April WinesWines of the Month

For the wine snob: The vineyards are situated on the northeast border of the Colchagua Valley. The soil is of alluvial-colluvial origin and varies in texture with fine sand, clay and angled granite rocks leading to excellent water drainage. All Casa Silva wines are certified sustainable and vegan.

For the rest of us: Aromas of blackcurrants, plum, blackberries, licorice, menthol and lavender. Good acidity and balance with harmonious and well-integrated tannins. It pairs well with steak and chimichurri sauce, Mexican fajitas, grilled chicken or roasted Portobello mushrooms.

For the wine snob: Healthy late season rains pushed back bud-break and the growing season by 3-4 weeks. They escaped the summer without any extreme heat events that would have accelerated ripening. 2023 turned out to be the latest harvest since 2011, and the slow, even sugar accumulation and phenolic ripening delivered a great vintage.

For the rest of us: Ultra-aromatic with green apple blasting out of the glass. Complimented by touches of firm pear and a surge of lemon-lime, even tangerine citrus. Acid leading, followed by mid palate weight, and closing with the quick return of quenching acidity. Packed into the crisp, light body, salinity and a subtle richness create a righteous, classically serious Sauvignon Blanc.

For the wine snob: Grapes were harvested by hand. Fermentation occurred with the skins on in stainless steel for 30 days. The wine then spent 8 to 12 months in large casks. It is a wine that can mature for several years.

For the rest of us: Fruity and savory. This red is packed with ripe fruits and floral hints. Medium bodied with a lively finish that is ready to drink now. A perfect match with legume soups, roasted or braised meats, pork, poultry or spicy cheeses.

For the wine snob: The sea breeze sweeps away excess humidity and regulates temperatures, resulting in harvests two weeks later than in the other maritime influenced valleys in the area. Boya Sauvignon Blanc comes from blocks that are mainly granitic soils with some clay. All Boya wines are certified sustainable, organic and vegan.

For the rest of us: Notes of fresh white flowers and pineapple with hints of mango and passion fruit. Well-balanced palate with lively acidity. It pair with grilled calamari, poached lobster, or asparagus.

For the wine snob: Presqu’ile arose from a penchant for fine wines, an inclination for adventure, and the discovery of Santa Maria Valley’s ideal terroir. The property includes 73 acres of certified sustainably farmed vineyards on a 200 acre property where they craft Santa Maria Pinot Noir, Chardonnay, Sauvignon Blanc and Syrah. Presqu’ile winery is a venture with deep roots.

For the rest of us: Dark elderberry and blackberry aromas are spiced up by violet, pepper and kalamata olive on the complex nose of this extreme cool-climate Syrah. The purple olive, fruit and flower elements hold firm onto the palate, where savory tapenade, briny caper and iodine flavors add extra nuance.

For the wine snob: Located in Mariano del Fiuli, the soil consists of gravel-pebbly texture, clay, reddish hue due to presence of iron and aluminum oxides. Fermentation occurred in stainless steel tanks for 25-38 days. It spent 9 months in French oak barrels, then 8 months of bottle aging.

For the rest of us: The nose is fine, with delicate notes of crushed flowers, sweet red berries, peach and a hint of citrus fruit. On the palate it is fresh with a full body and some tannins that add persistence and structure. It is ideal with sophisticated recipes like Risotto alla Milanese, or heavier foods such as crepes and soufflés. Perfect also with seafood and grilled fish.

For the wine snob: The vineyards are located on the South-East facing side of Montalcino, overlooking Val d’Orcia. Protected from the sea breezes coming in from the west. This well-ventilated area guarantees an optimal microclimate, without humidity stagnation and wetness during the growing season and natural protection from the main vine diseases. The soil is dry and stony, and it is mostly composed of “galestro” pure marl, small areas of limestone and sand with layers of skeleton and rocks.

For the rest of us: The structure is that of a younger wine; simple and fresh with hints fruit on the nose. The fruity notes carry over to the palate making for an elegantly delicious wine. Great with grilled or roasted meats, pasta dishes, cold cuts and medium-aged cheeses.

For the wine snob: The grapes are sourced from sustainably-grown vines in the village of Bethon, just south of Epernay (Dom Perignon’s old stomping grounds). Élevage takes place in stainless steel and the wine is aged ‘sur latte’ for a full 21 months.

For the rest of us: This Pinot Noir-driven Champagne features attractive aromas of white flowers and green apples, along with flavors of lemon confit, apricot, and candied orange peel, with a hint of brioche.casa