The Fragmentation of the Organic Wine

It seems there are professionals i the wine industry that believe that the solution to creating more acceptability of "sustainable", "organic" and "biodynamic" wines resides with: [a} the individual producers to market and sell their products to the consumer; [b} economies of scale; and [c} perceptions of how our actions affect the health of our planet and the health of the inhabitants of our planet.

However, I think there might be other issues summarized by the word "fragmentation".

There seems to be no global regulations for labeling products. It is the port of destination, not the point of origin that is the determinent. Therefore, a producers in the EU shipping wine to the USA would need to comply with US regulations. This, I believe, might preclude many small producers from labeling their products as "sustainable", "organic" or "biodynamic" because it is a costly and confusing process with little global conformity.

Misperceptions abound so I will address just one. My anecdotal research seems to indicate that US wine consumers gravitate to the "organic" wines because they perceive it is "sulphites" that give them headaches and believe "organic" wines do not have "sulphites". US consumers think the wines they drink in Europe do not contain "sulphites" because the bottles do not have the "warning label" they see on bottles in the US.

I realize there is no simple solution, however, I am beginning to think that the "wine industry" (including the "trade organizations") is so fragmented, so competitive, so highly regulated, so provincial, so protectionist, that the wine industry cannot speak with ONE voice. Each producer, importer, distributor, retailer, and trade organization is focused on their own sphere of influence so they cannot, or do not want to, focus on anything else.

I wonder what would happen if all of a sudden the industry, as a whole, realized that it could sell more wine, have a positive affect on the education policies and curriculum regarding alcohol consumption, and more, if they spoke in one voice. Could a "one voice" philosophy result in a severe reduction in the cost of producing and selling these eco-friendly and nutritionally healthy wines? I could be wrong, but it seems that "one voice" would reduce the confusion for the consumer and offer endless possibilities for the wine global wine industry.

What do you think?

Do Ratings Help or Hinder the Wine Consumer?

I believe Ratings help AND hinder the US wine consumer. The US seems to lack a significant "wine culture" and US consumers have been subjected to the 100 point exam scale since the 1st grade -- so ratings are a "familiar" method to judge any product.

Rating hinder the wine consumer because they preclude experimentation, sometime EXCLUDE producers that do not have the finances for "advertising" and generally discount and do not allude to variables such as food, occasion, personal preferences, etc. In addition, there is very vague explanations as to how the components are weighted in the rating.

For me, at the present time, ratings are just another "marketing" tool that drives the producer to make wine for the rating and not representative of their grapes and location. It seems that people who desire the wonderful individuality of wine from different regions suffer the consequences because many wines seem to taste the same.

Choosing the Perfect Wine

I believe wine is an incredible beverage that can taste differently depending on the foods we are eating, the people we are with, our emotional state, even what we had for breakfast. And…some of you have heard me say that “very few people have a bad bottle of wine on vacation”.

So, for those of you who want some guidance, I will be offering you some general guidelines that may provide the flexibility for you to follow your “wine desires” when shopping for wine. Even some advice on pairing red wine with fish!

With that said, my first piece of advice -- Don't agonize about making the perfect choice. Your selection might not be perfect according to the "experts", but you might discover a perfect match for you!!

My second piece of advice -- There is no end all and be all for this stuff!! No absolutes!! Have fun!! Experiment!! Wines WILL vary by grape variety, vintage, wine-making methods, region, and more.

My third piece of advice: Related to advice #2 is that it is virtually impossible for one person to know how every wine tastes because there are so many variables. No one, except the producer, can know what REALLY went on in the vineyard or winery during a specific year. And no two people have the same reactions to aromas, flavors, or other components of a wine, especially when paired with a food.

My fourth piece of advice – Throughout all my wine certification courses and doing a lot of reading about wine and food pairing, one theme continually runs through all the literature... Wine, and the particular wine style of a region, was made to complement the food of the region. So, when in doubt, select a wine from the region from which the recipe originates. I know many recipes may be a “fusion” of regions or cultures, so figure out which region makes up most of the dish and go from there.

