A few quick thoughts on the 2018 Peter Zemmer Pinot grigio from the Alto Adige.
I’ve been studying Northeast Italy for the D3 Wines of the World unit of the WSET Diploma and one stat about Alto Adige really took me by surprise. The area is hugely dominated by cooperatives, which make around 70% of all the wine from the region.
Now most of this is of decent quality with 98% of production reaching DOC level. (No DOCGs in the region.) However, it’s clear that small family wineries like Alois Lageder, Elena Walch and Peter Zemmer are fairly rare.
The original Peter Zemmer founded the estate in 1928, purchasing vineyards around Cortina sulla Strada del Vino in South Tyrol. His nephew, Helmut Zemmer, succeeded him with Helmet’s son, Peter, running the estate today.
Zemmer not only farms all his vineyards sustainably but also practices minimal intervention winemaking techniques. Of the 7,500 cases produced on average, around half are exported.
While the fruit is more lemony to my taste, the floral orange blossoms are certainly enticing.
Medium-plus intensity nose. A mix of apple and citrus with some floral orange blossom notes. I know that producers sometimes will blend a little Gewürztraminer, but I couldn’t find any confirmation that Zemmer does. Still, very aromatic for a Pinot grigio.
On the palate, the apple carries through, but the citrus jumps out the most. Very lemony with both the fruit and zest accentuated by medium-plus acidity. Medium body gives ample weight. Long finish introduces a slightly salty, minerally note.
In the US, Italian Pinot grigio doesn’t always enjoy the best reputation. Sometimes it’s hard to look past the light, almost watery mass-produced styles you find in supermarkets and chain restaurants (cough Olive Garden cough).
However, this Zemmer PG doesn’t play to those stereotypes. For around $14-17, it has the aromatics and weight to be both interesting by itself and as a versatile food pairing wine.
We’re celebrating one of the world’s greatest wine grapes because of an important document from March 13th, 1435. In an old cellar log from 585 years ago, the estate of Count John IV of Katzenelnbogen in Hessische Bergstrasse noted the purchase of “Riesslingen” vines.
This is widely considered to be the first written account about Riesling. While Jancis Robinson pegs the date as March 3rd, 1435 in Wine Grapes and some sources say it was actually February, the trade org Wines of Germany has declared that today is as good of a day as any to give our regards to Riesling.
I’m totally down with that.
As frequent readers of the blog know, you don’t need much to convince me to drink Riesling. Besides how incredibly food-friendly it is, I absolutely adore how it expresses terroir. From fantastic Australian Rieslings coming out of Mudgee to Napa Valley and numerous Washington State examples, these wines all exhibit their own unique personalities.
Yet they’re always quintessentially Riesling–with a tell-tale combination of pronounced aromatics and high acidity.
While the details of those aromatics change with terroir, that structure of acid is tattooed in typicity. If you don’t overthink it too much with flavors that can tempt you to wonder about Pinot gris, Gruner Veltliner and even Albarino, that acid is what should bring you home to Riesling in a blind tasting. Master of Wine Nick Jackson describes this well in his excellent book Beyond Flavor(received as a sample), noting that, like Chenin blanc, the acidity of Riesling is always present no matter where it is grown.
However, while Jackson describes Chenin’s acidity as creeping up on you like a crescendo–with Riesling, it smacks you immediately like a fireman’s pole. On your palate, all the other elements of the wine–its fruit, alcohol and sugar–wrap around Riesling’s steely acidity. Jackson’s firepole analogy is most vivid when you’re tasting an off-dry Riesling because while you can feel the sense of sweetness ebb, like a fireman sliding down, that acid holds firm and doesn’t move.
Seriously, next time you have a glass of Riesling, hold it in your mouth and picture Jackson’s vertical firepole. It will really change your blind tasting game.
And for some great benchmark bottles to try those skills out on, may I suggest the geeky good wines of Nik Weis St. Urbans-Hof in the Mosel?
