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

Revision 1; edited by LindsayM on 12/10/2018

Tasting Notes
Rockburn Six Barrels Pinot Noir 2017

Rockburn Six Barrels; the name says it all really. Every year we fill hundreds of French oak barrels with Pinot Noir, and every year I search for those individual barrels that most eloquently speak of site and season. We present the results of that search to you here with a wine that exhibits the attributes I enjoy most about Pinot Noir; subtlety, elegance and personality.

The 2017 Six Barrels Pinot Noir is a single vineyard wine displaying the elegance, power and grace generated by our Gibbston Back Road Vineyard site. Dark and concentrated, the Six Barrels displays notes of black cherry, delicate spice and cedar char. Lifted florals on the nose, and seamless tannin structure on the palate. With the fine balance of ripe tannin, natural acidity and lively fruit; this wine truly represents the Gibbston sub-region and its complex nature. Expect to see this youthful wine transform and evolve over the years to come; one to hold onto for a decade or more.

Viticulture
Grape Variety & Clone:100% Pinot Noir.Clones 5 & 6
Training and Trellis: Vertical Shoot Position (VSP)
Soils:Pigburn shallow fine sandy loam
Vineyard Location: Gibbston
Climate Comment: Relatively cool season.
Vintage Climate: Damper than usual.
Harvest Date: 1st May 2017
Viticulturist Comment: Huge variability within bunches with an extended flowering period.

Winemaking
Winemaker: Malcolm Rees-Francis
Fermentation:7 tonne fermenter, 7 days cold maceration; fermentation
over 4 days with daily plunging followed by post
fermentation maceration for 11 days. Barrel aging
13 months in French Oak – 30% new.
Alcohol:13.5%
Titratable Acidity: 6.1 g/l
Residual Sugar:< 1.0 g/l
PH level:3.69

Vintage Comment:
Low yields and bunch variation combined with a cooler season have lent some very fine nuances to the Pinot Noir this year.

(Germany, Pfalz)

Revision 1; edited by Mr_r on 12/10/2018

Residual sugar
126,30 g/l

Acids
14,20 g/l

(USA, California, Napa Valley)

Revision 1; edited by Nico P. on 12/10/2018

https://www.spellwine.com/product/2010-Spelletich-Reserve-Bodog-Red

(USA, California, Sierra Foothills, Amador County)

Revision 1; edited by Cesare on 12/9/2018

Varietal: 100% Vermentino
Alcohol: 14.1%
Harvest Date: 9.5.2016
Cooperage: Stainless Steel
Winemaker: Jessica Tarpy

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 12/9/2018

This is a tiny volume, trial batch wine. Notes from the maker, Max.
Almost Lambrusco-esque. We took the field blend base and threw it into bottle with some field juice that we held back. Finished primary and secondary in bottle. No preservatives – obviously – and unfined/unfiltered. Racked a few times before going to bottle so no need to disgorge and no gushing problems. Think field blend with a funky cherry cider element. Dry and crisp. I will likely alter the recipe for this next year and pick the pet-nat portion a bit earlier, have it spend less time on skins and add a tad more sugar to bump up the sprtiz. But she’s fun.

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 12/9/2018

Attentive winemaking, without intervention.
Oxidative handling, wild yeasts, minimal input. No fining and no filtration. These are great wines. Notes from the maker, Max..:

The Riesling is from just 8 rows off the Tinderbox vineyard. FINITE RESOURCE. Some whack geology too – a mix of dolerite, scoria and sandstone. Hand harvested, whole bunch pressed, racked and fermented wild at cool, ambient temps. Tasted daily and finished once the right equilibrium was achieved. It’s an off-dry style, 36g RS, pH 2.87. Luscious, with saline and citrus characters, but slightly talc and minerally too, finishing cleansing.

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 12/9/2018

The Pinot incorporates 115, 114, 8048 and Mariafeld clones from all three blocks at Tinderbox.
Fifty percent whole bunches, combination of pumpovers and punch downs, on skins for 18 days, then pressed, settled, and racked to an old barrique. Wild malo, no fining, xflow filtered. Perfume and purity and, most pleasing of all, typicity.

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 12/9/2018

The Chardonnay (from Tinderbox) was whole bunch pressed, barrel fermented, aged on lees with four rounds of initial battonage then left to rest for the duration of elevage. Partial malo. Chablis inspired.

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 12/9/2018

Attentive winemaking, without intervention.
Notes on the vineyard and wine from the maker and grower, Max..:

The Field is a blend of over eight red and white varieties from the Clarence House vineyard. Pinot Noir, Chardonnay, Pinot Blanc, Sauv Blanc, Merlot, Cab Sauv, Tempranillo and several different muscats. Wild co-ferment on skins for 12 days, pressed, lightly settled, then sent to an old puncheon for a five month sleep. Unfined, unfiltered. Nominal sulphur. Taste the rainbow.

In terms of my wines, they're all what I like to call "minimal but attentive". All wild ferments, no additions, no new oak.

It's a light red in colour, super floral, super interesting, fun and a joy to drink. I recommend a slight chill when serving.

(USA, California, Central Coast, Paicines)

Revision 2; edited by RedValues on 12/9/2018

Lot 642 is dark and plush, redolent with spicy cherry, hints of garrigue, and mocha-tinged black fruit. The nose is fantastic already and will continue to develop additional complexity. Juicy and plush on entry but elegantly structured, riding a solid beam of well-integrated tannins that ensures this wine will age nicely. Finishing with a long, lingering oak note, this wine is just begging to be served alongside a flank steak or a juicy ribeye.

