JUNE 2014 ÉZINA

GREAT THE WORLD OVER THE WORLD GREAT

PINOT NOIR PINOT BARBECUE

DANIEL AND RAPHAËL V DANIEL DAY FATHER’S 30 NEW IN STORES 30 NEW WINES AND JUNE 12 29 MAY PUBLICITE FINAL-ang - DEC 2013_Layout 1 13-12-11 11:43 AM Page 1 IN STORES MAY 29 AND JUNE 12 30 newly arrived wines.

DIRECTOR – SPECIALTY PRODUCTS BUSINESS UNIT – SAQ Michel-André St-Jean MANAGER FOR SPECIALITY PRODUCTS, MARKETING – SAQ Sophie Drouin PUBLISHER – SAQ Johanne Morrisseau CONTRIBUTORS – SAQ Marie-Lyne Alarie, Éric Bertoldi, Carole Boulais, Liette Chaput, CONTENTS François Couture, Geneviève D’Autray Tarte, Maxime Desjardins, François Fortier, Simon Gaudreault-Rouleau, Pierre Lauzon, Sébastien Leblanc, Stéphane Leroux, Martin De Lottinville, Marie-Ève Meunier, Marika Milo, Julie Perreault, Jean-Mathieu Pilon, JUNE 2014 Veronica Ruiz, Alain Smith Médias Transcontinental S.E.N.C. PUBLISHER – VICE PRESIDENT, CONSUMER SOLUTIONS Lise Paul-Hus EDITORIAL DIRECTOR 4 DANIEL AND RAPHAËL VÉZINA Catherine Elie Up close with the father-and-son chefs. ART DIRECTOR Renée Grégoire LIFESTYLE EDITOR-IN-CHIEF Josée Larivée 12 GIN Comeback of a classic. EDITORIAL STAFF Myriam Huzel, Pascale Navarro CONTRIBUTORS Rémy Charest, Hélène Dion, Véronique Rivest 14 COPY EDITORS Wines without borders. Joan Irving, Donna Jensen TRANSLATOR Felicity Munn 20 NEW ZEALAND ART The next chapter. Graphic artists Christiane Gauthier, Julie Larocque, Davor Nikoli DIGITAL PRE-PRESS SERVICES “ORIGINE QUÉBEC” LOUISE SAVOIE. PHOTO: Sylvain Renaud (General Manager) 28 Robert Bourcier (Production Manager, Advertising and Coordination) Vignoble du Marathonien. ON THE COVER Linda Desjardins (Production Coordinator) Daniel and Raphaël Vézina discuss their Jules Alexandre Obry (Production Manager, Creative and Content) 514-643-2319 29 NEW ARRIVALS preferences over a Father’s Day barbecue. ADVERTISING SALES Details on our specially Sabrina Boucher – SAQ selected new releases. 514-254-6000, ext. 5115 SAQ CUSTOMER SERVICE Montreal area: 514-254-2020 Elsewhere in Quebec: 1-866-873-2020 PRINTING TC Imprimeries Transcontinental, a division of Imprimeries Transcontinental S.E.N.C. All correspondence should be addressed to: 1100 René-Lévesque Blvd. West, 24th Floor, Montreal, Quebec, H3B 4X9, CANADA. Telephone: 514-392-9000 [email protected] CELLIER NEW ARRIVALS, published eight times a year, is produced and published by TC media (www.tc.tc), in association with the following SAQ departments: Marketing; Purchasing and Merchandising; Communications; Quality Management; Sales and Legal UPCOMING EVENTS Services. SAQ headquarters is located at 905 De Lorimier Avenue, Montreal, Quebec, H2K 3V9. CELLIER is a registered trademark of the Société des alcools du Québec. • SALON PRINTANIER DES VINS DE CARLETON – MAY 22 Any reproduction of articles, illustrations or photographs is strictly prohibited. Prices • FESTIVAL DES FROMAGES FINS DE VICTORIAVILLE – JUNE 12 TO 15 for products in the magazine are subject to change without notice. Legal Deposit: • FESTIVAL DES VINS DE SAGUENAY – CHICOUTIMI – JULY 10 TO 12 Bibliothèque nationale du Québec, National Library of Canada. ISSN 1911-2238. Publications Mail Agreement 40064963. Return undeliverable addresses to CELLIER, 905 De Lorimier, Montreal, Que. H2K 3V9.

Limited quantities. No layaways are permitted until the Monday following the release of products. Prices are subject to change without notice.

June 2014 3 LIKE FATHER, LIKEDaniel et SON Raphaël Vézina causent vin et gastronomie. Daniel and Raphaël Vézina on wine, food and family Chef Daniel Vézina is living a parent’s ultimate dream: His son Raphaël is following in his footsteps. We recently caught up with these two culinary stars.

dirt road is all that separates two cork on a Mumm instead of a Cristal with Daniel and Vosne-Romanée grand cru , himself. Daniel says he understands that impulse in Richebourg and the fabled Romanée- her, “but I can’t help myself. Even when I was earning A Conti. Older of Richebourg can $200 a week, I was buying impossible wines. I have go for close to $1,000 or sometimes more, a collector’s passion. Except,” he adds mischievously, depending on the year, but it’s never about the money “all I want is to open the wines. And when you share for chef Daniel Vézina when he’s recalling his most them with someone you care about, they’re even better.” memorable wine experiences. He’s had wines from both appellations but was most affected by the CONTEMPORARY CLASSICS Richebourg, specifically a 1990 given to him The interview takes place in Cancun, Mexico, over a by a friend. He describes uncorking it. “I was with my Puligny-Montrachet Premier Cru, a white Burgundy family. I’d cooked a roast turkey, very plain, yet still from the Côte de Beaune. The Vézinas are here to impressive. A legendary wine, sipped in such simple do a joint presentation on their culinary vision to circumstances – now that stays with you. It was the an audience of chefs, , winemakers and greatest thing I’ve ever drunk.” This from a man who other professionals at the third annual Cancun-Riviera has had La Tâche, Cheval Blanc and other famed crus. Maya Wine & Food Festival. “A modern take on “But that time...” He pauses, looks at his son classic dishes is our angle,” explains Daniel, host inquiringly. Raphaël, also a chef, beams back at the of the TV show Les Chefs! on Radio-Canada. “And man he calls “Dan” with tongue somewhat in cheek. to demonstrate, we are presenting a traditional ham “The Richebourg was crazy good, Dan!” with pineapple, but with a modern touch, that This might leave the impression that they’re laying Raphaël created.” it on a bit thick, but they’re not. Raphaël adds seriously Gagnon talks about the verbal sparring between that he considers himself lucky to have drunk the father and son when Raphaël visits the couple at Richebourg. Whereupon Daniel smiles the smile of a their country house near Quebec City. Daniel’s credo father who has accomplished his mission. “I’m glad is: “If you don’t know your classics, you can’t create it hasn’t gone to your head, Raph. Drinking wines like anything.” Raphaël, though, likes to graft unusual ideas that is a privilege.” onto his father’s suggestions. Daniel often argues that Daniel, founder of the Laurie Raphaël restaurants it won’t work. Raphaël keeps at it, tweaks, modifies, in Quebec City and Montreal, never comes across finds solutions, executes the dish and proves that it can as pretentious when he’s talking about wine, be it indeed work. Clearly, what Daniel wants is for Raphaël – he’s madly in love with the king of to go further in his art. “I know he’ll be a much better sparkling wines – or Burgundy, “the best Pinots in chef than I am,” Daniel says proudly, “because at a the world.” But on occasion he spends more than he very young age he was exposed to many experiences probably should on wine, to the despair of his wife that I had to spend time learning for myself. Like wine, and business partner, Suzanne Gagnon. Raphaël notes for instance. I learned about wine on my own. Raph, in affectionately that Gagnon will occasionally pop the addition to his travels, studied in France. That helps.”

June 2014 5 LIKE FATHER, LIKE SON (CONTINUED)

The affectionate bond between Daniel and his son is obvious and helps explain why Raphaël is his own man, not defined by his father’s success.