Glass window feature of St. Urban at a church in Deidesheim.
Along with his wife, Daniela, Nik Weis is a third-generation winegrower based in the middle Mosel village of Leiwen. His family’s estate, St. Urbans-Hof, was founded by his grandfather, Nicolaus Weis, after World War II. Named after the 4th-century patron saint of winegrowers who hid in vineyards to escape persecution, Weis’ family estate covers 40 hectares along the Mosel and its southern tributary, the Saar.
Many of these plots, including choice plantings in the villages of Ockfen and Wiltingen in the Saar and Piesport in the Middle Mosel, were acquired by Nik’s father, Hermann Weis.
Hermann was also the notable pioneer of Riesling in Canada. Bringing some of his family’s unique proprietary clones of Riesling to the Niagara Pennisula, Weis founded St. Urban Vineyard in the 1970s. Now known as Vineland Estates Winery, cuttings of the Weis clone Riesling from the original vineyard has been used to spread the variety all across Canada. The clones are also used in American vineyards–where they are known as Riesling FPS 01.
But the Weis family’s influence is also felt keenly in Germany as the keeper of the “Noah’s Ark of Riesling.” In his book, Riesling Rediscovered, John Winthrop Haeger notes that the Weis Reben nursery is one of the most renowned private collections of massale selected Riesling clones around. Founded by Weis’ grandfather, the source for much of the bud wood is the family’s treasure trove of old vine vineyards going up to 115 years of age.
Moreover, Master of Wine Anne Krebiehl notes in The Wines of Germany that without the efforts of Weis and his vineyard manager, Hermann Jostock, much of the genetic diversity of Mosel Riesling would have been lost.
Vineyards and winemaking
Depending on the vintage, Nik Weis can make over 20 different Rieslings ranging from a sparkling Brut to a highly-acclaimed trockenbeerenauslese. He also grows some Pinot noir, Pinot gris and Pinot blanc as well.
Nik Weis’ wealth of old vine vineyards makes it easy for him to make this stellar bottle for less than $20.
The family estate covers six main vineyards–three in the Mosel that all hold the VDP’s highest “Grand Cru” designation of Grosse Lage. When these wines are made in a dry style, they can be labeled as Grosse Gewächs or “GG.” These vineyards include:
Laurentiuslay, planted on gray Devonian slate in the village of Leiwen with vines between 60-80 years old.
Layet, planted on gray-blue slate in the village of Mehring with vines between 40-100 years old.
Goldtröpfchen, planted on blue slate in the village of Piesport with vines between 40-100 years old.
Along the Saar, Weis has two vineyards with Grosse Lage status and one with the “premier cru-level” Ortswein status (Wiltinger). Compared to the greater Mosel and the Ruwer, the Rieslings from the Saar tend to have higher acidity because this region is much cooler.
In The Sommelier’s Atlas of Taste (another must-have for wine students), Master Sommelier Rajat Parr and Jordan Mackay note that despite its more southerly location, the wider Saar Valley acts as a funnel bringing cold winds up through the valley. However, those vineyards closer to the river benefit from enough moderating influence to ripen grapes consistently for drier styles while vineyards further inland tend to be used for sweeter wines.
Bockstein, planted on gray Devonian slate in the village of Ockfen with vines between 40-60 years old.
Saarfelser, planted on red slate and alluvial soils in the village of Schoden with vines between 40-60 years old.
Wiltinger, planted on red slate in the village of Wiltigen with vines dating back to 1905.
As a member of the German FAIR’N GREEN association, Weis farms all his family’s vineyards sustainably. To help reflect the individual terroir of each plot, Weis uses native ambient yeast for all his fermentations.
This was my favorite of all the wines. High-intensity nose of golden delicious apples, apricot and peach with some smokey flint.
On the palate, this wine was extremely elegant with 8% ABV that notches up to medium-minus body with the off-dry residual sugar. However, the high acidity balances the RS well and introduces some zesty citrus peel notes to go with the pronounced tree and stone fruit. Long finish lingers on the subtle smokey note.
