Wine Tasting: Independent Producers (Naked Wines)

As the Pennsylvania Liquor Control Board (PLCB) has loosened restrictions on consumers' access to wine sales from out of state in the last few years, a number of Internet Wine Clubs have opened up their services to Pennsylvania residents, allowing them to select and purchase wine online and have it shipped directly to their homes or businesses. 

In this most recent class of mine, we sampled an array of wines from Naked Wines  https://us.nakedwines.com//  which is based in California and supports independent growers and winemakers from around the world, including France, Italy, Spain, Australia, New Zealand and California.

Overall, class attendees were impressed with the quality of the wines, although the Rod Easthope Sauvignon Blanc caused some dissension among the ranks; on the other hand, Oscar's White Douro was a clear winner to several imbibers, including myself.

As for the reds, the Arabella Shiraz and the Karen Birmingham Zinfandel were highly appreciated in both classes, and for Pinot Noir aficionados, the Scott Kelly from Oregon was very impressive, especially given its price point. In fact, this was the real standout for me, as much as I liked the Arabella and the Birmingham.

The Minervois and the Cabernet Sauvignon were quite average and did not leave a lasting impression. But remember, if you're not satisfied, just ask for your money back and you will be credited promptly with no hassle with Naked Wines policy.  I've only had to do this once and it was no problem.  

In general, their wines are of good quality and a good value - mostly in the $10-20 range once you're a member.  So if you're in the market to shop online for wines, this may be a good place to start.

Rod Easthope Reserve Sauvignon Blanc 2017

 

Appellation/Region: Hawke’s Bay, New Zealand 

Varietal: 100% Sauvignon Blanc

Production/Tasting Notes:  On the nose notes of gooseberry, elderflower, fennel; bright, zesty acidity; passion fruit and citrus flavors; medium bodied; long finish

Food  Pairing: seafood, hard cheeses, goat cheese salad, aperitif

Alcohol: 12.5%

Oscar’s (Quevedo) White Douro 2016

Appellation: Douro, Portugal

Varietals: Viosinho (50%), Gouveio (45%), Arinto (5%)

Production/Tasting Notes: Crushed and pressed berries were fermented with temperature control at 18ªC; after fermentation, aged for two month on the lees; bottled in February 2017; full nose of tropical fruits backed with some citrus, reminiscent of pear, passion fruit, and lemon zest blended with a touch of white pepper; smoothly textured, medium to full bodied white; limoncello, fine minerality; finishes with clean citrus flavor that lingers on and excites the taste buds.

Food pairing: seafood, salads, aperitif

Alcohol:  13%

Benjamin Darnault Minervois 2015

Appellation : Minervois Appellation d’Origine Protegee (AOP)  (Languedoc-Roussillon, SW France)

Varietals: Old Vine Grenache blend

Production/Tasting Notes:  rich, ripe berry flavors, smooth, medium-bodied

Food Pairings: roast pork;

Alcohol: 13%

Scott Kelley Pinot Noir 2016

Appellation/Region: Oregon

Varietal: 100%  Pinot Noir

Production/Tasting Notes: Fermented in concrete and oak vessels; aromas of black cherries, berries, hints of vanilla, toasty spice; juicy, light to medium bodied

Food  Pairings :  chanterelle mushroom risotto; roast chicken, pizza, burgers

Alcohol: 14.5%



F. Stephen Miller Cabernet Sauvignon 2016




Appellation/Region: Sierra Foothills, California
Varietals: 100%  Cabernet Sauvignon
Production/Tasting Notes:  dark red fruit, silky vanilla and spice; full-bodied
Food Pairing: grilled porterhouse steak with grilled asparagus; robust red pasta sauces
Alcohol: 14.5%

Arabella Reserve Shiraz Viognier 2016

Appellation: Western Cape, South Africa

Varietals: 95% Syrah, 5% Viognier

Production/Tasting Notes: rich plummy, jammy fruit; moderate acidity and tannins; soft, silky finish with addition of Viognier;

Food  Pairing: beef, lamb, spicy foods

Alcohol: 14.5%

Karen Birmingham Zinfandel 2015 

Appellation/Region :  Lodi, California

Varietal: 100%  Zinfandel

Production/Tasting Notes: Aged in oak barrels; blend of new and old vine fruit; aromoas of licorice, fennel, perfume; smooth; woodsy dark berries; peppery finish

Food Pairings: Burgers, barbecue ribs, grilled meats, hearty pasta/lasagna

Alcohol: 15% 

Notes on Winemakers

Scott Kelley: The Pinot Noir expert who made Robert Mondavi Private Selection and Estancia Pinot Noir for over a decade.

Karen Birmingham honed her wine-making skills  working for years at sustainable winery LangeTwins (with David Akiyoshi).

Consultant oenologist Benjamin Darnault has clients all over the South of France, which means he gets to cherry-pick the very best grapes the region has to offer. Voted 2011 Winemaker of the Year by UK Naked Wines members.

Rod Easthope left his full-time post as Chief Winemaker at Craggy Range, New Zealand's most iconic winery, to set-up-shop alone and make an exclusive range of wines just for Naked Wines, using grapes from Hawke's Bay, Marlborough and Central Otago.

Stephen de Wet was selected as 2009 Winemaker of the Year by UK members. Grows grapes in the Robertson Valley in South Africa. Started the Arabella winery from scratch in 2006.

Interview with Rowan Gormley, Founder of Naked Wines

Right, ok, so give me the lowdown on Naked Wines:

Well, the idea behind Naked Wines is that: you shouldn't need to be rich to drink great wine. Because great wine doesn't cost a lot of money to make - it only costs a lot of money to sell.

We are a subscription-based, crowdfunded wine retailer. The business model is a virtuous circle: so our customers crowdfund our wine makers. That means the wine makers don't need to waste time and money selling to the customers, which means they are able to give us the wine at preferential prices and we pass those onto our customers.

You started Naked Wines in 2008 during an economic downturn, how was it getting this new business model up and running during that time?

Well, I think probably because it was such a bizarre time, that was what probably made us bold enough to say: instead of just setting up a slightly better wine retailer, offering slightly better product, at slightly better prices – it made us bold, and said: if we're going to change people's behavior in the middle of a down-turn, we need to offer something that is so fantastic that even in a downturn people will change their behavior.