While the son is much like his father – same casual look, same charm and, it appears, same talent – Raphaël’s career path has been markedly different from Daniel’s. Born to a couturiere mother and a father who was in the military, Daniel followed his instincts and built all that he has today in partnership with Gagnon, whom he met 34 years ago. Raphaël, in contrast, began working at Laurie Raphaël when he was around 12, “maybe even earlier,” muses Daniel, who had Raphaël polishing copper pots, telling him that if he was good enough, he might be promoted to dishwashing. “My father never pushed me,” Raphaël recalls, “but he put incentives in my path.” “Raph wanted to be a mechanic,” Daniel says, “and one day I said to him that it was fine if he wanted to I can often find something to my taste in natural wines spend his life with his hands in grease, but it was a lot because they’re interesting, surprising and affordable. more fun to have your hands in chocolate!” Raphaël A that’s almost pink calls my name! When smiles. He remembers this. But his epiphany didn’t I go to my parents’ place, on the other hand, the thrill come until later: “We were with your family, Dan, in is that Dan cooks for us, and that he goes to the the dining room of the Quebec City restaurant,” he tells to pick out something to drink. And I his father. “It was a Sunday. I was watching through know it’s going to be awesome. He opens some the window as the pastry brigade worked, and I phenomenal bottles.” remember thinking, ‘I’d rather be with them.’ It was the team spirit – a whole group of people working on BURGUNDY LOVE AFFAIR one creation – that struck me. That was the moment One day on the Quebec City-Montreal drive, Daniel I realized that I wanted to work in kitchens”. offered Raphaël the option of studying overseas. The rest is history. Raphaël went from commis to Three years later, the young chef had a diploma in demi-chef de partie, then to chef de partie, then to restaurant management from Lycée Paul Augier in sous-chef, and finally to chef de cuisine. “At 21, I was Nice. The program included a component. working from 8 a.m. to midnight, and I’d wake up in “I didn’t travel enough when I was young,” admits the middle of the night thinking about work. I bought Daniel, who now works in Montreal. “I wanted to a house, and every year I purchase 10 percent of Laurie encourage the travel impulse in my son. Now he’s able from my parents. At 35, I will own a restaurant and to identify the provenance of his favourite wines – for I won’t be drowning in debt. But let’s just say that example, those from the northern Rhône – and he at the moment, my finances are not such that I can understands exactly what those give to the always drink great wines. wines because he’s actually been there, he’s tasted, “From my father,” he continues, “I learned to cook he’s compared.” with a respect for : The region must be reflected Daniel himself started travelling more extensively in what’s on the plate. Not surprisingly, I look for the once success boosted the family income. “I’ve been same kind of thing in wine. And that you can find loyal to Burgundy wines for 20 years now. Before that

in every price range. I don’t earn tons of money, but I was into Pomerols, but I was never really a Bordeaux FOOD STYLING: MARC MAULA. PHOTOGRAPHER. (LEFT): LOUISE SAVOIE, CANCUN PHOTO

6 June 2014 Daniel pays great attention to presentation, treating each dish like a work of art.

guy. And still less a Supertuscan fan! I’ve always tended to avoid solid, powerful wines. I prefer wines that have a natural finesse and elegance. When I’m not drinking Burgundy, I usually check out Pinots from other parts of the world. I really like certain California Pinots, I enjoy Oregon Pinots, and I discovered some fantastic ones when I was in New Zealand, mainly from the Otago region. There’s also Australia, which makes Pinots that are typically Burgundian. In Sydney, I ate at Quay [one of the world’s 50 best restaurants], and I have enduring memories of the Pinots I drank there. There is definitely more depth – and more interest – in a more delicate wine.” When the conversation turns to specific trips, these two wine buffs light up with enthusiasm. Every destination conjures a love-at-first-sip wine, a liquid memory. Raphaël recalls what they drank together when Daniel visited him when he was apprenticing at ABaC in Barcelona and also later working under renowned chef Dan Barber at his Blue Hill at Stone Barns in New York State.

BLAME IT ON DNA Raphaël, it turns out, is as besotted with bubbly as his father is. Last Valentine’s Day, he and his live-in girlfriend, Élyse, indulged in a bottle of Cristal. “That bottle probably cost us the equivalent of a weekend of skiing,” Raphaël admits. “But that’s a choice we made.” A beat. “I take that back, it’s not a choice; I’m stuck with my father’s genes!” Raphaël so adores Champagne that his two Chihuahuas are named Cristal and Ayala. The family travelled to Champagne for Daniel’s 50th birthday. “We had just finished a big meal and were heading back to have a nap, but somehow we allowed ourselves to be persuaded to drop by Krug,” Daniel remembers. A little prodding elicits the information that they drank a Clos du Mesnil, a Blanc de Blancs produced in small quantities (fewer than 10,000 bottles, all numbered). Now Daniel wants to try an even more exceptional Krug product. “I want to

June 2014 7 LIKE FATHER, LIKE SON (CONTINUED)

have a Clos d’Ambonnay. It’s a Blanc de Noirs from of either the Garonne or the Dordogne. “They’re a single parcel in Ambonnay, and it’s produced scrumptious, fruity wines,” Raphaël begins, only to be in still smaller quantities than Clos de Mesnil.” He’s interrupted by his father. “Can I just say something here? aware that opportunities to enjoy such an exceptional How many 25-year-olds have this kind of knowledge? wine do not come along every day. “But I have time,” It’s so great to watch my son grow and evolve!” This he says with a small smile. “I’m only 53.” prompts Raphaël to drop the “Dan” for once. “Aw! My Of course, there’s more to life than Champagne and adoring father who’s proud of his children!” he exclaims, Burgundy. Raphaël also sings the praises of Côtes and the two take each other’s faces tenderly in their de Bordeaux wines from the hillside terroirs of Blaye, hands for a moment... Fortunately for the rest of us, Cadillac, Castillon and Francs on the right banks there’s still a little Puligny-Montrachet left.

BARBECUE TIPS Grilling tips and tricks from Daniel Vézina, who had extra fans installed on the fireplace at his country house “so we can barbecue year-round.”

1. Meat and fish should be at room temperature before grilling. They’ll come off the grill more tender. 2. Season meats with salt just before cooking. Meat that’s salted too long ahead of time tends to harden. 3. Sprinkle spices on the side of the meat that’s already been grilled so that the spices don’t burn. 4. Thoroughly drain off marinade so that the flames don’t char the meat. Also, meat saturated with liquid tends to boil rather than broil. 5. Always use tongs so that none of the meat juices are lost. 6. Marinate meat for two hours before cooking, and never for more than 12 hours. Marinate fish and seafood no more than 30 minutes; left too long in an acidic marinade, they may start to actually cook. 7. After cooking, let meat rest before slicing. The rule of thumb is that the resting time should about match the cooking time. 8. If you’re barbecuing a pork roast, large chicken or whole salmon, turn off the grill and close the barbecue cover toward the end of the cooking time. The item will slowly finish cooking and then rest in the heat. Daniel Vézina is the author of Mes classiques préférés (Les Éditions La Presse).

8 June 2014 IN STORES MAY 29 AND JUNE 12

JUNE 12 JUNE 12 EVERY WINE HAS ITS TIME By Father’s Day it’s almost “summer. We cook asparagus and uncork buttery American Chardos – Suzanne really loves them! I prefer Burgundies, but even for me, at this time of year California is a tradition, along with langouste, crab or lobster. Raph and I created this great surf-and-turf recipe for Cellier (see recipe on next page). Personally we plan to have it with family and friends on Father’s Day. We hope readers will do the same. FRANCE 2021 UNITED STATES 2023 – Daniel Vézina DOMAINE D’ARDHUY, LA CREMA, PINOT NOIR 2012, ” AUX CLOUS 2010, RUSSIAN RIVER VALLEY SAVIGNY-LÈS-BEAUNE $43.50 00707380, 750 ML, $30.75 12205134, 750 ML, 14.5% ABV 13.5% ABV NUMBER OF CASES: 450 (6 BOTTLES) RED OR WHITE, NUMBER OF CASES: 250 Known for the quality of its Having sold Reine Pédauque Burgundy-style Chardonnays THAT IS THE QUESTION and Château de Corton André, and Pinots, La Crema uses Talk about a head-scratcher: One element in a the d’Ardhuy family is now grapes from California’s best concentrating on the exacting surf-and-turf dish calls for a fresh , cool-climate vineyards. care required by each Domaine That’s the secret behind the other for a robust red. The solution? Go for d’Ardhuy vineyard site. its charming wines. a Pinot Noir. Pinots are generally aromatic but GRAPE: PINOT NOIR GRAPE: PINOT NOIR have fairly soft tannins, making them the best compromise to pair with a dish that features AROMAS two extremes, when you have to think balance in AROMAS DRIED CRANBERRY, STRAWBERRY, RED APPLE, RASPBERRY, ROASTED selecting the wine. La Crema from California is PEPPER, CINNAMON, CEDAR NOTES, PASTRY, among the fresh, smooth Pinots that can hold up ACIDITY – MODERATE ACIDITY – MODERATE to both meat and seafood. Or if, like Daniel Vézina, you prefer Burgundy Pinots, the Savigny-lès- SUGAR LEVEL – DRY SUGAR LEVEL – DRY Beaune cuvée Aux Clous would be an excellent BODY – MEDIUM BODY – MEDIUM choice. Pinots can also be used as all-purpose wines in situations where people are eating PALATE – GENEROUS PALATE – GENEROUS different foods, such as when you’re having WOOD – EVIDENT WOOD – PRONOUNCED steak and your companion is having shrimp.

