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Surani Fiano del Salento Pietrariccia 2011

Country:Italy
Region:Veneto
Winery:Pasqua
Grape Type:Fiano
Vintage:2011
Bottle Size:750 ml
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Delas Freres Cote Rotie La Landonne Rouge 2016

Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.

This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”

This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.


The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
Food Pairing: This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.

Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.




Reviews:

Deep in color, the espresso, licorice, smoke and flint, paired with layers of juicy, ripe fresh, red fruits show up with ease. On the palate, the wine offers richness, density, purity of fruit, herbs, crushed stones and a wall of ripe, lushly textured, dark red berries. This will age quite nicely.The Wine Cellar Insider 97 Points

Sun-baked garrigue and smoky notes of iron and earth accent intensely ripe black cherry and cassis in this wine. Made from 100% Syrah, it's a hulking powerhouse of black-fruit flavors but finessed by firm acidity and fine, integrated tannins. Stunning already it should improve through 2036 and hold further -Wine Enthusiast 97 Points


Bright purple. Powerful cherry, cassis, potpourri, exotic spice and olive qualities on the highly perfumed, complex nose. Sweet and energetic on the palate, offering impressively concentrated black and blue fruit preserve, floral pastille and spicecake flavors that unfold steadily with aeration. In a powerful but energetic style and quite primary now. Aeration brings up smoky bacon and floral pastille qualities that carry through the strikingly long, youthfully tannic finish, which leaves behind sweet dark and floral notes. -Vinous 95 Points

Alluring, with warm fruitcake and black tea aromatics leading off for a lush and warm core of crushed plum, cherry reduction and blackberry pâte de fruit flavors. Despite the showy fruit detail, there's a solid iron underpinning, with pretty floral notes and bright energy throughout. Best from 2023 through 2038. 300 cases made, 188 cases imported.  -Wine Spectator 96 Points

Overview

This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”

This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.


Winemaking

The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.


Tasting Notes

The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.


Food Pairing

This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.

 Vinous Antonio Galloni: 95 Wine Enthusiast: 97 Wine Spectator: 96 97 Points
Pago de Carraovejas Ribera del Duero 2017

Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot


The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 


Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.


The wine was aged in barrels for around twelve months.


Review:

This offers a wealth of ripe dark berries and plums on the nose with good purity. The palate has a very juicy and concentrated feel. The tannins are nicely groomed. This holds good shape and length. Drink or hold. - James Suckling 92 Points

 


 92 Points
Pago de Carraovejas Ribera del Duero 2018

Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot


The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 


Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.


The wine was aged in barrels for around twelve months.

Review:

"Plenty of juicy, ripe fruit with some dried-strawberry, walnut and chocolate character. Medium to full body, round tannins and a flavorful finish. Fairly straightforward. Drink now."
- James Suckling (November 2020), 90 pts


 90 Points
Romariz Vintage Port 2011

The winter preceding the 2011 harvest was wetter and colder than the 30-year average. Budburst occurred as usual around 19th March and warm weather and rainfall in April produced vigorous growth. At the beginning of May dry conditions set in and there was little rainfall in eastern areas of the Douro Valley until late August. However the vines were able to draw from the plentiful ground water reserves built up early in the year and bunches developed and ripened in ideal conditions. Véraison (coloring of the grapes) occurred a little earlier than usual on 15th June.
Mild weather in June and July was broken only by a heat wave in the second half of June. August was hot and dry, with perfectly timed rainfall on 21st August and 1st September rounding off an excellent ripening season and producing a well-balanced crop. Picking started in mid September in the Cima Corgo area of the Douro Valley. Fermentations were long, allowing balanced and complete extraction, and musts displayed intense color and powerful fruit character from the outset.


Deep inky purple color. Intricate nose with aromas of blackberries and logan berries, subtle hints of amber and spring blossom and delicate spice. A tight, well-formed palate with an abundance of dark berry fruit, rich chocolate and liquorice, culminating in a long finish. Firm, closely woven tannins that give the wine great structure and body. An elegant finely constituted Vintage Port which will drink beautifully now or age quietly in the cellar.

Anne Delaroche Chateauneuf du Pape Rouge 2018

Anne Delaroche Chateauneuf du Pape Rouge is made from 60% Grenache, 20% Syrah, 10% Mourvèdre, 10% Cinsault

Very deep garnet red color. Bouquet of small red berries and hints of spices. Rich, round and full in the mouth with a long finish.