Online price: $15
Vintage: 2015
Appellation: Paicines
Grape: Malbec
Alcohol by Volume: 13.8%
Cases Produced: 350
Drink/hold: 2026

Cam Confidential
Lot 642 is a dynamite value from the hidden gem that is the Paicines AVA, just past the Pinot and Chardonnay vineyards of the Monterey Coast on the other side of the Gabilan Mountains, nestled in the gravel and pebble mélange that comprises the alluvial flows of the San Benito River. Produced by a family of third generation growers from vineyards 1,000 feet up in these ancient alluvial washes, aged in 30% new French oak, and priced at $40/bottle under its original label.

(Spain, Castilla-La Mancha, Almansa)

Revision 1; edited by ronaldnl on 12/9/2018

http://www.blueventureswinemarketing.com/wp-content/uploads/2018/08/Tech-Sheet-2017-Laya-90-pts.pdf

(Portugal, Douro, Porto)

Revision 1; edited by Kona_Kid on 12/8/2018

World of Fine Wine, Issue 37, 2012
The Symington family has released 656 bottles of a Port that dates back to the arrival of their great-grandfather Andrew James Symington in Portugal in 1882.

The family have named this wine 'Ne Oublie' after the original Graham's family motto and for the company where Andrew Symington started his life's work. The name reflects the respect with which the family regard their great-grandparents' joint decision to commit themselves and their descendants to Portugal, to the Douro and to Port.

Now 130 years later his direct descendants have bottled one of the remaining three barrels. The other two barrels have been entrusted to the next generation of the family and it is they who will decide their future, in 2025 at the earliest.

This extraordinary wine has been bottled in an individually numbered, hand-made crystal decanter designed by Portugal's leading glass manufacturer Atlantis. Three sterling silver bands, moulded and engraved by Scottish Silversmiths Hayward & Stott, and carrying the mark of the Edinburgh Assay Office, adorn the glass. The decanter is presented in a bespoke presentation box handcrafted with the finest leathers by quintessentially British brand Smythson of Bond Street, one of the world's oldest luxury leather goods companies. Hence, Ne Oublie represents the work of the very finest artisans of the three nations from which the Symington family is descended: Scotland, England and Portugal.
Andrew Jefford visited the family in the Douro in 2011 and tasted this wine. He wrote: "You simply can't create complexity of this order in under a century or so, I suspect…There was a cleanliness and a precision about the wine, though, that was a testament to 130 years of exemplary stewardship… a synopsis of life and time."

(USA, California, North Coast, Anderson Valley)

Revision 1; edited by lvjohn on 12/7/2018

Winemaking:
Roederer Estate wines are made with juice from just the cuvée pressing; no première or deuxième taille is used. The concept of the vintage L’Ermitage is the same one that is used in Champagne: Only the best of the vintage is selected. These are exceptional wines that create a “noble” (special) blend that allows for longer aging, which produces a fine wine with elegance and finesse.

The wine for the reserve dosage added to the L’Ermitage 2012 was aged five years in a French oak cask. Following disgorgement, L’Ermitage 2012 was aged an additional five months on the cork prior to release. Disgorged in April 2018.

Technical Information:
Varietals: 52% Chardonnay, 48% Pinot Noir – 4% aged reserve wine, vintage 2007
Wine Alcohol: 12.9%
Titratable Acidity: 0.94 g/L
pH: 3.01
Residual Sugar: 10.5 g/L
Cases Produced: 4,217

(Australia, South Australia, Mount Lofty Ranges, Clare Valley)

Revision 1; edited by LindsayM on 12/6/2018

VINTAGE 2018
The season started and finished with dry, warm weather, with limited rain over spring and summer. Water management was the key to success, ensuring enough hydration during the growing season to maintain the grapes in ideal condition, as well as to maintain the canopies to protect the grapes from the sun.
The dry conditions meant that flavour ripeness was a little ahead of sugar ripeness. And with that presence of beautifully intense flavours, I saw no advantage in leaving the fruit on the vine.

In the winery, there were a number of things I changed. For example, 2018 was a year to press very lightly, or, in our case, not at all. To avoid the extraction of any harsh phenolics, we just rotated the press for 90 minutes, allowing the juice to flow freely from the berries. Naturally, this meant the yield of juice was reduced, but I’m very confident that it meant we were able to make the best Riesling's possible.

I am very proud of what we have put into bottle, and as always there are my favourites, but I am always interested to hear your comments.

(USA, California, Napa Valley, Stags Leap District)

Revision 1; edited by Eric on 12/6/2018

Only 120 bottles produced

We start with our Cardiac Hillside – Clone 7 Cabernet Sauvignon which hails from the north-east corner of our estate, nestled against the hills. This vineyard’s steep aspect, western exposure and the proximity to the glorious Stags Leap District Palisades combine to create the perfect terroir for the birthing of ripe and inky Cabernet grapes each year. Our winemaking team keeps a careful watch over every lot in the cellar, getting to know each intimately, and in 2012 we whispered to each other that perhaps this single barrel from Cardiac hillside was on its way to a new level of superiority. This singular lot, drawn from the last 60 gallons of this vat that were drained by gravity, was kept separate from the main blend. Elizabeth, our winemaker has nick-named this barrel the “pearl of the tank.” As the wine aged in new French Oak, the whisper became loud and clear that this wine was truly destined to become extraordinary in its performance. We are delighted to share this unfiltered, artisanal solo barrel with members of our Palisades Society.

(USA, Washington, Columbia Valley, Horse Heaven Hills)

Revision 1; edited by pkmccready on 12/6/2018

Fermented to dryness on the skins and aged in a mixture of American and French oak for 25 months before bottling in December 2015. Enjoy with prime rib, rack of lamb or port-glazed pork loin.

