Clos du Soleil Vertical Tasting with Michael Clark, Winemaker

Earlier this month I received an invitation to attend a Clos du Soleil Vertical Tasting featuring Capella and Signature wines. Moderated by Rhys Pender it was an incredile opportunity to taste several of the flagship wines of Clos du Soleil as well as have winemaker Michael Clark on hand to give us some insight and background of the various vintages. The tasting was held at Chambar Restaurant on September 8th.

Wine notes courtesy of the winery. Due to the age of some vintages not all wine notes were available. All wines notes (in italics) are my own. Wine notes (in italics) with quotation notes are from a previous vertical tasting I attended on May 31, 2022. I included those tasting notes here as comparisons to my thoughts at the time of each of the vertical tastings, where the same wines were tasted at each event. You can read the earlier Vertical Tasting review here.

The tasting began with Clos du Soleil Capella followed by Clos du Soleil Signature.

2006 Capella

This wine was mich darker in colour, rather goldish with a slight hint of diesel, horse hair, Anjou pear and green apple. Showing heavy acidity that lingers on the palate. Essence of mineralogy, very dry. Interest  to taste a white wine of this vintage and to note how well it has aged. Still very drinkable.

2009 Capella

Scents of limestone and pleasantly wet stone, dates, porcelain, and old oak. Light acidity, superb, light but rich. One of the palest in colour of the white wines. Dry with a tart but smooth finish.

2012 Capella

Rich, fresh, hints of lychee, honey, mandarin orange, tropical but richer aromas. Meyer lemon, hard candy. Good acidity, less sophisticated than the 2009. Dry, tart finish and a little less lingering than the 2009.

2017 Capella

Description
Our flagship white wine is a classic Bordeaux blend of Sauvignon Blanc and Semillon. It is a wine of grace, elegance and age-worthy structure.

Eyes
Light golden in the glass.
Nose
Intense aromas of grapefruit, lemon curd and meadow grasses.
Mouth
The palate shows an array of flavours: lemon zest, ripe grapefruit, Anjou pear, pineapple and wisps of wood smoke all tied together with bright, crisp citrus acidity. On the palate the wine is full and rich with a softness resulting from sur-lie ageing. A lovely saline minerality strings it all together, through to the long finish.
Body
Full

Winemaking Notes
Each vineyard block was separately harvested, by hand, at peak maturity. The grapes were whole-cluster pressed, and then fermented entirely in barrel (60% French oak puncheons, 40% stainless steel barrels) with the majority undergoing only wild, spontaneous fermentation. One third of the barrels were also allowed to undergo wild malolactic fermentation. All lots were barrel aged for nine months, on the lees, with lees stirring. The final wine was created by blending together just the very best barrel lots, in order to create a wine of true complexity and elegance.

Food Pairing
This is a seafood wine par-excellence, but roast chicken or herb-crusted pork would be excellent too. Enjoyable now, this is a wine which will develop an added sense of richness with age.

Stronger scents but very pleasant. Peach pit, slight wet stone, rich aromas. This one ticks all the boxes. Richer, smooth, xcellent minerality. Pineapple notes, hazelnuts. Good acidity, tasty flavourful. Ever so slight oak. Delicious, my favourite so far.

2019 Capella

Each vineyard block was separately harvested, by hand, at peak maturity. The grapes were whole-cluster pressed, and then fermented entirely in barrel (82% French oak puncheons, 18% stainless steel barrels) with the majority undergoing only wild, spontaneous fermentation. One quarter of the barrels were also allowed to undergo wild malolactic fermentation. All lots were barrel aged for nine months, on the lees, with lees stirring. The final wine was created by blending together just the very best barrel lots, in order to create a wine of true complexity and elegance.

Scents of cut grass, cilintro, very herbaceous, sage and orange pith. Heavier, but enjoyably stronger scents. Salty, dense, active minerality. More body than the previous wine. Flavours of peach, orange zest, somewhat buttery lie a baked croissant and lemon meringue pie.

2021 Capella

Capella*, our flagship white wine, a wine of grace and elegance, is a classic Bordeaux blend of Sauvignon Blanc and Sémillon.

EYES
Light golden in the glass.
NOSE
Intense aromas of grapefruit, beeswax, lime zest, and meadow grasses.
MOUTH
The palate shows an array of flavours: lemon and lime and ripe grapefruit, with notes of peach and apricot and all tied together with bright, crisp citrus acidity. On the palate the wine is full and rich with a textural softness resulting from sur-lie ageing. A lovely saline minerality strings it all together, through to the very long finish.
BODY
Full

WINEMAKING NOTES
Each vineyard block was separately harvested, by hand, at peak maturity. The grapes were gently crushed & destemmed, cold-soaked on the skins for 3 hours, and then fermented entirely in barrel (French oak puncheons) with the majority undergoing only wild, spontaneous fermentation. Ten percent of the barrels were also allowed to undergo wild malolactic fermentation. All lots were barrel aged for nine months, on the lees, with lees stirring. The final wine was created by blending together just the very best barrel lots, in order to create a wine of true complexity and elegance. Enjoyable now, this is a wine which will develop an added sense of richness with age.

