Tag Archives: grape varietal

Italy

Famiglia Pasqua Romeo & Juliet “Passione Sentimento” Veneto IGT, Italy

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Pasqua Passione Sentimento

Grape Varieties

Dried grapes of Merlot 40%, Corvina 30%, Croatina 30%

Vinification

The Merlot and Corvina grapes, selected and hand harvested with great care, are then left to dry for 1 month into wooden trays in the Fruttaio. Here, thanks to the dry and well ventilated environment where the humidity level is carefully controlled, the grapes loses around 30% of their water content and gain high sugars concentration. The vinification process takes place in separate steel tanks at controlled temperature of 25-28°C for 20 days. Maturation in large cherry barrels (at second use) for 3 months. Afterwards the grapes are blended and malolactic fermentation follows to harmonize and soften the wine.

Style

Deep ruby red in colour. The nose has intense aromas of red berries with hints of spices. The palate is balanced with velvety tannins, and it has a soft and round finish.

Italy

Bolla Pinot Grigio delle Venezie, Veneto IGT, Italy

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Bolla Pinot grigio delle venezie

Production Area: Delle Venezie, Northeast Italy.

Grape Variety: 100% Pinot Grigio.

Description: Pale straw in color, Bolla Pinot Grigio is well balanced with crisp acidity and delicate flavors with hints of peach, melon, pear and lime.

Skins and stalks are immediately separated from juice and fermentation takes place in temperature-controlled stainless steel to preserve all typical varietal characteristics: freshness, crispness, and beautiful fruit aromas of Pinot Grigio.

Food: Bolla Pinot Grigio is a fine match for fresh seafood, white meat, creamed sauced pastas and grilled vegetables. It also makes an ideal aperitif.

Italy

Masi Campofiorin Rosso del Veronese IGT, Veneto, Italy

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Masi Campofiorin veneto IGT

Full bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplicity with style, strength and majesty. This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of “stupendous body and complexity”, the prototype for a new category of wines from the Veneto inspired by the Amarone production method (Burton Anderson). Its own production method was

described by Hugh Johnson as “an ingenious technique”.

Serving temperature: 18° C

Alcoholic content: 13% vol.

Storage life: 15-20 years

Grape varieties

Corvina, Rondinella, Molinara.

Apassimento

Masi’s expertise in grape drying technique.

Tasting notes

Look: intense ruby red.

Nose: ripe cherries and sweet spices.

Palate: rich, intense cherries and berry fruit; good length and soft tannins.

Food pairing

Exceptionally versatile. Good with pasta dishes dressed with rich sauces

(meat or mushrooms); grilled or roast red meat, and game. Ideal with

well-aged cheese.

France

Domaine Muré Clos St. Landelin Gewürztraminer, Alsace, France

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Mure Gewurztraminer

‘‘Signature’s’’ wines from the Muré’s family express completely the grape-variety character. They are marked by the pureness of the fruit taste.

Average age of vines: 35 years

Vinification: Slow fermentation and maturation on fine lees

Harvest: By hand in 20-kg-boxes

Alcohol: 13,5 %/volume

Ageing potential: Until 2021

Tasting notes:

Notes of russet-pear peel, ripe peach and earth are pervaded by citrus zestiness on the nose. The palate frames these in gentle sweetness but the concentrated fruit and zestiness provide a backdrop of firm freshness. This wine has lovely balance, great concentration and an extended, off-dry finish

France

Delas Châteauneuf du Pape Haute-Pierre, Rhône, France

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Delas Haute Pierre

The vineyards are planted on alluvial reddish clay that lies on terraced slopes of sun-scorched rounded quartz stones.

Winemaking: After destemming and crushing, the grapes are put into concrete vats for alcoholic fermentation. This lasts approximately 10 days and is followed by an 8 to 10 days maceration to complete the extraction. After devatting and pressing, malolactic fermentation is carried out in vats.

The wine is drawn off under aeration, to enable natural stabilisation of the components to take place. It then goes into 60 hectolitre oak tuns for a period of 8 to 14 months.

