2009 Gamay Noir ‘Droit’, St. David's Bench Vineyard

 

2009 Gamay Noir 'Droit'

St. David's Bench Vineyard | VQA — St David's Bench$14.95 750 ml bottle | $179.40 case

Photograph of Wine Bottle

Paul Bosc's Winemaker's Notes

In the early ‘80s I was doing routine inspections in the vineyard and noticed a single Gamay Noir vine growing straight up and taller than the others in the block. I was interested in the potential of this vine so we took cuttings and propagated the vine and eventually made wine from these specific grapes. The wine did have some of the classic Gamay characteristics, cherry flavours and a medium body style, but there was also a layer of complexity that was a pleasant surprise. Gamay ‘Droit’ also has warm spicy notes and a hint of smokiness that is quite lovely. It is also higher in alcohol making it more mid-weight in style. The wine was different enough from standard Gamay that we thought we actually had a different clone on our hands. Once the genetic testing was done we found out that Canada’s first vinifera vine was born right in our vineyard! We were granted the International Plant Breeders’ rights, a sort of patent, so no one else in the world can grow this vine or make this wine called Gamay Noir ‘Droit’. Because this wine is so interesting in the glass we decided to not oak age it. What you taste is the unique flavours of Gamay ‘Droit’.

Miguel Fontalvo’s vineyard manager’s Notes

Initially we thought this ‘droit’ or upright vine would ease some of the trellising work done by hand. These vines have particularly strong tendrils and sturdier canes which help the vine grow straighter. All we have to do is make sure they are growing in-between the wires. Gamay Droit grapes mature about two weeks later than standard Gamay Noir so we need to be particularly vigilant for signs of break down so we can prevent problems and allow the grapes to fully mature. 

 

Roast Leg of Lamb

Recipe courtesy of John Maxwell, Proprietor of Allen’s, Toronto

Ingredients

  • 1 leg of lamb from Black Walnut Lane 
  • 1 oz butter
  • 6 oz of Château des Charmes Gamay Noir ‘Droit’, St. David’s Bench Vineyard

 

Sauce

  • 1 oz butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • ½ oz flour
  • ½ cup light beef stock
  • 7 ounces Gamay Noir ‘Droit’
  • 1 tbsp tomato puree
  • 1 tsp each chopped rosemary, thyme and parsley

 

Method

Dot meat with butter. Pour wine over lamb. Roast at 400°F until med-rare. (20 mins per lb)

Gently sauté onion in butter. Add garlic, soften. Add flour, cook until golden brown. Add stock. Add wine. Bring to boil. Add tomato purée. Reduce heat, simmer 5-6 minutes. Add herbs. Strain through fine sieve. Season with salt and pepper to taste.

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This is my “go to” summer BBQ wine. No matter what is on the grill, Gamay ‘Droit’ is a terrific match. One of my favourite rib recipes has a sauce made from olive oil, honey, any fresh herbs you have, garlic, Dijon, lemon juice and minced jalapeño. I chill down the wine for about 10 minutes and voila, gourmet back deck BBQ! In the winter it works beautifully with a hearty lasagna or a double-cut Ontario pork chop topped with a mushroom & herb sauce.

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Cheese:Bleu d'Elizabeth
Milk Source:Cow
Producer:Fromagerie du Presbytère
Province:Quebec
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HARVEST DATEOctober 31
ALCOHOL 12.5%
BRIX AT HARVEST 21.5º
PH3.38
TOTAL ACIDITY 5.85
CASES PRODUCED2016
SUGAR CODE0
LCBO#582353
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