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Tasting No. 59 – October 10, 2107- Bierzo, Toro, Priorat , Montsant

05 Thursday Oct 2017

Posted by Alfonso Sanchez in Tasting Meetings

≈ Leave a comment

 

 Capri Ristorante – McLean, VA

Wine ‘s Rest

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings

PRESENTER: Alfonso Sánchez

TYPE :  Open

 PARTICIPANTS

Mario Aguilar, Juan Luis Colaiacovo, Orlando Mason, Italo Mirkow, Orlando Reos,  Alfonso Sánchez, Jairo Sánchez, Miguel Segovia

TASTING OVERVIEW 

This presentation includes four Spanish appellations that produce excellent wines but with markedly different character  and grape varieties.  The emphasis of this tasting is on assessing the wines individually on its own merits and character rather than comparing them as they are all highly rated but quite different.

  1. 2014 La Vizcaina Las Gundiñas Tinto -Bierzo
  2. 2005 Baronia del Montsant Clos Englora – Montsant
  3. 2013 Mas Doix Salanques – Priorat
  4. 2013 Liberalia Toro Cinco – Toro
  5. 2010 Ferrer Bobet Vinyes Velles – Priorat

THE MENU

  1. Grilled sausage with peppers
  2. Mushrooms risotto
  3. Veal ravioli w/ touch of aurora sauce
  4. Grilled steak in pepper sauce and roasted vegetables
  5. Dessert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2014 La Vizcaina Las Gundiñas Tinto – Toro

The Wine: A blend of mostly Mencia with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet) and Dona Blanca. Mencia is a red-wine grape native to the northwest of Spain. It is most commonly associated with the red wines of Bierzo, which were once light and astringent but, since the discovery of low-yielding vines planted on poor soils high on the hills, have become more intense and concentrated, attracting the attention of the wine-drinking world. Mencia wines tend to exhibit earthy, vegetal characters with berry nuances and stony minerality.

Vinous / Antonio Galloni Opaque ruby. Aromas of ripe dark berries, violet, peppery spices and woodsmoke, with a hint of cola in the background. Sweet, broad and expansive in the mouth, offering sappy blackberry, licorice, cola and floral pastille flavors and a touch of bitter chocolate. The violet quality carries strongly though the persistent, smoke-tinged finish, which features youthful tannins and lingering spiciness.

  • Village: Valtuille de Abajo
  • Vineyard: Las Gundiñas
  • Year of plantation: 1910
  • Hectares: 2.2
  • Altitude: 510 meters ASL
  • Soil: Clay and limestone with lots of depth
  • Orientation: East
  • Plant density: 3800 vines / hectare
  • Varieties: Mostly Mencía with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet) and Doña Blanca
  • Elaboration: Whole cluster fermentation in large oak vats. 30-60 day maceration followed by one year of aging in used 225-liter barrels. Bottled without fining or filtration.

The Winery: La Vizcaina is a relatively new project from Raul Perez that explores the hillside crus around his hometown of Vatuille de Abajo. Four reds and one white are produced under the name, all from vines with over fifty years of average age. Though all the red wines Raul produces in the Bierzo D.O. are labelled as 100% Mencía, they all in fact contain significant quantities of other local grapes.

Raul Perez is one of the current superstars of Spanish wine, with consultancies and projects all over the country. His family owns Castro Ventosa in Bierzo where he has been making wine since his teenage years, but recently he has embarked on his own projects in Bierzo, Monterrei, Rías Baixas and the stunning Ribeira Sacra. His wines are unique and special, but volumes are very tiny, so we haven’t listed them all here. If you are interested please ask us about availability.

The rich varietal diversity found in Galicia is due in large part to the famous Camino de Santiago, a pilgrimage to the tomb of Saint James in the town of Santiago de Compostela, the earliest references to which date back to the 9th century. The monks who made the journey would often carry vine cuttings from their home regions in their packs to offer as gifts to the Spanish monasteries that would put them up along the way. This is certainly the explanation for the preponderance of Trousseau found throughout northwestern Spain.

2005 Baronia del Montsant Clos Englora – Montsant

The Wine: The Clos Englora’s name comes from about one of the emblematic tops of the Montsant’s range, which tops highs more than 1000 mts above sea level. Our logotype is an abstract and personal representation of the mentioned top. The AV14 nomenclature means that the grapes we have used come from “aged vineyards”, and the number 14, is approximately the time that wine remains in barrels.

The wine is blend of Red Grenache (37%), Carignan (21%), Merlot (14%), Cabernet Sauvignon (12%), Syrah (8%), Cabernet Franc (4%), Monastrell (2%) and Tempranillo (2%).

RP: Wine Advocate-Montsant, Spain- “It offers up a perfume of crushed stone, smoke, espresso, Asian spices, black cherry, and blackberry leading to a rich, opulent, layered wine with tons of fruit, plenty of spice…

The Winery: In Montsant area we principally elaborate red wine, and among the different varieties we can point up Cabernet Sauvignon, Syrah, Merlot, Ull de Llebre (Tempranillo), Samsó (cariñena) and purple Garnacha. We have to mention the velvety, complex and meaty characteristics of these wines, which predispose them to a long maturing in wood.
Among the varieties used for the elaboration of white vines, we can point out the white Garnacha which produces aromatic and silky wines.

There are few hectares of vineyards under this mark of origin. The average is about 2,500 stocks of vine per hectare and they produce an average of 2 kg. per stock.

The characteristic orography of the region, with sharp slopes, makes difficult and hard the work of the farmers, but the fruits that grow have a unique personality.

The grounds that form the region of Priorat come from a first extract of sediments formed during the Palaeozoic. Later, during the Mesozoic, this first disposition was followed by a series of violent granite eruptions, which became the base of the present shape of the region. The granite transformed the Palaeozoic sediments into the typical “licorelles” (zones of slaty aspect, of dark colour) and “codols” (rolling stones).

There is a Mediterranean weather that is slightly changed by the common northeastern winds. The temperature is moderate, with an annual average of 16º C. In the cold season, frosts are strange and there is an average of three days of snow per year. The rainy days are of 500 mm per year, and the daily sunshine average is of 7.3 hours.

Read more about  here: http://www.baronia-m.com/lliure/null/1?lang=en

2013 Mas Doix Salanques – Priorat

The Wine: This wine has balance, intensity and purity, while transmitting the authentic character of Priorat. Blend: 65% Grenache, 25% Carignane, 10 % Syrah.

Wine Spectator: This vibrant red offers lively flavors of black cherry, plum, cola and mineral, set in a thick texture supported by firm tannins and orange peel acidity. Shows an alluring balance of power and polish. Drink now through 2023.

The Winery: Mas Doix is in the Priorat D.O.Q. See Technical Note below). The Celler Mas Doix was created by the Doix and Llagostera families in 1998. It is the reinitiation of a tradition that began in 1850. The gold medal obtained in the Universal Exhibition of Barcelona in 1888 and the silver medal won in the Universal Exhibition of Paris in 1878 remind the Doix family of the passion with which Juan Extrems Doix, Juan Doix’s grandfather, used long ago to look after the vineyards and produce his wines.

The phylloxera outbreak did not mean the end of the family’s vineyards. They were replanted with the Garnacha and Carinena varieties, native to the Priorat region, thereby maintaining the growth of the vineyards while the production was sent to the cooperative in Poboleda until it was able to be produced in Mas Doix’s winery. Nowadays, the family labors with love and passion for the fruit grown in their hundred-year-old vineyards so they can produce great wines.

Priorat is probably the most rugged, hardscrabble wine region anywhere. The soil, if you can call it that, is basically decomposed slate and schist, what the locals call llicorella. It is relatively acidic with very little organic material (2%), but it offers incredible drainage and is porous enough to allow the roots of the grapevines to reach deeper than just about anyplace else on earth.

These flat, easily breakable deeply copper coloured stones are where the vine roots delve in search of water and nutrients. It is these soils which are recognised as giving Priorat wines their greatest virtues.  It is the land of “llicorella” , which quickly changes from the gently undulating mountain slopes to abrupt cliff faces where an observer always poses the question as to how on earth they even dared to plant vineyards here! Born of the soil and the region’s specific climate, vines planted here tend to suffer and as a result harvest yields are very low – at less than 1 kg per plant on average. This however means that the wines produced in this area have a very unique personality .

Read more here: http://www.masdoix.com/

2010 Ferrer Bobet Vinyes Velles – Priorat

The Wine: Old vine Carignane, 65%, with 34% old vine Grenache, and just a touch of Cabernet Sauvignon, aged in small French oak barrels.

Parker: “The 2010 Vinyes Velles was taken from barrel and comes from a cooler growing season than 2009, hence its greater sense of restraint and femininity. It displays clean, pure cassis, blueberry and violet aromas that blossom with continued aeration. The palate is understated on the entry and displays filigree tannins, while the texture really caresses the mouth – silky smooth and beautifully poised towards the finish. This is very refined, cool microclimate Priorat winemaking. Drink 2016-2025+.”

The Winery: Ferrer Bobet is located in the Porrera region.  Porrera is one of the coolest parts of the Priorat, thanks largely to the marked influence of northeasterly winds, with a subtle moderating effect from the Mediterranean, and its topography, characterized by some of the highest and steepest vineyards in the appellation. These factors combine to create strong temperature variations between night and day which guarantee optimal phenolic ripening and the preservation of acidity, freshness and aromas. Likewise, its multiple aspects create a rich diversity of mesoclimates and offer the opportunity to create wines of particular complexity and depth.

At Ferrer Bobet, all of this is combined with almost exclusively slate soils, known locally as llicorella, which are a feature of only the top vineyards in the Priorat and which play such a key part in the unique personality of these wines.

To date we have used hundred-year-old Carinyena and Garnatxa Negra vines from exceptional vineyards which benefit from all of these qualities and with whose owners we share longstanding ties of friendship, esteem and respect. Ferrer Bobet’s own vineyards were planted near the winery in 2004 and 2005 with Carinyena, Garnatxa Negra, Syrah, Cabernet Sauvignon, Viognier and Roussane. These vines stand on slopes and terraces which were carefully selected after exhaustive edaphological and adaptability studies. For each variety, we only use low vigour rootstocks and clones, aiming for perfectly balanced vines. The grapes from these vineyards, together with other exceptional young vines from around Porrera, will finally see the light of day in 2015 with the release of our third wine, Ferrer Bobet.

Of the estate’s seventy hectares, only fifteen have been planted, in line with our respect for the biodiversity of this unique countryside. And there is one more feature which is absolutely fundamental for us: strictly organic viticulture which completely excludes the use of insecticides and herbicides.

Read more here: http://www.ferrerbobet.com/inicio-en.html

2013 Liberalia Toro Cinco – Toro

The Wine: Wine Advocate-Toro, Castilla Leon, Spain- “…sourced from older vines and spent 19 months in new French oak. Purple/black in color, it gives up a nose of toasty new oak, graphite, lavender, espresso, tapenade, and blackberry. Jam-packed on the palate…”

The Winery: There is little information about this winery. Juan Antonio Fernandez acquired the winery in 1996 and started wine production in 200.  Vineyards are all located in Toro in several villages platen with vines between 30 and 100 years old. (See technical note below for information about the Toro DO).

Read more here (in Spanish): http://www.liberalia.es/

VINOTABLES RATINGS FOR THIS TASTING: (TBA)

  • 2014 La Vizcaina Las Gundinas Tinto – Bierzo – Very Good
  • 2005 Baronia del Monsant Clos Englora – Monsant – Excellent
  • 2013 Mas Doix Salanques – Priorat – Excellent
  • 2010 Ferrer Bobet Vinyes Velles – Priorat – Excellent
  • 2013 Liberalia Toro Cinco – Toro –  Very Good

View full evaluation here:Summary of Tasting Scores meeting 59 Spain

Best Rated Wine: 2010 Ferrer Bobet Vinyes Velles – Priorat 

Best Buy:  2005 Baronia del Monsant Clos Englora – Monsant

View full evaluation here: Summary of Tasting Scores meeting 59 Spain

TECHNICAL NOTES

Bierzo. (from Wine Searcher) Bierzo was accorded DO status in 1989 and in the past few years has experienced a surge in popularity thanks to the high-profile winemaker Alvaro Palacios of Priorat fame establishing vineyards there.

Bierzo’s proximity to the Atlantic Ocean has a profound effect on its overall climate, with average temperatures during the growing season much cooler than in Castilla y Leon’s more inland areas, making it rather mild. Average rainfall is around 28 inches (720mm). Nevertheless, the Cordillera Cantábricamountain range in the north provides the vineyards with adequate shelter, ensuring that the local Mencia grapes achieve optimum ripeness to produce lively, fruity and often intense red wines. Like many other Spanish wines, these are categorized by the length of their maturation (including the time spent in oak barrels). Garnacha is another important red grape variety here and is primarily used in blends.

Bierzo’s soil is different from that found in other parts of Castilla y Leon in that it contains a predominance of slate and granite. This favors the Mencia vines and helps them to produce wines with a distinct mineral character. The wines tend to be lighter in terms of alcohol and more refreshing than those from other parts of Castilla y León.

White wines are also produced in Bierzo, predominantly from Dona Blanca, Godello(Verdelho) and Palomino grapes. Rosé wines may also be produced, although a minimum of 50 percent Mencia is required.

The titles Crianza and Reserva may be added to wines that meet certain criteria. Crianza wines from Bierzo must be aged for a minimum of two years, with six months in oak barrels of a capacity of less than 264 gallons (1000 liters). Red Reserva wines must spend 12 months in oak barrels and 24 months in bottle, a total of three years.

Toro. (from Wine Searcher) Toro is a wine region in Castilla y Leon, north-western Spain, known for its powerful red wines made from Tempranillo. It is named for the town of Toro, an ancient settlement located on the Duero River (which bisects the region’s northern half) just 40 miles (65km) east of the Portuguese border. The Spanish word toro means ‘bull’, and while it is unclear precisely how the town’s name came about, the bull is nonetheless a fitting symbol for robust, red Toro wines.

In terms of grape varieties, Tinta de Toro (the local form of Tempranillo) is by far the dominant grape variety in Toro. A tiny amount of Garnacha is also grown, mostly for use in Toro Rosado (the region’s rosé wine), alongside small quantities of Malvasia Blanca and Verdejofor use in white Toro Blanco.

Toro’s climate is decidedly continental, just like the other wine regions of the Castilian plateau (neighboring Rueda, Cigales and Ribera del Duero). This means hot, dry summers followed by cold, harsh winters. Although the vast expanses of the Atlantic Ocean lie both to the north and west, Toro’s vineyards are deprived of any significant maritime influence by the Cordillera Cantábrica, the mountain range that separates Castilla y Leon from Spain’s north coast. Temperatures here range from 12F to 97F (–11C to 36C), and the annual rainfall average is very low – just 14in (350mm). The Duero River provides a much-needed source of water, and vineyards stray very little from its path.

Altitude plays an important role in Toro’s terroir. The region lies at the very heart of Castilla y Leon, on the vast, high plateau that separates the Cordillera Cantábrica and Sistema Central mountain ranges. Most Toro vineyards sit at altitudes between 2000ft (600m) and 2800ft (850m) above sea level, which helps to cool the climate slightly; air temperature drops about 1.1F/0.6C with every 330ft/100m of altitude.

High daytime temperatures, low rainfall and abundant sunshine combine to create powerful, high-alcohol wines. If left unchecked, Toro’s Tempranillo grapes would ripen with very high potential alcohol, resulting in wines of up to 16% alcohol by volume (ABV). Local wine laws (as administered by the Consejo Regulador de Toro) impose an upper limit of 15% ABV, but in practice most producers try to keep alcohol levels below 13.5% in order to keep the wines approachable and balanced. Toro’s red wines may be labeled with terms such as Joven, Crianza, Reserva and Gran Reserva . These indicate how long a wine is aged before commercial release.

