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Author Archives: ClubVino

Tasting No. 28 – April 11, 2013 Central Plateau Spain

30 Saturday Mar 2013

Posted by ClubVino in Tasting Meetings

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Restaurante Capri

LOS PRESENTADORES

Italo Mirkow y Agustin Riveros

Italo MirkovAgustin_Riveros_2012

LOS VINOS

Blancos

Eguren Tierra de Castilla – Viura

Protocolo La Mancha – Airen

Pago del Vicario – Tempranillo

Tintos Suaves

Tesoro de Bullas/Selección 08  – La Mancha

Ponce P.F. Crianza –  Machuela

Marquez del Moral Crianza – Valdepenas

Tintos Fuertes

Buena Pinta Manchuela – (60% Moravia agria,40% Garnacha )

Laya Garnacha Tintorera – Almansa

EL MENÚ

  • Camarones al ajillo y una ensalada verde, aceitunas verdes. Queso de Cabra.
  • Jamon Serrano, Carnes frias, chorizo ( salames )
  • Tortilla Espanola, Queso Manchego
  • Arroz apaellado de carnes.

NOTAS REGIONALES

La Meseta Central de España y sus Vinos      30/Marzo/2013

por Agustin Riveros e ïtalo Mirkov

La Región que nos corresponde presentar es famosa por  estar llena de historia, monumentos, castillos, catedrales y vinos, así como, por ser la tierra de Don Quijote. Castilla – La Mancha es la Región vitícola mayor del mundo con más de 700.000 hectáreas dedicadas al cultivo de la uva, que supone aproximadamente el 8% de la superficie vitícola mundial, al rededor del 12% de la europea y la mitad de superficie de la viña de España. Por todo lo indicado en Europa se refieren a esta Región “como la del mar de vino”.Al incorporarse España a la Unión Europea, muchos de los viñedos existentes, en su mayoría plantados con la uva “Airén”, y procesados rústicamente, los blancos en barricas de barro (tinajas) produciendo un vino blanco de color Amarillo oscuro, alto en alcohol y con mucho cuerpo, y los tintos con mucha madera, artesanales casi exclusivamente para la venta a granel, fueron extirpados.

Hoy día como consecuencia de la ayuda técnica y financiera recibida, así como, la adopción de modernas maneras de cosechar, nuevas variedades de uva, lugares mejor seleccionados y tecnologías actuales para su procesamiento, se empieza a producir excelentes vinos, dejando atrás aquella imagen de Castilla- La Mancha como una inmensa planicie de tierra árida, en que se producía mucho vino, sin prestar atención a la calidad.

En razón de lo indicado en la actualidad la Región produce vinos tintos y blancos de excelente calidad, bajo precio, pero no muy presentes en nuestra área, no obstante nos atrevemos a sugerir, que muy pronto, al ir el público descubriendo estos vinos, será fácil encontrarlos en las ventas de vinos locales.

Nuestro propósito no será encontrar vinos similares, que los hay, a los famosos y costosos de Rioja, Ribera del Duero o Priorat, en los tintos, o a los de Galicia en los blancos, sino aquellos vinos de Castilla- Mancha de excelente calidad, que constituyen en este momento de los mejores en el Mercado, en relación a su costo y calidad.

Casi dos terceras partes de los viñedos de España se encuentran en estas áridas tierras de la meseta central. En donde hasta hace pocos anos se la reconocía por la cantidad de vino que se producía y no por su calidad.

Los viñedos de esta meseta están situados en terrenos áridos y calientes, pero a su vez la altura de la meseta hace que sus noches sean frescas y los inviernos fríos, en donde la  Airén continua siendo la uva mas sembrada.

Aunque en Castilla-La Mancha predomina la variedad blanca, con los planes de reestructuración muchos viñedos se han orientado a variedades tintas.

En el paso de la cantidad a la calidad en el vino de la Región, está la entrada en vigencia de las normas de los Consejos Reguladores de la Denominación de Origen (DO).  Mención que ampara en España a ciertos vinos de calidad obtenidos en zonas determinadas, elaborados según un reglamento preciso (variedad de cepa, rendimiento limite por hectárea, grado alcohólico, procedimiento de vinificación, etc., lo cual representa una garantía de calidad para el consumidor, constituye el factor formal mas determinante.

Las leyes en relación a las DO, tienen como objeto la ordenación básica de la viña y el vino. El eje central de las DO armoniza el empleo de menciones tradicionales asociadas a métodos de elaboración y envejecimiento de los vinos (Crianza, Reserva, Gran Reserva), de modo que no haya confusión en el consumidor ni competencia desleal entre los productores.

La región de Castilla La Mancha ( La meseta central ) obliga aclarar, que Castillas siempre ha habido dos, la Antigua división administrativa distinguía entre Castilla la vieja ( Castilla y León ), que iba desde las vertientes de los montes Cantabros, hasta las cordilleras centrales-  la castilla de la Reina Isabel y del reinado de Castilla y Aragón del siglo XV – y La Castilla la nueva, que comprende la meseta central sur hasta la frontera con Andalucía.

En esta región encontramos las denominaciones de origen de: Almansa, Jumilla, La mancha, Manchuela, De la tierra de Castilla, vinos de Madrid, Mentida, Ribera del Júcar, Ucles, Bullas, Modéjar y Valdepeñas.

En la región se encuentran viñedos que producen vinos singulares de  excelente calidad, que se reconocen como “ Pagos  Vitícolas“, a modo de “ Chateau francés “, bodegas previamente certificadas, para producir cualquier estilo de vino, en donde las uvas que se utilizan deben ser previamente calificadas y en donde la fermentación y envejecimiento debe darse en la misma propiedad .

Los  Pagos reconocidos son: Finca Elez, Dominio de Valdepeñas, El Guijoso y Dehesa del Carrizal.

Las variedades de uva que se cultivan son: BLANCA.  Airén, verdejo, macabeo, Chardonnay- Sauvignon blanc.   TINTAS. Tempranillo (cencibel), Garnacha, Monasterillo, Boba, Cabernet Sauvignon, Syrah, Merlot, Petit Verdot.

Videos: Castilla y León with focus on Vale del Duero

10 Sunday Feb 2013

Posted by ClubVino in Wine Regions, Wines

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Castilla y Leon, Cigales, Ribera del Duero, Rueda, Toro, Vale del Duero

Castilla y LeónVideos: Castilla y León with focus on Vale del Duero

To watch the videos click the arrow

Castilla y León, la comunidad autónoma más extensa de España:

The Wine Brothers – The Wines of Ribera del Duero

The Wine Brothers – Wines of Rueda & Toro 2

Bullish on Toro! The next hot wine from Spain

Terroir at Bodegas Museum, Cigales

Wines From Ribera Del Duero In Spain


Finca Sobreño

Ribera del Duero and Cigales, Castilla y León

09 Saturday Feb 2013

Posted by ClubVino in Member's Forum, Tasting Meetings

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Cigales, Ribera del Duero

Ribera del Duero and Cigales, Castilla y León

 ‪DO Ribera del Duero

notes and information researched by Jairo Sanchez

Ribera del Duero is a Spanish Denominación de Origen (DO) located in the country’s northern plateau and is one of eleven ‘quality wine’ regions within the autonomous community of Castile and León. It is also one of several recognized wine-producing regions to be found along the course of the Duero river. Roughly 90 minutes drive north of Madrid, the region stretches over 149km, east to west, across the provinces of Soria, Burgos, Segovia & Valladolid.

The region is characterized by a largely flat, rocky terrain and is centered on the town of Aranda de Duero, although the most famous vineyards surround Peñafiel and Roa de Duero to the west, where the regional regulatory council or Consejo Regulador for the denominación is based. At the heart of the Ribera del Duero region is Aranda de Duero, home to just over 32,000 people.

Ribera del Duero is home to the world-famous and highly-prized Emilio Moro, Cepa 21, Vega Sicilia and Tinto Pesquera wines and is dedicated almost entirely to the production of red wine from the Tempranillo grape.Ribera del Duero was named wine region of the year 2012 by the prestigious Wine Enthusiast Magazine.

Wine_Spain_Map

Ribera del Duero DO (Denominación de Origen) is an important wine-producing area in the Castilla y León autonomous region of Spain. Its reputation is largely thanks to the high-quality of its red wines, the best examples of which are renowned throughout the world. The capital of Ribera del Duero is the historic town of Aranda de Duero, which boasts a series of antique underground cellars (bodegas) built to store wine. The interconnecting cellars reach a depth of 40ft (12m) in places. Despite a long history of winemaking, Ribera del Duero was not awarded DO status until 1982. A corresponding Consejo Regulador (wine-regulating authority) was then established to administer it.

Ribera del Duero sits on the elevated northern plateau of the Iberian Peninsula at 2800ft (800m) above sea level. It is divided by the Duero River (as its name would suggest – Ribera del Duero means ‘bank of the Duero’), which provides the local vineyards with a much-needed water supply

History. Wine has been produced in the region for thousands of years, but viticulture, as we know it probably arrived in the Ribera del Duero region with Benedictine monks from Cluny in the Burgundy region of France in the twelfth century. Ribera del Duero wine making goes back over 2,000 years as evidenced by the 66-meter mosaic of Bacchus, the god of wine that was unearthed relatively recently at Baños de Valdearados.

 As in many regions of Spain Church cultivated the vine. By the 1500s wine based on Tinta del Pais had become the region’s main economic product. In the 1650s wineries in Aranda del Duero were said to have produced 6 million liters of wine. Underground tunnels were utilized for temperature control and aging of wine. In 1864 Vega Sicilia was founded with the first vines from Bordeaux being planted in the area. After being granted D.O. in 1982, due largely to the work of Alejandro Fernandez, who founded Bodega Pesquera, an explosion of development occurred shifting production from inexpensive to top quality red wine wines from Tempranillo in a more concentrated, full-bodied and fruit-driven style than most Rioja wines of the day, which were then virtually the only Spanish red wines found on export markets.

Ribera del Duero wines are enjoying greater popularity, thanks largely to the considerable interest shown in the area by experienced growers from other regions.

Geography. Ribera del Duero is located on the extensive, elevated northern plateau of the Iberian Peninsula. It occupies the southern plains of the province of Burgos, extends west into Valladolid and includes parts of Segovia and Soria provinces to the south and east, respectively. As its name suggests, the region follows the course of the Duero river for approximately 115 km upstream from Valladolid and is around 35 km at its widest. The region is located around the younger stretches of the river, which later passes through the nearby Toro and Rueda regions before traversing the famous Portuguese growing areas of Douro and Porto, where it drains into the Atlantic Ocean

Geological Features. Tertiary sediments, consisting of gently lenticular layers of silty or clayey sand, alternate with layers of limestone, marl and chalky concretions. The Duero valley, formed during the Miocene period, has a flat, rocky, gently undulating terrain, ranging from 911 m down to 750 m above sea level.

Vineyards occupy around 120 km² of the region, most of which are situated in the province of Burgos, with around 5 km² in Valladolid and 6 km² in Soria.

Climate: The Ribera del Duero has moderate to low rainfall (450 mm per year) and is exposed to quite extreme climatic conditions; long, dry summers with temperatures of up to 40 °C are followed by hard winters during which temperatures may fall as low as -18 °C. There are also marked variations in temperature within each season. The climate is continental and Mediterranean, with more than 2,400 hours of annual sunlight.

The majority of plantings are sited within the valley and thus protected from extreme weather. Due to the high altitude, 2,300 to 2,750 feet, nighttime temperatures are much lower than daytime temperatures allowing grapes to maintain essential natural acidity. Frost in late Autumn and early Spring is a worry in this area and while rare temperatures can drop as low as -5 degree Fahrenheit. 

Soil: The main growing area is made up of the high plains, steep slopes, shallow slopes and riverbanks. Most vines are planted on the shallow slopes where chalk and limestone predominate in the soil making up to 50% of the total. Clay, marl and sandy soils are also found in the region.

Wine Production. Wines produced in the Ribera del Duero DO derive almost exclusively from red grapes. The Albillo grape is the only white variety grown, white wines being mostly destined for local consumption. The vast majority of production is dedicated to Tinto Fino (local name for Tempranillo), the dominant red varietal in the northern half of the Spanish peninsula. Tinto Fino is often, but not always complemented with Cabernet Sauvignon, Malbec and Merlot, although the famous Tinto Pesquera, grown by Alejandro Fernández in Pesquera de Duero, is a 100% Tempranillo varietal wine. The introduction of Pesquera’s 100% Tinto Fino wine was, at the time, somewhat controversial, as the considered benchmark Vega Sicilia wines traditionally blended Tinto Fino with such Bordeaux varietals as Merlot, Cabernet Sauvignon and Malbec.

There are many similarities between Rioja and Ribera del Duero. Whereas the wines are quite distinctive as a result of significant differences in terroir, both regions produce wines selected for long aging with highly complex vinification procedures, producing intense, extremely long-lived wines emanating from largely limestone soils. Wines are classified as much for their longevity as their grape quality, and Ribera del Duero produces some extremely well-aging wines. The aging requirements for Ribera del Duero are the same used in Rioja. Wines labelled as “Crianza” must age two years with 12 months in oak. “Reserva” wines must be aged at least three years with at least 12 months in oak. The “Gran Reserva” labelled wines must spend 5 years aging prior to release, two being in oak.

The town of Pesquera is particularly noted for its wines and the area around La Horra (another small town in the region) is respected by locals for its consistent quality. Viña Sastre is one of the region’s more respected wine producers and the world-renowned Vega Sicilia easily the most famous. Vega Sicilia’s more eminent customers include Prince Charles of the British royal family, while Alex Ferguson‘s favourite wine is Pesquera. Other notable bodegas include, Dominio de Pingus, Bodegas Alion, and Hacienda Monasterio, all of which lie along The Golden Mile, Spain.

Grapes: Tinta del Pais, the local clone of Tempranillo, makes up 85% of plantings in Ribera del Duero. While Cabernet Sauvignon, Merlot and Malbec are allowed grapes in the blend, although not permitted to be planted in new vineyards. Garnacha makes of the remainder of the vineyards along with Albillo, a white grape traditionally used to make rose when blended with Tinta del Pais. Vines vary in training between bush vines and wire trained, with the wire trained vines pruned to allow 16 bunches per plant. .

