Wine and Chocolate Part 1 – Bokisch Vineyards

Welcome to the inaugural LWS blog. We decided that the ideal kickoff would be during the Wine and Chocolate event. The plan: to trek out to a few tasting rooms that we had not previously visited. We had great visions of going to at least 5; however, that was not to be. The people at the wineries were so accommodating, which means that they poured a lot of wines for us.

Gord and Steph at Terra Alta Vineyard

So first up - Bokisch. It was the farthest “out there” from our start in Woodbridge, on Atkins Road close to Clements. The winery and cellars are at the location as well, surrounded by vineyards. The Terra Alta vineyard, which is identified on numerous Bokisch bottlings, is right below the tasting room. We arrived at about 11:30 on February 12, where we met Jeff Perry in the tasting room. Jeff is the tasting room manager, and is incredibly knowledgeable about Bokisch wines. This may have something to do with the fact that he is married to Elyse Perry, the winemaker for Bokisch. In addition, Anton Bokisch joined us as we tasted our way through their current offerings. The tasting room itself is eclectic, decent sized, and personal. Bokisch is well known for Spanish whites, so that was our focus. But they now have a wide variety of offerings. Regardless of what you are into, we suggest a visit.

Terra Alta Vineyard

Now for the wines….

2015 Verdelho $18

Gord says “citric, lemony nose. Medium plus acid, medium body. Palate has a hint of peach, with a mineral finish. This would be really good with seafood – whitefish or shellfish. Good”

Steph says “ stone fruit, mineral on the nose and a good amount of acid in the entry. Stone fruit with a hint of lemon with grapefruit zest, some mineral notes and a little bit of cardamon in the mouth. OK plus”.

Gord noted that this wine might be affected by what he calls “first wine of the day disease”.


Beautiful day to lounge at Bokisch

2015 Terra Alta Albarino  $18

This is Bokisch’s highest production white, from their main vineyard adjacent to the winery. Widely available. 100% stainless steel, no oak.

Gord says “herbal, dry hay on the nose. Medium acid, steely crisp lemon on the palate. Body is fairly thin. OK to Good.”

Steph says “the aroma was sweet red apple w/a hint of citrus. In the mouth red apple, lemon with pineapple on the finish. Good.”

This wine is typically a well known crowd pleaser, very dependable from year to year.

Steph and "da boyz"


2015 Las Cerezas Albarino $18

Las Cerezas, the name of the vineyard, is Spanish for “the cherries”. The albarino from this vineyard used to be blended into the primary Terra Alta bottling, but is now bottled on its own. Half of the production is aged in neutral oak.

Gord says “tight nose, with a hint of apple. Palate has low medium to medium acid, medium plus body, green apple attack. Plush apple and lemon character. Good to good plus.”

Steph says “green apple, slight spice, and a bit closed on the nose. Apple, mineral, spice and a hint of pepper with citrus zest on the finish. This wine is more complex than the previous Albarino. Good.”

So, plush apple and lemon translates to more complex. Interesting. We agree on that one. I think we might shorten more complex to “moco”. If you see that comment in the future, you will know what it means.

2015 Garnacha Blanca Vista Luna Borden Ranch $18

This varietal is widely planted in the region of Spain known as ………. guess……….Terra Alta! Not commonly labelled as a varietal, but you have likely had it in many white blends from various regions.

Gord says “peachy, citric nose. Palate has low to medium acid, medium to full body, rich apple and honey attack with a mineral bite on finish. Close to very good. I really like this wine.”

Steph: “On the nose: stone fruit, sweet apple, and wet stone. Mouth is sweet apple and stone fruit w/ citrus zest and white pepper finish.  Very Good and yummy.”

We have a winner. Consensus. Best white of the tasting.

2013 Garnacha $20

5% graciano. Garnacha is otherwise known as Grenache in France etc, and is the primary varietal in many Rhone blends and most rosés.

Gord says “pale to medium ruby color. Varietally correct dirt/floral aroma. Palate has low to medium acid, slightly more tannin, spicy red plumy and cherry flavors that last and last. Very correct nose and palate for this varietal. Very good plus.”

Steph comments: “Floral, very slight chemical quality for which I wish I had a better descriptor, earthiness.  The taste was earthy, floral, leather and spice.  Very Good.”

Hate to break the suspense, but this was our favorite red of the tasting. BUY. BUY.

2014 Monastrell Belle Coulure $23

Monastrell is otherwise known as mourvedre in France etc. It is another common varietal in many Rhone blends. Australian rhone blends are often labelled GSM, which stands for grenache, syrah, mourvedre. This is the last vintage of monastrell from this vineyard, as the vineyard is being transitioned by the grower to different varietals. Bokisch is planting monastrell in their vineyards, and this should be available in a few years.

Gord says “dark ruby, slightly sweet oaky and herbal nose. Palate has low plus acid, low to medium tannin, cherry attack. Carries through to mid palate and finish. Straightforward but tasty wine. Not moco. Good.

And Steph: “the nose was slightly floral and smoky, somewhat closed. I tasted berry fruit, hints of floral notes and leather, with touch of pepper on the finish. Good.”

We tasted much more but these were the highlights. Other items of note – the Terra Alta and Las Cerezas vineyards are organically cultivated. Bokisch is considering planting the necessary varietals to produce a Spanish style sparking wine known as Cava. Hope they proceed with that plan, it would be a treat.

Well, that’s it for our inaugural voyage. Hope you enjoyed. Stay tuned for Wine and Chocolate Parts 2 and 3 – GoodMills Winery, and Durst Winery.