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captwine · 6 years

Photo

Vietti Perbacco Nebbiolo 2014

https://www.saq.com/page/fr/saqcom/vin-rouge/vietti-perbacco-nebbiolo-2014/10861031?selectedIndex=3&searchContextId=-1002320842586

Why did I buy it?

I like Nebbiolo

I trust house Vietti to do good wine

Langhe Nebbiolo tend to be good values

The year

Parker: 79I (average, Irregular, even among the best wines) for Piedmont

Wine Spectator: N/A for Piedmont

Jancisrobinson:

2014

The second year in a row when a wet, cool spring followed a very wet winter. Mid May saw temperatures soar, resulting in a regular and quick fruit set that seemed to promise an early harvest and generous yield. But the weather changed to cool and very wet from early July with some violent hailstorms, notably in the commune of Barolo, dashing all hopes of a great vintage. Quality is expected to be irregular, but those who dared to delay harvest were rewarded with a sound, if notably small, crop of Nebbiolo. Likely to be a light year with limited cellaring potential.

Cepage

100% Nebbiolo

Sugar

1.6 g/L

Alcohol

14%

Terroir:

Vinification of grapes coming from different vineyards of Nebbiolo all included in the Barolo area.

Vinification and aging:

Alcoholic fermentation lasts around 3/4 weeks with a temperature of 28°/32° C. Each parcel is processed and aged separately until when they select which ones will be included for the blend of Perbacco or the ones that will keep ageing to become Barolo Castiglione.

Total ageing is approximately 2 years. After malolactic done both in barrique and big Slavonian casks, the wine keeps ageing in oak for 2 years. Blending in steel tanks to follow prior bottling.

Characteristic (by producer)

Offers up generous fruit along with menthol, spices and hard candy, showing notable intensity while retaining an essentially mid-weight style. Strong, intense and powerful when young, complex and elegant with the ageing.

Serving instructions (when provided by producer)

N/A

Organic?

What is Nebbiolo?

The Taste of Nebbiolo Wine

Tasting Nebbiolo wines can be quite an arresting experience because the floral and light red fruit aromas suggest the wine is much lighter than it is. Upon tasting Nebbiolo you will experience leathery, gripping high tannin (depending on the style, see below!) that seems to clasp the inside of your lips to the front of your teeth. Despite its tannic structure, the wine’s fruity flavors of cherry and raspberries, supported with aromas of rose and anise, always seem to shine through. In cooler years, Nebbiolo gets a bit herbaceous with more sour cranberry fruit, rose hip and leather and red clay minerality.

You’ll like Nebbiolo if… you like fine Sangiovese or are into cool-climate Pinot Noir. Nebbiolo is a wine that you need to taste, without a doubt.

Decant? Decant for 45 minutes to 2 hours

With Nebbiolo’s delicate aromas but bold tannin, you’ll want to seek out less-gamey meats that have enough fat to absorb the ample tannin. The wine’s high acidity gives it the opportunity to match against higher acid foods with saltiness and perhaps vinaigrette-based sauces, but remember to balance by adding enough butter, fat or olive oil to complement the wine’s tannin.

Even though Nebbiolo is traditionally paired with Italian foods, it has been well-received alongside Asian cuisine with brown sauces and Asian 5-spices sauces.

Containing the regions of Barolo, Barbaresco and Roero is the Langhe (“long-gay”). The Langhe region contains both valleys and hills with a variety of soil types and altitudes. This generally tells us that the wines from the Langhe can be variable depending on who makes it–and can be potentially quite good. What is important to note is that the lower slopes and valleys collect fog in the morning which isn’t ideal for slow-ripening Nebbiolo grapes. Still, on excellent vintages (2010, 2012 and 2015 for example), you’ll be able to find fantastic Nebbiolo wines from this region for outstanding prices.

http://winefolly.com/review/guide-to-nebbiolo-wine/

On the producer

The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle.

Patriarch Mario Vietti, starting from 1919 made the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business.

Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market.

Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers “single vineyard” or “cru-designated” wines.

Alfredo is also called the “father of Arneis” as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

Parker review for 2014

Rating: 91

Drink by: 2017-2023

The Vietti winery has 15 vineyard crus at its disposal now. This allows for enormous flexibility in winemaking. The 2014 Langhe Nebbiolo Perbacco is an easy-drinking but sophisticated Nebbiolo that could pass for a base Barolo. This wine sees fruit sourced from Fiasco, Bussia, Fossati, Bricco delle Viole and Ravera di Monteforte. The bouquet delivers great intensity with an authentic display of dark fruit, spice and licorice.

The dust has finally settled over the Vietti affair. When Luca Currado and his family announced the sale of this celebrated estate in Castiglione Falletto to American businessman Kyle Krause last summer, he kicked up the proverbial dust storm of controversy. Many critics that inhabit the murky backwaters of the blogosphere took aim at Luca Currado for surrendering such a valuable morsel of the Piedmont wine patrimony. The vitriol was extremely unfair, in my opinion. What this family resolves to do with its property is its business alone. No outside person has jurisdiction over the intimate nature of such an important decision. As I reflect on this past year following l'affaire-Vietti, I come to two conclusions. The first is humorous and the second is a happy ending. It's funny to consider how this acquisition has sparked a Langhe-wide selling psychosis. You would think the sell-off of historic Barolo wineries was underway with the same feverish intensity as a Black Friday electronics offering. During my time in the region, I heard rumors regarding at least five major wineries that were reportedly for sale. Of course, none of the rumors are true, or if they are, these alleged sales have not been officially confirmed. In the span of 12 months, we've gone from the focused condemnation of the Vietti sale to region-wide "show me the money" hysteria. I had to laugh to myself because ultimately l'affaire-Vietti has served to inaugurate a year of wishful thinking that has landed quietly over all of the Langhe. It seems to me that many producers secretly wish to be in Luca Currado's shoes. The happy ending I spoke of concerns the quality of Vietti's wines. As you see from the collection of high scores listed, I don't think Vietti's wines have ever been better.

Wine spectator review for 2014

Rating: 90

A vibrant, lively style, with firm tannins underscoring cherry, raspberry, earth and tobacco flavors. Balanced and juicy, showing a touch of oak spice on the finish. Decant now or age for a few years. Drink now through 2023. 3,400 cases made..

Jancis Robinson review for 2012 (not the same year)

Rating: 16.5+

Drink: 2018-2026

Mid garnet with some brick at the rim. Fragrant with red fruit and a hint of rose petals. Relatively firm and compact on the palate, a little bit chewy at the moment. This is what Vietti refer to as their 'entry-level' Barolo. It has a gentle earthy/mineral quality to add complexity. Firm and dry on the finish, opening up to a note of orange. (JH)

#wine nebbiolo vietti langhe

0 notes

captwine · 6 years

Photo

Boutari grande réserve Naoussa Xinomavro 2012

https://www.saq.com/page/fr/saqcom/vin-rouge/boutari-grande-reserve-naoussa-xinomavro-2012/140111?selectedIndex=2&searchContextId=-1002318384061

Why did I buy it?

I was looking to build a Greek wine quatuor with native greek grapes

What led me to pull the trigger was a great wine folly article http://winefolly.com/review/the-beginners-guide-to-greek-wines/

The label looked classy

It was 100% Xinomavro

The year

Parker: N/A for Greece

Wine Spectator: N/A for Greece

Jancisrobinson: N/A for Greece

Cepage

100% Xinomavro

Sugar

2.1 g/L

Alcohol

13%

Terroir:

N/A

Vinification and aging:

4 years (from which 2 years in oak barrels+2 years in bottle)

Characteristic (by producer)

Grande Reserve Naoussa is the trademark of Boutari Wineries, since it is one of its first and best-known wines. A genuine example of a red aged wine that first introduced to the market the concept of a limited, controlled production made from grapes from selected vineyards.

A rich wine with a deep red colour and terracotta tints. The sweet aromas of dried fruit, dominated by tomato and fig, blend with the aromas of ageing, like cinnamon, vanilla, wood and spices. A potent wine, with a body characterized by an abundance of mature tannins, a result of the long ageing process. Lasting aftertaste.

Serving instructions (when provided by producer)

N/A

Organic?

What is Xinomavro?

Xinomavro is being hailed as “The Barolo of Greece” where it grows in the regions Naoussa and Amyndeo because the wine can taste strikingly similar to Nebbiolo with dark cherry fruit, licorice, allspice, and occasionally subtle tomato notes with high-tannin and medium plus acidity. In Naoussa, vineyards are located predominantly on limestone-rich clay soils (marl), which gives this region’s Xinomavro wines additional structure (tannin) and bolder fruit characteristics. These are good wines for the cellar!

On the producer

The History of Greek red wine begins...at the Boutari Winery in Naoussa!

The history of the company began there, 130 years ago, promoting Greek wine in Greece and abroad, while it has played a leading role in the development of the Greek winemaking ever since.

This is where the wine-vaults are located, an innovative service for consumers store and maintain wines in perfect condition in a personal vault at the Boutari winery; we can also find old vintages (the oldest Greek red wines in the country) and one of the largest cellars of aged wines with over 3,000 barrels.

Location

The Boutari Winery, a historic Greek Winery, is situated in Naoussa, one of the most beautiful regions of Macedonia, on the eastern foothills of Mount Vermio. This winery constitutes an important landmark in the evolution of wine, in one of its most important homelands, Macedonia.

Identity

The history of viticulture in the Naoussa zone in Northern Greece begins in the distant past. The Boutari company played a decisive role, not only in preserving the local Xinomavro variety, when viticulture had almost been abandoned but also in establishing and promoting this variety and the VQPRD zone of Naoussa, through exceptional and legendary wines.

The Boutari company created a group of contracted producers of selected vineyards in the region and took over the management of the group. This action led to the classification of the vineyards at qualitative levels, which was considered a model for Greek standards.

Its vineyards are located on the sunny south-east slopes of Mount Vermio, protected by the cold northern winds. The abundant rainfall and the relatively cool climate play a beneficial role in the development and fruit-bearing of the vines. The soils are marl (clay loam), calcium-rich, ideal for producing wines with a rich body.

The Xinomavro red variety (VQPRD Naoussa) produces exceptional red wines apt to ageing and many different types of wine with their own particular characteristics.

During the ‘80s, the cultivation of the foreign varieties Merlot and Syrah also began; their results were impressive and led to the creation of single-variety wines and to wonderful blends with Xinomavro. This has proven the potential of the vineyard and its further development in the future.

Parker review for 2012

Rating: 90

Drink by: 2017-2031

The 2012 Naoussa was aged for 12 months in used French oak. It comes in at just 12.5% alcohol. Like many 2012s, this shows off that rather rich and sexy fruit, but it also has some notable bite on the finish and reasonable concentration. Crisp and tight, this is pretty impressive given the vintage and the level, another nice value.

