)

This is the finest Aligoté I have ever tasted from CDC. Peach, flowers, pear, apple and honey are all framed nicely by the crisp acidity and a lengthy finale. Drink with a  cheese platter or hors d'oeuvres. (ES)

Red

90 Malivoire Wine Company Stouck Cabernet Sauvignon 2010, Lincoln Lakeshore ($39.95)

Winemaker, Shiraz Mottiar, has really started to crank things up at Malivoire; case and point, this wine. A vanilla edge dances around the smoke, toast, cassis, plum, cherry, cocoa and herbs. Grill up some steaks and head to town now or anytime over the next 7 years. (ES)

90 Stratus Merlot 2010, Niagara-on-the-Lake ($32)

The dark cherry colour leads into a spice rack of a wine weaving through the plum, menthol, cherry, vanilla and toast. Medium to full body, it is approachable now, but will continue to improve over the next 5 years. (ES)

89 Southbrook Vineyards Triomphe Cabernet Sauvignon 2010, Niagara-on-the-Lake ($22.95)

Certified organic and bio-dynamic, this Cab is complex, to say the least. The plum, cherry, raspberry, violets, coconut and vanilla on the nose meshes with nuances of cassis, spice and graphite on the palate. The tannins are ripe and give structure and age-worthiness. Drink until 2020. (ES)

89 Tawse Redstone Cabernet Sauvignon 2010, Lincoln Lakeshore ($40)

The 2010 Small Lot Cab is a structured red with a wonderful perfume of cassis, violets, spice, vanilla, cocoa, mint and roasted herbs. Linear in the mouth, the slightly gritty tannins clamp down on the finish, assuring at least 7 years of longevity. Grilled lamb chops were made for this wine. (ES)

88 The Foreign Affair Dream 2011, Niagara ($28.95)

This was one of the highlights of the Meritage category at this year’s Ontario Wine Awards competition. Approximately 30% of the crop was dried, helping to create a medium bodied red, as well as one of the stars of the generally average red wine vintage of 2011.  The bouquet of morello cherry, plum, smoke, violets and cocoa combines with very good length and supple tannins. (ES)

California

White

89 Robert Mondavi Fumé Blanc 2010, Napa ($22.95)

The Sauv Blanc delivers up a bouquet of lime, lemon verbena, tropical fruit, grapefruit and herbs. The palate mirrors this, with added nuances of apple and passion fruit. There is very good length and a fresh finish. Pair with yellow perch in an herb/lemon sauce or a feta and yellow beet salad. (ES)

Red

93 Paul Hobbs Cabernet Sauvignon 2010, Napa Valley ($77.95)

The 10 Cab Sauv boasts an impressive black/purple colour and a fabulous nose of plum, blackberry, boysenberry, toast, mint, spice and graphite. Full bodied, there is a great mid palate and superb length. My suggestion would to be hold on for a couple of years then drink until 2030. (ES)

93 Robert Mondavi Reserve Cabernet Sauvignon 2009, Napa Valley ($144.95)

The 09 still requires a year or two to fully blossom and smooth out the tannins.  That being said, cassis, black cherry, blackberry¸ smoke, tobacco, vanilla, spice and mocha are all in play. Drink from 2015 until 2027. (ES)

92 Signorello Cabernet Sauvignon 2010, Napa Valley ($62.95)

This blend of 83% Cabernet Sauvignon and 17% Cabernet Franc delivers loads of dark fruit: plum, blackberry and cherry. These combine with licorice, violets, mocha and scorched earth. It is full bodied, with excellent length and enough tannins to take it to 2025.

91 Simi Landslide Vineyard Cabernet Sauvignon, Alexander Valley ($39.95)

This wine starts with a deep red colour and then leads into a huge bouquet of cassis, blackberry, raspberry, mocha, coffee and vanilla. The palate is nicely concentrated with a re-play of the fruit found on the nose as well as hints of mint and spice. The finish is long, with the plummy tannins giving enough structure to age a decade. (ES)

Greece

89 Argyros Estate Atlantis White, Santorini ($17.95)

This blend of Assyrtiko, Aidani and Athiri, from the sun-drenched paradise known as Santorini, flatters with a perfume of peach, pear, white flowers, lime, white pepper and mineral. The medium body, refreshing acidity and great length makes for a perfect pairing with grilled kalamari served on a shaved fennel, orange and olive oil salad. (ES)

 

Wine Facts

Dom Perignon (1638-1715), the Benedictine Abbey (at Hautvillers) cellar master who is generally credited with “inventing” the Champagne making process, was blind.