Rinaldi Celle Monferrato Rosso 2017
| Country: | Italy |
| Region: | Piemonte |
| Grape Type: | Cabernet Sauvignon |
| Winery: | Rinaldi |
Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon.
This wine is quite tasty, smooth, silky and powerful.
It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing.
Grown on limestone soils.
The average age of the vines is 30 years old.
10% of the wine is appassimento. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.
This drying method is not traditional in Piemonte but is popular in other part of Italy like in the Veneto region.
Thanks to this new method the wine is rounder and softer, boasts beautiful notes of red dried fruits.
Pantarei is aged 14 months in French oak ((the wood is Allier, medium toast) barrels and 6 months in bottle before release.
Delicious with wild game, grilled meat and strong cheese.
Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon.
This wine is quite tasty, smooth, silky and powerful.
It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing.
Grown on limestone soils.
The average age of the vines is 30 years old.
10% of the wine is appassimento. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.
This drying method is not traditional in Piemonte but is popular in other part of Italy like in the Veneto region.
Thanks to this new method the wine is rounder and softer, boasts beautiful notes of red dried fruits.
Pantarei is aged 14 months in French oak ((the wood is Allier, medium toast) barrels and 6 months in bottle before release.
Delicious with wild game, grilled meat and strong cheese.
Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato.
Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.
The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.
Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.
Rinaldi Celle Monferrato Rosso is made from 100% Cabernet Sauvignon - 20 years old vines
Celle is the name of the vineyard and literally means prison. But the roots of its name sink in history, since in 1800 the tradition wanted that in the best hill of the territory everybody had small pieces of land called "cells".
The wine shows a very nice vibrant red color with glints of bordeaux. It reveals the typical and beautiful intensity of the Cabernet Sauvignon. The nose is spicy and the palate is very smooth and long. There is a balance of acidity with sweet tannins and red fruits notes. It's a very fresh wine.
The end of the alcoholic fermentation takes place in French oak barrels. Aging for 4 months.
Pairs well with game dishes and strong cheese.
The Rinaldi Estate
The winery is located on the hills of Alto Monferrato, close to Acqui Terme, in the heart of one of the most precious areas of south Piedmont. The family business was founded in 1961 by Oreste Rinaldi. It is run today by his son Andrea and his daughter Paola. The family has been producing wine for 40 years from their vineyards located on a particularly privileged area with a favorable microclimate and a perfect southwestern exposure
The Rinaldi Vineyard
Currently Rinaldi has 20 hectares of vines (49.6 acres), 19hectares owned, 1 hectares rented. Their single vineyard Bricco Cardogno, planted to Moscato, is a vineyard that measures 2.5 hectares (6.75 acres) and was planted 40 years ago by Andrea Rinaldi’s grandfather. It is located 240- 300 m above sea level. The soil type in this vineyard is limestone (tufa). All grapes are hands harvested with extreme care. Quality starts in the vineyard. The single vineyard Bricco Rioglio is planted with Brachetto grapes, limestone based with 15-year-old vines. (Bricco is a tea cup in local dialect).
Thorn Clarke Shotfire Quartage is made from 35% Cabernet Sauvignon, 25% Cabernet Franc, 23% Petit Verdot, 17% Merlot.
The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak (12 months) for maturation. The wine was racked after six months and the parcels were blended to form the final wine.
Review:
"A long established blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot that has often exceeded expectations, both with the quality of the estate grown fruit, the way the components are handled in the winery and the blending process. Everything about the wine defies the normal yawn that greets Barossa Valley Bordeaux blends with its bright mouthfeel and cedary fruit flavours."
- James Halliday’s Wine Companion (February 2018), 95 pts
Bellevue Cotes de Bordeaux-Castillon Cé Ma Cuvée is made from 70% Merlot and 30% Cabernet Franc
The wine is made with 70% Merlot and 30% Cabernet Franc. Average age of the vines is 50 years old (everything is between 40 and 60 years old).
