#bkwines

[communitywines]

We had @bkwines at the tasting table yesterday to take us through his latest releases. Wonderfully made and balanced wines. Two standouts were the “Autumn Equinox” Syrah, a mind blowing example of Adelaide Hills Syrah - get some while you still can, and the Grenache from Blewitt Springs - Light and elegant almost Pinot esque in style, if you love well made slurpable Grenache then this is for you. #bkwines #autumnrelease #pinotgris #savagnin #chardonnay #pinotnoir #syrah #grenache #wine #redwine #whitewine #winetasting #winetime #igwine #lovemyjob (at Petersham, New South Wales) https://www.instagram.com/p/BuFCFp0AXay/?utm_source=ig_tumblr_share&igshid=1swgr7yaytv5y

[bkwineper]

Leaving Chile. A last farewell at the airport over a pisco sour, at the restaurant called... The Last Pisco Sour. #WineTourArgentina #WineTourChile #WineTour #Chile #Argentina #BKWine https://www.instagram.com/p/B9bPjTBnqAb/?igshid=qtgihm5cp248

[blackabundancebk-blog]

Looking for some wine and spirits in Crown Heights? Check out #blackowned spot @simplesyrupwineandspirits 🥂 They have a lot of options and are down for community convo 🙌🏿 . . . . . #blackabundancebk #blackabundantbk #blackabundance #simplesyrupwineandspirits #blackexcellence #buyblack #bkwines #wineshop #wineandspirits #buyblackowned #shoplocal #wines #blackentrepreneur #supportblackbusiness #buyblackchallenge #webuyblack #blavity #21ninety #crownheights #brooklynmagazine #blackentrepreneurs #afropunkbrooklyn (at Simple Syrup)

[karingudino]

Tenute Olbios, Superb Wines From Sunny Sardinia

You discover Tenute Olbios on the outskirts of the city of Olbia on the northeast coast of Sardinia, the attractive Italian island in the course of the Mediterranean. Sardinian wine is slowly coming into the highlight, and it’s straightforward to know why once you style the wines from Tenute Olbios. For these on the lookout for uniqueness and character, Sardinia could possibly be the following hotspot.

The 150 acres Tenute Olbios is owned and managed by Daniela Pinna and her husband, David. The summer season temperature right here is sweet and heat, and, being near the ocean, there may be all the time a refreshing wind blowing. Vermentino thrives in such an setting. The purple grape Cannonau, higher generally known as Grenache in the remainder of the world, can also be effectively established right here.

Vermentino is a crucial grape in Sardinia, in addition to on the neighbouring French island of Corsica. Good high quality Vermentino is made all around the island below the appellation DOC Vermentino di Sardegna. Proper right here, the place Tenute Olbios is situated, the rising circumstances for vermentino is taken into account to be excellent. The island’s solely DOCG (the highest degree in Italy’s appellation hierarchy), Vermentino di Gallura, covers the north-eastern a part of Sardinia.

The vermentino wines from Tenute Olbios are thrilling in addition to wonderful. They’re totally totally different from different vermentino wines I’ve tasted from Provence and Corsica. I ask Daniela why that is. Is it simply as a result of terroir?

Lupus in Fabula 2019, Tenute Olbios, DOCG Vermentino di Gallura Superiore, Sardinia, copyright … [+] BKWine Pictures

BKWine Pictures

“Sure, the terroir performs an vital function and offers our wines a particular character,” she says. “Our winery consists of varied plots of land, all of which have sandy soil of crushed granite. We don’t irrigate, not even in emergencies; subsequently, the grapes have a excessive focus of style and aroma. We harvest by hand and kind the grapes rigorously. Within the cellar, each step of the vinification goals at extracting and preserving the aromas at their greatest.”

She presses the grapes rigorously and instantly cools down the should higher to protect the perfumes. The fermentation is at a low temperature and really lengthy; it lasts 40 to 50 days. The wine then rests on its lees earlier than bottling.

White wines

Lupus in Fabula 2019, Tenute Olbios, DOCG Vermentino di Gallura Superiore, Sardinia, is a scrumptious wine. It’s full-bodied with a great mouthfeel, freshness and construction and aromas of ripe melon and stone fruit. A wine with a robust persona. (~35 USD – costs are estimates because the wines will not be extensively accessible within the US)

In Vino Veritas 2008, Tenute Olbios, Vermentino di Sardegna DOC, Sardinia, is a exceptional wine. It has a deep, golden color, aromas of apricots, a little bit of honey and distinct notes of oxidation; it really feels a bit like a dry sherry, a fino (however with a a lot greater physique). When you like that fashion, as I do, then you’ll love this. (~35-40 USD)

In Vino Veritas 2008, Tenute Olbios, Vermentino di Sardegna DOC, Sardinia, copyright BKWine … [+] Pictures

BKWine Pictures

Daniela explains that the wine matures partly in metal tanks and partly in oak barrels for ten years in touch with film-forming yeasts (flor), which provides complexity. It explains the sherry aromas as a fino sherry additionally matures with flor.