(Australia, Tasmania, Coal River)

Revision 2; edited by LindsayM on 12/5/2018

TOLPUDDLE VINEYARD CHARDONNAY 2017 PICKS UP FOUR MAJOR TROPHIES AT THE 2018 ROYAL MELBOURNE WINE AWARDS

Three Trophies 2018 Royal Melbourne Wine Show:
Best Chardonnay,
Best Single Vineyard Wine,
Best Young White

One of Australia’s most renowned single vineyard wines, Tolpuddle Vineyard Chardonnay 2017, has picked up four major trophies at the prestigious 2018 Royal Melbourne Wine Awards announced last night: Douglas Seabrook Trophy for Best Single Vineyard Wine, Francois de Castella Trophy for Best Young White Wine, Chardonnay of Show as well as Carlos Souris, Tolpuddle Vineyard Manager, has been awarded the Kym Ludvigsen Trophy for Viticultural Excellence.

The Tolpuddle Vineyard, located in the Coal River Valley just 20 minutes from Hobart, has previously won the inaugural Tasmanian Vineyard of the Year award, in 2006. It’s planted solely to Chardonnay and Pinot Noir and was first established in 1988.

The 2017 Tolpuddle Vineyard Chardonnay is in true Tolpuddle style, fine and precise with firm acidity and a combination of lightness of texture and intensity of flavour. The 2017 vintage was defined by concentration paired with high natural acidity, it reflects a wonderful growing season and the results of detailed work done in the vineyard, thanks to Souris and his team.

Winemaker Adam Wadewitz said: “I guess we always knew that the 2017 vintage was pretty special in Tasmania. The season was astonishing; late and cool, and it produced wines with that rarely seen ‘balance and intensity’ combination. What else is there to say except that we are rapt with the result and can’t wait to celebrate with the team.”

Tolpuddle Vineyard manager Carlos Souris said: “Hats off to Martin and Michael for recognising Tolpuddle Vineyard for what it is: a truly distinguished site. I’m proud to be its custodian and humbled to receive this award.”

(Australia, Victoria, Western Victoria, Great Western)

Revision 2; edited by LindsayM on 12/5/2018

"The 2008 release has power and finesse with the classic minerality of the region showing through - a classic Show Sparkling which will easily cellar for 20 years or more." Adam Carnaby, Seppelt Winemaker

The warm 2008 vintage prompted early picking of the parcels of fruit for optimum condition. The fruit was handled gently with whole berry fermentation to produce a base wine with delicate fruit flavours and fine, powdery tannins - perfect for the Sparkling Shiraz style.

The resultant wine emanates fragrant blackberries with complex spicy notes before a fine and long palate showing rich mulberries, black olive tapenade and charcuterie. The magnificent finish is all rich, dark chocolatey tannins and delicately balanced sweetness.

Viticulture and Vintage Conditions
Great Western, Grampians
Good winter rainfall was followed by cool, dry spring conditions and excellent fruit set resulting in above-average cops levels. Summer temperatures were moderate until a heat wave in early March where earlier-picked fruit for Sparkling Shiraz was harvested in optimum condition.


Winemaking

Whole berry fermentation in small stainless tanks with gentle handling followed by 14 months maturation in seasoned French oak vat (5000L). Produced by the Methode Traditionelle this wine has had 8 years aging in bottle on lees followed by individual bottle disgorgement.

(Australia, Victoria, Port Phillip, Yarra Valley)

Revision 1; edited by LindsayM on 12/5/2018

2016 Coldstream Hills Reserve Chardonnay
The Coldstream Hills Reserve Chardonnay is the culmination of a strict selection process, where wine quality is paramount.
Produced only in years where the quality is deemed to be exceptional, the wine is made from a selection of low yielding and mature vineyards. The Coldstream Hills Briarston Vineyard provides an outstanding resource of Bernard clone (French clone) Chardonnay, which adds elegance and length to the wine. Gentle handling practices, including whole bunch pressing are carried out, with each batch undergoing barrel fermentation in new and seasoned French oak.
Blocks: Briarston 4, Coldstream G and House. Clones: Bernard 76, 95, 96, 277 and I10V1 Planted: 1985 – 1994
Soil: Grey clay-loam
Winemaker Comments Andrew Fleming

Vintage conditions: An un-seasonally warm Spring led to early budburst and fruit set. Canopies were healthy with yields generally above average. Dry , favourable conditions ensued with rapid fruit ripening and a uncharacteristically compressed vintage. Fruit quality was high, with the wines produced being generous in flavour.

Technical Analysis
Harvest Date 11 - 17th February 2016 pH 3.11
Acidity 7.2g/L
Alcohol 13.0%
Residual Sugar 1.5g/L
BottlingDate18st February2017
Peak Drinking Now to 2026

Maturation This wine was fermented and matured on lees for nine months in new (54%) and seasoned French oak puncheons and barriques.
Colour
Pale straw with trace green.
Bouquet
Restrained and fine, with notes of lemon zest, white flowers and subtle French oak. Underlying nuances of lemon barley and wet slate flintiness add further appeal to the bouquet.
Palate
Fine and long, with great texture and beautifully balanced acidity. Grapefruit citrus notes and hints of lemon barley and nougat are underpinned by seamless French oak and developing nuances of wet slate. Youthful and needing time in the Cellar to evolve.