June 2014 9 ALL RECIPES AT SAQ.COM LIKE FATHER, LIKE SON (CONTINUED)

MENU: FATHER’S DAY ■ Herb-marinated flank steak and langouste tails* ■ Spring vegetables in seafood shells SURF AND TURF ■ Lobster-tarragon sabayon sauce 4 SERVINGS Recipe by Daniel and Raphaël Vézina Preparation (marinade and meat): 30 minutes Cooking (marinade and meat): 10 to 15 minutes

DIRECTIONS INGREDIENTS BEEF AND LANGOUSTE Beef and langouste STEP 1 visible, turning once to mark both sides. Cut the flank steak into four 125-gram Then move the meat to the top rack so 500 g (1 lb) Angus 3A or Wagyu (1/4-lb) pieces. Marinate in some of that the cooking process finishes slowly. flank steak the herb marinade. Reserve. Mark the langouste tails on the grill and 4 langouste (or lobster) tails, in reserve on a plate on the top rack next to STEP 2 the shell, 125 g (1/4 lb) each the steak pieces. Put into each of two zipper (Ziploc) bags Mark all the vegetables on the grill 60 mL (1/4 cup) olive oil two langouste tails, 30 mL (2 tbsp) olive oil and divide them among the four empty and the zest of half a lemon. Season with Zest of 1 lemon langouste-tail shells. Drizzle with lobster- salt and pepper. Remove as much air from tarragon sabayon sauce and reheat for Salt and freshly ground pepper, the bags as possible and seal. Reserve. to taste a few minutes on the barbecue. STEP 3 STEP 7 In a saucepan, bring water to a boil and Slice the meat and langouste tails and Herb marinade drop in the bags. Cover, turn off the burner divide evenly among four very hot plates. 250 mL (1 cup) olive oil and leave the bags in the water for three to Add to each plate one of the veggie-filled five minutes, depending on the size of the 60 g (2 oz) chopped French shallots shells. Drizzle with sabayon sauce to taste. tails. Remove the bags from the hot water Serve immediately. 2 cloves garlic, chopped and plunge into iced water for two minutes 200 mL (3/4 cup) fresh parsley to cool. MARINADE 125 mL (1/2 cup) fresh coriander STEP 4 STEP 1 Remove the tails from the bags. Cut In a skillet with a little olive oil, gently 5 mL (1 tsp) ground cumin through the membrane underneath the sauté the shallots and garlic, without 5 mL (1 tsp) dried oregano tail and carefully remove the langouste browning them. meat, leaving the shell intact. Brush the STEP 2 30 mL (2 tbsp) red-wine or meat with the herb marinade and reserve. Transfer to a blender and add the rest vinegar Reserve the shells separately. of the oil plus the parsley and coriander. 15 mL (1 tbsp) hot sauce (Red Hot STEP 5 Blend thoroughly. or Sriracha) Preheat the barbecue to high. STEP 3 5 mL (1 tsp) salt STEP 6 Pour the marinade into a bowl and add On very high heat, grill the marinated the cumin, oregano, vinegar, hot sauce flank-steak pieces until grill marks are and salt. Mix well.

PHOTO: LOUISE SAVOIE, PHOTOGRAPHER. FOOD STYLING: MARC MAULA. PHOTOGRAPHER. LOUISE SAVOIE, PHOTO: * In season, think Quebec lobster tails.

June 2014 11 Father’s Day GIN THROUGH THE GENERATIONS A new wave of producers is reinventing gin, that most essential of bar ingredients.

UNITED KINGDOM QUEBEC TANQUERAY NO. TEN PIGER HENRICUS GIN DRY GIN DRY GIN $42.75 750 ML $30.00 500 ML (00600163) (11950597)

orn in 17th-century Holland and subsequently the colonies were incorporated in the recipe. The practice modified and mass produced in England, gin is of mixing gin with tonic water, used at the time to ward off a classic. It has long been a popular tipple, either malaria, also arose out of the colonial era; the gin-and-tonic B in the form of genever gin, which is a tad rustic, cocktail gradually went global. or dry gin, used in gin and tonics, martinis and Gin’s appeal has lately been boosted by the creative other cocktails. versions coming out of micro distilleries in Britain, the United Evidence that this aromatic liquor is an enduring tradition States and here in Quebec. A profusion of botanicals such as can be found in the Alexis Martin play and film of the same elderberry flower, angelica, lemon balm, iris root and cinnamon name, Matroni et moi. It features a seriocomic scene in are being used as flavourings. Barr Hill gin, produced in which a father with his dying breath gives his son the perfect Vermont (and coming to the SAQ in June), is accented with recipe for a gin and tonic, as if it was the most precious honey and has been making a splash in hipster bars. Closer to bequest imaginable. home, Ungava gin contains cloudberry and Labrador tea, while From its beginnings, gin was flavoured with juniper. When Piger Henricus, one of the newest gins produced in Quebec, is London dry gin, the more popular style, was later developed, flavoured with parsnip. Plenty of options to add tone to your citrus peel and spices such as coriander and cardamom from cocktails – with or without the tonic water.

12 June 2014

Burgundy and Beyond PINOT NOIR AROUND THE WORLD

14 June 2014 Drinking a great Pinot Noir is a near-religious experience. Endlessly enigmatic and fascinating, Burgundy’s cult grape is now grown the world over.

evrey-Chambertin, Morey-Saint-Denis, DIVA BEHAVIOUR Chambolle-Musigny, Romanée-Saint- Pinot Noir is notoriously capricious. Not for nothing Vivant, Romanée-Conti... Burgundy’s do winemakers call it the heartbreak grape. In her G greatest names are revered by wine very first book,Vines, Grapes and Wines, British wine lovers. The region was known for its writer Jancis Robinson succinctly described Pinot vineyards back in the Roman era and its wines have Noir as “a minx of a vine... an exasperating variety for been acclaimed since at least the 12th century, when growers.” The Pinot Noir variety likes a cool climate, monks set about identifying the best vineyard sites. but not too cool; sun, but not too much sun. It’s not Is it due to that monastic influence, this impression crazy about either dryness or humidity. It buds and of something beyond our understanding, that invites ripens early, and so is susceptible to spring frosts. It contemplation of this wine? Even influential American prefers a long growing season so that it can develop wine critic Robert Parker, a rational man par its full aromatic potential. In cool regions, it can ripen excellence, has said: “It would appear that no matter slowly. In hot regions, it ripens too quickly and will how much time, effort, and money is spent trying to not be as complex. Its small, tightly clustered grape understand the wines of Burgundy, to a large extent bunches make it particularly prone to fungal diseases, they remain an unfathomable mystery.” which is why it prefers soils with good drainage. The Pinot Noir grape has existed for at least Lastly, it is not suitable for big-volume production: 2,000 years. Its venerable age means that it is Extremely low yields are essential for making quality the parent of many other popular grape varieties, Pinot wines. including Chardonnay, and Melon (alias What does it produce in the glass? As a thin- Muscadet). Its long life also accounts for the many skinned grape, it gives little colour to the wine. Pinot Noir mutations that have resulted in colour But the bottom line is that the colour of a wine has variations (Pinot Blanc, Pinot Gris, Meunier and so nothing to do with its quality, and a pale Pinot Noir on) and in Pinot Noirs with different grape shapes, can certainly be a great wine. In youth, Pinot has yields and even aromas. Because there are so many red-fruit aromas: raspberry and cherry but also sour clones and because each greatly influences the cherry and cranberry. Sometimes it has undergrowth character of the resultant wine, virtually all Pinot Noir (humus, damp earth, mushroom) or vegetal (tomato, producers around the globe use clones. beet, rhubarb) notes. And then there are the famous Why does Pinot Noir fascinate us so? Because, “barnyard” aromas and their colourful descriptors like of course, it delivers some of the greatest wines in horse stable or chicken manure – in theory not terribly the world. But not all Pinot Noir vines are created appetizing, but certain Pinots do carry animal notes. equal. And despite all the study of terroirs, Pinot Noir possesses a fresh acidity that can fade and , this is a grape that remains in some in overly hot climates and intensify in too-cool ways elusive, that continues to enthrall winemakers climates. Low in tannins, the grape delivers wines

PHOTO: MAURIZIO RELLINI/SIME. MAURIZIO PHOTO: and consumers. that are very accessible in their youth – all fruit

June 2014 15 IN STORES MAY 29 AND JUNE 12 PINOT NOIR AROUND THE WORLD (CONTINUED)

Pinot Noir is enormously versatile with food. Good Pinots possess a tastiness that makes them all the more charming. Served slightly chilled, they beautifully complement summer dishes.

freshness and irresistible charm. The best Next to France, the United States grows the most have a complex and captivating nose and a silky Pinot Noir. In Oregon, it can make wines of great mouthfeel. Those with more body and a firmer tannic finesse thanks to the state’s cool climate and a framework can age very nicely, acquiring a bouquet growing season that stretches into late autumn. In of remarkable complexity and depth as time passes. California, it has achieved stardom and been planted just about everywhere, not always in appropriate PERIPATETIC PINOT terroirs. The good and great California Pinot Noirs Although Pinot Noirs are never inexpensive and come from the coastal areas or the coolest zones the great ones are stratospherically priced, there of Sonoma, Monterey and Santa Barbara. are many affordable and enjoyable Pinots out there. The third-largest Pinot Noir producer is Germany. Burgundy has spawned imitators, and winemakers The land of is generating increasingly around the world are attempting to capture the amazing Pinot Noirs, in a very fine and very fresh essence of this legendary grape. In France, apart from style. Global warming doubtless has something to Burgundy, Pinot plays a key role in Champagne and do with it, but so does the experience of winemakers is also found in Burgundy’s neighbouring regions of and the better understanding in general of viticulture Alsace and Jura, where it yields assertive wines. In and vinification. the Loire, it’s used to make the lively red and rosé In the southern hemisphere, Australia and wines of Sancerre and environs. New Zealand are the notable Pinot Noir growers. FOOD STYLING: MARC MAULA. PHOTOGRAPHER. RECIPE: LOUISE SAVOIE, (TABLE); IMAGES IMAGES/GETTY ASTRONAUT PHOTOS:

16 June 2014 JUNE 12

CHILE MONTSECANO Y COPAINS, REFUGIO PINOT NOIR 2012, CASABLANCA $25.05 12184839, 750 ML, 14% ABV EASY GOURMET NUMBER OF CASES: 250 Grilled Oregano Chicken Just 10 kilometres from the coast, this is closer to the Pacific, and thus cooler, than any other property in RECIPE AT SAQ.COM Chile’s Casablanca appellation. Short decanting will make Refugio even better. GRAPE: PINOT NOIR

