Rinascimento Wine Company

De Montille 2005 Beaune Sizies tasted (in French) . . .

2012-02-14T18:59:00.000-08:00

Tasted way too young, but she seems to like it. "Superbon!"

A preview of the 2009 vintage from Etienne de Montille at Chateau de Puligny-Montrachet . . .

2012-02-14T18:40:00.000-08:00

Turns out that 2009 was a fantastic vintage for reds and whites from Burgundy. Chapeau!

Wine Dinner with Giuseppe Vaira of G.D. Vajra next week . . .

2012-02-02T10:31:00.000-08:00

Wine Dinner with Giuseppe Vaira ofG.D. Vajra and Luigi Baudana

Wineries,Barolo

Wednesday, February 8^th 7pm

@3 Square Café, Venice

WhiteBean Crostini & Parmigiano

“N.S.DelleNeve” Sparkling Langhe

Taleggio& Pear Risotto

2010Chardonnay Luigi Baudana, Langhe

WildBoar Stew with Mushrooms over Polenta

2009Barbera Vajra & 2009 Nebbiolo Langhe Vajra

Cheeseselection from Piemonte

2006 Barolo Albe Vajra

69.50per person + tax and tip

Limitiedseating , please call for reservation # 310 399 6504

Mas de Daumas dinner at San Ysidro Ranch in Santa Barbara . . .

2012-01-27T14:30:00.000-08:00

HappyNew Year!

Mas de Daumas Gassac estate in the Haut Vallee du Gassac

Whata better way to start the new year than with (more) wine!

Itis my pleasure to announce the first winemaker dinner of the year atSan Ysidro Ranch in Santa Barbara. The owner of Mas de Daumas Gassac,Samuel Guibert, will be with us to share some of his latest releasesas well as cellar treasures.

Thevineyard, located in the south of France, has been called the GrandCru of the Languedoc.

Thisspecial dinner will be held in the Wine Cellar on January 30^th.Thereception will start at 6.30pm followed by dinner. Chef MatthewJohnson has created a 4 course dinner that pairs beautifully withthese wines.

$145plus tax & service.

#1America's Best Hotel . . . Forbes Traveler

#1America's Best Resort . . . Travel & Leisure

2012-01-13T18:41:00.000-08:00

ByS. Irene Virbila

LosAngeles Times

Thisis a zippy Trebbiano from an estate in Italy's south dedicated toorganic farming. I can remember when it was nearly impossible to finda crisp white from that region. But Cirelli's 2010 Trebbianod'Abruzzo is as refreshing as lemon sorbet. The fruit tastes ripe andgolden, but the wine is bone dry.

It'sjust what's needed if you're serving a seafood salad or pasta. It'sgreat with vegetable soups, beans with tuna and grilled salmon. Whoknew easygoing Trebbiano could have this kind of elegance andbalance? At $13, it's a small miracle.

Region:Abruzzo

Price:About $13

Style:Crisp and dry

Whatit goes with: Seafood salad and pasta, soups, grilled fish

A Christmas Miracle . . . not . . .

2011-12-14T16:38:00.000-08:00

This is for all the ever hopeful wine guys out there:

Guy calls up and wants 12 of this champagne and 7 of that Condrieu by New Year's Eve and I say, "Cases?" thinking my ship had come in, big dinner party, hundreds of people and he says, "Bottles." and I say, sure, no problem, "Where do you want it shipped?", kind of deflated but still, a sale is a sale, right? So he says, "Paso Robles" and I just about died laughing. Paso is about as far away as you can ship a case of wine.

We did come to an agreement but my hopes of thousands of dollars vanished. I wonder. I am going to get coal in my stocking?

More harvest photos from San Polino in Montalcino in Tuscany

2011-11-30T09:21:00.001-08:00

Look at that view!

Katia, the owner, working the cellar . . .

"Sangiovese grosso" grapes, just harvested . . .

Gigi, winemaker and owner . . .

Daniel, their son, out harvesting the grapes.

Happy Thanksgiving!

2011-11-24T07:55:00.001-08:00

Here are some harvest notes from Cirelli in Abruzzo . . . .

2011-10-22T19:22:00.000-07:00

(The view from the farm.)

Montepulciano: harvested on sept the 10^th, sept the 15^th, sept the 16^th. Please note that montepulciano is averagely harvested during the first 2 weeks of October…

High temperatures during the day (30 degrees), little bit lower and fresher at night (22-24). Was very hard to harvest with that warm climate but we did and I am quite happy because I lost 5 kilos! Now I look like a model and I am seriously thinking about changing job eheh!

I decided to harvest so early because I want to continue focusing on freshness, acidity, finesse, lightness. In that way I hope I’ve been able to partially save all these fundamental elements to my wines. Of course I was obliged to loose a little bit of poliphenolic maturation but I hope that aging and refining will smooth tannins. I am not worried at all by the colour since I don’t like deep dark wines.

The musts have been fermented by piede de cuvee and it is now resting in amphorae, cements and steel tanks.

Trebbiano: lovely vintage. I am sure I will love the white wines from this year. I harvested on sept the 20 and the grapes were at 19 babo therefore I am expecting a long life trebbiano.

Beatiful grapes, beautiful colour, perfect wellness. It is still fermenting and there are 3-4 days more.

Some harvest notes from Katia of San Polino in Montalcino . . .

2011-10-05T22:24:00.000-07:00

VENDEMMIA 2011 AT SAN POLINO

A couple of weeks before harvest a journalist who writes for the English wine specialist Jancis Robinson asked me how I thought this year’s harvest would be. I replied that my impressions were mixed. August and September were overly hot and dry, but that I believed that we should expect many surprises.

He entitled his article “Montalcino’s surprising 2011 vintage” and quoted my letters

(http://www.jancisrobinson.com/articles/a20110924.html )

But, indeed, the 2011 vintage certainly brought many unexpected results....

We have around 10 acres of vineyard, all 100% Sangiovese, from which we make the Brunello di Montalcino, Rosso di Montalcino and Sant’Antimo.

Most of our land is situated around our 500 year-old farmhouse where we live above a winery which we converted from the old stables after planting the vineyards in 1998/9.

We have a small, family-run winery which we farm organically/biodynamically. In the winery we like to say that our wines are just fermented grapes that have had nothing added and nothing subtracted. So we’re particularly sensitive to the characteristics of the grape clusters we bring in from the fields.

On a hot year like this you could expect to find small, concentrated grapes which would very likely produce wines with overly high alcohol and low acidity levels. Yet a Brunello depends heavily on a high acidity to give its kick and longevity, so you can imagine that we were very anxious.

And here came our big surprise: we knew that the grapes were healthy but we had never seen them healthier and juicier, with gorgeous tannins and a great acidity. Even better than expected.

Perhaps because we had left enough grapes on the vines, so they didn’t concentrate too much, perhaps because we had managed the foliage in the canopy well this year, who knows, but we’re certainly not complaining.

Each morning of harvest you shoot out of bed at dawn filled with excitement. Its hard to describe a more exhilarating sensation. You have everything ready; the ripe grapes hanging on the vines, the empty vats, the pickers and the cutting scissors, and you just wait for the them all to get together.

We started harvest on an overcast but warm Sunday, September 25^th. All our family and friends came to help gather in the first selection of best grapes from the fields in front of our house.

I cooked mammoth quantities of “penne con salsciccia e pomodoro” for lunch which we ate outside in the shade of the olive trees. The mood was happy and by that evening we had filled the first of our 35 hl slavonian oak vats.

What an emotion!

We stayed up working till around 1am washing out the picking crates, cleaning the de-stemming machine and pumping over the grapes in their juice. The marathon had started.

Over the following seven days we slept less and less while doing rigorous selections in all the fields; first passing through and picking the perfect clusters and only then the rest.

Each selection passes into its own vat, so we’ve ended up with ten different vats with ten different selections!

Fermentation started in the first vat around three days after it was filled, and slowly the other vats kicked in.

Of course we are not adding any artificial yeasts; we like the grapes to ferment on the yeasts that sit with them in the vineyard. It makes for more unique wines.

We now have our ten fermenting vats bubbling away under our bedroom. They range in alcohol content from 13.5% to 14.70%, the colour is intense and the aromas are good.

We have to get up at least three or four times in the night to check on them, to see that the temperatures haven’t rocketed or that no vat is overflowing.

Our youngest son just left for college and we’ve become “empty-nesters”. So the full vats are our new fledglings and while I miss him madly they help ease the way.

We’re now thinking about the 2012 harvest in San Polino. Does anybody want to come and do the nights?

Vajra Harvest - the beginning of Barbera . . .

2011-09-15T23:26:00.000-07:00

The harvest of Barbera

Yesterday we started the harvest of Barbera and we ended the white grapes. Our father Aldo is very happy with the fermentation of Dolcetto and he said that there are some steel tanks of Dolcetto d'Alba Coste&Fossati very very nice.

Some pictures from Vajra of the harvest and vinification of Dolcetto . . .

2011-09-09T19:17:00.001-07:00

The Dolcetto: from the vineyard to the wine-cellar

The vineyard of Dolcetto in Novello

The selection of the grape

Bunch of grapes

Stalks of Dolcetto

During the fermentation of the Dolcetto..it's like a juice

Francesco at Cirelli has gone crazy! He bought some amphorae and I don't even know what they are for . . .

2011-09-08T10:02:00.001-07:00

Vajra's harvest: Fact Sheet- Barbera d'Alba DOC SUPERIORE

2011-09-08T09:36:00.000-07:00

Fact Sheet- Barbera d'Alba DOC SUPERIORE

The Wine

Designation: Barbera d'Alba DOC
Wine type: red dry wine
Variety: Barbera 100%
Bottle size: 750 mL

The Vineyard

An expression of the terroir, our Barbera comes from an exceptional vineyard. Bricco delle Viole is in the Comune of Barolo, our oldest vineyard and a great Barolo cru, with soils rich in magnesium and manganese and very low in iron. Back in the days, farmers used to plant multiple varieties in each hillside. So called progress drove most of the people to focus on one variety per block. Here, we preserve a small piece of history by saving these old vines.

The Farming

Farming: sustainable
Pruning: Guyot mixed system
Ground: natural turfing
Irrigation: no
Green harvest: yes, according to vigor and climate of the season

The Harvest

Harvest: secon half of September to first decade of October
Picking: by hand
Sorting: manual

The Vinification

Vinification: 20-day maceration at free temperature < 32°C.
Method: traditional, punch-down
M.L.F.: during first year of ageing
Ageing: 20-24 months in Slavonian oak casks

TASTING NOTES 2007:

A violet red color followed by great concentration in the nose and mouth classify this 2007 Barbera vintage. Dark fruits, dried herbs, flowers, and liquorice easily coalesce into light mineral notes. Our 2007 vintage Barbera Superiore has a richness and depth that lasts all the way from the nose to the tremendous finish.

“Una Barbera che baroleggia”. This was said to express a terroir driven Barbera with structure and complexity. Somehow, a Barbera that tasted like a Barolo. That’s what we ask to our Superiore: to give us as many facets and emotions of our Barolos, with all the crisp character of its variety.

Vajra's harvest: The King in his kingdom

2011-09-08T09:27:00.000-07:00

Vajra's harvest: The King in his kingdom

Fact Sheet- Barbera d'Alba DOC

The Wine

Designation: Barbera d'Alba DOC
Wine type: red dry wine
Variety: Barbera 100%
Bottle size: 750 mL

The Vineyard

This Barbera is a harmony of six vineyards expressing both the ancient Helvetian and Tortonian soil types of the Piemonte. The vines planted in calcareous soils (Tortonian soil type) produce much more delicate, aromatic wines with bright acidity and tones of wild berries. These are characterised by the sweetness in the mouth and their smooth texture. Helvetian soils offer instead wines full of perfumes of ripe black fruits that differ for their soothing aromas, bold tannic structure and minerality. These characteristics, mixed with a soil high in iron develops a wine with a fleshy richness.