Toro’s obvious potential as a wine region has encouraged wine producers from other regions (both Spanish and foreign) to establish wineries there. Prominent among these are Numanthia-Termes, Vega Sicilia Pintia, Bodegas Mauro (Eduardo Garcia) and Campo Elíseo (Michel Rolland and Francois Lurton). This increasing interest has helped to rejuvenate the Toro region and its wines – an effect which has spilled over into other parts of Castilla y Leon.

Priorat. Priorat is a small, mountainous region to be found nestled in the centre of the counties of the Tarragona province in North-Eastern Spain which is also Southern Catalonia.

A difficult terrain, equally difficult to work, a landscape of intriguing angles. From the highest of hills, the Priorat appears to be a sea of dark stone waves, just a short distance away from the true sea, the Mediterranean. The land is surrounded by higher mountain ranges, which display a very different geological heritage.

The Montsant Mountain (1,162 m.) range borders the Priorat wine appellation to the North; the Figuera and Lloar peaks are to the West and the Molló mountains can be found to the East. The region opens up to the Siurana River in the South, whose waters flow down towards the Ebro River.

The Siurana River traverses this wine region from North-East to South-West, carving out a sinuous and tortuous trail, surrounded on all sides by hills.

The wine appellation is made up of nine villages: Bellmunt del Priorat, Gratallops, Porrera, Poboleda, Torroja del Priorat, la Vilella Alta, la Vilella Baixa, el Lloar and la Morera de Montsant, which includes the hamlet of Scala Dei (Escaladei in Catalan) where the monastery ruins are to be found. There are also two further defined areas which fall partly within the municipal areas of El Molar and Falset, the capital of the administrative county.

–  Total surface 180 Km2 – 17,629 HA  – 43,562 acres

–  Total vineyards: 12% land – 2,000 HA – 4,696 acres planted

–  Total grape growers: 600

–  Total wineries: 104

Mas Doix winery was created in the village of Poboleda, at the North-East part of the Priorat, close to the Montsant mountain and the Siurana valley.

Read More about Priorat wines in general here: http://winefolly.com/tutorial/in-search-of-the-best-wines-from-priorat/?utm_source=Wine+Folly&utm_campaign=4a937ac402-EMAIL_CAMPAIGN_2017_09_13&utm_medium=email&utm_term=0_a18d8bdc1b-4a937ac402-82476885&mc_cid=4a937ac402&mc_eid=fbaf2a3270

Montsant. (from Wine Searcher)  Montsant is a wine region in Catalonia, northern Spain. The gently undulating area was formerly categorized as a viticultural sub-zone of Tarragona, but local growers felt the high-altitude vineyards here earned the region recognition as a DO in their own right. As a result, the Montsant DO was created in 2001, its name taken from the Montsant massif (‘holy mountain’) that dominates the region’s landscape.

Montsant lies west of Tarragona city and forms a ‘C’ shape that almost completely surrounds the prestigious Priorat region. Vines were first introduced to the area by the Romans thousands of years ago, and Catholic monks continued the viticultural tradition during the Middle Ages. By the 19th Century, wines from Montsant were receiving praise at universal exhibitions.

Montsant’s most prized vineyards are located in terraces on steeply sloping sites, often interspersed with pine, almond and olive trees (the region is also known for its excellent olive oils). Here, the vines benefit from intense Mediterranean sunshine during the day and relatively cool temperatures at night. This high diurnal temperature variation assists in the development of complex aromas in the grapes, while preserving vital acidity. The soil is a local specialty known as ‘llicorella‘, which is high in granite and slate components. Together, these growing conditions result in the region’s wines being concentrated and expressive of the local terroir. The average altitude of the zone is 1180ft (360m) above sea level, rising steadily in the northwest and southeast as it approaches the Montsant and Montsalt mountains respectively.

Montsant has earned a reputation for its high-quality red wines, particularly those based on old Garnacha and Carinena (Carignan) vines. Ull de Llebre (Tempranillo), Spain’s darling, and international varieties such as Cabernet Sauvignon, Merlot and Syrah also perform very well here. Most red wines are typically intended for aging and exhibit velvety textures even after a short time in oak. The old vines offer particularly complex examples.

Tasting No. 58- August 16, 2017 – High-end quintessential red wines from France and Italy.

16 Wednesday Aug 2017

Posted by Alfonso Sanchez in Tasting Meetings

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Amarone, Brunello, Chateauneuf du Pape, France, italy, Nuits Saint Geroges, Saint Emilion, Saint Julien

 Capri Ristorante – McLean, VA

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings

PRESENTERS: Peter Scherer and Lee Samuelson

TYPE :  Blind

PARTICIPANTS: Juan Luis Colaiacovo, Lee Samuelson,Alfonso Sánchez, Jairo Sanchez, Peter Scherer, Miguel Segovia

TASTING OVERVIEW: The “challenge” of this tasting is to identify the country, region and varieties of these wines.  The wines are:

  1. 2012 Zenato, Amarone della Valpolicella Classico
  2. 2012 Altesino, Brunello di Montalcino – 
  3. 2012 Château Cristia, Châteauneuf–du–Pape 
  4. 2010 Château Lagrange, Saint-Julien​ Grand Cru Classé
  5. 2010 Château La Dominique, Saint-Emilion, Grand Cru Classé
  6. 2014 Domaine Chevillon-Chezeaux Nuits Saint Georges, 1er Cru, Les Saint-Geroges

THE MENU

  1. Pâté/terrine de campagne
  2. Hard cheeses, with unsalted crackers
  3. Grilled beef, thinly sliced, on a bed of arugula
  4. Roasted potatoes with rosemary, cannellini beans, roasted asparagus
  5. Dessert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2012 Zenato Amarone Della Valpolicella Classico

The Wine: Grape Variety: 80% Corvina, 10% Rondinella, 10% Oseleta and Croatina.

Vinification: After the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23°-25°C, and fermented till becoming the delicious wine that Amarone is. The wine is aged in oak barrels for 36 months

Winemaker Notes: Ruby red in color, intoxicating aromas of dried black cherries, cassis, truffles, and chocolate fudge leap out of the glass. The resulting wine is silky, luscious, and complex, with a lingering finish.Decanter:Pronounced mocha chocolate and cherry aromas. Rich, intense and full on the palate with firm tannins and fresh acidity. Long finale.

Vintage rating:92 points Wine Enthusiast

Wine rating:91 points Wine Spectator,91 points Wine Enthusiast,92 points James Suckling

Notes:

  • One of most full-bodied Italian reds, from the Veneto region in Northern Italy, near Venice
  • Made primarily from Corvina grapes (45-90%, same as used for Valpolicella), typically blended with Rondilla (5-30%, imparting floral notes) that are allowed to dry 4-5 months before fermentation to lose water and concentrate sugars (“appassimento”). This results in a very rich, raisiny, tannic wine.
  • Deep garnet color, with complex aromas/tastes of cherry liqueur, plum, figs, tobacco, leather, and subtle presence of cinnamon, clove, peppercorns, chocolate. Very long finish.  “Sweetness” balanced with medium-high acidity and relatively high alcohol level. Typically spend at least two years in oak, which imparts vanilla, toast, spicy notes.
  • Amarone can easily overpower most foods, so careful attention to pairing is needed; for example, pairs well with grilled meats, robust stews. Works well with strong, sharp cheeses.

The Winery: The heart and soul of Zenato lies in the ancient morainic lands of Lugana and Valpolicella, with their mild climate and unrivalled charm, that overlook the Veneto shore of Lake Garda..The vineyards cover 75 hectares in the Zenato estate of S. Cristina in San Benedetto di Lugana, ideal for the Trebbiano di Lugana, and in the Costalunga estate in Valpolicella, the homeland of the famous Amarone Zenato, where the renowned vines Corvina, Rondinella and Oseleta are cultivated.It all began in 1960 when Sergio Zenato, filled with energy and ambition and driven by his deep bond with the territory, tried out new techniques of winemaking and invested in native vines in order to obtain wine of the highest quality.

Read More about the winery here: http://www.zenato.it/en/

2012 Altesino, Brunello di Montalcino 

The Wine: Winemaker Notes: Ruby red, tending to garnet red with aging. A broad, ethereal and compound smell with hints of violet and a pleasant hint of wild berries and vanilla. Dry, warm and velvety, denoting a rich texture and fine breed. Pair with: Roasted red meat, noblegame and medium aged cheese.

Wine Spectator: Cherry, leather and iron notes mark this suave, elegant red. A bit reticent now, but the fruit is fresh and long on the finish. The dense tannins leave a mouthcoating impression, but this opens up beautifully over a few hours. Best from 2021 through 2035.

Vintage rating: 96 points Wine Spectator, 92 points Wine Enthusiast,93 points Robert Parker

Wine rating: 96 points Wine Spectator, 94 points Wine Enthusiast, 93 points Robert Parker, 93 points James Suckling

Notes:

  • One of Italy’s most prestigious and highly age-worthy red wines.
  • Made from 100% Sangiovese. Called “Brunello” locally, because of the slightly brownish cast of the Sangiovese clone used.
  • From warmer and drier southern end of Tuscany, which results in wines that are rich, with intensely dark garnet hue, with characteristic dark cherry flavor of sangiovese, as well as notes of blackberries, strawberries, plums, and non-fruit notes of leather, cedar, spice
  • These big, intense, complex (and expensive) wines are sometimes alluded to as “Chianti on steroids”.
  • Clone used has small grapes with thick skins, which results in bold fruit flavors, and high tannin levels which need to be aged out. Thus aged, by law, for 4 years minimum before release, of which 2 years in oak which imparts vanilla, toast, spicy notes.
  • Full-bodied (yet smooth) tannins and acidity makes it a very food-friendly wine – wonderful pairing with grilled meats (beef, duck, lamb, venison).

The Winery: Brunello di Montalcino: Made from 100% Sangiovese grapes from a specific clone called “Brunello” in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the “Golden Triangle” is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.

The (estate overall covers approximately 80 hectares. The vineyards consist of 44 hectares, sub-divided into the “crus” of Altesino, Macina, Castelnuovo dell’Abate (in the district of Velona), Pianezzine and Montosoli (the latter famous for the production of extremely elegant wines). Other than Sangiovese di Montalcino, the majority of the grapes grown (used to make Brunello, Rosso di Montalcino Palazzo Altesi), there is Cabernet Sauvignon and Merlot (blended with Sangiovese di Montalcino to make Alte d’Altesi and Rosso di Altesino), Trebbiano and Malvasia (for Vin Santo) and Vermentino, Chardonnay and Viognier used to make Bianco di Altesino.

Read more about Altesino here:http://www.altesino.it/eng/azienda.php

Châteauneuf–du–Pape 2012 – Château Cristia 

The Wine: Winemaker Notes:The color reveals distinctive violet highlights. A refined and complex nose showing aromas of violets and fruits of the forest. On the palate a wine that is rich and powerful yet with a perfectly balanced and harmonious structure, and a long aromatic finish. Blend: 70% Grenache, 15% Syrah, 15% Mourvedre.

The Wine Advocate: Cristia’s 2012 Châteauneuf du Pape is a classic example of this cuvée and offers loads of upfront fruit, texture and richness in its fruity, ripe style. Giving up plenty of darker fruits, old leather and damp herbs, enjoy this medium to full-bodied beauty over the coming 7-8 years.

Vintage rating:92 points Robert Parker, 93 points Wine Spectato, 92 points Wine Enthusiast.

Wine rating:92 points Wine Spectato, 91 points Robert Parker.

Notes:

  • Became the first French Appelation Controlée in 1936.
  • Mainly Grenache (80-85%), blended with Syrah (10-15%), Mourvèdre, Cinsault, etc. In fact, 13+ different grape varieties are authorized, with each contributing its characteristics for color, structure, fragrance, longevity. Grenache contributes fruitiness, Syrah provides color and spice, Mourvèdre adds body.
  • Warm-climate region — the Southern Rhône Valley is hot (!), resulting in ripe, fully-developed flavors, and relatively high alcohol levels. Grenache Noir, the main grape variety, does well in region’s meager dry soils and hot summers with long periods of drought.  Characteristic terroir is a layer of stones (“galets”) which store heat during the day and release it at night, hastening the ripening of grapes. The layer of stones also helps to hold water during dry summer months. Powerful mistral winds protect against vine diseases.
  • Traditionally aged in concrete/steel tanks, but also blended with small amounts of wine vinified in oak (90% / 10%).
  • Intensely-colored wines, full-bodied, wines that are spicy/peppery, with fruity aromas and complex tastes of raspberries, black currants, herbs, tobacco, cedar.
  • While they can be tough and tannic when young, they take on silky characteristics with age, while retaining their spiciness.
  • Spicy, peppery characteristics pair well with roast meats (beef, duck, lamb, venison), stews, cassoulet, spicy foods, hard cheeses.

The Winery: The property of the Grangeon family for many generations, Domaine de Cristia is located in Courthézon, on the eastern sector of Châteauneuf-du-Pape and spreads over 58 hectares. Ninety percent of the terroir is composed of sandy/clay soils planted on the Eastern sector of the appellation (lieu-dit ‘Cristia’). These parcels of Châteauneuf-du-Pape benefit from a cool, fresh north-easterly exposition which allows the grapes and wines to develop supple, elegant tannins.

Read more here: http://www.cristia.com/1.cfm?p=299-home

 2010 Château Lagrange, Saint-Julien​ Grand Cru Classé 

 

The Wine: (Jeanne Cho Lee) This is a well made St Julien with nice palate texture and weight with good depth of fruit. Flavours range from fresh blackberries, spices, cedar and Chinese red dates. The nose is restrained but the palate is generous with a nice length. Tasted in: Bordeaux, France. Maturity: Young.

Vintage rating: 98 points Robert Parker, 99 points Wine Spectator, 98 points Wine Enthusiast.

Wine rating: 92 points Wine Spectator, 93 points Wine Enthusiast, 95 points James Suckling

Notes:

  • Predominantly Cabernet Sauvignon [67%], blended primarily with Merlot [28%] to add fleshiness and help soften aggressive tannins.
  • Cool-climate region, whose relatively northern latitude of the region means that fully ripe-tasting wine is possible only around one year out of three => pay attention to vintage.
  • Left Bank wines tend to be deep in color (garnet, almost opaque), medium-bodied, highly tannic because of small thick-skinned grapes. Tend to have a steely mineral quality rather than being “fruity”, though with aromas/flavors of black cherries, raspberries, bell peppers + non-fruit characteristics such as woody/cedar, tobacco. Typically spend time in oak (~18 months), which imparts vanilla, toast, spicy notes.
  • Low-priced versions are at best everyday quaffers, often with “grassy” taste
  • The fierce tannins require considerable ageing to soften them.
  • Gravelly soil of Left Bank, which drains well, is particularly suitable for Cabernet Sauvignon.
  • Full-bodied tannins and acidity makes it a very food-friendly wine – wonderful pairing with grilled meats (beef, duck, lamb, venison), mushroom dishes, hard cheeses

The Winery Taken from Wine Searcher): Chateau Lagrange was classified as a third growth in the 1855 Classification of the Médoc and Graves and is located in Saint-Julien, on the left bank of the river Gironde. Historically, there is evidence that grapes were planted here in the Middle Ages and that, at the time, the proprietors owned the largest wine-producing estate in the Médoc area. It was passed between many well-known wine merchants and families throughout the 18th, 19th and 20th centuries until the current owners, Suntory, purchased the estate in 1983. The plantings at the château are predominantly Cabernet Sauvignon, Merlot and Petit Verdot, as well as Sauvignon Blanc, Sauvignon Gris and Semillon.