Medium-plus intensity nose with riper apples and apricot fruit. It is also the spiciest on the nose with noticeable ginger that suggests some slight botrytis.
On the palate, while medium-sweet, it tasted drier than I expected from the nose. This wine spent some time in neutral (5+-year-old) oak, which added roundness. That texture consequently helps to make this 10.5% ABV Riesling feel more medium-bodied. Moderate length finish is dominated by the primary fruit, but I suspect that this wine will develop into something very intriguing.
It’s crazy to think of drinking century-plus old vines for only around $18.
Sourced from the Weis family’s oldest vines that date back to 1905, this is an insane value for under $20.
High-intensity nose, this is very floral with lilies and honey blossoms. A mix of citrus lime zest and green apples provide the fruit.
On the palate, there is a slight ginger spice that emerges despite it tasting very dry and not something that I would suspect with botrytis. Still well balanced with high acidity that enhances the fruit more than the floral notes from the nose. Long finish is very citrus-driven and mouthwatering.
Another very excellent value sourced from low yielding vineyards between 30-50 years of age.
High-intensity nose with white peach and apricots as well as minerally river stones. This also has some petrol starting to emerge.
On the palate, the stone fruits continue to dominate with a little pear joining the party. Off-dry veering towards the drier side of that scale. The high acidity makes the 11% alcohol feel quite light in body. Moderate finish intensifies the petrol note–which I really dig.
Medium-plus intensity nose. Very citrusy with ripe Meyer lemons. In addition, some apple and honey blossoms emerge to complement it.
On the palate, the lemons still rule the roost with both a zest and ripe fleshy depth. The ample acidity makes the wine quite dry and also introduces some minerally salinity as well. At 12% alcohol, this has decent weight for food-pairing but still very elegant. Moderate length finish stays with the lemony theme.
On YouTube, Kerry Wines has a short 1:37 video on St. Urbans-Hof. It includes some winery views as well as gorgeous vineyard shots that surprised me. While you certainly see those classic steep Mosel slopes, there’s also much flatter terrain as well. I haven’t had the privilege yet to visit the Mosel but will certainly need to check that out.
In 2000, Xavier Gonet started the Champagne house with his wife, Julie Médeville, in the premier cru village of Bisseuil in the Grande Vallée de la Marne.
Gonet hails from the notable Champagne family of Philippe Gonet in Le Mesnil-sur-Oger with that house now run by Xavier’s siblings. Médeville comes from Bordeaux where her family owns several estates in Graves and Sauternes including Ch. Respide Médeville, Ch. Les Justice and Ch. Gilette.
Gonet-Médeville farms all 10 ha (25 acres) of their vineyards sustainably. The vines are located entirely in premier and Grand Cru villages and include the Champ Alouette and Louvière vineyards in Le Mesnil as well as La Grande Ruelle in Ambonnay.
For many years, Champagne Gonet-Médeville has been brought to the US by legendary importer Martine Saunier. The 2014 documentary film, A Year in Champagne, features Xavier Gonet prominently along with other Saunier clients–Stephane Coquilette, Saint-Chamant and Diebolt-Vallois.
The Extra Brut Rosé is 70% Chardonnay and 27% Pinot noir with 3% still red wine added for color. The wine was aged for seven months after primary fermentation in neutral oak barrels before bottling. Gonet then matured the wine three years on its lees with around 8000 bottles produced.
The rich pomegranate adds some savory complexity to this Champagne.
Medium-plus intensity nose. Tart cherries and pomegranate with an interesting ginger spice note.
On the palate, the red fruits carry through and add some ruby red grapefruit as well. Here, the spice morphs into a toasty gingerbread note. The medium-weight of the fruit balances well with the silky mousse. But what’s most remarkable is the long saline/minerally finish that is almost lip-smacking.