Boutari, one of Greece's old and very large icons, was founded in 1879. They have operations in multiple regions, including Santorini, Crete, Mantinia, Naoussa and elsewhere. At times, frankly, their attention seems to wander in some areas. The signature here, however, is Naoussa, meaning Xinomavro, which basically represents the company's roots. This issue features some nice verticals poured at the winery of the basic Naoussa, a very familiar icon in Greece, and the Grande Reserve. For what it is worth, in some vintages I like them almost equally well, although for very different reasons. The Grande Reserve has a bit more depth and ages better, but it has less purity (it spends about twice as long in oak). Like most well-made Xinomavro, age tends to improve both brands. They aren't sweet and fruity. They always sing much prettier songs when they acquire some complexity.

Chief Oenologist Yiannis Voyatzis is now the CEO and General Manager. His successor is Vasilis ("Bill") Georgiou. Any pricing indicated on library wines merely reflects current release pricing. Although some library wines may be re-released at some point (I'm told that, particularly with the Grande Reserves, some might be available on request), their availability and pricing varies widely.

Wine spectator review for 2012

Rating: 89

Rich, with sandalwood and spice notes to the flavors of cherry, green olive and dried raspberry. Delivers plenty of tannins as well. The finish resonates with cedar accents. Drink now through 2019. 10,000 cases made.

Jancis Robinson review for 2011 (not the same year)

Rating: 16.5+

Drink: 2018-2028

Ruby with some brick. More of Xinomavro's tomato and olive character on the nose here. Plus light note of dried mushrooms. There's a slight austerity on the palate, the tannins almost chalky. Firm, dry and the structure to the fore. Needs time but seems to have less fruit concentration than the 2010. (JH)

#wine xinomavro greek boutari naoussa

0 notes

captwine · 6 years

Photo

Graci Etna Rosso 2014

https://www.saq.com/page/fr/saqcom/vin-rouge/graci-etna-rosso-2014/13041830

Why did I buy it?

It looked nice

I was buying Etna wines

I’m interested in sicilian wines

It wasn’t expensive (27.15$)

The year

Parker: 97T for Sicily in 2014 (extraordinary, still tannic, youthfull, slow to mature)

Wine Spectator: N/A for Sicily

Jancisrobinson: N/A for Sicily

Cepage

100% Nerello Mascalese

Sugar

2.6 g/L

Alcohol

14.5%

Terroir:

N/A

Vinification and aging:

N/A

Characteristic (by producer)

N/A

Serving instructions (when provided by producer)

N/A

Organic?

What is Nerello Mascalese?

Nerello Mascalese “nair-rello mask-ah-lay-zay” is a light-bodied red wine that primarily grows on the slopes of Mount Etna in Sicily. Despite its rarity, the wine offers amazing value and a taste profile that’s often likened to fine Pinot Noir.

Tasting Notes Nerello Mascalese hits your mouth with an explosion of red fruit flavors that leads into spice notes of cinnamon and floral dried desert herbs. Finer examples of Nerello Mascalese from Etna in Sicily finish long with tingly acidity, a rustic black volcanic earthy note, and medium weight fine-grained tannins. With the elegance of Pinot Noir and the explosive exuberance of Zinfandel, Nerello Mascalese is delightfully easy to drink.

Expect to Spend:

$22 for a good bottle $32 for an excellent bottle Nerello Mascalese is the primary grape of these regional Sicilian designations:

Etna DOC

Faro DOC

Similar Wines to Nerello Mascalese From Sicily, there is another lighter red with more candied red-fruit flavors called Frappato. You’ll also find Nerello Mascalese blended with another regional grape called Nerello Cappuccio. Beyond Sicily, wines like Schiava, Pinot Noir, Saint Laurent (Austria), and some lighter styles of Primitivo (Zinfandel) wines will have similar fruit profile to Nerello Mascalese.

Food Pairing The first place to look for food pairing with Nerello Mascalese .are the regional dishes of Sicily. Sicily is a hot and sunny island in the Mediterranean that produces excellent tomatoes, peppers, eggplant, resinous herbs, flavorful cheeses made with sheep’s and cow’s milk and, of course, outstanding pasta. You’ll find the main stay protein is fish, particularly oily fishes (like sardines and mackerel), as well as some beef, chicken and pork (often made into hand processed meat loaves). Because of Nerello’s balanced tannin and fruitiness, it pairs rather well with fish

What makes Nerello Mascalese Special?

One of the few wines in the world with red-fruit and floral aromas in a similar style to Pinot Noir

Nerello Mascalese is one of the important indigenous volcanic wines of the world

Despite Nerello Mascalese’s light-bodied profile has enough structure (tannin and acidity) to age well

There are only about 7400 acres (3000 ha) of Nerello Mascalese planted, primarily on the slopes of Etna and some in Calabria.

Serving and Storing Nerello Mascalese

Try serving Nerello Mascalese just slightly chilled around 62 °F (17 °C

Wines usually only need brief decanting due to lighter tannins although some producers make wines with more intense tannin, which can be decanted for around 45 minutes

Nerello Mascalese will improve with some age from around 5–15 years, depending on the producer (and vintage)

http://winefolly.com/review/amazing-red-nerello-mascalese/

On the producer

N/A

Parker review for 2014

Rating: 92

Drink by: 2017-2024

The Graci 2014 Etna Rosso is a terrific entry-level wine from the mighty volcano. The wine is absolutely reflective of the vintage with a deep ruby color and pristine fruit integrity. That's what really stands out here: the fresh and supple quality of those red fruit flavors. Behind the bright primary aromas are subtle tones of dark spice, earth and mountain herb. I prefer this wine to the single-vineyard Arcurìa expression from the same vintage. This wine is aged in cement vats and in large oak casks. Some 39,000 bottles were produced. This wine offers great value from Southern Italy.

Wine spectator review for 2012 (not the same year)

Rating: 88

Ripe and creamy black cherry and wild strawberry fruit is layered with chewy tannins and subtle accents of violet, tarry mineral and anise in this mouthwatering, medium-bodied red. Drink now through 2019. 600 cases imported.

Jancis Robinson review for 2015 (not the same year)

Rating: 17.5/20

Drink: 2017-2022

Just mid ruby with broad orange-tinged rim. A spicy nose packed with minerals. Succulent and a little vibrant and just mid bodied with bags of coating tannins. A little rustic and hugely satisfying. (WS)

#wine italy sicily graci

0 notes

captwine · 6 years

Photo

Pistus Etna Rosso 2015

https://www.saq.com/page/fr/saqcom/vin-rouge/pistus-etna-rosso-2015/13453834

Why did I buy it?

It was a new arrival at SAQ

I was buying Etna wines

I’m interested in sicilian wines

It wasn’t expensive (23.75$)

The year

Parker: 92T for Sicily in 2015 (oustanding, still tannic, youthfull, slow to mature)Wine Spectator: N/A for SicilyJancisrobinson: N/A for SicilyParker: N/A for 2016

Wine Spectator: N/A for Sicily

Jancisrobinson: N/A for Sicily

Cepage

100% Nerello Mascalese

Sugar

2.3 g/L

Alcohol

13%

Terroir:

Sandy, volcanic, very rich in minerals, with subacid reaction.

Vinification and aging:

The grapes are harvest and selected, brought to the winery in shallow crates, where the whole clusters are soft-crushed. Maceration for about a week in concrete vats. Maturation: In concrete vats for about 9 months. Refining: After bottling for at least 2 months.

Characteristic (by producer)

Eye: red with bright ruby glares. Nose: fresh fruit, floreal. Palate: fruity, harmonic, pleasant tannins, good acid persistance.

Serving instructions (when provided by producer)

N/A

Organic?

What is Nerello Mascalese?

Expect to Spend:

$22 for a good bottle $32 for an excellent bottle Nerello Mascalese is the primary grape of these regional Sicilian designations:

Etna DOC

Faro DOC

What makes Nerello Mascalese Special?

One of the few wines in the world with red-fruit and floral aromas in a similar style to Pinot Noir

Nerello Mascalese is one of the important indigenous volcanic wines of the world

Despite Nerello Mascalese’s light-bodied profile has enough structure (tannin and acidity) to age well

There are only about 7400 acres (3000 ha) of Nerello Mascalese planted, primarily on the slopes of Etna and some in Calabria.

Serving and Storing Nerello Mascalese

Try serving Nerello Mascalese just slightly chilled around 62 °F (17 °C

Wines usually only need brief decanting due to lighter tannins although some producers make wines with more intense tannin, which can be decanted for around 45 minutes

Nerello Mascalese will improve with some age from around 5–15 years, depending on the producer (and vintage)

http://winefolly.com/review/amazing-red-nerello-mascalese/

On the producer

I Custodi are the keepers, the guardians of Mt. Etna’s vineyards: to guard means to preserve the land, to maintain the traditions and to respect the people.

From these values and from the love for a beautiful land, where the vine was brought by man more than two millennia ago, spring the wines of I Custodi, the result of the generosity and the minerality of the warm volcanic soil, the cold of the Muntagna and the sun of Sicily.

Respect and passion

Healthy vines of all ages, growing densely on ancient dry stone terraces, supported by their stake in chestnut wood, are cultivated in harmony with the environment that surrounds them — only by manual labor and with the help of Ciccio the mule — by I Vigneri, skilfull Etnean winegrowers. Winegrowing as it has always been on Mt. Etna for centuries, without synthetic chemicals, in respect of the people, the landscape and the nature.

Our vineyards lie in some of the best suited areas around Mt. Etna: Moganazzi, Centenaria and Cosentino are in the Calderara basin beneath the northern slopes, the home of the Etnean red wines. Puntalazzo looks upon the Ionian Sea from the east side of the Volcano, while Nave sits above Bronte, on the North-West.

Parker review for 2014 (not the same year)

Rating: 91

Drink by: 2017-2025

The 2014 Etna Rosso Pistus offers a fruit-forward interpretation of Nerello Mascalese and Nerello Cappuccio with bright tones of red cherry, cassis, grilled herb and wild fennel. This wine beautifully mirrors some of the wild and authentic aromas of the volcano. It is firm and structured in terms of tannins, but it also reveals good integration of its sweet fruit versus crisp acidity. This is a very elegant expression from Etna and a great value buy. This red never goes into oak barrel, so what you taste here is the sheer quality of fruit.

I Custodi represents a unique association of growers who are unified by a strict and traditional model of sustainable farming that is specific to Etna. For example, they recently purchased a vineyard parcel that had once been planted to old alberello vines. But the previous owner ripped out those vines and replaced them with the more productive cordon system adapted to mechanical harvests. Now that the property is in I Custodi's hands, they are taking out the cordon and returning the vineyard to bush-trained alberello.

Wine spectator review

N/A

Jancis Robinson review for 2014 (not the same year)

Rating: 17/20

Drink: 2016-2020

Pale crimson. Spicy, savoury nose with hints of raw meat and sweet raspberry fruit underneath. Fresh palate with savoury tannins. Almost a little like a rosato rather than a full-blown red. Long. Intriguing. (WS)

#wine italy sicilly pistus

0 notes

captwine · 6 years

Photo

Cusumano Alta Mora Etna Rosso 2015

https://www.saq.com/page/fr/saqcom/vin-rouge/cusumano-alta-mora-etna-rosso-2015/13041961?selectedIndex=1&searchContextId=-100210174844139

Why did I buy it?

