Grenache, Syrah

There are three plots for this cuvee « Vieilles Vignes » which is part of the Domaine:

The first plot, Les Vermots, has been part of the Domaine since 2005 and was planted in 1950. The plot is the result of a massal selection from the plot Beaune 1er Cru Grèves. This beautiful plot of 0.25 hectare is totally remote from other plots. It has been cultivated thanks to tractors and have followed an organic method since 2005.

The second plot, Aux Champs Pruniers, was purchased in 2006 to a producer who had never ploughed his vines and this was a good test for the organic culture. Coming from a great massal selection, this plot usually yields high quality grapes. It is a small plot covering 0.25 hectares, which was planted in 1930.

The third plot, Les Planchots, came into the Domaine in 2005 and covers 13 ares. All these vines are managed following an organic method. The grapes are hand harvested, sorted in the vineyard and at the winery. We perform foot-treading and we gently press the grapes in a vertical press. Then, the juice is settled for a long time and finally barreled by gravity. The wine is aged in 600-litre oak barrels.

This is from a plantation on a flat and sandy plateau bounded to the south by basalt boulders and sand dunes. It is planted to all of the fifteen allowable varieties historically planted in Chateauneuf-du-Pape, but with a far greater ratio of white to red grapes than may have ever existed there. This allows for a far more perfumed and ethereal expression of the sort of flavors one encounters from these grapes. In this sense it is closest in character to Evinate’s Margalagua or Salvo Foti’s Vigna Bosco; both plantings of very old vines with roughly equal amounts of red and white grapes. The composition allows for the production of a red that allows one to access the ethereal side of this arid, desert landscape.

Grape Varieties: Touriga Nacional, Touriga Franca, Tinto Cão

Another wine I enjoyed that night the Solita Nebbiolo quite a different beast to a Barossa Shiraz.

The Solita is also Nick Stock’s fault.

In 2003, he contacted me, wanting to get involved with a Nebbiolo project.

Nick Stock.
Nick Stock.
I think what made me immediately say “Yeah, I want to do this” was because Nebbiolo is just so different than Shiraz.

My role with Shiraz is to gently coax its existing personality out and preserve it, whereas Nebbiolo is almost the opposite.

Nebbiolo requires the winemaker to do some unusual things sometimes.

I just figured that the complexity of a spontaneous fermentation would add extra layers to the Nebbiolo fruit personality, and that would pay you back down the track.

And it bloody well worked. It was never going to be a big project, a tonne, and a half, a combination of the five different clones that were planted, selected from a specific part of the hillside.

A week before we planned to harvest.

I went down and filled a plastic bucket with Nebbiolo fruit, bought it home, hand de-stemmed and crushed in the kitchen, put a tea towel over it and let it sit in the kitchen to start fermenting by itself.

Then I used that actively fermenting bucket that had been sitting in my kitchen for a week to actually innoculate the ferment I wanted to make a bit of a modern Nebbiolo style, so I decided to use a new French oak large Demi-muid (600L) barrel.

I didn’t want to make a copy of an Italian wine, I wanted to make a wine that actually says something about Australia or about the environment that it comes from.

The Solita is normally released as a 10 year old wine, the Nebbiolo fruit is sourced from the Longview vineyard, near Macclesfield, in the Adelaide Hills.

The vineyard was established by Duncan MacGillivray in the early 90’s and is now owned by the Saturno family.

THE EYE
Pale gold with hints of green, delightfully lively, luminous champagne.
THE NOSE
Aromas of hedgerow flowers – elderberry, acacia and honeysuckle – and tangy citrus.
THE PALATE
Lingering freshness with a surprisingly smooth, mellow finish.

Heritage

The arrival of Perrier-Jouët Blanc de Blancs in 2017 completed the classic collection with a single-grape cuvée destined to become the enduring expression of Maison.

Perrier-Jouët’s savoir-faire in revealing the quintessence of Chardonnay. In fact, it perpetuates a tradition dating back around a hundred years: the House introduced its first all Chardonnay cuvées in the 1920s, long before such champagnes became known as “Blanc de Blancs”.