More to come…and enjoy!

Sincerely,

Kenn Pogash (“the guy wearing the bow tie”)

Certified, Wine & Spirits Education Trust

Luis Felipe Edwards "Rosa Blanca" Cabernet Sauvignon 2006

kennuncorked Tasting Notes

Region/Country:

Colchagua Valley, Chile

Production Practices:

Made with Organically Grown Grapes. Certified organic by BCS Oko Garante GmbH.

Varietal/Blend:
95% Cabernet Sauvignon 5% Camenere

Appearance:
The wine is clean with no dullness, murkiness, or particles of sediment. The color is a deep cherry core with bluish highlights fading to a medium dark pink rim.

Nose/Aromas:
Clean with medium (plus) intensity of of red cherry with hints of cinnamon, cloves, and bitter-sweet chocolate.

Palate:
Dry, with mouth-watering acidity. There is a medium level of tannin. The mouth-feel is medium (minus). The alcohol level of 14% ABV seems a little out of balance with the other constituents of the wine due to the sensation of a slight alcohol burn on the back of the palate giving the peception of black pepper spice. On the palate the wine is clean with a medium (minus) intensity of fruit flavors of red cherry with hints of cinnemon, cloves and bitter-sweet chocolate.

Finish/Length:
The wine continues to hold my attention for a medium (plus) amount of time because the flavors continue to present themselves in a subtle manner. The finish is clean with a medium (minus) intensity of bitter-sweet chocolate and the spices. There also seems to be ripe cherry that evolves after the bitter-sweet chocolate and spice at the end and fades to a lingering sweet raisony flavor.

Conclusions:

The components if this wine, except for the alcohol, are in balance. The aromas and flavors exhibit an intensity that make this an interesting wine to savor. It would seem to be best served slightly chilled (55 degrees Farhenheit) with a barbeque or informal meal. It seems to be characteristic of a Cabernet Sauvignon from a warm climate and riper fruit. Drink now.

Special Notes: I received the following email response dated Fri 6/19/09 10:59 AM from Nicholas Bizzarri regarding my tasting notes: Dear Kenn, The notes are fine,organic wines are more difficult to handle in the vineyard and sometime you can´t achieve the right balance in between tannins,alcohol and fruit. We wait quite long to arrive to a very ripe fruit in order to avoid green aromas and green tannins which is not desirable on our style of wine. Thanks for your comments. Nicolas Bizzarri, Chief Winemaker

Cost:

Approximate retail price: US$12.00

Producers Notes:

Our Cabernet grapes are cultivated in the Colchagua Valley, known for its great growing conditions for red grapes. The grapes were handpicked mature and healthy and then carefully selected to obtain a high quality wine. The grapes are always being supervised and controlled to ensure they are produced organically. This wine is a deep, dark, red wine notes and red fruit and pepper. Soft, supple textures reminiscent of black-currant linger on the palate. Ideal to serve with for steak, lamb stews and spicy dishes.

La Rocca Chardonnay Estate Bottled 2006

kennuncorked Tasting Notes

Region/Country:

Sierra Foothills, California, United States

Production Practices:

Organic Certification by California Certified Organic Farmers (CCOF) in their vineyards and in the production of the wine. Certification precludes the use of chemical additives including sulfites.

Varietal/Blend:
100% Chardonnay

Appearance:
The wine is clear and bright, with no dullness, murkiness, or particles of sediment. The color is a deep gold to light brass core fading to a narrow water-white rim.

Nose/Aromas:
Clean with pronounced complexity of caramel (this also might be perceived as honey), tangerine, banana, and ripe peach. Although not a wine geek term the aromas are fresh and pleasant.

Palate:
Dry, with mouth-watering acidity giving this wine a refreshing zing. Being a white wine there is no indication of tannin. The mouth-feel is medium to full-bodied (for a white wine) with no indication of alcohol burn The 12% ABV level is in balance with the other constituents. On the palate the wine is clean with a medium (plus) intensity of fruit flavors of honey, tangerine, peach (moderately ripe), pineapple, with slight hints of the caramel and banana.

