Croatian Wines
Viticulture existed in what is modern day Croatia thousands of years ago. Researchers believe grape vines were being grown on the Dalmatian Coast during the Bronze Age and Iron Age. Of course, we know true wine production is credited to the Ancient Greeks, who arrived on the Croation Coast in the 5th Century BC. Under the Roman Empire, wine production grew and was exported to other areas of the Empire. During the Middle Ages, in Croatia, there was a Royal Court official, referred to as the “royal wine producer” whose job was to oversee wine production. There’s a statue from 1214 on the Island of Korcula showing strict wine growing regulations. Through the 15th Century during the Ottoman Empire Croatia experienced a strict time of non-alcohol. It was the Catholic Church who was permitted to produce wine for their religious services, practically saving the industry by continuing to plant and grow vineyards. Wine production continued to flourish in the 18th and 19th Centuries under the Habsburg Empire, but by the end of the 20th Century, Croatia too suffered from an outbreak of phylloxera (a root louse that wreaked devastation to grape vines the world over) forcing many landowners /grape growers to seek other means of farming. Quantity rather than quality became the priority under the communist rule of Yugoslavia, however, in the 1990’s after the Croatian War of Independence, many small, family growers were able to get back to the work of crafting well made indigenous wines that have become competitive in the world market.
There are over 300 wine regions in Croatia with strict rules for quality and origin. Croatia has a mostly Mediterranean climate, located east of Italy, sharing the Alps. The coastline of the Adriatic Sea is ideal for grape growing, and some of the best terroir for superior quality grape production is along the Dalmatian Islands. Croatia is also home to a Slavonian oak forest, used all over the world for wine casks.
The majority of wine produced in Croatia is white, though red, and some sparkling wine and dessert wines are also produced. The Eastern Continental wine region consists of rolling hills along the Danube, Drava and Sava Rivers. Zmajevac is a top region that yields light and refreshing crisp whites that are aromatic. The Western Continental region has a cooler climate, the wine production is mostly white, and express great aromatics. Coastal Croatia, officially the area that runs between Istria and Dalmatia has very red, rich soil. Istria is one of the oldest recognized wine growing regions in Europe.
A famous Napa Valley vintner, Mike Grgich, a Croatian himself, believed that American Zinfandel derived further back than the Italian Primitivo grape, to a popular Croatian red Plavac Mali. Primativo has long been linked by DNA to Zinfandel, however, in 1994 Dr. Carol Meredith, a grape geneticist, discovered through DNA testing, that Zinfandel is identical to Croatia’s Tribidag, which is the parent grape to their Plavac Mali. This native varietal is rich and full of flavor, dark red, with tannin and structure, but low acidity. You will find flavors of blackberry, cherry, figs, pepper and spice. Other red varietals include Babic, Plavina, Teran, and the Austrian Blaufrankisch.
Grasevina and Posip are popular whites- dry, refreshing and aromatic, with apple and pear flavors. Other white varietals include Malvazija Istarska, as well as international varietals like Riesling and Chardonnay.
In 1991 Zlatan Otok became the second private winery in Croatia after the country declared its independence. Established by Zlatan Plenkovic in a picturesque fishing village. Zlatan has a legacy of hard work and success that is being carried on by his two sons. Bilo Idro is the restaurant the family runs at the marina.
Bilo Idro “Marina Cuvee” is a white blend of mostly indigenous varietals like Posip and Bogdanusa, all hand-picked organic grapes are used to create this crisp, mineral driven white that captures the carefree style of the Dalmatian Coast. Each variety is fermented separately. The final blend is created prior to bottling, then aged for 6 months in stainless steel tanks, then fined and filtered. They use no irrigation, and only small amounts of powdered sulfites and occasionally copper. The terroir is rocky with a limestone base. You will taste the minerals of the sea while enjoying this blend. We give it two bones.
Pomalo Frankovka Rose’ The Begovic cousins are two phenomenal winemakers from starkly different backgrounds. One based in the northeastern mountains of Slovenia, the other on the Dalmatian Coast of Croatia. The name Pomalo does not have Croatian roots, it means to relax and unwind. The label artwork usually features images of the beach, a VW bus, and people relaxing. This rose’ comes from the Slavonija-Pannonian Basin, which is part of the Continental Croatia growing region. Frankovka is the grape, also known as Blaufrankisch. The grapes are hand-picked, destemmed and pressed with minimal skin contact, with natural cold settling for 48 hours and then racked off the juice lees. This wine delivers a nose bursting with floral aroma and red berry fruits. The palate is fresh and vibrant with hints of strawberry, raspberry and watermelon. We give it two bones.