I had the Alta Mora bianco and I wanted to build a wine quatuor so I bought the red to taste

It wasn’t super expensive at 25,95$

The year

Parker: 92T for Sicily in 2015 (oustanding, still tannic, youthfull, slow to mature)Wine Spectator: N/A for SicilyJancisrobinson: N/A for SicilyParker: N/A for 2016

Wine Spectator: N/A for Sicily

Jancisrobinson: N/A for Sicily

Cepage

100% Nerello Mascalese

Sugar

1.9 g/L

Alcohol

13.5%

Terroir:

Single-crop Nerello Mascalese, native variety grown in free-standing and espalier over 12 hectares of vines at an altitude of 600/800 metres above sea level in the contrade of Verzella, Pietramarina, Feudo di Mezzo and Solicchiata.

Vinification and aging:

Manual harvest in cases, light pressing and destemming, maceration at 28°C for 12 days. Malolactic fermentation in stainless steel containers and successive fining in barrels of 25 hl

Characteristic (by producer)

N/A

Serving instructions (when provided by producer)

N/A

Organic?

What is Nerello Mascalese?

Tasting NotesNerello Mascalese hits your mouth with an explosion of red fruit flavors that leads into spice notes of cinnamon and floral dried desert herbs. Finer examples of Nerello Mascalese from Etna in Sicily finish long with tingly acidity, a rustic black volcanic earthy note, and medium weight fine-grained tannins. With the elegance of Pinot Noir and the explosive exuberance of Zinfandel, Nerello Mascalese is delightfully easy to drink.

Expect to Spend:

$22 for a good bottle$32 for an excellent bottleNerello Mascalese is the primary grape of these regional Sicilian designations:

Etna DOC

Faro DOC

Similar Wines to Nerello MascaleseFrom Sicily, there is another lighter red with more candied red-fruit flavors called Frappato. You’ll also find Nerello Mascalese blended with another regional grape called Nerello Cappuccio. Beyond Sicily, wines like Schiava, Pinot Noir, Saint Laurent (Austria), and some lighter styles of Primitivo (Zinfandel) wines will have similar fruit profile to Nerello Mascalese.

Food PairingThe first place to look for food pairing with Nerello Mascalese .are the regional dishes of Sicily. Sicily is a hot and sunny island in the Mediterranean that produces excellent tomatoes, peppers, eggplant, resinous herbs, flavorful cheeses made with sheep’s and cow’s milk and, of course, outstanding pasta. You’ll find the main stay protein is fish, particularly oily fishes (like sardines and mackerel), as well as some beef, chicken and pork (often made into hand processed meat loaves). Because of Nerello’s balanced tannin and fruitiness, it pairs rather well with fish

What makes Nerello Mascalese Special?

One of the few wines in the world with red-fruit and floral aromas in a similar style to Pinot Noir

Nerello Mascalese is one of the important indigenous volcanic wines of the world

Despite Nerello Mascalese’s light-bodied profile has enough structure (tannin and acidity) to age well

There are only about 7400 acres (3000 ha) of Nerello Mascalese planted, primarily on the slopes of Etna and some in Calabria.

Serving and Storing Nerello Mascalese

Try serving Nerello Mascalese just slightly chilled around 62 °F (17 °C

Wines usually only need brief decanting due to lighter tannins although some producers make wines with more intense tannin, which can be decanted for around 45 minutes

Nerello Mascalese will improve with some age from around 5–15 years, depending on the producer (and vintage)

http://winefolly.com/review/amazing-red-nerello-mascalese/

On the producer

The largest volcano in Europe – symbol of nature’s ardour and an ancient and tenacious viniculture – is the place that brothers Diego and Alberto Cusumano have chosen together with their father Francesco for their new and impassioned challenge: to create wines that express the quality and character of a unique land.

After years of searching, there appeared in April 2013 a unique opportunity to acquire the first three contrade on the northern slopes of Etna. A continually evolving project that began with the reconstruction of the traditional dry stone walls of the terraces of Guardiola – the contrada (district) whose stunning beauty nurtures the underlying motivation and inspiration and whose name is given to the entire project: ALTA MORA.

Designed with maximum respect for the grape and its integrity, the winery was built in accordance with the tenets of hypogean architecture, affording considerable energy savings thanks to natural heat insulation and the use of biomass energy. Made with natural materials such as lava and opus signinum, the structure integrates seamlessly with the pristine natural surroundings. Cool in summer, mild in winter, the lava rock in the basement helps to keep and control temperature and humidity and with good shelter from the light, it ensures optimal conditions for all stages of winemaking.

The hand-picked grapes are loaded into crates and sent by belt conveyors to a vibration destemmer. As if plucked off by hand, they fall whole in a soft roller presser.

After vinification without yeast and no moving mechanical parts, the marc is racked off by hand and transported without the use of pumps in presses: grape skins should never be handled roughly. Malolactic fermentation and refining takes place in a cellar that is temperature-controlled, protected from light and from temperature fluctuations and with the necessary humidity.

Parker review for 2014 (not the same year)

Rating: 91+

Drink by: 2017-2022

This is the base red from the Cusumano brothers' Etna estate. The 2014 Etna Rosso (100% Nerello Mascalese) is tempered and elegant. It offers pretty ruby color saturation and bright aromatic intensity. The bouquet delivers wild berry, cassis, dry earth and tobacco. It is aged in large oak casks for just six months, so you really get a good taste of the fresh fruit at hand. Grapes are harvested and blended from three separate vineyards, Verzella, Pietramarina and Feudo di Mezzo. With 23,500 bottles produced, this is another recommended value buy.

The Cusumano brothers have taken off like gangbusters on Etna. Dare I say it, but I believe their Etna wines are by far the best expressions in their entire portfolio of Sicilian wines.

Wine spectator review for 2014 (not the same year)

Rating: 88

This light- to medium-bodied red is bright and balanced, with light tannins and a pleasing mix of ripe black cherry, spice box and cured tobacco flavors. Nero Mascalese. Drink now through 2020. 2,500 cases made.

Jancis Robinson review for 2014 (not the same year)

Rating: 16/20

Drink: 2016-2020

Just mid ruby with the beginning of orange tinges. Subdued, sweet red fruit on the nose and fresh red fruit with firm tannins on the finish. Could be a little more complex, but certainly encouraging. (WS)

#wine italy sicilly altamora

0 notes

captwine · 6 years

Photo

Sentieri Siciliani Etna Rosso 2015

https://www.saq.com/page/fr/saqcom/vin-rouge/sentieri-siciliani-etna-rosso-2015/13480867

Why did I buy it?

I had the Sentieri blanco and I wanted to build a wine quatuor so I bought the red to taste

It wasn’t super expensive at 24,95$

I loved the bianco so I took a flyer on the rosso

The year

Parker: 92T for Sicily in 2015 (oustanding, still tannic, youthfull, slow to mature)

Wine Spectator: N/A for Sicily

Jancisrobinson: N/A for Sicily

Cepage

Nerello Mascalese: 80%

Nerello Capuccio: 20%

Sugar

2.5 g/L

Alcohol

13%

Terroir:

The soil is volcanic, very rich in minerals, at an altitude of 650-750 m above sea level, with good range of temperature between day and night. .

Vinification and aging:

After destemming the selected grapes are left to macerate and ferment at a controlled temperature for approximately 10-15 days. After drawing off, malolactic fermentation in steel vats always follows. Ageing in stainless steel vats, 5-6 months in barriques, 3-4 months in large oak casks and 3-4 months in the bottle.

Characteristic (by producer)

Ruby red, an intense bouquet with elegant hints of wild red fruit, spices and liquorice. Dry, robust and lingering with a pleasant balsamic finish.

Serving instructions (when provided by producer)

Temperature : 16°C / 18°C

Organic?

Nerello Mascalese/Nerello Capuccio Blend

Nerello Cappuccio – Nerello Mascalese is a blend of two very Sicilian grape varieties. Together they are the mainstay of quality red wines from Sicily's east coast, and have long been a popular choice for wines made under the Sicilia IGT title (now promoted to DOC status).

The pair are in fact two mutations of a single variety, although the original archetypal Nerello is rarely referred to in ampelographic literature – or any other kind of literature for that matter.

The two varieties often grow side-by-side, most commonly in the volcanic soils around Mount Etna (for Etna DOC wines) and on the La Piana di Catania plain just to the south. At the very northeastern tip of Sicily (where the island comes within a mile or two of mainland Italy) the pair are again found together in the hills above the port of Messina. Here they are grown for use in the powerful, yet graceful, red wines sold under the Faro DOC title. Across the Strait of Messina in Calabria, a number of little-known DOCs permit the blend in their red wines. Among these are Lamezia, Sant'Anna di Isola Capo Rizzuto and Savuto.

Both Nerello Cappuccio and Nerello Mascalese can be produced as varietal wines, but they are more commonly blended together to combine their relative merits. Sometimes these blends are boosted significantly with the judicious addition of Nero d'Avola, Sicily's most popular wine grape variety (which sometimes goes by the synonym Nerello Calabrese). Nerello Mascalese is typically the dominant partner in the blend (50-60 percent of the Faro blend and 80 percent of the Etna blend), and is widely regarded as the superior variety of the pair.

Both forms of Nerello are late-ripening, with berries high in both tannin and acids – two key prerequisites for wine intended for aging. Nerello Mascalese has thicker skins than Nerello Cappuccio, and consequently produces wines with higher levels of tannin. Its fruit character tends toward the darker end of the spectrum, making it the more serious of the two. Nerello Cappuccio is slightly more elegant, with its intense, lifted perfume and clearly defined acidity.

Wines made from the two Nerellos in combination tend to have savory, earthy flavors, which have earned them a reputation as being slightly Burgundian. This combines with a heady perfume – more Piedmontese than Burgundian – of red cherries and roses.

https://www.wine-searcher.com/grape-1963-nerello-cappuccio-mascalese

What is Nerello Mascalese?

Expect to Spend:

$22 for a good bottle $32 for an excellent bottle Nerello Mascalese is the primary grape of these regional Sicilian designations:

Etna DOC

Faro DOC

What makes Nerello Mascalese Special?

One of the few wines in the world with red-fruit and floral aromas in a similar style to Pinot Noir

Nerello Mascalese is one of the important indigenous volcanic wines of the world

Despite Nerello Mascalese’s light-bodied profile has enough structure (tannin and acidity) to age well

There are only about 7400 acres (3000 ha) of Nerello Mascalese planted, primarily on the slopes of Etna and some in Calabria.

Serving and Storing Nerello Mascalese

Try serving Nerello Mascalese just slightly chilled around 62 °F (17 °C

Wines usually only need brief decanting due to lighter tannins although some producers make wines with more intense tannin, which can be decanted for around 45 minutes

Nerello Mascalese will improve with some age from around 5–15 years, depending on the producer (and vintage)

http://winefolly.com/review/amazing-red-nerello-mascalese/

What is Nerello Capuccio?

