Fall 2016 Cellar Door Club

Transcription

1 Fall 2016 Cellar Door Club

2 EM Explore Mixed 2014 Chardonnay 2015 Chasselas Pinot Blanc Pinot Gris 2015 Gewürztraminer 2014 Pinot Noir 2014 Merlot 2014 Old Vines Foch IW Indulge White 2011 Chardonnay 2014 Chardonnay 2014 Stewart Family Reserve Chardonnay 2015 Gewürztraminer 2015 Shannon Pacific Viognier 2015 Dry Riesling IM Indulge Mixed 2014 Stewart Family Reserve Pinot Noir 2014 Merlot 2014 Cabernet Sauvignon 2015 Dry Riesling 2015 The Bench Pinot Gris 2015 Shannon Pacific Viognier IR Indulge Red 2012 Pinot Noir 2014 Stewart Family Reserve Pinot Noir 2014 Merlot 2014 Cabernet Sauvignon 2013 The Boswell Syrah 2014 Old Vines Foch Barrel Club 2011 Dry Riesling 2015 The Bench Pinot Gris 2014 Chardonnay 2014 Stewart Family Reserve Chardonnay 2014 Rosemary s Block Chardonnay 2014 Riesling Icewine 2009 Stewart Family Reserve Pinot Noir 2010 Clone 828 Pinot Noir 2014 Richard s Block Pinot Noir 2009 Cabernet Sauvignon 2014 Old Vines Foch Reserve 2014 The Connemara For information on joining the Barrel Club please contact Stella Brown at or sbrown@quailsgate.com

3 Dear Valued Club Members, This is my first opportunity to write to you on behalf of our family at Quails Gate to thank you for your continued loyalty and support. Some 60 years ago, before there was a bridge on Lake Okanagan, Rosemary and I fell in love with the property that is now home to Quails Gate. We knew we wanted to raise our family there and to start our vineyards. Looking back, we are amazed that this once rural property is now one of the most visited sites in the Okanagan. Today, our Cellar Door Club is an important part of our business and our Club Coordinator Joanne Kruger, who recently retired from the winery, worked very hard to make certain our club members were well looked after and we greatly appreciate her efforts. Going forward I am pleased to acknowledge that my granddaughter, Llane Dobbener, has recently been appointed as the Wine Club Manager. I know that Llane will continue to ensure that all club members are looked after with the excellent customer service you have come to expect from Quails Gate. In celebrating my 90th year, I want to personally thank you for supporting our family business. As such I would like to provide a complimentary case of apples from my orchard to each club member at our fall pick-up event at Quails Gate. Kelowna was once known as the Apple Capital of the World and, as my first passion was growing apples, it is something that continued into my retirement. While today it s just a hobby, it gives me great pride and pleasure to grow Royal Galas and Spartans, which are always best enjoyed fresh and close to the harvest season. I hope that my apples will be enjoyed by your family and friends as they are grown with the same passion, care and attention that have made our wines so successful. My mother Lucy Mary Whitworth was famous for pies, so we have also included a recipe for her apple pie, which would be a perfect pairing with the Riesling Icewine. I look forward to having a chance to meet some of you during the pick-up party on September 11! Sincerely, Dick Stewart Patriarch