What was the original reaction to the business model? Because I guess crowdfunding wasn’t as well-known back then.

I don't think the word had even been invented then!

I think the reaction - there just wasn't one. We'd get about 20 orders a day. We were all sitting there twiddling our thumbs. 

Then, somehow the flywheel starts turning, and starts gaining momentum. It's partly that we got the message right and we got the execution right on the site. It was also about building up a core of customers, that when someone went along to the website and said: “what's all this Naked Wine stuff?” there were other people there for them to talk to.

How long did it take for you to turn a profit?

We turned profitable halfway through our third year, and we've been profitable ever since.

What’s the stats?

We've sold 10 million bottles of wine last year (2013) 200 000 Angels, who are the people that fund us, who give us 60 million EUR a year to invest in wine.

I came across Naked Wines through vouchers I’ve seen in deliveries from Amazon for example, and I noticed on your site as well, that you go on it say “do you have a voucher”. 

It seems to be quite a prominent marketing tool; I just wanted to know what the idea behind this was?

The idea was – to get people to change their behavior is pretty hard. To get people to try something new is pretty hard. And we're confident that once people have tried it, they'll keep buying. So being such a good deal, people who would normally go “no I can’t be bothered” give it a shot.

What do you think was the biggest challenge when setting up this business?

Definitely people. When we set up Naked Wines in the UK it was very straightforward. Because seventeen of use left, we were quite a cohesive team, everybody knew the other people could do their job so everyone just focused on getting their own job done – and I had the luxury of being able to take only people who I knew were brilliant.

When we set up in the US for example, we've got 65 staff in the US, and I just never really appreciated how hard it is to hire effectively. And after I've made a few mistakes, I started reading about it and saw that it's not unusual to be... that 1 in 2 is a good hit rate. We're a small business, it's a tough thing to be dealing with. So definitely people is the hardest thing.

Did you come across any tips you'd give to other people who are hiring?

I tended to hire people who were like me – instead of hiring people who were complementary to me, and had strengths where I was weak.

The second thing is, you go through the interview process, offer someone a job - and by lunch time on their first day you knew they were wrong for the job. We thought “How do we take that first morning of the job and actually put it into the interview process so that we can avoid those mis-hires?” and that's been very effective.

And lastly what do you think was kind of key to your success so far?

Never giving up. I think it’s key to being an entrepreneur. It's not creative genius, or technical ability; you just got to really want it.. Almost always your first idea doesn't work.

-          YPHonline.com  6/24/2014

A Taste of Sicily

In the not too distant past, Sicilian wines were not much to write home about; indeed, no one really wrote home about them, except perhaps to say how wasted they got on cheap plonk while stumbling around Palermo or Mt Etna or Siracusa.  And most people just associated Sicily with the Godfather movies.  How things (and the vino) have changed!  At the most recent wine dinner I conducted with a small group of friends who meet semi-regularly,  the verdict was in - perhaps the best tasting yet!  This is just anecdotal evidence of how far Sicilian wines have come, and we were sampling only the mid-range-priced wines - most for less than $20!

There are quite a few indigenous varietals on this Mediterranean island (scroll down for descriptions), and except for the Nero d'Avola-Syrah blend, we stuck to these wines for they offer such distinctive and delightful flavor profiles. (Sicily also produces its share of common noble varietals to cater to the international market.)  Between the two white wines, the Insolia was the stunner, especially for around $12 a bottle, although I also enjoyed the bright, fresh and lively Grillo as well.

Among the reds, every one seemed to have their favorite, but it seemed that the Etna Rosso and the SantAgostino made the most waves.

All wines were purchased at WineWorks in Cherry Hill, NJ, but they should also be available in PA and Delaware stores.

If you have yet to experience Sicilian fruit of the vine, you're in for a real treat!

Cincin!!

Tami’ Grillo 2015

                  

Appellation: Terre Siciliane Indicazione Geografica Tipica (IGT)

Varietal: 100% Grillo

Production/Tasting Notes:  Direct press, then fermented and aged in stainless steel for 6 months; short maceration (1 week) then six months in stainless steel; filtered because of its young  age. The Tami project was an idea that came to me a few years ago, and that was to prove that it's possible to make good, simple, natural wine in Sicily. Tami is something I've started with some friends who own vineyards in Contrada, a district close to mine. Three years ago, we agreed we would convert their vineyards to organic viticulture. In 2009, we made the first "all grape" vinification. The goal was to take good grapes and make a simple, every day wine. There is a white, and two reds. – Ariana Occhipinti, winemaker

Food Pairings: Macaroni with fresh lemon and cream sauce; lemon chicken; walnut-rolled goat cheese with honey

Alcohol: 12.5%


Cusmano Insolia 2016

               

Appellation: Terre Siciliane IGT

Varietal: 100% Insolia

Production/Tasting Notes: Cold pressing with skins and first fermentation at 8°C for around 12 hours, soft second pressing; cold decanting and fermentation at 18°-20°C; 4 months on the lees in stainless steel containers, and successive fining in the bottle; average 16 year-old vines; aromatic, displays nutty, citrusy characters with herbal notes.

Food Pairings: Risotto with mushrooms and walnuts; salmon sashimi; steamed clams with butter

Alcohol: 13%



Firiato Le Sabbie dell’Etna Etna Rosso 2013



Appellation: Etna  Denominazione di Origine Controllata (DOC)

Varietals: Nerello Masacalese, Nerello Cappuccio

Production/Tasting Notes: Hand-harvested; 14-day fermentation in steel tanks; 12 months aging in durmast Slovenian casks; 6 months maturation in bottle; minerally, ripe and elegant notes unfold  into alternating intense and distinct hints of blackcurrants, prune jam, black cherries, licorice, pepper and wilted violet; palate: well-balanced and harmonious, rich, warm, refined with suave tannins; lingering aroma, juicy finish.