The Duero River becomes the Douro (the famous Port river) in Portugal. Ribera del Duero is famous for its red wines. Several wine estates in this area have sparked a trend of attracting producers interested in producing high-quality red wines

Wines

At more than 800m above sea level it’s among the highest wine producing areas in Europe. Steeped in history and romance, the Ribera del Duero landscape can often appear rugged and stark, yet it’s home to some of the most acclaimed wines in the world. The climate can be harsh at times with temperature fluctuations of more than 20 degrees in a 24-hour period. We also have relatively low rainfall and high sun exposure which puts the vines under considerable stress, making them work harder for every drop of moisture leading to better quality grapes and high quality wines.

The region’s inland location, coupled with the sheltering effects of the nearby Sierra de la Demanda and Sierra de Guadaramma mountain ranges, creates an extreme climate in which hot and dry summers are followed by harsh winters. In the growing season, the high daytime temperatures are combined with considerably cooler nights – a condition which assists in the optimum accumulation of aromas and other chemical compounds (phenolics) in the grape.

 

The Tempranillo grape

Tempranillo, or tinto fino as it’s known locally, is the predominant grape variety in the Ribera del Duero and ever since the region gained recognition in the 1980s it has produced some of Spains most complex, deeply coloured and fruity wines. Highly tannic, alcohol rich and full bodied red wines are the hallmark of the Ribera del Duero region.

The Ribera del Duero Denominación de Origen (DO or appellation) has four official classifications of wine. Most wineries, including use these classifications as standard. These are:

Joven: A term applied to a young wine; typically these wines see little or no time in oak & is released as a fresh & fruity wine.

Crianza: A wine labeled ‘crianza’ has spent at least one year in an oak cask and sold immediately.

Reserva: A ‘reserva’ wine has been aged for a minimum of 2 years; one of which in an oak barrel before being available to the public.

Gran Reserva: These wines are aged for 2 years in an oak cask and a further three years in the bottle.

Recently a fifth classification has crept into our every day awareness called Barrica or Roble. The Barrica / Roble wine has been aged for a minimum of 4 months in oak barrels giving sweeter tannins to young wine.

 

Vendimia.

Around mid October the Ribera del Duero region goes to harvest (or Vendimia as it’s known here). The Denominación de Origen test and analyze throughout the early part of October and sometimes even late September to determine the exact moment when the harvest can begin. While the region is quietly working hard behind the scenes for the rest of the year the harvest season can be frenetic as there is a very short window to harvest the grapes before the regional heavy frosts begin again.

Alternating layers of limestone, marl and chalk under silt and clay topsoil add complexity and character to Ribera del Duero wines.

The leading local producer is Bodegas Vega Sicilia, which took the wine world by storm with its ‘Unico’ label. Pesquera is another renowned brand, created by the region’s best-known winemaker, Alejandro Fernández. The success of Vega Sicilia and Pesquera quickly turned local producers away from bulk rosé and selling to co-operatives and focused their attentions on making quality reds. Other prominent producers include Dominio de Pingus and Emilio Moro.

Nowadays, Ribera del Duero is almost entirely devoted to red wine, with Tempranillo the most widely planted grape variety. It is known locally either as Tinto Fino or Tinta del Pais and produces wines which are deeply colored, with a firm tannin structure and complex aromas of mulberry and blackberry. Most of the top examples age gracefully for years. According to DO regulations, Tempranillo must make up a minimum of 75% of all vinos tintos (red wines). The balance is made up of Cabernet Sauvignon, Merlot and Malbec (varieties that were introduced by Vega Sicilia well over a century ago) or up to 5% of Albillo or Garnacha (Grenache). Garnacha is used for most rosé wines, and a few wineries employ small quantities of Bordeaux varieties in their red blends. Albillo is the only white grape grown in Ribera del Duero, producing wines for local consumption that don’t qualify for the DO, or in minor quantities as a softener for heavy reds.

DO Cigales

Cigales DO is located on the banks of the River Pisuerga. Valladolid, Cigales’ main city, lies at the heart of the Castilla y Leon autonomous community of Spain. It was awarded DO status in 1991. Despite the relative recentness of the DO, this region has a long and proud history of wine making and its landscape is adorned with castles and other relics of the past. Wine-making dates back many centuries, having quenched the thirsts of the nobility and religious disciples who lived in the many castles and monasteries that dot the countryside.

Cigales sits in the Duero trough and straddles the Duero’s second largest tributary, the Pisuerga, which provides much-needed water to this otherwise dry region (annual rainfall is around 15 inches/400mm). Like other areas of Castilla y León, Cigales experiences a continental climate, with marked variations in seasonal and day temperatures. Summer temperatures of 104F (40C) and drought are not uncommon and severe winter frosts are a constant threat. The region’s soils largely consist of sand and chalk over clay and loam. Most vineyards sit at an altitude of 2300ft (750m).

Grapes

This is a region now mostly known for its rosados of Tinto del Pais (Tempranillo) and Garnacha, with quality red wines made from the same grapes. A small amount of white wine production is produced from Verdejo and Albillo. 

Severe heat experienced during the growing season ensures that the Tinta del Pais (Tempranillo) and Garnacha (Grenache) grapes achieve maximum ripeness, producing the aromatic, lively and mostly dry rosé wines (rosado), for which the region is best known. Interesting red wines are also increasingly being produced, employing the same grape varieties. Although winemakers have started experimenting with international varieties; Sauvignon Blanc, Cabernet Sauvignon, Merlot and Syrah, which have been enjoying growing success in neighboring regions Toro (red varieties) and Rueda (white varieties).

A small quantity of white wine is made in Cigales, from Verdejo, Viura (Macabeo) and Albillo grapes. Whites have been permitted by the Consejo Regulador since 2011

 

Cigales Top Wines (Jancis Robinson)

Translanzas 2005

Sinforiano Vaquero Reserva 2005

Museum Real Reserva 2004

Valdelosfrailes, Pago de las Costanas  2003

Cesar Principe 2000 and 2005

 

The Wine: Museum Real Reserva 2008

 

Museum RealWine Maker:                 Finca Museum, Bodegas Museum , Cigales D.O. Castilla y Leon

Classification:               DO, Reserva, from  Cigales, Spain

Grape:                          Tempranillo, 60-100 years old vines

Vintage:                        2008       APV: 14%

Shelf Live:                    2015

Serving Temperature:   17C

Price:                           $25+ Shipping ($7)

Store:                           Hops and Grapes, Internet Order

Pairings:                       Meat, Grill, Heavy Menus, Aged Cheeses, Pasta

Local Availability:          None. Available only in NJ, NY, CN, CA and by Internet

Ratings:                       90+ Robert Parker

Tasting notes:

WS. This focused red offers crisp cherry and fresh herb flavors, with accents of vanilla and smoke. Features light tannins and fresh acidity.             RP. (2006) This is a Highly complex wine with intense cherry flavor and early petroleum aromas.  The 2006 Museum Real Reserva was sourced from 60- to 100-year-old vines with one-third of the wine aged for 20 months in French oak. It, too, displays some elegance to complement the       wine’s fragrant bouquet and savory flavors. It will benefit from 2-3 years   of additional cellaring and offer prime drinking from 2013 to 2021. The nose was very interesting with earthy red fruits and vanilla along with hints of spices and herbs.

The flavors were more black fruits along with currants, licorice and chocolate. The oakiness and  acidity were well balanced. Great finish with cassis. Evinces a whole spectrum of spicy notes to the nose, the result of its ageing in oak, combined with aromas of jam and ripe fruits. It is subtle and enveloping, with smoky cigar tones       which evolve towards notes of very ripe red fruits. Powerful, meaty and voluminous, the ripeness of the fruit has polished the tannins and overall it is velvety, tasty and expressive, with a magnificent mouthfeel and a very long finish.

Vintner: Similar to Chateauneuf-du-Pape but with concrete underneath.

Pairings for the Wines of Castilla y León

08 Friday Feb 2013

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Castilla y Leon, Cigales, pairings, Rueda, Toto

Pairings for the Wines of Castilla y León

Pairings para los vinos de Toro:
Toro“Rich pork dishes, cured ham, sheep cheeses, roasted lamb, stews”.
Los platos tipicos de las regiones de la Comunidad Autonoma son:
1. Valladolid.
cangrejos, conejos, gallina en pepitonia, lechazo asado, pichones estofados, sopas de ajo, gallo turresillano
2. Salamanca.
calderillo bejarano, hornazo, lechazo asado, lentejas, limon serrano.
3. Burgos
bacalhao, lechazo asado, olla podrida, morcilla de Burgos, cangrejos de rio, sopas de ajo.
4. Zamora
bacalhao a la tranca, habones de Sanabria, truchas sanabreza.
5. Palencia
cangrejos, codornices, lechazo, conejo, minestra de verduras, sopas de ajo
6. Leon
botillo, sopas de ajo, sopa de trucha, cocido maragato.
7. Segovia
cochinillo asado, lechazo asado, judiones de la granja, ponche segoviano, sopas de ajo.
8. Avila
codornices en escabeche, estofado de carne, liebre con judias blancas, cabrito a la caldereta.

Rueda

Rueda

Pair Rueda’s wines much in the same way you might a Sauvignon Blanc. It is excellent with greens dressed in vinaigrette and other sharp ingredients such as tomatoes and olives. Fish and shellfish are also natural partners.

Riberra del Duero

Ribera del Duero

Ribera del Duero

Information on food pairings with Ribera del Duero wines was very limited. The informational booklet we received had nothing on food pairings, and there seemed to be but a single slide in the formal presentation that addressed that topic. We were given some suggestions on pairings for the following wine types:

  • Rosado: Light dishes, appetizers, fish, chicken and fried foods
  • Cosecha: Cheese, cold cuts, pizza, BBQ
  • Crianza: Lamb chops, roasted meats, grilled salmon
  • Reserva: Roasted meats, mushrooms
  • Gran Reserva: Grilled lamb chops, suckling pig, Manchego cheese
Cigales

Cigales

Cigales

Snooth.com suggests some pairings for the 2003 Museum Real Reserva from Cigales:

  • Broccoli and Rice Casserole
  • Spiced Winter Squash with Fennel
  • Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
  • Potato Parsnip Purée
  • Baked Onions with Thyme
  • Roast Pumpkin with Cheese “Fondue”

As Bebidas mais Caras do Mundo

01 Friday Feb 2013

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Bebidas, Bebidas Caras, Expesive

“Veja no blog do Club del Vino a lista de bebidas mais caras do mundo    clique aqui:

CLUBVINO1

Club del Vino  Clubvino1

Tasting No. 26 – January 10, 2013 – Wines from Nothern Italy

02 Wednesday Jan 2013

Posted by ClubVino in Tasting Meetings

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Tags

2013, Italia, italy, North of Italy

NotablesTransparent

Presenters:  Jairo Sanchez y Orlando Reos

Participants:

Asistirán nueve personas: Jairo, Orlando R, Miguel, Hugo, Agustin, Wilson, Cecilio A, Juan Luis y Mario.

Menu:

  • Primer plato: Ensalada Cesar, simple
  • Segundo plato: Pasta, Capellini Primavera
  • Tercer palto : Pescado, Poached Salmon
  • Cuarto Plato: Carne, Picatta di Vitello.
  • Postres: A elección, del menú de Capri

Wines

Amarone, Valpolicella, Venneto, APV 14 to 15%, $ 19

Amarone 2007   *** Decanter

from the producer web site – http://www.amaronevalpolicella.org      Amarone is a strong wine, structured, complex, elegant and velvety wine.

Ruby red in colour with garnet highlights. Made from dried Corvina, Corvinone and Rondinella grapes, by using the old technique of “appassimento” (dry process). Traditionally served with game, grilled and braised meat, and well matured cheese. Amarone is made with a blend of grapes: Corvina, Rondinella, Corvinone, Molinara, Oseleta. The grapes have been natural dryed for 4 month and they come all from Vigolo hill. The harvest is at beginning-end September, dependig on the wether and the selection is totally made by hand. The bunches naturally dried for 4 months in the drying facility where the grapes lose 40-45% of their original weight. The fermentation will be in temperature controlled steel tanks with natural yeasts for more than 60 days. and 3 times each day we make a gentle breaking up of the marc with air to extract much more as possible from the skins! The wine is then put into french oak barriques for 24 months and then 12 months in bottles before to be ready!

Traditionally Amarone is enjoyed with game, roasted and grilled meats, casseroles and well matured cheeses. Excellent with hearty dishes. Serve at 18°C and open the bottle at least an hour before consuming. This wine has the potential to age for more than 20 years.


Brunello de Montalcino, Toscana    – about 500 wines under this denomination.

2006 Casalino, Sangiovese Grosso, Sangiovese. Bonacchi Winery. Brunello di Montalcino, Tuscany, Italy. APV: 13.5  $ 39 T. Wine

Winemaker Notes:

An incredible wine, at sight, it is a deep ruby red color with garnet hues and a wide floral and persistent bouquet. The nose is full with wonderful aromas of violets, vanilla, and dried fruit. A real beauty, the palate has a generous full body with rich and creamy fruit, leading to a flourish of flavors including black cherry, savory vanilla, earthy notes, and a complex, fulfilling finish. This wine becomes more refined for 5-10 years.  Decanting Recommended.

Acclaim: Wine Enthusiast: 92.  Casalino’s Brunello is a dark, pleasurable wine enhanced by warm richness, mineral notes, toasted almond and sweet black cherry. The general smoothness and fullness of the texture is what sets this wine apart.  Monica Larner April 2011.


Gattinara o Langhe, Piemonte (a definir el lunes)


Gavi di Gavi, Piemonte (provincia de Alessandria)  about 172 wines available in the US.

Robert Parker WA 90 Points

Giuseppe Cortese Langhe Nebbiolo 2009

Aged for 12 months in large barrels, a small percentage of them new.  Sexy red fruit perfume complicated by nuances of earth and musky oak.  Sweet, silky and light on its feet; aromatic but distinctly soft for nebbiolo, in spite of its high-pitched notes of sappy cherry liqueur, menthol and orange peel.  Finishes with serious, dusty, slightly dry tannins that coat the tongue.

The Gavi, or Cortese di Gavi, DOCG is situated in the southern part of Piedmont, in north-western Italy. Its name derives from the town of Gavi, which is at the centre of the production zone, and the indigenous white grape variety from which it is made. Due to its close proximity with Liguria, its winemaking and gastronomic traditions are more Ligurian than Piemontese, which could explain the light and fruity style of this white wine.

Despite being more closely linked in style with its neighboring region’s wines, Gavi is still considered Piedmont’s white jewel in the crown. It gained DOCG status in 1998 and its vineyards are mainly found in the hills of 13 communes in the province of Alessandria (of which the most prominent are Gavi, Novi Ligure, Serravalle Scrivia and Arquata Scrivia).

