Winecurrent writers Louise Boutin and Lisa Isabelle attended The Vine Agency wine tasting on February 25th, 2019. The tasting was held at the fine dining establishment, Bekta Dining and Wine on Elgin St. in Ottawa. It was also attended by Cave Spring assistant wine maker, Gabe Demarco, and La Guardiense wine maker, Marco Giulioli.

• The following is a carefully curated collection of fine wines via the LCBOs Consignment program with many not available at LCBO retail stores. Order and purchase arrangements are handled through Account Manager, Lauren Hayes-Van den Weghe at the following coordinates:
• Order the following wines by the case—some 6 bottles, others 12—by contacting Lauren Hayes-Van den Weghe by email This email address is being protected from spambots. You need JavaScript enabled to view it. or by phone 613 240 3667 for restaurant, home or office delivery via The Vine Agency.

Sparkling Wine

• The following 2017 Cave Spring Cellars Riesling Brut Sparkling Wine will be released sometime in fall, 2019 with exact release date and price to be determined.

89  
Cave Spring Cellars Riesling Brut Sparkling Wine 2017
VQA 11.5% alcohol
Making its first appearance since 2010, Cave Spring re-introduces this crisp and refreshing, single-estate, sparkling riesling. Produced in the traditional method with a second fermentation in the bottle producing the bubbles, aromas of ripe peach and pear are joined by nuances of orchard blossoms, ginger and a mineral note. Dry, medium-light bodied with mouth-watering acidity, a finely-beaded mousse carries green apple, peach and citrus flavours into the medium-long, mineral-laden finish. Enjoy with seafood appetizers. (Lisa Isabelle)

89 
La Guardiense ‘Cinquanterario’ Spumante Metodo Classico Brut 2012
DOP Spumante Metodo Classico Falanghina del Sannio, Italy $32.95 12.5% alcohol
This traditional-method, vintage-dated, 100% falanghina sparkling brut rested 54 months on its lees before disgorgement and final bottling. It’s medium yellow with a golden hue and discrete bubbles in the glass. The extended lees contact is quite noticeable on the nose—yeast and bread crumbs—along with lemon curd, mineral notes and floral aromas. The bubbles make a light tingle on the tongue with flavours of ripe pear, yellow apple, Meyer lemon and nice chalky minerality trailing on the finish. Serve with tempura shrimps. (Louise Boutin)

White Wine

89 
La Guardiense ‘Janare’ Falanghina del Sannio 2017
DOP Falanghina del Sannio, Italy $17.95 13.6% alcohol
This value-packed, entry-level 100% falanghina offers a pretty nose with aromas of ripe banana, tropical fruit, citrus and mineral notes. This is medium-bodied, ample and round on the palate featuring flavours of yellow apple, dry pineapple, fresh lemon and slate-mineral notes turning deliciously saline on the medium-long dry finish. Pour now with fried calamari. (Louise Boutin)

90 
La Guardiense ‘Senete’ Falanghina del Sannio 2017
DOP Falanghina del Sannio - Guardia Sanframondi $23.95 13.5% alcohol
Each vintage, the fruits of the best performing vineyards are selected for this Senete cuvée. A lovely aromatic nose—ripe banana, mature pear, yellow apple, white freesia and slate minerality—fills the air. A creamy wash of delicious ripe yellow orchard fruit and fresh citrus flavours complemented with mineral qualities treat the palate. This is medium-bodied with excellent balance and persistence on the fruity-mineral lip-smacking finish. Pour with moules marinières et frites. (Louise Boutin)

92 
La Guardiense ‘I Mille per Falanghina’ 2015
DOP Falanghina del Sannio $46.95 13.5% alcohol
Twenty-two percent of this golden-hued single-vineyard falanghina is barrel fermented after experiencing a crio-fermentation that allows longer contact with the grape skins resulting in higher extraction. The nose is complex with aromas of cooked apple, pear, star anise, vanilla and mineral notes. Expect a cocktail of rich, zesty flavours—poached pear, ripe lemon, buttered toast and vanilla--coating the palate along with slate-minerality. The tang-laden, creamy-smooth, persistent salted-butter finish is a treat. Enjoy this gem now to 2021 with halibut or cod in a lemon-cream sauce. (Louise Boutin)

90   
Cave Spring Cellars ‘Dolomite’ Riesling 2017
VQA Niagara Escarpment $17.75 11.5 % alcohol
Dolomite is a reference to the limestone found in the Cave Spring vineyards on the crest of the Niagara Escarpment contributing to the profile of the wine. Fragrant floral notes backed by pear, dried apricot and a hint flinty mineralaity on the nose segue to flavours of ripe orchard fruit, tangy citrus a hint of ginger on the palate. Medium-light bodied, nicely textured and well balanced with a hint of sweetness countering tart acidity, it offers a bright, medium long finish with lasting flavours of peach and apricot. (Lisa Isabelle)

92  
Cave Spring Cellars ‘Estate’ Riesling 2016
VQA Beamsville Bench $19.75 (286377) 12.0 % alcohol
This value-packed, single-vineyard riesling, produced with fruit from vines averaging 20 years of age, opens with expressive notes of apple, pear, peach and lemon-lime, underscored by hints of petrol and a mineral note. Dry, medium bodied, crisp yet weighty in texture, citrus flavours lead the charge across the palate followed by yellow apple and a wet mineral note which lasts into the long, flavourful finish. Enjoy with apple stuffed roast pork. (Lisa Isabelle)

