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Good farming and selective harvesting have held so many wines, from this underrated vintage, in good stead over the years. This was one of the most exuberantly playful noses in our tasting. Aromas of tuberose, chestnuts, and bananas foster leave give way to more herbal tones of spearmint and sage. The palate shows tropical fruits that never become cloying thanks to layer upon layer of minerality.
Complex and delicious! Alzinger Wachau Hollerin Riesling Smaragd. Delicate florals mingle with yellow apple, nectarine and apricots showing a more gentle acidity than previous vintages. Her parcels on Heiligenstein are home to year-old vines on sandstone over primary rock. While we are still fairly new to Barbara's wines, we applaud her dedication to producing a fresher, more mineral and focused style of Kamptal wines.
We're here for it! No machines are used here, harvest is by hand and the grapes ferment spontaneously before aging in used acacia barrel on the lees. I've found that wines from the vineyards around this town are often racier, and maintain a brightness that balances the potential fruity character of the wines. We were lucky to grab some of Barbara's Kogelberg and it's showing really well!
Great balance between vivid green herbs and sweet-tart Fuji apple and ripe apricot; this would be a lovely dry Riesling to join your holiday spread.
Hirsch Kamptal Riesling Heiligenstein. Heiligenstein is legendary: born of the Bohemian Massif it is home to a myriad of soil types, and Johannes Hirsch is a venerable scholar of Kamptal terroir. His dedication and love for the region is felt in his commitment to uncompromisingly farming biodynamically, utilizing soft-pruning techniques in the vineyards, and the care taken in the cellar to let the wines ferment spontaneously and at their own speed in a mix of stainless steel, acacia, and oak barrels all used.
SO concentrated with fruity notes of mango and Fuji apple. Weingut Jurtschitsch is the oldest winery est. Vineyards were converted to organic farming in and all 60 hectares have been certified organic since Light, electric pink in the glass, the nose is fragrant with roses, tart cherries, and raspberries. On the palate juicy red berries mingle with stony and salty minerality: refreshing and bone dry. Deep gneiss, with sand and rocks helping with drainage.
In general, in the Wachau, made for ripe wines with ageing potential. White pepper and black fruit — what a combo! A rich, peachy, totally dry white wine, with creamy texture and great length. Fascinating and delicious wine that goes well with a great many foods — a great match for Asian spices, for instance.
Knoll's wines age wonderfully, retaining freshness and loads of character, even after their obvious, forward fruit has faded. Still youthful but showing quite well and promises to unfold more over the next years.
COMPETITION! Win a Saint Emilion Grand Cru . . .
John Ritchie. Beautiful fall weather in made for "very fine, elegant Rieslings with good acid structures These are classic wines with distinctive varietal typicity. Meinklang Burgenland Morgen. A new release in the same vein of the 'Nacht' from last year, the series now includes four different wines, all aged in concrete egg. According to the ZRS website, the grapes go through a brief whole cluster maceration followed by spontaneous fermentation, 9 months of aging in aforementioned concrete egg, bottled unfined and unfiltered with low amount of sulfur added.
Lees, caramel and citrus on the nose, the palate is singing with bright notes of wild strawberries, red peaches, blood orange juice and peel, balanced with subtle florals. Notes of tart red grapefruit, tangy orange zest, wild strawberries and loquats are buoyed by a creamy mousse. This would be lovely to start an evening, or could most definitely be enjoyed at the end with a cheese plate. Maybe also pop a bottle while cooking your holiday feast! Muthenthaler, Martin Wachau Daneban Maischegaerung.
Muthenthaler, Martin Wachau Riesling Bruck. Martin Muthenthaler is part of the small cadre of winemakers in the Wachau that are eschewing the Vinea Wachau system to focus on organic farming and wines that shy away from the lush and at sometimes Baroque style that made the valley internationally famous.
Here he's been able to rehab the terraces and through meticulous handwork, has converted to organic farming. Fermentation is spontaneous with wild yeasts, and all aging is in stainless tank with long lees contact 8 months. Electric green strawberries and peach blossoms flood the nose, the palate has a balance between crystalline acidity and a concentrated density with tangy lemon and just ripe stone fruits; a beautiful representation of Bruck!