Nerello Cappuccio is a dark-skinned grape variety from Sicily, most famous for its application in the red wines of Etna and Faro. It is rarely found as a varietal wine, and usually plays second fiddle to its cousin Nerello Mascalese, which is more numerous in plantings and considered to be of a higher quality. On its own, Nerello Cappuccio makes a wine that is soft and richly colored, with some cherry flavors on the palate.

The variety thrives in the volcanic soils of Mount Etna, particularly at higher altitudes. Here, the combination of soil and climate result in elegance and structure in the wines. It ripens slightly earlier than Nerello Mascalese, and buds reasonably early; spring frost can sometimes be an issue. However, Nerello Cappuccio is capable of reaching higher-than-average acidity and has plenty of tannin, making it a good choice for vinification.

Nerello Cappuccio lends its color and perfume to Etna's blended wines, as well as softening out some of Nerello Mascalese's harder edges.These wines often have an evocative perfume, sometimes likened to those of the noble wines of Barolo and Burgundy. There are a few varietal examples of Nerello Cappuccio made in Sicily, but the grape's long-standing reputation as a blending variety mean these have only started to appear in the last couple of decades.

https://www.wine-searcher.com/grape-1481-nerello-cappuccio

On the producer

Etna is an iconic site that includes 19,237 uninhabited hectares on the highest part and it is located on the eastern coast of Sicily. Mt. Etna is the highest mountain on the Mediterranean island and it is the most active volcano in the world. The volcano’s eruptive history dates back 500,000 years and we have documentation of this activity for at least the last 2700 years.

Mt. Etna’s almost constant eruptive activity continues to influence volcanology, geophysics and other Earth science disciplines. The volcano also supports important terrestrial ecosystems, including endemic flora and fauna and it is a natural laboratory for studying ecological and biological processes. The varied and accessible range of volcanic characteristics such as the top craters, ash cones, lava flows and the “Valle del Bove” depression have made the site a privileged destination for research and education.

The Sicilian climate and the fertility of the volcanic soil are fundamentally important for the quality of the typical Etna products. Some of the more prevalent of the many products are wine, honey, apples, oil, chestnuts, pistachios, mushrooms, almonds, hazelnuts and vegetables. The wine production relies on particular vines cultivated on volcanic soil on the slopes of Etna that give the local grapes high quality and unique organoleptic characteristics. Precisely these qualities have allowed Etna wine to receive the DOC mark.

Historically, the Nerello Mascalese in the Etna area dates back to 1543, the year when Emperor Charles V allowed Bishop Caracciolo to “promote” the plain of Mascali to county. The prelate offered these lands in emphyteusis (a sort of long-term lease) to winegrowers, contributing to the spread of the local grape variety and wine production in general. The first written documentation on the variety date back to 1760, in the Sestini work Memorie sui vini siciliani (Memoirs of Sicilian Wines).

The Nerello Cappuccio, or Nerello Mantellato, owes its name to the rather bizarre shape of its leaves which, like a cape, seem to envelop its bunches as if to protect them from Etna's mystical foul weather.

Although we have no documents that confirm its exact origin, in all likelihood, this variety dates back several centuries in the Catania plains.

Produced at high altitude on the slopes of the volcano, Mt. Etna, with local Nerello Mascalese and Nerello Cappuccio grapes. This wine with a very complex aroma tells of an elegant and charming territory.

Parker review

N/A

Wine spectator review

N/A

Jancis Robinson review

N/A

#wine italy sicily sentieri

0 notes

captwine · 6 years

Photo

Cusumano Alta Mora Etna Bianco 2015

https://www.saq.com/page/fr/saqcom/vin-blanc/cusumano-alta-mora-etna-bianco-2015/13367979?selectedIndex=2&searchContextId=-10021017442201

Why did I buy it?

I was looking for a companion piece for the Sentieri Siciliani Etna Bianco I just bought and this one came up

I liked the dramatic label (yep, made no research on it)

It was quite affordable at 26$

The year

Parker: 92T for Sicily in 2015 (oustanding, still tannic, youthfull, slow to mature)Wine Spectator: N/A for SicilyJancisrobinson: N/A for SicilyParker: N/A for 2016

Wine Spectator: N/A for Sicily

Jancisrobinson: N/A for Sicily

Cepage

100% Carricante

Sugar

2.2 g/L

Alcohol

13%

Terroir:

Area of production: Milo, Praino contrada south side and Castiglione di Sicilia in the Verzella contrada, where the freshness of the land allows full ripening of the Carricante without altering its aromas.Average of the vines: 15 years.

Vinification and aging:

Light pneumatic pressing, static decanting and racking. Fermentation between 18°-20°C, period in stainless steel containers on the fine lees for 4 months and successive fining in bottles

Characteristic (by producer)

N/A

Serving instructions (when provided by producer)

N/A

Organic?

What is Carricante?

Carricante is an ancient white wine grape variety from eastern Sicily, thought to have been growing on the volcanic slopes of Mt Etna for at least a thousand years. The variety is known for its marked acidity, and the high yields which gave rise to its name (carica means “load” in Italian). The best examples come from vines grown in volcanic soils, at high altitude (Etna’s vineyards stretch up as high as 3940ft /1200m).

Well-adapted to their environment, Carricante vines respond well to the high diurnal temperature variations that characterize the climate around Mt. Etna. The grapes ripen slowly and steadily throughout the long growing season, retaining their trademark high acidity well into September. If harvested too early, this acidity is all too apparent in the wine, and is sometimes countered by lees contact and malolactic fermentation and/or partial barrel aging. In cooler seasons, Carricante grapes can still be seen on the vines into early October.

On the whole, Carricante wines offer a broad range of refreshing citrus aromas – anything from lemon and lime to grapefruit to orange – alongside cooling herbal notes such as mint and aniseed. An underlying mineral, slatey character is also to be found in the finest examples. When aged in stainless steel and without lees contact, notes of tart green apple shine through – a searing reminder of the variety’s naturally high acidity. Weightier Carricante wines (particularly later-harvested examples) are complemented by honeyed hints and the creamy texture that results from lees contact.

Carricante is the key grape behind white wines made under the Etna DOC title. It is required in all of the denomination’s white wines: 60 percent minimum in the standard Etna Bianco and 80 percent in Etna Bianco Superiore. The most common blending partner here is Catarratto, a variety for which Carricante is often confused.

https://www.wine-searcher.com/grape-989-carricante

On the producer

The hand-picked grapes are loaded into crates and sent by belt conveyors to a vibration destemmer. As if plucked off by hand, they fall whole in a soft roller presser.

Parker review for 2015

Rating: 92

Drink by: 2017-2022

From Cusumano, the Alta Mora 2015 Etna Bianco is a beautifully elegant and tonic wine with a real sense of brightness and inner vitality. The bouquet grows in complexity, offering saffron, natural rubber, tropical fruit and honey. Beyond all that is an elegant veil of drying mineral. This is a wine with depth and balance. It is aged in stainless steel on the fine lees for four months. With some 20,000 bottles produced, this wine offers excellent value too.

The Cusumano brothers have taken off like gangbusters on Etna. Dare I say it, but I believe their Etna wines are by far the best expressions in their entire portfolio of Sicilian wines.

Wine spectator review

Rating: 89

A clean-cut, minerally white, with delicate spice and citrus peel accents to the poached pear, spring blossom and smoke flavors. Drink now through 2020.

Jancis Robinson review

Rating: 16/20

Drink: 2017-2020

100% Carricante. Brilliant straw. Rich, spicy lemon fruit on the nose. and lemony mandarin fruit on the palate. Ends a little tart, but this is certainly long and aromatic. Lemon-curd notes on the finish. (WS)

#wine italy sicily altamora

0 notes

captwine · 6 years

Photo

Sentieri Siciliani Etna Bianco 2016

https://www.saq.com/page/fr/saqcom/vin-blanc/sentieri-siciliani-etna-bianco-2016/13480816?selectedIndex=1&searchContextId=-100210163044279

Why did I buy it?

This wine kicked my ass in a wine tasting and I bought a bottle immediately to share with friends

It was only 24.95$

I tend to buy a lot of Italian wine lately, a lot of people I drink with are in a Italian phase

I can’t remember drinking a Sicilian wine I didn’t enjoy so lets go Sicily

I don’t know the Etna DOC

My review: 5/5: Love this one. Balance of creaminess and acidity, very long, capiteux, great value, bought a bottle immediately.

Did I say it was only 24.95$?

The year

Parker: N/A for 2016

Wine Spectator: N/A for Sicily

Jancisrobinson: N/A for Sicily

Cepage

Carricante: 60%

Catarratto: 40%

Sugar

1.9 g/L

Alcohol

13%

Terroir:

The soil is volcanic, very rich in minerals, at an altitude of 650-750 m above sea level, with good range of temperature between day and night. .

Vinification and aging:

The carefully selected grapes are cold macerated. After destemming, they are pressed softly. After a 48-hour settling process, the juice is left to ferment at a controlled temperature for approximately 15-20 days. Ageing in stainless steel vats on fine lees and approximately 3-4 months in the bottle

Characteristic (by producer)

Brilliant straw-yellow colour, intense bouquet reminiscent of apple and hawthorn, incredibly fresh taste with mineral notes along with a peculiar anise finish.

Serving instructions (when provided by producer)

Temperature : 10°C / 12°C

Organic?

What is Carricante?

Carricante is an ancient white wine grape variety from eastern Sicily, thought to have been growing on the volcanic slopes of Mt Etna for at least a thousand years. The variety is known for its marked acidity, and the high yields which gave rise to its name (carica means "load" in Italian). The best examples come from vines grown in volcanic soils, at high altitude (Etna's vineyards stretch up as high as 3940ft /1200m).

On the whole, Carricante wines offer a broad range of refreshing citrus aromas – anything from lemon and lime to grapefruit to orange – alongside cooling herbal notes such as mint and aniseed. An underlying mineral, slatey character is also to be found in the finest examples. When aged in stainless steel and without lees contact, notes of tart green apple shine through – a searing reminder of the variety's naturally high acidity. Weightier Carricante wines (particularly later-harvested examples) are complemented by honeyed hints and the creamy texture that results from lees contact.

Carricante is the key grape behind white wines made under the Etna DOC title. It is required in all of the denomination's white wines: 60 percent minimum in the standard Etna Bianco and 80 percent in Etna Bianco Superiore. The most common blending partner here is Catarratto, a variety for which Carricante is often confused.

https://www.wine-searcher.com/grape-989-carricante

What is Catarratto?

Catarratto is a grape variety from the island of Sicily, off the southern coast of Italy, and is mostly used in the production of light, easy-drinking white wines. Despite being grown almost exclusively in Sicily, it is one of Italy's most commonly planted grape varieties, making up around 60 percent of the island's total vineyard area.

