Wine Warehouse's Wine Blog

I’ve got a ‘custom crush’ on you

noreply@blogger.com (Unknown) — Thu, 15 May 2008 23:05:00 +0000

Let me make one thing clear: there is plenty of wine in the world. There is not a day that goes by where we are not approached by a winery looking for new distribution. Wine Warehouse is fortunate that through our volume of sales we tend to be a magnate for new producers coming into the market. A former distributor of mine is in charge of giving Australian wineries without US distribution leads into the market. Charlie called me up and asked if I could meet with a winery that I was unfamiliar with. It turns out that the Rocland winery has an amazing although somewhat stealth track record with wine production.

Rocland is best known as a custom crush facility. A custom crush winery has all of the tools necessary to produce wine and will fine tune the process to the needs of their customers. A few of the custom crush wines that Rocland has produced recently are the highly reviewed ‘Layer Cake’ and ‘Boarding Pass.’ Rocland is located in the heart of winemaking country in the prestigious Barossa Valley. This location sets up nicely for taking in and producing wines from premium South Australian grapes.

Franc Rocca is the man in charge and the brains behind the launch in the US. Franc originally came from the cut flowers business but is busy making a name for himself with his wines. Franc’s Reserve wines are marketed under the Rocland label whereas his branded wine will be using a ‘Kilroy was here’ label. The Kilroy name refers to the US military habit of scrawling "Kilroy was here" graffiti wherever they travelled and, according to Franc, is ‘all about making your mark in the world.’ The pictures used on the label are old pictures showing Franc’s family and a sizeable amount of money was spent to come up with concept. The Kilroy label was designed by the same lady who designed the ten million case ‘Yellow Tail’ brand. She now commands quite a premium for her label designs.

Peter Gajewski, nicknamed ‘Juicy’ is Rocland’s new Chief Winemaker. Peter has nearly 30 years experience in the wine industry and is happy to be able to return to the Barossa Valley where his career originally started. Peter had previously spent 24 years with Penfolds and is now looking forward to ‘making a whole heap of iconic Barossa wines’. “I am looking forward to working with other people’s product and help make the best wine for small to medium wineries.” It will be a new chapter for Peter when it comes to working with other people’s fruit, yet he is looking forward to the customer focus. “Obviously the Barossa is well known for consistent, quality fruit that is very user friendly. “They are so versatile and well renowned.”

On to the Kilroy wines…………………they will be available in the shops next week

The Kilroy wines are produced from grapes harvested from selected premium vineyards of the North-Western Barossa Valley. This premium region has consistently low yields which result in full and rich grapes that are beautifully balanced. Extreme care is taken to ensure the fruit is harvested once it has reached its full flavor potential.

The Cabernet grapes were gently crushed in open fermenters, where it was drained from the skins daily and returned, to extract the full, rich generous flavors. Care is taken ensuring strict temperature regimes were met resulting in the maintenance of the fruits structure. Slow even pressing occurs after 7 to 10 days allowing a lovely, silky tannin structure that supports a balanced oak profile.

Maturation for 22 months in temperature controlled cellars allowed the wine to be bottled once reaching its full flavor and will develop well into the future. Whereas Australia may be known for its Shiraz, this Cabernet Sauvignon will make a believer out of you.

This Cabernet displays dark crimson, vibrant red and purple hues. Blackcurrant aromas with subtle minty notes that are typical of Cabernet Sauvignon. Nice weight on the entry, this Cab bursts with Cassis and deep blue fruits on the palate. The oak is nicely integrated which leads to a smooth and silky finish.

Kilroy was here ‘Barossa’ Cabernet Sauvignon 2006, Retail $23.99 Warehouse $18.99

Kilroy Shiraz was also harvested from selected high-quality vineyards in the North-Western Barossa Valley. The Shiraz grapes were gently crushed in open fermenters, where they were drained from the skins daily and returned, extracting the full, rich generous flavors now present. Temperature contol was employed; slow and even pressing occurred after 7 to 10 days allowing a lovely, silky tannin structure to support a balanced oak profile. 22 months of barrel maturation was utilized for a complex and ready to enjoy offering.

This Shiraz is better balanced than the Boarding Pass and has received a 5* rating in Winestate from Australia. This is the best possible rating from the Aussie’s best wine magazine.

‘Inviting and enticing. It needs an old armchair, a fire and a good book,’ suggested one judge. Lovely spicy blackberry fruit and excellent vanillin oak, with some complexity developing. ***** Winestate Magazine

‘Kilroy Was here, is an early drinking but still flavor-packed, robust red.’ 92points Huon Hooke, Sydney Morning Herald

Kilroy was here ‘Barossa’ Shiraz 2006, Retail $23.99 Warehouse $18.99

Kilroy Sparkling Shiraz was harvested from selected high-quality vineyards in the North-Western Barossa Valley. This region produces consistently low yielding vines resulting in intense and complex fruit that is full of flavor.

The Shiraz base wine for the sparkling is softened by yeast lees stirring for six months in French and American hogsheads resulting in a rich creamy mid palate. The residual sugar is lifted to enhance the fine tannin and oak balance. The wine is drinking wonderfully now, but will continue to gain complexity well into the future.

The color shines a bright cardinal cherry red. The aroma seems to display rich chocolate strawberries with a hint of vanilla from the oaking. The palate has a creamy entry and a chocolaty-fraises du bois character. This is by far the best sparkling Shiraz that I have ever had and one of a few that I have understood. Tasty! Fantastic as an aperitif and great with a chocolate dessert. Fun stuff!

Kilroy was Here ‘Barossa’ Sparkling Shiraz 2006, Retail $26.99 Warehouse $21.99

The Lot 147 vineyard is located on Rocland’s estate, situated on the Sturt Highway in the famous Barossa Valley. This rugged vineyard site just slightly northwest on the Barossa Valley floor displays all the hallmarks of fine traditional Barossa Valley Shiraz.

The Lot 147 Shiraz was crushed into open fermenters. Fermentation lasted for 10 days, during this time the juice was roughly racked off skins and returned. Careful attention was taken to the monitoring of the wine during this process. The wine was then gently pressed and racked into barrel to complete malolactic fermentation. Further rackings were conducted to ensure full integration of oak and tannin.

The wine was matured in barrels for 22 months in temperature controlled cellars allowing the wine to integrate to the beautiful beast that it is.

"Subdued, brooding, inky nose with a rich, ripe, licorice/plum palate. Great flavor concentration and length. Smart oak. Will open up in time and should age very gracefully. ****1/2 Winestate Magazine

The '06 Rocland Estate Lot 147 Shiraz is a statuesque red in big, bold but well-made modern Barossa style: very good. 94 points Huon Hooke, Sydney Morning Herald

Rocland ‘Barossa’ Lot 147 Shiraz 2006, Retail $29.99 Warehouse $24.99

"Kilroy was here" graffiti is all about making your mark in the world…….this is exactly what Rocland Estate is doing.

Look.....it's the Southern Eclipse

noreply@blogger.com (Unknown) — Wed, 07 May 2008 16:58:00 +0000

The long awaited shipment of Southern Eclipse is here and in the stores. These are wines from winemaker Michelle Richardson. Michelle Richardson’s degree is in Microbiology. After working as a flying winemaker, Michelle joined the Villa Maria Winery in 1992 and quickly progressed to become Villa Maria’s Auckland Winemaker in 1994. Her talent and experience helped her achieve an enormous responsibility by winning the job of chief winemaker for the entire Villa Maria group. Villa Maria is the largest independently owned wine group in New Zealand. After leaving Villa for a brief stint at Peregrine Wines in Central Otago, Michelle decided to venture out on her own.

Michelle’s achievements include being named Winemaker of the Show at the New Zealand Wine Society Royal Easter Show in 1997, 1998 and 2000, and she gained the title of ‘New Zealand Winemaker of the Year’ at the Australian Winestate Awards in 1998, 1999 and 2000.There is a string that runs through her wines, they all have a purity of expression, possess a sense of place with persistent, complex and long flavors in the mouth.

I had the opportunity to spend a few days with her in 06. Michelle made a comment that really stood out to me that she did not wish to make automated wines. Michelle prefers to touch the grapes as they come in, feel the texture of the grape must and be in contact with the wine from its initial stage of fermentation through its final state before bottling. When you try these wines you will see what she means. The wines all have a beautiful texture and serious flavors that bring one back for the next sip."The foundation of my winemaking career has been making wines from various vineyards sites here and overseas. This gave me a first hand insight to how important it is to choose the right variety to that particular region and vineyard site. When it came to making wine under my own brand I wanted to make the best I could from the region I thought the variety suited. I could have chosen one region and made the wines that best suited that area but I love too many varieties and they don't all like growing in the same place.” Michelle Richardson

Wine Warehouse has just received two releases from Michelle from the 2006 vintage. ‘2006 saw uncannily good weather as this years harvest progressed with amazingly good grace. It allowed me to get to my various vineyards around the country without any difficulties and make decisions at a leisurely pace. However, I am used to making quick assessments under pressure and relying on a gut feeling. The extra time to think initially caused me to second guess my judgments. It was an interesting observation and I decided early on that I needed to stick to my first decision. I factored in this extra 'mind time' by getting out and doing more hand-plunging of my various Pinot Noir ferments, a very physical but also a very meditative activity - a slight disclaimer is necessary - these ferments were a very manageable 3 ton size.’ Michelle Richardson

The wine is an exciting new project called Southern Eclipse. Southern Eclipse wines are created from grapes governed by the southern skies. Under an ever-changing moon and NZ’s four constant Southern Cross stars, this wine captures the essence from the land of New Zealand. The initial Southern Eclipse release was the 2006 Marlborough Sauvignon Blanc. Michelle did a custom crush for Wine Warehouse from a different vineyard than the one who supplies the grapes for her Richardson ‘Marlborough’ Sauvignon Blanc.

This cuvee is cool-fermented exclusively in stainless steel for primary fruit expression on both the bouquet and on the palate.Southern Eclipse SB shows fresh tropical fruit aromas with green apple, gooseberry and grapefruit with a hint of passion fruit flavors on the palate. There is a nice crisp zing to the finish. This is an extremely refreshing wine that is here just in time as we head towards our summer weather. This wine is Marlborough meeting Sancerre, not running over it.

Southern Eclipse Sauvignon Blanc ‘Marlborough’ 2006, Retail $17.99 Warehouse $12.99

With Pinot Noir being one of the hottest categories in our stores, we felt that a Southern Eclipse Pinot was a must. New Zealand Pinot Noir from the south island and in this case Marlborough most resembles a fine example from Oregon. Texturally this wine lies somewhere between Burgundy and California as there is more overt raspberry scented fruit than one typically finds in Burgundy’s Pinot Noirs. We are very happy with the Southern Eclipse Pinot Noir. As usual these wines were shipped on a refrigerated container to maintain its character and freshness.

The Pinot Noir was hand picked, hand plunged and naturally fermented in open-top vats. The wine spent 10 months in French oak barrels. The wine has a soft raspberry and flowery bouquet which leads to a seamless black raspberry flavor with a hint of tasty new French oak. The finish is long and silky. This is a beautiful wine that can benefit from twenty minutes in the fridge before pouring.

Southern Eclipse Pinot Noir ‘Marlborough’ 2006, Retail $24.99 Warehouse $19.99

Saint Joseph from a classic year

noreply@blogger.com (Unknown) — Wed, 09 Apr 2008 17:12:00 +0000

Not just a biblical figure or a name for baby aspirin, Saint Joseph the French Rhône appellation stretching out from the hills of Hermitage in the Northern Rhone. Saint Joseph is a relatively new appellation that was founded in 1956 extending from Condrieu in the north to Valence in the south, comprising some 2500 acres. Approximately 90% of the production is red wine produced exclusively from the Syrah grape. The 10% which is white is produced from Marsanne and occasionally Roussanne grapes.

The wines of St Joseph tend to be faster maturing than their northern Rhône neighbors, the soils are similiar where on the best sites granite predominates, the difference lies in St-Joseph’s east-facing vineyards losing the sun up to two hours earlier during the later stages of ripening. Red Saint Joseph can be a delightful expression of Syrah fruit, one that has all of the flavors of a classic Syrah wines from the Rhone and is one of the most approachable northern Rhône reds to taste young.

In 2005, both the Northern Rhône enjoyed a superb harvest. The region's top domaines produced cellar-worthy reds and ripe, concentrated whites. 2005 is also the most consistent vintage the Rhône has seen since 1990, with all the major appellations and grape varieties performing well. Many producers with less prestigious pedigrees made their best wines in recent history, highlighting the excellence of the 2005 vintage. From top to bottom, 2005 is a vintage for seasoned Rhône lovers to stock up on. They are definitely great wines, but the best will need some cellaring.

Due to increasing demand worldwide for the wines of the Rhône and the lowly status of our dollar, these wines are generally becoming less of a value yet we own a few at good prices. In 2005, the Northern Rhône is at the top of its game, producing dense, structured Syrahs. The vintage is a welcome return to form following the generally leaner, crisper profile of the 2004s, though the previous vintage did produce some excellent reds and gorgeous whites. The 2005 reds display layers of black currant, fig and raspberry fruit to go along with the dark olive, leather and game notes that are pulled from their unique vineyard sites. The 2005 Northern Rhône's white wines display an abundance of distinctively exotic flavors and ripe textures. The '05 whites may not be as flashy as the aromatic and seductive '04s were, but instead offer one a more compact and reserved profile that is indicative of the vintage.

Wine Warehouse currently is featuring the 2005’s of Philippe Faury. Faury’s Saint Joseph wines are classically styled and offer a mouthful of flavor for the money.

In the town of Chavanay, Philippe Faury took over his family’s business in 1979. At the time Faury’s domaine was comprised of only 6 acres of vineyard. Phillipe has been able to grow the property to 27 acres. The new vineyards were planted in rugged terrain where the vines are difficult to cultivate.

Faury Saint Joseph red is produced from 100% Syrah grapes grown on vines that are between 5-50 years of age that are grown on granitic soils. Spicy raspberry and pepper aromas lead one to earthy, refined black cherry, leather, orange peel and vanilla on the palate. This is a shining example of Northern Rhône Syrah from a spectacular vintage.

Phillipe Faury Saint Joseph Rouge 2005, Retail $29.99 Warehouse $24.99

Faury Saint Joseph white is produced from 80% Marsanne and 20% Roussanne grapes whose vines are between 5-15 years of age grown on granite based soils. Beautiful pear, lanolin and vanillin aromas jump from the glass, the palate has a seductive minerally and oily texture that leads to flavors of pear, honeysuckle and a well balanced toasty oak finish.

Philippe Faury Saint Joseph Blanc 2005, Retail $29.99 Warehouse $24.99

Bruce Neyers; Kermit’s selling machine produces some of the finest wines in Napa…

noreply@blogger.com (Unknown) — Tue, 11 Mar 2008 16:10:00 +0000

For years, the Wine Warehouse’s French shelves have been dominated by the wines that sport a Kermit Lynch logo on their back label. This phenomenon is due largely in part to the quality of the wines and equally because of the selling machine known as Bruce Neyers who is Kermit Lynch’s National Sales Manager. Behind his daily grind, Bruce works his magic on some of the finest wines produced in the Napa Valley.

Founded in 1992 by Bruce and Barbara Neyers and now with their winemaking partner, Ehren Jordan, Neyers Vineyards produces about 15,000 cases of wine annually. Approximately 25% of the production is Merlot, Cabernet Franc and Cabernet Sauvignon grown on their 50-acre Conn Valley ranch. Neyers purchases additional grapes from a select group of high-tier growers, among them the Sangiacomo family of Sonoma County, Will Nord of Napa, Cam Thieriot of Sonoma Coast, Lee Hudson of Carneros, Rich Pato of Oakley in Contra Costa, and the Tofanelli family of Calistoga.

Winemaker Ehren Jordan, returned to the Napa Valley in 1994 following a two-year stint in the Northern Rhone town of Cornas. Ehren worked for Jean-Luc Columbo, one of the most respected winemakers in Europe. Ehren’s training with Columbo not only expanded his technical knowledge of winemaking, but more importantly served to enlarge his scope of the craft, giving him a deeper respect for the role of grape growing and its importance in the production of fine wine. Most of Kermit’s producers farm organically, make their wines naturally which is without use of cultured yeast or laboratory designed malo-lactic bacteria. These traditional wineries are also comfortable bottling their wines without filtration.

The wines……..

Before working with Kermit Lynch, Bruce was the National Sales Manager for the Joseph Phelps Winery. As Phelps was and is known for their Cabernet Sauvignon, Bruce planned from the beginning for Neyers Vineyards to grow world class Cabernet Sauvignon. Bruce and Barbara Neyers spent a few years looking at Napa Valley vineyard property and in 1984 they found the property. The vineyards sit at 250 feet above the main Napa Valley floor, with some parcels rising to almost 900 feet. The vineyard is planted on hillsides with the slope facing due south, maximizing exposure to the sun and guaranteeing proper ripeness. Conn Creek bisects the slope, so there's ample water for the site. The soil is rocky, with a near-ideal combination of gravel and clay; the vines struggle to grow here which Bruce theorizes, enhances the flavors. In 2004 the vineyard yielded barely 20 tons of Cabernet Sauvignon from almost 12 acres of vines, less than 2 tons/acre. 950 cases produced.

'The well-made, richly fruity 2004 Cabernet Sauvignon Neyers Ranch exhibits loads of herb-tinged, smoky, berry fruit intermixed with black currants and cherries. This medium-bodied, well-made Cabernet is best consumed over the next decade.' 88 points Wine Advocate

Neyers Cabernet Sauvignon ‘Neyers Ranch’ Conn Valley 2004, Retail $44.99 Warehouse $39.99

Neyers began to develop the vineyards on their 45-acre home ranch in 1984, soon after they bought the property. In 1999, they converted the farm entirely to organics. Since then, they feel that each vintage harvested seems to yield darker and more flavorful grapes. Neyers Merlot is always a blend with the 05 being comprised of 75% Merlot, 20% Cabernet Sauvignon, and 5% Cabernet Franc. 3000 cases produced.

'The 2005 Merlot Neyers Ranch exhibits aromas and flavors of red currants, cranberries, mocha, and herbs in its medium-bodied, zesty, French-like profile. Consume it during its first 5-7 years of life.' 87-88 points Wine Advocate

Neyers Merlot ‘Neyers Ranch’ Conn Valley 2005, Retail $34.99 Warehouse $29.99

The Sangiacomo Family developed this vineyard in the mid-1990's, using budwood from the three primary red wine vineyards in the northern Rhóne: Cornas, Hermitage and Cóte-Rótie. The 12-acre parcel was divided into three blocks, and each is harvested and fermented separately. The vineyard is located in what is proving to be one of the most favorable spots for Syrah in California. This is the third bottling of wine from the Old Lakeville Road vines, with each being regarded as one of the most highly rated cuvees of California-produced Syrah from its particular vintage. 1190 cases produced.

'The 2006 Syrah Old Lakeville is deep ruby/purple, offering hints of charcoal, blackberry, raspberry, and cherry notes. It has impressive ripeness and density, richness, and more tannin and structure than the Hudson Vineyard. This particular cuvee will benefit from 1-2 years of cellaring and should last for up to a decade.' 90 points Wine Advocate

'Ripe and grapey, with rich, elegant spice, pepper and juicy, dusty, wild berry flavors that are sleek and focused, ending with a long, persistent finish. Drink now through 2012.' 93 points, The Wine Spectator.

Neyers Syrah ‘Old Lakeville Road’ 2006, Retail $29.99 Warehouse $24.99

Bruce doesn’t know of a Zinfandel vineyard in Napa Valley that is grown at any higher altitude than this one. These low yielding, hillside vines in the Chiles Valley are grown at an elevation of more than 1800 feet. The rocky, shallow soil ensures that the fruit is packed full of generous, spicy flavors with the 2006 yielding barely two tons per acre. This Zin is already exhibiting an attractive precociousness. 1064 cases produced.

'The 2006 Zinfandel from High Valley (1,800-foot elevation) is my pick of this group, as it was in the previous vintage. Deep, beautiful briery fruit intermixed with black cherry, pepper, and earth jumps from the glass of this wine, which has beautiful density, good acidity, and a nice, powerful finish that combines purity and elegance. Drink it over the next 3-4 years.' 91 points Wine Advocate

Neyers Zinfandel High Valley 2006, Retail $34.99 Warehouse $24.99

Bruce’s love affair with Domaine Tempier of Bandol (Provence) and their Mourvédre began in the late 1970's when Alice Waters of Chez Panisse fame arranged for him to visit as a guest of the owners. Bruce was thoroughly impressed. Thus, Bruce found it impossible to turn down Rich Pato's offer of the small crop of Mourvédre from the 100 year-old vines on his Oakley ranch as they became available in 2006. Mourvédre itself is a variety that resists oxidation, making it frequently one of the longest-lived of all red wines. It's uniquely expressive as well, combining elements of fruit, mineral, earth and leather into a package that can be greater than the sum of its parts. We at the Wine Warehouse tasted this Mourvedre with Bruce last year and our managers insisted on us bringing it in. This Mourvedre was the hit of the Neyers tasting. 353 cases produced.

'The 2006 Mourvedre Pato Vineyard is relatively stylish for a wine that can often be rustic and animal. The wine displays civilized blueberry and raspberry fruit with earth and spice. It is well-made, medium to full-bodied, with excellent ripeness and sweet tannin. Drink it over the next 5-6 years.' 90 points Wine Advocate

Neyers Mourvedre ‘Pato Vineyard’ 2006, Retail $44.99 Warehouse $29.99

As Neyers Chardonnay’s go……………..

‘I thought this was the strongest line-up of wines Neyers has yet produced, although last year the wines were nearly as good, so he seems to be on a roll. He has produced a very strong group of Chardonnays from a vintage that one has to be somewhat careful with given the problems with botrytis in many of the lower-lying vineyards. These are all pure, clean examples of Chardonnay.’ Robert Parker’s The Wine Advocate

Grapes were harvested over the last week of September through the third week of October from the Sangiacomo Kiser, El Novillero and Yamakawa vineyards in Sonoma Carneros, and from the Clos Pegase Vineyard in Napa Valley Carneros. The grapes were whole-cluster pressed and the juice racked without settling to a combination of new, once, and twice used French oak barrels for a completely natural sugar and malo-lactic fermentation lasting two to five months. The must was aged in barrel seven months until bottling in July of 07. Neither fining agents nor yeast foods or other additives were used throughout the process, and the wine was lightly filtered at the time of bottling. The length of the growing season of 2006 was exaggerated, lasting well into mid-Autumn, almost a month longer than was experienced in 2005, increasing the richness and flavor of the wines, and insuring that the grapes ripen fully. 4400 cases produced.