Bura- Mrgudic Peljesac Peninsula Basin Plavac from the steep southern slopes of the peninsula known for big reds, Bura Vineyards produce unique, delicious and prestigious wines from the Dalmatian Coast. Nico Bura’s vineyards are fully organic and are true expressions of the microclimates within the region. The Bura family has been growing grapes in Croatia for 16 generations! Plavac wines come from selected vineyards in the southern exposed Dinjac and Postup areas. Grapes were picked a bit early from younger vines to offer a softer and more elegant freshness. A beautiful example of traditional Plavac with a traditional twist on winemaking and growing. Plum, fig and blueberries with an earthiness of undergrowth and mushroom. We give it three bones.
Kozlovic Teran Kozlovic is the largest producer of Malvazia in Istria (white wine) and is a local crusader for wines of quality. The family has parcels of vineyards throughout Croatia and a long history of family farming. Gianfranco Kozlovic took the Teran grape and made something really special. Teran is traditionally tannic, acidic, big and bold, with hints of balsamic, sour cherries and black tea. The grapes were hand harvested and then sun dried on hay. The combination of several harvests rest over a 53 day period. The sun drying lowers acidity and makes the wine vibrant and luscious. Macerated for a period of 15 days, then aged in stainless before 12 months of resting in oak barrels. The winery is sustainable with minimal amounts of herbicides or pesticides. The terroir is a combination of white clay and limestone making for supurb structure and tannin. Only 2,500 cases produced. We give it three bones.
This is just a small sampling of the Croatian wines available for order here at Ed’s. Look for an upcoming tasting featuring wines of Slovenia and Croatia soon. Production is small and many times the native wine varietals are difficult for us to pronounce, but we love what is happening in Croatian wine making and are thrilled to share some of their affordable indigenous grapes with you!
By CRBrown
The Western Cape of South Africa
Known as the Winelands, the Western Cape of South Africa is home to more than 300 vineyards. Mostly a Mediterranean climate with mountains and coastal areas that lend to a great winemaking terroir. Thanks to the trading ships that made their way around the Cape of Good Hope in the 1600’s, the South African Cape became a haven for sailors on their way from the Dutch East Indies (now Indonesia). One of the oldest wine countries outside of Europe, the Dutch settlers and French Huguenots brought wine grapes from their home countries and established vineyards as early as the mid 1600’s. The first recorded vintage was bottled by Jan Van Riebeeck in 1659, a Dutch navigator, ambassador and Colonial administrator, who planted grapes and managed vineyards to produce wine to ward off sickness among the sailors.
There have been ups and downs in the Cape. In 1795 the British invaded South Africa, which led to wine industry growth– with South African wine exported all over the globe, especially Britain. However, as British trade increased with France, South African wine exports declined. Back then the varietal Cinsault was planted for its high yielding fruit. South Africa’s heritage varietal, Pinotage was cultivated and is unique to South Africa, as a cross between the Cinsault grape and Pinot Noir. Developed by Abraham Perold in Stellenbosch in 1925, he was considered one of the regions’ s first enophiles. Production of this varietal continues today, and ranges from light and fruity to rich and complex.
South Africa is considered “New World” in wine speak – alongside Argentina, Australia, Canada, Chile, New Zealand, the US, and others, due to the climate they come from. New world wines produce fruitier, richer more ripe wine styles, generally higher in alcohol than Old World European style wines. Let’s take a look at some of the more popular wine regions of the Western Cape.
Stellenbosch is 25 miles outside of Cape town, with hot, dry granite and sandstone terroir, exposed hills, sheltered valleys and sufficient rainfall. Both a wine region and a town on the coast with historical significance. Known as “the town of oaks” it is home to Stellenbosch University offering courses in viticulture and enology. There is a Stellenbosch wine route for tourists with over 140 wineries.