4 CHARDONNAY 2011 A sweet floral, honey and hazelnut nose is the first impression, underpinned with rich tropical fruits and biscuit, sizzled butter notes. The oak is well integrated giving a seamless, silky smooth quality to the wine. Pair with freshly steamed Dungeness crab or creamy Pecorino risotto. CELLARING: Enjoy now through 2018 Included in: IW CHARDONNAY 2014 The 2014 Chardonnay leaps out of the glass with expressive aromas of white flowers, baked pear and orange blossom. It has a bright mid palate, vibrant acidity and a refreshing, lingering finish. Pair with pan seared scallops or roasted lemon chicken. CELLARING: Enjoy now through 2018 Included in: IW EM STEWART FAMILY RESERVE CHARDONNAY 2014 There are intense aromas of ripe orchard fruit, butterscotch, spice and toasty oak on the nose. The palate is very complex with flavours of baked apple, pear and peach complimented with spice, vanilla and brioche. We suggest pairing with a succulent lobster or crab risotto. CELLARING: Enjoy now through 2021 Included in: IW CHASSELAS PINOT BLANC PINOT GRIS 2015 The 2015 is expressively aromatic with notes of guava, tangerine, pear and blossom. Slightly off-dry on the palate, this truly fruit forward wine offers an enjoyable array of flavours. This is an extremely versatile wine that can be enjoyed on its own, or paired with a variety of summer salads and appetizers. CELLARING: Enjoy Now Included in: EM DRY RIESLING 2015 The wine is dry, vibrant and zesty. On the nose you will find aromas of intense lime, white flowers, stone fruit and wet stones. The well balanced palate combines intense citrus flavours with a hint of spice, leading to a long and refreshing finish. Pair with tuna tataki, Vietnamese salad rolls or a fresh summer vegetable salad. CELLARING: Enjoy now through 2025 Included in: IW IM

5 GEWÜRZTRAMINER 2015 This off-dry wine is complemented by flavours of ginger, guava and other high tone tropical fruits. Gewürztraminer is a natural pairing for any Asian cuisine where there is a presence of spice and fresh herbs including Pad Thai and red curry. This is also a fantastic pairing for your holiday roast turkey. CELLARING: Enjoy now through 2019 Included in: IW EM THE BENCH PINOT GRIS 2015 This wine opens with aromas of white flowers, ripe pear, red apple and stone fruit flavours. The palate shows great fruit intensity balanced by crisp, citrusy acidity and a long finish. We suggest pairing with fresh seafood such as seared scallops with a creamy carrot purée. CELLARING: Enjoy now through 2018 Included in: IM SHANNON PACIFIC VIOGNIER 2015 This year s Viognier is typically aromatic with scents of blossom and white flowers. The palate is rich and full bodied with exotic flavours of candied mandarin, apricot, peach and orange peel. Pair with roasted halibut with baked peaches and smoked bacon. CELLARING: Enjoy now through 2019 Included in: IW IM PINOT NOIR 2012 The nose is rich and complex with hints of dark cassis and aged oak mixed with chocolate, plum and floral notes. This elegant wine is fruitforward with notes of ripe cherry layered with roasted nut flavours. Pair with roasted salmon or duck confit with cherry reduction. CELLARING: Enjoy now through 2019 Included in: IR PINOT NOIR 2014 An expressive combination of bright red berry fruit, sweet spices and subtle hints of forest floor and earth. This is a medium bodied, fruit forward wine, with fine polished tannins and a long lingering finish. We suggest pairing with cedar plank salmon or wild mushroom risotto. CELLARING: Enjoy now through 2020 Included in: EM

6 STEWART FAMILY RESERVE PINOT NOIR 2014 An elegant Pinot Noir with aromas of ripe red berries, cherry jam, and the sweet spices of clove and nutmeg. The palate is seductive and complex, with a long lingering finish. We recommend with wild mushroom risotto or Boeuf Bourguignon. CELLARING: Drink now or through 2022 Included in: IR IM MERLOT 2014 This wine opens with notes of ripe plum, blackberry, Saskatoon berries, spice and hints of bittersweet chocolate. The palate is rich, intense and full bodied with a lovely smooth mouthfeel. Try pairing with a grilled veal chop marinated with thyme & oregano, red onion jam & roasted carrots. CELLARING: Enjoy now through 2020 Included in: IR IM EM CABERNET SAUVIGNON 2014 Cassis black currants, vanilla and mocha mingle to create elegant layers of flavour with gentle notes of plum and clove. This Cabernet Sauvignon has good structure with wonderful tannins creating an interesting wine that pairs well with roasted tenderloin of beef and herb roasted potatoes and beef marrow. CELLARING: Enjoy now through 2024 Included in: IR IM OLD VINES FOCH 2014 Dark cherry, milk chocolate with notes of spice on the nose, this year s vintage of Foch is ripe, full bodied and delicious. This vintage has flavours of ripe black cherry and kirsch with a lingering finish of earthy notes and toasted oak. Try pairing with black forest cake and dark chocolate. CELLARING: Enjoy now through 2020 Included in: IR EM THE BOSWELL SYRAH 2013 Ripe berries and violets marry with white pepper and clove. On the palate, this wine has a velvety mouthfeel and deep flavours with a wonderful acidity that creates a long smooth finish. Pair with a roasted rack of lamb or a rich osso buco and its braising juices. CELLARING: Enjoy now through 2020 Included in: IR

