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(Australia, South Australia, Barossa, Barossa Valley)

Revision 2; edited by LindsayM on 10/20/2018



Aging like a tortoise in a stone cellar comes a wine from the Barossa Valley.
By Rebecca Gibb | Posted Thursday, 02-Aug-2012

Is it a cabernet? Is it a shiraz? No, it’s a fortified tawny port that takes the title of Australia’s most expensive wine.

What's more it doesn't come from Penfolds, even though the South Australian winery recently released a $168,000 wine – in a glass ampoule, in a bespoke wooden cabinet. (In a plain glass bottle, the 2004 Kalimna Block 42 cabernet sauvignon comes in at $661.) The most expensive wine – if you’re paying only for the contents – comes from another Barossa Valley producer, Seppeltsfield.

The Seppeltsfield Para Centenary vintage tawny is a blend of grenache, shiraz, and mourvedre (also known as mataro) that has been aged for 100 years. Fortification takes place during fermentation, by adding a grape spirit of 80 percent alcohol to the wine. This makes the final wine high in alcohol (17.5 percent by volume after fortification, rising to 24 percent at 100 years), and high in residual sugar.

In 1878, when the Seppeltsfield stone port store was originally completed, Benno Seppelt selected a 500-liter barrel (or puncheon) of his finest port wine from that vintage and laid it in the new storage maturation cellar. This barrel was to sit for a minimum of 100 years in the same spot and then be released as Seppeltsfield 100-year-old Para Tawny Port. Subsequent vintages of century-old port have been released every year since 1978.

During the port's century-long repose in the warm Barossa cellars, the angels get their fair share of the spoils. Some of the barrel's contents are lost to evaporation each year (in the Cognac region of France, for example, the evaporation rate can be 3 percent). On that basis, there would be less than 400 liters of the Seppeltsfield tawny left within the first eight years. Eventually, “the amount left can go down to an octave which is just under 100 liters,” says Chad Elson, Seppeltsfield's sales and marketing manager.

However, the company releases only around 10 liters of each vintage, thus its rarity value is one factor in its high price. When the current vintage, the 1912 Para Centenary tawny, was released on February 20 this year to coincide with the winery’s 161st anniversary, it cost $975 for a 375-ml bottle, equivalent to $1950 for a standard 750-ml bottle. It is also available in a 100-ml container, which works out to be even more expensive.

The lengthy aging period is also behind its price tag. “I suppose keeping stock in barrel for 100 years is an expensive exercise. There’s not many places in the world that release a 100-year old wine each year,” says Elson.

In recent times, Seppeltsfield has started drawing wine from casks destined for the Centenary edition “to make those wines available in other milestone years,” Elson adds. “For example, this year we released a 90-year-old from the 1922 vintage, [and] a 1932, ‘42, ‘52, ‘62 and ‘72 for birthdays and anniversaries.”

(Croatia, Dalmatia, Srednja i južna Dalmacija, Hvar)

Revision 1; edited by AndrewSGHall on 10/18/2018

Pošip and Bogdanuša in a fifty-fifty ratio

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

Revision 1; edited by LindsayM on 10/9/2018

The Viper Pinot Noir is made from grapes grown in the Vipers vineyard in the Parkburn area on the western side of Lake Dunstan.

The vineyard takes it name from the wildflower ”Vipers Bugloss” that covers the area. This vineyard sits on an undulating terrace above the valley floor. The soils are predominantly silt loam over schist gravel. The terrace enjoys moderate temperatures and a long growing season.

Ripening tends to be late into the season as the daytime temperatures are cooling. The cooler ripening tends to produce spicy wines with dark fruit flavours and density on the palate. The Viper is always made from the Grandstand block in the vineyard, and the wine always stands out as uniquely in the cellar as it does in the bottle.

(Italy, Lombardia, Terre Lariane IGT)

Revision 1; edited by Hell-G on 10/8/2018

Blend: Sauvignon Blanc, Verdesa, and Trebbiano.

