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(France, Burgundy, Beaujolais, Beaujolais-Villages)

Revision 1; edited by Nico P. on 10/14/2019

http://www.fmv.co.uk/producers/old-world/france/beaujolais/862-71834-alexandre-burgaud
Importer Website

(Italy, Tuscany, Toscana IGT)

Revision 1; edited by lvjohn on 10/14/2019

PRIMAMATERIA
Toscana IGT Rosso

Denomination
Toscana I.G.T. Rosso

Varietal
Sangiovese/Merlot

Growing area
Radda in Chianti

Vineyard density
5000/ha

Training system
Guyot

Harvest
Manual beginning the last week of September for the Merlot and the first week of October for the Sangiovese

Vineyard age
Merlot 1999 Sangiovese 1996

Vinification and ageing

The two varietals are vinified separately. After a careful selection in the vineyard the grapes are destemmed and pressed. The alcoholic fermentation begins without the addition of selected yeasts and proceeds at 28°/30°C. The entire process of vinification and maceration take place in concrete tanks for approximately 35 days with pumpovers and manual punchdowns. In December the new wine is racked to tonneau of 4hl where the malolactic fermentation takes place. After ageing for 18 months the wine is bottled. The wine is aged for a minimum of 12 months before sale.

(Australia, Victoria, Port Phillip, Geelong)

Revision 1; edited by LindsayM on 10/12/2019

SHIRAZ BY FARR

Vineyard
Shiraz fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone.

Vinification
All fruit is hand-picked from the VSP trellising, with 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20 per cent being new, and is bottled under vacuum.

Tasting Note
A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.

(Australia, Victoria, Port Phillip, Geelong)

Revision 1; edited by LindsayM on 10/12/2019

TOUT PRES BY FARR PINOT NOIR

Vineyard
Tout Pres was planted in 2001 and is a very special and intriguing site. It rises above the other vineyards, and each of the three slopes consists of a different soil type. The largest slope is black volcanic soil over limestone; the second is quartz gravel mixed with red ironstone; the third is an iron strand in grey sandy loam. The clones, which will acclimatise and mutate over time to become the ‘Tout Pres clone’, are 113, 114, 115, 667, 777 and MV6.

With 7300 vines per half-acre, Tout Pres is the most densely planted vineyard on the estate—hence its name, which translates as “very cosy”. This land is a challenge to farm, but well worth the effort. The soils and close competition force the vines to work hard, with the result being fruit that is lush but masculine, and which provides the coveted structure found only in the most age-worthy wines.

Vinification
Tout Pres is made using the same process as the other two pinots. It is fermented with 100 per cent whole bunches (80 per cent in 2011) in a five-tonne oak fermenter. This wine has the largest flavour profile and intensity, to absorb 100 per cent new French oak from Allier. A wine with truly understated power and richness—the classic peacock’s tail.

Tasting Note
With every year that passes, the Tout Pres vineyard’s subtleness and delicate fruit structure are becoming increasingly pronounced in the wine. The bouquet fills the glass with spicy fruit, mineral elements and a hint of integrated French oak, with the darkness and essence of the Moorabool Valley true expressions of site. This wine exhibits primary and secondary flavours, which strengthen the overall integration for a seamless finish. It is a tightly packed combination of plums and undergrowth with an edgy acidity—and one of our favourite drops.

(Australia, Victoria, Port Phillip, Geelong)

Revision 1; edited by LindsayM on 10/12/2019

FARRSIDE BY FARR PINOT NOIR

Vineyard
The Farrside vineyard sits on a northeast-facing slope and consists of limestone topped with black volcanic soil. The vines were planted in 2001 and run east-west to protect the fruit from overexposure to the sun. The clones are a mixture of 114, 115, 777, 667 and MV6. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the darker soils and cooler growing conditions of the Farrside vineyard mean these grapes are picked 10 to 12 days after all others and produce a more masculine and edgy wine.

Vinification
The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50 per cent of the fruit will be stemmed and then cold soaked for four days. We use only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 per cent new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.

Tasting Note
Each vintage of Farrside pinot noir exhibits more masculinity, structure and savoury components, while deep meaty, spicy and mineral flavours also continue to evolve. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.

(France, Bordeaux, Côtes de Bourg)

Revision 1; edited by king-bing on 10/10/2019

75% Merlot
25% Cabernet Sauvignon
18 mois en barriques

(Spain, Valencia, Alicante)

Revision 1; edited by LindsayM on 10/6/2019

Made from low-yielding 100% Monastrell grapes grown in this exceptional winemaking region. It is produced in small quantities using traditional techniques before being aged in old oak barrels and then, for a longer period, in bottle. A dark, intense wine in an oxidized style, so it's not for everyone, but an amazing experience, reminiscent of Chinato.

(France, Burgundy, Côte de Beaune, Savigny-lès-Beaune 1er Cru)

Revision 1; edited by LindsayM on 10/6/2019

Burgundy’s next generation of talent isn’t necessarily Burgundy-born. Sometimes, the breath of fresh air tradition needs can come from the other side of the world. Australian-born Jane Eyre joined her first harvest in Burgundy in 1998; the rest, as is said, is history. After a series of stages with lauded names such as Ernst Loosen in Germany’s Mosel and Frédéric Mugnier in Chambolle-Musigny, she began in 2011 making her own wines as a micro-négociant, sharing winery space with no other than Dominique Lafon. With a style that recalls the elegance and intensity of fine Burgundy from the sisters Mugneret, Jane Eyre’s natural touch with Pinot Noir is both inspiring and irresistible. Crafted in limited quantities and by hand, her wines capture the pure red fruit and mineral essence of classically styled Pinot Noir.