The large 182 hectare estate of Chateau Lagrange has 118 hectares under vine in Saint Julien. The vineyard is divided into 102 different parcels. However, the easiest way to think of Chateau Lagrange is by knowing all their vines are dispersed over 2, gently sloping, gravel hillsides, well placed in the west of the St. Julien appellation. At the peak of their vineyards, the hillsides reach up to 24 meters, which puts their vines at the highest elevation in the St. Julien appellation. The vineyard is planted to 67% Cabernet Sauvignon, 27% Merlot and 6% Petit Verdot. The Petit Verdot was added to the vineyards in 1988. Over the years, the vineyard has continued to increase their percentage of Cabernet Sauvignon. Today, the average age of the vines is more than 35 years of age. The terroir is gravel, sand and clay soils.There are also parcels with deposits of iron. The vineyard is planted to a vine density of 8,500 vines per hectare. They use optical sorting technology during the harvest.

Read more at:http://www.thewinecellarinsider.com/bordeaux-wine-producer-profiles/bordeaux/st-julien/lagrange/

2010 Château La Dominique, Saint-Emilion, Grand Cru Classé

The Wine: Winemaker Notes: With its deep and shiny color, Chateau La Dominique brings together the generosity of a Saint Emilion and the typicity of a Pomerol. The nose is intense, characterized by seducing aromas of ripe fruits and subtle spicy notes. In most vintages, you will find truffle and licorice notes, complemented by peppery and woody aromas. With a sharp attack, it is fleshy and round, with silky and precise tannins. The finish is long and full and leaves you with a pleasant feeling of bliss. Aimed to be aged in most vintages, but can also be appreciated during its early years.

James Suckling: Polished and rich nose with dark deep fruit and dense minerality. Wonderful pure ripe fruit on the palate with a long layered texture and super velvety tannins.

Vintage rating:94 points Robert Parker, 98 points Wine Spectator,97 points Wine Enthusiast

Wine rating:94 points Wine Spectator,94 points Wine Enthusiast,94 points James Suckling, 93 points Robert Parker

Notes:

  • Predominantly Merlot [80%], blended primarily with Cabernet Franc (adding lightness and notes of pepperiness, tobacco,) and Cabernet Sauvignon (adding tannins, acidity) [20%].
  • Right Bank wines are fruitier, and “softer” (less tannic) and earlier ripening than their Left Bank counterparts, and therefore approachable younger.
  • Cool-climate region, whose relatively northern latitude of the region means that fully ripe-tasting wine is possible only around one year out of three => pay attention to vintage.
  • Intense color, though slightly lighter than Left Bank wines. Aromas/tastes recall black cherry, raspberries, plums, black tea + non-fruit characteristics such as woody, peppery.  Generally less “fruity” than from warm-climate regions.   Typically spend time in oak (~12-18 months), which imparts vanilla, toast, spicy notes.
  • Bordeaux region produces more Merlot than Cabernet Sauvignon; Château Pétrus (primarily Merlot) is the region’s (and often the world’s) most expensive wine.
  • Moderate-priced versions are at best everyday quaffers, often with “vegetal” taste
  • Clay soil of right Bank favorable for Merlot; Cabernet Sauvignon can’t survive there because soil doesn’t drain well.
  • Full-bodied tannins and acidity makes it a very food-friendly wine – wonderful pairing with grilled meats (beef, duck, lamb, venison), mushroom dishes, hard cheeses.

The Winery: These are some of the main features of the winery:

  • Soil: 25% brown clayey soils, 75% ancient sands mixed with gravel on clay subsoils
  • Grape varieties: 81% Merlot, 16% Cabernet Franc, 3% Cabernet Sauvignon
  • Average vine age: 35 years old
  • Plantation density: 7,000 to 9,000 vines/ha
  • Viticultural method: Traditional, natural grass cover every second row depending on vine vigour, works following sustainable agriculture principles
  • Pruning method: single and double Guyot
  • Harvesting: Entirely by hand, for good quality grapes
  • Vinification: Taperedstainless steel temperature controlled tanks
  • Maturation: 70% to 80% in new barrels
  • Yield: 40 hl/ha
  • Average production: 90,000 bottles

Read more here: http://en.chateau-ladominique.com/

2014 Domaine Chevillon-Chezeaux Nuits Saint Georges, 1er Cru – Les Saint Georges

The Wine: (The Wine Mag) The wine comes from what many consider to be the Grand Cru of Nuits Saint-Georges. It is firm and structured with solid tannins over black-cherry fruits. There is a tight streak of acidity that cuts through the wine giving a crisp center to the fine fruit. Drink this wine from 2019.

Vintage rating: 96 points Robert Parker, 95 points Wine Spectator, 90 points Wine Enthusiast.

Wine rating: 93 points Wine Spectator, 93 points Wine Enthusiast.

Notes:

  • Thin-skinned Pinot Noir results in wines that are lighter bodied, lighter in color, and far less tannic than Cabernet Sauvignon, Merlot, etc.
  • Very recognizable wine because of pale translucent red color.
  • At its best, feels silky or satiny, with flavors of cherries, raspberries, currants. Subtle aging in French oak adds delicate richness and tannin, vanilla notes. (American oak is considered to “muscular” for Pinot Noir).
  • Quality tends to be either very high (and very expensive) or very low (inexpensive), with not much in between.
  • Very sensitive to weather conditions => pay attention to vintage.
  • Cool climate of Burgundy region tends to result in tart fruit notes, herbal flavors, and light body (warm climate Pinot Noirs have aromas/tastes more like sweet raspberry and cherry, with  bolder body and higher alcohol level).
  • Pairs well with chicken, grilled meats, stews like boeuf bourguignon, mushroom dishes, salmon, tuna. Can also pair with richer meats.  NB: Really good Pinot Noir is wasted on most cheeses.

The Winery: The Domaine was created in 1887 by Eugène-François CHEVILLON, who inherited from his father Symphorien CHEVILLON a few parcels of vines. Eugene CHEVILLON succeeded him. In 1946, his two sons, Georges and Maurice, shared the family estate. In 1947, the Domaine Georges CHEVILLON expanded with the acquisition of Nuits-Saint-Georges 1er cru “LES SAINT-GEORGES”. In 1963, his son Michel joined him on the Domaine, which he still operates with his wife Pascale, and in 1988 created Domaine Michel CHEVILLON. In 1999, their daughter Claire moved to the Domaine. Philippe CHEZEAUX, her husband, joined her in 2000 to create the Domaine CHEVILLON-CHEZEAUX which currently operates 8 ha 61 to 75 acres of vines all classified in AOC on 14 different appellations.

Read more here: http://www.chevillon-chezeaux.com/

VINOTABLES RATINGS FOR THIS TASTING:

  • TBA $  Rating:
  • TBA $ Rating:
  • TBA $ Rating:
  • TBA $ Rating:

View full evaluation here:

Best Rated: TBA

Best Buy: TBA

Tasting No. 57- June 14, 2017- Wines from Argentina

26 Friday May 2017

Posted by Alfonso Sanchez in Tasting Meetings

≈ Leave a comment

 Capri Ristorante – McLean, VA

 

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings

PRESENTERS: Orlando Reos

TYPE :  Blind

 PARTICIPANTS: 

Members: Juan Luis Colaiacovo, Orlando Reos, Alfonso Sánchez, Jairo Sánchez, Peter Scherer, Miguel Segovia

Guests: Ricardo Santiago

TASTING OVERVIEW 

This tasting focus on exploring modern wines from Argentina.  The tasting includes a white blend, two red blends and a Pinot Noir from Patagonia.  One of the red blends is Bordeaux-style and the other is a Malbec-based blend.  The wines to be tasted are:

  1. 2013 Alma Negra, White Blend, Mendoza 
  2. 2015 Chacra Barda, Pinot Noir, Patagonia, Rio Negro
  3. 2014 Ben Marco Expresivo, Valle de Uco, Mendoza
  4. 2013 Susana Balbo Brioso, Dominio del Plata, Mendoza

THE MENU

  1. Seafood Salad
  2. Mushrooms with spinach and ricotta
  3. Ravioli di Vitello
  4. Grilled Lamb with potatoes and vegetables
  5. Dessert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2013 Alma Negra, White Blend, Mendoza

The Wine: Alma Negra V is a blend of Viognier, Chardonnay, and Gewürztraminer.

Vinous / Antonio Galloni – “Pale straw-yellow. Aromas of ripe pear, stone fruits, white flowers, clove and vanillin oak. Nicely concentrated and delineated, with brisk acidity giving a firm edge to the flavors of lemon peel, flowers, licorice and lichee. Initially the wine’s glyceral texture and almost tart acidity seemed to clash but this blend harmonized nicely in the glass. Finishes with a refreshing bitterness and very good grip and length. A lively, intriguing and distinctive white wine, but give it another year or so before pulling the cork.

The Winery: Alma Negra means “Black Soul”, because the color of the wines made from the bonarda grape is deep and intense. The the first wines made, which where all reds, had a real “black soul” when you saw them in the glass. Ernesto also wanted to create a wine about which little was known, the composition or technical details, so that the wine was judged solely on how the taster perceived it. When the line was launched in 2006, the wines were named Misterio, and the mask on the label was a symbol for a hidden identity or mystery.

Ernesto Catena, the owner of Ernesto Catena Vineyards in Argentina, is the eldest son of Nicolás Catena of Catena Zapata. A 4th generation winemaker, Ernesto has traveled and lived around the world, and along the way has earned a Bachelors degree in Computer Science and Economy, a Master’s in Design in Milan and a degree in history in London.  Defined by many as the “bohemian” side of the Catena family, Ernesto is a tireless and avid reader, painter, art collector, horseman, polo player and archer.  While president of Bodegas Escorihuela, Ernesto felt the need to produce wines that would reflect his basic beliefs:  high quality, a different style from the majority of wines being made at the time, smaller volumes and a strong brand concept. In 2002, Ernesto Catena Vineyards was created to express those beliefs.

Read More about the winery here: http://www.vineyardbrands.com/producer.aspx?id=110#producerBio

2015 Chacra Barda, Pinot Noir, Patagonia, Rionegro 

The Wine: James Suckling – “A fantastic red with ginger, dried strawberry, wet earth and fresh leather aromas and flavors. Full body, silky tannins and a fantastic finish. Superb. Best Barda ever. Drink now.”

The Winery: (From Wine.com) Bodega Chacra is located in the Rio Negro Valley of northern Patagonia, 620 miles south of Buenos Aires, 1,240 miles north of Tierra del Fuego, and roughly equidistant west to east from the Andes Mountains and the Atlantic Ocean. The property’s situation in the arid central Argentine desert is tempered by the confluence of the Neuquen and Limay Rivers, both of which flow from the Andes and converge in the Rio Negro, which in turn flows into the Atlantic. The Rio Negro Valley itself is a glacial bed 15.5 miles wide stretching 310 miles along the river’s banks at an elevation of 750 feet above sea level. The valley is irrigated by a network of channels excavated in the late 1820s by British colonists who observed the abundant snow melt flowing from the Andes and created an oasis in the middle of the desert.

The climate is dry, with maximum humidity of thirty percent and an average of seven inches of rainfall annually. This aridity, coupled with the natural barrier of the surrounding desert, results in a complete absence of phylloxera and vine diseases. The air is pristine and without pollution, creating tremendous luminosity and purity of sunlight. During the ripening period, in the first quarter of the year, diurnal temperatures vary widely, ranging from an average of 82.4F (28C) during the day and 48.2F (9C) at night. The seasons are precisely defined, with hot summers, cold winters and mild springs and autumns. This consistency of climate enhances consistency of the wine from vintage to vintage.

Read more about  here: http://www.bodegachacra.com/

2014 Ben Marco Expresivo, Valle de Uco, Mendoza 

The Wine: Winemaker’s Notes: #24 in Suckling’s “50 Best Value Wines Under $50.00 in 2016.”BenMarco Expresivo, a wine with aromas of blackberry, peppercorn tree, violet, mineral notes, balanced natural acidity and firm fine-grained tannins.Pairs well with a grilled steak, roasted pork loin, veal, medium-strong cheeses, and most cream sauces.

The Wine Advocate – “The one blended wine in the BenMarco line that I tasted was the 2014 BenMarco Expresivo, in this case it’s 80% Malbec and 20% Cabernet Franc from Gualtallary, from a young vineyard that gives low yields. The fermentation was completely natural, without any added yeasts, and the élevage was extended to 14 months, also in used French oak barrels. There is more influence from the élevage here, with some smoky, toasty and spicy notes over the core of violets, cherries and just a tiny herbal twist. The palate shows some abundant fine-grained tannins that point at the need to give it some more time in bottle and enjoy it with some hearty food.”

The Winery: (From Wine.com) In 1999 Susana Balbo crafted a line of wines to showcase the ripe fruit expression of her sustainably-farmed Mendoza vineyards. The philosophy is a simple one: grow great grapes and make wines that are true to their place. Minimal intervention during the growing season and through harvest allows the true fruit character to develop. Combine this with Susana’s winemaking skills and the result is wines that express the powerful fruit flavors, the ripe tannins and the incredible length and balance that can only come from this one place: Mendoza.

Read more here:http://en.susanabalbowines.com.ar/

2013 Susana Balbo Brioso, Dominio del Plata, Mendoza 

The Wine: Dark red-ruby. Peppery dark fruits, black tea, cedar and fresh herbs on the vibrant nose. Reveal a terrific purity of fruit perfectly framed by ripe acidity. Finishes broad, with ripe tannins and excellent grip.

This wine pairs well with deef, pork, lamb, squab, quail and duck.

Tasting Panel – “Another stunning wine from one of Argentina’s star native winemakers; this Bordeaux blend, harvested from her own vineyard, is dark and lush with smooth texture and ripe, deep fruit; balanced and long. 45% Cabernet Sauvignon, 25 % Malbec, 25 % Cabernet Franc, 5% Petit Verdot. “

Vinous / Antonio Galloni – “(from estate vines on clay soil adjacent to the winery; aged in 100% new oak): Bright red-ruby. Black cherry, dark berry, tobacco and spice aromas are lifted by an alluring floral topnote. Sappy, concentrated and energetic, offering terrific inner-mouth aromatic lift to its smooth currant and tobacco flavors, with the sexy French oak element in harmony with the wine’s fruit. This very smooth wine shows greater sweetness than the Signature Cabernet. Finishes firm and long, with high-quality tannins and terrific lingering fruit. This high-density vineyard features 8,000 vines per hectare; Susana Balbo noted that production is around one kilo of grapes per vine from just two or three bunches. The pH here is a moderate 3.55, and one can see this in the tension of the tannins.”