'The 2006 Chardonnay Carneros has a nice, smoky nose of hazelnuts, honeyed citrus, and a touch of tropical fruits in a medium to full-bodied wine with, again, great fruit purity, richness, and zesty underlying acidity.' 90 points Wine Advocate

Neyers Chardonnay ‘Carneros’ 2006, Retail $29.99 Warehouse $23.99

Grapes for this wine were harvested in late September from its vineyard in Yountville, then whole cluster pressed, racked to 60 gallon French oak barrels for a natural, indigenous yeast fermentation that lasted almost six months during which the yeast lees were stirred weekly; racked just once in mid-July prior to bottling with no fining or additives used in the processing. The wine was lightly filtered at the time of bottling. In 2006 the Yountville vineyard endured a much smaller than normal crop -- 50% of the original estimate was lost during flowering -- so the fruit that was harvested was loaded with ripe flavors. The vineyard is planted on a shallow soil outcropping, which keeps the natural nitrogen level low, and extends the length of time of the fermentation. This makes for a unique combination of aromas and flavors, a wine more mineral and earthy, with fruit components less tropical than those found in the Carneros. 2700 cases produced.

'The 2006 Chardonnay Napa reveals many tropical fruits, plenty of orange and nectarine notes, medium to full body, and loads of pure fruit in a sexy, sensual style of Chardonnay to drink over the next 1-2 years.' 89 points The Wine Advocate

Neyers Chardonnay ‘Napa’ 2006, Retail $29.99 Warehouse $23.99

In his new book, The Science of Wine, British writer Jamie Goode interviews the controversial Loire Valley winemaker and biodynamic guru Nicolas Joly about the longstanding practice of fermenting wine by adding a laboratory cultured yeast strain. Joly remarks: "Adding yeast is absurd. Natural yeast is marked by the subtleties of the year. If you have added yeast, you have lost something of that year. Joly's approach to the use of indigenous yeast is an important element in traditional winemaking in France, and it's the same approach practiced at Neyers Vineyards with Chardonnay. Indigeous yeasts extend the fermentation time, thus adding an element of risk to the process, but the outcome can't be duplicated with laboratory-designed yeast. There is a richer mouth-feel component as longer fermentations tend to add a bit of glycerol richness to the wine and more complex flavors on the palate. Bruce feels that there is a buttery richness and a spicy mineral-like complexity that make up the key components in this wine. The vines originate from a vineyard which is located southwest of the town of Sonoma in the hills overlooking San Francisco Bay. Neyers produced 548 cases of El Novillero Chardonnay in 2006.

'Leesy (suspended yeast cells) complexity is noticeable in the 2006 Chardonnay El Novillero Vineyard. This wine exhibits good acidity and much more minerality, with hints of pineapple, buttered citrus, brioche, and waxy notes. The wine is a superb Chardonnay, pure, medium to full-bodied, and I suspect capable of lasting 3-4 years.' 92 points Wine Advocate

Neyers Chardonnay ‘El Novillero’ 2006, Retail $41.99 Warehouse $34.99

We will soon have a few other Neyers offerings within the next month. Be on the lookout for the Syrah Cuvee D’Honneur 05 and the Chardonnay Theriot 06.

Virtual wine heads, unite!

noreply@blogger.com (Unknown) — Thu, 06 Mar 2008 01:20:00 +0000

There was a time in the wine world where a wine without a winery had no identity. Enter the age of the virtual winery. In the UK, the virtual wine has had a life for some time now. Buyers own brands or ‘BOB’s rule the day for the major supermarket chains in the UK. The US always seem to be around five years behind the UK in anything wine related and in this case it might be even longer. This phenomenon is changing as today anyone in the US with a cool label and some good juice has a chance to make it in the marketplace. All it takes is for a wine to show value for money and for the winery to have the proper connections to take the wine to market. The two wine labels that we will look at today have all of the above. Toasted Head is a brand that has been around for a little over a decade. The other wine that we will look at is Plungerhead. This label is the new hot brands of Don Sebastiani and his new company. Don had previously run his family's Sebastiani Winery.

Toasted Head was the brainchild of the innovative marketing team at the RH Phillips Winery. The ‘toasted head’ is a wine reference to toasting the heads of the barrel to give more intense smoky characters to the wine that will be kept in the barrel. Typically only the side staves are toasted in a barrel as this is the process to give the wood the ability to bend and form a barrel. Toasting the heads gives even more smoky character to the wine. Before the ‘Toasted Head’ brand was formed I knew a group of guys in Napa who called their rock band the ‘Toasted Heads.’ As the world’s largest wine company Constellation now owns the Toasted Head brand, it may have been financially advantageous for the Toasted Heads to have registered the name. Toasted Head is now in the stable of wine giant Constellation. Constellation is the largest wine company on the planet and gobble up brands like it is nothing. Toasted Head was sold by RH Phillips to Vincor of Canada before it was then consumed by Constellation.

The Chardonnay was the initial wine under the Toasted Head label. Bright fruit flavors with toasty oak components are its hallmark. Aromas and flavors include tangerine and pear fruit aromas highlighted by clove and nutmeg in this mouth-watering. This medium-bodied wine is aged in French and American oak, has a crisp acidity, a creamy texture and a long finish, with pear and toasty butterscotch oak flavors.

Toasted Head Chardonnay California, Retail $13.99 Warehouse $9.79

The Toasted Head Merlot is a worthy companion to the Chardonnay. Toasted Head Merlot’s multi-dimensional aromas of toast, anise, red berries, and leather lead to a bright raspberry and rich black cherry flavors on the palate that linger on the finish. A spicy mid-palate and a toasty vanilla finish complete the experience.

Toasted Head Merlot California, Retail $13.99 Warehouse $10.99

Plungerhead

There is ‘traditional’ and then there are ‘The Other Guys.’ Plungerhead was made by The Other Guys, a division of Don Sebastiani & Sons. Don and his sons Donny and August, third and fourth generations negociants, are recognized for delivering quality, value and doing things differently. Richard Bruno, Director of Winemaking, and his team select small lots of grapes from choice appellations to create balanced, expressive wines and creative blends. Plungerhead makes Zinfandel from selected prime vineyards in California. Plungerhead is one of a number of successful wines in the Don Sebastiani and Sons umbrella who now sell an impressive two million cases a year. Serious stuff!

Don Sebastiani & Sons mantra is to strive to produce quality wine at an approachable price, regardless of the outcome of a particular growing season.
Don Sebastiani states his philosophy: “When my great-grandfather, Samuele, first started in the wine industry more than 100 years ago, he made bulk wines and concentrate. My grandfather, August, focused on wholesale bulk wines and generic retail jug wines, and my father emphasized varietal wines. As fourth-generation Sebastianis, my brother and I want to direct our attention to making appellation-specific wines. Plungerhead is a perfect example.” Don Sebastiani continues to be at the top of his game. Other successful brands of his that we are working with are Talus, Smoking Loon, Aquinas and Hey Mambo.

Not only do the folks at ‘The Other Guys’ marketing make fun wines, but they believe in packaging innovations as well. Plungerhead is stoppered by a revolutionary wine bottle closure that combines the convenience and safety of a screw cap and the celebration of cork. ZORK is, easy to remove by hand, simple to reseal and is completely recyclable. To open the ZORK, one simply pulls the tear tab, unwinds it and removes it. As the ZORK is pulled out, you'll hear it pop. To reseal the bottle, the ZORK is pushed back in. No corkscrew. No crumbling. No cork taint. No worries. The ZORK covered Plungerhead is built for speed and convenience. Brilliant!

The Plungerhead ‘old vine’ Lodi Zinfandel has deep purple color with cocoa, vanilla, clove, and cherry pie aromas. Rich and sappy in the mouth with flavors of boysenberry preserves, cedar, dried raspberry, and coconut spice finishing with great depth from barrel oak aging. This is a Zin that has beautiful depth and richness and unlike many others, has a fine balance of fruit flavor and strength.

Plungerhead ‘old vine’ Lodi Zinfandel, Retail $16.99 Warehouse $12.99

Virtually signing off………….or am I?

‘Le Grand Legume’ was ‘in the house’

noreply@blogger.com (Unknown) — Thu, 28 Feb 2008 21:34:00 +0000

It doesn’t take one very long to notice the passion and intensity of the man known as ‘Bobby.’ Bobby Kacher may be the most driven individual that I have ever met. Believe me, when dealing with wine marketers and salespeople, you see plenty with drive. None can touch Bobby though. Although it has been around five years since I have seen him in person, it seemed like it was just yesterday after Bobby gave me a big hug and a bearded kiss on the cheek. Bobby and his largest producer, Yves Grassa of Domaine du Tariquet stopped into the Warehouse on Monday to sample our store managers on the vibrant wines of Domaine du Tariquet.

I think that Bobby and I have known each other for around twenty five years? My favorite Bobby story originates from the time that we were both living in the D.C. area nearly twenty years ago. Bobby was traveling around to different markets with Burgundy producer Jean-Marc Joblot and I was invited to have lunch with the two of them. Jean-Marc was working on his English and seemed in awe of traveling through America with Bobby who was really beginning to garner a lot of attention for his portfolio of wines. I asked Jean-Marc how the trip was going. He replied that the trip was fantastic as he was able to visit America with ‘The Big Vegetable.’ Apparently ‘le grand legume’ is their equivalent of our ‘the big cheese.’ Every now and then I’ll refer to Bobby as just ‘legume’ to cut out the formality.

Nearly 25 years ago Bobby left the importer that he was working for and founded Robert Kacher Selections. His aim was to associate himself with growers and producers who had both the passion and energy to strive to become among their country’s most renowned winemakers. Bobby has spent the first two decades of Robert Kacher Selections almost half the time in France, in an effort to select and to develop a fine portfolio of French boutique estate wines that he imports into the US. Through this hands-on approach of working side by side with growers and producers, Bobby is able to ensure the quality and authenticity of every wine in his collection. Bobby’s detractors would say that he has perhaps too heavy a hand in the production of the wines that he imports? History has proven that the wines that RKS brings in have a following and have been and continue to be extremely well received.

Bobby continues to work as a partner with the growers and winemakers in all aspects of viticulture and vinification, constantly pushing them to produce an even higher quality product. Some of Bobby’s mantra to his growers and wine makers include lowering yields, using state-of-the-art trellising where allowed, green harvesting of fruit at ‘veraison’ (the point at which grapes start to change color), hand harvesting of fruit at the point of physiological ripeness (not analytical ripeness) and doing a triage (a sorting of the grapes to rid them of damaged fruit) as the fruit is harvested. This formula is straightforward, basic and has proven to be a great success.

Bobby’s dedication and passion for the wine business has resulted in numerous awards and accolades: Recently Robert Parker named him “one of the 20 most influential wine personalities of the past 20 years.” Previously in 2004 Bobby became Chevalier de l’Ordre du Mérite Agricole, one of only a handful of U.S. importers to ever receive the prestigious honor.

Robert Kacher Selections was recently named the exclusive importer of the wines of Domaine du Tariquet. Domaine du Tariquet was the first property to produce crisp, refreshing and award-winning white wines in southwestern France’s Armagnac region. As the demand for the family estate’s Armagnacs dwindled in the 1970s, proprietor Yves Grassa started experimenting with wines made from Chardonnay and Sauvignon Blanc. The results were astounding and many of his neighbors have followed him into wine production. Currently Grassa’s Tariquet Chardonnay happens to be the single best selling white wine in the Bordeaux region of France. In provincial France, this is indeed an oddity. Robert Parker has called Yves Grassa, “one of the most talented winemakers” of southern France.

Grassa had spent some time in the US studying viticulture and winemaking, gaining the knowledge of specific techniques from the UC Davis program. These techniques allow him to maintain freshness and elegance in the must by minimizing exposure to air. Fermentation is carried out in cool tanks, maintaining the primary fruit aromas and flavors of the grapes. In the vineyards at Domaine du Tariquet, grapes travel from field to tank in refrigerated wagons that are essentially wine tanks under a layer of inert gas. In the tank, the juice and skins are kept at cool temperatures for hours and then fermented slowly. For even more attention to detail on the freshness spectrum, all of the new Domaine du Tariquet wines being imported by Robert Kacher Selections will use the screw cap rather than a cork. “This guarantees fresh wine every time,” says Grassa. A few of the wines in our stores will actually have a cork. This is because of a shortage of bottles in France for the screw cap technology that the French invented. Go figure…….

Under Grassa’s direction, Domaine du Tariquet stays in step with environmental issues as well. No waste is discarded, everything is recycled, and water and electricity are under close watch. The winery enjoys International Standards Organization (ISO) certification, a guarantee of cleanliness and quality control with standards for meeting requirements of climate change mitigation and sustainable agriculture. Sustainable agriculture or ‘lutte raisonee’ is one step below organic. Tariquet has adopted environmental best practices, such as organic manuring. In order to limit the impact of treatments on the grape juice, they use partially de-mineralized water with a lowered pH level to dilute active ingredients. The results have been spectacular as pesticide treatments have been cut by 40% and their effluent treatment plant ensures that their waste water no longer has an environmental impact. In the vineyard and winery, the use of sulfites has been reduced to the strict minimum, as antioxidants such as Vitamin C are used as a partial alternative.

Wine production is strictly controlled within the Domaine from viticulture to bottling and adheres to sustainable agriculture. To prevent oxidation the grapes are taken directly from the vines to the vats in isothermal tanks. The estate features a water treatment facility and they recycle and reuse all materials. As wine tends to oxygenate quicker in smaller containers, Tariquet keeps the wine in large temperature controlled tanks until bottling is needed which helps to guarantee consistent quality and freshness. Tariquet then bottles in lots as needed to maintain freshness and vibrancy in their wines.

Yves Grassa is not only the first in Gascony to dare to plant Chardonnay, Sauvignon or Chenin Blanc grapes; he may also be the world’s most efficient vintner; making wine in the middle of his vineyard. There must be a carbon credit in there for Yves somewhere……..

Domaine du Tariquet Classic White 2006, Retail $9.99 Warehouse $7.99

A delicious, light and refreshing wine as it has only around 11% alcohol. With floral aromas, it displays citrus flavors with a touch of exotic fruit. I mean this as a compliment....this is the ideal poor-man’s Albarino.

Domaine du Tariquet Sauvignon Blanc 2006, Retail $10.99 Warehouse $8.99

This 100% Sauvignon Blanc displays intense floral notes, as well as a degree of minerality. Green apples and green melon lead the flavor charge with a medium bodied texture and a refreshing zingy finish. This wine is New Zealand meeting California in style.

Domaine du Tariquet Chardonnay 2006, Retail $12.99 Warehouse $10.99

An elegantly styled Chardonnay that is partially aged in French oak barrels. Ripe honey, pineapple and vanilla are evident in the nose and on the palate. A hint of granny smith apples also finds its way into the mix that finishes with a fresh and vibrant aftertaste.

Domaine du Tariquet ‘Cote Tariquet’ 2006, Retail $15.99 Warehouse $12.99

This wine is a blend of equal parts Chardonnay and Sauvignon Blanc. It is delicious and displays pink grapefruit, pineapple and citrus flavors on the palate, with a touch of spice. It has a beautiful if not slightly oily texture. Its exotic aromas and flavors make it a candidate to pair with spicy and Asian food.

Domaine du Pouy Blanc 2006, Retail $8.99 Warehouse $6.95

Aromas of grapefruit and flowers jump from the glass of this straight-forward light-bodied, stainless steel-fermented wine. Layers of flavor are present, most notably citrus, and orange peel. Fresh, vibrant and built for speed. This wine is made by Yves Grassa with grapes that come from neighboring Patrick Bize’s farm.

Salut.......

Larger than life; Vinny 'G' hits his stride in 05

noreply@blogger.com (Unknown) — Mon, 11 Feb 2008 20:37:00 +0000

Daniel Haas is Vineyard Brands French wine buyer and I take his comments about Burgundy very seriously. Vineyard Brands has a fabulous selection of independantly owned Burgundy producers which has enabled Daniel to visit Burgundy up to four times a year for decades and thus know every nook and cranny of the Cote D'Or. The long and the short of this blog is this: 2005 Red Burgundies are some of the finest Pinot Noirs that this planet has ever seen. Unlike Bordeaux, many Burgundy producers talk about their wines in terms of barrels, not thousands of cases. Snooze now on the offer and they will be gone. Below are some of Daniel's comments on the vintage. After that you will see some reviews by Daniel 'DH' and Steve Tanzer 'ST.'

Vincent Girardin's wines are always the most modern examples in Vineyard Brands stable. Modern Burgundy to me means bright fruit, depth, concentration and a well balanced finish. 2005 reds by Girardin may be his best range that I have ever tried. Now on to Danny's comments.

Every once in a while a vintage comes along that is everyone’s fantasy. If you could create a perfect vintage, it would be 2005 for red Burgundy.

I saw pictures taken by one producer of grapes hanging on the vines and they were poster-child perfection – not a blemish. Clusters that were a work of art. This was a season to sit back and watch nature work its magic. There was no reason to use sulphur spray as there was no rot; there was neither overproduction nor underproduction; the grapes weren’t too big or too little.

The temperature during the season was never too high nor too low; rainfall was minimal until some small rains came in mid-August which refreshed the vines. As far as the entire growing season was concerned almost every month was of average temperature. January: normal. February: cooler than normal. March: slightly warmer than normal. April: slightly above normal as well as in May, June and July, but only slightly. August had below normal temperatures but not by much. September was average.

Precipitation was below average for January, July, August and September – the perfect scenario for no rot and a perfect harvest. As far as rain was concerned, only May was wetter than normal and June had normal amounts of precipitation; during all the other months drought conditions applied. The precipitation in June was 30% of normal rainfall; less than 20% in July and August; less than 10% for the entire month of September.

The amount of sunshine was normal but not all the time, so the grapes ripened slowly with good hang time. Green shoots emerged around the 23rd and 24th of April – not early or late. Full flowering of the 2005 reds came on June 11th in the Côte de Beaune and June 13th in Côte de Nuits. The temperature at the beginning and middle of flowering for the whites produced shatter; the reds, which flowered about a week later, had warmer temperatures and didn’t experience shatter – those grapes were in perfect condition. Since it wasn’t too hot the rest of the summer the skins were not very thick and with a lot of pulp loaded with juice.

August was uneventful save for a little rain in the region on August 24th and 26th. These rains restarted the vegetative cycle and helped with the water stress. The temperature never got above 29º (84ºF) with the exception of the 31st of August. September was warm early up until the 9th with daytime highs in the upper 20s, (80s) then it cooled down. There was one rainstorm on September 7th and another on the 9th, both about 8mm (.314”) and then no precipitation until the 17th when another 6mm (.23”) fell. After that only a trace till October came around and harvest was over.

In most of Burgundy, the harvest began between the 16th of September and the 19th. Most of the Côte de Nuits started on the 19th. The harvest was perfect, not a drop of rot, no reason to use the sorting tables, no reason to chaptalize. Nothing to do, the harvest made itself. Since the grapes were ripe on all levels you can have a perfect reading of alcohol of 13º but the skin and pulp is not phenolically ripe and you can have alcohols of 122 to 125 that are truly riper than the 135 ones. In 2005 you had alcohols and phenolic ripeness, not over ripe or with pruniness. The wines also were slow to evolve in the cellar. They did not need pump-overs or heavy extractions. They were naturally extracted. Since malolactic was so slow the wines were not racked so they were resting on the lees which were healthy giving them freshness. The end result is powerful wines without any astringency, sweet, ripe tannins, balanced acidity, color and elegance and finesse from the long hang time and slow evolution in the cellar. There is nothing more to say other than if you don’t buy this vintage, just skip this grape altogether. My only refrain is, alas the prices are up 25-30% from the 2004s and with the falling dollar it’s a double whammy. DH

From Steve Tanzer: “Ever the flexible merchant, Vincent Girardin increased his purchases of Pinot Noir grapes in the sexy 2005 vintage, then cut back drastically again in 2006, making only 30 barrels of red wine in the latest vintage. (The only parcels he will continue to buy every year are Clos Vougeot, Charmes- Chambertin and Chambertin-Clos de Beze, because he’s happy with his sources.) Girardin told me that because 2005 featured very strong material his objective has been to make “a classic vintage.” He used 60% whole clusters to vinify his wines from the Cote de Nuits, and about 30% for the Cote de Beaune. He did no pigeages, relying instead on two remontages per day “in order to coat the entire cap and to avoid getting rustic tannins.” The premier crus are aging in 30% new oak and the grand crus in 40%, and because he believes the wines need long elevage, he won’t bottle until April. Girardin told me that the 2005s are currently carrying 13.3% to 14% alcohol without chaptalization.

Vincent Girardin was born in Santenay, in the Cote de Beaune and is part of a winemaking family with roots back to the 17th century. Now in his forties, Vincent began his winemaking career in 1982 with only 5 acres of vines. When his father retired, Vincent took over another 10 acres to which he could devote himself. In order to sell his wines, Vincent did not hesitate to go from door-to-door in the big cities to convince his first clients. Vincent and his wife Veronique have grown the Domaine to one that is relatively large in Burgundian terms. The key here is the attention to detail that the Girardins maintain which keeps their reputation in the upper echelon of both red and white Burgundy producers.

At Domaine Vincent Girardin the grapes are harvested by hand, then sorted twice, once in the vineyard and for a second time in the winery. The sorting process eliminates all elements that are not fully ripe or not in the best condition. The presses are pneumatic in order to preserve the purety of the grapes. Next the wines are aged in oak barrels. This carefully controlled ageing process allows the wines to achieve their full potential. In order to preserve their natural qualities to the utmost, the red wines are neither fined nor filtered.

The work in the vines is carried out with respect for the environment and nature. Vincent Girardin’s vineyards are farmed organically and the soil is worked to ensure proper aeration. Vincent Girardin rigorously controls the yields by pruning, adding only natural-slow release fertilizer, severe removal of excess buds, and green-harvesting.