Gavi was Italy’s first white wine to gain international repute and is still considered one of the top-ranking Italian whites today. Made exclusively from the Cortese grape, a variety which has a heritage dating back to the 1600s, this is a wine that reflects its terroir. It is noted for its bone-dry character and crisp, flinty and fresh acidity, coming from the mineral-rich soils of the area. The bouquet is particularly floral, offering delicate aromas reminiscent of white flowers, lemons, green apples and honeydew. It is a well-balanced wine, distinctly fruit driven with underlying hints of almonds on the finish. It may not display great potential alcohol but it is certainly an age-worthy wine. A foaming spumante version is also made and some producers’ wines will undergo barrel maturation. Gavi is generally considered an excellent partner to seafood.

Those wines that state Gavi di Gavi on their label can do so only if their fruit comes from vineyards in the township of Gavi.

Tasting No. 25 – December 6, 2012 – Sangiovese

05 Wednesday Dec 2012

Posted by ClubVino in Tasting Meetings

≈ 1 Comment

Tags

Chianti, Italia, italy, Sangiovese, Tuscan, Tuscani, Tuscany

 

Contents of this Post

  • 1. Presenters and Participants
  • 2. Wines and Menu
  • 3. Wines Information, with two short videos
  • 4. Grape Varietal: Sangiovese
  • 5. Sangiovese, from Parker’s Wine Guide
  • 6. Sangiovese Wine from wine.com
  • 7. Birthdays of December

1.  Presenters and Participants

Mario Aguilar, the honorable Club Secretary has announced:  December 6 the last wine tasting of the year at the Capri. Sangiovese wines.

Confirmed Participants:  Miguel Segovia, Wilson Carvalho, Cecilio-Augusto, Alfonso Sanchez, Carlos Paldao, Hugo Benito, Mario Aguilar, Orlando Reos, Juan Luis Colaiacovo, Orlando Mason, Jairo Sanchez, Italo Mirkov and Peter Scherer.

Presenters: Hugo    Italo Mirkov,Peter Scherer and Hugo Benirto will present Sangiovese Wines.

Peter S.

Italo Mirkov

Italo M.

HugoBenito

              – Hugo B.

2. Menu and Wines:

  • Lobter Bisque with     Podere Casa Rossa Vernaccia, White Wine
  • Spaghetti Carbonara with:    2009 Chianti Classico by Casalino,  APV  13%
  • Insalata di Rucola  with:   2007 Cantine Leonardo Da Vinci:  Brunello Di Montalcino.  13.8%
  • Filetto di Manso al Portobello with 2004 Vasco Sassetti and 2010 Vasco S. Rosso di Montalcino and 2007 CA Rugate Amarone
  • Postre – seleción del restaurant 

3. Wines Information

3.1.   Podere Vernaccia di San Gimignano, Casa Rossa.   Tuscany, Italy.  $ 15 Total Wine

Podere Casa Rossa Vernaccia

Producer Description:   Vernacchia di San Gimingano, Tuscany, Italy Refreshing and crisp, this white is extremely aromatic. Full of ripe melon, green apple and a hint of toasted almond, this bottle boasts flavorful and generous amounts of fruit that explode from the glass.

from http://www.wine-searcher.com:   Vernaccia Wine  –   Vernaccia is a pejorative form of the Italian word Vernaculo, meaning ‘common’ or ‘indigenous’. It has been used in several wine regions around Italy to refer to a number of entirely unrelated grape varieties. This is a similar story to that of Malvasia (Malvoisie and Malmsey in French and English), which was originally Monemvasia, the name of the Peloponnese port through which so much sweet Malvasia wine was once shipped.

The commune or region in which a particular Vernaccia is grown often appends its name to that of the grape, creating such forms as Vernaccia di Oristano (from Oristano, Sardinia) and Vernaccia di San Gimignano (from Tuscany’s San Gimignano).

The majority of Vernaccias are light-skinned and produce light white-wine styles, but there are also dark-skinned Vernaccias, grouped under the conveniently generic title Vernaccia Nera. The most famous red wine in which Vernaccia grapes are used is Vernaccia di Serrapetrona, a DOC of central Marches.

On Sardinia’s west coast, Vernaccia grapes bear the synonym Granazza, which might easily be mistaken for a form of ‘Grenache’, the island’s most widely planted red grape. Fortunately, Grenache is known there as Cannonau. The complexities of naming grapevines are apparently endless.      Synonyms include: Bergamasca, Granazza, Guarnacia, Vernazza.

3.2.   2009 Chianti Classico by Casalino,    almost 100%  Sangiovese. Chianti, Tuscani, Italy.  APV: 13%  $ 15 Total Wine

Producer wine description:  Fresh, Cherry, Plum, Medium-bodied.  Chianti Classico, Tuscany, Italy- This excellent wine is well-knit and lavishly sculpted. Lovely fruit and a seamless balance make it a perfect pairing for your favorite foods. Enjoy it casually with friends or serve it on special occasions, its appealing character is sure to impress

Rating: 8/10.   Appearance (10 points possible): Light red with slightly brown-tinted edges. Clear. – 10 points.   Aroma/Bouquet (20 points possible): Lots of red fruits with a complex hint of leather, earth, and a sensual smokiness. – 15 points.   Taste (10 points possible):  Light-bodied red wine with crisp acidity.  Red fruits and leather on the palate.  Slightly astringent with a lingering smoky finishing. – 7 points.    Balance (5 points possible): The acidity made this wine a bit thin, but it’s traditionally made in this style.  I wish it was integrated together just a bit better.  I’m surprised the wine is at 13% alcohol because I didn’t pick up on this too easily. – 5 points.   Finish (5 points possible): Lengthy and smoky with a hint of astringency and lingering acidity. – 5 points.   Food Pairings:  This is your ultimate pizza and pasta wine.  Any time you have a red-based sauce, I’d grab a wine just like this!     check out this 1 minute video on this wine: 
3.3.   2007 Cantine Leonardo Da Vinci:  Brunello Di Montalcino.  Sangiovese. Tuscani, Italy   APV: 13.8%  $39.7

Winemaker’s notes:  This purple-red wine opens with intense aromas of blackberry, blackcurrant and cherries. It is rich and full-bodied on the palate, with soft flavors that echo the fruity aromas. This wine is well-balanced with a pleasing finish.

Brunello di Montalcinofrom wine.com  Critical acclaim:  James Suckling:  92 Points  “Dried flowers and dried mushrooms with hints of berries on the nose, follows through to a full body, with silky and polished tannins and a nutmeg, milk chocolate and berry aftertaste. Better after 2014.”

The Wine Advocate: 91 Points  “The 2006 Brunello di Montalcino Cantine Leonardo is an inviting wine graced with open, radiant fruit and soft, engaging personality. Sweet spices and vanilla add complexity on the rich, creamy finish. This is an excellent choice for near-term drinking. Anticipated maturity: 2012-2020.”

Wine Enthusiast:   91 points   “Brunello Cantine Leonardo opens with loads of cinnamon and nutmeg with background tones of clove, earth, pressed violet and syrupy cassis. The wine closes with a long, spicy fade and a balanced touch of cleansing acidity.”

Past Vintages: Wines News: 2003:   92       2000:  93.

Short clip on Brunello de Montalcino  (less than 2 minutes)


3.4.   2004 Vasco Sassetti Brunello de Montalcino. Sangiovese.  Tuscany, Italy.    $ 33

Concentrated, Wild Cherry, Herb, Full-bodied

Wine Advocate – Robert Parker 92 Points: – “This is a powerful style of Brunello imbued with superb depth in its earthiness, game, wild cherries and herbs. The wine posses gorgeous length and big, yet well-balanced tannins that round out the fresh finish. Readers will find much to admire.”

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3.5.    2010 Vasco Sassetti Rosso de Montalcino. Sangiovese, Tuscany, Italy.  APV 14.5%   $ 18 T. Wine

Elegant, Cherry, Medium-bodied

 A lighter, fresher version of Brunello, this Rosso has a ripe palate of good cherry and plum fruit. The energy and vigor continue on the finish with notes of licorice and dried herbs. Enjoy with pasta and your favorite meat sauce or roast pork.

Farbe: intensives Rubinrot mit violetten Reflexen
Geruch: Bouquet von reifen roten Früchten und Würznoten
Geschmack: Fruchtbetont, mit samtigen Körper und weichem Abgang

3.6.    2007 Ca Rugate Amarone, Corvina blend. Valpolicella, Veneto, Italy APV: n/a%    $62 T. Wine

Intense, Black Fruit, Full-bodied

Wine Spectator – 92 Ponts:  “An aromatic red, with hints of rhubarb and medicinal herbs contrasting and playing off the sweeter ripe currant and wild strawberry flavors. A smoky mineral thread… winds through the wine and lingers on the juicy finish.”    Wine Enthusiast: 88 points.

Wikipedia:   Corvina produces light to medium body wines with a light crimson coloring. The grapes’ naturally high acidity can make the wine somewhat tart with a slight, bitter almond note.[1] The finish is sometimes marked with sour cherry notes. In some regions of Valpolicella, producers are using  barrel aging to add more structure and complexity to the wine.[2] The small berries of Corvina are low in tannins and color extract but have thick skins that are ideal for drying and protecting the grape from rot.[3]

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4. Grape Variety: Sangiovese

Sangiovese, a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. Italy’s, and indeed the world’s love affair with Sangiovese is generations old, though recent ampelographical evidence suggests the variety is not as ancient as it was once thought.

  • Brunello di Montalcino wine region:  Brunello di Montalcino is one Italy’s most famous and prestigious wines. In Tuscany, its homeland, it shares the top spot with only the highly-prized Vino Nobile di Montepulciano and of course the ubiquitous Chianti.

All Brunello di Montalcino wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino – a classic Tuscan hilltop village 20 miles (30km) south of Siena. The word Brunello translates roughly as ‘little dark one’, and is the local vernacular name for Sangiovese Grosso, the large-berried form of Sangiovese which grows in the area.

The Tuscany wine region of central Italy is home to some of the world’s most famous and highly regarded wines. It ranks slightly behind Piedmont and Veneto in terms of the volume and variety of DOC and DOCG wine it produces, yet due to the region’s history of artistic, intellectual and cultural development, it outstrips both of these wine areas.

__________________________

5. Sangiovese

from Parker’s Wine Buyer’s Guide No 7. Seventh Edition 2008
Tuscany produces an extraordinarily diverse group of wines. Chianti remains Tuscany’s.
perhaps Italy’s, best-known wine. The finest Chianti come from the heart of the appellation,
the region known as Chianti Classico. Quality, once highly irregular, has improved dramatically under the leadership of a small group of forward-thinking estates. Moving south, Brunello di Montalcino takes advantage of a warmer microclimate to yield a rich, full-bodied expression of Sangiovese. On the Tuscan coast, the number of new wineries has exploded in recent years after early exponents such as Tenuta San Guido and Tenuta dell’Ornellaia amply, demonstrated the potential of a terroir especially well suited to the cultivation of international varieties. Farther inland, the Scansano appellation is on the rise with a number of food— friendly, midpriced wines that offer terrific value. Lesser-known regions such as Carmigaro, Montepulciano, and Cortona also offer a number of wines well worth discovering. Sadly Tuscany’s whites are rarely as exciting as the reds. They are meant mostly for casual drinking and with few exceptions offer little complexity for the reader seeking individualistic, compelling wines. The sweet Vin Santo can be made in a variety of styles and, in the hands of right producer, can be a very satisfying glass of wine with which to end a meal.

Grape varieties:
Sangiovese is the main indigenous variety in Tuscany. There are many clones of Sangiovece both ancient and new. To make matters slightly more complicated, Sangiovese is also known by a variety of names according to zone of production. Principal among these arc Sangiover: (Chianti Classico), Sangiovese Grosso (Brunello di Montalcino), and Prugnolo Gentile (Vie: Nobile di Montepulciano). Growers and agronomists continue to experiment with a variety of newly developed clones that are designed to produce low yields and greater intensity of color something Sangiovese, like Pinot Noir and Nebbiolo, does not naturally display. The drive make deeply colored wines has resulted in some extreme examples, but readers should not confuse color intensity with quality. Aside from wines that have obvious technical flaws, there is no relationship whatsoever between color and quality when it comes to Sangiovese, or Nebbiolo for that matter. Colorino and Canaiolo are the other main native Tuscan red varieties, but these days they are used in small percentages as supporting players in Chianti, if at all.

International varieties also play an important role in Tuscan viticulture and oenology. Cabernet Sauvignon, Cabernet Franc, and Merlot are the most widely planted of these. In recent years Syrah has gained in popularity, especially in the warmer microclimates to which it is ideally suited. A few producers are experimenting with Pinot Noir, but this may be the one red variety from which Tuscany has yet to release a truly compelling wine. White varieties include the indigenous Vernaccia, along with Trebbiano, Vermentino, Chardonnay, and Sauvignon, which find more profound expressions in other regions within Italy.

Flavors
Chianti and Chianti Classico. The typical Sangiovese flavor profile tends toward an expression of red cherries, tobacco, underbrush, and grilled herbs. The wines are medium in body and contain a refreshing vein of acidity that makes them great choices for the dinner table. Producers can legally add up to 20% of international varieties such as Merlot and Cabernet Sauvignon to their Chianti Classico, an allowance that was originally intended to make the wines supposedly more appealing to the international (read U.S.) consumer but that has ultimately lead to an enormous amount of confusion in the market (more on that below). Clearly, Chiantis that contain international varieties will offer less Sangiovese character. The aging of wines in small French oak barrels can often yield wines with a darker set of black cherry and plum flavors along with an additional layer of smoke, spice, and vanilla that comes from the oak rather than from the fruit and specific microclimate.

Brunello Di Montalcino. In general Montalcino is a warmer microclimate than Chianti Classico. The native Sangiovese Grosso clone typically gives wines of great richness, power, and intensity. The vineyards in the higher parts of the Brunello zone have soil composition similar to that of Chianti Classico. As a result, these firm, structured Brunellos often reveal expressive aromatics and a focused, layered quality to their fruit that requires aging to become fully expressive. Brunellos made from lower-altitude vineyards and in the southern part of the zone benefit from a more Mediterranean climate, which gives wines that tend to be softer, riper, and rounder, often with more forward, generous personalities that require a minimum of bottle age. As in Chianti Classico, the use of French oak can impart additional flavors and nuances to the wines. When used well, French oak can be a terrific complement to the wines, but when used poorly, it can dominate the flavor profile. The finest Brunellos are characterized by rich aromatics and generous, ripe fruit, with excellent structure and fine, elegant tannins. Most producers also bottle a Rosso di Montalcino. The majority of Rossos are fruit- driven, fresh wines best enjoyed up to a few years after release, although a handful of wines offer notable complexity.

