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Ferren Chardonnay Silver Eagle Vineyard 2014

ID No: 444399
Our Price: $125.00 $110.00
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 Vinous Antonio Galloni: 95
Country:United States
Region:California
Grape Type:Chardonnay
Winery:Ferren Wines
Product Description

Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The Chardonnay made from this unique confluence of climates is extraordinary; a fascinating juxtaposition of briny minerality and candied citrus.

Average age of the vines is 10 years.

100% native fermentation (primary and secondary), long cool fermentations often lasting up to a full year, minimal lees stirring, no additions of any kind (commercial yeast, water, acid, enzymes, etc ...)

Ageing: 12 months sur lie in 60 gallon Burgundian barrels. 6 additional months in stainless. 
Cooperage: Francois Freres 100% French Oak, Vosges and Troncais forrests, 40% new oak.

Never any fining or filtration.

Review:

The 2014 Chardonnay Silver Eagle Vineyard is flat out gorgeous. Ample, unctuous and inviting, the 2014 offers exceptional depth, silkiness and nuance. Apricot jam, honey, honeysuckle, orange peel and baked apple all flesh out in the glass. The interplay of rich, textured fruit and bright aromatics is compelling. The 2014 is a bold, opulent wine from Matt Courtney and yet it retains remarkable balance. -Vinous 95 Points

Winery: Ferren Wines

Ferren is a winery dedicated to tiny lots of artisanally made single-vineyard Chardonnay and Pinot noir wines from the far Sonoma Coast of California. Each of the vineyards in the portfolio is a jewel of the true Coast, has been hand picked based on its potential for producing profound, age-worth wines, and is farmed to the highest standards of sustainability and wine quality.

Date Founded: 2013

Owner: Matt Courtney, David Wherritt
Winery Philosophy: The wines are made using traditional Burgundian methods without fining or filtration, and fermentations are carried out exclusively by native flora that arrive on the grapes from the vineyards.

Winemaker Matt Courtney founded Ferren with longtime friend David Wherritt after an eight-year apprenticeship with Helen Turley at Marcassin Vineyard on the Sonoma Coast. The wines are made using traditional Burgundian methods without fining or filtration, and fermentations are carried out exclusively by native flora that arrive on the grapes from the vineyards.

Winery Production: 575 / 9L cases
Varietals Produced: Chardonnay, Pinot noir
Winemaker: Matt Courtney

SILVER EAGLE VINEYARD

Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The wine made from this unique confluence of climates is extraordinary: the Pinot noir a rare balance of explosive wild berry, mouth-watering acidity, and rich, polished tannins; the Chardonnay a fascinating juxtaposition of briny minerality and candied citrus.

Our brilliant vineyard manager Ulises Valdez owns this vineyard, and has built his home on this spectacular site.

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The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.

Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.

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Review:

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- Steven Tanzer ‘s International Wine Cellar (September / October 2014), 91 pts

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 Vinous Antonio Galloni: 91 Wine Advocate: 92
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Grand Veneur Chateauneuf Du Pape Blanc La Fontaine is made from 100% Roussane.

Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. "La Fontaine" is often considerated to be one of the best Châteauneuf du Pape white, and it is by definition a superb gastronomy wine.

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Review:

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Wolfberger Alsace Grand Cru Riesling Rangen de Thann 2012

Mineral, spicy, minty with some eucalyptus notes, tropical fruits, grapefruit. Balanced and exotic in the finish, with long lasting flavors.

The Rangen Grand Cru is located in Thann, deep in the south of Alsace. Its particular soil is made of volcano-clastic rocks that drink up the heat of the day and send it back out again at night. The composition of the soil allows the roots of the vines to drink deeply from the mineral-rich sub-soil. Its southern exposure has the advantage of refreshing, drying winds in case of dampness. The high slopes are quite steep, reaching 68% in some places, requiring that the harvest be done by abseiling or roping down. Perfect for aging, these wines will reveal even more qualities after several years in the cellar.

Pair with Serve with fish, seafood, sushi, sashimi, goat cheese, vegetarian food.

 


Review:

The nose is dominated by fresh citrus notes of lime and lemon zest, underneath it, a riper fruit is hinted at. The palate reveals it as tart, fresh and juicy red apple. There is wonderful, tingling concentration on the palate, given extra pizzazz by the bright, zesty acidity. Notes of stone and chalk peek through. The palate is dry and slender but concentrated and toned. The finish plays with delicious grapefruit notes. - Wine Enthusiast 92 Points

"There's refreshing, cool earthiness to this tight young riesling, a deep mineral tone and root-cellar savor that balances its floral, lemon-curd flavors. As potent and earthy as the flavors may be they finish clean, with enough cut to stand next to braised rabbit or other white-meat game."

- Wine & Spirits Magazine (December 2016), 93 pts

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Ron Thorn Shiraz 2014

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:

Thorn Clarke has taken its Shiraz to a new level with this single-vineyard wine, bottled only in exceptional vintages. The 100% new American oak gives this a classic Barossa profile, starting with vanilla, cedar and maple syrup-like notes and flowing seamlessly through ripe blackberry and plum flavors. It's full bodied, lush and creamy in texture, with a long, velvety finish. Drink now–2025, possibly beyond. - Wine Entusiast 96 Points

 

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 

 Wine Enthusiast: 96
The Bryson Barrel Select Red 2010

Philosophy

Our limited release wine is created from the fusion of two exceptional parcels of Shiraz and Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of our vineyard and highlights its unique varietal expression.