Finish/Length:
The wine continues to hold my attention for a medium (plus)amount of time because the flavors continue to present themselves in a subtle manner. The finish is clean with medium intensity of tangerine, honey and hints of a crusty caramel seeming to be the most pronounced of the lingering flavors.

Conclusions:

The components of this wine are in balance. The aromas and flavors exhibit an intensity that make this an interesting wine to savor. It seems to be characteristic of a Chardonnay from a warm climate and riper fruit. Based upon research, my tasting notes seem to suggest a wine akin to a Puligny-Montrachet Chardonnay located in Burgundy, France which has the characteristics of peach and tangerine. Drink 2009 to 2010.

Special Notes: Temperature to achieve the full pleasure of this wine is 50 degrees Fahrenheit The location of La Rocca Vineyards is in Butte and Sutter Counties that are about an 80 degree angle northeast of San Francisco and directly west of the North Coast AVA.

Cost:

Approximate retail price: US$13.00

Producers Notes:

Light and crisp. This French-style Chardonnay with flavors pear and creamy white honey with a hint of spice and vanilla has a fruitful bouquet with a delicate dry finish. Enjoy with chicken, fish, salads and oriental cuisines.

Layla Estate Bottled Malbec 2006

kennuncorked Tasting Notes

Region/Country:

Luján de Cuyo, Mendoza, Argentina

Production Practices:

Kosher for Passover Mevushal Le Mehadrin

Not produced using "Organic" or "Biodynamic" practices.

Varietal/Blend:
100% Malbec

Appearance:
With the glass tilted at about a 45 degree angle, the wine is clear, almost opaque deep red cherry core fading to a narrow dark pink rim.

Nose/Aromas:
Clean with an initial impression of low intensity of dark bitter-sweet chocolate. After an intense swirl there was a low intensity of of dark bitter-sweet chocolate, cherry jam and a very slight hint of leather.

Palate:
Dry, medium (-) body with medium (+) mouth-watering acidity, and medium (-) intensity of tannins. There is no indication of alcohol burn (13.5% ABV) indicating that it is well integrated into the wine and in balance with the other components. The fruit characteristics are similar to the nose in intensity and characteristics.

Finish/Length:
The finish is clean with a medium (+) length of cherry jam with hints of dark bitter-sweet chocolate.finish.

Conclusions:

I believe this a good (-) example of a Malbec from this region for the price. (see my posting for non-Kosher Malbec dated 06-06-2008 and 04-26-2008). The wine is free of defects and the components seem to be in balance, the length of the finish is long. There is some complexity on the nose (aromas) and palate. I believe that this wine should be consumed within the next twelve months considering the vital components of alcohol, acidity, fruit, and tannin are of levels that do not bode well for ageing potential. This is an enjoyable, easy to drink wine for now.

Cost:

Approximate retail price: US$13.00

Producers Notes:

A pleasant balance between tannins and fruitiness makes Malbec a great option for both Cabernet and Merlot lovers. Malbec has some of the best characteristics of each. Smooth and hearty at the same time. Give 15-20 minutes of air prior to serving. Very nice with barbequed beef, veal or lamb ribs and dark meat poultry. Also good with Tuna steaks. The return of Layla Malbec has been well worth the wait. The grapes come from the Vistalba Vineyards, Luján de Cuyo sub-appellation of the Mendoza Valley grown high at 1,100 meters and the vines are 45 years old. The soil is sandy clay. Drip irrigation is used to mitigate the sparse annual rainfall.. The 45 year-old vineyard produces 95 kg per hectare.

Byblos Unoaked Estate Bottled Chardonnay 2006

kennuncorked Tasting Notes

Region/Country:

Luján de Cuyo, Mendoza, Argentina

Production Practices:

Kosher for Passover Mevushal Le Mehadrin.

Varietal/Blend:
100% Chardonnay

Appearance:
With the glass tilted at about a 45 degree angle, the wine is clear, transparent, pale (++) almost winter wheat/water-white core constant to a water white rim.