Food Pairings: Pigeon breasts in red-wine sauce; wild mushroom and eggplant filo parcels; linguini with tomato and clams

Alcohol: 13%

Tami’ Nero d’Avola 2016

               

Appellation: Terre Siciliane IGT

Varietal: 100%  Nero d’Avola

Production/Tasting Notes: One week maceration on skins; fermented and aged in stainless steel for 6 months; see below for further tasting notes under Nero d’Avola

Food pairings: Chicken salad with pomegranate, pinenuts and raisins (rosé)
Caramelized barbecued pork patties (bun cha)
Charcoal-grilled rump steak

Alcohol: 13%


Valle dell’Acate Cerasuolo di Vittoria 2013



Appellation : Cerasuolo di Vittoria Denominazione di Origine Controllata e Garantita (DOCG) (Sicily’s first DOCG)

Varietal: 60% Nero d’Avola, 40% Frappato

Production/Tasting Notes: Fermented using indigenous yeast in stainless steel; aging: combination of stainless steel (for Frappato) and oak (for Nero d'Avola) for 12 months, and an additional nine months in bottle; delicately smoky aromas of red fruits, plum, camphor and herbs, lifted by a bright floral nuance (Frappato); plush and gentle, plum and black cherry flavors (Nero d’Avola); firm, fine-grained tannins. (Alternate take: fresh berry, rose-petal and citrus character with green-tea undertones?)

Alcohol: 13.5 %


Firiato Santagostino Baglio Soria 2011



Appellation: Sicilia IGT

Varietals: Nero d’Avola, Syrah

Production/Tasting Notes: 10-day fermentation in steel tanks; malolactic fermentation; 8 months aging in American durmast barriques; 6 months maturation in bottle; well-defined nuances of marasca cherries, wild berries, rhubarb, cloves, aromatic herbs and prunes that alternate and blend with charming hints of licorice, ink and tobacco leaves; on the palate suave, soft and caressing; silky, fine tannins.

Food pairings: Sicilian eggplant and tomato stew (caponata)
Braised pork knuckle
Chilli con carne

Alcohol: 14.5%

Factoids about Sicilian Wines

• There is evidence of vine training and wine production from the earliest settlements of the Phoenicians on Sicily’s west coast and the Greeks on Sicily’s east coast from the eighth century B.C.
• The Greek colonists brought their cultivated knowledge of vine training and winemaking to southern Italy and Sicily beginning with their earliest settlements.
• Thomas Jefferson procured a 400-liter barrel that of Woodhouse’s Marsala wine for his Monticello wine cellar through the office of the U.S. secretary of the navy.
• Before the 1950s there were few producers of quality wine in Sicily.
• In 1985, Diego Planeta assumed a role that put him at the center of the Sicilian style and quality revolution of the 1990s when became president of the Istituto Regionale della Vitee del Vino (IRVV, “Regional Institute of Vine and Wine”).
• From about 1995 to 2005, private Sicilian companies rapidly developed quality bottled wine for the international market.
• A Sicily-wide IGT, Sicilia IGT, was created in 1995. By the end of the 1990s, Sicilia IGT wines, many featuring Nero d’Avola, increasingly dominated the sold-by-the-bottle market. As of 2008 more than 25 percent of all Sicilian wine, bulk and otherwise, was bottled at the IGT level, and Sicilia IGT was and remains by far the largest category of Sicilian bottled wine. In 2011, it was promoted to DOC status.

• Terre Siciliane is the region-wide IGT title for the island of Sicily. It was created in November 2011, to take the place of the erstwhile 'Sicilia IGT', which had just been promoted to DOC status (as Sicilia DOC). The name Terre Siciliane translates literally as 'Sicilian lands'.  In keeping with the stylistic freedom of the IGT category, Terre Siciliane IGT wines can be made in virtually any style: red, white or rosé, still or sparkling, dry or sweet. Naturally, given Sicily's strong focus on its traditional grape varieties, the likes of Catarratto, Grillo, Inzolia, Nero d'Avola and Nerello Mascalese will feature strongly in wines produced under the title. But the island is also known for its focus on the international wine market, and thus the 'international' grape varieties (e.g. Cabernet Sauvignon and Chardonnay), so these will also make up an important part of the Terre Siciliane wine portfolio over time.

Indigenous Grape Varieties of Sicily

Whites

CATARRATTO-  The wine’s color is pale straw yellow with green tints. It smells mildly fruity and has notes of fresh straw. Compared to other white varieties, Catarratto makes wine with moderate alcohol levels and high acidity. The wine has a bitterness that is slight but noticeable, particularly at the back of the palate. This induces winemakers to blend in other varieties with a softer character. Inzolia is Catarratto’s traditional blending partner.

INZOLIA (INSOLIA) -Inzolia (or Ansonica) is an Italian grape variety grown in both Sicily and Tuscany. While it is most famous traditionally as an ingredient in the fortified Marsala wines, it is now seen more and more as a crisp, dry white wine, in blends and as a single variety. Inzolia wines are moderately aromatic, and tend to display nutty, citrusy characters with herbal notes.
     The grape has a long and complicated history. It is thought to have originated on the island of Sicily, and is related to other Sicilian natives like Grillo and Nerello Mascalese, but other sources have argued that Inzolia is related to the Roditis and Sideritis grape varieties of Greece. A grape that goes by the name Irziola is mentioned by Pliny the Elder in Naturalis Historia, but there is no evidence to suggest this is the same variety.
     Today, Inzolia is found across Sicily, particularly in Palermo and Agrigento. It is permitted as a blending grape in many of the island's DOC appellations, adding a nutty weight to wines made with Catarratto and Grillo. Inzolia's tendancy to lose acidity late in the season means that it has long been a building block of Marsala wines, but improved winemaking techniques and a change in fashions has seen Inzolia's place in Sicilian winemaking change significantly.