AROMAS SIMPLY SCRUMPTIOUS PLUM, CHERRY, RESIN, VEGETAL NOTES, CINNAMON As one of Chile’s coolest regions, Casablanca is eminently suitable for growing ACIDITY – MODERATE Pinot Noir. Montsecano makes true terroir wines in Casablanca, in partnership with Alsace vigneron André Ostertag. Refugio is their entry-level Pinot, very fruity and SUGAR LEVEL – DRY fresh. It possesses the ripe fruit of Chilean wines but also has flavourful herbaceous BODY – MEDIUM notes that make it all the more scrumptious. Served slightly chilled, Refugio is ideal with a shared platter of charcuteries. It’s also delicious with barbecued sausages, PALATE – GENEROUS beef tartare, roast chicken or grilled chicken flavoured with herbs (oregano, thyme, WOOD – SUBTLE basil) or sun-dried-tomato pesto. — Véronique Rivest, sommelier

June 2014 17 IN STORES MAY 29 AND JUNE 12 PINOT NOIR AROUND THE WORLD (CONTINUED)

JUNE 12

In the coolest zones of the Australian state of Victoria, around Port Phillip Bay, the vine yields wines of impressive quality in FOOD FRIENDLY a strongly Burgundian style. In Tasmania, Fine and easy-drinking, with Pinot is still mostly used to make sparkling refreshing acidity and moderate wines, but the island state is certainly a alcohol content, Pinot Noir is region to watch. New Zealand’s Pinot Noir a summer wine par excellence. wines, meanwhile, have earned an enviable reputation. They present bright fruit and a It can be served chilled as an sometimes-easy charm, and the best among aperitif. Because it’s low in them offer an excellent quality-price ratio. tannins, it’s the perfect red for In Canada, Pinot Noir is cultivated in fish and white meats. Barbecued British Columbia and Ontario, where it salmon or roast chicken with produces some of the finest wines in the Pinot Noir? A sure winner! country. A number of producers in Ontario’s Niagara and Prince Edward County are WA 89 A slightly more intense Pinot Burgundy fans and their Pinot Noirs have is delicious with duck breast, 2018 a finesse and freshness that hark straight AUSTRALIA especially one cooked with JOSEF CHROMY, PINOT NOIR back to the famous French region. 2011, TASMANIA berries. But if the dish or the $26.50 12172512, 750 ML, sauce is on the sweet side rather QUALITY VARIES 13.5% ABV than the acidic side, opt for a In Italy, some Pinot Noir is cultivated in the NUMBER OF CASES: 150 northern regions of Trentino-Alto Adige, South of the Australian softer, fruitier Pinot Noir (from Friuli and Lombardy. In the latter, it’s mainland, the island of California, for example). Pinot often used to make sparkling wines. Pinot Tasmania has a more Noir also has a special affinity plantings are widespread in eastern Europe, temperate ocean climate for the earthy flavours found particularly in Moldavia, Romania and than the rest of the country and is known for its balanced in beets, root vegetables, Hungary, where the grape gives wines that Chardonnays and Pinot Noirs. vary greatly in quality. mushrooms and tomatoes. The GRAPE: PINOT NOIR Not much Pinot Noir is grown in South numerous very good and more America. Chile has had some promising AROMAS affordable Pinot Noirs are results, generally in cool coastal zones such COOKED STRAWBERRY, excellent companions to simple CHERRY, VEGETAL NOTE, as Casablanca and San Antonio. But the ALMOND, PINK PEPPERCORN dishes such as beet salad and entire Pacific coast is increasingly being ACIDITY – LIVELY a charcuterie platter, salmon explored as a potential terroir for Pinot Noir, making this another area to watch. SUGAR LEVEL – DRY burger with tomato pesto, or chicken-mushroom brochettes. In Argentina, Patagonia’s cool climate BODY – MEDIUM delivers the country’s top Pinots. Pinot Noir is just about the most Pinot Noir is also found in small quantities PALATE – GENEROUS multi-purpose red you can find. in South Africa, where the best wines WOOD – SUBTLE are almost all from the Walker Bay region.

18 June 2014 JUNE 12

IWC 89

FRANCE DOMAINE MARCEL DEISS, PINOT NOIR 2011, ALSACE $26.45 12185410, 750 ML, EASY GOURMET 12% ABV NUMBER OF CASES: 149 Barbecued Sesame Tuna Steak Run by Marcel Deiss’ grandson Jean-Michel and great-grandson ASSISTANT. Mathieu, this acclaimed estate continues to get excellent results PHAM, RECIPE AT SAQ.COM with its hands-off approach.

THANH A good wine has to come from good grapes! VINET. GRAPE: PINOT NOIR CÉCILE PHOTOGRAPHER. AROMAS THE RIGHT RED STYLIST: CHERRY, SANDALWOOD, STUDIO, DAMP EARTH, MINERAL NOTES Though known mainly for its white wines, Alsace counts Pinot Noir as one of ACIDITY – MODERATE its classic grape varieties. Deiss’ Pinots are among the region’s best. A lengthy

ACCESSORIES autumn in 2011 yielded a Pinot Noir that’s ripe but not in the least heavy. Its SUGAR LEVEL – DRY freshness and soft tannins mean that it’s perfect with grilled fish, especially MACKAY. LAURENDEAU/SHOOT BODY – LIGHT salmon or tuna, while the fine and well-balanced wood picks up on the toasted

BLAKE accents of the grilled sesame seeds in this dish. To complete the match, HANS PALATE – DELICATE consider accompanying the fish with braised wild mushrooms, tomato-zucchini PHOTO: STYLING: WOOD – SUBTLE tian or a warm herbed beet salad.

RECIPE FOOD — Véronique Rivest

June 2014 19 With its many vineyards and breathtaking beaches, Waiheke Island is a scenic paradise for wine lovers. Pictured, Onetangi Beach.

Ebis re nulpa eosa veliti as nonsequi ut pro de nonseditas aut poreiur, elloressit parum, eicil ipidus, quias dipsum ex et dolum ea peria niet fugita sit aborrunt porisimagni consenimus cum quis PHOTO: HEIDI COPPOCK-BEARD/GETTY IMAGES. PROMISING FUTURE founder of Mills Reef in Hawkes Bay, “there were more Noir isnextonthelist, butway behind,at 6percent. NZ$1.2-billion ayear) are Pinot SauvignonBlancs. of New exports(currently Zealandwine totalling there –nearlyasmany.Fully 20times 83percent than 17,000hectares of“Savvy,” asit’s called growing SauvignonBlanc.Today there are more of New Zealand,936hectares were devoted to so on,SauvignonBlancisthestar. In1995,inall Chardonnays, ,PinotNoirs, and Although New Zealandturns outvery good THE TRAILBLAZER And theevolution shows ofslowing. nosign market that utterly transformed theirindustry. international star andcaptured ashare oftheglobal in neighbouringregions –fashioneditintoan winemakers –followed by theircounterparts fruit, grapefruit, herbaceous notes),Marlborough and instantly recognizable aromatic profile (passion is toshow they canexcelattoo. otherwines sensation, thenextactfor New Zealandwinemakers Having crafted theirSauvignonBlanc intoaninternational New Zealand Marlborough turns outnearly seven asmuch times inour regionwineries than in Marlborough.” Today S “When we started 25years ago,” notesTimPreston, an intense, specific Sauvignon Blancanintense,specific New production. Zealandwine Bygiving that dazzledthe world andrevolutionized single grape variety from just oneregion auvignon Blancfrom Marlborough: a

more traditional Sauvignons. by somefans ofSancerre andother people butisconsidered excessive character wows ofthewines many notes.Theexplosiveand otherexotic aromas ofpassionfruit,grapefruit Zealand Sauvignonstheirsignature especially well. Thiolsgive New compounds calledthiolscandevelop oxygen, sothat thevolatile aromatic protecting from thewines contactwith steel tanks,andthey areabout vigilant temperature fermentation instainless producers. They optfor low- techniques favoured by New Zealand because ofthemodernwinemaking because oftheclimate butmainly possesses sucharomatic power partly New ZealandSauvignonBlanc WOW POWER

June 2014 21 IN STORES MAY 29 AND JUNE 12 PROMISING FUTURE (CONTINUED)

