Archive for General

Jan
04

A Different Slant on Bubbly

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‘Tis the season for bubbly. Here is your chance to taste four very special, unique wines, yes, a completely different slant of what bubbly can be! This certainly proved to be an eye opener for many. 

Airole Lambrusco “Marcello”–We start this tasting with a sparkling (fizzy) red wine—100% Lambrusco Maestri, grown at 750 to 1000 feet in elevation overlooking the Po Valley in Emilia Romagna. Tasty, brimming with vitality, delicious, exuberant fruit & a wonderfully refreshing fizz.  This is a wine to enjoy.  Something to refresh.  Something to quench the thirst on an especially warm day.  Served well chilled, we also think this is a terrific choice with an assortment of salumi & cheese.   (By the way, this one of the most highly acclaimed Lambrusco—International Wine Challenge—2016 Gold Medal/ 2011 Best Sparkling Red Wine; 2011 VinItaly—Grand Gold Medal just to name a few). 

Gregoletto Prosecco “Sui Lieviti” (Italy)The category of Italian Prosecco now is one of the top wine imports into the U.S., & they range in price from $7.99 to $22 a bottle.  How does the average wine buyer know which one to buy?  Well, here is one that will set the bar for you on what true Italian Prosecco can be!  Gregoletto was in fact selected as SLO Foods—“Winery of the Year”. This avant garde winery ages their wines on lees for more complexity and bottle as such. A completely different perspective on what Italian Prosecco can be! The sui lieviti bottlings represent the history of this region before the Champagne method was invented. The secondary fermentation continues in bottle over an indeterminable amount of time, in fact each bottle is slightly different. Vino vivente! Living wine!” 

Ruggeri Prosecco Vecchie Viti(Italy)–As the category of Italian Prosecco continues to grow, I am sure we will see the concept of SUPER Prosecco also grow, both in production & in popularity too.  Perhaps some produced by method champenoise, perhaps some fermented or aged in French barrique barrels, certainly old vine cuvees or perhaps some incorporating a dollop of Chardonnay, Pinot Bianco or even Pinot Noir.  The question then would be, will it still be typical of Italian Prosecco?  Just so you have a starting point to compare others to, here is a standout Prosecco produced from a smattering of 80 to 100 year old vines! 90% Prosecco, 6% Verdiso, 2% Blanchetta & 2% Perere and six months on the lees for complexity. We will delighted to see how refined & airy this cuvee is, with sublime vinosity & tiny, flirtatious bubbles.  

Raventós I Blanc Brut Rose “De Nit” (Spain)If you are looking for a sparkling wine, but cannot afford the prices of Champagne, here is one to consider.  Yup.  Sparkling from Spain!  In fact, in my opinion one of the very best houses!  This family has been farming their land for twenty one generations! The vineyards are rich in fossilized marine soils and the grape growing (mostly Xarel-lo with some Monastrell blended in) and precise, detailed winemaking.  Bravo!  PLUS, it is uniquely still AND thankfully Spanish.

Dec
28

PINK Wines 08-17-17

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I am always re-amazed at how PINK wines have meteorically grown in popularity. Finally! One of the side effects of Rosés being en vogue, however, is that an inevitably growing number of not so good, commercially minded renditions pop up and continue to pop up….which in my opinion can either suffocate the store shelves with more plonk than good OR wine tasters will become leery of pink colored wines again. No….PLEASE……we cannot let that happen again. That was the inspiration for this night’s tasting, four standout PINK wines to show tasters what can be. To make things even more fun, we will serve BLIND! 

2014 Leccia Patrimono Rosé–A PINK specialty from one of the most revered producers out of Corsica and deservedly so. 80% Niellucciu & 20% Grenache grown in the remote, rugged, wild countryside, this is a masculine, hearty pink-ster which also thankfully has elegance & refinement. 

2016 Hans Wirsching Rosé Trocken–from the Franconia winegrowing region of Germany near the town of Iphof.  Although I have had this winery’s rosés in the past, I have not purchased any until this one. It not only is drastically different (a blend of Pinot Meunier, Portugeiser & Domina rather than Pinot Noir dominated), but it is also a real standout! Yes, if you treasure prettiness, perfume, finesse, deliciousness and ethereal lightness, you will enjoy this wine too! 

2016 Marquiliani Sciaccarellu Rosé–Produced from the indigenous Sciaccarellu grape variety (& 10% Syrah) on the remote eastern coast of Corsica, This for me is truly one of the most special renditions produced today. As importer Kermit Lynch aptly says—Drinking her rosé is like drinking a cloud. There’s an absolute weightlessness to it. Nothing is left on the palate but perfume.”  