The Winery: (See previous wine)

 VINOTABLES RATINGS FOR THIS TASTING:

(See full evaluation here: Summary of Tasting Scores -Meeting 57

Participants ranking, average scores and wine prices :

  1. 2014 Ben Marco Expresivo, Valle de Uco, Mendoza
    • Expert Ratings:     RP 92 Pts; JS
    • Member Ratings:     91 Pts.
    • Price: $ 36
  2. 2013 Susana Balbo Brioso, Dominio del Plata, Mendoza  
    • Expert Ratings:   AG 92 Pts.
    • Member Ratings:     91 Pts.
    • Price: $50
  3. 2015 Chacra Barda, Pinot Noir, Patagonia, Rio Negro
    • Expert Ratings:    RP  92 Pts; JS  96 Pts.
    • Member Ratings:   89 Pts.
    • Price: $ 24
  4. 2013 Alma Negra, White Blend, Mendoza
    • Expert Ratings:    AG  89 Pts..
    • Member Ratings:   89 Pts.
    • Price: $25

Tasting No. 56 – Wines from Oregon and Washington States

01 Monday May 2017

Posted by Alfonso Sanchez in Tasting Meetings

≈ Leave a comment

Tags

Cabernet Sauvignon, Cabernet Sauvignon blends, Oregon, Pinot Noir, Riesling, Washington State

 Capri Ristorante – McLean, VA

Pinot Noir Grapes

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings

PRESENTERS: Miguel Segovia, Jairo Sanchez

TYPE :  Blind

 PARTICIPANTS

Members:  Alfonso Sánchez, Lee Samuelson, Mario Aguilar, Peter Scherer, Orlando Reos, Miguel Segovia and, Jairo Sánchez

Guests: 

TASTING OVERVIEW 

This blind presentation Objective was to identify the varietal wines from these states and to contrast the impact of the terroir on the overall wine features. These are the wines:

  1. 2015 Two Mountains – Riesling – Columbia valley, Rattlesnake Hills
  2. 2012 Coelho – Paciencia Pinot Noir – Willamette Valley – Oregon
  3. 2014  Sheridan Vineyard – Mystique – Red Blend – Columbia Valley
  4. 2010 Gordon Estate- Cabernet Sauvignon – Six- Columbia Valley

THE MENU

  1. Shrimp cocktail in creole style sauce
  2. Risotto with roasted shallots, portobello mushrooms and parmesan cheese
  3. Grilled pork tenderloin with roasted beet and cranberry sauce
  4. Grilled lamb chops with porcini mushrooms sauce
  5. Dessert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2015 Two Mountains – Riesling – Columbia valley, Rattlesnake Hills 

The Wine: Off-dry style,hints of hay, green pear, wild flowers and dust on the nose combine with incredible tastes of ripe citrus, green apple, and a hint of minerality. This wine lasts forever on your tongue.

The Winery: “Warm days and cool nights provide the Yakima Valley with near-perfect growing conditions, allowing both white and red grape varietals to fully express their classic characteristics. Our award-winning wines are truly a reflection of the perfect location and climate in which they were grown. The Cascade Mountain Range provides a wonderful rain-shadow effect on our vineyard. We have warm sites averaging to 29 80-degree days with an ideal 190-day growing season and annual precipitation between six to seven inches total.”

Rattlesnake Hills is a small sub-region of Yakima Valley in Washington’s Columbia Valley. The AVA encompasses 68,500 acres (27,720ha) along the northern edge of the Yakima Valley AVA, on slopes and terraces with a variety of aspects and inclines.Temperatures in the AVA are moderate during the growing season, with the Cascade Mountains to the west shielding the region from the influence of the Pacific Ocean. The Rattlesnake Hills also protect vineyards from polar blasts originating in Canada. These influences make the AVA considerably warmer (up to 10F/6C) in winter than its neighbors – another factor in reducing vine-killing frosts. The soils in Rattlesnake Hills are predominantly silt loam, finer than the sandy compositions found elsewhere in the Columbia Valley. These soils are remnants from the extensive Missoula floods of the last Ice Age that shaped much of the landscape in the Columbia Basin before flowing south toward the Willamette Valley in Oregon.

Read More about the winery here:http://www.twomountainwinery.com/

 and here: http://www.wine-searcher.com/regions-rattlesnake+hills

2012 Coelho – Paciencia Pinot Noir – Willamette Valley – Oregon

The Wine: Ripe strawberry compote typifies this appealing wine. The nicely ripened fruit is set in a mineral-driven, high acid frame, and shows both texture and length as it develops in the mouth. It’s especially noteworthy given the moderate alcohol.

The Winery: After Dave and Deolinda fell in love with the rolling hills of the lush Willamette Valley, they moved to Amity in 1991 and transformed 40 acres 3 miles south of Amity into the renowned Coelho Estate Vineyard. They decided that they wanted to do more than simply sell their fruit, and began to utilize their Portuguese winemaking heritage. In 2004, they bottled their first vintage of “Paciencia.” Since then, they have added two other vineyards Zeitoun Vineyard and Delfina Vineyard (named after Deolinda’s Grandmother) to their acreage. The Coelho, and very first, vineyard is located three miles south of the winery and planted with 28.5 acres of Pinot noir, one acre Pinot gris and 1.5 acre Chardonnay. Coelho uses sustainable viticulture practices, hand picking, and hand sorting to reflect our respect for the unique Willamette Valley terroir.

Read more about  here:http://coelhowinery.com/

2014 Sheridan Vineyard – Mystique – Red Blend – Columbia Valley 

The Wine: (Wine Enthusiast)This Merlot-dominant red blend displays classic Yakima Valley flavors that are well-integrated and balanced for medium-term (6–8 years) aging. The fruit is on the tart side, with accents of earth and herb. The tannins are textural and somewhat drying.

The Winery: In 1996, Scott (the owner and sel made winemaker) found 76 acres of land located on a hilltop in the Yakima Valley. At that moment, he realized that his 17-year career in finance was coming to an end. The following year, he started the vineyard by planting ten acres of Cabernet Sauvignon, Cabernet Franc, and Syrah grapes. Sheridan Vineyard’s first harvest was in 2000. That year, Scott bottled a Syrah and a blend of Cabernet Sauvignon and Cabernet Franc now known as L’Orage. Today, with the property fully planted, Scott continues to focus on sustainable farming practices and keeping yields low as the vineyard matures. All of this is driven by his passion to create wines of richness while maintaining a sense of beauty and balance.

Read more here:http://www.sheridanvineyard.com/index.php

 

2010 Gordon Estate- Cabernet Sauvignon – Six- Columbia Valley 

The Wine: (Wine Enthusiast) This pure Cabernet Sauvignon from the estate vineyard shows focused blueberry, black cherry and cassis fruit at its core, with underlying minerality. Dusty tannins and firm acids support a chewy, cherry-infused finish.

The Winery: Gordon Estate is located in the heart of the Columbia Valley in Washington State. With a unique volcanic soil breakdown that includes basalt, sandy loam, clay loam and gravelly loam, the earth of the Gordon Estate vineyard produces grapes of great depth and intensity. The south-facing site is perched some 620 feet above sea-level along the Snake River. The vineyard has excellent air drainage and benefits from the river’s moderating influence. The vines are sometimes blanketed by snow in the winter, but spring and summer offer sunshine and warmth allowing the grapes to ripen completely. Temperatures during the growing season can fluctuate from 95 degrees Fahrenheit the day to 55 degrees Fahrenheit at night, enabling the grapes to develop high acids and high sugar levels.

Read more here:http://gordonwines.com/

VINOTABLES RATINGS FOR THIS TASTING:

Rating Scale:

  • 96-100 Pts. – Exceptional
  • 90-95 Pts.  –  Outstanding
  • 86-89 Pts.  –  Very good
  • 81-85 Pts.  –  Good
  • 76-80 Pts.  –  Acceptable
  • 75 or fewer – Mediocre

Participants ranking, average scores and wine prices :

  1. 2010 Gordon Estate- Cabernet Sauvignon – Six- Columbia Valley
     

    • Expert Ratings:     RP 92 Pts.
    • Member Ratings:  91 Pts.
    • Price: $50
  2. 2014 Sheridan Mystique Yakima Valley, Merlot Blend    
    • Expert Ratings:  WE 92 Pts.
    • Member Ratings:   90 Pts.
    • Price: $33
  3. 2015 Two Mountain Riesling, Rattlesnake Hill, Washington  
    • Expert Ratings:    RP 89 Pts.
    • Member Ratings:  90 Pts.
    • Price: $20
  4. 2012 Coelho Paciencia Pinot Noir, Willamette Valley, Oregon
    • Expert Ratings:    RP 92 Pts..
    • Member Ratings:   89 Pts.
    • Price: $50

BEST VALUE FOR MONEY: 2015 Two Mountain Riesling, Rattlesnake Hill, Washington

Tasting No. 55 -February 15, 2017 – Undisclosed Variety and its Blends

23 Thursday Feb 2017

Posted by Alfonso Sanchez in Tasting Meetings

≈ Leave a comment

 Capri Ristorante – McLean, VA

red_and_white_wine_in_glass

Red and White (Source: Wikimedia Commons)

 

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings

PRESENTERS

Jairo Sanchez, Orlando Mason

TYPE :  Blind

 PARTICIPANTS

Members: Orlando Mason, Alfonso Sánchez, Jairo Sánchez, Miguel Segovia

Guests: Jorge Requena, Alberto Gómez

THE WINES 

This presentation includes four undisclosed wines, one white and three reds.  Of the three reds one is a varietal and the other two are blends based on that variety from two viticulture regions and climates .  The objective is to differentiate the wines (variety or blend) and if possible ascertain the varieties. The presenters will provide general indications on the wines to inform the identification.

  1. 2014 Anakena Ona Special Reserve,  White Blend,  Leyda Valley 
  2. 2013 DeLille Cellars Merlot D2, Columbia Valley
  3. 2012 Grgich Merlot Napa Valley 
  4. 2012 Chateau La Fleur Cardinale Grand Crue Classe, Saint Emilion  

THE MENU

  1. Lobster bisque
  2. Pasta with mushrooms
  3. Beef short rib in red wine sauce with roasted potatoes and vegetables
  4. Cheeses
  5. Dessert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2014 Anakena Ona Special Reserve,  White Blend,  Leyda Valley

anakena-onaThe Wine: Riesling 44% Chardonnay 41% Viognier 15% . Winemaker’s Notes: The ONA Special Reserve range draws on that bold spirit and offers wines that are characteristic of their origins with elegance, finesse and audacity. This complex and elegant blend of Riesling, Chardonnay and Viognier offers a beautiful straw color with extraordinary aromatic intensity. The nose presents mineral notes from the Riesling, tropical fragrance of Chardonnay and flora and peach aromas from Viognier that combine in magnificent harmony on the finish. A refreshing and well-balanced wine with crisp acidity and a persistent finish. Ideal with salads, shellfish and risotto

The Winery: Leyda Valley is a small sub-region of the San Antonio Valley wine region in Chile, located just 55 miles (90km) west of the Chilean capital, Santiago. This cool-climate region enjoys the effects of the cold Humboldt Current of the Pacific Ocean, and consequently produces bright, vibrant wines made from Pinot Noir and Chardonnay. This close proximity to the coast is what is driving growers to Leyda. Cold ocean breezes and morning fog moderate the overall temperatures, and the valley is therefore significantly cooler than its low latitude might suggest. These cool temperatures are complemented by warm sunshine during the long growing season, letting grapes ripen fully and develop complexity while still retaining acidity. Leyda Valley’s soils are largely clay and loam over a granite base with moderate drainage. These low-fertility soils are good for the production of premium grapes because they make the vines struggle for survival. This results in vines that put all their energy into producing small, concentrated grapes rather than leafy foliage. Wines produced from these grapes tend to be structured and complex.

The vineyard sits on an ancient riverbed millions of years old, which explains the loam soil (with similar proportions of sand, clay, and silt) in the upper 30 cm (11.8 in) and the loam and 50% stone mixture down to 70 cm (27.6 in). Below this is pure stone, which provides excellent drainage and incomparable growing conditions.The vines are drip irrigated in accordance with the respective soil types, which were identified in a study that included two soil pits (1 m wide x 1 m long x 1 m deep) per hectare, or more than 300 pits in total. The study identified the sectors that retain less moisture, in order to reach uniform levels throughout the vineyard.

Read More about the winery here:http://www.wine-searcher.com/regions-leyda+valley and here:http://www.anakenawines.cl/en/

2013 DeLille Cellars Merlot D2, Columbia Valley 

img_0909The Wine: Winemaker’s Notes: This exceptional vintage demonstrates classical, expressive Merlot notes of floral spices, sweet herbs, pencil shavings, tobacco pouch and mixed berries. There are rich, generous flavors filling the mouth with black cherries, raspberries and kirsch liquor as well as cocoa powder and toasty oak notes. The palate continues with savory qualities tempered by an elegance that has come to define DeLille Cellars. Complete all this with a dramatic finish to experience a memorable and youthful D2. Blend: 57% Merlot, 33% Cabernet Sauvignon, 8% Cabernet Franc, 2% Petit Verdot

The Winery:DeLille Cellars is a boutique artisan winery located in Woodinville, Washington. The winery was founded in 1992 by Charles and Greg Lill, Jay Soloff and celebrated winemaker Chris Upchurch. The mission at DeLille Cellars has always been to create a new Bordeaux blend using Washington State vineyards. From the beginning, the winery has looked towards the prestigious Red Mountain AVA as the foundation of its wines, using grapes from its own vineyards in combination with fruit from other top sites in the Yakima Valley.

Read more about  here:http://www.delillecellars.com/

2012 Grgich Merlot Napa Valley 

img_0908The Wine: Winemaker’s Notes: 95% Merlot and 5% Cabernet Sauvignon.  Its bright flavors of strawberries, cherries, licorice and a hint of coffee are wrapped in a velvety texture that make your taste buds ask for more. The wine’s firm tannins and vibrant acidity create the perfect partner with beef tenderloin, rack of lamb, duck and barbecued pork.

Brawny and concentrated in black fruit, It indeed is, with its juicy blackberry, cherry, espresso and clove notes, while remaining varietally correct in terms of its mellowed tannins. We blend this cool climate variety with the same one from our warmer vineyards to create a complex and balanced wine. Its complex flavors of red currant, black licorice and hint of savory herbs are wrapped in a velvety texture that leaves your taste buds asking for more! The wine’s firm tannins and vibrant acidity create the perfect partner with prime rib, rack of lamb or roasted pork.

The Winery: “Since 2003, our vineyards have been in full production, and our wines are 100% estate-grown, produced, and bottled. We have 366 total acres planted in five vineyards that form a string of pearls running through the heart of Napa Valley: American Canyon, Carneros, Yountville, Rutherford, and Calistoga. Each has its own unique climate, and we have carefully chosen the varietals best-suited for each vineyard’s terroir. Because our vineyards are so vital to the success of our winemaking, we put great emphasis on being thoughtful stewards of our land and vines. We have done so for more than 30 years, and that is one primary reason why Grgich Hills has consistently produced award-winning wines that are enjoyed across America and all around the world.”

Read more here:https://www.grgich.com/

 

2012 Chateau La Fleur Cardinale Grand Crue Classe, Saint Emilion 

img_0910The Wine: Winemaker’s Notes: The wine displays a deep, dense-colored hue, while on the nose there are powerful ripe fruit aromas mingling with floral notes. Feminine in style, the wines have a seductive, rich mouth-feel, underpinned by elegant, silky tannins. The finish is long and harmonious, promising very long ageing potential in bottle. These specific tasting characteristics, immediately recognizable to its growing number of followers, are the hallmark of Chateau Fleur Cardinale.

The Winery: The two properties owned by Florence and Dominique Decoster extend across a 23.5 hectare area for the Château Fleur Cardinale, and a 4.5 hectare area for the Château Croix Cardinale.  The two vineyards are planted on clay-limestone soil in the middle of the hillsides and they enjoy an identical harvest, notable for its 75% dominance of Merlot together with 20% Cabernet Franc and 5% Cabernet Sauvignon.

The growing methods used at Château Fleur Cardinale are traditional, and the thinning of crops and leaves is done without chemical weeding processes.  Fertilization is accurately targeted, and is applied according to the results of analyses made.  Only organically certified fertilizer products are used.  The trellising is designed to optimize the foliar surface area. The natural cover planting is managed on the land plots at a moderate level.  ‘Artifical’ cover planting (tall fescue) is grown on robust plots.  Soil is systematically decompacted every year on all land plots on every other row.

