June 2023Wines of the Month

For the wine snob: ­­

For the rest of us:

For the wine snob:  The grapes were sourced from selected varieties from high areas of the Douro Superior sub-region, namely from our properties. These elevated areas provide the grapes with the maturation and acidity required for this type of wine. After being destemmed, the grapes were smoothly pressed and the must was clarified by static decanting. The following stage was the alcoholic fermentation in stainless steel vats at a controlled temperature.  Papa Figos White has a bright citrus colour. The bouquet is intense and complex, with notes of white fruits, slightly floral, and hints of citrus. On the palate, it presents good volume, firm and well-integrated acidity, with hints of white fruits and citrus. The finish is very harmonious.

For  the rest of us:  Papa Figos White has a bright citrus colour. The bouquet is intense and complex, with notes of white fruits, slightly floral, and hints of citrus. On the palate, it presents good volume, firm and well-integrated acidity, with hints of white fruits and citrus. The finish is very harmonious.

For the wine snob: Aromas of black tea, mirabelle plum, baking spices. Primary Flavors of blackberry and cassis. Secondary flavors of kirsch, hibiscus, rose, and cacao nib. Fermentation is traditional vinification in small, open top fermenters w/ 10% new French oak. The finish is polished, satin, and juicy. PAIRING, Mushroom tart, charcuterie and gruyere cheese or wood-fired pizza.

For the rest of us: The Northern Willamette Valley is home to Oregon’s most exceptional vineyard sites. We work with committed farmers to source responsibly grown grapes of the highest quality for our North Valley wines. These bottlings epitomize Oregon terroir. They are a reflection of the unique climate, geographical features, and growing conditions that make this region one of the most privileged places to grow wine in the world.

For the wine snob:  Selected grape varieties from the highlands of the Douro region. In these higher altitudes, grapes are chosen with the desired ripeness and acidity for this type of wine. After destemming, the grapes are gently pressed and the must clarified. This is followed by alcoholic fermentation in a stainless steel vat at a controlled temperature.

For the rest of us:  Bright greenish colour. Intense, complex aroma, with notes of tropical fruits, white fruits, slight asparagus and a very present floral. It has a smooth attack in the mouth, with lively, well-matched acidity, notes of white fruits and asparagus, with a very balanced finish.

For the wine snob: Vinification and Élevage: Green harvest and leaf removals are followed by hand picking parcel by parcel. Sorting takes place in the vineyards and again at the cellar. Fementation in thermo-regulated stainless steel vats, after which the wines are racked into barrel. Slow malolactic fermentation in barrel, 2-3 months. Aging takes place in barrel for 12-18 months, 25% new barrique.

For the rest of us: Bright, even ruby color. Fresh and baked blackcurrant nose. Ripe cassis fruit with mocha, smooth and lush textures. Well-balanced and stylish

For the wine snob: The winemaking process is marked by ambient yeast fermentations, whole cluster pressing, slow vinification, late bottling and release of the wines upon appropriate maturation. In 2003, Hirsch was notably the first producer to bottle all level of his wines in Stelvin closure.

For the rest of us: Quite full and rich on the nose with aromas reminiscent of old pears and apple varieties, with a hint of lentil, showing hints of spice, even curry at the start, then powdered sugar. The taste of earthy fruits is present on the palate and is complemented by herbal notes with a dark, robust with a firm structure and citrus on the finish.

For the wine snob: The 2019 growing season was preceded by a wet winter that replenished soil moisture, and cut the risk of frost damage to the crop. A cool spring delayed budbreak in our red Bordeaux varieties until the second week of April, leading to excellent conditions for bloom, which occurred just after it rained in the third week of May. A high percentage of the fruit for this wine was picked between October 8th and 14th from our Chateau vineyard blocks, which are located on Bale clay loam soils in front of the Chateau. Harvest was later than normal, which allowed for gradual, even ripening and absolutely optimal maturity.

For the rest of us: Visually stunning, with its deeply opaque ruby red color, the 2019 Niebaum-Pennino Cabernet Sauvignon 1882 is aromatically inviting, showing notes of black currant, plum, cedar and vanilla. Flavors of wild blackberry, espresso and a touch of tobacco emerge on the palate, underpinned by a ripe, velvety mouthfeel. Overall, the wine represents an impressively nuanced expression of classic Rutherford Cabernet Sauvignon.

For the wine snob: Vinification and Élevage: The grapes are pressed and the juice allowed to settle prior to fermentation, which then takes place in stainless steel vats. The wine remains here for 6-8 months, then is lightly filtered and bottled.

For the rest of us: Opulent and dense expression of Sauvignon Blanc, yet still maintains steely under-tones. Citrus, orchard fruit and pineapple abound.