The variety is commonly regarded (and widely used) as a lower-quality blending component, or an ingredient in Marsala wines, as well as grape concentrate. Catarratto is high-yielding and rather neutral-tasting, with low acidity – hardly the benchmarks of a top quality grape. That said, careful vinification from dedicated producers has shown the variety is capable of producing interesting wines with juicy texture and crisp lemon flavors.

Catarratto is permitted in Alcamo and Etna DOC wines, the latter blended with Carricante. It is also used widely in IGT wines, where less-stringent winemaking regulations let winemakers coax more from the grape. Here, it is blended with other varieties like Inzolia, Grilloand Chardonnay, but occasionally shows up as a varietal wine.

Catarratto was long thought to be two distinct grape varieties, Catarratto Bianco Comune and Catarratto Bianco Lucido. DNA testing in 2008 suggested that the two are genetically identical and, instead of being separate varieties, they are in fact different clones of the same grape variety. There is some argument as to whether or not one is superior: both are high yielding, but Comune is used more often as a bulk wine, and is distinguished by a white bloom on the berries.

The same research suggested that Catarratto is probably a descendant of Garganega, the key white-wine grape variety in northeastern Italy's Soave wines.

https://www.wine-searcher.com/grape-90-catarratto

On the producer

The Carricante is an ancient white variety that has always been grown on the slopes of the volcano, especially at the higher altitudes where the Nerello Mascalese sometimes struggles to ¬ripen fully. Its name comes from the Sicilian expression “u carricanti”, which emphasizes the abundant production of its plants, able to fill the grape carts. It is traditionally cultivated on volcanic sand soil with a high mineral content. Its selected terroir is the splendid landscape on the east side of Mt. Etna, which faces the sea.

A vine that has been indigenous of Sicily since ancient times. Farmed all over the island of Sicily and on Etna where it contributes to the constitution of the Etna white wine in a maximum quantity of 40%. In separate fermentation, it has a straw yellow color that tends toward gold. The profile on the nose is fruity and slightly floral, with scents of honeysuckle and citrus fruits, lemon in particular, on a background of aromatic herbs.

Produced at high altitude on the slopes of the volcano, Mt. Etna, with local Carricante and Catarratto grapes. The lava soil gives the grapes minerality and the climate with its vast temperature range gives the wine a refined aroma and fresh taste.

Parker review

N/A

Wine spectator review

N/A

Jancis Robinson review

N/A

#wine italy sicily #Sentieri

0 notes

captwine · 6 years

Photo

Didier Erker Givry premier cru Les Bois Chevaux 2015

https://www.saq.com/page/fr/saqcom/vin-rouge/didier-erker-givry-premier-cru-les-bois-chevaux-2015/880492?selectedIndex=1&searchContextId=-1002101655833

Why did I buy it?

I love pinot noir

I was about to buy a random Pinot Noir when an employee the SAQ at Métro Longueuil lept in to tell me I would do a serious mistake if I didn’t buy this bottle instead.

Since I was about to buy a random bottle of pinot, I told myself I might as well buy a random bottle from a guy who’s passionate about it

I tend to trust Rezin

I like Burgundy wine

I don’t know Givry

Givry 1e cru sounds nice

It wasn’t super expensive at 31$

The year

Parker: Burgundy, côte de Beaune (not exactly it but the closest...): 94E (outstanding, early maturing and accessible). Burgundy in general was a good year in 2015.

Wine Spectator: N/A for 2015

Jancisrobinson: Burgundy red for 2015: Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial.

Cepage

100% Pinot Noir

Sugar

1.6 g/L

Alcohol

13%

Terroir:

Brown soils derived from the breakdown of Oxfordian Jurassic limestones and clayey-limestones. Most of the vines are planted facing East-South-East or due South at altitudes between 240 and 280 metres, or slightly higher in the case of the Climat named Les Bois Chevaux.

Vinification and aging:

N/A

Characteristic (by producer)

Givry is primarily a red wine made from Pinot Noir grapes. To the eye it presents a brilliant carmine or crimson colour set off by purplish highlights.

Its bouquet generally evokes violets, strawberries, and blackberries with variants which include liquorices, game, and sometimes spice (cloves). It is quite tannic in its early youth but after 3 to 5 years in the bottle it becomes suppler and fuller. It boasts a firm structure.

Serving instructions (when provided by producer)

Temperature : 11°C / 13°C

Organic?

What is Pinot Noir?

Pinot Noir is the most highly prized wine in the world. But why? It’s not as rich or big as its noble cousins, in fact it’s quite the opposite. Pinot Noir wines are pale in color, translucent and their flavors are very subtle. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.

We talk a lot about clonal selection when it comes to Pinot Noir. This is because winemakers have come to realize that the different clones result in both different quality levels and tastes in wine. Some clones of Pinot Noir make bold and robust wines while others are pale-colored but offer the most amazing floral aromas. There are over 40 different clones of Pinot Noir documented in the Catalogue of Grapevine Varieties and Clones and about 15 of these clones are popular throughout the world because of their quality.

Pinot Noir Wine Profile

FRUIT:

Cranberry

Cherry

Raspberry

OTHER:

vanilla

clove

licorice

mushroom

wet leaves

tobacco

cola

caramel

OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

Pinot Noir Wine Profile

FRUIT:

Cranberry Cherry Raspberry OTHER:

vanilla clove licorice mushroom wet leaves tobacco cola caramel OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

I like to think of Pinot Noir as a catch-all food pairing wine. Pinot Noir is light enough for salmon but complex enough to hold up to some richer meat including duck. In a pinch, when everyone orders a vastly different entree at a restaurant, you can usually win by picking Pinot Noir; it will make everyone happy.

It’s only fitting that the wine that goes with everything matches perfectly with the cheese that goes with everything. Comté (also called Gruyère de Comté) is made just 50 miles east of the most prestigious Pinot Noir vineyards in Burgundy.

Pinot Noir Taste Pinot Noir is very fickle and can have quite a range of flavors depending on the vintage and where it’s grown. So instead of generalizing, here are some tips for the differences between the major Pinot Noir production areas below.

FRANCE In Burgundy, Pinot Noir is usually very herbaceous and light (except for pristine vintages). Earthy aromas dominate including smells similar to a brown paper bag full of mushrooms or wet leaves. Along with the earth are faint floral smells of roses, violet and a smell of fruit that leans towards raw, freshly picked cherries.

GERMANY Germany produces Pinot Noir right next to the border of France in a wine region called Ahr. These wines tend to offer more raspberry and sweet cherry aromas along with a healthy portion of earthiness.

ITALY Pinot Noir grows best across northern Italy where the climate is much cooler. The fruit flavors of Italian Pinot Noir are similar to that of France, but the earthy flavors lean toward smoke, tobacco, white pepper and clove. Pinot Nero, as the Italians call it, tend to have more color extraction and higher alcohol.

UNITED STATES CALIFORNIA PINOT NOIR A giant leap in flavor and intensity from the Pinot Noir in France and Germany, California Pinot Noirs are bigger, lush and more fruit-forward. Look for flavors ranging from sweet black cherry to black raspberry and secondary aromas of vanilla, clove, coca-cola and caramel.

OREGON PINOT NOIR Oregon Pinot Noir is usually a few steps lighter in color and texture than California Pinot Noir; and it’s usually more tart. Expect cranberry, bing cherry fruit flavors with secondary aromas of truffle mushrooms and sometimes even a green dandelion stem flavor.

NEW ZEALAND On the southern island in New Zealand there is a plateau called Central Otago that gets enough sunshine throughout the season to produce rich Pinot Noir in a style similar to California. What makes New Zealand Pinot Noir unique from California Pinot is stronger spice and gamey-meaty aromas along with loads of fruit.

AUSTRALIA Pinot Noir doesn’t grow very well in Australia except for some locations in Western Australia and around Mornington Pennisula in Victoria. Expect sweeter fruit notes leaning towards blueberry and even blackberry but in a spicy-gamey tinge similar to New Zealand in the aroma.

SOUTH AMERICA South American Pinot Noir has a lot of similarities to Oregon or California Pinot Noir. The aromas lean more towards flowers like violets, roses and vanilla than fruit.

http://winefolly.com/review/pinot-noir-wine-facts/

On the producer

This Côte Chalonnaise wine was the favorite of the French King Henri IV (1553-1610). It is produced in the communes of Givry (with its hamlets Poncey, Cortiambles and Russilly), Dracy-le-Fort, and Jambles – a corner of Paradise for wine-growing, surrounding what has been a fortified location since the Middle Ages.

Its AOC dates from 1946. As Philippe Sollers wrote in his autobiography “Being born into a culture of French wine is a deeply fortifying and sobering experience that becomes a part of you. As a child, one does not even need to read Rabelais - his words live and speak all around”.

Parker review

N/A

Wine spectator review

N/A

Jancis Robinson review

N/A

#wine pinotnoir france burgundy didiererker

0 notes

captwine · 6 years

Photo

Markowitsch Pinot Noir 2015

https://www.saq.com/page/fr/saqcom/vin-rouge/markowitsch-pinot-noir-2015/12538570

Why did I buy it?

I love pinot noir

I love Austrian wines and have often found them of great value

I had discovered Saint-Laurent (an austrian cousin of pinot noir) from House Heinrich and was curious to see how this region would do pinot noir

Lets face it, its pretty cheap at 25.65$

The year

Parker: N/A

Wine Spectator for Austia in 2015: 92: Favorable conditions in the spring led to a hot, dry summer, relieved by timely rains in August; ideal harvest weather resulted in ripe, complex wines that combine power and grace

Jancisrobinson: Austria in 2015: After the challenges of 2014, the 2015 harvest was far better. It was generally warm across the country, creating flavourful wines from all varieties. Both whites and reds are expected to display strong typicality with fuller-than-average body.

Cepage

100% Pinot Noir

Sugar

2.2 g/L

Alcohol

13.5%

Terroir:

Gravelly loam soil with lime-rich subsoil

Vinification and aging:

Fermentation on the skins in steel tanks at 27-29°C, followed by biological acid reduction. Vinification in used French oak barriques

Characteristic (by producer)

Ruby-garnet, intense nose of raspberries, haws and spices, very expressive flavour with an elegant and long finish

Serving instructions (when provided by producer)

Temperature : 16°C / 18°C

Organic?

What is Pinot Noir?

Pinot Noir Wine Profile

FRUIT:

Cranberry

Cherry

Raspberry

OTHER:

vanilla

clove

licorice

mushroom

wet leaves

tobacco

cola

caramel

OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

Pinot Noir Wine Profile

FRUIT:

Cranberry Cherry Raspberry OTHER:

vanilla clove licorice mushroom wet leaves tobacco cola caramel OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

SOUTH AMERICA South American Pinot Noir has a lot of similarities to Oregon or California Pinot Noir. The aromas lean more towards flowers like violets, roses and vanilla than fruit.

http://winefolly.com/review/pinot-noir-wine-facts/

On the producer

The CARNUNTUM wine-growing region is one of the world's most historical. A magnificent cultural landscape that is cooled down ideally by the Danube at night. The Pannonian micro-climate, which is mainly determined by nearby Lake Neusiedl, provides high temperatures during the day in summer and lets the grapes mature harmoniously.