Read more here:http://www.fleurcardinale.com/en/

 VINOTABLES RATINGS FOR THIS TASTING:

Rating Scale:

  • 96-100 Pts. – Exceptional
  • 90-95 Pts.  –  Outstanding
  • 86-89 Pts.  –  Very good
  • 81-85 Pts.  –  Good
  • 76-80 Pts.  –  Acceptable
  • 75 or fewer – Mediocre

Participants ranking, average scores and wine prices :

  1. 2012 Chateau La Fleur Cardinale Grand Crue Classe, Saint Emilion 
    • Expert Ratings:     RP 93 Pts.
    • Member Ratings:  92 Pts.
    • Price: $48
  2. 2012 Grgich Merlot Napa Valley, California  
    • Expert Ratings:  JR 16.5/20 Pts.
    • Member Ratings:    91 Pts.
    • Price: $47
  3. 2013 DeLille Cellars Merlot D2  Columbia Valley
    • Expert Ratings:    RP 92 Pts.
    • Member Ratings:  91 Pts.
    • Price: $42
  4. 2014   Anakena Ona Special Reserve White, Leyda Valley, Chile
    • Expert Ratings:    JR 16.5/20 Pts..
    • Member Ratings:   90 Pts.
    • Price: $18

Tasting No. 54 -December 1, 2016 – Selection of the Members Best Rated Wines in Prior Tastings

24 Thursday Nov 2016

Posted by Alfonso Sanchez in Tasting Meetings

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Tags

Barolo, Cabernet Sauvignon

 Capri Ristorante – McLean, VA

red-blend

 

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings

PRESENTERS

Orlando Reos, Miguel Segovia, Alfonso Sanchez

TYPE :  Blind

 PARTICIPANTS

Mario Aguilar, Cecilio Berndsen, Jaime Estupiñán, Italo Mirkow, Orlando Reos, Lee Samuelson, Jairo Sanchez, Alfonso Sanchez, Jairo Sanchez, Miguel Segovia.

THE WINES 

This presentation revisits three red wines that Club Members rated with the highest scores in previous tastings.

  1. 2015 Chateauneuf-Du-Pape Blanc, Bastide St. Dominique
  2. 2007 Seghesio –  Barolo – la Villa – Piemonte
  3. 2010 Cabernet Sauvignon – Penfolds –Bin 407
  4. 2009 Poesía – Clos des Andes, Malbec Reserva

THE MENU

  1. Assorted Cheese Plate
  2. Mix Salad
  3. Veal Ravioli
  4. Grilled Beef Medallions and Vegetables
  5. Desert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2015 Chateauneuf-Du-Pape Blanc, Bastide St. Dominique

bastideThe Wine: Indicative blend: Clairette Rose, Roussanne and Grenache Blanc. While southern Rhone red blends are far more common in this part of France, white wines are included in several notable appellations in the region. Chateauneuf-du-Pape Blanc is the most famous of these, using Grenache Blanc, Roussanne and Clairette and a small handful of obscure local varieties. White Cotes du Rhone wines use a similar blend, often along with Marsanne and Viognier.

Since there are so many possible incarnations of the blend, it is extremely difficult to narrow down any singular characteristic in these wines. The aromas, flavors, bodyweight, mouthfeel, aging potential and dryness level all depend entirely on the grape varieties used and the winemaking techniques involved.

The Winery: La Bastide Saint Dominique estate lies in the heart of Provence, right in the foothills of Chateauneuf du pape, buffeted by the gusts of the Mistral wind and bathed by the bright southern sun. Located at the heart of the Southern Rhône Valley, a stone’s throw away from Châteauneuf du Pape, La Bastide Saint Dominique estate enjoys optimal climate with the unique Mistral wind and very hot and dry summers.

Read More about the winery here: http://bastide-st-dominique.com/?lang=en

2007 Seghesio –  Barolo – la Villa 2007 – Piemonte  

fratelli-seghesio-la-villa-baroloThe Wine: Nebbiolo 100%.  Seghesio’s Barolo is concentrated, big and muscular with pure Nebbiolo aromas and velvety texture. The estate is no-longer the secret of those in-the-know, ever since the 2004 vintage received 95 points from the Wine Spectator. Ageing:   24 months in French oak barriques and tonneaux with a further 12 months in bottle prior to release.

The Winery: Brothers Aldo and Riccardo Seghesio began bottling their wine from their ten-hectares in the La Villa cru in 1988; the cru, in the Castelletto subzone not far from Manzone’s Gramolere, is another one of the most precipitous, best-drained expositions in all of Barolo, reached only by a ride of switchbacks up from the town of Monforte.

Read more about the Seghesio Frateli Winery here: http://www.fratelliseghesio.com/en/

2010Cabernet Sauvignon – Penforlds –Bin 407

Penfolds 407The Wine: Winemaker’s Notes: Deep magenta in color. The nose is energetic exuberant. Varietally pure – cassis/blackcurrant, at the physiologically riper end of the spectrum – no herbal or green cues. Other aromatics include derived scents extolling memories of homemade cannoli – its pastry and custard/chocolate. Upon sitting, a suggestion of Chinese sausage. French oak is evident, with clove, cedar, pencil shavings. The palate is full-bodied, fresh, bright and lively. It is defined and focussed. Solid, granular tannins, balanced acidity and friendly yet reserved oak, beckon an impressive structural conveyance. Palate length and persistence? Only one way to confirm… please pour.

The Winery: For over 170 years, three distinct styles have underpinned the Penfolds winemaking philosophy: single vineyard or single block, single region or sub-region, and multi-region or multi-varietal blending.

Penfolds single vineyard and single block wines are celebrated for their unique terroir and sense of place. These include Magill Estate Shiraz, Kalimna Block 42 Cabernet Sauvignon, Cellar Reserve Kalimna Block 25 Mataro, and 2010 Bin 170 Kalimna Shiraz.

Similarly, Penfolds wines sourced from a single region or sub-region represent the best of what that region or sub-region can offer. These wines are regarded for their optimised regional character and microclimate variants such as soil, drainage and aspect. Examples include RWT Barossa Valley Shiraz, Bin 128 Coonawarra Shiraz, Reserve Bin A Adelaide Hills Chardonnay, Bin 150 Marananga Shiraz and Bin 23 Adelaide Hills Pinot Noir.

Finally, both multi region and multi-varietal blending exemplify what Penfolds is best known for from a winemaking perspective – crafting wines to a house style.  Penfolds Grange is the original and most powerful expression of this blending philosophy, which results in a consistency of style and quality across vintages. Other examples of this style include St Henri Shiraz, Yattarna, Bin 389 Cabernet Shiraz and Grandfather Rare Tawny.

Read more about the winery here: https://www.penfolds.com/en-us

2009 Poesía – Clos des Andes, Malbec Reserva

poesia-clos-des-andes-2009-malbec-reserva-mendozaThe Wine: This wine is 100% Malbec.  This is not the same wine we rated and tasted before but is made under similar approach as the Poesía blend tasted in meeting No. 52.  The nose reveals notes of leather, truffles combined with notes of fruits and a touch of chocolate powder. The palate is fresh, mineral, fruity, fat and offers a good fruit expression and a half weight matter. In the mouth it expresses notes of black fruit (plum, black cherry), cherry and slight notes of chocolate associated with a touch of coffee and leather. Tannins are melted.

The Winery: This is a small winery (13 hectares) located in Luján de Cuyo at about 3100 feet of altitude. Owned by the Gracin family who settled from Bordeaux and bottled their first crop in 2002.  They are dedicated to produce Bordeaux-type wines.

Read about Poesia Winery here: http://www.bodegapoesia.com/english/index.htm

 VINOTABLES RATINGS FOR THIS TASTING:

Rating Scale:

  • 96-100 Pts. – Exceptional
  • 90-95 Pts.  –  Outstanding
  • 86-89 Pts.  –  Very good
  • 81-85 Pts.  –  Good
  • 76-80 Pts.  –  Acceptable
  • 75 or fewer – Mediocre

Participants ranking, average scores and wine prices :

  1. 2010 Cabernet Sauvignon – Penfolds –Bin 407
    • Expert Ratings: Avg   91 Pts.
    • Member Ratings: 92 Pts.
    • Price: $45
  2. 2007 Seghesio –  Barolo – la Villa – Piemonte
    • Expert Ratings:  Avg. 91 Pts.
    • Member Ratings:   92 Pts.
    • Price: $52
  3. 2009 Poesía – Clos des Andes, Malbec Reserva
    • Expert Ratings: Avg.  87 Pts.
    • Member Ratings:  91Pts.
    • Price: $30
  4. 2015 Chateauneuf-Du-Pape Blanc, Bastide St. Dominique
    • Expert Ratings: WS 94  Pts..
    • Member Ratings:  91 Pts.
    • Price: $35

See full detailed evaluation here: tasting-_54-best-of-past-years-evaluation

 

 

 

 

 

 

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Tasting No. 53 -October 20, 2016 – Pinot Noir

03 Thursday Nov 2016

Posted by Alfonso Sanchez in Tasting Meetings

≈ 1 Comment

Tags

Pinot Noir

 Capri Ristorante – McLean, VA

 

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings
  6. Technical Note

PRESENTERS

Mario Aguilar

TYPE :  Blind

 PARTICIPANTS

Mario Aguilar, Juan Luis Colaiacovo, Orlando Mason, Italo Mirkow,  Carlos Paldao, Orlado Reos, Alfonso Sánchez.

THE WINES 

This presentation focuses on comparing Pinot Noirs from California and from Burgundy of similar price and age.

  1. 2011  Domaine Droin, Chablis
  2. 2012 Calera Mount Harlan Ryan Vineyard, Pinot Noir, California
  3. 2012 Clos des Porrets, Nuits St. Geroges Domaine Gouges, Premier Cru, Burgundy
  4. 2011 Hillard Bruce Sky, Pinot Noir, California

THE MENU

  1. Lobster Bisque
  2. Grilled Portabella mushrooms with mozzarella and zucchini
  3. Pasta with creamed mushrooms
  4. Grilled salmon with asparagus
  5. Desert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2011  Domaine Droin, Chablis

droin-chablisThe Wine: Fermented and raised entirely in tank, the 2014 Domaine Droin Chablis AOP is a middle ground between the traditional and modern, a steely, vibrant cold climate Chardonnay that also manages to maintain plenty of green apple and citrus peel driven fruit flavors. Far from internationally styled, it still has the flinty minerality and mouthwatering acidity that Chablis lovers crave.  It would be a perfect accompaniment to raw oysters. 

The Winery: Domaine Droin, operated by 14th generation winemaker Benoit Droin, is one of the top producers of modern Chablis. Though the family viticulture history stretches back to the early 1600s, Benoit is an innovator in Chablis, running one of the most modern winemaking facilities in northern Burgundy and producing a bigger, riper style of Chablis while maintaining the regions signature focus and minerality. The domain produces as many different wines as there have been Droin generations–14–bottled according to vineyard, but are generally characterized by a buttery richness paired with a raciness and purity of fruit.

Read more about the Chablis in the technical note below.

2012 Calera Mount Harlan Ryan Vineyard, Pinot Noir, California  

calera-pnThe Wine: Winemaker’s Notes: The 2012 Ryan vineyard Pinot Noir embodies intensity, purity and uniqueness; dark berry, mineral and raspberry cream aromas beautifully complement flavors of cassis, sour cherry, wet stone, wild dried fennel and sweet oak. Its embracing texture of very fine tannins is structured and deep, hinting toward a very long life ahead. 

The Winery: Calera is a small ultra-premium winery located in the limestone-rich Gavilan Mountains, east of Monterey and south of Hollister, California. Josh Jensen planted Calera’s first 23 acres of Pinot Noir in 1975. An additional 26.6 acres of Pinot Noir, Chardonnay and Viognier were planted in the 1980s, and 33 more acres, mostly Pinot Noir but also some additional Chardonnay, in 1997 and 1998. All these parcels are in the Mt. Harlan AVA that was created in 1990. Calera produces 8 single-vineyard wines from Mt. Harlan, as well as Chardonnay and Pinot Noir from grapes purchased from selected vineyards in the Central Coast regions.

Read more about Calera Vineyards here: http://www.calerawine.com/

2012 Clos des Porrets, Nuits St. Geroges Domaine Gouges, Premier Cru, Burgundy

domaine-henri-gouges-clos-des-porretsThe Wine: Winemaker’s Notes. This Premier Cru – exclusive to the Gouges domain with its 3.5 hectare vineyard – perfectly expresses the full character of Nuitonne Cote wines and their alignment of vines hanging onto the sloping hills : very subtle wines, developing beautiful aromatic qualities.
Vinous / Antonio Galloni – “The 2012 Nuits St. Georges Clos des Porrets Saint-Georges is beautifully round and supple. Here the fruit is distinctly red-toned, with hints of iron, earthiness, smoke and tobacco that add complexity. The 2012 will be highly appealing young because of its pure density, but it also appears to have the stuffing to age well for a number of years. This is a great showing from Gouges.

The Winery: (From Wine Searcher) Clos des Porrets-Saint-Georges (often spelled Poirets-Saint-Georges) is a small enclave of the larger Les Porrets-Saint-Georges Premier Cru site in Nuits-Saint-Georges. This vineyard, a monopole of Henri Gouges, is somewhat of a curiosity within the Cote de Nuits subregion of Burgundy: it is planted to both Pinot Noir and an extremely rare, light-skinned mutation of Pinot Noir. Consequently, Clos des Porrets-Saint-Georges wines can be either red or white.
The vineyard’s position on the slope gives it an excellent terroir, as both the soil types found here and the aspect of the vineyard ultimately have a considerable effect on the quality of the wine. A southeast exposure means that vines are in the sunlight for a considerable portion of the day, and so benefit from a warm mesoclimate. This means grapes have sufficient time to reach optimum ripeness prior to harvest, while still retaining vital acidity.
Clos de Porrets has deep, stony soils with a good amount of clay, covering a hard, limestone base. This soil is excellent for viticulture as it allows for plentiful drainage, ensuring that there is not an excess of water in the soil. Canopy growth is limited, channeling energy into grape production instead, and root systems can grow deeply into the soil to access water and minerals. The quarry on the hillside above the site betrays the limestone substrata on this part of the Cote d’Or.
The name Clos de Porrets is possibly a throwback to a time when pear trees were found planted on the slopes – known in French as poiriers.

Read More about the winery here: http://www.gouges.com/?lang=en

2011 Hillard Bruce Sky, Pinot Noir, California

hilliard-bruce-pnThe Wine: The Hilliard Bruce 2011 “Sky” Pinot Noir reflects a pure balance between earth, spice, and fruit characteristics in a complex and compelling style. Aromatically, the wine offers notes of plum and dried cherry with hints of rose petals and rosemary. On the palate, this Pinot Noir conveys both substance and lightness with a velvety mouthfeel, supple tannins, and flavors of plum, cola, and white pepper.
Winemaker’s note: Sky offers notes of exotic spices and dried cherry underpinned by rose petals and plum. On the palate, it shows a refined balance of both substance and lightness; a velvety mouthfeel of supple tannins juxtaposed by fresh acidity. Pommard and Calera clones showcase a deep cola and white pepper that carry over to an incredibly long finish. 16 months in 30% new French oak

The Winery: With a latitude of 34 degrees north, Sta. Rita Hills lies closer to the equator than any European wine region. However, the increase in temperature is tempered by strongmaritime influences. Just as the climate in Sicily, Cyprus and Crete (home to Europe’s southernmost vineyard areas) is moderated by the Mediterranean, the Pacific Ocean keeps daytime temperatures here within bearable limits.
Between Santa Maria and Santa Barbara, the Californian coastline juts obtusely into the Pacific, forming a broad peninsular of sorts. The Sta. Rita Hills vineyards benefit from the Pacific’s cooling influences on three sides, since the coast lies 16 miles (25km) away to the west, south and south-east. Margaret River on Western Australia’s Indian Ocean coast enjoys a similar kind of coastline.
Coastal valleys create corridors which funnel cool Pacific breezes up through the vineyards. This ventilation helps to maintain healthy vineyards by reducing the incidence of fungal infections, and also cools the vines down in the hot afternoon sunshine. Additionally, an extended growing season gives the grapes extra time to develop fullphenolic ripeness.
When it was created in July 2001, the AVA was officially known as Santa Rita Hills, but following protests from the large Chilean wine company Vina Santa Rita, it was abbreviated to Sta. Rita Hills in 2006.