MAY 29

wine as Hawkes Bay – even though Hawkes Bay production has tripled over the past 25 years. Seventy percent of Hawkes Bay The Nelson region excels wines, primarily Bordeaux-style blends and Syrahs, are sold domestically and the other “at Alsace grape varieties 30 percent are exported. In Marlborough, like Pinot Gris. where big international groups like – Trudy Sheild, winemaker at Waimea Constellation, Pernod Ricard and LVMH ” have invested heavily, it’s the reverse. “Sauvignon Blanc put us on the map,” says Trudy Sheild, winemaker at Waimea in the region of Nelson just west of Marlborough. Another worry is that Savvy’s success “It’s our bread and butter. But we have to has spawned competition – and imitation. prove to the world – and to ourselves – that “South Africa and Chile are pushing in the we can do other things.” Nelson, she adds, same channel,” notes wine writer Michael excels at Alsace grape varieties such as Cooper, who pens a comprehensive annual Pinot Gris, Riesling and Gewürztraminer. guide to New Zealand wines. “In fact, many Still, there always has to be a Sauvignon of their Sauvignon Blancs are made by New Blanc in the export lineup. Zealanders. Even experts have a hard time For Simon Waghorn of the Marlborough distinguishing the provenances in blind winery Astrolabe, the success of New tastings.” But Cooper points out that New Zealand Sauvignon Blanc is thoroughly Zealand Sauvignons now come in varied NEW ZEALAND WAIMEA, PINOT GRIS 2012, deserved because of the wine’s styles. “When you drink them often, you NELSON expressiveness and how well it goes with can easily recognize the diversity and the $20.50 11662018, 750 ML, global cuisine trends. “The style we make is nuances,” he insists. “There are millions of 14% ABV perfect with seafood and salads – with the cases of certain brands, but there are also NUMBER OF CASES: 150 fresh flavours that people enjoy. I love our wines produced in high-altitude areas or with Originally apple farmers, Sauvignon with arugula-and-goat-cheese natural yeasts. Then there are Hawkes Bay the Bolitho family diversified salad. It’s good with oysters, of course. And Sauvignons, which are more tropical and into grape-growing and for me personally, it’s often my first drink in rounder. Some of them are barrel-aged.” In ultimately, after its first wines the evening: something that nicely washes short, he thinks New Zealand Sauvignons were a success, built a modern winery and stopped growing away the dust of the workday.” are worth a closer look and another sip. apples altogether. TOO MUCH OF A GOOD THING? PINOT NOIR AND MORE GRAPE: PINOT GRIS All the same, Waghorn acknowledges, New Zealand’s Pinot Noirs are more AROMAS “Sauvignon Blanc’s popularity is a double- obviously diverse in style. The best come PEAR, PINEAPPLE, HONEYDEW MELON, edged sword. Its success has tended from the dynamic region of Central Otago WHITE FLOWERS to suppress other grape varieties.” Like in the far south of the country, where ACIDITY – MODERATE many others, Waghorn is concerned about winemakers seek to make the most of the Sauvignon’s domination of the country’s wine significantly different microclimates (see SUGAR LEVEL – OFF DRY industry. New Zealanders are only too aware Wine Region, page 26). “In my guide, BODY – MEDIUM of what happened to Australia when the there are 750 different Pinot Noirs and world market lost its taste for Aussie Shirazes. 550 Sauvignon Blancs, even though we PALATE – RICH Many Australians now regret having put produce 10 times more Sauvignon,” says WOOD – UNOAKED all their eggs in one vineyard, so to speak. Cooper. “Pinots are produced on a much

22 June 2014 MAY 29 EASY GOURMET Coffee-Marinated Lamb Brochettes

NEW ZEALAND 2017 MILLS REEF, GIMBLETT GRAVELS RESERVE 2012, HAWKES BAY $24.95 12207041, 750 ML, 12.5% ABV NUMBER OF CASES: 175

Mills Reef is known for its fruit-driven, round wines that ASSISTANT. are ready to drink immediately.

PHAM, RECIPE AT SAQ.COM This Syrah was aged for eight months in French and American THANH oak casks.

VINET. GRAPE: SYRAH

CÉCILE AROMAS PHOTOGRAPHER. DISARMING HARMONY BLACKBERRY, VIOLETS, STYLING: PEPPER, COCOA, STUDIO, The gravelly Hawkes Bay terroir Gimblett Gravels is known for INCENSE, WOOD producing ripe and aromatic reds such as Mills Reef’s Reserve Syrah. ACIDITY – MODERATE

ACCESSORIES Its silky texture is laced with a hint of freshness and a tannic grain that ensures good balance, making this wine an excellent match for lamb. SUGAR LEVEL – DRY MACKAY. LAURENDEAU/SHOOT The bouquet is accented with roasted notes, and the more cocoa-y BODY – MEDIUM

BLAKE aromas from barrel-aging are enhanced by a lamb dish that’s been HANS marinated in coffee. Disarming and delectable flavour harmony, PALATE – GENEROUS PHOTO: STYLING: to be enjoyed at water’s edge, beneath a starry sky. WOOD – EVIDENT

RECIPE FOOD — Hélène Dion, sommelier

June 2014 23 IN STORES MAY 29 AND JUNE 12 PROMISING FUTURE (CONTINUED)

MAY 29 smaller scale all over the South Island Hawkes Bay sub-appellation of Gimblett as well as in some regions of the North Gravels. “Rivers and floods created a very Island, like Martinborough. Wherever gravelly soil composed of up to 50 metres they’re made, the Pinots are exuberant of alluvium with veins of finer sediments,” and aromatic, though the older the vines he explains. “The vine roots can go very are, the more the wines gain in depth and deep to find water and the character of the seriousness.” terroir. The appellation is defined entirely With its expressive personality, Otago by this type of soil and is also three degrees Pinot Noir can be paired with slightly hotter than the rest of Hawkes Bay, itself more robust dishes. “It’s great with lamb, one of the hottest regions in the country. especially a grilled cut cooked to medium- That’s why we are able to ripen Cabernet rare,” says Rudi Bauer of Quartz Reef, Sauvignon and, particularly, Syrah – the a winery in the Central Otago area of real strength of Gimblett Gravels. The Bendigo. “It works really well in terms wines combine power and elegance with of the textures, and the Pinot’s fruit and density and aromas of violets.” These reds tannins enhance the overall effect.” of character can go not just with lamb but Bendigo has one of Central Otago’s also with Wagyu beef (New Zealand rears coolest climates, and Bauer takes advantage this renowned Japanese cattle breed and of it to also produce very clean sparkling exports the meat) or duck – especially wines with little dosage (a sweetened when braised with Asian spices, says liqueur added to most sparklers to make Preston, whose Mills Reef winery includes them rounder) so that the wines retain the a restaurant. purest possible site expression. Bauer chose to make wines in this part of POTENTIAL EMERGING NEW ZEALAND QUARTZ REEF, MÉTHODE New Zealand after completing viticulture Yet the true character of these wines is TRADITIONNELLE BRUT, and winemaking studies in his native only just beginning to emerge, Preston CENTRAL OTAGO Austria – and is still delighted about his adds. “The oldest vines in Gimblett Gravels $31.75 12235325, 750 ML, decision. “How can you not fall in love are 20 years old. Only at that stage do you 12.5% ABV NUMBER OF CASES: 150 (6 BOTTLES) with this place?” he asks of the region, really start to see complexity. Before then, dominated by the soaring Southern Alps. you can’t really grasp the full potential.” Sourced from hand-harvested, biodynamically grown grapes, this “It’s blessed by the gods. We work hard Along with the age of vines and the was produced in here, perhaps harder than elsewhere, but skill of winemakers, a strong urge to the and aged the rewards are outstanding. In addition, experiment has recently emerged as a on lees for 24 months. Fantastic we all have a great willingness to work factor in New Zealand. “We’re seeing length in the mouth. together, both to get the best from the vines some really good things being done GRAPES: PINOT NOIR, CHARDONNAY and to promote the region and its wines.” with , Albarino, even The extensive co-operation among ,” notes wine writer Cooper. AROMAS Central Otago winemakers has not gone “Not yet in big volumes, but dozens of WHITE-FLESHED FRUIT, GREEN APPLE, CROISSANT, BUTTER, unnoticed by their counterparts elsewhere. cuvées are coming on the market. And HAZELNUT, SALTINESS As Hawkes Bay producer Preston observes let’s not forget Chardonnay, which looks ACIDITY – LIVELY approvingly, “They’ve done a good job of set to rebound. Excellent producers like working together to get their story out to Neudorf in Nelson and Kumeu River near SUGAR LEVEL – DRY the world.” Hawkes Bay is on the North Auckland have shown Chardonnay can be BODY – MEDIUM Island, a long way from Otago. truly exceptional if you’re really focused.” This doesn’t make Preston any less Another reason to look past the rim PALATE – GENEROUS proud of his corner of the New Zealand of your glass of Sauvignon at other WOOD – UNOAKED terroir, especially the vines growing in the New Zealand wines...

24 June 2014 EASY GOURMET Rice-Crusted Cod With Mango-Mint Chutney

MAY 29

WS 90

NEW ZEALAND ASTROLABE, SAUVIGNON BLANC 2012, MARLBOROUGH $22.95 12143535, 750 ML, 13% ABV NUMBER OF CASES: 250

Astrolabe, whose name conjures exploration and RECIPE AT SAQ.COM ASSISTANT. discovery, is a leading Marlborough winery. Launched PHAM, in 1996, it produces wines

THANH that are typical of the region. GRAPE: SAUVIGNON BLANC VINET. COOLING COMBOS CÉCILE AROMAS Aromatic and utterly refreshing, this Astrolabe Sauvignon Blanc is just the PHOTOGRAPHER. PASSION FRUIT, wine for those long-awaited hot days. Pairing it with a delicate, lean fish STYLING: LEMON, ASPARAGUS, STUDIO, BLACKCURRANT BUD emphasizes its tonic accent and lemony note. If you’re preparing cod, use ACIDITY – MODERATE a light bread-crumb or powdered-rice coating to give the fish a crunchy

ACCESSORIES texture and more pronounced flavour, because this generous Sauvignon SUGAR LEVEL – DRY can handle that. For the accompaniment, think tropical: A summery MACKAY. LAURENDEAU/SHOOT BODY – MEDIUM chutney flavoured with mango and mint brings out the wine’s exotic

BLAKE aromas. As a variation, try the Quartz Reef sparkler (opposite page), but HANS PALATE – GENEROUS use Panko bread crumbs to crust the cod and serve it with a green-apple PHOTO: STYLING: WOOD – UNOAKED chutney. Two recipe ideas, two pairings, and long live summer!