WINERY: Maison Jane Eyre
WINEMAKER: Jane Eyre
ESTABLISHED: 2011
REGION: FRANCE • Burgundy • Meursault APPELLATION: Savigny-lès-Beaune AOC BLEND: 100% Pinot Noir
VINEYARDS: Selected (purchased) grapes from premier cru vineyard ‘Les Vergelesses,’ facing southeast. Soils combine limestone marl and sand.
AGE OF VINES: 15-50 years
WINEMAKING: Hand-harvested. Mostly destemmed with 20% whole cluster; fermented on indigenous yeasts in temperature-controlled, stainless steel tank. Aged in French oak barrels, with 25% new wood, for 12 months. Bottled unfined and unfiltered, with minimal sulfur addition.
TASTING IMPRESSIONS: Aromas of red and black berries, violets, light pepper. Round, plush and layered; tannins are refined. Flavors of red berry fruit, baking spices.
PAIRING SUGGESTIONS: Roasted duck with dried fruit; Comté or other hard French cheese

(France, Burgundy, Côte de Nuits, Chambolle-Musigny 1er Cru)

Revision 1; edited by LindsayM on 10/4/2019

Chambolle wines are above all models of elegance and finesse. Though only medium-colored, they emanate voluminous aromas of raspberry, crystallized strawberries, violets and forest undergrowth. In body, these wines are marked by fine tannins and their associated unctuousness. Light in acid, the wines are notable for their meatiness, and the 1ers Crus are highly concentrated.

THE VINEYARD

Vineyard placement and geology : To the north of Chambolle, this parcel is directly below Les Fuees on flatter terrain. The clay soil is deeper, with a higher percentage of marl.
Vine age : 25 years on average
Yield and production : 30-35 hl/ha for an average annual production of 1200 bottles
THE WINE

Vinification
Hand-harvested and scrupulously sorted, the wine is fermented in open stainless steel tanks for around three weeks, then matured in oak barrels, about 50% new, for 18 months
Tasting notes
To the eye, the wine is a deeply colored, intense red.
The jammy nose rapidly offers up aromas of black cherries.
On the palate, richness, breadth and structure emerge from what is undoubtedly the most tannic Chambolle, but with tannins of velour. It’s a powerful and elegant wine which improves with bottle age.
Drinking tips
Its broad and powerful profile allows this wine to go well with rich meats such as duck breast or tournedos of beef.
Serve at around 16C-17C. Will age well for 7-15 years.

(Spain, Andalucía, Málaga)

Revision 3; edited by LindsayM on 10/3/2019

TELMO RODRIGUEZ ‘MR’ Moscatel Málaga Mountain Wine 500ml
And so, to the Mountain Wines (the term is Telmo and Pablo’s, not an official DO reference ... it does add a certain significance!). MR and Molino Real ‘Mountain Wines’ are grown on 9 hectares of vineyard between 350 and 1000 metres’ altitude on crumbly, very steep schist (brown slate) slopes. There is no rot, just fabulously composed, very pure ripe fruit, coming off extremely old mountain bush vines meticulously restored by Telmo and Pablo. Fermented The fruit is picked ripe and then has a second maturation, the ‘Asoleo’ (literally, ‘to the sun’), on ‘Paseros’ (drying racks) where the grapes are partially raisined before extraction via an old olive oil press. 2.5kg of fruit yields just 1 litre of must – half the yield of ‘normal’ wine.

The MR version, is a deliberately fresh style. After controlled drying for about a week, the wine is handled to avoid any oxidative blowout of fruit crunch and acid definition. Fermentation of chilled must takes place in stainless steel, and the wine is bottled without further work in order to retain fruit freshness and ripe, spicy- earthy acidity. Big sister Molino Real is fermented and then aged 20 months in new French oak barriques.

Gastronomically, they are handy with sweets of course – particularly relatively savoury desserts such as almond tart, and anything citric. The are even better with all forms of cheese, and can handle the acids on even the most out-there blues and goats’ cheeses. They are great chilled as an afternoon drink, perhaps with grapes, fruits and nuts, and simply wonderful with pate/foie gras.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 10/3/2019

80 year old Muscat Alexandrie grown by Ricca Terra farms in the Riverland, destemmed, pressed and 50% fermentation in tank and 50% fermentation in old large neutral oak for 6 months and bottled.
12.5% alcohol

(USA, California, Sonoma County, Russian River Valley)

Revision 5; edited by joraesque on 9/28/2019

Winery Notes:

This wine is comprised of three vineyards that are nestled in the curving hillsides of the western region of the Russian River appellation. Each one has a unique personality from its specific site and, when blended together, they create a beautifully balanced, layered wine. This wine’s aromas evoke notes of ripe blueberries and blackberries, with undertones of crushed dried leaves and minerals. The richly textured flavors pick up a lively beam of red currant mid-palate. This is a graceful, supple wine that is perfectly structured with fine-grained tannins.

