Valminor Albarino Rias Baixas 2019

A deep powerful Gran Reserva from one of Rioja Alavesa’s most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Ruby red color with earthy tones. The wine shows finesse, elegance and complexity with good concentration of black fruit, thyme and rosemary with secondary aromas of leather and tobacco leaves. In the palate it is polished and rounded, making it pleasant and easy to drink. Fleshy with both elegance and power. It has touches of black fruit jam and liquorice. A long, delicious and persistent finish.

Suitable for pairing with a long, copious meal where it can accommodate braised vegetables, cold cuts, peppers stuffed with hake and shrimp, mushroom omelettes, cod Rioja style, both red and white meat... and so on.

Full red color, tending to ruby red. Complex aromatic nuances, that range from black cherry to blueberries, chocolate. A sumptuous expression of ripe fruit, that runs through the mouth with invasive persistence, typical for a great Amarone. The finale closes with sinuous tobacco and new leather notes.

Red and dark-brown lands with a certain calcareous and clay concentration. Typical of Valpolicella area is the presence of stones in the soil. The climate is favored by Lessini hills that protect the vineyards from cold fronts coming from the north and by Garda Lake from the west, ideal for mitigating the temperature especially during winter months.

Castello Di Fonterutoli Toscana Mazzei Mix 36 is made from 100 percent 100% Sangiovese.

Castello di Fonterutoli, source of some of Italy’s most prestigious wines, is an historic property embracing an entire tranquil, centuries-old hamlet just south of Castellina in Chianti, in the heart of Chianti Classico. The estate has been in the hands of the Mazzei family for 26 generations. The Mazzei’s have been producing wine at Castello di Fonterutoli since 1435. This dynamic family has carefully safeguarded the inherent beauty and rich heritage of Fonterutoli, while simultaneously implementing measures to ensure cutting-edge quality in the vineyards and cellars.

At Fonterutoli, there are 36 Sangiovese biotypes grown, including 18 massal selections exclusive to the estate. To preserve the unique qualities of each type, the Mazzei family micro-vinifies each separately, then blends them into their Mix 36 cuvée, an arduous, technically challenging process that produces breathtaking results.

TERROIR & VINTAGE NOTES

The Mazzei’s believe the name “Fonterutoli” derives from Latin origin, ‘Fons Rutolae’ or ‘Fons Rutilant,’ meaning clear spring. The area was chosen by the Etruscans to build villages near the water springs. An incredibly diverse area, Fonterutoli covers five main vineyard sites of different terroirs: Fonterutoli, Siepi, Le Ripe, Caggio and Belvedere.

Sangiovese finds itself particularly at home in these areas, which are planted at altitudes varying between 750 and 1,800 feet above sea level, at south and southwest exposure. The rocky limestone and sandstone soil structure, high density planting ( avg. 7,000 plants per hectare) and low yields of less than 40 hectoliters per hectare result in the production of complex, elegant and powerful wines.

WINEMAKING

A mix of 36 distinct Sangiovese biotypes. Grapes were hand harvested beginning of October, then fermented in temperature-controlled tanks at 79-82˚F. The wine underwent 15 days of maceration.

AGEING

Aged for 18 months in French Oak barrels (500lt), then placed in concrete tanks for a final 4 months. The wine is bottle aged for 11 months before release.

TASTING NOTES

The wine takes on a deep ruby color. On the nose, complex aromas of fresh red berries. On the palate, extremely elegant with red fruit notes and a persistent finish.

Review:

A red that is extremely polished and refined with blackberry and cherry character. Hints of cedar and dried flowers. Medium body. Juicy fruit. Hard not to drink this now but better in 2019. - James Suckling 94 Points

Laird Chardonnay Cold Creek is 100% Chardonnay

Our Cold Creek Chardonnay is grown in the slightly cooler microclimate of the Sonoma side of the Los Carneros district to the west, where thick fog and cool marine winds protect its tender skins. Indigenous to the Burgundy region of France, Clones 15 and 95 at a 50:50 ratio exhibit an approachable style and luminous, golden color.

Tasting Notes: The appearance of golden straw leads you through an aromatic journey with notes of tropical fruits, sweet nectarine, melon, and vanilla. The wine has flavors of jasmine, citrus, and ripe Fuji apple that are complemented by a creamy mouthfeel and hints of lemon curd. The finish lingers on the palate, making you yearn for the next sip.

Vineyard: 100% Cold Creek Ranch
Appellation: Los Carneros
Varietal: 100% Chardonnay

50% Malolactic Fermentation

Review:

Laird Pinot Grigio Cold Creek is made from 100 percent Pinot Grigio. 

The Laird Family’s Cold Creek Ranch is a 300 acre vineyard located on the Sonoma side of the Carneros district. The cooling sea breezes off the San Pablo Bay are perfectly suited for Pinot Grigio as well as Chardonnay, two grape varieties that thrive in this special vineyard.

Tasting Notes: The clear yellow sapphire hue sparkles in the sunlight, with inviting aromas of juicy passionfruit, honeysuckle and Juicy Fruit gum. The palate is balanced with medium acid and enticing flavors of melon, apricot, vanilla, and subtle mineralty, leading to a focused, mouthwatering finish.

Vineyard: 100% Cold Creek Ranch
Appellation: Los Carneros (Sonoma)

Luis Canas Reserva Seleccion de la Familia Rioja is made from 85% Tempranillo and 15% Cabernet Sauvignon

Aged for 20 months in new oak barrels - 50% French 50% American.

45 years old vines
Alcohol: 14,5º
Total acidity: 5,73 g./l.
Volatile acidity: 0,73 g./l.
PH: 3,53
Free SO2: 28 mg./l.
Reducing sugars: 1,3 g./l.

The “family reserve” from one of Rioja Alavesa’s most enduring family-run wineries. Wines destined to be the Reserva de la Familia label are made from a selection of grapes from old vines, those which combine a series of characteristics such as good orientation and exposure to the sun, and a poor soil which ensures low yields.

This wine is one of very few Rioja wines to blend Cabernet Sauvignon with Tempranillo. Bodegas Luis Cañas was granted permission by the D.O.Ca. to plant this variety as an experiment in the early 1980s.

Tasting notes
A brillant garnet color with cherry hints on the edges.
The nose offers a complex variety of aromas that combine to bring an intense and sophisticated wine. Initially we can find very ripe berry fruits, smoky notes, raisins and liquor. After a certain amount of aeration, the cinnamon and jam notes appear and, with a little more time, the roasted and spiced aromas are noticed more clearly.

The palate is full, with a good presence of tannins, although these are offset by the glycerine like character, resulting in a fleshy sensation. Long lasting and lingering finish.

Winemaking and aging:
The grapes were cold macerated for 72 hours upon arrival at the winery. They underwent fermentation at 26º C in sealed cement tanks under constant thermal control, with the must pumped over daily. With the paste devatted by gravity, spontaneous malolactic fermentation took place after 45 days.
The wine was aged for 20 months in 50% medium toasted American and 50% French oak barrels. The barrel ageing not only adds tannins from the wood, but stabilizes the wine naturally. After the final racking, it was clarified in tanks with a small amount of natural egg white, decanted after 30 days and bottled directly without any type of filtration. Because this wine’s evolutionary cycle is quite slow, only corks of the highest quality available were used to ensure that it could be prolonged for several years.