wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
SPANISH WINES TO PICK UP MONTECASTRO 2005 FOUNDED: 2000 GEOGRAHIC AREA: DO Ribera del Duero TOTAL AREA OWNED: 67 Acres ANNUAL PRODUCTION: 55,000 cases OWNER: Various Owners WINEMAKER: Bertrand Erhard GRAPE VARIETY: 100% Tempranillo TASTING NOTES: Deep cherry color with an open clean bouquet of red cherry, plum, and anise spice. Followed by an evident but elegant oaky and vanilla attack. In mouth it shows off its long lasting tannins that reflect the elegance of grape and the terroir when both are blended properly. PAIRING: Duck and Wild Mushroom risotto ABOUT: Bodegas y Viñedos Montecastro is a relatively new estate founded 12 years ago. The estate is planted entirely with the Tempranillo varietal with vine age ranging from 8 to 100 years.” We first tasted this wine 3 years ago, leaving a mark in my palate, until today that we taste it again. The flavor and quality is fantastic. This wines have amazing potential. http://www.bodegasmontecastro.es
GRAMONA CAVA GRAND CUVEE FOUNDED: 1881 GEOGRAPHIC AREA: AOC Penedes TOTAL AREA OWNED: 370 acres ANNUAL PRODUCTION: 8,333 cases only 2,400 imported OWNER: The Gramone family WINEMAKER: Jaume Gramone GRAPE VARIETY: Xarel-lo, Macabeo and Chardonnay TASTING NOTES: It shows a pale green and yellow color, in the nose there is a multitude of minerality, fruity and flowery tones. Stony, smoky and herby qualities. Pear, orange peel, honeysuckle, green apple, pear, citrus, honeysuckle, apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream, and vanilla. PAIRING: A very versatile wine that can go amazingly with a dessert especially those that reflect the evident fruity, mineral and herbal personality foound on the wine already. Also enjoy it with seafood or alone with your friends. ABOUT: Gramona is based in the heart of the Penedes, the producers are a sixth generatioin of winemakers. The family started making wine since 1816 but is not until 1921 the Gramona brand name began being displayed on the bottles of “Cava”. Today, the house is one of the few remaining family-owned estates in the region. They carry 10 different type of Cava’s, each with a personality different from the last. These wines receive the longest average ageing than any other cava and are never released until they are peffect. 70% of the cavas produced in the zone are released after 9 months. Gramona ages a minimum of 18 months, and an average of 4 years. Gramona is, unfortunately, one of the last remaining family-owned cava houses of the Penedes. Elderly ladies from the village help wraping up each bottle before being market packed. www.gramona.com/ latinconnoisseur.com 85
wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
PORTUGUESE WINES TO PICK QIUNTA DAS BAGEIRAS GARRAFEIRA BRANCO, 2009
HISTORIC SERIES MADEIRA, N.Y. MALMSEY
FOUNDED: 1989 GEOGRAPHIC AREA: Bairrada DOC, Beiras Portugal. TOTAL AREA OWNED: 69 acres ANNUAL PRODUCTION: 10,000 cases OWNER: Mario Sergio Alves Nuno WINEMAKER: Mario Sergio Alves Nuno GRAPE VARIETY: Maria Gomez and Bical TASTING NOTES: Elegant golden color. On the nose, it brings almond nutty notes blended with fruity orange peel elements. It’s toasty, meaty and earthy all at once, its texture is smooth, while the alcohol makes it a bit austere. PAIRING: Grilled octopus or other creatures from the sea.