The Farming

Farming: sustainable
Pruning: Guyot mixed system
Ground: natural turfing
Irrigation: no
Green harvest: yes, according to vigor and climate of the season

The Harvest

Harvest: second half of September, but this year we will start during the second week of September
Picking: by hand
Sorting: manual

The Vinification

Vinification: 15-day long fermentation at free temperature <31°C.
Method: traditional, with punch-down
M.L.F.: following alcoholic fermentation
Ageing: 14-16 months in French and Slavonian oak casks

Bottling according to evolution and moon cycle, usually at the beginning of the summer of the second year after harvest.

TASTING NOTES 2009: A violet red color alludes to the sweet, dark fruits which make for a distinctive fragrance and rarefied elegance. The powerful nose leads to a rich, concentrated and smooth mouth. The black fruits melt into mineral and graphite notes, leaving a sublime finish. We classify the Barbera as rich and long-lasting, yet intriguing and complex.

Vajra's harvest: Picking

2011-09-08T09:22:00.000-07:00

Vajra's harvest: Picking

Vajra's harvest: Moscato d'Asti 2011...when you say nectar!

2011-09-06T22:25:00.000-07:00

Vajra's harvest: Moscato d'Asti 2011...when you say nectar!

Vajra's harvest: Fact Sheet- Dolcetto d'Alba Coste&Fossati

2011-09-06T22:20:00.000-07:00

Vajra's harvest: Fact Sheet- Dolcetto d'Alba Coste&Fossati: The Wine Designation: Dolcetto d'Alba DOC Wine type: red dry wine Variety: Dolcetto 100% mass selection Vintage: 2010 Bottle size: 750...

Camus - Bruchon Savigny-Les-Beaune 2002

2011-07-11T15:52:00.001-07:00

Opened this the day it arrived in Northern California at Pizzaiolo and I was blown away. Power and finesse. Ripe cherry, licorice, spearmint with loads of acidity to balance out the fruit plus a minerality you can only find in Bourgogne. Blew my socks off for the price. And for a 10 year-old wine, it was amazingly fresh.

If you are interested, we still have a few cases to sell over the summer and then it will be gone. At that price, I may buy some for myself. Come autumn, it will be the perfect wine for Thanksgiving . . . but we will be sold-out by then and I don't want to miss it . . . and neither should you. ;-)

Camus - Bruchon & Fils 2002 Savigny-Les-Beaune

Cheers.

I will be the talent @ The Cheese Store of Beverly Hills . . .

2011-07-08T19:47:00.000-07:00

talking about the Burgundies selected from Beaune Imports and pairing them with cheeses from all over France. This is going to be fantastic and all the dates are almost sold out! So don't wait.

White Burgundies & The French Cheeses That Love ‘Em

Thursday, July 14^th 7:00 - 9:00pm

Wednesday, July 20^th 7:00 - 9:00pm

Tuesday, July 26^th 7:00 - 9:00pm

$60.00 per person

Credit Card required for reservations

48 hr cancellation notice or you will be charged for your seats!

Please call 310.278.2855 to make your reservation

Email to info@CheeseStoreBH.com

Reply to this email with the following information:

Your name (and the leader of your pack, if you have one):

Number of Guests: (include yourself in the count)

Preferred Date:

Daytime Phone Number:

Do not send credit card information via email. It is not secure!

We will use your card information if it is on file, and if it is not, we will contact you directly.

Location: To Be Determined...stay tuned

Free valet parking will be provided regardless of location.

We look forward to seeing you!

Norbert, Tony, and everyone at The Cheese Store of Beverly Hills

419 North Beverly Dr.

Beverly Hills, CA 90210

L'Hermitage Beverly Hills Wine Tasting next Tuesday, June 21st . . .

2011-06-14T08:59:00.000-07:00

Viva Vino Amore!

Please join us for a Tasting of Italian Wines

paired with cheeses, charcuterie and Italian-inspired appetizers.

Co-hosted by Sommelier & Importer Justin Gallen

of Rinascimento Wine Company,

he will introduce some of his favorite Italian wines,

remarkable wines because

of the "blood, sweat and tears that are shed

working with nature to make something great."

Tuesday, June 21st

6:30 - 8:30

$35 per person

L'Ermitage Beverly Hills Hotel

9291 Burton Way, Beverly Hills CA 90210

323.850.5558 for reservations

space is limited

reservations will be secured with a credit card

featuring

a collection of small production, handcrafted Italian wines:

Costadila` Prosecco 450 SLM

...a beautiful organic sparking wine from the Prosecco grape made in the Veneto

Favaro 2009 Erbaluce DOC Caluso

...literally translated Erbaluce means "grass of light"

G.D. Vajra 2008 Dolcetto D'Alba, Coste & Fossate DOC

...aromatic & fruit-forward, elegant & accessible

Favaro 2007 BASY (Barbera/Syrah)

...wine made from passion, simplicity and respect for the land

G.D. Vajra 2007 Barbera d'Alba DOC

...flows with exceptional depth & richness

G.D. Vajra 2006 Barolo, Albe DOCG

...a classic style cuvee, elegant, spicy and delicious

G.D. Vajra 2009 Moscato d'Asti DOCG

...the essense of summer with notes of peaches, apple, apricot, pineapple. A gem!

Wines will be available for sale at a discount the night of the Tasting.

About Justin Gallen & Rinascimento Wine Company:

Justin Gallen began his wine career in 1991 as a harvest worker and progressed to tour guide, retail wine manager, wine buyer, distributor sales representative, sales manager, and regional sales manager before founding his Rinascimento Wine Company, a fine wine brokerage and importer dedicated to providing expect sales representation to small, artisan wineries entering the competitive California wine market. Justin is currently finishing a Diploma of Wine and Spirits from the Wine and Spirits Trust (WSET) of London, England and is also a Certified Italian Sommelier with the Associazione Italiana Sommeliers (AIS) of Milan, Italy and with the North American Sommelier Association. Justin's success lies in his constant thirst for knowledge and his celebration of new experiences, new wines and new friends from around the world.

About Chef Joseph Elevado:

Chef Joseph Elevado's inspired culinary style is drawn from his experience and passion for culinary "travel" while still embracing traditional techniques learned at any early age while helping his mother prepare meals, as well as watching "Julia Child" and other cooking shows on television. A year after graduating from the New York Restaurant School in 1996, Joseph was hired by renowned Chef Nobuyuki "Nobu" Matsuhisa's Nobu NYC as a Master Cook and, over the next eight years, honed his skills in classic Japanese food preparation, first in NYC and later as Executive Chef at Nobu Las Vegas. He opened his own restaurant, Social House, in Las Vegas in 2006 where he put his unique style of cooking to practice and delivered a bold dining experience that was both eclectic and approachable. The Social House brand has developed a solid reputation and cult following for its delectable cuisine, unrivaled decor and exuberant vibe, much of which the Chef is now bringing to L'Ermitage Beverly Hills as Executive Chef.

About L'Ermitage Wine Club:

A series of wine pairing dinners and wine tastings...with benefits. While L'Ermitage Wine Club events are open to the public, it's our hope to attract a membership of wine and food lovers that will regularly attend the Club's various wine-related events and take advantage of the benefits that come with membership, such as special discounts on featured wines, special offers as a result of accumulating frequent Winer Points, and discounts from The Cheese Store of Beverly Hills and other retail, restaurant and cultural partners of the Club. Membership is free.

Save the Date:

Wednesday, July 20th

L'Ermitage Wine Club's next Winemaker Dinner

...details to follow

Cheers

L'Ermitage Wine Club

Hollywood & Wine

323.850.5558

VivaVinoLA this week at Skirball Center

2011-05-15T13:01:00.000-07:00

Come by and taste the great wines from G.D. Vajra and Luigi Baudana at VivaVinoLA!

VIVA VINO GRAND TASTING

Tasting event for the first time in Los Angeles as part of VIVA VINO LA

which offers a taste of more than 200 wines from the Regions of Campania,

Friuli, Marche, Piedmont, Puglia, Sicily, Tuscany, Umbria, Veneto and more!

6:30 - 9:00pm CONSUMERS

Skirball Cultural Center

Ahmanson Ballroom

2701 North Sepulveda Boulevard

Los Angeles, CA 90049

RSVP required

**Discount code:VVLAfriends

Buy tickets at http://vvla2011consumer.eventbrite.com/?ref=ebtn

2nd stage of the 2011 Giro d'Italia starts from Alba in Piemonte . . . .

2011-05-07T20:18:00.000-07:00

. . . so this is a perfect time to plug my lovely wines from G.D. Vajra! It is a sprinter's stage so look for one of the guys below to win, barring some unseen catastrophe, and what would be better than a nice bottle of G.D. Vajra Moscato d'Asti, chilled within an inch of its life, after a hard long stage? Or maybe the Langhe Riesling . . .

TOP TEN SPRINTERS:

Tyler Farrar (Garmin)
Alessandro Petacchi (Lampre)
Mark Cavendish (HTC)
Gerald Ciolek (Quick Step)
Theo Bos (Rabobank)
Robbie Hunter (Radio Shack)
Robbie McEwen (Radio Shack)
Julian Dean (Garmin)
Mark Renshaw (HTC)

And of course, the the stage ends in another one of my favorite towns, Parma. I know Parma pretty well as my good friend Max M'bassado grew up there and I went to visit occasionally to see him play soccer. Always amazes me that soccer is still played in the winter over there (the summer and early fall was always reserved for working the harvest!) as it is butt-cold and moist in the winter. Brrrrrrr.

Well, I am putting my money on Tyler Farrar to get a few stages this year and let's see what he can come up with tomorrow.

Austrian Tasting at Elvino (all weekend long!)

2011-04-29T16:49:00.000-07:00

Come on down to Elvino and taste the following wines with me! Tonight, Saturday night, and Sunday afternoon/evening.

Elvino

1142 Abbot Kinney Blvd.

Venice, Ca

www.elvinowines.com

2009 BERNHARD OTT,	Grüner Veltliner “Am Berg”
Wagram

A unique are, the Wagram is a cliff-like formation paralleling the Danube River, running east-west some one to ten miles from its banks. The formation is actually the remnants of the Danube’s ancient shoreline, left behind as the river moved south-east towards what is now Vienna. A string of picturesque towns sit at the base of the cliffs, while terraced vineyards grow above and in the hills that continue beyond. Most of the soil is loess, perfect feeding ground for Grüner Veltliner.

Bernhard Ott has built a considerable reputation in Austria for his Grüner Veltliner, the county’s premier white grape. In 2005 Ott committed to biodynamic farming, and according to importer Bill Mayer, the change has given the winemaker more peace as he spends his time in the vineyards. The grapes for this wine come from fruit grown at various sites on the "Berg" (the terraced vineyards above Feuresbrunn). The wine delivers the classic scents of white pepper, green apples and pears, with bright golden apple fruit, refreshing minerality on the palate wrapped up with a zesty, citrusy finish. “Exquisite lightness, fresh and crisp, casual and surprisingly adult.” says Bernhard. Tasting Tip of the Day: Try a zesty Gruner with your next sushi dinner. -Biodynamic-

2006 STADLMANN,	Rotgipfler
Thermenregion

The Stadlmanns have been growing vines in the Thermenregion (Thermal Region), south of Vienna, for seven generations. Intrinsically linked to this region, each successor has built upon the wealth of experience, experimentation and expertise from family members prior, leading to a vast knowledge of the Thermenregion and its unique terroir.

Well-regulated influences from the Pannonian basin determine the climate from the south and east while the Anninger Mountains block the cold winds from the north and west. A wide variety of well irrigated and warmed soils (natural hot springs dot the landscape) ranging from lime interspersed soil to sandy clay to alluvial rubble makes the Thermenregion one of the few winegrowing regions in the world able to produce noble white wines and full-bodied red wines, as well as elegant sweet wines of world-class quality.