Perrier-Jouët Blanc de Blanc NV is a champagne that embodies the essence of Perrier-Jouët's savoir-faire in revealing the true character of Chardonnay. With a tradition dating back around a hundred years, Perrier-Jouët introduced its first all-Chardonnay cuvées in the 1920s, long before champagnes made exclusively from Chardonnay grapes became known as "Blanc de Blancs".

In the glass, Perrier-Jouët Blanc de Blanc NV shines with a pale gold colour, adorned with hints of green. Its lively effervescence creates a luminous display that captivates the eye.

On the nose, this champagne offers an enticing bouquet of hedgerow flowers, including elderberry, acacia and honeysuckle. Tangy citrus notes add a refreshing and invigorating touch to the aromatic profile.

Upon the first sip, Perrier-Jouët Blanc de Blanc NV delights the palate with its lingering freshness and surprising smoothness. The flavors of tangy citrus fruits harmonize with the delicate floral nuances, creating a well-balanced and elegant taste experience. The finish of Perrier-Jouët Blanc de Blanc NV is remarkably smooth and mellow, leaving a lasting impression of refinement and finesse. It is a champagne that showcases the true potential of Chardonnay, with its vibrant flavors and delicate structure.

Fresh and floral, Perrier-Jouët Blanc de Blancs is a vivacious tribute to Chardonnay, the House’s signature grape variety. -

Hervé Deschamps, Chef de Caves de la Maison Perrier-Jouët

In the Via del Buon Consiglio 4, where Sondrio meets Montagna in Valtellina, at the foot of the Grumello, the vines seem to swallow up the underground cellar. Here the Nebbiolo from the Alps goes back into the womb of the mountain that generated it. At 370 metres above sea level, the vineyard extends towards the city, over the Ca’ Bianca district, where the terraces have dry-stone walls in excess of 7 metres.

When the considerable temperature variations in the autumn begin to form the aromatic profile of the grapes, the skin becomes thicker and the mineral salts come together. We need the right level of acidity to create the Valtellina Superiore Grumello Riserva Buon Consiglio DOCG. Long maceration times in wooden vats, even over 100 days if necessary, in large barrels for up to 60 months, or even more – in other words, for the right waiting time, in silence, in the dark, in the Burgundy bottle. It will surprise you as you drink it on a late summer’s evening, taking your mind back to your holiday by the sea.

Citrus notes, freshness and smooth, soft silk... a cello concerto and the white noise of a distant glacier.

Vine: Nebbiolo from the subtype Michet.
Production area: Serralunga d’Alba municipal district M.G.A. MARGHERIA
The vineyard
Surface: 3900 square metres
Age of vineyard: 15 years
Implantation order 0.90x2.60
Number of vines per hectare 4250
Rootstock: SO4
Soil: calcareous
Growing procedure: espalier with Guyot pruning.

The grape
Harvest: 100% by hand
Harvest period: October
Maximum yield: 80 quintals/hectare of grape.
Wine maximum yield: 68% after the necessary ageing period.
Winemaking: treading and destemming of the fresh grape with alcoholic fermentation made with selected yeasts in temperature-controlled steel containers (28-30°C). Set up pumping over for about 8-10 days and submerged cap fermentation for at least 14 days. Total malolactic fermentation followed by wooden ageing..
Ageing: 36 months, 18 of which in 15 hectolitres oak casks

FEATURES OF WINE
Alcoholic content : 15.00% vol.
Total acidity (minimum): 4,5 grams/litre Net dry extract (minimum): 22 grams/litre

Description
The warmer, wind-protected Falkenlay vineyard plot is Clemens main source for his sweeter styles. But when he makes a dry, trocken style it is often an intense, powerful wine of real structure and breadth.

This is a classic. Beautiful ripe citrus and stonefruits, with saline minerally backbone, some lifted spice and ginger notes and a massive feeling of a wine that is teeming with life and potential.

It all comes from ungrafted vines that date back 90 odds years.

Grapes produced in the Municipality of Serralunga, vinified in steel and aged in wooden barrels in which the wine acquires structure and personality.