(Germany, Rheingau)

Revision 3; edited by lvjohn on 10/4/2018

SoilType: Loess, clay and loam nerved with traces of Quartz
Exposure/Exposition: South
Harvest Date: early November
Average Yield: 25 hl/ha
Region: Rheingau
Average Of Vineyards: 35-40 yrs
Elevation: 70 m asl
Fermentation Method: The Riesling ferments with the natural yeast and is stored in stainless steel tanks. According to ecological and biodynamic principles, it is handled absolutely naturally in compliance of the phases of the moon.
Duration And Aging Method: The Riesling matures with the yeast over 5 months without any fining is bottled end of April.
Alcohol Content: 12.5%
Acidity: 5.8 g/l
Residual Sugar: 2 g/l
Production: 3,000 bottles

The two vineyards for Landgeflecht belong to the vineyard site of Oestrich Doosberg. The vineyards comprise slight southern leaned slopes. The soil is made up of a mixture of loessially and clayey loam with some grey Quartzite. The gravels date from the past (about 60 million years ago) when at that time the riverbed of the Rhine has had a huge extenison up to an elevation of 120 meter above sea level. The supply of water is perfect. The roots of the vines don’t suffer from drought and supply the grapes with enough water.

(Spain, Catalunya, Penedès)

Revision 1; edited by futronic on 10/1/2018

The white wine Estrany comes from our family owned vineyard Serral del Bosc – a mainly calcareous terrain characterised by a loamy soil texture (balanced mix of sands, silts and clays). All our vineyards are located in Alt Penedès county and have been grown according to the principles of organic, biodynamic agriculture.

Estrany is made using an age-old technique from the time when wine was macerated with the grape skin. This contact with the skin is taken to the limit to showcase the Xarel·lo variety in a frank, uncompromising way that captures all its depth and rough-edged elegance. Celler Credo’s wines ferment always on yeast from our vineyards. Celler Credo Estrany - Producer Website

(USA, California, Sonoma County, Chalk Hill)

Revision 1; edited by joraesque on 10/1/2018

Chalk Hill Estate is a compendium of unique microclimates, exposures and soil types. We are fortunate to be able to make everything from aromatic Sauvignon Blanc to big, bold Syrah. Nowhere is this ideal situation more evident than in our Estate Red, which is just that - the best blend of the red wines made from the estate. Each variety is perfectly matched to the vineyard site. The blend will also vary from year to year, as the vineyard yields and fruit quality depend greatly on the weather during springtime bloom and set, and during harvest.

(Italy, Lombardia, Terre Lariane IGT)

Revision 1; edited by Hell-G on 9/30/2018

Blend: Schiava and Marzemino.
Percentage of each varies per vintage.

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

Revision 2; edited by joraesque on 9/29/2018

Bedrock Wine Co. has the honor to receive the diverse Block 6 from Papera Ranch vineyard, composed of about 50% old-vine Zinfandel and 40% Carignan, with a sprinkling of Syrah, Petite Sirah, and Valdiguié.

(Barbados)

Revision 1; edited by joraesque on 9/28/2018

Since its launch in 2009, the 1703 Master Select aromatic profile has been heralded by rum experts for its elegance and complexity, delivered in a full body and smooth finish. The name pays tribute to Mount Gay's legal deed, dated February 20, 1703, which confirms the existence of a "Pot Still House" at Mount Gay's distillery in Barbados, establishing Mount Gay as the world's oldest rum producer.

(USA, California, Sonoma County, Sonoma Coast)

Revision 1; edited by joraesque on 9/28/2018

Sea Slopes Chardonnay is inspired by the majestic Sonoma Coast and the steep rugged ridges perched at the golden edge of the continent. Here, the cool maritime climate produces fruit of exceptional quality and allows Fort Ross to craft wines of great elegance and purity. Bright, crisp acidity intertwines with stony minerality to express the cool coastal climate. Lively aromatics of citrus oil, white peach, and nectarine with a hint of brioche soar from the glass. The full-bodied palate offers layers of apricot, golden plum and lemon tart leading to a refreshing finish that invites another sip!

