< PreviousIimitable BordeauxThe 2016 Vintage ReleaseWine commerce in Bordeaux is a well-oiled machine. Each spring, the previous vintage’s wines are previewed at the region’s en premier tastings. Shortly after, they are sold to buyers around the world, who wait a full two years before the wines are actually bottled and released. Barbara Philip, Master of Wine and category manager for European wines at BC Liquor Stores, makes the annual pilgrimage to assess the vintage and determine her buying strategy. While any routine runs the risk of becoming tiresome, there was no lack of excitement in 2017 for the 2016 vintage. The enthusiasm was justified, as one stunning wine followed another. Even in their infancy, the wines were thrilling to taste.Top-notch results does not mean that the growing season was particularly easy. Like 2015, 2016 was another vintage of extremes, but these presented themselves in reverse order. Where 2015 was freakishly hot and dry at the beginning of the growing season, 2016 started off cold and set new records for rainfall levels. By mid-June, spirits were quite literally dampened, as the inclement weather showed no sign of abating. Then Mother Nature did a complete about-face. Temperatures suddenly warmed up, and summer ensued with little to no precipitation. While young vines eventually exhibited symptoms of stress, more mature vines were able to tap into the soil’s ample water reserves and endure the drought. A couple of ideally timed rains in mid-September and early October refreshed the grapes with mild temperatures, bringing them to full ripeness. It was a late harvest, but conditions were favourable. Growers were able to wait for the right moment to pick, rather than being forced to do so by adverse weather.“It was not easy at first, so the outcome was a big surprise,” states Véronique Sanders, managing director of Graves-based Château Haut-Bailly. The finished wines are defined by extraordinary aromatic intensity, definition of flavour and freshness. Sanders points to the cool nights that countered the warm summer days, helping to preserve acidity and colour. At Château Pétrus in Pomerol, Christophe Jacquemin Sablon, former CEO of Clés Distribution, the exclusive distributer of Pétrus, calls 2016 unique. “It is impossible to link it with any other vintage,” he declares. 38The enthusiasm [for the 2016 vintage] was justified, as one stunning wine followed another. Even in their infancy, the wines were thrilling to taste.Philip concurs. Assessing it beside the riper, softer 2015s, she believes the 2016s will have more red fruit – especially at the entry level – and slightly lighter tannins and higher acidity. The seductive, chocolatey tannins may be reminiscent of 2009, but Philip calls 2016 more precise, saying, “it was lighter on its feet at en primeur.” The most frequent comparison is with 2010. However, Philip describes the latter as chunkier with higher alcohol, whereas 2016 achieved “beautiful balance between concentration, ripeness and finesse.”What the 2010 and 2016 vintages do have in common is a similar consistency of quality. While 2016 was particularly kind to Cabernet Sauvignon, there are some equally sensational Merlot-based wines. This widespread success makes it a brilliant vintage for delving deeper into the nuances of Bordeaux’ various appellations. On the left bank, Cabernet Sauvignon typically dominates, with varying proportions of Merlot padding out mid-palate. In the Haut-Médoc’s northernmost appellation of Saint-Estèphe, the summer warmth gave ample fruit to cushion the commune’s big tannins. To the immediate south, Pauillac’s muscular, powerful wines show their undeniable breed and classic 39bcliquorstores.comMICHAELA MORRISMichaela Morris is an international wine writer, educator, judge and speaker. She is a regular contributor to Decanter online and print magazines, Meininger’s Wine Business International and Quench. Michaela holds the Wine & Spirit Education Trust (WSET) Diploma and is an Italian Wine Expert certified through Vinitaly International Academy. Follow her on Twitter and Instagram @MichaelaWine.FOR UP-TO-THE-MINUTE INFORMATION PLEASE VISITbcliquorstores.com/promotion/bordeaux-2016THE 2016 BORDEAUX RELEASEWILL TAKE PLACE AT THE FOLLOWING BC LIQUOR STORES:LOWER MAINLAND39TH & CAMBIE8TH & CAMBIEABBOTSFORDALBERNI & BUTECAULFEILDCLOVERDALEDUNBARFLEETWOODHIGHGATE VILLAGEKERRISDALELANGLEYMEADOWTOWNNICOLA STATIONNORDEL CROSSINGNORTHGATEPARK ROYALPENINSULA VILLAGERICHMOND BRIGHOUSERICHMOND IRONWOODSOLOUBC WESBROOK VILLAGEWESTWOOD CENTREWHISTLER MARKET PLACEGREATER