2015 Regis Bouvier Marsannay Rosé–To help put this wine in perspective—the soils here are mostly limestone, the kind of limestone which is world famous for alluring, beguiling, elusive Pinot Noir RED wines. The village of Marsannay, however, is located at the top of the heralded Cotes de Nuits and has historically provided a kind of a warm up to the BIG GUN villages just a bit further south. For me, it also has been the home of some very noteworthy PINK wines, which Bouvier producing the most ethereal, pretty and delicious.

Categories : General, Rose, Wine, Wine Thoughts
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Dec
22

A Quartet of Gamay Noir 10-19-17

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I have been an admitted Gamay Noir/Beaujolais fan for sooooo many years. I still can’t understand why this category of wines is not blazing in popularity. How can one not love the deliciousness, the lightness of weight (viscosity) and heavenly gulpability of a slightly chilled Beaujolais AND, at such ridiculously reasonable prices. Well, here are a couple of other tidbits which might whet your appetite even more. They’ve genetically proven Gamay Noir is a descendent of Pinot Noir, which at least partially explains the deliciousness and incredible food compatability. We did one Gamay Noir tasting back at the end of August. We now look to yet another, with four DIFFERENT examples……each about deliciousness, food friendliness & gulpability. To make things even more fun, we will serve them BLIND!

2013 Stéphane Aviron Chenas “Vieilles Vignes”–Typically the Cru Village of Chenas produces more a masculine style of Beaujolais with lots of mojo.   “Stéphane Aviron uses old vine parcels & creates very expressive, age-worthy wines relying on traditional and new methods, including organic and biodynamic vineyard management. His wines are authentic in every way & drink like fine Burgundy. This Chenas is produced from pre-phylloxera vines that average over 100 years old. Yes, this is standout Cru Beaujolais! 

2014 Maison L’Envoye Morgon “Cote de Py”–The appellation’s finest vineyards are along the Côte du Py. Here is one from 40 to 50 year old vines planted in schist soils rich in manganese and iron. This soil structure provides a gunflint/mineral edge to the typical raspberry/dark red fruit nuances. This is true Cru Beaujolais, just like the old days–delicious, food friendly & gulpable in style. 

2013 Stéphane Aviron Morgon “Cote de Py”–The Morgon Cote du Py is Stéphane Aviron’s most structured, earthy wine. The grapes are sourced from the slopes of an 1150-foot inactive volcano that is regarded as one of the top terroirs in all of Beaujolais. The 40 to 50 year old vines face due south on a well pitched hillside of poor sandy soil. The wine is aged for 12 to 14 months in new & old barrels”–much more vanguard in style. 

2014 Quenard Gamay Noir “Chignin”–This is old vine Gamay Noir grown in the steep, terraced, limestone scree soils found in the foothills of the French Alps at truly dazzling heights. This was a chance to try another delicious, food friendly Gamay Noir from a different perspective.  This wine was much more open with its charm, vibrant personality & rustic scented perfume with a solid frame & firm tannins.

 

 

Categories : General, Red, Wine, Wine Thoughts
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Dec
22

A Quartet of Gamay Noir 08-31-17

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I have been an admitted Gamay Noir/Beaujolais fan for sooooo many years. How can one not love the deliciousness, the lightness of weight (viscosity) and heavenly gulpability of a slightly chilled Beaujolais? Well, here are a couple of other tidbits which might whet your appetite even more. They’ve genetically proven Gamay Noir is a descendent of Pinot Noir, which at least partially explains the deliciousness and incredible food compatability. Furthermore, the “Gang of Four” revolutionized and then took this grape variety and the region to a whole ‘nother level, following the principles of Jules Chauvet. So…on this night, we will try renditions from three Chauvet-ists AND then one mystery rendition, just to mix it up. To make things even more fun, we will serve them BLIND! 

2013 Robert-Denogent Beaujolais Villages “Cuvée Jules Chauvet”–wonderfully delicious, interesting, gulpable Beaujolais at its best from Jean Jacques Robert, the unofficial 5th wheel of the “Gang of Four”!  “The 1.14 hectare parcel (twenty and seventy year old vines) is leased from the niece of Jules Chauvet, Benedicte Chauvet, farmed with organic practices (but not certified). indigenous yeasts fermentation takes place in 228 L oak barrels. Carbonic maceration for fifteen days. No sulfur during harvest or vinification, minimal amount used at bottling. Aged sixteen months in seven year old barrels. Neither fined nor filtered”. 

2012 Foillard Fleurie–a Grand (versus “country” styled)-Cru Beaujolais, sourced from two lieu-dits: Grille-Midi and Champagne…45 to 50 year old vines.  “Of all the disciples of Jules Chauvet, Jean Foillard is the most likely to succeed in the practice of using very little SO2, without having his wines act capriciously at the slightest change in atmospheric pressure. His wines possess magnificent body, a unique viscosity and give aromas of a unique purity and grace”. 