Glowing

Daniela additionally makes a glowing Vermentino with the standard methodology (second fermentation within the bottle). Bisso 2013, DOCG Vermentino di Gallura Spumante Metodo Classico is a wonderful glowing wine with a gorgeous, deep golden color. It ages 24 months within the cellar earlier than disgorging. The aromas recall ripe stone fruit, toast and honey. It’s a full-bodied wine that works completely all through a meal, from the starter to the cheese. (~57 USD)

Bisso 2013, DOCG Vermentino di Gallura Spumante Metodo Classico, copyright BKWine Pictures

BKWine Pictures

Purple wines

Sardinia’s local weather simply provides heat and ripe fruit to the purple wines. Nevertheless, the nice herbaceous notes we discover in these wines additionally give them a refreshing character.

“Within the purple wines, I prefer to really feel each the fruit, the tannin and the freshness”, says Daniela. “I exploit a specific tank for fermentation, which permits light extraction of the tannins and the organoleptic attribute of the grapes. The fermentations are lengthy additionally for the purple wines.”

Cangrande. 17, 2016, Tunute Olbios, IGP Colli del Limbara Rosso, Sardinia

The dominant grape right here is Muristellu, a neighborhood grape, presumably a synonym for the grape Graciano in Rioja. It’s a pretty wine, filled with finesse and comparatively mild in color. It has a particular and weird style with plenty of tobacco and a definite aroma of medicinal herbs. The aftertaste is barely sweetish, maybe because of the ripe fruit. (~46 USD)

Cangrande 17, 2016, Tunute Olbios, IGP Colli del Limbara Rosso, Sardinia, copyright BKWine … [+] Pictures

BKWine Pictures

Nessuno 2013, Tenute Olbios, IGP Colli del Limbara Rosso, Sardinia

It is a highly effective wine with a clean character however with distinct tannins and aromas of ripe purple berries, notes of raspberry jam, liquorice and wild herbs. The grapes are Cannonau (Grenache) and Muristellu. “Nessuno solely will get stainless-steel tank maturation. Right here, I prefer to really feel the tannin that washes the mouth,” says Daniela. (~46 USD)

Nessuno 2013, Tenute Olbios, IGP Colli del Limbara Rosso, Sardinia, copyright BKWine Pictures

BKWine Pictures

Cavè 2019 Tenute Olbios, Cannonau di Sardegna Rosato DOP, copyright BKWine Pictures

BKWine Pictures

Rosé

The rosé wine Cavè is a rosé di una notte, which at Tenute Olbios means eight hours of pores and skin contact. Cavè 2019 Tenute Olbios, Cannonau di Sardegna Rosato DOP is nice with a comparatively sturdy color and an intense purple fruit. It’s dry and has hints of tannins on the finish, mixed with a scrumptious freshness. Daniela manages to get freshness within the wine, not least because of the soil, which, she says, “will not be solely fitted to vermentino, nevertheless it’s additionally ultimate for cannonau”. (~30-35 USD).

“Usually, what characterizes our manufacturing is our consideration to each little element in all phases of manufacturing,” says Daniela.

It’s evident, consideration to element pays off.

—Britt Karlsson

Source link

source https://fikiss.net/tenute-olbios-superb-wines-from-sunny-sardinia/ Tenute Olbios, Superb Wines From Sunny Sardinia published first on https://fikiss.net/ from Karin Gudino https://karingudino.blogspot.com/2021/04/tenute-olbios-superb-wines-from-sunny.html

[perfectirishgifts]

Château De Figuières In Beautiful La Clape, A Wine Estate In Transformation

New Post has been published on https://perfectirishgifts.com/chateau-de-figuieres-in-beautiful-la-clape-a-wine-estate-in-transformation/

Château De Figuières In Beautiful La Clape, A Wine Estate In Transformation

La Clape, near the town of Narbonne, is a small wine region in the Languedoc. It is a stunningly beautiful region by the sea and also one of France’s sunniest places. There is always a gentle wind blowing away the clouds. It is a protected nature reserve where people can hike among vines, olive trees, wild orchids and fragrant herbs.