RECIPE FOOD — Hélène Dion

June 2014 25 WINE REGION NEW ZEALAND | CENTRAL OTAGO

The Rippon vineyard runs right down to the edge of NEW ZEALAND 2017 Lake Wanaka. The lake’s AKARUA, RUA PINOT NOIR 2012, gorgeous setting makes CENTRAL OTAGO it a must-see in the MAY 29 $25.95 12205100, 750 ML, Central Otago region. 14% ABV NUMBER OF CASES: 250 Central Otago presents perfect growing conditions for Pinot Noir. Whole-bunch fermentation, practised occasionally in Burgundy, gives this wine good structure. GRAPE: PINOT NOIR

AROMAS COOKED STRAWBERRY, PLUM, PASTRY, SPICES ACIDITY – MODERATE SUGAR LEVEL – DRY BODY – MEDIUM PALATE – GENEROUS WOOD – SUBTLE

• Way down south Central Otago is the southernmost wine region in New Zealand – and the world. This New Zealand mountainous inland area, located on the eastern side of the Southern Alps, is highly favourable for grape-growing, Auckland Auckland with many of the vineyards planted on hillsides. • Wine rush Just as in California, Central Otago was the scene of a gold rush in the 19th century. The region’s Hawkes Bay “wine rush” began in the 1990s. Since 1996, the number (Gimblett Gravels) of vineyards has risen to more than 80 from 11, and wine production has increased fivefold. Martinborough Nelson Wellington • Perfect for Pinot Situated on an island, in the Marlborough southern part of the southern hemisphere, Central Otago has a cool climate that’s especially suitable for Pinot Canterbury and Noir. Some 70 percent of vines in the region are Pinot Waipara Valley Christchurch Noir; Riesling and Pinot Gris are also grown, but in much smaller quantities. Central Otago’s Pinot Noirs tend to be exuberant and very aromatic yet also elegant. Central Otago • Small but stellar While it accounts for just 2.4 percent of production, Central Pacific Ocean Otago has created a big splash on world markets, where its premium-quality and often limited-production wines quickly acquired an exceptional reputation. KIWI BOOM New Zealand’s wine industry has undergone phenomenal growth. A few facts...

A MAJORITY OF ONE

One kind of wine from one region, Sauvignon Blanc from Marlborough, accounts for more than half of all the wine produced in New Zealand. Now that’s what you call a majority position.

A LITTLE CHUTZPAH WITH YOUR WINE?

WINE AND MOVIE TOURS New Zealanders want to prove they can compete at the top end. Brancott Estate, a pioneer in Marlborough, Several , including Rippon recently launched Chosen Rows, an on the shores of Lake Wanaka, $80 Sauvignon Blanc, and promptly are situated in the vicinity of the arranged a comparative tasting for spectacular landscapes featured in the New York media at which Chosen director Peter Jackson’s The Lord of Rows held its own against some of the the Rings and The Hobbit film trilogies. finest white Bordeaux and Sancerres. Not surprisingly, companies like Lonely And in London, the media were invited KWICK, WHAT’S A KIWI? Mountain Tours have combined both to comparative tastings of Bordeaux attractions in their tour packages. blends from Hawkes Bay with Médoc ). The kiwi is a flightless bird and New grands crus. While she preferred the Zealand’s national emblem. Then there Bordeaux, renowned wine critic Jancis is Kiwi as in, We’re Kiwis and proud OZ SUBMERGED IN “SAVVY” Robinson was impressed that there was of it! And the kiwi is also a well-known “no shortage of chutzpah among those THE LORD OF THE RINGS THE LORD OF fruit that was first grown commercially Sauvignon Blanc from New Zealand brave Kiwis!” in New Zealand. Speaking of New has seized a third of the white-wine Zealand food, it was long limited pretty market in Australia in just a few much to Brit-style fare like fish and years – even though Oz produces five

; AF ARCHIVE/ALAMY ( AF ; chips, meat pies and puddings but has times as much wine as its neighbour. FRENCH PIONEER since evolved into a diverse cuisine Aussie winemakers have nothing good with Asian and Maori influences. to say about New Zealand “Savvy.” A good 100 years before Central Fish, seafood, Wagyu beef, lamb “It’s the McDonald’s of wines,” Otago really took off as a wine region, (ubiquitous), plus kiwi and other grumbles one in The Sydney Morning Frenchman Jean Féraud became the fruits are served up in savoury or Herald, while another likens Savvy to first to plant Pinot Noir there, back in sweet combinations that go wonderfully having sex for the first time in that it 1864. Its “Burgundies” even won an

PHOTOS: OCEAN/CORBIS (KIWI SIGN) PHOTOS: well with New Zealand wines. has “a short finish.” Jealous, much? international award in Sydney in 1881.

June 2014 27 JEAN JOLY VIGNOBLE DU MARATHONIEN

AT A GLANCE The property is in the township of Havelock, near the American border. A gorgeous region of rolling hills, it’s a favourite of cyclists and runners.

Marathonien’s late- wines are known beyond Quebec, and together with its ice wines, reds and whites have amassed some 100 awards, including more than 50 gold and best-in-show medals.

A stalwart of the battle to end the bias against Quebec wines, Joly administers the Quebec wine- certification dossier. He also sits on the Conseil des Appellations Réservées et des Termes Valorisants, the body LINE AND JEAN JOLY overseeing creation of the province’s future wine appellations.

• Backstory Jean Joly, retired engineer, and his wife, Line, Jean Joly does not toil bought the property 25 years ago. “For us it was a dream and alone. “The Marathonien a family affair. In fact, I’ve never had to pay anyone to help is a couple, three sons, out with the grape harvest! We’re all happy to be involved.” one daughter and a son-in-law from • Approach He grows grapes and makes wines, and is Lausanne who helps now putting special emphasis on marketing, the third major in the vineyard. We didn’t QUEBEC component in the successful production of wine. “I want want him to take our VIGNOBLE DU MARATHONIEN, SEYVAL BLANC to help lower the barriers between the public and Quebec daughter away, so we $14.45 11398325, 750 ML, wines. Making wine is a way of participating in Quebec kept him here!” 11.5% ABV culture.” GRAPE: SEYVAL BLANC • Philosophy A former marathoner (he entered the LEMON SOLE FILLET Boston Marathon three times and Montreal’s race seven times), Joly draws a parallel between runners and wine AROMAS producers. “It takes endurance, perseverance, commitment GREEN APPLE, WHITE FLOWERS, HONEYSUCKLE and a touch of madness. The rest, you learn, and the ACIDITY – LIVELY winemaking techniques we use in Quebec are starting to change the industry.” SUGAR LEVEL – DRY BODY – LIGHT • Vision “A Quebec wine can sometimes be similar to a Loire or . It’s good to have points of comparison, GUIBORD/SHOOTSTUDIO. PALATE – DELICATE but a Seyval Blanc has to display its own personality as well. JÉRÔME WOOD – UNOAKED A Gewürztraminer or a Chardonnay is easy to recognize,

and so should a Quebec Seyval Blanc be.” PHOTO:

Limited quantities. Vintages may vary from store to store. MAY 29

WS 90 WA 91 WS 91

P. 24 P. 22 P. 25 NEW ZEALAND NEW ZEALAND NEW ZEALAND NEW ZEALAND NEW ZEALAND 2019 QUARTZ REEF, MÉTHODE WAIMEA, PINOT GRIS 2012, ASTROLABE, SAUVIGNON BLANC BARON EDMOND DE KUMEU RIVER ESTATE, TRADITIONNELLE BRUT, NELSON 2012, MARLBOROUGH ROTHSCHILD, RIMAPERE CHARDONNAY 2009, KUMEU CENTRAL OTAGO $20.50 11662018, 750 ML, $22.95 12143535, 750 ML, SAUVIGNON BLANC 2012, $34.00 10281184, 750 ML, $31.75 12235325, 750 ML, 14% ABV 13% ABV MARLBOROUGH 13% ABV 12.5% ABV NUMBER OF CASES: 150 NUMBER OF CASES: 250 $24.55 12213492, 750 ML, NUMBER OF CASES: 125 NUMBER OF CASES: 150 (6 BOTTLES) 13% ABV Originally apple farmers, the Astrolabe, whose name NUMBER OF CASES: 200 Artisan quality at an affordable Sourced from hand-harvested, Bolitho family diversified into conjures exploration and price! Indigenous yeasts, biodynamically grown grapes, grape-growing and ultimately, discovery, is a leading In Maori, Rimapere means “five aging on lees, and well- this sparkling wine was after its first wines were a Marlborough winery. Launched arrows,” the emblem of the balanced wood give Kumeu produced in the traditional success, built a modern winery in 1996, it produces wines Rothschild family, which has five River wines a decidedly method and aged on lees for and stopped growing apples that are typical of the region. branches. Baron Edmond’s son and Burgundian style that’s on 24 months. Fantastic length altogether. New Zealand’s Craggy Range Winery a par with Côte d’Or whites. in the mouth. are partners in the Rimapere label. GRAPES: PINOT NOIR, GRAPE: PINOT GRIS GRAPE: SAUVIGNON BLANC GRAPE: SAUVIGNON BLANC GRAPE: CHARDONNAY CHARDONNAY

