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Country: | Spain |
Region: | Valencia |
Winery: | Cherubino Valsangiacomo |
Grape Type: | Macabeo |
Vintage: | NV |
Bottle Size: | 750 ml |
Bright golden color, balanced acidity and sweetness. Taste of cinnamon, vanilla, liquorice and clay. Pleasant finish with bitter herbs.
In 1904 Cherubino Valsangiacomo produced the first vermouth bottle, afther 100 years, the fifth generation of the Valsangiacomo familly STILL making it with the ancestral formula devised by Benedetto Valsangiacomo.
White Vermouth, flavored fortified white wine base, together with aromatic mediterranean herbs such as fennel, chamomille and tyme, sweeted with sugar, and grape must caramel.
Ideal as an aperitif, on the rocks with an lemon slice. Also very good with cured and pickled products.
In 1831 valsangiacomo familly founded in Switzerland the company Fratelli Valsangiacomo Fu Vittore, oriented towarsd fine wine export worldwide. At the beging of last century, the company established in the center of the Mediterranean area, in Valencia, Spain, under Cherubino Valsangiacomo SA name.
Nowadays the fith generation of the Valsangiacomo familly produces and exports fine wines under Valencia and Utiel-Requena DO, obtaining many quality awards and rates.
Lovely salmon pink color. A very delicate nose of strawberry and redcurrant fruit with floral undertones. There is a silky richness on the palate full of red berries balanced with a subtle bready texture. Very accessible. Will also develop nicely over time.
Colmant Brut Rose NV is made from 75% Pinot Noir and 25% Chardonnay
This wine spends a minimum of 24 months on the lees at a consistent temperature of 14C before degorgement.15% of the base wine has been barrel fermented.
Pinot Noir 75%, Chardonnay 25% (Franschhoek, Robertson and Elgin).
15% of the blend is made of reserve wine from the previous vintages and 15% of the base wine is barrel fermented.
This wine spends a minimum of 24 months on the lees at a consistent temperature of 14°C before degorgement.
Perfect as a summer sundowner. A delicious complement to white meat, strawberry dessert and decadent dark chocolate.
Review:
"The Brut Rosé (disgorged March 2018) is a blend of 75% Pinot Noir and 25% Chardonnay with 15% base wine and 15% reserve wine, with the Pinot Noir macerated on its skins for color, matured on the lees for 24 months. Deep salmon in color, it has a fine mousse and attractive strawberry and cherry scents on the nose - no shy and retiring rosé here. The palate is well balanced with Braeburn apples, hints of strawberry and a touch of tart cherries fanning out toward the creamy-textured, satisfying finish. A sparkling rosé that’s proud to be pink!- Neal Martin"
- Vinous (August 28th 2018), 91 pts
Romariz Fine Tawny Port is a blend of aged ports, nutty, ample and very well balanced.
Romariz Fine Ruby Port is aged in oak for three years. Fruit and pepper character, well balanced, and ample body
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Jip Jip Rocks Chardonnay is made from 100 percent unoaked Chardonnay.
Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.
Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.
Review:
Attractively fruited and fragrant, the wine shows golden peach, baked fig, vanilla and lemon peel aromas on the nose, followed by a succulent palate that’s creamy and lingering. Beautifully styled and highly enjoyable. At its best: now to 2023. AU$23.00. Dec 2019.
-Wine Orbit 92 Points
Bright dark color, balanced acidity and sweetness. Taste of cinnamon, vanilla, liquorice and clay. Pleasant finish with bitter herbs.
In 1904 Cherubino Valsangiacomo produced the first vermouth bottle, afther 100 years, the fifth generation of the Valsangiacomo familly STILL making it with the ancestral formula devised by Benedetto Valsangiacomo.
Red Vermouth, flavored fortified white wine base, together with aromatic mediterranean herbs such as fennel, chamomille and tyme, sweeted with sugar, and grape must caramel.
Ideal as an aperitif, on the rocks with an orange slice. Also very good with cured and pickled products.
Bright dark color, balanced acidity and sweetness. Taste of cinnamon, vanilla, liquorice and clay. Pleasant finish with bitter herbs.
