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Featured Wine
Church & State Cabernet Sauvignon 2009

Kim Pullen Owner Church & State Winery
Kim Pullen Owner Church & State Winery

 

Since purchasing Victoria Estate Winery on Vancouver Island in 2005 and changing the name to Church and State, Kim Pullen and his team have produced some incrediables Wines. Not only have they created these incredables wines a second location Coyote Bowl was opened in the Okanagan. The name Church & State symbolizes a balance between the many elements involved in creating the highest quality wine we can produce.


Coyote Bowl

One wine that comes to mind is their Church & State Quintessential 2008. However a recent release Cabernet Sauvignon 2009 received even greater reviews. Made from grapes grown in Vanessa Vineyard in the Similkameen Valley, this is a ripe and elegant wine, tasting of currants, plums and chocolate; a very satisfying drink. This wine created a buzz at the Sun Peak Wine Festival. Noted author John Schreiner scored it a 91.

Tasting Notes

Dark, dense in colour with a lifted, complex bouquet of the classic cabernet characters including cedar, and cassis, but also with rich dark fruits and the savoury elements of roasted beef and wild game.

On the palate, the wine continues with classic cabernet characters of cassis, black cherry, mint and eucalypt. The tannins are soft and the wine is full and expansive, yet balanced and complete in the mouth. It will drink well in 2012, aided by a good decanting, but will also reward careful cellaring to 2016, when we expect that the tannins will completely resolve themselves and the tremendous complexity in the wine will fully emerge from under the blanket of youthful, exuberant fruit. A powerful wine like this is best paired with rare beef, lamb, or venison.

Winemaking Notes

The 2009 growing season got off to a slow start, but then months of virtually perfect weather saw us picking our fruit earlier than usual, with almost record ripeness levels.

The fruit for this wine was hand picked in mid-October, 2009, destemmed, and crushed into stainless tanks. The wine was kept on skins for 14 days before being pressed off and transferred into French Oak barriques (30% new oak) for the completion of malolactic fermentation. The wine was matured in barrels for 19 months with periodic rackings and bottled in May, 2011.


 

Church and State Winery has an amazing cellar of fine wines. The wines are produced by Master Winemaker Bill Dyer and winemaker Jeff Del Nin

 

Previously featured wines

~ Best of 2011

~ The Magician - Reif Winery
~ Unsworth 2010 Pinot Gris
~ Selection from Painted Rock ~ CVVÉE NATASQUAN
~ D"angelo Merlot Cabernet
~ Encrio Pinot Grigio
~ Tawse David Block Merlot
~ Hester Creek 2007 Reserved Cabernet Franc
~ Rosenhall Run 2008 Slullywicker Red
~ Lulu Island Iceder
~ Jackson Triggs Gold Series Cabernet Sauvignon-Shiraz-Viognie
~ Hillsides Estate Winery
~ Herder Winery

please see Robert's Selections

 

 

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