 VINOTABLES RATINGS FOR THIS TASTING:

Rating Scale:

  • 96-100 Pts. – Exceptional
  • 90-95 Pts.  –  Outstanding
  • 86-89 Pts.  –  Very good
  • 81-85 Pts.  –  Good
  • 76-80 Pts.  –  Acceptable
  • 75 or fewer – Mediocre

Participants ranking, average scores and wine prices :

  1. 2011 Hillard Bruce Sky, Pinot Noir, California
    • Expert Ratings: Avg  93 Pts.
    • Member Ratings:  92 Pts.
    • Price: $55
  2. 2012 Calera Mount Harlan Ryan Vineyard, Pinot Noir, California
    • Expert Ratings:  93 Pts.
    • Member Ratings:  91 Pts.
    • Price: $55
  3. 2012 Clos des Porrets, Nuits St. Geroges Domaine Gouges, Premier Cru, Burgundy
    • Expert Ratings: Avg. 93 Pts.
    • Member Ratings: 89 Pts.
    • Price: $75
  4. 2011  Domaine Droin, Chablis
    • Expert Ratings: Avg 90 Pts..
    • Member Ratings: 90 Pts.
    • Price: $28

Wine 1 was laso the preferred one according to a show of hands by the participants.

See full detailed evaluation here:_53-wines

TECHNICAL NOTE

Mario Aguilar prepared the following technical note of the Chablis Denomination and on the Pinot Noir Wines: _53-wines

 

 

 

 

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Tasting No. 52 – August 18, 2016 – Wines from Argentina

13 Saturday Aug 2016

Posted by Alfonso Sanchez in Tasting Meetings

≈ Leave a comment

Tags

Argentina, Blends, Chardonnay, Lujan de Cuyo, Mendoza, Pinot Noir

cropped-notables.jpg

 Capri Ristorante – McLean, VA

Vineyards in Mendoza

Vineyards in Mendoza

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings
  6. Technical Note

PRESENTERS

Carlos Paldao and Orlando Reos

TYPE :  Open

 PARTICIPANTS

Mario Aguilar, Juan Luis Colaiacovo, Italo Mirkow,  Orlado Reos, Peter Scherer, Alfonso Sánchez, Jairo Sánchez, Miguel Segovia, Lee Samuelson

THE WINES 

This presentation focuses

  1. Catena Alta – Chardonnay, 2013
  2. Pinot Noir –  Luca 2012 – Valle de Uco (Gualtallary)
  3. Bressia Profundo, 2011- Lujan de Cuyo
  4. Poesía, 2005 – Luján de Cuyo

THE MENU

  1. Mozzarella de bufala salad
  2. Gilled corvina fish and asparagus
  3. Lamb with rosemary sauce and
  4. Tenderloin medallions with shitake mushrooms and vegetables
  5. Desert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

Catena Alta – Chardonnay, 2013  

Catena Alta Chard

The Wine: Winemaker’s Notes The Catena Alta Chardonnay shows an intense green-yellow color with golden highlights. The nose offers ripe white fruit aromas such as pears and peaches that are interwoven with delicate citrus and floral notes, such as Jasmine. The palate shows rich and concentrated ripe pear, apple and apricot flavors with a light note of minerality. The wine finishes long and complex with crisp, mineral acidity.

The Winery: Bodega Catena Zapata is one of Argentina’s high altitude Malbec pioneers. The Catena family began making wine in Mendoza in 1902. Nicolas Catena, third generation family vintner, was one of the first to see the potential of Mendoza’s mountain vineyards for producing high quality Malbec. In 1994, he became the first Argentine to exprot a world-class bottling of Malbec under the Catena label. Nicolas is joined by his daughter, Dr. Laura Catena, in their relentless pursuit of world-class quality from the family’s high altitude vineyards. Laura has done extensive work in introducing Malbec and other varietal plant selections, soil and climate analysis, and sustainable practices throughout Mendoza. Head winemaker, Alejandro Vigil, has been at Catena Zapata since 2002 and works with Laura and Nicolas to make wines that express the family’s vineyards and palate (taken from Wine.com).

As great artists tap their creative spirit to mix and match colors in the production of magnificent works of art, this wide array of distinct lot selections allows the winemaking team at Bodega Catena Zapata to engage in a creative, intricate process of blending in order to craft the final wine.

Starting with the 2001 vintage, our Catena and Catena Alta wines will reflect this new winemaking philosophy. They will be a blend of different microclimates and will carry the Mendoza appellation instead of a specific vineyard designation. The only exception will be the Catena Alta Chardonnay. We believe that at 4757 feet, the Adrianna Vineyard is today the best site for growing Chardonnay in Mendoza.

To some, this change may sound counter-intuitive. Vineyard designated wines are often thought of as being of a higher rank. But in Mendoza, as in Bordeaux, we are convinced that this art of assemblage will bring you a much more delicious wine. Read More Abot Catena Zapata here: http://www.catenawines.com/eng/winery.html

  • Experts Ratings: RP 90 Pts; WS 90 Pts
  • Member Ratings: 87 Pts.
  • Price:  $30

Luca Pinot Noir, 2012 – Valle de Uco (Gualtallary)

lucaThe Wine: Winemaker’s Notes: Beautiful garnet color with aromas of wild strawberries, saddle leather and cola root. A complex Pinot with notes of leather, spice, and cherry/raspberry confiture on the palate. Amazing aroma and finishes with an enjoyable Burgundian bent. Pairs well with foods such as lamb chops, grilled salmon, roasted duck or chicken, and game birds. Pinot lovers may just go ahead and drink it all by itself!

The Wine Advocate – “The 2012 G Lot Pinot Noir is produced with fruit from Gualtallary, a high altitude, chalky-rich soil vineyard in the Uco Valley. It has a ripe nose of red fruit, more Cote de Beaune than Cote de Nuits, with aromas of Morello cherries, sour notes, and some subtle spice aromas. The palate is medium-bodied, with very good acidity, definitively Burgundian. This is a very good Pinot Noir.”

The Winery: Laura Catena is a fourth generation winemaker who grew up in a traditional Argentine-Italian winemaking family in Mendoza. Laura splits her time between Mendoza and San Francisco, California, where she is an emergency physician, university professor and occasional tango dancer. Laura had the vision of creating a new breed of Argentine wines: small quantities, artisan quality, and true to their individual terroirs. A pioneer of small-grower relations in Mendoza, Laura’s incredible, limited production wines come from some of Argentina’s best fruit from low-yield, high-elevation, family-owned vineyards.

Lujan de Cuyo (2,950 to 3,300 feet elevation): Mendoza’s most traditional vineyard region; best for old vine Cabernet Sauvignon and a jammy style of Malbec. Comprises the districts of Las Compuertas, Vistalba, Perdriel, Agrelo (Luca Beso de Dante) and Ugarteche among others. Moderate high desert climate. Deeper alluvial soils: clay, sand and limestone predominate.

Uco Valley (3,200 to 5,000 feet elevation): Named after an Indian chief who ruled the region hundreds of years ago. Comprises the districts of Tunuyan (Luca Malbec), Tupungato, Villa Bastia, Gualtallary (Luca Pinot Noir and Luca Chardonnay), Vista Flores, Los Arboles, Altamira (Luca Malbec), La Consulta (Nico by Luca Malbec, Luca Malbec and Luca Syrah Laborde Double Select), San Carlos, Eugenio Bustos and El Cepillo among others.  Cool nights, sunny days, low humidity, great night-day thermal amplitude. Alluvial soils which are very low in organic material. Shallow alluvial soils: sand, limestone and rocks of all sizes predominate.

Read more about Luca Winery here: http://www.lucawines.com/
  • Experts Ratings:  NA
  • Member Ratings: 88 Pts.
  • Price: $33

Bressia Profundo,  2011 – Luján de Cuyo 

BressiaThe Wine: This wine is a blend of  50% Malbec, 30% Cabernet Sauvignon, 10% Merlot and 10% Syrah.  The term “profundo”, deep or profound in English, is the best way to describe this complex wine.  Aged 12 months in French and American oak, Walter Bressia’s Profundo will unfold with each sip and convince you why Bressia is one of Argentina’s most celebrated winemakers. 

Intense red color with purple tones. Delicate strawberry, blackberry aromas intertwined with chocolate, tobacco, dulce de leche and vanilla nuances. Harmonious and elegant in the mouth, and a long finish

The Winery: Bressia Winery is a small project with wine of the highest quality. Bodega Bressia is a 49-acre family winery owned by Walter Bressia, a veteran winemaker of over 30-years and one of the most renowned winemakers in Argentina.  Unique among Argentine  winemakers is his belief that the true art of winemaking is found in achieving harmony through the combination of various varietals; all of his wines are blends of two or more grapes from different parcels or varietals.  Bressia believes “assemblages”, or wines made from different varieties of grapes combined in different proportions, is the key to making a “Grand Vin.” Each of Bressia’s acclaimed blends demonstrates his talent for transforming winemaking into an alchemist’s art where each bottle is the perfect amalgam of its various parts.

In 2003, after decades of working in collaboration with larger wineries, Bressia decided to pursue a dream he had always had in mind: creating his own tiny production, high quality winery.  His winery is completely in family hands where the product enjoys extra attention, which is a great advantage of small production wineries. The wines Bressia is putting his name on are widely considered to be among the best produced in all of Argentina. Bodega Bressia has a total production level of only about 50,000 bottles among 10 different wines.

View the winery profile: http://www.bressiabodega.com/vinos_profundo_i.html

  • Expert Ratings: WS 92Pts.
  • Member Ratings:  90 Pts.
  • Price: $50

Poesía , Luján de Cuyo  2005

PoesiaThe Wine: This wine is a blend of 60% merlot and 40% Cabernet Sauvignon.

The 2005 Poesia was barrel-fermented and aged for 18 months in 100% new French oak. Opaque purple-colored, it has a high-class aromatic array of pain grille, violets, spice box, black cherry, and blueberry. Smooth-textured, ripe, and sweetly-fruited, this elegant wine is beautifully balanced, nicely concealing enough structure to permit 5-7 years of evolution. It should drink well through 2030.” (Robert Parker).

The Winery: This is a small winery (13 hectares) located in Luján de Cuyo at about 3100 feet of altitude. Owned by the Gracin family who settled from Bordeaux and bottled their first crop in 2002.  They are dedicated to produce Bordeaux-type wines.

Read about Poesia Winery here: http://www.bodegapoesia.com/english/index.htm

  • Expert Ratings: WS 91 Pts.; ST 92Pts.
  • Member Ratings: 91 Pts.
  • Price: $75

VINOTABLES RATINGS FOR THIS TASTING:

Rating Scale:

  • 96-100 Pts. – Exceptional
  • 90-95 Pts.  –  Outstanding
  • 86-89 Pts.  –  Very good
  • 81-85 Pts.  –  Good
  • 76-80 Pts.  –  Acceptable
  • 75 or fewer – Mediocre

Participants ranking, average scores and wine prices :

  1. Poesía, 2005 – Luján de Cuyo  91 Pts. – $ 75
  2. Bressia Profundo, 2011- Lujan de Cuyo 90 Pts. – $50
  3. Pinot Noir –  Luca 2012 – Valle de Uco (Gualtallary)   88 Pts. – $33
  4. Catena Alta – Chardonnay, 2013  87 Pts. – $30

(Commentary TBA)

See full detailed evaluation here: Tasting _52-Wines from Argentina – Evaluation

 

TECHNICAL NOTE

Argentinian Wine

(Compiled by Jairo Sanchez)

From Wine Searcher, The Oxford Companion of Wine and Wine Folly

08/13/2016

          Argentina is one of the most important wine-producing countries in the New World, and the largest producer of wine in South America. The high-altitude deserts of the eastern Andes have given rise to a high-quality wine industry and the terroir here is well suited to Argentina’s adopted grape variety, the ubiquitous Malbec. Originally from Bordeaux, this is now responsible for some of Argentina’s most famous wines. Most viticulture in Argentina takes place in the foothills of the Andes, and most famously in Mendoza, where desert landscapes and high altitudes combine to make a terroir that gives rise to aromatic, intensely flavored red wines. Vineyards in Mendoza reach as high as 1500 meters above sea level, increasing levels of solar radiation and a high diurnal temperature variation, making for a long, slow ripening period.

          Nearly three-quarters of Argentinian wine production takes place in Mendoza, and in addition to Malbec, there are significant plantings of Cabernet Sauvignon, Chardonnay and Bonarda. Mendoza’s position in the rain shadow of the Andes means that there is little rainfall, and irrigation is supplied by Andean melt water.

          Argentina has a long viticultural tradition, and wines have been made here since the 1500s, initially by Spanish missionaries and later Italian settlers. Until very recently, Argentinian wines were exclusively domestic, based mostly on the high-yielding Criolla Grande and Cereza grape varieties. Over the past 20 years, however, the country’s wine producers have raised quality levels and successfully consolidated an international export market. Argentina has risen to become the fifth-most-prominent wine-producing country in the world, following France, Italy, Spain and the USA.

Labeling

          In terms of labeling, a varietal wine must contain at least 85% of the varietal cited, while a varietal mentioned must constitute at least 20% of the blend. Reserva wines have to be aged from six months (whites) to 12 months (reds) and Gran Reserva wines have to be kept twice as long.

          As agreed with European markets, wines are classified as IP (Indicación de Procedencia) for table or regional wines; IG (ndicación Geográfica) for V. Vinifera wines from a specific region with certain minimum quality standards and; DOC (Denominación de Origen Controlado) for high-quality wines in which restrictions related to alcohol, wine making techniques, yields, ageing, and other criteria apply. Argentina has so far two DOCs, Lujan del Cuyo and San Rafael– and roughly 90 IGs. So far, the DOCs are used by only a handful of producers. Two locations in the Uco Vallley are close to the creation of IGs- Pajare Altamira and San Carlos- in Tupungato.  

Wine Producing Regions in Argentina

Mendoza

          Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country’s annual wine production. The French grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration, which are characteristically bright and intense, with floral notes and flavors of dark fruit.

          While the province of Mendoza is large, its viticultural land is clustered mainly in the northern part, just south of Mendoza City. Here, the regions of Lujan de Cuyo, Maipu and the Uco Valley are home to some of the biggest names in Argentinian wine.

          Mendoza’s winemaking history is nearly as old as the colonial history of Argentina itself. The first vines were planted by priests of the Catholic Church’s Jesuit order in the mid-16th Century, borrowing agricultural techniques from the Incas and Huarpes, who had occupied the land before them. Malbec was introduced around this time by a French agronomist, Miguel Aimé Pouget.

In the 1800s, Spanish and Italian immigrants flooded into Mendoza to escape the ravages of the phylloxera louse that was devastating vineyards in Europe at the time. A boom in wine production came in 1885, when a railway line was completed between Mendoza and the country’s capital city, Buenos Aires, providing a cheaper, easier way of sending wines out of the region. For most of the 20th Century, the Argentinean wine industry focused almost entirely on the domestic market, and it is only in the past 25 years that a push toward quality has led to the wines of Mendoza gracing restaurant lists the world over.

               Altitude is one of the most important characteristics of the Mendoza terroir. The strip of vineyard land that runs along the base of the Andes lies between 800 and 1200 Mts. above sea level, and it is this altitude that moderates the hot, dry climate of the region. Warm, sunny days are followed by nights made much colder by westerly winds from the Andes. This cooling-off period slows ripening, extending the growing season and contributing rich, ripe flavors to the grapes, which that do not come at the expense of acidity.