(Australia, Tasmania, Coal River)

Revision 1; edited by LindsayM on 12/5/2018

TASTING NOTES

The medium-sweet Pressing Matters R69 Riesling flaunts a medium straw colour. The wine has an exotic and alluring nose that is mirrored over the palate as well. Its light-bodied and chiselled palate is flavoured with orange marmalade, candied quince, honeysuckle and ginger. These flavours are balanced by high voltage acidity, offering a long and crisp finish. It is a versatile wine to enjoy with Asian-styled or spicy foods, hard cheeses, or sweet desserts.

(Australia, Victoria)

Revision 1; edited by LindsayM on 12/4/2018

TASTING NOTES

Grampians Estate Rutherford Sparkling Shiraz has a glamorous, dark ruby colour. The enticing bouquet exudes fresh, spicy and berry aromas, leading you to a silky and mouth-filling palate balanced with sweetness, acidity and ripe tannins. The finish is creamy and rich. Cellar it for a medium term or drink upon release.

This wonderful Rutherford Sparkling Shiraz can be teamed up with chocolate desserts, mature firm cheeses or pork.

(France, Cognac)

Revision 1; edited by Kona_Kid on 12/4/2018

LOUIS XIII RARE CASK 43.8
"In 2004, I was conducting my annual inspection when I discovered a most unusual cask. Nature for some reason had blessed this one tierçon with a touch higher alcoholic content. And within that cask I discovered a truly unprecedented expression of those rare flavor notes that are the defining mark of LOUIS XIII.

Cautiously, I set aside this exceptional cask and studied its development for an additional four years. My first impressions were confirmed. The alcoholic content and the flavors remained exceptional. It was then that I made a decision unprecedented in the history of LOUIS XIII.

I decided that the extraordinary distinction that I had observed here would not be merged with other LOUIS XIII tierçons.

This incredibly rare expression of the LOUIS XIII profile would be bottled as a special edition in its own right.

And so the first edition of LOUIS XIII Rare Cask was born. Being a scientist by nature, I have of course asked myself what factors might have produced this remarkable exception.
But I know of no way to replicate the event. Instinct tells me that I will one day find another such cask, and to that extent Rare Cask now takes its place as a permanent companion to the classic LOUIS XIII.

But I cannot say when the next discovery might occur. I know that the alcoholic level will once again be raised, but I cannot say by how much. The tasting profile will be extraordinary, but I cannot say what that profile will be. A Rare Cask is a natural miracle that will always remain beyond the reach of prediction."
– Pierrette Trichet

LOUIS XIII Rare Cask 43,8
Baccarat crystal masters have pushed the boundaries of their art and have successfully met the challenge of recreating the iconic decanter of LOUIS XIII in black crystal, an extremely rare substance.
Each crystal decanter is a spectacular race against time, executed by a team of some twenty master craftsmen working in union to perform more than fifty operations against a perfectly opaque blackness.
The decanter's neck is dressed in palladium, a rare and precious metal that ranks with gold and platinum. Each numbered decanter is a genuine work of art in crystal, requiring nearly two weeks of work to complete.

(France, Cognac, Grande Champagne Cognac)

Revision 1; edited by Kona_Kid on 12/4/2018

To celebrate the 140th anniversary of Louis XIII, the House of Rémy Martin has released a limited edition Louis XIII Black Pearl Anniversary Edition cognac pulled from the Hériard Dubreuil family’s private cellars. An exceptional tierçon (the type of Limousin French Oak barrel used to blend and age the cognac) was selected for the limited edition release, with 775 decanters available worldwide.
Louis XIII cognac is made from a blend of eau­ de­ vies that are distilled from grapes grown in the Grande Champagne region of Cognac, France (which is different than the Champagne province). Cognac is blended inside the tierçon, each year different barrels of different ages are married together and then left to age for another year—a process takes over 100 years to complete. The final cognac is a blend of over 1200 eau­ de­ vies that range in age from 40 to 100 years. ­
The result is transcendent. Louis XIII is delicate and highly structured, a gorgeous perfume of apricot, yellow raisin, pear, honey, saffron, with a touch of oak and incense. Within five minutes of being exposed to the air, the nose of the cognac opens to reveal flavors of honeycrisp apples, stone fruits, and wildflowers. Just a small drop on the tongue explodes with flavors of fruity stone fruits balanced with oak, creamy honey, spice, leather, chocolate, fig, mint and a delightful acidic finish that lingers on the palate.
The Louis XIII Black Pearl is bottled in a mesmerizing Baccarat decanter plated with thin layers of titanium, carbon, and gold that are layered upon one another. The process was designed by the House of Baccarat to be reminiscent of the original metal flask that was found in 1850 on the site of the battle of Jarnac and served as inspiration for the iconic Louis XIII bottles.

(Australia, South Australia, Mount Lofty Ranges, Piccadilly Valley)

Revision 1; edited by LindsayM on 12/4/2018

WINE PROFILE
Vintage: 2017
Wine Type: White Wine
Varietal: Chardonnay
Acid: 6.6 g/L
PH: 3.27
Alcohol %: 12.5%
Tasting Notes:
COLOUR: Mid straw with green hues.
NOSE: A fresh, complex nose with inviting aromas of stonefruits, peach and nectarine, hints of citrus and a touch of gunflint. Subtle nutty oak is present, yet seamlessly integrated.
PALATE: The palate is elegant and focused, with good mid-palate weight and impeccable balance. A fine acid line allows flavours to build and persist, and completes the wine with a tight finish and exceptional length.