Pairs with: Molded Cranberry Relish, Cranberry and Pear Galette, Trio of Crostini, Salad of Grassfed Beef, Spiced Maple Glazed Ham, Whiskey Glazed Corned Beef, Pulled Rotisserie Chicken Sandwiches, Grilled Pork Chops

(Portugal, Madeira)

Revision 1; edited by Matt T on 9/26/2019

Liberty Hall

(Australia, South Australia, Fleurieu, Langhorne Creek)

Revision 1; edited by LindsayM on 9/22/2019

VINIFICATION
A “hands off approach” is employed during the making of this wine to give a true interpretation of the variety. The fruit is destemmed only and whole berries are fermented with wild yeast for 7 days. The wine is basket pressed to old oak puncheons (7-8 years of age) for 3 months. It is then bottled without fining or filtration.

NOSE
A lifted aroma of crushed wild flowers, spice and plums.

PALATE
Flavours of plum earth and spice. The palate is soft and approachable with fine, building tannins.

(France, Alsace)

Revision 1; edited by cweiss on 9/21/2019

From Trimbach website quoting 4 April 2018 Jancis Robinson:

Produced from >40-year-old vines planted on south-facing slopes within the Mandelberg Grand Cru vineyard – one of the
region’s warmest sites – in the village of Mittelwihr. Mandelberg is further from the Vosges than most grand crus. Rarely seen in
UK until now. They could label this a grand cru but their Danish importer loves it being called Cuvée M, and takes most of the
production.

(France, Languedoc Roussillon, Languedoc, Les Terrasses du Larzac)

Revision 1; edited by king-bing on 9/9/2019

Blend of Grenache Syrah Mourvedre

(Australia, South Australia, Limestone Coast, Wrattonbully)

Revision 1; edited by LindsayM on 9/8/2019

Q45-14 clone
Date Imported/Registered: 1990
Original Selection from: Italy [1]
Comments: Produces smaller bunches and overall yield. In internal Yalumba winemaking trials this clone has tended to produce more complex, structured and tannic wines.

(Australia, Victoria, Port Phillip, Geelong)

Revision 1; edited by LindsayM on 9/7/2019

Vineyard
The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the ‘Sangreal clone’, now within its own microclimate.

(Italy, Piedmont, Northern Piedmont, Canavese)

Revision 1; edited by cweiss on 9/7/2019

From Rosenthal website:
Canavese Rosso La Torrazza: Produced predominantly from Nebbiolo with roughly 30% Barbera and a touch of a local variety known as “Neretta” (the “little black”), this lovely red wine, vinified in stainless steel and bottled 12 to 15 months after harvest, is full of wild berries (notably strawberry and raspberry), spice and a touch of warm earthiness. The tannins are delicate and fine which enables this wine to be consumed with pleasure in its youth. As always with Nebbiolo-based wines, harvest occurs usually in the early to mid parts of October. Approximately 8000 bottles of this wine are produced annually and a major portion of the production is shipped under our care for sale in the US market.

(Italy, Piedmont, Piemonte DOC)

Revision 1; edited by TashNYC on 9/3/2019

Almondo's Fosso della Rosa is made from 100% Brachetto. This ancient and rare variety provides for one of the most fascinating wines of Piedmont. In the hands of the Almondo family, it is wildly floral and deliciously sweet with just a touch of bubbles and very low alcohol. Pair with a fresh berry tart or crumble. (Or savory food). It is equally refreshing and delicious on its own.

(France, Burgundy, Beaujolais, Moulin-à-Vent)

Revision 1; edited by Grenobnik on 9/3/2019

http://www.domaine-de-colonat.fr/morgon-vins/fr/moulin-a-vent.html

(Spain, Galicia, Rías Baixas)

Revision 1; edited by Nico P. on 9/2/2019

(Italy, Sicily, Sicilia)

Revision 1; edited by joraesque on 9/1/2019

Grape(s) variety: Catarratto lucido and extra lucido and other grapes
Bouquet: Floral and fruity scents with a distinct note of passion fruit
Palate: Dry harmonious, with crisp freshness and a pleasant note of bitter almond at the end
Gastronomic Recommendation: Recommended with all types of fish, first courses and fresh goat cheeses
Alcohol By Volume: 12%

(Spain, Castilla y León, Vino de la Tierra de León)

Revision 1; edited by futronic on 8/30/2019

100% Viura from 80-90 year old vines at 750m altitide. This fresh, saline and brilliantly textured wine is made from Viura, from a small plot in Villanueva de Duero. One of a trio of wines, with striking labels, named after characters from Dante’s Divine Comedy. Beatriz has worked with local growers to rejuvenate neglected old vines, which on the sandy soils have survived phylloxera.

(France, Burgundy, Beaujolais, Morgon)

Revision 4; edited by Nico P. on 8/29/2019

(Italy, Sicily, Sicilia)

Revision 1; edited by LindsayM on 8/26/2019

Passopisciaro Contrada Guardiola Rosso
CONTRADA GUARDIOLA

PASSOPISCIARO PRODUCES SIX DIFFERENT BOTTLINGS OF NERELLO MASCALESE, THE NATIVE GRAPE TO MT. ETNA, IN ORDER TO SHOWCASE THE PROFOUND DIFFERENCES IN THE TERROIR – LAVA FLOW, ASPECT, AND ALTITUDE – OF THE VARIOUS CONTRADE THAT WE WORK WITH.

