Arietta Hudson Vineyards Merlot 2012
4 bottles with free shipping for: $300.00
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| Country: | United States |
| Region: | California (Napa) |
| Grape Type: | Merlot |
| Winery: | Arietta Winery |
Produced from the oldest planting of grapes on Lee Hudson’s heralded vineyard in the Napa Carneros, this latest offering of Arietta Merlot is one for the ages. Certainly a classic vintage, 2012 delivered fruit with brilliant purity, structure, and a strong sense of place. This unique—one might say historic—block of Merlot shows the best that this variety has to offer in California. Well-proportioned, fresh, flavorful, dark and complex, this wine is sure to impress lovers of Pomerol, and show that California is capable of producing Merlot wines with strength, yes, but also nuance, delicacy, and multiple layers of interest. This wine should continue to open and develop over the next decade, and age gracefully for another decade or two.
Review:
Arietta's 2012 Merlot emerges from the oldest vines on Lee Hudson's vineyard in Carneros. A dark, super-expressive wine, the Merlot is endowed with serious depth, power and structure. Brambly red fruit, smoke, tobacco and grilled herbs emerge from a surprisingly big, structured wine that should drink well for many, many years. -Antonio Galloni Vinous 95 points
Arietta Winery:
Arietta, an ultra-premium Napa winery specializing in limited production Bordeaux-style blends, is owned by wine specialist and auctioneer Fritz Hatton and his wife Caren. One of America’s most celebrated winemakers, Andy Erickson, crafts the Arietta wines from carefully chosen blocks in the cooler climates of Napa Valley. The Arietta wine portfolio currently consists of four red wines—H Block Hudson, Variation One, Cabernet Sauvignon, and Quartet—and one white wine, On The White Keys.
The Hattons founded Arietta in 1996 in partnership with winemaker John Kongsgaard and his wife Maggy. The partnership was born of a shared passion for fine wine and classical music. The vinous inspiration for Arietta was an extraordinary 2.3 acre block of Cabernet Franc on the Hudson Ranch in Napa/Carneros. The fruit from this block of Cabernet Franc serves as the core of the Arietta Red Wine H Block Hudson Vineyards. The Arietta project grew with the selection of additional superb blocks of Merlot and Syrah on the Hudson Ranch, which made possible the addition of two wines to the Arietta portfolio: Arietta Red Wine Variation One, an innovative blend of Merlot and Syrah, and Arietta Merlot Hudson Vineyards, produced only in selected vintages.
Pursuing our principle of purchasing fruit only from the very finest vineyard blocks, Arietta in the 2003 vintage purchased a small quantity of Cabernet Sauvignon from Howell Mountain vineyards farmed by famed Napa grower David Abreu. This fruit afforded us the opportunity to release a small quantity of Arietta Cabernet Sauvignon in the 2003 through 2005 vintages, as well as the Arietta Claret 2004 and 2005. In 2006 Arietta leased a fabulously situated 1.6 acre block of clone 337 Cabernet Sauvignon in Coombsville, which became the new core of the Arietta Cabernet. The same year saw the introduction of Arietta Quartet, a blend four Bordeaux varietals. Since 2009 the core of the quartet has been a jewel of a three acre vineyard in Coombsville, painstakingly laid out and planted by famed viticulturist David Abreu in 2003.
Erickson crafted Arietta’s first ever white wine, Arietta “On The White Keys” 2005, from very rare hillside blocks of Sauvignon Blanc on Sonoma Mountain and two tiny old vine Semillon blocks in the Hyde Vineyards in Napa Carneros. Barrel fermented and aged for eight months in a combination of stainless steel, new oak, and French oak barrels, the Arietta White Keys, with its distinctive combination of vibrant flavors and a grand finish, was an instant success upon release in the fall of 2006.
Arietta's label features the manuscript of Beethoven's Arietta movement from his last Piano Sonata, Opus 111, written long after the composer had lost his hearing. Opus 111 is one of the most transporting and revolutionary pieces of music ever composed. Serene yet complex, rich yet ethereal, Beethoven’s Arietta provides an inspirational model for great winemaking.
Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.
Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.
Review:
"Full-bodied and rich, this is a traditional style of Barossa Shiraz, aged in American oak hogsheads. Faint menthol or dill notes and plenty of vanilla frame plum and mulberry fruit, while hints of green peppercorn and maple syrup add interest to the long finish. Drink now–2030. - Joe Czewinski" - Wine Enthusiast (April 2017), 93 pts
2012 Vintage:
Voted Best Shiraz in the World at London's International Wine & Spirit Competition
Voted Best Shiraz in the World at London's International Wine & Spirit Competition
The Keermont Merlot is crimson to strawberry red in color. The nose opens with aromas of sweet cherries, but evolves into savory clove and forest floor notes. On the palate, the wine has a soft and subtle entry. The tannin structure is dusty and firm, but not overpowering. A fresh line of natural acidity holds the wine together from the initial flavors of red berries and herbal tomato paste through to a dry spicy finish. Drink 2016-2022.
Aged 22 months in French Oak Barrels.
