Spring is in the air and a selection of Church and State Wines from the 2019 vintage has arrived. Before going to the tasting notes for the red wine, here are the highlights of the 2019 growing season and harvest. The tasting notes for the white wines will be published in a second article.
2019 Harvest
“The weather of 2019 started with a frost. We had some damages. It had some consequences on the yield but not on quality.
The spring was quite cool then the summer was dry and warm.
The vines grew well and we had a good maturity at the harvest. During late summer and fall we had a cool weather.
The grapes were ripe aromatic and gave full balanced white with freshness and volume. For the red we harvested fully ripe grapes which gave wines with intense aromatic and soft round tannins.”
Arnaud Thierry, Winemaker, Church and State.
The 2019 Vintage Red Wines
Church and State Merlot
Fermentation and maceration in stainless steel tanks for 20 days. Aged in French oak for 12 months with 15% new oak.
Alcohol 15% |TA 5.3 g/L | RS 2.7 g/L
A bold dark ruby red in colour. The wine opens with an explosion of black fruit aromas. Flavours of ripe black cherries, blackberry jam, cloves, espresso, leather and savoury notes. Full-bodied with ripe soft tannins. 90 Points.
The Merlot pairs with pizza and tomato-based Italian dishes.
Church and State Cabernet Sauvignon
Fermentation and maceration for 21 days with skin contact in stainless steel tanks. Aged in French oak barrels for 12 months.
Alcohol 14% |TA 5.3 g/L | RS 2.7 g/L
A juicy fruit-forward cab with aromas of blackcurrant, plum and sage. There are intense flavours of cherry, dark chocolate, olive tapenade, cedar, leather and black pepper when first opened. A complex full-bodied wine with smooth tannins. Very drinkable right now and can only improve with age. 92 Points.
Church and State Cabernet Franc
Fermented and maceration in stainless steel tank for 20 days. It was aged in French oak for 12 months.
Alcohol 14.5% | TA 5.5 g/L | RS 2.4 g/L
This is an elegant Cab Franc. Dark ruby red with aromas of red berries, black pepper and spices. Flavours of black cherry with notes of tobacco and mint. Smooth ripe tannins and long finish. Drinkable right now and will improve with age. 91 Points.
Church & State Coyote Bowl Series Petit Verdot
This is one of the few 100% Petit Verdot wines bottled in BC. Fermentation and maceration in stainless steel tank for 20 days. Aged in French oak barrels for 12 months.
Alcohol 14.5% | TA 5.6 g/L | RS 2.8 g/L. Only 200 cases were made.
A big, bold tannic red so decant before serving. Vibrant aromas of blackberry jam, violet, vanilla and spice. Flavours of blackberry, black cherry and bacon with a hint of sage. It is full-bodied, dense and concentrated with excellent length. 92 Points
Church and State Syrah
Fermentation and maceration in stainless steel tanks for 21 days. Aged in French oak for 12 months.
Alcohol 14.5% |TA 5.4 gm/L | RS 2.8 gm/L
Aromas of red cherries with floral notes. Flavours of red cherries, raspberry, black olives with notes of cranberries, green peppercorns and red currants. A smooth bold mouthfeel and long finish. It’s an easy drinking red for right now. 92 Points
Church and State Coyote Bowl Series Syrah
Fermentation and maceration in stainless steel tanks for 21 days. Aged in French oak for 18 months.
Alcohol 15% |TA 5.5 gm/L | RS 3.2 gm/L
Still youthful so decant before serving. Aromas of black fruit, cedar and sage. Flavours of red and black cherries, dark chocolate, smoked meat and spices. A beautifully bold but smooth mouthfeel and long spicy finish. 93 Points
For the complete portfolio of Church & State wines please visit the winery website.
For the previous vintage Church & State Red Wines please see Church & State for Sophisticated Red Wines and Church & State Rhône Rangers & More