Constantia was established in the 1600’s as the first wine region founded by then governor of the Cape of Good Hope, Simon van der Stel. The region was originally known for dessert wine production with Vin de Constance, and later for Sauvignon Blanc and Muscat Blanc. In 1679 Simon took over grape growing in Stellenbosch. In 1685 he established the first winemaking farm in an area behind Table Mountain known as Groot Constantia.
Franschhoek was settled over 300 years ago by French Huguenots. Known as “Valley of dreams”, and literally translated to English “French Quarter”- they populated the valley and established farms and businesses with their French culture.
Paarl is the second oldest wine area of the western cape, just north of Stellenbosch. Paarl’s vineyards are located on the northern side of Simonsberg Mountain and the valley of the Berg River. The mountains provide well drained granite and shale soils, where excellent quality wines are produced.
Winemaking was prolific in the Western Cape until the 1880’s when phylloxera arrived, devastating the winemaking industry. It took decades to recover and the beginning of a co op dominated the industry, the KWV. Ko Operative WIjnbouwers Vereniging van Zuid Afika was founded in 1918 to protect growers from the loss of markets after World War I. The co op-maintained export markets, dictated rules of production (backed by the South African government) and even pricing. Eventually trade relations strained over apartheid and forced the KWV to make radical changes. Since the end of apartheid in 1994 when foreign markets re opened to South African goods, KWV lost its control of the export trade. In 1997 KWV went from being a cooperative to a company and today is a major shareholder across various agricultural markets, no longer in control of vineyards.
Wine of Origin was adapted in the 1970’s. When W.O. is on a label together with the name of a production area, it confirms that 100% of the grapes indeed are from that region. It also oversees sustainability and environmental stewardship. Today, there is a thriving grape growing industry with a diverse range of styles due to the microclimates and terroir in South Africa. The French varietals have boomed with innovations and experimentation. Grape varieties such as Sauvignon Blanc and Syrah are prolific, but Chenin Blanc and Cabernet Sauvignon are the most widely grown varietals, not to mention the heritage Pinotage.
Here are just a few of the great wines from the Western Cape.
BABYLONSTOREN WINERY
This winery is named for the hill on the farm that reminded the first owners of the Tower of Babel, so it was named Babylon’s toren in the 1700’s. The pipe on the logo represents the farm, the flower represents the garden, and the bird represents nature- the philosophy of the family who now runs the farm is truth and simplicity for the earth. The state-of-the-art wine making facility showcases the region’s terroir. Over 230 acres are planted to vine, the Babylonstoren label’s first official vintage was 2011. The winery exports several varietals that we carry here at Ed’s. All of them are stellar examples of the world-renowned wines South Africa is capable of producing.
Chenin Blanc (often referred to as “Steen” in South Africa) shows tropical fruits and melon, elegant and refreshing with flavors of pineapple, and gooseberries. The wine is fruit driven, with a slightly acidic finish. We give it three bones.
Babel is a red blend of Shiraz, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot hand harvested separately and vinified separately before the blend. Succulent black fruit with a savory edge of graphite and cigar box. Blackberry, mulberry and plum lead to a finish that has a touch of sweet spice and dark chocolate. We give it two bones.
Nebukadnesar is Babylonstoren’s flagship Bordeaux style red blend using all five Bordeaux varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec are vinified
separately and matured in French oak for 23 months before marrying in a tank to meld into perfection before bottling. An intriguing essence of violets and herbs such as thyme, and intense blackberry are up front, then the palate of cigar box, black currant and dark cherry fruit offer a multi layered experience, with silky tannins and a long finish. We give it three bones.
MULDERBOSCH WINERY
Founders Larry Jacob and Mike Dobrovic started this winery in 1989 from the remains of an old fruit farm. Combining classical wine styles with contemporary thinking, an integration of precise farming and techniques in the vineyard to solar powered cellars, Mulderbosch produces award winning wines.
Sauvignon Banc -half of the blend was aged on the lees in neutral barrels, contributing richness and texture. The wine expresses notes of guava, ripe lemons and black currants, with a delicate balance of sweetness and acid on the tongue. We give it two bones.