THE VINES ARE ALL BETWEEN 70-100 YEARS OLD, AND THE NERELLO HARVEST TYPICALLY OCCURS AT THE END OF OCTOBER/EARLY NOVEMBER.

THE WINES UNDERGO FERMENTATION IN STEEL VATS, FOLLOWED BY MALOLACTIC AND 18 MONTHS AGING IN LARGE NEUTRAL OAK BARRELS; THIS MINIMAL INTERVENTION APPROACH TO WINEMAKING ALLOWS THE DIFFERENCES IN TERROIR TO SHINE.

CONTRADA GUARDIOLA (CONTRADA G) IS AN ANCIENT DOMAIN BETWEEN 800 AND 1,000 M (2,600 TO 3,300 FT) ABOVE SEA LEVEL, ON THE EDGE OF THE LAVA FLOW FROM ETNA’S 1947 ERUPTION.

IT PRODUCES A DEEP AND COMPLEX WINE WITH A RICH TASTE OF RED FRUIT. WE MAKE THIS WINE FROM A CAREFUL SELECTION OF SOME OF OUR OLDER NERELLO MASCALESE VINES, WHICH WE STARTED BOTTLING SEPARATELY BEGINNING IN 2011.

(Japan, Chūbu, Yamanashi, Katsunuma)

Revision 1; edited by LindsayM on 8/25/2019

The Koshu is a pink skinned white grape native to Japan, mostly grown in the Yamanashi prefecture (about 90min from Tokyo). It’s a hybrid grape, believed to have originated naturally from crossing the European Vitis vinifera and an Asian Vitis species. Japan’s humid conditions is well suited to this grape.

Japanese viticulturists go to extraordinary lengths to protect the Koshu grapes, choosing to train them high in pergolas, improving airflow around the bunches, while also shading the grapes from temperature extremes. They also protect the Koshu grapes from summer rainfall with little wax paper hats stapled together above each bunch, ensuring that the water doesn’t get inside the bunches to prevent outspread of rot in the warm and damp environment. It’s an expensive but effective technique, which I’m not aware of being used anywhere else in the world. As for the rainfall that does wash onto the ground, the free-draining soils of the Yamanashi area, many of them volcanic in origin, ensure that the berries themselves don’t swell too much, preventing the resulting wines from suffering from dilution. However Koshu-based wines are normally very delicate. Naturally around 11% ABV – and rarely above 12%.

The Grace winery is one of the few Japanese wineries dedicated to the preservation of this native grape. Established in 1923 by the Misawa family, they’ve gone to great lengths to produce wines of depth and concentration, strictly limiting the normally high yields and controlling the vine’s natural vigour. They’re also one of the few wineries that employ vertical shoot positioning (VSP) instead of the overhead pergola system of training, they use vertical shoot positioning (VSP).

(France, Vin de France)

Revision 1; edited by Eric on 8/25/2019

Winery notes

Produced from the traditional vines of the red wines from the Bordeaux region, le Cisso ist the ‘original’ wine from this vineyard. Planted in the soil of the Nizas-Pézenas region, the vine stocks, which are planted in the scree of Villafranchien (bank gravel, sand, and stones) rarely suffer from dryness. The result is a fruity and generous wine.


Note on the taste

With a significant proportion of Cabernet Sauvignon, le Cisso has a rather ample profile but it’s also straight-forward. It’s dark color is a preview of the complex taste of ripe fruits (blackcurrant and rasberry), its sweet spices and a woody aroma. Its mouth feel, sa bouche, is suave, intense, and marked by some hints of licorice and vanilla.

This vin de garde is ideal for a meal of beef or of game with sauce.

(New Zealand, South Island, Marlborough)

Revision 1; edited by LindsayM on 8/24/2019

RIDGE BLOCK VINEYARD SOUTHERN VALLEYS

Ridge Block Vineyard holds a special place in Giesen’s vineyard holdings. It is not merely the vineyard’s location sitting on the outskirts of Marlborough’s largest town Blenheim just before the Southern Valley’s sub-region begins. The Ridge Block Vineyard is key in Giesen’s programme to grow premium organic grapes that tell the story of their region. The Ridge Block proudly carries organic certification from BioGro New Zealand.

Initially a low performing Sauvignon Blanc and Chardonnay vineyard, an expert consultant on French soil concluded Ridge Block Vineyard’s soil was best suited to Pinot Noir and Syrah. The vineyard soil being similar to that found in Côtes du Rhône and the foothills of the French Alps.

In 2009 the Giesen brothers made the decision to kick-start their organic grape growing with a significant investment. In October that year they ripped out the 8.5 hectare Ridge Block Vineyard and left the land fallow for a year.

Ridge Block was replanted in 1.5 metre rows as a wholly organic, close-planted Pinot Noir and Syrah vineyard. Its high density plantings means the vineyard produces ‘one bottle of Ridge Block Pinot Noir per vine’. Farming the vineyard organically from day one helped encourage the vines to drive their roots down away from weed competition and cultivation.

Ridge Block Vineyard is situated 7.25 km from the river and 14.25km from the coast on the drier side of the valley. Its soils have been shaped by the erosion of ancient glaciers and are deep silt gravels within dispersed underlying light clay. The topsoil is rich in organic matter with the 40 – 100cm below that is rich in silt. It is free draining, yet its layers of iron-rich gravel provide great porosity and good moisture content.