Carnuntum – that's legends, myths and a plethora of stories. In order to grasp the vibrating power of this land, you have to experience it. To feel it.At any time of day or night your senses will be working overtime. You will be inspired by the surface, but you should also take a look below ground. It is the soils that work their magic on our wines with their multitude of aromas. Tertiary sandy sediments (age group 2.6m plus – in other words, the best agers of our soils), lime-rich brown earth soils, gravelly upper layers from the Ur-Danube and and wet-behind-the-ears (10,000 years) loess soils. Amidst all this, there are our vineyards and take in all these energies.

It is our calling to tell this story in liquid form.

Parker review for 2013 (not the same year)

Rating: 87

Drink date: 2015 - 2021

From younger vines (seven- to 15-year-old) the 2013 Pinot Noir was fermented in used Burgundian pièces and Austrian tonneaux; it opens with an intense and fresh bouquet of spicy red fruit aromas. Silky textured, pure and fresh on the palate, this medium to light-bodied wine has tension, but lacks the depths and intensity of the reserve. However, if you hate looking for an alternative to Bourgogne Rouge, this is one of the wines you should taste. It is delicate and fresh, and subtle in its flavors. And yes, it's Pinot Noir.

Wine spectator review for 2013 (not the same year)

Rating: 90

Refined, fruity and pure, with a rich mix of cherry, red plum and forest floor flavors, supported silky tannins and fresh acidity. Sandalwood and spice details show on the lithe finish. Drink now through 2019.

Jancis Robinson

Not rated

#wine pinotnoir austria markowitsch

0 notes

captwine · 6 years

Photo

Xavier Côtes-du-Rhône SM

https://www.saq.com/page/fr/saqcom/vin-rouge/xavier-cotes-du-rhone-sm/13495663?selectedIndex=2&searchContextId=-1002101302091

Why did I buy it?

I tasted it at my wine store, fell in love, gave it 5 stars and bought it

I’m not super used to Côte du Rhone wine and enthousiastic to try it

At 33.50$, its not that expensive for how much I loved it

The year

This wine is Non Vintage. It is actually a blend of numerous vintages.

Cepage

50% Southern Rhone Grenache

50% Northen Rhone Syrah

Sugar

N/A

Alcohol

14%

Terroir:

N/A

Vinification and aging:

Made from equal parts Grenache and Syrah and aged half in concrete and half in barrel

Serving instructions (when provided by producer)

N/A

Organic?

What is GSM?

The ‘GSM’ red blend is made from Grenache, Syrah and Mourvèdre and it’s a classic from the Côtes du Rhône region. Let’s learn why this wine blend works and who makes it.

The Secret to the Côtes du Rhône Blend: ‘GSM’

There are 19 different grapes used in Côtes du Rhône and Chateauneuf-du-Pape wines. Fortunately, of the 19 varieties, there are really just 3 varieties that define the style. These varieties are Grenache, Syrah and Mourvèdre – they hold the secret to Côtes du Rhône wine.

Grenache (a.k.a. Garnacha) By far the lightest of the three wines, Grenache adds candied fruit, raspberry, cinnamon spice and Ruby Red grapefruit flavors. Typically Grenache accounts for the largest portion of a southern Côtes du Rhône wine. Although Grenache is light in color it can add high alcohol levels to the blend, giving GSM wines a long tingly finish.

Syrah (a.k.a. Shiraz) Syrah is famous as the grape of the northern Rhône region (for the well-known regions of Hermitage and Côte Rotie). Syrah adds the darker fruit flavors of blueberry, plum and even black olive to the Côtes du Rhône blend. Syrah can be very savory tasting, often imparting that classic “bacon fat” aroma that people note on the wines from the Rhône. The interesting thing about blending Syrah is that it adds a lot of up-front flavor and boldness but not a lot of aftertaste. For the finish, we call upon Mourvèdre��

Mourvèdre (a.k.a. Monastrell) If you ever want to try a single variety Mourvèdre (and you should, they’re delicious), look for French Bandol or a Spanish Monastrell. Mourvèdre itself is a deeply rich dark wine, similar to Syrah, but with a more persistent finish. The grape is used somewhat sparingly in Côtes du Rhône to add tannin structure (read: bitterness) and floral aromas.

Tasting Tips: When you taste Côtes du Rhône you’re tasting all three grapes together. Red fruit flavors come from Grenache and dark fruit from Syrah and Mourvèdre.

Where can I find GSM blends?

France isn’t the only place making GSM ‘Rhône blend’ wines. You can find them in California (particularly Paso Robles), South Australia and even Spain.

South Australia Australia has recently undergone many changes in how they produce wine. You’ll find that several quality producers in Barossa Valley including Massena, John Duval (formerly of Penfold’s) and Torbreck have pulled back a lot from the overly ripe flavor that many note as the “critter wine” flavor. The GSM blends often use the name “Mataro” instead of Mourvèdre.

Paso Robles, CA Paso Robles got its start in Côtes du Rhône-style wines with a single winery/nursery called Tablas Creek. They imported vines directly from a partner winery in the Chateauneuf-du-Pape area called Chateau de Beaucastel. This little nursery has single-handedly provided some of the highest rated vines for Syrah and Mourvèdre in the United States. While Tablas Creek wines themselves are not super opulent, the region is known for producing very big bold wines.

Columbia Valley, Washington Because of the extreme temperature shift of a high dessert climate, the GSM wines of Washington have a lot more acidity than their Southern brethren in Paso. There are several hundred producers making great GSM blends but in such small quantities that many do not leave the state.

Priorat, Spain In Priorat, the red blend is a little different. It still uses Garnacha as a base but then uses Mazuelo (a.k.a. Carignan) and usually some Merlot and Syrah. These wines will have the same candied note as a Côtes du Rhône but often with a little more smoky complexity from the moderate tannin in the Merlot that grows on schist-rock soils.

Producer’s note:

N/A

Parker review for NV Côte du Rhone SM

Rating: 94

Drink date: 2015 - 2021

The NV Côtes du Rhône S.M. is thrilling stuff. Made from equal parts Grenache and Syrah and aged half in concrete and half in barrel, it offers a full-bodied, voluptuous and decadent style to go with overflowing notes of plum and darker fruits, licorice and violets. Gorgeous on all counts, it’s a shockingly good Côtes du Rhône to drink over the coming 4-6 years, although I wouldn’t be surprised to see it last even longer.

This is another impressive lineup from oenolgist Xavier Vignon, who works with the likes of Raymond Usseglio, Le Nerthe, Marcoux and Grand Veneur, to name a few. These are all negociant wines, but they obviously have access to some serious vineyard, and the winemaking is impeccable.

Wine spectator review for 2012 (not the same year as my bottle)

Not rated

Jancis Robinson

Not rated

#wine gsm cotedurhone france xaviervignon

0 notes

captwine · 6 years

Photo

Cave St-Pierre Réserve des Administrateurs Pinot Noir 2016

https://www.saq.com/page/fr/saqcom/vin-rouge/cave-st-pierre-reserve-des-administrateurs-pinot-noir-2016/11607588?selectedIndex=3&searchContextId=-100210115027606

Why did I buy it?

I’m building a swiss degustation quatuor and there were only two kind of swiss red available at the store: this gamay and a pinot noir. Beggars cannot be choosers1

I tend to really like pinot noir and will buy it randomly

The year

Noboody has vintage charts for Swiss wine

Cepage

100% Pinot Noir

Sugar

2 g/L

Alcohol

13.5%

Terroir:

N/A

Vinification and aging:

N/A

Characteristic (by producer)

N/A

Serving instructions (when provided by producer)

Temperature : 16°C / 18°C

Organic?

What is Pinot Noir?

Pinot Noir Wine Profile

FRUIT:

Cranberry

Cherry

Raspberry

OTHER:

vanilla

clove

licorice

mushroom

wet leaves

tobacco

cola

caramel

OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

Pinot Noir Wine Regions

France (75,760 acres)

Nuits-St-Georges

Gevrey-Chambertin

Morey-St-Denis

Chambolle-Musigny

Vougeot

Flagney-Echezeaux

Vosne-Romanee

Aloxe-Corton

United States (73,600 acres)

Sonoma

Sta Rita Hills

Santa Lucia Highlands

Willamette Valley

Germany (29,049 acres)

Baden

Pfalz

Rheinhessen

Württemberg

New Zealand (10,648 acres)

Martinborough

Marlborough

Central Otago

Italy (10,082 acres)

Veneto

Alto Adige

Fruili

Australia (8,693 acres)

Victoria

Chile (7,127 acres)

Central Valley

Limari Valley

Maipu Valley

Casablanca Valley

Argentina (4,450 acres)

Rio Negro

South Africa (2,520 acres)

Western Cape

Stellenbosch

Walker Bay

7 Classic Recommended Pinot Noir Food Pairings

Spiced Duck with Confit Ragù Duck is a classic dish to pair with Pinot Noir. The acidity in Pinot will cut through the fat and gamey flavors of duck. If you spice the duck, it will bring out all the nuanced flavors in Pinot Noir.

Mushroom Risotto Any time you can have an earthy-fatty dish using mushrooms it will always highlight the fruitiness of Pinot Noir. This dish is especially good with Old World style Pinot Noir.

Chicken w/ Beurre Rouge Chicken usually loves a rich white wine such as Chardonnay, however, a Beurre rouge sauce (you can make it with Pinot Noir!) will match it fantastically!

Grilled Trout with Bacon, Green Beans and Farro Fish and red wine is tricky because the aftertaste of sea and the aftertaste of tannin in red wine is atrocious. However, if you use a very fresh river fish such as trout or salmon served in a hearty style, you can get away with a little red wine.

White Pizza High acidity and aromatic red wines go very well with cheese and bread. For those of you who eat pizza at least 2 times a week try adding fresh herbs to accentuate the floral notes in the Pinot Noir

Lobster Pea Ravioli w/ Cream A rich fish like lobster can pair with Pinot Noir as long as it’s a component within the dish.

Wild mushrooms and Polenta with Goat cheese and Herbs Vegetarians will love Pinot Noir because it goes with most roasted vegetable dishes, herbs and of course… mushroom!

SOUTH AMERICA South American Pinot Noir has a lot of similarities to Oregon or California Pinot Noir. The aromas lean more towards flowers like violets, roses and vanilla than fruit.

http://winefolly.com/review/pinot-noir-wine-facts/

On the producer

N/A

Parker review

Not rated

Wine spectator review

Not rated

Jancis Robinson (2012 cuvée, not the same one)

Not rated

#wine swiss cavestpierre pinotnoir

0 notes

captwine · 6 years

Photo

Domaine Les Perrières La Chênaie Gamay de Peissy 2014

https://www.saq.com/page/en/saqcom/red-wine/domaine-les-perrieres-la-chenaie-gamay-de-peissy-2014/13110655

Why did I buy it?

