Winemaker: Abrie Beeslaar
Origin: Simonsberg Stellenbosch
Climate: Wet winter with a slow ripening period just before harvesting.
Age of Vines: On average 20 years
Trellis: 5 Wire hedge
Soil: Decomposed granite and Hutton soils with a high clay content which assist with water retention.
Yield: 4.0 tons/ha 2600 lit./ha
Vinification: 5 days on skins in open fermenters @ 29 C cap punched manually every 2nd hour.
Maturation: 5 days on skins in open fermenters @ 29 C cap punched manually every 2nd hour.
Description: Full bodied, deep ruby red colour. Attractive black current and mocha flavours with a complex palate with good acidity. A serious food wine.
Food Suggestion: Red meat
Chemical Analysis: Alcohol: Free SO2: Total SO2: PH: T/A: R/S: V/A:
14 34 104 3.67 6.1 1.4 0.59

Estate Notes


Grape Variety:

61% Cab Sauv, 31% Shiraz, 8% Merlot

Varietal: GSM Red Wine Blend
Vintage: 2011
Varietal Composition: 57% Grenache, 39% Syrah, 4% Mourvedre
Harvest Date(s): October 2nd - October 28th
Harvest Brix: 25-28
Alcohol: 14.50%
pH: 3.61
TA: 0.64 g/100 ml
Residual Sugar: 0.34 g/100 ml
Cooperage: 35% new French oak, 65% neutral oak

Produced and bottled for Woot Cellars by Hahn Family Wines.

variety: 94% zinfandel, 6% petite sirah
appellation: Dry Creek Valley
maturation: 15 months in 60 gallon barrels; 20% new oak, 40% American/60% French
alcohol: 15.1%

This wine is a special blend from our own Dry Creek vineyards – Belle Canyon and Lily Hill – using lots that were particularly soft in texture, sensual in the mouth, and flavorful. We specifically selected the lots that we felt typified the wines of Dry Creek Valley; this wine is a shining example of what this special area can achieve when the climate, soil, and winemaking techniques all come together to create the ultimate of zinfandel: a classic Dry Creek Valley zin.

Strictly limited production. Only 475 cases produced.

Source

Varietal Notes
“What?” we asked about four times, when we got the call. “Tinted Cow?”

Tinta Cão is a really rare varietal here in the US, which we may try to change because it is spectacular.

It’s native to the Douro region of Portugal, where it is one of the grapes used to make Port.

It’s a struggle to get it to ripen there – and even here, in 2011, this wine came in at just 11.7% alcohol. Which we like: for us, wine is an ingredient in a meal, not a cocktail!

Tasting Notes
The best description of this wine came from Tasting Room Manager Shannon Estill’s husband, Ron (he’s a master woodworker who is also a professional chef). He nailed it when he said “Zin meets Chianti.” To which we’d only add, “with style and grace.” This is a lovely, versatile, food-friendly red that you could happily turn to on any day that ends in “Y”. Like “today.”

Suggested Food Pairings
Yes. Seriously, if you’re even thinking red this will work, with everything from salmon to spaghetti.

Details…
84 cases produced.

WINEMAKER’S NOTES
The Suckfizzle Sauvignon Blanc Semillon is a single vineyard wine and as such expresses the specific vineyard site in each season. Over time and vintages the wines become an archive, or a chronology of the events of the seasons, and capture the uniqueness of the site, allowing all to witness the development of the wine’s style and personality. From Augusta in the very south of the Margaret River region, the wine is a classic, complex and unique example of Margaret River’s signature regional white blend.

http://www.stellabella.com.au/images/wines/suckfizzle/SBS/Tasting-Notes/tasting_notes_SF_sbs_08.pdf

WINEMAKER’S NOTES
The Suckfizzle Sauvignon Blanc Semillon is a single vineyard wine and as such expresses the specific vineyard site in each season. Over time and vintages the wines become an archive, or a chronology of the events of the seasons, and capture the uniqueness of the site, allowing all to witness the development of the wine’s style and personality. From Augusta in the very south of the Margaret River region, the wine is a classic, complex and unique example of Margaret River’s signature regional white blend.

http://www.stellabella.com.au/images/wines/suckfizzle/SBS/Tasting-Notes/2006_SF_Sauv_Blanc_Sem.pdf

WINEMAKER’S NOTES
The Suckfizzle Sauvignon Blanc Semillon is a single vineyard wine and as such expresses the specific vineyard site in each season. Over time and vintages the wines become an archive, or a chronology of the events of the seasons, and capture the uniqueness of the site, allowing all to witness the development of the wine’s style and personality. From Augusta in the very south of the Margaret River region, the wine is a classic, complex and unique example of Margaret River’s signature regional white blend.

http://www.stellabella.com.au/images/wines/suckfizzle/SBS/Tasting-Notes/tasting%20notes_SF_sbs%2007.pdf

The Garnatxa Blanc grapes used to make this wine are normally part of the Odysseus Garnatxa Blanca cuvee, but in 2011 the winemaker decided the quality was so special that she decided to bottle it separately as a "special edition."