Faithful Hound Celebrating the virtues of Bordeaux blends, this Stellenbosch is 37% Cabernet Sauvignon, 25% Cabernet Franc 18% Petite Verdot 18% Merlot and 2% Malbec. Brambleberry, baked rhubarb and plum on the nose with elegant oak maturation and polished tannins on the finish. We give it three bones.
PROTEA WINERY
The Protea is South Africa’s national flower and decorates each bottle. A line of affordable, every day value wines the Pinot Grigio shows pear and stone fruit aromas with gentle flavors of granny smith apple, this wine is light and refreshing. We give it two bones.
GROOT CONSTANTIA
From the very first vineyard sites on the Cape of South Africa this estate has over 90 acres of vineyards. Pinotage grapes were hand harvested and fermented in stainless steel tanks. The wine was left on the skins for two weeks and then matured in new and used French oak barrels. Bright red with ripe red fruits dominating the nose, sweet oak on the palate with firm tannins. We give it three bones.
We look forward to showing you around the New World wines of the Western Cape of South Africa.
By CRBrown
ROSE’ RENAISSANCE
Though Summer just began, we have been in the throes of heat domes and unprecedented drought, followed by flooding rainstorms, followed by more heat and humidity. One of the most refreshing wine choices for our Florida Summer weather is rose’. The pink stuff is produced all over the world and in nearly every style, from frizzante (carbonated or natural bubbles) to sec (sweet) dry, to fruity, and then some. Thanks to social media and hashtag rose’ all day, today rose’ accounts for 9% of overall global wine consumption.
The history of pink wines dates back to, you guessed it, the Greeks and Romans. Production and consumption of rose’ dates to circa 600 BC, when often dark, astringent, and tannic wines were literally watered down to become more palatable, and to decrease sickness and disease caused by unhealthy (unsanitary) water. In fact, Roman soldiers were often rationed wine to drink to keep them strong and healthy to fight battles.
Eventually, the Romans had settled into France and made their way south to Provence where rose’ wine was popular for centuries around the Mediterranean. Provence became the unofficial epicenter of rose’, along with Tavel in the Rhone. Red wine varieties are harvested, and then set to ferment on the skins- sometimes for days, sometimes for mere hours, affecting the color and structure of the wine. Rose’ can be almost as structured and tannic as any lighter style red wine, and hold up well to certain dishes. It can also be barely colored – a new trend in Pinot Grigio, which effects the body of the wine, and makes for some very interesting Rosado. However, the popularity of rose’ had some hiccups along the way.
In the late 1940’s an American wine merchant traveled to Portugal, eventually importing what would become the famous Lancer’s Rose’- a slightly sweet, refreshing wine marketed in a clay pot looking bottle. This was followed a few years later by Mateus. The two brands became synonymous with sweet, pink, inexpensive wine made in bulk.
In 1869 in Lodi, CA a winemaker, George West, the Viticultural Commissioner at the time, (at El Pinal Winery) began advocating for “pink” Zinfandel, extracting the juice from the grapes off the skins, but struggled for over a century to sell it commercially. In 1972 Bob Trinchero, winemaker at Sutter Home Winery in
Sonoma, was experimenting, trying to make a more intense red Zinfandel wine from his grapes in Amador County. He bled off the juice from his first tank and fermented the wine separately. When the fermentation became “stuck” (during the process the fermentation ceases, the yeast prematurely goes dormant) so he took the juice, put it in barrel and walked away. A few weeks later upon tasting and observing, the wine was pink, slightly sweet, and as Bob says “…pretty good. So, I bottled it.” The initial bottling was about 200 cases, and Bob decided to call it “White Zinfandel” believing it sounded more American than other, similar brands on the market. By 1976 White Zinfandel had become a unique American craze, which continued for over a decade, as a style not unlike that of the imported bulk juice.
Meanwhile, serious wine drinkers wanted nothing to do with the pink stuff. “Real men don’t drink pink” was a catchphrase. The French were still producing their rose’ in a dry style, and production and consumption in France nearly tripled between 1990 and 2015. It would take over a decade for the French trend to catch up here. Other trailblazers who began introducing dryer style rose’ to the American market were Toad Hollow in Sonoma, Etude and Robert Sinskey in Napa, Wolffer Estate in NY, and Erath in Oregon.