The vineyard

Grape variety: 100% Barbera
Plant: 1999
Surface: 1.5 ha
Soil: calcareous-clayey
Altitude: 300-390 meters above sea level
Exposure: east-west
Yield: 100 quintals / Ha


Vine: Barbera
Production area: Serralunga d’Alba municipal district
The vineyards
Surface: 7700 square metres
Age of vineyard: 25 years
Implantation order: 0.80x2.60
Number of vines per hectare:
Rootstock : SO4 – K5BB
Soil: calcareous- clayey siliceous
Growing procedure: espalier with Guyot pruning.

The grape
Harvest: 100% by hand
Harvest period: end of September, beginning October. Maximum yield: 100 quintals/hectare of grape.
Wine maximum yield: 70%
Wine-making: soft grape destemming, maceration and fermentation on the skins for about 8-10 days at scheduled temperature with wine-pressing by hand. After the malolactic fermentation, the juice is first transferred in steel tanks and then in wooden casks for a period of ageing.
Ageing: 12 months, 4 of which in wood
Vinification: fermentation in contact with the skins for 15 days in steel
Aging: the wine is placed in oak barrels for 4 months
Bottles: Nr. 7000

LANGHE DOC NEBBIOLO
The grapes are hand-picked in mid-October, placed in perforated baskets for their transport to the cellar. The yield of grapes per hectare is 100 quintals.
The fermentation takes place in thermoregulated stainless steel tanks at 28°C with frequent daily pumping over for 12-15 days. After fermentation, the wine is kept in wood for 6 months, in 20-25 hl barrels.

Colour: red with garnet reflections.

Bouquet: heady, classic, fresh and slightly tannic: a typical Nebbiolo nose.

In the mouth it is enveloping and full-bodied, with woody notes that enhance its characteristics.

Serving temperature: 18-20° C.

Food pairings: pasta dishes, meat dishes and cheeses.
The vineyard

Grape Variety: 100% Nebbiolo
Plant: 2005
Surface: 0.5 ha
Soil: clayey
Altitude: 350 meters above sea level
Exposure: east
Production: 100 q.li ha

The wine

Vinification: fermentation in contact with the skins in steel for 12-15 days
Aging: in steel
Nr. Bottles: 2500

Coldstream Hills was established in 1985 by James and Suzanne Halliday and has since grown to become one of Australia's leading and most awarded small wineries.

A triumphant return for our Reserve Pinot Noir – this release has been well worth the wait. Handpicked fruit from estate blocks, including the low yielding Amphitheatre A Block, planted in 1985. Dark cherry and plum notes enhanced by subtle French oak and chalky, persistent tannins. A lingering finish and delicate balance round out this Reserve release and a long future seems assured.

Yarra Valley Chardonnay
Coldstream Hills was established in 1985 by James and Suzanne Halliday
and has since grown to become one of Australia's leading and most awarded
small wineries. Situated in the picturesque Yarra Valley east of Melbourne, the steep, close-planted vineyards of Coldstream Hills have become a signature of the region. So too have its wines, which reflect regional character, consistency, and style.
Sourced from hillside sloping vineyards in the Upper and Lower Yarra
Valley, the grapes are pressed using gentle handling techniques. Coldstream
Hills Chardonnay is barrel fermented and matured in French oak barrels for up to nine months prior to blending and bottling. The Upper Yarra Chardonnay generally provides attractive citrus characters, with mineral slate notes and length; the Lower Yarra is often fleshier in style with attractive white peach and quince characters. Blending of parcels from both regions results in wines of complexity, varietal definition, and length.

Wolf Blass Wines Platinum Label Medlands Vineyard Shiraz, Barossa Valley
The Wolf Blass Platinum Label represents the top tier of the winery’s offerings, representing the superlative holdings and unique terroir of the Barossa, paired with the consummate skill of the winemaker. The Medlands Vineyard Shiraz is a single vineyard offering that hails from an exceptional parcel at Dorrien in the Northern Barossa. Ancient soils and a cooling breeze coalesce to ensure a Shiraz of purity and typicity.

After fermentation on skins, the Medlands Vineyard Shiraz is racked to 76% seasoned and 24% new French oak. Maturation occurs for 19 months. The Shiraz has fruit-forward aromas of forest berries, grounded with mocha and oak. A luscious, rich palate also brings forth berries with spicy oak. Silky tannins, and a long finish.

From website:
AOC : Coteaux du Lyonnais

Terroir : Our Coteaux du Lyonnais wines come from the southern part of the appellation, not far from the River Rhône. In the village of “Millery”, the soil contains glacial moraines (large pebbles), whereas in “Orliénas” the soil contains granite. The slopes are south-east facing. These vineyards are relatively flat as the valley is not very steep. The ground consists of sand and large pebbles making the soil warm, allowing the red Gamay grape variety to reach a good ripening.

Surface area : 4 hectares.

Grape variety : Gamay.

Age of vines : about 30 years.

Work on the vines : We tend and cultivate our vines in the most natural way possible. Our planting density is more than five thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are trained along wires, quite high up, and are pruned using the 'Cordon de Royat' method. The soils are farmed in the spring and the summer. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals.

Winemaking : The grape harvest is done manually. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are then vatted by gravity and are partially destemmed. One third of the grape crop remains in whole bunches. The fermentation process takes place with natural yeasts. A moderate temperature is maintained ensuring a gentle extraction of aromas. Depending on the wine tasting results, devatting takes place after 2 weeks.

Ageing : 6 months in stainless steel tanks.

Annual production : approximately 20 000 bottles a year.

Ageing potential : The wines can be drunk straight away after bottling to appreciate the fresh emerging aromas or can be kept for up to 4 or 5 years.

The Story of Tenuta Monolo.
https://www.paulmarcuswines.com/blog/exciting-older-bramaterra-riserva-vintages-from-tenuta-monolo/

family collection

https://pegau.com/wines/domaine-du-pegau-en/cuvee-reservee-rouge/?lang=en

RAPE VARIETIES
Grenache 80%
Syrah 6%
Mourvèdre 4%
Other varieties 10%

SOIL
Mainly covered with pebbles, clay and limestone mixture tends to iron and sand.

WINEMAKING / BREEDING
Manual grape harvesting
No destemming
Natural yeasts, spontaneous fermentation
Concrete tank, maceration 12 days
Aging: 50 hL old oak cask/2 years.

COLOR
Dark red with a purple body.

NOSE
Black ripe fruits like morello cherries and raspberries, juniper berries, black pepper and garrigue. After several years aging, the aromas will be characterized by plums, dried stone fruits, leaher, fur and sandalwood.

MOUTH
Round, rich and powerful with soft tannins. With time, I twill involve into a more complex and spicy wine.

STORAGE / DRINKABLE
This wine should be able to age from 5 to 20 years.
Red grilled meat, lamb shoulder with thyme and dishes of tapas and curry, serve at 16°C.

https://cave-tavel-lirac.fr/en/

https://www.florami.it/en/vino-vesuvio-indole

Our Wines
ìndole

Campania Falanghina
Protected Geographical Indication

ìndole, thanks to the nature of the soil in which the ungrafted Falanghina grape is cultivated, shows the typical minerality of the volcanic territory of Vesuvius, with intense notes of yellow flowers, broom, candied citrus fruit, lemon leaf and slight hints of balsamic herbs. A right acidity, together with a more intense sapidity, makes it long and persistent to the taste.

Grape variety: ungrafted Falanghina 100%

Production vineyard: Tirone della Guardia, at the slopes of Mount Vesuvius

Coordinates: 40° 47' 24.3"N 14° 26' 20.9"E

Altitude: 300 m s.l.m.

Exposure: south/southwest

Soil: sandy with volcanic origins

Training system: espalier with bilateral Guyot pruning

Harvesting period: first ten days of October

Harvesting method: manual in 15 kg boxes

Vinification and refinement

Vinification in steel, fermentation by means of indigenous yeasts, maceration for 10 – 15 days. Refining for 8 months on fine lees and further ageing for 6 months in the bottle.