Awards:
Silver Medal: 2018 Decanter Asia Wine Awards

Vineyard Notes:
The Piccadilly Valley, on the eastern slopes of Mount Lofty, is one of the highest wine regions in Australia with vineyard sites up to 600 meters above sea level. The high-altitude climate is further tempered by occasional fog and cloud cover, which, combined with long bursts of gentle sunshine, allows for long, slow ripening and full flavour development while retaining high natural acidity and low pH. Vineyard soils are complex and diverse. The resulting Chardonnay is the terroir made manifest – elegant and complex with clarity of fruit and unparalleled quality.

Vintage Conditions:
Above average winter rainfall set up the growing season with optimal soil moisture. Spring was cool and wet, with good conditions during late flowering. Cool weather continued into summer, with mostly moderate conditions remaining right through to a delayed harvest, maintaining vine balance, extending ripening, and ensuring excellent aroma and flavour development, with finesse and good natural acidity.

Winemaker Notes:
Fermented in 62% seasoned and 38% new French oak barriques with wild yeasts and natural malo-lactic fermentation, then matured for 9 months to enhance purity of fruit and build complexity.

Winemaker:
John Ashwell

(France, Cognac, Grande Champagne Cognac)

Revision 1; edited by Kona_Kid on 12/4/2018

TALENT
Appellation Grande Champagne Contrôlée
Blend of some fifty fully mature and exceptional eaux-de-vie, some dating back to the end of the 19th century, all crafted from Grande Champagne grapes exclusively.
Celebrating Dorset-born Thomas Hine’s arrival in Charente, Talent is served in a decorative crystal carafe signed by Baccarat, presented in a numbered wooden humidor, hand-made from precious Macassar ebony and Honduras mahogany, and accompanied by four crystal tulip glasses designed by Bernard Hine.

An encounter. This is what first defines this association of cognac, crystal and precious wood. But it is an encounter that also tells a tale of time. Here in this carafe, several eaux-de-vie coexist, each baring its soul to form a subtle yet eternal harmony that is testament to over a century in the history of a region and its men. Talent, like an aged leather complete with patina, reflects the passage of time, yearning to exalt the existing. Opulent and spicy with oriental tones, this cognac is imbued with aromas of candied dates, musky cloves, and sun-dried figs. A touch of sweetness provided by accents of gingerbread and currants ensures a memorable finale.

(Germany, Rheinhessen)

Revision 2; edited by Mr_r on 12/3/2018

This is a special bottling for Sansibar, a restaurant/shop located on the German island of Sylt. The AP number for this wine is 06 whereas the regular version is bottled as AP 05. The Sansibar version has an alcohol level of 9,5% compared to the regular version that sports 9,0%. The sansibarian kabinett comes with a gold capsule whereas the regular touts a white cap.

(USA, California, Central Coast)

Revision 1; edited by yhn on 12/1/2018

Blend of Santa Cruz Mountains (Woodside) and San Benito fruit.

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

Revision 1; edited by LindsayM on 12/1/2018

Rockburn 2015 Fumé Blanc
Date Bottled: 23rd August 2016
Quantity Bottled: 200 dozen

Grape Variety Sauvignon Blanc
Clone Standard Matua clone
Training and Trellis Vertical Shoot Position (VSP)
Soils 40cm loam over alluvial gravels
Vineyard Location Parkburn
Climate Comment A cool season, dry
Vintage Comment Late but settled, few rain or frost events.
Harvest date 11th April
Viticulturist Comment A cool but intense season, spring frosts reducing overall yields

WINEMAKING
Winemaker: Malcolm Rees-Francis
Fermentation: Juice from our Parkburn Sauvignon Blanc is always
fermented in French oak barrels; this year we added no sulphur and allowed wild ferments and MLF to carry on as they pleased.
Alcohol: 13.5%
Titratable Acidity: 7g/L
Residual Sugar: <1 g/L
PH level: 3.30
Vintage Comment: Excellent ripeness without too much sugar, great concentration and potential.
TASTING NOTES
Rockburn Fumé Blanc is a handpicked selection of barrels that most eloquently speak of site and season, and exhibit character above and beyond their cradle-mates. Although made from Sauvignon Blanc, what I am seeking is expression of minerality and texture, something far away from the “ordinary” as far as we understand Sauvignon Blanc to be here in New Zealand. Leave your pre-conceptions behind and this wine will open your eyes.
Our Fumé Blanc is a single vineyard wine displaying the richness and minerality created from out Parkburn Vineyard site, but focused more on complex, textural secondary characters rather than the primary notes Kiwi Sauvignon Blanc is known for. All our Parkburn Sauvignon Blanc is wild fermented in French oak without additions of any kind, and each year I look for a handful of barrels showing exemplary texture and extraordinary character, holding these back for further maturation. Malo- lactic fermentation occurs naturally in the Spring; after a year and a half in barrel the wine is bottled without fining or filtration. Expect complex layers of floral, herbal and mineral notes in harmony with toasty oak and rich, mouth-filling creaminess. Cellar for a decade with confidence.