A unique and traditional variety of the Thermenregion, Rotgipfler’s name is derived from the reddish coloring of the vine's bud in the springtime. Winemaking focuses on the purity and clearness of its distinctive fruity character, with aromas suggesting ripe pear, baked apple and orange tea and exotic fruit flavors balanced with cleansing acidity and minerality.
-Certified Organic-

2007 STEFAN BAUER ,	Zweigelt
Wagram

This wine is made by Stefan Bauer, a winemaker whose reputation is on the rise in Austria, and whose Zweigelt (a hybrid of two indigenous Austrian varietals, St. Laurent & Blaufrankisch) has become a favorite at Elvino. Known as a serious young man, Bauer works reductively; meaning, he does everything he can in the vineyard to produce healthy and ripe grapes, then, the work done, he does as little as has possible in the cellar, the idea being everything he has to do there makes the wine “less good”.
Good plummy fruit here with white pepper and subtle smoky notes adding a touch of complexity. Can’t decide between Pinot Noir or Syrah? Next time reach for a Zweigelt!

Found this inner courtyard of a palazzo in Verona just by following my nose . . .

2011-04-10T00:04:00.001-07:00

Wisteria or Glicine in Italian and every side of the courtyard was covered with this vine that must have been over 100 years old. A great way to start the day!

Tasting wine @ VinoVinoVino in Cerea (how do you say "po'dunk cow-town" in Veneto?) and all our old friends and some new ones are here . . .

2011-04-07T11:37:00.000-07:00

New vintages of Ronco Severo are on the way. But I am not sure which wines yet.

I tasted all the whites but really love the reds so we will have to see.

Ooooh, what's that? Costadila` 450 SLM in magnum with a cool new screwcap?

And really, when you get the chance to taste a whole bunch of vintages of Emidio Pepe . . . who would turn that down? By far, the best of the reds was the 2005 Montepulciano d'Abruzzo and the best of the whites was the 2002!

You can tell you are in a city in Italy when . . .

2011-04-07T11:32:00.000-07:00

when the guy across the courtyard is drying his fish caught in the river underneath his water heater on the balcony. Nice.

Yes, they still have these in Italy and yes, they still are very difficult to manage . . .

2011-04-07T11:22:00.000-07:00

especially when you have half a gallon of wine in you.

Although, as Italian toilet holes go, this one was pretty darn clean!

For all my friends from the Monte Cengio, Padova, days, over 20 years ago, here is a blast from the past!

2011-04-06T23:44:00.001-07:00

My good friend, Max M'bassado Marzio, came to visit me in Verona and we wandered around and had dinner in the University area. It was great to see him and shoot the breeze. Hopefully he will make it to L.A. this year to meet the babies and his little buddy Max, who will want to chase him around and play soccer with him.

My new transportation in Italy is the Fiat 500 . . .

2011-04-06T23:41:00.000-07:00

which is making its way to our shores as we speak since Fiat now owns 1/2 of Chrysler. It is pretty fun to drive!

Ronco Severo - Friuli Venezia-Giulia

2011-03-21T09:17:00.000-07:00

Stefano Novello of Ronco Severo

So, I just got off the phone with my friend Stefano Novello from Ronco Severo in Friuli and I realized that I haven't posted about him or his wines in awhile (the babies take up most of the bandwidth on this station!). We had a good chat and I am going to see him at Vino! Vino! Vino! in a few weeks and taste through his new vintages but it was such a pleasure to chat with him about our meeting a few years ago and what is going on with him and his family that I wanted to share with you all again some of the photos from that trip.

The logo on the front of the winery.

Stefano's father, who was about 87 in this photo. He is out in the vineyards every day checking the vines.

100 year old Schioppettino vines

Some of the botte grandi in the winery

The Ronco Severo Tocai Friulano. This wine is awesome.

L'Union de Gens des Metiers @ VinItaly 2011

2011-03-20T23:26:00.000-07:00

Hi all,

The Union of Tradespeople or the Union de Gens des Metiers or just UGM is getting together, as they do once a year, this time at Vinitaly to do a special tasting of their best wines. Hosted by Aldo, Milena and the whole Vaira family, these winemakers, like Benjamin Dagueneau, The Foucault brothers (Clos Rougeard), Francois Chidaine, Alain Graillot, Elois Durrbach (Travallon), Jean-Marc Roulot and a whole host of others, will present one wine each to a select group passionate wine professionals. The details are below and attached. Please contact Giuseppe Vaira to make your reservation if you happen to be at VinItaly and want to take a break from the fine Italian wines and go over the Alps for a brief sojourn in France!

Cheers.

Justin

The Tasting

Terroirs UGM

Friday 8^th of April, VinItaly at Verona

in room C, on the first floor, between pavilions 8 e 9

fifteen winegrowers of the

Union des Gens de Métier (UGM)

They will tell their story using the lens of their most representative wine.

Two sessions from which to choose:

from 11am to1 pm

from 3:30 alle 5:30

Entrance is free, but spots are limited

To participate, please contact us with your name and the session you have chosen

by writing to Giuseppe at: gsvaira@alice.it

To listen in: http://terroirs-ugm.blogspot.com

Champagne Agrapart new labels . . .

2011-02-17T16:20:00.000-08:00

Always fun to see what is new in the world when I come up for air from the babies. Look! Champagne Agrapart got some new labels! They went from somewhat over the top with lots elaborate lettering to very, very reserved and classy. Well, good for them. It is always sad when the wine in the bottle doesn't live up to the packaging but in this case, it is doubly exciting when the wine is so fantastic and the packing is so modest.

2007 Bergerie de L'Hortus Pic St. Loup Classique

2011-01-19T21:50:00.001-08:00

Made from 60% Syrah, 20% Grenache and 10%, Mourvedre, this stainless steel fermented and aged wine definitely performs above its price point. You can smell and taste the "garrigue" in the wine, (the wild herbs that are everywhere on the Languedoc hillsides). Wild thyme, rosemary and the ever elusive black truffles make their way from your nose into your mouth but at the same time, the wild blueberry fruit from the Syrah shines through. There is a touch of smoky bacon fat and a dash of white pepper as well.

The 2007 vintage was ripe for the most part but not overly so and this wine shows a fine acidity that keeps your mouth watering for more.

With the Lentil and Proscuitto soup from tonight it seemed the perfect match as the acidity cut the fat of the prosciutto and the herbs in the soup, mostly basil and oregano went well with the aroma of wild herbs and black truffles in the wine.

Truly a match made in heaven.

See here, http://www.beauneimports.com/retail/producer_detail.php?producer_id=32&from=producers , for some more info on the producer and some great photos of the valley. It is truly one of the most beautiful places I have been in France and I would love to go back and spend some more time.

Babbo Natale sent me a gift from G.D. Vajra that just arrived in the mail today . . .

2011-01-13T08:54:00.000-08:00

My new "accappatoio" is so warm and cozy. And no, don't adjust your monitor.

I love it. Thanks, Santa!

Santa Cruz Island - part of the Channel Islands off of Ventura, used to make wine. Who knew?

2011-01-06T09:01:00.000-08:00

"The Most Romantic Vineyard Is Out At Sea"

Here is an account about a unique vineyard that was in operation at the beginning of the 20th century, located on Santa Cruz Island, the largest in the chain known as the Santa Barbara Channel Islands.....

Of all the vineyards, the most romantic is out at sea on the island of Santa Cruz, twenty miles from Santa Barbara. Here is an island, twenty miles long, the private property of wine men who seriously object to visitors - but he who gains entrance finds one of the most attractive and interesting vineyards in California.

I found it one September day, and landing at the little wharf, one of the owners of the island escorted us up the one entrance - the arroyo - to the ranch. The road crossed it time and time again, passed beneath great oaks and other trees, and finally came out into a small valley hemmed in by the island mountains.

Here the vineyard stretched away in every direction, the vines trellised up in the European fashion. These vineyardists are Italian Swiss and they have brought over their own wine makers who live here, out to sea and out of the world. Here was a typical French mansion with its iron balconies, so common in New Orleans, and beneath the broad veranda hung a large French horn that was blown to bring the pickers from the vineyards.

A long building was the mess hall, and near at hand was an artistic chapel and a large sun dial of interesting design. The great brick winery and its enormous tuns and casks finished the picture. One might sail by Santa Cruz a thousand times, even skirt its shores, and never suspect that over the hills and down deep in the valley, hidden away, was one of the famous vineyards of California. The vineyard is known for its variety of grapes and their peculiar flavor.

It is watered by streams that flow through beds of fern and brake, down the rocky slopes of the island mountains and the roads that lead to the vineyards, down past shaded by groves of eucalyptus trees, while the hills bear pines from Italy which seem to have brought their climate with them.

The wine of Santa Cruz is hauled down the beautiful arroyo and shipped to Santa Barbara and San Francisco, but the island should be free that the wanderer in his own land could visit it and quaff its wine in what is one of the most charming and romantic vineyards in America. The outdoor activity that marks the great California vineyards quickly subsides and is transferred to the wineries at La Manda, Sunny Slope, Mission San Jose, El Pinal, and many more in the north and south.

The boxes are dumped, the grapes shoveled onto an endless chain lift by which they are carried to the presses, the rejectamenta finally heaped in the winery yard - a mountain of stems seeds and skins that fills the air with an incense peculiarly its own.

~ Charles Frederick Holder, The California Vintage, Outing Magazine, 1906

Justinian Caire, Frenchman, successful businessman from San Francisco, acquired Santa Cruz Island in about 1880. Caire had Swiss-Italian and Mexican men working in the vineyards, and French winemakers were enticed to the island to work their magic.

G.D. Vajra 1/2 bottles make great stocking stuffers . . .

2010-12-17T21:38:00.000-08:00

Moscato d'Asti is the essence of summer in a glass. With aromas of peaches, apple, apricot, and pineapple and flavors to match, this wine, if you can call it a wine, is the perfect antidote for the winter blues.

Harvested the first week of September, this is usually the first wine out of the gate to consumers providing some quick cash so that the other wines that will be in barrel for many months to come have a safe home. But don't let it fool you. A good Moscato can last for years, especially in those vintages with high acidity.

The Vajra Moscato is a little hidden gem of a wine. Only a few hundred cases are made and only recently has it been offered here in the states.

I have 1/2 bottles and full bottles for sale of the 2009, but I would go for the 1/2 bottles as they will fit nicely in the stocking.

Cheers.

Prosecco "Colfondo" - Costadila`

2010-11-19T00:10:00.000-08:00

So the holidays are coming up and I have the perfect wine for you. The Costadila` Prosecco 450 SLM "Colfondo". An organic sparkling wine from the Prosecco grape made in the Veneto, it isn't like your average Prosecco. At the time when most Prosecco makers are taking the yeast out of the bottles, the Costadila` people are letting them sit in there, in each individual bottle, and letting the lees (yeasts and sediment left over from fermentation) continue to add flavor and texture to the wine. Each bottle can taste a little different and unique, but still be fresh and zingy and fun.

Click on the link below to read a little bit about a new group of producers making Prosecco in this way in the Veneto and doing it in style:

http://dobianchi.com/2010/11/18/a-new-prosecco-category-emerges-colfondo/

The Do Bianchi blog is the brainchild of Jeremy Parzen, who was on UCEAP Padova in 1987/1988 and I was there 1988/1989 so we never crossed paths but we heard a lot about the previous year's students as they were a pretty fun group that had a huge effect on the University at the time (or at least the Monte Cengio dormitory). Lots of Italo-American cultural exchanges (read: drinking and going to the discotheque) and a few marriages, just like my year.