(Czech Republic, Moravia, Mikulovská, Perná)

Revision 1; edited by martinlopez on 9/26/2018

(Italy, Sicily, Sicilia)

Revision 1; edited by Barry G on 9/26/2018

https://planeta.it/en/wine/eruzione-1614/

(Italy, Lombardia, Terre Lariane IGT)

Revision 1; edited by Hell-G on 9/24/2018

Blend: Merlot surmaturo and Marzemino.
Percentage of each varies per vintage.

(Italy, Lombardia, Terre Lariane IGT)

Revision 1; edited by Hell-G on 9/24/2018

Blend: Merlot and Marzemino.
Percentage of each varies per vintage.

(USA, California, Sonoma County, Sonoma Coast)

Revision 1; edited by joraesque on 9/23/2018

Chablis in style with notes of lemon verbena and wet stone. Medium bodied with mouth pleasing layers and texture.

(Czech Republic, Moravia, Slovácká, Tvrdonice)

Revision 1; edited by martinlopez on 9/23/2018

(Czech Republic, Moravia, Velkopavlovická, Velké Bílovice)

Revision 1; edited by martinlopez on 9/23/2018

(Czech Republic, Moravia, Velkopavlovická, Velké Bílovice)

Revision 1; edited by martinlopez on 9/23/2018

(Czech Republic, Moravia, Slovácká)

Revision 1; edited by martinlopez on 9/23/2018

(Czech Republic, Moravia, Velkopavlovická, Velké Němčice)

Revision 1; edited by martinlopez on 9/22/2018

(Czech Republic, Moravia, Mikulovská, Valtice)

Revision 1; edited by martinlopez on 9/21/2018

(Czech Republic, Moravia, Znojmo, VOC Znojmo)

Revision 1; edited by martinlopez on 9/21/2018

(USA, California, San Francisco Bay, Santa Cruz Mountains)

Revision 3; edited by carlroth on 9/21/2018

https://goodtimes.sc/restaurants-dining-eating-out-reviews-wine/santa-cruz-wine-reviews/sones-cellars-syrah-2013/

(Czech Republic, Moravia, Slovácká)

Revision 1; edited by martinlopez on 9/21/2018

(Czech Republic, Moravia, Znojmo, Vrbovec)

Revision 1; edited by martinlopez on 9/21/2018

(Czech Republic, Moravia, Mikulovská)

Revision 1; edited by martinlopez on 9/21/2018

(Czech Republic, Moravia, Znojmo)

Revision 1; edited by martinlopez on 9/20/2018

(Czech Republic, Moravia, Znojmo, Vrbovec)

Revision 1; edited by martinlopez on 9/20/2018

(Italy, Tuscany, Chianti, Chianti Colli Fiorentini)

Revision 2; edited by benny-g on 9/20/2018

(Czech Republic, Moravia, Mikulovská)

Revision 1; edited by martinlopez on 9/19/2018

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 9/16/2018

The Paramount Collection is a limited offering of extremely rare fortifieds from the Seppeltsfield cellars. This Paramount Tawny which has been exclusively blended for the enjoyment of Qantas epiQure members, is a very limited offering of extremely old and rare tawny - the blend includes wines over 100 years old and spanning 90 vintages.
$330

(Australia, Victoria, Western Victoria, Henty)

Revision 1; edited by LindsayM on 9/16/2018

Winery Website

Fresh white peach and ripe green melon are the primary frontrunners here. The palate is delicate yet precise, with both Granny Smith apple and roasted stone fruit characters evident throughout the palate. Time on lees lends weight and texture, with the mouthfeel wonderfully soft from front to back. A percentage of skin maceration and small amount (7%) of neutral wood fermentation are evident in both added texture and complex layering of flavours, which further contribute to a wine of excellent structure and drinkability.