GRILLO - a Sicilian white grape variety most famous for its role in the island's fortified Marsala wines (Grillo, Catarratto, and Inzolia make up the base wine of Marsala.)
 It is still widely planted on Sicily despite Marsala's fall from fashion, and is now used most commonly in a variety of still white wines, both varietal and blended. Grillo, when vinified to a high standard, makes a fresh, light white wine with nutty, fruit-driven flavors that include lemon and apple.
     There is some debate as to the origins of Grillo, as its earliest mention comes as recently as the mid-19th Century. Some believe that the variety is native to Sicily, suggesting it is the progeny of Catarratto and Muscat of Alexandria. Others have hypothesized that it was brought to the island from the southern Italian region of Puglia. There is even some evidence to suggest that this was the variety in the Roman wine Mamertino, a particular favorite of Julius Caesar.
Grillo is well suited to the hot, dry Sicilian climate. Its high levels of sugar and the ease with which it oxidizes make it a good option for fortification. Unfortunately, Sicily's other great white contender, Catarratto, yields more highly and so became the preferred choice for Marsala, which led to a decline in plantings of Grillo in the 20th Century.
     Happily, as focus has shifted from quantity to quality, Sicilian producers are beginning to revisit and replant Grillo, particularly as viticultural and vinicultural techniques have improved. Winemakers are now able to control thiols more easily, giving Grillo wines with more pleasant, fruit-driven aromas rather than the rather more earthy styles that were previously available. Some commentators have suggested that this is not a true expression of the variety.
     Grillo has become a viable contender for the quintessential Italian table white: light, easy-drinking and often associated with very good value. In this regard it competes with Soave, Gavi and IGT Pinot Grigio.

GRECANICO- Though Grecanico wine lacks aroma, in the mouth it is firm, elegant, and never top-heavy with alcohol, with moderate to high levels of acidity. As a means of lightening and livening up high-alcohol, low-acid white wines, Grecanico could have an important role in Sicily’s future.


Reds

NERO D’AVOLA- the most important and widely planted red wine grape variety in Sicily. Vast volumes of Nero d'Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island's southeast coast. The area was a hotbed of trade and population movement during the Middle Ages and Nero d'Avola was frequently used to add color and body to lesser wines in mainland Italy.
     Translated, Nero d'Avola means "Black of Avola", a reference to the grape's distinctive dark coloring, but its exact origins are the subject of debate. The region of Calabria can lay claim to the variety via its synonym Calabrese (meaning "of Calabria"), though this term may be a derivation of Calaurisi, an ancient name for someone from Avola.
     For most of the 20th Century, Nero d'Avola was used as a blending grape and the name very rarely appeared on wine labels. By the turn of the 21st Century, however, the grape's fortunes had changed considerably, and it is now common to find Nero d'Avola produced as a varietal wine as well. It is often compared to Syrah because it likes similar growing conditions (Sicily has a hot Mediterranean climate) and exhibits many similar characteristics.
     Depending on production methods, Nero d'Avola can be made into dense and dark wine that is stored in oak barrels and suitable for aging, or young and fresh wines. Younger wines show plum and juicy, red-fruit flavors, while more complex examples offer chocolate and dark raspberry flavors. The wine typically has vivid blackberry smells. In the mouth, it has moderate to high alcohol, but its most outstanding characteristic is the high acidity that balances the otherwise soft texture.

NERELLO MASCALESE- a highly regarded, dark-skinned grape variety that grows most commonly on the volcanic slopes of Mount Etna in Sicily. Its wines, which have had a rapid upsurge in popularity in the last decade, have a tendency to reflect their surroundings, giving taut, fresh red wines with fruity, herbaceous flavors, excellent minerality and an earthy nuance. Nerello Mascalese wines often have a perfume reminiscent of those of the noble wines of Barolo and Burgundy.
     The variety takes its name from the Mascali plain between Mount Etna and the coast where it is thought to have originated – a small portion of older vines predate the phylloxera epidemic of the 1880s. The prefix Nerello (“little black one”) refers to the black color of the grapes, and is shared by Nerello Cappuccio, Nerello Mascalese's most common blending partner. Both grapes are found in Etna DOC wines, with Nerello Mascalese making up the bulk of the blend and easily surpassing plantings of Nerello Cappuccio.
     The hugely variable volcanic soils of Etna combined with elevations of up to 1000m above sea level – some of the highest vineyards in Europe – help produce wines with immense character and complexity, and without the excessive weight that often characterizes Sicilian red wines from lower altitudes. Nerello Mascalese is a late-ripening variety, and most vines are trained in the traditional bush-vine method, which works well in the terroir.
     Nerello Mascalese vines also dominate the neighboring Faro DOC surrounding the port city of Messina. Set in the hills above the city, vineyards reach impressive altitudes here too, if not quite the dizzying heights of Etna.
     Outside the two aforementioned DOCs, Nerello Mascalese is used in a variety of blends under the Sicilia IGT banner, often alongside the island's dominant Nero d'Avola grape variety. These wines are most often red, but rosé (rosato) is also made. Across the Strait of Messina in Calabria, the DOCs of Lamezia, Sant'Anna di Isola Capo Rizzuto, and Savuto permit the use of the variety in their respective blends.
     The wine is pale cherry red, with aromas of flowers, particularly violets, red fruit, tobacco,and spices, and in the mouth it is lean, with moderate alcohol, high sourness, and moderate astringency. In appearance the wine is very close to Pinot Noir.

NERELLO CAPPUCCIO - Nerello Cappuccio, or Nerello Mantellato, owes its name to the strange shape of its leaves, resembling a cloak (“Cappuccio” means hood in Italian, “Mantello” means cloak). A monovarietal Nerello Cappuccio is medium-dark red in hue and offers aromas and soft flavors reminiscent of ripe red cherry, vanilla, minerals and light coffee; Nerello Cappuccio wines usually have tougher tannins too and a slightly coarser quality to them.
     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 (see Nerello Cappuccio – Nerello Mascalese blend). 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. These are mostly labeled under the Sicilia IGT title, as are the few rosato examples.

FRAPPATO - a light-bodied red grape widely grown on the southeastern coast of Sicily.  Cherry-colored, aromatic and low in tannins, varietal Frappato wines are light bodied and slightly reminiscent of good Beaujolais. The wines are pale cherry red and lightly structured, very spicy and floral, and loaded with vivid cherry and pomegranate fruitiness.  However, Frappato is found in more blended wines than varietal examples, and this is where the variety really shines.
     Nero d’Avola is its prime blending partner, because of its complementary bodyweight and concentration of color; the two varieties combine to produce a red wine that is typically designed for short-to-medium term cellaring. Frappato wines may also be blended with Nerello Mascalese, Nerello Cappuccio and Nocera.

Wine Quote:
A lot of people say, “I don’t know much about wine, but I know what I like.” Maybe you don’t know what you like, because you just keep drinking the same style. The wine world is pretty vast and diverse, and it’s not marriage. You don’t have to be faithful to one style. So don’t impose your comparatively limited experience on every wine you encounter. Try to understand wine styles you’re not familiar with.
- Kermit Lynch, Wine Merchant & Connoisseur

Georgian Wine (and Food) Alert!