Jeremy and I have connected over our passion for wine and especially wine from Italy and it just so happens that we travel in some of the same circles and his love for the types of wines that I am importing from Italy shine through. Luckily, I only buy wine from people that I like and respect so this makes it easy for me to love not only their wine, but the people behind the wine making them special.

As for now, please ask your local retailer or restaurateur here in CA, "Where is the Costadila`?!"

Cheers.

Giuseppe Vaira having a good time with the kids . . .

2010-11-08T20:29:00.000-08:00

Dinner with Gerald of Weimax Wine and Spirits - Burlingame

2010-11-03T01:17:00.000-07:00

So here was a pre "winemaker dinner" dinner on Sunday night in the Bay Area with a good friend, Gerald of Weimax, hosting Giuseppe and me for a 7 0r 8 course meal at his house. Lots of fantastic food and wine and good company. Below is Gerald's blog posting of our dinner together with pictures.

Enjoy.

DINNER FOR PIEMONTE'S
GIUSEPPE VAIRA
of the G.D. VAJRA winery
Halloween 2010

On the last Sunday in October, we had the pleasure of hosting our friend Giuseppe Vaira from the famous Barolo/Riesling/Pinot Noir/Barbera/Dolcetto/Moscato estate in Vergne close to the town of Barolo.

He flew in from Europe and in the late afternoon we began a small celebration of Giuseppe's arrival.

We popped the cork on a 2001 Schramsberg Reserve...

This was extremely elegant and quite dry...nicely toasty, too. This was matured for 5+ years on the spent yeast.

Then we sat down at the dinner table and opened a bottle of Trefethen's 2009 Napa Valley Dry Riesling to accompany a little salad.

The salad had a lemony vinaigrette with a nice mustard character to it. The salad featured assorted mixed greens and some white and green asparagus with some warmed pancetta on top.
Ellen brought some of her home-grown cherry tomatoes...very nice.

The next course was "crab cakes." I browned some butter in a couple of frying pans and we mixed up the crab fixin's...

Rinascimento Wine Company President, Chief Cook & Bottle Washer Justin Gallen enjoyed the proceedings.

So did Ellen...

We paired this with a bottle of Selene's 2009 Hyde Vineyard Sauvignon Blanc from Napa's Carneros region.
This is a spectacular California Sauvignon and one of the best in the state.
It was quite dry and mildly citrusy with nice stony overstones.

Giuseppe was amused by the palate cleanser, made from a lovely, fruity Dolcetto from one of his neighbors.

We then opened and decanted a couple of 1998 Napa Cabernets.
The "vintage chart" tells you 1998 is a poor vintage and consumers are urged to by-pass this sort of year. We were curious to see how a couple of Cabernets had fared...were they worth cellaring? Were they still alive? Were they any good?

Giuseppe helped serve the wine.

Meanwhile, the kitchen work was mostly finished...

Toasted Israeli Couscous with mushrooms...
Lamb shanks braised in Dry Creek Zinfandel...
Stewed artichokes with zucchini.

The 1998 Dunn "Howell Mountain" seemed okay at the start, but as it sat in the glass, this bottle's funky notes took over and Ellen said it was corked...
After a few minutes, we could see that, in fact, the corky element was increasingly apparent.
So...I looked in the cellar and found another bottle...a bit older.

This was a 1981 Ridge "Jimsomare."

The vittles were passed around the table...

Giuseppe realized the Ridge was old than he!

The Ridge showed some of the dill-like notes typical of wines aged in American oak. It had plenty of acidity and a touch of tannin...a medium-bodied red, this was elegant and nicely mature. It was also relatively low in alcohol.
And the bottle still had its ten-buck sale-price tag on it!

The other wine was a 1998 Araujo "Eisele Vineyard" Cabernet from an old site near Calistoga. Ridge had made a spectacular wine from this vineyard in 1971 and it was later vinified by Conn Creek and Joseph Phelps. After being acquired by the Araujo family, it appears exclusively under their label.
The 1998 vintage was declared by most critics as a "wash out" and there wasn't much praise for Cabernets from such a "difficult" vintage.
Well...anybody tasting this bottle would be hard-pressed to embrace the notion of it coming from a so-called "off" vintage.
This was full of dark fruit aromas and the oak was sweet and cedary/vanillin. The wine was supple on the palate...remarkably fine!

At one point during the dinner conversation, Justin mentioned wines from his birth year, the lovely 1968 vintage.
Giuseppe, it turns out, made his way into the world shortly before the Nebbiolo grapes were picked in 1985.
And...I had selected a bottle of wine to pair with the various (mostly) local cheeses...

What luck!
A 1985 Vajra Barolo, imported years ago by Crosse & Blackwell!

I brought this out in the decanter and did not announce its identity...

We sniffed and tasted and some guessed it to be an old Cabernet, possibly from Howell Mountain.
Finally I brought out the bottle and Giuseppe was amazed. The cork, he noted, was clearly put in the bottle by using a hand-operated device.

At this point the paparazzi descended and Giuseppe and his birth year bottle were the subjects of numerous photos.

We then served some cheeses, mostly locally-made....

And we enjoyed the berryish, spicy Pinot Noir from the Arista winery in Sonoma's Russian River Valley. This was deliciously fruity, showing sweet cherry notes and some spice and wood tones.

Dessert tasted especially sweet, as our San Francisco Giants baseball team had been victorious in winning their third World Series game...

Bob brought pears poached in red wine and I made a Cinnamon-Vanilla Gelato.

Adam Tolmach's late harvest Viognier was right at home in this company.
Ojai Vineyard. 2002. Viognier.
Yum.

And, having been awake for more than 24 hours, Giuseppe was ready to head for his hotel and hit the sack.

This was a lovely evening...thanks to all who participated.

Castel Noarna 2005 Lagrein

2010-10-22T19:54:00.000-07:00

Sometimes you win and sometimes you lose. Take Castel Noarna for example. The wines are great but I just couldn't sell them to save my life. And, as I said, the wines are really good.

Having the 2005 Lagrein from above with dinner tonight and it is just awesome.

Made from organically grown grapes in one of the most beautiful places ever, the little tiny village of Nogaredo in Trentino, right up the road into the mountains from Verona and next to a picturesque castle from the 9th Century.

Clear with a deep ruby core out to a garnet rim. Developing aromas of crushed violets, cranberries, cherry compote, black licorice and a tiny touch of white pepper. Slightly bloody meat and iron/lead pencil in the mouth. Dry with medium plushy-round tannins, surprisingly medium plus acidity and a long, say 5 second, finish. Flavors of cranberry and soy along with that cherry/cranberry combo combine in the mouth to make for a very complex and interesting wine.

Spaghetti with turkey meatballs and marinara sauce, some good bread and a bitter green salad were just the foods to have with this wine on a night when Fall has shown herself for the first time here in SoCal. (And yes, we have seasons, and rain. Too much rain if you ask me. I may have to move back to the Bay Area to find some sunshine!)

My last bottle of this wine and I guess the last one in California as I don't think anyone has picked up this winery to import since we parted last year.

Ah well. La vita va avanti come sempre. I would order some just to drink myself but I think I would have to get so many cases that I wouldn't be able to drink them all on my own.

Care to join me? ;-)

G.D. Vajra dinner at Sociale in San Francisco with Giuseppe Vaira (and me!)

2010-10-20T11:57:00.000-07:00

Join us for a fantastic dinner on Monday, November 1st, at 6:30 pm

where we will showcase the wines of G.D. Vajra in Barolo.

Aldo Vajra as a winemaker has been called the most modern of traditionalists as well as the most traditional of modernists. His wines toe the line so well between having old world structure, acidity and finesse side-by-side with new world clarity, definition and power. A professor by trade turned winegrower and winemaker in the 1970's, Aldo embodies the dichotomy between the new and old.

Technically proficient in all the latest wine making trends but he leans more toward just letting the grapes speak for themselves. Aldo has struck a chord with wine lovers all over the world with his wines that touch the heart as well as the mind.

His son Giuseppe Vajra, who will join us for dinner, is now part of the family enterprise and following is his father's footsteps. He has been crisscrossing the Atlantic to promote the family winery here in America, just one of the many countries he visits every year. World traveled though he is, if you ask him where he would rather be, he will gladly tell you either in the winery or the vineyard.

We will pour five Vajra wines to pair with a five course dinner Chef Tia will prepare.

The wines will be:
G.D. Vajra Langhe DOC Bianco (Riesling) 2008
G.D. Vajra Barbera d'Alba DOC 2007
G.D. Vajra Langhe Rosso (Freisa) DOC 2006
G.D. Vajra Barolo DOCG "Bricco delle Viole" 2005
G.D. Vajra Moscato d'Asti 2008

"I try to make wines that give people joy.
In the past wine was a food, it was necessary for sustenance. Today that is not the case; we choose to drink for pleasure.
I want to make wines that bring people happiness" - Aldo Vajra

Dinner will start at 6:30 p.m. on Monday, November 1st, and will have limited seating.

The cost of the dinner will be $110 per person not including tax or gratuity.

We look forward to seeing you soon.

David Nichol and Tia Harrison

SOCIALE / 3665 Sacramento Street

San Francisco / CA / 94118

415.921.3200 / www.caffesociale.com

VAJRA | Moon Nebbia Dawn on Bricco delle Viole

2010-10-18T15:38:00.000-07:00

From my buddy Giuseppe Vaira the other morning:

Cari Amici

This was the view earlier today, out of the kitchen door, heading to the cellar. We couldn’t have a better start of the day and just wanted to share it with you. Today is calm. After a rainy Monday, a chilly night full of wind and a starry sky, we are taking care of Dolcetto waiting for more Barbera to be picked. The fruit is exceeding our expectations and hopes.

Buona giornata a Voi tutti!

Looking for a new name for my import company . . .

2010-09-16T22:06:00.000-07:00

. . . and I want your help!

Rinascimento Wine Co. has served me well. It was truly a rebirth when I created this company three years ago. That said, since no one can pronounce the company name (except the Italians) and no one knows what it means (except the Italians), it is time to move on.

Thus, a contest is born. A case of my finest wine to the winner!

What is in a name? What makes it resonate with customers and clients?

So here are some helpful hints:

This is an Italian wine import company but I represent other importer portfolios, too.
Must not already be taken!
Latin is good but somewhat rough for some. No Bacchus, please.

That is about it.

Let's get the press some grapes and see what kind of juice comes out!

Harvest begins in the Lower Loire Valley, Pays Nantais, Muscadet - Yea!

2010-09-13T08:14:00.000-07:00

Bonjour,

Les vendanges ont commencées ce matin sous un beau soleil.

Comme vous pouvez le constater sur les photos prises hier sur la parcelle du pavillon, le millésime 2010 s’annonce très prometteur.

Sincèrement,

Hervé et Nicolas

Grapes (Melon de Bourgogne) used to make Muscadet from the Loire Valley

Noticeably absent of rot (Botrytis), these grapes look really healthy and ripe so it is going to be a good vintage for dry, fruity wines.

Very promising, as the owners of Domaine Haut Bourg say above.

Muscadet Côtes de Grandlieu

Gros Plant, Vin de Pays

A great post on the development of the "Natrual Wine" movement in Italy . . .

2010-08-26T10:20:00.000-07:00

http://www.sucking-grapes.co.uk/?p=75

This gives you an idea of the history of the movement and where it is going today. It also mentions in passing a new wine I picked up lately, a Prosecco, Costadila`, that is going gangbusters.

Check it out.

Vajra Barolo Albe on the Do Bianchi website . . .

2010-07-20T13:21:00.000-07:00

Great little article on the Vajra Barolo Albe from Jeremy Parzen of Do Bianchi.

http://dobianchi.com/2010/07/20/the-story-behind-vajras-barolo-albe/

This wine is currently by the glass at Camino in Oakland, Chez Panisse in Berkeley, Sociale in San Francisco, Osteria Mozza in Los Angeles and a few others, too.

