Colio Estate (CEV)-Ultra Premium Sauvignon Blanc 2006 Review
Colio Estate Vineyards (CEV)-Ultra Premium VQA
Tasting Notes
Colour: Light straw
Bouquet: Sweet Tropical fruit and fresh cut hay
Taste: Zesty citrus and lemongrass, soft mineral finish
Serve at: 8º – 10º C
Winemakers Notes:
A short warm spring in the Lake Erie North Shore was followed by a hot, relatively dry summer wich allowed for earlier maturation of white grape varieties.
Pronounced tropical fruit bouquet is followed by typical varietal citrus notes in the mouthfeel with exteneded fresh cut grass finish.
Appellation: VQA – Lake Erie North Shore
Blend: Sauvignon Blanc 100%
Harvest Date: Sept 29, 2006
Brix at Harvest: 20.5
Residual Sugar: 2 g/L
Fermentation: Stainless steel tanks
Aging: Stainless steel tanks
Alcohol Content: 12.2 %
Production: 1100 cases
Winemaker: Tim Reilly
Vintage: 2006
Food Match: Pasta-cream based, Chicken, Fish – Light Flavoured
CEV Sauvignon Blanc 2006 wins “Trophée Excellence” at VinExpo
Rate and review Colio Estate (CEV)-Ultra Premium Sauvignon Blanc 2006.
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This is a wine that had to grow on me. Thankfully it grew on me very quickly.
I certainly am not going to knock down a wine that was awarded Les Citadelles du Vin’s “Trophée Excellence” at
VinExpo Asia Pacific 2008 in Hong Kong, China. It is an excellent wine but for me took a little warming up too to enjoy.
It has very typical Sauvignon Blanc notes. Citrus (grapefruit) at first followed by taste of fresh cut grass. There is a little bit of acid in the taste that makes it a little harsh but stay with it and you will discover why this wine is an award winner.
The harsh taste may have been due to the temperature of the wine and first tasting it without any food pairing.
It does have a nice long citrus finish.
Okay, some recommendation are in order for this wine. It is not a sipper …. this one deserves to be paired with a nice meal. If you open this wine planning to enjoy it alone you are not doing this wine any justice.
Pair with chicken, or pasta in white sauces to really enjoy this wine.
Also, temperatures for this wine are important. I opened this one right out of our wine refrigerator and tried it. It was good but at 45 degree F. it was just a little too cold to serve. Let it warm up a bit and you will notice the flavours come alive. Both the citus and fresh cut grass notes get kicked up a notch as the wine warms up a little.
I picked this wine up in the LCBO Vintage section. Look for it there.
Gary