AWARDS AND ACCOLADES
5*/94 points, Sam Kim, 5 stars, Winestate Annual Edition 2018

(USA, California, Sierra Foothills, California Shenandoah Valley)

Revision 1; edited by ChipGreen on 12/1/2018

Winemaker Notes
100% whole clusters (spice) into open top fermenter, crushed by treading, with a few pounds of pressed viognier skins (aromatics) added to the fermenters.
Uninoculated fermentation.
Fermented relatively warm (~92F peak) to enhance earthier components.
Left on the skins for extended maceration in fermenters for 45 days to build richer tannic volume.
Aged in a mix of French and Hungarian oak (20% new) for 28 months.
2% syrah added to round out the finish.
Egg white fined to polish tannic edges.
Bottled unfiltered, Spring 2018.
Specs
Alcohol: 13.7%
RS: <0.3 g/L
TA: 5.0 g/L
pH: 3.32
Volatile Acidity: 0.44 g/L
Total dry extract: 30.8 g/L
Production: 150 cases

(USA, California, Sierra Foothills, California Shenandoah Valley)

Revision 1; edited by ChipGreen on 12/1/2018

Winemakers Notes
About 2/3 whole clusters (spice), crushed by treading, with a few pounds of pressed viognier skins (aromatics) added to the fermenters.
One fermenter inoculated with yeast; the other left uninoculated; no noticeable difference between the two after fermentation.
Fermented relatively warm (~92F peak) to enhance earthier components.
Left on the skins for extended maceration in fermenters for 45 days to build richer tannic volume.
Aged in a mix of French and Hungarian oak (20% new) for 2 years.
2% syrah added to round out the finish.
Egg white fined (lightly) to polish tannic edges.
Bottled unfiltered, Fall 2016.
Specs
Alcohol: 13.6%
RS: <0.3 g/L
TA: 6.9 g/L
pH: 3.38
Volatile Acidity: 0.6 g/L
Production: 150 cases

(USA, California, Napa Valley)

Revision 1; edited by AndrewSGHall on 12/1/2018

67% Mt Veeder
33% Howell Mountain

(Italy, Veneto, Prosecco di Valdobbiadene)

Revision 1; edited by ChipGreen on 11/30/2018

Production area/Origin of vineyard: Vidor, one of the 15 municipalities included in the DOCG protocol, hamlet of Colbertaldo.
Size of vineyard: 6.8 ha
Altitude: 180 m s.l.m.
Type of soil: Alluvial clay created by water stagnation.
Slope and location: Vineyard on the valley floor exposed to the south.

Training system: Double-arched cane
Average of vineyard: 60 years
Yeald: 135 quintals/ha
Harvesting period: Early September
Vinification: Soft pressing with the elimination of the torchiatura, using grapes which aren’t completely ripe.
Second fermentation: 4 weeks at a temperature of 15°C to enhance its acidity

Alcohol: 11,5%
Sugar: 7,5 / 8 gr/l

Total acidity 5.5 gr/l
Sulphur dioxide 95 mg/l (max. level allowed in sparkling wine 235 mg/l, max. level allowed in organic sparkling wine 117 mg/l)

(Italy, Veneto, Prosecco di Valdobbiadene)

Revision 3; edited by ChipGreen on 11/30/2018

Winemaker Notes:
85% Glera, 5% Bianchetta, 5% Perera, 5% Verdiso.
This wine is made in the hills over Vidor in an area called Serrai. The vineyard has a great diversity of soil types that range from marl to siltstone.

Production area/Origin of vineyard: On the scope of the hills in Vidor, one of the 15 DOCG municipalities
Size of vineyard: 3,6 ha
Altitude: 200 m asl
Type of soil: Easily erodible heterogeneous pebbles.
Slope and location: Hill exposed to the south.

Training system: Double-arched cane
Average of vineyard: 60 years
Yield: 135 quintals/ha
Harvesting period: Late September
VinificationThe first-pressing must is obtained from the soft pressing of the grapes and is processed at a controlled temperature to keep the aroma typical of the Glera grape intact.
Second fermentation: Over 4 weeks.

Alcohol: 11,5%
Sugar: 14,5 gr/l

Total acidity 5,6 gr/l
Sulphur dioxide 90 / 95 mg/l (max. level allowed in sparkling wine 235 mg/l, max. level allowed in organic sparkling wine 117 mg/l)

(USA, California)

Revision 1; edited by yhn on 11/30/2018

Blend of Malvasia, Greco di Tufo and Muscat of Alexandria.

(USA, California, Napa Valley)

Revision 1; edited by TashNYC on 11/29/2018

Winery notes:

Our Pinot Noir Blocks 4A, 4B, 5 and 25 are located along Redwood Creek, west of the town of Napa. The elevation is between 200 and 220 feet above sea level. The soil is thin loam on a solid rock base. The climate is moderated by morning fog, and the surrounding hills protect these blocks from the afternoon maritime breeze. The St. George roots were grafted with the Dijon 115 clone, a Joseph Swan field selection and UCD Clone 12. The vines were planted between 1993 and 1998, cordon trained and spur pruned. A six-foot, modified vertical trellis system supports the cordons and canopy. Average production is approximately 2 tons per acre and harvest is usually between August 25 and September 1.

In 2010, bud break in the Pinot Noir Blocks occurred on March 21. Bloom was completed by May 30, and veraison was complete by August 1. Harvest was September 9th through the 17th, with an average yield of 1.5 tons per acre. Alcoholic fermentation was completed in approximately one week using natural yeasts. At dryness, the wine was pressed and put into barrels for malolactic fermentation. Aging was 11 months in 100% French oak barrels, approximately 50% of which were new.

Brown sugar and caramel on the nose. Complex aromas include bright red fruit, leather and spice. Soft, silky palate, with tangy red fruit, spice and leather. Fine-grained tannins. Long, long finish.

Alcohol: 13.5 %. 840 cases produced

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 11/28/2018

Majella Sparkling Shiraz 2017
Sparkling red wines are a great Australian tradition, and along with other wineries Majella has kept the tradition alive with our very popular sparkling Shiraz

Vintage Conditions

A cool growing season and above average winter rains leading into the 2017 vintage saw the region return to what could be best described as a more traditional Coonawarra vintage.
These factors saw harvest commence towards the end of March and continue through to early May. Coonawarra has not had a vintage which commenced this late since the outstanding 2004 vintage. The major concern was the highly variable weather which can occur at this time of year.
The start of vintage saw the reds, albeit at lower sugar levels than recent vintages showing excellent colour and concentrated fruit flavours.