This is a charming Rosé that’s very solid for around $65-75 retail. The restaurant I enjoyed this at had it marked up to $130 which is still a good value for its quality.
BTW, if you want to check out the trailer for A Year in Champagne, I highly recommend it!
A few quick thoughts on the 2007 Vilmart & Cie Coeur de Cuvee Champagne.
Laurent Champs is the 5th generation vigneron running his family’s estate in the premier cru village of Rilly-la-Montagne in the Montagne de Reims. Despite this region being world-renown for Pinot noir, the 11 ha (27 acres) of Vilmart are majority Chardonnay.
While his father, René, experimented with biodynamics, Laurent practices sustainable and organic viticulture with AMPELOS certification.
The Coeur de Cuvee is 80% Chardonnay and 20% Pinot noir sourced from a single parcel of 55+ year-old vines. Vilmart uses only the first 14 hl of pressing (the “coeur/heart”) instead of the full 20.5 hl allowed. The vin clair is aged in white Burgundy barrels for ten months with no malolactic fermentation taking place.
The wine then spends six years aging on the lees before being disgorged with a 7-9 g/l dosage. For the 2007, only 150 cases were imported into the US.
Lots of apple pastry action going on with this Champagne with some almond marzipan making as well.
High-intensity nose–lots of apple pastry and vanilla notes with racy citrus peel. A little air lets a white floral note come out that’s a mix of lilies and acacia.
On the palate, those pastry notes come through and are very creamy with an almond marzipan note. Noticeable oak spice is also present, but it complements the spice pear that emerges adding another layer of depth. Very full-bodied mouthfeel but ample acidity keeps it balanced and fresh. Long finish ends with the oak spice and the creamy marzipan.
This is a bloody gorgeous Champagne that is worth every penny as a prestige cuvee in the $140-150 range. Truthfully, it blows many more expensive bottles out of the water.
However, I do suspect with the strong lingering oak notes–even after 10+ years in the bottle–that younger vintages (like their current 2011 release) will be more overtly oaky. While this 2007 was in a beautiful spot right now, this may be a Champagne worth focusing more on older vintages.
In addition to Odette, the PlumpJack Group also own PlumpJack in Oakville and CADE on Howell Mountain. While each property has its own winemakers and style, they all consistently use screw caps for all their wines, even high-end reds.
At Odette, Jeff Owens, previously the assistant winemaker at CADE and a protege of Anthony Biagi, has been with the winery since the beginning. He helped design the new winery to meet LEED Gold specifications and oversees the sustainable and organic farming of the estate.
The 2016 Estate Cab is 82% Cabernet Sauvignon, 10% Merlot, 4% Malbec and 4% Petit Verdot with 75 barrels (about 1875 cases) made.
Very rich dark fruit in this Cab.
Medium-plus intensity nose. Ripe dark fruits–black plums, blackberries–and noticeable vanilla. With air, vivid floral notes come out–violets and lavender. Very perfumey.
On the palate, the richness of the dark fruit leads the way. Velvety and very ripe medium-plus tannins hold up the full-bodied fruit. Medium acidity gives some freshness and life to the floral notes, as well as suggest a subtle spiciness underneath. The fruit leads the long finish with creamy vanilla and chocolatey notes lingering.
The Odette wines were by far the most hedonistic and lavishly seductive wines that I tasted on my press tour of the Stags Leap District. They are definitely more velvet glove than an iron fist.
Is that seduction worth $150 a bottle? Depends.
Compared to many of its hedonistic peers that I’ve bought before such as Pahlmeyer Proprietary Red ($170), Bevan Wildfoote Vixen Block ($265), Alpha Omega Beckstoffer Georges III ($200) among others, it holds its own. And, truthfully, I would put the Odette closest to the Bevan–which makes sense given their SLD pedigree.
A few quick thoughts on the 2015 Ponzi Classico Pinot noir from the Willamette Valley.