Nose/Aromas:
Clean with an initial impression of low, almost neutral, intensity of fruit aromas. After an intense swirl there is a low (+) intensity of peach/pear aromas.

Palate:
Dry, medium body with medium (+) mouth-watering acidity, and no indication of tannin indicative of a white wine. There is no indication of alcohol burn (12.8% ABV) indicating that it is well integrated into the wine and in balance with the other components. The fruit characteristics are a low intensity of unripe peach and pear. (raspberry).

Finish/Length:
The finish is clean and short.

Conclusions:

This wine seems to be not typical of other 100% Chardonnay wines I have tasted in the past that were produced in stainless steel (i.e. Louis Jadot Mâcon-Villages AC 2007 - see note dated February 01, 2009). The wine does not seem to possess significant complexity although the is free of defects and the components seem to be in balance. I believe that this wine should be consumed within the next twelve months (no longer) considering the vital components of alcohol, acidity, fruit that do not bode well for ageing potential. This is an enjoyable, easy to drink wine for now.

Cost:

Approximate retail price: US$10.00

Producers Notes:

Byblos Chardonnay ‘06, a wonderful unoaked Chard produced 100 percent in stainless steel from grapes grown in the Agrelo Vineyards in Lujan de Cuyo. The grape vines for the Chard are 30 years old. The grapes were harvested in March 2006. The wine was fermented using thermovinification and maceration of the grape skins with the juice for high aromatic extraction. This wine has notes of green apples, pear, melon, pineapple, a bit of banana with honey and floral aromas. Balanced acidity, moderate natural sugar. 13 percent alcohol. Recommended with all kinds of fish and salads, light pastas, cheeses. Best consumed young but can be aged for up to four years if kept in a cool, dark place. Mevushal and under the supervision of the O-K, Rabbi Don Yoel Levy.

Castello Di Cesare Rosso Lazio 2007

kennuncorked Tasting Notes

Region/Country:

Lazio IGT (Indicazione Geografica Tipica) (also known as Latium)

Production Practices:

Kosher for Passover Non-Mevushal. The owner of production facilities emphasizes respect for the environment and are part of the owner's independent organic methods.

Varietal/Blend:
50% Cabernet Sauvignon and 50% Merlot

Appearance:
With the glass tilted at about a 45 degree angle, the wine is clear, transparent, medium (+) red cherry core fading to a wide (-) dark pink rim.

Nose/Aromas:
Clean with an initial impression of low, almost neutral, intensity of fruit aromas. After an intense swirl the neutral aromas persisted although there might be a very slight indication of fruit red fruit aroma.

Palate:
Dry, light(+) body with medium (+) mouth-watering acidity, and low intensity of tannin. There is no indication of alcohol burn (12.0% ABV) indicating that it is well integrated into the wine and in balance with the other components. The fruit characteristics are a low intensity of red fruit (raspberry).

Finish/Length:
The finish is clean and short.

Conclusions:

This wine seems to be typical of other Lazio wines I have tasted in the past. The wine does not seem to possess significant complexity which has been my experience with wines from this region. I beleive this is an excellent example of a Rosso Lazio IGT from this region for the price. The wine is free of defects and the components seem to be in balance. I believe that this wine should be consumed within the next twelve months (no longer) considering the vital components of alcohol, acidity, fruit that do not bode well for ageing potential. This is an enjoyable, easy to drink wine for now.

Cost:

Approximate retail price: US$11.00

Producers Notes:

From Italy’s Lazio/Latium Region near Rome comes this old-world style wine from Castello di Cesare (Kas-tello dee Chesare) meaning “Caesar’s Castle.”

The Red (Rosso Lazio) is a 50/50 blend of Cabernet and Merlot made from hand-harvested grapes and produced in stainless steel. Fruity, medium-bodied with notes of light cherries and berries. Low tannins. Grapes come from the Castelli Romani appellation. Non-Mevushal. Under the Strict Orthodox supervision of Rav Umberto Avraham Piperno in accordance with the Chief Rabbinate of Rome and the Chief Rabbinate of Israel.