CALIFORNIA SALAD, RICE-CRUSTED COD WITH SHRIMP BROCHETTES WITH HAZELNUT-CRUSTED TROUT GRILLED GIANT SCALLOPS SAUTÉED THAI-STYLE SHRIMPS MANGO-MINT CHUTNEY MANGOES, LIME AND CORIANDER OR SALMON AROMAS AROMAS AROMAS WHITE-FLESHED FRUIT, GREEN PEAR, PINEAPPLE, PASSION FRUIT, AROMAS AROMAS APPLE, CROISSANT, BUTTER, HONEYDEW MELON, LEMON, ASPARAGUS, PASSION FRUIT, FRESH APPLE, PEAR, FLORAL HAZELNUT, SALTINESS WHITE FLOWERS BLACKCURRANT BUD HERBS, DILL, PINEAPPLE NOTES, TOASTED HAZELNUT ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – OFF DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – FULL PALATE – GENEROUS PALATE – RICH PALATE – GENEROUS PALATE – GENEROUS PALATE – RICH WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – EVIDENT

June 2014 29 ICON LEGEND

WHITE WINE ROSÉ WINE RED WINE Favourite

drink now through hold until drink now the year indicated the year indicated

The potential longevity of a wine when stored in the proper conditions. Note that this is simply a guideline, with the exceptions – and they are numerous! – proving the rule. MAY 29

P. 23 ITALY ITALY FRANCE UNITED STATES NEW ZEALAND 2017 CONTE TASCA D’ALMERITA, TENUTA GUADO AL TASSO, CHÂTEAU PUECH-HAUT, ST. SUPÉRY, ROSÉ 2013, MILLS REEF, GIMBLETT GRAVELS REGALEALI LE ROSE 2013, SCALABRONE 2013, BOLGHERI PRESTIGE ROSÉ 2013 NAPA VALLEY RESERVE SYRAH 2012, TERRE SICILIANE $20.50 00714550, 750 ML, LANGUEDOC $23.15 12202970, 750 ML, HAWKES BAY $18.35 10263154, 750 ML, 12.5% ABV $21.75 11629891, 750 ML, 13.5% ABV $24.95 12207041, 750 ML, 12% ABV NUMBER OF CASES: 500 13% ABV NUMBER OF CASES: 250 12.5% ABV NUMBER OF CASES: 200 This wine takes its name from NUMBER OF CASES: 250 Founded in 1970 by French NUMBER OF CASES: 175 Celebrated Italian oenologist an early 19th-century bandit A Languedoc benchmark that winemaker Robert Skalli, Mills Reef is known for its Carlo Ferrini, consultant to nicknamed Scalabrone who enjoys an exceptional location St. Supéry owes its success fruit-driven, round wines that some of Italy’s top producers, would attack ships in Bolgheri’s on its puech haut (Provençal to expertise, sustainable are ready to drink immediately. guides the winemaking at this old port. Guado al Tasso is for “high hill”), this château development practices as This Syrah was aged for eight renowned estate, owned by owned by the illustrious gets added prestige from being certified by the Napa Green months in French and American Count Tasca d’Almerita. Antinori family. advised by famed consultant label, and the use of oak casks. Michel Rolland. Bordeaux grapes. GRAPE: NERELLO MASCALESE GRAPES: , GRAPES: , CINSAULT GRAPES: CABERNET SAUVIGNON, GRAPE: SYRAH , SYRAH MERLOT, PETIT VERDOT, , COFFEE-MARINATED SHRIMP SALAD MUSSELS PROVENÇALE SALMON QUICHE SUSHI LAMB BROCHETTES AROMAS AROMAS AROMAS AROMAS AROMAS BLACKBERRY, VIOLETS, STRAWBERRY, CHERRY, STRAWBERRY, CHERRY, WILD RED BERRIES, MELON, STRAWBERRY, CHERRY, PEPPER, COCOA, ALMOND, ROSE HONEYDEW MELON FLORAL NOTES RHUBARB INCENSE, WOOD ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – DISCREET ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – MEDIUM BODY – LIGHT BODY – MEDIUM BODY – MEDIUM PALATE – DELICATE PALATE – GENEROUS PALATE – DELICATE PALATE – GENEROUS PALATE – GENEROUS WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – EVIDENT

30 June 2014 SOURCES CITED: WINE PROFILE CHART IWC : International Wine Cellar, Stephen Tanzer (out of 100) WA : Wine Advocate, Robert Parker (out of 100) Presence and intensity of acidity, body, wood and other elements WS : Wine Spectator (out of 100) at the time of tasting. MAY 29

IWC 91

P. 26 2017 2017 NEW ZEALAND 2018 NEW ZEALAND NEW ZEALAND NEW ZEALAND 2019 NEW ZEALAND 2021 C.J. PASK, GIMBLETT ROAD AKARUA, RUA PINOT NOIR 2012, WOOING TREE, BEETLE JUICE BLIND RIVER, AWATERE BELLBIRD SPRING, RIVER 2010, HAWKES BAY CENTRAL OTAGO PINOT NOIR 2011, VALLEY PINOT NOIR 2012, TERRACE PINOT NOIR 2011, $24.95 11305601, 750 ML, $25.95 12205100, 750 ML, CENTRAL OTAGO MARLBOROUGH WAIPARA 13.5% ABV 14% ABV $29.95 12213417, 750 ML, $30.75 11213028, 750 ML, $34.00 12215922, 750 ML, NUMBER OF CASES: 125 NUMBER OF CASES: 250 13.5% ABV 13.5% ABV 14.5% ABV The highly regarded district Central Otago presents NUMBER OF CASES: 112 NUMBER OF CASES: 200 (6 BOTTLES) NUMBER OF CASES: 150 (6 BOTTLES) of Gimblett Gravels can be perfect growing conditions This wine has won multiple Fascinated by the world of wine Richness, texture and aromatic characterized by its stony soil, for Pinot Noir. Whole-bunch awards in international since her late teens, Debbie persistence are the Bellbird left by the flooding of an old fermentation, practised competitions. It’s named for Feickert studied winemaking Spring trademarks. It’s a style river in the 1860s. This poor occasionally in Burgundy, the endangered Cromwell and then took over what had that’s particularly appealing to soil is ideal for producing nicely gives this wine good structure. chafer beetle, now protected been her parents’ retirement wine critic Stephen Tanzer, who concentrated wines. in a nature reserve in Cromwell project. She’s a rising star. gave this cuvée a score of 91. near the winery. GRAPES: CABERNET GRAPE: PINOT NOIR GRAPE: PINOT NOIR GRAPE: PINOT NOIR GRAPE: PINOT NOIR SAUVIGNON, MERLOT, MALBEC

HAM-ARUGULA PIZZA RIB-EYE WITH BORDELAISE SAUCE PIRI PIRI CHICKEN TERIYAKI CHICKEN ON NAAN BREAD SMOKED SPARERIBS AROMAS AROMAS BLACKCURRANT, BLACK AROMAS AROMAS RASPBERRY, SANDALWOOD, AROMAS CHERRY, SWEET SPICES, COOKED STRAWBERRY, RIPE RED FRUIT, WOOD, POTPOURRI, PEPPER, PLUM, FLORAL NOTES, VANILLA PLUM, PASTRY, SPICES SWEET SPICES, OAK FRESH HERBS VANILLA, SWEET SPICES ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – FULL BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS WOOD – PRONOUNCED WOOD – SUBTLE WOOD – EVIDENT WOOD – SUBTLE WOOD – EVIDENT

June 2014 31 Products are available in limited quantities. No layaways are permitted until the Monday following the release of the products. Prices are subject to change without notice. JUNE 12

WS 92

P. 17 SPAIN 2021 UNITED STATES 2016 FRANCE 2018 FRANCE 2020 CHILE ARTADI, CHARLES SMITH WINES, CAUSSE MARINES, DOMAINE GARDIÉS, MONTSECANO Y COPAINS, 2011, THE VELVET DEVIL 2011, LES PEYROUZELLES LES MILLÈRES 2011, CÔTES REFUGIO PINOT NOIR 2012, $19.40 12175991, 750 ML, COLUMBIA VALLEY 2012, GAILLAC DU ROUSSILLON-VILLAGES CASABLANCA 14% ABV $19.40 12182391, 750 ML, $20.35 00709931, 750 ML, $23.55 10781402, 750 ML, $25.05 12184839, 750 ML, NUMBER OF CASES: 300 13.5% ABV 13% ABV 15% ABV 14% ABV Named “best Spanish bodega” NUMBER OF CASES: 250 NUMBER OF CASES: 300 NUMBER OF CASES: 189 NUMBER OF CASES: 250 of 2014 in the influential Peñin After nearly 10 years in Europe A free spirit, Patrice Lescarret Its unique soils as well as its Just 10 kilometres from the Guide, Artadi takes exemplary managing rock bands – and magnifies the potential of the vegetation make Roussillon one coast, this winery is closer to care with its vines, crafting developing a passion for Gaillac appellation and its of the most impressive terroirs the Pacific, and thus cooler, from them wines that combine wine – Charles Smith returned little-known grapes. This wine in southern France, according than any other property in tradition with respect for home to the United States will definitely steal your heart to the esteemed Hugh Johnson. Chile’s Casablanca appellation. the environment. and forged a new career as and take you travelling... The proof is in the glass! Short decanting will make a winemaker in Walla Walla. Refugio even better. GRAPE: TEMPRANILLO GRAPES: MERLOT, MALBEC, GRAPES: BRAUCOL, GRAPES: GRENACHE NOIR, GRAPE: PINOT NOIR CABERNET SAUVIGNON, SYRAH SYRAH, DURAS SYRAH, , MOURVÈDRE

