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August 14, 2015 Comments (0) Views: 2778 Good Wine Revolution

Zoltan’s Notes with Adam Pearce at Two Sisters Vineyards

Zoltan tastes the 2012 Cabernet Sauvignon with Adam Pearce at Two Sisters Vineyards.

Zoltan tastes the 2012 Cabernet Sauvignon with Adam Pearce at Two Sisters Vineyards.

In the first of a two part series, produced at Niagara-on-the-Lake’s Two Sisters Vineyards, Zoltan Szabo chats with winemaker Adam Pearce and tastes the winery’s 2012 Cabernet Sauvignon in the video below. After we shot the video, Zoltan and I sat down to at the in-house restaurant, Kitchen 76, for lunch with Pearce and the wineries owners, the eponomous sisters Angela Marotta and Melissa Marotta-Paolicelli. (Watch for Zoltan’s interview with the sisters, and a description of the lunch, winery and restaurant next week at GFR.) Over lunch, we tasted through a series wines: Zoltan’s notes are below.


Can’t see the video? Please click here.

Zoltan Szabo’s Tasting Notes…

Two Sisters Vineyards, Niagara-on-the-Lake, August 7, 2015.

2012 Cabernet Sauvignon
Fruit sourced from Niagara River estate vineyards; blueberry, plums, potpourri, warm spice and forest floor; full-bodied, but not heavy, juicy acidity carries its weight, with plush tannins adding structure; there’s something old school about it, in a good way, it possesses charm and allure; to be released soon (check the Two Sisters’ website here);

2013 Sauvignon Blanc
Two Sisters LogoPink grapefruit, fresh basil and “funk” (read: minerals, riverbed stone, seashore); light and crisp, with good flavour intensity and length; grapes come from Lincoln Lakeshore sub-appellation; an ideal pairing with fresh mozzarella di bufala, olive oil, tomato and basil;

2013 Riesling
The famed Foxcroft vineyard provides the grapes for this classic Niagara Riesling, with its 16 grams / liter residual sugar balanced by zesty acidity; the perfect lunch Riesling, you can have two bottles and still look smart at afternoon’s meetings, 10.6% abv here, it’s tasty and easily gulpable; try it with fish carpaccio, or, spicy Italian sausage and cabbage stew;

2014 Chardonnay
Exotic, intriguing, with St. David’s typically tropically nuances, pineapple, mango, as well as savoury honey, white blossoms and menthol; medium to full – weight, round and succulent, with firm acidity and vanilla caramel, toffee notes on the lingering finish; I really like it; try it with meaty, larger – size West Coast oyster, add a couple of droplets of spicy mignonette, or, whole-grilled spigola with a drizzle of extra virgin olive oil and lemon;

2010 Merlot
This is an elegant, fresh and silky Merlot, with seriously appealing inner – mouth florality and long finish; there are black truffle, violet and pipe tobacco accents in the background; cool sites in the Niagara River sub – appellation provide the grapes; I had it with the rabbit pappardelle and the pairing was spot on, although this fine wine would work with rare rack of lamb lamb, or, venison as well;

2010 Cabernet Franc
Yes another wonderful red, with black cherry, spicy – herbaceous, sandalwood and gamey aroma and flavour composition; full and velvety with a pleasantly warm finish; it would work well with classic mushroom risotto with parmigiano-reggiano shavings, or, ragu di cinghiale;

2011 Eleventh Post
This is a Cab Franc-based meritage, with plenty of fruit and flesh; blueberry, cranberries, earthy and musky nuances and admirable freshness knitted together in a gentle tannic frame;

Miscellaneous
We also tasted the 2013 Cabernet Franc from a barrel sample) and it’s already showing some magic: lean and vibrant, floral and earthy in the same time, with neat wet graphite-mineral accents like a good Saumur-Champigny.

Keep track of what Zoltan’s up to and tasting on Twitter at @ZoltanSzabo.

Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the company that publishes it. Follow him on Twitter or Facebook.

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