2013 Charly Thévenet  Régnié “Grain et Granit”–this is a masculine, wild & VERY rustic, some would say feral, bordering raunchy (in a good, au naturale way) style of Cru Beaujolais from the son, Charly, of Jean Paul Thévenet from the “Gang of Four”.  Take a trip on the wild side!  The vines were planted in 1932 & 1946. ”biodynamic farming techniques in the vineyard, never adding synthetic herbicides, pesticides, or fungicides to the vines. He harvests late, with an aggressive sorting of the grapes, adds minimal doses of sulfur dioxide, ages the wine in four-year-old Burgundian barriques, and bottles his wines unfiltered”. 

2013 Thibault Liger-Belair Bourgogne “Les Deux Terres”–we slipped this wine (75% Gamay Noir & 25% Pinot Noir) into the tasting to show tasters how the addition of Pinot Noir AND the fact these vines grow in limestone soils can affect the resulting wine.  Yes, the wines had harder, more severe acidity & much harder, gripping tannins.  A surprise wine, just to mix things up some!

Categories : General, Red, Wine, Wine Thoughts
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Dec
09

French White Wine “Collectibles”

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2005 Coche Dury Puligny Montrachet “Les Enseignères”–there is no doubt that Coche Dury is at the very top of the “A” list of white Burgundies today.  While this domaine is based in Meursault, they also own 1/2 hectare of Les Enseignères vineyard in Puligny MontrachetWhen I first tasted the 1986 Coche Dury Corton Charlemagne, I was absolutely floored by its boldness, grandeur & magnificence.  It had presence, personality & mojo that was previously only seen from the Montrachet from Domiane de la Romanee-Conti.  Their style was certainly game changing & would inspire others to follow & emulate.  The 2005 is still surprisingly closed.  It certainly & almost vainly has the stuffing, but, even at 12 years in age, still has a LONG way to go in resolving itself.

2010 Château Haut Brion Blanc–one of our regular VINO guests likes to come in & blind taste me on one of his wines now & then.  On this night, it was this wine!  I was very thankful he shared such a wine.  The point of this exercise for him I am sure is to stump me or watch me struggle.  Ha! Ha!  For me, however, the exercise is to see if the wine was good or not…..how much would I pay….& think about what kind of foods I would consider pairing with it.  After all, how many times would someone have an opportunity like this, with such a wine?  This wine tasted VERY sophisticated, refined & high quality with a dollop of very expensive oak to it & I thought a distinct salinity.  Upon a quick 2 minute assessment (this is during service after all), Burgundy came to mind.  I would have paid, $125 to $150 a bottle online, but not $335 as is quoted today.  The wine as it turns out is 46% Semillon, 54% Sauvignon Blanc (not sure if there was a % of Sauvignon Vert in this vintage)….9 to 12 months in oak, 50% new.  The parcel is but 7.09 acres in size.  Yes, I was very thankful to try this wine.  The last Château Haut Brion Blanc I tried & purchased was I believe the 1986 for a winelist I was working with at the time.  I remembered being so inspired by a bottle of 1966 Laville Haut Brion in the early to mid 1980’s that we went on a Château Haut Brion Blanc buying binge of 5 vintages in pursuit of the wonderful perfume & regality I had experienced from that Laville Haut Brion.  It unfortunately never came even close.

2014 “Y”–another rarely seen white wine from Bordeaux.  The question is was this wine brought to assess quality or to stump fellow tasters in a blind tasting?  Again, my thought is always, I am so thankful for tasting such a wine, as opportunities like this don’t around too often.  Here is something I recently read “The dry white wine of d’Yquem. The chateau produces this wine in certain years when conditions permit. ‘Y’ comes from the same exceptional terroir and vines as Yquem’s famous sweet wines. It benefits from identical strict vinegrowing methods, but is harvested and produced differently. ‘Y’ is produced when the deliberate decision is made to pick certain plots of sauvignon blanc grapes at the beginning of the vintage and overripe Semillon grapes later on. This accounts for the small quantities and irregular production. There have been only 23 vintages of ‘Y’ since the first one in 1959!”  The 2014 is 75% Sauvignon Blanc & 25% Semillon, 7 g/l, residual sugar. 

2005 Raveneau Chablis Grand Cru “Les Clos”–despite being so VERY youthful, this wine on this night was really strutting its stuff that’s for sure.  This is without a doubt a real thoroughbred.  In the past, the Valmur grand cru vineyard was typically the Raveneau bottling I gravitated to each vintage.  I guess it is because of the remarkable ethereal, sophisticated, high pitched minerality & pedigree the wine typically offers.  This wine in comparison had more bass than treble….more stony & about grandeur.  Furthermore, this wine is WAY more open than my previous encounter, eventhough that was only 3 or so months ago.  What a wine, to say the least!