92  
Cave Spring Cellars ‘Adam Steps’ Riesling 2017
VQA Beamsville Bench $24.95 10.5 % alcohol
Named for limestone outcrops known as Adam Steps, this single-vineyard riesling was produced with fruit from 40-year-old vines and combines depth of fruit, clean acidity and a pleasant round texture. It offers an interesting bouquet of dried apricot, ripe apple, mango, pretty floral notes and a distinct mineral undertone which replay effortlessly on the mid-weight palate. Well balanced acidity and perceptible sweetness carry the rich fruit and mineral flavours into the lengthy finish. Serve alongside a spicy chicken or fish curry or enjoy with aged cheeses. (Lisa Isabelle)

Red Wine

89 
La Guardiense Janare Aglianico Sannio ‘Lucchero’ 2015
DOP Aglianico Guardia Sanframondi Sannio $22.95 13.0 % alcohol
La Guardiense, a 50-year-old wine cooperative, is one of the largest coop wineries in Italy with 1000 members. The grapes for this southern Italian red are influenced by the altitude of the Apennine mountain range. Ripe plum and blackberry aromas intertwined with notions of anise, violet, smoke and herbs appear vividly on the nose. Dark fruit flavours dominate the palate garnished with hints of earth, leather, spice and vanilla. Dry, full bodied with drying tannins, an earthy mineral note joins the fruit on the long finish. Pair with beef stew. (Lisa Isabelle)

91 
La Guardiense ‘I Mille’ Aglianico 2012
DOP Sannio Aglianico $65.95 14.0 % alcohol
The deep ruby colour introduces intense, ripe dark plum, blackberry and cherry aromas adorned with a pretty floral note, sweet pipe tobacco, iron-like minerality and eucalyptus. Concentrated dark fruit envelops the palate accented with tart cherry, tobacco leaf, piquant spice and a mineral note. Dry, full bodied with grippy tannins, dark fruit flavours and black pepper linger on the long, warming finish. Pair with roast venison. (Lisa Isabelle)

90  
Cave Spring Cellars ‘Estate’ Cabernet Franc 2016
VQA Beamsville Bench $39.75 14.5% alcohol
Sourced from a single block of 18 year-old vines, this 100% cabernet franc matured in French oak barriques for 16 months and opens with a nose of roasted, green bell pepper, Bing cherry, black tea and savoury herbs. It washes over the palate with softness and character as flavours of black and tart red cherry, blackberry, piquant pepper and dry herb meet fine-grained tannin and a good dose of slate minerality. The fully integrated alcohol gives this medium-full bodied red deft balance and versatility at the table with a mid-length savoury and mineral finish. Pour now to 2026 with pesto pasta or grilled flank steak with sautéed green peppers and onions. (Louise Boutin)

91  
Cave Spring Cellars Cabernet Franc ‘La Penna’ 2016
VQA Beamsville Bench $49.75 14.9% alcohol
Fifteen percent of the hand-harvested cabernet franc went through a natural air drying process—aka ‘appassimento method—and matured 25 months in French oak barriques while the balance was vinified in the conventional method. The deep-ruby shaded juice releases aromas of sweet smoke, dry fruit, ripe dark cherry, bell pepper and black peppercorn. The high octane goes almost incognito on the palate leaving centre stage to flavours of dry cherry, black plum, dry cocoa, dry herb and the consistent terroir minerality profile. Medium-full bodied with melted tannin, balancing acidity and a long dry mineral finish, this delicious red is an excellent partner with rare prime rib spiced-up with horseradish. Pour now to 2024. (Louise Boutin)

Dessert Wine

• The following 2016 Cave Spring ‘Indian Summer’ Riesling is an iconic, perennial favourite that never disappoints.

90  
Cave Spring ‘Indian Summer’ Riesling 2016
VQA Niagara Peninsula $24.85 (415901) 12.0 % alcohol
The grapes for this wine were left to ripen and partially dry into the fall and were harvested and pressed after the first frost. The result is a luscious, concentrated, sweet riesling opening with aromas of ripe peach and pear, floral notes and a distinct petrol note characteristic of this varietal. The palate is rich and flavourful with peach compote, honey and marmalade flavours coating the palate countered by lively acidity. Enjoy this medium-full bodied, well-balanced offering with a foie gras pâté or fruit-based dessert. (Lisa Isabelle)

92 
La Guardiense Falanghina ‘Laureto’ Passsito 2017
IGP Passito Falanghina del Sannio $34.95 12.5% alcohol 
This is ‘dessert in a glass’ exuding aromas of dry apricot, orange marmalade, saffron and even botrytis-like notes. The falanghina grapes are dried on the vine before harvest, resulting in a concentrated sweet juice of delicious flavours—quince jelly, orange peel and honey—with the perfect balancing acidity. It’s luscious in texture and quite a treat for the palate. Sip on its own or try this contrasting sweet-salty pairing and serve with aged hard-cheese such as Parmigiano Reggiano or a blue-veined cheese such as Gorgonzola. (Louise Boutin)