FOUNDED: 1989 by Mannie Berk
ABOUT: The winemaker has produced a collection of ancient vines on the limestone coast of Bairrada where his parents had a smaller portion of what is now the overall operation. The soils, moderate climate his old vines and his traditional wine making practices are a good formula to make his grapes fresh and desirable by his audience which he says prefer young wines, allowing him to leave another portion for aged wines. The harvest is conducted by hand. Fermentation tales place with indigenous yeast and vinification of this amazing white in old wooden vats and the reds in lagares without destemming and finally wines are aged in wooden vats. www.aidilwines.com
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OWNER: The Rare Wine Company Co. -Vinhos Barbeito, Ricardo Diogo Vasconcelos Freitas and Mannie Berk, WINEMAKER: Various GRAPE VARIETY: 85% Malvasia, 15% Tinta Negro Mole TASTING NOTES: A shade darker than the Bual, it’s the sweetest and richest in the series, this Malmsey offers a coffee, chocolate aromatic depth that makes you think of a Malmsey nearing the half-century mark. The palate is quite sweet, and very rich, earthy and lush, with just enough acidity to provide focus and precision, and to balance and sweetness. PAIRING: Traditionally served after a meal. New York Malmsey is a dessert course all by itself, but will work beautiful with some aged cheese. ABOUT: In 1998 began a project to create a series of Madeiras unprecedented in the marketplace: moderately priced wines with the aromatic fingerprint and quintessential texture and flavors of far more expensive vintage Madeiras. They created this initiative to offer affordable Madeiras that reflect the style and complexity of the great vintage wines. Working with Vinhos Barbeito, which possesses one of the great libraries of legendary 19th century Madeiras, each wine represents a style of Madeira popular in the cities they’re named after. In the 18th and 19th centuries, Madeira was the United States’ most prestigious wine, shipped to connoisseurs. www.rarewineco.com
wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
ARGENTINEAN WINES TO PICK LUIGI BOSCA CABERNET SAUVIGNON 2004 RESERVA
CRIO TORRONTES
FOUNDED: 1901 by Leoncio Arizu GEOGRAPHIC AREA: Luján de Cuyo - Argentina TOTAL AREA OWNED: 1,730 acres ANNUAL PRODUCTION: 55,000 cases OWNER: The Arizu family WINEMAKER: Alberto Arizu GRAPE VARIETY: 100% Cabernet Sauvignon TASTING NOTES: Its appearance is deep red and dark, on the nose you find figs, plums, and pepper spice that gets complemented by the finesse of its long lasting tannins. PAIRING: Roast or grilled red meat, venison, hard cheese
FOUNDED: 2000 GEOGRAPHIC AREA: Salta, Argentina ANNUAL PRODUCTION: 13,000 cases OWNER: Susana Balbo WINEMAKER: Susana Balbo GRAPE VARIETY: 100% Torrontes TASTING NOTES: Pale, bright straw-yellow. Floral aromas of citrus blossom, licorice and mint. Juicy, intensely flavored and refreshing flavors reflecting its aromas. Its bouquet is interestingly similar to those of the viognier grape (hints of peach pit, white pear, flowers, and orange citrus fruit). On the palate, its balanced acidity along with enticing fruit flavors brings fantastic pleasurable sensations that persist on the mineral side. PAIRING: Best enjoyed while young on its own as an aperitif or with smoked meats, mild to medium-strong cheeses, and seafood, especially crab.
ABOUT: Luigi Bosca collaborated actively to create the Lujan de Cuyo Denomination of Origin, the first C.D.O. established in Argentina and South America. Viewed from the Luigi Bosca vineyards, the Andes are at their enchanting best. The high peaks tilt like waves towards the plains of Mendoza. The proximity of the mountains creates an outstanding microclimate for the vines. At night, currents of cold air descend through the vineyards, invigorating the flavors of the grapes as they pass. The soils too are unique: red and white clays, strewn with pebbles; they once formed the sea bed. The combination of soil and climate produces a distinctive viticultural environment, a magnificent ‘terroir’, and over the years the two elements have consistently worked together to bring about a subtle, but thrilling, amplification of nature. www.luigibosca.com.ar/
ABOUT: Susana Balbo has been able to achieve incredible levels of quality and reach with the Torontes grape, well knows as the “Queen of Torrontes” or the “Evita of Wine”, After 25+ years of winemaking, Susana Balbo has a strong sense of what she wants from her wines. The vineyard elevations are at 5,775 feet above seal level. Its vines are 28 years old, its rootstock is ungrafted, the grapes are hand picked, the radiation, cool nights, and sandy soils brings out its best characteristics. Torrontes was originally thought to be a variety that was brought over long ago from Northern Spain. But recent DNA testing has revealed that these vines are most likely the result of a hybrid created long ago from two grapes: Muscat of Alexandria & Criolla Chica (or what is called the Mission grape in California). http://www.dominiodelplata.com/vinos.php
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wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
CHILEAN WINES TO PICK UP O FOOURNIER, CENTAURI 2009
VERAMONTE, SAUVIGNON BLANC 2008
FOUNDED: 2000 by Natalia Ortega Gil-Fournier GEOGRAPHIC AREA: Valle de Maule - Chile TOTAL AREA OWNED: 336 acres OWNER: Bodega y Viñedos O Fournier WINEMAKER: José Mario Spisso GRAPE VARIETY: 45% Carignan, 30% Cabernet Sauvignon, 25% Merlot TASTING NOTES: A complex red Bordeaux blend with dark chocolate, espresso around the dark plum and currant and fig fruit. Ends with elegant vanilla and tobacco notes. PAIRING: Pair it with rich duck confit with a rich sauce.