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This is actually Part Three of our post on the wines of Santorini.  I was so taken by this particular wine project, its visionary, dedicated patriarch & his whole mission of growing & producing wines in as natural way as he can…..we thought this one needs its own post.

As I had mentioned on a previous post, while at Gaia winery on Santorini, the very enthusiastic, highly professional winetasting room host, Melina, after our taste of the Gaia wines, handed the keys of her own car to her friend & told her to drive us to Art Space.  She did mention this was an art gallery, who also happened to make wines……my kind of wines, as she put it.

Art Gallery?  Part time winemaker?  I didn’t know what to expect.   

When we drove to the spot, our driver wasn’t even sure if this was it.  (There is but one very small, plain sign, almost un-noticeable, that she finally saw that confirmed we were there!)  I can honestly tell you my apprehension really grew at this point, as we were far removed in location & a considerable wait for any taxi or driver to come.

After a short time (which seemed like an eternity to me), a gray haired, bearded, wily man came out to greet us.  (It turned out this was owner/winemaker Antonis Argiros himself).  He then took us down to his labyrinth of caves ranging from 30 to 40 feet below, with 21 feet thick pomice walls & ceilings creating a cool, quite remarkable space.  The first few tunnels were decorated with many paintings, separated now & then with sculptures & other artistic pieces.  Yes, this is a really cool looking art gallery, BUT, I couldn’t help but wonder, what am I doing here? 

Then, I saw a concrete hole in the ground & some other winemaking/distilling equipment here & there, all cleaned & neat.  It became apparent, that his space allowed him to have a vertical vinification system (or was it created for that & the art was used to fill in the spaces.  Since he spoke no English, I didn’t know)–3 levels–designed to use natural, gravity flow.  Now, I knew we were on to something. 

He also showed us pictures of the old days–1861 when it started–as well as pictures with him as toddler; how they grew grapes & how they dried the grapes for their vinsanto bottlings.  Since he spoke no English & me no Greek, it was another way to communicate.  As our time together went on, I got a growing sense & appreciation of his fiery passion & his mission.  He was something special & I grew more & more intrigued at the possibilities.

By the time, we sat to taste his wines, he had asked someone to come & interpret for us.  The first wine he poured was produced from the indigenous Aidani grape variety–2014 (organically grown grapes from 70 year old vines, 24 hours skin contact, wild yeast fermented, no ML, 7 months on the lees–looking like an “orange” wine–unfiltered, unfined, coppery color, unusual fruit, slight oxidative taste & showing a distinct bitterness & alcohol in the finish).  I thought it was good, in fact the best Aidani based white wine we had had on the island so far, with real character & mojo.  Sensing our fascination, he then disappeared & came back with a taste of the still fermenting 2017 (with 10% Assyrtiko)–still displaying unusual fruit–quince, starfruit, peach skin, minerality, & still had the same mojo & character to its core.  One could readily see this was some kind of winemaker, whose wines touched me much more so than the other wines we ran across on Santorini.  The defining moment of this visit, however, proved to be the third wine–2015 “Saint August” (98% Assyrtiko, wild yeast fermented, 7 months lees contact).  My notes include–“copper tinge, unique fruit, nutty, full of character, heart, minerality/salinity, surprisingly sublime, seamless, holds 14.5 alcohol surprisingly well“.  This wine really moved me!  I was quite stunned, as the wine was quite unique & idiosyncratic–to the point where I don’t think too many wine lovers would embrace its wildness, its “orange” wine nuances & its completely atypical character. 

At that point, the game changed.  I inexplicably & surprisingly got chicken skin (something that has happened only a few times over the years, especially on a first visit like this).  Because of my obvious reaction, at least partially, I could also see Antonis change.  His demeanor became softer, more like a father talking about his children AND his eyes blazed with excitement & his passion clearly was showing in all its glory.  We definitely connected at that moment.  I made a new wine friend, halfway across the world.

He then disappeared & came back out with a sample of the 2017, which was still fermenting.  I was amazed, despite how hazy, unpolished & fizzy it was, the wine still showed the minerality/salinity, structure, seamlessness, mojo & obvious winemaking mastery of the bottled wine. 

Antonis then disappeared again, this time coming out with a 2013 “St August” (which when the “interpreter” finally came, noted that he last opened this wine on his BIG birthday, meaning it was something truly special).  Well, it was something truly special.  This slightly aged version again had the minerality/salinity, structure, seamlessness & mojo, but with a unique nuttiness, peach skin & insane etherealness.  I was absolutely taken by this wine, the grape growing & the winemaking genius of Antonis Argiros.  “Chicken skin visit!”.

