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Fenocchio Roero Arneis 2018

ID No: 446596
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Country:Italy
Regions:Piemonte
Roero
Grape Type:Arneis
Winery:Giacomo Fenocchio
Product Description


The light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.


Area of production: Monteu Roero

Fenocchio Roero Arneis is made from 100% Arneis
Vineyards area: 1.2 hectares (2.98 acres)
Exposition: Southeast
Altimetry: Hilly zone at around 300/350 meters a.s.l
Soil: calcareous,clay, soil of medium texture
Age of the vineyards: 10/15 years
Grape yield per hectare: 70 quintals
Harvest: Mid September


Vinification: The grapes are gently pressed and then the wine-must obtained is refrigerated in stainless steel vats to allow the lees to settle. After 24-36 hours the juice is separated from the lees and fermented at a controlled temperature. Bottling is done in sterile conditions. Aged in stainless steel tanks and matured in the bottle.
Tasting notes: the light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.


Food Pairing: Great as an aperitif. Pairs nicely with saucy dishes white meats and grilled fish .
Serving temperature: Recommended serving temperature is around 10 - 12 degrees Celcius (52-56 degrees Fahrenheit)
Alcohol: Approx. 13-13,5% Vol
Total acidity: Approx. 5.5 – 5.8 g/L

 
Winery: Giacomo Fenocchio

The Giacomo Fenocchio Estate
The Fenocchio estate was founded in 1864. For over five generations, with its twelve hectares (thirty acres) of vineyards in the heart of the Barolo production zone, it produces and ages important wines, following in the footsteps of traditions handed down from father to son. In the post-war period, new energy was given to the estate’s work by Giacomo Fenocchio, who began to acquire new vineyard land.

Before the Second World War, the wine was sold principally in local markets: either in bulk or in demijohns, Larger ambitions began only in the early 1960’s, with an eye to foreign markets as well.

Today the sons of Giacomo Fenocchio – Claudio, Albino, and Alberto – export close to eighty per cent of their production, thereby creating a name and reputation for the family and a territory as well as for their wines.
 

The Giacomo Fenocchio Vineyard
All of the Fenocchio wines are made from the grapes of the estate’s proprietary vineyards located in three different townships: the Bussia in Monforte d’Alba; Villero sub-zone of Castiglione Falletto; and Cannubi in Barolo. All are “grand cru” vineyards and have always been recognized as such for the special microclimates which give them the potential to produce wines of exceptional character and personality and an aristocratic structure. The different characteristics of the soil and, in particular, of the sub-soils of these three subzones give wines which are notably different from one another. The microclimates and the excellent exposures (southeast and southwest) create highly favorable conditions for the ripening of the grapes and create as well special bio-chemical characteristics which produce the outstanding aromas and flavors of the wines made from these grapes.

BUSSIA IN MONFORTE D’ALBA
The soils are of Helvetian origin: compact clay and limestone marls along with tuff in Bussia di Monforte.

CASTIGLIONE FALLETTO – THE VILLERO VINEYARD
Approximately twelve kilometers (seven miles) from Alba, the town of Castiglione Falletto dominates the hillside ridge which runs through the central part of the Barolo appellation. Soils are of Helvetian origin with clay and limestone deposits rich in iron.

THE CANNUBI SUB-ZONE OF BAROLO
Historically eminent among the vineyards and sub-zones with the highest potential for fine Barolo: the oldest bottle of the Langhe district is conserved in the city of Bra and bears the inscription “Cannubi 1752”: the Cannubi name has always been a seal of honor and a true, universally recognized guarantee. Soils are of Tortonian origin, marls and tuff together with a significant presence of sand in the Cannubi vineyard in the township of Barolo, which maintains a soft and dry texture in the soil.

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Alain Jaume Vacqueyras Grande Garrigue 2016

Alain Jaume Vacqueyras Grande Garrigue is made from 65% Grenache Noir, 20% Syrah, 10% Mourvedre and 5% Old vines Cinsault

Deep, intense hue. Aromas of fresh black fruit a little meaty, with dried herbs smells. On the palate, the richness of the tannins harmonizes with the smoothness of the wine. The finish is long, with spices aromas, licorice. A typical wine from this specific terroir called "Les Garrigues".

