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Delicious, well-priced claret from a small area between Côtes de Bourg and Fronsac in Bordeaux. The majority is merlot with 30% cabernet sauvignon providing freshness and just the right amount of backbone.
Product Code: CB5941
View all products by Château Canada
Château Canada is a 5-hectare vineyard situated north of Bordeaux in Cubzac les Ponts next to Château Terrefort-Quancard between Côtes du Bourg and Fronsac. Local tradition has it that it was named after a Canadian farmer who lived in the area and fell in love with the piece of land where the château was built. Château Canada was built in the 18th century by Victor Louis, who also built the Grand Théâtre in Bordeaux in 1780. The vineyard is planted 70% merlot, 30% cabernet sauvignon on a clay/calcareous slope with vines averaging 20 to 25 years of age. The wine is made by Nicolas Quancard, owner of Terrefort-Quancard.
If the word Bordeaux is mentioned most people take it to refer to red wine. Though a good deal of white wine is made in Bordeaux, and some of the finest white Bordeaux are only entitled to that generic appellation contrôlée nomenclature, it is reds that are most associated with the region.The Bordeaux and Bordeaux Supérieur regional appellation contrôlées are spread throughout the Bordeaux region. A bright colour, a clean, deep, appealing red-fruit nose (with hints of vanilla and spice if the wines have been aged in oak) and the classic balance of alcohol, tannin and acidity are the hallmarks. These modest designations verify that the wine comes from a particular region and conforms to certain criteria, such as alcohol content, but cannot be relied upon as a guarantee of quality. Many good wines are made in little-known appellations, just as mediocre bottles can have grand origins, so the key is to follow a property or grower you like and trust.The climate of Bordeaux is deeply influenced by its proximity to water, whether it is the sea, the estuary or the rivers, all have a major impact on the grapes grown and the wine made with them. The maritime climate is mild and gently warmed by the Gulf Stream which has a ready conduit deep inland via the Gironde estuary. The estuary acts as a moderator of the extremes of winter and summer. Summers are generally hot and autumns fairly long and mild. Winter and spring too are relatively mild but also often wet, and overall, give or take the odd and very rare major weather event, the climate is generally stable and consistent. Dampness is indeed on of the major difficulties of wine production and it is no coincidence that the anti-fungal spray ‘Bordeaux Mixture’ was developed here in the 19th century. In terms of weather events the two that are often encountered, sometimes with devastating effects, are hail and frost. Bear in mind that Bordeaux lies on a latitude of 45 degrees and should you travel across the Atlantic on that latitude you would make landfall in Nova Scotia. Without the Gulf Stream and proximity to bodies of water Bordeaux would be a much more marginal climate for making wine.Red wines are the biggest part of the wine production of Bordeaux. Some 55,000 hectares of vines are employed in the making of Bordeaux AC and Bordeaux Supérieur AC. The most planted red grape is merlot, followed by cabernet sauvignon. Most of these generic Bordeaux are made outside of more specific communes, and indeed may be made from grapes grown anywhere in the Bordeaux region, and it would be strange indeed, in commercial terms, if a grower could label his wine as something more prestigious but chose the Bordeaux AC for his bottles. The Entre-Deux-Mers region, between the Dordogne and Garonne rivers, is home to much of the production of generic Bordeaux on its clay, or sand and clay soils with occasional outcrops of limestone and gravels.However, there are regulations and strictures that must be adhered to. To qualify for Bordeaux AC status the wine must naturally achieve 10% abv, and for Supérieur status the requirement is 10.5%. In actual fact the majority of wines are between 11% and 12.5 % abv, and as the climate warms up and vine canopy management and vineyard techniques continue to improve this may rise. Most reds from these appellations are designed to be drunk young.At this level some of the fruit is machine harvested, though much is still picked by hand because of the narrow row width of most Bordeaux vineyards, and the winemaking is fairly standard, with temperature control now the norm and chaptalisation less common than it used to be. Barrels are not often used for these wines due to their expense, though large wooden vats or hand me down barrels previously used by a wealthier producer might be utilised. Such second-hand barrels require great care to be taken to maintain them.Co-operatives still make most of these generic bottlings, but there are many smaller estates, many of them conscientious and making excellent wines that represent terrific value, that are finding the going tough in the prevailing economic climate and in the face of stiff competition at their price point from wines made in places where conditions and costs are more propitious for making fruity affordable wines. Négociants operate within Bordeaux and a good deal of the wine or grapes that make generic Bordeaux pass through the hands of companies like Maison Sichel and Dourthe.