VICTORIAFORT STREETHILLSIDEWESTSHORENORTHERN BC–THOMPSON OKANAGANKAMLOOPS COLUMBIA PLACEKELOWNA MISSION PARKKELOWNA ORCHARD PARKPENTICTON PLAZAPRINCE GEORGE PINE CENTREVERNONwww.bcliquorstores.comINIMITABLE BORDEAUX CONTINUEDgraphite, lead-pencil notes. Travelling on to Saint-Julien, examples are slightly less commanding, but still firm and earthy, driven by cassis and minerality. Finally, the expressive wines of Margaux shine with gorgeously cedary fragrance and silky tannins. Beyond the Haut-Médoc and into Graves, the wines of Pessac-Léognan often see a higher percent of Merlot to support Cabernet Sauvignon. These wines are distinguished by exotic tobacco flavours in an elegant, supple package.On the right bank, where Merlot reigns supreme, the wines demonstrate the plumpness of a warm vintage, but rarely slip into heaviness. Those blended with Cabernet Franc are lifted with perfumes of complex herbs and spice. This is particularly evident in the stylish wines of Saint-Émilion. Pomerol shows its denser, luscious self, but remains framed by tannin – albeit with a velvety smooth texture.Beyond top wines from these prestigious appellations, 2016 offers plenty for savvy, budget-conscious buyers. “You don’t have to spend upwards of $100 to get something interesting,” Philip shares. The strength of the vintage is the critical mass of sub-$50 wines that will age beautifully for the next decade. Look for the broader regional appellations of Bordeaux and Bordeaux Supérieur, as well as lesser-known right bank satellite appellations like Fronsac, Canon-Fronsac, Cadillac and Castillon Côtes de Bordeaux. “I have brought in even more entry level wines than last year because they were so good,” asserts Philip. “We don’t know when this is going to happen again.”The 2016 Bordeaux vintage will be released on Saturday, September 28th at more than 30 BC Liquor Stores. Whether you are seeking allocated top wines or value gems, lining up is highly advised. DOMAINE DE CHEVALIER ROUGE PESSAC LÉOGNANFrance $175.00 199579 Still introverted, this wine slowly reveals aromas of cassis, smoky cigar and gravelly earth. Ripe redcurrants lift the concentrated palate and silky tannins promise decades of life ahead. Supreme elegance. CHÂTEAU LANESSAN HAUT-MÉDOCFrance $45.00 126340 Rounding out Cabernet Sauvignon and Merlot, a healthy dollop of Petit Verdot lends exotic spice to sweet tobacco, pencil shaving and dark plum nuances. Firmly structured, it offers excellent value. CHÂTEAU SAINT-PIERRE SAINT-JULIENFrance $160.00 120017 This restrained and lovely wine of brilliantly balanced proportions delivers subtly seductive cedar, mineral and graphite on a backdrop of dark fruit. Tannins build with power, yet this remains agile and lively. CHÂTEAU JOUANIN CASTILLON CÔTES DE BORDEAUXFrance $25.00 178465 This is a highly affordable, honest red that speaks confidently of its origin and the vintage. It’s mid-weight and fresh, with ripe mint, pepper, bright juicy cherry and vanillin wrapped up in supple tannins. CHÂTEAU FONTENIL FRONSACFrance $60.00 115042 The Merlot-led Château Fontenil is generously oaked with lots of stuffing. Roasted coffee plays off spiced red plum and raspberry. Smooth and polished in style, it will be a crowd-pleaser. CLOS FOURTET SAINT-ÉMILIONFrance $275.00 199524 This is a gorgeous wine, plush and sumptuous without sacrificing vibrancy. Forest berries and woodland flowers ride layers of finessed velvety tannins, while the long, lingering finish reveals an appetizing minerality.41bcliquorstores.comHappyHautigStocking your Halloween Bar42This Halloween, go ahead, judge a product by its label! The spookier the better. Have fun with it! CRYSTAL HEAD VODKACanada $56.99 56663 Actor Dan Aykroyd is behind this premium vodka with a distinctive, skull-shaped bottle. Distilled from Ontario corn, blended with Newfoundland water and filtered through Herkimer diamonds, it is silky smooth and clean. LIGHTHOUSE GHOST SHIP HAZY IPACanada $13.49 179297 4 x 473 mlJuicy, tropical notes of pineapple, grapefruit and peach with citrus and hop accents culminate in a soft, almost creamy mouth feel in this delicious expression of northeast-style IPA. CHARLES SMITH THE VELVET DEVIL MERLOTUSA $16.99 745299 Made in a big, voluptuous and hedonistically styled effort, this fabulous Washington Merlot delivers loads of plummy black fruits, cedary spice and herb hints in a medium- to full-bodied, rich and velvety package. ESPOLÒN TEQUILA BLANCOMexico $36.99 70763 With delicate, sweet agave, floral, grilled pineapple, lemon zest and pepper spice notes, this light-bodied