Pierinvaletta Barbaresco 2013

Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz

The William Randell range of wines were created in honor of our family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.

Deep red with inky purple hues. This classic Barossa style shows rich blackberry, licorice, spice plum and smoky oak on the nose. The palate is dense with ripe mulberry and berry compote and generous supporting oak. The tannins are savory and long with spicy refined finish

Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28 degrees ). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.

"From the estate St Kitts and Milton Park Vineyards, night-harvested, each block separately vinified in 4t open fermenters, matured for 18 months in American oak (40% new). A powerful, full-bodied shiraz with blackberry fruit, tannins and oak all driving the long palate. The absorption of the oak into the fabric of the wine is particularly impressive."
- Halliday Wine Companion (August 2020), 95 pts

Livia Fontana Barolo Riserva Bussia is made from 100 percent Nebbiolo.

Organoleptic characteristics: garnet red color. Intense and balanced, harmonious bouquet. Pleasantly dry, full and velvety on the palate. A classic Barolo with a very elegant and persistent finish.

The grapes for this wine are coming from a vineyard that is located in the historical part of Bussia called "Le Munie"

Review:

"Truffle, rose, camphor, wild berry and botanical herb are just some of the aromas you'll find on this. Full bodied and youthfully austere, the palate has firm structure and tension, delivering dried cherry, licorice, tobacco and blood orange framed in tightly knit, close-grained tannins. Fresh acidity keeps it balanced. Drink 2023–2033. - Kerin O'KEEFE" - Wine Enthusiast Magazine (December 1st 2019), 93 pts

Gagliasso Torriglione Barolo  is 100% Nebbiolo

Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.

The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.

Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.

Antica Vigna Amarone della Valpolicella Riserva is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot.

Amarone DOCG has maintained unchanged its typicality, so that “the essence of the territory” of Valle di Mezzane and Cazzano di Tramigna powerfully emerges. Rich in color, firmly structured but with fresh notes. 

WINEMAKING AND AGING:
Manual harvest early October with selection of the best bunches.
Drying: natural drying in fruit cellar for 3/4 months with a sharp drop in weight of around 30%.
Vinification: soft crushing of destemmed grapes in the months of January and February.
Fermentation: at a controlled temperature of 18/21°C. Fermentation time: about 30 days
Aging:· 80% in oak barrels for 30 months of which 2/3 in American and French barriques, half of which are used for the second and third time, 1/3 in large

THE TERRITORY:
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
Height: 350/400 meters asl
Exposure: south
Soil type: limestone
Vineyard training system: guyot and pergola
Vine planting year: from 1972 to 2009
Vine density: 4,000 to 5,400 vines per hectare Vineyard management: sustainable agriculture and great attention to natural
cycles

Timeless Notes:

Rich in color, firmly structured but with fresh notes. Complex with depth and elegance on the palate,. Balanced notes of currant and wild berries that blend well with the complexity of the wine. Touches of tobacco and leather notes merge with ripe fruit flavors that linger on long strain tannin. This one is drinking now, but can handle more time in the cellar with ease.

Gagliasso Rocche dell Annunziata Barolo is made from 100% Nebbiolo.

This is a gorgeous wine on many fronts. Firstly, its aromas of wild berry, smoke and cedar are focused and pristine. Secondly, the texture it imparts in the mouth is dense, firm but ultimately yielding and plush. Lastly, the wine's fresh flavors endure for many minutes.

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 . Rocche dell’Annunziata grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 month in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 month. The wine is bottled and refined for 10-12 month.

Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.

Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.

Cold Fermentation. 
Aged on the lees for 12 months in Stainless Steel tank. No Oak. 
No ML

Review:

"A hint of dried pear and dried lime zest plays before juicier lime speaks. The palate has a similar tension between ripe, almost dried fruit richness, while zestiness tones it all down into taut slenderness. This is exciting, textured, juicy and totally moreish. There is something concentrated and pervasive that hits several pleasure buttons at once. Drink now–2035. - Anne Krebiehl MW"
- Wine Enthusiast (March 2019), 95 pts