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Mataro
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Mataro- this is a grape type also known as Monastrell in Spain. It is a red grape variety with very dark skin and while common in the Mediterranean, it is also grown in Australia and California, where it is known as Mataro. Mataro thrives in climates that are warm and dry. Mataro grapes are ideal for producing wines high in tannin with concentrated color. The French call Mataro “Etrangle-Chien”, or dog strangler due to the intensely dry mouthfeel that accompanies this grape variety. Mataro is weighty on the palate with herb plant aromas. Combined with the high tannin, Mataro is often chosen as a component in blends. Wine made from 100 percent Mataro are not common, however there are some single variety selections available. Mataro grown in France is often used in blends with Cotes du Rhone and Chateauneuf du Pape. The Bandol region is considered a sanctuary for Mataro. Because Mataro is highly susceptible to phylloxera, and was almost annihilated in the 1880s due to the outbreak, the sandy soils of Bandol offered refuge and the grapes are still there today. Rose wine grown in Bandol is most sought after because of the tannic properties of Mataro. Mataro ripens latest during harvest and is therefore last to be picked. Bandol has had success in planting the grapes on hills facing South to absorb more warmth in order to ripen more quickly.
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-150x300.jpg "Thorn Clarke Single Vineyard Mataro 2019")
Thorn Clarke Single Vineyard Mataro is made from 100 percent Mataro.
The Single Vineyard Selection range focuses on single site, small batch wines, highlighting the true characteristics of each individual variety. Each block is hand selected by our winemaker and viticulturist each year, choosing the wines that best reflect the strengths of each individual vintage.
Striking with its inky red color and purple hues, a hallmark of a classic vintage. On the nose, briary black fruits are in abundance. Notes of Chinese five spice and currants also shine through. On the palate, blackberries and winter spice are evident. The generous and silky tannins in this wine support a long and complex finish.
The grapes were destemmed and fermented in 4 tonne open fermenters for a period of 10 days. The wine was pressed off into 10 year old oak where it was matured for a duration of 18 months before being racked in preparation for bottling. This wine has no filtration.
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Bertani Valpolicella Ripasso Classico Superiore Catullo is made from 70% Corvina Veronese, 20% Corvinone, 10% Rondinella. Valpolicella Classica, Tenuta Novare Estate in Arbizzano di Negrar.
Wine of medium structure with elegant spicy notes of vanilla and chocolate accompanied by typical notes of cherry, sour cherry and white pepper. The palate offers the easy drinkability typical of Valpolicella and, at the same time, silky tannic structure and intense, prolonged aromatic persistence. The finish is fresh, soft and savory. A wine in the classic style, elegant, balanced, harmonious.
Review:
If I was forced to choose a number of wines that can steer the anachronistic Ripasso category into a brighter future, this would be among a very few. A mid-weighted, streamlined expression with just enough fruit on the bones. Think strawberries, lilacs, Asian plums, cloves and a hint of licorice. A noble, almost alpine bitterness lifts the finish. Brilliant. Drink or hold.
-James Suckling 95 Points
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
This strong, warm wine comes from a selection of grapes planted on exceptional soils. The vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail. The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow on stony soils and produce wine that can be kept easily for 10 yrs.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.
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