Château de Figuières is situated at an altitude of 150 meters on the limestone plateau of La Clape. The sea is five kilometres away, close enough to cool the vines at night. Alain Bovis, an art gallery owner, came to this little paradise looking for a winery to “live his wine dream”. When he saw Château de Figuières, he knew he had found what he was looking for. The property had no vines at the time, only sheep grazing. The vines had disappeared during the phylloxera crisis 100 years ago. Alain started planting new vines in 1980.

The wild landscape overlooking the sea in La Clape, Languedoc, copyright BKWine Photography

A new chapter began for Alain Bovis and his estate when in 2015 he hired the oenologist Sébastien Martin to “create a new Figuières”. I asked Sébastien how he tackles such an assignment.

“The first steps were about the winemaking”, he says, “which is still under development and improvement” He set about simplifying the winery facilities and, he says maybe only half-seriously, “getting rid of many of the gadgets”.

He takes one step at a time. Every year he introduces a new idea. In 2015, he started with cold maceration pre-fermentation for the red wines, i.e., skin contact at a low temperature before the fermentation begins. This is considered by many to give an enhanced fruit character to the wine. In 2016, he introduced long soaking (skin contact) after the fermentation. Since 2017, this prolonged soaking is made at a warmer temperature, which, says Sébastien, gives a smooth extraction. Since 2019, he does not add sulphites until the ageing phase starts for the reds. He has also started doing bâtonnage (stirring of the yeast lees) for the whites.

Vineyards in La Clape in Languedoc with a view over the Pyrenees Mountains, copyright BKWine … [] Photography

The vineyards are also getting a makeover. Sebastien is renewing blocks he considers too old and is planning to do co-planting, i.e., planting several different grape varieties together in a single plot. He monitors the ripeness of the grapes by tasting. “This”, he says, “allows me to separate the different styles and harvest only the right blocks.” He stresses the importance of careful canopy management to improve airflow and reduce the risk of diseases.

Less spraying to produce sustainably is an integral part of the work. Since this fall he has a green cover in the vineyard that will provide natural fertilizer to the soil. Animals are important. “We get honey every year from their own beehives” They have installed bat houses. Bats love going after the harmful insects. Sometimes they release sheep into the vineyard. “The work in the vineyard is long-term,” says Sébastien, “and is about having healthier vines in the long run.”

Old vine in a vineyard in La Clape, Languedoc, copyright BKWine Photography

Château de Figuières makes white and red wines in two different styles, Tempus and Impetus, as well as a red prestige cuvée called Excelsus. Tempus is a more easy-drinking, Impetus more complex.

The white wines

La Clape has excellent conditions for making white wines. Around 20% of the wines from the appellation are white, which is a lot for Languedoc which is mostly a red wine region. Château de Figuières uses Roussanne and Viognier, grapes that give full-bodied wines, often with floral aromas. An AOP La Clape requires a certain amount of the rare grape Bourbolenc, so the Figuières wines are not “appellation wines” but instead what’s called “IGP” Pays d’Oc which gives more choice in what grape varieties to use.

Tempus ferments in a stainless-steel tank and is kept there for a short time before bottling. Impetus is aged in small oak barrels with bâtonnage. Tempus also gets some bâtonnage in the steel tank, but less often.

Château de Figuières Impetus, La Clape, Languedoc, copyright BKWine Photography

Château de Figuières Tempus 2016 has a delicious nose of white flowers, and there are also almonds and melons. The taste is balanced with a fairly full mouthfeel.

Château de Figuières Tempus 2017 is more expressive with stone fruits but also white flowers from Viognier and body from Roussanne.

Château de Figuières Impetus Blanc 2016 is full-bodied, nuanced, with hints of grey pears. Quite a pleasant personality.

Château de Figuières Impetus Blanc 2017 has ripe fruit on the nose but is very citrus fresh on the palate. Good body and well balanced.

The red wines

The reds are made from Syrah and Grenache. Tempus ferments and ages in 100-200 hectolitres steel tanks. The slightly more expensive Impetus ferments in 50-hectoliter steel tanks and is ages in small oak barrels. The reds follow the appellation rules for grape varieties so they are AOP La Clape.

Château de Figuières Tempus, La Clape, Languedoc, copyright BKWine Photography

Château de Figuières Tempus 2016, AOP La Clape has lovely, fresh fruit, dark fruit mostly, but there are also hints of tobacco. Soft tannins give a certain structure.

Château de Figuières Tempus 2017, AOP La Clape, is quite intriguing. I had at first a notion of volatile acidity, but as it evolved in the glass, there was freshness, a good level of acidity and a juicy fruit that made the wine easy-drinking and at the same time with complexity.