7 This summer, how often have you caught yourself saying I wonder what the weather is going to be like today? The inconsistency of the last few months has left Jo, our Vineyard Manager, and myself uncertain of when harvest will actually commence. The season started off dry and extremely warm, which meant that the plants were ripening ahead of Then the rain, wind, freak thunder showers, and below average temperatures arrived and significantly slowed down fruit development. Despite the unpredictable weather, the crop is looking fantastic clean, small, tight clusters, and a nice yield. As it stands now, we need a few more hot, dry days, cool nights and no more rain. Jo s predicted date for the start of harvest is September 12, we ll see how close he gets! Over the last few months the team in the winery has been blending and bottling the 2014 red wines, the 2015 Chardonnay, and 2015 Pinot Noir. We re looking forward to the fall release of our new Bordeaux blend, The Connemara. As there were only 10-barrels made, this wine is sure to go quickly once released this fall! The 2014 Boswell Syrah is, in my mind, the best Syrah we have made so far. As fall commences and we prepare for cooler weather, it s nice to look forward to some big bodied, sumptuous reds to keep us warm. Cheers! Nikki Callaway Winemaker In conversations with our wine club members, the most asked question pertains to the aging of our wines. First and foremost, all of our wines are made to be enjoyed right away. However a small selection, particularly our Stewart Family Reserve and Collectors Series, can age beautifully and reward your cellaring patience with a wine that is intriguingly different than what it was prior to aging. The aromas, flavours, texture and mouthfeel become increasingly complex with the passing of time. Grapes varieties such as our Chenin Blanc, Riesling and Chardonnay have intense fruit character and possess naturally higher levels of acidity; it is this acidity which acts as a preservative. These wines will also deepen in colour, going from a pale lemon to a light gold. For red wines, they will do the opposite and lighten in colour often showing a burnt-orange rim. For reds to age they need good fruit concentration, acidity and, importantly, tannins. It is these structural elements that allow the wines to age gracefully. So be sure to keep a few bottles tucked away in your cellar. Going forward, we will be highlighting our recommendations for aging. Mike Lee Winery Sommelier

8 Recipe Gram Stewart s Pie Pastry INGREDIENTS 1 cup shortening 2 cups flour ½ teaspoon baking powder ½ cup boiling water Pinch of salt DIRECTIONS Put shortening into bowl and add boiling water. Poppa and Gram Stewart s wedding photo from 1924 Stir rapidly with fork until it looks creamy. Add flour which has been sifted well with baking powder and salt. Mix thoroughly with fork then divide in 2 balls and chill 30 minutes. Roll each ball thinly into a circle. Place one in a pie plate and reserve the second for the top. Chill until ready for use (30 minutes to overnight). Apple Pie Filling (adapted from Better Homes & Gardens) INGREDIENTS ¾ cup granulated sugar 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon teaspoon ground nutmeg 6 cups thinly sliced, peeled cooking apples (about 6 medium apples) DIRECTIONS In a large bowl stir together granulated sugar, flour, cinnamon, and nutmeg. Add apples and toss gently to coat. Pour apple pie filling into the prepared pie shell and top with prepared pastry. Use a fork to crimp the edges, then brush the top of the pastry with egg wash and sprinkle with cinnamon sugar if desired. Cut slits or design in top of crust to vent and bake at 375 F for 50 to 60 minutes, until crust is golden brown and apples are tender when pierced through a slit. (Note, if the top browns too quickly, drape loosely with foil.) Remove to a wire rack to cool. Serve warm or at room temperature with a scoop of vanilla ice cream and a chilled glass of Quails Gate Icewine Boucherie Road West Kelowna, BC V1Z 2H quailsgate.com