FOUNDED: In 1990 by Agustin Huneeus GEOGRAPHIC AREA: Casablanca Valley, Chile. TOTAL AREA OWNED: 1,100 acres OWNER: Agustin “Cucho” Huneeu - Family Owned WINEMAKER: Christian Aliaga GRAPE VARIETY: 100% Sauvignon Blanc. TASTING NOTES: Good clarity with green hue and light straw color. Its aromas reflect a fresh lemon-lime fruit, intense peach, citrus, and herbs mingle with floral accents. In the palate is medium body with citrus, lemongrass, melon and herby flavors that linger on the palate and end with a crisp finish. PAIRING: Pair it well with Japanese food or freshly made fish.
ABOUT: The average altitude of the vineyards is 280 m. The old vines Cabernet Franc were planted in 1890, the vines are cane pruned and VSP trellised, unirrigated and the harvest is by hand, during April. The grapes are sorted at the winery. The fermentation process takes place in stainless steel tanks, at 28°C. The barrel ageing is for 12 months in new and used French oak barrels. Wine is unfined and unfiltered. In the Maule Valley, O. Fournier has signed long-term agreements with producers of the region to lease vineyards and purchase grapes. All of the vineyards range from 65 to 120 years old, which makes O. Fournier the only winery in Chile that produces wines exclusively from old-vine vineyards La Higuera is located in Loncomilla, a region contiguous with the river of the same name. The Maule Valley is the one of the oldest and most attractive vineyard sites in Chile, previously unknown but quickly coming into prominence. http://www.ofournier.com/web/
ABOUT: The Veramonte vineyards are in Casablanca Valley, 45 minutes northwest of Santiago. and unlike the majority of Chile’s wine areas, it does not get water runoff from the Andes. The Sauvignon Blanc grapes are grown in the estate vineyards across a total of 47 vineyards blocks. Warm days and cool nights contribute to long, even ripening. Sauvignon Blanc vines are trellised with an interior tunnel to increase airflow so that the grapes don’t overheat and retain freshness, aromatics and flavor. The wine is fermented in stainless steel. Veramonte is one of the largest contiguous vineyards in Chile. The vineyard is surrounded by 10,000 acres of natural, unplanted greenbelt that is habitat to native plants and animals, and a natural lagoon, home to more than two dozen species of migrating birds. Several initiatives have been established to maintain strict care for the land and environment; the Veramonte team utilizes sustainable and organic farming practices, along with the latest viticultural advances to produce the highest quality grapes possible. Veramonte‘s microclimates and soils are similar to California’s prestigious Napa Valley and Carneros winegrowing regions. Today American winemaker Paul Hobbs, known for producing highly acclaimed Pinot Noir and Chardonnay in California’s best regions, began consulting with the Veramonte along with Alvaro Espinoza. www.veramonte.com
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wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
FRENCH WINES TO PICK UP CHATEAU BROWN 2005
AYALA CHAMPAGNE BLANC DE BLANCS
FOUNDED: 2004 GEOGRAPHIC AREA: Pessac-Léognan, Bordeaux, France TOTAL AREA OWNED: 62 acres ANNUAL PRODUCTION: 1,800 cases OWNER: Yvon Mau and Dirkzweger families WINEMAKER: Jean-Christophe and Stéphane Derenoncourt. GRAPE VARIETY: 60% Cabernet Sauvignon, 35% Merlot and 5% Petit Verdot TASTING NOTES: Deep, ruby color evidently a full-bodied wine, with lots of fruit, a bit tropical and citrus. On the palate you detect black fruit, black currants. The finish is persistent with smoky and oaky elements. PAIRING: oxtail Beef Tail
FOUNDED: Hervé Augustin GEOGRAPHIC AREA: Ay-Champagne, France TOTAL AREA OWNED: N/A ANNUAL PRODUCTION: 1,250 cases OWNER: Jacques Bollinger WINEMAKER: Niolas Klyme GRAPE VARIETY: 100% Chardonnay (50% Mesnil, 25% Cramant and 25% Chouilly) all 100% echelle. TASTING NOTES: Shows a slightly deep straw yellowish color with great bubble finesse. Its bouquet reveals intense herbal aromatics with apple, citrus and candied ginger peel PAIRING: Ideal as an aperitif, Champagne Ayala Brut can also match a whole meal. It will pair perfectly with seafood, scallops, lobster, crab, fresh or grilled fish, fish terrines, salmon or beef carpaccio. Sushis and Asian food are also a good pairing.
