So WinesbyRenee.com had to have a real
champagne for New Year’s Eve. We never
have a party; we just have family and stay home where we are safe.
I discovered this demi-sec champagne at a
Binny’s holiday sparkling wine/champagne tasting. Very rarely would I get
overly excited about a Champagne, but when I placed this one on my palate, I
knew he was coming home with me. Not
sicklingly sweet like Asti’s, but well balanced between some sweetness and
spritzy. Since 1812 Laurent-Perrier has
been created some excellent champagnes. He had one of the bestselling rose
brands in 2005.
Laurent-Perrier has over 400 employees and
exports to more than 120 countries. This one is getting more recognition in the
past several years.
Most great champagnes can run around $80 a
pop….get it…”pop the cork.”
Well work the Dry (Sparkling): A misleading
term, which designates a fairly sweet Champagne or sparkling
wine. In Champagne, the scale from driest to sweetest is: Brut
Nature, Extra Brut, Brut, Extra-Dry (or Extra-Sec), Dry (or Sec), Demi–Sec and
Doux.
Many of my good friends know that
I am not a huge enthusiast or supporter of Napa Valley Wines; I feel they are
highly priced and often overrated. This
Hourglass wine was rated 100 points at the CA wine tasting I attended with a
cost of $49.99. After further
investigation, other ratings were between 93 and 96 points. Opened
this for Chirstmas day to enjoy with my prime rib, having huge expectations for
this bottle. Let’s see???
On the eyes, a lovely rich deep
purple wine. Not much on the nose upon
opening, but kept swirling to open it up.
So right away, some faint cherry, smoke and mocha. On the palate, 1st taste, decided
that this bottle needed to open up for an hour and would come back to it to
properly rate it.
HG III opened up beautifully, and
this creamy, velvety blend was a dry, medium acidic and well-integrated tannic
wine. Body on this wine was medium + .
The merlot, which there must be over 70% in this, is what carried the wine
flavors. I experienced mocha, ripe
cherry, some nuttiness and a bit of spice.
I could not place my finger on
the spice, but maybe thyme or sage.
What I loved most about this was how silky and smooth this wine was on
the palate. Finish was medium, when I
anticipated it would be long, only about 30 seconds or so. Great job by the winemaker, Tony Biagi. Quality was very good. Paired well with some cheese appetizers and
my prime rib.
Tasted this wine twice, and my opinion is that this wine
needs to be opened a few hours prior to serving to let it fully open up. Also, don’t let the Mazuelo grape scare you
off as to wondering what that is.
Mazuelo is the Carignan grape you have heard of from France, but in
Rioja, it is usually referred to as Mazuelo.
(There is a large amount of history in Rioga on the Mazuelo grape.) Dominant fruit flavors and aromas come from
Mazuelo.
A clear medium ruby wine that has clean aromas of cherry,
red currant jelly, pepper and a bit of medicinal smells. On the palate, you experience some spicy
cherry, red liquorice flavors with abundant.
earthiness. This dry, medium acidity, flavorful tannic wine has some interplay of the fruit flavors with the Tempranillo. Finish is medium and quality is very good. I paired it with Chicken Parmesan and angel hair pasta, but this would hold up to fuller, heavier dishes… as there is much weight to the wine.
Grape: 65% Grenache with the remainder of Carignan
and Syrah
Year: 2016
Alcohol: 14%
Price point: $18
Year Reviewed:
2018
I had to do some extra research on this winery and
winemaker, as I was blown away by this red blend. Routinely, I do not care much
for Grenache, but this blend with Carignan and Syrah had me amazed. My research discovered that the Grenache is
from 40 year old vines, the Carignan from 1972 plantings, and Syrah from 1983. Carignan is possibly what gives this wine
such a different aroma and palate uniqueness.