The Ponzis are one of the pioneering families of the modern Oregon wine industry. After moving to the area in the late 1960s, Dick and Nancy Ponzi founded their eponymous vineyard in 1970. They released their first vintage in 1976, a mere 96 cases of 1974 Pinot noir.
Today, their daughters run the estate with Anna Maria Ponzi taking care of the business side of the things and Luisa in charge of the winemaking. Before joining her family’s winery, Luisa Ponzi studied enology in Burgundy with Domaine Roumier and in Piedmont with Vietti.
Since 2000, all of the family’s estate vineyards are sustainable as well as the fruit they get from partner growers.
Outside of wine, the Ponzis also founded Bridgeport Brewing Company in 1984, a key event in Oregon craft brewing. The family no longers owns the brewery, selling it in 1995 to The Gambrinus Company.
The Classico Pinot noir is a blend from Ponzi’s 130 acres and partner growers. The fruit for the 2015 vintage was sourced from the Chehalem Mountains, Yamhill-Carlton and Eola-Amity Hills AVAs with 7000 cases made.
One of my favorite notes in Oregon Pinots.
Medium-plus intensity nose. Very red fruit dominant (cherries and raspberries) with floral undertones. A little air brings out more savory herbal notes and my catnip for Oregon Pinots–black tea.
On the palate, the red fruits carry through but taste richer and weightier with a medium-plus body. Moderate oak introduces some baking spices and a creamy vanilla mouthfeel. Medium-plus acidity keeps the fruit feeling fresh and balanced with ripe medium tannins. Long finish brings back the floral and tea notes.
At $36-43, this is a very delicious Oregon Pinot that’s rather underpriced. I can easily see this bottle fetching $50-60 labeled as a single AVA if it had qualified. However, being a blend saddles it with the more generic “Willamette Valley” appellation.
It certainly doesn’t taste like a generic wine and is well-worth snapping up.
Quinta de la Rosa has been in Sophia Bergqvist’s family since her grandmother, Claire Feueheerd, inherited the estate as a christening present in 1906. Today, Berqvist farms her 55 hectares sustainably with Jorge Moreira producing the wine.
The 2008 Reserva is a field blend from the estate’s best blocks. It’s made up of a hodgepodge of traditional Port varieties–Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Cao and Tinta Roriz (Tempranillo). Around 1,500 cases produced with only 200 cases imported to the US.
The freshness of the black fruits is scrumptious for a 10+ yr wine.
High-intensity nose. A mix of dark fruits (plums, black currants, blackberries) with savory, meaty tones. There is also anise and oak baking spice (nutmeg) with some subtle black tea notes. Even pop and pour, there is a lot going on here.
On the palate, the full-bodied weight of the fruit is balanced with medium-plus acidity. This keeps the dark fruits tasting fresh and juicy despite 10+ years of bottle age. The ripe medium-plus tannins are present but velvety at this point. The fruit impressively leads the long finish, but those meatier notes return.
This wine is a fantastic value in the $35-40 range. It easily drinks on par with $50-60 bottles. I was lucky enough to receive this as a gift from a good friend who visited the Quinta de la Rosa estate. But, with such limited quantities imported, this will be a tough bottle to find in the US.
However, this wine is just one of many outstanding values that are coming out of Portugal. Yet, because Portuguese wines are still relatively obscure, these wines are often dramatically underpriced. If you want to be a savvy wine drinker, look for some of these gems the next time you’re at a wine shop or perusing a wine list.
Take a flyer, regardless of producer. The odds are that you’re going to be pleasantly surprised.
Over the next several months I will be working on a research project about the stories and wines of the Stags Leap District. In 2019, this Napa Valley region will be celebrating the 30th anniversary of its establishment as an American Viticultural Area. So in between my regular features and reviews, you can expect a fair sprinkling of Stags Leap geekiness.
My review of the 2011 Stag’s Leap Wine Cellars Fay Vineyard is down below.