_______________________

6. Sangiovese Wine

from wine.com

The principal grape of Chianti – in fact, the principal grape of all of Tuscany – has had its ups and downs. For a stint in the 70s and 80s, wines labeled “Chianti” contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re-established itself as the noble variety of Tuscany, producing collectible wines of Chianti, Brunello di Montalcino and acting as the backbone in many Super Tuscan blends. Not just for collectibles, Sangiovese’s light fruit and bright acidity leads to excellent everyday wines meant for the dinner table.

Notable Facts 
Sangiovese mutates easily, and therefore has many clones – the most notable being Brunello, of Brunello di Montalcino fame. Sangiovese is a slow growing, late ripening grape. It has high acidity and a thin skin, which makes it difficult to master. If not cared for correctly, the grape will produce a wine overly acidic with unripe fruit flavors. When pruned judiciously and picked at the right time, Sangiovese creates wine with delicious structure and fruit – and a mean backbone of acidity. This acidity makes it an ideal match to a multitude of foods, particularly of Italian origin, like tomato-based dishes, pastas and pizzas.

Tuscany

One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.

Notable Facts

The most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed “Super-Tuscans,” named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970’s, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of “vina da tavola,” but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.

7.  Birthdays of December

Jairo Sanchez – 21
Cecilio Augusto Berndsen – 31

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Tasting No. 21- June 14, 2012 – Nebbiolo

13 Wednesday Jun 2012

Posted by ClubVino in Tasting Meetings, Varietals, Wine Regions

≈ Leave a comment

Tags

italy, nebiolo

   

CAPRI rISTORANTE

Content of this post:

 
Orlando Mason
  • I  Participants
  • II    Nebbiolo   Wines
  • III   Nebbiolo Grape (Wikipedia)
  • IV   The charms of lesser Nebbiolo wines, Washington Post 

I    Participants:  

Alfonso Sanchez, Jairo Sanchez, Carlos Paldao, Miguel  Segovia, Orlando Mason, Orlando Reos, Cecilio-Augusto Berndsen, Wilson Moreira and Mario Aguilar.

Wines presentation by Jairo Sanchez and Orlando Mason

The menu to be served:

  • 1.       Entrada:               Mejillones en salsa de vino blanco, ajo y limón
  • 2.       Ensalada:             Rucola, queso de cabra, tomates “cherry’ y nueces, con aliño de aceite de oliva y limón
  • 3.       Pasta:                    Penne y ragú de ternera
  • 4.       Plato Principal:  New York steak con salsa de reducción de vino tinto y hongos shiitake, acompañado de papas horneadas y espinacas
  • 5.       Postre:                 Selección del menú.
Informative material collected and selected by Jairo Sanches and Orlando Mason. 
.

II     Nebbiolo Wines  to be Tasted

 Vieti Barolo Castiglione 2007, Terre Del Barolo Barbaresco 2006, Travalini Gattinara 2005, & Gavi di Tassarolo La Fornace 2010


>  Vieti Barolo Castiglione 2007
Vietti - Barolo "Castiglione" DOCG 2007Designation: estate-bottled, Barolo DOCG
,  Region: Barolo, Piedmont, Italy,    Grapes: 100% Nebbiolo

,      Alcohol: 14,50 %,   Acidity: 5,4 g/l.

   Total dry extract: 32,9 g/L.

 Production:  Bottles: 43.170,  Magnum 200;     US $  45   MacArthur Liquor Store    

Winemaking: The grapes are selected from vineyards located in Castiglione Falletto, Monforte, Barolo and Novello where the vines are planed an average of 4.800 vines per hectare. The vines are 7 to 35 years old with yields of 35 hl/ha, grown using the Guyot system. After harvesting, the grapes are gently pressed. Fermentation in stainless steel occurs over 15 days, with daily cap submersion for extraction of flavor and color.

Aging: The wine is then aged for 24 months in casks. The wine was blended in stainless steel tanks 8 months before bottling. Description: “The 2007 Barolo Castiglione deftly balances the open, radiant personality of the vintage with considerable underlying structure. Warm, dense and full-bodied, the 2007 Barolo Castiglione flows effortlessly across the palate with generous fruit and fabulous overall balance. The wine was even better when I tasted it from bottle a few months later. It is another overachieving wine from Vietti and a bottle that is exceedingly fairly priced”. (Antonio Galloni – The Wine advocate – February 2011).

Food Pairings: Hearty stew, wild game, roasted red meats and cheeses.

The Vietti family first began growing grapes within the part of Piedmont that gives birth to Barolo in the middle of the 19th century. However, it wasn’t until 1919 that patriarch Mario Vietti began releasing wines made from the family grapes under the Vietti name. Originally a varied family farm (with olives and agriculture as well as grapes), Mario Vietti oversaw a transformation of the land on which the Vietti family worked, so that by the time of succession, the Vietti family were only involved in grape growing and wine production.

Run by Alfredo Currado from 1952 (Luciana Vietti’s husband – only deceased in 2010), Vietti began to build a reputation for high quality and was one of only two producers to rescue the grape “Arneis” during the 1970s. Since 1990, Luca Currado (Alfredo’s son) took on an increasing role in the Vietti winery and has remained the senior winemaker since his father’s death.

Despite the fact that the Vietti winery became widely known as a result of the work undertaken with the Arneis grape, it has always been the range of Vietti Barolos that has formed the pinnacle of the Vietti range of wines. Today owning 35 hectares of vineyards, the Vietti winery is the only producer of Barolo to own land in all eleven of the communes permitted for Barolo production. Producing no fewer than five different Vietti Barolos (the Vietti Barolo Castiglione, the Vietti Barolo Rocche, the Vietti Barolo Lazzarito, the Vietti Barolo Brunate and the Vietti Barolo Riserva Villero), this Vietti Barolo Castiglione represents the entry point to a substantial range of Vietti Barolo.

100% Nebbiolo (as is required of all Barolo by Italian law) this Vietti Barolo Castiglione is a blend of grapes selected from family owned Vietti vineyards in Castiglione Falletto, Monforte d’Alba, Barolo and Novello. The Vietti Nebbiolo vines in these vineyards are seven to thirty five years of age.

After picking, the Nebbiolo grapes that make up this 2007 Vietti Barolo Castiglione were gently pressed, before being passed into stainless steel tanks where a fermentation of 15 days in duration occurred. After fermentation of this 2007 Vietti Barolo Castiglione was complete, this 2007 Vietti Barolo Castiglione was then passed into oak casks for 24 months aging (prior to the 2010 vintage all Barolo must have received 24 months in oak prior to release, after the 2010 vintage this legal requirement for Barolo was reduced to 18 months). Following this time, this 2007 Vietti Barolo Castiglione was added back into stainless steel tanks for blending for around 8 months prior to bottling.

With Nebbiolo a slow ripening grape and one which can be particularly susceptible to climatic conditions during the growing season, the weather experienced by the south and south-western areas of the Barolo DOCG zone of production (from which the grapes for this 2007 Vietti Barolo Castiglione are drawn) will have been key in determining the quality of this 2007 Vietti Barolo Castiglione. As it happened, 2007 was an extremely unusual vintage in Barolo, with the growing season starting significantly earlier than normal (around four weeks early in most parts), but with grapes spending around 3 weeks longer than average on the vines before picking.

In relation to this 2007 Vietti Barolo Castiglione, the commune of Barolo (from which a portion of this 2007 Vietti Barolo Castiglione is drawn) typically produces elegant and approachable wines (even when young) although this will likely be balanced by the portion of this 2007 Vietti Barolo Castiglione that hails from Monforte a’Alba that is known for producing more structured expressions of Barolo. How the Vietti winery dealt with a late, but heavy series of hailstorms that affected the south of the Barolo zone of production will also have been key to how this Vietti Barolo Castiglione from the 2007 vintage fares.

Examining the bottle of this 2007 Vietti Barolo Castiglione, one can certainly say that it is particularly aesthetically pleasing. An embossed, weighty and low-shouldered bottle is adorned with a brightly coloured label. The cork of this 2007 Vietti Barolo Castiglione is real and appears tightly grained and of good quality. Barolo is known as a wine that can be capable of extended of aging (although perhaps the 2007 vintage of Barolo should not be considered quite as age-worthy as some other recent vintages) although this cork looks as if it would withstand extended cellaring should one desire to put a few bottles away in good conditions.

In the glass, this 2007 Vietti Barolo Castiglione is clear (i.e. non-faulty), and shows a garnet hue of moderate intensity. The Nebbiolo grape is known for the discolouration that occurs with bottle and oak aging and this 2007 Vietti Barolo Castiglione certainly shows a significant degree of rusticity at the rim of the wine as a result of two years in oak and subsequent bottle age. The alcohol content of this 2007 Vietti Barolo Castiglione is relatively easy to spot, with the legs of this 2007 Vietti Barolo Castiglione prominent on the side of the glass when swirled. The quoted abv of this 2007 Vietti Barolo Castiglione is 14.5%. Most Barolo in the 2007 vintage showed 14-14.5% abv.

On the nose, this 2007 Vietti Barolo Castiglione is clean (i.e. non-faulty) and pronounced in its fragrance. Red fruit is the prominent aroma of this 2007 Vietti Barolo Castiglione (red cherry and a little redcurrant), although oak derived vanilla notes, notes of candied fruit (raisins and prune) and aromas of roses all add complexity and interest. A comparatively fragrant nose hints at both the 2007 Barolo vintage’s initial warmth and the inclusion of a parcel of fruit from the commune of Barolo in this 2007 Vietti Barolo Castiglione.

In the mouth, this 2007 Vietti Barolo Castiglione is dry, full-bodied and long. Red fruit and oak characteristics are particularly well balanced (something which cannot be said of all wines in the 2007 Barolo vintage – which has seen the fruit of some wines overpowered by cedar notes and gripping oak derived tannins). Those candied fruit notes from the nose of this 2007 Vietti Barolo Castiglione overlay the red fruit and oak as they pass on a structured but elegant journey through the palate over well resolved tannins and a good level of acidity that nonetheless remains in balance. For sure this 2007 Vietti Barolo Castiglione is a wine with an obvious structure, however it never overpowers the fruit notes it is there to support.

Overall, this 2007 Vietti Barolo Castiglione is a particularly accomplished Barolo. In a Barolo vintage that many winemakers have referred to as difficult and even unique, Vietti have created a Barolo in the form of this 2007 Vietti Barolo Castiglione that has retained balance and elegance and have crafted a Barolo that is also suitable for drinking earlier than many wines from within this zone of production and vintage. Traditionalists may find the oak influence of this 2007 Vietti Barolo Castiglione a little sweet, however it is this very characteristic (along with the delicacy of those candied fruit notes) that makes this 2007 Vietti Barolo Castiglione so approachable and enjoyable in the first place. Often approachability comes at the cost of complexity, although this is not the case when it comes to this 2007 Vietti Barolo Castiglione.

£30 for a bottle certainly does not make this 2007 Vietti Barolo Castiglione an inexpensive purchase, however in the context of the majority of Barolo, this 2007 Vietti Barolo Castiglione is less expensive than much of the competition. Not only that, but this 2007 Vietti Barolo Castiglione offers quality over and above what might normally be seen at this price level in Barolo.

Traditional food pairings for this 2007 Vietti Barolo Castiglione include hard cheeses, rich stews and game.

> Terre Del Barolo Barbaresco 2006 Riserva

Designation: Barbatesco 2006 DOCG
Riserva,  Region: Langhe, Piedmont, Italy

,    Grapes: 100% Nebbiolo
,   Winemaker: Terre de Barolo. Bottled by Cantina Terre del Barolo Soc. Coop. Agr. Castiglione Falleto, Alcohol: 14.5%,   US $ 24, MacArthur Liquor Store

Barbaresco wine is made from Nebbiolo grapes grown in the hillsides of 4 villages in Langhe, around Alba. Ageing 12 months in oak cask highlights its finer, more refined qualities, and great elegance and appeal make it a very versatile match for a wide range of dishes. An ageing period of not less than four years can give the wine a specification of “riserva.”

Ruby-garnet in the glass with aromas of black fruit, rose petals, spice and sandalwood.  This is a dry, very approachable Barbaresco with soft texture, good balance and silky tannins. Very well priced. A delight with lamb or pasta with a mushroom sauce. (VINTAGES panel, Nov. 2010)

Drinking window: Drink between 2011 and 2015

Tasted by Rubious on 11/26/2011. Rated 90 points: Opened for 3hrs then decanter for an hour before drinking. On the nose is very smooth and aromatic with tones of roses. The decanting opened this very nicely. Could spend a few years in the cellar.      Score: 4.5/5            Released:Sep 03, 2011

A light and easy drinking Barbaresco that is a bit darker ruby than one would expect from the nebbiolo-based wine.

Medium bodied with sharp tannins, this wine is still a little tight and can use a few more years in the cellar. After 2 hours in a decanter, subtle spice and floral notes dominate the palate with berrylike undertones that produce a tangy and medium finish.   A good wine for its value (approx. $25), but for a few dollars more, there are better options out there.    Score: 87

>  Travaglini Gattinara 2005

 

Region:  Gratina, Piedmont, Italy,  Grapes:  Nebiolo, Alcohol:  13.0%   US $ 25

This wine is from Italy, Piedmont region, Gattinara sub-region. Grapes are grown in Piedmont’s Gattinara D.O.C.G., in vineyards planted on steep slopes at an elevation of 900 – 1,300 feet. The soil is rich in iron and trace quantities of carbonate, calcium and magnesium. These unique soils combine with an ideal microclimate to yield high quality nebbiolo grapes. 

90 points Parker’s Wine Advocate: “The 2005 Gattinara is a pretty, mid-weight Nebbiolo. Sweet cherries, tobacco, herbs and crushed flowers are some of the notes that emerge from this classy, refined red. The Gattinara is a somewhat fleeting, ethereal wine, but it has the freshness and firmness to age well for at least another decade. This entry-level Gattinara possesses tons of varietal character in a translucent, weightless expression that is typical of the appellation. Anticipated maturity: 2010-2020.” 

Winemaker’s notes:

The wine shows a deep ruby red with garnet reflections. On the nose, aromas of red fruit, blackberry, plum and licorice with hints of vanilla and leather, which lead to a taste which is full-bodied, with intense flavors of cherry, raspberry and spice culminating in a long and smooth finish.

Tasting Notes: Full-bodied, dry and deep flavour with a fruity accent underlined by a slight sapidity. Long and persistent aftertaste.    This wine is outstanding with red meat, game and hard cheeses.

Travaglini is a family-owned wine estate in the tiny Gattinara appellation within north Italy’s renowned Piedmont region. Established in the 1920s by Clemente Travaglini, the winery is Gattinara’s most esteemed producer of traditional, limited-production wines from the nebbiolo grape (known locally as spanna). The family’s passion for winemaking has not diminished through the generations; Cinzia Travaglini, a great-granddaughter of Clemente, manages day-to-day operations at winery. Her husband Massimo Collauto is chief winemaker, a role he inherited from his late father-in-law and beloved mentor, Giancarlo Travaglini (winemaker at Travaglini for 45 years). Giancarlo’s wife, Lilliana, oversees vineyard operations.

Travaglini wines are easily recognized by their distinctive bottle shape, featuring a unique curve that fits naturally in the palm of the hand and serves to catch sediment during decanting. Specially designed to celebrate Travaglini’s excellent 1952 vintage, the bottle was so well received that family decided to keep it as their trademark.

PIEDMONT            Piedmont has more DOCG titles (15 as of early 2011) than any other Italian wine region – a statistic which strongly supports its status as Italy’s finest wine region. The first Piedmont wine to be granted DOCG status was Barolo, followed just a few months later by its neighbor Barbaresco. Barolo was one of the first DOCG wines in Italy, promoted to this newly created classification on the same day as Tuscany’s Brunello di Montalcino, on 1 July 1980.

Barolo and Barbaresco remained alone as Piedmont DOCGs until joined by Gattinara (also a Nebbiolo-based red) in 1990 and the sweet, sparkling whites of Asti (both Moscato d’Asti and Asti Spumante) in 1993. Three very different wines earned DOCG badges during the later 1990s: aromatic, sparkling red Brachetto d’Acqui in 1996, Ghemme (a fourth Nebbiolo DOCG) in 1997 and dry white Cortese di Gavi in 1998.

In 2005 even Dolcetto, far from Piedmont’s most glamorous grape, was given its own DOCG –Dolcetto di Dogliani Superiore (Dogliani for short) – later joined by Dolcetto di Diano d’Alba (Diano d’Alba for short) in August 2010, a week before Erbaluce di Caluso (Caluso for short). It was not until 2008 that wines made from Barbera grapes were recognized as DOCGs, when Barbera d’Asti andBarbera del Monferrato Superiore were elevated to this highest rank of Italian wine classification.

The variety of wine styles included among Piedmont’s DOCGs is impressive. Dry, sweet and sparkling styles are all on the list, and each have both red and white representatives. Crowd pleasers such as Moscato are made alongside stubborn, tannic Nebbiolo reds, while familiar varieties such as Barbera hold equal rank with obscurities such as Erbaluce and Ruche.

Piedmont DOCGs are concentrated mostly to the south of Alba and Asti, at the meeting point of the Alps and the Apennines. The majority are found within a few miles of the Tanaro river which bisects Piedmont, leaving only Ghemme and Gattinara (up near Lake Maggiore and the border withLombardy) to fly the flag for the region’s north – though in 2010 they gained an ally in the form of Caluso.

There will no doubt be new additions to the list of Piedmont DOCGs in the coming decade, particularly given Italy’s apparent determination to claw backs its share of the world wine market. Thanks to the economic advantages of a DOCG label, there will be no shortage of candidates vying for promotion.

>  Gavi di Tassarolo La Fornace, 2010
Productor and Region:  Azienda Agricola Cinzia Bergaglio, Tassarolo, Piemonte, White Wine,  Grape: Cortese,    Alcohol: 12.5%   about US $ 15

A great Gavi with a complex nose and palate of almond, blossom and hints of

vanilla. The limited oaking lends weight rather than a woody flavour, giving the wine good body and some length.

Expert’s View   View Vincent Honorat’s Profile
“Here’s an excellent take on this ever popular Italian white wine, made from the classic Cortese grape, the native variety of Alessandria in Piedmont. Cortese has been so successful in producing world-class wines in Gavi (which is located in the south of Piedmont close to Liguria) that it is today known locally as Cortese di Gavi.”

Food Pairing

Frequently compared to Chablis due to its crisp, lean fruit and aromatic complexity, Gavi is a lovely food wine. This delightfully floral expression is perfect for fish and seafood, as well as lighter chicken dishes. Squid has a natural affinity with this wine, especially when seared with garlic and a touch of chilli, or stuffed and chargrilled.

Origin

Located just outside of Tassarolo in the province of Alessandria, south Piedmont,  L’Azienda Bergaglio is a family-run winery of over four generation. They have five hectares of vineyards across Gavi and Tassarolo, and use strict green harvesting and low-impact farming methods to create healthy vines and intensely flavored grapes.

Our Tasting Notes

Pale lemony yellow with a delicious inviting bouquet of quince, lemon, white scented flowers and some softer honey and blanched almond notes. On the palate it is light and fresh, with a pleasant, cleansing mouth feel and flavors of grapefruit, apple and wild herbs mingling together. The finish is refreshing and fragrant.

Gavi – Cortese di Gavi wine region

The Gavi, or Cortese di Gavi, DOCG is situated in the southern part of Piedmont, in north-westernItaly. Its name derives from the town of Gavi, which is at the centre of the production zone, and the indigenous white grape variety from which it is made. Due to its close proximity with Liguria, its winemaking and gastronomic traditions are more Ligurian than Piemontese, which could explain the light and fruity style of this white wine.

Despite being more closely linked in style with its neighboring region’s wines, Gavi is still considered Piedmont’s white jewel in the crown. It gained DOCG status in 1998 and its vineyards are mainly found in the hills of 13 communes in the province of Alessandria

Gavi was Italy’s first white wine to gain international repute and is still considered one of the top-ranking Italian whites today. Made exclusively from the Cortese grape, a variety which has a heritage dating back to the 1600s, this is a wine that reflects its terroir. It is noted for its bone-dry character and crisp, flinty and fresh acidity, coming from the mineral-rich soils of the area. The bouquet is particularly floral, offering delicate aromas reminiscent of white flowers, lemons, green apples and honeydew. It is a well-balanced wine, distinctly fruit driven with underlying hints of almonds on the finish. It may not display great potential alcohol but it is certainly an age-worthy wine.   Gavi is generally considered an excellent partner to seafood.

Those wines that state Gavi di Gavi on their label can do so only if their fruit comes from vineyards in the township of Gavi.

III      Nebbiolo Grape (Wikipedia)


Nebbiolo (Italian), or Nebieul (Piedmontese) is a red Italian wine grape variety predominately associated with the Piedmont region where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme. Nebbiolo is thought to derive its name from the Italian word nebbia which means “fog.” During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like milky veil that forms over the berries as they reach maturity or that perhaps the name is derived instead from the Italian word nobile, meaning noble. Nebbiolo produces lightly colored red wines, which can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics.

Ampelographers believe that Nebbiolo is indigenous to the Piedmont region though some DNA evidence suggest that it may have originated in Lombardy. In the 1st century AD, Pliny the Elder noted the exceptional quality of the wine produced in Pollenzo region located northwest of what is now the Barolo DOCG zone. While Pliny does not explicitly name the grape responsible for these Pollenzo wines, his description of the wine bears similarities to later descriptions of Nebbiolo-based wines, making this potentially the first notation of wine made from Nebbiolo in the Piedmont region. The first explicit mention of Nebbiolo dates to 1268 where a wine known as “nibiol” was growing in Rivoli near Turin.[This was followed by a 1303 account of a producer in the Roero district described as having a barrel of “nebiolo” (sic). In the 1304 treatise Liber Ruralium Commodorum, the Italian jurist Pietro Crescenzi described wine made from “nubiola” (sic) as being of excellent quality. In the 15th century, statutes in the region of La Morra (in what is now the Barolo zone) demonstrated the high esteem that the Nebbiolo vine had in the area. According to these laws, the penalties for cutting down a Nebbiolo vine ranged from a heavy fine to having the right hand cut off or hanging for repeat offenders.

The grape first captured attention outside of Piedmont in the 18th century, when the British were looking for alternative wine sources to Bordeaux due to prolonged political conflicts with the French. However the lack of easy transport from Piedmont to London would keep the Piedmontese wine from having the enduring relationship with British connoisseurship that is associated with Bordeaux, Port and Sherry. Nonetheless, plantings of Nebbiolo continued to grow during the 19th century until the phylloxera epidemic hit. With vast swaths of vineyards devastated by the louse, some vineyard owners decided to replant with different grape varieties with Barbera being a significant beneficiary. Today, Nebbiolo covers less than 6% of Piedmont vineyards.

Relationships with other varieties

In 2004, research at the University of California-Davis and Istituto Agrario di San Michele all’Adige found Nebbiolo to be related to Piedmont to two aromatic grape varieties—the Freisa grape of Piedmont and the French Rhone variety Viognier. This research would further suggest a parent-offspring relationship between Nebbiolo and several Italian grapes including Freisa, Bubbierasco, Nebbiolo Rosé and Vespolina of the Piedmont region and the Lombardy grapes Negrera and Rossola.

Viticulture

The Tanaro river runs through the heart Nebbiolo country in Piedmont.

  1. Compared to the annual growth cycle of other Piedmontese grape varieties, Nebbiolo is one of the first varieties to bud and last variety to ripen with harvest taking place in mid to late October. In some vintages, producers are able to pick and complete fermentation of their Barbera and Dolcetto plantings before Nebbiolo is even harvested. To aid in ripening, producers will often plant Nebbiolo in the most favored sites on south and southwestern facing slopes, which give the grape more access to direct sunlight.[ The most ideal location is at an elevation between 150 and 300 meters (500 and 1,000 ft) and must provide some natural shelter from wind. The vine is very susceptible to coulure, especially if there is wet weather during budbreak or flowering. While rains during this period can affect yield and quantity, rains that occur after the period of veraison can have a detrimental effect on quality. The most highly rated bottles of Piedmont Nebbiolo tend to come from vintages that had dry weather during September & October. Nebbiolo needs sufficient warmth to develop the sugars and fruit flavors needed to balance the grape’s naturally high acidity and tannins.

Nebbiolo does not adapt exceptionally well to various vineyard soil types, preferring soils with high concentration of calcareous marl such as those found on the right bank of the Tanaro river around Alba where Barolo & Barbaresco are produced. The grape can thrive in sandy soils, such as those on the left bank of the Tanaro around the Roero district but the wines from this soil type tend not to be as perfumed-lacking in particular the classic tar aromas.The slightly acidic pH of the sandy Roero soils tend to be produce early maturing wines. The lighter wines of Ghemme and Gattinara come from the acidic porphyry soils of the hills between Novara and Vercelli. In the lower Aosta Valley, the soil has a high concentration of granite while the soils of the Valtellina region of Lombardy are predominately schist based. In addition to soil type, the drainage ability and concentration of magnesium and potassium can have an influencing effect on the type of Nebbiolo wine is produced.

Clones

Like many varieties (such as Pinot noir) with ancient pedigree, the Nebbiolo vine is genetically unstable and prone to mutation. As of 2001, there were around 40 different clones of Nebbiolo identified. The three main strains used for winemaking are Lampia, Michet and Rosé Nebbiolo. Rosé Nebbiolo has fallen out of favor in recent years due to its wine’s light coloring. The Lampia strain adapts best to different soil types. Perhaps due to inbreeding in Nebbiolo’s lineage, the vine is very prone to grape diseases caused by viruses. Viral infection of the Lampia strain causes the cane of the vine to fork, or split, giving rise to the Michet type, which adapts poorly to different soil types. Its smaller bunches and lower yields cause it to produce highly concentrated wines. In many vineyards, producers will maintain a variety of Nebbiolo clones in order to maximize their wines’ complexity.

Winemaking

Nebbiolo has a traditionally light ruby red color in its youth. In the most notable expression of Nebbiolo, the wines of Barolo, there is division between what is considered a “traditional” approach to Nebbiolo and a “modernist” approach. The roots of both style can trace its history to the early “pre-technology” production of Nebbiolo. Prior to the advent of temperature control fermentation, the late harvest dates for Nebbiolo meant that the wines began fermentation when the weather turned cold. These cool temperatures would delay fermentation for several days, extending the maceration period and extraction of phenolic compounds such as tannins. When fermentation did begin, temperatures would reach excessive levels of 95-100 °F (35-38 °C) which would drastically reduce potential aromas and flavors. With the high levels of tannins, these early Barolos would require five years or more aging in oak barrels to soften some of the astringency.  

Today’s winemaking for both traditionalist and modernist include strict hygiene controls and the use of some modern winemaking equipment. Rather than fall into one hardline camp or the other, many producers take a middle ground approach that utilizes some modernist technique along with traditional winemaking. In general, the traditional approach to Nebbiolo involves long maceration periods of 20 to 30 days and the use of older large botti size barrels. The modern approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between 82-86 °F (28-30 °C) that preserve fruit flavors and aromas. Towards the end of the fermentation period, the cellars are often heated to encourage the start of malolactic fermentation which softens some of Nebbiolo’s harsh acidity. Modern winemakers tend to favor smaller barrels of new oak that need only a couple years to soften the tannic grip of the wines. While new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of Nebbiolo.[2]

Blending

In the Piedmont region, there is a long history of blending other grape varieties with Nebbiolo in order to add color and/or soften the grape’s harsh tannins. In addition to red wine grapes such as Barbera, Croatina and Bonarda Piemontese being used, white wine grapes such Arneis and Favorita also have a history of being blended with Nebbiolo. Historically the association with blending Arneis with Nebbiolo was so strong that a common synonym of the former is Barolo Bianco or “white Barolo”.[Today the DOCG regulations for Barolo and Barbaresco call for the wine to be a 100% varietal of Nebbiolo. In 1998, producers of the Barbaresco region drafted a proposal to allow 10-15% of other grape varieties into the wine but bad press by Italian wine critics lead to the rejection of that plan. While there is some speculation, from critics such as Oz Clarke, that Barbera or even Syrah and Cabernet Sauvignon may be used to augment the color and flavors of Barolos by some producers there is no explicit proof that this is occurring.

For the Nebbiolo based wines of the Roero DOC between 2 to 5% of Arneis is permitted in the blend but the majority of producers rarely use this allowance. Similarly, many producers in Ghemme and Gattinara who are allowed some blending of Vespolina, Croatina and Bonarda opt instead to use nearly 100% Nebbiolo. In the Valtellina region of Lombardy Merlot, Pinot nero, Pignola, Prugnolo and Rossola are permitted blending partners for Nebbiolo.

Wine regions

Nebbiolo is found predominately in the northwest Italian region of Piedmont where it forms the base of many of the regions most well known Denominazione di origine controllata (DOC) and DOCG wines including Barolo, Barbaresco, Gattinara, Ghemme and Nebbiolo d’Alba. Despite the prestige and acclaim of Nebbiolo based wine, it is far from being the most widely grown grape in Piedmont. In 2000, there were just under 12,700 acres (5,100 ha) of Nebbiolo producing 3.3 million gallons (125,000 hectoliters) of wine which accounted for a little over 3% of Piedmont’s entire production. In contrast, there is nearly 15 times as much Barbera planted in the region. Outside of Piedmont, it is found in the neighboring regions of the Val d’Aosta region of Donnaz and Valtellina and Franciacorta in Lombardy. In the Veneto, there is a small amount which some producers use to make a Nebbiolo recioto wine. Outside of Italy, producers in the United States are experimenting with plantings in California, Washington and Oregon. In the Northern Region of Baja California, Mexico, over 2,700 acres (1,100 ha) support the production of the Nebbiolo varietal. In Argentina there are 200 acres (81 ha) planted in the San Juan province and Australian producers in the King Valley region of Victoria have found some success with their Nebbiolo plantings.[1]

Barolo & Barbaresco

The Piedmont region is considered the viticultural home of Nebbiolo and it is where the grape’s most notable wines are made. The consistent continental climate of the region, coupled with the influences of Tanaro river produces a unique terroir for Nebbiolo that is not easily replicated in other parts of the world. The two most well known Nebbiolo based wines are the DOCG wines of the Barolo & Barbaresco zones near Alba. Barbaresco is considered the lighter of the two and has less stringent DOCG regulations, with the normale bottlings requiring only 9 months in oak and 21 months of total aging and the reserva bottlings requiring 45 total months of aging. In contrast the Barolo DOCG requires 1 year in oak and 3 years total aging for normale bottlings and 57 months total aging for riserva. The minimum alcohol levels for the two region vary slightly with Barbaresco requiring a minimum of 12.5% and Barolo 13%.[2](However, Barolo, as of 1999, now only requires a minimum of 12.5% as well)

Nebbiolo planted in Novara and Vercelli region of northern Piedmont tend to produce lighter and earthier wines.

The Barolo zone is three times the size of the Barbaresco zone with the different communes producing Nebbiolo based wines with noticeable distinctions among them. In the commune of Castiglione Falletto, the wines are more powerful and concentrated with the potential for finesse. Nebbiolo grown in Monforte has a firm tannic structure and the most potential for aging. The Serralunga region produces the heaviest, full bodied Nebbiolo wines and is also the last region to start it harvest, often two week after other areas have begun picking. These three region located on the eastern edge of the zone have soils that are dominated by sand and limestone. In the west, the communes of La Morra and Barolo have soils dominated by chalk and marl and produce wines that are more perfume and silky in texture. Throughout both the Barolo and Barbaresco zones are deposit of clay which add considerable tannins to Nebbiolo.

Rest of Piedmont and Italy

Outside of Barolo & Barbaresco, Nebbiolo is found in the DOCG wines of Ghemme and Gattinara in the Novara and Vercelli hills of northern Piedmont. In these regions the grape is known as Spanna and tends to produce lighter more earthier wines. Rather than mandate a 100% Nebbiolo, producers are allowed to blend a small percentage of Bonarda, Croatina and Vespolina though most modern producers favor a high percentage of Nebbiolo. In the northwestern corner of Piedmont, near the Valle d’Aosta, the cool climate of Carema DOC produces Nebbiolo wines with lots of perfume but in some vintages will have difficulties with ripeness. In the Roero district located across the Tanaro river from Barolo & Barbaresco, the wines tend to be less tannic and lighter while those produced in nearby Alba under the Nebbiolo d’Alba DOC can have more complexity and body.

Outside of Piedmont there are significant plantings of Nebbiolo in the Lombardy region of Valtellina where the grape is known as Chiavennasca. The high yields and sub-alpine climate tends to produce Nebbiolo lacking ripeness with bracing acidity. Nebbiolo is also used to make a deeply concentrated Amarone-type wine known as Sfursat. In the Franciacorta, Nebbiolo is a permitted grape variety along with Barbera, Cabernet Franc and Merlot in the rosso wines of the region. Northwest of Piedmont, in the Valle Aosta, some Nebbiolo is grown in the Donnaz region near the border with Carema.

United States

In California, the influence of Italian immigrants in the early history of the state’s wine industry introduced Nebbiolo to the United States in the 19th century. As Cabernet Sauvignon and Merlot increased in popularity in the 20th century, Nebbiolo (as well as other Italian grape varieties) steadily decreased in plantings. Today there are scattered plantings of Nebbiolo throughout the state with the majority located in the jug wine producing region of the Central Valley. As California wine producers aim for producing higher quality wines, there has been difficulties in locating ideally suited sites for Nebbiolo and the progress in producing world class California Nebbiolo is considerably behind that of other Italian varietals like Sangiovese, Primitivo and even Barbera and Dolcetto. In Washington State, Nebbiolo was first planted in the Red Willow Vineyard in the Yakima Valley AVA in 1985 with the first varietal release in 1987. As in California, Washington producers are still trying to figure out which sites are best suited to grow Nebbiolo. While the wine is mainly produced as a varietal, some producers make blends with Dolcetto and Syrah added in. Nebbiolo is planted in at least two vineyards in Virginia.

Other regions

In Australia, winemakers found little early success with Nebbiolo as many of the earliest plantings were in sites that turned out to be too warm for the grape. Research into cooler climate sites lead to some favorable examples coming from the marginal climate of Victoria’s King Valley. Further studies have indicated that the Mornington Peninsula in Victoria and the Margaret River area of Western Australia have similar amounts of rainfall, relative humidity and sunshine hours as the Langhe region of Piedmont. Victoria’s Bendigo, South Australia‘s Clare Valley and the Mudgee, New South Wales’s are also currently being explored for their potential with Nebbiolo.

In Ensenada, Mexico, producers (L.A. Cetto) have been experimenting with plantings of Nebbiolo in Baja California near the US border with promising result, there are 100% Nebbiolo wines produced from low yielding plants with very good color and fine qualities, like the wine produced at Arcilla. In South America, early results in Chile have so far produced wines with high acidity and poor color as winemakers work to find which clones are best suited for their climate. The development of Argentine Nebbiolo has been held back by excessively high yields. In Europe, there are some plantings in the Austrian region of Mittelburgenland.

Wines

 Nebbiolo is a late-ripening grape that is responsible for the great wines of Piedmont’s Langhe and Monferrato hills: Barolo and Barbaresco. These are the most coveted of Italian wines among international collectors. Notoriously difficult to cultivate, Nebbiolo tends to be planted in the warmest hillside sites, where drainage is excellent. Barolo comes from Nebbiolo planted on the hills southwest of the town of Alba, while Barbaresco is made from Nebbiolo grown just to the north of Alba. Both of these wines show aromas and flavors including but not limited to cherry, plum, raspberry, licorice, mushroom, and leather. Especially with younger examples, expect plenty of bold tannins: these are big wines. With extended bottle-aging, these wines will mellow and show greater austerity.

Wines made from Nebbiolo are characterized by their ample amounts of acidity and tannin. Most examples are wines built for aging and some of the highest quality vintages need significant age (at least a decade or more) before they are palatable to many wine drinkers and can continue to improve in the bottle for upward of 30 years. As Nebbiolo ages, the bouquet becomes more complex and appealing with aromas of tar and roses being the two most common notes. Other aromas associated with Nebbiolo include dried fruit, damsons, leather, licorice, mulberries, spice as well dried and fresh herbs. While Barolo & Barbaresco tend to be the heaviest and most in need of aging, wines made in the modernist style are becoming more approachable at a young age. Lighter styles from Carema, Langhe and Gattinara tend to be ready drink within a few years of vintage. Nebbiolo from California and Australia will vary from producer and quality of vineyard.

The richness and tannic intensity of top Nebbiolos makes them fine partners for strong flavored grilled meats and stews, as well as dry, aged cheeses.

For Barolo and Barbaresco, 2001 and 2004 stand out among recent vintages. Top producers include, but are not limited to, Vietti, Elio Grasso, Pio Cesare, and Giuseppe Rinaldi.

Synonyms

Nebbiolo has a wide range of synonyms used in various local districts of northwest Italy. In the areas of Novara and Vercelli it is known widely as Spanna. In the Val d’Aosta region and around Carema it is known as Picutener. In Valtellina it is known as Chiavennasca.

The Nebbiolo grape variety is also known under the name Barbesino, Brunenta, Femmina, Lampia, Marchesana, Martesana Melasca, Melaschetto, Melascone, Michet, Monferrina, Morsano di Caraglio, Nebbieul grosso, Nebbieul Maschio, Nebbiolin, Nebbiolin Canavesano, Nebbiolin lungo, Nebbiolin nero, Nebieu, Nebieul, Nebieul fumela, Nebiolo, Nebiolo du Piedmont, Nibieul burghin, Nibio, Nibiol, Nubiola, Pantin, Picot, Picotendre, Picote, Picotenero, Picoultener, Picoutendro Maschio, Počte, Prugnet, Prunent, Prunenta, Pugnet, Rosetta, Spagna, Span, Spana commune, Spana grossa and Uva Spanna..

Snapshot:

Recommended Growing Regions: Piedmont (Italy)

Flavor Profile: Big, bold, tannic red wines

Food Pairings: Grilled meats and stews; dry, aged cheeses

Other Notes: Don’t drink these wines too young, even the more modern styles benefit from some aging

Recommended Wineries for Nebbiolo

  • Pianpolvere Soprano Bussia
  • Bruno Giacosa
  • Gaja
  • Domenico Clerico
  • Luciano Sandrone
  • Giacomo Conterno
  • Roberto Voerzio
  • Vietti
  • Conterno Fantino
  • Bartolo Mascarello

Top rated Nebbiolo wines (??):

  • 2004 Bruno Giacosa Barolo Le Rocche del Falletto Riserva (98 pts)
  • 1996 Bruno Giacosa Barolo Falletto di Serralunga Riserva (98 pts)
  • 2004 Domenico Clerico Barolo Percristina (97 pts)
  • 1996 Gaja Nebbiolo Sperss Langhe (96 pts)
  • 2004 Bruno Giacosa Barbaresco Asili Riserva (96)pts)
  • 2004 Conterno Fantino Barolo Sori Ginestra (96 pts)
  • 2001 Bruno Giacosa Barolo Le Rocche del Falletto Riserva (96+ pts)
  • 2004 Bruno Giacosa Barolo Le Rocche del Falletto Riserva (in magnum) (96(+)pts)
  • 2006 Bartolo Mascarello Barolo (96 pts)

2007 Conterno Fantino Barolo Sori Ginestra (96 pts)

IV    The charms of lesser Nebbiolo wines

By Jason Wilson, Washington Post, March 29, 2011

Rarely do you find the words “affordable” and “nebbiolo” in the same sentence. You probably don’t even see them very often in the same paragraph. For most of us, the idea of an affordable nebbiolo exists in some alternate realm where we all ride unicorns and no one ever goes bald or gray and the weather is always sunny and 75 degrees with no humidity.

Nebbiolo, after all, is the grape upon which Italy’s two greatest, and priciest, red wines are based: Barbaresco and Barolo. The latter, the so-called “king of wines,” is particularly expensive, with good ones starting around $80 and rising into the hundreds.

Now, I love Barolo, one of the handful of wines in the world that I would call profound. I love it so much that when people ask what my favorite wine is, I often exclaim, “Barolo!” And they nod, and say, “Ah, yes. Barolo, of course.” But saying Barolo is a favorite is very much a misrepresentation of my everyday drinking habits. I mean, how often do I drink it? Outside of professional tastings, when I’m buying wine to serve at home or when I order it in restaurants, I probably have Barolo three or four times a year. Maybe five if I’m particularly flush.

Don’t cry for me. Those times are always memorable. Lately, though, I’ve been interested in finding a way to experience the charms of nebbiolo on a more regular basis. So I’ve been looking for younger nebbiolo wines, or else nebbiolo wines from nontraditional regions.They exist, I promise. Many of them cost $25 or less, and some less than $20.

First, as always with Italian wine, there are a few quick points of geography and winemaking to keep in mind. Nebbiolo (taken from the word “nebbia” or fog) is a finicky grape that grows well in only a few places, most predominantly in Piedmont, the foggy northwest corner of Italy. That is also the same spot where the rare white truffle flourishes, and so we might reasonably assume that something strange and mysterious is going on in the soil there.

Barolo and Barbaresco are produced from 100 percent nebbiolo grapes grown in specific zones near Alba. Beyond geographic specificity, what separates Barolo and Barbaresco are their aging regulations. For instance, Barolo must spend at least a year in oak and then three years aging in the bottle, or at least 57 months for riserva. As a Barolo ages, the color turns brick orange, and its silky tannins, complex aromas of dried rose and violet, of leather and truffle and tar, deep cherry and plum flavors emerge. The finish lasts forever. It’s a wine to meditate, brood and ponder over.

However, nearly every producer of Barolo also makes wine bottled as either Nebbiolo d’Alba or Langhe Nebbiolo. Nebbiolo d’Alba is basically made from the same grapes that would become Barolo, only aged less. Langhe is nebbiolo from an even wider geographic area, but still the same basic neighborhood. These wines are not as complex as Barolo; they’re lighter, fresher, racier and completely enjoyable.

For example, Vietti, one of the most highly regarded Barolo producers, makes a Langhe Nebbiolo called Perbacco, which is so close to the real thing that the winemaker calls it a “baby Barolo.” Perbacco sells for $25. Vietti’s Barolos start at around $80.

Moving away from Alba, but still in Piedmont, look for nebbiolo from Roero, Langhe’s neighboring region. Malvira’s Roero nebbiolos are a wonderful value, and I wish we saw them more often in Washington, Maryland and Virginia. (Attention, local wine shops.)

