Last month I tasted wines from two champagne houses at the APVSA – Association pour la Promotion des Vins et Spiritueux en Amérique du Nord (the Association for the Promotion of Wine and Spirits in North America) wine tasting event in Washington DC.
Champagne Vrain?Augé had one champagne for tasting, their “Tradition.” This champagne was crafted with 100% Pinot Meunier grapes. Multiple columns of tiny bubbles formed a central and circumferential mousse on the wine’s surface. The yellow colored wine had a gold hue. The champagne aged for three years and had 8 g/L dosage. The champagne had a very creamy mouthfeel and offered red berry fruits with a hint of apple. This champagne was refreshing and would make a good aperitif.
Champagne Jean Forget had two champagnes available for tasting. The tradition was a blend of Pinot Noir, Chardonnay and Pinot Meunier. It had a light gold color and multiple columns of tiny bubbles formed a circumferential mousse. Apple and citrus were notable as well as a creamy mouthfeel. Use this champagne as an aperitif.
The Jean Forget Rose had a salmon color with a pink hue. This wine was also a blend of Chardonnay, Pinot Meunier and Pinot Noir. Multiple columns of tiny bubbles formed a circumferential mousse. The wine offered red berry fruits on the aroma and taste. The mouthfeel was creamy. This wine would make a good aperitif especially on Valentine’s Day.
Baptistine p?oyring Champagne Patrick Boivin at APVSA tasting in Washington D.C.
During January 2020, we attended the APVSA – Association pour la Promotion des Vins et Spiritueux en Amérique du Nord (the Association for the Promotion of Wine and Spirits in North America) wine tasting event in Washington DC. As usual, I gravitated to the champagne houses. Champagne Patrick Boivin is a champagne house in the Epernay region. They are celebrating their 40th anniversary. The champagne house is run by Marie-Madeleine, Patrick, accompanied by their two daughters, Baptistine and Céline. We met Baptistine at the tasting. Baptistine is in charge of brand development in France and other countries.
Champagne Patrick Boivin’s vineyard is 6 hectares (14.8 acres) is mainly based in the Vallée de la Marne. Most of the vineyard is planted with Chardonnay, Pinot Meunier and Pinot Noir. The champagne house produces about 50,000 bottles of champagne and is looking for distributors in the United States.
Baptistine had a nice assortment of the champagne portfolio at the Washington DC event. I was able to taste several of the house’s champagnes.
Champagnes
The Cuvée Brut was a blend of 80% Pinot Meunier and 20% Chardonnay. It aged for four years. Multiple columns of tiny bubbles formed a circumferential mousse on the wine’s surface of the glass. The light yellow colored champagne offered apple and red berry notes, a creamy mouthfeel and a trace of freshly baked bread. The had 8 g/L dosage.
The Cuvée Reserve was crafted with 50% Chardonnay and 50% Pinot Meunier. The wine aged for seven years and had 8 g/L dosage. Multiple columns of tiny bubbles formed a circumferential and a central mousse on the wine’s surface. The champagne was reminiscent of freshly baked bread, apples and red berries. The champagne had a lively mouthfeel.
The Cuvée Brut Rosé had a festive salmon color. This 80% Chardonnay and 20% Pinot Meunier champagne aged for four years and had 9 g/L dosage. Multiple columns of tiny bubbles formed a circumferential and a central mousse on the wine’s surface. The wine offered apple and red berry fruits. The mouthfeel was crisp and lively.
The Cuvée Tradition Millésime 1999 was made entirely out of Chardonnay. The champagne spent 20 years aging. It had 8 g/L dosage. The wine had a yellow color and multiple columns of tiny bubbles formed a circumferential and a central mousse on the wine’s surface. The aroma and taste reminded me of freshly baked bread, apple and citrus. The mouthfeel was creamy.