On the eyes, you will find a deep ruby wine. Clean pronounced (meaning so pronounced when
you uncork) you will want to keep your nose in the glass. Aromas are fragrant of earth, mushroom, tar,
leather and a bit of kirsch. This
complex, elegant wine has smooth creamy tannins, medium acidity and medium
body. The complexity is what had me
captured. As the wine opened up after 1
hour, it just continued to get better and better. Flavors of strawberry, vegetal, vanilla,
green pepper and olive appear, but the flavors keep coming at you and there is
some sour, some spice, some sweetness and you wonder how can you be
experiencing all of these flavors in one wine…….yes, that is, in my opinion, is
what makes it outstanding. Stand this
wine up against any Chanteauneuf-du-Pape wine, that will cost you much more,
and your value here is unbeatable. The
finish is very long and savory and you will want to keep drinking this one all
night. Quality: Truly outstanding elegance for the price
point. I will purchase this again and
look for more wines from this winemaker.
While the family are strict traditionalists,
they still allow us to make our North Berkeley Barrel Selection from wine
raised in used Burgundy barrels we provide. Jean-Claude Sabon performs most of
the vineyard work himself, while his son Thierry (who has a Ph.D in physics)
manages winemaking duties.
Some info on this other red wines:
Clos du Mont Olivet Châteauneuf-du-Pape
bursts forth from the glass with aromatics of crushed vanilla beans, Mexican
chocolate, coffee, and a sandalwood warmth that we’ve come to recognize as the
Mont Olivet signature. From 80-year-old vines, our barrel selection wine is
usually 65% Grenache, with the remainder Syrah and Mourvèdre.
“La Cuvee du Papet,” named for
Joseph Sabon, Sr., (papet means “Grandpa”) is a selection of the finest lots in
the cellar, and is acknowledged by many to be one of the most age-worthy,
fascinating wines produced in the appellation.
A Côtes du Rhône with serious
terroir credentials. Selected from vineyards (planted in the 1950s) that boast
classic Châteauneuf soils (galets roulés, sand, marl), this wine shows the
depth and complexity of a refined Châteauneuf while showcasing lively,
summer-ripe fruit and spices.
Pair with grilled lamb with herbs or
roasted chicken with black olive tapenade.
Typically
thought of as a baby Chateauneuf-du-Pape,
the term Côtes du Rhone actually doesn’t merely apply to the flatter outskirts
of the major southern Rhône appellations, it also includes the fringes of
well-respected northern Rhône appellations. White can be produced under the
appellation name, but very little is actually made.
The
region offers some of the best values in France and even some first-rate and
age-worthy reds. Red varieties include most of the Chateauneuf-du-Pape
varieties like Grenache, Syrah, Mourvedre, Cinsault, and
Counoise, as well as Carignan.
White grapes grown include Grenache blanc, Roussanne and Viognier,
among others.
This amarone has been rated 4 to 5 stars. I had it with an Italian dinner and it paired
well with lighter Italian dishes such as raviolio.
The Valpolicella Blend is based on three
indigenous red-wine grape varieties grown in the Veneto region in Italy’s
northeast. Corvina, Corvinone and Rondinella are
the trio primarily involved in the Valpolicella DOC,
although it could easily be argued that the production method is equally as
important – the grape berries are semi-dried to make Amarone,
possibly their most famous incarnation.
The exact proportions used are ultimately down to the winery,
though Corvina plays the starring role (45 to 95 percent) in the various levels
of Valpolicella red wine and is regarded as the blend’s lynchpin. Known more
for its acidity and sour-cherry flavors than its depth, Corvina makes for
lightly colored wine that sometimes resembles the Gamay variety of Beaujolais.
The Corvinone grape, long thought to be a clone of Corvina but now regarded as
a distinct, distantly-related grape variety, is allowed to provide up to 50
percent of the wine, in subsitution for some of Corvina’s allowance.
Rondinella, used primarily to add color and body to the blend, offers some
herbal notes and further accentuates the gentle spiciness of Corvina. It can
account for up to 30 percent of the blend.
Valpolicella
Blend Wine
The Valpolicella Blend is based on three
indigenous red-wine grape varieties grown in the Veneto region in Italy’s
northeast. Corvina, Corvinone and Rondinella are
the trio primarily involved in the Valpolicella DOC,
although it could easily be argued that the production method is equally as
important – the grape berries are semi-dried to make Amarone,
possibly their most famous incarnation.