Our Vineyards

“Our family vineyard is located in the picturesque and historic Padthaway valley, 300 km south of Adelaide. Our rich, fertile terra rosa soils, environmentally friendly viticulture, low yield and exceptional fruit is how we consistently produce outstanding wines. Small parcels of the highest quality fruit are selected from our family vineyard and handcrafted to create wines with amazing depth of flavour, style and balance…” David Bryson

Winemaking Notes

Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.

Vintage Overview

It started out full bore with the usual warm February weather. All our grape varieties started to ripen at the same time making it one of our most compact vintages to date. Vine-balance was carefully monitored, resulting in fruit that demonstrate the vibrancy and fruit-derived characters that we strive for in our wines.

Tasting Notes

Deep inky purple in colour. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.

Production Statistics:

Bottling Date: 13.12.2011

Sizes: 750ml

Region (GI): 100% Padthaway

Varietal composition: 60% Shiraz, 40% Cabernet Sauvignon

Alcohol: 14.5 alc/Vol

Total Acidity: 6.8 g/L

ALLERGENS: Minimal Sulphur Dioxide added.

Naturally clarified with egg white, traces may remain.


Review:

Bright ruby black color. Aromas and flavors of ripe mulberries and black berries, leather and clay, baked oak, and tellicherry peppers with an lively, dry full body and an interesting, short finish with earthy tannins and moderate oak. An excellent example. - 93 Points Gold Metal Exceptional Beverage Tasting Institue. 

 

A 60/40% blend of Shiraz and Cabernet Sauvignon. New oak rules the roost, but there are ample black fruits to provide balance. By far the best Morambro Creek wine to date. Drink to: 2030 -95 Points James Halliday Australian Wine Companion 2015.
 
Top 100 - Sydney International Wine Competition 2013.
Blue Gold - Sydney International Wine Competition 2013.
 95 Points
Ayni Malbec Mendoza 2015

 Color: Deep ruby red with violet hints
 Nose: Complex and intense, features black berries, cherries and plum, with delicate floral notes and spices.
 Mouth: Balanced and fresh, full bodied with good length of spices.

Pairs well with grilled meats and stews

Review:

"One of two Ayni Malbec releases in 2015, this is made in a fruitier, more approachable style with understated oak. Balanced, floral and elegant, it’s sappy and appealing, with notes of liquorice and black plums and a long, tangy finish. 2018-23"

- Tim Atkin (Argentina Special Report 2017), 95 pts

 Vinous Antonio Galloni: 92 95 Points
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Keermont Cabernet Sauvignon 2014

The 2014 vintage is the maiden release of Cabernet Sauvignon from Keermont Vineyards. All the grapes come from their Cottage Lane Vineyard on the mid-slopes of the Helderberg. This vineyard is situated on the crest of a ridge (320m above sea level) so has aspects ranging from East through North to West. It is very exposed resulting in small vines with low yields. This has allowed them to make a relatively fine grained Cabernet, but the clay soils translate to a wine with power, tension and fresh acidity.

Rich crimson red color. The nose is a complex mix of savoury notes: crushed herbs, violets, sandalwood, leather and some lovely bright red fruit. The palate is fine and yet powerful. Lush spicy red fruit is complimented by blueberry and bramble notes. Powerful tight-knit tannin and a very linear acidity afford the wine a long succulent finish. Drink 2017-2030

All grapes used in producing their wines are grown on Keermont Vineyards. Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in 225 Litre French oak barrels before being bottled by hand without filtration. They produced just 3654 bottles. The wine was bottle matured in the Keermont cellar for a further 18 months before release.

VINTAGE REPORT
The season’s winter was generally mild, but became cold and wet towards spring time. Keermont experienced record rainfall and even snow on the mountains during August 2013. This allowed for good vine growth during the spring, but also increased the mildew pressure and resulted in an unusually large insect population. Fortunately neither of these had a major impact on our crop. Our soils stayed moist throughout the growing season thanks to moderate temperatures and we hardly had to irrigate at all before harvest. A series of heat waves in early February jolted us into harvest action. The vines, which had been very nurtured by all the moisture, suddenly started to show some signs of stress and we needed to pick quite a few of the blocks over a short period. The favourable growing conditions contributed to a healthy crop of 150 tons for Keermont Vineyards.

ANALYSIS
Alc: 15.0 %
pH: 3.69
TA: 5.58g/L
RS: 1.72 g/L TSO2: 63 mg/L VA: 0.82 g/L


Review:

"This is the first vintage of this varietal Cabernet, grown on red clay loam soils at 300 metres. The vines are still quite young, but it’s a superb début, with subdued oak, savoury, perfumed top notes, fine-grained tannins and pure cassis and wild herb flavours. One to watch. 2019-25."

- Tim Atkin (South Africa 2017 Special Report), 93 pts


"The 2014 Cabernet Sauvignon is a new addition to the Keermont range. It comes from a single, low-yielding block, although it will not be labelled as such, from loamy soils around 300 meters above sea level. Most of the maturation is in 225-liter barrels with around 20% new oak. It has a straightforward bouquet, perhaps not quite as personality-driven as the Cabernet Franc at the moment, but developing pleasing graphite/pencil box scents with time. The palate is medium-bodied with crisp tannin, good body and presence in the mouth with that graphite theme continuing from the aromatics. Well balanced and harmonious towards the finish, I would afford this a couple of years in bottle to develop more varietal character. - Neal Martin"

- Robert Parker's Wine Advocate (Issue #230, April 2017), 91 pts

 Wine Advocate: 91 93 Points