... and we're not talking the Peach State, but rather the former Soviet republic (and birthplace of Joseph Stalin).  As readers will remember from my previous post, in my last tasting class I featured a Georgian Saperavi wine that went over very well among the imbibers.  Now I'm pleased to report that in a twist of coincidental kizmet following the class by just a few days, Craig Laban, food critic for the Philadelphia Inquirer, reviewed a newly opened Georgian restaurant and bakery in Northeast Philadelphia which just so happens to be located down the street from a PA Wine and Spirits store that carries a fair selection of Georgian wines - which means you don't have to go over to Jersey to find a bottle of these Caucasian delights!  http://www.philly.com/philly/columnists/craig_laban/georgian-bread-northeast-philly-craig-laban-restaurant-review-russian-cooking-20171124.html

Intrigued by the restaurant review, I couldn't pass up the opportunity to sample their food and delicious bread (!) when, by happenstance, I needed to pick up some merchandise at a nearby Best Buy.  And naturally, nor could I not visit the aforementioned PA Wine store to pick up a bottle of Saperavi to go along with the fare.

 

 I was not disappointed - indeed, it was an absolutely divine pairing of food and wine from a culture and region that deserves much greater recognition here in the New World.  I feasted on the adjuruli khachapuri bread along with the ostri beef stew washed down with the Teliani Valley (dry) Saperavi red, which I actually preferred to the slightly sweet Saperavi featured in my class.  At the wine shop I also picked up a bottle of the Orgo Rkatsiteli white wine which is made in the style of the so-called "orange wines".

                                           

 I haven't sampled this white yet, but you can read Laban's take on it, as well as his notes on the Saperavi, at the following link: http://www.philly.com/philly/columnists/craig_laban/georgian-wines-bustleton-avenue-northeast-philly-teliani-valley-saperavi-orgo-khaketi-20171124.html

Although it's a bit of trek out to the Northeast for those of us in Northwest Philadelphia (and you do have to suffer the indignities of the infamous Roosevelt Boulevard), you will be richly rewarded!  I can't wait to make the journey again myself and delve further into Georgian cuisine!
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Wine Tasting: Off the Beaten Track, Part Deux

In my most recent tasting classes, the wines featured originated from both nearby and far afield, although all were "off-the-beaten-track" in that even many of my most esteemed students were not aware of or had ever tasted wines from these regions.  Ever since I began conducting wine tasting classes, I've always been keen to expand people's palates and encourage imbibers to branch out from their old familiar, well-worn bottles of choice, especially since there is so much to discover in the world of wines.  I was delighted to introduce to the students wines from countries they had never seen or tasted, and was even more pleased by their very positive feedback.  It takes an extra effort to seek out these outliers, but with a little research which I'm happy to provide in this post, your diligence will be well rewarded.

As the first class was held on Halloween, I couldn't resist the marketing ploy of a Transylvanian wine that was not shy about cashing in on its mythological heritage.  At least two varietals from this producer are currently available in PA wine stores - Cabernet Sauvignon and Pinot Noir, both retailing for about $9, so you shouldn't expect to actually turn into a werewolf after a couple of swigs! The Cab is definitely the better of the two, whereas the Pinot, which we sampled in the second class a few weeks later, is rather thin, weak and watery with only the faintest hints of this noble grape - which is too bad since Romania has a long history of wine culture but has not succeeded in attracting quality modern winemakers, likely due to the unstable economy and political corruption. In any event, the Cab is enjoyable as a lark, and quaffable enough.

The rest of the line-up were definitely winners, with the possible exception of the McPherson "La Herencia" which didn't quite succeed in its homage to Spanish Riojas. On the other hand, its "Les Copains"  was a very fine rendition of  the Rhone-style blend at a very attractive price ($15).

Without a doubt, the real stand-out happened to be the local wine from an estate just outside Philadelphia (who'd've thunk, right?).  I'm talking about Karamoor Estate, of course.  We sampled the 2010 Meritage  in the first class, and the 2013 in the second.  If my palate memory serves, the 2013 vintage was even more rich, smooth, and luscious in mouthfeel, full of dark fruit flavors and silky tannins.  It has good aging potential.

The Lebanese wine, Les Bretèches, definitely benefited from extended breathing, developing more layered and complex flavors and aromas.  And the Moroccan Syrocco was an excellent tribute to the hefty Syrahs of the Northern Rhone, which is not surprising given that the winemaker is a Frenchman.  An excellent deal for about $16 at Wine Works in Cherry Hill.

And last, but not least, the Georgian Saperavi was a new discovery for all class attendees, and positive reviews were pretty much universal.  Saperavi, a native Georgian varietal, is perhaps the darkest of all red grapes, but don't let that mislead you - this particular wine was actually medium-bodied, low in alcohol and just slightly sweet with some residual sugar.  Its unique flavor profile is somewhere between Cab, Merlot, Zinfandel and Tannat.  Renditions of Saperavi do vary from very dry and quite tannic to semi-sweet and softer on the palate.  There is actually a Pennsylvania winery near Lewisberg, Fero,  http://www.ferovineyards.com/ which makes an excellent Saperavi on the drier side, but you might have to take a road trip out there to taste it since it's not widely available in stores. 

There you have it - our latest foray into some of the lesser known wine regions that deserve more attention and respect.  So gear up your palate and keep on tasting!



Karamoor Sauvignon Blanc 2015  ($19)

Tasting Notes: Tropical notes of pineapple and coconut with a hint of honeysuckle lead to a profile of Meyer lemon and flinty minerality; exhibits bright acidity with long, lingering finish; medium to full-bodied.

Alcohol: 13.5%


Werewolf Cabernet Sauvignon/Pinot Noir

                          

Appellation: Transylvania, Romania

Varietal: 100% Cabernet Sauvignon/100% Pinot Noir

Production/Tasting Notes: 

Alcohol: 13%

Karamoor Meritage 2010/2013 ($31 in PA Stores; discounts available at the winery)

                   

Appellation: Ft. Washington, Pennsylvania

Varietals: 40% Merlot, 30% Cabernet, 15% Cabernet Franc, 15% Petit Verdot

Production/Tasting Notes: Aged for 16 months in 65% French oak, 20% American oak, 15% Hungarian oak, of which 30% was new oak.  Plums, currants, and traces of dusty leather carry to opulent, dark fruit on a silky textured palate; well-managed tannins create the velvety mouthfeel and promising aging potential.