“Vincent Girardin, the extremely talented owner and winemaker of this négotiant house...(his) top wines, the grand and premier crus, are at the same quality level as those crafted at Burgundy’s other excellent domaines and négotiants. What sets this firm apart is the bevy of delicious, eminently drinkable wines it produces from lesser known appellations.” The Wine Advocate

“Girardin’s wines are vividly fresh and full of life, saturated with vibrant pinot and chardonnay fruit. Vincent Girardin’s wines...test the boundaries of tradition, but never quite break them, with results that are both consistently impressive as well as a pleasure to drink. Their strength isn’t delicacy and grace, but neither is it simply brawn – and in that way they offer an intellectual paradox as well.” Wine & Spirits

“Vincent Girardin, the Côte de Beaune’s golden boy.”
Wine Spectator

2005 Bourgogne Rouge Cuvée Saint-Vincent Pinot Noir
Stelvin closure. Good color – light crimson. Smoky, rustic, raisined nose; earthy, too. On the palate, smoke and nuts; ripe, raisined fruit, very silky coffee/mocha, with a bit of jammy toast. Nice for the appellation with no tannins but nice baby succulent, sweet Pinot fruit on the finish. 17.9/20 DH

Vincent Girardin Bourgogne Rouge 2005, Retail $21.99 Warehouse $18.99

2005 Emotion de Terroirs Pinot Noir
Stelvin closure. 75% Marsannay, all hillside vineyards. 10% Gevrey, 15% Bourgogne old vines, next to Chambolle and Vosne-Romanée. All purchased grapes. Deeper color; more vinous, with more depth and class. On the nose, smoky and rustic. On the palate, some black licorice and silky acidity. Easy, lush, minty chocolate; has more tannins but they are ripe. Very easy and grapey, very pure and elegant for a Bourgogne. 18.2/20 DH

Vincent Girardin Emotions de Terroir Rouge 2005, Retail $24.99 Warehouse $19.99

2005 Santenay Villages Charmes
55 year old vines; located under the premier cru Santenay Clos Rousseau. Deep color tinged with purple. Arustic nose; very earthy and rustic on the nose but on the palate it’s beefy and bacon. Anice balance of very sweet fruit; very luscious and all in balance. Jammy on the finish with strong tannins. 18.4/20 DH

Vincent Girardin Santenay Charmes 2005, Retail $32.99 Warehouse $26.99

2005 Santenay Premier Cru Gravières
Even deeper in color than the Maladière. Ariper and more foxy nose of woods and meaty bacon, too. Toasty, smoky fruit with some oak present but the wine has more power than the Maladière and is juicier, more intense and classier. Racier, with juicier acids that are long on the palate. Quite classy, very typical Pinot with a beautifully balance mint chocolate finish. 18.8/20 DH

Vincent Girardin Santenay Gravieres 2005, Retail $39.99 Warehouse $32.99

2005 Puligny-Montrachet Villages Rouge
175 cases. Smoky tobacco nose, very herbal. On the palate, it has the most tannin of all the wine so far; thick, textured, milk chocolate fruit. Alittle less juicy with more smoke and tobacco on the palate. Finishes with some compact tannins. 18.6/20 DH

Vincent Girardin Puligny Montrachet Villages Rouge, Retail $42.99 Warehouse $36.99

2005 Chassagne-Montrachet Premier Cru Clos St. Jean
Not tasted. DH

Vincent Girardin Chassagne Montrachet Clos St Jean 2005, Retail $42.99 Warehouse $36.99

2005 Savigny-les-Beaune Premier Cru Serpentières
375 cases produced. 40 year old vines, from 3 growers. Very deep in color. No rustic elements on the nose or bacon fat. Cleaner, more pure Pinot. Mostly chocolate licorice on the palate, it’s all in the texture and acidity. Very round at first then the acids refresh the wine. Some smoky bacon fat with no tannin, just luscious, lively acids but the finish has a bit of tannin. Smoky. 18.9/20 DH

Vincent Girardin Savigny les Beaune Serpentrieres 2005, Retail $39.99 Warehouse $32.99

2005 Beaune Premier Cru Grèves
425 cases produced. 50 year old vines, from 2 producers. Deep color. Juicy fruit nose. Mint chocolate, more vegetal and quite acid, and more dry tannins. Tobacco and mincemeat, smoky bacon. Al ittle less structure than the Savignys but a little but more classy. Finishes with tobacco and bacon. 18.7/20 DH

2005 Beaune Greves (from 45-year-old vines on limestone-rich soil) Good ruby-red. Ripe aromas of black cherry, minerals and chocolate. Sweet, fat and fruity, with firm acidity and mineral character giving energy to the middle palate. Finishes with substantial ripe tannins. This should offer early appeal. 88-91pts ST

Vincent Girardin Beaune Greves 2005, Retail $54.99 Warehouse $44.99

2005 Volnay Villages Vieilles Vignes
35 barrels from 5 vineyards. A very classy nose; black in color. Tobacco on the palate. It’s very rich and creamy coffee/mocha and has power and racy acids and a luscious middle. Toasty fruit with tannins on the side, like a barbecue sauce - a sweet and smoky finish. 18.9/20 DH

Vincent Girardin Volnay VV 2005, Retail $49.99 Warehouse $39.99

2005 Pommard Vignots
Very rustic on the nose, foxy like a Pommard should be, along with bananas and nuts. Very spicy on the palate, with milk chocolate and café au lait. Lots of thick texture with no tannins and a little bit of side acids. An opulent, juicy, Raisinette finish. 18.9/20 DH

Vincent Girardin Pommard Vignots 2005, Retail $49.99 Warehouse $41.99

2005 Pommard Premier Cru les Grands Epenots Vieilles Vignes
The deepest color so far, so deep you can’t see through it. Smoky tobacco, very bacony nose. You can sense the depth of fruit. Very penetrating on the palate; it’s massive, with lots of oily, powerful multi layered fruit; smoky and multidimensional. Long, long flavors and sweet ripe tannins; candy-like with jammy raisins. So concentrated it’s incredible; powerful, like a grand cru. 19.3/20 DH

2005 Pommard Grands Epenots Vieilles Vignes Bright ruby-red. Wild black raspberry, smoked meat and a minty nuance on the nose. Sweet on entry, but less expressive than the Greves, in a tougher, more solid style. But then this is Pommard. Finishes with broad, dusty tannins. 88-90pts ST

Vincent Girardin Pommard Grands Epenots VV 2005, Retail $79.99 Warehouse $69.99

2005 Pommard Premier Cru les Rugiens
Black in color. Tar, tobacco and bittersweet chocolate on the nose. Massive and ripe with tons of inky, thick textured fruit. Cherry licorice and more red fruits than the Epenots; more acids. Lovely, elegant, all in up-front fruit. Luscious red licorice and smoke. Very Pinot and elegant, but big. 19.3/20 DH

2005 Pommard Rugiens Deep, full ruby. High-toned, complex nose offers currant, flowers, nutty oak, tobacco, spices and an earthy element. Dense, lush and concentrated, with a suave, fine-grained texture. There’s plenty of material here. 89-92ptsST

Vincent Girardin Pommard Rugiens 2005, Retail $79.99 Warehouse $74.99

2005 Gevrey-Chambertin Vieilles Vignes
Pitch black in color. The typical rustic, coffee tobacco notes, along with a little vanilla bean. Toasty oak, silky fruit on the palate. Alittle bit metallic with lots of coffee without a lot of sugar, but enough baby acids. Smoke and toast on the finish and a bit of tea leaves. 18.2/20 DH

Vincent Girardin Gevrey Chambertin VV 2005, Retail $59.99 Warehouse $47.99

2005 Chambolle-Musigny Villages Vieilles Vignes
Animal nose – very leathery and rustic. A bit of mint chocolate also. The fruit is very Chambolle, lacy and silky with round extracted flavors. Sweet but bittersweet, too. Baby tannins and acids all in balance. A silky finish of tobacco and black licorice. 18.4/20 DH

Vincent Girardin Chambolle Musigny VV 2005, Retail $54.99 Warehouse $47.99

2005 Corton-Perrières Grand Cru
Deep color, crimson and black. Avery deep, powerful nose of black coffee; very floral. On the palate it’s fat and oily with strong tannins but not overpowering. Typical black cherry and currants and raisins on the mid palate. Very typed Pinot with a tobacco and coffee toasted finish. 19/20 DH

Vincent Girardin Corton Perrieres 2005, Retail $79.99 Warehouse $69.99

2005 Corton Renardes Grand Cru
The color of ink. Aripe, salty iodine nose, with some milk chocolate. On the palate, more richness, easier, more luscious than the Perrières. Abit of cherry pie – sweet, candied sugar-coated tannins but mostly lively acidity. Quite thick and palate-staining super meaty bittersweet chocolate rustic finish. 19.1/20 DH

2005 Corton Renardes Bright ruby-red. Highly aromatic nose combines redcurrant, tobacco, dried flowers, spices and iron. Offers more mid-palate precision and verve than the Bressandes, with redder fruits and attractive floral lift. A bit less stiff today. Finishes with dusty, ripe tannins. Despite the rather soft extraction he did, Girardin says that all of these wines still need further “refining” in barrel. He finds them quite reserved today but still believes that 2005 will be a vin de plaisir. 90-93pts ST

Vincent Girardin Corton Renardes 2005, Retail $89.99 Warehouse $74.99

2005 Corton Bressandes Grand Cru
Another opaque wine, again the smell of salt and iodine – a sign of a classy wine. Milk chocolate and burnt toast along with cherry juice, too. Abit of rum, super ripe and lacy with compact, square fruit all in elegance. Very classy, black fruit with the most tannin of the three grand crus, but also the biggest acids and finish. Cherry syrup. 19.2/20 DH

2005 Corton Bressandes Moderately saturated ruby-red. Very ripe aromas of black plum, mocha, chocolate, spices, game and earth, with a whiff of menthol. Plump and sweet but a bit unrefined and austere; this needs further elevage to gain in definition. Most promising today on the sweet, juicy, oak-spicy finish, where the solid tannins arrive late. 89-91pts ST

Vincent Girardin Corton Bressandes 2005, Retail $89.99 Warehouse $74.99

2005 Echézeaux Grand Cru
A very classy nose of milk chocolate, very ripe. Deep purple in color. On the palate, lots of creamy, intense, jam-packed fruit of cassis and cherry with tobacco notes. Long fruit with generous tannins. Sweet, candied jelly paste; a sugar-coated bittersweet finish. 19.4/20 DH

2005 Echezeaux Good medium ruby. Expressive aromas of black raspberry, minerals, game, tobacco and smoke, lifted by a floral topnote. Sweet black fruit flavors show good definition but offer less lift than the Suchots today. This is more stern and tannic-and a bit high-toned on the back. 89-92pts ST

Vincent Girardin Echezeaux Grand Cru 2005, Retail $169.99 Warehouse $139.99

2005 Charmes-Chambertin Grand Cru
Deep, deep color. A raisined nose. Fat, luscious, oily fruit. Meaty, all in silky elegance. Low in tannin but high in sweet, pungent raisined fruit. Very floral and minty; some side tannins but not dominating. A compact, jammy black cherry finish. 19.3/20 DH

2005 Charmes Chambertin Bright medium ruby. Cool, reserved aromas of red cherry, flowers, brown spices and minerals; this is rather Chambertin-like. Dense, suave and deep, with ripe acids and enticing floral character. But this still needs more elevage and definition. Finishes quite broad, with a fine dusting of tannins and noteworthy aromatic
persistence. Very promising wine, best today on the nose and aftertaste. 91-94pts ST

Vincent Girardin Chames Chambertin 2005, Retail $169.99 Warehouse $139.99

2005 Clos de Vougeot Grand Cru
Purchased grapes from behind the château, in front of Grands-Echézeaux. Rustic, leathery, somewhat animal. The color of ink. Tobacco on the nose. Bittersweet chocolate and black fruit, mainly black cherry and café au lait. All in texture and finesse. Round and silky with good fruit and extension and lively acids. Smoky coffee and burnt toast, stones and minerals; an elegant finish. 19.3/20 DH

2005 Clos de Vougeot Bright ruby-red. Scented aromas of black raspberry, rose petal, minerals, licorice and blood orange. Racy and light on its feet; not a dense style of Clos Vougeot but quite refined and perfumed. Finishes with very suave tannins and subtle aromatic persistence. I like this! 91-94pts ST

Vincent Girardin Clos de Vougeot 2005, Retail $179.99 Warehouse $159.99

2005 Chambertin Clos de Bèze Grand Cru
Black/purple in color. On the nose, ripe rôti of roasted nuts. Very elegant and classy already, you can tell it’s a grand cru. On the palate, it’s the best in the cellar and very floral, all in finesse. Long, long cherry juice, layers upon layers. Smoky, herbal, spicy, roasted peanut and chestnuts with black cherry jam – tobacco soaked in jam. 19.6/20 DH

2005 Chambertin Clos de Beze (five of the eight barrels come from very old vines planted next to Mazis-Chambertin) Moderately saturated red-ruby. Knockout nose of red cherry, faded rose, minerals, brown spices and red licorice. Perfumed and sharply delineated, with superb inner-mouth lift and delicacy. The potential alcohol here was 14.2% but there’s no sense of excess weight. This really stains the palate on the back, with the tannins arriving late. Made entirely from tiny berries, notes Girardin.
Offers great potential and is likely to evolve in bottle for a long time. 92-95pts ST

Vincent Girardin Chambertin Clos de Beze 2005, Retail $299.99 Warehouse $259.99

The value of Single Quinta Ports……..

noreply@blogger.com (Unknown) — Fri, 08 Feb 2008 20:51:00 +0000

Blue-purple madness. If you’ve never tried a young, quality Vintage Port just after release, you now have a chance to purchase from the Wine Warehouse a few stellar offerings from Taylor Fladgate and Fonseca. The blatant fruitiness and power shines through on these Ports.

Approximately three in every ten years we can expect to see the major Port houses declare a Vintage Port. This phenomenon is certainly due to Port houses only declaring in the most formidable and age worthy vintages. The reputation of a Port house will continue to be judged in fifty years from now based upon the quality of this Port as it develops. To declare a vintage in a less than spectacular year will be unfortunate for the next generation who is running the house. The other reason to declare vintages very selectively is to keep the supply down and thus demand and price up. As the core of a Port house’s Vintage Port is often from its finest vineyard, in non-declared years this vineyard will often produce formidable wines.

Produced in exactly the same way as a vintage port, Single Quintas are bottled after two years in cask. Single Quinta Vintage Ports are neither fined nor filtered, and thus develop a "crust", or deposit, exactly as does a vintage wine. They also represents a superb value, often priced at roughly half the cost of a declared vintage port of similar age.

As for the ubiquitously stellar 2005 vintage, the growing season in the Douro started with budburst from about 24th of March, later than usual as a result of the cold weather and the shortage of water. The whole growing season was marked by low vigor and small berry size for all grape varieties. The Douro Valley experienced its first rain since November 04 on the night of 06 September which interrupted a port harvest that had started earlier than any other.

Producers are reasonably optimistic about the quality of wine likely to be produced, and overall quantity, which was threatening to be dangerously low, was boosted by the six hours, roughly 20 mm, of rain on sep 06/07. The first grapes harvested were tiny and almost raisiny things but the rain really boosted volumes and potential alcohol levels were back to 12.5 to 13 per cent after a few days of the uninterrupted sunshine that has characterized the 2005 Douro growing season.

On to the Ports…………….

The Port house of Fonseca and Guimaraens was not formally founded until 1822, when Manuel Pedro Guimaraens acquired control of the company through purchase of the majority of the Fonseca holdings. Consistency of style has remained one of the fundamental principles of the Fonseca philosophy since its founding. The firm has traditionally purchased wines from the same growers whose operations have been under its control. The practice of shippers investing in vinification equipment to make their own wines from purchased grapes is a phenomenon only prevalent since the mid 1960s.

In the early 1970s, it became obvious to the top houses that consistent supplies of high-quality grapes would be seriously jeopardized unless they took decisive measures to secure their own resources. During the 1970’s, Fonseca Guimaraens purchased three exceptional quintas, all classified grade "A", which continued to strengthen its position in the Port hierarchy. These three properties are among the finest in the Douro. Perhaps their finest is the Quinta do Panascal?

In 1978 Fonseca acquired the Quinta do Panascal, a property located in the spectacularly beautiful Tavora Valley, also in the Cima Corgo to the south of the Douro River. At present, 67 of its 97 acres are planted, supporting 114,800 vines which produce 860 hectolitres of must annually. Adjacent vineyards produce another 196 hectolitres. New plantings at Panascal continue to focus principally on Touriga Nacional, Touriga Francesa and Tinta Roriz.

Quinta do Panascal is now firmly based as the backbone to the famous Fonseca vintages. The Fonseca Viticultural team developed the first organic vines in the Douro valley, in a designated region of Quinta do Panascal. Using recognised viticultural methods, the team has been able to refine these techniques, over several years, for growing quality organic vines in the Douro valley.A lot of work at Quinta do Panascal is focused on “batch” planting of the top five of the six varietals. Batch planting affords not only the advantage of harvesting the varieties efficiently at optimum maturity and vinifying them separately, but also naturally coincides with planting each varietal in microclimates that are best suited to it.

Tasting note: Opaque purple black with a narrow magenta rim. The nose is rich and exuberant, brimming with dark, seductive blackberry and cassis aromas laced with licorice and a hint of sweetness. The round, luscious palate follows through with a dense jammy blast of wild berries and a mouthful of rich and supple tannins.

Fonseca Quinta do Panascal 2005, Retail $62.99 Warehouse $49.99

The original company that became Taylor, Fladgate & Yeatman was officially founded in 1692. Taylor Fladgate’s top vineyard is the Quinta de Vargellas; a spectacular vineyard in the far upper reaches of the Douro Valley which is the source of the wines which embody the character of Taylor Fladgate's vintage ports in declared years. This property, acquired by the house in 1893, covers 101 hectares (250 acres), half of which are planted in vines on the slopes which descend to the banks of the river. The unsurpassed quality of this vineyard was recognized as early as 1808, when that vintage Quinta de Vargellas appeared for sale on the London market in the early 1820s, surely the first single-quinta port ever to be commercialized.

Commenting on the 2005 vintage, wine maker David Guimaraens noted: “2005 will be remembered as a hot and dry year. However the effects of the drought were offset by rain in early September and by perfect picking conditions. The crop on all the Taylor estates was one of the healthiest we have seen for years.”

The 05 Vargellas displays inky black color with a hint of purple on the rim. The bouquet displays strong blackcurrant, cherry and blackberry aromas. Hints of cedar and violets provide an exotic twist which is the hallmark of classic Vargellas Vintage Ports. On the palate the first impression is supple and restrained but the finish reveals a tightly knit fabric of well defined but supple tannins that then unleashes a powerful surge of rich black fruit flavor.

Taylor Fladgate Quinta de Vargellas 2005, Retail $69.99 Warehouse $53.99

It is commonly thought that Vintage Ports will remain in a fresh state after opening if the wine is decanted and taken away from any sediment that may be present. These Ports should remain fresh for nearly a week once opened. They are perfect to enjoy after dinner either on their own, with a salty cheese such as Stilton or can match quite nicely to a chocolate dessert. Of course one can age these Ports for decades if they are properly cellared. Enjoy, but remember at 20% alcohol, they pack a punch.

Wine blognostications for 2008

noreply@blogger.com (Unknown) — Fri, 11 Jan 2008 15:29:00 +0000

We’re officially in the second week of 2008 and I thought it might be a good time to look ahead to what may be the trends for the coming year. As always, we thank you for your patronage in 2007 and look forward to seeing you often this year in our stores.

Wine values will be stronger than ever for selected products. Savvy shoppers are looking for value in wine. With new vineyard and winery technologies available, wineries are able to produce better wines every year for seemingly less money. As always, the Wine Warehouse is at the leading edge of sniffing out these value products.

A few wacky values currently in our stores:

Smoking Loon Cabernet Sauvignon, Retail $8.99 Warehouse $5.99
Smoking Loon Chardonnay, Retail $8.99 Warehouse $5.99
Smoking Loon Pinot Grigio, Retail $8.99 Warehouse $5.99
Turner Road Cabernet Sauvignon, Retail $8.99 Warehouse $5.99
Turner Road Chardonnay, Retail $8.99 Warehouse $5.99
Turner Road Pinot Grigio, Retail $8.99 Warehouse $5.99
Talus Pinot Noir, Retail $6.99 Warehouse $4.99

For collectors, fine wine prices rose to new heights in the first two thirds of 2007, falling back a little from these new heights as global markets suffered but they are still 40% up against last year. The US is now competing for the classics and gems with emerging and newly affluent countries. Fine wine has come to the attention of more potential investors around the world – new buyers coming largely from east rather than the west. Couple the world’s new collectors driving up demand and thus prices combined with a weak and ever shrinking dollar, making one long for prices from the 2000 vintage release five years ago - even though we thought that at the time that prices couldn’t get any higher. Look for selected 2005 Burgundy, Bordeaux and Rhone to arrive at the Wine Warehouse stores early in 2008. Prices being what they are……this is still one of the finest vintages on record.

Wines from South America will continue to increase in importance. The Argentine currency is one of the few that exhibits more weakness than our dollar. The Chilean wines tend to be sold from wineries based on the dollar. These facts lead to price stability. Continued increases in quality and value make the South American continent a ‘go-to’ player in 2008. Malbec from Argentina will continue to grow in popularity. Malbecs continue to be one of the best overall values in our stores.

With Australia’s 2007 crop was down by nearly 30% on the 2006 harvest and 2008 is expected to be even smaller, Australian wineries have had to consider price increases in the wheelhouse of their production; the value segment. Severe drought in the areas which supply the majority of Australia’s wine values wine have made the Australians try and figure a way to tap the higher price points and hope to continue their importance and market share.

The French comeback is happening in spite of the dollar/euro conversion. Some of the world’s best wine value at present is in France’s wines currently retailing at under $20 a bottle. Check out our 2005 Bordeaux wines at under $20 for some of the best Cabernet and Merlot wines at that price point. Loire Valley whites and reds from lesser known regions show incredible flavors at under a twenty and there continues to be fantastic Rhone and Languedoc vales at around a ten-spot.

The planet is going green and the wine market has a number of producers following the trend. Sustainable, organic and biodynamic viticulture will continue to grow as wine buzzwords. As governments look to the health of their people whether it is a worker or consumer, chemicals in the vineyard and in the winery will be legislated towards minimizing their use. Organics will increasingly have a larger section in stores and biodynamics will be understood by more and more consumers. The are now reportedly 400 wineries that use biodynamic techniques which involve following the lunar calendar and burying homeopathic doses of various ‘dynamised’ preparations in cow horns at strategic points in the vineyard. Wine Warehouse has been featuring organic and biodynamic wines for years now. Just check out our price tags with a ladybug on them.

The ever increasing green consumer population will look to reusable carriers for wine. We will have available ultra-convenient 6-bottle recycled polypropyline wine bags that will make shopping easy, carrying the bottles more secure and with re-use, inevitably more green for the planet.

