Prosecco Extra Dry

Gustav Adolf Schmitt Rheinhessen Riesling 2013

Rocznik: 2013
Producent: D-RP 576 280
Kraj: Niemcy
Region: Rheinhessen
Apelacja: brak
Typ wina: spokojne
Kolor wina: białe
Smak: półsłodkie
Klasyfikacja: stołowe
Szczepy: riesling
Temp. podawania: schłodzone
Podawać do: jako aperitif, do lekkich sałatek, do kuchni orientalnej
Do kupienia w: Biedronka
Cena: 16,99 zł
Pojemność: 0,75l
Ocena 0-6: 3,5
Jednym zdaniem: Smaczne, choć smaki to podstawowe.

The Opus One 2016 is remarkably elegant and bright offering sumptuous aromas of fresh red and blue fruit, baking spices and vanilla, and a delicate fragrance of spring florals. The initial bouquet is augmented by more nuanced notes of sage, rosemary, and black olive. Juicy flavors of black cherry, blackberry and cassis flood the palate and creamy, fine-grained tannins deliver a delightfully round structure. Harmonious and lively, the flavors linger to create an enduring finish with touches of dark chocolate and espresso.

Varietals
Cabernet Sauvignon 77%, Petit Verdot 8%, Merlot 8%, Cabernet Franc 5%, and Malbec 2%

Skin Contact
17 days

Barrel Aging
18 months in new French oak

Opus One Moments
THE WINE
A shared dream
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Robert Mondavi (left) and the Baron Philippe de Rothschild (right) discuss the newly designed Opus One label

One wine of absolute quality
Opus One is the realized dream of two men: Baron Philippe de Rothschild of Chateau Mouton Rothschild in Bordeaux and Napa Valley vintner Robert Mondavi. Together, our founders set out to create a single wine dedicated to the pursuit of uncompromising quality. This singular mission shapes every vintage, today and for generations to come.

LEARN MORE ABOUT OUR WINEMAKING PRACTICES

Current Vintage
2017
The winter of 2017 ended a five-year drought with January recording the most rainfall in over 20 years. The abundant rainfall continued into March, causing a modest delay in budbreak, and pushing bloom back by two weeks. Increased soil moisture allowed for healthy vine growth and development. The summer, in turn, was warm and punctuated by occasional heat waves. Despite Mother Nature’s variability, favorable weather in August provided optimal conditions for fruit development and maturation. Superb flavors and excellent ripening led to an earlier than expected harvest, which commenced on the 5th of September.
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The Opus One 2017 offers a harmonious aromatic balance of rich dark fruit, stems of roses, and earthy forest floor. The juicy entry offers a round, silky mouthfeel with just enough acidity to complement the satin texture. This seductive wine shows flavors of black cassis, black cherry and a hint of cocoa powder. The fine-grained, plush tannins evolve into a long, supple finish. A supremely age-worthy wine, it will delight now and for many years to come.
Varietals
Cabernet Sauvignon 80%, Petit Verdot 9%, Cabernet Franc 5%, Merlot 5% and Malbec 1%

Skin Contact
20 days

Barrel Aging
17 months in new French oak

Vintage and Production Notes
Release Date: September 1, 2020

Vineyard Location: 100% Shafer’s Hillside Estate Vineyards in Stags Leap District including the vineyard blocks Sunspot, John’s Upper 7, Venado Ilegal and Firebreak.

The 2016 Growing Season: Plenty of rain in winter and spring ended a series of drought years and kicked off a long, warm growing season that produced clusters of fruit with deep color, pure flavors, and enticing aromas.

Varietal Composition: 100% Estate Cabernet Sauvignon

Brix at Harvest: 24.0° - 26.0°

Cooperage: 32 months in 100% new 60-gallon French oak barrels (Allier and Tronçais)

Alcohol: 15.5%

Grand Cru
80% Chardonnay (Avize, Chouilly, Le Mesnil sur Oger) / 20 % Pinot Noir (Ambonnay)
5g/l (extra-brut)

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80% Carignan, 20% Syrah

Earthy upon initial open, needs a little time open to mellow. Dry with plenty of fruit flavor. Long finish, nice complexity.

58% Syrah, 37% Grenache, 5% Mourvèdre
14.8% alc. 250 cases produced
This wine is crazy! We picked the whole vineyard at once, all three varieties, and threw them all in the fermentor together. We left the Syrah whole cluster, but de-stemmed half the Grenache and all the Mourvèdre The ferments from the Heart Stone Vineyard were so incredibly spicy that I wanted to capture it in the bottle that way, so I did something we haven't done before... Upon completion of fermentation we pressed the entire lot into a single concrete vessel, where it aged for a year before being racked into some large neutral puncheons where it remained until bottling. So no new wood, and the bulk of its life in concrete, made for a fascinating wine! I love it. Very, very, spicy, but still a great rich focused palette. I am very curious as to how this wine will evolve in bottle. I hope it keeps its spice. The Heart Stone Vineyard will be fascinating to follow.