Alcohol: 13.5%

Les Bretèches Château Kefraya 2013  ($12 at Wine Works, NJ)

                        

Appellation :  Bekaa Valley, Lebanon

Varietals: 32% Cinsault, 23% Tempranillo, 20% Syrah, 10% Cabernet Sauvignon, 9% Carignan, 6% Mourvedre

Production/Tasting Notes:  Spicy nose with notes of black currant and cherry; silky tannins; opulent red fruit flavors

Alcohol: 13.5%

McPherson “La Herencia” 2014 ($15 in PA)

                   

Appellation: West Texas

Varietals: 78% Tempranillo, 8% Grenache, 7% Mourvedre, 4% Carignan, 3% Syrah

Production/Tasting Notes: Skin contact for one month; 10 months aging in new and neutral French oak; juicy bramble fruit, tobacco leaf, and spice.

Food Pairing: Texas BBQ (what else??!!)

Alcohol: 13.9%

McPherson “Les Copains” 2014  ($15 in PA)

  

Appellation: West Texas

Varietals: 34% Mourvèdre, 32% Cinsault, 14% Carignan, 10% Syrah, 10% Grenache

Production/Tasting Notes: Skin contact for 3 weeks; 10 months aging in French oak; bright acidity, wild strawberry, cherry, and herbal spice. 

Food Pairing: Steak, pork chop

Alcohol: 13.8%

Syrocco  Thalvin (Alain Graillot) Domaine des Ouleb Thaled 2013  ($16 at Wine Works, NJ)

                      

Appellation: Zenata Morocco

Varietal: 100% Syrah

Production/Tasting Notes: Organic farming; average 25-year old vines; barrel-aged; complex aromatics: plenty of ripe purple black fruits and dried red cherry followed by hints of sandalwood, herbs, and spice; long, dry finish.

Syrocco is produced by legendary vigneron Alain Graillot. He stumbled upon these vineyards and the Thalvin winery while bicycling in the Zenata region of Morocco between Casablanca and Rabat. This gorgeous area is an organic dream, with cool winds blowing off the Atlantic and no polluting industries whatsoever. The Thalvin winery has been around since the 1920’s, with Alain forming a partnership with them to provide Syrah vines for his own wine. Alain crafts this as a fruit-forward Moroccan red, yet it is made in an Old- World style with modern extraction.

Alcohol: 13.5%

Marani Pirosmani 2015  ($11 at Wine Works, NJ)

               

Appellation :  Kakheti, Georgia (Republic of)

Varietal: 100%  Saperavi

Production/Tasting Notes: Intense ruby color with a violet hue; on the nose, notes of ripe cherries, blackberry, black currant with hints of prunes; soft and spicy on the palate; medium-bodied; long, well-balanced finish.

Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.

Alcohol: 12.5%

History of Georgian Wines 

During archaeological digs, seeds of the cultivated grape varietal "vitis vinifera sativa" dating back 7 - 6 thousand years BC, and 3 - 4 thousand year old massive clay wine fermenting amphoras, “Kvevri” have been uncovered from ancient settlements in modern Georgia, suggesting that Georgian wine culture is one of the oldest in the world. Many etymologists even consider the modern generic word “wine” to be derived from the ancient Georgian word “gvino”.  Currently, there are over 500 authentic Georgian grape varietals, 38 of which are used for commercial wine production in Georgia today.

Château Kefraya

Located in the West Bekaa Valley, the large estate of Château Kefraya has been the Bustros family’s property for generations. The castle was built starting 1946 on an artificial hill used by the Romans centuries ago to observe their troop movements. Founder and visionary Michel de Bustros undertook massive work to plant Château Kefraya’s vineyards on those magnificent hillsides. The first vines were planted in 1951 and in 1979 - despite the Lebanese civil war (1975-1990) - Château Kefraya started producing its own wine with its own grapes grown in its own vineyard and vinified in its own cellar.

In the early 80’s, “Les Coteaux de Kefraya” 1982 and 1983 win the winery’s first international medals and Château Kefraya started exporting its wines to France. In 1997, American wine critic Robert Parker awarded the 1996 Comte de M 91 points, qualifying it as “an amazing accomplishment in Lebanon”.  Today, Château Kefraya is present in more than 40 countries over the five continents.

The vineyard spreads over 300 hectares of terraced slopes, 1000 meters above the Mediterranean Sea, on the foothills of Mount Barouk in the Bekaa Valley.

Clay-limestone, clay-chalk as well as sandy and gravelly soils compose a real mosaic of terroirs. The vines enjoy an exceptional sun exposure with no irrigation. They are mainly trellised with a planting density of 4000 vines per hectare and an average yield limited to 35 hectoliters per hectare.

In addition to the diversity of soil, Château Kefraya uses a wide and exciting range of grape varieties in its blends, including Cabernet Sauvignon, Syrah, Chardonnay and Viognier as well as more unusual varieties such as Carménère, Marselan and Muscat à Petits Grains.

A sustainable wine-growing policy allows the vines to flourish, while respecting the terroir’s expression. Significant variations in temperatures between day and night ensure a perfect ripening of the grapes and optimal harvest conditions.

The Karamoor Estate

Nick and Athena Karabots have called Karamoor Farm home since the early 1970s.  Both are first generation Greeks  who have a deep love for their family, philanthropy, and Karamoor Farm. In the mid-seventies, the Karabotses bought Brookside Farm and eventually the adjacent Oxmoore Estate, as well as a few other pieces of property.  The Karabotses combined the properties and renamed them as Karamoor Farm, which is a combination of the Karabotses last name and the second half of Oxmoore (there is also a loose translation to the Greek "hara mou", meaning "my joy", which also applies).  Karamoor's land had been farmed for hundreds of years (documented prior to the days of William Penn) and the Karabotses continued that tradition, growing all types of crops, primarily hays and grains for farm animals.