(Australia, Victoria, Western Victoria, Great Western)

Revision 1; edited by LindsayM on 9/15/2018

While the origins of the label go back to at least the late 1800s, today’s Bin O Shiraz is a single-vineyard wine from four blocks planted in 1966, 1970, 1992 and 1994.
Fermentation takes place in open, stainless-steel tanks and the wine is matured in one-third new and two-thirds seasoned French and American oak (barriques and puncheons) for around 12 months. Typically, Bin 0 is intensely perfumed with mulberry and dried rose aromas, background oak and loose-knit, gravelly tannins. It develops further complexity with age. Best’s Concongella Vineyard is an important survivor of Australia’s colonial history.
James Halliday says: ‘Best’s winery and vineyards are among Australia’s best-kept secrets… Consistently producing elegant, supple wines which deserve far greater recognition than they receive. The Bin O Shiraz is a classic…’

(Australia, Tasmania)

Revision 2; edited by LindsayM on 9/15/2018

Breaking news Sept 2018

HOME HILL WINS AT THE AUSTRALIAN & NEW
ZEALAND WINE SHOW!!
We're so excited to announce that we won the
following awards at last nights highly acclaimed wine show with our ESTATE PINOT NOIR 2017:
Best Pinot Noir of Show
- Estate Grown & Produced trophy
Best Red Wine of Show
- Best Wine of Show
Such a huge accomplishment for our vineyard. Here's Rosemary and Kelly with some of the awards. HH.

Home Hill began in 1994 with just 0.5 hectares of Pinot Noir planted by Terry and Rosemary Bennett on Terry’s family property just outside Ranelagh in the Huon Valley, south west of Hobart. Between 1994 and 1999, they established a further 5 hectares of vines with Pinot Noir remaining the focus variety. The style of Pinot Noir here is unashamedly masculine and at first reminds of Central Otago but with more savoury complexity and less sweet fruit; a style that will please a wide range of Pinot Noir drinkers. Early success in the local shows has encouraged the Bennetts to invest heavily in producing the best fruit possible from their site with no expense spared in the vineyard. A micro-winery was commissioned on site in time for the 2011 vintage and intuitive young winemaker Gillian Lipcombe has been retained to manage the small 2000 dozen production full-time. Home Hill is already one of the serious contenders for Tasmania’s best Pinot Noir, as evidenced by an impressive array of trophies to date, and they continue to improve with every vintage. This is a name to watch in Tasmanian Pinot Noir.

Located near the 43rd degree latitude, the climate is right on the southern margins of vine growing. Moderate summer temperatures are supplemented with very high sunshine hours allowing the vines to slowly ripen small crops of well-exposed fruit achieving full ripeness while maintaining natural acidity and freshness. The fertile grey loam over clay soil mean trellising and vineyard work is crucial to manage vigour.

The Pinot Noir plantings are dominated by two Davis clones – 2051 (aka D5V12) and 8104 (aka D2V6). The 2051 provides the body, depth of flavour, power and tannin structure while 8104 adds prettiness, lift and a distinct pepper note. Small plantings of the modern Burgundy clones 114 and 115 are showing promise too albeit in a much more feminine style than is currently produced.

(France, Champagne)

Revision 2; edited by LindsayM on 9/14/2018

Founded in 1812, Laurent-Perrier is recognised as one of the finest family owned Champagne Houses, renowned for its innovation and passion. The Nonancourt family’s independent spirit is the driving force behind the ‘New World Style’ of winemaking, creating a diverse, unique and highly sought-after range of Champagnes. Combined with a clear determination to observe established French traditions - respect for terroir, dedication to quality, strong and lasting relationships - such a vision will carry the success of this House into the future.

Launched in 1959, Grand Siècle is Laurent-Perrier’s Prestige Cuvée, the prime example of the House’s exacting standards and know-how. Its unique style combining finesse, power and balance is the outcome of blending the very best grapes from the most prestigious crus in wines from the best Laurent-Perrier vintage years.

Comprising approximately 55% Chardonnay and 45% Pinot Noir, Grand Siècle by Laurent-Perrier is a blend of 11 of Champagne’s most prestigious grands crus, all rated 100 %.

The Chardonnays are from Avize, Chouilly ,Cramant, and Le Mesnil-sur-Oger.

The Pinots Noirs are from Ambonnay, Bouzy, Louvois, Mailly, Tours-sur-Marne, and Verzenay.