Château de Figuières, Impetus 2016, AOP La Clape has a distinct character of syrah in classic style with black pepper, fresh herbs, structure and a balanced taste.

Prices from the property: red and white Tempus 7.50 euros, red and white Impetus 14 euros, which certainly makes them good value, and the prestigious wine Excelsus sells at 40 euros.

—Britt Karlsson

From Food & Drink in Perfectirishgifts

[hve-us]

BKWine Brief nr 184, December 2018 | BKWine Magazine |

Trend spotting at New Year’s Eve dinner party With Christmas and New Year dinners coming up you might be in need of a conversation topic. Why not try trends in the wine world 2019? What will be the wine trends in 2019 in your opinion?

[communitywines]

Cold Sunday night Hot Goan Prawn Curry and BK Wines Skin n Bones 2017 Pinot Noir, an interesting match to say the least. Skin n Bones Pinot was pretty darn good but the curry was amazing. Another great Sunday dinner. #bkwines #pinotnoir #redwine #2017 #curry #goan #prawns #awesomewine #igwine #wineporn #yum (at Petersham, New South Wales)

[bkwineper]

Chilean Pebre. No need to say any more. at @Vina las Araucarias. #WineTourArgentina #WineTourChile #WineTour #Chile #Argentina #BKWine https://www.instagram.com/p/B9Bco65JL8M/?igshid=13y00u5gzmz5

[blackabundancebk-blog]

I love this wine shop @brooklyn_wineo and the people who run it 🙌🏾 They make buying wine fun and feel intuitive. Everyone is really helpful and just wants you to find what you like. Special shout-outs to Jannette, the owner, and Lance for always guiding me! Plus they have wine tastings and are starting to carry spirits as well 🥂 #blackownedbkwine. . . . . #wine🍷 #wineshopping #bkwines #bedstuybk #bedstuybliss #bedstuybrooklyn #blackownedbrooklyn #blackownedbklyn #blackownedbk #blackownedbusiness #blackownedbrand #blackowned #supportblackbusiness #shoplocal #smallbusiness #melaninqueen #blackentrepreneur #blackcreatives #21ninety #blavity #blackgirlfly #blackgirlmagic #afropunkbrooklyn (at Bedford–Stuyvesant, Brooklyn)

[xxo-info]

XXO, new category of cognac now official | BKWine Magazine |

Cognac has a new category: XXO. In 2017 Hennessy launched a prestigious Cognac which they named XXO. But the authorities were not happy about it as this category of Cognac didn’t exist. Thus, the sale of this particular Cognac was suspended.

[podilatokafe]

Lower copper limit for organic wine producers. Maybe. | BKWine Magazine |

Being an organic winegrower means that you are obliged to spray with copper to prevent certain fungal diseases rather than using synthetic pesticides. Copper is effective primarily against mildiou. As with all other pesticides the authorisation to use copper is renewed every ten years. This year the EU will evaluate copper and decide whether to […] Πηγή: Lower copper limit for organic wine…

[karingudino]

How A Young Couple Crafts Their Champagnes Differently

The massive Champagne homes dominate the gross sales of Champagne everywhere in the world. Their bottles are available as a result of they make thousands and thousands of them. For a small grower, life is completely different. Quentin Vincey and his associate Marine Zabarino are aiming at making 10 000 bottles. And their champagnes are completely different as properly. When you may’t compete in measurement, you need to supply one thing else.

Quentin Vincey is the eighth-generation champagne grower in Oger, a small village within the Côte des Blancs, located between the well-known villages of Avize and Mesnil-sur-Oger. That is the center of the Côte des Blancs, a district famend for its Chardonnay grapes.

Till 2014, the Vincey household grew their grapes and delivered them to the native cooperative after harvest.

Quentin Vincey and Marine Zabarino of Champagne Domaine Vincey, copyright BKWine Pictures

BKWine Pictures

In 2010 Quentin took over, and issues began to vary. Ten years later, he nonetheless sells some grapes to small natural “homes” (model house owners who largely make champagne from bought-in grapes), however he and Marine preserve grapes from 4 hectares for themselves. They’ve transformed the household’s 7 hectares to natural viticulture. They’re impressed by biodynamic farming and spray with important oils, and plant extracts assist to maintain their vines wholesome. 5 hectares out of the seven will quickly be Demeter biodynamically licensed.

They made their first “personal” Champagnes in 2014, solely 4000 bottles, however yearly the portions improve somewhat bit. Beginning by yourself is usually a problem. Quentin and Marine are open-minded. “We be taught quite a bit from tasting wines blind with buddies, together with wines from different areas”, says Marine. Additionally they recognize having winemaker buddies who’re keen to provide recommendation. However I’ve the impression that they’re very a lot following their very own path.