Today the wines of the Stags Leap District are part of the robe that drapes Napa Valley in prestige and renown. However, originally that wasn’t the case. As the sleepy valley shook off the dust from decades of Prohibition and ambivalence, this little pocket in the shadow of the Vacas was dismissed as too cold for Cabernet Sauvignon.
While ambitions were growing up-valley in places like Oakville and Rutherford, the Stags Leap District was known for cattle and prunes. It took a single wine, from three-year-old vines, to shake the world into casting its gaze on this three-mile long “valley within a valley.”
But before anyone had reason to give the Stags Leap District a look, Nathan Fay took a leap.
The Origins of Fay Vineyard
A native of Visalia in the San Joaquin Valley, Nathan Fay moved to Napa in 1951. He purchased 205 acres in 1953 that was once part of the Parker homestead dating back to the 1880s. The land included several acres of prune trees that were a popular planting in the valley.
But following World War II, the fortunes of the Napa prune industry was on the decline. As William Heintz noted in his work California’s Napa Valley: One Hundred Sixty Years of Wine Making, Napa prunes were facing stiff competition from large-scale producers in the Sacramento Valley. Not only was the production bigger, but so were the prunes. Their size, Heintz shared, made them look more appealing in supermarket cellophane bags than their less plump Napa cousins.
The Stags Leap Palisades frame the east side of its namesake district and profoundly influences the terroir.
Then Napa’s most lucrative export market for prunes, the United Kingdom, shriveled as cheaper options from Hungary became available. Faced with these prospects, Fay sought the advice of the University of California-Davis. They encouraged him to switch to viticulture.
But the experts at Davis cautioned Fay against planting “warm weather grapes” like Cabernet Sauvignon, noting the chilly maritime winds that funneled up through the Stags Leap District in the late afternoon.
They didn’t take into consideration the influence of the Stags Leap Palisades. Fay had noticed, how during the heat of the day, these hills of volcanic rock would absorb the sun’s warmth. In the evening, after the wind had passed, they would radiate it back to the land. Fay also knew that the famous region of Bordeaux, well known for Cabernet, had its own maritime influences to deal with.
A Hunch and Some Hope
Conversations with the Mondavi brothers of Charles Krug gave Nathan Fay a hunch that there was a market for Cabernet Sauvignon grapes. In 1961, he took the plunge, planting the first sizable acreage of Cabernet south of Oakville. When those 15 acres of vines came of age, the Mondavis were his first customers with Joe Heitz of Heitz Cellars soon following. Then came George Vierra of Vichon, Frances Mahoney of Carneros Creek and others looking to buy Fay grapes.
By 1967, Fay was expanding his plantings, moving from the deep alluvial soils on the west side of his property to the shallow volcanic soils closer to the Palisades. With the help of his friend, Father Tom Turnbull, Fay planted 30 additional acres of Cabernet Sauvignon.
The Wine That Started It All?
Warren Winiarski in 2015, many years after his fateful meeting with Nathan Fay.
While the 1973 Stag’s Leap Wine Cellars gets the glory of winning the Judgement of Paris, in many ways that bottle was the moon reflecting the light of a 1968 Cabernet Sauvignon made by Nathan Fay. It was the pull of this wine, made from Fay’s vines, that changed the gravitation of Warren Winiarski’s career–and perhaps that of the entire Napa Valley.
He had planted a few acres up on Howell Mountain but found that his Cabernet Sauvignon buds were not taking to their grafts due to insufficient water in the soils. Winiarski was intrigued by irrigation techniques that Nathan Fay was experimenting with on his property. So he went down the Silverado Trail to pay him a visit.
While the two gentlemen discussed farming, Fay took Winiarski to a small building across from his house along Chase Creek where he kept barrels of his homemade wine. While Fay sold most of his grapes, he saved enough to make a few cases each year.
Tasting this young and roughly made wine, Winiarski found the aromatics and texture to be unlike anything else he had tried in Napa. The experience impacted him so dearly that when the land next to Fay’s vineyard, the 50 acre Heid Ranch, went up for sale the following year, Winiarski sold his Howell Mountain property and purchased the site.