The exact proportions used are ultimately down to the winery,
though Corvina plays the starring role (45 to 95 percent) in the various levels
of Valpolicella red wine and is regarded as the blend’s lynchpin. Known more
for its acidity and sour-cherry flavors than its depth, Corvina makes for
lightly colored wine that sometimes resembles the Gamay variety of Beaujolais.
The Corvinone grape, long thought to be a clone of Corvina but now regarded as
a distinct, distantly-related grape variety, is allowed to provide up to 50
percent of the wine, in subsitution for some of Corvina’s allowance.
Rondinella, used primarily to add color and body to the blend, offers some
herbal notes and further accentuates the gentle spiciness of Corvina. It can
account for up to 30 percent of the blend.
Blending Valpolicella Wine:
The other varieties permitted can combine to account for one
quarter of the blend; no one grape can make up more than 10 percent of the
total wine. Additional tannins and fresh acid are provided by
Molinara, though it is the least regarded of the three main grapes and its use
is on the decline. Osaleta is an old Veronese grape variety which is
experiencing a revival; it adds body, color and spicy aromas. Other possible
red grapes include Rossignola (Gropello), Dindarella, Negrara Trentina, Barbera, Sangiovese. and Cabernet
Sauvignon and Cabernet
Franc.
The Valpolicella Blend is most commonly used to produce dry table
wine, but may also be used to make sweet, semi-sweet and even sparkling wines.
The most famous variation of dry Valpolicella is Amarone, where the appassimento method
of semi-drying grapes is used to craft rich, and often sweet, wines of great
concentration. Corvina and Rondinella grapes are favored in this instance
because of their thick skins – making them better suited to drying – and
opulent texture. Winemakers have the choice of fermenting their Amarone wines
as sweet (Recioto) or dry.
Luigi Righetti is a small, family-run Veneto wine estate located in the heart of the Valpolicella Classico zone. It dates back to 1909, when it was established by Angelo Righetti, and Luigi Righetti took over in the 1940s, giving the estate its name. In turn, Luigi’s son Gian Maria took the helm in 1985.
The portfolio includes familiar local specialities including a
Valpolicella Classico, Ripasso,
a range of Amarone wines
and Recioto.
The flagship Capitel de Roari Amarone is made from grapes dried for four months
in an attic with windows to adjust temperature and humidity. The wine is aged in oak
casks and barriques for at least three years.
Righetti also makes a number of other red wines under the Veneto IGT classification,
including Sol, a blend of 60 percent Corvina with equal amounts
of Rondinella and
the international varieties Cabernet
Sauvignon, Merlot and Shiraz. It also makes several
white wines and a rosé.
So those of you know that a Chianti Classsico must be
derived from the Sangiovese grape. I
discovered this bottle at a tasting event for Italian wines and loved its
dryness and integrated tannins.
These particular Sangiovese grapes were planted in a new
vineyard, where they grow in very rock soil, which gets great drainage that is
needed for a well-grown Sangiovese grape.
Let this bottle breathe and open up and the wine rounds
out after a few hours. This clear medium
garnet appearance in your glass has a slight meniscus of an orange ish brown color. The nose is clean with medium intensities of
earth, mineral, animal and barnyard. Love
it!
This is a very dry, high acidic, high tannic tasting of a
great winemakers creation. This
medium-bodied wine gives me flavors on the palate of cherries, minerality, cigar,
mushroom and vegetal flavors. I can’t
help noticing the dryness and tannins with every taste that leaves the wine
lingering between my upper teeth and lip.
The finish is longer than the average “long finish” for a wine and stays
with you minutes afterword.
Vendemmia 2015 on the label, for those of you who don’t
know Italian, as I do not, simply means “Harvest 2015.”
Check out this winery on line and book a stay with
them. Swim in that private pool for
me!!!
More about the Poggerino Winery below.
Poggerino’s wines are produced exclusively from its own
grapes, and every step of wine production and marketing is carried out by the
owners themselves.
We believe in an almost fanatical attention to vineyard
work. It is in the vineyard that we must strive to produce healthy grapes which
have attained the highest degree of concentration and ripeness possible, for
this is essential to the production of wines of style and character that can
fully reflect the individuality of Poggerino’s terroir.