Pairs well with game, duck, guinea fowl, pigeon, osso bucco, eggplant cake and flavorsome cheeses.

Thorn Clarke William Randell Cabernet 2017

Thorn Clarke William Randell Cabernet is made from 100 percent Cabernet

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

Deep red in colour. The nose is lifted and expressive with lovely Christmas cake and mint characters along with black olives and tobacco leaf adding complexity. The palate is medium to full bodied with blueberry and hints of cassis as the primary fruit flavours. The palate has great poise with the vibrant fruit, spicy French oak and fine tannin structure all wonderfully balanced, and the wine finishes with great length of fruit.





Product Description

Surani Fiano del Salento Pietrariccia  2011 is made from 100% Fiano.
Over the last few years, the passion for wine and our aim to discover and select the very best
of Italian winemaking, have taken the Pasqua Family back to its roots in Puglia, the southern
tip of Italy.
Around 80 hectares (197.68 acres) of land have been purchased in 2001 in Manduria, within
the Salento region, one of the finest areas for the cultivation of the Fiano grape, where
viticulture has very old origins, starting at the time of the Magna Graecia.
The property, which is located about 6 km from the Ionian coast, incorporates a farmhouse
called Masseria, in the Pugliese tradition and dated around the early 1900s. The Masseria is a
typical agricultural building which originally was created as an organizational centre for all the
farming operations.
To date, 64 hectares (158.14 acres) have been planted with Primitivo, Cabernet Sauvignon,
Chardonnay and Fiano vines. The finest fruit is obtained as a result of strict cloned selection,
modern vine training systems, and severe pruning, in order to produce a small amount of high
quality wines with respect for the terroir and the tradition.
The Fiano grape variety is a fairly strong flavored wine grape native to the south of Italy,
particularly in around Avellino in the Campania region, Sicily and Apulia.
Fiano has been in cultivation for more than two thousand years.
Fiano grapes has orbicular leaves, medium-sized, three-lobed or five-lobed, small or medium
bunch, tight, pyramidal with a wing rather developed, medium-berry, ellipsoidal, with resistant
golden yellow skin.
The vines are planted using the Guyot training system, with a density of 6,200 vines/ha.
(2,500/acre) and a yield of no more than 1.2 kg. (2.65 lbs.) per vine. The vineyards are
designed to fit perfectly into their surroundings: the vines are supported by wooden stakes at
the head of each row, and by galvanized iron posts along their length. long their length. An irrigation system exists, but it is only used in periods of extreme drought.
The soil in this area is limestone-based: it is very fertile and permeable, as well as cool and
fresh. The reddish ochre color is due to the high iron content. The slopes and the subsoil display phenomena caused by erosion such as the caverns at Castellana in the Province of
Brindisi and that of Zinzulusa near Otranto.
“Pietrariccia” is the typical Salento stone and means literally “shaggy(Riccia)stone (Pietra)” to indicate its typical bristly shape. Pietrariccia gives the name to the 25 acre vineyard.
Vinification: the grapes are picked and then macerated on the skins for 3-4 hours then
the fermentation follows for 10-12 days by the adding of selected yeasts at controlled
temperature of 16-17° C. Afterwards the wine is stocked in stainless steel tanks before
bottling.
Straw yellow colored with golden hues, a warm inviting nose with elegant hints of apple and citrus fruit. Medium-bodied with a well balanced acidity which gives freshness to the palate.
Excellent with fresh pasta dishes or seafood and shellfish.

Winery: Pasqua

The Pasqua Estate
Fratelli Pasqua is a family owned winery begun in 1925. The new generation of Verona-born brothers has clearly and firmly embraced the path of quality production with an emphasis on  promoting and improving the local wines of their region. They are ranked in the top 5 privately-owned wineries and operate without outside finance or support from other ventures. 

A reduction of yield per hectare is strictly enforced giving quality the precedence over quantity which would also seem to be a contradiction for a volume oriented winery. Quantity is achieved through other and more wise means. The brothers are constantly searching for and acquiring vineyards in the  classic Veronese area. They now own 100 ha (247 acres) of vineyards. They have widened their grape supply base through 60 ha (148 acres) of contract growers to which they supply full technical support and maintain an on-going supervision of all viticultural aspects. These grapes are vinified separately and given the names of the vineyards from which they come.

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