In the vineyards, whether or not global warming is responsible for the increasing alcohol levels in wine, wine producers will continue to be frustrated by the fact that flavor, tannin and color refuse to ripen as fast as the grapes fermentable sugar levels rise. This phenomenon is a complex amalgamation of the emergence of new clonal selections in the vineyard, better canopy management techniques and more frequent heat spells than have occurred in the past. It seems that older vines and vines that are in better balance to their environment can mitigate the unevenness of grape ripening. Winery technology will be increasingly used where legal to compensate for the higher levels of alcohol. Spinning Cone or Reverse Osmosis anyone? If only this technology was able to produce water it might help regions that are completely dependant upon water to grow their grapes. Droughts over the last few years are wreaking havoc in many winegrowing regions. Another dry year may push some growers to throw in the towel.

Napa will continue to be the Disney World of wine. Top-your-neighbor, build-your-own-legacy wineries are being built no matter what the real estate market does. The talk of the town is the new Hall winery that was designed by Guggenheim architect Frank Gehry. Funny enough, Hall’s prices are up significantly on last year. Go figure…..

Pinot Noir will continue to ride the resveratrol and ‘Sideways’ bandwagon. I’m still amazed at the unabated price increases that continue to be accepted by the consumer in this category from Burgundy, California and Oregon. Pinot Noirs from less likely parts of the world will grow in percentage within the category. The Languedoc and Chile come to mind here, yet I shouldn’t forget the $6.99 Smoking Loon and $4.99 Talus from California.

More and more wine sites will have videos that bring the consumer a closer look at the wine and winemaker. Consumers will continue to respond favorably to information on the products that they choose.

And as always, there will be new and ever improving wine gadgets. The most interesting new gadget that we have found this year is the Pek wine preservation system. This system lets you fill the headspace of any open bottle with the inert gas ‘argon’ in place of oxygen which lengthens the shelf life of the wine. This is the easiest and best value way to keep wine open without it deteriorating as quickly. For an additional $299.99 plus $35 for shipping and handling, the Vino Vault is a sleek stainless steel wine fridge that works together with the Pek system.

Pek Preservation Metal Box, Retail $49.99 Warehouse $39.95

Pek Argon Cartridges (4), Retail $14.99 Warehouse $11.95

The wine swami wishes you and yours a fantastic 2008…………………

Fizz in December, a couple of nice ones to try……

noreply@blogger.com (Unknown) — Thu, 13 Dec 2007 22:19:00 +0000

There was a time in my life when virtually half of the wine that I consumed was sparkling. While at University and working in an ancient version of The Wine Warehouse, there had to be a decision made about which wine was going to be brought home to have with dinner. For the selection criteria to be met, first and foremost the wine had to be ready to drink. Invariably, all of the Champagne in the cooler was ready to drink, chilled and at a good price. The nice price on Champagne was due to The Wine Warehouse buying Champagne at great prices for nearly thirty years now. You will find that the 2007 holiday season is no exception.

A couple of sparkling wine properties from the Taittinger family:

The mother ship of the Taittinger wineries is in the heart of Champagne. Until recently the Taittinger family headed a group of businesses producing luxury goods, but in 2005 the group was sold to Starwood Capital, an American investment group. Starwood then broke up the group of businesses and in the end Taittinger was purchased by a partnership between Pierre-Emmanuel Taittinger, grandson of the original founder, and the French bank Crédit Agricole with a value of 660 million Euros. Now that’s full circle……..

The winery was originally founded in 1734 by Jacques Fourneaux who was a merchant of champagne wines, establishing the company that would eventually become Taittinger. Taittinger is thus the third oldest Champagne house. Located in the finest regions of Champagne, the Taittinger vineyards cover nearly 720 acres in 34 different sites. The varietal mix is 47.2% Pinot Noir, 16.2% Pinot Meunier and 36.6% Chardonnay - a good reflection of the style of wines produced by the House and in which Chardonnay plays an essential role. Regionally, only 27% of the vineyards of Champagne are planted with Chardonnay. Taittinger’s own production is supplemented by contracts with local grape growers operating the finest vineyards in Champagne.

Produced each year from the first pressings of Pinot Noir, Pinot Meunier and Chardonnay, the wine is a carefully styled blend from up to 25 different crus. The final blend includes a proportion of reserve wines to ensure consistency from year to year. Prior to release, the Brut reserve is aged for 3-4 years giving the wine depth while allowing the component parts to become fully integrated. The house style at Taittinger is of elegance with creamy richness.

Shows elegance and finesse, but also an understated power, as the initial richness gives way to the firm structure, setting the stage for biscuit, honey and ginger notes. Fine length. Drink now through 2010. 91 points Wine Spectator magazine.

Taittinger Brut Reserve n/v, Retail $44.99 Warehouse $35.99

The other sparkling property from Taittinger is in the Carneros region of the Napa Valley. The Domaine Carneros château is a landmark of the Carneros region. Completed in 1989, the classic 18th century château-style building was architecturally inspired by the historic Château de la Marquetterie owned by its principal founder, Champagne Taittinger.

Domaine Carneros farms four separate Carneros sites organically. Vine clones were selected for subtle differences of flavor and intensity. The winemakers blend the wines from the different clones, each of them adding complexity and depth to the final cuvée.

Winemaker Eileen Crane’s career path has taken her to Domaine Carneros after a few stops. After graduating from college and teaching nutrition for two years at the University of Connecticut, Eileen made the decision to turn her passion for wine into a profession. Heading west, she enrolled in the U.C. Davis Enology and Viticulture program. Upon completion of her studies, she was hired by Domaine Chandon, where she progressed to the position of assistant winemaker. Eileen was then hired as winemaker and vice president of Gloria Ferrer Champagne Caves and the onto Domaine Carneros. She oversaw the planning and development for both Gloria Ferrer and Domaine Carneros.

A venture between Champagne Taittinger and its American importer Kobrand, Domaine Carneros is located in the heart of the Carneros Appellation. Carneros is famous for the production of Chardonnay and Pinot Noir grapes which are both integral in producing a premium sparkling wine in California. The Carneros region is blessed with long, cool growing seasons, which tends to produce grapes which are well suited for sparkling wine as they have near perfect fruit maturity, which is the perfect balance between fruit character and acidity.

The 2004 vintage for Domaine Carneros happened well before their normal harvests. 2004’s early spring was followed by nearly ideal ripening conditions resulting in the first presses being filled as early as July 29 which is 2 to 3 weeks earlier than normal.

The 2004 cuvée is comprised of 61% Pinot Noir, 37% Chardonnay and 2% Pinot Blanc. Approximately 9% of the cuvée underwent malolactic fermentation prior to blending the cuvée for bottle aging. The final wine was aged for three years prior to release and will continue to improve for several years.

Appealing aromas of Gala apple, toasted almond and vanilla lead to focused, creamy Asian pear and spice flavors that finish with a vibrant crispness. Drink now through 2012. 89 points Wine Spectator Magazine

Domaine Carneros Brut 2004, Retail $24.99 Warehouse $19.99

One of the best pair of wines that you’ve never heard of ..

noreply@blogger.com (Unknown) — Fri, 30 Nov 2007 14:52:00 +0000

I originally met Richard Kelley, M.W. in South Africa where he was living at the time. Richard has always had a keen sense of finding the new ‘soon to be hot’ property from any given area. Richard has recently shown me a stunning pair of wines from the Cotes Catalanes that literally fell into his lap as they are owned in partnership with the importer that he is currently working for in the UK. The winery is called Le Soula and is a partnership between Gerard Gauby of Domaine Gauby fame and UK importer, Richards Walford.

There can be few wine lovers who have not at some time entertained the dream of owning a vineyard, even though one would have to know that doing so is extremely capital intensive and time consuming. Richards Walford started working with Gerard Gauby in 1991. Given Gauby’s almost universal acclaim as the premier vigneron of the Roussillon, it seems incredible to recall that then he was struggling to sell wine at under a few dollars a bottle. In and around his native Calce, Gerard has an intimate knowledge of every conceivable type of terroir, of slopes both concave and convex, and he coaxes the best out of his largely old vines through restricted yields and his own interpretation of biodynamic viticultural practice. Whilst visiting another vigneron in the north west of the region, high up in the Agly valley, Gerard came across two elements which he lacked in Calce: the first was altitude, and all that this implies in terms of cool climate and late picking, and the second was a soil of decomposed granite washed over with limestone, such as one finds on parts of the hill of Hermitage. Largely abandoned to viticulture, and situated at between 450 and 600 metres above sea level, the commune of St. Martin de Fenouillet seemed to offer an extraordinary opportunity. Below is a picture of the famous M. Gauby.

The final element of the team was Eric Laguerre, whose family has worked the vines at St. Martin for generations. His contribution was crucial, for as a local, he was able, discreetly, to buy up vineyard sites, either planted to very old vines, or completely neglected due to the incline of their slopes.

The Domaine is called Le Soula after the lieudit of its principal block of vines; in Catalan 'le soula' means 'sun' or 'south' or 'sunny site'. Le Soula's holdings are spread over the communes of St. Martin, Le Vivier, Lesquerde and St. Arnac, and represent a potential of 30 hectares plus another 10 or so which will always be left as scrub and trees. All the land is farmed organically as at Calce, and Eric has embraced biodynamism enthusiastically.

The soil consists of decomposed granite with limestone in particular playing a crucial role in retaining acidity. The often scorching temperatures of the Roussillon mean that the level of acidity can start to drop before the grapes are fully ripe and acidity is vital to the overall balance of a wine. So with the altitude allowing a longer ripening period, the soils help to retain the acidity over this time as well and it is these two elements that Gerard has been searching for.

As these wines are new in the US, there is no local press on them. Master of Wine and perhaps the most authoritative wine writer in the world, Jancis Robinson has the following to say about Le Soula:

Jancis Robinson Purple Pages
Gerard Gauby...The 'King' of the Roussillon & France's greatest winemaker ?

A rash statement you might think, but when you consider that Gerard Gauby does a lot of consulting work for some of Burgundy's top winemakers you begin to realise in just what regard he is held in France. Finesse and elegance are the hallmarks of great Burgundies, yet it is the search for even greater refinement of these elements that has led these Burgundians to Gerard's door, as he is considered the master. It is this quest for finesse and elegance that has led Gerard to establish his new estate, Domaine Le Soula. He has vines and viticulture in his blood; from a very early age he spent all his holidays with his grandfather in the family vineyards and left school the day he was eligible, so that he could join his grandfather full-time. He then set about creating his existing estate, Domaine Gauby, producing his first wine in 1985 in Calce not far from Perpignan in the south of France. Since then he has gained an intimate and detailed knowledge of the region, its soils and its climate. This expertise and local knowledge enabled him to find specific vineyards in the commune of St Martin de Fenouillet that are now the foundation of Domaine Le Soula. There are two very important points as to why these vineyards are special. Firstly, they lie at significant altitude (two of them are the highest vineyards in the Roussillon) and secondly, the type of soil which is decomposed granite with limestone washed down off the mountains, very similar to that of the hill of Hermitage. The altitude of between 450 and 600m above sea level is paramount to the quality of the fruit. It is just as hot during the day but considerably cooler at night. This slows down the maturity process; it can take up to a month longer than lower down, and this allows is an extra month for the all important phenolic elements (where all the flavour comes from), in the grape's skin to develop much more complexity and completeness, which considerably enhances the finished wine.

We are convinced that Domaine Soula's wines will become some of the most sought-after in France.

Blanc 2004 is a blend of Grenache Blanc, Sauvignon Blanc, Marsanne, Chenin Blanc and Vermentino. Alcoholic fermentation took place in a new oak foudre; 8 months on lees, then raised in 50% new oak and 50% first-year barrels for 15 months. Yield was only 2/3’s ton per acre with production of only 650 cases. This wine is a stunner! Very deep, minerally fruit that seems like a cross between a full bodied white Burgundy with the flavors of a top Chateauneuf du Pape Blanc.

Le Soula Blanc 2004, Retail $44.99 Warehouse $34.99

Rouge 2003 is predominantly 50/50 Grenache and Cabernet Sauvignon with some Cinsault added. Vinified in Taransaud oak foudre, and raised in 50% new oak, 50% first-year barrels for 15 months. Yield is slightly less than 1 ton per acre which produced just over 1000 cases. Purple-black color in the glass. Much in the style of a fine Bordeaux with a huge and impressive palate. This wine displays freshness, balance and length with ripe black and red fruits on display.

Le Soula Rouge 2003, Retail $44.99 Warehouse $34.99

Given the weakness of the dollar currently, these wines are selling in the UK at the equivilent of over $50. So there is such a thing as a $35 wine bargain............

Dynamic and bio-dynamic in Bordeaux...

noreply@blogger.com (Unknown) — Fri, 16 Nov 2007 00:16:00 +0000

Last October in Bordeaux I went out of my way to secure an appointment with Pontet Canet in Pauillac as I had been struck by the quality change that was happening at the Chateau. Even though I had the pleasure of seeing many Chateaus on this trip that included two of the ‘First Growths,’ no visit was nearly as satisfying and enlightening as my visit to Pontet Canet. Pontet Canet is a ‘Fifth Growth’ located towards the northern end of the Pauillac appellation and happens to be the next door neighbor of Ch Mouton Rothschild. The real quality change arrived at this Chateau when the property was turned over to the sons of Guy Tesseron who had purchased the property in 1975. The Tesseron’s made their mark on the world by producing superb Cognacs. Alfred Tesseron, who spares no expense in the quality of his Cognacs and has used the same philosophy at Pontet Canet. M. Tesseron’s smartest move at Pontet Canet has been the turning over of the operation to Jean-Michel Comme. Jean Michel has to be the most passionate winery director that I had ever met in Bordeaux. He slowly convinced the owners to adopt biodynamic farming for the health of the plants and its natural regulation against disease and overproduction. The success of this farming shows in the reviews that Pontet Canet has been receiving.

We will have some of the Pontet Canet wines in the stores next week. What we have in this week is the family Chateau of Jean-Michel Comme; Champ des Treilles. Champ des Treilles is approximately an hour drive east of the city of Bordeaux in the direction past St Emilion. I can tell you a little bit of the history of Champs des Treilles, however it will be difficult to improve on the passionate words of Jean Michel:

‘Our family venture is first of all a human project. The vineyard, which is modest in size, represents the life work for my grandparents, Italians who immigrated to France in the 1920’s making wine making their livelihood. This land that we cherish so deeply provides us with what it knows best. Some of the oldest vines have seen key moments of the twentieth century: the re-plantings after the Liberation of France, the terrible freezes of the 1950’s, the ploughings before the departure for the Algerian war, the animal labour abandonment, and the surrounding landscape changing into vineyards all around. But the vines probably still also remember the maternal care given to them by my family for generations. I, too, hope the vines remember my arrival in this world. My first memories as a child are of playing with my brother on a blanket at the end of vine rows, followed by my first days of labour which were easy enough until the ultimate reward finally came and I was allowed to drive the tractor in the vineyards. One day the bell toll of the nearby church announced a new day that a new generation of our family was to take over and lay its own blanket at the end of the vineyard rows…..’

Champ des Treilles is run by Jean Michel’s wife Corrine who is also the winemaker. Jean-Michel, Corrine and their two children often spend weekends at the Chateau doing the necessary farming to keep their vines in top shape. Corrine is very similar to Jean-Michel. Corrine's character is understated yet she is extremely passionate about her work. Their estate’s farming is carried out biodynamically which is essentially ‘organic plus.’ Natural fertilizers and sprays are carried out as needed and guided by the phases of the moon. These natural composts and sprays are said to bolster the plant’s natural defenses while keeping the soil around it alive and full of nutrition. The vineyard has recently undergone an increase in plant density in the hope of creating more competition within the vines for natural reduction of yields leading to greater concentration of fruit character in the grapes. In addition, the roots are forced to go deeper in the soil which encourages a vine to be more self sustaining.

In the backdrop you can see the height of biodynamism. The Nomblot, egg-shaped fermentor. Rudolf Steiner would have been proud as the egg shape is supposed to be the ultimate natural design to carry out fermentation. Mr. Blog slightly blocks this beautiful piece of Nomblot cement.

At harvest, the grapes are harvested by hand into small bins. The winery here is a working-man’s or woman’s version of Pontet Canet. The terroir is different, the grape variety mix is different, but the Chateau sees the same cultivation, passion and expertise that is employed in the Classified Growth. There are a few Nomblot Cement vats that are found in the new wing at Pontet. Certainly there are less pickers and sorters, but the passion is the same.

In the vineyard there are 16 acres of red varieties, comprised of 63% Merlot, 20% Cabernet Franc, 9% Cabernet Sauvignon and 8% Petit Verdot. The 8 acres of white varieties are comprised of 28% Sauvignon Blanc 60% Sémillon and 12% Muscadelle.

Petit Champ White

Almost exclusively from 60 year-old Semillon vines that are fermented in a vat.
The Semillon expresses citrus notes with a fresh delicacy. This Petit Champ Blanc displays a nice, racy quality with a hint of lanolin and a hint of creaminess from the lees contact.

Petit Champ Blanc 2005, Retail $13.99 Warehouse $9.99

Petit Champ Red

The nose shows the character of red and black berries. On the palate is a chocolate component with currants and cherries. Has a touch of grip to reign in the fruit.
It is a delightful young wine.

Petit Champ Rouge 2003, Retail $15.99 Warehouse $11.99

Grand Red

Predominantly Merlot with some Cabernet Franc, Cabernet Sauvignon and Petit Verdot added. Produced from the oldest vines and aged in barrel. The Grand Vin displays a complex and powerful nose that delivers notes of cassis, red fruits, liquorice, and vanilla. This is a formidable and classically structured red Bordeaux wine.

Champs des Treilles Grand Vin Rouge 2003, Retail $24.99 ,Warehouse $17.99

These are beautiful and wholesome wines produced from a couple of 'Americanophiles.' The Comme's think very highly of the US and their daughter has spent some time studying her English in Texas. Cool wines from cool people.........Pretty cool!

Olive oil; more than just 'fun for the Spartans'

noreply@blogger.com (Unknown) — Fri, 26 Oct 2007 14:01:00 +0000

One of Mother Nature’s most remarkable gifts is a high quality olive oil. High quality olive oils capture the essence of the olive, and are capable of marrying with a vast diversity of foods. Making great olive oil requires an obsessive attention to detail resulting from an ideal location, low yields and harvesting at just the right moment before the olives turn from green to black. Only the finest producers go to such trouble and expense.

Over 750 million olive trees are cultivated worldwide, with about 95 percent of the trees being located in the Mediterranean region. About 93 percent of global olive oil production comes from Spain, Italy , Turkey, and Greece. In olive oil-producing countries, the local production is generally considered the finest. Here in the US, Italian olive oil is the best-known, with top-quality extra-virgin oils from Italy. Demand for Italian olive oil has soared in the United States.

Historically, there is evidence of oil pressing having taken place as far back as 6000 BC. In the centuries that followed, olive presses became a common sight from the Atlantic shore of North Africa to the settlements along the Nile. Until 1500 BC, the eastern coastal areas of the Mediterranean were most heavily cultivated. Olive tree growing then spread into Southern Gaul by the Celtic tribes during the 7th century BC.

To highlight some of the many uses of olive oil throughout history, the Spartans were known to use olive oil to rub themselves while exercising in the gym. The practice was said to highlight the beauty of the male body. This decorative use of olive oil quickly spread to all of Hellenic city states, together with naked appearance of athletes, and lasted close to a thousand years despite its great expense. It is rumored that these rituals, although currently underground, still exist and are taking place in rooms known as the ’V-I-P.’ The current ‘buy three and get one’ will certainly help mitigate some of these costs.

Let me hit you with some healthy knowledge: There is evidence from epidemiological studies to suggest that a higher proportion of monounsaturated fats in the diet is linked with a reduction in the risk of coronary heart disease. This is of significance because olive oil is considerably rich in monounsaturated fats, most notabably oleic acid. There is also a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favorable effects on cholesterol regulation and low density lipoprotein cholesterol oxidation, and that it exerts antiinflamatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans.

Olive oil’s healthy properties are evidenced by the large amount of olive oil used in the Mediterranean diet. Unlike the high amount of animal fats typical to the American diet, olive oil lowers cholesterol levels in the blood. It is also known to lower blood sugar levels and blood pressure. In addition, the consumption of red wine in the Mediterranean area is considered a possible factor, as it contains flavonoids with powerful antioxidant properties. Dietary factors may be only part of the reason for the health benefits enjoyed by these cultures. One must also consider genetics, lifestyle, and one’s environment. Does that mean the lack of the ‘Blackberry?’

Like grapevines, olive trees are not for the impatient. The trees must be planted in the right location, and tended properly. It takes three or four years for the trees to bear fruit, and the olives should be hand-harvested at the peak of ripeness and avoid any contact with the ground. Olive growing and grape growing share other dependencies as ideal growing conditions for olive trees are deep, dry gravely soil, with good drainage, a climate that does not get below 24F that might kill the trees in the winter, nor temperatures below 30F during the months of November and December that might freeze and ruin the fruit prior to harvest.

Specialty extra virgin olive oils often sell for $20-50 per bottle--an amount that leads some people to believe it's a huge profit-maker. One must consider the cost of production. It's a labor of love, and a lifestyle issue. Until you have mature trees, it's very hard to make any money. Many producers only sell directly to the end consumer. If these specialty producers had to rely on the wholesale market for distribution, their profits would disappear.

To produce the valued extra-virgin oils, high quality fruit is crushed in either stone grinders or metal hammer mills. The paste is then mixed until oil droplets form, and pressed in either single batch hydraulic presses or continuous flow spinning presses. One alternative is a machine that selectively removes the oil from the paste without pressing. The olive juice which contains both water and oil is then separated in cream-type centrifuge separators, finally yielding the fresh and fruity olive oil that you know and love.

For most top-quality producers, the extraction method of choice begins when the newly harvested olives are ground into a paste, using heavy granite stones. The paste is then gently pressed to extract oil and water, with the water separated off either by gravity or by using a centrifuge. No chemicals or heat are used. It is also crucial that the fruit arrive at the press house quickly and without damaged olives. Otherwise, the olives will oxidize and develop a high level of oleic acid which will then downgrade its quality level.

International olive oil grading standards are somewhat complex, but here goes:

Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.

Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.

Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined olive oil and one of the above two categories of virgin olive oil.

Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor.

Types of olives:

FRANTOIO

Widely used because of its high level of productivity, this olive delivers a fruity and lightly piquant oil with an intense color. Gentile is one of its synonyms.