35% Sangiovese
25% Cabernet Sav
25% Merlot
10% Freisa
5% Cabernet Franc

14.1% ABV

WINE NOTES:
Blend: 76% Cabernet Sauvignon, 14% Merlot, 10% Petit Verdot
Vineyards: Loess, Seven Hills, LeFore, Pepper Bridge, Walla Walla Valley AVA
Aging: 20 months in 50% new and 50% neutral French oak barrels
Alcohol: 14.4%
Production: 1,600 cases

Very good balance and complexity to this sweet wine. Deep, roasted fruit notes are complemented by lively fresh apricot and quince and the wine is at once luscious yet sprightly with a beautiful blossomy scent with a fresh finish. Glazed peach and honey overflow from the nose, conterbalanced by lovely earthy nuances.

Varietals : Furmint (90 to 100%) ; Harslevelü

Vineyard: 45 hectares of Domaine Imperial Hétszölö (south-south east exposure)whose soil composition is loess with clay and a sub-soil of volcanic rock

Harvest: Aszu grapes are harvested manually, one grape at a time.
Vinification & Ageing: Tokaj's unique climate, with intermittent drizzle in September and fog in the morning, followed by a sunny month of October, encourages the development of grapes affected by "noble rot" or botrytis, called "Aszu" in Hungarian. To understand Tokaj, it is imperative to note that Aszu's are not produced each year.24 000 bottles
Aszu has been known as the king of Tokaj wines for centuries. Compared to the Aszu wines, this Cuvée aimed at capturing the freshness and the primary aromas by bottling after 2 years in barrels comparing with the "ASZU" wines which are aged at least 3 years to get the classification.

Vintage Report
Our vineyard estates throughout the Okanagan reported “excellent quality” in reds and whites, though the season was not without significant challenges: late bud break, cool, unsettled conditions during flowering and unseasonably cool summer weather. These particular stresses throughout the growing season meant that our vineyard crews were prepared for a late harvest and hard at work at all times to ensure uniform quality at moderately reduced yields. A challenging September dampened expectations even further, with some nights so cold that frosts were a real possibility. However, a dry and sunny October saved the season, making up for lost time – fully ripening grapes without losing their crucial acidity. Overall, flavour and balance ensured quality wines in all varieties, albeit in much smaller quantities. The whites are fresh and juicy while the red wines are concentrated and well structured.
Tasting Notes
Broad and honeyed with firm structure. Bright pear, and candied lemon peel notes prevail in this rich, ultra-sweet Icewine. The succulent fruit is balanced by mouth-watering acidity with caramel and hard lemon candy notes lingering on the finish.
Winemaker’s Notes
100% Vidal
8.0% alc./vol.
R.S. 310 g/l | T.A. 16.2 g/l
Unoaked | 375 mL
Brix at Harvest 37.5˚
Harvested: November 23, 2010
Vineyards: Naramata Ranch

With a stunning 120 g/l of residual sugar (minimum), this original dessert wine was made according to tradition, harvesting only starts after 28th October, and may last until the first snows, so as to allow the botrytis cinerea (noble rot) to develop and to obtain the maximum concentration of grape must. When the grape must concentration is sufficient, the grapes with noble rot are separately harvested. The Aszú grapes are manually harvested one by one, and maceration takes place with the grape must. Next fermentation takes place in barrels for one and a half to two months. The white wine is then aged for three years in oak barrels stored in underground cellars at constant temperature (12° to 13° C) and humidity. This long ageing process gives the wine its complex and inimitable bouquet.

VINTAGE CONDITIONS: The Riverina region of Australia consistently provides the long vintage conditions suitable for crafting excellent late-harvest style wines. 2006 was a relatively early vintage, with low rainfall and warm weather contributing to an early budburst and flowering. Mild to warm weather throughout summer helped the fruit to mature well and rains at harvest allowed fruit to ripen well with good varietal character. The fruit was left on the vine beyond the usual harvest period to allow greater concentration of sugar and flavour. The grapes were gently pressed and the solids removed before undergoing cool fermentation. It was then bottled early to retain its fruit flavours.