And for you that want to purchase it at retail, there are a few bottles left through K & L Hollywood and their central warehouse at a really good price:

http://www.klwines.com/detail.asp?sku=1052905

Vintage II at UCLA Extension Summer 2010 part 2

2010-06-28T09:06:00.001-07:00

2007 Roland Schmitt Pinot Gris

Clear with medium straw color, with weak to moderate youthful aromas of green apple, green pear, white flowers and mineral, ginger snap, apricot, fruity pebbles,

Dry in the mouth with low to medium acidity, weak flavor and short finish. Flavors of palate different than what is in the nose, mineral and not on the palate.

Conclusion is that it is 79 points that it is a poor and out of balance.

Many in the class disagreed with this review and I thought it was tasting great but as we know, de gustibus non est disputandem!

2008 Bott-Geyl Gewürztraminer Les Elements

Deep golden color, exceptionally aromatic, reminded of late harvest sauternes with aromas aged. Aromas of orange blossom, roses, geranium, guava, lychee nut and cardamom and star anise, full flavor and intesnisty and a medium long finish and and slightly off dry, ginger snappy character and a long finish.

It was mentioned thought it would pair it with strong cheese.

2001 Domaine Roland Schmitt Riesling Grand Cru Altenberg de Bergbeiten

Clear and bright with deep gold color, aromas of classic petrol, caramel, butterscotch, developed and aged and powerful aromas of straw or hay and a little coppery , fruity parmesan and peaches.

Sweet, low in acid or high in acid (depending upon who you asked) with medium alcohol with moderate to powerful medium finish.

Flavors of mineral green apple, citrus, lime and overall balance was good. Tasted like a classic delicious Riesling

A+

So that is it for Champagne and Alsace and now we are on to Burgundy!

Vintage II at UCLA Extension Summer 2010 part 1

2010-06-27T10:50:00.000-07:00

So I teach this class at UCLA Extension and we taste a lot of wines from France, Italy and Spain.

Our first class was the other day and we talked about Champagne and Alsace.

Here are some pictures and notes (collectively taken by the students and by me) on the Champagnes:

Agrapart & Fils Les Sept Crus NV

Blanc de Blancs

Clear, light to medium, straw, with yeasty, apple, butter, slightly anise and petrol

Moderate intensity, and developing.

Persistent fine bubbles in the mouth, dry to medium dry, medium acidity, medium body, flavor intensity was moderate and the finish was long

On the palate, slightly off dry, lemon finish also on the finish a sweetness. Taste a little bit of creaminess, lemon, apple.

Really good balance and liked it a lot.

92 pts

Agrapart & Fils 1998 Mineral Grand Cru

Blanc de Blancs

Clear and medium straw color and tiny bubbles visually.

Rich and full aroma of moderate and powerful, developed and aged aromas of more floral aromas, honeysuckle and definitely yeasty and complex.

Dry with medium acidity, and medium bodied, no tannins, with moderate oak, amd powerful flavor intensity and a medium to long finish.

Flavors with more minerality, nutty, and yeasty and less acidity. A little of baked apple, a little mushroomy and fungoid, pretty smelly and slightly dried leaves and woodsy.

89 pts to 93 pts, slightly off aromas and flavors contribute to a less than ideal experience. Some loved it and some hated it.

R.H. Coutier NV Brut Grand Cru

1/3 Pinot Noir, 1/3 Chardonnay, 1/3 Pinot Meunier

Clear, medium straw to gold and with aromas of mushroomy, loamy, wet earth, walnuts and green apple croissant, and a little straw, cherries, berries,

Dry, with medium high acidity, medium body, a little bit of grape tannin, flavor intensity is pronounced.

Clear, medium straw to gold and with aromas of mushroomy, loamy, wet earth, walnuts and green apple croissant, and a little straw, cherries, berries.

89 to 92 pts from the class.

1987 Chateau Musar Rouge from Bekaa Valley, Lebanon

2010-06-09T22:13:00.000-07:00

This was the last wine of the evening and it was just lovely.

Karyn and I visited Lebanon and the Bekaa Valley more than 5 years ago now and it seems like yesterday. The earth there is bright red with iron. Kind of reminds me of the garance colored soil of the Southern Rhone but lots deeper topsoil.

Anyway, you can taste the soil in this wine, and a whole lot of other things.

First things first. We brought back this 1987 bottle from our trip after tasting 20 different vintages in the cellar with Serge Hochar and his son, Gaston. The 1987 stood out to me as one of the best Musar wines I had ever had so Serge kindly offered me a bottle to take home on the plane. (I also brought home a bottle of the mythical 1968, a rain-damaged vintage that he has kept, all 30,000 bottles of it or so as he won't tell me how many he actually has, in their vast cellars hoping that it would one day miraculously turn into something more. But in our tasting of it, there was no possible of a miracle happening. :-( But since it is my birth year wine, I had to have some . . .)

This wine has knocked around our garage for the past few years and although that couldn't have been good for it, there was no discernible flaws from heat or light.

The color was deeper than you would have thought for a 23 year old wine. I would say a ruby core out to a more ruby/orange rim.

The nose was the first thing that jumped out at me. And it literally jumped out of the glass after being decanted by Jon of Jaynes. It is a mix that is hard to describe. On one hand, there is the almost balsamic vinegar of a little volatile acidity wafting into your nose but at the same time, the crushed violets, smell of creosote and other herbs of Provence balance this out. Cranberries, cigar box (cedar and tobacco together) and almost a menthol like eucalyptus were all there.

In the mouth, the wine was surprisingly vibrant with lots of acidity and tannins that were soft and plush but a little gritty, too. The balsamic note and maybe a little soy sauce could be tasted as well as cranberry jelly and warm blood, like that of when you bite your lip. Every sip of the wine tasted different and with food, it was even better.

With every mouthful, I was transported back to Lebanon for another sense memory moment of our trip. The smell of the land and of the ocean which can be smelled from almost everywhere.

The beauty of the people and the unforgettable hospitality, unlike any other.

If you can still find some, I highly recommend you go seek this wine out.

Thanks for reading.

1997 Goisot Corps de Garde Gourmand Sauvignon de Saint Bris "Fie` Gris"

2010-06-07T18:46:00.000-07:00

This was the mystery wine of the night as even I thought it was Sauvignon Blanc instead of the Fie` Gris that it actually turned out to be (see the fine print below everything else.

Turns out that Fie` Gris or Sauvignon Rose` as it is also called is an ancestor of Sauvignon Blanc. An ancestor that was of a slightly different color. Almost all grapes the have Gris or "Gray" in their name are slightly red colored when they are ripe, think Pinot Gris/Grigio et al., and thus seem to have a little more body and texture in the resulting wines than the wines that have Blanc in them. Don't know why this is, but it seems to hold true.

This particular Fie` Gris is from the Cotes d'Auxerre region of France that used to be part of Chablis, and shares much of the same soil and climate as Chablis, but somehow after phylloxera was determined to be on its own. Probably not a good idea from a monetary standpoint but certainly good for us as Fie` Gris is allowed to be planted (as well as Pinot Noir) in the Cotes d'Auxerre whereas they are not allowed in Chablis (or at least to be called Chablis proper).

The 1997 was definitely one for the weird wine file. Deep gold core out to a water-white rim, the wine certainly had the aroma of an older wine, all lanolin and honey in the nose with a touch of backed pears and surprisingly a little bit of fresh heirloom tomato stem, just off the vine.

In the mouth was where the wine really came alive with also sorts of flavors dancing on my tongue from baked pears to wildflower honey with a little pine resin as well (in a good way). The acidity must have been overwhelming in its youth but has now calmed down with time although it was still pretty racy. The mouthfeel was round and juicy.

Overall, for a 13 year old white from an obscure grape variety, pretty damn good.

We have the new vintage, the 2007, but I haven't tasted it yet. Maybe I should to make a comparison?

2006 Heretiers Lafon Macon Villages

2010-06-07T08:21:00.000-07:00

From a vintage that could be considered middle of the road, this was a nice surprise. Not a surprise in the sense that Dominique Lafon ever makes bad wine, but that it was head and shoulders above any other Macon-Villages you will ever find.

Sure, the price is more than most Macon-Villages by a few dollars but even with that handicap, this wine was great.

Crystal clear with a pale yellow gold color this wine in the nose was all lime flower and toasted yeast, baked apples and lemon zest.

In the mouth the wine was rich but definitely not fat, lots of acidity but balanced out by just the right amount of alcohol and body. Flavors of baked apples, lemon bars with graham cracker crust (trust me on this one). The finish was long as that acidity kept it going and going.

It was the perfect compliment to the white bean puree and grilled levain bread (French sourdough) with Peppadew sweet peppers from South Africa.

This was just the beginning.

mywinecareer.com interview . . .

2010-05-09T22:41:00.000-07:00

http://mywinecareer.com/?p=130

Did an interview with a new website that focuses on gathering information on all the different facets of the wine business. It was fun. I don't usually think of my "career" in the wine business as a "career" but I guess after almost 20 years in the business of wine it has become one.

I hope you enjoy it.

Cheers.

1992 Domaine de L'Hortus Cuvee Classique, Coteaux du Languedoc

2010-04-24T20:32:00.000-07:00

Another treasure from the Beaune vault.

Bright garnet with just a touch of orange. Immediately upon hitting the glass, the distinctive aroma of black perigord truffles wafted upward into my nose along with a touch of white pepper, and stewed cranberry sauce. There is definitely a touch of garrigue in the nose as well.

In the mouth the L'Hortus is soft and velvety, still with punchy acidity and tannins that although present, are resolved and integrated into the wine. Flavors of black truffles, cranberry, soy sauce and spiced smokey meat. Still lots of life in this wine!

I don't know the exact cepage of this cuvee but it is definitely Syrah, Grenache and Mourvedre. The Mourvedre I would know anywhere as this is the grape that gives the typical aroma and flavor of black truffles. Fermented and aged in stainless steel, this wine proves that oak is not needed to make great, flavorful reds. Alcohol is 12.5%. Certainly a thing of the past.

L'Hortus is located in the Pic St. Loup area of the Languedoc and it is one of the most stunning places in the world to grow grapes and make wine. You can go here if you want to learn more about the winery and see pictures.

http://www.beauneimports.com/retail/producer_detail.php?producer_id=32&from=producers

A humble wine that usually sells for less than $15 at retail, the current vintage is 2007 and it is stellar as well.

Pollerhof 2008 "Frau Mayer" Gruner Veltliner

2010-04-07T19:09:00.000-07:00

This is an ode to the Frau Mayer, who owned and farmed the vineyard that provides the grapes for this wine. She worked out in the fields all day and farmed her little plot of land the best she could, tending to each vine, making sure that they were in the best condition to produce these stellar grapes. In winter and in summer, she was always out in the vineyards. When she passed away recently, Erwin Poller decided to make a wine from her single vineyard and name it after her. The label is from wallpaper . . . yes, I said, "wallpaper", that was in her house. So as you can imagine, only a small amount of this wine was made. Vinolok, of course.

Really too young to drink right now, this wine rewards being open for a little bit. I didn't decant it as my buddy Alex and I drank most of it in the backyard under the fading sun but it wouldn't have hurt the wine by any means. Brilliantly clear like all of Pollerhof''s wines, this one is more on the water white with glints of green than hay or straw but that is because of its youth.

In the nose the wine is all white pepper and white flowers, like jasmine or maybe orange blossom, with sweet notes of freshly grated ginger.

In the mouth it is viscous and strong but with a huge amount of acidity to cut the body as it goes to the back of your mouth. Salty, minerally, kind of like sucking on gravel (for those of you into that sort of thing) with a long finish. Flavors of baked apples, ginger ale and fresh sweet peas in the mouth.

It finishes a little hot but is relatively low in alcohol at 13% so I think it is more youth showing through instead of imbalance.