MORAIOLO

The reason for this olive's popularity is its relatively early ripening and substantial yield. The oil of Moraiolo olives is characterized by a lightly grassy flavor with slight olive pit notes. The color can vary from greenish-yellow to yellow.

LECCINO

This olive is noted for its outstanding adaptability to rigid climates. Its ripening is uniform, which assures even harvesting, but its yield is moderate. Oil from Leccino olives is lightly fruity, tending to sweetish. The color is greenish-yellow.

CASALIVA
Olives are grown in the northern Italian regions of Friuli, Lombardy, Trentino and Veneto.The small olives, grown primarily for oil, are harvested when purplish-black. They have a good oil yield of 22 to 25%. The oil is light yet aromatic. The Casaliva tree does not need to cross-pollinate with another tree to bear fruit.

PENDOLINO
Found throughout central Italy and cover the hills in the immediate area surrounding Florence. These delicious olives ripen at mid-season and produce an exquisite olive oil that pairs perfectly with roasts and other rich dishes. Pendolino olives are known for producing a robust and fruity oil of excellent quality with aromas of fresh grass or hay and a hint of pepper aftertaste.

And now, on to the olive oils in our shops....

Allegrini WINE WAREHOUSE $19.99 retail $24.99 -
Frantoio, Maroiolo and Leccino olives. Aromatic and fruity with rosemary and mild spice character. A delicate perfume and silky taste, with a hint of almonds on its finish. The olives are harvested in November and December by hand or with rakes and brought to the mill on the same day; they are then stone ground and cold pressed, which helps the olives maintain their natural flavors.

Altesino WINE WAREHOUSE $24.99 retail $29.99 -
Frantoiano and Leccino olives. Delicate white apple and fresh cut grass character.

Argiolas WINE WAREHOUSE $19.99 retail $24.99 -
From Sardinia. Light, fruity and aromatic.

Castello di Bossi WINE WAREHOUSE $19.99 retail $24.99 -
Zesty, crisp and cucculent with generous fruit.

Di Majo Norante WINE WAREHOUSE $19.99 retail $25.99 -
Made from Gentile olives grown in Calabria. Full-bodied with herb and vegetable notes - excellent for bruschetta.

Falesco WINE WAREHOUSE $14.99 retail $18.99 -
Maraiolo, Frantoio and Leccino olives. Balanced pepper and sweet fruit. Very aromatic.

Falesco 'Marciliano' WINE WAREHOUSE $24.99 retail $29.99 -
Made from select olives from the orchard. Shows rosemary and spice character.

Poggio al Tesoro WINE WAREHOUSE $21.99 retail $26.99 -
Frantoio, Moraiolo, Leccino, and Pendolino olives. Aromatic and intenstly fruity.

Selvapiano WINE WAREHOUSE $26.99 retail $31.99 -
Frantoio and Moraiolo olives. Fruity with delicate herbal undertones. Stored in traditional large terracotta vats before bottling.

Sportoletti WINE WAREHOUSE $24.99 retail $29.99 ORGANIC -
Mostly Moraiolo olives. Intensely fruity with pepper spice. Cold-pressed within 24 hours of harvesting. 10 hectares (25 acres) of olive groves situated on the slopes of Monte Subasio, harvest of 20 tons of olives were picked from their 3000 trees for a total production of around 4000 litres of extra virgin oil. Rich with complex tones of artichoke and wild thistle and with herbal hints. In the mouth it is intense and full, characterized by green tones of meadow grass and with sweet almond in the closure.

Zenato WINE WAREHOUSE $29.99 retail $38.99 -
Casaliva and Leccino olives. Light, smooth and fresh. Made with traditional stone-crushing methods.

Domo arigato, Senore Zenato….

noreply@blogger.com (Unknown) — Thu, 18 Oct 2007 20:08:00 +0000

Dennis De Young of Styx will be making a pass through town here later this year and I figured it was worth some sort of a shout-out. My apologies for this blog being a little top heavy on the prices, but you will get an idea why they have to charge what they charge for these wines after we discuss the winemaking methods. Apparently shrinkage and opportunity cost affects wine prices too. Now that the weather is getting a little chillier here in Florida we can begin to think about heartier red wines again. Let's talk Amarone!

Amarone is the most famous of Italy’s dry styled, dried grape wines. Historically Amarone was produced from some of the same grape varieties and in the same production zone as Valpolicella. Amarone has recently applied for DOCG status to ensure that it is made solely from the superior Corvina and Corvinone varieties, which together can comprise between 40 and 80 per cent of the blend, together with 5–30 per cent of the lesser Rondinella.

Let me hit you with some knowledge: Amarone is made from selected, superior quality, whole grape bunches which are dried essentially to large raisins in special drying lodges. Traditionally the grapes were spread out on mats or wickerwork shelving, or strung up from the ceiling. Today most producers pick the grapes directly into slatted packing cases, stack these cases on a pallet and then transport them to a drying room controlled for temperature and humidity.

There has been a tendency to shorten the drying period in recent years, as the new drying rooms have proved more efficient not only in drying the grapes but also in preventing the development of any botrytis rot, something that is essential to control by all quality-conscious producers. The aim in the production of Amarone is to realize in the finished wine the intensity of color, flavor, and tannin in the dried grapes. As all of these components reside in the skins, anything like botrytis that degrades the skins diminishes the intensity and purity of the wine. The drying process achieves more than dehydration; it also results in a metabolization of the acids in the grape and a polymerization of tannins in the skins, something that explains the richness yet balance of good Amarone.

The use of drying rooms has also enabled producers to reduce the levels of alcohol to around 15 per cent while sacrificing none of the power and intensity that characterize good Amarone.After the drying process is finished, the grapes are crushed and fermented dry. Since the grapes lose about 50 per cent of their liquid during the drying process, the must is quite rich, so fermentation is slow to start. This can cause problems with higher than normal levels of acetic acid if the producer is not careful.

Traditionally, Amarone would have been aged in large casks made from Slovenian oak. Today, most of the best producers age at least part of their Amarone in French oak barrels to encourage the development of supple tannins, with smooth and complex flavors.Much more important for quality than the drying process is the provenance of the grapes. In 1990, Amarone comprised only eight percent of total Valpolicella production, while in 2003 this figure had risen to 25 per cent. With DOCG status, there will be strict standards across the region.

As Amarone is a big wine by itself, it is traditionally drunk with game, roasted and grilled meats, hearty dishes, casseroles and well matured cheeses. There is a school of thought that feels that Amarone has a distinctive flavor which can also accompany exotic sweet and sour dishes and is also suited for drinking with Asian and Middle-Eastern dishes. Regardless, serve slightly chilled to mitigate the higher level of alcohol and open the bottle an hour before the meal to soften the wine.

The Azienda Zenato is owned by the Zenato family. Sergio Zenato founded it in 1960 and has poured his efforts into the land by experimenting with new vineyard plantings.

Zenato Amarone is made from 80% Corvina, 10% Rondinella, 5% Molinara and 5% Sangiovese grapes grown in the Valpolicella Classico zone, in the communes of Sant’Ambrogio, Negrar, Pedemonte, Fumane, San Pietro in Cariano and Marano. The grapes are picked into small, 2.5 kg trays, where they are cleaned and placed on drying mats for 4 months in dry, well-ventilated rooms. In January they are finally crushed, then very slowly fermented on the skins; the wine goes into 300-litre French barrels and Slavonian oak barrels for maturation, followed by a year’s ageing in bottle before release.

Zenato Amarone 2001, Retail $59.99 Warehouse $49.99

We also carry Zenato’s Olive Oil which is delicious…

Zenato Olive Oil, Retail $38.99 Warehouse $29.99

Obviously Senore Zenato is not the only guy making Amarone in the Veneto. The Allegrini Farm is located in Fumane di Valpolicella. The Allegrini family has been among the main characters of Valpolicella history since the XVI century. Giovanni Allegrini was among the first winegrowers to question local practices, which changed habits and succeeded in raising quality; he also used this attitude in adding oenological know-how to in the severe selection of grapes which helped produce some of the finest wines of the Valpolicella in the Sixties and Seventies.

A well-structured, complex, elegant and velvety wine, with intense ruby red color. It has a warm and spicy bouquet, with the subtle aroma of fresh raisins. Allegrini Amarone is produced from 80% Corvina Veronese, 15% Rondinella and 5% Molinara grapes, by using the thousand-year-old technique of Appassimento which translates to natural drying. This drying of the grapes takes 3-4 months in the drying loft, where they lose 40-45% of their original weight. The resulting wines can age for 20 years.

Allegrini Amarone 2001, Retail $69.99 Warehouse $59.99
Allegrini Amarone 2000, Retail $69.99 Warehouse $59.99

Allegrini’s ‘Corte Giara’ Extra Virgin Olive Oil has a delicate perfume and silky taste, with a hint of almonds on its finish. The olives are harvested in November and December by hand or with rakes and brought to the mill on the same day; they are then stone ground and cold pressed, which helps the olives maintain their natural flavors.

Allegrini Olive Oil, Retail $24.99 Warehouse $19.99

Taking a departure from the traditional, we will wonder into the ‘new world’ and visit a producer who is using Amarone style winemaking on one of its wines. The Hobbs famiy of Australia fancy themselves as being “wine enthusiasts” from way back and are happy to have relocated from the city life to tend a magnificent old vineyard in the Barossa. The vineyard has only 15 acres of vines and grows some of the Barossa’s oldest Shiraz vines planted at the turn of the last century. The vineyard is situated in the Barossa Ranges where the cooler climate and distinct soil structure provide idyllic conditions to produce fruit of exceptional quality. The vineyard is managed using minimal cultivation and the adaptation of many biodynamic techniques.

Each vine is hand pruned and hand picked. Over the years by hand pruning they have been able to remove the old dead wood from the old vines to re-establish their original shape giving these vines renewed vitality and longevity to potentially last another hundred years or longer!

The 2004 has yet to be reviewed by a third party. The Gregor 04 is made from Shiraz grapes that are hand picked and then placed onto drying racks. Over a period of time the drying process concentrates the berry flavors while maintaining their natural acids giving a unique flavor characteristic found only in this style of wine.

The palate is a mouthful of concentrated ripe red cherries and plums showing layers of spice and pepper. The acids and tannins are finely balanced. Long, lingering and intense flavors. Aged in new French oak for 24 months. Only 230 cases were produced for the world.

Hobbs ‘The Gregor’ Shiraz 2004, Retail $114.99 Warehouse $89.99

And we still have some of the 03 remaining. This one has been reviewed. If anyone needs a high scoring red to take to a dinner party, this may be your ticket.

Made from yields of two tons of fruit per acre, and aged two years in both new and old French oak, the 2003 Shiraz Gregor possesses a roasted/scorched earth character as some of the fruit is dried a la Amarone. Rich and full-bodied, with a broodingly dense, concentrated style, an inky/blue/purple color, fabulous length as well as intensity, and riveting fruit, it can be enjoyed over the next 12-15 years. 96pts Wine Advocate

Hobbs ‘The Gregor’ Shiraz 2003, Retail $124.99 Warehouse $99.99

Hope that this blog’s info gives you a ‘raisin’ to try these dried grape style wines……..

Sustainable; is it just Organic with an insurance policy?

noreply@blogger.com (Unknown) — Thu, 11 Oct 2007 21:10:00 +0000

Sustainability is making its way into many facets of our lives. Sustainable building practices and development are being encouraged in our communities. Sustainable furniture from recycled materials is making it into our homes and businesses. Sustainability in food products exists with an emphasis on lower levels or the elimination of chemicals in the growth of the plant or animal. The responsible attitude that favors a more carbon neutral footprint on the planet is appealing to the soul of the consumer.

Let me hit you with some knowledge: Sustainability in grape growing is a viticultural practice which aims to avoid any form of environmental degradation while maintaining the economic viability of the vineyard. It is defined by the Sustainable Agriculture Research and Education Program at the University of California at Davis as ‛the principle that we must meet the needs of the present without compromising the ability of future generations to meet their own needs.’

Sustainability is both a priority and a lifestyle with the benefits being two-fold: the practices are gentle on the earth and many winemakers believe they result in brighter, more flavorful wine that better reflect the characteristics of the land from which they are grown. Sustainable agriculture is the first step towards the practice of organic farming. Is it ideal? No. Just because one documents the chemicals used, there are still chemicals being utilized. So sustainable is only as good as the farmer who uses the practice.

The reduction of agrochemicals in grape farming can have many benefits. With chemical reduction on farms, winery workers are not subject to breathing these chemicals with the added benefit of no risk of any chemical residue making it into your wine. With less agrochemicals, the vine and the soil that it lives in is said to be healthier and more resistant to maladies. Depending on the vineyard site, it may be less expensive to farm without chemical treatments. Large wineries such as Gallo and Robert Mondavi have been moving some of their vineyards to organic farming in advance of impending health initiatives in California and with the thought of being able to benefit from the ability to be able to market an ‘organically grown’ product. Any reduction in potential liability for a corporation will be a benefit to both the corporation and its customers.

One of our favorite new world wineries is Cono Sur from Chile. Cono Sur embodies a fresh and contemporary approach to viticulture and wine making combined with passion for quality and innovation. Cono Sur has a range of organic wines with the first in our stores being a Pinot Noir from the Colchagua Valley. Cono Sur began their Pinot Noir project in 1999, with the idea of producing the finest Pinot Noir in Chile. After that goal was achieved, they set out to create a world quality Pinot Noir that is unique, expressive and yet still indicative of its new world roots. Old world expertise comes from Martin Prieur of Domaine Jacques Prieur, the seasoned Pinot Noir winemaker who was integral in helping Cono Sur to select many of the best Chilean terroirs for Pinot Noir and who guides them on how to optimally care for these vineyards. Under the radar, Cono Sur may have become the most substantial producer of Pinot Noir in the world; this year’s estimate is one-quarter of a million cases and growing. The sustainable offering is somewhat highly allocated though.

The farming of Cono Sur Sustainable Pinot Noir was designed to make efficient use of renewable resources, protect the environment and cause minimum impact to the surrounding ecological system utilizing the finest sustainable agriculture practices. The geese above are natural predators for the vine pest called burrito that can affect the vine. The bicycle is on the label of the bottle as this is the low impact way of getting workers through the vineyard with no carbon emissions and little to no soil compaction.

Starting with the 2009 vintage, this wine will be certified organic as this Pinot Noir is essentially grown using organic principles but has to go through a three year waiting period to become officially organic. The grapes are grown on Cono Sur’s main vineyard in the Colchagua Valley. The soil is composed of well drained alluvial gravels that have a low to moderate vigor. The cool nights and foggy mornings of this part of the valley is perfect for growing Pinot Noir.

During the vinification process, the grapes were de-stemmed and punched down in open stainless steel fermentors after a cold maceration of the pulp with the skins. The finished wine spent 10 months in half new and half once used French oak barrels.

This Pinot Noir has a vibrant red color with intense aromatics. Bright, juicy and fresh in the mouth, with notes of cherry, raspberry and strawberry married with hints of plum and a subtle smokiness.

Cono Sur ‘Sustainable’ Pinot Noir 2006, Retail $13.99 Warehouse $9.99

Unfortunately this wine is limited and will likely be around for only a few weeks. $10 Pinot that is grown using organic methods…….a nice buy for you Pinot lovers out there.

This is officially blog #52 for those of you counting at home. One whole year! Whoopie! Thanks for following the blog. We hope that you find the blog both informative and slightly entertaining. Peace, out.

More than just a poor man’s Priorat…..

noreply@blogger.com (Unknown) — Thu, 04 Oct 2007 21:07:00 +0000

The neighbor of Spain’s now famous Priorat region, Montsant is historically and culturally quite similar to its famous neighbor. Located in northeastern Spain, not far from the Catalan capitol of Barcelona, Montsant lies just to the west of the Priorat and shares the hilly, rocky landscape. Montsant is one of Spain's newest DO’s that was created in 2001 from the former Falset zone of Tarragona, which lies in the valley between the Serra de Montsant and Serra de Montalt ranges. Montsant produces some of Spain's best red wine values and its potential for quality is only starting to be explored.

As in Priorat, Montsant’s vines consist mainly of Garnacha and Cariñena with some more recent plantings of international red grapes. Old Garnacha and Cariñena vineyards on steep slopes enable Montsant to produce wines of very similar style and quality to Priorat. Priorat’s best wines tend to remind me of a slightly rustic version of a top Chateauneuf du Pape wine. Montsant is similar, perhaps a touch less intense but at also more of a value.

Let me hit you with some knowledge: Montsant’s climate is dry, promoting low yields which result in wines with structural and flavor intensity. Montsant’s nearly 5000 acres of vineyards were given their own identity in order to highlight its superior quality. The soil structure contains predominantly limestone over granite with an occasional patch of the famous Priorat slate. In Montsant, vineyard parcels are planted at altitudes between 300 and 700 meters above sea level. The climate is Mediterranean and is quite warm with moderate rainfall levels. Soil in the lower altitudes is deep, rich, and fertile while soil in the northern altitudes is very poor, with high levels of schist and granite. Many of the higher altitude vineyard parcels are terraced with extremely old vines. These terraces have much in common with those of the Priorat.

Let’s head to the wines. In 2001, proprietor Alfredo Arribas began the Clos del Mas del Portal Project in Priorat with the purchase of the Mas del Portal property and other adjoining lands situated between the villages of Bellmunt, El Molar and El Loar. With the help of partners Agustí Peris and Jean Luc Colombo, the Portal Project took shape. To supplement the existing vines, the terraced banks on the property were restored. These banks, which create very narrow areas for cultivation, had been abandoned for years. They planted the terraces with low producing, clonally selected vines of the region's traditional grape varietals. Some experimental varietals were planted as well. The vineyard continues to be farmed utilizing organic practices. The winery’s organic viticulture goes the extra kilometer in keeping with the cutting edge philosophy of the winery.

A final piece of Portal del Montsant was put in place with the involvement of enologist Ricard Rofes. Ricard has brought with him a profound knowledge of some of the finest wines of the region, such as Les Sorts and Masroig. Portal de Monsant was born when the quality of the excellent 2004 vintage begged the group to create Santbru, a wine of the Montsant Denomination of Origin that was produced using very mature vines of Montsant's traditional varietals. This allowed Portal to now create excellent wines from both Priorat and Montsant.

We tasted the regular wine that Portal de Montsant produces called Brunus and were blown away! This 05 just screams character and class. Brunus is produced from 60% Cariñena, 35% Garnacha and 5% Syrah vines that average 35-70 years of age. The un-irrigated vineyard’s soil is composed of chalk and clay that produce extremely low yields that produce just over one ton to the acre. The grapes are hand harvested and fermented in temperature controlled vats before aging for eight months in first year French Allier barrels. Brunus was bottled without filtration. Only 14,000 bottles of Brunus 05 were produced for the world. This wine is an opulent wonder of a wine. A mouthful of big, jammy fruit, with a brawny-beefy character is Brunus’ mantra. Included is the Wine Advocate review below. I still can’t figure out how this wine and under $10 Garnacha wines get the same rating? Good for the value people I suppose, not based on reality for wines like this though. We love Las Rocas and Menguante’s base Garnacha wines and their 90 point scores, but try this wine next to them and please tell me that they are even in the same ballpark……

‘The 2005 Brunus is a blend of 60% Carinena, 35% Garnacha, and 5% Syrah aged 8 months in one-year-old French oak and bottled unfiltered. Purple-colored, it exhibits a very fragrant bouquet of smoke, vanilla, forest floor, and blackberry liqueur. This is followed by a full-bodied, mouth-filling wine with layered blueberry fruit and well integrated tannin and acidity leading to a pure, fruity finish. Drink this tasty effort over the next 6 years.’ 90pts Wine Advocate

Brunus ‘Montsant’ 2005, Retail $24.99 Warehouse $19.99

As stated earlier, Montsant had achieved full AOC status in the last few years after spending several years as a sub-zone of Tarragona. Perennial WW favorite winery, Capcanes was the leader in this fight for full D.O. status. The property is situated in the village of Capcanes and served for several years as the village cooperative. In the 1990’s, the co-op began making kosher wines for the Jewish population of Barcelona, and from that exposure in the much larger city, the property began to attract a greater level of interest. US importer, Eric Solomon approached Capcanes and asked for a custom blend to be made from some of the better vines of the property. Capcanes has been a value leader in the WW for years now.

Eric Solomon of European Cellars was completely impressed with the results of his custom blend. Eric then spoke with the owners of Capcanes about making a large quality investment at the bodega. The older vines of the property are now being vinified separately and pass through extensive modern oaking regimes while the young vines are experiencing higher levels of sorting and less wood to emphasize the fresh fruit characters of the grapes. The Capcanes winery owns some of the most impressive old vine vineyards in the Montsant region.

‘The 2004 Mas Donis Barrica is 85% Garnacha from 80+-year-old vines and 15% Syrah aged for 8 months in French and American oak. Opaque purple, it has a wonderfully expressive nose of spice box, pencil lead, pepper, blueberry, and blackberry liqueur. On the palate the wine is full-bodied with layers of ripe, spicy black fruits, nicely concealed tannins, and a long, pure finish. It is an outstanding value for drinking now and over the next 4-6 years.’ 90pts Wine Advocate

Capcanes Mas Donis 2004, Retail $13.99 Warehouse $9.99

Capcanes Cal Siscon 2002, Retail $18.99 Warehouse $12.99

Did I ever tell you the story about the uncooked quail egg on top of one of the courses at dinner in Tarragona? Made for a wild ride after the visit to Priorat the next day. Psychedelic, man........

They’re getting better every year……….

noreply@blogger.com (Unknown) — Fri, 28 Sep 2007 00:29:00 +0000

The Calamity Wine Works story continues. We have two new offerings of Calamity available for your enjoyment. First there is a new Cab from the Alexander Valley. Last year’s offering came from Sidney Frank’s vineyard, whereas this year’s offering comes from a vineyard with high profile neighbors such as Stonestreet and Jordan. It's a big and chewy Cab that offers no excuses for its structure. Then we have the 06 release of Calamity Zinfandel from an old vine vineyard in Calistoga. It’s the same vineyard that produced the stellar 05. This Zin was crafted by a prominent winery on the Silverado Trail that also used to make a Zin from this vineyard. In case you are wondering ‘what is Calamity?’ let’s take a look at how Calamity came to be.