Appellation: Valle de Casablanca
Vineyard: La Escultura
Composition: 89% Sauvignon Blanc
6% Gewürztraminer
5% Viognier
Alcohol: 12.0% by vol.
pH: 3.4
Total Acidity: 7.0 g/l (tartaric acid)
Residual Sugar: 104 g/l

Picking Dates:
- Sauvignon Blanc: June 17–18
- Gewürztraminer: May 15
- Viognier : May 28
Historic Averages:
- Heat summation (October-April): 1,456 degree-days (10°C/50°F base, 19°C/66°F cutoff)
- Mean temperature (October–April): 16.6°C/62°F
- Temperature oscillation (October–April): 16.4°C/29.5°F
- Annual precipitation: 448 mm/17.6 in


The grapes for our Late Harvest Sauvignon Blanc 2010 come from vines planted in 1992 in the La Escultura estate. The vineyard’s sandy-loam soils and high stone content lead to low vigour potential. Located a few kilometers from the Pacific Ocean in the Valle de Casablanca, La Escultura enjoys a coastal influence that moderates temperatures during the ripening period. The cool sea breezes
encourage the grapes to ripen slowly and evenly, which preserves the flavour of the grapes and ensures good levels of acidity.

La Escultura was the only one of our estates that did not experience the cold weather that afflicted the country in the 2009-2010 season, when a series of spring frosts caused major reductions in yields, mainly among the white varieties. Fortunately La Escultura is located in Tapihue, higher up in the valley in a slightly warmer zone. This season, mean temperatures rose by up to 9.5% (March) over historic averages. The only exception was November, when mean temperatures were 7.7% lower than usual, mostly due to a dip in low temperatures, which bottomed out at 5°C. The mean temperature in January was 20.4°C (69°F), 4% above the historic average, while total heat summation was 1,574 DD, 50 more days than the previous season and 3.3% more than the historic average.

This wine is made from very late-harvested grapes with a significant amount of noble rot. The alternation of wet and hot periods enable the development of the fungus Botritis cinerea, which is responsible for the noble rot that concentrates sugars, fruit acids, and flavours in the grapes and creates pleasant aromas of honey, raisin, and dried apricot. Noble rot occurs only under certain climatic
conditions. The fungus grows when humidity is followed by heat, which dries the grapes and halts their ripening. The grapes were hand–picked and only the best clusters with the right degree of noble rot were chosen. The fruit was whole-cluster pressed and 90% was fermented in stainless steel tanks at temperatures ranging from 15°–17°C (59°–63°F). The rest was fermented in second-use French oak barrels at 16°–22°C (61°–72°F), which greatly enhanced texture and volume on the palate in the final blend. Fermentation was carried out slowly. As the initial must was highly concentrated, the wine reached an alcohol content of 12° while maintaining a high level of residual sugar-104 grams/liter in this case-giving this dessert wine its unique qualities. The Sauvignon Blanc in the blend adds citrus fruit and stone fruit, while the Gewürztraminer contributes a lush mouthfeel and delicate floral notes, which are also contributed by the Viognier and enhance the complexity of the final blend.
Approximately 10% of the wine was aged in multiple-use French oak barrels for seven months.

Our Errázuriz Late Harvest 2010 has a bright silvery-yellow colour and a crisp style. Citrus and ripe fruit notes such as apricot and raisins standout on the nose, along with light notes of white citrus flowers. Smooth textured and creamy on the palate, with great balance between the characteristic late harvest sweetness and the vibrant acidity of a unique vintage. With good persistence and pleasing
acidity, this wine promises a lengthy cellaring potential.

Grapes: 100% Prosecco D.o.c Treviso
Alcohol:11 %
Total Acidity: 6%
Residual Sugar:0.9‰
Serving Temperature: 43° and 46° F
Wine Maker’s Notes: The Mionetto Prosecco Brut D.o.c has an intense fruity bouquet with a hint of golden apples. It is very dry, fresh, light in body and well-balanced.
Pairing: This wine is perfect alone as an aperitif or as a delight- ful complement to appetizers such as prosciutto or mild cheeses. Excellent as a base for Bellinis and other sparkling wine cocktails.