I’m building a swiss degustation quatuor and there were only two kind of swiss red available at the store: this gamay and a pinot noir. Beggars cannot be choosers!

I’m always curious to taste new gamay, especially produced by terroir I completely ignore

The year

Noboody has vintage charts for Swiss wine

Cepage

100% Gamay

Sugar

N/A

Alcohol

13%

Terroir:

Clay

Vinification and aging:

Harvested early October. 10 to 14 days of skin contact Carbonic maceration for part of it. The wine is stored in French oak barrel for 6 months.

Characteristic (by producer)

Fruity (aromas of strawberry and vanilla), with a pleasant balance between alcohol, fruit and tannins. This wine is a light red with the by the complexity brought ageing in oak barrel.

Serving instructions (when provided by producer)

Temperature : 16°C / 18°C

Organic?

What is Gamay?

If you’re one of the few who actually stops to smell the neighbor’s flowers, or breathes in deeply when you’re in a forested area then you are the ideal drinking candidate for Gamay. Also, you do realize you’re a rarity, don’t you?

Gamay (“Gam-may” aka Gamay Noir) is a light-bodied red wine that’s similar in taste to Pinot Noir. In fact, this variety is a cousin of Pinot Noir and it grows primarily next to Burgundy, France (Pinot motherland) in a region called Beaujolais. Gamay wines are loved for their delicate floral aromas, subtle earthy notes, and surprising ability to pair with food (even fish!). The best part is, you can find high-quality Gamay at a much better price than Pinot Noir.

If you want to try Gamay, there are a few things to know and expect from this wine. Gamay has been steadily growing in popularity in cool-climate regions such as France, Canada, Switzerland, Oregon and New Zealand.

Gamay is one of those wines where a large part of the fruit character in the wine is derived from the aromas (and not as much in the taste). It’s a wine that is best served in a large globe-shaped Burgundy glass to collect all the stunning fruity and flowery aromas. Expect to smell fresh cut violets, iris and peony flowers wrapped in cherry, raspberry and plum with subtle background notes of potting soil. On the palate, the wines are light with high acidity and tart flavors of red fruits along with a subtle bitter note on the finish. You’ll find that French Gamay labeled as Beaujolais, is a degree or two more earthy in taste than Gamay from Canada or New Zealand.

Similar tasting wines: Pinot Noir, St. Laurent, Schiava, Zweigelt

Cost for quality: $15–25 for an outstanding bottle of Gamay

The amazing thing about Gamay is that because of the high natural acidity paired with low tannin, the wine pairs shockingly well with a very wide array of foods. Basically, it’s hard to go wrong with Gamay and food.

Examples

Meat

Roast Chicken with Herbs de Provence

Chicken Tangine with Apricots and Olives

Chicken dumplings

Chicken Liver Paté

Duck with Plum sauce

Turkey with Chestnut stuffing

Beef Stroganoff

Pork Sausages

Hangar steak with Chimichuri

Spicy Tuna Roll

Planked Salmon with Soy Glaze

Grilled Salmon with Dijon Glaze

Roasted Black Cod with Lentils and Pork Belly

Fried Calamari

Cajun Shrimp and Grits

Cheese

Neuchatel

Chèvre

Comté

Brie

Mimolette

Saint- Nectare

Swiss Raclette

Brie with Pomegranate sauce

Cream Cheese

Farmer’s Cheese

Swiss

Gruyere

Monterey Jack

Herb/Spice

Fennel

Anise

Green Cardamom

Mustard

Horseradish

Caraway

Garlic

Shallot

Chive

Leek

Marjoram

Bay Leaf

Dill

Lavender

Sage

Mint

Chervil

Pink Peppercorn

Clove

Nutmeg

Allspice

Cinnamon

Vegetable

Spanakopita

Black Olive Tapenade

Roasted Potatoes with Dill

Onion Rings

Roasted Eggplant

Portabello Mushroom

Sunchoke

Spinach Salad with Beets

Red Quinoa

Capers

Apricot

Dried Cranberry

Cranberry Sauce

Walnuts

Pecans

Butternut Squash

Delicata Squash

Acorn Squash

http://winefolly.com/review/tasters-guide-to-gamay-wine/

On the producer

The little village of Peissy, tucked away in the heart of Geneva’s vineyards, just a few kilometres outside the city, has been home to our family estate since 1794.

Able to look back on 220 years of wine-growing, the Domaine Les Perrières is now run by Bernard Rochaix, assisted by members of the younger generation, passionate and disciplined about their work and eager to carry on the wine-growing heritage. Together, they have the classic winemaking techniques down to a fine art, know all about the latest winemaking techniques and can rely on the valuable co-operation of the talented wine expert, Sébastien Schwarz.

DIVERSE QUALITY WINES

The Domaine Les Perrières offers seventeen extremely diverse different grape varieties, grown on around one hundred hectares.

Each variety is typified by its own cultivation and winemaking technique that will allow it to express its authentic personality and distinctive flavor to the full. Our vines are respectful of the environment and grown in accordance with Federal Integrated Production (I.P.) standards.

The Domaine Les Perrières may be found at the top of the winner’s podium at national and international competitions. The estate’s vintages may be found in the best restaurants in Switzerland and around the world.

PEISSY, A UNIQUE VINEYARD

912 is a landmark date in the history of the village of Peissy and its vineyards. A document dating from this time officially records the donation of this land to Satigny Priory. The age-old cultivation of vines is celebrated every year in November at the village fete of St. Martin.

The ‘terroir’, composed of molassic and clayey soils, and the mild climate of the region lend a warmth of flavor to our wines to underline the fruitiness of our grapes.

Parker review

Not rated

Wine spectator review

Not rated

Jancis Robinson (2012 cuvée, not the same one)

Not rated

#wine gamay lesperrieres swiss

0 notes

captwine · 6 years

Photo

Provins Grand Métral Petite Arvine 2015

https://www.saq.com/page/fr/saqcom/vin-blanc/provins-grand-metral-petite-arvine-2015/11194963?selectedIndex=3&searchContextId=1225490401010569169

Why did I buy it?

I had tried a Zahner Langenmooser Spatlese (a swiss spatlese) a while ago and it left me with a positive impression of swiss wine

I had two bottles of Chasselas and heard Petite Arvine had a better reputation

I’m building a swiss degustation quatuor and thought having a chasselas and a petite arvine was a good idea for the wine part

The year

Noboody has vintage charts for Swiss wine

Cepage

100% Petite Arvine

Sugar

2.9 g/L

Alcohol

14.5%

Terroir:

N/A

Vinification and aging:

N/A

Serving instructions (when provided by producer)

Temperature : 10°C / 12°C

Organic?

What is Petite Arvine?

Petite Arvine, a white grape, is a long established Valaisan grape variety and is one of the varieties that makes the Valais so very interesting. It is considered by many to be the quintessential Valaisan white wine grape.

When vinified dry, the wine can be very classy with excellent structure, a bouquet including aromas of grapefruit, wisteria, rhubarb and honey, a palate of concentrated fruit balanced with good acidity and sometimes a saline note on the finish.

It ages well and because of these qualities, is very popular and is widely grown in the Valais, where there are today some 115 hectares in various sites along the valley from Sion to Martigny.

The Petite Arvine can be fussy in the vineyard being frost-sensitive and requiring quite a lot of water thus limiting the sites which are suitable. Yields are quite low by Swiss standards, from 0.5 to 0.7 litres per square metre.

Opinion is divided over its origins. It is widely believed to have originated from the region of Martigny, although some think it originates in the Aosta valley in Italy from where it arrived in Valais towards the end of the Middle Ages. Officially, it is of "unknown origin". This of course, applies to its parentage, as recent DNA tests have been unable to reveal anything to identify any close relationships at all.

Many commentators have suggested that Petite Arvine wines are among Switzerland's best. Styles range from dry to lusciously sweet, and many Petite Arvine wines can benefit from short-term cellaring. Despite such high quality, the variety is only planted in small amounts in Switzerland, and in even smaller amounts in Italy.

https://www.alpinewines.co.uk/grapes/view/petite-arvine

https://www.wine-searcher.com/grape-1919-petite-arvine

On the producer

Provins is the most decorated cellar and first producer in the country, bringing together over 3,400 members. Its “Grand Métral” selection is based on accessible wines that bring immediate pleasure. Petite Arvine, an ancestral varietal, is ideal for this type of wine philosophy and reveals rose, melon and ginger aromas along with a supple and fresh mouth.

Parker review

Not rated

Wine spectator review

Not rated

Jancis Robinson (2012 cuvée, not the same one)

17/20 (Superior) Sion. Winemaker Madeleine Gay. Stony mineral nose with a lovely sour grapefruit freshness. Tastes drier than most in this lineup. Concentrated, refined and long with an attractive sour/salty finish. Mouthwatering on the finish, making you want to take the next sip. Full of ripe citrus fruit but far from simple. (JH)

#wine swiss petitearvine provins

0 notes

captwine · 6 years

Photo

Domaines Rouvinez Fendant Côteaux de Sierre 2016

https://www.saq.com/page/fr/saqcom/vin-blanc/domaines-rouvinez-fendant-coteaux-de-sierre-2016/11598538?selectedIndex=1&searchContextId=122549040622728703

Why did I buy it?

I had tried a Zahner Langenmooser Spatlese (a swiss spatlese) a while ago and it left me with a positive impression of swiss wine

I know Chasselas is pretty common in swiss but I’ve never had it

I have never tried Fendant

I had another Fendant from Provin and it looked very commercial so I thought of buying something a bit more sober and make a duo

Lets face it, its pretty cheap

The year

Noboody has vintage charts for Swiss wine

Cepage

100% Chasselas

Sugar

1.2 g/L

Alcohol

12.5%

Terroir:

Stony with a large part of limestone

Vinification and aging:

On vats on fine sediment

Serving instructions (when provided by producer)

Temperature : 8°C / 10°C

Organic?

What is Chasselas?

Chasselas is the most important and widely planted white wine grape variety in Switzerland. and is particularly common in the Vaud region.

On the vine, Chasselas tends to ripen early, making it a good match for Switzerland’s cool alpine slopes. It can be a very vigorous and overproductive vine if not properly controlled, which has perhaps contributed to its poor reputation outside Switzerland. and many Chasselas-based wines can seem quite neutral. However, the best examples can be complex and rich, showing a range of fruity, floral and mineral flavors, with good acidity and the ability to age well in the cellar. Older wines show more honeyed and nutty flavors, taking on a deep golden color. The variety matches well with traditional local Swiss cuisine like fondue. While theories have abounded that the grape originated in Egypt or the Middle East, recent DNA research suggests it comes from the shores of Lake Geneva – a finding consistent with the well-established theory that the location where most forms of the grape variety can be found is probably the point of origin.

The town of Chasselas in France’s Maconnais was also previously touted as the point of origin but, while it has given the grape it’s name, it is now thought to be the point of distribution through France after the grape had been brought from Switzerland. Certainly it has been grown in Switzerland and neighboring parts of Germany for at least 500 years.