A prominent wine personality and friend of ours in Napa called our founder, Tom Dorn, one day and alerted him about an opportunity to purchase some Cabernet Sauvignon from a top boutique producer. The only stipulation was that it had to be labeled with no reference to its source and that we could not say where the wine came from. Apparently the supply and demand curve chart of selling a $60 Cabernet was broken out and it was felt that there around 1000 gallons of top quality wine was not going to be sold based on the previous years sales. Tom felt that based upon the quality of the juice and the reputation of the winery, that this situation was a real calamity. Hence, we find the name Calamity on a wine label.

Why bother bottling and holding someone else’s juice under our own label? Is it worth the cost and ultimately will it benefit our customers? Getting a product to market can seem somewhat simple for the end consumer. For a wine, you pop down to your local Wine Warehouse store, the wine is then boxed up, carried to your car and enjoyed when you get home. However, there are many unseen hurdles that need to be cleared for the juice of crushed and fermented grapes to make it to your dinner table. From grape to glass there are a number of mouths to feed in the food chain of wine. The ability to become more efficient with these various costs is what we strive to do and what we base our model upon at the Wine Warehouse. Wine Warehouse has taken the next step as we are now working directly with the source. This efficiency is how we bring value to you the consumer and the reason why shopping at the Wine Warehouse means that you will ‘never pay retail again.’ Both of the new Calamity offerings come to you at 50c on the dollar versus the actual winery’s label. The Calamity label my friends, has value written all over it.

On to the new wines: the 2005 vintage tested the nerves of even the most seasoned veteran in Sonoma County. The crop was one of the largest on record, with the quality generally superb. The winter was somewhat cold and soggy, but a mid-March heat spell started the growing season early. Rain continued on and off through June with summer temperatures seldom rising above 90° F. As September came to an end, vineyard owners nervously watched for rain, but the rain held out until late October. Ultimately, the vineyards got the sun and heat they needed. The Cabernet Sauvignons of Alexander Valley ended up with good structure and ripeness. This will be a Calamity to remember.

The Calamity 05 Alexander Valley was grown on mature 30 year old vines that produce classic Cabernet Sauvignon flavors and aromas of cassis, cedar and sweet red fruits. The difference with this 05 to last year’s offering is that this wine is brooding, chunky and is one that will be able to age. Flavors of deep red and black fruits on the palate combine with vanilla from the oak barrels and hints of cedar forming a long and tasty finish. The 05 Alex has excellent structure, depth and concentration. Although a less seductive wine than last year’s, it is a huge mouth-full of wine and one that begs for a nice grilled piece of beef or lamb chop.

Calamity Cabernet Sauvignon ‘Alexander Valley’ 2005, Retail $29.99 Warehouse $14.99

Calamity Zinfandel 2005 was custom crushed by a prominent Silverado Trail winery and was produced from old Zinfandel vines from Calistoga. The nice thing about this Zin is the elegance and grace it displays while showing off overt fruit characters that are all come together to show incredible balance, complexity and grace. Many Zinfandels in the market give you over the top and slightly overripe characters, this Zin is more like a cross between the flavors and color of Zinfandel with the texture and character of a nice Cabernet.

Cedar, vanilla and coconut macaroon aromas all combine to form a wonderful bouquet, the palate is presented an introduction to plum and wild berry flavors, leading to ripe, cherry, raspberry and cassis flavors with plum and pepper spice. There is a nice touch of earthiness, this wine displays a very nice balance with a silky texture and a long, full finish.

The 05 and 06 both display the flavor characteristics of this superb vineyard. Subtle and complex Zins are rare in the market nowadays as the trend is to produce Zinfandel in an over-the-top style. The Calamity should be a pleasant surprise for you and one that goes particularly well with food.
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Calamity Zinfandel Napa Valley 2005, Retail $24.99 Warehouse $14.99
Calamity Zinfandel Napa Valley 2006, Retail $24.99 Warehouse $14.99

He’s just Philip from the Block…

noreply@blogger.com (Unknown) — Thu, 20 Sep 2007 18:01:00 +0000

The vinous good times continue to roll-on. At the Wine Warehouse we are continuing to find an amazing amount of killer wine that we can bring to you at below ten bucks! Australia is at the forefront and continues to battle Italy for the title of the US’s favorite imported wine country. The under $10 sector is what is driving the Australian wine category. When one begins to discover $15-20 quality at below a ten-spot, that is when the fun begins. We believe that we have just found one of Aussie’s greatest values. From the cool region of Orange comes a new project called Block 50. Block 50 is the most coveted block of vines from Orange’s largest vineyard holder. These mature plantings in Block 50 have played a major role in establishing Orange as a world class wine region.

Orange is located approximately 124 miles west of Sydney on the slopes of the Great Dividing Ranges. The soils were formed by volcanic activity coupled with limestone build up, thus giving the vineyard a predominance of free draining red clay loam soils. The soil incorporates a smattering of rock which assists drainage and overall balance for the vines. It is cool enough to see snow each winter, has no shortage of irrigation water and has warm but not baking hot summers with refreshingly cool nights because of the altitude.

This 1250 acre vineyard is the fourth largest private estate in Australia. The Central Ranges are located at around 600 meters above sea level. With this elevation, cool temperatures couple with abundant sunshine, giving the fruit incredible color with bright and vibrant flavors. The elevation of the vineyard affects the climate where a mean January (August equivalent in the northern hemisphere) temperature can be as low as 18 degrees Celsius which is 64.4 degrees Fahrenheit. Mild to warm summers mean that temperatures, which seldom rise above 30C (86 Fahrenheit), are offset by cool to extremely cold nights during the growing season.

Let me hit you with some knowledge: Orange is closer to the equator than Sydney yet is much cooler. Orange has a higher elevation whereas the height above sea level of a vineyard can have important effects on its climate and therefore on its grape growing potential. Temperatures fall by about 1.1 °F per 100m greater altitude. Lower temperatures at higher altitudes can delay both budbreak and ripening. Small differences in elevation can have surprisingly large effects on wine quality and on the ability of individual grape varieties to ripen at all. These lower temperatures can be further compounded by a greater amount of rainfall and cloudiness at these higher altitudes.

Higher altitude vineyard sites are continually being sought after, particularly in the world’s warmer wine regions. Examples include the Central Ranges of New South Wales of which Orange is a part, the Adelaide Hills in South Australia, Tupungato and other high altitude plantings in Argentina, the foothills of the Andes in Chile, as well as the newer hillside vineyards in California. Some of these vineyards have been planted not just in search of cooler temperatures, but to escape the deeper, more fertile soils of the valley floors and achieve vine balance in shallower, hillside soils. You’re bound to spot the textural and flavor differences achieved at altitude with the Block 50 wines.

Block 50 wines are being produced by Philip Shaw. Philip is a household name in wine circles and one of the world's leading winemakers. Formerly the winemaker at Rosemount as well as company winemaker for the Penfolds group of wines. Philip is known for raising the bar on wine quality with modern, vibrant, expressive wines. He approaches each aspect of winemaking with a healthy mix of innovation and unrelenting quality standards. Do you recall that string of Rosemount Shiraz’s that made The Wine Spectator’s top 100 list even though they retailed for less than ten bucks? He is at it again with these Block 50 offerings.

Philip has twice been awarded the prestigious Robert Mondavi Trophy for International Winemaker of the Year, first in 1986 and again in 2000. He received Australia's top winemaking honor in 1999 as Qantas/Gourmet Traveler Wine Magazine's Australian Winemaker of the Year. His many accolades include 67 wines that have scored more than 90 points in the Wine Spectator; 17 of these have been included in the magazine's Top 100 wines of the Year lists. I had the pleasure of spending a morning with Philip at the Rosemount winery in the Lower Hunter around ten years ago. This was just a functioning winery with no frills, bells or whistles. Philip made it function into the Wine Spectator's Top 100.

Now on to the wines…..

The 2006 vintage was the earliest on record for Block 50. Consistently mild weather leading up to harvest encouraged optimal ripening. Weather conditions during harvest were perfect, making for an even harvest. Berries were smaller than in previous vintages leading to lower yields. Since yields were down, flavor was concentrated and thus the quality was enhanced. The final selection was matured in 2-3 year old French barrels for 6 months. This Chardonnay was then transferred to stainless steel tanks on its lees, where it was left for 3 months to undergo partial malo-lactic fermentation which lessens the acidity and gives a creamier taste and feel to the palate.

This Chardonnay exhibits a bouquet of green melon and citrus with a subtle toasty oak component overlaying some tropical and vanilla cream notes. Block 50 Chardonnay delivers the perfect balance of bright flavors and supple oak undertones. The wine is long on the palate, vibrant and delicious!

Block 50 Chardonnay ‘Orange’ 2006, Retail $13.99 Warehouse $8.99

Fruit for the Block 50 Cabernet Sauvignon was sourced from two sections of the estate vineyard – one bearing rocky red soil and the other characterized by excellent limestone soils, which are ideal for optimizing varietal Cabernet Sauvignon flavors. The wine macerated on skins for 10-20 days after fermentation to maximize quality grape tannin extraction. The wine was then drained off skins and gently pressed, with only the lightest pressings included in the final blend. It then oak matured in French and American oak barrels.

The Block 50 Cab shows a deep black cherry color and the aroma shows fresh berry fruit, cherry and black plum fruit characters with an attractive mouth-feel and depth. Complex berry fruit with cedar and mocha secondary characters integrate with the oak, leaving a wine with a nice depth and length with ripe and chewy tannins. Texturally this wine falls somewhere between a nice Napa Cab and a Bordeaux.

Block 50 Cabernet Sauvignon ‘Orange’ 2005, Retail $13.99 Warehouse $8.99

2005 was an ideal growing season for the Block 50 Shiraz as it was characterized by low crops in a warm, dry year. The fruit for this wine was sourced from two prime blocks, one with limestone soil and the other an elevated section with stony, red soil. The grape crop was kept low at around 2.5 tons per acre, which tends to intensify the grape's flavor. Harvest was in the middle of March. At that time, the grapes showed ample acidity and balance, capturing plum like flavors and avoiding any overripe characteristics. This Shiraz macerated on its skins for 5 -10 days to gently extract fine grape tannins. A small portion was taken off skins and transferred to American oak barrels for 12 months for maturation.

The Block 50 Shiraz displays aromas of attractive dark berry fruit with a hint of white pepper. On the palate one can find deep and rich plum and blueberry characters that combine to exhibit a rich and vibrant fruit core with a solid vanilla compote component at the finish.

Block 50 Shiraz ‘Orange’ 2005, Retail $13.99 Warehouse $8.99

All three Block 50 wines are bottled in Stelvin for freshness. Don’t be the last on your ‘block’ to try these fantastic value wines……

Tailgating in style, sans un tire-bouchon…….

noreply@blogger.com (Unknown) — Thu, 13 Sep 2007 16:22:00 +0000

As we are solidly into football season with it being the third week for college and the second week for pro games, let’s not forget that one of the most enjoyable parts of the game is pre and post game tailgating. What better way to enjoy the whole football experience, whether in the parking lot of the stadium or in the comfort of your home, than with a nice glass of wine? The following ideas are for solid enjoyment and simplicity.

Enjoying wine out of a paper or plastic cup is somewhat of an oxymoron. That is why the stem-less wine glass from Riedel is such a great idea for when you need to travel with glassware. No stems to break here and we even have an incredibly good deal on 4 pack tubes of the Riedel ‘O’ series. When the tailgating is over, just slide the glasses back in the tube for the ride home.

Riedel ‘O’ 4pk Party Tube, Retail $49.99 Warehouse $19.99
Riedel ‘O’ 1pk, Retail $14.95 Warehouse $6.99

All of the wines suggested can be opened without a corkscrew or ‘tire-bouchon’ in French. Thus the beauty of champagne corks and screwcaps make it possible to carry one less thing to the game.

Why don’t we start with a little fizz. Originating from the largest single estate in Penedes in Spain are the wines from the Sumarroca family. Penedes is not only the most prominent Cava area, but is also the base for such serious red wines as Torres Grand Coronas. This Cava is fashioned from the tradition varieties of Parellada 42%, Xarel lo 24%, Macabeo 27% with the non-traditional Chardonnay 7% added. Aged for two years on its yeast lees, this fresh, light-bodied and creamy non-vintage Brut Reserva offers hints of peaches as well as small pinpoint bubbles.

Sumarroca Brut Cava nv, Retail $13.99 Warehouse $9.99

For the serious tailgater is a top cuvee fizz from the Napa Valley. Crafted by a careful selection from more than 45 separate vineyards and 90 different wine lots, only 14 small lots of Chardonnay and Pinot Noir made the cut for DVX in 2000. The selected lots were kept separate during initial fermentation in order to highlight their vineyard differences and make the most of their specific strengths.

The palate explodes with a combination of white and red berry flavors, followed by creamy layers of fresh fig, white cherry, vanilla beans, all balanced by a refreshing acidity. The finish concludes with hints of hazelnut and nutmeg, a broad push of ripe, complex fruit, turning creamy and earthy. Beautiful stuff!

Mumm DVX 2000, Retail $55.00 Warehouse $24.99

On to the white wines:

Garganega anyone? When one says that Garganega is the grape variety that makes Soave it makes the picture much clearer. This is my favorite wine of the ‘Ravelli 5.’ It has a surprising amount of subtle pear and cream notes with incredible freshness to boot. This is a beautiful wine that is light, fresh and a great alternative to Pinot Grigio.

Ravelli Soave 2006, Retail $9.99 Warehouse $6.99

New Zealand’s most awarded winery is Villa Maria. Owner George Fistonich is forward thinking, having secured his own vineyard land, landing the country's most favorable vineyard contracts and hiring the best personnel. There are more ‘Masters of Wine’ who have either worked for or continue to work for ‘Villa’ than any winery on the planet. George's strategy has certainly paid off as Villa Maria is the largest privately held winery in New Zealand.

This is ‘Villa’s’ entry level Sauvignon Blanc. Marlborough winemaker George Geris says this about his ‘Private Bin’ SB: ‘This Sauvignon is bursting with ripe gooseberry, citrus lime, melon and exotic herbal aromas. It is fresh and ripely flavored with fantastic intensity, finishing with crisp and racy acidity.

Villa Maria ‘Private Bin’ Sauvignon Blanc 2007, Retail $13.99 Warehouse $9.99

The initial Southern Eclipse release is the 2006 Marlborough Sauvignon Blanc. Three time New Zealand ‘Winemaker of the Year’ Michelle Richardson did a custom crush for Wine Warehouse from a different vineyard than the one who supplies the grapes for her Richardson ‘Marlborough’ Sauvignon Blanc. This cuvee is cool-fermented exclusively in stainless steel for primary fruit expression on both the bouquet and on the palate.

Southern Eclipse displays fresh tropical fruit aromas with green apple, gooseberry, grapefruit and a hint of passion fruit flavors on the palate. There is a nice crisp zing to the finish. Sancerre in France has been the standard bearer of crisp zingy Sauvignon Blanc for the world. Marlborough can act a bit like Sancerre on steroids as its characteristics can be a bit amplified. This wine is an example of Marlborough meeting Sancerre, not running over it.

Southern Eclipse Sauvignon Blanc 2006, Retail $14.99 Warehouse $12.99

And for the white wine purist:

'Making Riesling is the purest form of winemaking,' Jeffrey Grosset has said, and his Polish Hill - has incredible purity, restraint, and austerity. Grosset is a perfectionist and the wines have incredible perfume and purity, lime/floral fruit profile balanced by an indelible acidity that cuts across the palate. This wine does much to define the distinctive character of Clare Valley Riesling. Jeffrey was listed as one of the fifty most influential winemakers in the world in Wine and Spirits in 2005. This wine also made The Wine Spectator Top 100.

Despite shy aromatics, this delivers tremendous depth and character, finishing dry, with welcome delicacy and grace. The flavors center on mandarin orange, apricot and warm slate, lingering beautifully on the harmonious finish. Drink now through 2017. Only 380 cases made it to the US. 93pts Wine Spectator Magazine

Grosset ‘Polish Hills’ Riesling 2005, Retail $34.99 Warehouse $27.99

Red wines in stelvin are a beautiful thing:

Perrin Cotes du Rhone Rouge is a sturdy red value that is produced strictly from vineyards that the Perrin family either own or from vineyards where they control the grape growing. This CDR is produced from traditional Grenache Noir that offers raspberry and pepper notes with nearly half the blend being fleshed out with Syrah and Mourvedre for added intensity and a spicy leather and meaty character. In the glass this wine reveals dark ruby color, nice raspberry-like fruit characters with pepper, spicy aromatics, and cedar in a medium-bodied and fresh style.

Perrin Cotes du Rhone Rouge 750ml, Retail $10.99 Warehouse $7.99

I wrote a few weeks ago about this delicious Shiraz from Aussie-land.

An amazing offering for $14 (I assume discount stores will have it priced even lower), this firm is a joint venture between importer Peter Click and winemaker Kevin O’Brien, who produces the youthful cuvees from McLaren Vale’s Kangarilla Road estate. This deep ruby/purple-tinged Shiraz offers gorgeous aromas of sweet blackberries, figs, plums, and kirsch. Dense, opulent, and full-bodied, it is a terrific South Australian fruit bomb. Enjoy it over the next 2-3 years. It is the type of wine value that simply can’t be found in California. 90 points Wine Advocate

2 UP Shiraz 2005, Retail $13.99 Warehouse $11.99

Please do not forget hydration as part of your tailgating equation. As always, fantastic pricing on bottled water that require no bottle openers:

Italy-Tuscany:

Acquapanna ‘Sport Bottle’ 750ml plastic, Retail $1.49 Warehouse $ .99

Italy:
Pellegrino Sparkling Water 750ml glass, Retail $1.49 Warehouse $1.19

France:

Perrier Sparkling 750ml glass, Retail $1.49 Warehouse $ .99
Perrier Sparkling Lime 750ml glass, Retail $1.49 Warehouse $ .99

Volvic Still 1.5L plastic, Retail $1.89 Warehouse $1.29

Go Team!

Portugal is not just about sweet and fizzy Rose any more…..

noreply@blogger.com (Unknown) — Thu, 06 Sep 2007 19:18:00 +0000

Anyone out there willing to admit that they once let candles drip down a Mateus, or Lancers bottle and kept it as a sign of their worldliness and sophistication? The branded sweet Rose wines of Portugal are still around but no longer hold the cache that they once did for Americans. White Zinfandel has dealt the Portuguese Rose category a serious body-blow in the US. Portuguese table wines are not faring much better here and continue to be a mystery to those living outside of Portugal’s borders. The great shame is that Portugal has many unique characters as a wine producing nation. There is a fantastic range of indigenous grape varieties such as Touriga Nacional, Touriga Franca, Tinta Cao, Tinta Roriz, Trincadeira and Castelão among many reds and Louriero, Arinto, Bical and Fernão Pires among whites, with their own unique and attractive identities. Contrast this to neighboring Spain which has almost five times as much vineyard land as Portugal and yet continues to work on perfecting a much narrower range of vine varieties.

Spanish wine exports are booming internationally and as you can see is extremely well represented in our shops. Spain displays a combination of predominantly Mediterranean climate with an almost California-like sensibility and is the kid who can do no wrong. Portugal on the other hand has been struggling to make its presence felt on wine lists and shelves outside Portugal and its original colonies.

Fortunately for Portugal the past 10 years have brought about enormous positive changes in the quality and character of their wines. Portugal has long had the grape varieties, the huge variety in grape-growing environments and the refreshing acidity that its Atlantic coastline confers on the wines. What it has lacked until recently is vine-growing and wine-making sophistication. Most white wines were either too thin or not sufficiently refreshing. Dão was hopelessly fruitless with high acidity and mouth drying tannins. Many other regions had hard and rustic characteristics. The first phase of expansion of Douro table wines displayed interesting but unpolished characters. In the last few years there has been an extraordinary change as Douro wine producers realize that they can no longer treat the table wines as Port and are using gentler methods of extraction.

Recently, quality-conscious winemakers were allowed to get their hands on de-stalking equipment which helps to minimize the tannins from the stalks. Ever chew on a grape stalk? An increasing number of vineyards were planted with a single grape variety thought most suitable for its particular conditions, as opposed to the traditional Portuguese habit of planting a mix of different varieties in the same field.

Dão

Dao is a region in North Central Portugal with the reputation of producing some of the country’s finest red wines. There is no doubt that this region has great potential. Locked in on three sides by high, granite mountains and sheltered from the Atlantic, Dão benefits from long, warm summers and abundant winter rainfall. The sandy soils are well drained and the vineyards are stocked with a wealth of indigenous grape varieties. Over much of the last 50 years, however, the wines have rarely lived up to expectations. By the end of the 20th century certain leading properties had emerged such as Alvaro Castro's properties Quinta da Pellada and Quinta de Saes at Pinhanços, all of them less than 20km from each other in the eastern, even drier part of the region.

Quinta da Pellada in Pinhanços:

Alvaro Castros' principal property is halfway between Quinta dos Roques and Quinta das Maias and is run by this ex-civil engineer and his daughter Maria. Here vineyards have been specifically planted to unique local grape varieties they fell are best adapted to the site.

Alvaro Castro’s Dao struck me rather funny when I first opened it. Dao to me had always been a lip-smacker of a wine with its acidity and tannic disposition. The 2006 Dao from Alvaro de Castro is anything but tannic. The wine shows round and voluptuous characters on the front palate leading to deep berry and black fruit characters on the back palate. This is sure to be a real crowd pleaser.

Alvaro de Castro Dao 2006, Retail $17.99 Warehouse $14.99

Produced from the brawny Touriga Nacional and Tinta Roriz grape varieties, it still retains an elegant underlying character with deep-dark berries and black cherries on the nose and palate. This wine has a beautiful structure that will certainly handle ageing for those with a cellar.

Alvaro de Castro Quinta da Pellada 2005, Retail $49.99 Warehouse $39.99

Quinta do Ameal is technically a Vinho Verde:

The Quinta do Ameal estate dates from the 1850s, but the Araujo family has owned it for just 15 years. This old estate is owned today by one of Vinho Verde’s most ambitious proponents, Pedro Araujo. When taking over the estate, one of his first projects was to turn the entire property over to organic viticulture, one of the few to practice this in the zone. I met Pedro Araujo last June in Oporto at the wine show and revisited his wines. I owe a deep amount of gratitude to Pedro as he gave me the name of a fabulous seafood restaurant where I had a late lunch after the show. Pedro is a serious winemaker, determined to show that the undervalued terroir and grapes of Vinho Verde can be harnessed to make great wines. He is particularly devoted to the Loureiro variety, which he has planted in favor of other indigenous varieties. He ferments and ages Loureiro in new French oak barrels for six months, and feels that the floral character of the Loureiro blends perfectly with the oak aromas which add to the overall complexity of his wine. For grape quality, Pedro has cut yields from 17 tons per acre to just five tons per acre, mostly through green harvesting. He farms organically, with cover crops - legumes, grasses and clover - grown between rows to loosen soils through the roots and get oxygen into earth.

