The Date and Time: Tuesday May 15 2018 Noon to 2PM
The Event: Informal tasting of some Bordeaux wines from Chateau Bel-Air La Royere [Blaye, Cote de Blaye] with owner-winemaker Corinne Chevrier-Loriaud.
The Venue: Paris Paris, at the tasting bar
The Target Audience: wine sommeliers, media
The Availability/Catalogue: wines will be appearing initially at the France Discovery store in Ottawa and online, and will also be proposed for Vintages.
The Quote/Background: Assisted by Soline Bossis from Bordeaux, Mme. Chevrier-Loriaud presented her wines with detail. Not in the tasting were their "small lot" sauvignon blanc and their top wine. The top Chateau wine could sell for about $50 in Ontario. It was first made in 1995 with a consistent 55%merlot and 45%malbec composition. Indeed, the Chateau has one of the highest proportions of malbec vines in the Bordeaux; many of them are "old vine" malbec from after WWII. Other vines, such as the cabernet sauvignon, are leased as an addition to the "second vin". The Chateau is in the process of becoming organic, but until certification comes, the grapes are said to be produced by "organic principles". All of the employees here are women.
The Wines: It is a trio of vintages: the top wine is currently 2014, the second wine is 2015, and the Gourmandises is 2016.
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
[the top wine is not yet available in Ontario, could sell for $50]
-Gourmandises de Chateau Bel-Air La Royere 2016 Cotes de Blaye $19.95 France Discovery store soon, and also online: a very elegant blend of 100% merlot from 15 year old vines. Good for passing the time as a sipper on the deck/patio or as a lubricant for conversation, and as a first course wine.
-Esprit de Chateau Bel-Air La Royere 2015 Cotes de Blaye $24.95 France Discovery store soon, and also online: this is the "second vin" of the Chateau, currently blended as 90% merlot, with 5% malbec and 5% cabernet sauvignon, but in other years, it has been 80% merlot and 10% the other varietals. Most of the vins are 30 years old but some hearken back to 1947. It punches well above its price (which is what it is also selling for in Quebec: time to load up).
The Food: typical for Paris Paris – cured sausages, French cheeses (e.g., comte), olives, breads, charcuterie, French fries.
The Downside: it was beginning to get hot in the weather with the rise in temperatures.
The Upside: a great chance to speak with the principal.
The Contact Person: chateau.belair.la.royere@wanadoo.fr; annep@tastesenseltd.com
The Event's Marketing Effectiveness and Execution (numerical grade): 92.
Chimo! www.deantudor.com
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