Tasting Notes for Vignoble LeRoyer St. Pierre Wines
As tasted in Peterborough, Ontario on November18, 2001 (with a couple of notes from Dec 2, 2000).
The Tasters:
GENERAL COMMENTS
The Wines:
Betty and Charlie Veno, Barry Case, Barb and Larry Paterson, Carl Kimmett, Tom Marshall, Everett L.K. Cowan, Dave Choate, Bryan Pell and Rick Wagner.
do not expect Quebec wines to taste like hot-country wines, heavy, soft and simple. The wines aim for finesse rather than weight. They would certainly be at their best with flavourful foods. Wines for wine-lovers rather than those who like "soft and easy"- a welcome break for the real wine-lover. Having said all the above, I wish they had a little more alcohol to carry the flavours (most are below 12%).
they are not easy to find. And they are produced in very limited quantities. As well as visiting Le Royer - St. Pierre (a must!) I strongly suggest finding Vignoble Les Pervenches (try the Chardonnay), Vignoble des Pins (ask about the wine made from the Sabrevois grape) and Vignoble la Bauge (buy some Classique to see just how good Seyval Blanc can be). Expect friendly service, rustic charm, good conversation and interesting characters. And leave your attitudes and expectations of Aussie Shiraz behind you when you go...
the wines with a moderate amount of oak seemed best - cold climate wines seem to marry well, and almost need, the mellowing effects of wood ageing.
Les Tros Sols White (Cayuga) - thought of very well - the highest composite score of the evening. The labrusca antecedents of this grape are barely noticeable in a great summer-day, off-dry white. Something to blow the mind of anyone used to drinking German wines with English in their names, or the best-known French blends. All thought it a very good wine to chill and serve on a hot summer day with a cheese tray. Most liked the balance of acid/sugar/alcohol. Good flavours, pear/honey aromas and taste, smells "sweet" or "rich". Nice near-dessert style. One suggested it as suitable breakfast wine (lfw encourages this type of thinking), or in front of a fireplace, on the patio, with apple pie and cheese...
Descriptive note below is from Cornell University in New York State (Dr. B Reisch)
{Cayuga White, named at Geneva in 1972, is one of the most productive and disease resistant varieties grown in New York. Its wine has been highly rated, having medium body, and good balance. An important positive attribute is its versatility; it lends itself to making semi-sweet wines emphasizing the fruity aromas, and is also made as a dry, less fruity wine with oak aging. When harvested early, it may produce a very attractive sparkling wine with good acidity, good structure, and pleasant aromas. When over-ripe, however, it can develop strong hybrid aromas with slight American overtones. The excellent cultural characteristics and high wine quality indicate an important future for this variety in New York.}La Dauversiere White, a St-Pepin / Geisenheim blend, has a muted nose that displays some floral character as it warms. It is light-bodied, with cleansing acidity, shows a riesling-like fruitiness, and a bit of oak is well-integrated. Try this if you like white Italian wines.La Parcelle du Temps White is subtly oaked Geisenheim. Riesling-like characteristics, sharp and clean acidity. Most liked the nose, and the oak was deftly done - a nice touch. I thought this the best white, suitable as a general-purpose food wine. If you only want to try one white, try this... it would age well for another year (two?).
Les Trois Sols Rose is mainly Marechal Foch with very light skin contact. The nose is light (strawberry and raspberry aromas), and Foch character is not noticeable. It is, instead, a decent light dry rose which has more body than the nose suggests. It would be dangerous to be near a bottle of this on a hot summer day with hot dogs going on the barbecue. Acid is very refreshing, and the finish is clean and long. Subtle honey-dew melon flavours appeared as it warmed a little.
{Not retasted - this note is from December 2000} Terre de St-Cyprien Red was described by some as light, simple and a little acidic. While not disagreeing, I found it "light and fruity- no real Foch character, not quite dry. Good finish, more body than colour/nose would suggest. Needs to be chilled on a hot summer day and served with a burger". Looking at this as I type, this is the wine to serve people who like Beaujolais - except that it does not have a carbonic maceration character or the resulting softness. It is better than that...
Givre Noir Red is made from the Ste-Croix grape, a varietal new to many tasters. The touch of oak is very well integrated, and does not kill the essential fruitiness of the wine. It has a cherryish flavour, with decent (but not sharp) acidity, moderate body and colour, and a clean moderately long finish. Pipe tobacco aromas (very pleasant), fruity complex nose, light tannins, soft and drinkable as hell. Very good wine.Le Lambertois Carte Or is a 1998 blend of Foch, Cabernet Franc and Ste-Croix. We tasted this a year ago, and I have to say I liked the way it has developed. Wonderful midweight wine. Developing nice flavours which show the Cab Franc component. (the last 3 ounces tasted superb with a good pizza after the tasting!) A very good effort, one where I really wanted a little more alcohol, and the flavours would have stood up to it.We did not retaste the following wine this year, so I will leave up the note from December 2000. Le Lambertois Carte Noir is the same blend as above, but from 1996. This lighter year and the additional age have produced a more muted, much more developed, complex wine. Still showing some fruit, and good colour given the cold year, this has evolved into a wine that would work well with most red meats and winter stews. Finish is very long and very good. Tasters were even more divided, high or low, on this than the Or. Thought this was very good wine, while I will hold the 1998 for another 4 years before tasting again.
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