The Giesen Premium Organic team do all they can to minimise impact on the land around them and the crops they nurture from utilising custom built machinery to companion planting for beneficial elements such as insects and nutrients. We use the Geier Crawler on our Ridge Block and Clayvin vineyards. This clever machine ensures minimal impact on the earth. It weighs 1.1 tonne (versus 2.5 tonne of a standard four wheel tractor) and has a downward pressure less than 60kg as all the weight is spread across the tracks of the machine. Not only that, the Geier helps with undervine weeding and cultivation (prepares the soil for hand weeding which we do once a year), mulching, trimming, spraying, mowing, tilling and deep ripping.

(Australia, South Australia, Fleurieu, Clarendon)

Revision 1; edited by LindsayM on 8/24/2019

CLARENDON HILLS Brookman Vineyard Merlot, McLaren Vale

Clarendon Hills’ Brookman Vineyard is among the highest in McLaren Vale, 250m higher and 10km north-east of the McLaren Vale township. The vines were planted on clay soils in the late 1960s and are dry-grown. Grapes are hand-picked 2-3 weeks later than on the flats, following a long, mild and generally consistent ripening period.

Fermentation as whole berries, using wild yeasts, precedes 18 months maturation in tight-grained French Oak, 85% new, the rest between one and four years old. The final wine is a barrel selection. Brookman Merlot is noted for mulberry and blackcurrant fruit, spice and Christmas cake aromas, opulence, richness of flavour and softness with finely balanced tannins.

(Spain, Castilla y León, Rueda)

Revision 1; edited by Nico P. on 8/23/2019

https://www.bodegasprotos.com/en/wines/verdejo-fermentado-en-barrica/

(Australia, South Australia, Barossa, Eden Valley)

Revision 1; edited by LindsayM on 8/23/2019

The Lamella hails from the Stonegarden vineyard just outside Springton. Planted in 1858, the grapes from this particular vineyard are much sought-after and the Lamella is testament to the vineyard’s reputation amongst local winemakers

(Argentina, Mendoza, Valle de Uco)

Revision 1; edited by deBare on 8/11/2019

(Argentina, Mendoza, Valle de Uco)

Revision 1; edited by deBare on 8/11/2019

(Australia, South Australia, Barossa, Eden Valley)

Revision 1; edited by zinfandel601 on 8/11/2019

(South Africa, Coastal Region, Paarl, Simonsberg-Paarl)

Revision 1; edited by LindsayM on 8/10/2019

Natte Valleij and its grand old cape Dutch buildings have been home to quite a few interesting people and produced its fair share of fine Cape Wines. One of these was an Italian prisoner of war (P.O.W.) Captured and exiled to the Cape to spend the duration of the Second World War on the grounds of Natte Valleij. Doubtless he helped with farming and quite possibly winemaking, whilst living the cottage my wife and I call home. The inscription P.O.W. B.T. 27/12/1943 is our only reminder of his stay. In his honour, we have hand-crafted this limited release wine. Our take on an SA Bordeaux blend. Traditionally vinified; a blend of the finest grapes of the vintage and matured for 36months in large oak barrels.

(USA, California, Napa Valley)

Revision 1; edited by ChipGreen on 8/7/2019

Magnificat is one of the original Meritage blends in California, a wine Franciscan has proudly produced since 1985. Named for J.S. Bach’s masterpiece, it is crafted to be as seamless and harmonious as its musical namesake. Starting with over 200 small lots of red wine, Magnificat is created to showcase our finest Bordeaux blend of the vintage. Carefully assessing each lot as it ages in barrel, we create the blend with repeated trials and blind tastings. Pre-fermentation is with a cold soak of 4 days to enhance color and body. Fermentation and maceration average 22 days to build structure and integrate mouthfeel. Depending on how the varieties express in a given year, the composition will be different, always shaped to provide consistency of style. The wine is founded on Cabernet Sauvignon, but true to Meritage, uses other Bordeaux varietals to give roundness, structure, and rich complexity.

(Spain, Castilla y León, Ribera del Duero)

Revision 1; edited by martinlopez on 8/5/2019

(Australia, Victoria, Central Victoria, Bendigo)

Revision 1; edited by LindsayM on 8/3/2019

Balgownie’s first vintage of shiraz was produced in 1972 from vineyards located at Maiden Gully outside of Bendigo. Handpicked and traditionally fermented in open vats before being aged in French oak for 18 months.

A beautiful, elegant wine from a consistent vintage that is beginning to show some developed characters with years of bottle age. A soft and rich nose with flavours of blood plums, cassis, spice and a hint of oak.

(New Zealand, South Island, Otago, Central Otago)

Revision 2; edited by LindsayM on 7/30/2019

The ‘Claim 431’ Bendigo Pinot Noirs of Mud House have proven to be a very successful wine in judgings and wine competitions. The success of the wine can be attributed to the special nature and quality of the fruit from the ‘Claim 431’ vineyard which was planted in 2003 by company viticulturist Duncan Cramp. The vineyard on Loop Road now covers 81 ha, and has 11 clones of Pinot Noir planted over three terraces in soils which are rich in minerals, comprising free-draining loam over schist gravel. The diverse nature of the vineyard allows it to perform well in almost every vintage.