In 2003, Nick and Athena decided that they wanted to be able to enjoy the crops that grew on the land of their beloved home, and began the planning process to replace the existing crops with vineyards.  The symmetry and clean lines of vineyards were beautiful to them, and they had always had a great appreciation for wine.  They hired Lucie Morton, a top viticulturist in the United States, who did soil and exposure studies to decide what varietals could be planted and on what areas of the farm.  The plan was to plant all vinifera varieties (varieties derived from European grapes); by the Karabotses desire, they settled on Merlot, Cabernet Franc, Cabernet Sauvignon, Chardonnay, and Petit Verdot.  The first 12 acres went in the ground in 2006, followed by an additional 5 acres in 2008 and an additional 10 in 2013.

McPherson Cellars

The McPherson family has been a part of Texas grape growing and winemaking for over 40 years. McPherson Cellars was created to honor Winemaker Kim McPherson’s father Dr. Clinton “Doc” McPherson, a founder and pioneer of the modern Texas wine industry. In 1976 Doc, then a Chemistry Professor at Texas Tech University, and Bob Reed founded Llano Estacado Winery in Lubbock, one of the first post-Prohibition Texas wineries. Doc was one of the state's prime grape growers and was the first in Texas to plant Sangiovese in his Sagmor Vineyard.

Kim McPherson’s Texas wines have won over 450 medals in state, national and international wine competitions. He continues to play an innovative and dynamic role in the development of the Texas wine industry. Kim and Doc were inducted into the Who's Who in Food and Wine in Texas Hall of Fame in 1999. Kim converted the historic 1930s era Coca Cola bottling plant in downtown Lubbock into a winery and McPherson Cellars opened in fall 2008.

Va La Vineyards (and Pennsylvania wines) - a Post-Script

In response to my last blog post on Va La and other Pennsylvania wineries, a reader brought up the issue of pricing for the better wines produced in the state.  It's an important point, and one that I feel the need to address.

It is quite true that the price points for the best PA wines are not easy on the budget, especially when compared to the PQR (price to quality ratio) that is available from the powerhouses of wine production, namely France, Italy, Spain (and California sometimes).  A lot of it has to do with the cost of production for limited quantities and high quality processing in areas that do not have the infrastructure and other benefits of a long history of wine production.  That being said, given that this is officially PA Wine Month, I wanted to highlight what is going on locally and let people explore on their own with some of my recommendations.  What is especially fun is visiting and enjoying the local wine in situ, as it were. Yes, it's not cheap, but I believe the overall experience is worth the extra $.

In keeping with PA Wine Month, here is some more information on locally produced wines and where you can find them.

In the following link, Craig Laban of the the Philadelphia Inquirer lists his favorite wineries in the greater Philadelphia area, including Va La and Penns Woods.

http://www.philly.com/philly/columnists/craig_laban/philadelphia-suburbs-best-wineries-craig-laban.html

From a few years ago, Laban, in the next link, offers his take on Va La's La Prima Donna which I featured in my previous post. He's also a fan:  "I've not tasted a more complex and fascinating local wine, red, white or orange."

http://www.philly.com/philly/columnists/craig_laban/20140420_Drink.html


Marnie Old, also of the Inquirer, explores the development of locally produced Cabernet Francs in this link:

http://www.philly.com/philly/food/pennsylvanias-cabernet-francs-are-coming-into-their-own-20171012.html

Finally, for a taste of local wines without having to leave the city, check out the wines now available at Jet Wine Bar on South Street (one of my favorite hangouts):

http://www.localwineevents.com/events/detail/698603/source-juice-email

Best Wine/Winery in Pennsylvania?

Not too long ago, the idea of a Pennsylvania fine wine seemed like an oxymoron - a contradiction in terms.  Over the years I'd tasted any number of locally produced wines, particularly from the Lehigh Valley, the Brandywine Valley and the Delaware watershed.  Although I liked the idea of supporting local wineries, I couldn't say that any of them were worth more than a passing tasting, and given the price points - well, let's say you're not paying for the quality, but rather the novelty of a local product.  Too often they came off as thin, vegetal, unbalanced, too acidic, too sweet (most sales of PA wines are for the sweet or fruit wines), and inevitably there was that distinct characteristic, especially among the reds,  I came to label as "Pennsylvania funk" which has nothing to do with R&B.  Something about the climate or terroir just did not lend itself to producing fine wines of character, complexity and depth.

Well, things have changed and continue to change.  A few years ago, I had the occasion to taste a number of wines produced at the Penns Woods Winery, off Route 202, near Chadds Ford.  I was pleasantly surprised to discover that at least a few had real potential for a place in my wine cellar. (More on Penns Woods in a later blog post.)  Then in 2016 I finally got around to attending the annual Wine and Jazz Festival at Longwood Gardens that features only wines produced in Pennsylvania.  (Again, more about this festival in a future post.)  It took some time to scope out the really decent wines, but persistence paid off.  Finally, this past Labor Day, a wine-loving friend and I motored down to a small winery just below Avondale near the Delaware state line in "deep southern" Chester County, and alas! I hit the pay dirt.  Those of you in the know may already have guessed or have already visited the estate of which I speak: Va La Vineyards.  http://www.valavineyards.com/

For some time, I had been aware of this somewhat esoteric and maverick winery, and it continued to peak my curiosity.  Indeed, over a year ago, I had already made an attempt to find and tour the winery, but time was short and daylight was waning, and so I was obliged to put it off for another day.  When I saw on their website  that there would be live jazz over the Labor Day weekend, I immediately made plans for a leisurely visit, including wine tasting, picnicking and enjoying the music - a perfect combination!




To put it bluntly, the wines pretty much blew me away!  All of Va La wines are field blends, meaning that the different varietals are grown in the same vineyards, harvested, vinified and then blended to together in varying proportions according to the winemaker's taste and expertise. (See the end of this post for more background information on field blends as explained by Wine Spectator.)

Va La produces limited quantities of their field blends each year (typically 150- 200 cases each), and the precise blend will depend on the vintage year. Not all blends are produced each year.  So depending on when you go to visit, there may be different wines available.

Craig Laban, restaurant and wine critic of the Philadelphia Inquirer, had sung the praises of their Silk Rosé  ("a gorgeous oddity") in a piece earlier this summer,  http://www.philly.com/philly/columnists/craig_laban/surprising-silk-is-a-pa-wine-true-to-its-name-20170721.html  but that was just the tip of the iceberg, so to speak.