Antonis was kind enough to give us the remainder of the 2013 to take back to the hotel so we could taste it again later, after it had aired.  I could more clearly see then, it was not a white wine for everyone’s palate.  Quite candidly & realistically, probably just a few would really get the genius behind his wine, even more so, because the wine is VERY tasty, but not really delicious, charming or truly noble.  I later asked myself, was I just caught up in the moment? 

To that, I would reply–quite candidly, it is possible & probable.  Still, I must add, I don’t get chicken skin like that too often.  (I, in fact, recall less than 10 times previously over the years).  Secondly, I don’t need someone to sing a song pitch perfect.  I just want to someone to sing from the heart AND that it moves me.  That was the case here.  Furthermore, this visit reminded me of what true artisan can mean.  Antonis grows & makes wines like no one else I have encountered.  Lastly I met a very special, new wine friend on the other side of the world AND, I will treasure meeting him & tasting his wines forever.

Thank you Antonis!  Aloha, my friend.

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Dec
02

Wines of Santorini, Greece Part Two

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This is Part Two of our visit to wineries on the Island of Santorini.

Domaine Sigalas–founded in 1991, Sigalas is certainly one of the most heralded in all of Greece.  Paris Sigalas is not only celebrated by the international press, but we found how highly revered he is within his country.  As I noted in an earlier post, we had not set up any winery appointments prior to traveling to Greece.  It was so serendipitous how things worked out for us on this trip, especially winery wise.  Yes, we visited a wine bar in Athens named Vintage & had a fabulous winetasting experience with their resident wine sommelier Effie Anastopoulou, a VERY knowledgeable, charming, welcoming, consummate wine professional.  After tasting several top notch Greek wines with her, she asked if we would be visiting any wineries during our stay in Greece, to which we replied, nothing scheduled yet.  But I said there were at least one winery I had in mind to see–Sigalas in Santorini.  Her eyes lit up & she beamed I used to work there!  She helped us to get an appointment there, a private wine tasting & an audience with Paris Sigalas himself.  Thank you so much Effie!  Sigalas not only produces some stellar wines, but they are always looking to do things better, which means continual experimentation & evaluation.  (They, for instance, train some of their vines along the lines of Burgundy–see picture— versus the traditional koulara style).  I view Sigalas as very scientific in its approach versus the more renegade charge of Hatzidakis.   The wines were therefore, quite pure, minerally, well crafted, stylish & classy.  There is no doubt his Assyrtiko white wine sets the standard for others to aspire to be.  What a great visit!

Hatzidakis–Haridimos Hatzidakis started his namesake wine project in 1996 when he took & worked a small half hectare parcel roughly located at 1200 feet in elevation.  This parcel had laid essentially fallow & unattended since 1956.  Currently the Hatzidakis winery organically farms more like 10 hectares in Pyrgos Kallistis, Megalochori, Akrotiri & Vourvoulos, ranging in elevation from 100 feet up to 1200.  Haridimos represented the New Age of winemaking in Greece, someone who thought & played “out of the box”, & was helping usher Greece, its winemaking & resulting wines into a new era.  It was really sad that we lost him & his genius a couple of months ago.  Wines & Spirits magazine–“He was quiet, hard to draw out; the wines, on the other hand, weren’t shy at all: they were big, rich and concentrated. He raised them organically and vinified them without added yeasts or enzymes and a minimum of sulfur, often in old barrels. They were, on one hand, a throwback to older times; on the other, they spoke of an obsessive attention to farming and a commitment to low yields that could only happen today, when an international audience clamors for wines like these“.  Although, Hatzidakis was respected for championing indigenous Santorini grape varieties such as Aidani (white) & Mavrotragano (red).  It was, however, his work with the Assyrtiko (also indigenous), especially old vines & single vineyards (specifically the Mylos & Louros “Vignes Centenaires”  bottlings) which won his acclaim & his cult like following, internationally.  Assyrtiko de Mylos (the proper name) is very ripe, old vine Assyrtiko grapes of a single vineyard in the village of Pyrgos Kallistis–wild yeast fermented, 8 months on the lees & bottled unfiltered & manually with minimal sulfur.  Assyrtiko de Louros Vignes Centenaires” is 100% old vine Assyrtiko from the village of Pyrgos Kallistis at roughly 360 to 750 feet elevation.  The wine is also wild yeast fermented & spends 24 months on its lees in old barrels & is regarded as their crown jewel.  For me, I would also add that his Assyrtiko grappas (VERY limited) are worth seeking out.  It is really quite a blaze of glory in its category.  His former wife, Kostantina Chryssou, looks to keep the legacy going forward.