In Switzerland the grape was usually called Fendant from the 1700s until the early 20th Century. This name – “splitting” – refers to the characteristic that certain forms of the grape display when being pressed between finger and thumb: they split as opposed to being completely crushed. The Fendant name began to appear on labels in many regions, and Vaud winemakers have moved to protect its use.

Chasselas is planted throughout Europe, particularly in France, Germany, Austria, parts of north Africa and as far away as North America. In France, Chasselas is not taken particularly seriously and it has been largely removed from vineyards in Alsace and the Loire, where it was once common. It is still used in the production of table grapes, which may have created prejudice against its winemaking potential. Italy also grows a little Chasselas; as for Germany and France the more serious expressions are often produced in vineyard areas close to the Swiss border.

Synonyms include: Fendant, Perlan, Gutedel, Dorin, Wälscher, Chasselas de Moissac, Chasselas Doré, Moster, Marzemina Bianca, Chrupka Bila.

Food matches for Chasselas include:

Mushroom pasty

Crayfish laksa

Cheese fondue

https://www.wine-searcher.com/grape-100-chasselas

Producer’s note:

Located in Sierre, the sunniest city in the country, the family business that is Domaines Rouvinez, founded by Bernard Rouvinez, is today managed by his sons Dominique and Jean-Bernard. Totalling 110 hectares, the estate produces wines of exemplary minerality from its limestone-rich lands, including this Fendant of pleasing freshness presenting notes of white fruits and flowers.

Parker review

Not rated

Wine spectator review

Not rated

Jancis Robinson

Not rated

#wine swiss chasselas rouvinez

#wine swiss rouvinez chasselas

0 notes

captwine · 6 years

Photo

Provins Swiss Valley Fendant 2016

https://www.saq.com/page/fr/saqcom/vin-blanc/provins-swiss-valley-fendant-2016/11194971?selectedIndex=1&searchContextId=1225490401010453942

Why did I buy it?

I had tried a Zahner Langenmooser Spatlese (a swiss spatlese) a while ago and it left me with a positive impression of swiss wine

I know Chasselas is pretty common in swiss but I’ve never had it

I have never tried Fendant

Lets face it, its pretty cheap

Looks pretty industrial thought...

The year

Nobody has vintage charts for Swiss wine

Cepage

100% Chasselas

Sugar

1.4 g/L

Alcohol

12%

Terroir:

N/A

Vinification and aging:

N/A

Serving instructions (when provided by producer)

Temperature : 8°C / 10°C

Organic?

What is Chasselas?

Chasselas is the most important and widely planted white wine grape variety in Switzerland. and is particularly common in the Vaud region.

Synonyms include: Fendant, Perlan, Gutedel, Dorin, Wälscher, Chasselas de Moissac, Chasselas Doré, Moster, Marzemina Bianca, Chrupka Bila.

Food matches for Chasselas include:

Mushroom pasty

Crayfish laksa

Cheese fondue

https://www.wine-searcher.com/grape-100-chasselas

Producer’s note:

N/A

Parker review

Not rated

Wine spectator review

Not rated

Jancis Robinson

Not rated

#wine provin fendant swiss

0 notes

captwine · 6 years

Photo

Château de la Charrière Santenay 1er Cru Cuvée Beauregard 2014

https://www.saq.com/page/fr/saqcom/vin-blanc/chateau-de-la-charriere-santenay-1er-cr-2014/13384381?selectedIndex=1&searchContextId=225775501395356618

Why did I buy it?

I initially bought it following a wine tasting in the SAQ tasting fountains. I rated it a 5/5 and impulse bought the bottle

My comments were “ Fantastic white. Complex, balanced, a bit off kilter, comes at you from a different direction. Tropical fruit, lemon peel, good acidity. Would buy again and drink it with friends”

Drank it with friends and enjoyed it so much I bought a bottle to hold in case I needed to bring something nice somewhere

At 48.50$, its not a cheap bottle but for the quality its pretty affordable!

Good option for a classy chard to bring somewhere that won’t ruin you but that’s not cheap

The year

Parker: Ohboy. 97E for white burgundy (extraordinary, early maturing and accessible)

Wine Spectator: 96 for burgundy white An excellent vintage, showing great potential; wines are rich and ripe, with density and concentration

Jancisrobinson: Burgundy white 2014 Rather promising wines have emerged from a season that started unusually early after a mild winter and usefully wet early March followed by a very dry spring. Weather during flowering was almost too hot and dry. A cool, damp summer slowed ripening so that a fair quantity of grapes with good acid levels were picked at the usual time.

Cepage

100% Chardonnais

Sugar

N/A

Alcohol

13%

Terroir:

Soil : Limestone and Clay

Premier Cru Appellation

Plantation density : 10 000 vine stocks/hectare

Sustained vine growing

Average vine age : 30 years

Vinification and aging:

Harvest hand picked

Sorting in the vineyard et in the winery

Direct pressing / Cold must settling between 24 h and 36 h

Aged on fine lees

French oak barrels (30 % in new oak)

Length : 10 to 12 months

Fining and light filtration

Bottling in the downward moon

Serving instructions (when provided by producer)

Temperature : 12°C / 13°C

Gastronomy : White meat, fish

Cellaring: 2 to 4 years if the preservation conditions are good (constant temperature and rather important humidity)

Organic?

Agriculture raisonnée mais pas organique

What does Chardonnay taste like?

Two Primary Chardonnay Tastes

If you like the idea of butter in your glass, you’ll love the classic style of oak-aged Chardonnay wine. On the other hand, if words like “Pinot Grigio” make you feel woozy with love, then your perfect Chardonnay is the unoaked kind. How can a single grape offer such a variety of flavors? Well, in addition to the difference in winemaking (oak vs. no oak), ripeness has a lot to do with flavor.

A Note About Ripeness and Chardonnay Wine

A very ripe Chardonnay will have flavors more towards tropical fruits like pineapple, guava and mango. A barely ripe Chardonnay will have green apple and lemon flavors.

Chardonnay Wine Taste Profile

FRUIT FLAVORS (berries, fruit, citrus)

Lemon

Apple

Pear

Pineapple

Jackfruit

Passionfruit

Peach

Fig

OTHER (herb, spice, flower, mineral, earth, other)

Apple Blossom

Lemon Zest

Citrus Peel

Celery leaf

Beeswax

Lemon balm

Honeysuckle

Wet flint rocks

Saline Solution

Vanilla Bean

Almond

Jasmine

OAK FLAVORS (flavors added with oak aging)

Vanilla

Baked Tart

Butter

Pie Crust

Caramelized Sugar

Creme Brulee

Dill

Coconut

Praline

CHARDONNAY SERVING TEMPERATURE

Unoaked: 48 ºF (9 ºC)

Oaked: 54 ºF (12 ºC)

ACIDITY

Medium Low (oaked warm climate) – Medium High (unoaked cool climate)

SIMILAR VARIETIES

Marsanne

Roussanne

Viognier

Semillon

Fiano (Italy)

Antão Vaz (Portugal)

Why do some Chardonnays taste creamy?

The smell of vanilla, butter, coconut and dill are all attributes of oak-aging. However, the texture that some Chardonnays have that can be described as Oily, Creamy, Smooth or Waxy are from a special kind of fermentation.

What is Malolactic Fermentation?

After the wine is fermented, an additional fermentation called Malolactic Fermentation (MLF) will give wine an oily texture. MLF turns tart malic acid (the acid in apples) to smooth lactic acid (the acid in milk). A malolactic fermentation involves a different kind of yeast that gobbles up malic acid and poops out lactic acid. If you want a rounder, more creamy-feeling wine, look for wines that have gone through MLF.

Meat Pairings

Chicken Breast

Turkey Breast

Pork Loin

Halibut

Trout

Cod

Sturgeon

Oily Flaky Fish

Atlantic Salmon

Lobster, Crab

Scallops

Shrimp

Clams

Oysters (unoaked)

Spices and Herbs

Tarragon

Parsley

Thyme

Lemon Zest

Marjoram

White Pepper

Shallots

Poultry Seasoning

Cheese Pairings

Soft – Semi Soft Cow’s Milk Cheese and Goat Cheese.

Vegetables & Vegetarian Fare

Yellow Squash

Peas

Zucchini

Asparagus

Sun Chokes

Seitan

White Mushrooms

Truffles

Chanterelles

Almonds

Unoaked Chardonnay

Unoaked Chardonnay is far closer to the zesty style of Pinot Gris or Sauvignon Blanc. Chardonnay wine tends to have less ‘green flavors’ than Sauvignon Blanc. Depending on how ripe the grapes were when picked, the flavor ranges from lemon and green apple (less ripe) to pineapple and figs (very ripe)

Buttery Chardonnay

Oaked Chardonnays are rich, full-bodied and have additional flavors of vanilla, butter and even caramel from the oak. A cool climate, buttery Chardonnay will have more citrus flavors versus a warm climate Chardonnay, which will have more tropical fruit flavors.

http://winefolly.com/review/chardonnay-wine-guide/

Producer’s note:

The GIRARDIN family have cultivated the vine for 13 generations, and the domaine developed in the sixties thanks to Jean GIRARDIN, notably with the acquisition of Château de la Charrière. Having passed his childhood amongst the vines and in the cellar, Yves developed a passion for all aspects of wine and its culture.

In 1981 the family holding of 12 hectares was divided, and Yves found himself at the head of 3 hectares. Wishing to grow and diversify his range of appellations, he bought vines at Chassagne-Montrachet and Pommard and today holds 21.50 hectares.

In 2003 Yves acquired Château de la Charrière, the family property, and developed the Domaine with the construction of a new cellar. In 2011 Benoît returned to the Domaine after studying at Beaune and Bordeaux in order to perpetuate the family skills.

We grow our vineyard of 21.50 hectares with the help of three permanent employees and seasonal workers during the summer.

The Chardonnay is pruned using the Guyot simple method, and for the Pinot Noir we use a combination of Guyot simple and Cordon de Royat. All the parcels are ploughed in the spring to encourage the vines’ root development and thus bring out the expression of the terroir.

Work such as debudding, trellissing and leaf thinning, which is all carried out by hand, allows us to control yields and create air around the bunches of grapes in order to prevent disease and obtain perfectly healthy grapes.

The vines are managed using reasoned agricultural methods, where keen observation of the vegetation and control of its development permit treatment products to be kept to a minimum.

The bunches of grapes are picked and sorted by hand, with a first sort in the vineyard and a second using a sorting table in the grape reception area of the winery. Since 2003 we have benefited from the professional advice of an oenologist, who brings us his vision of the vintage in order to obtain the maximum potential from our grapes.

Parker review for 2016

Not rated

Wine spectator review for 2012 (not the same year as my bottle)

Rating: 91

Round, with complex aromas and flavors of lanolin, roasted almond, honey and apple pie. A mineral element emerges as this glides to a long, toasty, nutty aftertaste. Drink now through 2020. 50 cases imported.

Jancis Robinson

Not rated

#santenay burgundy wine

0 notes