The Cuvée Tradition Millésime 2002 was also made of 100% Chardonnay. The champagne aged for 18 years and had a dosage of 2.5 g/L. The yellowed colored wine had multiple columns of tiny bubbles formed a circumferential and a central mousse on the wine’s surface. The wine had apple, citrus and freshly baked bread notes. The lively mouthfeel also was creamy.
These champagnes were delicious and we hope they find a distributor on the east coast of the United States.
Beginning Thursday, February 13, an array of wineries are celebrating Valentine’s Day 2020! Plan on visiting a winery as a part of your Valentine’s Day treat for someone special. Check the list below for a list of upcoming Valentine’s Day events and be sure to call for details. If you have a winery in your very own neighborhood, contact your favorite winery and ask if they have any Valentine’s Day specials.
Enjoy the day with someone special!
Cheers! Kathy
Thursday, February 13
Orfila Vineyards and Winery, California Event: Valentine’s Day Special Website Info
Friday, February 14
Duplin Winery, North Carolina Event: Valentine’s Day Dinner at The Bistro Website Info
Effingham Manor and Winery, Virginia Event: Valentine’s Day Website Info
Robin Hill Farm and Vineyards, Maryland Event: Wine & Dine Your Valentine! Website Info
Potomac Point Vineyard & Winery, Virginia Event: Valentine’s Day Dinner Website Info
Robin Hill Farm and Vineyards, Maryland Event: Wine & Dine Your Valentine Event: Wine & Pizza Valentines Weekend Website Info
Youngberg Hill, Oregon Event: Fondue of You Valentine Day Dance Website Info
Saturday, February 15
Bon Niche Cellars, California Wine Trail Event: Vino Valentine Website Info
Effingham Manor and Winery, Virginia Event: Valentine’s Dinner Website Info
Painted Stave Distilling, Delaware Event: Shakespeare + St. Valentine 2020 Website Info
Pearmund Cellars, Virginia Event: Valentines Weekend Dessert Pairings Website Info
Potomac Point Vineyard & Winery, Virginia Event: Sinfully Sweet: Dessert & Wine Pairing Website Info
Robin Hill Farm and Vineyards, Maryland Event: Wine & Pizza Valentines Weekend Website Info
Sunday, February 16
Bon Niche Cellars, California Wine Trail Event: Vino Valentine Website Info
Painted Stave Distilling, Del Event: Galentines Day Brunch Website Information
Pearmund Cellars, Virginia Event: Valentines Weekend Dessert Pairings Website Info
Monday, February 17
Orfila Vineyards and Winery, California Event: President’s Day Website Info
Wednesday, February 19
Sweet Cheeks on 5th, Oregon (Sweet Cheeks Winery) Event: Wine Wednesday Workshop/ Chocolate & Wine Website Info
Kuhlman Cellars is located east of Fredericksburg, Texas along Rt 290, a wine route dotted with many wineries/tasting rooms in the Texas Hill Country. We received two samples of their red wines. Grapes sourced for each of the wines came from the Texas High Plains AVA.
We learned that the winery was a passion for Chris and Jennifer Cobb. Their desire to build a winery and craft wines began as the couple toured wineries in Napa. The passion became a reality as Kuhlman Cellars opened to the public in 2014. Prior to the opening, Diane and Reed Cobb, Chris’ parents, managed a small vineyard just north of the present site of the winery. The estate vineyard is almost seven acres. It is planted with Mourvedre, Marsanne, Roussane, Carignan and Aglianico. There is not much Aglianico planted in the United States. We tasted many wines made from Aglianico while touring wineries in the Campania region of Italy.
Bénédicte Rhyne is the winemaker for Kuhlman Cellars. She received her Masters in Enology from Universite de Bourgogne in Dijon, France. She spent a decade in California, mostly Sonoma County at Ravenswood Winery. She brings both old world and new world winemaking processes to Kuhlman Cellars.
Photo courtesy of Kuhlman Cellars.
Kuhlman Cellars is helping create a wine culture in the Texas Hill Country with their program Vina Vita University. The program offers wine classes for wine enthusiasts and wine club members. In late January they offered a Winter Pruning Class (pictured left); February offerings include a Decoding the Aroma of Wine class and a blending class.