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Dec
02

Wines of Santorini, Greece Part One

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We finally arrived at Santorini.  And, while the majority of the time, we walked around to the various towns & breathtaking scenic routes, we did squeeze in a little wine time here & there.  Since Santorini is based on a volcano, the soils are very volcanic in nature.  I found it amazing how one could drive around 3 turns in the road & see its 3 main soil types.

In addition, the island has quite a constant, gusting, ocean wind (at least when we were there) which I would say also affects the vines & especially the grapes.  Interestingly, the local vignerons have therefore over the years (centuries?) trained the vines in a very unusual, bird nest looking style, which they call koulara (bush vine training).  It seems outside of the towns, everywhere you look, there are fields of these koulara trained vines.  We were told, they help to shade the grapes from the blazing sun & help shield the grapes from the gusting winds & flying pumice.

We were fortunate to visit several wineries during our stay. 

Venetsanos–this was a recommendation by our tour guide.  The winery & tasting room is located on a hill over a breathtaking view of the sea.  The wines were tasty, cleanly made & would appeal to a wide audience of wine drinkers.  The view, while one sits there tasting is also well worth the visit.

Gaia–we visited this winery based upon the recommendation of the iconic Sigalas winery.  The winery is located right on a beach with the sea right outside.  We were told, they are one of the most innovative on the Island.  They are also highly acclaimed, having been named Top 100 wines by Wines & Spirits multiple times.  One of their   innovations is to submerge a cage of 500 or so bottles–40 to 50 meters under the sea…….for 4 years, just to see how the wines age.  Their white wines are mainly produced from the Assyrtiko grape variety grown on Santorini.  I was fascinated how they are able to masterfully integrate their new oak into their white wines.  Interestingly, they also feature red wines, produced from the Agiorgiotiko grape variety grown in Nemea, of the Peloponnese at 2300 feet in elevation.  One of them, pictured here, was one of the real standout red wines of our trip to Greece.  It was very classy, well textured & balanced.  Cheryle found this wine to be delicious, provocative & a wonderful, memorable treat!  (Also, pictured here is the amazing Melina, whose knowledge, enthusiasm & beaming personality completely won us over!  She also arranged a visit to a little winery, in fact had her friend drive us there, which would surprisingly be the most profound visit of the trip & truly one of the memorable visits of my whole career.  Thank you Melina)!

Faros–we were taken by our tour guide to a VERY unique, small shop, run by Maria Valhou, named Faros products.  She is especially known for her tomatoes & tomato products, but she also produces fava, chloro cheese, capers, caper leaves AND “homemade” style wines, all uber naturally.  Where some people say such things, Maria lives it & has developed quite the following because of her beliefs.  Her products are amazing!  I was a little apprehensive of what her wines would taste like, given her au naturale approach & her shying away from sulfur use.  (We all have had such wines, & in many instances find wine with many flaws).  Honestly, I would say her wines are NOT for everyone.  They have quite an oxidative edge & all kinds of atypical qualities one would not normally associate with wine.  Still, I have to say, I was quite moved by several of them.  They were so personal & I was taken how she fawned over them, as if they were her children.  She is a true artisan & her wines also reminded me of her devout beliefs, passion & dedication.  Thank you Maria for sharing your heart.

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Nov
19

Douloufakis Wines Crete, Greece

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We have been fortunate to carry the Douloufakis Vidiano here in the Islands.  Being only an hour drive away from our hotel in Elounda, we therefore, decided one day to go see the winery & vineyard.  The family owns roughly 20 hectares in Dafnes, in the center of Crete, near the larger city of Iraklio (where we would eventually catch a ferry to the Island of Santorini in a few days).  The vineyards are quite breathtaking–mostly on various, undulating hillsides of very white calcareous soils.  Being at higher altitudes (up to roughly 1500 feet) there is constant, strong, gusting, cool ocean winds.  The vineyard tour really was an eye opening & breathtaking!  

What we tasted were the 2016 Vidiano (indigenous grape–white grape variety) & their Liatiko (indigenous red grape variety).  (They also produce a little Malvasia di Candida Aromatico, which they label as Femina & another Liatiko, this one sun dried, & 5 years in barrel–resulting in a sweet, viscous wine named Helios).

The Vidiano is produced from 40 year old vines, fermented in stainless steel with NO malolactic & 4 to 5 days on the lees.  This grape variety grown in these hillside calcareous soils, though not about grandeur, does produce very pure, scintillating white wines with star fruit/quince like fruit, heightened by riveting minerality & a wonderfully crisp & refreshing edge, ideal for seafood & lighter pasta dishes. 

