Chablis Villes Vignes 2016, Domaine George

The Estate’s Petit Chablis is made from a plot with Portlandian soil of aged limestone that lies in the shadow of the great Montmain vineyard. The Chablis, Vieilles Vignes and Montmains ‘Butteaux’ wines are grown in Kimmeridgian soils comprised of limestone, clay and marine fossils (from the area’s history as a sea floor). 
VARIETAL: 100% Chardonnay
VINEYARD: 50 year old vines; in Courgis, considered one of the most mineral areas of Chablis, with Kimmeridgian soil (Jurassic period)
WINEMAKING: Traditional fermentation with native yeast in temperature controlled stainless steel tanks
AGING: 12-18 months in stainless steel
TASTING NOTES: Pale yellow color with green reflections. Clear and pure nose that develops as the wine ages. The mouth is well balanced with the typical minerality of Chablis well represented. 

Groth Sauvignon Blanc 2017

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Valley Floor Sauvignon Blanc from one of Oakville’s top grower/producers. Medium straw and star-bright. Mandarin, lime and grapefuit aromatics intermingle with tropical fruit, grass, wet stone and asparagus. Very energetic on the palate. Full-throttle citrus attack, followed by a seemingly soft midpalate leading to a crisp, herbaceous and bitter finish. Lipsmackingly fresh and DYING for food. Think goat cheese, halibut and beef stroganoff. W.M.

Rosso di Montalcino, Podere del Visciolo, 2016

Located between Sant’ Angelo in Colle and Castenuovo dell’Abate, on a plateau facing Val d’Orcia and Mount Amiata. In 1950, my great grandfather Zefiro fell in love with Montalcino and acquired the rural house dating back to the 1700s and the land surrounding it, and started to plant the first vines. Today, that tradition continues to live through my wife, my daughters and myself.

Life here flows in contact with nature among Brunello vineyards and centuries-old olive groves, and all aspects of cultivation are personally managed by my family. Here is where my family and I want to live: that is why respecting the environment is so important to us and only organic agriculture is practiced.

My aim is to continue to reduce human intervention on the vines, teaching my daughters that we want to live on an environmentally sustainable farm. As such, we are transitioning to farming biodynamically.

Grape fermentation starts spontaneously thanks to indigenous yeasts that are naturally present on the skin of the grapes; it takes place in concrete tanks, and lasts for 20-30 days. The wine then rests for 2-3 years in traditional oak barrels inside our underground cellar.

VARIETAL: 100% Sangiovese

FARMING: Certified organic, biodynamic principles used

WINEMAKING: Spontaneous fermentation with native yeasts; 20-30 days in cement tanks

AGING: 10 months in wood and cement, proportions vary depending on the vintage

TASTING NOTES: Brilliant ruby red color. Aromas of wild berries, licorice, leather, with elegant spicy notes. Continued flavors of berries with a dynamic palate and extended finish.

Robert Mondavi, Cabernet Sauvignon Reserve, 1996

Drink now. Open and expressive, this Cab goes back to the days when the actual Mondavi family was still running things at Robert Mondavi Winery. Brick color gives way to a garnet rim. This is a dead-ringer for quality St. Julien with aromas of kirsch, tobacco and tomato leaf. Full but restrained with a dry finish.
W.M

Chateau du Hureau, Saumur Champigny, Tuffe.2015

 

Cherries, iodine and mulch. Medium-bodied and dry with an incredible balance between ripe fruit and dusty earth. This taster enjoyed the wine with a classic carbonara. W.M.

Stag’s Leap Fay. Cabernet Sauvignon 2002.

IMG_0592.jpgDense, concentrated and still quite youthful, this wine hails from historic Stag’s Leap Wine Cellars first Estate vineyard planted to Cabernet Sauvignon in the eponymous district of Southeastern Napa. Very balanced but still compact on the palate; the firmness of the tannins tells this taster that this wine is still in its adolescence.

W.M.

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Domaine de l’Arlot NSG, La Gerbotte 2014

Domaine Arlot 2014, la gerbotteThis is a rare expression of Chardonnay from NSG ( Nuit Saint George ) Village, offering underripe orchard fruit and green apple, bracing minerality and chalkiness on the way to a crisp, salty finish.

William Marengo. Editor @ sipnotes.org

Chateau Sociando Mallet 2012

Sociando malletHaut Medoc, Cabernet based blend offering dark fruit, dusty earth, grippy tannins and a long Savory finish.

William Marengo. Editor @ sipnotes.org

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Books and courses summarized in a detailed description, sample questions and more ready for you to become a Certified Sommelier or a better wine connoisseur.

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