Occasionally, we have a strong desire to influence the making of a wine. These were created specifically to fill gaps in our wine list that other wines could not, or as teaching projects to keep our team academically and practically engaged. They are available for sale retail or in the restaurant.
Walla Walla Valley, WA 2009 (2006 sold out)
A collaborative effort that started in 2006 has yielded yet another beautiful Old-World-styled Syrah that we are proud to put Peter Canlis' name to. After trial blending a number of different vineyards, we chose a blend dominated by fruit from the Les Collines vineyard, because of the unique terroir that it lends the wine. A dense core of black fruit lies at the center of this full-bodied yet lissome Syrah, outlined by violets, fresh rocky minerality, and a well-defined structure that ensures years of delicious drinking ahead.
Oger, FRA (NV 1 & 2 sold out)
From a small, family producer widely regarded as the greatest in Oger comes our house Champagne. A collaborative effort between the Canlis family, former Wine Director and Master Sommelier Shayn Bjornholm, and winemaker Caroline Milan, the project was conceived over a Canlis family supper hosted by the Milans. 100% Chardonnay from Grand Cru vineyards, the wine was designed as a food-friendly, value laden champagne. It eschews a yeasty, high-dosage style in favor of purity, precision, and mineral intensity. The creation of a second Canlis Cuvée bottling, three years after the first, was helmed by current Wine Director Nelson Daquip. “NV 2” pushed the racy, focused style further, lowering the dosage from nine to a paltry six grams per liter.
Sonoma Coast, CA 2008
A unique vineyard on the Sonoma Coast inspired us to create this terroir-driven wine. Hirsch’s Sonoma Coast vineyards are poised at a privileged altitude where fog and sunshine contend for dominance and produce grapes with intense personality. This is a generous Pinot Noir with notes of ripe black cherry, raspberry compote, black tea and alder smoke. It is an ideal pairing for grilled salmon, smoked duck or roast chicken.
This dessert wine brought the Canlis team together with what many believe is Austria's most important dessert wine producer. The wine is a blend of Welschriesling and Scheurebe, and has an intensely tropical-floral character that unfolds in the mouth into layers of marmalade, honey, and fresh apricot. It is broad-shouldered but only medium-sweet, kept deft by a core of searing acidity. A stunning wine we expect will grow in character and complexity over the next 10 years. The name "Christopher Alois" pays homage to the Canlis brothers' and third generation winemaker Gerhard Kracher’s respective fathers.