In 1904 Cherubino Valsangiacomo produced the first vermouth bottle, afther 100 years, the fifth generation of the Valsangiacomo familly STILL making it with the ancestral formula devised by Benedetto Valsangiacomo.
Red Vermouth, flavored fortified white wine base, together with aromatic mediterranean herbs such as fennel, chamomille and tyme, sweeted with sugar, and grape must caramel.
Ideal as an aperitif, on the rocks with an orange slice. Also very good with cured and pickled products.
Sun Bee evokes warm summer days by infusing natural mango flavors into a blend of California white wines. A strong golden color in the glass leads to a vibrant mango and tropical fruit basket on the nose. The taste is reminiscent of a puree of mango or a juicy, fruity Chardonnay. There are hints of Lychee and Passion Fruit rounding out the bright, inviting flavor.
Pairs remarkably well with spicy foods where many wines struggle. Try it with Savory Curry dishes like Chicken Tikka Masala or Tacos Al Pastor.
The Black Oak White Zinfandel is a wonderful warm weather sipper. This is sometimes called our ‘hammock wine’ for lazy days by the river.
Lovely perfume aromas that remind one of ripe melons, honeysuckle in summer, and cherry blossoms in spring. The flavors are bright and delicately sweet, with a very good balance of fresh acidity that lightens up the complex texture. The succulent flavors are of juicy tangerine, white peaches and just picked strawberries. All this with an additional hint of lemon-lime and sass that make this a very approachable and fun wine selection.
Boeira White Diamond Port is made from Malvasia Fin, Viosinho, Gouveio, and Côdega de Larinho.
Clear amber color, on the nose aromas of citrus, tangerine peel, peaches and honey. In the mouth it is full but elegant, well integrated and persistent finish
Boeira White Diamond Port is the perfect companion for a number of foods including appetizers, lean fish, salads, pasta or desert like apple pie or crème brulée.
This new California white wine blend is infused with Butterfly Pea Flower, giving it its bold color.
6% alcohol!
Bright acidity cuts through a light sweetness reminiscent of a mixed berry pie. Subtle notes of juicy boysenberry and blackberry balance with an acidity that leaves you wanting to take another sip.
The first California white wine infused with Butterfly Pea Flower!
Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
Appellation 100% Virginia
Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.
Exceptionally aromatic with aromas of violets, hints of blackberry, blackcurrant and black plum on the nose. There is some spice that is balanced with fresh acidity and minerality. A long finish with ripe but firm tannins.
Dow's Senhora da Ribeira can be enjoyed anytime and pairs wonderfully with chocolate desserts and soft cheeses like creamy Stilton or Roquefort.
Review:
Rich and fruity, this wine is packed with intense black-currant flavors. It is perfumed, ripe with a good tannic background. The density of the wine and the firm structure point to a long aging process. Drink this beautifully structured wine from 2026.
-Wine Enthusiast 93 Points
Winemaking:
Senhora da Ribeira has one of the most advanced specialist wineries in the Douro, combining the best of traditional winemaking practice, evolved over centuries, and the latest state-of-the-art automated systems. Three granite ‘lagares’ for foot treading are complemented by three ‘robotic’ lagares, designed by the Symington family and installed in the quinta’s winery in 2001.
It has long been recognised that traditional treading produced some of the finest Ports, but there are some drawbacks involved in traditional treading; temperature control is difficult, there is a limit to how long people are willing to tread and they need to sleep. The winemaker’s options are therefore limited, he or she cannot order treading at different times through the night, or pull people off the picking team at will. Furthermore, emptying the traditional lagar takes a long time; in the meantime the fermentation process is accelerating away. A further handicap arose over recent years, when an increasing scarcity of labour obliged producers to look for less labour-intensive vinification solutions. The Symingtons opted to devise a mechanical means of replicating the proven method of foot treading. The result was the Symington ‘robotic lagar’, an automated treading machine which exactly replicates the gentle action of the human foot and which has revolutionised winemaking in the Douro Valley. This equipment is very expensive but the results have been so good that an increasing proportion of Dow’s finest wines are now made in these automated lagares. Approximately half of the wines for Dow’s much praised 2003 Vintage were vinified in them.