Too bad I don't have any to sell, but those of you up in the Bay Area may be able to find some if you look really hard . . .

I really enjoy all the Pollerhof wines, from the $12 Gruner Veltliner to this wine that would be around $30 retail if available.

Maybe some schnitzel is in order?

1999 Domaine de Fauterie Cotes du Rhone Blanc

2010-03-30T20:40:00.000-07:00

So, going old again, I found this gem in my sample box a few weeks ago and seeing that I was having pork chop with a balsamic/caper reduction, I thought this might be the perfect accompaniment. I was right but also wrong.

1999 Domaine de Fauterie Cote du Rhone is 70% Marsanne and 30% Rousanne and as you can see from the picture a nice golden color in the glass (in the decanter it looks more aged and amber than it really is, always appears that way) and it is clear and bright.

The first thing that jumped out at me when I opened it up was the smell of apples and pears that jumped out of the glass. I could smell it from a few feet away. After more in-depth snuffling, I could also smell the waxy lanolin of older white wines, chamomile and white tea and just a touch of jasmine.

In the mouth the wine is full and rich but with bracing acidity so it must have been a monster of acid in its youth and sadly, the wine is pretty short in the finish showing a little hot and harsh even though it is 11 years old. I was surprised at how fresh the wine is and how well it is holding up. The flavors of pears continued in the mouth along with some nutty, slightly Manzanilla di Sanlucar de Barrameda (Sherry) like flavors (salty apples, almost briney).

With the food, the red onion, golden raisin, red swiss chard and pine nuts all sautéed together went well and would the pork chop, but the balsamic/caper sauce kind of overpowered the wine and the saltiness in the wine was amplified by the saltiness of the capers in the sauce. Nice try but no cigar.

Overall, I thought the wine was tasting great and it probably originally only cost what, say $15 at the most or maybe $20 at the outside? A deal by far.

Of course, there is none to be had anymore, but it has been fun to taste a little bit of the past . . .

And how about some older Brouilly while you are at it . . .

2010-03-29T19:18:00.001-07:00

So from the largest of the single cru Beaujolais AOC's and what is supposed to be the lightest in style comes this Dominique Piron 1997 Brouilly Chateau du Prieure. At 13 years old, the wine was clear with nice ruby to garnet color at the core and a little brick red at the rim.

The nose was moderately intense with developed aromas of mulled wine, violets and orange peel with just a little white pepper. In the mouth, the wine was surprisingly full and rich with medium alcohol and a roundness in the mouth that was balanced well by some still evident acidity. There are flavors of soy sauce, raspberry jam, smoky meat although the finish was only medium long. Overall, I thought this wine was tasting surprisingly good for the age and for a wine that surely cost $15 back in the day, a steal.

It went really well with the steak we were having that night, grilled with nothing but sea salt and black pepper as seasoning.

The 2007 Piron Brouilly, Domaine de Combiaty (a different vineyard) is available all over Los Angeles and the Bay Area so if you have a yen to taste what the young wine would taste like in comparison, give me a shout and I will point you in the right direction.

A little old Rose` never hurt anyone . . .

2010-03-26T10:02:00.001-07:00

So one of the importers I work with has been cleaning out the cellar lately so whenever I get samples from Northern California, thrown into the box is usually one or two older vintages of wines that we currently represent. This time it was Bergerie de l'Hortus 2000 Rose`.

Showing lovely mature aromas of truffled berries and sweet subtle floral notes, the wine was a showing mature, slightly cooked gritty prune flavors in the mouth but also had a nice warmth, roundness and pretty long finish.

I could actually see this faring pretty well in a tasting alongside older Burgundy of minor quality as color could be confused between the two and flavors, although different, were similar enough to create some doubt in the mind.

Overall, pleasant but definitely proved again to me that your Rose` wine should be drunk within a few years of release!

Cheers.

Giuseppe Vaira at the Cheese Store of Beverly Hills

2010-02-14T23:43:00.001-08:00

Giuseppe pouring wines from behind the counter.

The Cheese Store of Beverly Hills was nice enough to have Giuseppe come in and run through a series of his wines for about 30 people in the store, after hours, paired with various cheeses and meats selected by Tony Princiotta. The wines were a huge hit (except for the little Japanese lady who vomited into her hand after the tasting . . . but we think that was from the cheese!) and everyone loved Giuseppe's warm and relaxed attitude.

The Cheese Store is packed.

The menu for the evening.

Giuseppe talking about Barbera d'Alba.

Me, Tony P, Giuseppe, and Erik Kelley having a good time.

Giuseppe Vaira of G.D. Vajra at Elvino Thursday Night Tasting

2010-01-31T23:47:00.000-08:00

We have the pleasure of welcoming back to Elvino Giuseppe Vajra, scion of the famous G.D. Vajra winery of Piemonte, Italy

From Justin Gallen of Rinascimento Wine Company: The estate of GD Vajra (named for its current operator Aldo Vajra's grandfather, Giuseppe Domenico), is situated in Vergne, the highest village in the Commune of Barolo. Its vineyards are planted with Nebbiolo, Dolcetto and Barbera at heights of 350-400 meters, which results in distinctive and aromatic wines. The Vajra family is a group of dedicated, passionate winegrowers, who are also grounded and sensitive to the human role in winemaking. Their philosophy remains faithful to the traditional and authentic wines of Piemonte, and in essence they regard themselves as the instruments that enable nature and the environment full self-expression through their wines.

-Organically Grown-

Taste five wines with the winemaker,
and enjoy fresh baked bread, cheeses and charcuterie provided by
Market Gourmet.

6pm to 9pm Thursday, February 4th

$25.00 per person (An Incredible Value!)

2007 Langhe Bianco DOC (Riesling) $45.00

2008 Dolcetto D'Alba DOC $23.00

2006 Langhe Kyè DOC (Freisa) $45.00

2004 Barolo, Bricco Delle Viole DOCG $75.00

2005 Barolo, Bricco Delle Viole DOCG $75.00

No Reservations Required

Lunch at Bordelet . . .

2010-01-27T12:13:00.000-08:00

And he even cooked us a duck! - Michael Sullivan

2010-01-27T12:09:00.000-08:00

Including an homage to his friend and mentor Didier Dagueneau, without whose constant encouragement and a more than occasional kick in the pants, Eric would not be where he is today...that is the greatest cider maker in the world. - Michael Sullivan

with Eric Bordelet in Normandy . . .

2010-01-27T12:03:00.000-08:00

Today was the semi-annual pilgrimage up to see our dear friend Eric Bordelet on the southern edge of Normandy. Soon we'll be able to call him Johnny Pearseed as he will begin planting a nursery of ancient varieties on their own roots. As he uses fruit from trees that are 150-300 years old, many of the varieties have no name that he is able to find so he has collected the seeds from the interesting fruit, named them, and in 100 years we'll be able to see the results of his efforts. Yes, that's the California flag that flies in front of his house... - Michael Sullivan

Beaune 2010 Trip photos . . .

2010-01-26T11:04:00.000-08:00

The temp is pretty cold in France this part of the year.

Some vineyards from Mas de Daumas Gassac.

C. Scott Puckett outside of Mas de Brousses in Languedoc.

Terrasses du Larzac old vines. Look at the rocks in the soil.

So Michael Sullivan is off on his annual buying trip with C. Scott Puckett from Northern California and Chuck Morris of Southern California. They are spending a few weeks shadowing Michael as he goes to see all of his producers and tastes the new vintages and places his orders for last years vintage. I went on this trip last year and sent back a whole bunch of photos and this time, because of the babies, I wasn't able to go. :-(

So what you are going to see are lots of photos from Michael with minimal commentary.

Hope you enjoy.

Francois Chidaine wines from Loire highly rated in Wine Spectator

2009-12-16T23:33:00.000-08:00

Chidaine Sheep

Francois Chidaine

Some great ratings for a top producer imported by Beaune Imports

Wine Spectator Insider Dec. 16, 2009

François Chidaine Vouvray Clos Baudoin 2007

93 points | $31 | 475 cases made | White

This is loaded with ginger, warm brioche, white peach, chamomile flower, honeysuckle and quinine notes that all ripple through the long, concentrated finish. Ripe, but steely and dry. A beauty. Should age nicely. A three-hectare parcel of 70-year-old vines. Drink now through 2017.-J.M.

François Chidaine Montlouis Sur Loire Clos du Breuil 2007

92 points |$26 | 1,415 cases made | White

Dry in style, with delicious green almond, fig and dried pear notes waiting in reserve, while hints of biscuit, heather honey and orange blossom flitter throughout. The finish is racy. Best from 2011 through 2013.—J.M.

François Chidaine Montlouis Sur Loire Les Tuffeaux 2007

92 points |$28 | 1,690 cases made | White

Still a touch tight, with a core of pure Bosc pear and Jonagold apple notes waiting in reserve. Hints of orange blossom, quince, cardamom and green almond chime in on the lengthy finish, which has latent depth. Should open nicely with brief cellaring. Drink now through 2012.—J.M.

François Chidaine Vouvray Le Bouchet 2007

92 points |$29 | 865 cases made | White

Very bright and floral, with lovely, racy honeysuckle, Jonagold apple and chamomile notes that course from start to finish. Long and mouthwatering, with the fruit offset wonderfully by riveting acidity that offset the 15.8 g/l of residual sugar wonderfully. Drink now through 2014.—J.M.

François Chidaine Montlouis Sur Loire Clos Habert 2007

91 points |$29 | 958 cases made | White

Lovely, focused pear and quince flavors glide along, while honeysuckle and mineral notes extend through the pure, mediumweight finish. Just off-dry in feel, with 12.1 g/l residual sugar. Drink now through 2012.—J.M.

François Chidaine Vouvray Les Argiles 2007

91 points |$26 | 1,680 cases made | White

Though broad, with a wide swath of blanched almond, brioche, dried lime peel and pear flavors, this white is also taut, with an underlying lanolin note that leaves a firm, dry feel on the finish. Drink now through 2012.—J.M.

G.D. Vajra Barolo Chinato Cocktails

2009-11-30T20:45:00.000-08:00

Hey!

So G.D. Vajra makes one of the best Barolo Chinatos (Barolo wine fortified and flavored with herbs and spices, mainly Quinine, an herb that was was used in the Colonies in Africa, Australia, and South America to ward off malaria.)

Erik Adkins at Heaven's Dog in San Francisco has been a big supporter and I had him and his bartender buddies work up a few cool drink recipes for the G.D. Vajra Barolo Chinato the last time I was up in the Bay Area.

Ask for them to whip one up for you.

2 oz Sazerae Rye

3/4 oz G.D. Vajra Barolo Chinato

1/2 oz Apricot Brandy

Stirred up with a lemon peel and served in a rocks glass.

with Gin,

2 oz Millers Gin

1/2 oz G.D. Vajra Barolo Chinato

1/2 oz Apricot eau de Vie

1/2 oz lime juice

1/2 oz simple syrup

served shaken, not stirred

A great time was had making these and luckily I had my designated driver for the ride back home!

Anyone want to name these creations?

Visit to Macea by Erik Kelley of Cheese Store of Beverly Hills - Part 5

2009-10-28T16:30:00.001-07:00

Antonio and Erik

Some local cheese for the folks.

Visit to Macea by Erik Kelley of Cheese Store of Beverly Hills - Part 4

2009-10-28T16:22:00.000-07:00

A little home cured prosciutto never hurt anyone, eh?

Bottles of Macea Campo Catturesi 2007 bound for CA!

The old chapel on the property. The Macea property is one of the oldest in the valley and the chapel is over 600 years old.

Visit to Macea by Erik Kelley of Cheese Store of Beverly Hills - Part 3

2009-10-28T16:17:00.000-07:00

Antonio and Erik checking out the Campo Catturesi as it ferments.

