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Pinotage
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Pinotage is a South African variety red wine grape that is almost exclusive to the region. In 1925, Pinotage was created as a mix between Pinot Noir and Cinsaut. This variety produces velvety dark red wines with strong earthy tones, smoky aromas with touches of tropical fruits. This variety was created by Abraham Izak Perold, a professor at Stellenbosch University, who sought to combine Hermitage with Pinot Noir. Perold’s experiment was thought to have been forgotten by the professor, who left the university and the vines overgrown. The vines were rescued by a colleague and were then grafted to create the first Pinotage wine in 1941. The name ‘Pinot’ took precedence because of the title associated with the popular red wine grape variety, Pinot Noir. The grapes produce robust flavors when it is grown, like most red wine grape varieties, as a bush vine. If the vines are trained and pruned, the flavors produced by the grape variety can be deeper, stronger, and more acidic. Pinotage grapes are high in tannins, and produce a dark color. Depending on the style of creation, Pinotage wines can either be smoky and musty, or the wines can have strong berry flavors. Pinotage produces easy-to-drink wines that pair well with barbeque.
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Holocene The Black Square Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
There is something ethereal about Cabernet Sauvignon grown in the cobblestone soils of the Walla Walla Valley. This region offers aromatic exuberance, elegance, finesse, a polished texture, layered complexity, and remarkable length. It is a place where one can craft a singular, stand-alone example of this varietal—unique not only in the United States but worldwide—while still echoing some of our favorite wines from Bordeaux.
In 2022, Winemaker Todd Alexander embarked on a new (yet familiar) journey that he had been patiently awaiting the perfect moment to explore. The Black Square is in its inaugural vintage, and this 2022 is 100% Cabernet Sauvignon grown in the Rocks District of Milton-Freewater, Oregon, which is part of the Walla Walla Valley.
The Black Square embodies elegance and grace framed by great structure, supple texture, and acidity to ensure longevity. It shows ample fruit with complex savory notes. This is not a heavy wine that is monolithic and dull—there are already plenty of those available. This wine offers a unique expression of Cabernet; it may be the most delicious wine Todd Alexander has ever crafted, venturing into new territory for Rocks District Cabernet Sauvignon.
Review:
As black as squid ink, The Black Square is balance personified. A concentrated blackberry aroma seems as dark as the wine's name, with equally dark espresso, olive and charred steak notes joining it in the abyss. A dark plum and ripe boysenberry flavor combo is accompanied by traces of salty Mission olives, wet slate and silky smooth tannins. The one bright feature illuminating the way is the wine's amped-up acidity. None so black
-Wine Enthusiast 98 Points Number 5 in the Top 100
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:
"I love the dark and meaty aromas of this Lirac, which also has an herbal freshness and just a hint of bitter chocolate. Medium- to full-bodied with licorice and restrained forest berry fruit on the velvety palate. Extremely well-balanced finish. From organically grown grapes. Drink or hold."
- James Suckling (April 2024), 92 pts
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