Sunday, September 29, 2013

Report from ... La Ferme du Mont Lunch at The Wine Bar - July 11, 2013

Stephane Vedeau - owner and winemaker, La Ferme du Mont
July 11, 2013 - Lunch with Stephane Vedeau, owner and winemaker of the 50 hectares known as La Ferme du Mont in the Rhone Valley of France, held at the Wine Bar in Toronto.  No pesticides and organic fertilizers are used in the vineyard, the wines are made using natural fermentation and limited manipulation - a natural balance and respect for the soil are more important than technology.  Vedeau:  "My pleasure is in making truly balanced wines, wines which represent a real harmony between terroir, fruit, freshness and concentration."

The Wines of Note ...
2011 Cotes du Rhone Villages - "Le Ponnant" ($17.00)
smoky licorice with black cherry,
spiced-cedar and earthy notes (*** 1/2+)
2010 Gigondas - "Cote Jugunda" ($29.95)
gritty mouthfeel with cassis and blackberry and white pepper on the finish
this is a very feminine wine; not muscular and fat (****+)
2010 Chateauneuf du Pape - "Cotes Capelan" ($63.00)
- Made from 150 year old vines -
rich red fruit with vanilla, cocoa and spice
finish is blackberry and cassis with slight peppery notes (****+)
Not pictured: 2011 Cotes du Rhone (White) - "La Truffiere" ($14.95) ... made from Grenache White, Viognier and Clairette ... the nose is tropical with melon rind and a stoney quality; thick mouthfeel and weighty texture with melon and citrus pith and an intensely bitter finish.  (*** 1/2+)

Bonus Wines (unavailable) ...
2009 Cotes du Rhone - "Premiere Cote" (sold out)
spicy and smoky with hints of raspberry
2011 Chateauneuf du Pape - "Vendage" (n/a)
- Limited Production, 2 barrels - Special wine -
- Harvesting of wine is done in November with hints of botrytis -
soft, lush, and fresh with good acidity and vanilla notes
fruit is a beauty mix of peach, pear and tropical fruit (****+)
Lunch ...
The Menu ...
The table ...
Tomato Gazpacho and Scallop Ceviche
Prosciutto wrapped asparagus with brie and Dijon mustard
Stuffed mushroom with double smoked bacon and Toscano cheese and chives
Smoked Muscovy duck breast with wild blueberry compote
Grilled lamb loin chop with cabernet jus and organic pea sprouts

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