From the Cellar
Inniskillin 2005 & 2006 Zin - comparative zins (British Columbia)
17 Jul 2014- Details
- Category: Uncorked Tonight
(April 18, 2014) ... This was a very interesting and spontaneous night spent with my brother and his wife. They happened to be in St. Catharine's and invited us for dinner chez them. I wondered down to the cellar for something to bring along.
Knowing that my brother likes big, heavy reds and my sister-in-law is also into reds (though she is not a picky as my bro) its an easy decision which part of the cellar to go to ... Now what to choose?
I selected something I know had some staying power, Chateau des Charmes 2007 Equuleus, their Bordeaux blend made in good years and age-able up the yin-yang. Tonight it did not show its best, incredibly smoky and woodsy with black fruit backing, but still incredibly smoky. The wine came off as harsh, especially on the finish but it did pair well with the BBQed meat. Still needs time? I think. And with a few bottles left in the cellar I'm happy to give it.
But the real treat was the comparative Zin tasting I conducted before dinner; while that may not surprise regular readers, the part that might is where they were from (a most unlikely place): British Columbia.
When I was there some years back I discovered that Inniskillin was making Zin, and being a fan of the grape I picked up a bottle of the 2005 and 2006 ... and waited. Tonight I "found" these bottles and brought them along. The 2005 was a little past its prime with very smoky, woodsy, and dried spices taking hold of the palate; on the nose, there was also plum and cinnamon, but it seemed to follow suit with the palate. With a little time in glass the wine seemed to open, a little bit, with a seam of dark fruit, but it didn't stick around long enough as the smoky-woodsyness continues to be rampant on the finish. The 2006 was the complete opposite, it started with spiced plum, dried black cherry, and a rich mouthfeel, which also showed vanilla, spice and a pleasant toastiness. Then when it fully opened in the glass some 30-45 minutes later the fruit roared out of the glass even more: dark, ripe and delicious.