The wine is then aged for 7 to 8 years before disgorgement. A blend of 3 outstanding years declared as vintage by Laurent-Perrier, chosen for their complimentary traits: one year for structure, one year for finesse and one year for freshness.

TASTING NOTES

Star bright in character with a fine effervescence.

An intense and complex nose of slightly candied fruits, followed by aromas of fresh pastry, grilled almonds, subtle hints of honey and gingerbread.

Well-rounded and developed, the wine brings a feeling of fullness while its beautiful minerality leaves an outstanding sensation of freshness - Grand Siècle offers a perfect balance between strength and delicacy.

(Australia, Victoria, North East, Rutherglen)

Revision 2; edited by LindsayM on 9/14/2018

Saperavi is an ancient Georgian wine grape variety it has exotic flavours of dark berry and spices extended maturation on lees gives depth and complexity of flavour

Saperavi
It is an extractive wine with a characteristic bouquet, a harmonious taste, and pleasant astringency. Its alcoholic strength ranges from 10.5-12.5% and titrated acidity 5-7%. It is known to have been in production since 1886. Saperavi grapes produce very deep red wines that are suitable for extended aging. It has the potential to produce high alcohol levels, and is often blended with lighter varieties. It is by far the most dominant Georgian red grape in terms of overall production.

Saperavi is a hardy variety, known for its ability to handle extremely cold weather and is popular for growing in high altitude and inland regions such as Kakheti. It is a teinturier grape, containing the red anthrocyanin within the grape pulp as well as the skin and is unusual in being one of very few such grapes used in single-varietal winemaking.

Saperavi is a grape native to Georgia, and gaining ground in Australia, though according to James Halliday’s Varietal Wines, published 2015, it only amounts to five hectares, shared among 28 producers. It’s rare, and rarer still to see it in a sparkling format.
For red wine to be sparkling there needs to be a goodly amount of residual sugar. This softens out the harsher elements of saperavi, leaving an intriguing and mysterious array of flavours: dark chocolate and prune with a hint of savoury.

(France, Bordeaux, Libournais, St. Émilion)

Revision 1; edited by K_F_o_l_e_y on 9/10/2018

Château de Millery is one of Château Figeac's two sister properties (the other being Château la Fleur Pourret). Only a single hectare in size, it is planted with 90% Melot and 10% Cabernet Franc. The site was purchased in 1947 by the Manoncourt family, and until relatively recently the 300 case annual production was retained for consumption by friends and family.

(Switzerland, Ticino, Lamone)

Revision 1; edited by Lukas1976 on 9/8/2018

Vom Weingut erstmals 2013 hergestellt, die Menge beträgt rund 1000 Flaschen.

(France, Alsace)

Revision 2; edited by joraesque on 9/7/2018

The settlement of the Alsatian village of Bennwihr can be traced back to the middle ages. It successively belonged to the lords of Horbourg, the counts of Wurtemberg, the bishop of Strasbourg and to the lords of Ribeaupierre until the revolution.

(USA, California, Central Coast, Paso Robles)

Revision 1; edited by ChipGreen on 9/6/2018

Winemaker Notes:
The flagship wine that started it all. Each year we taste through every barrel one by one and select the wines to blend together into the Aaron Petite Sirah. Specifically, it’s the barrels that, when tasted blind, simply jump out and wow us. However, it’s never about one specific character or flavor profile, but rather those barrels that speak to us across all the different vineyards. Each site we work with produces a very different style of Petite Sirah, and the goal is to create what we feel is a “complete” wine, which in reality is quite difficult. To check all the boxes, you need to have a lot of elements to create the depth and complexity to really give it that ‘wow factor.’ In total, the blend is made up of 5 different vineyards in the Willow Creek, Adelaida, and Templeton Gap Districts, all of which bring a different element to the blend.

(USA, California, Central Coast, Edna Valley)

Revision 2; edited by joraesque on 9/2/2018

Winemaker Notes: 50% Pinot Noir, 50% Grenache. Nocturnum pays homage to our beloved barn owls that emerge at the fall of night to protect our vineyards. Cool growing Grenache provides structural integrity and inky color whereas the Pinot Noir offers black cherry, earth and allspice flavors to this highly progressive blend.

