The Oakwood’s Rob Clough Lists Five Interesting Wines Worth Checking Out

The GOODS from Oakwood Canadian Bistro

Vancouver, BC | The Oakwood’s Bar Manager, Rob Clough, has brought in some new wines so as to encourage guests to try something a little different instead of reaching for the standard go-to varietals. Here are five of his current faves that are currently available at the Kitislano restaurant…

Narrative XC Method Okanagan Crush Pad, Pinot Noir/Chardonnay
“My favourite wine by the glass. This sparkler (pictured above) is perfectly balanced, tastes of strawberries and bread and is fantastic value. Pinot noir brings the red fruit and Chardonnay keeps it fresh with apple and citrus – a touch residual sugar helps carry through those fruity flavours. Yeast autolysis adds secondary notes of toast, brioche and cream. ‘Tis the season!”

Treana Blanc 2015, Central coast, Marsanne/Viognier/Roussanne
“Old world grapes meets new world style. This wine is big and beautiful and probably not everyone’s cup of tea but I love it! Rhone grapes, Marsanne and Viognier are the back bone providing richness and texture. Pineapple, dried apricot, honeysuckle, marzipan. Boom! 10% Roussanne is blended adding necessary acidity to balance. This is truly a white wine for red wine drinkers. Try it with our burger and blissfully melt away.”

Cote du Jura 2012, Chardonnay
“A little off piste this one. Jura is a region in eastern France (between Burgundy and Switzerland) and produces rather distinctive wines. Chardonnay (known locally Melon d’Arbois) is oxidized in oak for several months before release. High acid, green fruit and a nuttiness dominate. Intensely flavoured and usually require decanting. I recommend to the discerning drinker that’s feeling a little wild.”

Intrinsic 2016, Columbia valley, Washington 96% Cabernet Sauvignon/4% Cabernet Franc
“Tons of sunshine and cool nights means late ripening Cab Sauv performs fantastic in Columbia valley. Juan Monoz-Oca, uses a very uncommon wine making technique. He says, “I wanted to replace the silkiness that comes from aging in new oak and instead age it for 9 months on its skins. This imparts lots of tannin but over time those tannins soften and act as a natural sponge, fining the wine”. I say, the proof is in the pudding – blueberry jam, pomegranate, chocolate and a savoury finish. Damn! I love the ‘Lady in Red’ artwork on the label too.”

Sirens Call 2015, Osoyoos, 95% Syrah/5% Viognier
“There is a region in the northern Rhone, France called Cote Rote. They only grow Syrah and Viognier. A very small portion of Viognier is blended with the fermentation of Syrah and is said to to soften the tannins and give the wine aromatics. They’ve been making wine like this for hundreds if not thousands of years. Producers the world over imitate this style with excellent results. Sirens call finish their Syrah in new American oak. This wine is powerful, yet balanced. Concentrated black fruits and black pepper dance with vanilla and Coconut. Definitely a crowd pleaser. Definitely a winter wine.”

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