The Liatiko is also produced from 40 plus year old vines, which are de-stemmed & aged for at least 1 year in old oak (barrique, 1.5 & 3.0 foudres).  The resulting wine has a roasted chestnut, savory, bay leaf character with acidity & astringency that reminds of Italy’s Galioppo based red wines.

I should add, that both of these wines are surprisingly reasonable in price & therefore offer GREAT VALUE.  I would further add, the Vidiano is probably more applicable to most restaurants.  If you can sell a Sauvignon Blanc, then one should also readily be able to suggest this wine in place.

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Nov
16

Young Sommelier Tasting 10-29-17

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Yet another opportunity for young wine minds to get together–to share & learn.  Thanks to all for coming. 

2015 Sassotondo Ciliegiolo–in Umbria, the Ciliegiolo grape variety is used mainly to make lighter, more café styled red wines.  In Tuscany Ciliegiolo has very different character, eventhough it is also used more for blending.  This bottling is 100% Ciliegiolo grown on the Tuscan Coast in Maremma, seemingly riper, not as much apparent acidity in the middle & perhaps a little more “fur” to it than Sangiovese?  In any case, this wine still has deliciousness, is tasty, interesting & quite enjoyable with a wide range of VINO styled foods. 

2015 Planeta Frappato–our search for tasty, interesting, well balanced Sicilian Frappato has been a long journey.  We have found several with profuse, charming, enticing perfume, but they are often coupled with hollow middles, high alcohol & bitterness levels.  Here is an interesting one to help fill the niche.  The 2015 is grown in the red sands of Vittoria, Sicily.  They say, the Frappato grape vines does its best work in the red sand.  I don’t know if that is true, but we love this wine’s wonderful, exotic perfume & its seamless flow on the palate, its innate savoriness & warm balance.  The innate aromatics creates a very different & interesting dynamic when pairing with foods.

2014 Domaine de Durban Beaumes de Venise–2014 was the first vintage we purchased this wine.  It just caught our attention because of its wonderfully, surprisingly low keyed savoriness & its warm, velvety like texture.  I have previously been a HUGE fan of this estate & especially their dessert styled, vin doux naturel white wine–Muscat Beaumes de Venise–which many consider to be the finest example of what this wine can be.  This red wine comes from the same village, its higher altitude & white limestone looking “chips” scattered throughout the vineyards, bordered by a wild countryside with pine trees, shrub & herbs.  The blend is typically a blend of mainly Grenache, Syrah & a dollop of Mourvedre.  I would also have to add the price tag is way under priced, making this a truly SENSATIONAL VALUE, especially if you like more traditionally styled French “country” red wines. 

2012 Les Milles Vignes “Cadette”–located in the Fitou AOC (granted in 1948–the first for Languedoc), this winery has just skyrocketed to fame under the direction of winemaking phenom Valérie Guerin.  It is really amazing how their wines are now the “toast” of Paris & its progressive wine bar scene.  I love this wine’s enchanting charm, surprising elegance & refinement, which is so different than most Languedocien typically showcase.  The 2012 is roughly 1/3 each of Grenache, Carignane & Mourvedre (50 year old vines, grown in clay-limestone-schist soils).  This is a winery well worth seeking out as the wines are standout, interesting & can add to the dinner table experience.

2012 Gallety “Côtes du Vivarais”–Cheryle & I first visited this estate in 2007.  It is located on the western flank of the northern area of the southern Rhone, an area not so highly regarded for so many years.  Well, this estate will help change that perception.  The vineyards & countryside looks to be semi-arid (though it is said to be cooler & wetter, & therefore longer to ripen than the vineyards across the river) with all kinds of soil fragments–gravel, stones, sand, limestone chips.  This particular bottling is typically 50% Grenache (45 to 60 year old vines) % 50% Syrah (25 year old vines).  I love how different this rustic & provocative Grenache-Syrah wine is year in & year out.  To that end, the vines are organically farmed & the wines are aged in older Burgundy barrels to contribute more purity & finesse to the resulting wines, unlike the more opulent, brooding, high glycerin reds produced across the river.

1999 Chateau Pegasus Xinomavro “Naoussa”–this was highly recommended to us by a small, husband/wife wine specialty wine store in Athens, Greece.  They noted this bottling is one of the best out of their country AND this was a 1999 the winery recently re-released.  The grape variety is Xinomavro & comes from the Naoussa appellation.  I was excited to pop this wine open for all to taste, having carried it all the way from Greece in our suitcase for that purpose.  The wine, right off the bat, had a musky wood kind of smell–kind of like sandalwood meets cherry wood with licorice, sweet pipe tobacco, wet li hing mui cherry & a VERY savory, pungent core.  It was not like any wine I had had before.  On the palate it was dried fruit, actually quite tight knit with charcoal, cedar, sweet tobacco undertones.  It was also quite layered & the wine unveiled more & more layers as the wine sat open.  Certainly was an interesting wine.