2016 Reserve Merlot
The 2016 Reserve Merlot was crafted with Merlot grapes from the Texas High Plains AVA. The wine spent 30 months aging in French oak barrels. With 13.9% alcohol, the wine had a translucent dark ruby color with a red hue. The aroma was reminiscent of a fruit salad with baking spices. The taste included red and black raspberries, cherries, leather and baking spices. The medium/full-bodied wine had medium/bold tannins. We paired the wine with beef vegetable soup. Some of the wine ended up in the soup.
2017 Sangiovese
This Sangiovese was crafted with grapes from the Newson Vineyards in the Texas High Plains AVA. The wine had a translucent red color with14.2% alcohol. The aroma offered flowers and red fruits. The taste was suggestive of red cherries with violets and lavender. The medium-bodied wine had medium to bold tannins. The fruity and floral finish yielded to spices and oak on the aftertaste.
Photo courtesy of Kuhlman Cellars.
You can taste Kuhlman Cellars wines at their Texas Hill Country location. They offer three different tasting experiences and reservations are encouraged. During our next trip to Texas Hill Country, Kuhlman Cellars will be a must visit.
At the APVSA wine tasting this month in Washington D.C. I had the opportunity to taste a couple of wines from Pradorey Winery and Vineyards. Pradorey Winery is a large winery located along the Douro River in Spain.
Adaro 2016
Adaro 2016 with 14.5% alcohol, was produced with Tempranillo grapes and aged in French oak for 12 months. The wine was a translucent dark red color with an aroma of earthiness accompanied with red fruit. The wine was medium bodied with tannins and the taste was of red fruit including raspberries. The finish was long. Pradorey suggests pairing Adora with game, roasts and red meats.The Adora was named for the founder of the winery – Javier Cremades de Adaro.
The Élite bottle of wine is unique with its bottle wrapped in a translucent light weight paper with the bottle label appearing through the paper. The Élite was produced with Tempranillo Élite plantar grapes. This wine offered an intense aroma. The mouthfeel was medium bodied with smooth tannins. The wine offered notes of black berries. The finish was long. The winery suggests pairing this wine also with roasts, red meats and game.
About Pradorey
The land was purchased by Javier Cremades de Adaro in 1989 who planted the first 200 hectares of grapes.
Today the estate of Pradorey consists of 3,000 hectares, of which 520 hectares are the vineyards. The majority of the vineyards are planted with Tempranillo, Cabernet Sauvignon and Merlot. Current production is 2 million bottles. Oak barrels are sourced from American, Central Europe and France. In addition to the oak barrels in the winery, amphorae are also used in the production of wines.
The winery was built partially underground. Electricity is provided for the entire estate by a hydroelectric plant that was built on the Douro River in 1921. The estate also has a 640 module solar photovoltaic farm.
Pradorey encourages tourism. The estate has an historic inn, built in the 17th century. Close to the Inn is a 16th century Chapel. The winery offers a tour of the underground winery, a culinary tour and a family wine tourism event that includes a night’s stay at the Inn. Bookings can be made online.
The immense size of the estate allows for a large flock of 1,800 sheep, as well as a large dairy farm.
Pradorey wines are also available in the United States. If you have the opportunity visit Pradorey Winey in northern Spain.
Earlier this month, we visited with Thibault VIAL, sales manager for Les Roques de Cana, and tasted a couple of the available wines produced by Les Roques de Cana. Les Roques de Cana is located in the southwest region of France.
The winery was started by Martial Guiette and partners. The primary focus of the winery is growing and producing Malbec wines. The location of the winery is on a plateau of Saint-Vincent-Rive-d’Olt. This village was named for St. Vincent, the patron saint of winemakers.