Soil type Vacqueyras is located right next to Gigondas AOC. It mostly streches on Sarrians territory, where is the famous plateaux named “Les Garrigues”. This area is made of clay and rocks. The beautiful landscape of the “garrigue” is typical of the mediterranean area. The wines itself smell the spices, the dried herbs…you will taste the “Garrigue” in your glass, welcome to Provence … Winemaking & ageing Traditional winemakeing methods, temperature controlled fermentation. Long soaking on the skins.

Review:

The Jaume brothers have produced a classic 2016 Vacqueyras Grande Garrigue based on 60% Grenache and the rest Mourvèdre, Syrah, and very old vine Cinsault. Dark fruits, garrigue, crushed rock-like minerality, and ample spice notes give way to an ultra-classic, balanced 2016 that has a great mid-palate and sweet tannin. Drink this layered, pleasure-bent effort over the coming 7-8 years."

- Jeb Dunnuck (September 2018), 92 pts

 92 Points
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Fenocchio Roero Arneis 2017


The light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.



Area of production: Monteu Roero

Fenocchio Roero Arneis is made from 100% Arneis
Vineyards area: 1.2 hectares (2.98 acres)
Exposition: Southeast
Altimetry: Hilly zone at around 300/350 meters a.s.l
Soil: calcareous,clay, soil of medium texture
Age of the vineyards: 10/15 years
Grape yield per hectare: 70 quintals
Harvest: Mid September


Vinification: The grapes are gently pressed and then the wine-must obtained is refrigerated in stainless steel vats to allow the lees to settle. After 24-36 hours the juice is separated from the lees and fermented at a controlled temperature. Bottling is done in sterile conditions. Aged in stainless steel tanks and matured in the bottle.
Tasting notes: the light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.


Food Pairing: Great as an aperitif. Pairs nicely with saucy dishes white meats and grilled fish .
Serving temperature: Recommended serving temperature is around 10 - 12 degrees Celcius (52-56 degrees Fahrenheit)
Alcohol: Approx. 13-13,5% Vol
Total acidity: Approx. 5.5 – 5.8 g/L

 
Fenocchio DOCG Barolo 2014

Fenocchio Barolo 2010 is 100 percent Nebbiolo. 

Claudio and Albino Fenocchio own 10 hectares of vineyards. This Barolo comes from a blend of Bussia in Monforte d'Alba and Castellero in Barolo. The soil in Bussia is helvetian ( limestone and clayey blue marl) which contributes much to the fullness and excellent aging potential of these wines. The Castellaro vineyard is of tortonian soil (blue marl and sandstone mixed with sand) which gives a velvety mouth feel and exceptional aromatics. The vines are an average of 30 years old.

Color: Ruby red with garnet reflections
Bouquet: Rich bouquet with hints of blueberries, roses and liquorice.
Taste: Densely structured with a full, complex flavor. It is an elegant wine with firm tannins and good acidity that will become velvety and graceful with age. This wine is generous and bold. The finish is long and lingering.

Long slow natural fermentation without the addition of yeasts for 30 days. Closed stainless steel vat fermentation with frequent pumping over maintains the temperature at a constant 29°C. This extracts greater aromatics while causing the heavier tannins to break down and to precipitate out.

Acidity: 5.2
Alcohol by Volume: 14.5 %

Game, grilled and roasted red meats and ripe and mature cheeses. Dishes with truffles.

Lima Vinho Verde Rose 2018


Lima Vinho Verde Rose is made from 75% Souzao, 15% Borraçal and 10% Espadeiro.

It is a blend of 75% Souzao (same as Vinhao), 15% Borraçal (which is also known as Caino Tinto) and 10% Espadeiro:

Souzão (or Sousão or Vinhão) is a Portuguese wine grape that is used in the production of port wine. While originating in the Minho regions, it is used primarily in Australia, California and South Africa. In Portugal, it is also an authorized planting in the Douro, and Dão-Lafões area (Vinho do Dão). The grape is known for the deep color it produces in a wine as well as its coarse and raisiny taste.