Grape(s): 40% Macabeo / 40% Xarel-lo / 20% Parellada
Closure: Cork
Alc by Vol(%): 12
Residual Sugar(g/L): 8.5
Total Acidity: 6.88
pH: 2.88
Viticulture: Organic

Harvest: Started the crop year with large water reserves thanks to the rainy autumn of 2008 and also to the wet winter of 2009. The first Xarel·lo vines started to bud in mid-March, which meant they were two weeks ahead in the cycle compared to 2008. Budding still coincided with the rainy months of March and April, which led to early attacks of mildew, but May and June were quite dry and hot which allowed the vegetation to fill out well and very healthily, perfect for green pruning. July saw 41 L of rain, which helped to move the cycle along, refilling the reserves that had been consumed. The average annual temperatures began to rise in May, June and July, but the most decisive time was a very dry and very hot August, especially during the week from the 14th to the 20th, which led to an advance in the cycle in all the varieties. Harvest was fast and very intense.

Vinification: Handpicked and quickly transferred to the presses by gravity. Controlled atmosphere at each stage with dry ice. Slow pressing at low pressure, blending the qualities of the must. Static sedimentation at low temperatures and first alcoholic fermentation in stainless steel tanks at a controlled temperature. Coupage (blending), second fermentation in the bottle and a minimum of 15 months aging in stacks. Disgorging date stated on the back label.

Tasting Notes: The search for clarity and purity has produced this sparkling wine with a gentle citric aroma highlighted by hints of white fruits, with all the olfactory elements in perfect balance. The palate is built on both freshness and concentration: a wine that combines firmness and smoothness with creamy bubbles. A long and very clean finish.

Grape varieties: A dry blend of classic grape varieties cultivated in traditional European wine regions.
Bouquet: Refreshingly aromatic with subtle tropical fruit aromas.
Palate: Fresh, balanced with a pleasantly balanced concentration of fruit and acidity.
Winemaking notes: alcohol 11.5%, dosage 24g/l, dry.

Wine of long tradition coming from the vines of Caparzo (North), La Caduta (West), Cassero (South) and San Piero Caselle (East). A Brunello unique in style, enhanced by the different microclimates.
GRAPE VARIETIES: Sangiovese
FERMENTATION: traditional
MATURATION*: 3 years in traditional Slavonian and French durmast casks (50 - 80Hl)
REFINING: 12 months in the bottle
ALCOHOLIC CONTENT: 12,50 - 14,00%
TOTAL ACIDITY: 5 - 6‰
AGEING POTENTIAL: 20 years and more.
FIRST YEAR OF PRODUCTION: 1970
ORGANOLEPTIC CHARACTERISTICS
COLOUR: ruby red, tending to garnet red with ageing.
BOUQUET: penetrating, very full and varied, reminiscent of wild berries.
FLAVOUR: dry, warm, full-bodied, harmonious, delicate and austere at the same time, persistent.
FOOD COMBINATION: roasts, grilled, spit-roast or braised meats, game, ripe cheeses
SERVING TEMPERATURE: 18° C, better if uncorked 1 - 2 hours before serving.

This wine is made 100% from the local Kékfrankos variety (aka Blaufränkisch) from the first class-rated Eged vineyard and its poor limestone soils using as natural an approach as possible; old vines, low yields, hand harvesting, no chapitalization, additives or artificial methods of concentration. Our aim is to offer a natural reflection of local conditions, traditions and flavours, no more, no less. 13% alc/vol.

Clones: Pommard Clone UDC5; Dijon clones 114, 115, 667, 777; Swiss clone 10/5
Alcohol: 14.5 Vol.%
Total acidity: 5.1 g/L
Total dry extracts: 27 g
Brix at Harvest: 25.6 Brix
Residual sugar: <1 g
Winemakers Comments: This is an exceptional wine with outstanding depth and structure and velvety rich dark colour. Flavours of plum, blackberry and black cherry with subtle undertones of spices and cedar. Impeccably ripened tannins detectable in its exceptionally long finish. Grapes were hand-harvested end of March and with the extremely low yield making for a complex and concentrated “Cru”.
Winemaking: The grapes were given 4-5 days cold-soak before a natural wild yeast initiation of the ferment. The wine spent 18 days on skins before being pressed and transferred into French Allier barriques for Malolactic fermentation and further aging for 15 months. Unfined and unfiltered.
Food Suggestions: Pasta, Veal, Beef. Mature cheeses.
Cellaring Potential: Will age gracefully over the next 10 years
Released: July 2006
Production: 700 cases

[Bottle Note] Full-bodied with outstanding depth of fruit, the handpicked 2004 Hans Marlborough Pinot Noir has been barrel aged for 15 months in French oak barriques. A long-lived wine left unfiltered and unfined for you to savour the pure spirit of our single vineyard. 14% alc