Leaving Piedmont, the other region where nebbiolo is king is in the mountains of Lombardy, in Valtellina. Here, they call nebbiolo grape Chiavennasca, and the wine’s name is Sforzato di Valtellina, produced by drying the grapes before pressing, in a style similar to amarone. It falls somewhere in price between young nebbiolo and Barolo, but still usually less than $50.

Finally, leaving Italy entirely, some brave souls have attempted to grow nebbiolo in unlikely places such as Mexico (L.A. Cetto); Santa Barbara, Calif. (Palmina); and, closer to home, Virginia (Barboursville Vineyards and Breaux Vineyards). While not playing on the same field as Italy, those wines offer an interesting glimpse into nebbiolo’s potential outside its traditional home.

It’s a bold choice to grow nebbiolo in Virginia. I asked Jason Tesauro of Barboursville Vineyards a simple question: Why? He replied that his part of Virginia is also called Piedmont, and so why not?

“Nebbiolo is my desert island grape,” he says. “If I had to pick one grape only for the rest of my life, this is it.”

Given that as the reason, I can certainly understand the impulse to want to grow nebbiolo in Virginia. Or anywhere else.

Tasting No. 17 – Extraordianry – Carmenere – January 12, 2012

21 Wednesday Dec 2011

Posted by ClubVino in Tasting Meetings

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 Carmenere
Estimados Amigos,

Tengo el agrado de confirmarles que la degustación especial del Club sobre vinos Carménère se realizará el 12 de enero del 2012 a las 12:30 en el restaurant CAPR.  Salvo error u omisión involuntarios,  hasta el momento se han inscrito los siguientes socios: Juan Luis, Alfonso, Orlando, Miguel, Mario, Amnon, Wilson, Jairo.

Informaron que no asistirán: Italo, Cecilio-Augusto.

La selección y presentación de los vinos la harán Orlando y Mario.  Miguel generosamente donará una botella de un Carménère muy especial, cuya procedencia y características prefiere na revelar por el momento.  Yo estaré fuera de Washington y regresaré el 6  de enero, justo a tiempo para finalizar los arreglos con el CAPRI.   Estoy en contacto con Orlando para la selección y compra de los vinos.

A  todos un muy Feliz Año Nuevo en compañía de sus seres queridos.

Estimados Notables,

La reunión especial sobre Carménère estuvo muy interesante y amena.  Asistieron: Amnon, Wilson, Jairo, Juan Luis, Alfonso, Orlando, Miguel, Hugo, Ítalo y Mario.  La degustación estuvo a cargo de Orlando y Mario, quienes hicieron presentaciones sobre la cepa Carménère y sobre las regiones y las viñas de origen y las características de los vinos que inicialmente se habían elegido para la reunión.  Cabe destacar la excelente presentación que hizo Miguel sobre la caracterización del vino Carménère.

Los vinos originalmente seleccionados fueron:

1.            2010 Veranda  Sauvignon Blanc, Quinel single Vineyard.  Bio-Bio region

2.            2009 Montes Alpha Carménère. Colchagua valle. Marchigüe Vineyard.

3.            2008 Santa Rita Medalla Real. Single Estate Vinyard. Colchagua Valley

4.            2009 Veranda Carménère. Colchagua Valley. Apalta single Vineyard

También se degustaron dos vinos que generosamente donó Miguel Segovia y que vinieron muy bien, en vista que la asistencia de socios fue mayor que la prevista:

5.         2000 Veramonte Primus (60% Carménère, 22% Merlot y 18% Cabernet Sauvignon), y

6.         2004 Carménère Errázuriz, Single Vineyard, Aconcagua Valley

El  MENU fue el siguiente:

  • Entrada:                       Tegamino di vongole (clams) con salsa blanca
  • Pasta:                           Spaghetti con Polpette (albóndigas)
  • Ensalada:                     Insalata tricolore: rucola, endive y radicchio con salsa     de balsámico y aceite de oliva extra virgen
  • Plato principal:           Flank steak con salsa de hongos y vegetales (berenjena, zucchinis y tomate).
  • Postres:                       de la lista.

Adjunto a este mensaje les envío la información detallada que se había preparado para la degustación.

Atentos Saludos,

Mario

____________________________________

CLUB DEL VINO “NOTABLES” DEGUSTACION # 17 – 12 DE ENERO DEL 2012

Veranda Sauvignon Blanc Single Vineyard   Bio-Bio Chile

12.5% alchool    US $ 16.00 + taxType: White Wine        Varietal: Sauvignon Blanc

Winemaker’s motes: Distintive aromatic nose with nice freen methoxyprazine notes and chalky edger. The palate is livery and fruity with nice density. Bold but also has some sweet fruit.

International Wine Cellar  89

Int’l Wine Cellar – Bio Bio Valley, Chile- “Restrained aromas of green apple, citrus and jasmine, plus a subtle ginger nuance. Tight and firm on the palate, offering bright pear, apple and lime flavors. Very dry but ripe featuring underlying minerality and gentle acidity adding cut to a dry, spicy finish.”Crisp, Tropical, Herbal, Light bodied

COLCHAGUA VALLEY WINE

The Colchagua Valley is a wine-producing region in central Chile, constituting the Southernmost portion of the larger Rapel Valley. The Cachapoal Valley, to the north, makes up the other half. Colchagua Valley is a name associated with several prestigious Chilean wines. Apalta, made famous by Casa Lapostolle’s Clos Apalta red blend and more recently by Montes’ ‘Folly’ Syrah, is a sub-region of Colchagua. Equally prestigious is the Los Vascos winery, co-owned by Santa Rita and the Barons de Rothschild of Bordeaux. In fact, Colchagua is consistently producing wines of great quality and is receiving high praise. Some wine commentators are predicting a bright future for Colchagua. Colchagua is a little cooler than its northerly cousin Maipo, but still maintains a consistently Mediterranean climate. As with most areas of Chile, the Pacific Ocean offers a cooling influence – a saving grace at a latitude of 34 degrees south, which is closer to the equator than any European vineyard. The degree of cooling provided by the ocean varies from east to west in the Colchagua Valley, demonstrated by the distribution of red and white grape varieties. As a general rule, white varieties benefit from cooler climates, while red varieties capitalize on drier, warmer conditions. The dominance of Cabernet Sauvignon, Carménère, Malbec and Merlot plantings in the warmer east is mirrored by that of Chardonnay and Sauvignon Blanc in the ocean-cooled west. The Tinguiririca river is a key feature in Colchagua, as it flows along the northern edge of the region and through the town of Santa Cruz, around which many wineries are based. The river brings clear meltwater down from the Andean peaks to the valleys and vineyards below, transporting silts and clays with it and creating ideal soils and terrains for viticulture.

2009 VERANDA CARMENERE.  COLCHAGUA VALLEY. APALTA SINGLE VINYARD

Colchagua Valley, Chile – Concentrated, Blueberry, Plum, Full bodied. Minty, chocolaty ripeness. It has a touch of herbal quality, with earthiness and plenty of creamy black fruit and vanilla. On the palate this has velvety black fruit with a tang of blueberry and plum skin acidity. Nice spice and toast and a plush, thick palate.

Expert Reviews

Rated: 90 by Josh Reynolds, Mar/Apr 09

Stephen Tanzer’s International Wine Cellar

Inky ruby. Cherry and dark berry liqueur aromas are complicated by pipe tobacco, roasted coffee and licorice qualities. Broad, palate-staining dark fruit flavors are framed by velvety tannins and gain sweetness with air. Packs serious punch but carries no fat and betrays no rough edges. The tannins fade away on the finish, which strongly repeats the dark berry notes. Burgundy-based winemaker Pascal Marchand oversees this project.

Comments by Airtuak5500, April 21, 2011
I don’t want to let the powers of suggestion distract your taste buds and synapses, but let me tell you…. Never have I had a wine that has complexities and such a full body that is perfect for all occasions and all levels of wine drinkers. It’s a great quality SINGLE VINEYARD wine that comes at an honest price. I see a very bright future for this area.

2009 MONTES ALPHA CARMENERE.  COLCHAGUA VALLEY. MARCHIGUE VINYARD

One of TGIC’s first imports, Montes started vineyard operations in 1987. Previously, the Chilean wine market had been satisfied to produce a low-quality bulk wine for export and consumption. However, the vision of the Montes’ founding partners— Aurelio Montes, Douglas Murray, Alfredo Vidaurre and Pedro Grand— was to produce world-class wines from Chile. They achieved this with their “Alpha” line of wines, and Montes was named “Winemaker of the Year” by Wine Spectator in 2002 and 2006.Deep and live ruby red color. The wine has a very elegant and evident Carmenère tipicity, showing lovely black pepper aromas with hints of red berries, chocolate, a bit of vanilla and black plums. In the mouth is distinctively smooth, with rounded and soft tannins. Long finish. The oak is beautifully integrated and balanced.

89 points

Wine Notes & Recommendations

Grape Varieties: 90% Carmenère and 10% Cabernet Sauvignon.

Appellation: Colchagua Valley, Chile.

Aging; 12 months in new and used French oak barrels.

Yield of Vineyard: 7.5 tons per hectare (3 tons per Acre).

Cellaring: Can be enjoyed now or cellared for at least 10 years.

 

VINA SANTA RITA

Heritage and enterprise are hallmarks of Santa Rita, one of Chile’s premier wine estates. Founded in 1880 by Domingo Fernandez in Chile’s Maipo Valley, this historic property was among the first to pioneer plantings of European grape varieties in Chile. In 1980, it was acquired by its present owner, Ricardo Claro, under whom Santa Rita has reaped the rewards of continuous investment, resulting in a period of impressive growth, during which the winery has consolidated its position in the vanguard of Chile’s most successful and innovative estates. Initiatives include the highly successful launch of Santa Rita’s 120 Series of wines and a range of ultra-premium wines, notably the highly acclaimed Casa Real and Triple C. Wide-ranging enhancements embrace the purchase of choice new vineyards, plantings with top quality clones, improved trellising and irrigation, balanced viticulture, restricted yields, later harvesting, individual block farming, small-lot vinification, and an increased emphasis on sustainable agriculture.

Today Santa Rita exports to more than 70 countries worldwide. The property accounts for outstanding vineyards in Chile’s most important appellations – the Maipo Valley; Casablanca; Rapel; Apalta; Leyda and Curicó – enabling access to diverse climates and terrain.

2008 SANTARITA MEDALLAREAL CARMENERE.  COLCHAGUA VALLEY. SINGLE ESTATE VINYARD.

 

Expert Reviews

Rated: 90 by Josh Reynolds, Mar/Apr 10

Stephen Tanzer’s International Wine Cellar

Opaque ruby. Pungent bouquet of dark berry and cherry preserves, candied licorice and incense. Lush, creamy dark fruit flavors become spicier with air. The finish is expansive, sweet and impressively persistent, leaving spice and floral notes behind. Plenty seductive now but this has the concentration to age.

Expert Ratings

Wine Spectator: 87 points

 

THE “2008 CARMÉNÈRE AL MUNDO AWARDS”

The Maule Region was the center of one of Chile’s most important wine events November 16–18. The second World Carménère Competition—the only one of its kind— was organized by Chile’s National Association of Agronomic Engineers- Winemakers and took place in Talca with the participation of distinguished national and international judges. Viña Santa Rita earned excellent scores in all of the wines submitted to the competition. The 2007 Medalla Real Carménère and the 2007 Reserva Carménère earned Gold Medals with 91.5 and 90.5 points respectively. The 2007 120 Carménère received a Silver Medal for its 88.88 points.

_________________________________

THE CARMENERE GRAPE

All the information in this summary has been taken from the internet, with minimum format changes

Two articles with different depths of detail are included in the summary

The Carménère grape is a wine grape variety originally planted in the Médoc region of Bordeaux, France, where it was used to produce deep red wines and occasionally used for blending purposes in the same manner as Petit Verdot.

A member of the Cabernet family of grapes,[1] the name “Carménère” originates from the French word for crimson (carmin) which refers to the brilliant crimson color of the autumn foliage prior to leaf-fall.[2] The grape is also known as Grande Vidure, a historic Bordeaux synonym,[3] although current European Union regulations prohibit Chilean imports under this name into the European Union.[4] Along with Cabernet sauvignon, Cabernet franc, Merlot, Malbec and Petit Verdot, Carménère is considered part of the original six red grapes of Bordeaux, France.[5][6]

Now rarely found in France, the world’s largest area planted with this variety is in Chile in South America, with more than 8,800 hectares (2009) cultivated in the Central Valley.[7] As such, Chile produces the vast majority of Carménère wines available today and as the Chilean wine industry grows, more experimentation is being carried out on Carménères potential as a blending grape, especially with Cabernet Sauvignon.

Carménère is also grown in Italy’s Eastern Veneto and Friuli-Venezia Giulia regions[8] and in smaller quantities in the California and Walla-Walla regions of the United States.

Carménère wine has a deep red color and aromas found in red fruits, spices and berries.[1] The tannins are gentler and softer than those in Cabernet Sauvignon and it is a medium body wine.[9] Although mostly used as a blending grape, wineries do bottle a pure varietal Carménère which, when produced from grapes at optimal ripeness, imparts a cherry-like, fruity flavor with smoky, spicy and earthy notes and a deep crimson color. Its taste might also be reminiscent of dark chocolate, tobacco, and leather. The wine is best drunk young.[2]

Carménère leaf.

One of the most ancient European varieties, Carménère is thought to be the antecedent of other better-known varieties; some consider the grape to be “a long-established clone of Cabernet Sauvignon.”[10] It is possible that the variety name is an alias for what is actually the Vidure, a local Bordeaux name for a Cabernet Sauvignon clone once thought to be the grape from which all red Bordeaux varieties originated. There have also been suggestions that Carménère may be Biturica, a vine praised in ancient Rome and also the name by which the city of Bordeaux was known during that era.[10] This ancient variety originated in Iberia (modern-day Spain and Portugal), according to Pliny the Elder; indeed, it is currently a popular blending variety with Sangiovese in Tuscany called “Predicato di Biturica”[11]

The Carménère grape has known origins in the Médoc region of Bordeaux, France[12] and was also widely planted in the Graves until the vines were struck with odium.[13] It is almost impossible to find Carménère wines in France today, because a Phylloxera plague in 1867 nearly destroyed all the vineyards of Europe, afflicting the Carménère grapevines in particular such that for many years the grape was presumed extinct. When the vineyards were replanted, growers could not replant Carménère as it was extremely hard to find and more difficult to grow than other grape varieties common to Bordeaux.[14] The region’s damp, chilly spring weather gave rise to colure, “a condition endemic to certain vines in climates which have marginal, sometimes cool, wet springs”,[15][12] which prevented the vine’s buds from flowering. Yields were lower than other varieties and the crops were rarely healthy; consequently wine growers chose more versatile and less colure-susceptible grapes when replanting the vines and Carménère planting was progressively abandoned.