The first wine we tasted was produced with 100% Malbec. This was the La Fiancée Rosé Malbec. The pink colored wine almost reminds one of fruit juice. The wine offered red fruit notes with some sweetness. When producing La Fiancée, the wine is “treated as a red wine.” The Les Roques de Cana Cahors-Malbec 2015 Appellation Cahors Contrôlée Red was also produced with 100% Malbec. The wine was a translucent red color. The wine was full-bodied with tannins.
Les Roques de Cana also produces other wines including: Le Vin Des Noces, Sanguis Christi and Graal Sanctus.
Later Thibault VIAL responded to a series of email questions:
Wine Trail Traveler: Who currently owns Les Roques de Cana? When were the vineyards planted and when was the winery built? How many bottles or cases is the winery producing?
Thibault VIAL: Winery was created by Martial Guiette, family winery, building was build in 2006, vineyard between 35 and 70 years! 39 hectares for something like 100/150000 bottles/vintage.
Wine Trail Traveler: How many hectares/acres of grapes are you growing? Which varieties are planted?
Thibault VIAL: 39 hectares, 98% of Malbec, 2% of Merlot (but we never blend Malbec and Merlot, only Malbec wine).
Wine Trail Traveler: To what do you contribute the success of the winery ?
Thibault VIAL: First, quality of the grape, always thinking quality, maturity of the grape at the harvests without nice grapes, imposition of produce balance, tasty wine. About 80% of the wine of produced in the vineyard.
Wine Trail Traveler: What types of foods do you suggest pairing with some of the wines from Les Roques de Cana?
Thibault VIAL: I think fowl, wild boar, deer and hare would be perfect.
Wine Trail Traveler: What can visitors to the winery expect when visiting?
Thibault VIAL: Everything! We are open to every people who would like to visit, learn about our wine. Only thing, give a call to be sure of the availability.
Wine Trail Traveler: How will the Les Roques de Cana change and grow in the next five years?
Thibault VIAL: Would love to have organic certification.
Wine Trail Traveler: What would you like the public to know about the winery?
Thibault VIAL: The quality of the wine, we created at Les Roques de Cana, takes the best the our terroir.
****
We hope you have the opportunity try the wines from Les Roques de Cana which is known for its Malbec wines.
At the recent APVSA wine tasting in Washington D.C. we had the opportunity to meet Célia Caule, winemaker for Château de Potiron. The Château is located in Côtes de Bordeaux.
Cuvée Exceptionnelle 2014
Célia was enthusiastic about the wines from Château de Potiron and while tasting a couple of the Château wines we learned more about Château de Potiron.
The first wine we tasted, Cuvée Privilege 2012, was a blend of Merlot, Cabernet Sauvignon and Cabernet Franc. This is the oldest wine that Château de Potiron has to offer and is considered an entry level wine. The wine was a translucent purple color. The aroma was earthy with black fruit notes. The taste included blackberries and black raspberries. The wine had medium tannins. The finish was long.
The second wine, the Cuvée Exceptionnelle 2014, was a high-end wine. This 13.5% alcohol wine was produced by hand. The color was a dark translucent red. The mouthfeel was smooth. The wine was full-bodied with mellow tannins and offered black fruit notes. The finish was long.
About Château de Potiron
Célia said that the Château de Potiron has been owned by her parents for 20 years. Joergen Schmidt purchased Château Potiron in 2001. Later his daughter Malene Schmidt became involved with the winery. Malene’s daughter is Célia Caule.
The property of Château de Potiron is located in the Côtes de Bordeaux region. Today the Château has 20 hectares of vineyards. Red grape varieties include: Petit Verdot, Cabernet Franc, Cabernet Sauvignon and Merlot. One hectare includes white grapes of Sauvignon Gris, Sauvignon Blanc and Semillion.
After the wine tasting in Washington, I emailed Célia with several questions. Below are the questions with Célia’s answers.
1. What do you enjoy most about winemaking?Célia Caule: What I enjoy most about winemaking is the harvest season which starts from mid-September til end of October. I love the team work involved during the harvest, having my mother, my father and our head of cultivation Philippe; it is a very convivial atmosphere. It is very exciting to see/smell all the harvest coming in the cellar and tasting the juices coming from different area of the chateau.