ABOUT: The Mau family were the owners of the largest Bordeaux négociant firm but in 2000 sold it to Freixenet, the Spanish cava producer. The austere soil between the rows encourages the vines to push their roots deeper. The harvest is made by hand, the fruit sorted before pressing, macerated for up to five days, and fermented in various sized steel vats. After up to 28 days in vat, the wine then goes into barrel, perhaps 40% new each vintage, for up to fourteen months. There are both red and white wines made, both labeled as Château Brown. www.chateau-brown.com
ABOUT: Ayala is indeed the equivalent to “haute couture” in Champagne: thanks to a small production and a true passion for quality. www.champagne-ayala.fr/en/history/index.php
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wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
AUSTRIAN WINES TO PICK ZWEIGELT - KOOWENTZ “FOLLIKBERG’
DOMANE WACHAU SMARAGD TROCKEN 2009
FOUNDED: 1960 OWNER: Anton Kollwentz WINEMAKER: Anton Kollwentz GRAPE VARIETY: The Zweigelt grape is a crossing between Blaufränkisch and St.Laurent. TASTING NOTES: It was bred in 1922 by a Dr. Zweigelt, after whom it was named. On account of its high quality, Zweigelt was the only new variety accepted in the Austrian vine scene. Its elegant character and delicate sour-cherry flavors make it an enjoyable drink already one year after harvest. PAIRING: Great match for grillades, pork and lamb.
GEOGRAPHIC AREA: Wachau Terrassen TOTAL AREA OWNED: This cooperative owns 30+%land in Wachau’s region. ANNUAL PRODUCTION: 6,000 cases OWNER: Peter Philip WINEMAKER: Peter Philip GRAPE VARIETY: Grüner Veltliner TASTING NOTES: Finesse and well structured personality is what this wine offers. A tremendous drinking pleasure and fascinating elegance as accompaniment to food. Appearance is green and yellow. On the nose is mineral with citrus pear, watermelon those same flavors continue with a light creamy taste on hte palate, with some spiced grassy notes in the end. PAIRING: Curried chicken, lobster, salmon (smoked, tartare, marinated)
ABOUT: Anton Kollwentz is the fourth Kollwentz of this name among six generations of the Kollwentzes in Grosshöflein. What makes this man stand out especially are his conscientiousness and love of experimenting and his commitment to perfection, such as the use of French oak barrels or malolactic fermentation, made him one of the fathers of the emerging red wine wonder. He is a pioneer being the first to plant the Cabernet Sauvignon grape in Austria. All the estate grapes are picked by hand. This implies rigorous selection directly on the vine - only fully ripe, healthy fruit ends up in the cellar. There is no irrigation systems in their vineyards. In extremely dry years it may happen that they must forgo the harvest from one of the young vineyards. Naturally, the Burgenland is dominated by Blaufränkisch und Zweigelt. http://www.kollwentz.at/en/start.asp?ID=6315&b=1179
90 LATIN CONNOISSEUR MAGAZINE
ABOUT: Domäne Wachau strives for quality without compromise both in the vineyard and in the cellar. Together with significantly improved cooperation with grape growers and a competently employed vineyard quality assurance program, gentle vinification technique guarantee wines of precise and clear expression. All of the Domäne Wachau wines and in particular the “Terrassen” and single-vineyard wines are never heady alcohol-laden wines, but fruity wines with firm mineral structure that have been highly influenced by primary rock soils. Smaragd is the Wachaus’ highest quality designation. http://www.domaene-wachau.at/
wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
GERMAN WINES TO PICK UP PINOT NOIR AUGUST KESSELER QBA TROCKEN
JJ. PRUM WRUM WEHLENER SONNENUHR KABINETT 2009
FOUNDED: 1977 GEOGRAPHIC AREA: Assmannshausen, Rheingau, Germany TOTAL AREA OWNED: 44.48 acres OWNER: August Kesseler WINEMAKER: August Kesseler GRAPE VARIETY: Pinot Noir - Spatburgunder TASTING NOTES: This ripe fresh blackberry, red currant, pistachio, and marzipan are clear in both the nose and the mouth. Followed by silky yet piquant or smoky tannins, classic notes of the Pinot Noir grape. PAIRING: Barbecued Grilled Pork. Parrilada Argentina
FOUNDED: 1911 GEOGRAPHIC AREA: Mosel-Saar-Ruwer, Germany TOTAL AREA OWNED: 55 acres ANNUAL PRODUCTION: 15000 cases OWNER: Manfred & Katharina Prum WINEMAKER: Manfred & Katharina Prum GRAPE VARIETY: Riesling TASTING NOTES: Its appearance is clean with a slight green hue. The palate reflects its terroir with a light spicy note of earth and stony minerality along with a balanced honey and clove personality a great finesse persistent at the end. PAIRING: Blue fin tuna, oysters. Chinese sweet and sour dishes.
ABOUT: August Kesseler consists of vineyard sites in Lorch (for Riesling and Silvaner wines), on the slopes of the hills around Rüdesheim and in the area called “Assmanshäuser Höllenberg”. The manor house and cellar are situated directly on the slate outcrops of the “Assmanshäuser Höllenberg”. Experience gained in winegrowing regions in the USA and France has taught August Kesseler the value in placing great importance on quality, which give the Riesling from the Rüdesheimer Berg an amazing balance between the typical acidity and the natural residual sugar. After gentle destemming, the red wines are fermented on the must in open vessels of maximum 1000-liter capacity. The must skin is carefully pushed down by hand. Depending on quality and vintage, the wines remain on the must for up to 14 days. After that, the red wines are put into barriques, and remain there for 12 – 14 months. www.august-kesseler.de
ABOUT: The Prums have been making wine since 1156 and amongst all the states the most remarkable is the one founded by Johan Josef Prum. The Rieslings are unique well known for their aging potential, usually a Prum Kabinett takes about 15 to 20 years to develop its full potential and an Auslese of a great vintage needs at least 20 years. The wines of the Wehlener Sonnenuhr possess an excellent structure tat show beautiful, ripe aromas and flavors (typically stone fruits, like peach), a fine minerality and great depth and length. Especially after having been aged for some years, their harmony, finesse and expression is unique. http://www.jjpruem.com/
wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
AUSTRALIAN WINES TO PICK TWO HANDS SHIRAZ BELLA’S GARDEN 2008
CHAMBERS ROSEWOOD RUTHERGLEN
FOUNDED: 1999 GEOGRAPHIC AREA: Barossa, South Australia, Barossa Valley ANNUAL PRODUCTION: 3,000 cases OWNER: Michael Twelftree and Richard Mintz WINEMAKER: Matthew Wenk GRAPE VARIETY: Shiraz TASTING NOTES: Displays an impenetrable, red to black color. Its deep aroma of red fruits, plums, cinnamon, licorice and earthy spice make this wine delicious. Underneath subtle notes of chocolate, tar and moss complete the bouquet. In the palate it’s robust and rich with a balance that exemplifies the hallmarks of the finest Barossa vineyards. Red fruits and plums dominate a tight palate with earthy char and chocolate that then finishes long with fine tannins and bright acidity. Will drink well now and will improve with medium term cellaring. PAIRING: Aged chesses, antipasto, braised beef casserole or stews.