Location
AREA
Loop Road, Bendigo, Cromwell Basin, Central Otago

VINEYARD MANAGER
Tom Bullen

VINEYARD CREW
Marty McDonald, Louise Nisbet, Ron Nisbit, Stew Bolger, Kane McConnell

SOIL TYPE
Free draining sandy loam over schist alluvium gravel known as Molyneux Soils.

Climate
RAINFALL PER YEAR
450

AVERAGE SUNSHINE HOURS
6 hours sunshine a day (annual average)

AVERAGE MAX TEMPERATURE
38.6 degrees celsius

AVERAGE MIN TEMPERATURE
-6.9 degrees celsius

Viticulture
PLANTED AREA
92.5 hectares

GRAPE VARIETIES
Pinot Noir

CLONES/ROOTSTOCK
B777, B667, B115, UCD5, B114, Abel, AM10/5, UCD13, B113, UCD6

VINE AGE
61ha planted in 2003, followed by 20ha in 2008 and 11.5ha in 2014.

PRUNING REGIME
37% spur – 63% cane

FIRST HARVEST
2006

(USA, California, Sonoma County, Russian River Valley)

Revision 1; edited by joraesque on 7/26/2019

As was typical in the early 1900s, Carlisle Vineyard is a field blend consisting of predominantly Zinfandel with a sprinkling of Petite Sirah, Alicante Bouschet, Grand Noir de la Calmette, Tempranillo, Peloursin, and others. In fact, to date, we have identified nearly 50 different varieties! A true heirloom vineyard! Despite consistently low yields, its cool location dictates very late picking, typically the third week of October.

(USA, California)

Revision 4; edited by joraesque on 7/25/2019

The 2013 Old Vine Zinfandel comes from vines averaging over 80 years of age. Like its predecessor, the lovely 2012, it benefited enormously from the second year in a row of exceptional quality with higher than average yields. Though its core still revolves around the Sonoma Valley appellation (Bedrock Vineyard, Monte Rosso, and Casa Santinamaria Vineyard), we have become geographically more adventurous due to the addition of a few pretty amazing vineyards. The first of these is Nervo Ranch in Alexander Valley with its steep, decomposed shale soils. The second is Sodini Ranch on Limerick Lane in the Russian River Valley that Bedrock Wine Co. happily farms. The last is the amazing Stampede Vineyard in the Clements Hills AVA of Lodi: own-rooted on granitic sands and planted in 1919, it is a star in the making under the new ownership of the Perlegos family. There are also bits of Papera Ranch, Pagani Ranch, and Lorenzo’s in the blend. Though it is legally a Zinfandel, and labeled as such, it is also a Bedrock wine so you can be sure it has its full quotient of the wacky, weird and wonderful in it as well—nearly 23% Carignane, Mourvedre, Grenache, Petite Sirah, Abouriou, Aubun, and assorted mixed white varieties. We are thrilled with this wine–I think it is every bit as good as the 2012 though perhaps reflective of the age-worthy 2013 vintage.

(South Africa, Coastal Region, Paarl)

Revision 2; edited by LindsayM on 7/24/2019

In 1699, a certain Mr. Dippenauw was granted an enormous farm by his employer, the Dutch East India Company. It is uncertain whether this was a reward for his industry or whether the bosses cast him into the wilderness because he’d married dangerously (a sister of Adam Tas, diarist of the early colonial Cape and political rebel imprisoned by Governer Willem Adriaan van der Stel).

What is known is that the newlywed couple was so overwhelmed by the farm’s isolation from Cape Town that they named it “Eenzaamheid”, a Dutch word meaning solitude. Today Eenzaamheid is owned by Christo Briers-Louw, whose family has owned the land since 1775. Christo is a dedicated farmer with an intimate knowledge of the soils of Paarl. The gravelly, decomposed shale soils on the farm allow Shiraz to ripen without irrigation, producing wines of great expression and concentration.

IN THE VINEYARD:
The vineyard was planted in 1996, with two Shiraz clones (SH1 and SH21) grafted onto Richter 99 rootstock. The soil type is Swartland shale - a deep, uniform decomposed soil with excellent water retention. This allows these unirrigated vines to easily ripen the crop without stressing during our hot, dry summers. Strict winter pruning and summer canopy management ensure a well-balanced crop that reaches good phenolic ripeness. A final crop thinning at veraison also ensures an even ripeness. The vineyard is regularly visited during the ripening period and tested by taste, sight and analysis to determine the optimum picking date.

(South Africa, Coastal Region, Swartland)

Revision 1; edited by LindsayM on 7/23/2019

The Swartland (Black Land) region of the Cape gets its name from the indigenous veld “Rhinoceros Veld” which has a natural dark shade. This region has been farmed since the early 1700, by free burghers who were settled by the Dutch East India Company to provide supplies for the company’s ships sailing to the spice islands in the east. Wild animals often preyed on the burghers’ sheep, and competed for food and water. This provided an excuse to defy the administrators of the Cape, and start wine production in this region. The Jakkalsfontein vineyards are situated around a spring where, to this day, the eerie evening calls of black-backed jackals can be heard. Old unirrigated bush vines produce bunches of Shiraz grapes with small berries, resulting in a concentrated berry and spice laden wine with a long finish.