Cé Ma Cuvée is a tribute from Michel Lydoire to his 2 daughters:
Cé is for Céline. She is like the Merlot grape varietal. Pleasant and calm.
Ma is for Marina. She is like the Cabernet Franc grape varietal. Tough and with a lot of character.
The color is deep and inky.
The nose is spicy, fruity and oaky with some nice vanilla and coconut aromas.
The mouthfeel is complex, with ripe red and black fruit flavors. Some spiciness and integrated oak flavors.
The wine starts as the Vieilles vignes, but some wine is aged in 500-liter American Oak Barrels for 18 months.
They are using a mix of different toastiness for the barrels. Some high toast and some are medium toast.
This is a fun wine that can be enjoyed with any food, charbroil burgers, grilled vegetables, cheeses ... or even with dark chocolate desserts.
Review:
Wine & Spirits 93 Points
"Smoked clear tar on the finish here, successful but the fruit is secondary to the smoked polish on the attack. An accomplished wine, well constructed. 70% Merlot 30% Cabernet Franc with 18 months in both American and French new oak. Winemaker Céline Lydoire is making a statement. Drink 2018-2028"
- Decanter (April 2018), 91 pts
Kennedy Point Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Kennedy Point Vineyard makes a Marlborough Sauvignon Blanc that captures the essence of the regional fruit. The grapes, grown in the hot, stony soils of the Wairau, produce a wine redolent of fresh cut wild flowers and a full palate of passion fruit, gooseberry and citrus. The wine has a crisp dry finish and is perfect as an aperitif, with seafood or any light summer meal.
The wine shows the typical aromas of Torrontes (white flowers, lychee, peach) balanced be a refreshing acidity. Mineral texture due do the rocky soil of the vineyard. Elegant, dry and clean finish.
Torrontes grapes are sourced from Gualtallari, an outstanding terroir in the Uco Valley, located at more than 4000ft of altitude. The aim of this wine is combining the aromatic richness of the Torrontes with the mineral, chalky structure typical of this area of Mendoza.
It is grown on Sandy loam over calcium carbonate coated gravels.
Fermentation with Indigenous yeast.
Wine went through Malolactic fermentation.
aged for 6 months in French Oak barrels.
Pairs with crab cakes and seafood pasta.
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.
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Bright and light golden-yellow in color. Exotic and sweet vanilla bean aromatics backed by pear and kiwi with a slight orange peel. The palate resonates with texture and depth as stone minerality and cream brioche to match. Flavors of roasted plantains, gravenstein apple, and lemon zest frame the wine for a long yet soft finish.
Planted in the early 90’s, this is the coolest vineyard site in the Russian River Valley, located at Lee Martinelli Sr.’s home ranch in Forestville, CA. After riding around with Lee in his pick-up truck when we visited his Woolsey Road, Zio Tony, and River Road Vineyards, he decided to take me to this gem. He kept this particular vineyard in his back pocket until we hit it off. We did, and I think you’ll enjoy the ride as well.
Review:
Elusively crisp and inviting on the nose, this is a thickly intriguing wine, floral in orange blossom and fresh apple. Structured and lengthy, it retains a tangy acidity and structured finish, the grapes sourced from a dry-farmed vineyard. - Wine Enthusiast 92 Points
Manoir du Carra Beaujolais-Villages is 100% Gamay. Wine is produced from a selection of old vines (70 to 100 years old). Yield: 40-45 hl/ha
Manual harvest; selection of the best grapes using a sorting table; semi-carbonic maceration for 10-12 days.
Vendange manuelle exclusivement, sélection des meilleurs grappes sur une table de tri vibrante puis encuvage pour une macération dite semi-carbonique, de 10 à 12 jours.
Aged in large oak barrels (foudres) for 3-4 months. No filtration. Egg white fining.
Manoir du Carra Beaujolais-Villages presents with ruby red color, black berry and cherry aromas. Ample in the mouth, very elegant and long lingering finish.