Nikolaihof Wachau Gewurztraminer. Nikolaihof is the oldest winery in Austria, with the cellar dating back about 2, years. The Saahs family took the reins in and went biodynamic in the early s. Although it won't be quite as cloudy as its beer counterpart, the texture is present just enough to give depth and delight to the fresh floral, peachy, and pollen notes.
Serve with spring vegetable salads, asparagus tart, roasted chicken and herbed new potatoes. Nikolaihof Wachau Gelber Muskateller. Nikolaihof Wachau Neuburger. Leave it to Biodynamic farming pioneers Nikolaihof to make a Neuburger that's actually complex and compelling; to turn our attention back to this often overlooked variety, commonly lost to blends or diluted by over-producing vines. Floral tea and tropical white fruit glides softly along the palate lifted by some Fuji apple acidity on the lengthy finish. So good! Stagard Kremstal Steiner Gaisberg Riesling. The seventh generation of winemakers in the family, Urban and Dominique have been focusing on organic farming for their 17 hectares certified since First tasted as a tank sample in summer of , we've since tried it in and think it would be a fantastic wine to pair with whatever graces your holiday table.
Showing that warmth of the summer months on the Gaisberg, soft apricots, yellow apple, chamomile and brown sugar waft dreamily out of the glass and are echoed on the richly balanced palate along with ripe pineapple and pear on the very long finish. Umathum Burgenland Rosa. Grapes are hand-harvested, with fermentation and aging in stainless steel tank. Slight reduction upon opening, some time with air brings out fresh, ripe wild strawberries with their tops, savory herbs, tart pomegranate and raspberry seeds, and red cherries.
Deep, dark magenta in color, darker than expected.
Bordeaux - Full (Over 14%) | Laithwaite's Wine
Scents of ripe purple plums, stewed strawberries, carrot peelings, and just a hint of savory soy sauce, the wine is medium-bodied, juicy and mouthcoating with flavors of blueberries, blackberries, black raspberries, plums, and only the faintest whisper of tannins on the finish. May need another month or so to really knit together, but we look forward to where this wine is heading.
Michael Wenzel is one of the few winemakers left in Austria making dry Furmint a grape usually found in noble sweet wines of both Austria and Hungary. His father, Robert, brought Furmint clippings from Hungary back into his family's hectarage in the mid-eighties. Michael continues to plant vines and has been looking for ways to adapt the grape to the current terroir of Rust.click
Why wine tourism is booming in 2018 – and the best destinations to visit
So far the results have been for us a benchmark example of the variety. Scents of quince, white blossoms, apples, nectarine and herbs waft from the glass readily; the palate is powerfully concentrated with stone fruit and quince balanced with crystalline acidity. Wines age in neutral barrels. The conjures the same delight as the beautiful floral scents, deep, umami notes of umeboshi plum mixed with sour cherry, blood orange, raspberry, wild strawberry, and red grapefruit zest, medium-bodied with the lightest tannic tack and bright acidity—elegance and drinkability!
This would be a great bottle to take you from hors d'oeuvres all the way through the main event this holiday season. If the 'Velue' wines are straightforward and true to variety, the 'Revolution' wines are more on the experimental side. I loved this when it was tasted, but was never able to write all the cellar info down. A touch of structure and texture from the skin contact is finely integrated with bright notes of nectarine, Fuji apple, quince, and zesty kumquat.
The Chef’s Harvest in the heart of the Dentelles de Montmirail mountains
Chamonard Fleurie La Madone. Since taking over from his father-in-law Joseph Chamonard in , Jean-Claude has been keeping the beautiful natural traditions of this estate alive. This Fleurie comes from a single parcel of older vines planted on a steep slope of pink granite soils, farmed by hand without the use of any chemicals. This is superb now but should open up beautifully with a few years of cellaring. Drink until ?
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Damien Coquelet, working in the same stlye as his step-father Georges Descombes, has once again created some beautifully old-fashioned Beaujolais in The Morgon Cote de Py shows lovely aromas of raspberry, strawberry, citrus and rose, very pretty and bright. The palate shows a bit more stucture and darker fruit than the Damien's Chiroubles, with sappy strawberry fruit, a bit of citrus and a more earthy character.
The finish is refreshing and long with juicy berry fruit and firm acidity.