IN THE VINEYARD:
The Jakkalsfontein vineyard in the Swartland region (Malmesbury) was planted in 1997, using Shiraz clone SH9C on rootstock Richter 99. Dry farmed bushvines grow in deep weathered shale soils. These soils retain moisture well, which is much needed in the latter part of the hot dry summers normally experienced in the Swartland area. Summer canopy management includes suckering and tipping to ensure the canopy is well exposed to sunshine.

(South Africa, Coastal Region, Paarl)

Revision 1; edited by LindsayM on 7/23/2019

At 33°44’ latitude 18°48’ longitude, the surveyor general’s trigonometric beacon 194 rises above a mound of ancient metamorphic shale. Formerly the bed of a primordial ocean, these shales were blasted into a mound by the heating actions of magma penetrating close to the earth’s surface. The Dreyer family has farmed on this land since 1705. Willie, the present generation Dreyer farmer, has an intimate knowledge of dry land farming. Unirrigated bush vines battle through large, flat, grey shale stone. The roots must claw their way deep beneath the rock in search of moisture and nutrients. Nature and the farmer work a double shift: the Glenrosa soils of Swartland region encourage grape bunches with tiny berries; the vines are pruned to bear a small crop. The joint result is a wine of considerable concentration and distinction.

IN THE VINEYARD
This dry farmed vineyard was planted in 1995, on a deep Glenrosa soil type that retains moisture well and allows the crop to ripen early, without stressing, during our long hot summers. Planted on a North-westerly facing rocky outcrop, the vines are pruned to a “bosstok” or bush vine. Depending on the growth, the vine is pruned to between 3 and 5 bearers per vine. Summer canopy management includes a topping, which will reduce wind damage, as well as green cropping at 80% veraison to ensure even ripening. The vineyard is regularly visited during the ripening period and tested by tasting, visual and analytical examination to determine the ideal picking date.

(Australia, South Australia, Barossa, Eden Valley)

Revision 1; edited by LindsayM on 7/19/2019


Notes Sourced from Irvine Wines (www.irvinewines.com.au)

The intriguing plummy depths, full complete racy flavours; balancing tannins and premium oak interaction, with overall complexity and satisfaction of style is how the Irvine “Grand Merlot” is perceived. The Grand Merlot comes only after quite some years planning. To establish the style, Merlot wines both unblended and partially blended were tasted, read about, and made, over many years. Wines and articles came from all over the world to see if there was a consensus of style. Thankfully there doesn’t seem to be such a thing, so we were able to choose those alternatives that best suited our ability and our vineyard.

As is critical with Merlot, this site is very well drained because of the sub-strata of gravel. The trellis is based on the two wire vertical system and part machine harvested with the rest hand harvested. The sites chosen face east/west, and north to catch the warm sun late in the season when the days are very short and we wait for the baume to reach 14.5º or better. The picking takes place around midday to avoid any possibility of dew pick-up and to ensure the crushed grapes are warm to start the ferment.

Lesser oak allows the fruit to show even more plum and cherry characters while a firmness of palate will serve the wine well as it ages, giving back-bone to draw on. The whole flavour is so lively and complex that palate interest is maximised and so rewarding.

Maturation in new and used Allier oak takes place for up to three years, giving the desired notes to the finish while retaining the nose and spiciness of the oak.

Grand Merlot will remain a release age of four plus years, with a minimum of 30-33 months in oak and a year (if possible) in bottle.

Great plummy fruit on both bouquet and palate, with plenty of vinous herbaceous complexities complemented by the judicious use of new oak and older casks.

(Austria, Burgenland, Neusiedlersee-Hügelland)

Revision 5; edited by SWHighlander on 7/18/2019

Vintner's website:
"Cold continental climate, Mediterranean warmth and Pannonian fire. Lime-tree blossom and chamomile, hay flowers and herbs, sponge cake and brioche - lively on the palate, luscious and crisp, very well built body.

I particularly like to drink Furmint with one of my favorite dishes: Paprika chicken with “Nockerl“ – little Austrian dumplings. Perhaps because of the firey note?

---------------------------------------------------------------------------------
From Wine Spectator (open access), dated May 9, 2007; Accessed on Jul 18, 2019 at https://www.winespectator.com/articles/on-to-rust-and-a-taste-of-furmint-14876 :

While the Neusiedlersee does provide a sense of wildness and nature, it is definitely not an Alpine gem. It is surrounded by marshes and reeds (which provided excellent habitat for birds) and its waters are muddy. On the west side, one of the key wine villages is called Rust, where I visit the cellars of Heidi Schröck. While best known for sweet wines, including those called Ruster Ausbruchs, which are made in the style of Hungarian Tokays, Schröck is pursuing another Hungarian-inspired wine, dry Furmint.

Leaving the busy streets of Rust, filled with plenty of small gasthaus, wineries and hotels catering to wine tourism, Schröck takes me to her vineyards just to the west of town. She has upwards of 40 different small plots located all around the town, a legacy of medieval land patterns. On a small hill covered with vines, we gain a clear view of Rust and the broad expanse of the lake waters, with Hungary in the distance. Schröck says she often comes here to get away from the crowds of the town. “When I come up this hill I often think what the first settlers must have thought when they came here,” Schrock says in her soft voice.

That was millennia ago, of course, but it underscores the frontier feeling of the region, and what distinguishes it from the rest of Austria. Until the early 1920s, this was part of Hungary, though mostly German-speaking. And after World War II, it was the end of the world, according to most of the locals. The Iron Curtain lay draped across the south end of the lake, with watchtowers and guards with machine guns. It made the entire region the poorest in Austria as well.