The barrel cellar at Champagne Domaine Vincey, copyright BKWine Pictures

BKWine Pictures

The bottom wine ferments in small oak barrels. The wine stays within the barrels on the lees for one yr, till the bottling. ”Our Chardonnay grapes, with their excessive acidity, want oxygen which they get by means of the oak”, says Marine. She appreciates the acidity although as it’s mandatory for the lengthy ageing within the cellar.

The barrels are outdated, eight years on common, so that they solely use them for the micro-oxygenation, not for the oak style that new barrels give.

The nonetheless wines, earlier than the second fermentation, are recognized in Champagne to be fairly sharp, like unripe apples. Not so at Domaine Vincey. They decide their grapes riper, at larger sugar ranges than many different producers in Champagne. The potential alcohol is 10,5 – 11,5 % at harvest, which is an effective degree because the alcohol will improve with simply over one per cent in the course of the second fermentation. “We by no means chaptalize”, says Marine, which signifies that they by no means add sugar in the course of the first fermentation to lift the alcohol degree, a process that’s in any other case widespread in Champagne.

Marine Zabarino of Champagne Domaine Vincey by the grape press, copyright BKWine Pictures

BKWine Pictures

The completely different winery plots are saved separate within the barrels. The wine ferments with the pure yeast (the yeast that’s on the grapes naturally), which is kind of uncommon in Champagne. Most producers use managed cultured yeast. “We expect it makes the style smoother”, says Marine. “It takes extra time although, two months just isn’t uncommon, because the pure yeast works slower”.

Between January and March, the yr after the harvest, they blind style all of the barrels. They bottle the wine at first of September, earlier than the brand new harvest. After a yr in barrels, they don’t must do any filtration which, says Marine, provides complexity. They add sugar and yeast to the wine and the second fermentation, which is able to create the bubbles, begins within the bottle. The bottles will keep round 5 years within the cellar earlier than disgorging which is 2 years longer than the minimal for a classic Champagne.

Bottles growing older within the cellar at Champagne Domaine Vincey, copyright BKWine Pictures

BKWine Pictures

I’ve tasted the primary – glorious – champagnes of Champagne Domaine Vincey that are from 2014 and have been launched to the market in 2019.

Champagne Domaine Vincey La Première 2014 Grand Cru

La Première is made out of vines planted between 1954 and 1988. 50% of the bottom wine is fermented in barrels, 50% in tanks, crown cap closure in the course of the ageing. The dosage is 3 grams, so the wine is crispy dry, however it’s full-bodied, including a delicate contact. It’s impressively intense and complicated with layers of aromas. Marine recommends it with chicken or cheese, such because the French comté from the Jura Mountains.

Champagne Domaine Vincey Le Grand Jardin 2014 Blanc de Blanc

Le Grand Jardin comes from outdated vines planted in 1957. 100% of the bottom wine is fermented in oak barrels. No added dosage, so a brut nature. Very good mouthfeel and texture, full-bodied with fairly ripe citrus aromas and salty notes within the aftertaste. This Champagne, says Marine, will go splendidly with lobster, scallops and oyster.

The 2015 and 2016 vintages from La Première have now additionally been launched. And thrilling issues are within the pipeline: A white Coteaux Champenois, that’s, a nonetheless wine from Chardonnay and a Champagne that shall be very particular, with no added sugar in any respect. As an alternative of sugar for the second fermentation, this enterprising couple will add candy grape juice from the next yr’s harvest. Unique certainly. The identify shall be Modum Q.V.. Hold a watch out.

—Britt Karlsson

Source link

source https://fikiss.net/how-a-young-couple-crafts-their-champagnes-differently/ How A Young Couple Crafts Their Champagnes Differently published first on https://fikiss.net/ from Karin Gudino https://karingudino.blogspot.com/2021/02/how-young-couple-crafts-their.html

[whatsophiesipped]

Meanwhile in Australia... a couple of cracking bottles from last night’s @nzwineuk new venture @theauscellar a room full of all the best wine trade folk (with a few noticeable couldn’t make it exceptions), celebrating all things wonderfully Aussie in a bottle. A great line up of very different wines @bkwines @ochotabarrels @ibwine @10xtractor @tolpuddlevineyard some highlights here alongside so many more besides... #wine #australia #theauscellar #dalston @wineaustralia (and gutted to have missed the off the vine tasting yesterday 😢) (at Dalston) https://www.instagram.com/p/Bn_3Hdghl2u/?utm_source=ig_tumblr_share&igshid=lnxm6d9ht26b