Stag’s Leap Wine Cellars and the Fay Vineyard
Entrance towards the winery and tasting room of Stag’s Leap Wine Cellars.
The wine that beat some of the best of Bordeaux was not made from Fay grapes. The fruit for that 1973 bottling came from the young vines next door where the two sites shared the same deep alluvial soils. Most of the Cabernet buds Winiarski used for the new vineyard were from Fay’s vines with a few from Martha’s Vineyard in Oakville as well.
In 1986, Nathan Fay was diagnosed with Parkinson’s disease. Wanting to scale back, he negotiated a sale for most of his vineyard to Winiarski. By 1990, Stag’s Leap Wine Cellars was producing a vineyard-designated Fay Vineyard Cabernet Sauvignon. Fay passed away in 2001 with Winiarski acquiring the rest of this fabled vineyard from Fay’s heirs in 2002.
In 2007, Winiarski sold Stag’s Leap Wine Cellars and its vineyards to a partnership of Ste. Michelle Wine Estates and the Antinori family. He agreed to stay as a consultant through the 2010 vintage and winemaker Nicki Pruss remained through 2013. That year, Ste. Michelle Wine Estates brought Marcus Notaro down from Col Solare in Washington State to take over the winemaking.
Since 2006, Kirk Grace, the son of legendary Napa cult wine producers Dick and Ann Grace of Grace Family Vineyards, has been the vineyard manager. During his tenure, Fay and Stag’s Leap Vineyard have converted to sustainable viticulture, earning Napa Green certification in 2010.
A Stable of Wines
Since Winiarski’s retirement, bottles of Stag’s Leap Wine Cellars wines no longer feature his signature above the establishment date. They do, however, note his 1976 triumph in Paris.
The Fay Vineyard is one of four Cabernet Sauvignon bottlings that Stag’s Leap Wine Cellars produces. Kelli White notes in Napa Valley Then & Now that, along with Cask 23 and S.L.V., Fay is always 100% Cabernet Sauvignon and estate-grown fruit. The entry-level Artemis is made from mostly purchased fruit and will often include Merlot and some Malbec.
Both Fay and S.L.V. will see around 20 months aging in 100% new French oak. The Cask 23, which is a blend from the two vineyards, will have 21 months in 90% new French oak. The Artemis is usually aged for 18 months in a mixture of American and French oak barrels with only about a quarter new. While the winery typically makes these wines every year, the quality of the 2011 vintage led them not to release a Cask 23.
Review of the 2011 Fay Cabernet Sauvignon
Medium intensity. Noticeable pyrazines right off the bat. Green bell pepper that overwhelmingly dominates the bouquet. Tossing it in the decanter for splash aeration allows some tobacco spice to come out, but it’s green uncured tobacco. Fighting through the greenness finally brings up a mix of red cherry, currant and a faint floral note that isn’t very defined.
On the palate, the green bell pepper, unfortunately, carries through but the medium-plus acidity adds more lift to the red fruit flavors. It also highlights the oak spice of cinnamon and allspice. Medium-plus tannins are soft with the velvety texture you associate with a Stags Leap District wine. They balance well with the medium-bodied fruit. Moderate finish still lingers on the green with the uncured tobacco hitting the final note.
Folks that are less sensitive to pyrazines might not mind this 2011 Fay. But for me, getting past the green bell pepper was a tall order
It would be incredibly unfair to harshly judge the terroir of the Fay Vineyard and winemaking of Stag’s Leap Wine Cellars based on a 2011 wine. While there were some gems from that troublesome vintage (Chappellet, Paradigm, Barnett Vineyards, Corison, Moone-Tsai and Frank Family being a few that I’ve enjoyed), you can’t sugarcoat the challenges of 2011. The cold, wet vintage made ripening a struggle. Come harvest time many wineries had to be aggressive in the vineyard and sorting table to avoid botrytis.