But since 1989 and the fall of the Berlin Wall, the region has been on the upswing. Investment by the European Union has helped reinvigorate the vineyards, and people are moving back in after decades of depopulation. And while the vintners and winemakers are part of the Austrian mainstream, they also look east to Hungary. Their lifestyle is Pannonian, they say, more easygoing, with a cuisine influenced by the toothsome spiciness of Hungary.

Schröck’s experiments with Furmint are part of that Hungarian reorientation. “It’s very floral and fruity, with a very special character,” she says of her wine. There only 30 acres of Furmint in all of Austria, she says, with 90 percent of that in Rust. I taste a dry 2006 Furmint that she pours; it features a crisp acidity like a better Sauvignon Blanc, with plenty of apple and lemon flavors; I rate it 86 points, non-blind. I also taste an outstanding dessert-style Ruster Ausbruch Furmint, rich and buttery, with loads of apricot and peach flavors. With only 600 bottles made, Schröck has little to send outside Austria. I enjoy my sips and am reminded of four or five puttunyos Hungarian Tokay. It also beckons me to travel farther east someday, and visit that region as well.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by murphsmurf on 7/15/2019

Tasting Notes:

Colour
Ruby Red

Aroma
Lifted strawberries and raspberries

Palate
Sweet cherry, raspberry and strawberry flavours burst froth on the palate with a clean refresing finish

Style
Seppeltsfield's history with tonic wines originated in the 1800s, where spirit-strengthened 'elixirs' - often prescribed by hospitals and pharmacists - promised to refresh, exhilarate, heal and nourish. Whilst we can no longer claim to cure aliments, the Seppeltsfield Elixir Collection does promise you stimulation and enjoyment. Elixir I Refreshingly Ruby takes traditional Rosé style wine to a new level. Refreshingly Ruby is lightly fortified using a neutral spirit, which enhances the aromatic profile and palate length of the wine.

Winemaker's Comments
Elixir I Refreshingly Ruby displays the irresistible scent and flavour of fresh raspberries and strawberries. Serve chilled or over ice, or mix with soda or tonic for a refreshing cocktail.


Food Pairing
Strawberries & Cream

Peak Drinking
Enjoy now

Mixing Recommendations
Elixir I Refreshingly Ruby displays the irresistible scent and flavour of fresh raspberries and strawberries. Best Enjoyed: Chilled or over ice, or mix with soda/sparkling water



History
With a proud and priceless legacy dating back to 1851, Seppeltsfield is Australia's iconic wine estate. Seppeltsfield was established by Joseph and Johanna Seppelt just 15 years after the European settlement of South Australia. One of the largest and most modern wineries in the world of its time, Seppeltsfield went on to thrive as an artisan community throughout the early 1900's. Steeped in rich Barossan heritage, the estate is considered a true national treasure which helped shape the history of the Australian wine industry. As a new dawn rises over Seppeltsfield, our passion is to return the estate to its artisan roots and continue the enduring legacy of the Seppelt family.

Style
Seppeltsfield's history with tonic wines originated in the 1800s, where spirit-strengthened 'elixirs' - often prescribed by hospitals and pharmacists - promised to refresh, exhilarate, heal and nourish. Whilst we can no longer claim to cure aliments, the Seppeltsfield Elixir Collection does promise you stimulation and enjoyment. Elixir I Refreshingly Ruby takes traditional Rosé style wine to a new level. Refreshingly Ruby is lightly fortified using a neutral spirit, which enhances the aromatic profile and palate length of the wine.

Vintage
NV

Varietals
Grenache 100%

Region
Barossa Valley

Winemaking
The vibrantly coloured Grenache free run juice for Refreshingly Ruby is fermented, lightly fortified and promptly bottled. With no oak maturation, the wine is best enjoyed whilst young and fresh.

Maturation
With no oak maturation, the wine is best enjoyed whilst yound and fresh.

Winemaker
Fiona Donald

Alcohol
16.4%
TA
3.6g/L
pH
3.3

Volume Statement
750ml

(Australia, Victoria, North East, Rutherglen)

Revision 2; edited by LindsayM on 7/14/2019

VINTAGE PORT
We are fortunate to have access to a number of traditional Portuguese port varieties planted in our ‘Sixties Block’. These varieties have formed the foundation of our Vintage Port, to which we added small amounts of Shiraz and Durif. The result is an aromatic, relatively elegant Vintage Port, with mouth fill- ing fruit flavor, and a great capacity to age in bottle. In recent times, due to the popularity of our Sixties Block blend, our Portugese port varieties have been allocated to The Sixties Block blend. Hence our Vintage Port production has ceased.

Grapes from our original Sixities Block including Carignan, Souzao, Tinta Madeira, Tinta Amarella, Tinta Cao, Xeres, Cornifesto, Caracosa, Merlot & Royalty. And a smaller portion of grapes from our newly planted varietal block including Souzao, Tinta Cao, Tinta Amarella, Touriga Nationale, Mourvedre

(Spain, Balearic Islands, Vi de La Tierra Mallorca)

Revision 1; edited by ronaldnl on 7/12/2019

https://www.tiannanegre.com/es/detalle-vinos.php?vino=27

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