Ottella Lugana DOC Le Creete 2015

Dark in the glass.  A powerful nose of blackberry evokes the garrigue and  spices aromas. Rounded with a silky texture. Ripe and extracted, with  soft vanilla nuances are carried by a good length. A good combination of power, elegance and finesse.

Alain Jaume Domaine du Clos de Sixte Lirac  is made from 50% Grenache, 35% Syrah, 15% Mourvedre

An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.

Review:

"The 2015 Lirac Clos de Sixte comes from an appellation that shares a similar terroir with Chateauneuf du Pape, yet is located just across the river, on the western side of the Rhone. It’s a serious, large scaled, voluptuous effort that that has lots of ripe tannin, a bid mid-palate and copious amounts of blackberries, black cherries, scorched earth, licorice and roasted herbs. One of the bigger boned and concentrated reds in the lineup, it will have a decade of longevity. - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 227, October 28th 2016), 91-93 pts

Vitanza Quadrimendo is made from 50% Sangiovese Grosso, and 50% Merlot

This wine is flavorful and complex with a good backbone of acid and tannin.
Deep red ruby color. Intense aromas with characteristic peppery notes. Dry, tannic and powerful but with a smooth body.

Total aging time was 12 months in French oak, and 12 months bottle refinement.

"Plenty of spice, chili and berry character with hints of cedar and dried mushrooms. Full body, firm tannins and a fresh finish. A blend of sangiovese and merlot. Drink now or hold."

- Jamessuckling.com (August 2015), 92 pts

SALE!

This Dolcetto offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 28-30°C with 5-6 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 2 month in old big barrels; after this period the wine is bottled and refined for 4-6 month.

Refreshing acidity makes this very food friendly. It would work well with pasta topped with porcini mushrooms.

Made from 100% Barbera.

Vineyards: The vineyard are located in the village of Novello ; WEST exposure with medium slope.

Average density of vines: 5500 vines per hectare

Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg .

Winemaking: The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 30°C with 8-10 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats.

Refinement: After malolattic fermentation the wine stay for 18 month in new French barriques; then the wine is bottled and refined for 12 month.

Bottle production: 3000 circa

Tasting Notes: This Barbera offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette. Heavy and brooding on the palate, but refreshing acidity will make this very food friendly. It would work well with pasta topped with porcini mushrooms or grilled meats.

Trombetta Sonoma Coast Pinot Noir is 100% Pinot Noir
Limited production Pinot Noir featuring hand-harvested fruit. Working under the guidance of renown winemaker Paul Hobbs, we select clones of Pinot Noir that exemplify the rich minerality, soils and cool weather of the Sonoma Coast, resulting in a beautifully balanced wine, enhancing every meal.
Production: 500 cases
Alcohol: 14.2 %
Vineyards: Peterson Vineyard and Yellow Rock Vineyard. Located in the Petaluma Gap region of the Sonoma Coast. Soils consisting of Coastal sandy loam.
winemaking: Hand harvested grapes. Fermented with native yeast. Extented period of cold soak and macreation. Hand-punched cap. Native malolactic fermentation in barrels. Aged 9 months in Damy, Francois Freres, Radoux, and Cadus French oak barrels; 50% new.
Unfined and unfiltered.
 
Light red fruit, cranberry, raspberry, dried fruit/herbs. Slight aroma of vanilla cream from oak, good acid, medium bodied, bright fruit and finish. Crisp earthy undertones and terroir.

Review: