Appellation Articles

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Appellation: Roero Superiore

Revision 1; edited by charlie11 on 11/30/2017

[Roero on weinlagen-info]

Appellation: Roero

Revision 3; edited by charlie11 on 11/27/2017

Roero DOCG was established in 2005 and includes the following wines:

Roero DOCG: Min 95% Nebbiolo, aged min 20 months with 6 months in barrel, min 12.5% abv.
Roero Riserva DOCG: 100% Nebbiolo, aged min 32 months with 6 months in barrel, min 12.5%abv.
Roero Arneis DOCG: Min 95% Arneis, min 11% abv.
Roero Arneis Spumante DOCG: Min 95% Arneis, can be made at any sweetness level, min 11.5% abv.

Roero is located in the northwest corner of the Langhe region of Piedmont next to the city of Alba in the province of Cuneo. The official winegrowing area runs from the north bank of Tanaro and runs along the river between the areas of Bra and Govone. There are 23 villages in Roero, with Canale being the largest. Each area may contain more or less sandy soils; not all areas are deemed suitable for winemaking.

In 2014, Roero was named a Unesco World Heritage site.

Soils: An ancient sea, called the Golfo Padano, once covered the area of Roero in its entirety. As a result, many fossilized marine creatures and large amounts of sediment are still found in the soils. The soils are primarily sand with limestone mixed in, in certain areas, and/or clay.

Climate: Roero has a cold and temperate climate with harsh, cold winters filled with snow and an unpredictable spring and autumn, which can be very wet. Summer is hot, but can be humid.

The vineyards on weinlagen-info

Appellation: Etna DOC

Revision 1; edited by charlie11 on 11/14/2017

Appellation: Somontano

Revision 1; edited by charlie11 on 11/9/2017

Appellation: Margaret River

Revision 4; edited by KonradGee on 10/27/2017

http://www.margaretriverwine.org.au/

Appellation: Saint-Aubin

Revision 1; edited by charlie11 on 10/19/2017

Appellation: Marlborough

Revision 3; edited by stewartj49@gmail.com on 10/10/2017

Revision 1; edited by charlie11 on 9/17/2017

Revision 2; edited by sweetstuff on 9/5/2017

a note from John Trombley, in part borrowed from a comment on Left Foot Charley Pinot Gris:

The general central region of the Old Mission Peninsula was earliest farmed (late 1970s) and is now intensely farmed for grapes since the first V. Vinifera plantation in this quite contoured area, perhaps the most contoured on the peninsula. Nearby are Tale Feathers vineyard, the home vineyards of Chateau Grand Traverse, the Shangri La, Too vineyard, the Prairie School vineyard, the Manigold vineyard of Gewurztraminer fame, and so forth; this is not exhaustive. For the whites, Riesling and the Pinots are predominant, in the region; for the reds, Pinot Noir, Gamay, and Dornfelder are found. We may guess the soils: reef and mostly igneous sands from the Canadian Shield in the form of glacial till; various clays, mostly alkaline; and some humus from Recent forestation and human use. These are almost universal in varying amounts here. The vineyards here are mostly West-facing, flowing down from Center Road M-37 and the scenic outlook at the top of the center ridge down to the water line, with secondary elevations and depressions. (Early on it was somewhat recontoured to change ground-water issues that might have been problematic just west of the outlook.)

In general, this means the regional vineyards are very fine for ripening grapes but are prone to weather-related accidents: spring frosts and hail, and as elsewhere, requite strict attention to vineyard hygiene and canopy management in the intense summer sun and fog/rain that tend to alternate here. The wines are bright, energetic in the citruc range, somewhat rustic, and resinous, with best Pekoe and Pu'er tea notes that remind one of opening a ream of pine wood -based Kraft paper. This may be the signature nose and palate (terroir) of the Up-North (northern Lower Peninsula) white wines.

Appellation: Carmignano

Revision 2; edited by Esme Taylor on 8/16/2017

Appellation: Prado de Irache

Revision 1; edited by charlie11 on 6/26/2017

Appellation: Pago de Otazu

Revision 1; edited by charlie11 on 6/26/2017

Revision 1; edited by charlie11 on 5/19/2017

Appellation: Torgiano

Revision 1; edited by charlie11 on 5/19/2017

Appellation: Rutherford

Revision 4; edited by ihavezinned on 5/18/2017

Appellation: Yvorne

Revision 1; edited by charlie11 on 5/17/2017

Village in Vaud. On weinlagen-info

Appellation: Vétroz

Revision 1; edited by charlie11 on 5/17/2017

Is a villlage in Valais. On weinlagen-info

Appellation: Schaffhausen

Revision 1; edited by charlie11 on 5/16/2017

Appellation: Valpolicella

Revision 1; edited by charlie11 on 4/27/2017

Appellation: Awatere Valley

Revision 1; edited by charlie11 on 3/29/2017

Appellation: Napa Valley

Revision 13; edited by gteran76 on 3/24/2017

Callistoga

Appellation: Chiroubles

Revision 2; edited by joraesque on 2/18/2017

The vineyards of the appellation can be found in the administrative commune of Chiroubles, roughly in the center-west of the northern Beaujolais crus. The commune shares a border in the south with Morgon and one in the north with Fleurie (with which it shares a similar terroir).

Around the village of Chiroubles, a type of sand called gore provides the grapes near-perfect growing conditions. As it stores and reflects heat, it optimizes the ripening of the grapes, which moderates the cooler night-time temperatures. Good drainage also causes some water stress, ensuring that the vines focus their resources on the production of high-quality berries rather than leafy foliage. Temperatures in Chiroubles are lower than in other parts of Beaujolais, which means that the vines are five to 10 days behind the normal growing cycle. Chiroubles is also the Cru grown at the highest altitude, cultivated between 820 and 1,475 feet above sea level. The result is a texture so delicate, Chiroubles wines are referred to as the “most Beaujolais” of all the Crus. A little more than one square mile accommodates the area’s 60 growers, who produce an average of 2.3 million bottles a year.

The village was officially delimited as an AOC in the 1930s, along with seven other communes in northern Beaujolais, including Brouilly and Moulin-a-Vent. The villages of Saint-Amour and Regnie followed in the 1940s and the 1980s, respectively. The commune also holds a special place in the 19th Century fight against phylloxera: ampelographer Victor Pulliat, who contributed significant research into the grafting of vines onto phylloxera-resistant rootstock, resided in the area. A monument to his work stands today in the village of Chiroubles.

Appellation: Willamette Valley

Revision 9; edited by joraesque on 2/10/2017

Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article

#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds

#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds

#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan

Appellation: Oregon

Revision 1; edited by Pinotphile73 on 1/27/2017

Website
WWW.Communiquewines.com

Appellation: Meursault 1er Cru

Revision 1; edited by charlie11 on 1/3/2017

Appellation: Lugana

Revision 2; edited by king-bing on 12/2/2016

Lugana is a DOC near Lake Garda (near Verona in Northern Italy) and is largely made using a local strain of the Trebbiano grape variety known as Turbiana; it is lower yielding.

The DOC sits on the Lombardy-Veneto regional border but is mostly in the former.

Appellation: Faro

Revision 1; edited by joraesque on 10/28/2016

The Faro appellation in Messina province is among the most dramatic viticulture spots I have seen in Italy. Steep terraces of head-pruned vines descend rapidly to the sea facing the Straits of Messina. As ancient sailors and maritime experts can testify (Odysseus among them), the wind conditions of the Straits are completely unpredictable and wildly evocative. Proprietor Giovanni Scarfone and his father have a few precious hectares of vines which they farm according to organic and non-interventionist philosophies. They have Nerello Mascalese, Nerello Cappuccio and Nocera vines ranging from seven to 65 years old.

Appellation: Gaillac

Revision 3; edited by joraesque on 10/11/2016

Sandwiched between neither here nor there, Gaillac lies northeast of Toulouse and it is truly a land that time forgot, the bastion of odd-ball varietals and often even more “individual” winemakers.

Le Vins de Gaillac (Commission Interprofessionnelle des Vins de Gaillac)

Appellation: Juliénas

Revision 2; edited by joraesque on 10/5/2016

2014 vintage:

"As far as ageing, the 2014's should also age well in the near/mid-term due to their balance, freshness, sumptuous length and low-alcohol drive. Due to how delicious many of the wines are already, I doubt you will be concerned with ageing.
In Julienas many of the better examples have such beautiful style and poise that they appear to drink themselves. What I mean is that you do not need a reason to keep sipping - the bottles empty themselves and the next thing you know..."poof" they are gone! That is typically a good sign for any vintage: magnetic to drink on release but the elemental harmony is also there to age (that does not mean they are thick or 2009-like, this is a mid-weight vintage that is true to each cru and to Gamay). The wines are certainly ripe enough but the mineral tone and above mentioned purity win the day. They have very long and fresh finishes that highlight the rock and stone absorption of the Gamay grape and not the under-ripe seeds or stems of many 2013 wines." - Jon Rimmerman

Revision 1; edited by paride impavidi on 8/27/2016

Produced in Botticino, Provincia di Brescia, not Pavia

Appellation: Chalone

Revision 1; edited by charlie11 on 7/28/2016

appellation: Rutherglen

Revision 1; edited by Grahamperry on 7/13/2016

Alcohol Level 18%

Appellation: Bonnezeaux

Revision 1; edited by charlie11 on 6/30/2016

Revision 1; edited by charlie11 on 6/9/2016

Appellation: Féchy

Revision 1; edited by charlie11 on 6/8/2016

Appellation: Arbois

Revision 1; edited by charlie11 on 5/23/2016

Appellation: Tokaji

Revision 9; edited by sweetstuff on 5/19/2016

The Tokaj lies 240 kms north-east of Budapest, Hungary, situated in the Zemplen Mountains at the confluence of the Tisza and Bodrog rivers. Currently the border between Hungary and Slovakia runs through the region, so there are Slovakian wines labeled 'Tokai'. The soil is largely clay or loess with a volcanic substratum. Tokaj enjoys long sunny summers, while dry autumns and the early morning mists, created by the meeting of the two rivers, encourage the development of noble rot on aszu berries.

The noble rot, known as Botrytis cinerea, makes the berries dry and shrivel, thus concentrating the flavor compounds and developing the Aszu berries. All of these characteristic elements give the Tokaj wineries their own distinctive and unique terroir

* Aszú: This is the formerly world-famous white wine that is proudly cited in the Hungarian national anthem. It is a naturally sweet and topaz-colored that was formerly known throughout the English-speaking world as Tokay (Tow-KAY, rhimes with WAY), which of course is an orthographic variant of the spelling 'Tokaj'('tow-KIE, rhymes with PIE).

The original meaning of the Hungarian word aszú was "dried", but the term came to be associated with the type of wine made with botrytised (i.e. "nobly rotten') grapes, so now it is thought of as meaning 'infected', or similar to the German word "Auslese", meaning 'a selection'. The process of making Aszú wine is as follows.
o Aszú berries are individually picked, then collected in huge vats and crushed into the consistency of paste (known as aszú dough).
o Through-fermented wine or unmanipulated must is poured on the aszú dough and left for 24–48 hours, being stirred occasionally.
o The wine is racked off into wooden casks or vats where fermentation is completed and the aszú wine is to mature. The casks are stored in a cool environment, and are not tightly closed, so a slow fermentation process continues in the cask, usually for several years.

The concentration of Aszú was traditionally defined by the number of puttonyos hods (containing about 30 liters) of dough added to a Gönc cask (136 liter barrel) of must. Nowadays the puttony number is based on the equivalent content of sugar and sugar-free extract in the mature wine. Aszú ranges from 3 puttonyos to 6 puttonyos, with a further category called Aszú Eszencia or Essencia (not to be confused with Tokaji Eszencia or Essencia without the Aszú) representing wines above 6 puttonyos. Unlike most other wines, alcohol content of Aszú typically runs quite a bit higher than 14% even though it is not fortified with alcohol or extra sugar. Annual production of aszú is less than one percent of the region's total output. Tokaji Eszencia or Essencia is a different, richer product made from the pressure of Aszú grapes as they sit in containers after being collected. In this situation very concentrated juice, derived from the ripest layer of the grape fllesh immediately under the skins, collects without being pressed in the bottom of the container. This most concentrated must, often containing well over 50 percent sugars, is collected and allowed to spontaneously ferment, although it does so so reluctantly that it often contains less than the 5 percent minimum alcohol needed to call it wine. It is sold in tiny amounts, usually with a small spoon which allows sipping it in the tiny amounts that render its immense flavors and scents it possesses. This enormously expensive elixir was thought to possess very strong medicinal properties, and was thought to be kept in royal courts to allow revival of a dying monarch who had neglected to name a successor.

Because this dessert-style wine is not popular or easy to sell, is expensive to make, and whose high quality is not understood, it is not easy for producers in the region to remain in business, much less make a profit so that their vineyards and equipment can be kept in good condition. Since that is the case, dry (non-dessert)-style wines are now being made, and also wines that are made more like the simpler late-harvest wines from other areas of Europe. Such experiments are ongoing and their successfulness is unknown as of this point.

The wines of Tokaj are made from severa whitel grapes, individual or as a blend, that are indigenous to Hungary, and rarely or ever found outside this region, plus small amounts of 'tolerated' varieties. These grapes are the Furmint, the Harsevelu (Linden-leaf), and the more widely employed Muscat. edited jht

Appellation: Banyuls

Revision 3; edited by charlie11 on 5/13/2016

Banyuls-dels-Aspres is a French commune , located in the department of Pyrenees-Orientales and the region Languedoc-Roussillon . Its inhabitants are called Banyulencs. It lies near the Mediterranean Ocean and just a few miles from the Catalonian region of Spain. Banyuls wines are sweet, fortified vins doux naturels. They range in hue from golden-green to amber to deep red. They are predominately made from Grenache Noir, along with other Grenache grapes and a very little Muscat. In taste, they are similar to a Rasteau from the southern Rhone (also Grenache Noir) and a ruby Port.

On weinlagen-info

Appellation: Collioure

Revision 1; edited by charlie11 on 5/13/2016

Appellation: Ghemme

Revision 1; edited by charlie11 on 5/10/2016

Appellation: L'Etoile

Revision 1; edited by charlie11 on 4/20/2016

Appellation: Outer Coastal Plain

Revision 2; edited by iByron on 4/13/2016

Revision 1; edited by charlie11 on 4/13/2016

Revision 1; edited by charlie11 on 4/12/2016

Appellation: Côtes du Lot

Revision 2; edited by Palmiet on 4/5/2016

http://www.winesofsouthwestfrance.com/page.cfm?s=appellation&a=96&p=19

Appellation: Arlanza

Revision 1; edited by martinlopez on 3/31/2016

Appellation: Tavel

Revision 3; edited by chainsaw2k on 3/26/2016

Appellation: Saint-Bris

Revision 1; edited by charlie11 on 3/4/2016

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