Caiño tinto (also known as Borraçal) is a red Galician wine grape variety that is also grown in Portugal's Vinho Verde wine region where it is known as Borraçal. In Spain, it is a permitted variety in the Denominación de Origens (DOs) of Rías Baixas and Ribeiro where it produces highly perfumed wines with noticeable tartness and high acidity.

Espadeiro is a red Portuguese wine grape planted primarily in the Minho region for making Vinho Verde. It is also grown across the border, in Spain, in Galicia where it is used to make light bodied wines.

Weinkeller Erbach Riesling 2018 (liter)

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Weinkeller Erbach Riesling (liter) is 100 percent Riesling. 

Round and refreshing wine with light touches of lemon and lime on the nose. Slightly sweet mouthfeel, with juicy and fruity flavors.

Bonny Doon Le Cigare Volant Cuvee Oumuamua 2018

Bonny Doon Le Cigare Volant Cuvee Oumuamua  is made from 52% Grenache, 35% Cinsault, 13% Syrah.

As our story unfolds, we learn that with the 2018 vintage, there has been a fundamental change in the style of Le Cigare Volant. Not that there was anything at all “wrong” with the thirty-four vintages preceding the current one, mind you. For a number of reasons, mostly, alas, drearily fiscal/economical, the older style of Cigare has unfortunately proven to be a not particularly sustainable proposition at least from a financial perspective. The “new” Cigare, with a re-adjustment of the encépagement, by which we have dropped Mourvèdre from the mix and elevated the percentage of the (greatly underappreciated) and quite brilliant variety, Cinsault, creates a style of wine far more approachable and seductive in its youth.


“Cuvée Oumuamua?”
We call this cuvée, “Oumuamua,” (or “scout” in Hawaiian), so named in light of the recent mysterious cigar-shaped object/visitor to our solar system, initially imagined to be some sort of asteroid, but believed by none other than the chairman of the Astronomy Dept. at Harvard University to possibly be a sort of probe, perhaps a solar-powered light-sail, sent on a kind of reconnaissance mission to check us out. (Ok, this last part is a bit of interpolation.) Anyhoo, it has been agreed that this was a very, very strange object that recently came to visit. And it appears that it may have arrived in the very nick of time, to bring a sort of much-needed revitalization to our planet, and by metaphoric extension, to the Cigare brand itself.


TASTING NOTES
 The color is a deep, vivid violet-red, owing in part to the lower pH of the wine. On the nose, the wine has a haunting kirsch nose (I suspect that’s the Cinsault), along with associated small red fruit (red and black currant) and perhaps a suggestion of blackberry. My colleague, Nicole Walsh and I toil away at the Cigare blend every year, and while the blend will change (sometimes radically, as it has this year), we share an idea of the Platonic form of Cigare, and the ‘17 certainly embodies that form. It goes something like this: Juiciness, fruit (but not confected or overripe), brightness, exuberance, joy, and not least, a sense of savoriness. I realize I’m not speaking orthodox wine parlance. We look above all for balance and for liveliness, for vinous qi. This wine is still incredibly young and just wants to jump out of its shoes.


INEYARD | PRODUCTION NOTES
The Alta Loma Vineyard in the Arroyo Seco area of Monterey County, was planted years back to one of the earlier selections of Tablas Creek Grenache clones, typically not a great selection for imparting real backbone or structure to the wine, but capable of making a wine that is enormously pretty and fragrant; in cool years, the fragrance of cassis or black currant is almost overpowering; most surprisingly, the Grenache in cool years from this vineyard is profoundly black in color. The Cinsault was sourced from the Loma del Rio Vineyard, a vineyard, under a previous nom de guerre (San Bernabe), we know quite well. This was the first year of production for the Cinsault and it was thinned multiple times both for enhanced concentration and evenness of ripening. The cooler climate gives the Cinsault a wonderful articulation of flavor, but what is most noteworthy is the fact that we were able to coferment the Cinsault with Syrah from the equally cool Mesa Verde Vyd. in the Santa Ynez Valley. Something magical happens when Syrah and Cinsault marry; the healthy tannin titer from the Syrah seems to give more structure to the Cinsault, helps to stabilize the color, and in general, insures that the blend will not evanesce tout de suite into the aetherial plane. The spicy, licorice component from the Syrah is a perfect foil to the Griotte cherry derived from the Cinsault.