The grapes for Castello di Cesare are grown at an altitude of 350 meters at the Zagarolo Wine Estate and are always hand harvested. The estate’s production philosophy emphasizes respect for the environment and the use of products that are part of the owners’ independent organic methods. The winery is also home to the International Academy of Kosher Wine Production, affiliated with Touro College’s overseas Italian program.

Castello Di Cesare Bianco Lazio 2007

kennuncorked Tasting Notes

Region/Country:

Lazio IGT (Indicazione Geografica Tipica) (also known as Latium)

Production Practices:

Kosher for Passover Non-Mevushal.  The owner of production facilities emphasizes respect for the environment and are part of the owner's independent organic methods.

Varietal/Blend:
70% Malvasia and 30% Trebbiano

Appearance:
With the glass tilted at about a 45 degree angle, the wine is clear, transparent, very pale, almost winter wheat color to water-white core that is constant to the rim.

Nose/Aromas:
Clean with an initial impression of low, almost neutral, intensity of aromas. After an intense swirl the neutral aromas persisted on the nose.

Palate:
Dry, light(+) body with medium (+) mouth-watering acidity, and no indication of tannin indicative of a white wine. There is no indication of alcohol burn (12.0% ABV) indicating that it is well integrated into the wine and in balance with the other components. The fruit characteristics are a low almost neutral although there seems to be a very++ slight hint citrus (grapefruit or lemon)

Finish/Length:
The finish is clean and short.

Conclusions:

This wine seems to be typical of other Lazio wines I have tasted in the past.  The Malvasia naturally produces wines that are low in acidity, high in sugar, and relatively neutral in flavor.  The Trebbiano also is neutral in flavor and is probably responsible for the medium acidity encountered in this wine.  I beleive this is an excellent example of a Bianco Lazio IGT from this region for the price. The wine is free of defects and the components seem to be in balance. I believe that this wine should be consumed within the next twelve months (no longer) considering the vital components of alcohol, acidity, fruit that do not bode well for ageing potential. This is an enjoyable, easy to drink wine for now.

Cost:

Approximate retail price: US$10.00

Producers Notes:

From Italy’s Lazio/Latium Region near Rome comes this old-world style wine from Castello di Cesare (Kas-tello dee Chesare) meaning “Caesar’s Castle.”

The white (Bianco Lazio) is a blend of 70 percent Malvasia and 30 percent Trebbiano and is delightfully crisp and fruity with pronounced tropical fruits, apple and pear notes. Both are 2007 (MMVII) vintage. Non-Mevushal. Under the Strict Orthodox supervision of Rav Umberto Avraham Piperno in accordance with the Chief Rabbinate of Rome and the Chief Rabbinate of Israel.

The grapes for Castello di Cesare are grown at an altitude of 350 meters at the Zagarolo Wine Estate and are always hand harvested. The estate’s production philosophy emphasizes respect for the environment and the use of products that are part of the owners’ independent organic methods. The winery is also home to the International Academy of Kosher Wine Production, affiliated with Touro College’s overseas Italian program.

Layla Estate Bottled Pinot Noir 2006

kennuncorked Tasting Notes

Region/Country:

Luján de Cuyo, Mendoza, Argentina

Production Practices:

Kosher for Passover Mevushal Le Mehadrin

"Sustainable" agricultural practices - no confirmation.

Not produced using "Organic" or "Biodynamic" practices.

Varietal/Blend:
Pinot Noir

Appearance:
With the glass tilted at about a 45 degree angle, the wine is clear, transparent, medium (+) intensity cherry core fading to a wide dark pink rim.

Nose/Aromas:
Clean with an initial impression of medium intensity ripe cherry and red-currant with hints of green herbs (not defined) and minerality in the background. After an intense swirl the earthy and mineral aromas seem prominent without an indication of red fruit..

Palate:
Off-dry (-), light (+) body with medium (+) mouth-watering acidity, and low intensity of tannins. There is no indication of alcohol burn (13.5% ABV) indicating that it is well integrated into the wine and in balance with the other components. The fruit characteristics are a low intensity of ripe red cherry.