Winemaking
The base wine of our sparkling Shiraz is matured in second and third use French oak hogsheads for 6 months before secondary fermentation. Using méthode traditionelle, the bottles were hand riddled then disgorged and a small amount of liqueur (vintage port) is added for extra complexity. Disgorged October 2018.

Grape Variety 100% Shiraz Coonawarra

Winemakers Comments
Exhibiting a fine bead, the colour is a vibrant purple red with a ruby hue. Spicy red fruit aromas with a creaminess on the palate which leads to balanced sweetness and gentle tannins with a generous finish.
Cellaring: enjoy now or cellar up to 10 years

(Australia, Victoria)

Revision 1; edited by LindsayM on 11/28/2018

Small batch 20 dozen only. On lees for 6 years. A silky, complex wine, just superb!

Beautiful berry aromas, spicy, fresh, enticing… lead you to a silky palate with a balanced measure of sweetness, acidity and ripe tannins. Drink now or cellar for distant pleasure. Food ideas: Xmas lunch, chocolate desserts, mature firm cheeses.

Dark ruby in colour with excellent effervescence, this wine is rich in flavour with a mouth-filling palate. Alc 14.0%.

(Italy, Tuscany, Montalcino, Brunello di Montalcino)

Revision 1; edited by Kevin Telaak on 11/28/2018

Winemaker Notes
Livio Sassetti captures the rich, full-bodied, long-lived style of Brunello di Montalcino in this wine from the noted Tuscan zone south of Siena. This is a structured Brunello of magnificent depth, with dark, brooding concentration and sturdy acidity and tannins. Matured in large botti, this Sangiovese was crafted to be complex.
Pair it with a hearty osso buco, a gamey braise, or aged cheeses. This vintage was blessed with fine weather through the growing season and yielded expressive wines with assertive structure and long potential in the cellar.

Critical Acclaim
JS98James Suckling
Complex aromas of dried figs, dark fruits and hints of walnuts and dried meat. Full body, dense and polished palate. Velvety and poised tannins and a flavorful finish. Yet always refined and beautiful. You want to drink it now and can, but it has a beautiful future.
WE92Wine Enthusiast
Bright and loaded with an earthy finesse, this offers alluring scents of wild berry, pressed violet, new leather, aromatic herb and a balsamic note. The ultrarefined palate doles out juicy red cherry, cranberry and star anise set against fresh acidity and firm, polished tannins. Drink 2019–2030.
RP91Robert Parker's Wine Advocate
The 2012 Brunello di Montalcino offers bright intensity and an elegant approach. The bouquet is redolent of cassis, dried blackberry, toasted almond and pipe tobacco. There are sweet notes from the fruit and savory notes developed over the wine's long aging period. Both aspects are nicely contrasted against each other. This wine should continue to evolve and will put on more weight with age.
WS90Wine Spectator
This is spicy, complementing the cherry and leather flavors with vanilla and licorice details. Firms up, with a layer of tannins gripping the finish. Best from 2020 through 2033.

(Australia, South Australia, Fleurieu, McLaren Vale)

Revision 1; edited by LindsayM on 11/27/2018

Sand & Stones may break my bones, but geology will never hurt me…

Born of one of the most ancient and geologically diverse wine regions in the world, McLaren Vale, this wine is made from Australia’s most ubiquitous grape – Shiraz. With the aim that this Shiraz reflects our view of the region, we combine a famed dry grown Blewitt Springs deep sandy vineyard, and a younger more structured and fragrant parcel from the shallow old rocks of our own Seaview site in the hope of a more modern, slender and youthful expression.

Creation
We hand picked each parcel to preserve freshness and vibrancy, keeping 5% as whole bunches, and gently destemming the balance to retain whole berries, we allowed it to cold soak for 2-3 days to capture aromatics. Fermentation commenced naturally, it was hand plunged or pumped over and tasted twice daily to assess flavour and colour extraction. After a gentle basket press, the wine was matured in a 5000 litre old Freinch oak foudre, and a selection of 500l puncheons. Bottled without fining or filtration.

Composition
Layers of cool blue and red fruit lift with layers of allspice and cardamom to entice, supported by a gentle creaminess, which progresses to the palate exhibiting a deep fruit weight kept bright, nervy, and fleshy and filed down nicely by fine and savoury tannin line.

Consumption
Ideal serving temperature is 16 °C... God forbid a Shiraz that won’t dominate all food placed before it. Try with spicy Catalan Fish Stew with grilled rye and aioli. Cool cellaring between 5 years to 8 years will be rewarded.

(France, Rhône, Northern Rhône, St. Joseph)

Revision 1; edited by joraesque on 11/26/2018

From a small parcel of organically farmed 10- to 20-year-old vines on a hillside near the town of Ardoix.

(USA, Oregon, Willamette Valley, Dundee Hills)

Revision 1; edited by joraesque on 11/26/2018

Lia’s Vineyard is a series of slopes and benches. Our “Jory Bench Reserve” highlights fruit from own-rooted Pommard and Wädenswil vines growing on a fine bench of Jory soil at the top of the vineyard. We tagged this fruit “reserve” when it was picked. For the 2016 vintage, our Jory Bench Reserve is an opulent wine, with good balance that allows it to pair well with a variety of dishes. This wine appeals to both connoisseurs who frequently enjoy Pinot Noir and those whose exposure to the the variety has been more limited. The forward cherry/raspberry fruit notes on the palate are balanced with a hint of earthiness and bright acidity. The captivating nose is floral and exotic. Baking spice and silky tannins on the finish.