blanco tequila is appealingly smooth and easy to drink. Enjoy it on the rocks or in a cocktail. BROCKMANS PREMIUM GINUnited Kingdom $51.99 84491 Made from a unique selection of botanicals, including Saxonian angelica, Bulgarian coriander, Tuscan juniper berries, blueberries, blackberries, orange peel and more, this expressive gin is unique and impressive. BEARFACE 7-YEAR-OLD TRIPLE OAK CANADIAN WHISKYCanada $39.99 161329 This Canadian whisky was aged seven years in ex-bourbon barrels in Ontario, then finished in French oak red wine barrels in the Okanagan Valley, and finally with Hungarian oak, resulting in a rich, bold and complex taste. APOTHIC DARK CALIFORNIA REDUSA $15.49 852566 Full-bodied and smooth, this decadent red blend features ripe blueberry, black cherry and dark chocolate notes that leave a lick of sweetness on the palate.43bcliquorstores.comLIMITED EDITIONPLEASE ENJOY RESPONSIBLY—CAPTAIN’S ORDERS.PUMPKIN SPICE FLAVOURED LIQUORGHOSTLY MILK PUNCH2 cups (500 ml) whole milk¾ cup (175 ml) packed Demerara sugar2 lemons, peel only, no pith2 cups (500 ml) hot, steeped black tea1 bottle (750 ml) The Kracken Black Spiced Rum6 oz (180 ml) Hoyne Dark Matter 2/3 cup (150 ml) lemon juiceIn a large container, add milk and set aside. In a second container, combine sugar and lemon peel. Gently muddle peel and sugar until oil releases and mixture starts to look wet and clumpy, 45 to 60 seconds. Add hot tea and stir to dissolve sugar. Stir in remaining ingredients. Pour rum mixture into milk (never pour milk into rum) and gently stir curds with a small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. (Chilling before straining improves clarity of the punch.) Line a fine-mesh sieve with a coffee filter and set over a large container. Gently pour alcohol-milk mixture through filter (this will take a little time). Change the filter periodically, then discard curds and filter. Continue process as needed for desired clarity. Transfer clarified punch to a resealable container and refrigerate until ready to serve. Serve on the rocks or neat. Garnish as desired. Makes 8 cups (2 L)ingredient in Ghostly Milk Punch THE KRACKEN BLACK SPICED RUMTrinidad-Tobago $31.49 199455 Named after the legendary sea monster, this blend of Caribbean rums and 13 secret spices has a rich, dark colour evocative of ink, with intense notes of molasses, brown sugar, chocolate, vanilla bean and clove.ingredient in Ghostly Milk Punch HOYNE DARK MATTERCanada $5.99 948398 650 mlDeep chocolate brown in colour, Dark Matter is a dark, chocolatey, slightly nutty ale that resembles something between a brown ale and a porter, but with the smooth drinkability of a much lighter beer.45bcliquorstores.comDAVID WOLOWIDNYKA proud Vancouverite, David’s experience has taken him across the nation and internationally, holding titles including the inaugural “World’s Most Imaginative Bartender” award (Bombay Sapphire), “Canada’s Best Mixologist” (Grey Goose) and “Bartender of the Year” (Vancouver Magazine). A certified spirit specialist and a founder of the Canadian Professional Bartenders Association, David is known as a thought leader in Canada’s cocktail culture.Plat-BasedHappyThanksgivingMushroom Wellington served with Plant-Based Gravy46Roasted Carrots and Parsnips with Verde SauceFarro with Butternut Squash and Kalepairs with Thanksgiving Dinner DUCK POND OREGON PINOT NOIRUSA $30.99 427872 Layers of expressive red cherries, raspberries and strawberries plus hints of sandalwood, black tea, vanilla and spice are supported by silky tannins in this light- to medium-bodied Pinot Noir.pairs with Thanksgiving Dinner M. CHAPOUTIER BILA-HAUT CÔTES DU ROUSSILLON VILLAGESFrance $16.99 40790 Plump and rounded, with charming notes of jammy blackberries, blueberries, violets, peppery herbs and spice, this delicious blend of Syrah, Grenache and Carignan is a fantastic value year after year.pairs with Thanksgiving Dinner YALUMBA Y SERIES VIOGNIERAustralia $17.49 624502 This vegan-friendly Viognier is floral and fragrant, offering orange blossom, stone fruit, citrus, ginger and spice flavours on a medium-bodied palate with creamy, textural richness and a silky finish.47for recipes, see index on page 96bcliquorstores.comPAIGE MANZIEPaige loves a dinner party! Spending a year of high school in Italy sparked a passion for food and entertainment at a young age. Over the last few years her love of cooking and presentation has transitioned from hobby to career. She works as a freelance food stylist as well as a private chef, hosting intimate dinner parties and catering events.Next >