Wine Spectator gave the 2005 and 2006 vintages of Bodegas Pinord‘s “+7” blend 92 points. Having recently sampled the 2007–a blend of garnacha (50%), syrah (20%), and Cabernet Sauvignon (30%)–this producer of organically-certified wine has excelled again.
Silky tannins and featuring the weight and alcohol (14.5%) so typical of Priorat, +7 has a bit of smokiness, but is not so dense that it requires a lot more aging or lacks in subtlety. Berries, briar, and a bit of green pepper.
The wine is fermented in stainless steel, then blended and oak aged for 1 year.
Pinord has pledged to make quality wines here whilst maintaining a close relationship with more traditional grape growing techniques. From the beginning, the vineyards have been organic, using only permitted natural products on the land. All chemical products such as herbicides and pesticides are avoided.
Pinord has firmly adopted Biodynamic Farming techniques in their Mas Blanc vineyard. They believe that by following their own winemaking practices and by attempting to maintain a balance with the land, they will be leaving it a better place for future generations.
Trout Point Lodge of Nova Scotia will have the 2007 +7 on its 2012 season wine list, which specializes in organic and Spanish selections.
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Where Canada has named Trout Point Lodge among “15 wilderness retreats for all seasons.” Author Carissa Bluestone chose 15 hotels from across Canada, the majority grouped in British Columbia. Trout Point is the only property representing Atlantic Canada.
“Getting out into nature doesn’t have to mean tent camping and pit toilets,” writes Bluestone. “For a truly unforgettable vacation without a hint of ‘roughing it’, opt for one of these gorgeous wilderness retreats.” The article puts the Lodge in great company, including Sonora Resort, Cathedral Mountain Lodge, and King Pacific Lodge, a Rosewood Resort.
“In Acadian Forest, near the Tusket and Napier rivers,” the article states, ”Trout Point offers some unusual activities, like stargazing in the nearby Dark Sky Preserve and bathing in the supposedly antioxidant-rich and therapeutic Tusket.” It goes on to recommend the new Forest Suite as an accommodation of choice.
Trout Point was also recently named among the world’s “top 10 foodie getaways” by Departures magazine.
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Chef/proprietors Vaughan Perret and Charles Leary look forward to the 2012 season at Trout Point, which opens May 1, and particularly to making greater use of local and regional sustainable seafood. One particularly exciting event is the availability of Arctic Char and European Sea Bass from Nova Scotia’s cutting-edge Sustainable Blue, which will add to resources like Eel Lake Oyster Farm in the Lodge’s home municipality and Breviro Caviar just across the Bay of Fundy in New Brunswick.
The availability of char and sea bass will greatly enhance the menu offerings at the Lodge, which has always focused on local seafood resources like harpooned swordfish, tuna, haddock, and halibut.
Sustainable Blue is a Canadian producer of both exotic and native species of fish, situated close to The Bay of Fundy in Nova Scotia. It uses world leading aquaculture technology, designed in-house, in the operation of land based recirculation fish farms. It is committed to product quality, environmental responsibility and commercial success through technological excellence.
Breviro Caviar has the only CITES licensed captive breeding facility for Acipenser Brevirostrum sturgeon on the planet, and believes in environmentally sustainable, traceable, and responsible aquaculture. The company’s ongoing commitment to research, testing and innovation produces caviar that is acknowledged to be one of the best available for its egg size, flavour, colour and nutrition.
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