GRILLED BEEF TENDERLOIN WITH GRILLED BEEF- MARINATED GRILLED GRILLED OREGANO PAN-SAUTÉED MUSHROOMS AND-PEPPER BROCHETTES FLANK STEAK LAMB SHOULDER IN FOIL CHICKEN BREAST AROMAS AROMAS AROMAS AROMAS BLACKBERRY, BLUEBERRY, AROMAS BLACK CHERRY, ORANGE RED FRUIT, COCOA, CEDAR, BLACKBERRY, RED APPLE, BRANDIED CHERRY, COCOA, PLUM, CHERRY, RESIN, PEEL, TOBACCO, OAK BELL PEPPER PEPPER, FRESH HERBS LICORICE, MINERAL NOTES VEGETAL NOTES, CINNAMON ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – FULL BODY – MEDIUM BODY – MEDIUM BODY – FULL BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS WOOD – EVIDENT WOOD – SUBTLE WOOD – SUBTLE WOOD – EVIDENT WOOD – SUBTLE

32 June 2014 MARIKA JEAN-MATHIEU MILO PILON

These wine advisors were on the tasting committee and helped select the Cellier favourites.

wine advisor wine advisor JUNE 12 Saint-Sauveur SAQ Sélection Westmount SAQ Sélection

IWC 89 WA 89

P. 19 P. 18 P. 9 FRANCE AUSTRALIA 2018 FRANCE 2021 ITALY 2018 FRANCE 2018 DOMAINE MARCEL DEISS, JOSEF CHROMY, PINOT NOIR DOMAINE D’ARDHUY, JERMANN, RED ANGEL ON THE DOMAINE LOUIS MAX, CLOS PINOT NOIR 2011, ALSACE 2011, TASMANIA AUX CLOUS 2010, MOONLIGHT PINOT NERO 2011, LA MARCHE 2011, MERCUREY $26.45 12185410, 750 ML, $26.50 12172512, 750 ML, SAVIGNY-LÈS-BEAUNE VENEZIA GIULIA $31.00 12201045, 750 ML, 12% ABV 13.5% ABV $30.75 12205134, 750 ML, $30.75 11035786, 750 ML, 13% ABV NUMBER OF CASES: 149 NUMBER OF CASES: 150 13.5% ABV 13% ABV NUMBER OF CASES: 250 Run by Marcel Deiss’ South of the Australian NUMBER OF CASES: 250 NUMBER OF CASES: 225 (6 BOTTLES) From a top producer in grandson Jean-Michel and mainland, the island of Having sold Reine Pédauque Originally from Austria, the Mercurey, one of the most great-grandson Mathieu, this Tasmania has a more and Château de Corton André, Jermann family settled in admired Côte Chalonnaise acclaimed estate continues temperate ocean climate the d’Ardhuy family is now Friuli in northern Italy in 1881. appellations, this wine is to get excellent results than the rest of the country concentrating on the exacting Its wines are known for their sourced from an organically with its hands-off approach. and is known for its balanced care required by each Domaine finesse. Red Angel contains cultivated single-tenant A good wine has to come Chardonnays and Pinot Noirs. d’Ardhuy vineyard site. 10-percent Merlot, giving it vineyard (hence “Monopole” from good grapes! extra personality. on the label). GRAPE: PINOT NOIR GRAPE: PINOT NOIR GRAPE: PINOT NOIR GRAPE: PINOT NOIR GRAPE: PINOT NOIR

CHARCUTERIES, BARBECUED SURF AND TURF, PORK VEAL SCALOPPINE GRILLED CAJUN-STYLE SESAME TUNA STEAK GRILLED TUNA TENDERLOIN WITH APPLES WITH MUSHROOMS SALMON STEAK AROMAS AROMAS AROMAS COOKED STRAWBERRY, AROMAS CHERRY, CRANBERRY, AROMAS CHERRY, SANDALWOOD, CHERRY, VEGETAL NOTE, STRAWBERRY, RED APPLE, FLORAL NOTES, GRAPHITE, CHERRY, RASPBERRY, DAMP EARTH, MINERAL NOTES ALMOND, PINK PEPPERCORN PEPPER, CINNAMON, CEDAR WOOD, VANILLA FLORAL NOTES, OAK ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – LIGHT BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM PALATE – DELICATE PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS WOOD – SUBTLE WOOD – SUBTLE WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT

June 2014 33 JUNE 12

IWC 93 WS 95

2019 2024 2019 P. 9 2023 UNITED STATES FRANCE SPAIN FRANCE UNITED STATES LINCOURT, LINDSAY’S PINOT CLOS SALOMON 2012, MUGA, SELECCIÓN ESPECIAL CATHERINE ET CLAUDE LA CREMA, PINOT NOIR 2012, NOIR 2010, SANTA RITA HILLS GIVRY PREMIER CRU RESERVA 2009, RIOJA MARÉCHAL, VIEILLES VIGNES RUSSIAN RIVER VALLEY 2011, SAVIGNY-LÈS-BEAUNE $31.50 12200878, 750 ML, $36.50 12212123, 750 ML, $37.25 11155593, 750 ML, $43.50 00707380, 750 ML, $39.75 12213564, 750 ML, 14.5% ABV 13% ABV 14% ABV 14.5% ABV 13% ABV NUMBER OF CASES: 200 NUMBER OF CASES: 150 NUMBER OF CASES: 276 NUMBER OF CASES: 450 (6 BOTTLES) In 1776, the historian Claude Highly recommended by NUMBER OF CASES: 150 Known for the quality of its The name “Lincourt” is a Environmentally friendly fusion of Lindsay and Courtney, Courtépée decreed that Givry Wine Spectator, this wine Burgundy-style Chardonnays was the best Côte Chalonnaise has a tremendously promising and non-interventionist, the and Pinots, La Crema uses daughters of owner Bill Foley Maréchals take an artisan (of Foley Family Wines). This region. And it was no secret, future. A real gem for fans grapes from California’s best since Clos Salomon was then of age-worthy cuvées – the approach to working their cool-climate vineyards. California Pinot Noir was barrel- 10 or so hectares of old vines. aged for 19 months in one-third supplying the Avignon popes most patient of whom will That’s the secret behind its with wine. Great finesse. be well rewarded. An hour in a carafe will magnify charming wines. new French oak. the wine’s expression. GRAPE: PINOT NOIR GRAPE: PINOT NOIR GRAPES: TEMPRANILLO, GRAPE: PINOT NOIR GRAPE: PINOT NOIR GRENACHE, MAZUELO, GRACIANO SURF AND TURF, DUCK-CONFIT BARBECUE-FLAVOURED RARE STEAK WITH PAN-SAUTÉED SALAD WITH CRANBERRIES PULLED-PORK BURGER DUCK-MUSHROOM RISOTTO WILD MUSHROOMS PEPPER-CRUSTED DUCK BREAST AND WALNUTS AROMAS AROMAS AROMAS AROMAS RIPE STRAWBERRY, FRESH BLACK CHERRY, BLUEBERRY, BLACKBERRY, AROMAS DRIED CRANBERRY, HERBS, BROWN SUGAR, RASPBERRY, FLORAL AND ANIMAL NOTES, ROASTED CHERRY, COFFEE, SMOKE, RASPBERRY, ROASTED BARLEY SUGAR, OAK BALSAMIC NOTES NOTES, LEATHER, SPICES, OAK ALMOND, WOOD NOTES, PASTRY, OAK ACIDITY – DISCREET ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – MEDIUM BODY – FULL BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS PALATE – GENEROUS WOOD – PRONOUNCED WOOD – SUBTLE WOOD – PRONOUNCED WOOD – EVIDENT WOOD – PRONOUNCED

34 June 2014

A PRIDE WE SHARE

Born from passion and pride. It’s the savoir faire of producers, their craft and their land. It’s heart and soul, it’s the sun, wind, snow. It’s our wine, our meads, our ciders, our maple products and our berry liqueurs. It’s who we are, our diversity, our dreams.

Born from our hunger to explore, to encourage and share this place our home, Quebec.

WINE CIDER MAPLE BERRIES MEAD

AVAILABLE AT

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NO ANNONCE : CYAN MAGENTA YELLOW BLACK ANNONCE 9" x 10,875" InDesign CS6 CS5 100204279_SAQ_Cellier_PP_FR D107667G_Cellier_PP_9x10_875_EN LB Montage à 100 % du format final Épreuve à 100 % du montage CLIENT : SAQ SAQ (100204279) PAGE 1 09/04/14 ÉPREUVE 2 Impression finale à 100 % Photos vérifiées PUBLICATION : Cellier R.-C. PARUTION : 2014 Rédaction Directeur Direction Service à Client Réalisateur Correction Commentaires de création artistique la clientèle d’épreuves CD/DVD FORMAT : Pleine page ATTENTION FTP COULEURS : 4 COULEURS Le « trapping » est à faire par l’imprimeur selon ses propres specs. Date : LIVRAISON: 8 avril 2014