The rivers that cross the region runs down from the mountains that facilitate irrigation. Warm, dry harvest periods mean that winemakers are able to pick their grapes according to ripeness, rather than being ruled by the vagaries of the weather. This leads to a reduction in vintage variation, and consistent quality from year to year. Harvests also afford Mendoza’s winemakers the increased control over the styles of wine they produce – a factor, which has contributed to the region’s international reputation.

          The soils in Mendoza are Andean in origin and have been deposited over thousands of years by the region’s rivers. These rocky, sandy soils have little organic matter and are free draining, making them dry and low in fertility. This kind of soil is perfect for viticulture – vines are forced to work hard for hydration and nutrients, and will produce small, concentrated berries. The wines produced from grapes grown on these soils are often highly structured, with firm tannins, and have a distinct minerality that is often attributed to the soil.

While Malbec is undoubtedly the star of the region, there are also extensive plantings of Cabernet Sauvignon, Chardonnay, Syrah, Torrontes and Sauvignon Blanc.

          To the north of Mendoza are the regions of San Juan, La Rioja, Jujui, Tucuman, Salta, and Catamarca, the last two being even higher in elevation. A world-topping vineyard owned by Bodega Colomé in Molinos sits at 3000m. Low S. latitudes in this corner of Argentina are tempered by the high altitude and cold mountain air. Here, Argentina’s signature white grape, Torrontes, is grown, making an aromatic, floral white wine.

          There are also some wine-producing regions in Argentina closer to the Atlantic coast than to the lofty peaks of the Andes. Patagonia in the south is now home to two regions, Rio Negro and Neuquén, the cooler conditions of which are suited to creating wines made from Pinot Noir.

Neuquén

          Neuquén is a very young wine-producing region on the Patagonian plains of southern Argentina. Wine has been made here on a commercial scale only since the early 2000s, but the region has already shown both significant growth and promise. Wines ranging from good value to ultra premium are produced here, mostly from Malbec, Pinot Noir and Sauvignon Blanc.

The province of Neuquén covers a large area of northern Patagonia, just to the south of Argentina’s most prolific wine region of Mendoza. In practice, however, winemaking is contained to a scant 1400ha surrounding the small town of San Patricio del Chana on the Neuquén River.

          The first commercial vineyards in the region were planted after wine producers were encouraged by the international success of the wines of Mendoza. The winery that developed the land has since sold off pockets to other premium producers, encouraging the growth of Neuquén as a wine region.

The Neuquén viticultural region is markedly different from most of the rest of Argentina. Elevations here reach only about 1000 300m above sea level and   the climate is significantly cooler than in Mendoza.

          Strong desert winds and hot sun combine to provide a climate in Neuquén that is sufficiently temperate for viticulture. Warm, sunny desert days are followed by brisk desert nights, and the diurnal temperature variation that results extends the growing season, allowing the grapes time to develop fruit complexity without sacrificing acidity, and the wines are well balanced as a result. This windy part of the desert is fed by the Neuquén River, which brings melt water from the Andes to hydrate the vineyards. The stony alluvial soils are well drained, and allow root systems to grow deeply into the ground for minerals. The healthy vines that result produce high-quality grapes with an excellent concentration of sugars and acids.

The relatively cool climate in Neuquén means that although much of the region produces red wines, the quality of the whites made here is high has been recognized by Experts and consumers.  

 

 

 

 

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Tasting No. 51 – June 22, 2016 – Batzella Wines, Bolgheri

26 Sunday Jun 2016

Posted by Alfonso Sanchez in Tasting Meetings

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Tags

Batzella, Bolgheri, Bordeaux, Tuscany

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Total Wine  McLean, Virginia

 

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings

PRESENTERS

Franco Batzella and his wife Khan (vineyard and winery owners), Peter Scherer, Total Wine Staff (Mary)

TYPE :  Blind

 PARTICIPANTS

Orlando Mason, Peter Scherer, Jorge Requena, Mohammad Farhandi, Alfonso and Mona Sánchez, Mr. and Mrs. Jorge García y Patricia Uribe, Jairo Sánchez, Mario and Herminia Aguilar, Eric Sundquist

THE WINES 

This presentation focused on comparing the wines form Batzella Winery and Vineyards in Bolghri, Tuscany with a sample of Bordeaux wines of similar composition and price ranges.  Franco Batzella and his wife Khan presented two of their wines to the participants and Total Wine staff (Mary) made the presentation of the Bordeaux wines.

  1. 2011 Pean, Batzella, DOC Bolgheri
  2. 2009 Tam, Batzella, DOC, Bolgheri
  3. 2009 Larrivet Haut-Brion, Pessac-Léognan
  4. 2009 Monbousquet, St-Emilion
  5. 2011 La Vielle Cure Fronsac
  6. 2012 Chateau les Hauts de Smith, Haut Lafitte

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2011 Pean, Batzella, Bolgheri DOC 

PeanThe Winery. Bolgheri, on the Tuscan coast just south of Livorno, is one of Italy’s most prestigious vineyard areas. Its winemaking zone is made up of sloping coastal vineyards at the foot of the hills between the town of Bolgheri, after which this DOC is named, and the southern part of Castagneto. Located in close proximity to the Tyrrhenian Sea, it has been described as ‘the golden oasis of the Maremma’ (an area of south-western Tuscany and northern Lazio). The region soils tend to be very similar to those on the left bank of Bordeaux having been formerly swamp lands that eventually became available for grape planting particularly of the Bordeaux varieties.

The main focus of the Bolgheri DOC is the importance of terroir and for this reason, the Bolgheri Rosso and Bolgheri Superiore wines are labeled without the mention of grapes, as terroir is considered more significant than grape varieties. It is also why Bolgheri wines are reputed for their true expressions of terroir.

Franco Batzella and his wife Khan Nguyen founded this winery in 2000 and soon after they began to produce outstanding wines mostly based on Cabernet Sauvignon and Cabernet Franc, the two varieties that thrive and better express terrior in the Bolghery AOC. The wines have been received with high marks by the criticas and the public

Read about the Batzella winery here: http://www.batzella.it/en/ and here: http://www.wine-searcher.com/regions-bolgheri

The Wine: This wine is a blend of Cabernet Sauvignon, Cabernet Franc Fermented 100% in stainless steel; malolactic in barriques Aging: min. 12 months in French oak barriques and 6 months in bottle.  Peàn means a hymn to the Sun god Apollo. The wine is made from especially selected grapes from the estate production. The name is taken from the poetry of Gabriele D’Annunzio where he sang his love for summer and for Tuscany, especially the areas along the Tyrrhenian coast where we are located: “ Il vento ch’elle muovono/ solleva il cuor degli uomini/ come un peàn che càntino/cetere a miriadi ” (The wind moved by the wings [of the nymphs] lifts the heart of mankind like a hymn sung by a thousand dulcimers.) The label image is taken from a detail of an oil painting, which is also used for the label Vox Loci. It is chosen because it reminds of the world famous 5 km long road leading to the village of Bolgheri

WA – “Fully loaded with dark fruit, dried blackberry, blackcurrant and an assortment of spice and tobacco flavors. This is a large-framed wine with brooding concentration and a supple finish.”

Food affinities: red meats grilled or roasted, stews, games, grilled red bell peppers and aubergines, seasoned cheeses. Try it with dessert like crème caramel with chocolate, walnut/chestnut pies

  • Experts Ratings: WA 90 Pts.
  • Member Ratings: 89 Pts.
  • Price:  $25

2009 Tam, Batzella, Bolgheri DOC

TamThe Wine: This wine isa blend of Cabernet Sauvignon (65%), and Cabernet Franc (35%).  Fermentation takes place in stainless steel and then moved for the malolactic phase into barriques. The wine is aged : 18-24 months in French oak barriques, and at least 12 months in bottles. The name Tâm is Vietnamese for passion, indeed the passion that moves the producers in their search of that elusive balance between elegance and power for their wines. The label design is taken from the Chinese calligraphy, which also means heart, passion.  According to the WA the 2009 Bolgheri Superiore Tam is dark, deep and rich wine. It boasts tons of concentration, depth and sheer structure. Food affinities: red meats, games, stews even with a touch of chocolate, duck confit, seasoned cheeses, try it even with strong personality fish.

  • Experts Ratings: RP: 93 Pts.; Vionus 92 Pts.
  • Member Ratings: 91 Pts.
  • Price: $40

2009 Larrivet Haut-Brion, Pessac-Léognan

larrivet brionThe Winery:  After some tussles with their neighbors and some legal battles over the use of the name ‘Haut-Brion’ the estate has been known by its current name, “Chateau Larrivet-Haut-Brion”. Purchased in 1988 by the Gerverson family (of Bonne Maman fruit jams) the estate has made marked improvements in quality and it shows in their consistently good reception and reviews. It lingers under the radar just a bit, and was not included in the 1855 classifications but this estate is well worth exploration by Graves fans. The red vineyards are planted to 55% Merlot, 40% Cabernet Sauvignon and 5% Cabernet Franc and the white vineyards to 60% Sauvignon Blanc, 30% Semillon and 5% Muscadelle.

Read more here: http://www.larrivethautbrion.fr/index.php/en/our-history

The Wine: Elegant, concentrated, powerful, and well-balanced on the palate. Long aftertaste with remarkably smooth tannin. A great wine with fine ageing potential that will richly reward patience…”

  • Expert Ratings: JS 93 Pts.; RP: 91 Pts.; ST: 91 Pts.; WS (1 Pts.
  • Member Ratings: 90 Pts.
  • Price: $43

2009 Monbousquet, St-Emilion

monbousquetThe Winery: The 32 hectare St. Emilion Monbousquet vineyard is planted to 70% Merlot , 20% Cabernet Franc and 10% Cabernet Sauvignon . The vines are planted to a density of 5,500 vines per hectare. The average age of the vines is 40 years. The terroir of sand, clay and gravel soils is not the best in St. Emilion. The vineyard can be divided into two sections. You find more sand and clay in the north and more gravel in the south. However, Gerard Perse gets the most out of it, starting with seeking out low yields as a way to increase concentration and improve quality. For example, in 2009, the yields were only 28 hectoliters per hectare.

Vinification takes place in a combination of small, temperature controlled stainless steel vats and French oak tanks. Malolactic fermentation takes place in barrel. The wine of Chateau Monbousquet is aged in 60% new, French oak barrels for an average of 20 months. Nearly 6,000 cases of Monbousquet are produced each vintage.

Chateau Monbousquet also produces a dry white Bordeaux wine from one hectare of vines planted in sand, clay and gravel soils. The section of the vineyard devoted to white wine grapes is planted to 66% Sauvignon Blanc and 34% Sauvignon Gris . Chateau Monbousquet is fermented in stainless steel tanks, before aging in 50% new, French oak barrels . There is no malolactic fermentation or skin contact. About 350 cases of Monbousquet Blanc are produced each year.

The Wine: Stephen Tanzer (60% merlot, 30% cabernet franc and 10% cabernet sauvignon): Deep ruby. Wild nose melds aromas of dark berries, meat, leather, flowers, espresso and smoky oak. Plush, round and sweet, with dark fruit flavors complicated by salty minerality. Finishes with superb ripe tannins and noteworthy freshness. A fine-grained, very nicely balanced example of Monbousquet and not especially outsized for the year. (7/2012)

  • Expert Ratings: JS: 94 Pts.; WS: 94 Pts.; RP: 93 Pts.; ST: 92 Pts.
  • Member Ratings: 89 Pts.
  • Price: $45

2011 La Vielle Cure Fronsac

chateau-la-vieille-cure-fronsac-france-10183175The Winery: With its 20 hectares (50 acres) in one single plot, Château La Vieille Cure appears on a famous map of the Guyenne region, known as the Belleyme map, dated 1780. Parish records show grapes were grown there in the 17th Century. The vines occupy a privileged location on plateaus and slopes that are oriented to the southeast. The estate runs along the River Isle at an elevation of 65 metres, where it soaks up the sun, while enjoying perfect drainage. This situation favors the growth of grapes that ripen generously and under ideal physical conditions.

Read more about the winery here: http://www.la-vieille-cure.com/ENG/propriete_ENG.html

The Wine: Winemaker’s Notes: This wine, a blend of Merlot (74%), Cabernet Franc(22%) and Cabernet Sauvignon (4%), whose vines are more than 25 years old, has been aged in oak casks. It has succulent ripe fruits and firm tannins and may be drunk young or cellared for 10 to 15 years. It is particularly well-suited to being served with meats or grilled fish.

The harvest is manual and made in small crates. They are accompanied by a double sorting before and after total de-stemming. After maceration for 3 to 4 weeks, the fermentation is conducted in stainless steel tanks for 3 weeks followed by malolactic fermentation then aged in oak barrels (approximately 30 to 40% new). A selection of the best vintages is successful, the rest is used in the second wine “The Sacristy of the Vielle Cure.”

The wine is rich, expressive and complex. The Merlot (75% of the grapes used) it gives much fruit. Its tannic structure gives it an aging potential of a decade or more, allowing it to develop a generous bouquet. So it is best to wait at least 4 to 5 years.

Regular quality wine is now considered among the best of the appellation. The annual production is about 75,000 bottles.

  • Experts Ratings: WS: 92 Pts.; RP: 92 Pts.
  • Member Ratings: 88 Pts.
  • Price: $30

 2012 Chateau Les Hauts de Smith, Haut Lafitte

Les Hautes de SmithThe Winery: Chateau Smith Haut Lafitte has a long history in Bordeaux that dates back over 800 years. The estate started out life as part of the Du Boscq holdings in the Graves region. It was Du Boscq who planted vines in 1365 on a gravelly plateau called Lafitte. This is of course where part of the famous chateau took its name. Jumping ahead a few hundred years, George Smith bought the Graves estate in 1720. Smith added his name to the property, which we now know of as Chateau Smith Haut Lafitte. The 67-hectare Pessac Leognan vineyard of Smith Haut Lafitte has grapes for the production of both red and white Bordeaux wine. 56-planted hectares of vines are used red wine grapes.

The terroir consists of deep gravel with the top surface covered in smaller quartz pebbles and sand in their soil. The vineyard is planted to 55% Cabernet Sauvignon , 34% Merlot , 10% Cabernet Franc and 1% Petit Verdot for the red wine. The average age of the vines is close to 30 years of age. They have old vines, which are close to 65 years of age. The vineyard is planted to a vine density of 9,000 vines per hectare. At Smith Haut Lafitte, all work in the vineyard is organic and self sustainable. In fact, much of the farming techniques employed are with an eye to biodynamic farming techniques.

For the vinification of the red wine for Smith Haut Lafitte, after sorting and pre fermentation cold maceration, the grapes are whole berry fermented in 30 large, temperature controlled, oak vats that range in size from 60 hectoliters up to 120 hectoliters. Malolactic fermentation takes place in a combination of new, French oak barrels, older barrels and vats. All wine is moved by gravity in the cellars of Smith Haut Lafitte. The wine ages on its lees for the first few months of aging. The red Bordeaux wine of Smith Haut Lafitte is aged in an average of 60% to 70% new, French oak barrels for between 16 to 18 months. On average 10,000 cases of Smith Haut Lafitte red wines are produced each vintage.

Read more about the Chateau here: http://www.smith-haut-lafitte.com/en/smith-haut-lafitte-chateau.html

The Wine:  A blend of 55% Merlot and 45% Cabernet Sauvignon.

Comments by Fabien Teitgen, Technical Director:Les Hauts de Smith Red 2012 present a dark bright ruby red color.  The nose is expressive with notes of red fruits (cherry, strawberry), of sweet spices, cinnamon, star anise, vanilla and beautiful flowery aromas that give this wine a complex and elegant profile.  The attack in mouth is delicate and unctuous with a beautiful tannin texture. The mouth is round, balanced, harmonious, well-defined, subtle, smooth and already very pleasant. This wine offers length for a refreshing and aromatic finale. There we rediscover the same fresh and elegant aromas of red fruits, flowers, sweet spices, star anise, vanilla, caramel and flint stone.
Les Hauts de Smith Red 2012 is a balanced, elegant, aromatic and complex wine that will please your palate from 2015 on and for at least the next 5 years.

