aka Mad Angie
“EXCELLENT”! Great Northwest Wine– review below
“The White Wine for Red Wine Lovers”
With this variety, we strive to produce the quintessential seafood wine. What could be more natural than a crisp dry white, grown in a region renowned for its seafood? Madeleine Angevine pairs well with many seafoods due to its delicate tropical and citrus fruit flavors, crisp acidity, and subtle herbal notes. Originally this grape hails from the Loire Valley of France, also a marine influenced region, and is reminiscent of a Sancerre. We barrel ferment this wine in neutral oak barrels to add to the complexity.
Mad Angie with Shellfish, a perfect match. Looking for the ideal pairing to our region’s fine fresh seafood, including shellfish, crab, cod, halibut or shrimp? You’ll want to select a wine that will compliment and accent, without covering the delicate flavors of these subtle foods. Our own Lopez grown Madeleine Angevine fits these requirements superbly.
Our Madeleine Angevine is grown under WSDA Organic and Salmon Safe certifications. Our cool maritime climate helps preserve the crisp acidity and nudge out the aromatic fruit flavors of the grapes grown in these locations.
2014 Vintage Notes: This exceptionally warm year enabled our vines to ripen these grapes fully, giving extra lush fruit flavors. Once Mad Angie reaches about 12 months of age, it integrates and becomes much more complex; our 2014 is hitting that stride now. We recommend setting a small amount aside so you have this ideal seafood pairing wine for next summer (while you wait for the 2015 to hit its stride!)
Certified Organically Grown by the Washington State Dept. of Agriculture.
2014 Madeleine Angevine
“EXCELLENT” By Great Northwest Wine on January 20, 2016
One of the Puget Sound’s best examples of terroir and typicity remains Brent Charnley’s consistently fascinating work with Madeleine Angevine, a cross of Madeleine Royale and Précoce de Malingre that’s home is the cool region of France’s Loire Valley. Charnley farms these grapes on Lopez Island using certified organic methods, and his barrel fermentation program is done with neutral oak. That creates a theme of baked pineapple, grilled peach, Mandarin orange and jasmine blossom with lemongrass and sweet spices. A touch of roundness and sweetness on the midpalate is brightened by a burst of acidity, making this ideal with Kumamoto oysters on the half shell, Dungeness crab, scallops and fresh salads. Look for these wines at the PCC, farmers markets when in season and direct from the winery.