Rediscovery

Chile

Far from being extinct, in recent years the Carménère grape has been discovered to be thriving in several areas outside of France. In Chile, growers almost inadvertently preserved the grape variety during the last 150 years, due largely to its similarity to Merlot.

Merlot grapes

Cuttings of Carménère were imported by Chilean growers from Bordeaux during the 19th century, where they were frequently confused with Merlot vines. They modeled their wineries after those in France and in the 1850s cuttings from Bordeaux, which included Carménère grape, were planted in the valleys around Santiago.[15] Thanks to Chile’s minimal rainfall during the growing season and the protection of the country’s natural boundaries, growers produced healthier crops of Carménère and there was no spread of phylloxera. During most of the 20th century Carménère was inadvertently collected and processed together with Merlot grapes (probably reaching up to 50% of the total volume) giving Chilean Merlot markedly different properties to those of Merlot produced elsewhere.[16] Chilean growers believed that this grape was a clone of Merlot and was known as Merlot selection or Merlot Peumal (after the Peumo Valley in Chile).[1] In 1994, Professor Jean-Michel Boursiquot[17] from the Montpellier‘s school of Oenology confirmed that an earlier-ripening vine was Bordeaux Carménère, not Merlot.[15] The Chilean Department of Agriculture officially recognized Carménère as a distinct variety in 1998.[18] Today, Carménère grows chiefly in the Colchagua Valley, Rapel Valley, and Maipo Province.[19]

Italy

A similar situation occurred in Italy when, in 1990, the Ca’ del Bosco Winery acquired what they thought was Cabernet Franc vines from a French nursery. The growers noticed that the grapes were different from the traditional Cabernet Franc both in color and taste. They also noticed that the vines ripened earlier than Cabernet Franc would have. Other Italian wine regions also started to doubt the origin of these vines and it was finally established to be Carménère. Although, in Italy, the variety is grown mainly in the northeast part of the country from Brescia to Friuli, it has only recently been entered into Italy’s national catalog of vine varieties and thus “no district has yet requested the authorization to use it”. Therefore, the wine “cannot be cultivated with its original name or specific vintage and the name cannot be used to identify the wine on the label with an IGT, DOC or a DOCG status assignment.”[20] Ca’ Del Bosco Winery names the wine it produces Carmenero. In 2007 the grape was authorised to be used in Italian DOC wines from Veneto (Arcole, Bagnoli di Sopra, Cori Benedettine del Padovano, Garda, Merlara, Monti Lessini, Riviera del Brento and Vicenza), Friuli-Venezia Giulia (Collio, or Collio Goriziano) and Sardinia (Alghero).[21] Since a ministerial decree of 2009, producers of Piave DOC wines in 50 communes of the Province of Treviso, and 12 in the in the Province of Venice have been permitted where appropriate to specify the variety Carmenère on the wine label.[22]

Other regions

In modern-day France only a few hundred acres of Carménère officially exist, although there are rumors of renewed interest among growers in Bordeaux.[15]

Carménère has also been established in Eastern Washington‘s Walla-Walla Valley and in California, United States.[23] In the 1980s, Karen Mulander-Magoon, the co-proprietor of Guenoc and Langtry Estates Winery, in California’s Lake County, brought the grape to the vineyard. This was a joint effort with Louis Pierre Pradier, “a French research scientist and viticulturalist whose work involved preserving Carménère from extinction in France.”[15] Once the vines were quarantined and checked for diseases they were legalized for admission into California in the 1990s, where they were cloned and planted.

In Australia, three cuttings of Carménère were imported from Chile by renowned viticultural expert Dr Richard Smart in the late 1990s. After two years in quarantine, only one cutting survived the heat treatment to eliminate viruses and was micro-propagated (segments of individual buds grown on nutrient gel) and field grown by Narromine Vine Nursery. The first vines from the nursery were planted in 2002 by Amietta Vineyard and Winery in the Moorabool Valley (Geelong, Victoria) who use Carménère in their Angels’ Share blend.[24]

Carménère has also been established in small amounts in New Zealand. DNA testing confirmed in 2006 that plantings of Cabernet Franc in the Matakana region were in fact Carménère.

Viticulture

Carménère favors a long growing season in moderate to warm climates. During harvest time and the winter period the vine fares poorly if it is introduced to high levels of rain or irrigation water. This is particularly true in poor-soil plantings where the vine would need more water. Over-watering during this period accentuates the herbaceous and green pepper characteristics of the grape. The grape naturally develops high levels of sugar before the tannins achieve ripeness. If grown in too hot a climate the resulting wine will have a high alcohol level and low balance.[25] Carménère buds and flowers three to seven days later than Merlot and the yield is lower than that of the latter grape.[1][3] The Carménère leaves turn to crimson before dropping.[1]

Carménère is produced in wineries either as a single-variety wine (sometimes called a varietal wine), or as a blend usually with Cabernet Sauvignon, Cabernet franc and/or Merlot.

Distinction from Merlot

Differences between Carménère and Merlot grapes

Genetic research has shown that Carménère may be distantly related to Merlot and the similarities in appearance have linked the two vines for centuries. Despite the similarities, there are some noticeable differences that aid the ampelographer in identifying the two vines. When young, Carménère leaves have a reddish hue underneath, while the leaves of Merlot are white. There are also slight differences in leaf shape with the central lobe of Merlot leaves being longer.[25] Merlot ripens two to three weeks earlier than Carménère.[1] In cases where the vineyards are interspersed with both varieties, the time of harvest is paramount in determining the character of the resulting blends. If Merlot grapes are picked when Carménère is fully ripe, they will be overripe and impart a “jammy” character. If the grapes are picked earlier when only the Merlot grapes have reached ripeness, the Carménère will have an aggressive green pepper flavor.[25]

Thus, although different, Merlot and Carménère were often confused but never thought to be identical. Its distinctive differences meant the grape was called a “Merlot selection” or “Merlot Peumal,” which was “a geographic reference to a valley south of Santiago where lots of Carménère was grown”[14] before its true identity was established.

__________________________________________

A brief history of Carmenère

December 15, 2006, New York

In the time of pre-phylloxera Europe—the first half of the 18th century—in Bordeaux, the epicenter of the world wine trade, there were six so called noble grape varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, and Carmenère. After the root louse phylloxera destroyed the vineyards of Europe, and once replanting on resistant American rootstock began in the latter part of the 18th century, the Bordelaise vignerons had great difficulty cultivating the finicky, late ripening grape. Even though it previously added a much-desired color, complexity, and intensity to their blends, they failed to successfully resurrect it. Meanwhile, in Chile, an emerging wine industry based on the Bordeaux model was taking root. The Chileans imported rootstocks of all the noble varieties, intending to create great Bordeaux-style wines. Vineyards were planted and wines were made with these grapes for over a century, but trade was restricted within the borders of their country. A decade or so ago, as Chilean Merlot was exported, wine lovers were struck with its unique qualities. The wines offered more color and structure than commonly seen in Merlot, with an earthiness and complexity in the aroma and flavor profile. Perhaps it was the fact that Chilean vines were never subjected to phylloxera and remained planted on their own rootstocks. Maybe it was the soil, the climate, the clones, or the Andes. The topic was well debated until 1994, when the French viticulturist Jean- Michel Boursiquit determined through DNA testing exactly what made Chilean Merlot so different. Much of what everybody thought was Merlot was genetically identical to Carmenère, interplanted, cultivated, co-fermented, bottled, and labeled as Merlot. Oops. For more information on (oops) wines please contact: Tim McDonald

(707) 363-0174

Tim@Winespokenhere.com

____________________________________________________________________

Tasting # 16 – December 8, 2011 – Wines from Piedmont Italy

17 Saturday Dec 2011

Posted by ClubVino in Tasting Meetings

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Tasting # 16  December 8, 2011 –    Capri Italian Restaurant     McLean VA

Participating Members:  Wilson Moreira, Orlando Mason, Miguel Segovia, Alfonso Sanchez, Amnon Mates, Juan Luis Colaiacovo, Mario Aguilar, Carlos Paldao, Peter Scherer and Cecílio-Augusto Berndsen.

Wines Presented by Carlos Paldao

Rebulli Prosecco di Valdobbiadene 

($21.99, Total Wine)         Winery: Azienda Agricola Rebuli

A fine noble wine with a bright straw color, made from a selection of Prosecco grapes, which highlights the flavors and perfumes of the area. It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat. “This wine is so much fun that it seems vaguely illegal. Lightly floral in aroma, it shows fresh but restrained fruit flavors. The effervescence is abundant but soft, yet the wine remains structural and refreshing thanks to crisp acidity. Clearly the top pop for parties.” – The Washington Post

The Estate. This producer has been a grape growers for generations, spumante maker since the 1980’s and has grown larger without losing sight of their origins. Today, the two sons Gianni and Mauro continue the wine making and enological activity which was started with passion by Angelo Rebuli.

The Vineyard. The estate is located in the small village of Saccol di Valdobbiadene, at the foot of the Prealpi Trevigiane, where the hills dive into the waters of the River Piave.

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2006. BAROLO  GATTERRA.

MAURO VEGLIO. PIEDMONT, Italy  ITALY,   ($59.99, Total Wine) 14% Alcohol                    Barolo DOCG Vigneto Gattera

Production Area: La Morra    Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria          Vineyard Exposition: South, South-West

Altitude: approx. 250 meters above sea-level    Varietal: Nebbiolo   100%

Surface Area: approx. 1 hectare           Vines per Hectare: 5500

Grape Yield per Hectare: 5.5 tons per hectare    Bottles Produced: 5200

Age of the Vines: These are our oldest vineyards planted in 1952

Vine Trellising System: Guyot                    Vinification: Maceration on the skins for approx. 4 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks (approx. 20 days). After primary fermentation the wine is put in french barriques, 50% new and 50% used, where it undergoes malolactic fermentation at a temperature of approx. 20° C for about two months. The wine remains in barrique for a total of 24 months, afterwards it is put in stainless steel tanks for approximately two months to settle and then bottled without fining and filtration.

Color: Ruby red with slight orange reflections

Nose: Between the 4 Crus of Mauro Veglio, Gattera is the one, which is nearer to “Classic” Barolo: In the beginning it is evolved and warm with aromas of peaches and apricots that have been dried in the sun on the balcony and a little closed with warm tannins that are decisive, but not aggressive. These dry characteristics come from the south, south-western exposition: the afternoon sun warms the earth and the grapes, and the position similar to an amphitheatre protects them from the winds of the north.

Vintages: 1999, 1997 and 1996 are well-structured and full-bodied. A little more elegant are the 1998 and 2000, which is particularly harmonious and enjoyable for drinking. In 2002 we didn’t produce Gattera because a hailstorm compromised our standard of quality for this Cru.

Serving Suggestions: Red meat, medium aged cheeses, and also richer fish and crustaceans.                Recommended Temperature: 17°-18° C. . It is enjoyable to appreciate the initial freshness and experience the evolution of the wine as it warms up in the glass.

Tasting Notes: When the wine first enters the market it is judged to be richer and more evolved than the other 4 Crus, and with time one always appreciates the particularly warm and elegant spices.            Dry Extract g/l: 26.3        Acidity: 5.2

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2003 BAROLO ROCCHE, VIETTI,

PIEDMONT (ITALY), ($59.99, McArthur), 14.5%.

Vietti’s Rocche and Villero are the two ‘home’ vineyards; both are in the village of Castiglione Falletto, close to the Vietti winery and home. Rocche and Villero (when it’s made) are consistently Vietti’s two finest Barolos. The ’03 Rocche is traditionally made, very dry, with lots of tannins, and powerful aromas of tar, with very good concentration of ripe, red fruit flavors. Quite ripe and fleshy, a characteristic of this vintage.

Barolo Rocche 2007                   Designation: estate-Bottled, Single-Vineyard Barolo DOCG                                       Region: Barolo, Piedmont

Grapes: 100% Nebbiolo              Winemaking: the grapes are selected from the 45 year old vineyards in Rocche of Castiglione (Clone 75 % Michet, 20 % Lampia, 5 % Rosè) that are cultivated with 4,600 plants per hectare with yields of 22 hl/ha (1.1 ton /acre). After harvest and gentle pressing, alcoholic fermentation takes place over 4 weeks in stainless steel tanks at 30-34°C (86-90°F), with frequent pumping of the wine over grape skins for flavor and color extraction. This wine is always pleasant and long-lived. It’s one of Vietti’s most traditional products.

Aging: after malolactic fermentation, the wine is aged in Slovenian oak casks for 32 months, then transferred into stainless Steeltanks for 4 months rest, before bottling.         Unfiltered.               Ratings: 92 WA, 92 WS, 90 ST

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2003   BAROLO. G. MASCARELLO E FIGLIO.

VILLERO,  PIEDMONT,  ITALY,  ($82.99, McArthur), 14.5%

GRAPE-VARIETY: Nebbiolo      VINEYARD: Villero sub-zone in the village of Castiglione Falletto (CN)    GRAPE-HARVEST: Towards the middle of October.

WINE-MAKING PROCESS: Estate-grown bunches, thinned during the summer, undergo traditional-style, floating cap fermentation for 20/25 days. The wine is then matured in medium-sized Slavonian oak barrels for around 36 months.

EXPECTED CELLAR LIFE: 10/25 years    ALCOHOL CONTENT: 14.5%

BOTTLING: After four years following the vintage

TASTING NOTES: garnet red with orange-coloured highlights; very fruity, elegant, intense; excellent body with power and stuffing, full, well-balanced.   TYPE OF BOTTLE: Albeisa                 SERVING TEMPERATURE: approx. 18°        STORAGE: Lying down in cool, dark surroundings      PAIRINGS: Red meats in general, game, mature cheeses.            Rating: 90 WA

An outstanding Barolo – esp. considering the difficult vintage – with plenty of fresh fruit, albeit a bit darker than usual for this producer. Only a slight smokieness reveals the scorching vintage and it does not seem anywhere near down hill. Can be enjoyed now with a little air time or held for several years. Haven’t had the Santo Stefano di Perno or Monprivato from 2003 yet, so cannot compare to those two.

Dessert Wines

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Ruby Port. Quintade Ventozelo, Reserva. Portugal

Grappa, Muller & Thurgau, Friuli, Trento

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