All grapes used in producing our wines are grown on Keermont Vineyards. Most of the vineyard parcels grow on deep red clay rich soil derived from sandstone and granite and are surrounded by indigenous vegetation. They lie between 250 and 400 meters above sea level in the valley between the Stellenbosch and Helderberg mountain ranges and have a variety of aspects from North East to West facing.
Pair with red meat, pasta and pizza.
The Keermont Merlot is crimson to strawberry red in color. The nose opens with aromas of sweet cherries, but evolves into savory clove and forest floor notes. On the palate, the wine has a soft and subtle entry. The tannin structure is dusty and firm, but not overpowering. A fresh line of natural acidity holds the wine together from the initial flavors of red berries and herbal tomato paste through to a dry spicy finish.
Aged 22 months in French Oak Barrels.
All grapes used in producing our wines are grown on Keermont Vineyards. Most of the vineyard parcels grow on deep red clay rich soil derived from sandstone and granite and are surrounded by indigenous vegetation. They lie between 250 and 400 meters above sea level in the valley between the Stellenbosch and Helderberg mountain ranges and have a variety of aspects from North East to West facing.
Pair with red meat, pasta and pizza.
Keermont Red Blend 2012 is made from 37% Merlot 29% Cabernet Sauvignon and the remainder Cabernet Franc, Syrah and Malbec
Venetian red in colour, this wine exudes complex aromas of ripe cherry, wild berries, and dusty 'fynbos'. The palate has an array of ripe berries, cherry sherbet, crushed herbs and spices. Elegant but firm tannin affords the wine a long dry succulent finish. Drink 2015-2025.
Huge Sale, discounts on 6 bottles and cases!
The 2012 Terrasse is a blend of 31% Chenin Blanc, 30% Chardonnay, 30% Sauvignon Blanc and 9% Viognier that sees 12 months in 225-liter and 500-liter barrels. It has a pleasant bouquet with yellow plum, apricot and lemon curd scents that harken toward the southern Rhone. The palate is well-balanced with a vibrant entry, effervescent orange peel and tangerine notes and a soft creamy finish. This is very harmonious and attests to very astute blending of varieties in the cellar. The bottom line is – delicious. Drink now-2017 -Wine Advocate #209 Oct 2013 90 Points
Keermont White Blend Terrasse 2012 is made from 31% Chenin Blanc (Riverside parcel - Low Road Parcel), 30% Chardonnay, 30% Sauvignon Blanc and 9% Viognier.
An attractive light autumn yellow color, lime and melons on the nose with light oak and nut aromas, palate defined by a central core of fresh acidity with layers of fruit and rich lees. Drink now through 2020.
Keermont White Blend Terrasse derives its name from the terraced vineyards from which the grapes are harvested. The backbone of the blend is Chenin blanc, Chardonnay, Sauvignon Blanc and Viognier. Total production was just six barrels yielding 1575 bottles. All grapes used in producing this wine were grown on Keermont Vineyards. Small parcels of grapes were specifically selected, harvested by hand and were gently and naturally vinified. The wine was fermented and then spent a further 11 months maturing on the lees in French oak barrels. Bottling was carried out by hand without filtration, so if you are lucky you may find a little lees in the bottom of your bottle.
Willowcroft Merlot is made from 85% Merlot, 15% Cabernet Sauvignon.
Medium-bodied Merlot with smooth plum & currant notes.
Harvested from Greenstone Vineyards on Sept 29th 2014 (brix 22.1).
Cold maceration and delestaged (rack-and-return method)
Malo-Lactic fermentation.
Fermented and aged for 12 months in Oak barrels.
It was slightly filtered before bottling.
This is an intense wine with a bright scarlet colour. Pure grapey aromas are complimented by red spices with some herbal and lavender notes. The palate is full and juicy, packed with ripe fruit and spice. The tight structure gives the wine a succulent finish with lingering flavours of anise, liquorice and a mineral saltiness. Drink 2013-2023.
Review:
The 2012 Keermont Syrah is a blend of the Steepside Syrah and Topside Syrah, augmented by two barrels of Mourvedre that comes from the former. It spend 20 months in French oak of which just 5% is new. It has a well-defined, feminine, floral bouquet with black cherries, cassis and crushed-violet scents that blossoms in the glass. The palate is very well-defined with crisp acidity and a beautifully poised finish that is focused and sensual. This is another outstanding wine from Alex Starey. -Robert Parker's Wine Advocate 92 Points
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Alain Jaume Ventoux Les Gelinottes is made from 50% Grenache and 50% Syrah
The colour is intense, purple-tinged garnet. The aromatic range of the nose goes from fresh berries to black fruit (blackcurrant, blackberry). The palate is full-flavoured, with very soft tannins and aromas of the fruit already mentioned. This is a gorgeous style of wine, fruity driven, for every day drinking...anytime !
Soil types
The wine is produced from hilly vineyards that are mainly planted on sandy and clay soils. They are located on the East side of the Rhone valley, in the Vaucluse area. Welcome to the foothills of the well known “Mont Ventoux” Mountain.
Winemaking and aging
Stainless steel fermentaion at cool temperature to preserve the fruits and typicity. Bottling 8 months after the harvest.
Goes well with quite a lot of food such as Pizza, Pasta, hamburger, mild cheese or even on its own.