This is an exceptionally good vintage for Bordeaux, with the best reds probably eclipsing those of any vintage in recent memory.In our visits to Bordeaux in early April 2019 we tasted some of the finest clarets we have ever tasted en primeur. The wines are intense, powerful and most have excellent ageing potential. Colours are deep, alcohol levels are between half a degree and a full degree higher than recent averages, and tannins are ripe. Yet the best wines have maintained freshness, energy and most importantly balance. And it’s not just the top wines that shone in 2018; many super wines were made at the more affordable end of the price spectrum, and this offer includes plenty of examples. But whilst all the top communes and appellations made a number of truly remarkable wines, 2018 is not a universally fabulous vintage. It is much less consistent than 2016, 2010 and 2009, and considerable care was needed in selecting the wines we wanted to offer our members. The keys to making excellent wines in 2018 were firstly choosing the right time to harvest, and secondly ensuring gentle handling of the grapes during the winemaking process. Picking too early meant good acidity in the wines but a lack of phenolic ripeness, whereas harvesting too late led to over-alcoholic wines lacking freshness. The grapes at harvest were tiny in 2018, and the skins were packed with tannin. Only the gentlest of extractions was necessary in the winery.In addition to the many red wines there were many excellent dry whites, which despite the heat and dryness of the vintage also maintained admirable freshness. 2018 was another vintage of extremes. One of the wettest early seasons on record was followed by one of the driest and sunniest summers. The mild, damp spring encouraged a widespread and aggressive mildew attack. This had a devastating effect on some châteaux’s yields, with those producers employing organic and biodynamic practices particularly badly affected. Hail also struck in parts of the southern Médoc, Sauternes and the Côtes de Bourg.But then the clouds parted and the sun shone… and shone. Between the beginning of July and the harvest there was 25% more sun than the 30-year average, and rainfall was tiny – just 46mm fell throughout the entire summer at Château Margaux. The harvest was very long and unhurried, with growers able to decide exactly when each plot of vines should be picked.In conclusion, it was possible in 2018 to make superlative wines, as long as you were vigilant in the vineyards during the growing season, when choosing the optimum harvest date, and then in managing the vinifications in the cellar. Not everyone got these three vital elements right, and so careful selection has been key for us.
"This is my 'go to daily qwoffing wine', great for the price but a pity the 2018 vintage is now 13.5% alc. And, why aren't there more Bordeaux Superior Reds on the WS list? "
"This is my 'go to daily qwoffing wine', great for the price but a pity the 2018 vintage is now 13.5% alc. And, why aren't there more Bordeaux Superior Reds on the WS list? "
There are no press reviews for this product.
"Quite sumptuous for the price.
Our favourite everyday red. Highly recommended."
Mr David Preston (26-Oct-2019)
"20mins and its drinking fine, fruity, brambly, light with sufficient body to make it worth the money. A great introduction to entry level Bordeaux at this price. But it's unlikely to meet the extraordinary highs of the more robust and structured 2015 which was an absolute cracker. "
Mr James Brown (13-Apr-2019)
"Beautifully brambly, smooth; very enjoyable at this price"
Mr Matthew S Dunford (01-Apr-2019)
"I was given this wine by a friend for dinner one evening and thoroughly enjoyed it, however this vintage was not up to the same standard so I was left feeling rather dissappointed, but still a reasonable wine for the price. "
Miss Oonagh Langrishe (31-Dec-2018)
"Hard to fault this wine, will definitely be buying more."
Mr David Meagor (15-Sep-2018)
"Pleasant enough wine at a reasonable price. Light to medium body, quite fruity and with significant tannins. I decanted this a couple of hours ahead of drinking, and the wine definitely improved and softened a little for that, but remained pretty robust and grippy."
Mr John Lay (26-Jul-2018)
"Yes a very pleasant Bordeaux at this price. I agree it's well worth the modest extra compared to the society's Bordeaux. "
Mr Stephen Collins (22-Jun-2018)
"You'll be hard pressed to find a better bordeaux at this price. It's quite lovely, BUT it needs 90mins in a decanter to open up its ripe fruit and soften the tanin backbone, otherwise you'll find it a tad astringent. It's £1 more than the Society's claret and for that you get structure and a bit more finesse."