(USA, Oregon, Willamette Valley, Chehalem Mountains)

Revision 2; edited by joraesque on 11/26/2018

.

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Mr_r on 11/22/2018

This is the QUALITÄTSWEIN Terra V, AP number 8 18. This seems to be a different bottling from the Spätlese Terra V, whose AP number is 7 18.

(Italy, Sardinia, Cannonau di Sardegna)

Revision 1; edited by jlb0001 on 11/22/2018

http://www.vignesurrau.it/wines/red/sincaru.html

(USA, California, Sonoma County, Alexander Valley)

Revision 1; edited by alexparr on 11/21/2018

VARIETY: 52% petite sirah, 24% carignan, 24% petit verdot
APPELLATION: Sonoma County
DEGREES BRIX AT HARVEST: 24.4
P.H: 3.78
ALCOHOL: 14.4%
CELLAR RECOMMENDATION: Enjoy this wine through 2022

VINIFICATION NOTES: The cuvée blend is comprised of several key varietals, which were picked between September 15th and October 14th, beginning with the petite sirah and ending with the carignan. The grapes were fermented for 14 days in closed-top tanks and twice-daily pumpovers. The wine was aged in a combination of American and French oak, 20% new, for 17 months.

VINEYARD NOTES: The Hillside cuvée is a blend from our two estate properties: Big River Ranch, with its deep red soils and hot summer days befitting for petite sirah, and Lily Hill Estate, whose steep hillside allows for substantial drainage and beneficial stressing of the vines. Together, these vineyards exhibit the climate and terroir needed to produce exceptional Bordeaux and Rhone varietals.

SENSORY NOTES: Ripe, dark chocolate and cherry aromatics intermingle with flavors of coffee, cinnamon and blackberries. The cuvee features silky tannins and a long, structured finish.

VINEYARD DETAILS:
CLONE: Heritage
VINE SPACING: 6x8
YEAR PLANTED: 1999
SOIL TYPE: Clay, heavy & sandy loam
YIELD PER ACRE: 2 tons
TRELLISING STYLE: Cordon
ELEVATION: 300-800 feet
ROOTSTOCK: 110R
IRRIGATION: Minimal drip
CASES PRODUCED: Strictly limited production
RETAIL PRICE: $30

Source

(Italy, Tuscany, Chianti, Chianti Classico DOCG)

Revision 1; edited by FST+GRN on 11/21/2018

Selezione di Famiglia

(USA, California, Napa Valley, Oakville)

Revision 1; edited by PSUSteve on 11/21/2018

2017 Oakville Farmhouse Heritage Wine, Oakville

One of our smallest vineyards, this Oakville gem is also one of the most important vineyards we work with. In an area defined by tightly spaced, manicured, irrigated Cabernet (what some might call gardened vs. farmed), Oakville Farmhouse vineyard is the lone survivor of a previous age—one in which dry-farmed, head-trained vines of multiple varieties dominated the landscape. The oldest remaining vineyard in Oakville, the vineyard is planted to a unique blend of varieties dominated by Negrette, Petite Sirah (once the most widely planted variety in Napa), Mondeuse, Zinfandel, Carignan, a smattering of whites (Colombard, Semillon, Chenin Blanc), and a few very tasty Black Muscat vines. What always amazes us about the wine is that even though it has no real black Bordeaux varieties in the blend, it still smells like a wine from western bench of Oakville—full of cassis, black raspberry, tobacco, and pepper. It also is a veritable bargain compared to its neighbors! $65

(USA, California, San Francisco Bay, Contra Costa County)

Revision 1; edited by PSUSteve on 11/21/2018

2017 Pato Heritage Wine, Contra Costa County

Last year was the first year vineyard-designating this beautiful 1905-planted vineyard on the southern edge of Oakley, and based on CellarTracker and critical reviews, it has made a lot of early fans. From a warmer section of Oakley and possessing a higher percentage of Petite Sirah in the blend (Zinfandel, Mataro, and Carignan are present as well), the wine is both deeply colored and rich but remarkably suave due to the classic sandy soils of the area. This is a wine that will have considerable near-term appeal with a decant but will certainly age and develop gracefully for the next decade. $30

(USA, California, Sonoma County, Sonoma Valley)

Revision 1; edited by PSUSteve on 11/21/2018

2017 Pagani Ranch Heritage Wine, Sonoma Valley

The grandpapa of the Pa’s (Papera, Pato and Pagani), this iconic Kenwood vineyard was planted in the mid-1880s at the base of the Sonoma Mountain foothills (a rare example of a vineyard being planted in large part on Lenoir rootstock, something recommended prior to the widespread use of St. George). Like its Sonoma Valley floor brethren, Bedrock Vineyard and Old Hill Ranch, Pagani is planted to a milieu of varieties. After the Zinfandel, Petite Sirah, Alicante Bouschet, and Grand Noir are the most populous, but our blocks also contain Mataro, Carignan, Semillon, Muscadelle, Aramon, Burger, and Mission. Always one of the most darkly inflected and age-worthy of the Heritage wines, the delicious 2017 will reward some horizontal time and decanting. $39

(USA, California, Sonoma County, Sonoma Valley)

Revision 2; edited by joraesque on 11/21/2018

Winemaker’s notes:
Fresh strawberries and raspberries along with a potpourri of rose petals and exotic flowers dominate the aromas. Electric red & black fruit that is unique to this wine and its smorgasbord of grape varieties that it is composed from.

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