The old basket press. Lots of elbow grease goes into these wines.

Oh, just grab a stick from the tree across the way to use to punch down the cap!

Visit to Macea by Erik Kelley of Cheese Store of Beverly Hills - Part 2

2009-10-28T16:15:00.000-07:00

Lovely, fermenting grapes. Can you smell them?

This old stick, oh, just something I found outside . . .

Surely Antonio is talking about how great the grapes were in 2009

Visit to Macea by Erik Kelley of Cheese Store of Beverly Hills - Part 1

2009-10-28T16:03:00.000-07:00

So, I set my buddy Erik Kelley of the Cheese Store of Beverly Hills up with a visit to Az. Ag. Macea during his vacation in Italy/family reunion. Macea is in the Colline Lucchese (the hills of Lucca)where they produce wine and olive oil from a little agriturismo run by brothers Antonio and his Cipriano Barsanti. They are really into biodynamic winemaking and taking care of the earth and native yeast fermentation, in essence, what is now being called "natural winemaking". They are cool cats and incredibly sweet. Below are some photos from Erik's afternoon with his family and Antonio Barsanti tasting wine and eating cheese and home cured prosciutto.

He loved it. make special note of the stick Antonio uses to punch down the cap on the fermenting wine and the blankets used to cover the open topped fermenters. Oh yeah, and did I tell you that Antonio is a classically trained flutist? Check out his hands. And don't miss the old basket press they use to press the wine from the skins after fermentation. High tech, maybe not, but it gets the job done.

The agriturismo with 2 apartments for rent by the day or week.

The Campo Catturesi hillside getting afternoon sun.

G.D. Vajra 2009 vintage report with photos

2009-10-13T12:20:00.000-07:00

G.D. VAJRA

2009 vintage report / part 1

OTTOBRATE!

Barolo, martedì 13 ottobre 2009

Cari amici,

As you all know, I am quite allergic to any kind of newsletter or “news from the winery” and always try to avoid any communication, even if asked a few times. Blame it on me.

But Sunday morning something happened. Something so unexpected that made us all happy and thankful and I couldn’t but write to share this happiness with you all.

We woke up at 6am, not too early for a harvest day at Vajra, but early enough to see the last part of the night fading away and letting space to the dawn. The sky was bright, no clouds, and plenty of stars, with a crispy wind and a temperature of 11°C (52°F, roughly 9 Celsius degrees less than the previous day!). So, when finally the sun came, we could see the glory of a perfect Nebbiolo day: no clouds ( we have had a foggy, very Piemontese weather for the previous two weeks, which culminated on a light rain in the night between Friday and Saturday), no humidity, a strong wind from the Alps that dried the night dew and the residues of the week-end rain in a bunch of hours. And –oh yes- I could finally see the Monviso (that tall and lonely mountain that you see in the distance, in the picture above, sorry for the poor quality of the image). Monviso is the first mountain I see every day from my window, and to see it again after days and days of Nebbia, you can’t imagine the pleasure of that moment!

My father said these days are called OTTOBRATE, let’s say “the October days”, when the last sunshine comes to Piemonte, the sun is warm, but the cold continental winds already fight and ram the Alps to overcome them and conquer Italy. It’s a perfect combination of climatic factors for a rough variety such as Nebbiolo, and you can feel it, just by standing in the wind.

So, where is the point? We left some of our Nebbiolo grapes still ripening on the vines. We risked, as usual, and left some of the fruit behind to wait for a perfect phenolic ripening, despite the alert of rain for the week-end. As always, our risk is a move of hope: we look the sky and simply ask for some more days of good weather. What if we were unheard? Well, we would use that fruit for some table wine. But with that genius of my father, hazard is quite safe and there we are.

We have been harvesting yesterday and today but only picking two or three bunches per plant. The others won’t ripen until next week. Max temperature today was a quite chilly 18°C (64°F) and will drop down to a very cool 7°C (44°F) tonight, for the second time in a row. The daily sunshine and wind are drying the fruit, with a maximum increase of approx. 1°Babo = 0,6 Beaumé a day. The night cold is helping the synthesis of the aromatic compounds, which I imagine will be terrific. And when I look the skins, still thick and strong, and the stems, and see the pedicello (the portion that connect the berry to the stem) is red, I freak out.

Ok, got to go back to cellar now. Sometimes during the night I will complete my thesis report, since I am getting my degree on the 23^rd. Anyhow, I promise I will be diligent and write you more about the 2009 vintage in a bunch of weeks. Here a few pictures taken in the last days.

A presto

Giuseppe per Aldo, Milena, Francesca e Isidoro Vaira.

Barolo village and castle, from La Volta vineyard where we harvested today. Exposure: south-south-east, around 12am.

Nebbiolo from a CVT-142 clone.

Average data for the 142 clone (one of the 6 planted in La Volta Vineyard):

Mosto: concentrazione zuccherina elevata (22,6 %), acidità pronunciata ma equilibrata (pH 3,02 - ac. tartarico 9,20 g/l - ac. malico 3,10 g/l).

Vino (da microvinificazione): rosso rubino molto intenso (antociani tot. 88 mg/l); intenso profumo florale e speziato, etereo; gradazione alcolica elevata (13,3 %), acidità sostenuta ma equilibrata (pH 3,30 - acidità tot. 6,29 g/l), tannicità moderata (polifenoli tot. 1,60 g/l); particolarmente adatto all' invecchiamento.

Gabri, il braccio destro di Aldo. He has been with us for almost 20 years, and he is still one of the few in short-sleeve today… look at the blue sky above, no clouds on the horizon.

A picture of some days ago: Aldo with Federico, Maria Jose ( a young Chilean winemaker) and Claudio on the sorting table.

Harvest notes (in Italian) from Castel Noarna in Trentino . . .

2009-10-08T13:28:00.000-07:00

Ricomincia la vendemmia

August 25th, 2009

Il caldo straordinario della settimana scorsa ha portato ad una maturazione anticipata. L'uva è bellissima molto sana e con gusto pieno, come annata assomiglia al 2007.

Nel frattempo in cantina l'uva da base spumante vendemmiata la settimana scorsa sta gia fermentando.
Eccovi alcune foto prese stamattina a Castel Noarna.

Tullio alla pressa

August 25th, 2009

Giulio in vendemmia

Eccoci alla fine della giornata a riempire la pressa. L'uva è veramente splendida !

L’ultimo chardonnay …

September 3rd, 2009

Ieri abbiamo vendemmiato l'ultimo chardonnay del 2009. Il 'pergola doppia' che di solito è il nostro migliore, quello che normalmente viene selezionato per le riserve come il Campogrande e l'Emotional Wine. Anche quest'anno la qualità sembra ottima.

Oggi Gewurztraminer !

September 9th, 2009

Ecco. un'altra foto delle nostre uve del 2009

Nosiola

September 10th, 2009

Oggi è il turno della Nosiola ...

Lagrein e Merlot

September 11th, 2009

Visto che il tempo è bello e l'uva matura abbiamo vendemmiato anche i rossi. Uve dolcissime molto sane. Per i rossi potrebbe essere un'annata eccezionale !

Riesling e l’ultima Nosiola

September 25th, 2009

Questa vendemmia è senz'altro eccezionale. In 20 anni che facciamo vino a Castel Noarna non è mai successo che il tempo in vendemmia sia così favorevole.

(This harvest is without a doubt exceptional. In the 20 years that we are making wine at Castel Noarna the weahter has never been this favorable during harvest.)

Ieri e l'altro ieri abbiamo terminato la vendemmia delle uve bianche.

(Yesterday and the day before we finished the harvest of white grapes.)

Abbiamo raccolto una bellissima Nosiola (sua sorella ha già finito di fermentare ...). L'uva si presenta ancora sanissima ma più matura e con aromi più evoluti. Questo ci permetterà di fare un vino ancora più complesso formato dal blend delle due vendemmie. Anche questa come la sua sorellina sarà fermentata spontaneamente con i suoi lieviti indigeni.

Nosiola 2009

Nosiola 2009 e la Vallagarina

Abbiamo raccolto anche il Riesling Renano. L'uva aveva caratteristiche straordinarie per questa varietà: 19 babo e 6.5 per mille di acidità. Per molti questi dati non vorranno dire molto. In pratica significa circa 13 gradi di alcool naturale con una buona acidità (che da freschezza al vino). Il Riesling contribuirà al Bianco di Castelnuovo 2009.

Riesling Renano 2009

Cabernet Sauvignon - la vendemmia è finita !

September 30th, 2009

Lunedì 28 e martedì 29 abbiamo vendemmiato il Cabernet Sauvignon. Il nostro storico vigneto (ormai ha 20 anni, uno dei primi vigneti a spalliera in Trentino !) quest'anno ci ha donato un uva straordinaria.

Assaggiare i chicchi del Cabernet Sauvignon quest'anno era una vera delizia: frutto, acidità, croccantezza della buccia, sanità .... Una vendemmia eccezionale !

Cabernet Sauvignon

Il castello

I filari di Cabernet

2009 Harvest at Favaro, Piemonte

2009-10-03T10:25:00.001-07:00

La Famiglia Favaro

Le Chiusure. Notice the trellising in the vineyard? Pergola Veronese (arched over the heads of the pickers like they do in Verona). This provides for more air to circulate around the bunches of grapes so there is less opportunity for fungus and rot.

Erbaluce grapes ready for harvest. Erbaluce literally translated means "grass of light".

Everything is done by hand at Azienda Agricola Favaro.

Benito and Camillo Favaro hard at work during harvest.

The perils of blind tasting . . .

2009-09-28T23:11:00.000-07:00

Didier Dagueneau used to say of blind tasting that "a glance at the label is worth 20 years of wine tasting" and I whole-heartedly agree.

Check out this video of some of the most famous wine palates of Europe and the U.S. tasting blind a set of Bordeaux wines from the 2001 vintage.

http://www.youtube.com/watch?v=1leRdKluE7I

I think you will be surprised just as they were.

Cheers.

Justin

Prosciutto di San Daniele and Friulian Wine Tasting

2009-09-21T21:50:00.000-07:00

The two most famous exports from the region of Friuli in Italy are Prosciutto di San Daniele (ham from the town of San Daniele) and Friulian wines.

Today, in conjunction with the Association of Italian Sommeliers, I showed my Ronco Severo wines paired with two different types of Prosciutto di San Daniele.

2006 Sauvignon
2006 Tocai Friulano
2007 Pinot Grigio (Ramato)
2007 Refosco
2005 Schioppettino
2005 Merlot

The wine that seemed to go best with the salty and fatty ham was the Ronco Severo Tocai Friulano 2006. This wine is fermented on the skins for 42 days so picks up quite a bit of color and tannin from the skins and actually can be considered more of a red wine than a white wine.

Fermented only using native yeast and not filtered or fined in any way as well as no added sulfer at bottling makes this wine about as natural a product as you can get. Plus the grapes are grown using biodynamic principles.

Everyone seemed to really dig the wines and that makes me happy.

Above is a photo of me at the restaurant where the tasting was held. I make look hale and hearty in the photo but have a huge cold. Ugh.

My "behind the burner" expert profile

2009-09-15T17:55:00.000-07:00

Plus, Jenny made me answer all these questions about how I got in the business (ahhh, yes, Gallo Hearty Burgundy!) and what my favorite wines are (all of them . . . ) and then she cleaned up my messy, terse answers and added a dash of personality and I actually come off pretty good!

Check it out here.

How to Choose a Wine for a Dinner Party

2009-09-15T17:49:00.000-07:00

Hey!

My friend Jenny Meier is writing freelance articles on wine and food for a new online site called www.behindtheburner.com and in her last article quoted me extensively (okay, so maybe extensively is a touch of an overstatement).

Go here to read about how to choose a wine for a dinner party.

Cheers.