Mr James Brown (23-May-2018)
"Round, ripe, slightly rustic. Thoroughly enjoyed."
Mr Andrew Howe (06-Apr-2018)
"This inexpensive and well made wine has its tannin rather to the fore at first; yet I enjoyed it very much with chuck steak casserole thanks to the aromatic palate. Gone too soon."
Mr Alan Kingsbury (26-Sep-2017)
"Not too jammy considering it's mostly merlot. Tasty, keenly priced claret."
Miss Claire Chapman (11-Mar-2017)
East Yorkshire Journal (14th Dec 2016)
"… for lovers of a
more traditional style [this] is spot on, with a grippy dry fruit flavour and,
at £7.95 a bottle, it's a very easy choice. - Phil Parrish"
"An excellent Bordeaux, especially for the price."
Mr Andrew Watson (15-Dec-2016)
"Ordered 3 bottles of this wine based on the previous reviews and will order a few more. It is definitely drinkable (per the previous review) and you don't have to think too much about it especially if purchased with a view to having it as a fairly nice everyday wine with food. I would say that the cost is about right and we got what we expected at this price level - so we liked it overall."
Mrs Sarah-Lynn Spruzen (31-Oct-2016)
"The most drinkable red you can buy under a tenner."
Mr Tim Townsend (26-Jan-2016)
"We tried 2 bottles over the Christmas period, fresh from the bottle and after breathing, but it seemed very reluctant to show its charms. Rather thin & stiff, I'm afraid. Maybe decanting and serving slightly warmer is the answer."
Dr David Rickeard (24-Jan-2016)
"Def agrees with my palate."
Mr Colin Watford (05-Dec-2015)
"Quite reserved but OK for the price none the less."
Mr Anthony O'Halloran (28-Nov-2015)
"I bought two bottles of this on a recent visit to the showroom, I found it very pleasant not too heavy in fact it was a lot easier on the palate than some Bordeauxs I've tried. I paired it with pork steaks, and then followed that with some mild cheeses, but it was also just as enjoyable to drink on it's own."
Mr Colin Steele (04-Oct-2015)
"Enjoyed this powerful Bordeaux: great complexity and structure for the price, I'll be getting more."
Mr Damian Haigh (23-Jul-2015)
"This came in the Society Christmas Hamper so I was a little wary. No need, gone down a treat with family Bank Holiday roast lamb."
Mr Brian Donnelly (04-May-2015)
"I bought two bottles of this. I found the first bottle to be extremely disappointing, it was thin and had a rather nasty metallic after taste. I gave it 5 out of 10 and decided it was best used as cooking wine. However, with the second bottle, I decanted and left for an hour. The change in the wine was remarkable, it was full bodied and fruity, the horrid after taste disappeared and it was at least 50% better than the first bottle. In fact with decanting I'd give it 8 out of 10."
Mr Adam Morris (06-Jan-2015)
"Just a bit too strong for my taste. 14% for a claret, I guess, reflects a hot year. Still, decent value."
Rev Robert Stanier (22-Apr-2014)
"Smooth and long, highly enjoyable and great value as ever."
Mr Jon Milton (23-Feb-2014)
"Smooth and expressive Bordeaux for <£8 per bottle. What is not to like?"
Mr Giles Barling (30-Jan-2014)
"An excellent Bordeaux for the price. Nice the first day, but even nicer when we finished it the second day. Very classy."
Mr Andrew Watson (29-Aug-2013)
"The first glass seemed rather too tannic and acidic; and I had been going to write it off as a disappointment at the price. But it improved, especially on day 2, and seems well balanced; most of the competitors at this or a lower price are more alcoholic, as is Canada's 2009 offering, and so not directly comparable. It probably needs an hour to open up."
Dr Christopher Currie (04-Jul-2012)
"We had 4 bottles of this via two packets of the Society's 'Clarets for Christmas' offer. It's very good. Nice, fruity nose; lots of fruit; good length. We did not feel that this 2007 was markedly inferior to the 2 2006s. Three of the bottles we just drank as from the bottle; the fourth we decanted for 30 minutes (a compromise between our usual practice and the Society's recommended 60 minutes). We definitely think that the 3 non-decanted bottles offered a richer drinking experience."
Mr John L Moles (11-Jan-2010)
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