WTN: Henry of Pelham Reserve 2004 - Peller Ice Wine 2007

Lamb shanks in the oven, big flavoursome meal, what to open...?

Been thinking about my incoming holiday to Canada and that reminded me of my last trip in 2006 and having Henry of Pelham 2004 Baco Noir three consecutive nights in a white timber restaurant next to my motel..

I have one that I brought home, but this is the Reserve 2004 which Paul Bulas has been advising should be kept. But I think almost 7 years is enough, but I’ll open and pour it an hour before we eat.

Bit of a gamey taste when first opened (I consider it’s my duty to take a decent mouthful on first opening). When we eat its lost that edge and becomes really attractive. Powerful, smooth, got a taste I just can’t put a name to – the word marshmallow comes to mind but I’ve not tasted one of those for fifty years at least. Mrs M is enjoying it greatly, which means I get less to drink than I hoped, thank goodness for that dutiful first gulp. And then it’s gone and Mrs M is asking what happened to it.... did I re-check the wine while cooking?

I stick a 50cl bottle of Peller Estate 2007 Signature Series Icewine in the freezer (gift from visitor) to mollify her and we sip that looking at a docu-drama of how OBL was tracked down and terminated.

And so to bed.

...Been thinking about my incoming holiday to Canada....

Let us know when you're coming. Perhaps an offline or some sort of get-together can be arranged.

Thanks Howie

However I'll be making my first trip to the west coast to visit Okanagen Valley.
I was supposed to be returning to Toronto on business but that seems to have gone stale -- no-ones got any money anymore -- but if it goes ahead I'll get in touch.


I have edited my post to add Vidal to the description of the ice wine.

Unusual evening for us having two Canadian and both hybrids...

Hope you have a great time in the Okanagan, Peter. Do you have an itinerary set up?

I am quite a BN fan!

Hi Bob,

No itinery, Bob, due to lack of response to my emails. I have just one appointment at Stoneboat.

WE have booked one week in Penticton and will then see if we stay longer in the area, head elsewhere, Vancouver Island maybe.

Hey Peter,

I think that now was a good time to open the '04 H of P.

Not sure I'd ever use the marshmallow descriptor - but perhaps what you tasted was what I refer to, much less elegantly, as "brackish, celeriac aromas" - something that is usually a bit more pronounced in Foch, as opposed to Baco. But my feeling is that it is most likely due to an interaction between the native riparia aromas and the American oak that is used for this wine (new oak in the case of the Baco Reserve).

I am impatiently waiting for the first 2010 H of P Baco to make its appearance, yet at the moment all stock seems to show 2009. I think that 2010 was a better red-wine vintage around here.

`09 here too Paul and I passed.

`09 here too Paul and I passed.

Actually Bob, you might want to give it a try all the same. It's lithe and tart, but goes wonderfully with all manner of pasta-and-sauce type meals. Tastes like a laser-crisp Barbera (as Baco so often does).

I've had the '09 a few times already, so now I'm ready for the '10!