Gregoletto Prosecco “Sui Lieviti”–a relatively new discovery for us.  This producer is making quite a splash with its sur lie Prosecco–“Sui Lieviti”. “The sui lieviti bottlings represent the history of this region before the Champagne method was invented. Primary fermentation in stainless steel, then bottled by hand along with a small amount of natural liqueur made from their own grapes that triggers fermentation in bottle.  The secondary fermentation continues in bottle over an indeterminable amount of time, in fact each bottle is slightly different. Vino vivente! Living wine!”  This wine is capped & therefore cannot be DOCG. 

2015 Domaine Skouras Moschofilero–Giorgio Skouras is Burgundy trained & is undoubtedly one of those leading Greece into a modern era of wines through his expertise.  This is one of his Moschofilero white wines, grown in the Peloponnese of southern Greece at higher altitudes.  Since the Moschofilero grape variety has color (& therefore potential bitterness), 53% of this is produced from free run juice.  It still has the wonderful aromatics, which creates a very different dynamic with foods & a surprisingly somewhat thick, viscosity, despite being still light, refreshing & tasty. 

 2014 Domaine Skouras Moschofilero “Salto”–in comparison, this bottling is a produced from a single vineyard, 100% Mavrofilero (a unique, highly aromatic Moschofilero vine selection), from Martinia at roughly 1800 feet in elevation.  This wine is wild yeast fermented & displays a much more high toned, lime skin perfume & leaner, crisper, fresher on the palate.  What an amazing difference!

2015 Sigalas Assyrtiko–having just gotten back from Greece, I wanted participants to compare the difference between Moschofilero & Assyrtiko, two of Greece’s finest indigenous white wine grape varieties.  Assyrtiko is indigenous to Santorini where it is trained koulara (bird nest looking) to protect the grapes from the light volcanic pumice that is whipped around by the strong, gusting ocean breezes AND to give it some shade from the hot Summer sun.  Paris Sigalas is without a doubt the most notable internationally recognized wine producer name from the Island & deservedly so.  He experiments so much both in the vineyard & in the winery in search of producing better wine.  This is his standout wine for me–masculine, stony, masculine & very savory with quite a assertive, somewhat bitter finish.  one can see, when tasting his wines, why he & his wines are held in such reverence.

 2013 Hatzidakis Assyrtiko de Mylos ”Vieilles Vignes”–the winemaking turk of the Island & amongst those growing & producing the Assyrtiko grape variety was Haridimos Hatzidakis.  having tasted his wines a little while back I was anxious to taste his wines again, shake his hand & hopefully walk his vineyards.  I was saddened to hear he had passed away only a couple of months before we got there.  His grape growing & winemaking was totally “out of the box” not only for Santorini, but anywhere else for that matter.  His wines were therefore also unlike any other.  His Mylos bottling comes from a single, organically farmed vineyard of 80 plus year old vines in the village of Pyrgos Kallistis, VERY matured grapes, wild yeast fermented & spent 8 months on the lees & bottled unfiltered with very minimal sulfur.  Where Sigalas is more clean & vibrant Hatzidakis is taking a trip on the wild side–a wine unbridled & unapologetic for its attitude & rustic, “on the edge” style.

2002 Dönnhoff Spätlese “Norheimer Delchen”–Helmut Dönnhoff has made quite the international reputation for his estate & his world-class Rieslings.  TOTALLY deservedly so!  This wine clearly reminded all of the tasters why.  The 2002 displayed such profound character, structure & mojo with a real majestic presence, pedigree, incredible balance & masterful precision.  I remember tasting this wine upon release & then thinking it was too much.  2002 was that kind of vintage, especially back then.  15 years later….OMG….though still quite the youngster & somewhat still hiding some of its glory, the transparency, clarity & minerality is definitely back out.  This is some kind of wine!  Thank you Brent & Helen for sharing!

1980 Quintarelli Recioto della Valpolicella Classico–Thank you Mike for sharing!  Only a wine crazy guy like you would come armed with a heavyweight like this to a BYOB to share.  This bottling was typically produced only 3 or 4 times in a decade.  Giuseppe took so much effort to meticulously produce one of his favorite children.  (Insiders estimate–it takes 30 pounds of grapes & 10 years worth of care & coddling to produce one bottle).  Now, 37 years young.  Yes, young.  It is true the once youthful unctuality/sweetness had changed considerably.  It is still so powerful, virile & vinous–a true beast–still showing, however, some class & intrigue.  What a bottle of wine this is!!!!!

Categories : General, Wine, Wine Thoughts
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