The GOODS from Le Vieux Pin
Vancouver, BC | Spring is finally here! The orchard tree blossoms are out (another few weeks before grape vines have bud break) and the birds are singing. The air has come alive with aromas of damp earth and life and our chickens are roaming the vineyard. Most importantly though it’s time for the Le Vieux Pin spring releases.
We know many of you wait all year long for the release of our Vaïla Rosé: we’re glad to say the wait is over! Along with our Vaïla Pinot Noir Rosé we are also releasing the benchmark “Aurore” Sauvignon Blanc. 2011 was a phenomenal vintage; you’ve heard us rave about it for months now. It was a vintage that produced grapes with perfect health, no sign of mildew, botrytis or subpar grapes. Perfect fall weather gave us a long picking window and allowed us to pick each block at its optimum ripeness level. Results are wines that are pure, and effortlessly capture the essence of their respective grape variety. Each is true to the vintage and to the site. “Perfect” sums it up well.
Both of these wines sell out very early every year. With national and international demand building, we expect the same to be true this year. Don’t say we didn’t give you fair warning!
This early release also means that the critics reviews are not yet released. We’ve tasted the wines with the critics though, and we can tell you the reviews will be glowing.
2011 Vaïla Pinot Noir Rosé ($28.00)
Made using the Burgundian method of Saignée (literally “to bleed”) this rosé is produced from free run juice of Pinot Noir grapes and entirely steel tank aged. It is a fun, delicate wine absolutely perfect for the summer. The 2011 Vaïla presents a pale salmon colour and explosive aromas of rhubarb, pink grapefruit and the amazing bright red fruit BC rosés are famous for.
Recommended Food Pairing:
Anytime is a good time to open a bottle of Vaïla! Charcuterie and artisanal cheese plates make for a
2011 Sauvignon Blanc ($35.00)
Stringent canopy management and timely leaf removal results in a spectrum of varietal characteristics ranging from tropical fruits to classic gooseberry and grass. The cool nights of the Okanagan provide great natural acidity and structure while keeping the fruit profile zesty and vibrant. We like to borrow a little old world flair from the late Didier Dagueneau and use partial oak fermentation and aging. A little extended lees contact and occasional battonage also add to complexity and texture.
Recommended Food Pairing:
Oysters on the half shell topped with lemon and pickled shallots (or horseradish if you’re a purist!) would be a natural fit. Soft, white cheeses or carefully dressed salads would also be nice fits.