Cave Spring action dinner wines
GRAPES FOR HUMANITY WINEMAKER DINNERS BY AUCTION AT IRONGATEAUCTIONS.COM. Bidding closes October 18th at 9 pm.
This is the first auction item in the catalogue:
CAVE SPRING VINEYARD – DINNER FOR 8.
Host: Len Pennachetti, Owner and Member of the Order of Canada
Canoe Restaurant, Thursday, February 10, 2022, 7 pm
Exceptional collection of 6 wines received as part of your auction lot will be tasted with the winemaker. Or Len will pour the same 6 exceptional wines received as part of your auction lot.
Here is a list of wines the winning bidder will receive and will be paired with the menu at Canoe Restaurant’s private dining room. I had the opportunity to pre-taste them and here are my notes:
Cave Spring Riesling CSV 2018 (Beamsville Bench)
Straw colour; minerally, grapefruit nose with a hint of petrol and honey and a light floral note; medium-bodied, dry, light on the palate with green apple, lime and grapefruit flavours carried on zesty acidity to a long satisfying finish. An elegant, beautifully balanced Riesling. (93)
Cave Spring Pinot Gris 2019 (Estate Grown, Beamsville Bench)
Pale coppery-bronze in colour; minerally, peach pit bouquet with a note of ginger; medium-bodied, dry, spicy peach and pie crust flavours with a touch of vanilla and a leesy note; richly extracted and full in the mouth. (90)
Cave Spring Chardonnay CSV 2019 (Estate Grown, Beamsville Bench)
Bright, golden straw colour; lightly toasty, minerally, apple and Asian pear bouquet; medium-bodied, dry, buttery, apple and pear flavours; beautifully balanced with well-integrated oak. Lovely, creamy mouthfeel and great length. (92)
Cave Spring Pinot Noir 2019 (Estate Grown, Beamsville Bench)
Solid ruby in colour; lightly toasty, black raspberry bouquet with a note of violets; medium-bodied, dry, sour cherry and raspberry flavours with lively acidity. Firmly structured and well-integrated oak. Lovely mouthfeel and an intriguing floral flourish on the end taste. (90)
Cave Spring Cabernet Franc 2019 (Estate Grown, Beamsville Bench)
Deep ruby in colour; lightly cedary, spicy nose of blueberries; medium-bodied, dry, cranberry and blueberry flavours rounded on the palate with well-controlled oak and prolonged on the palate by racy acidity to a finish of firm but supple tannins. (92)
(In addition, a rare Cave Spring Blanc de Blancs CSV 2013 will be served.)
Other wines tasted:
Glen Carlou Grand Classique 2018 (Coastal Region, South Africa, $22.95, Vintages #173880)
A blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Deep ruby purple; spicy, cedar, blackcurrant nose with ah hint of vanilla oak; medium-bodied, dry, elegant, beautifully balanced; blackcurrant and red plum flavours with well-integrated oak and ripe tannins. (92)
Toscolo Chianti Clasico 2017 (Tuscany, $21.95, Vintages #19521)
Deep purple-ruby in colour; cedary, spicy, cherry bouquet with a light note of licorice; medium-bodied, dry, fresh and lively on the palate, cherry flavour with ripe tannins. (89)
Malivoire Bisous Sparkling Rosé (Beamsville Bench, $27.95)
100% Pinot Noir. Salmon colour; strawberry and melon on the nose; crisply dry, cherry and redcurrant flavours; great length. (90)
Normandin County Chardonnay Sangreal Vineyard 2016 (Price Edward County)
Bright straw in colour; minerally, toasty, apple, reductive nose; medium-bodied, dry; Burgundian style; well-balanced flavours of apple and lemon; well-integrated oak with a long fresh finish. (92)
Normandin County Chardonnay Sangreal Vineyard 2017 (Price Edward County)
Bright straw in colour; smoky, struck flint, minerally, reductive nose of apple with a toasty note; medium-bodied, dry, nutty, green apple flavour with a thread of minerality. (91)
