Clos du Soleil Fumé Blanc 2010

Clos du Soleil
Fumé Blanc 2010
Similkameen Valley, BC
www.closdusoleil.ca

$23 – 26. Available at winery or select private retailers

At yesterday’s Similkameen Wineries Association annual Vancouver tasting I tasted through new releases of 8 of the small but mighty valley’s winemakers. Named “one of the world’s 5 best wine regions you’ve never heard of” by En Route Magazine, the Similkameen’s nestled rocky and dry terroir are yielding some exceptional and exciting wines. Spenser Massie and his crew at Clos du Soleil are inspired by wines of France – especially the refinded grandeur of Bordeaux. Overseen by Canadian winemaker extraordinaire, Ann Sperling, the portfolio is always elegantly knit with cashmere and silk – polished, inviting and well crafted. Their flagship white and red Bordeaux blends (Capella and Signature, respectively) are regal as ever, and they’ve now added a second label to their collection – again, akin to Bordeaux chateaus.

This black labeled Fumé Blanc is part of that second tier – but don’t be fooled in thinking it’s a big leap down in quality. And please also don’t be fooled by the name, and association with overworked Fumés from California’s days past. This 100% Sauvignon Blanc is barrel fermented, with creamy apple and lemon meringue notes. There is no overt oak here at all – but just a round and complete mouthfeel, with white honey, mineral, subtle vanillan and lemon zest on the finish. The richness of the barrel character is perfectly in step with the herbal citrus of the Sauvignon Blanc grape – neither oversteps the other. This would be lovely with sablefish or halibut.  Only 100 cases produced.

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Clos du Soleil Fumé Blanc 2010

Don’t be fooled by the name, and association with overworked Fumés from California’s days past. This 100% Sauvignon Blanc is barrel fermented, with creamy apple and lemon meringue notes. There is no overt oak here at all – but just a round and complete mouthfeel, with white honey, mineral, subtle vanillan and lemon zest on the finish. The richness of the barrel character is perfectly in step with the herbal citrus of the Sauvignon Blanc grape – neither oversteps the other. This would be lovely with sablefish or halibut.  Only 100 cases produced.