  • Experts Ratings: RP: 92 Pts.
  • Member Ratings: 91 Pts
  • Price: $75

VINOTABLES RATINGS FOR THIS TASTING:

Rating Scale:

  • 96-100 Pts. – Exceptional
  • 90-95 Pts.  –  Outstanding
  • 86-89 Pts.  –  Very good
  • 81-85 Pts.  –  Good
  • 76-80 Pts.  –  Acceptable
  • 75 or fewer – Mediocre

Participants ranking, average scores and wine prices :

  1. 91 Pts. – $75 – 2012 Chateau les Hauts de Smith, Haut Lafitte
  2. 91 Pts. – $40 – 2009 Tam, Batzella, DOC, Bolgheri
  3. 90 Pts. – $43 – 2009 Larrivet Haut-Brion, Pessac-Léognan
  4. 89 Pts. – $25 – 2011 Pean, Batzella, DOC Bolgheri
  5. 89 Pts. – $45 – 2009 Monbousquet, St-Emilion
  6. 88 Pts. – $30 – 2011 La Vielle Cure Fronsac

The wines were judged in the rage  very good to outstanding.  There is a tie at the top between the Tam and the Hautes de Smith with very different prices.

Looking at the differences in prices vs. the differences in scores by the participants the Best Value for Money would be the 2011 Pean, Batzella with 89 points for $25.  The participants preference (by show of hands) was very close between wines 3, 1 and 2 in that order on the list above.

See full detailed evaluation here: Tasting _51-Batzella-Bordeau-Evaluation (1)

 

 

 

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Tasting No. 50 – May 12, 2016 – Brunello Di Montalcino

11 Wednesday May 2016

Posted by Alfonso Sanchez in Tasting Meetings

≈ Leave a comment

Tags

Brunello, Gavi, Montalcino, Sangiovese

cropped-notables.jpg

Capri Ristorante, McLean, VA

 

Abbazia Di S. Antimo - Montalcino

Abbazia Di S. Antimo

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. The menu
  5. Information on the wines
  6. Member’s wines ratings
  7. Technical Note

PRESENTERS

Mario Aguilar and Jairo Sanchez

TYPE :  Blind

 PARTICIPANTS

Members: Mario Aguilar, Orlando Reos, Alfonso Sánchez, Jairo Sánchez, Miguel Segovia.
Guest: Jorge Requena

THE WINES 

  1. 2014 Broglia La Meirana Cortese Gavi di Gavi DOCG
  2. 2010 Tenuta di Sesta Riserva Brunello di Montalcino
  3. 2010 Castello Banfi Brunello di Montalcino
  4. 2010 Tenuta la Fuga Brunello di Montalcino
  5. 2007 Rosso Di Montalcino (Surprise Wine)

THE MENU:

  1. Grilled vegetables with olive oil
  2. Pappardelle with pork and porcini ragú
  3. Beef medallions with red wine and mushroom sauce
  4. Dessert/ coffee

INFORMACIÓN SOBRE LOS VINOS

(All information obtained and condensed from several Internet articles.)

2014 Broglia La Meirana Cortese Gavi di Gavi DOCG 

broglia-la-meiranaThe Winery.

Now a third generation family business, Broglia safeguards its oldest vineyards, which date back to the 1950s, thanks to the unique calcareous marl soil that allows the vines to have an ­extended lifespan. However, in the winery, which was renovated in 2000, the best of modern ­winemaking techniques are used to continue and elevate the tradition of Gavi. Their efforts have been rewarded with recognition as one of the top Gavi producers on the international stage, receiving industries titles such as Tre Bicchieri, as well as, a place as some of the most exclusive tables, such as the Vatican and G8 summits.

The village of Gavi, is the principal village of eleven Communes, as with the other most important wine classifications in Piedmont, Gavi gives its name to the wines within its classification. La Meirana is located in the heart of this territory and represents the most ancient name attached to it. The initial reason for the cultivation white grape vines in Piedmont it is due therefore to the close bond that the Gavi area has always had with Genova and its aristocracy.

In order for the Genovese aristocrats to be able to combine a wine with their Mediterranean cuisine, characterised mainly by fish and white meats, they replaced the black grape variety known as ‘ nibiò’ (the local name for Dolcetto), with the Cortese vine. In Particular, the area of Gavi is connected to the traditions of the Piedmontese wine-growing. Thanks to the high acidity level of its grapes, the Cortese vine, has been the prime producer and has been used for many years in the production of the most important ‘blanc- de- blanc’ wines of the region.

The Wine: This is the top wine from this region with respect to number of awards won: the International Wine & Spirit Competition awarded the 2012 Silver and the Decanter World Wine Awards awarded the 2011 vintage Silver. This is the ninth most searched for among this region’s wines (by Wine-Searcher users). There has been a lowering of demand in the past year.  The Broglia Meirana is a pleasant white wine of pale yellow color with green highlights. The nose looks fresh, fruity, with delicate notes of white flowers. The taste is dry, balanced, almond. Ideal in combination with appetizers, dishes of fish and white meats.

Read more about the Broglia Winery here: http://www.broglia.it/?lang=en

Experts Ratings: JS 91

Member Ratings: 89

Price:  $23

2010 Tenuta di Sesta Riserva Brunello di Montalcino

tenuta-di-sestaThe Winery. The Tenuta di Sesta Estate is located in the southern part of the municipality of Montalcino between Sant’Angelo in Colle and Castelnuovo dell’Abate, near the well-known Romanesque Abbey of Sant’Antimo, on a downward slope from 400 to 200 metres above sea level. This land is considered to be among the most suitable for the production of Brunello di Montalcino. The vineyards are sheltered from the cold northern winds and benefit from the warm stream of air from the Maremma thanks to the nearby Monte Amiata favouring a mild microclimate. This enchanting location allows Sesta to harvest before other areas.

All of the cultivated land on the estate dates back to the Eocene period and is poor, of little depth, and affords a rich rocky texture with limestone (marl and alberese), sub-alkaline pH, generally medium texiture tending to clayey. An efficient drainage system has been installed to guarantee high quality wines.

The training system used in all vineyards is spurred cordon: each plant brings four or five “spurs” to the cordon on which the buds originate as do the shoots for the year’s production. Although this training system allows for some mechanized agricultural procedures, most of the work is carried out manually throughout the year in order to tend to the unique qualities of each vine.

The plant density is about 5,000 plants per hectare, ideal for this terrain, to obtain a balanced development of the canopy and roots of the vines as well as of a production of top quality grapes.

Read More about Tenuta di Sesta at: http://www.tenutadisesta.it/en/73/about-us

The Wine: Aromas of cinnamon, dark berries and cedar with oyster shells and seaweed. Full body and round and supple tannins that fill your mouth. So much fruit and richness. Great finish. Best ever from here.

Experts Ratings: JS 98; WS 94: WE 92

Member Ratings: 93

Price: $60

2012 Castello Banfi Brunello di Montalcino

Brunello BanfiThe Winery:  In 1978, Banfi became a winemaker by acquiring a former feudal domain in the area of Montalcino. It is located in San’Angelo Scalo, a sleepy, whistle-stop, spaghetti-western type town, about three miles from Montalcino’s 14th century fortress. The estate has 7,100 acres, about 11 square miles. However, only 2,400 acres are currently planted to the vine.

The climate is typically Mediterranean, eminently suited to the growth of the vine and the olive tree, both plants being gifted with enough strength to withstand prolonged droughts, such as those that occur in the summer and warrant irrigation in July. The plants send their roots deep into the ground where they find the moisture needed for survival.

The soil, excessively rocky, poor, and unyielding, offers no promise of generous crops. It is rich, however, with nutrients vital to the health and complexity of the fruit concentrated there when the area was under water four million years ago. Evidence of this are the fossilized sea shells that blanket the vineyards. The main components of the soil are limestone, sandstone and layers of clay. When combined with humidity, this clay forms a hard shield that impedes the burrowing of the vine’s root so it has to be removed, not an easy task. Huge rocks and boulders with which the soil is constellated have also to be painstakingly removed.

The days are hot, but the nights are breezy and cool, so the fruit does not “cook” but reaches a gradual, complete maturation

Read more here: http://www.banfiwines.com/

The Wine:Tasting notes: Fabulous aromas of dried rose petal, orange peel, oyster shell and hints of dark fruits. Full body, very fine tannins with a mineral, berry and orange-peel and Tuscan-dust undertone. A structured, salty, savory finish. Better in 2017. (21-Jan-2015) James Suckling

Clear garnet with bricking. Fairly subdued nose with mild spice, garrigue, elegant exotic wood and stone fruits in the background. Silky, rich and tense presence on the palate. Great finesse, clear-cut, pure, albeit shy aromas. Closely-integrated, fine tannins. (08-Jun-2015) Gilbert & Gaillard

Expert Ratings: JS 95; WE 89

Member Ratings: 91

Price: $59

2010 Tenuta la Fuga Brunello di Montalcino

tenuta la fuga.jpgThe Wine: Tasting notes: A pretty red with a plum, dark berry and cherry character, as well as hints of chocolate. Full body, soft tannins and a fresh finish. It builds momentum on the palate. Drink or hold. (21-Jan-2015) James Suckling

Mid ruby with broad orange rim. Sappy, earthy cherry nose that is already quite open and forthcoming and with a hint of bell pepper. Supple fruit on the palate too, but the tannins are a little tough on the finish for the moment. Proper Brunello, if not the most complex and a little warm on the finish. (WS) (17-Jan-2015) Jancis Robinson

Expert Ratings: JS 93: WE 92 

Member Ratings: 90

Price: $53

2007 Canalicchio di Sopra Rosso de Montalcino (Surprise Wine)

rossoThe Winery: The vines grow in two of the zones with the highest vine growing and wine making vocations in Montalcino: Canalicchio di Sopra and Le Gode di Montosoli. The different exposure and the geological differences of the soils produce different Sangiovese grapes where balance and power compensate one another in the wine cellar through the patient work which always seeks the best blend of tradition.

The Wine:  Moderately saturated ruby-red. Perfumed aromas of red cherry and rose petal, with enticing hints of truffled underbrush and leather. Nicely delineated and sweet, with a strong raspberry flavor complicated by minerals, tobacco and balsamic vinegar-dipped strawberries. Finishes lush and long, with a lingering note of licorice. This very satisfying wine improves with air, so decant this at least an hour ahead. (Vinifera Imports, Ronkonkoma, NY).

Experts Ratings:

Member Ratings: 89

Price: $28

VINOTABLES RATINGS FOR THIS TASTING:

Best Rated: 2010 Tenuta di Sesta Riserva Brunello di Montalcino

Best Value for Money (Red):  2007 Canalicchio di Sopra Rosso de Montalcino 

See detailed evaluation here: VN _50 Wine evaluation

 

TECHNICAL NOTE (prepared by Jairo Sanchez)

(This information has been obtained from various internet sources, mainly Wikipedia and web pages dedicated to Australian wines as well as from the book the Wine Bible)

Brunello di Montalcino is one Italy’s most  prestigious DOCG. In Tuscany, its wines, it share the top spot with only the highly-prized Vino Nobile di Montepulciano and Chianti.

All Brunello di Montalcino wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino – a classic Tuscan hilltop village 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 first recordings of red wines from Montalcino date back to the early 14th century, but the all-Sangiovese Brunello di Montalcino style we know today did not emerge until the 1870s, Ferruccio Biondi-Santi, whose name lives on in one of Montalcino’s finest Brunello-producing estates. Biondi-Santi returned home from the Garibaldi campaigns to manage the Fattoria del Greppo estate belonging to his grandfather Clemente Santi.  He developed some novel winemaking techniques which would revolutionize wine styles not only in Montalcino but in much of Tuscany.

Biondi-Santi’s unique approach to enology took Brunello from Montalcino to another level, as he vinified his Sangiovese grapes separately from the other varieties. In Tuscany at that time it was common practice to co-ferment all the grapes together – not just different clones and varieties, but red and white grapes too. Thus Biondi-Santi’s pure, high-quality Sangiovese was something of a novelty. His wines were also noticed to be livelier and fruitier than most other wines. What makes the freshness of these wines all the more remarkable was that these wines were aged in wooden barrels, sometimes for more than a decade.

This wine gained a reputation as one of Italy’s finest by the end of World War II.  The only commercial producer of Brunello was the Biondi-Santi firm, who had only declared four vintages by that time: 1888, 1891, 1925 and 1945.  By the 1960s, there were at least 11 Brunello producers. At this time Brunello really began to make a name for itself, and was formalized as Italy’s first DOCG in July 1980, alongside Piedmont’s Barolo. Today there are almost 200 winemakers producing this high-quality red, most of whom are small farmers and family estates.

Traditional Brunello di Montalcino winemaking methods involve aging the wine for a long time in large oak vats, which results in particularly complex wines, although some consider this style too tannic and dry. Modernists began to shorten the barrel-maturation time and use smaller 225L French oak barrels.

Naturally, microclimates vary between the different vineyard sites depending on their exposure. Grapes grown on the northern slopes tend to ripen more slowly, resulting in racier styles of wine. On the southern and western slopes, however, the grapes are exposed to more intense sunlight and cool maritime breezes, resulting in more complex and powerful wine styles.  

According to the legal document laying out the wine’s production laws for Brunello di Montalcino, Brunello must be made from 100% Sangiovese and aged for at least four years (five for riserva wines). Two of these years must be spent in oak, and the wine must be bottled at least four months prior to commercial release. The elegant, age-worthy wine which results from these strict laws is known for its brilliant garnet hue and its bouquet of berries with underlying vanilla and spice. A hint of earthiness brings balance to the finest examples.

Sangiovese Wine

Sangiovese (or Nielluccio in Corsica), a dark-berried vine, is the most widely planted grape variety in Italy. At the dawn of the 21st Century, Sangiovese equated to roughly one in every 10 vines on the Italian peninsula. The quality of Sangiovese wine can be notoriously variable but, in the 1980s, drastically improved winemaking techniques saw a significant shift toward more quality-oriented releases.

Sangiovese Grapes

Good-quality Sangiovese is prized for its high acid, firm tannins and balanced nature. Savory flavors of dark cherries and black stonefruit are characteristic, and may be backed by secondary notes of tomato leaf and dried herbs. The use of oak has become more popular and this coaxes richer flavors from the grapes, tending toward plum and wild raspberry.

In Tuscany, Sangiovese is the sole grape variety permitted in the Brunello di Montalcino DOCG and provides the backbone to Vino Nobile di Montepulciano and the popular wines of Chianti. One of Sangiovese’s more modern incarnations is in the so-called “Super Tuscans”, which are made under the Toscana IGT category. These wines allow winemakers more freedom to blend indigenous Italian grapes (principally Sangiovese) with Cabernet Sauvignon, Cabernet Franc, and Merlot (see Cabernet – Merlot  – Sangiovese for more information).

 All clones of Sangiovese are relatively slow ripening, which results in an extended growing season and richer, stronger and longer-lived wines than those made from early-ripening varieties. When the vines are encouraged to produce higher yields, the wine’s naturally high acidity is accentuated and its characteristic color noticeably diluted. Further difficulties are experienced because of the grape’s thin skin, which makes it susceptible to rot in damp conditions.

Synonyms include: Nielluccio, Sangioveto, Sangiovese Grosso, Sangiovese Piccolo, Brunello, Prugnolo Gentile, Morellino.

Food matches for Sangiovese (Nielluccio) include:

  • Pappardelle pasta with a rabbit and porcini mushroom ragù
  • Fried chicken livers
  • Slow-roasted pork with white bean mash    

 

 

 

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