2. How many hectares/acres of grapes are you growing? Which varieties are you growing?
Célia Caule: We have a total of 20 hectares.
We are currently growing Merlot, Cabernet Sauvignon and a small part of Cabernet Franc. Last year, we planted 1 hectare of petit Verdot .
3. To what do you contribute the success of Château de Potiron ?
Célia Caule: It is mostly because it is a family estate and that we are all passionate about wine. We want Chateau de Potiron to succeed because we know the potential there is in our soil, in our product. My grandfather and my parents worked very hard in order to get the chateau where it is and I’m a very proud to participate to the growth of our vineyard.
4. What types of foods do you like to pair with the wines produced by Château de Potiron?
Célia Caule: For the white wine, we love to pair it with fresh seafood like oysters. For the red wines, we like it with cheese, some nice red or white meat.
5. What can visitors to the winery expect when visiting?
Célia Caule: They can expect to have high end rooms as we rent the chateau all year long. We do visits of the vineyard, the cellar and the stock. We do tasting right out of the barrels but also tasting different vintages already in the bottles. And if the people come during the harvest, they can come and help us out if its something they are interested in.
6. How will the winery change and grow in the next five years?
Célia Caule: First of all we would love to plant new grape varieties in order to make rosé wine or original white wines or even reds. We are also currently trying to get the label HVE3. We really care about our environment so if we can participate in any way we can, we will. We’d love to have more people coming in the chateau to portray our passion for wine.
7. What would you like the public to know about Château de Potiron?
Célia Caule: We might not be a part of a known appellation however I think we are worth being recognized and appreciated.
*** Terry and I are looking forward to tasting more of the wines produced by Château de Potiron. Cheers! Kathy
January marks the time of our annual first wine tasting in Washington DC. The first wine event of the year is sponsored by APVSA – Association pour la Promotion des Vins et Spiritueux en Amérique du Nord (the Association for the Promotion of Wine and Spirits in North America). The team at APVSA is led by Pascal Fernand, who helps client wineries and distilleries find distributors in North America. The three-week tour, if producers attend all the events, covers the United States, Mexico and Canada.
Mathieu Copin of Champagne Jacques Copin
I tend to visit champagne producers at this event. My first stop was Champagne Jacques Copin where I met Mathieu Copin who previously answered several questions via email.
WTT: What are your most enjoyable aspects of winemaking/vineyard?Mathieu Copin: Harvest because it’s the result of a year of work .
WTT: How many hectares/acres of grapes are you growing? Which varieties are you growing? Mathieu Copin: 10 ha (27.4 acres), only in Marne Valley region. 3 grapes varieties: Pinot meunier (70%) Pinot noir and Chardonnay (15% each).
WTT: To what do you contribute the success of your champagne house?Mathieu Copin: Four reasons: 1. Family and independent estate in all the production process from grapes to champagne making. 2. Recognized for our Cuvée Tradition Brut (non vintage champagne) with 3 years of aging and not a common blend of (90% meunier…). 3. Constant evolution of our estate. 40 000 bottles in 2010. Nearly 80 000 in 2019. 4. The vineyard.
WTT: How will your champagne house change and grow in the next five years? Mathieu Copin: Always buying more dry matter locally same if its more expensive for example, we already buy our empty bottles, labels, cases in a 30km area from estate to have less CO2 impact on environment and more social “contract” with our local terroir.
No more chemical treatment. This is already the case for herbicides and insecticides, but we will never be with an “organic certification” Champagne.
Test of agroforestry to help to increase biodiversity and reduce erosion.
WTT: What would you like the public to know about your champagne and champagne house? Mathieu Copin: We use only our 100% grapes coming from our own land. We do not buy grapes, juice or even more terrible finished bottles produced by another winemaker or cooperative as do some of the big brands in the middle. Each year our wines are regular in taste, balance and aromas and always reflect our terroir with passion and festivity as should be a beautiful and good true champagne from the Champagne region of France.