The wines produced from these grapes combine a richness
and concentration of fruit, acidity and tannin, indispensable to the wine’s
longevity, while the soft, ripe nature of the tannins allows the wine to be
enjoyed early in its life.
Poggerino’s vineyards are located 400 to 500 meters above
sea level, and face south-southwest. The soil is very rocky, due to the breakup
of local “galestro” rock, which provides optimal drainage. These factors are
all essential in the quest to produce great Sangiovese.
Clonal selection in the newer plantings has resulted in
Sangiovese vines that produce small grapes and bunches, thus maximizing
concentration and sweetness of fruit and skin to juice ratios. This provides
deeper colour and more intense, ripe tannins, essential in the structure of the
wines.
https://poggerino-chianti-italy.com/winery/
This wine is going to pair well will some robust Italian
dishes…..heavier pastas, lasagna, veal or chicken parmigiana, or even some
roasts. Great fall and winter wine
pleaser and are you hungry yet? I am
going to investigate other wines from this amazing Italian winery.
2018 is my year of Petite Sirah and Syrah. Don’t confuse these grapes as Petite Sirah is
nothing but petite. This inky dark wine
usually has strong tannins and will stain your teeth after just a few
glasses. The Petite Sirah grape is a
tough, thicker skinned grape that is hardy and can withstand tough
conditions. This particular wine maker
has been a family business since 1896.
The cool coastal region of the Russian River Valley make it “just right”
for growing Petite Sirah. This year,
2018, I have grown to truly appreciate and enough this varietal. On the eyes, you witness a clear deep ruby
color wine. The aromas are clean, with
pronounced smell of blackberry, cherry, pepper and spices, indicative of this
grape. On the palate, I experience a
high acidic, full body, high tannin wine.
I get complex flavors of blackberries, blueberries and cherry, mocha, coffee,
hot spices…..like a white pepper or red pepper.
The spice actually bites at my tongue, which makes this so unique and a
long lingering finish. Outstanding
quality on this 2013 Petite Sirah. Try
this with some beef on the grill, spiced ribs, meats with a spicy rub. Just amazing for the price.
Hand harvested grapes from several high altitude regions
in Venezie Italy give this light style wine a refreshing and citrus flavor that
is very pleasant. Clear, pale, lemon
colored on the eyes and on the nose it is clean with a medium intensity of
white flowers, lemon, light pineapple and citrus. Tastes of tropical flavors, citrus, lemon
and a hint of melon come apparent on first sips. A bit of fresh tingling on the tongue and
after a few additional sips, I picked up lees flavor, prevalent in some
chardonnays as a lemonpastry flavor also.
This wine has been rated quite high and Fabrizio Gatto, the winemaker,
also is known for one of the best Proseccos also.
I paired this with a fresh herbed Rosemary chicken dish,paprika and spiced up potatoes, accompanied with buttered green beans.
There is a certain love of cab franc that I have and have
also witnessed this in other cab franc lovers.
I can smell and taste cab franc down to a 2% blend. Half the taste is
experienced with the smell and aroma of the wine.
This Cab Franc smells like a sweet floral perfume of
violets and vanilla……a high end rich perfume.
Shall I rub it on my wrist? I
also get aromas of wood and earth. Once
you smell it, you will remember its
seductive smell and when you taste cab franc in other blends, you should be
able to pick it up.
On the palate, this wine gives some soft chocolate and
tobacco flavors. I also get some
allspice flavors in it and not the green pepper taste others say they
receive. If I had to go with a pepper I
taste in this bottle, it would be more of a green chili pepper from Hatch, New
Mexico. (Wow, I can imagine pairing this
wine with a green chili burger from Sparky’s in Hatch, New Mexico…….where is my
plane ticket.)
Soft tannins with a puckering berry and coffee long
finish lingers on.
Fun stuff;
Background story from Missiandwine.blogspot.com, that the wine producers
were originally from Minnesota, moved to Mexico and eventually moved to CA to
make wine. The bottles are screen
printed and actually glow in the dark.
Also on the back of the bottles is some odd words and I
wondered what the heck that meant. It is
the playlist of music that was on when the wine was being made. How cute.