Silk Rosato

"Silk has evolved into a gorgeous oddity - a wine with voluptuous fruit and what feels like
good structure, but one that also drinks seamlessly with virtually invisible edges."--- Craig LaBan Philadelphia Inquirer, July 21, 2017

Varietals: corvina veronese, barbera, carmine, petit verdot, nebbiolo,

Production Notes: slow, cold fermentation; free-run separation from skins (no pressing); barrel-aged 14 months.



For the tasting (at $20 per person, it includes at least 4 or 5 generous pours along with some excellent locally produced cheese pairings, and as such is a very good deal), we started off with their white wines, which, in fact, are more of the "orange" variety. That is, they are allowed to macerate with the skins for a substantial length of time as well rest on the lees for many months.

La Prima Donna 2013




Production Notes: Average vine age -18 years; each batch fermented sulle bucce (on the skins) for 16-47 days; 17 months aging sur lie; batches blended then aged in bottle for 10 months before release.

Varietals: Malvasia bianca; petit manseng; pinot grigio; tocai

Tasting Notes: lush, full-bodied with complex citrus and tropical fruit flavors; continues to develop as it breathes and opens up; intense minerality; long, persistent finish

Food pairings: fish, poultry, mushrooms


Zafferano 2015  (Vintage Number Nine)




This was a special cuvée with a limited release which we were fortunate to sample.

Varietals: four clones of pinot grigio, fiano, tocai, petit manseng

Production Notes: Fermented sulle bucce for 30 days, then aged 18 months sur lie.

Tasting Notes: Rich texture, full-bodied; notes of apple sauce, cinnamon, peaches; best enjoyed soon after purchase.

Food Pairings:  grilled poultry, pork, shellfish, mushrooms, chanterelles, veal



Now we move onto the reds:

Castana 2015 (Vintage Number Four)

Varietals: carmine, petit verdot, barbera, lagrein, sagrantino, teroldego

Production Notes: aged for 15 months in Pennsylvania and French oak barrels; vine age between 8 and 18 years.

Tasting Notes: Well-structured with dark fruit flavors; hints of smoke, coffee bean, black pepper, eucalyptus; best to decant 2 - 6 hours to allow flavors and tannins to be unleashed and open up to their full expression

Food Pairings: roasted meats; grilled vegetables and mushrooms; smoked and blackened dishes


And now, the piece de resistance, which I awarded 4 stars (out of 5) on my personal rating system:

Mahogany 2014 (Vintage Number 10)

Varietals: barbera, malvasia nera, charbono, petit verdot, carmine, teroldego, lagrein, sagrantino

Production Notes: Vine age 10-18 years; aged for 17 months in Burgundy and Pennsylvania barrels for 17 months, followed by 7 months in the bottle before release.



Tasting Notes: very dense, concentrated, opening up to reveal red and dark fruit flavors; velvety, lush texture with hints of bramble, earthiness, dark chocolate, blackberry, spice; powerful, full-bodied but not overbearing; well-balanced, harmonious.

Food Pairings: lamb, prime rib, wild game, red sauces, aged meats and cheeses.



So to sum up, if you're still in doubt about Pennsylvania wines, take a road trip down to Avondale and check it out. You will not be disappointed!


Field Blends:

"What makes a field blend: more than one grape variety planted together in the same vineyard. Field blends happen all over the world, though they're now rare. In the past, before folks fretted about varietals or clones, they just planted different grapes in their vineyard as an inexpensive (yet limiting) way to blend wines. All the grapes are harvested at the same time and fermented together—a true field blend doesn't separate by varietals at harvest; the "blend" is whatever Nature gives that vintage.

Modern winemakers generally prefer to plant and pick each variety separately, knowing that they don't always ripen evenly. Sometimes a winemaker will ferment multiple grapes together (a practice called co-fermentation), which invokes the spirit of field blends. But most winemakers blend different lots of wine together after the fermentation is finished to better control the process."

 - Wine Spectator

V is for Vino - 4th Annual Summer Back Porch Wine Bash!

On a beautiful early August evening in Germantown, friends gathered chez moi to enjoy another wine-centric party.  The theme this summer was "V is for Vino", meaning that guests should bring a wine that starts with the letter V.  The usual suspects included Verdejo from Spain, Vernaccia from Italy (the only exact duplicate making an appearance), Vermentino from Sardinia, and Verdicchio, yet another Italian.  Although my intention was that the grape varietal should begin with V, we allowed a few outliers in an expansion of the theme to include regions such as Valpolicella and Vinho Verde (both red and white).

There were two selections that stood out to me in that I'd never tasted them before, nor was I familiar with the white grape varietal.  They also happened to be my favorites of the lot.  Not surprisingly, both were Italian: the one white, from the Vespaiolo grape; the other red, from the Sforzato di Valtellina region.  See below for further descriptions of these two outstanding wines.

Many thanks to all for your contributions both in libation and food and I look forward to seeing you all next year for another rendition of the Back Porch Wine Bash!  (Sorry I didn't get any people pictures as I was so busy trying to make sure things were running smoothly that it slipped my mind! Catch you next time!)




Classification: Sforzato di Valtellina DOCG (Denominazione di Origine Controllata e Garantita)

Varietal: 100% Chiavennasca (local name for Nebbiolo)

Production Notes: Grapes partially dried naturally for 3 months, losing 30-35% of its weight, then crushed and vinified by traditional method and allowed to macerate for 12 days; after resting in stainless steel tanks, wine is placed in French oak casks for 20 months.

Tasting Notes: a well pronounced and complex ethereal perfume,

 with dominant spicy notes (clove, cinnamon, pepper) and with hints of plum jam;a dry, warm, savoury, austere and harmonious flavour with an elegant quite
persistent underlying taste of toasted hazelnut and licorice

 15% Alcohol

Classification: Breganze Vespaiolo DOC (Denominazione di Origine Controllata)

Varietal: 100% Vespaiolo

Production Notes:  first fermentation at a controlled temperature, between 14-16°C for about 2 months in steel tanks, followed by aging on the lees for about 4 months; after lees aging, racked off and bottled

Tasting Notes: Aromatic, vibrant acidity; notes of pink grapefruit, tangerine peel

Alcohol: 13.5%