In France, most rose’ is made by direct press method. In Tavel- a world famous region known only for rose’, the wine is often not drawn off or bled (saignee method) but macerated on the skins for 6 to 72 hours, giving the wine greater color, weight and structure. The terroir of Tavel is unique and the wines have age ability, but are much pricier than their worldly counterparts.
In the early 2000’s Americans were starting to get a taste for a dryer style of pink with celebrities like Angelina Jolie and Brad Bitt, and Drew Barrymore, and Mary J Blige getting into the game of producing rose’. Eventually the likes of “Yes Way Rose” and “Whispering Angel” hit the market, and now the rose’ options on the shelf are endless. Nearly every country produces a rose’, in every style imaginable. Let’s explore some options from all over the planet!
Lambrusco is the name of a grape variety and the name of the wine made from the same grape, originating in Lombardy, in Emilia Romagna, Italy. There are eight DOC – Denominazione di Origine Controllata for Lambrusco. In the 1970’s and 80’s Lambrusco was one of the biggest selling imported wines in the states. Today
there are varying levels of sweetness and dryness. The wine is often frizzante, rarely ever made in the traditional champagne method, but in the Charmat method, where a second fermentation is conducted in a pressurized tank. The Charmat method is considerably less expensive to produce and therefore the bottles are reasonably priced on the shelf. Recently, a trend in the world of wine snobs (we love them!) and sommeliers are falling back in love with the grape and resurgence in popularity for Lambrusco is here. We love the Cantina DI Sorbara Lambrusco Emma the Cantina is an agricultural cooperative that was founded by two historic companies. Deep rose color with aromas of berries, fruit and flowers, and a consistent froth. This Lambrusco is a great apéritif or even with fruity dessert and chocolate. We give it three bones.
Born out of a partnership with Gerard Bertrand, whose group pf wineries span many regions of France, along with Jesse and John Bon Jovi, Hampton Water Rose’ is made with Grenache, Cinsault, Mourvèdre and Syrah grapes, aged briefly in French oak barrels, giving it a slightly heavier character than a traditional French Rose’. Notes of strawberry and citrus with a lingering finish. We give it two bones.
We can’t discuss French Rose’ without the celebs that helped start the rose’ craze; Brad Pitt and Angelina Jolie. The couple (before they famously split) vacationed and eventually bought a castle in Provence, France, and became friendly with the winery team at Perrin from the Cotes du Rhone. In 2013 Chateau Miraval Rose’ was introduced with immediate success. Pitt is still a partner and has produced other wines and even a gin, and Miraval continues to be a success. We give it three bones.
Send Nudes Rose’ is an affordable choice from California. 100% rose’ of Pinot Noir, the color is light rose gold, with flavors of spring strawberry, candied watermelon, and white grapefruit. Our friend the winemaker Brandon Allen created Slo Down Wines from his love of wine and zest for adventure as a college student making wine in his garage in California. We give it two bones.
Pullus Pinot Grigio made in Prodravje, Solvenia is a perfect example of a rosado that is still in the category of “white wine”, however, it shows a rosy, copper hue which is typical of overripe macerated pinot grigio grapes. The intense bouquet and long aftertaste come from extended maceration on the skins, and a creamy aftertaste comes from resting on the lees. We give this wine three bones.
Another example of worldwide pink wine acclaim is the beautiful bottling by Babylonstoren Mourvedre Rose’ of South Africa. Strawberries and rose petals on the nose with a hint of watermelon and crushed pomegranate. The winery is a pioneer for award-winning world-class wines out of the Cape, and the winery is located on a working farm. Mourvèdre is a Rhone grape that grows well throughout the world, even the Mediterranean climate near Cape Town. We give it three bones.
Don’t shy away from rose’ just because it’s pink. A great guide to get you started is to try one from a winery you already know and love, or a country or region. Like Spanish wines? try a rose’ made from Garnacha. Enjoy Argentine Malbec? Try a rose’ of Malbec. Provence may have been the beginning of serious dry rose’ consumption, but quality, chillable pink juice is everywhere. Our staff is here to help guide you to what could be a perfect pairing with your dinner, or just a pool side quaff to cheer you. Stay cool and see you soon!
By CRBrown
White Italian Varietals
It is widely believed that grape harvesting and winemaking traditions were well established in Italy and Sicily prior to 1000 BC. Known as Bianco, white wine grapes flourish in many regions of the Italian countryside. Let’s explore a few.
