Blue Mountain Winery at Salt Tasting Room

On Monday evening I had the good fortune of being invited to a Blue Mountain Winery tasting at one of Vancouver’s hottest restaurants, Salt Tasting Room, in Gastown. Blue Mountain winery is located in Okanagan Falls and was established in 1991. It’s a family run business and it shows with the care they show with their wines. They are an Estate Winery which means all the grapes they use for their wines come from their vineyard (which they have 80 acres under vines, but only 60 acres producing grapes at the moment).

For those of you who have not been to Salt Tasting Room, they offer a range of cheeses and charcuterie and condiments to their guests. They have a wide range of wines to pair with these food, along with some beers.

This evening we were treated to three white and three red wines, paired with cheeses and charcuterie. The three white wines were the:
– Blue Mountain Brut (a sparkling wine made in the traditional champenoise style)
– Blue Mountain Pinot Blanc 2008
– Blue Mountain Pinot Gris 2007

The Brut is a blend of 47% Pinot Noir, 47% Chardonnay, and 6% Pinot Gris. Pale yellow in colour with a slight bubble around the edge of the glass. Light citrus, slightly sweet and a bit of lees on the nose. The bubble was quite fine, and had lemony, lees, and almond flavour. Quite nice. To this I enjoyed the Schinkenspeck sausage slices from Oyama the Savoury Moon cheese from BC and the Isle of Mull Cheddar from the UK.

The Pinot Blanc is whole cluster pressed and fermented in barrel (47%) and the remainder in tank. This wine had peach and lemon aroma (i was expecting apple, but i love suprises). There was a slight bit of effervesence, lemon and mineral flavours. Another enjoyable wine.

The final white, the Pinot Gris, is similarly fermented as the Pinot Blanc. The result is a wine with light aromas of stone fruit. A round mouthfeel with cherry and stone fruit flavours. Again something I was not expecting was the cherry flavour. Interesting.

For the red wines we were treated to the:
– Blue Mountain Gamay Noir 2008
– Blue Mountain Reserve Pinot Noir 2006

– Blue Mountain Reserve Pinot Noir 1997

The Gamay Noir was deep violet/purple in the glass. Very aromatic with dark cherry and cassis? aromas. On the palate it was peppery, black cherry and licorice with low tannins. It was nice with the Mike Vitow’s Corned Beef.

The Reserve Pinot Noir 2006, is a soft pinot noir. Light cherry and violet aromas and flavours. A bit astringent. It went nicely with the Avonlea Cheddar from PEI and the Piccantino and the Lamb Salamis from Oyama.

Our last wine of the night (and my favourite) was the Reserve Pinot Noir 1997. This wine had depth of character and was very defined in it’s flavours, like a laser beam. Deep red colour in the glass. A very interesting nose with cherries and mint. On the palate there was dark cherry, some spice and medium tannins. Long length. Excellent! I quite enjoyed this wine with the Saint Agur blue cheese from France. This is a creamy blue cheese, half way between a Stilton and a Cambazola.

If you have not been to Salt Tasting Room, it is located at 45 Blood Alley in Gastown. Enjoy.

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