34% Zinfandel, 31% Mourvèdre, 16% Tempranillo, 10% Syrah, 9% Petite Sirah
15.7% alc. 480 cases produced
The 'Rewski Vineyard is in a slightly warmer microclimate, and the resulting wine definitely leans on the dark fruit side. We utilized a good amount of Tempranillo and Mourvèdre in this blend, with less Syrah then typical. What always blows me away about this vineyard is how floral it is. Ripe peaches are consistently found in the nose, along with honeysuckle and roses. It's as if this wine had a large percentage of Viognier hiding in it. However, on the pallet it has tons of dark fruit..... think black cherries dipped in bitter dark chocolate. The finish is classic 'Rewski, with long echoes of chalky dusty tannins. I think this incarnation of the Paderewski Vineyard is our best yet, and I love how no single variety sticks out, really letting the terrior of this sight shine.

69% Grenache, 15% Mourvèdre, 13% Syrah, 2% Counoise, 1% Roussanne
15.5% alc. 1300 cases produced
Our estate vineyard is in the coolest area of all our vineyard sources and the resulting wines in 2011 were relatively delicate and floral. To really let the prettier side of this wine shine through we chose to use a larger percentage of Grenache than normal. We also used a splash of Counoise from a new planting which really helped to open up the blend, and just a pinch of Roussanne to bring in some floral elements. We also decided to bring in a new, larger, concrete vessel to age the Grenache in. The concrete kept the Grenache really focused and pure and the resulting wine is a real beaut. Aromatically complex, with spices and dried herbs taking the forefront but red fruits are right behind. Think of eating strawberry rhubarb pie with a dried thyme crust while sitting next to a fresh cut bouquet of lavender and roses, that's the nose on it. The flavors follow suit, not extremely weighty on the pallet, it more dances around on your tongue, with a long clean focused finish that echoes strawberry and thyme. Graceful, if I was to summarize this wine with one word.

Napa Valley: 140 cases. Aromas of ripe fruit, dried cherry, cherry syrup, allspice and vanilla. A mouthful of flavors including caramel candy, molasses and cherry candy. This is a lovely wine with a spicy acidity; finishing with earthy, sweet tannin.

Napa Valley (Mt. Veeder): A rich, ripe complex nose of fruit and almost Syrah-like fruit: lovely vanilla toast, nutmeg, leathery & berry fruit. This year a very big, broad mouth, with a rich, mouth-coating texture, velvety & firm tannins. Full of very dark cherry fruit, cassis and violets, finishing with well-integrated oak, big tannins and a mouth-watering finish. Harvest 9/9 to 10/12, 235 cases, 14.8% Alc. Cooperage: Gamba, Taransaud, Boutes, Bel Air, Billon, Cadus, Seguin Moreau. Bottled 3/24/07.

This second year of RD combines selected barrels from the RDV 2 (20%) and 3 (80%) vineyards. RDV 2 is between Bella Oaks and Manley Lane in the heart of the valley. RDV 3 is next door to my mom’s home on Mee Lane and where I grew up learning viticulture from my father. Complex aromas of red fruit, toast, earthy (Rutherford Dust), vanilla and yeast. Flavors of cherry, tobacco, spice, create a juicy and soft texture along with an inviting, lingering finish. Harvest 9/9, 205 cases, 14.6% Alc. Cooperage: (All Puncheons) Cadus, Billon, Seguin Moreau. Bottled 2/22/07.

Napa Valley (east Howell Mtn.): This is an intense Cabernet Sauvignon full of black pepper, cinnamon, dried blueberries, cotton candy, cassis and dusty dark fruit. Coating the palette is spicy coffee/toffee candy, cocoa, sweet dark candy, licorice, and blackberry. Very firm and integrated tannin with a long velvety finish. Harvest 9/8-15, 240 cases, 14.4% Alc. Cooperage: Taransaud, Seguin Moreau, Boutes, St. Martin, Vicard. Bottled 3/1/07.

Wykoff (Rutherford): Mixed with the attractive aromas of French oak there is red cherry, cedar, and floral notes. Bright sweet fruit flavors mixed with a spicy, baked cherry pie, violets and toast, finishing with a lingering, mouth-watering texture. Harvest 9/9, 245 cases, 15.1% Alc. Cooperage: Vicard, Seguin Moreau, Cadus, Francois Ferrer, Taransaud. Bottled 2/28/07.