FOOD PAIRING
This is a seafood wine par-excellence, but roast chicken or herb-crusted pork would be excellent too. Enjoyable now, this is a wine which will develop an added sense of richness with age.

* Vegan wine

In your face scents, dusty wood, peach torte, sawdust, rhubarb, pumping and Navel orange. Delicious with excellent minerality and acidity. Slightly richer and denser. also slightly tart. Lingering with a very slight oak finish.

 

2007 Signature

Very dark cranberry red. Scents are incredible. blackberries, stewed Italian plum, Bing cherries, ripe, jam. Quite tannic with flavours of blackberries, pepper, some raspberry and blueberry pie. A dense wine with some oak.

2009 Signature

Aromas of blackberries, slight dusty notes, flinty, pipe tobacco, wool and cognac. Flavours of Italian plum with heavy tannins. Spice, black pepper, plum torte, spare. Not too smooth.

2010 Signature

Scents are more delicate. Hard candy, cake, red roses, polished, Bing cherries, some spice and good clarity. Aromas are enticing, canned cherries, so rich. Smooth, delicate, cherries, tannins, canned cherries, jammy with blueberries, spice and leather.

This wine was previously tasted in May of this year:

“Lighter scents than present in the 2009. Aromas of olives, mature oak, purple plums and date square. Beautifully smooth with flavours of ripe blackberry, blueberries, ripe fruit. Lingering finish. Medium tannins. 2010 was a colder year.”

48% Merlot, 30% Cabernet Sauvignon 9% Malbec, 10% Petit Verdot

2013 Signature

Tasting Notes
Signature is Clos du Soleil’s flagship Bordeaux-style blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec, produced by hand and aged for 17 months in French oak barrels. The 2013 vintage, the product of a year of ideal growing conditions, is a standout example of this iconic wine. The taster is immediately enveloped in the dense and layered perfumes of this wine, with notes of cedar, fresh blackberry and cassis, and a hint of cracked black pepper. On the palate the wine bursts with ripe fruit flavours – blackberry, raspberry and red currant – expressed through an elegant, mouth-filling structure and soft, round tannins. Enjoyable in its youth, the fine tannins and beautiful balance of this wine will ensure its ability to age for well over a decade.

Winemaking Notes
Our winemaking philosophy is to treat our grapes gently and with respect, in order to produce a complex, ageworthy wine that showcases the very best expression of the terroir of the Similkameen Valley. Each variety and each vineyard block was harvested separately, when judged to be at optimal maturity, gently destemmed and crushed, and then fermented, following a moderate cold-soak. More than half of the lots used only spontaneous, native fermentations, to reinforce terroir expression. After a gentle pressing, the wines were barrel aged for 17 months in 100% French oak barrels. Only those barrels showing the greatest complexity, depth, and ageability were selected for our Signature blend. In order to protect the nuances and beauty of this wine, it was neither filtered nor fined. Simplicity and a light hand in the winery have allowed us to deliver a wine which speaks of the beauty of our land.

Aromas of dark cherries, currants, deep, rich and very pleasant scents. So smooth and darker in colour than the 2010. Excellent, minimal tannins, smooth, ever so lighter than expected but rich and full bodied without being over powering. Light acidity with tons of minerality. Still a favourite.

This wine was previously tasted in May of this year:

“The first wild fermentation. Darker in Colour than the previous wines tasted so far. Deep, ripe fruit scents with a hint of dusty rose powder, dill, plums, pleasant earthiness, minerality. Delicious ripe fruit but lighter than I expected. Over the top good! Superior to the 2010, my previous favourite, so smooth with the lightest of tannins. Rich. Superb!”

2016 Signature

Tasting Notes
Signature is our flagship blend of red Bordeaux varieties, produced by hand, and aged for 15 months in French oak barrels. The 2016 vintage is the product of a long growing season of more moderate temperatures and was perfect for producing this classically styled iconic wine. The taster is enveloped in a dense aromatic profile of raspberry and blackberry, with hints of cassis bud and violet. On the palate the wine is layered with flavours of sun-ripened cherries, raspberry, cassis, mint and blackberry, with complex notes of graphite, sagebrush and pepper and a delightful freshness. Structure is provided by the soft but full tannins, and a stony mineral quality to the long finish. Enjoyable in its youth, the balance and structure of this wine will ensure its ability to age for many years.

Winemaking Notes
Our winemaking philosophy is to treat our grapes gently and with respect, in order to produce complex, age worthy wines that showcase the very best expression of the Similkameen Valley terroir. Each vineyard block was harvested separately, by hand, when judged to be at optimal maturity. The grapes were then gently destemmed, crushed, and fermented in concrete tanks following a moderate cold-soak. The wines were fermented using only native wild yeasts to reinforce terroir expression. After a gentle pressing the wines were aged for 15 months in 100% French oak barrels. Only the barrels showing the greatest complexity, depth and elegance were selected for our Signature blend. Simplicity and a light hand in the winery have allowed us to deliver a wine which speaks of the beauty of our land.

