It’s been a whirlwind month for sure – for winemakers as well! To interview Redstone Winery’s winemaker Rene Vanede, I had to ‘pull him off’ the bottling line. “We are disgorging sparkling wine right now. It is the fun part of making bubbles.” I have never met this Aussie, but in the 3 minutes talking to him over the phone, I felt that we’d known each other for years. The conversation is fantastic & interesting, learning about his love of sparkling wine and learning about his impressions about Canadian wine industry. “Why would you come all this way from Australia?” I asked “And why have you stayed??”
More about this interesting & engaging conversation on the following pages. But first…let’s get to the wines!
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In your Savvy Selections, you will find:
Redstone Sparkling VQA 2013- $24.95
now THIS is the bubbly to pop & celebrate the holidays!
Redstone Cabernet Merlot VQA 2011- $28.95
Already aged 5 years, this a crowd pleasing red wine
Cabernet Sauvignon VQA 2012 – $29.95
WOW what a powerhouse! Ready to drink now or cellar for 5+ years
Initially, they did not plan to have a winery
Tawse Winery purchased the vineyard that was once owned by Thomas & Vaughn – one of the first of the boutique wineries in Beamsville. Moray Tawse had planned to use the grapes from their new vineyards in the Tawse wines…then the winemaking team discovered something VERY interesting. You’ll find the backstory on the following pages. Rene gave me the inside scoop during our interview. And as always, our Savvy Sommeliers share with you their tasting notes for the wines in your Savvy Selections along with recipes to pair with each over the holidays.
You won’t find many Redstone at the LCBO
You’ll be hard pressed to find Redstone’s striking orange foiled bottled on a shelf at the LCBO or Vintages. This winery makes small batch wines, so if you find a wine that you enjoy, give our Savvy Team a call on 613-SAVVYCO (728-8926) to arrange an order for you. It is easy & only takes a matter of a couple of days for delivery from the winery to you.
Kicking off the New Year!
Time definitely does fly when you are having fun. Our Sommeliers have been working hard (tough job we know!) finding wines to feature in the 2016 line-up for Savvy Selections. We are starting the New Year with Coyote’s Run Estate Winery of Niagara-on-the-Lake. Our Savvy Sommeliers & tasting panel chose the following wines:
- Rare Vintage Chardonnay VQA 2014
- Rare Vintage Cabernet Syrah VQA 2012
- Black Paw Cabernet Sauvignon VQA 2013.
Mark your calendar that these impressive wines will be delivered on Friday January 8th. If you would like additional bottles of these fine wines or other favorites from Coyote’s Run, just let me know & I will add more to your order.
We hope you’re having wonderful holiday season with great wines, family & friends!
Cheers!
Debbie & Savvy Team
Redstone Winery
Presented by Accredited Sommelier Debbie Trenholm
I always find it fascinating to hear a winemaker’s impression of the Canadian wine industry. And when the winemaker is ‘an import’ from a different wine region, the insight is even more interesting! My interview with Rene Vanede (below) – winemaker at Redstone Winery – held my interest at ‘Hello’. If it weren’t for a glitch in the bottling line that he needed to tend to, our phone conversation could have lasted for hours.
The ‘ah-ha’ moment
Originally from Hunter Valley, Australia, Rene was surrounded by the wine industry. He worked as a Sommelier in various local hotels, then the travel bug bit him & he headed to Europe. “England in particular is great place for access to the world of wine,” Rene mentioned. As he was pulling the cork out of a bottle of wine from an undiscovered place he thought, “I can make this stuff.”
From Sommelier to Winemaker
Rene jumped into being a winemaker with both feet. He completed his university studies, then rolled up his sleeves & got hands-on experience with grape harvest and in the cellar at an Australian winery you may have heard of…Rosemount, Owned by Foster’s Group, Rene’s work experience at Rosemount was making wine in massive volumes. He explained that he often did not know what brand he was making…all he knew was that he was making wine.“I quickly figured out that I did not want to continue to work at big places.”
The all-Canadian wine adventure
Now with winemaking experience, Rene was ripe to explore other wine regions. He had heard that Canada’s wine industry was making big strides & was comprised of hundreds of small businesses. Curious & intrigued, he packed up & headed to Vancouver. It turns out that he did not work at a BC winery at this time, yet he did sample a lot of their wines during his travels.
In 2006, he was invited to be part of the vintage team at Tawse Winery in Beamsville.“It was their biggest harvest ever. Tawse went from a 2000 case winery to 6000 cases,” Rene recalls. “It was exciting to be part of that.” With so much work to do, Rene became a permanent fixture at Tawse. A few years later in 2009 when Moray Tawse purchased Thomas & Vaughn Winery, even more wine had to be made. The new vineyards provided the grapes needed to make Meritage & Bordeaux styled wines for the Tawse portfolio.