FOUNDED: 1858 GEOGRAPHIC AREA: Victoria, Australia= TOTAL AREA OWNED: 2,000 acres but 100 acres are planted ANNUAL PRODUCTION: 7500 cases (half bottles, 375 ml bottles) OWNER: Family owned (Chamber family) WINEMAKER: Stephan Chambers GRAPE VARIETY: Muscat TASTING NOTES: Displays an exotic broad and dense flesh with raisin aromas of rich dark fruit, clean spirit and great length of bitter chocolate, figs flavor on the palate, which are the mark of all the Muscats of Rutherglen. PAIRING: After dinner drinks, or try serving them as an aperitif
ABOUT: The ‘two hands’ was formed with the clear objective of making the best possible shiraz based wines from prized shiraz producing regions within Australia. Back in 2000 they started with only 17 ton of fruit from the McLaren Vale and Padthaway wine regions, and the heart of the operation is based in the Barossa Valley. Since the winery opened, Two Hands success has gone from strength to strength with numerous accolades defining the culture of the organization. They are very consistent in quality especially with their garden series. Bella’s garden is one of them. http://www.twohandswines.com/
92 LATIN CONNOISSEUR MAGAZINE
ABOUT: Stephan Chambers is 6th generation in wine making. This remarkable producer makes the best stickies as the Australians call it to golden late harvest wines. The rich alluvial soils and continental climate bring hot summer days and cold winters the perfect combination to produce the muscat and muscadelle grapes, which are left a bit longer hanging for an extra shrivel, next he presses them in an air bag to extract the concentrated juices. Then after its first fermentation he adds neutral spirits to kill the yeast to retain the grape sweetness. Later that juice goes into a solera styled fermentation barrels system, where older (100 year old) wines are added. The result is an unusual muscat based wine, featuring unique multilayered flavors. Classic flavors that today reveal more than a century of know how to make late harvest wines. www.chambersrosewood.com.au
wine buying guide iCONNOiSSEUR
RATING
07/10
GREEK WINES TO PICK UP DOMAINE SIGALAS ASYRTIKO SANTORINI 2008
DOMAINE GEROVASSILIOU, VIOGNIER 2009
FOUNDED: 1991, by Paris Sigalas, Christos Markozane and Yiannis Toundas GEOGRAPHIC AREA: Santorini, Oia, Imerovigli, Greece TOTAL AREA OWNED: 47 acres ANNUAL PRODUCTION: 5,000 cases OWNER: Domaine Sigalas WINEMAKER: Paris Sigalas GRAPE VARIETY: Assyrtiko 75%, Athiri 25% TASTING NOTES: Color golden straw, bright, with a nose of ripe citrus fruit. with refreshing acidity and a delightful after-taste. PAIRING: Greek salad, grilled vegetables or Mediterranean diet fair.
FOUNDED: 1981 GEOGRAPHIC AREA: Thessaloniki, Greece TOTAL AREA OWNED: 560 acres (138 planted) ANNUAL PRODUCTION: 2350 cases OWNER: Evangelos Gerovassiliou WINEMAKER: Evangelos Gerovassiliou GRAPE VARIETY: Viognier TASTING NOTES: Intense gold color, it exhibits fruity aromas of peaches, pears, and smoky accents on the finish. PAIRING: Fresh crab or lobster, salads featuring asparagus and shrimps, Asian cuisine.