Finish/Length:
The finish is clean with a long lingering length of ripe cherry and ripe red grapes flavors.

Conclusions:

I believe this a good (-) example of a Pinot Noir from this region for the price. The wine is free of defects and the components seem to be in balance, the length of the finish is long. There is some complexity on the nose (aromas) with the wet wool not being offensive but rather interesting in offering an "outdoorsy" image. I believe that this wine should be consumed within the next twelve months considering the vital components of alcohol, acidity, fruit, and tannin are of levels that do not bode well for ageing potential. This is an enjoyable, easy to drink wine for now.

Cost:

Approximate retail price: US$13.00

Producers Notes:

A supple and smooth medium-bodied red wine with notes of blueberries and blackberries evincing a pleasing fruitiness along with a light finish typical of this grape type. Enjoy with poultry, veal and sautéed dishes including fish entrees in sauce. Grapes for new Layla Pinot Noir come from the Agrelo vineyards in Mendoza's Luján de Cuyo sub-appellation. The vineyard is at 980 meters above sea level and is fed by drip irrigation. The vines are 35 years old and everything is hand harvested at night and placed in 20 kg. baskets. The soil is fine sandy loam. The region experiences scarce annual rainfalls.

Byblos Cabenet Sauvignon Unoaked Semi-Dry 2006

kennuncorked Tasting Notes

Region/Country:

Luján de Cuyo, Mendoza, Argentina

Production Practices:

Kosher for Passover Mevushal Le Mehadrin

"Sustainable" agricultural practices - no confirmation.

Not produced using "Organic" or "Biodynamic" practices.

Varietal/Blend:
Cabernet Sauvignon

Appearance:
With the glass tilted, the wine is clear, moderately transparent dark cherry core fading to medium dark pink rim.

Nose/Aromas:
Clean with an initial impression of low intensity of plum and cherry fruit. After an intense swirl the aromas continue to be of low intensity.

Palate:
Slightly sweet(++), medium body with medium mouth-watering acidity, and low tannins. There is no indication of alcohol burn (13.5% ABV) indicating that it is well integrated into the wine and in balance with the other components. The fruit characteristics are pronounced raisin, prune, almost a sweet cherry jam flavor.

Finish/Length:
The finish is clean with a long lingering length of ripe cherry/cherry jam.

Conclusions:

Not having experience with Kosher wines and no experience with a "semi-sweet Cabernet Sauvignon, I cannot conclude if this is a poor, mediocre, good, or great example of a wine with this characteristic. I can state is that this wine is free of defects, the components seem to be in balance, the length of the finish is long. There is some complexity on the nose (aromas) and on the palate with the "sweetness", the jammy ripe fruit, being the prominent characteristic. I believe that this wine should be consumed within the next twelve months considering the vital components of alcohol, acidity, fruit, and tannin are of levels that do not bode well for ageing potential. This is an enjoyable, easy to drink wine for now.

Cost:

Approximate retail price: US$11.00

Producers Notes:

Full of extra-ripe, jammy plum fruit, Byblos introduces their first semi-dry Cabernet Sauvignon. Grown in the Chacras de Coria Vineyards of the Luján de Cuyo sub-appellation of Argentina's Mendoza Valley at 1,000 meters above sea level from 30 year-old vines, Byblos Cabernet is great with steaks, lamb, veal or any kind of red meat. Mevushal, O-K Certified. 2006 vintage.

Byblos Estate Bottled Bonarda Dry Red 2006

kennuncorked Tasting Notes

Region/Country:

Mendoza, Argentina

Production Practices:

Kosher for Passover Mevushal Le Mehadrin

"Sustainable" agricultural practices  - no confirmation.

Not produced using "Organic" or "Biodynamic" practices.

Varietal/Blend:
Bonarda

Appearance:
With the glass tilted, the wine is clear, moderately transparent, dark cherry core fading to medium dark pink rim.