The Senhora da Ribeira’s Quinta Vintage Ports have amassed a highly impressive number of awards: three Gold Medals at the International Wine Challenge, (2008, 2006 and 2001, for the 2005, 2002 and 1999 Vintages, respectively) as well as seven Silver Medals and two Gold Medals at the International Wine & Spirit Competition (London, 2008 for the 2005 Vintage and 2002 for the 1998 Vintage). In September 2006, Jancis Robinson MW wrote, “One very exciting new bottling is Dow’s Quinta da Senhora da Ribeira 2004...this single quinta bottling demonstrates superb quality with wonderful vibrancy. Great wine in any context - not that unlike some California reds! This is definitely a wine to look out for when it is released.”
Wine Profile
The very hot climate through the summer at this vineyard results in highly complex and concentrated wines but very low yields. Colours of the musts in the fermentation tanks are always purple-black due to the very high skin to juice ratio. The old vines add further to the intensity of the wine as they make up a very large percentage of the vineyard. The resulting wine can be described as being the essence of Vintage Port, with powerful wild red-fruit flavours, leading into rich black chocolate notes, the whole balanced by complex, attractive and peppery tannins.
One of the Douro’s most beautiful vineyards, Senhora da Ribeira is located 24km (15 miles) upriver from Quinta do Bomfim in the remote Douro Superior. The vineyard commands a magnificent north bank position, overlooking a broad sweep of the Douro, directly opposite another famous Symington owned vineyard: Quinta do Vesuvio. Senhora de Ribeira was built close to an ancient river crossing, guarded by two 12th century castles on either side of the river built by the Moors during their centuries long occupation of Iberia. A small chapel dedicated to the ‘Lady of the River’ (literally: Senhora da Ribeira) has stood here for centuries and gave the quinta its name. Travellers would pause here to ask for a safe river passage and onward journey.
Senhora da Ribeira’s wines are some of the finest in the Douro and they complement those from Bomfim in the composition of Dow’s classic Vintage Ports. The quinta’s high proportion of old vines (45% are over 25 years old) is of critical importance. The old vines are very low-yielding, producing on average less than 1Kg of grapes each, giving intense and concentrated musts which are ideal for classic Vintage Port. The remainder of the vineyard was replanted as follows: 21% in 2001 and 34% from 2004, the latter involving mainly Touriga Nacional vines. This grape variety - very important for Vintage Port - now represents almost exactly a third of the total planted at the quinta. The entire vineyard has the maximum ‘A’ rating.
As with Bomfim, the consistency of the climate plays a key role, although the rainfall is only half of that experienced at Bomfim: 448mm is the 10 year average. This more extreme climate, hot dry summers and cold, equally dry winters results in wines with unique depth of colour and complexity.
As with Quinta do Bomfim, the best Ports from Senhora de Ribeira are used to make Dow’s Vintage Ports in the great and rare ‘Declared’ years. In the good year’s when Dow’s does not ‘declare’ a Vintage, the best wines of ‘The Lady of the River’ are bottled as Dow’s Quinta de Senhora da Ribeira Vintage Port. They will tend to mature a little earlier than the very rare ‘Declared’ years, but can be every bit as good as some other Vintage Ports.
Tenuta di Arceno Arcanum is made from 74% Cabernet Franc, 10% Merlot, 10% Cabernet Sauvignon and 6% Petit Verdot.
The dark and intense fruit aromas jump out of the glass with ripe plums, blackberries on the vine, and tones of sweet mint. The mouthfeel is full, balanced by gentle acids and rich tannins. Flavors are reminiscent of dark chocolate covered cherries and spicy black pepper. The long finish shows cigar box and cedar spice. A vintage that will age well into the next decade.
Review:
Lots of blackberries and walnuts on the nose with some violets. Full-bodied, yet lively and agile, with polished tannins that run across the palate and show class and focus. Bright and vivid. Needs three or four years to come together. One of the best I have had from here.
-James Suckling 96 Points