Tasting the difference
Curious about the new vineyards, the winemaking team did a side-by-side comparison taste test of wines made with Tawse grapes and wines made with grapes from the Thomas & Vaughn vineyards. “The same winemaking team, however the final product showed an incredible difference,” explained Rene. “The terroir was prevalent in the Tawse wine, while the other wine was all about the fruit.” With this incredibly different wine, the idea was born to keep them separate and establish a new winery. Just like that…Redstone Winery was created.
here’s what it’s all about…
Terroir is the focus at Tawse. Redstone is fruit first.“This is a massive change of mindset for winemaker.” Rene became Redstone’s winemaker with Paul Pender from Tawse on hand as consulting winemaker. The sistering wineries leverage some production equipment and resources, yet for the most part, they are 2 separate wineries.
“At Redstone there are no guidelines. We have the land, the mature vineyards & the track record that the grapes are known to produce quality good wine,” said Rene.
Redstone’s 38-acre vineyard is farmed organically and biodynamically. The location is perfect for late-ripening varietals including Merlot, Cabernet Franc, Cabernet Sauvignon and Syrah – the Bordeaux grape varietals. In terms of white, there is Pinot Gris, Riesling, Sauvignon Blanc, & Chardonnay from recently acquired Limestone vineyard.
Differences between BC & Ontario
Having been in Canada for 10 years, his Aussie accent is still thick. It could be the company he keeps as there are several Australians at Niagara wineries. Interestingly, without being probed, Rene offered his impressions of the BC & Ontario wine industries. “After traveling in BC, I expected the Ontario wine scene to be similar. In BC, the wineries are cottage like, small operations. The scales of things are different here in Ontario with larger farms & businesses.” Rene continues, “The wines are sheer finesse here in Ontario.” When I heard this, I was eager to share this with our Savvy Selections subscribers.
Here’s to Rene & his winemaking team!
~SAVVY SOMMELIER TASTING NOTES ~
Redstone Sparkling VQA 2013 $24.95
This is Redstone’s first sparkling. “Sparkling is a Winemaker’s Wine – there are so many different steps involved to making a good sparkler”, explains Rene. While at university, he took a keen interest to learn the finesse of making sparkling wine….and his talent shines through in this wine.
Savvy Sommelier Tasting Notes: Made with Pinot Noir, Chardonnay & a splash of Pinot Gris, this is an absolutely delicious bubbly. “I like to make wines that I like to drink”, says Rene. This wine has a delicious balance of acidity (think white grapefruit) with a smooth mouth feel and very elegant mousse (bubbles). It’s dry, crisp &delicious.
Suggested Food Pairing: This wine will be perfect any time during the holidays – to pop open when friends drop in, enjoyed with appetizers during Happy Hour, unwinding after tidying up the wrapping paper or even served for brunch. “I enjoy sparkling wine with seafood- scallops, prawns & smoked salmon, or blue cheese,” suggests Rene. On the following pages, we have included an interesting scallop dish for you to try.
Cabernet Merlot VQA 2011 $28.95
A blend of Cabernet Sauvignon, Cabernet Franc, Merlot, this is the classic Bordeaux blend. “We are always comparing the wines from Tawse& Redstone to French wines,” shares Rene. He goes on to explain, “30-40% of the wine was oaked (in French oak of course!). You should be able to see the oak, but it should not be overpowered. In this vintage, the fruit demanded some oak to finish the wine.”
Savvy Sommelier Tasting Notes: This is a crowd pleasing wine that you can drink with pretty much anything. Red & black fruit (think plums, currants, raspberry, blackberry) and warm spices waft from the glass and linger on your tongue with each sip. Well balanced, smooth finish, yet still a touch of tannins after the 5+ years of aging that pairs well with hearty food.
Suggested Food Pairing: “For me, this is a winter wine. I would serve it with Beef Finger Pie.” shares Rene. That is a dish that I am not familiar with and nor is Google! After more probing, turns out that a Beef Pot Pie is what this Aussie was referring to! A recipe for an “Aussie Humble Pie” follows.
Cellaring: This wine is ready now or will cellar a further 3 to 5 years.
Redstone Cabernet Sauvignon VQA 2012 $29.95
“This is THE signature wine at Redstone. It put us on the map.” explains Rene. “It’s Redstone in a bottle – the fruit & tannins exhibit the vineyard site.”
Savvy Sommelier Tasting Notes: Now this is a BIG red wine still with some grippy tannins. If you like to put wines away, this would be the one out of this bunch. It will be interesting to see how the wine evolves with time. For now, each sip shows the quality of the fruit & the winemaker’s talent – kudos to Rene. The Sommeliers at the tasting panel remarked how this wine reminded them of black – intensely dark in colour, aromas of black fruit (berries, plums, currants, figs) that continue on in the taste. A long finish with an earthy or herbal note like roasted caraway or fennel seeds.
Suggested Food Pairing: One word: steak. If your BBQ is buried under snow, then prime rib would be perfect accompaniment. We share with you a Dijon Herb Crusted Prime Rib recipe.
Cellaring: Ready now or it will cellar nicely for another 5 to 7 years. Winemaker suggestions to decant for 2 hours before serving….then enjoy every sip!