Tasting notes: The colour is a deep garnet red. To the nose, the “Haute Pierre” cuvée is characterised by strong spicy aromas, which show a rich, powerful body wrapped around with a more delicate yet tightly knit tannic framework. Rich and unctuous on the palate, the finish reveals some intense, liquorice like flavours.

France

Delas Saint-Espirit Côtes du Rhône Rouge, Rhône, France

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Delas St. Espirit Rouge

Grape Varieties: Syrah (majority) and Grenache.

Winemaking: The entire crop is destemmed. Fermentation and maceration take place in closed vats for approximately 15 days. Daily pumping over ensures the proper extraction. Fermentation temperature is controlled, and kept at between 82°F and 86°F (28°C and 30°C). After devatting, pressing and racking, malolactic fermentation is carried out in stainless steel vats.

The wines are kept in vats to preserve fruit aromas. They are racked regularly in order to allow their components to stabilise naturally. The “Saint Esprit” cuvée is bottled after 8 months of ageing.

Tasting notes: Its deep colour has a dark, plum-like hue. The nose is classically Syrah, with berry fruit, violet, liquorice. It has a full, rounded palate with delicate tannins, making it unique in the “Côtes-du-Rhône” category.

France

Delas Saint-Espirit Côtes du Rhône Blanc, Rhône, France

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Delas St. Espirit White

The “Saint-Esprit” is a blend of wines whose fruits mainly come from the right bank of the Rhône. Average production: 15,000 bottles (75 cl.) per year.

Grape variety: Grenache blanc, Clairette, Bourboulenc and Viognier are the main varieties of the blend.

Winemaking: After pressing and cold settling for a period of 24 hours, the musts are racked and fermented in temperature controlled stainless steel tanks at maximum temperature of 64°F (18°C).

Malolactic fermentation is avoided, in order to preserve natural balance and freshness in the wine, so to enhance its finesse. The wine is then stored in stainless steel tanks until bottling. Prior to bottling, the wine is lightly fined and filtered, in order to provide it with the perfect stability.

Tasting notes: The colour has a golden straw hue with green tinges. The main aromas are reminiscent of white flowers and yellow fruit, enhanced by touches of exotic and citrus fruit. On the palate, the wine is alert, seductively suave and fresh.

France

Domaine Hamelin Chablis, Burgundy, France

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Domaine Hamelin Chablis

This wine is made from grapes from the plots next to the ‘premier crus’. It has the same elegance and bouquet as the premier crus, but to a lesser degree. Dry and fruity, this is a clear and light wine with aromas and flavour that develop rapidly.

It can easily be kept for 5 to 8 years.

Tasting notes:

Colour: vivid yellow with a hint of green.

Nose: still discreet with a touch of hawthorn blossom and freshness.

Palate: round, fresh and mineral. It has good length and a powerful finish.

The Chablis is served chilled (10 to 12°C) with oysters, seafood, charcuterie pâtés and deli meats, pork dishes or snails. It also goes well with goats’ cheeses and gruyere cheese.

France

Château d’Esclans Rock Angel Provence Rosé, Provence, France

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Rock Angel provence rose

 

 

 

 

 

 

 

Grapes : grown from Château d’Esclans vineyards, consisting primarily of Grenache and Rolle.

Vinification: Harvesting at sunrise to noon

Grapes are sorted by optical eye electronically and manually three times.

No maceration, free run and pressed juice partially vinified in demi-muids and stainless steel, both temperature controlled.

Tasting notes: Open-knit, featuring a fun ball of white cherry and peach fruit flavours, lined with a subtle verbena note. Breezy finish.

France

Château d’Esclans Whispering Angel Provence Rosé, Provence, France

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Whispering angel provence rose

 

 

 

 

 

 

 

Grapes: grown on choice land in surrounding region of La Motte en Provence, consisting primarily of Grenache, Cinsault, Rolle, Syrah, and Tibouren.

Vinification: Harvesting at sunrise to noon.

Optical Grape sorting

Destemming and slight crushing at 7-8 degrees Celsius to avoid oxidation.

Both, free run juice and pressed juices are vinified in stainless steel.

Tasting notes: A fresh, juicy, and flattering rosé, offering white cherry and raspberry fruit laced with bright acidity and backed by a streak of talc detail on the finish for spine.