Nose/Aromas:
Clean with an initial impression of red cherry fruit of moderate intensity along with hints of green herbs and a little earthiness and leather in the background. After an intense swirl the earthiness and leather aromas seemed the more pronounced with the red cherry fruit fading to the background.

Palate:
Dry, light(++) body with medium(+) mouth-watering acidity, and medium(+) tannin. There is no indication of alcohol burn (12.5% ABV) indicating that it is well integrated into the wine and in balance with the other components. The fruit characteristics are a medium(-) intensity of red cherry.

Finish/Length:
The finish is clean with a long lingering ripe cherry fruit length.

Conclusions:

Not having experience with Kosher wines and a single previous experience with Bonarda, I cannot conclude if this is a poor, mediocre, good, or great example of a wine made from this grape variety. What I can state is that this wine is free of defects, the components seem to be in balance, the length of the finish is long. There is some complexity on the nose (aromas), however on the palate the flavors seem not complex with the primary red fruit prominent. I believe that this wine should be consumed within the next twelve months considering the vital components of alcohol, acidity, fruit, and tannin are of levels that do not bode well for ageing potential. This is an enjoyable, easy to drink wine for now.

Cost:

Approximate retail price: US$11.00

Producers Notes:

Byblos Dry Bonardas are well known in the U.S. for their popular prices and deep pungency on the palate. Bonarda is an Italian grape varietal that was transported to Argentina by Italian immigrants in the 19th Century. Bonarda is a rich, fruity grape – dry, it will remind you of a cross between Shiraz and Chianti - very original. The Dry Bonarda is perfect with beef, veal, poultry or lamb dishes of any kind. If you love Italian or South American wines, you'll really like the dry Bonarda.

Marietta Old Vine Red Lot Number 48 (No Vintage) Alexander Valley AVA - Sonoma County

kennuncorked Tasting Notes

Production Practices:

Awaiting response - No confirmation regarding use of "Sustainable", "Organic" or "Biodynamic" practices.

Varietal/Blend
American Zinfandel Predominant with possibly some Petite Sirah, Carignane, Syrah and some other in the blend

Appearance:
With the glass tilted, the wine is almost opaque with a deep purple/violet core fading to a narrow dark pink rim with bluish highlights.

Nose/Aromas:
Clean with pronounced jammy aroma along with ripe black cherry with hints of chocolate, cloves, cinnamon, black licorice (anise) and mint.

Palate:
Sweet, full-bodied, with medium acidity and medium intensity of tannins. There is a very slight perception of alcohol burn (the alcohol level = 13.5%). The fruit/flavor characteristics are pronounced flavors of a "chocolate covered cherry cordial", cloves, cinnamon, and anise.

Finish/Length:
Clean with a long sweet finish with the cherry cordial and hints of cloves, cinnamon, and anise lingering.

Cost:

Approximate retail price: US$14.00.

Producers Notes:

Chris Bilbro made a wine about 30 years ago and he called it Old Vine Red because he enjoyed the name. He ended up liking what he had made, so he tried the blend again and since it is a non-vintage wine, he decided to call the second one Old Vine Red Lot 1. He's carried that on ever since, and although it is very consistent through the years, it is a blend of quite a number of varietals that his amazing palette enjoys. Usually there is a high amount of Zinfandel, then there's usually Petite Sirah, Carignane, Syrah and some others in the blend. It's all based on a taste that Chris has decided on his own for the past 30 years! The wine is usually aged in barrels (usually French Oak) for 3 months to a year plus, then moved into stainless tanks for the remainder.

El Coto - Crianza - Rioja DOC 2004

kennuncorked Tasting Notes

Production Practices:

Awaiting response - No confirmation regarding use of "Sustainable", "Organic" or "Biodynamic" practices.

Varietal/Blend
100% Tempranillo (from Rioja Alta and Rioja Alavesa sub-regions of Rioja)

Appearance:
With the glass tilted, the wine is transparent with a deep cherry core fading to a medium dark pink rim.

Nose/Aromas:
Clean with pronounced leather and earthiness (probably due to the oak ageing) with hints of berry fruit (cherry) along with green herbs, vanilla and dark bitter-sweet chocolate.