~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~
With Redstone Sparkling…
Confit of Scallops with Lemongrass & Coconut Sauce
By chef Kevin Bélisle at Spa Eastman, Eastern Townships, Que.
Source & photo credits:Globe & Mail
Ingredients
Beets
2 large yellow beets, cooked and peeled
Herbs and lemon zest oil
½ cup olive oil
2 tablespoon chopped Italian parsley
2 tablespoon chopped cilantro
2 tablespoon chopped chives
Grated zest of one lemon
Gomasio
1 tablespoon white sesame seeds
1 tablespoon flaxseed
Sea salt to taste
Lemongrass &coconut sauce
2 sticks lemongrass
1/3 cup peeled and chopped fresh ginger
½ cup cashews
¾ cup organic coconut milk
2 tablespoon lemon juice
Scallops
12 large fresh scallops, kept cool
2 cups coconut oil to cook scallops
Method
Cut beets into ½-inch-thick slices. With a cookie cutter the same size as the scallops, cut the beet slices into rounds. Warm in the oven before serving.
Mix oil with herbs and lemon zest. Season with salt and pepper. Reserve.
Toast the sesame seeds lightly in a pan, being careful not to burn them. Mix the toasted sesame seeds, flax seeds and sea salt in a blender or with a mortar. The mixture should remain fairly grainy. Reserve.
Remove the bottom 2 inches of lemongrass stalk. Chop coarsely, reserving remainder for another use. Combine lemongrass, ginger, cashews, coconut milk and lemon juice. Blend in a food processor or blender until smooth. Place in pan and heat gently when ready to serve.
Remove the muscle from the scallops. Heat coconut oil in a small high-sided pan to 175 to 185 F (80 to 85 C). The oil should be barely moving with just a few bubbles. (Use a thermometer to check, if you have one.) Place the scallops in the coconut oil (in batches, if necessary) and confit for 5 to 7 minutes or until opaque.
Spoon warmed lemongrass and coconut sauce onto serving plates. Place 3 slices of warm beets on each plate and top with 3 scallops. Drizzle scallops with herbs and lemon-zest oil and garnish with a pinch of gomasio. Garnish with herbs.
With Redstone Cabernet Merlot…
Humble Aussie Pie
By Jamie Oliver
Serves 8
recipe & photo credit: Jamie Oliver
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Ingredients
1 kg beef skirt , chopped into 1cm chunks
sea salt
freshly ground black pepper
olive oil
1 whole nutmeg , for grating
2 large carrots , peeled
2 red onions , peeled
4 sprigs of fresh rosemary , leaves picked
250 ml pale ale
1 heaped tablespoon plain flour
1 tablespoon tomato purée
250 g button mushrooms
1 large egg yolk, beaten , or semi-skimmed milk
For the pastry
600 g plain flour, plus extra for dusting
150 g cold unsalted butter, cubed, plus extra for greasing
150 g Cheddar cheese
Method
Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside. Roughly chop the carrots, onions and rosemary leaves.
Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently. Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.
Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the flour and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 1 litre of cold water. Roughly slice and add the mushrooms, then bring to the boil.
Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.
Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.
Preheat the oven to 180ºC/350ºF/gas 4. Grease 8 individual pie dishes (roughly 15cm x 10cm) with a little butter and dust with flour. Divide the pastry into 4 equal-sized pieces, then roll out a portion on a flour-dusted surface to the thickness of a pound coin. Place 2 of the pie dishes side-by-side, roll the pastry around the rolling pin, hold it over the dishes and carefully unroll the pastry to cover. Gently press the pastry into the sides of the dishes, then roughly cut away the excess so you end up with 2 lined pie dishes. Repeat with the remaining pastry, reserving the excess for later.
Equally divide the steak and ale filling between the dishes and brush the edges with the milk or beaten egg. Divide the excess pastry into 8 equal-sized pieces, roll out to the thickness of a pound coin and place over the filling. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through.
With Redstone Cabernet Sauvignon…
Dijon Herb Crusted Prime Rib
from Farm Boy
Ingredients
1Tbsp Balsamic vinegar
¼ tsp ground cloves
4 Tbsp grainy Dijon mustard
2 Tbsp fresh thyme leaves, chopped
2 Tbsp fresh rosemary leaves, chopped
Salt and pepper to taste
1 bone in rib roast (2.5KG/6LB)
6 medium garlic cloves, quartered lengthwise
Method
Pre-heat oven to 400 F
Make small incisions all over the roast.Insert the garlic into the holes. Place the roast in a roasting pan and mix the remaining ingredients into a paste and rub entire roast evenly.
Roast for 25 minutes then reduce heat to 350 F and continue cooking for about 1 and a ½ hours or until internal temperature reaches 135 F (forrare). Transfer roast to a cutting board and allow to rest for 15 minutes before carving.
Serve with your favourite sides. (Especially good with creamy mashed potatoes & buttered beets!)
Enjoy your Holidays & your Savvy Selections!