J

The July Tasting, Ze Pinot Trio (Blanc, Gris & Noir) & Ze Fromages Zey Fancy, PODCAST is up! Check it out......

2009-08-06T22:57:00.000-07:00

Podcast of the July '09 Tasting- Ze Pinot Trio (Blanc, Gris & Noir) & Ze Fromages Zey Fancy

https://www.cheesestorebh.com/Features/podcast.asp

You can hear me from minute 4:21 to minute 6:40 and from minute 16:20 to 25:42

That means you can listen to me drone on about wine. Cool, huh?

(and yes, I know I say, "ya, know" a lot. Trying to break the habit, but it is really hard!)

Bill Mayer's Age of Riesling/VVWS wines to be poured at Elvino in Venice, CA all weekend . . .

2009-07-31T13:23:00.000-07:00

As many of you know, I represent Bill Mayer's The Age of Riesling Austrian and German wines here in Southern California. These wines are magical. Come on down and taste some of the rarest and most interesting wines being made today.

Thanks.

Justin

Tasting at Elvino Wines:

Friday: 5:00pm to Closing

Saturday & Sunday 1:00pm to Closing

Three Wines -$12.00 No Reservations Required

Elvino Wines

TASTING MENU:

July 31st - August 2nd, 2009

Three Wines From Austria:

Austria's wine history goes back to the fourth century A.D., when the land that is now Austria was controlled by the Celts. These ancient inhabitants controlled much of what is now Central Europe, planting vineyards to make wine along the way. By 800 A.D., the time of Charlemagne, winegrowing was well established in the region, and by the King's decree, guidelines were set into place for viticulture and the classification of vines. Charlemagne was also responsible for the first tasting rooms and wine shops when he established Buschschenken, taverns and inns where winegrowers could sell their wines directly to the public.

Monasteries were responsible for most of the wine production in the Middle Ages. Monks from the Cistercian Brotherhood brought Pinot Noir from Burgundy and by the thirteenth century the Benedictines had already established many famous vineyards.

Though the Riesling grape came to the region in the Middle Ages, Austria's most famous grape, Grüner Veltliner didn't show up until early in the twentieth century. The most widely planted grape in Austria was actually developed in the laboratories of the Klosterneuburg Wine Academy, as researchers were searching for more frost-resistant grape types.

Our three wines this weekend come from the wine region of Lower Austria (Niederösterreich), which is actually in the northeastern part of the country. The name refers to the regions location along the lower part of the Danube river. Our two white wines are grown in the Wagram-Donauland area, east of Vienna. The Wagram is actually an ancient shoreline left behind as an ancient river receded towards the Danube. What's left is a cliff-like formation that runs parallel to the river. On top of and on the other side of the cliff is the hill country where vines are grown. Most of the soil is loess (löß), perfect feeding ground for Grüner Veltliner.

Our red wine is from vineyards just south of Vienna in the Thermenregion, named for the many natural hot springs that dot the area. The vineyard where Spaetrot Gabeshuber's Pinot Noir and St. Laurent are grown actually sits over a volcanic fault line. The winemaker believes this actually benefits the vines because of the constant warmth emanating from the ground. Once you taste their Klassik you'll have to agree that these were some happy grapes.

Fresh baked breads provided by 3 Square Café + Bakery & gourmet items from Market Gourmet

Taste All Three Wines/ $12 - No Reservations Required

Every Second Sunday of the Month is Sparkling Sunday

2007 bernard ott, riesling von rotem schotter Riesling Feursbrünn, Wagram-Donauland

Bernard Ott has built a considerable reputation in Austria for his Grüner Veltliners, but he also makes a small amount of Riesling as well as Sauvignon Blanc. In 2005 Ott committed to biodynamic vineyards, and according to importer Bill Mayer it has given Bernard more peace as he spends his time in the vineyards. The vines are planted in red gravel soils (Rotem Schotter), at elevations up to 1200 feet.

Made in stainless steel, this wine shows floral notes with crisp aromas and flavors of tangerine, lime and tropical fruits. Racy acidity and crushed-stone mineral flavors focus the fruit and keep everything on the palate clean and bright to the finish.

Spaetrot Gabeshuber 2007 spaetrotgebeshuber, klassik

50% St. Laurent, 50% Pinot Noir

Gumpoldskirchen, Thermenregion

In 1999 Johannes and Johanna Gebeshuber purchased the winery Spaetrot, in the famous winemaking village of Gumpoldskirchen, located less than a half an hour south of Vienna. The winery was a respected co-op in the 19th century but was in a state of decline when it was purchased in 1905 by the famous/infamous Mayor of Vienna, Karl Lueger. Lueger built large cellars and brought the winery up to the standards of the time, but by the 1990's the co-op was again in a state of disrepair, brought on largely by the wine scandal of 1985.

The Gebeshubers focused on bringing back the quality of the original Spaetrot.. With a respect for tradition the couple brought the high standards back to the vineyards and cellar. They have chosen to specialize in the traditional white vatietals of the region: Zierfandler and Rotgipfler, the wine this blend produces is also called Spaetrot throughout the region. The duo also grows red varietals: Blauburgunder (Pinot Noir) and St. Laurent, of which the Klassik is a 50/50 blend of.

Grown in the warm, fossilized soils around Gumpoldkirchen, this wine is ripe with cherry and red berry aromas. Flavors of black cherries and ripe red fruit mix with spice, floral and earthier notes of tea leaf. Delicious with duck, delicious with vegetarian lasagna.

New Arrivals

2007 BÄUERL, Grüner Veltliner, Federspiel Pichl Point Wachau, Austria $17.50

Johann Bauer's hands

Importer Bill Mayer's Notes: "There are still a few good values in the Wachau, wines of great integrity from small producers. And that's where Mr. Bäuerl comes in. Bäuerl (a very difficult name for us Yanks to pronounce correctly) is in the little village of Joching, up the street and behind Joseph Jamek. His estate is tiny, only 5 hectares (12 acres), though he leases 2 more. Though the vineyards overlap, the wines are quite different. Whereas Jamek is elegant, subtle, and fine, Bäuerl's are lusty and earthy, with plenty of stuffing. They are not the most elegant wines in the world, but they give you the goods, and are just packed with flavor. Young Johann Bäuerl is tall and thin, very boyish, and rather shy. Perhaps that is due to his very rudimentary English? His German is idiomatic and strongly accented, and not easy for me to follow. His hands, which are large and expressive, are farmer's hands, see the photograph. He has never exported before and is not well-known, yet. But it is clear that a fire burns in him. He is ambitious, wants to ascend to the front rank of Wachau growers, and with his energy and seriousness, I'm sure he will."

Rinascimento Wine Co at Cheese Store of Beverly Hills : Ze Pinot Trio

2009-07-27T18:18:00.000-07:00

So the lovely people at Cheese Store of Beverly Hills (www.cheesestorebh.com) were nice enough to invite me to participate in their monthly cheese and wine tasting, which this month was centered on the Pinot Noir grape and its progeny, Pinot Gris (or Grigio if you are Italian) and Pinot Blanc (or Weisser Burgunder, if you happen to be Austrian!)

A great time was had by all and I showed 3 wines of the 6 presented that night. The Stadlmann Weisser Burgunder 2007 from Thermenregion, Austria, the Domaine Roland Schmitt Pinot Gris from Alsace, France and the Ronco Severo Pinot Grigio from Friuli, Italy, made in a "Ramato" style (i.e. fermented on the skins to get a nice copper color.)

Below is a little photo essay made from fantastice pictures taken by Anja of the Cheese Store of Beverly Hills . . . of course she could have made me a little thinner, but who is nitpicking?

Some selections of cheeses: munster, epoisses

2008 Domaine Roland Schmitt Pinot Gris

Yah, that would be me yakking . . .

and me yakking some more and lifting my feet . . .

and people listening to me yak some more . . .

who knew I was pigeon toed?

mmmmmmm, fig cake .....

Munster d'Alsace to go with the Pinot Gris

the famous Epoisses to go with the red burgundy

Big Munster!!!!!!!!!!!!!!!!!!!!!!!!!

the Cheese people treat me so well. Tony even pronounced
the name of my company correctly . . . 3 times!

beautiful summer evening with the roof open at Sharky's

The Ronco Severo of course was the most controversial wine of the night. No one had ever seen Pinot Grigio with that color or taste or smell before. Since the wine is fermented on the skins just like a red wine, it has the color of the grapes and of Pinot Grigio grapes at harvest are almost the color of copper. Plus, the wine has some tannins from the skins making it perfect for cheese and other fatty foods, but at the same time, quite disturbing for the uninitiated. Let's just say that I was dancing as fast as I could to get these people to look at the wine and Pinot Grigio through a different lens than they normally would. Tough but I made a few converts.

The Stadlmann Weisser Burgunder was the revelation of the night. Crisp, almost salty in its minerality, it showed the best of what Austrian white wines can be when grown in the right areas by the right people. Just lovely.

A good time was definitely had by all and thanks again to all the guys and gals at Cheese Store of Beverly Hills for being such great friends to me and Rinascimento Wine Company.

Domaine Balivet Bugey Cerdon

2009-07-08T08:29:00.000-07:00

Message

I've been showing this wine around for a few days now and the response has been incredible. What a great summer wine for barbeques and for charcuterie or salumi! The soft, slightly off-dry fruitness is the exact antidote for the salty and smokey meats. Slightly rose` colored but with great acidity.

With Lambrusco making a comeback and Moscato d'Asti in the wings, I would count this is the next best wine for people looking for a great quaffing, festive wine of summer.

Producer: Domaine Balivet (Organic)

Region: Savoie

Wine: NV Bugey Cerdon Méthode Ancéstrale

Very fresh and zesty, this wine is a fabulous addition to just about any occasion.

Low alcohol (8%), off-dry and unique. It shows good minerality and acidity in the mouth with fresh grape aromas in the nose.

From Michael Sullivan, Beaune Imports:

In the foothills of the Alps northeast Lyon exists a little-known winegrowing area named Bugey Cerdon. Bugey is the area and Cerdon is a small town within. In this samll region a handfull of dedicated growers continue to produce a wonderfully refreshing, off-dry rosé sparkling wine, the Méthode Ancéstrale. When entering the region by car, unlike other winemaking regions of France, it is not readily obvious where the grapes are grown or in fact, if there are grapes at all. The vineyards, once spotted, appear to be small patches or clearings on the high slopes of the steep hillsides, generally facing south. Without a local winemaker, access to these vineyards would be impossible. This unique wine can be made from a variety of different grapes, but most are made from same Gamay that is grown in nearby Beaujolais. The wine is bottled during the primary fermentation when the alcohol level is roughly 6%. The fermentation continues until the pressure inside the bottle stops the fermentation at around 8%. This is basically the same process as artisanal cider production.

We stumbled upon this wine in a wonderful farmhouse-restaurant in the hills above Beaune. La Ferme de la Ruchotte serves only meats, eggs and dairy that they raise and their wine list is exceptional. Mostly organic, very reasonably priced and highly eclectic.

Vincent Balivet and his family are one of only a couple of organic growers in the area, and they produce but one wine.

'97 Prager Gruner Veltliner Smaragd Achleiten.jpg

2009-06-25T20:45:00.000-07:00

Just all wet stones and yellow flowers who so much acidity it hurts. Still very young. Tropical flowers in the nose. Really quite good.
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1988 Domaine Hubert de Montille Pommard Pezerolles 1er Cru

2009-06-25T20:35:00.000-07:00

Out of Magnum. Holy cow! This wine is all old truffles and spices in the nose with cherry and smooth tannins in the mouth. Juicy and rich but with some backbone. Just a beautiful long finish.
Unbelievable.
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Hwy 5 Rest Stop

2009-06-25T12:40:00.001-07:00

Driving down Highway 5 late at night after working the San Francisco market for two days.

Tiring but sold a good amount of wine so I am happy
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