Jancis Robinson, M.W. writes: Most white Vinho Verde left me pretty cold; it seemed so tart and fruitless compared to the more sumptuous Albariños and so on produced in Rías Baixas in Spain to the north But clearly this part of Portugal has been touched by wine revolution and evolution just as much as any other, and producers such as Quinta do Ameal are in the vanguard, dragging the rest, I hope, in their wake.

This wine is fresh with both floral and pear notes, on the palate there's a mass of lemony acidity, has excellent body, is smooth yet keeps its refreshing qualities with nice length on the palate. Not your typical spritzy Vinho Verde.

Quinta do Ameal Loureiro 2006, Retail $15.99 Warehouse $12.99

Predominently associated with dessert style Porto wines, the Douro Valley is Portugal’s answer to Spain’s Priorat and France’s Roussillon region. Located in Northeastern Portugal, the Douro Valley grows its grapes in deep, carved valleys bordered by mountains. Historically, the region was the country’s port-producing center, with the city of Oporto as the worldwide seat of the port industry. Now, a few great producers are creating table wines from these same grapes to startling success. Many of these parcels are field blends, with several varietals planted alongside each other.

Lavradores de Feitoria is a collective project between 15 quality-minded Quintas in the Douro. Principally, there are some single Quinta wines (wines from only one estate). Not all quintas produce their own wine and only 4 or 5 are chosen each year. Blended wines are made by a strict selection of grapes from different quintas under the label Tres Bagos.

Climatic influences in the Douro are extremely important for the production of quality wines. The winters are often quite cold with heavy rainfall, while the summers are warm and relatively dry. Most of the Douro is terraced on steep hillsides. There are high levels of flaky schist in the zone with very small amounts of gravel and limestone. All of the quintas can benefit from the help in both viticulture and winemaking from the Lavradores technical team, made up of some of the best viticultural talent in Portugal.

Almost all of the wines are fermented in tank and then pass into small and larger oak barrels for ageing. The varietals stand up well to ageing in new and one year old French oak which looks to add an additional layer of complexity to these already quite complex wines.

The idea behind this project is to take advantage of the climatic and terroir advantages that each of the three Douro sub-regions has to offer. Some of the wines are made from only one of these zones, while some are produced from all three. The Douro Superior tends to produce wines of greater strength while the Cima Corgo and Baixo Corgo tends to produce wines with higher levels of natural acidity and elegance.

Lavradores Douro Red 2005, Retail $11.99 Warehouse $8.99

Tres Bagos is a more selected blend that originates from the three distinct sub-regions in the Douro. Matures in new and used French barriques for eight months.

Lavradores Tres Bagos 2004, Retail $15.99 Warehouse $12.99

The Beiras Region:

Then from the experimental wing of the Portuguese wine industry we find Filipa Pato. Filipa is the daughter of famed Bairrada winemaker Luis Pato. Having worked a harvest in Bordeaux, a year in Argentina and then to Australia, Filipa returned to her homeland to make wines from the Beiras. Beiras is the larger region in which Dao and Bairrada reside. Filipa has searched out old vine vineyards and continues to experiment with how the different soils and varieties interact to produce a final flavor component. Her red and white wines named ‘Ensaios’ literally translates to ‘Experiment’ in English.

The white Ensaios is a blend of Arinto and Encruzado. This is a very fresh white with a distinct nutty nose which leads to a concentrated mid-palate with a fresh and oily finish. There is ample acidity that keeps this wine refreshing.

Filipa Pato ‘Ensaios’ White 2006, Retail $17.99 Warehouse $14.99

The Ensaios Red is a combination of varieties Baga, Jaen and Tinta Roriz. Felipa’s thoughts were to combine the juiciness of the dominant Jaen to offset the structure of the Deeper Baga and Tinta Roriz.

Filipa Pato ‘Ensaios’ Red 2005, Retail $17.99 Warehouse $14.99

Currently less than 1% of the wine consumed in the US originates from Portugal. The wines of this blog are sure to open a few minds about the tremendous potential for the wines of Portugal.

Click... here for Labor Day fine wine:

noreply@blogger.com (Unknown) — Thu, 30 Aug 2007 18:15:00 +0000

One of our favorite importers is Peter Click’s-Click Wine Group. Most commercially recognized through the brand ‘Fat Bastard,’ The Click Wine Group's soul is a less cheeky and quite serious portfolio of Australian wineries. Peter Click founded Click Wine Group in 1987, long before the huge category growth from Australia. Peter’s hope was to introduce American consumers to high quality, boutique Australian wines. Peter's love affair with "Down Under" began with his first trip to Australia. Working in a Sydney wine shop, he experienced a tasting tour of Australian wines and later went on six-month 4,000-mile walkabout to explore Australia's wine country and culture. It is worth exploring the Click Wine Group’s Aussie products as they tend to be great value for quality. We'll explore four of Peter's more interesting offerings in this blog.

Certainly one of the best values that we carry in our stores is the ‘2 UP’ Shiraz. This wine is a collaboration between Peter Click and Kangarilla Road winemaker Kevin O’Brien. Before creating the Kangarilla Road vineyard and winery, Kevin was a winemaker educated at the highly regarded Roseworthy College in Adelaide. Kangarilla Road is located in the McLaren Vale district west of the Adelaide Hills and east of the Gulf of St. Vincent.

The vineyards of the Southern Fleurieu contribute color together with a signature blackberry and spice. The McLaren Vale vineyards give depth and texture together with the complex spice, dark plums and cherry always associated with this region. Together the two regions provide depth, complexity and a powerful mid-palate. The summer of 2005 brought mild daytime temperatures and typical cool nights. The wines show intense fruit and excellent balancing acidity. Thus, as far as vintage years go, 2005 will be remembered as one of the truly great ones. Fermentation is in submerged cap and static open fermenters. The wine is pressed at dryness and matured in French and American oak for 12 months.

An amazing offering for $14 (I assume discount stores will have it priced even lower), this firm is a joint venture between importer Peter Click and winemaker Kevin O’Brien, who produces the youthful cuvees from McLaren Vale’s Kangarilla Road estate. This deep ruby/purple-tinged Shiraz offers gorgeous aromas of sweet blackberries, figs, plums, and kirsch. Dense, opulent, and full-bodied, it is a terrific South Australian fruit bomb. Enjoy it over the next 2-3 years. It is the type of wine value that simply can’t be found in California. 90 points Wine Advocate

2 UP Shiraz 2005, Retail $13.99 Warehouse $11.99

Throughout many of the premium vineyards of South Australia you'll find large signs which read "Nepenthe Viticulture." That's because Nepenthe is widely known as the premier cool-climate viticultural management company in South Australia. In the past decade, Nepenthe wines have made a huge splash in the premium, cool-climate Australian wine scene. Nepenthe is located in the Lenswood area of the Adelaide Hills, one of the premier cool climate wine regions in Australia. The vineyards are on beautiful, wooded rolling terrain that is only a 40-minute drive from the center of Adelaide. With an altitude above 1,200 feet, plentiful rainfall, and deep, well-drained soils, the vineyards are ideal for cool climate varieties such as chardonnay, pinot noir and sauvignon blanc.

All around the world, there are winemakers who combine Sauvignon Blanc and Semillon in various proportions, but few include other varieties. While the heart of the wine is much-admired Adelaide Hills Sauvignon blanc (which provides the distinctive tropical nose and palate), backed up by Semillon (adding the fine palate structure and delicate herbal edges), there is 5% Pinot Gris added which contributes roundness and spice which lifts the blend to a notch above the ordinary. This blend makes up the fresh and zesty Tryst white.

The sumptuously rich, but light on its feet Nepenthe 2005 Tryst White is a gorgeous blend of 59% Sauvignon Blanc, 36% Semillon, and 5% Pinot Gris. A stunning effort, it offers subtle aromas of spice, honeysuckle, citrus oil, and orange marmalade. 91 points Wine Advocate

Nepenthe Tryst White 2005, Retail 14.99 Warehouse $11.99

Approximately 25 miles from Adelaide’s back door is the McLaren Vale wine district. RockBare's winemaker, Tim Burvill, has established strong relationships with grape growers throughout the vale. So he has his choice of the best grapes the area has to offer. He then uses a winemaking process without a lot of handling or manipulation. The idea is to get the best grapes and let the fruit speak for itself. Tim Burvill gained extensive winemaking experience working at Southcorp, where he was responsible for making one of Australia's most expensive premium chardonnays, Yattarna. So Tim knows all the most modern winemaking techniques. But when Tim created the RockBare label in 2000, he made a conscious decision to incorporate winemaking techniques that go back a hundred years or more. Using a minimal-filtering or no-filtering approach and very little oak ageing, Tim makes wines that are filled with complex flavors driven by the fruit. McLaren Vale is most famous for its Shiraz. One taste of RockBare's Shiraz and you know why. It has a deep, intense color and a peppery taste with hints of licorice.

The fruit for the Rockbare Reserve Chardonnay 2003 comes off one of the Penfolds Yattarna Vineyard. These 20-year-old vines are nestled in a particularly cool part of the Adelaide Hills. This allows for the slow and maximum flavor development in the berries during ripening. The wine underwent 66 percent barrel fermentation, 50 percent malolactic fermentation and was stored for 10 months on lees with battonage. In 2003 there was a nationwide drought; extreme heat in some regions; widespread rains in February; and low fruitfulness in cool-climate areas. As a result Adelaide Hills had low crops with very intense, yet elegant flavors.

This pale straw wine with green hues bursts with lifted mineral aromas integrated with peach, mango and limes. The powerful fruit aromatics are supported by background vanilla bean oak nuances. The palate is reminiscent of limes, citrus and passion fruit with a subtle buttery Malolactic note that is underpinned by spicy oak, and a creamy mouth-feel as a result of the traditional method of lees contact. Individual, fine-grained, French oak barrels were selected for perfect integration, complexity, and fruit expression. The aim of the oak in this RockBare Chardonnay is to compliment the primary fruits inherent in the grapes.

The Rockbare Reserve Chardonnay underwent 66 percent barrel fermentation, 50 percent malolactic fermentation and was stored for 10 months on lees with battonage. The oaking regimen included 33 percent new French barriques, 33 percent one-year-old French barriques with 33 percent remaing unoaked. Wonder what happened to the other 1%?

There were tiny crops from the drought year of 2003 with yields being 50 percent down on the previous vintage. This resulted in an early vintage where full fruit flavor was easily attained. By comparison, the 2002 vintage in Australia was universally defined by one factor, cool temperatures. 2003 was a more complex matter where four factors converged during vintage: nationwide drought; extreme heat in some regions; widespread rains in February; and low fruitfulness in cool-climate areas. As a result Adelaide Hills had low crops with very intense, yet elegant flavors

The superb 2003 Chardonnay Reserve exhibits a slight greenish hue to its color along with notions of peach, lemon blossom, orange rind, and a nutty, brioche-like component. Medium to full-bodied, with a fabulous texture as well as a long finish, it is reminiscent of a New World version of a premier cru Chassagne-Montrachet from the likes of Michel Niellon. 91pts Wine Advocate

Rockbare ‘Adeleide Hills’ Reserve Chardonnay 2003, Retail $24.99 Warehouse $19.99

Rockbare’s regular Chardonnay employs cool fermentation over four weeks, with 40 percent maloactic fermentation and maturation on yeast lees for five months. This is fruit forward, complex Chardonnay that has brilliant green hues and pungent aromas of grapefruit, green herbs, lime juice and spice that leap from the glass. The wine has an intensely flavored palate with crisp flavors of tangerine, pear and honeydew. The fresh citrus fruit rounds out nicely with an attractive, cleansing lemon-peel tang in the clean, long finish.

There was a combination of hand and mechanical harvesting is used at picking all day and all night. This helps ensure, especially for the white varieties, that the grapes arrive into the cellars cool, protecting and enhancing the more delicate flavors and minimizing the risk of oxidation. Cool fermentation was employed over four weeks. The grapes are harvest from McLaren Vale and the Adelaide Hills.

The remarkable Rockbare 2005 Chardonnay sells for a song. It sees about 40% malolactic and includes 13% Semillon in the blend. A flamboyant perfume of lemon blossom, flowers, orange marmalade, and white peaches is followed by a wine with great weight in the mouth, gorgeous acidity, beautiful freshness, and a long, heady finish. This terrific Chardonnay blew me away. 92 points Wine Advocate

Rockbare Chardonnay 2005, Retail $15.99 Warehouse $13.99

Rockbare is not just a Chardonnay winery. Killer Shiraz from old vines will light up your glass. Rockbare’s Reserve Shiraz is made predominantly from 140-year-old Barossa Valley Shiraz vines. The Reserve Shiraz goes through a warm fermentation in small open fermenters, spending 18 months storage in oak of which 70 percent is new French oak barrel with 30 percent being new American oak barrels.

Structured, massive, and backward is the 2001 Shiraz Reserve, whose major component emerges from a 100-year plus vineyard. Its deep plum/ruby color is followed by aromas of figs, plums, black currants, berries, licorice, and pepper. This full-bodied, powerful, moderately tannic, rich Shiraz requires 1-2 years of cellaring. 91 points Wine Advocate

The 2002 Rockbare Shiraz Reserve is a blockbuster-styled Shiraz. Its dense purple color is accompanied by gorgeous aromas of toasty oak intermixed with licorice, spice box, blackberries, and figs, fabulous concentration, a huge, muscular yet silky-textured, opulent mid-palate, and an explosive finish. Enjoy this knock-out Shiraz over the next 10-12 years. 92 points Wine Advocate

Rockbare Shiraz Reserve 2002, Retail $33.99 Warehouse $27.99

Rockbare Shiraz Reserve 2001, Retail $33.99 Warehouse $26.99

Why not finish with one of the world’s best values in a dessert wine? Campbells produces some of the world's finest and most intense dessert wines. This family-owned vineyard and winery uses a modified ‘solera’ method of blending and maturing new and old wines over a period of years. Some of the material used for blending is 70, 80, even 90 years old. The solera, originally made famous by the Spanish and Portuguese, is a series of up to seven casks, each containing wine at successive stages of maturation. The result is a uniformity of quality, age and concentrated character.

The unctuous, light amber-hued non-vintage Campbell’s Muscat exhibits a sweet, caramelized, raisiny character with notes of plums, fruitcakes, and marmalade. It is gloriously sweet yet relatively light on its feet. 93 points Wine Advocate.

Campbell’s Liqueur Muscat 375ml, Retail $18.99 Warehouse $15.99

The non-vintage Campbell’s Tokay reveals hints of Chinese black tea interwoven with caramel, buttered nuts, prunes, and toffee. These wines rarely improve in the bottle, but even after 5-10 years, they do not reveal any signs of falling apart. 91 points Wine Advocate.

Campbell’s Tokay 375ml, Retail $18.99 Warehouse $15.99

Dorothy, you always had the ability to get back to the Wine Warehouse.....just CLICK your heels three times and repeat: there's no place like the Wine Warehouse, there's no place like the Wine Warehouse.....

Another ‘Day-o’ blog with a different ‘Day-o’

noreply@blogger.com (Unknown) — Thu, 23 Aug 2007 16:34:00 +0000

Aromas and flavors hint at apples and lime-blossoms with a reasonably complex aromatic intensity. It is one of Spain’s oldest noble grape varieties, even known in ancient Roman times. It is chiefly found in the basin of the river Sil in the eastern part of cool climate Galicia. If this description is somewhat appealing and makes you curious to try the wine, you likely have been ‘waiting for Godello.’

Let me hit you with some knowledge: Godello is also known as Verdello in Spain, which is not to be confused with Verdejo. The vine looks quite similar to the Verdelho of Madeira and the Azores, however their DNAs are distinctly different. Godello as Verdello is a substantial part of the blend in Italy’s Orvieto. Godello is also known as Gouveio in Portugal. Godello based wines have tremendous personality thanks to their freshness, generosity, length, well-balanced acidity and mineral quality. They have the ability to age well in cask and mature in bottle. The vine is early budding and ripening with medium-sized, compact berries. There is a high amount of dry extract which contributes to a rich mouth-feel. Spain had around 2,200 acres planted in 2004, but that number has been increasing as we curious wine-drinkers enable the grower’s spirits by purchasing more Godello wines.

One of our favorite Godellos is from Abad dom Bueno. Abad dom Bueno is situated between rainy Galicia and sunny Castile in Bierzo. In the late 1990s, a group of small, mostly young growers revitalized Bierzo much in the same way that Priorat was rediscovered ten years earlier by resurrecting the previously lackluster wine region. Bierzo has a humid and mild climate that is influenced by the Atlantic with abundant sunshine. The region's vineyards lie at 400 to 800 meters high, sheltered by the Montes de Leon and the Cordillera Cantábrica. Even though the specialty of Bierzo's slopes and terraces is the Mencía grape which yield fruity reds with a spicy character; on these same slopes one can find the Godello grape. From Bierzo, the Abad dom Bueno Godello has fresh tropical fruit character with delicately perfumed aromas. Texturally the wine carries the weight of a nice, medium bodied, un-wooded Chardonnay. This wine has absolutely fresh and pure primary fruit characteristics of pear, melon and lemon. Fresh and charming. This wine has no sulphur added. Hence, no sulfites…

Abad dom Bueno Godello 2006, Retail $13.99 Warehouse $9.99

The unofficial home of Godello in Spain is Valdeorras which is the easternmost wine zone of Galicia. Steeply terraced vineyards are planted predominantly with productive vine varieties such as Garnacha Tintorera, Alicante Bouchet and the white Palomino which is famous for the Sherry wines from Jerez. The indigenous white Godello, which had all but disappeared from Galicia in the wake of phylloxera but is being aggressively replanted.

Valdeorras was settled by the Romans who took advantage of the microclimate to plant the first vines and build the first presses, thereby establishing a secular culture and tradition of grape-growing and winemaking, the fame of which spread along the Route of Santiago. The fertility of the valleys, the mineral wealth of the mountains and its position as one of the entry points into Galicia lead to Valdeorras being inhabited from the earliest times. The first references to the region and its people are found in Pliny the Elder’s ‘Historiæ Naturalis.’

Average vineyard altitude here is between 240 and 350 meters above sea level. The vineyards of Rafael Palacios are located at very high altitude and often on very small terraces. With steep terraces, tractors are a risk and thus much of the vineyard work is performed by hand. The harvest is also carried out by hand. Fermentations and ageing take place in large oak barrels. These containers give additional complexity to this minerally wine without giving a woody character to the wines. The wine is aged on its fine lees for several months, adding a creamy character and refreshing crispness before bottling.

2005 is the first vintage of Louro do Bolo, a wine produced from 40- to 50-year-old Godello vines by winemaker Rafael Palacios, brother of the renowned Alvaro Palacios. This light gold-colored tank fermented and aged wine offers notes of mineral, melon, and citrus in its attractive aromatics. This is followed by a smoothly textured wine with excellent depth, intensity, and balance leading to a long, pure finish. Drink this excellent value over the next 12-18 months. 89 points Wine Advocate

Rafael Palacios Louro do Bolo Godello 2005, Retail $15.99 Warehouse $12.99

The Prada family began to plant Godello in 1885 on old stone terraces high on the hillsides surrounding the river Sil. Many years later, several of these parcels had been sold to other estates, but in 2001, the young generation of the family began buying back these small blocks that had been in their family for generations. They now own almost the entirety of what had been sold and bottle it under “Pezas de Portella”.

The region of Galicia and Valdeoras is heavily influenced by the Atlantic, with high levels of rainfall and relative humidity. Temperatures are quite moderate and the region is extremely fertile, with miles and miles of green rolling hills. The vineyards are planted on these gently rolling hills on alluvial soils. Many of the vineyards sit on the valley floor and the hills just above on soil that is rich in organic material. As much of the vineyard plantings are on very delicate terraces, it is important to maintain a guard against water erosion at Val de Sil. There is grass cover between the rows and the property is cultivated using organic methods. Fermentations take place in stainless steel tanks and ageing is carried out in both tank and wood. Val de Sil fells that the minerality of Godello does not suit well to heavy-handed uses of oak, but that a small amount brings an additional level of complexity to the wines.

The 2006 Montenovo is produced from 100% Godello with vines ranging from 35-50 years of age. Tank fermented and aged, this medium straw-colored wine offers a complex array of mineral, melon, and citrus aromas and flavors. With an excellent core of ripe fruit and refreshing balance, this excellent value would match well with shellfish. Drink it over the next 12-18 months. 88 points Wine Advocate

Bodegas Val de Sil Montenovo Godello 2006, Retail $11.99 Warehouse $9.99

I’d be willing to bet that by serving these three wines, you can lay title to having the first ‘Godello Night’ on your block. Godello is just one more fun alternative to those wishing to escape from another day of Chardonnay. If you’d like, you can call it Verdello night, or maybe Gouveio night………

To oak, or not to oak? That is the question…..

noreply@blogger.com (Unknown) — Thu, 16 Aug 2007 16:39:00 +0000

It was announced at the end of a yoga session that I apparently enjoy an enviable position by being able to travel to various wine regions for the Wine Warehouse. After the announcement I was pleased at the number of fellow yoga junkies who smiled and said that they shop at our stores. Last Saturday, one very limber, side crowing and head standing young lady had an epiphany about her wine tasting likes and dislikes. She realized that she likes her whites without oak. Mr. Bloggy was curious and asked which wine was the catalyst for her un-oaked realization? The wine was Steele California Chardonnay? Apparently some genius restauranteur had told her that the reason that she liked this Chardonnay is because it was fermented in ‘steel(e)’ just as the name suggests. All of Jed Steele’s wines that I have ever consumed were neither shy with the oak nor without overt fruit characters. To confirm my suspicion I went onto Steele’s web site and pulled this winemaking note on the Steele Chardonnay: ‘The juice is fermented in French oak barrels of which 30% are new. The wine remains in barrels for eight months.’ Translation: this wine will be oaky with a sweet vanillin overtone. Needless to say, our previously un-oaked convert was somewhat annoyed at the restauranteur and curious to find out what it was that she liked about the Chardonnay.

Before taking wine advice to heart, it is best to know that your wine advisor is competent and will give you good advice. This is what we do at the Wine Warehouse. Secondly, it is not a bad idea to taste differing wine styles and identify what makes them taste differently and which styles that you prefer. This knowledge will help to guide you when making future wine purchases.