Palate:
Dry, light (+) bodied with medium (+) mouth-watering acidity and medium intensity of tannins. There is no perception of alcohol burn (the alcohol level = 13%). The fruit/flavor characteristics are medium intensity of chocolate, cherry and an fresh earthinesss.

Finish/Length:
Clean and short (++) with hints of the leather and earthiness most prominent.

Cost:

Approximate retail price: US$12.00.

Producers Notes:

Varieties:
Tempranillo 100 % from the Rioja Alta and Rioja Alavesa.

Vinification:
Fermented in 500 Hl stainless steel vats. Lengthy maceration to obtain wines suitable for ageing.

Ageing:
12 months in 225-litre American-oak casks and 6 months in the bottle prior to release from our cellars. A careful selection of new wood from different places of origin, cooperages and levels of toasting.

Description:
Ruby-red colour. The nose preserves the fresh fruit and liquorice aromas typical of Tempranillo. Good balance in the mouth – silky, velvety, with a good aromatic intensity throughout

Lechthaler Pinot Nero (Pinot Noir) - Trentino DOC 2006

kennuncorked Tasting Notes

Production Practices:

Awaiting response - No confirmation regarding use of "Sustainable", "Organic" or "Biodynamic" practices.

Varietal/Blend
100% Pinot Nero

Appearance:
With the glass tilted, the wine is transparent with a light cherry core fading to a medium (+) dark pink rim and finally to a narrow water-white rim.

Nose/Aromas:
Clean with what seems to be a typical cool climate Pinot Noir displaying a medium intensity of mint and red currant with hints of red cherry and refreshing herbaceousness.

Palate:
Dry, light bodied with medium (+) acidity and a low intensity of tannins. There is no indication of alcohol burn (the alcohol level = 13%). The fruit/flavor characteristics are similar to the nose with a little more pronounced red cherry.

Finish/Length:
Clean and medium in length with hints of fresh red fruit (raspberry and strawberry). For some reason the word "brambly" came to mind. There also was a pleasant slight sweet attack.

Cost:

Approximate retail price: US$13.00.

Producers Notes:

Characteristic with a red-berry fruit scented bouquet. Soft dryness with a pleasing finish.

Giesen Sauvignon Blanc - Marlborough, Wairau Plains 2008

kennuncorked Tasting Notes

Production Practices:

Awaiting response - No confirmation regarding use of "Sustainable", "Organic" or "Biodynamic" practices.

Varietal/Blend
100% Sauvignon Blanc

Appearance:
With the glass tilted, the wine is transparent Winter Wheat (almost water-white) core that is constant to the rim.

Nose/Aromas:
Clean with pronounced complexity of grassy, herbaceous (green herbs), citrus (lemon), and grapefruit.

Palate:
Dry, (although there is a slight perception of sweetness) medium (+) body, medium (+) mouth-watering acidity. There is no indication of alcohol burn (the alcohol level = 13%). The fruit/flavor characteristics are pronounced citrus (lemon) and grapefruit.

Finish/Length:
Clean and long with hints of citrus, green herbs and grapefruit.

Cost:

Approximate retail price: US$14.00.

Producers Notes:

Color: Pale Yellow. Bouquet: Lifted, fresh aromas of sweet gooseberry, ripe citrus and dried cut grass with a distinctive herbal note. Taste: Classic nettle and gooseberry flavours combine with dry, citrus flavours on a medium bodied, textural palate. Focused acidity provides length and a refreshing zest to the finish.

Giesens range of vineyard locations (28 separate vineyards this year) not only provide a considerable flavour profile but also allow us to move around the valley harvesting fruit when it's at its best. When blended these vineyards provide a distinctive style that displays both ripe, tropical fruit and the crisper, green and lively components that are characteristic of Marlborough.  The juice is processed under anaerobic conditions and fermented cool in stainless steel tanks to preserve the fresh vibrant fruit inherent to Sauvignon Blanc.   The wine was blended, fined, stabilised then filtered before bottling under screwcap.