2021 Mother’s Day was a wonderful success at Chez McD. Marguerite, our daughter, planned a lovely daylong jaunt. We started with breakfast, followed by sampling a few prescreened sparklers hoping to choose a toast wine for an impending wedding. I was surprised at the scant pours until we were ordered to load up for a short trip to a surprise destination. This involved wending our way through the Delaware countryside past Millsboro, Gumboro, then into Maryland, crossing Route 50 near Pittsville and proceeding to Bordeleau Vineyard and Winery at Noble Farm Road, Eden, Md. The ride was delightful, with the bloom of spring nearing its peak. The quiet country roads southwest of Millsboro are a refreshing break from the constant hurly-burly of our wonderful beachside region. Rather than describing Bordeleau, I urge all to visit their site for pix and info, bordeleauwine.com. Bordeleau means “water’s edge” en Francaise. Those who haven’t visited Bordeaux, France, can get the gist by visiting this vineyard, which is bordered by Wicomico Creek and some lakes. Lovely doesn’t begin to describe it.
I planned on covering Central Coast, California Cote du Rhone varietal wine and blends this week. Our visit to Bordeleau precluded that idea. Perhaps we’ll get there next week. Bordeleau serves flights of wine to sample, and three flights of six wines at $18 each allows one to examine all of their product. Don’t worry, mes amis, we were careful. Each flight contained about 6 ounces, enough to share and compare. We chose two of the three and a 3-oz. pour of their well-regarded Vidal Blanc for an aggregate of 15 ounces. Those who are fearful of sharing or wish to fully explore all their wares in one seating should remember, at tastings it is unnecessary to drain each glass. Those with less willpower are advised to employ a DD. MADD or the local state troop barracks, who remonstrate all, should be delighted to help you locate one. Maybe not! Thankfully I’ve never needed either option. I think even Carrie Nation would enjoy the gorgeous scenery.
The very good news was that all the wine offered was favorably priced. The fruit wines, blackberry, strawberry, apple and peach, were $11, while Blush and Moscato $12, a 9-year-old Port $24, and a Vidal Ice wine 375ml at $20 were well worth the candle. The varietal reds were uniform at $20, and a pleasing red blend was $24. All available to purchase. They also serve a well-chosen food menu.
The Ice Vidal Blanc is delivered in half bottles. Although this is a processed wine and I would probably not characterize it as “ice wine,” it was delicious. Caramel, vanilla and butterscotch nose. Honeyed flavors repeat butterscotch, vanilla and add in orange zest. Winemaker claimed nectarine but we did not detect it; 87 McD plus 2 price points. The Pinot Grigio was one of our stars of the tasting. Made in the French Pinot Gris style, dry, round mouthfeel, opens to orchard fruit nose and evolves on the clean palate to a citrus mix of lemon, lime and orange zest flavors. Long, clean finish, 88 McD. A $20 Cab was a fine value. Redolent of black cherry, blackberries and plums, with cinnamon, black pepper and dark chocolate flavors supported by medium tannins. Finishes long, clean and spicy; still a bit tannic, but color says give me a year and I’ll be fine.
Bordeleau touts its Chambourcin, and rightfully so. We three were all in favor. Chambourcin was cloned by Joannes Seyve in the 1880s; a modern rendition (1963) named Regent was bred to have resistance to fungal diseases likely to be found in humid areas. Those frightened by genetic modification should be aware it has been in practice for millennia. Modern science has learned its secrets as the genome has been understood, and it became exploitable by more specific tools. Regent enjoys a wide planting in the tidewater areas of the Mid-Atlantic. Oddly, it seems to work in Canada as well. Unlike most grapes, its free-run juice is pink or red as opposed to clear. Chambourcin, when reintroduced to skins and stems, may be too strongly flavored for some. It is often used in blends to add color. If you wish to enjoy these optimally, I suggest serving at 55 degrees. Bordeleau’s Chambourcin was a lip-smacking McD 89 by unanimous decree. Our day was only half finished, but I’ve run out of space. More next week.
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Email John at chjonmc@yahoo.com.