Champagne Tasting
I tasted four of the houses champagnes. The Blanc de Blancs, Extra Brut was crafted from 100% Chardonnay from a single plot. Multiple columns of tiny bottles rose to the surface of this light yellow colored champagne with 3 g/L of residual sugar. The wine was aged for three years and offered apple, citrus and a bit of freshly baked bread. The champagne was refreshing and retails for around $70.
The Tradition, Brut was made with 90% Pinot Meunier and 10% Pinot Noir. With 6 g/L residual sugar this light gold colored champagne had multiple columns of tiny bubbles. Red berry fruits were noticed on the aroma and taste and there was a creamy mouthfeel. This delicious champagne retails for about $50.
The third wine was a Rosé Brut made with 60% Pinot Noir, 25% Pinot Meunier and 15% Chardonnay. The wine had a salmon color with a red hue, and multiple columns of tiny bubbles forming a circumferential mousse on the wine’s surface. The wine was the sweetest with 8 g/L of residual sugar. The champagne was festive offering red berry fruits and green apple accompanied by a creamy mouthfeel. The champagne retails for around $70.
The last champagne tasted was the 2006 Ployphénols Brut. With 6 g/L of residual sugar, this yellow colored champagne had multiple columns of tiny bubbles forming a circumferential mousse on the wine’s surface. The equal blend of Pinot Noir and Chardonnay offered red berry fruits, green apple and freshly baked bread. The wine had a creamy mouthfeel. This is a celebratory champagne with a retail price around $120.
Champagne Jacques Copin is looking for distributors along the east coast of the United States.
APVSA (Association for the Promotion of Wines and Spirits in North America) just began its annual January wine tasting tour to various cities in North America. This year the wine tasting roadshow is named You Will Be My Wine Tasting Roadshow. The event began today in New York City and will continue in several cities through January 30, 2020.
Image from APVSA event, January 2019
The You Will Be My Wine Roadshow: is open to wine professionals including: wine trade professionals, press and wine hospitality.
2020 Schedule:
January 14: New York
January 15: Washington D.C.
January 16: Atlanta
January 17: Miami
January 20: Houston
January 21: Mexico City
January 22: Los Angeles
January 23: San Francisco
January 24: Seattle
January 27: Vancouver
January 29: Toronto
January 30: Montreal
With the help of APVSA, various European wineries participate in showcasing their wines. While the emphasis is on French wineries and champagne houses. Portugal and Spain wineries are also included in the event.
Not all wineries participating in the You Will Be My Wine TastingRoadshow, will be present in each city location.
Wine regions involved with this APVSA event include: Alsace-Lorraine, Beaujolais Bordeaux, Burgundy, Champagne, Languedoc Poitou-Charentes, Provence, Loire Valley, Rhone Valley, Sud Ouest, Portugal’s Dao and Douro, and Spain.
Different winemaking protocols will also be seen. Look for wineries using amphora, Biodynamic, organic, vegan and natural techniques.
If you are involved in the professional wine industry , register for the APVSA event online.
2020 ZinEX, an annual wine experience, promoted by ZAP (Zinfandel Adovcates & Producers) takes place in San Francisco from January 30 to February 1.
Thursday, January 30: Trade and Media Tasting January 30-31: Opening Night Dining (a VIP event) Friday, January 31: Flights! January 31 – February 1: Winemakers Auction & Dinner Saturday, February 1: Grand Tasting
Special VIP package.
The VIP Package for 2 includes:
Lodging for 2 nights at the Palace Hotel
2 tickets to 4 events ( Reservations at Opening Night Dining, reserved seating at flights, preferred seating at Winemakers Auction and Dinner and all day access to Grand Tasting.
A walk-around with a winemaker at the Grand Tasting (limited to the first 10 booked)
Zinfandel: a vitis vinifera grape variety that has become very popular in California.
In Croatia, the Zinfandel is known as Crljenak kaštelanski and in Italy, it is named Primitivo.
