On November 20th we had the privilege of attending the Burrowing Owl’s Winemakers dinner at the Pacific Institute of Culinary Arts. The evening started out with a reception in Bistro 101 with some Hor D’oeuvres paired with their 2011 Calliope Riesling.
A fresh, zingy Riesling with aromas of lemon, minerals, pineapple, fennel, spring flowers and a touch of ginger spice. The palate is delicate and elegant yet racy with vibrant acidity and flavors of lemon, apple, peach, pear and flowers with a long, spicy finish.
The main event started out with a pair of perfectly pan seared scallops on a Confit of Cherry Tomato. This was pair with the 2012 Pinot Gris.
The Pinot Gris offers a soft, welcoming nose of Asian pear, canteloupe melon, apple blossom and lemon with hints of tropical fruit and baking spice. The palate is dry with balanced acidity and a soft, full texture that leads from ripe pear through nectarine, blood orange, ruby grapefruit onto mineral and nutmeg complexities.
The second course brought to a Terrine of Pheasant with a Peach Preserve which to our understanding they spent a few days to perfect. This was paired up with 2011 Chardonnay.
The Chardonnay is a wine of excellence and delicacy while maintaining intensity and verve. The nose leads with lemon, peach, honeydew melon and subtly integrated vanilla custard oak along with savoury lees aromas. The palate combines weight with vivacity with a creamy, soft and rich palate backed up with lively acidity and flavours of nectarine, grapefruit, papaya and subtle caramel notes that linger on the finish.
Our next course was the Crab Ravioli with Crisp Kale and a Mushroom Consomme. And although we were only given one, it was very satisfying. This was elegantly paired with the 2011 Pinot Noir.
This wine shows the bright, red fruit side of Pinot Noir with lots of ripe cherry, baked strawberry and prune plum notes along with some complex subtle earth, five-spice and pipe tobacco. The palate is soft and silky with elegant light tannins and waves of black cherry, blueberry, strawberry, earth mineral and slightly meaty notes that linger on a long finish.The Main course of the evening was a Noisettes of Lamb with Onion Soubise Gratinee and a braised lamb shank croquette. This was paired with the 2011 Cabernet Franc.
The Cabernet Franc boasts an intriguing combination with intense aromas of ripe Italian plum, blueberry and tomato along with violet, burlap, pipe tobacco and dried herbs. The palate is dry, with lively, juicy acidity showcasing the fresh raspberry, ripe red currant, ruby grapefruit and plum before the intricate combination of chocolate, licorice, dried herbs, baking spice, smoked paprika, tobacco, violet, earth and charred meat unfold on the long finish.
Lastly but certainly not least was dessert. In all honesty this is he main reason we went to this event. The dessert was entitled ‘A Study in Chocolate’ featuring chocolate dishes Hot, Cold and Frozen.
The real treat with this course was the fact that they brought their dessert wine. The NV Coruja Fortified Port-Style wine.
A soul warming aroma of dried plums, blackberry, blueberry and pastry crust all wrapped around complex pepper, clove, vanilla, marzipan, chocolate and oak notes. The palate is rich and silky with intense flavours of blackberry jam,mixed brambly berry pie, stewed damson plums, violets, black pepper, clove and just a touch of leather. The sweetness is balanced nicely by the full-bodied viscous texture, balancing tannins and refreshing acidity that linger on a long finish.