Napa Valley (Atlas Peak): Another wine with classic Cabernet Sauvignon aromas: tea, toast, cassis, red cherry candy. Also coming through in the mouth is chocolate, cherry, coffee, sweet fruit, oak/toast, anise spice, finishing with a long, serious tannin. Harvest 9/14-24, 275 cases, 14.2 % Alc. Cooperage: Seguin Moreau, Taransaud, Cadus, Boutes, Fouquet, St. Martin. Bottled 3/23/07.

Full of toasty, cherry and cassis aromas consistent with our Cabernet Sauvignon, this vintage has ripe dark fruit flavors plus tobacco, earthy, chocolate, allspice; a lovely evolved bottle-aged texture, with silky, yet powerful tannins. Harvest 10/2-12, 285 cases, 14.7% Alc. Cooperage: Taransaud, St. Martin, Gamba, Cadus. Bottled 3/22/07.

2006 GROWING SEASON
The 2006 growing season was particularly challenging in the Russian River Valley. Higher humidity during the summer months resulted in greater mildew pressure across the appellation, exacerbated by weather during harvest that provided perfect growing conditions for botrytis, or "noble rot.” Numerous extra “passes” in our vineyards ensured the area around grape clusters had good air flow and that crop loads were balanced. At the winery, all incoming fruit was rigorously hand-sorted. The bottom line for Lynmar is that we came through a challenging harvest with excellent quality potential. Primary characteristics of the wines from 2006, in general, will be lower than average alcohols and bright natural acidity. This is a vintage that will play very well to Lynmar’s balanced, elegant, acid-driven house style.
VINEYARDS & WINEMAKING
In 2006 Sweeney Vineyard is once again the core component (93%), with its clean citrus aromas, subtle minerality and wonderfully firm acidity. It is just inside the new Russian River Valley expansion boundaries, formerly classified as Sonoma Coast. Located in a lower lying cool pocket with uniform Goldridge soils, Sweeney’s UCD4 clone plantings are approaching 20 years of age. The minor components include our Quail Hill Vineyard estate (5%, Rued) for aromatic range and complexity and Amber Ridge Vineyard (2%, Dijon Clone 96) for additional minerality and overall balance. All fruit was hand-harvested early in the morning and transported to the winery while still cool, hand-sorted, then gently whole-cluster pressed. The resultant juice was only lightly settled and then transferred to 1-3 year old French oak barrels for native yeast fermentation. No new oak was used at any stage of production. After 14 months in barrel on original lees, the final selected lots were racked into a small stainless steel tank for a few weeks of further settling before bottling.
TASTING NOTES
Our second vintage of La Sereinité remains an exciting and truly distinctive wine. The color is again classically light golden, though with a bit more yellow this year due to the very lightest touch of Botrytis. The result is a nose with not only a dominant core of citrus aromas, but also noticeable hints of apricot, peach. These vintage characteristics are highlighted by toasty, grilled bread notes and uncommon minerality for a California Chardonnay. The palate upon release shows bracing acidity and firm structure, but with a solid, round mid-palate leading into a pleasantly long finish. We anticipate this wine to begin showing at its best from May 2008 onwards, with optimal maturity between 2009 and 2011.
WINE INFORMATION
Varietal Composition 100% Chardonnay
Winemaker Hugh Chappelle
Consulting Winemaker Paul Hobbs
Consulting Viticulturist Greg Adams
Aging 15 mo. in 60 gal. French oak barrels (0% new)
Alcohol 14.2%
Malolactic Fermentaion 100%
Cases Produced 831 (6x750ml)
pH 3.46
T.A. .55g/100ml
Bottling Date December 2007
Suggested Retail Price $70