Characteristics include: red and black berry fruits. Other fruit notes to look for include: raisins, prunes and bell peppers. Zinfandel is also known for herb and spice notes, such as fennel seed, dill, lavender, mint, black pepper, anise, cloves and allspice..
ZAP stands for Zinfandel Advocates & Produces. The mission statement for the organization is “advances knowledge and appreciation for American Zinfandel and its unique place in our culture and history.”
ZAP includes education, research and preservation. Zinfandel is a deep, rich red color and can be enjoyed by those who like red wine. Zinfandel can also be used as an ingredient for recipes.
Try the easy-to-make recipe that uses only three ingredients including Zinfandel and then enjoy the mushrooms with a glass of Zinfandel.
Marvelous Mushrooms
Ingredients
1 package of sliced mushrooms 1-2 T butter Galleano Zinfandel
Directions Sauté the mushrooms in the butter for 5 minutes. Add a generous splash of Zinfandel; stir gently until mushrooms are tender. Mushrooms will be a beautiful rose color.
Recipe provided by the historic Galleano Winery, Cucamonga Valley, California
When you are looking for more recipes that use Zinfandel check out these recipes that are located on the Wine Trail Traveler website recipe section.
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Les Roques de Cana
Earlier this month, we visited with Thibault VIAL, sales manager for Les Roques de Cana, and tasted a couple of the available wines produced by Les Roques de Cana. Les Roques de Cana is located in the southwest region of France.
The winery was started by Martial Guiette and partners. The primary focus of the winery is growing and producing Malbec wines. The location of the winery is on a plateau of Saint-Vincent-Rive-d’Olt. This village was named for St. Vincent, the patron saint of winemakers.
The first wine we tasted was produced with 100% Malbec. This was the La Fiancée Rosé Malbec. The pink colored wine almost reminds one of fruit juice. The wine offered red fruit notes with some sweetness. When producing La Fiancée, the wine is “treated as a red wine.” The Les Roques de Cana Cahors-Malbec 2015 Appellation Cahors Contrôlée Red was also produced with 100% Malbec. The wine was a translucent red color. The wine was full-bodied with tannins.
Les Roques de Cana also produces other wines including: Le Vin Des Noces, Sanguis Christi and Graal Sanctus.
Later Thibault VIAL responded to a series of email questions:
Wine Trail Traveler: Who currently owns Les Roques de Cana? When were the vineyards planted and when was the winery built? How many bottles or cases is the winery producing?
Thibault VIAL: Winery was created by Martial Guiette, family winery, building was build in 2006, vineyard between 35 and 70 years! 39 hectares for something like 100/150000 bottles/vintage.
Wine Trail Traveler: How many hectares/acres of grapes are you growing? Which varieties are planted?
Thibault VIAL: 39 hectares, 98% of Malbec, 2% of Merlot (but we never blend Malbec and Merlot, only Malbec wine).
Wine Trail Traveler: To what do you contribute the success of the winery ?
Thibault VIAL: First, quality of the grape, always thinking quality, maturity of the grape at the harvests without nice grapes, imposition of produce balance, tasty wine. About 80% of the wine of produced in the vineyard.
Wine Trail Traveler: What types of foods do you suggest pairing with some of the wines from Les Roques de Cana?
Thibault VIAL: I think fowl, wild boar, deer and hare would be perfect.
Wine Trail Traveler: What can visitors to the winery expect when visiting?
Thibault VIAL: Everything! We are open to every people who would like to visit, learn about our wine. Only thing, give a call to be sure of the availability.
Wine Trail Traveler: How will the Les Roques de Cana change and grow in the next five years?
Thibault VIAL: Would love to have organic certification.
Wine Trail Traveler: What would you like the public to know about the winery?
Thibault VIAL: The quality of the wine, we created at Les Roques de Cana, takes the best the our terroir.
****
We hope you have the opportunity try the wines from Les Roques de Cana which is known for its Malbec wines.
Cheers!
Kathy