Appellation: Monterey County
Vineyards: 48% Alta Loma, 35% Loma Del Rio, 6% Mesa Verde, 6% Zayante, 4% Rancho Solo 1% Lieff
Alcohol by Volume: 13.5%
TA: 6.1 g/L
pH: 3.62
Production: 11,500 cases
Cellaring: Drinkable upon release (6/19) with ageability of 7-10 years



Bonny Doon Vin Gris de Cigare 2018

Bonny Doon Vin Gris de Cigare  is made from 57% Grenache, 18% Grenache Blanc, 9% Mourvèdre, 6% Roussanne, 5% Carignane, 5% Cinsaut

No oak.

This wine is quite emblematic of the great sea change that has occurred at Bonny Doon Vineyard since the sell-off/ draw-down of the Ginormous Doonamath, whereby we have essayed a most sincere effort to make “quieter” wines in a more natural, less manipulated fashion. As such, this Vin Gris is made from bespoke grapes and is not a byproduct of red wine production, per se. We harvested at the appropriate ripeness level for its style. The essential principle here is that less is truly more. The wine does not overwhelm one with fruitybombasticity; it’s charms are seductively subtle. An extremely elegant and complex Vin Gris de Cigare.

The ’17 Vin Gris is a return to form from recent vintages, and a true expression of a proper Vin Gris, which is to say a pale pink wine made with the scantest skin contact. As a result, the wine is somewhat lighter and more delicate on the palate with minimal astringency and perhaps more of a floral aspect than doonright fruitiness. The perfume of this wine is subtle, haunting, not vulgar or tawdry, like some of the louche rosés de la nuit. Enfin, this wine is all about elegance and restraint. Rosehips, cassis, fraises de bois, citrus rind, with a wonderfully austere stony finish.
The wine does not overwhelm one with fruity-bombasticity; it’s charms are seductively subtle. An extremely elegant and complex Vin Gris de Cigare.

The Grenache for our Vin Gris came from bespoke sections of the Alta Loma Vineyard, harvested at the appropriate maturity level for this elegant style of wine. About 24% of the wine is composed of traditional white Rhône varieties in substantial part from the Beeswax Vineyard in the Arroyo Seco district of Monterey, adding a surprising richness and foundation. We also employed the practice of postfermentation bâtonnage—the stirring or re-suspension of yeast lees—to give the wine a certain creaminess of texture.

Varietal Blend: 57% Grenache, 18% Grenache Blanc, 9% Mourvèdre, 6% Roussanne, 5% Carignane, 5% Cinsaut. 
Appellation: Central Coast
Vineyards: 41% Alta Loma, 13% Beeswax, 11% Bokisch Ranch, 8% JD Farming, 6% San Miguel, 7% Cass, 5% Gonsalves, 4% Scheid, 3% Wente, 1% Rancho Solo, 1% Ventan
Alcohol by Volume: 13.2%
TA: 4.5 g/L
pH: 3.42

This wine just begs for oysters or stone crab.

Review:

- Wine & Spirits Magazine (June 2018), 90 pts, BEST BUY - YEAR'S BEST ROSES

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Gamba Etrusca Velia Red 2017

Gamba Etrusca Velia Red is made from Primitivo, Zinfandel and Petite Sirah.

Etrusca Velia is a unique proprietary blend culled from several vineyard sites in the beautiful Russian River Valley. The carefully sourced Primitivo, Zinfandel and Petite Sirah grapes for Velia benefit from the AVA’s diverse soil types, and varying micro-climates.

As unique, compelling and mysterious as Velia herself... dark and lively, the nose offers a bounty of fresh berries and subtle notes of cedar. On the palate rich briary patch notes of ripe raspberry, fruit compote, and black cherry glide into a finish of allspice, clove and a hint of anisette. This unique proprietary blend is created from fruit sourced from our prized, and sought-after partner ranches growing in the Russian River Valley AVA. Our mission at Etrusca is growing and sourcing the highest quality grapes and blending them in the spirit of discovery. Enjoy!