ABOUT: The winery was initially located in the traditional canava of the Sigalas family. In 1998, a new production, bottling and aging facility was constructed, located in a privately owned area. Since then, and after continuous investment in modernization and expansion of the facilities, the company has a processing and bottling production capacity of 300,000 bottles annually. Soil: Consists of fragments of black lava, volcanic ash and pumice. It is classified as sandy for purposes of its mechanical properties. It is poor in organic substances and nitrogen, with minimal clay, Vines are 50 years and older Te yield in hl per hectare: 18–30hl. Paris Sigalas status as a leading winemaker has brought him sufficient influence among growers that he has been able to initiate organic farming policies. 7 hectares of his domaine have been organically farmed for some time now. As a result, he believes he acquired the best fruit on the island from the 2001 harvest. http://www.domaine-sigalas.com/
ABOUT: Domaine Gerovassiliou is the brainchild of Vangelis Gerovassiliou. In 1981, he started reviving the family vineyard that spreads over 2,5 hectares at Papamola region in Epanomi, 25km approx. to the south-east of the city of Thessaloniki. In this unique ecosystem, he planted mainly Greek, but also foreign grape varieties. The first vinification took place in 1986 at the modern winery that was built in the vineyard. All Domaine wines are produced from grapes cultivated in the private vineyard now stretching over 56 hectares. The floral variety of Viognier was initially planted in the estate in 1993 under the supervision of the Aristotle University of Thessaloniki. The vinification starts with skin contact followed by barrel fermentation in new French oak. Finally, the wine is matured on lees to enhance the rich creaminess and mouth feel. New technological advances blend well with tradition throughout vine growing and vinification processes. The aim is to produce high quality wines from grapes cultivated exclusively in privately owned vineyard; wines that carry all distinct characteristics of the specific microclimate in Epanomi. www.gerovassiliou.gr.com
WINE REFERENCE KIT +
wine class TABLA RĂ PIDA PARA REMOVER ETIQUETAS DE VINO
QUICK TABLE TO REMOVE WINE LABELS
clase de vino 1 ) - Hot Water Method Fill a tall jug with hot water and add a teaspoon of detergent. Also, fill the wine bottle with very hot water and place inside the jug. After 20-30 minutes, you will see the label floating in the jug or hanging loosely on the bottle. If the label has come off, leave it soaking. If the label is still on, dry the bottle well and peel carefully with a sharp knife. Be careful not to break the label because sometimes soap deteriorates the label. 2 ) - Icing Method At restaurants and parties, some wine bottles need to be kept cold for better enjoyment. The server places the bottle in a wine bucket with ice and keeps it there until you finish drinking. By the time you have finished the bottle, the wine label has completely fallen off the bottle. 3 ) - Steaming or sweating Method You can sweat the bottle in the hot vapor of boiling water for 5 to 8 minutes. This leaves the adhesive loose and ready to be taken off and also leaves the bottle clean. 4 ) - Commercial Steamer (expresso machine) A commercial grade steamer used in restaurants exposes the steam directly to the side with the label After 3 to 5 minutes the label will peel off easily. 5) - Laminating Method Purchase a pack of label scotch pads at any office supply store. Fill wine bottle with hot water, place the clear adhesive sticker on the bottle, and rub firmly. Leave it for a few minutes and peel it off. Now you not only have your label but it is laminated as well. It’s available on the web.
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wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
ITALIAN WINES TO PICK UP ALLEGRINI PALAZZO DE LLA TORRRE 2006
N.V. CA’ DEL BOSCO FRANCIACORTA CUVEE PRESTIGE BRUT
FOUNDED: 1978 GEOGRAPHIC AREA: Veneto, Veronese IGT, Italy TOTAL AREA OWNED: 1,200 acres ANNUAL PRODUCTION: 26,000 cases OWNER: Giovanni Allegrini (Allegrini family) WINEMAKER: Franco Allegrini GRAPE VARIETY: 70% Corvina Veronese, 25% Rondinella and 5% Sangiovese TASTING NOTES: Aromatic qualities, combined with an elegant and harmonious personality. A complex wine with pleasant raisined nuances and a length, lingering finish is the result of the ripasso style technique to produce this wine. PAIRING: Pasta and risottos made with full-flavored, spicy sauces, white and red meats roasted or grilled.
FOUNDED: 1979 GEOGRAPHIC AREA: Lombardia, Franciacorta, Italy TOTAL AREA OWNED: 370 acres OWNER: Maurizio Zanella WINEMAKER: Maurizio Zanella GRAPE VARIETY: Chardonnay (75%), Pinot Nero (15%) TASTING NOTES: Pale yellow, lots of tiny bubbles. Its discreet nose offers mostly citrus and yeasty notes, with just a hint of butter. Extremely sharp acidity, aggressive even at first right after popping. Medium bodied with a thick and creamy mousse. Bone dry, with a very one-dimensional citrus-dominated flavor profile. PAIRING: Perfect for any occasion. Its a very versatil wine that will pair almost everything, enjoy it with your favorite food and friends.