How about we continue our journey on oaked versus non-oaked wines? Stainless steel is widely used for holding wine, both for ageing and, most importantly for fermentation. Stainless steel for winemaking became popular in the 1960’s after some Aussie winemakers had taken a visit to a dairy processing plant and though that these tanks could work equally as well in wine production. Advantages of using steel include wines being able to be produced in a sanitary environment, having a great advantage over wood because it is easy to clean and oxygen can be completely excluded from it and by efficiency of use for inert gas to fill the head space for oxygen protection if necessary. The bottom line is that SS fermentations lead to wines with pure, primary fruit aromas and flavors of the grape.

Stainless steel and oak are commonly used in combination to produce wine. There is efficiency in the hygiene, the temperature control abilities and consistency of steel tank fermentations. Even though there is now a trend back to wooden and cement vats in Bordeaux, a large percentage of Bordeaux reds are fermented in SS and left to mature in oak barrels just after the malo-lactic conversion has taken place. Some are now completing malo in barrel in an effort to better integrate the oak to the wine.

Oak has been the traditional method for fermentation and ageing for centuries. Oak flavors in turn can be traditional. If a wine is fermented or matured in a wooden container, many different aspects of that container may shape its character and flavor, apart from those compounds that may be directly extracted from the oak wood and absorbed into the wine as wood flavor. For the winemaker, the most obvious advantage of ageing a wine in wood rather than an inert container is that wood encourages natural clarity and stability.

Barrel fermentation or fermenting in small oak barrels is particularly well adapted to wine made from Chardonnay grapes. Barrel fermentation offers the possibility of extracting a controlled amount of oak flavoring into the wine and, since barrels have a large surface to volume ratio, refrigeration may not be needed.

New oak barrels are the most expensive but they are not necessarily valued the same by all winemakers. New barrels have strong oaky flavors that can overwhelm subtle wines and some winemakers, especially in Burgundy, deliberately minimize this effect by using only a small proportion of new barrels or by ‛breaking in‚ new barrels on lesser wines. Within a given type and style of wine, the richest wines will absorb the most oak with positive effects. Older barrels are still important for wines where the winemaker seeks slow oxygenation of the wine without the perceptible oak flavor. Older barrels are common for producers making Port, Sherry and in many cases Rioja.

When barrels are expensive and the wine to be produced is not, winemakers and winery owners will seek ways of economizing on barrel purchases. Winemakers are now looking increasingly to barrel alternatives such as inner staves and oak chips. Currently it is possible to utilize the efficiency of stainless steel tanks, while obtaining characteristics of oak ageing in barrels by gently bubbling in oxygen to the wine while using staves or chips. The process is called micro-oxygenation. This is not deception or trickery, but a more efficient way to bring a particular style of wine to market and a more reasonable price. With the current state of the $ versus the €, a new French oak barrel that can hold 225 liters which is around 25 cases of wine costs approximately $900. Using the handy-dandy Bloggy calculator, it converts to $4 per litre of wine or $3 added to the bottom line for every 750ml bottle produced. That $3 turns into $6 to the consumer after the bottle passes through the food chain of wine distribution.

Listed below are some fun comparisons of oaked and un-oaked wines where you will be able to see the difference in their respective styles.

Your un-oaked Chardonnay option…….

Novellum Chardonnay (Languedoc, France)

The Languedoc’s climate is very similar to California’s. Before fermentation, there is a cold soak for the Chardonnay which extracts extra aromatics from the skins. After the alcoholic fermentation, the Chardonnay is passed over the lees of the Viognier produced at the estate. Some of the Viognier is allowed to develop botrytis, so that aromas that are picked up by the Chardonnay are rich and full, usually consisting of peaches, honey, honeysuckle, and pear. Year after year, the Novellum Chardonnay is one of the best Chardonnay values on the market. No oaking for flavor here, skin contact and lees contact are the methods for complexity.

Novellum Chardonnay 2006, Retail $10.99 Warehouse $8.99

Your oaked Chardonnay option…………..

Calamity Chardonnay ‘Carneros’ 2005.

Besides this wine coming off of vines in a fantastic part of the Napa Valley, the fermentation was done in barrel on natural yeasts that tend to ferment out slower and gives a rich glycerol coating to the palate. This Chardonnay is extremely fresh, but the texture and flavors are a mouthful.This wine has characters of pear, tropical fruits and vanilla jumping out of the glass.. Ripe and complex, turning elegant and creamy, with lots of peach, pear, fig and nectarine flavors that are smooth and plush.

Calamity Chardonnay ‘Carneros’ 2005, Retail $21.99 Warehouse $14.99

Your un-oaked Sauvignon Blanc option………

Southern Eclipse from Marlborough in New Zealand is cool-fermented exclusively in stainless steel for primary fruit expression on both the bouquet and on the palate. This wine displays fresh tropical fruit aromas with green apple, gooseberry, grapefruit and a hint of passion fruit flavors on the palate. There is a nice crisp zing to the finish. Sancerre in France has been the standard bearer of crisp zingy Sauvignon Blanc for the world. Marlborough can act a bit like Sancerre on steroids as its characteristics can be a bit amplified. This wine is an example of Marlborough meeting Sancerre, not running over it.

Southern Eclipse Sauvignon Blanc 2006, Retail $14.99 Warehouse $12.99

Your oaked Sauvignon Blanc option……………..

Also from Marlborough in New Zealand, Richardson Sauvignon Blanc uses a combination of whole bunch and de-stemmed fruit. The whole bunch pressed fruit went through a warm wild ferment in barrel, after which it sat on lees for four months. Occasional lees stirring occurred throughout that period. The de-stemmed fruit was vat fermented at a cool (14 degrees average) temperature which captured the fruit essence and created the structure for the wine. The two procedures add to the complexity of the finished wine.

Michelle Richardson's note: This wine has an intense bouquet, reminiscent of ripe gooseberries and melon with a hint of nettle. The palate is full and inviting with the wild ferment portion creating a viscosity that wraps around the natural Marlborough acidity, and the cooler ferment provides structure, fruit spectrum and provides a lingering and strong finish. Only 300 cases made it into the US.

Richardson Sauvignon Blanc 2006, Retail $24.99 Warehouse $19.99

Yes, there are red wines that do not see oak. Your un-oaked Cabernet Franc option…

St. Nicolas de Bourgueil “Les Rouilleres”

100% Cabernet Franc from 15-35 year old vines. A pre-harvest grape sorting and de-stemming was utilized before fermentation. The grapes were macerated for 8-10 days and then aged in stainless steel tanks for 7-9 months before release.

Dark, bright red. Minerals and crushed raspberry on the nose with fresh and vibrant fruit characters following through on the palate. Fresh and supple from a ripe vintage.

St Nicolas de Bourgueil “Les Rouilleres” 2005, Retail $15.99 Warehouse $12.99

Your oaked Cabernet Franc option…..

Domaine des Roches Neuves (Saumur-Champigny)

One of the brightest stars in French winemaking today, Thierry Germain is making the wine world re-think how it has perceived Cabernet Franc from the Loire. His tiny property is certified biodynamic and his yields are a miniscule 15-30 hl/ha, almost a full 40 hl/ha under his neighbors and hence, the lack of the need for beets. The vines are vibrant and wild, with tiny berries filled with concentrated fruit and mineralityA low-yield bottling of pure Cabernet Franc, this wine is fermented in large oak casks before ageing for 12-14 months in 1 year old French oak barrels.

Dark red-ruby color. Bright red berry, mineral, leather and truffle nose. Chewy blue and black fruits are evident with a hint of truffles and earth. Displays supple, ripe, and harmonious balance. Finishes with fine, sweet tannins and a supple grip.

Domaine des Roches Neuves Saumur Champigny “Terres Chaudes” 2005, Retail $29.99 Warehouse $24.99

Times a' wasting............Let's get tasting................

Lateral blogging from Normandy….

noreply@blogger.com (Unknown) — Thu, 09 Aug 2007 17:24:00 +0000

I know that this is officially a wine blog, but we are going to do a little lateral blogging today and venture into the land of cider. Why is fermented fruit not considered a wine? The purist’s definition for wine is that ‘wine is an alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes.’ Let’s recognize that top quality cider is not just for beer drinkers anymore. The ciders we are featuring display finesse and elegance as well as most grape wines will.

Here in the US and in parts of Canada, where the term "cider" almost exclusively refers to non-alcoholic juice or apple cider as we use the phrase hard cider to denote the fermented version. Cider varies in alcoholic content from less than 3% in Cidre Doux to a maximum of around 8%, and appears golden yellow and is sometimes cloudy.

The UK has the highest per capita consumption as well as the largest cider producing companies in the world. The drink is also popular and traditional in Normandy and Brittany in France. Cider is now making a resurgence in both Europe and here in the U S of A.

Conventional apple cider has a relatively high concentration of phenolics and antioxidants which may be helpful for preventing heart disease, cancer, and other ailments. This is, in part, because apples themselves have a decent concentration of phenolics in them to begin with. Cider can also be very acidic and contain high sugar levels.

Cider apples are a group of apple cultivars grown for their use in cider production. Cider apples are grouped into four main types according to the nature of their flavor components. ‘Sweets’ contain high sugar levels which encourage fermentation and raise the final alcohol levels. This group is low in tannins and acidity. ‘Sharps’ are high in acidity and add 'bite' to the cider. They tend to be low in sugar content and have little tannin. ‘Bittersweets’ are high in sugar but also contain raised levels of tannin which tastes bitter and is astringent. A certain amount of bitterness is expected in all but the sweetest ciders. ‘Bittersharps’ are high in both tannins and fruit acids. Although apples grown for consumption are suitable for cider making, many cider-makers prefer to use a mix of eating and cider apples. There are many hundreds of varieties of cultivars developed specifically for cidermaking.

Cider production methods begin once the fruit is gathered from the trees. The fruit is then "scratted" or ground down into what is called "pomace" or "pommage". Historically the scratting was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. Today, most mills are likely to be powered by electricity. The pulp is then transferred to the cider "press", where the pommage is pressed and formed by pressure into a kind of cake, which is called the "cheese".

Traditionally the method for squeezing the juice from the cheese involves placing clear, sweet straw or hair cloths between the layers of pomace. This will usually alternate with slatted ash-wood racks, until there is a pile of ten or twelve layers. It is important to minimise the time that the pomace is exposed to air in order to keep oxidation to a minimum. The cheese needs to be constructed evenly, or the whole pile slithers onto the floor.

This pile is then subjected to different degrees of pressure in succession, until all the 'must' or juice is squeezed from the pomage. This juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The pressed pulp is given to farm animals as winter feed, composted or discarded, or used to make liqueurs.

Fermentation is best effected at a temperature of 40 to 60 °F. This is low for most types of fermentation, but works for cider as it leads to slower fermentation with less loss of delicate aromas. Shortly before the fermentation consumes all the sugar, the liquor is "racked" into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. Care is taken to fill the vat completely and eliminate unwanted oxygen which can take away from the primary fruit aromas of the cider. The remaining available sugar is fermented and generates a small amount of carbon dioxide that helps to prevent air seeping in. This also creates a certain amount of sparkle, and sometimes extra sugar, such as white cane sugar, is added at this stage for this purpose and also to raise the alcohol level. Racking is sometimes repeated if the liquor remains too cloudy.

Let me hit you with some knowledge: A pear is a tree of the genuus Pyrus and the juicy fruit of that tree, edible in some species. The English word pear is probably from Common West Germanic pera, probably a loanword of Vulgar Latin pira, the plural of pirum, which is itself of unknown origin. The place name Perry can indicate the historical presence of pear trees.

We will be looking specifically at French Cider (cidre in French.) French cidre is an alcoholic drink that is produced predominantly in Normandy and in Brittany. Higher quality cider is sold in Champagne-style bottles (cidre bouché), and while much of cidre is sold in corked bottles, some screw-top bottles exist. Until the mid-20th century, cidre was the second most-consumed drink in France (after wine) but an increase in the popularity of beer displaced cider's market share outside traditional cider-producing regions. In restaurants in Brittany, cider is sometimes served in traditional ceramic bowls (or wide cups) rather than glasses. The ‘kir normand’ is a cocktail aperitif made with cider and cassis, rather than white wine and cassis for the traditional kir.

Normandy is steeped in tradition. Normandy is home to some of the world’s most beloved culinary treasures based upon the two greatest raw materials here; apples and cream. The region is the home of ‘Camembert’ as well as some other local cheeses that are made from the abundance of milk and cream. Normandy is also Calvados country, the famous apple digestif. Now we move onto the cidre. Eric Bordelet’s cidres originate from the Pays d’Auge which is different from the rest of Norman cider in that it has its own appellation with tightly controlled laws for its production. There are limits on the varieties of apples used and the villages in which they can be grown. The laws are based on the AOC system that controls wine production, and although most wineries don’t allow cows to wander through the vines like they do through orchards, much of the rest is the same.

Our featured cidre producer was formerly the sommelier at Arpege, which is one of Paris’ most famous Michelin 3-star restaurants. Eric Bordelet was encouraged by his good friend Didier Dageneau to pursue his dream of making world-class cidre in his native Normandy. Of course if one is friends with Didier Dageneau, it is logical to presume that the path of Monsieur Dageneau’s biodynamic farming methods will be followed as well. By moving back to his family’s farm, Eric was blessed with some of the most exquisite raw material he could have ever wanted. There are some 100 varieties of apples on the farm and a small orchard of pear trees that was planted around the year 1700. The entire production is farmed without chemicals and the property was certified organic in 2005. These ciders are exquisite drinks, handcrafted and as authentic a beverage as you will ever find. WW of course ships these in refrigerated containers to maintain these cider’s delicacy and fresh characters.

As stated earlier, higher quality cider is sold in Champagne-style bottles (cidre bouché)……..all the cidres below are presented in these Champagne style bottles.

Sidre Doux

From young apple trees, this cider is fermented from December until April. Sidre doux is produced from up to 100 different varieties of apples. Fresh, appley aromas with hints of wood, almonds, and vanilla. Doux in French refers to rich character of sweetness. This cidre is indeed off dry and really easy to consume. Produced using Biodynamic methods.

Eric Bordelet Sidre Doux, Retail $14.99 Warehouse $11.99

Sydre Argelette

19 different varieties of apples (40% bitter, 40% sweet, 20% high acid) make up this benchmark in apple cider from Normandy. “Argelette” is the old Norman word for a plot of land that was so stony that the apple trees could barely survive, producing tiny apples with wild “sauvage” aromas and flavors. Earthy and complex. Made from 19 varieties of apples, ‘Argelette’ is the old Norman word for a plot of land that was so stony that the apple trees could barely survive, producing tiny apples with “sauvage” aromas and flavors. Produced using Biodynamic methods.

Eric Bordelet Sydre Argelette, Retail $18.99 Warehouse $15.99

Poire authentique

20 different varieties of pears are harvested through mid-December for this stunner. Poire authentique displays a very high acidity and clean mouth cut. On the palate one finds flavors of pear, honey, and even fresh cut apples. This cidre is medium sweet with a clean, crisp finish. Produced using Biodynamic methods.

Eric Bordelet Poire Authentique, Retail $15.99 Warehouse $12.99

Poire Granit

Poire Granit is produced from tiny pears grown on 300 year old pear trees that stretch some 20 meters high. These trees have never seen a drop of agro-chemicals. Poire granit is complex and structured like a fine champagne, yet exhibits a fine delicacy of pristine fruit flavors. A sumptuous revelation of purity and character, the palate reveals delicate, dry pear flavors lifted by tiny and airy bubbles that finish with a dancing honeyed undertone. Produced using Biodynamic methods.

Eric Bordelet Poire Granit, Retail$24.99 Warehouse $19.99

Chilled sparkling cider on a warm summer day………..now that’s chillin!

Really; it’s ok now to be seen with a glass of Rose in your hand

noreply@blogger.com (Unknown) — Thu, 02 Aug 2007 21:33:00 +0000

Rosés are wines that have colors which fall somewhere between a red and white wine. Rose wines are suddenly the rage in the UK and this style of wine is making its way on to our shores in droves. One would think that by living in Florida that the rose style of wine would already be on our radar screens. Florida’s Mediterranean-like summer climate makes a nicely flavored and dry Rosé wine perfectly appealing for meal-time.

Historically, rosé wines have been made by a number of different methods, but today two methods are most used. The most common rose production technique is to have the skins and juice to macerate just after crushing for a short period of time until the desired rose hue is achieved. The red Grenache grape has been traditionally used for many roses largely because of its relative lack of anthocyanins or color compounds. For Grenache, a maceration of eight to 12 hours is common. Highly pigmented grape varieties such as Cabernet Sauvignon may need less contact time, while very lightly colored grapes may need a full day or two of maceration.

The second method common method of making rosé would be to blend in a small amount of finished red wine into a finished white wine. While a pink colored wine can be achieved by this process, the hue and flavor of such a wine are quite different from those of a wine made by short-term maceration. Champagne is one of the few controlled appellations in which the blending method of rosé wine-making is sanctioned. Rosé champagne is more often made by blending than by maceration. A vin gris or blush wine is made as above but with no maceration. Both tend to be paler than most rosés.

Provence is probably the region most famous for its Rosé wines. It’s not uncommon for Provencal Rosés to fetch a higher price than their red wines. Fantastic Rosés can be found in the southern Rhone in particular with the appellation of Tavel which specializes in Rosé wines. In the Languedoc, Roses are more common than white wines. Moving north, lighter versions of Rosé can be found in the Loire valley from the ultra quaffable and slightly sweet Rose D’Anjou to the very serious and classy Sancerre Rosé which is made from Pinot Noir grapes.

The Southern Rhone’s most famous appellation for Rosé is Tavel. Nine varieties are allowed in the appellation and Chateau de Trinquevedel uses all nine in their Tavel Rosé. The grapes in order of importance are Grenache, Cinsault, Clairette, Carignan, Syrah, Mourvedre, Bourbelenc, Grenache Blanc and Calitor. Tavels have a friendly cassis and raspberry entry on the palate and tend to finish with a stony and minerally dry finish that is a fabulous foil for the palate to be refreshed after a bite of food.

Chateau de Trinquevedel Tavel Rosé 2006, Retail $15.99 Warehouse $12.99

From Provence, we have received in the latest vintage of Chateau Paradis. Paradis takes its grapes from near the Luberon and is predominantly made from Cabernet Sauvignon grapes with some Grenache and then a smattering of Sauvignon Blanc added in for a zesty character. This is classic Provence Rose displaying a pale salmon color, a beautiful delicacy of flavor with a long and intriguing red fruit finish.

Chateau Paradis Provence Rosé 2006, Retail $16.99 Warehouse $13.99

In the Languedoc region of France, Jean Orliac is considered the “father” of the Pic St. Loup. As one of the original founders of the wine-growing region, Jean has fought for lower yields in the zone and pressed for full AOC status based on the particular microclimate in the area that is so unique to the tiny corner of the Languedoc. This estate continues to be a quality leader and the benchmark property of this pristine setting of an appellation.

Jean Orliac’s L’Hortus Rosé de Saignee is produced from 50% Syrah, 40% Grenache and 10% Mourvedre grapes. The wine undergoes maceration on the skins for up to three days and then the rosé juice is bled from these tanks hence the word ‘saignee’ which in French means ‘to bleed.’ The juice taken out of the tanks increases the skin to juice ratio of the remaining wine and will add structure and intensity to the red wine to be made.

L’Hortus Coteaux de Languedoc Rosé Saignee 2006, Retail $12.99 Warehouse $10.99

Neighboring L’Hortus in the Coteaux de Languedoc we find Chateau de Lascaux. Lascaux is located between Montpellier and Nimes and has hillside exposures and a Mediterranean influence. They believe that their stony-limestone based soils contribute to their wins finesse and complexity. Their Rosé is a Saignee of 50% Grenache and 50% Syrah. Flavors of cassis and strawberry lead to a nice dry and minerally finish.

Chateau de Lascaux Coteau de Languedoc Rosé 2006, Retail $12.99 Warehouse $10.99

The third Coteaux de Languedoc Rosé wine is from Chateau St Martin de la Garrigue. Last year during our ‘Return to France’ tasting tour, winemaker and general manager Jean-Claude Zabalia poured his St Martin wines at four of our WW stores. Jean-Claude’s rose consists of 50% Cinsault, 30% Syrah and 20% Grenache Noir. Bursting with red fruits, this rose has a nice weight to it combining with a long dry strawberry and cassis flavored finish.

Ch St Martin de la Garrigue ‘Coteaux de Languedoc’ Rosé 2006, Retail $12.99 Warehouse $9.99

Spain also takes its pink wines seriously. There are two categories of Spanish Rosé; rosado which is light pink and clarete which ranges from darker pink to light red.

Bodegas del Rosario is located in the town of Bullas, 50 miles from the Mediterranean coast. Bullas sits 600 meters above sea level in the foothills of the Sistema Ibérico, the southernmost mountain range in Spain. Bullas, as a town and D.O. designation, enjoys the fame of having the highest Monastrell vineyards located 600 to 900 meters above sea level. It is not unusual to see a touch of snow in the vineyards during the winter. Modern winemaking methods are employed such as earlier than traditional picking, shorter oak-aging of the wine with temperature controlled fermentations that emphasize primary fruit characters and thus elevating the wines of this region.

The town has centuries of winemaking history. The best-adapted grape to this region is Monastrell, accounting for 80% of the appellation's 5,500 hectares. Due to the altitude of the vineyards, this D.O. experiences some of the largest temperature fluctuations of the Spanish Mediterranean regions. Because of the cool nights, the Lorca Monastrell Rosé is extremely fresh with just enough vibrant acidity to reign in the massive strawberry scented juice. This wine is completely refreshing, yet finishes dry.

Lorca Monastrell Rosado 2006, Retail $9.99 Warehouse $7.99

And for those of you who are ‘fizz’ fans…….

From Champagne:

Lasalle Brut Rosé, Retail 49.99 Warehouse $39.99

Moet et Chandon Brut Imperial Rosé, Retail $44.99 Warehouse $39.99

Veuve Clicquot Brut Rosé, Retail $59.99 Warehouse $49.99

And from the Savoie:

Bugey Cerdon Rosé, Retail $19.99 Warehouse $15.99

Although a rose is a rose, a rosé wine is best when it is shipped refrigerated to safeguard its delicate fruit flavors. Rosé is also best when consumed in the first 18 months of its existence. These wines fit the above criteria. Even though it costs us more to ship this way, you’ll still be buying them at the lowest prices in the state. It’s what we do……..