Burch Family Wines Blog

Wrap up of media reviews and accolades - February 2016

Blog

FEBRUARY 2016
 

HOWARD PARK

2015 Howard Park Miamup Sauvignon Blanc Semillon
“Cracker of a white blend here, destined for seafood and summery drinking. Opens with citrussy fruit characters, some grassiness and a touch of lemongrass spice. Tangy and fresh to taste, crisp in texture then finishes squeaky and juicy. Lovely stuff.”
93 points – Mike Bennie, Wine Business Monthly

2014 Howard Park Flint Rock Chardonnay
“... The Chardonnay grapes in the wine are all hand-picked in the Great Southern region, then fermented in French oak and stainless steel, with an additional 10 months on the lees (the natural fermentation sediment) before a final blending and bottling. Green grapes, mango, and papaya are distinct flavours upfront, a little pie crust rounds the edges, and then a splash of peach juice finishes things off.”
Kurtis Kolt, www.straight.com

2012 Howard Park Miamup Cabernet Sauvignon
“Try a toasty, warm, and enveloping Cabernet Sauvignon from Margaret River that’s delicious now, but will be even better with a few years of aging. Blackberries, blueberries, and currants are all juicy and pristine, with dusty tannins giving appropriate texture, and plenty of eucalyptus offering a happy lift. Those concerned that Cabernet Sauvignon occasionally harbours a bitter, stemmy, bell-pepper character needn’t worry; this bottle is ripe and lovely all the way through. Availability is pretty good at places like Liberty Wine Merchants on Granville Island, Firefly Fine Wines and Ales, and Village Liquor Store at Park Royal.”
Kurtis Kolt, www.straight.com

 

 

MADFISH

2014 MadFish Sauvignon Blanc Semillon
“Often with a classic white Bordeaux blend, regardless of its provenance, the grassy, citrus, herbaceous Sauvignon Blanc portion dominates the cuvée. It’s often upward of 90 percent of the blend, leaving just a smidgeon of the lovely stone-fruit, honeyed, and beeswax-y character Sémillon is known for, to round things out. The charm of MadFish is we’re looking at a breakdown of 56 to 44, allowing each variety to shine. Fresh-squeezed limes, gooseberries, and peaches are oh so juicy, with a zip of lemon zest and a nip of salty sea air breezing through it all. I would tell you to think seafood when sipping this one, but you will; oh, you will! Most recently spotted at Firefly Fine Wines and Ales on Cambie.”
Kurtis Kolt, www.straight.com

MARCHAND & BURCH

2013 Marchand & Burch Porongurup Chardonnay
“A joint venture between Burgundian winemaker Pascal Marchand and the head of Burch Family Wines, Jeff Burch, the Marchand & Burch Chardonnay label sources fruit from biodynamically farmed old vines in the Porongurup subregion of the Great Southern. Simply put, there is a commitment to quality that results in the best Chardonnay I’ve had in recent memory. Fresh, young pineapple on the nose is echoed on the palate with marzipan, nougat, roasted hazelnuts, lime leaf, and a handful of glistening minerals. Returning to the glass, there’s Asian pear, quince, roasted cashews, and a hint of lemongrass. Further sips bring extra layers of star fruit, crab apple, shortbread, and jasmine. The complexity, layers, and enjoyment seemingly never end. I’m heartbroken to learn this isn’t on B.C. store shelves. Seriously crushed. On the upside, it can be ordered in six-packs via B.C. Liquor Stores, or we can beg private wine stores to carry it. (I’ll start!) In the meantime, if you’re tucking into the fine Japanese food at Coal Harbour’s Miku or Yaletown’s Minami, treat yourself to a bottle from their lists.”
Kurtis Kolt, www.straight.com

 

Medals

GOLD MEDAL

2015 Marchand & Burch Mount Barrow Pinot Noir
The Drinks Business Global Pinot Noir Masters 2016

Category: Blog