(France, Champagne)

Revision 2; edited by LindsayM on 8/30/2018

Since 1906, LALLIER is a craft manufacture of prestigious crus de Champagne.

Our Blanc de Blancs is synonymous with exception. Exceptionally elegant because 100% of its grapes coming from the noble grape chardonnay and from Grands Crus vineyards only. Exceptionally rich because 60% comes from Aÿ, a terroir usually dominated by pinot noir, and the 40% remaining comes from renown plots of the Côte des Blancs (in Avize, Cramant and Oger).

Technical datas
Grape variety: Chardonnay
Main Crus:Grands Crus - Aÿ (60%) and Côte des Blancs (40%) from Avize,Cramant, Oger
Vinification:alcoholic fermentation with LALLIER yeast partial malolactic fermentation
Blend:12% of reserve wines
Ageing on lees: 36 to 48 months in our cellars
Disgorgement : Around 4 months before shipment
Dosage:9 g/l


Tasting
Aspect: Connoisseurs will recognize its golden green tints.
Nose: Its distinctive nose is full of finesse and elegance with citrus notes and
brioche aromas.
Palate: Its slightly sweet taste is full in the mouth and generous with a sumptuous effervescence, which is the perfect balance for a champagne.

For the aperitif, it can be paired with toasts of raw “foie gras” or very cold caviar.
Then, it suits very well with a seafood plate, a langoustine carpaccio, with turbot fish or even with sushi. It will enhance roasted white meats and a goat or ewe cheese.

(Australia)

Revision 1; edited by LindsayM on 8/29/2018

Each vintage gets a new bin number
2014 Bin D661
2015 Bin D677
2016 Bin D662
2017 Bin D678

(Australia)

Revision 1; edited by LindsayM on 8/29/2018

Each vintage gets a new bin number
2014 Bin D661
2015 Bin D677
2016 Bin D662
2017 Bin D678

(France, Alsace, Alsace Grand Cru)

Revision 1; edited by misfits on 8/29/2018

Wiebelsberg Grand Cru
Wiebelsberg is among the most feminine of Alsace's Grand Crus, with descriptions of its wines dating back to 1828. A broad southern exposure, steep slope, and river at the foot of the hill help to create an ideal microclimate for the production of great Grand Cru wine. The pink sandstone soils here produce Rieslings that are fine, distinctive, very floral bouquet, delicate fruit, and noble, elegant body. Riesling Alsace Grand Cru Wiebelsberg ages admirably.

Soil
Consists of Upper Vosges pink sandstone. Since the sandstone is mainly composed of quartz crystals cemented by a siliceous and ferruginous matrix, with sometimes intervening layers of clay, the soil is therefore loose, sandy, well-drained and heats up quickly. The steep slope helps the soil to take advantage of all the sunshine, mainly during autumn.

Vineyard
Situated at the northern entrance to the valley of Andlau, immediately to the east of the Kastelberg, the vineyard area of the Wiebelsberg extends between 220 and 300 metres elevation.

History
The Wiebelsberg was already mentioned in 1828 by the vine expert Stoltz in his historical and topographical notices on vine-gowing and wines from Alsace.

Wine Tasting
Tasting Note: With its fine, distinctive, very floral bouquet, delicate fruit, and noble, elegant body, Riesling Alsace Grand Cru Wiebelsberg ages admirably.
Ageing Potential: 10-20 years
Wine and Food: Filet of fish with crushed tomato and herbs, Comte, and refined Chevre cheeses.

(Spain, Castilla-La Mancha, Vino de la Tierra de Castilla)

Revision 1; edited by martinlopez on 8/29/2018

(Spain, Andalucía, Manzanilla de Sanlúcar de Barrameda)

Revision 1; edited by futronic on 8/28/2018

(Spain, Andalucía, Manzanilla de Sanlúcar de Barrameda)

Revision 1; edited by futronic on 8/28/2018

(Spain, Galicia, Ribeiro)

Revision 1; edited by king-bing on 8/27/2018

A blend of Treixadura, Torrontes, Godello.

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