While I applaud Stag’s Leap Wine Cellars for realizing that this vintage didn’t merit producing their $250-300 Cask 23, it’s hard to say that it warranted making a $100-130 Fay Vineyard either. I’m not a fan of dismissing vintages wholesale but 2011 is a year that you have to be careful with. Great vineyards and winery reputation (or glowing wine reviews) won’t spare you from striking out on expensive bottles.
If you’re going to seek out a Fay Vineyard Cabernet, there is a charm in finding some of the Warren Winiarski vintages from 2009 and earlier. But I would also be optimistic about the more recent releases from the new winemaking team as well. While they might be different in style compared to the Winiarski wines, better quality vintages will be far more likely to deliver pleasure that merits their prices.
A few quick thoughts on the 2008 Champagne Colin Grand Cru Blanc de Blancs.
Tom Stevenson and Essi Avellan note in the Christie’s Encyclopedia that the origins of Champagne Colin dates back to 1829. Constant Piéton founded the estate with the property eventually being inherited by his great-granddaughter, Geneviève Prieur. She ran the domaine for many years and instilled a tradition of strong female leadership at the house.
Today, her grandchildren–Richard and Romain Colin–run Champagne Colin. The house shouldn’t be confused with the Congy estate Ulysse Collin, located south of the Côte des Blancs in the Coteaux du Morin.
Most of Colin’s 10 ha (25 acres) are in the Côte des Blancs Grand Cru villages of Cramant and Oiry as well as the Premier Cru villages of Vertus and Cuis. Another third of the family’s holdings are located in the southern Côte des Blancs sub-region of the Côte de Sézanne with a few additional parcels in the Vallée de la Marne.
The estate farms all plots sustainably and produces less than 7000 cases a year.
The 2008 vintage is 100% Chardonnay sourced from the Grand Cru villages of Cramant and Oiry. The wine spent at least five years aging on its lees before being bottled with an 8 g/l dosage.
The honey roasted almonds add complexity to the racy citrus notes of this Champagne.
High-intensity nose. Roasted almonds with honey. There is also a grilled citrus lemon note.
On the palate, those nutty and toasty notes carry through but the citrus becomes more fresh and lively. Ample medium-plus acidity highlights a racy streak of minerality. Dry and well balanced with a creamy mousse adding softness and weight. Long finish lingers on the citrus and mineral notes.
For around $70-80, this is a very character-driven Champagne. While it’s in a delicious spot now, the oxidative almond notes are steadily starting to take over.
If you want more of those tertiary flavors, this will continue to drink great for another 5+ years. Otherwise, think more 2-3 years.
Réserve des Vignerons is made by the co-operative Cave de Saumur that was founded in 1956 with 40 growers. Today it features 160 growers who tend to plantings around the village of Saumur. All members of the co-op must adhere to sustainable viticulture principles.
In 2000, construction was finished on a new modern winemaking facility. Master of Wine Sam Harrop was brought in to consult on a special “Cabernet Franc project”. Harrop’s project has not only increased the quality of the co-op’s wines but has also improved how Cabernet Franc is made throughout the Loire.
Additionally, the co-op produces sparkling Cremant de Loire under their Deligeroy label–including a Brut featuring Cabernet Franc in the blend.
The savory fennel seed notes adds complexity to this wine.
Medium-intensity nose. A mix of red fruits–cherries and raspberries. Around the edges is a little bit of spicy tobacco.
On the palate, those red fruits carry through and are quite fresh and juicy tasting with medium-plus acidity. Medium tannins are present but not biting and are balanced well by the medium bodied fruit. The moderate finish brings back the tobacco spice as well as savory fennel notes.
At $12-15, this is a pretty classic Loire Cabernet Franc–though it is not as herbal as other examples can be. However, it is quite different compared to the more fruit-forward, floral and full-bodied Cabernet Francs from Washington & California.