Arneis-Piedmonte, once nicknamed the White Barolo, aromatic, pear, apricot, chamomile and almonds. The name translates to “Little Rascal” as it is difficult to grow, and was almost extinct in the 1970’s.
Cataratto- Sicily, known for its role in Marsala production, it is a high yielding varietal, and when made well can exhibit juicy lemon flavors.
Cortese- the varietal that makes Gavi di Gavi, from Piedmonte, exhibits flavors of Meyer Lemon, apple, honeydew melon and almond.
Falanghina from Campania Region dates back to Roman times, can have a slight pine scent, but bursts with citrus blossom and bitter orange on the nose. Flavors of zesty peach and soft minerality.
Fiano- Campania, can also be labeled Fiano di Avellino, has a rich texture and can stand to age. The nose is honeydew melon and tart Asian pear with subtle Pine and orange peel on the palate.
Friuliano – grown in the hills of Collio and the Friulia Venezia region is “formerly known as” Tocai Friuliano or Sauvignon Vert and even Sauvignonasse from northeastern Italy. These wines are lively and fruity with notes of citrus. Much confusion surrounded the grape name and labeling, because it is NOT Sauvignon Blanc. Due to a legal struggle with the name Tocai, Tokay and Tokaj, the European Court ruled that Tocai be dropped in Italian. So Friuliano is simply that, a lovely herbal expression with slight grapefruit on the nose, leaning toward pear and white peach with essence of stone.
Garganega- Soave a medieval town in Northern Italy shows luscious nectar, stone fruit and a soft mellow finish of baked apples. Recently DNA profiling has linked the grape to that of Grecanico Dorato of Sicily. Soave Classico has its own DOC.
Glera- Fruili produces most of Italy’s Prosecco grape, a neutral varietal made in frizzante (sparkling wine) style. The Prosecco – Glera name changed in 2009 when Prosecco was given full DOCG status (Italy’s highest quality level). Similar to Champagne only being allowed to say it is Champagne when from that particular region, the EU made it illegal for wine producers to label Prosecco anywhere outside northern Italy. Researchers suggest there are several sub varieties, and Glera is also grown in Slovenia and Australia.
Grillo, Etna Bianco – primarily grown in Sicily produces crisp and savory wines with nuances of citrus blossom and peach. Grillo is the result of a crossing between Cataratto and Moscato di Alessandria, and is used in the fortified Marsala (also grows well in that region) but when vinified by high standards, is fruit driven with a nuttiness and lemon peel finish.
Lugana-DOC – Lombardy, made with Turbiana, a variety native to the southern shores of Lake Garda, it is also produced as a late harvest and sparkling wine. Crisp and floral with citrus and white stone. More that 5,000 acres are under vine in the Lugana Region, with its white clay soils that produce concentrated flavors and textures in the wines.
Malvasia Bianca has an ancient heritage and is found growing throughout the Mediterranean. There are dozens of native synonyms, but the name Malvasia is believed to have derived from the Greek town of Monemvasia. Often paired with Trebbiano in Italy for fine quaffable table wine, it is grown in Emilia Romagna and offered as a sparkling wine with a slightly pink hue. And in Southern Italy the grapes are vinified into Passito- a late harvest dessert wine.
Pecorino- another indigenous white variety that has been rescued from obscurity, grown widely in Abruzzo and Marche’ regions. The name pecorino means little sheep, and although Pecorino is widely associated with the cheese, the wine offers a high acid and high sugar content making for a ripe essence of jasmine and lemon blossom, with flavors of peach, apricot and pear.
Pinot Grigio is planted worldwide- also known as Pinot Gris, and was thought to be a mutation of Pinot Noir (a red grape) as the skins of Pinot Grigio are darker and Grigio and Gris mean grey. Though born in Burgundy the wine made its way to Switzerland, Austria and Slovenia. The Italian version of this popular and easy drinking varietal is grown mostly in the northeast, Veneto, Friuli and Trentino. A well-made Pinot Grigio will not come from the bottom shelf in a jug, it will show citrus flavors, lime and lemon, with undertones of apple and mineral.