2006 GROWING SEASON
The 2006 growing season was particularly challenging in the Russian River Valley. Higher humidity during the summer months resulted in greater mildew pressure across the appellation, exacerbated by weather during harvest that provided perfect growing conditions for botrytis, or "noble rot.” Luckily Pinot Noir is an early ripening variety and our vineyard crew did everything right this year. Numerous extra “passes” in our vineyards ensured the area around grape clusters had good air flow and that crop loads were balanced. At the winery, all incoming fruit was rigorously hand-sorted. The bottom line for Lynmar is that we came through a challenging harvest with excellent quality potential. Primary characteristics of the wines from 2006, in general, will be lower than average alcohols and bright natural acidity. This is a vintage that will play very well to Lynmar’s balanced, elegant house style.
WINEMAKING
Winemaking for our Russian River Valley Pinot Noir lots is focused on capturing fruit and moderating extraction to yield components of great perfume, yet balanced and with elegant structure. Fruit was hand picked early in the morning and transported to the winery while still cool, then hand-sorted before being gently de-stemmed and transferred without pumping into small (2.5 and 5 ton) open-top fermenters. The fruit was then cold-soaked for 3 to 7 days at 50°F before allowing native yeast fermentations to begin. Fermentations were gently punched down by hand 2 to 4 times per day. Total skin contact in 2006 ranged from 9 -16 days depending on the objective for each lot. Wines were then put into barrels where the secondary, malolactic fermentation occurred over the next several months. Racking was minimal, with aging on light lees until the final blend was assembled for bottling. This wine was bottled unfined and unfiltered.
TASTING NOTES
The color this year is immediately bright and youthful with an attractive violet hue and a translucence that boldly declares this is not another “over-extracted” Syrah-like Pinot Noir. Aromas begin with an assortment of wonderfully forward red fruits such as pie cherry, strawberry, and cranberry. These upfront fruit characters are accented by complexing notes of baking spice, deeper dark fruits, and orange blossom. There is also a subtle earthiness here that evokes the local coastal forests and the breezes coming in from Pacific….giving this wine a heightened sense of place. On the palate cleansing, “zippy” acidity results in a taut, yet balanced, structure with flavors that truly linger and draw you back. Always enjoyable upon release, this wine will only get better through fall of 2009, and should continue to reward cellaring through 2012.
WINE INFORMATION
Varietal Composition 100% Pinot Noir
Winemaker Hugh Chappelle
Consulting Winemaker Paul Hobbs
Consulting Viticulturist Greg Adams
T.A. 0.53g/l00ml
pH 3.68
Alcohol 14.4%
Aging 14 mo. in small (60 gal.) French oak barrels (35% new)
Cases Produced 3,196 (12x750ml) cases
Bottling Date December 12-14, 2007
Suggested Retail Price $40

2006 GROWING SEASON
The 2006 growing season was particularly challenging in the Russian River Valley. Higher humidity during the summer months resulted in greater mildew pressure across the appellation, exacerbated by weather during harvest that provided perfect growing conditions for botrytis, or "noble rot.” Luckily Pinot Noir is an early ripening variety and our vineyard crews did everything right this year. Numerous extra “passes” in all our vineyards ensured the area around grape clusters had good air flow and that crop loads were balanced. At the winery, all incoming fruit was rigorously hand-sorted. The bottom line for Lynmar is that we came through a challenging harvest with excellent quality potential. Primary characteristics of the wines from 2006, in general, will be lower than average alcohols and bright natural acidity. This is a vintage that will play very well to Lynmar’s balanced, elegant house style.
VINEYARDS & WINEMAKING
In 2006 we sourced from 3 blocks, including the core “Block 1” from 2005 which we control and remain the sole buyer of (Dijon clones 115 and 777). New blocks this year included Block 3 (clone 667) and Block 4 (clone 777). Yields in 2006 were again low, ranging from 2 - 3.2 tons/acre. All fruit was hand-harvested early in the morning and immediately transported to the winery while still cool, then hand-sorted before being gently de-stemmed and transferred without pumping into small (2.5 and 5 ton) traditional open-top fermenters. This de-stemmed fruit was then cold-soaked for seven days at 50°F before allowing native yeast fermentation to begin. Each fermentation was gently punched down by hand two to four times per day as needed. Total skin contact time was 11-14 days depending on the lot. Fermentations were then drained (with skins gently basket-pressed) and lightly settled overnight. The new wines were then put into barrels where the secondary, malolactic fermentation occurred over the next several months. Racking was minimal, with aging on light lees until the final blend was assembled. This wine was bottled unfined and unfiltered.
TASTING NOTES
This second vintage of our Jenkins Vineyard Pinot Noir has much in common with the first, especially with its aromas and flavors. Once again, we have very pure, fresh notes of both red and dark fruits being complemented by a subtle, yet distinct, spiciness. The palate here has much more of a typical youthful “leanness” than the ‘05, but once again shows exceptional length and refreshing acidity. What you see this year is a true reflection of the growing season and how the unique transparency of Pinot Noir allows this to be captured and showcased better than with ANY other variety. We expect this wine to begin showing at its best during the summer of 2008 and to reward careful cellaring through 2012+.
WINE INFORMATION
Varietal Composition 100% Pinot Noir
Aging 14 mo. in 60 gal. French oak barrels (60% new)
Alcohol 14.4%
pH 3.61
T.A. 0.54g/100ml
Winemaker Hugh Chappelle
Consulting Winemaker Paul Hobbs
Consulting Viticulturist Greg Adams
Cases Produced 460 (6x750ml)
Bottling Date December 14, 2007
Suggested Retail Price $60

2004 Napa Cab info:
100% French oak (50% new)
Blend: 90% Cabernet Sauvignon, 8% Cabernet Franc, 2% Malbec
Vineyard Source: Stagecoach & Krupp Vineyards,
Production: 1300 cases

97 cases produced

302 cases produced