November 2023Wines of the Month

For the wine snob: The Cabernet Sauvignon vines at Paritua are planted on free draining red gravel soils. The grapes for the wine all come from the Paritua vineyard. The vines are managed with an open canopy to provide good airflow and exposure to sunlight. All the canopies are single cordon spur pruned.

For the rest of us: This Cabernet Sauvignon is a prime example of the style produced from the stony soils of Hawke’s Bay. Deep red in color, ripe aroma’s of blackberry, cocoa powder, cardamom, vanilla, and cedar notes from the oak. The palate is plush and velvety and shows dark fruits dominated by blackberry and a hint of mocha, supported by fleshy tannins. The oak influence is subtle and provides structure and a light vanilla lift to the aroma. This wine will continue to age gracefully for several years. Ideal drinking from 2020 till 2026.

For the wine snob: The vintage kicked off with a cold and wet spring that turned worrisome when an unusually late-season freeze event impacted lower-elevation Chardonnay plantings throughout the region that were already experiencing bud break. Fortunately, they leveraged decades of winemaking experience and relationships throughout the Pacific Northwest to find a quality fruit source in their time of need. Grower partners helped identify vineyard sites in the Columbia Valley with conditions akin to Willamette Valley, which resulted in balanced, elegant fruit with concentrated flavors.

For the rest of us: The aromatics are clean and pretty with lovely aspects of Asian pear, yellow apple, and mango, all lifted by notes of fresh-squeezed lemonade. There is juiciness and weight on the front palate, while flavors of ripe stone fruit and lemon meringue come forward as the wine evolves. It finishes with a delicate balance between sweet and tart flavor dimensions and a subtle richness in texture.

For the wine snob: Two clones of Syrah are grown in their Triangle vineyard. Soils are stony river gravels with a silt loam cover. The fruit was destemmed and passed over an optical grape sorter, then partially crushed to tank. Fermentation was preceded by a short period of cold soaking. Barrel maturation is in French oak barriques for 12 months or more of which 20% new.

For the rest of us: The palate is elegant and plush with fruit flavors of fresh red plum and blackberry, five spice and white pepper round off the finish.

For the wine snob: Mayer am Pfarrplatz, the epitome of Viennese Heurigen culture, can look back on a centuries-old tradition of producing the finest wines since 1683. The grapes for their Landhaus Mayer bottlings are sourced from selected sites in Niederösterreich (the State of Lower Austria), where the fluvial topography and the climate work hand in hand to yield optimum quality.

For the rest of us: Beautiful light salmon color. Delicate nose of raspberries, a touch of strawberry and hints of citrus. The palate is dry, light, and fresh with lemon strawberry notes. Great as a refreshing aperitif, with grilled fish or grilled meat, poultry and all kinds of summery tapas.

For the wine snob: This Gigondas is composed of 80% Grenache and 20% Syrah and is matured in old oak barrels for 12-18 months. The soil is essentially clay-limestone, and the vines are over 50 years old.

For the rest of us: Nose of blackberry, blueberry, plum with pepper and some smoke nuance. Moderate tannin and medium acidity. Dry palate but a little fruit character at the finish. Well-balanced Gigondas!

For the wine snob: Following harvest, the grapes are taken to the cold stores, where they stay for 72 hours at 0° C. Soft pressing and contact with the skins for about 8 hours follows. Vinification continues with further pressing and natural decanting. Fermentation takes place 30% in 2, 3, 5 year old barrels and 70% in stainless steel tanks.

For the rest of us: Flinty notes combine with hints of passionfruit, citrus and sage. The palate is bold, lively and fresh, with a crisp acidity.

For the wine snob: 2017 was a steady growing season which provided optimal fruit ripeness and balance. There was a late heat spike which gave a bit of darker core to the wine. Still made in more of a Loire Valley style the mountain top vineyards added a bit more of a brambly character along with some added structure.

For the rest of us: A burst of sweet red cherry, blood orange, spice, mint and espresso makes a strong opening statement. Bold, juicy and wonderfully inviting, with a classic sense of structure, the Franc is an absolute winner.

For the wine snob: Biodynamically prepared. The soil is worked according to the lunar cycle with natural and respectful treatments (cobber, sulfur, essential oils, plants). The grapes are lightly pressed with a pneumatic press. Cold settled without enzymes, and fermented with natural yeast.

For the rest of us: What Makes this Sauvignon Blanc stand out is the lush fruit character and texture achieved in the vineyards. Full and developed fruit flavors of citrus, grapefruit, crisp green apple, and wildflowers resonant from the grass. With great texture, a classic minerality lingers through the finish with crushed rock and refined herbal notes of balanced pyrazines.