ABOUT: The best of Valpolicella shines in the wines of Allegrini, a family-run estate that has been working the land here in this beautiful corner of Northern Italy since the 16th century. Renowned in Italy and beyond as one of the country’s most elite and reliably excellent Amarone producers, Allegrini has been influential in giving this part of the Veneto a reputation for quality, in part by encouraging new winemaking methods and in part by example; the showcase wines Palazzo della Torre, La Grola and La Poja leave no doubt as to the intense yet elegant wines that can be made in this lush, hilly area in the foothills of the Monti Lessini. www.allegrini.it/
ABOUT: The grapes are gathered from 134 vineyards, vinified separately and skillfully blended with reserves of the finest vintages. Franciacorta is the premier sparkling wine region of Italy. It covers less than 4,500 acres (or about one-seventeenth the size of Champagne) and currently produces just over half a million cases of wine (compared to over 20 million in Champagne). However only wine connoisseurs understand the kind of serious wines producer are making at Franciacorta and for sure the leading company is Ca del Bosco. It took 300 years for Champagne to be known, it’s going to take maybe 30 years for Franciacorta to do so. www.cadelbosco.com
94 LATIN CONNOISSEUR MAGAZINE
wine buying guide iCONNOiSSEUR
RATING
RATING
07/10
07/10
U.S.A. WINES TO PICK UP PAUL HOBBS - RUSSIAN RIVER PINOT NOIR 2009
LIEB CELLARS, BLANC DE BLANCS 2007
FOUNDED: 1998 GEOGRAPHIC AREA: Russian River, California ANNUAL PRODUCTION: 23,000 cases OWNER: Paul Hobbs WINEMAKER: Paul Hobbs GRAPE VARIETY: Pinot Noir TASTING NOTES: A deep, garnet hue with a symphony of black raspberry, vanilla and fresh-baked brioche. On the palate, silky and well balanced, weaves together fresh-picked blackberry, dark red cherry and anise with floral notes. Plum and boysenberry harmonize with Darjeeling tea over the long, expressive finish supported by firm, round tannins. PAIRING: Lamb shank, or spicy meats with seasonings
FOUNDED: 1992 GEOGRAPHIC AREA: Mattituck, North Fork, New York TOTAL AREA OWNED: 50 acres ANNUAL PRODUCTION: 285 cases OWNER: Lieb Family WINEMAKER: Gary Madden, general manager GRAPE VARIETY: 100% Pinot Blanc TASTING NOTES: This great elegant Blanc de Blanc sparkling wine has been celebrated as one of the leading in the region for many years now. This great Blanc de Blanc is made using the méthode champenoise; the wine was produced from vines originally from Alsace, France, planted in the Lieb vineyard in 1983. Its golden straw color, in the nose its dry with layers of mousse, green apple with mild citrus honey tones. On the palate this wine reflects its nose elements leaving a great elegant vanilla and mineral after tasting. PAIRING: Caviar, oysters, smoked fish, or with rich desserts like chocolate mousse or baked Alaska.
ABOUT: Hand-harvested grapes, fermented in small, open-top stainless steel fermentors with indigenous yeasts, 5-day cold soak, 15 day total maceration, spontaneous malolactic fermentation in barrels, aged 11 months in small French oak barrels; 50% new. Unfined and unfiltered; bottled August 2010.Paul Hobbs produces high quality wines with Chardonnay, Cabernet Sauvignon, Pinot Noir and Merlot around Napa and Sonoma. After working at and consulting for a number of prominent California producers, he started his own label with the 1991 vintage, eventually adding his own winery and vineyard in the Russian River Valley. He consults in South America, where he is a partner in Argentina’s Viña Cobos, and consults for other wineries, including Chile’s Veramonte, Odfjell, MontGras, Viña San Pedro and Viña Tarapacá. www.paulhobbs.com/
ABOUT: Since the purchase of the vineyard in 1992, they have strengthened the soil content and upgraded the pruning process. A decision was made to eliminate the usage of all herbicides - a unique strategy for this growing. Becoming an active environmentally “friendly” producer. www.liebcellars.com/
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