WTN: 2010 Konzelmann Estate Cabernet Sauvignon

2010 Konzelmann Estate Cabernet Sauvignon (Niagara Peninsula VQA):

$11.95 on general list at the LCBO. Aged in Allier and Nevers oak. Screwcap closure.

13% alc./vol. Pleasant dark garnet colour with very decent saturation. An immediately pleasing, spicy, true-to-variety Cab Sauv nose: plummy, curranty fruit framed by secondary bell-pepper spice and oak-spice notes. Grippy tannins; a dry and light-to-medium body; very good balance on the mid-palate. The finish is a bit short, but the structure is pleasingly firm all across the palate.

Give this at least half an hour's worth of decanting, and preferably, an hour. It will open up nicely to reveal the gentle French oak influence.

A decent Niagara Cab from a good red-wine vintage, this went well with the lamb shank steaks that I did up on the grill.

I'm surprised that a 2010 C-S would be released already. I was just in NOTL yesterday to pick up some juice and was tempted to go to Konzelman, but was pressed for time and only stopped at one winery - Lailey. I bought a 2008 Zweigelt and a 2010 Vidal.

I'm surprised that a 2010 C-S would be released already. I was just in NOTL yesterday to pick up some juice and was tempted to go to Konzelman, but was pressed for time and only stopped at one winery - Lailey. I bought a 2008 Zweigelt and a 2010 Vidal.

Very surprised (and honestly didn't know) that Lailey has those two varieties! Zweigelt is one of the best red varieties for Niagara - IMHO, much more interesting and substantive than Gamay, which is so one-dimensional around here.

As for the Cab, I think it only spent a few months in the oak. That's a good thing, because in years past wineries were known to overdo the smoky oak in many of the reds - especially the Cab Franc: the body of the wine often couldn't support that much oak. 6-8 months is just right, I'd say.

How are your wines coming along this year Howie? I'm making sparkling cider again instead of wine for a third year. I've got Hyslop crabs and a whole bushel of pink-fleshed roadside apples that stunned me with their juice quality last year.

Regarding the Cab, I still have my blend of 2010 70% Cab Franc/30% Merlot aging in a new Hungarian oak barrel, which I plan on bottling in Dec. or Jan. While the oak is noticeable, I think it not overdone. My wines for 2011 are just getting started - PN finished fermenting - about to star malo. I also have Pinot Gris, Cayuga and Chardonnay going, along with a red hybrid blend that I plan on filling my barrel with, after I bottle the CF/Merlot (Foch, Baco and Chambourcin). Over the next few weeks I'll be getting Steuben, Vidal, Lemberger and Riesling.