Deep, dark, rich colour. Scents of ripe blackberries,  jelly, Greengage plums. Heavy tannins, less flavourful thatn the 2013. Black plum flavours. Not a favourite.

2017 Signature

Tasting Notes
Signature is our flagship blend of red Bordeaux varieties, produced by hand, and aged for 15 months in French oak barrels. The 2017 vintage is the product of a long growing season of more moderate temperatures and was perfect for producing this classically styled iconic wine. The taster is enveloped in aromas of raspberry and blackberry, black currant, with hints of cassis bud and notable floral aromas such as violet. On the palate the wine is layered with flavours of black cherry, raspberry, cassis, mint and blackberry, with complex notes of graphite, and sagebrush and a delightful freshness. Structure is provided by the soft but full tannins, and a stony mineral quality to the long finish. Enjoyable in its youth, the balance and structure of this wine will ensure its ability to age for many years.

Winemaking Notes
Our winemaking philosophy is to treat our grapes gently and with respect, in order to produce complex, age worthy wines that showcase the very best expression of the Similkameen Valley terroir. Each vineyard block was harvested separately, by hand, when judged to be at optimal maturity. The grapes were then gently destemmed, crushed, and fermented in concrete tanks following a moderate cold-soak. The wines were fermented using only native wild yeasts to reinforce terroir expression. After a gentle pressing the wines were aged for 15 months in 100% French oak barrels. Only the barrels showing the greatest complexity, depth and elegance were selected for our Signature blend. Simplicity and a light hand in the winery have allowed us to deliver a wine which speaks of the beauty of our land.

Ruby red, clean. Not as deep in colour as the 2013. Scents are more subdued, less prominent, some minerality. Ripe fruit, juicy, rich with medium tannins.

2019 Signature

Tasting Notes
Signature is our flagship blend of red Bordeaux varieties, produced by hand, and aged for 16 months in French oak barrels. The 2019 vintage is the product of a warm growing season followed by a cooler autumn ripening, leading to a very classically styled vintage of this iconic wine. The taster is enveloped in heady aromas of fresh raspberries and blackberries, and herbal notes of sagebrush and mint, buoyed up by delicate floral notes of rose and violet. On the palate the wine is layered with flavours of black cherry, raspberry, cassis, mint and blackberry, with complex notes of graphite and iron. The structure is full, with polished but mouth-filling tannins and a long lingering finish. Enjoyable in its youth, the balance and structure of this wine will ensure its ability to age for many years.

Winemaking Notes
Our winemaking philosophy is to treat our grapes gently and with respect, in order to produce complex, age worthy wines that showcase the very best expression of the Similkameen Valley terroir. Each vineyard block was harvested separately, by hand, when judged to be at optimal maturity. The grapes were then gently destemmed, crushed, and fermented in concrete tanks following a moderate cold-soak. The wines were fermented using only native wild yeasts to reinforce terroir expression. After a gentle pressing the wines were aged for 16 months in 100% French oak barrels. Only the barrels showing the greatest complexity, depth and elegance were selected for our Signature blend. Simplicity and a light hand in the winery have allowed us to deliver a wine which speaks of the beauty of our land.

Scents of stewed fruit, less ripe, just a little oak with plum, prunes, dates and tobacco. Very nice, fruity, smooth. Slightly lighter tannins, less density, a younger wine with a deep ruby colour and rich taste. Lighter on the palate. My number 2 of the Signature wines tasted today.

This wine was previously tasted in May of this year:

“Lovely light scents of rhubarb, hard candy and Italian plums. Nice hint of mineraltiy. Very pleasant with great acidity. Light and new with good potential. Very light tannins. Ripe fruit but subtle. A bit lighter in colour. Another favourite.”

Michael Clark, Managing Director and Winemaker

Michael Clark is the Winemaker, General Manager and co-owner of Clos du Soleil. Originally trained in Theoretical Physics, Michael spent 14 years as a successful investment manager in Canada, the United States, and Europe. It was during his years living in Europe that Michael decided to turn his life-long obsession with wine into his day-job (and, more often than not, his night-job too). It is Michael’s attention to detail which ensures that every bottle of Clos du Soleil wine captures the essential flavours of our land, our seasons, and our vines.

Michael has been trained in winemaking at the University of California, Davis, and has prior winery experience from Geneva, Switzerland, and Bordeaux, France. At Clos du Soleil it is Michael’s goal to marry biodynamic viticulture and the unique terroir of the Similkameen Valley with minimal-intervention winemaking in order to produce wines of authenticity and elegance.

When not working, Michael likes to canoe, ski, spend time with his wonderful family, and read books (a lot of books). Michael is also Chairman of the Similkameen Independent Winegrowers.

Wine notes courtesy of the winery, due to the age of the vintages not all winery notes were available. I received an invitation to attend with one other MyVanCity.ca wine reviewer, complimentary. Tasting notes in italics are from September 8, 2022 and are my own. Tasting notes in italics and quotation marks are from May 31, 2022 and our my own. Read the BCWAS Vertical Tasting article here.