The Twelfth Annual Stonefields Dinner
Guelph, ON, Canada
Tasted November 30, 2013 by Dave Canada with 464 views
For the 12th Annual Stonefields Dinner, host Michael Barnstijn created a dinner with wines around the theme of "Non continental Europe." Paired with the food from chef Yasser Quahawish from Artisanale in Guelph, it was, as usual, a stunning evening with great food, great wine and fabulous company.
Flight 1 - Reception (1 note)
Flight 2 - Hour D'Oeuvres (2 notes)
Paired with Colville Bay Oysters, Acadian Sturgeon and Caviar, Les Cochons tout Ronds
Powerful nose of lemon, caramel, toffee and obvious autolytic notes. The palate is very smooth and creamy…wow, this is great. Flavours o lemon, lime, biscuit, minerals and orchard fruit transition to a medium+ finish that complex and balanced. Great showing.
Flight 3 - 1st Course (2 notes)
Paired with Terrine de foie gras with Rhubarb en gelee and polestar miche
Quite dark colour
The nose is very nutty with salted caramel, toffee, preserved lemon and earth. The palate is quite complex…showing hazelnuts, minerals, lemon, earth, salted carmel, saline notes, and a definite oxidative profile. The finish is really long…quite expansive.
The nose is utterly insane! So powerful with christmas cake, nutmeg, toffee pudding, spice cake, marmalade, brûlée, and burnt orange.
The palate is so viscous but there is perfect balancing acidity. Flavours of toffee, cardamon, spice cake, preserved grapefruit, brown sugar and asian 5 spice are so integrated, layered and beguiling that it stops you in your tracks. The finish is never ending……………..
Still tasting it 3-4 minutes later. WOW. I really should score this 100.
Flight 4 - 2nd Course (2 notes)
Paired with Peasant broth, and plantain winter truffle
Very open and lifted nose mixing pure lemon fruit with nutty elements.
The palate balanced pure lemon fruit with minerals and almond notes.
Finish was long and balanced.
This was rich with lemon, vanilla, nutmeg, pineapple, wool, acacia, and honey….a touch tropical in its fruit profile but done in a very restrained way.
The palate was equally complex with notes of vanilla, lemon, wood spice, lime zest white flowers, pineapple, and guava. The oak is present but integrated. What really makes this wine is its great minerality and its great balancing acidity. The finish is medium + with layers of flavour and the only quibble I had was the fact that there was a little bit of unresolved alcohol on the finish. Very nice wine.
Flight 5 - 3rd course (3 notes)
Paired with Homard chaud froid and whole circle farm carrots
The palate was lush with pure lemon, pineapple guava, mango, vanilla, spice, and white flowers. There is good balancing acidity but for my taste, I think it needed a touch more.
The finish is medium length but there is a bit of heat that is distracting and the oak becomes more present and dominates just a touch too much.
The palate is driven by citrus flavours again but very mineral driven with notes of steel lingering as well.
The finish is medium+ with good complexity and a lingering mineral note that is quite nice.
Flight 6 - Cellar Visit and Stretch (1 note)
Flight 7 - L'Intermede (1 note)
Paired with Griottines
The palate very complex showing marmalade, orange peel, spice cake, burnt orange creme brûlée and dried flowers. There is a noticeable kick in terms of alcohol and the acid is still quite racy.
The finish for me is where this wine feel down a bit for me…..it was only medium and did not have the expansiveness and power of the other old Barbeito Terrantez that I have tried (1899).
Nonetheless….this was a real treat and pretty to go back to over the course of the evening.
Flight 8 - 4th Course (2 notes)
Paired with Lotte, leek, and onion fondant tartlette
The palate is pruney and has notes of cherry, spice and cola that are all overlaid with obvious alcohol.
The finish is medium in length but again does not integrate the alcohol well at all.
This is just too hot for me and stylistically not what I look for in Pinot Noir.
Flight 9 - 5th Course (3 notes)
Paired with Kegou Caille, Ris de Veau en Sarcophage
The palate shows similar dark black fruits augmented by cassis, leather and cedar but the alcohol is distracting and quite obvious.
The finish is medium+ in length and quite complex but again the alcohol is not integrated and is distracting.
The palate is equally stunning……sweet pipe tobacco, cedar, leather, earth, black currants, black cherries, sweet cassis and a definite Brett presence (which I love)
The finish is long, layered, integrated.
1994 Dominus does it again.
This was a very nice wine…and still so young
Dark ripe fruit mix with cassis, spice and nice secondary elements of subtle earth and leather.
The palate is balanced and integrated yet still quite primary in nature….blackberries, black currants, black cherries and spice are augmented by some nice secondary nuance.
The finish is medium+ in length with good complexity. Wonderful wine.
Flight 10 - 6th Course (3 notes)
Paired with British Columbia Chanterelle Mushrooms
Still very much alive though it has undoubtedly faded from its peak. My hunch is that it would have been at its best 10-15 years ago as the tertiary notes were definitely taking over in this wine.
The nose was dominated by a medicinal note, mint, backing spice and a dusty character.
The palate showed some cherry fruit with notes of brown sugar, dried flowers and dried plums.
The finish was medium+ and showed good complexity
It is very difficult to score this…..what a treat to try such an historical wine and to see it still alive and kicking.
Pure black and red fruits augmented by leather, cedar and earthy notes.
The palate again shows such purity….brown sugar, dark black cherries, currants and berries mix with earth, cedar leather and saddle notes.
The finish is medium+ and very complex. Great wine.
The palate shows candied cherries, black fruits, eucalyptus and mint with a great spicy character. This wine is 16.1% alcohol and I just do not understand where they hide it as the wine has such balance and no overt alcohol.
The finish is medium+ in length with good complexity and balance. Nice wine.
Flight 11 - 7th Course (3 notes)
Paired with Cerf de Boileau, cedar down farm salsify and Sauce Poivrade
The nose shows pure dark fruit, mint, eucalyptus, spice and plum.
The palate adds savoury elements to the dark fruit, mint, pepper, smoke, eucalyptus, spice and plum and is so integrated and balanced.
The finish is long, layered and gorgeous….. wow. Almost 95 points.
Wish I had this in my cellar.
The palate is so pretty….spice, smoke, blue fruit, pepper, stems and a glycerol component.
The finish is long, expansive, integrated and o so beautiful. Spectacular wine.
The palate shows blackberry, black cherry, mint, eucalyptus, spice and prune.
The finish is long and very complex.
Again….I love how Drew Noon is able to hid the alcohol on these wines as they are all 15.5+%. The balance they are able to achieve is amazing…talented winemaker.
Flight 12 - Fromage (2 notes)
Paired with cheese from Quebec - Le Fou du Roy and Magie de Madawaska
The palate again shows black tea, cherry, wet leaves, forrest floor and sweat. This is quite developed and might have been better a few years back.
Finish is medium+ in length with good complexity.
Flight 13 - Dessert (2 notes)
Paired with Helge's Cassis Sorbet, Chestnut Chocolate Gateau, Bizjack Farms Summer Peach Preserve
Another great Stonefields Dinner.