2014 Pinot Noir

This is a beautifully structured Pinot Noir making food pairing quite interesting. The classic combination is with lamb, and I’ve certainly enjoyed this wine with herb-encrusted rack of lamb. But don’t be afraid to think outside the box and try it with cedar planked salmon with a hoisin glaze.

Braised Lamb Shanks

Recipe courtesy of Erik Peacock, Executive Chef of Wellington Court, St. Catharines

Ingredients

• 6 lamb shanks from Zeta Farms
• Coarse salt
• Freshly ground black pepper
• 3 tbsp plus ½ cup olive oil
• 2 ribs celery, roughly chopped
• 1 carrot, roughly chopped
• 1 large Spanish onion, roughly chopped
• ½ cup tomato paste
• 5 sprigs thyme
• 1 bay leaf
• 1 tbsp black peppercorns
• 3 anchovy fillets
• 1 whole head garlic, cut in half
• 3 cups Château des Charmes Pinot Noir, Paul Bosc Estate Vineyard
• 1/3 cup white vinegar
• 1 tsp sugar
• 2 cups veal stock 
• 1 cup demi-glace 
• 2 cups chicken stock

Method

Preheat the oven to 325°F. Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bone down to the bone and all the way around; this will help expose the bone while cooking. Set aside. Heat 3 tbsp oil in a pot over medium-high heat. Add the celery, carrot, and onion to the pot, and cook until very soft, 8-10 minutes. Add the tomato paste and cook 1-2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic, and cook another 2-3 minutes.

Add the wine, vinegar, and sugar, raise the heat to high, and bring to a boil. Lower the heat to medium and add the veal and chicken stocks. Leave over medium heat while you brown the shanks.

In a sauté pan over medium-high heat, brown the shanks well on both sides in the remaining ½ cup oil, about I minute for each of 3 sides. Use tongs to flip them over. Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook for another 3 hours, turning the shanks over every half hour until the meat is very soft. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce.

  2016 National Wine Awards

"The Chateau is not the first place I think about for Pinot Noir, but maybe this is the year that all changes: aromas of rich cranberry, cedar and black raspberry which follows onto the palate, adding smoke and white pepper along the way – this one needs a couple more years to fully reveal itself, by then it will impress even more than it does now." 4 out of 5 stars.
        --Michael Pinkus, www.michaelpinkuswinereviews.com, February 2017.

“This is medium weight with good texture, depth and intensity marked by red fruit, nerve and verve—a classic cool-climate Pinot. Hi-toned aromas of exotic spice, tobacco and red berry fruit release a tang-infused wash of red currant and pie cherry garnished with truffles and a solid line of lip-smacking acidity. It finishes in a blaze of tang on the dry finish. It’s drinking well now.” 4 stars.

                              --Vic Harradine, winecurrent.com, August 2, 2016.

“…complex nose of pretty, yet assertive, black cherries, strawberries, licorice, earth, loam, violets, cassis and elegant oak spices. It is silky on the palate with a range of red fruits, beetroot and lovely barrel spices all perked up by that racy cool-climate acidity. A beautiful Pinot.” 92 points.
                          ---Rick VanSickle, winesinniagara.com, August 14, 2016.

“The Chateau is not the first place I think about for Pinot Noir, but maybe this is the year that all changes: aromas of rich cranberry, cedar and black raspberry which follows onto the palate, adding smoke and white pepper along the way – this one needs a couple more years to fully reveal itself, by then it will impress even more than it does now.” 4/5 stars.
               --Michael Pinkus, michaelpinkuswinereviews.com , February 2017.

“An elegant example of Canadian, cool-climate Pinot Noir… Opens with a soft, feminine combination of earthy, floral and red fruit aromas with caramel-chai spice and smoky-vanilla notes. The palate furthers the feminine profile with engaging texture, good continuity of flavours from the nose, spicy tannins and a nice wave of fresh berry acidity to keep the moderate-plus finish lively and refreshing.” 90 points.
                          --Liam Carrier, iconscores.blogspot.ca, October 2016.

“Quite a powerful wine, lots of stylish Burgundian forest floor (mushrooms, earth) to complement the red berry fruit.” 90 points.

                            --Dean Tudor, gothicepicures.com, August 2016.

“…complex… offering characteristic notes of tart, juicy cherry, bramble and some lifted, lightly volatile aromatics. Very fine wood treatment which is seamlessly integrated on the palate. Tight and focused with elegant tannic structure. Very good length.” 88 points.
                                  ---Sara d’Amato, winealign.com, August 2016.

“…notes of root beer, dark cherry and hints of milk chocolate on the nose. It’s earthy and balanced on the palate with dark red fruit and some cherry chocolate notes. It’s very food-friendly and very well-made (most CDC wines are),…”
                                   ---Krista Lamb, Kristalamb.com, September 2016.