Ribolla Gialla is yet another ancient wine variety from the north, Friuli, bordering Slovenia, offering a light body, with fruity characteristics baked apple, tangerine, and a slight waxy texture. It stands up to fried foods and acidic salad dressings.
Timarosso- Piedmonte- when used to produce Derthona is complex with honeyed mineral notes and ageability. Colli Tortonesi wines are often labeled Derthona which is the native dialect for the name of the town, and Timarosso is awaiting DOC status at this moment.
Trebbiano- also known as Ugni Blanc, is one of the most widely planted grapes around the globe. Its high acidity make it a variety important to Cognac and Armagnac in France. Most commonly grown and used in wines of Orvieto, Umbria, and Trebbiano di Soave. Trebbiano grapes are also used to make Balsamic Vinegar.
Vernacchia- grown in the Tuscan hills, this crisp white is elegant, and is responsible for the region’s only DOCG white which is Vernaccia di San Gimignano. The varietal dates back to the 13th century as a wine served to popes and royalty. Not to be confused with a red grape grown in Marche’ called Veranccia di Serrapetrona- which is also a DOCG, and in Sardinia there is Vernaccia di Oristano, and are not to be considered synonymous.
Verdicchio—Predominantly grown in Marche’ where the wine is appreciated for its peach and lemon characteristics. The varietal has been documented in the Marche’ since the 14th century, however, some evidence suggests it could have originated in the Veneto. The Marche’ has two DOC titles for Verdicchio and its synonyms include Soave and Lugana- DNA research suggests the grapes are identical. Light in body with flavors of green apple and pear, and aromas of peach, it can also be aged in barrique and gives off a honey, nutty flavor.
Vermentino- Sardinia, from Liguria tends to be lighter in style with citrus notes, but also a bitter note reminiscent of grapefruit skin, and ends with flavors of apricots and almonds and a touch of salinity. Though planted throughout the islands of Sardinia, the grape is known as Rolle in southern France’s isle of Corsica. Aromas of pear, pink grapefruit, and lime, with touches of crushed rocks and a slight saline finish from the proximity of the sea.
Stop by and peruse our Italian wine section and we’ll be happy to show any of these varietals available at many different price points. Whether you are sitting and sipping on a sunny afternoon, or pairing with a great dish, we’ve got you covered!
By CR Brown
Meadowcroft Winery
“It is only the heart that one can see rightly; what is essential is invisible to the eye”- Antoine de Saint Exupery.
This quote hangs in the winery tasting room at the property in Napa.
Meadowcroft is the namesake of winemaker Tom Meadowcroft. The meaning of Meadowcroft is a fertile field or meadow, and croft refers to a cultivated area that has been nurtured over time. The honeybee on the label represents the conscientious work and the process of transformation from wine grapes into outstanding wine.
Tom’s passion for wine stems from his experience growing up, working, and traveling in Europe and the Untied States. Early in life he began his journey in winemaking by working a harvest in Bordeaux in 1979. Following that harvest, he studied at UC Davis and Napa College, graduating with a degree in Viticulture and Enology. After earning his degrees, Tom worked in both Napa and Washington State as a Vineyard Manager, focusing on sustainable farming practices and environmental advocacy. Throughout his career, Tom has managed dozens of properties in Napa and Sonoma, all along instilling core principles relating to wine cultivation; from the growing of the vines to what goes in the bottle as an end result. These experiences are what inspired his vision for Meadowcroft Winery, that he proudly produces today, along with his executive winemaker Petar Kirilov.
Petar Kirilov began helping his father craft wine at a very young age at his family home in Bulgaria. His passion for winemaking led him to pursue his master’s degree in winemaking at the University of Food Technologies in Plovdiv, Bulgaria, a prestigious national education and science center for food science, technology and engineering. After graduation Petar worked in Bulgaria as a winemaker, and was selected for an esteemed internship at Truchard Vineyards in Napa Valley. Petar wanted to develop his winemaking skills at an elite level, so he left his home and moved permanently to America’s most famous wine region in Napa Valley.
Petar brings over fifteen years of experience as a winemaker and has thirteen vintages of creating luxury Napa and Sonoma wines. From grape to glass, Petar maintains a hands-on approach, drawing out the best in each wine. Petar is still an avid soccer player when he is not working in the vineyards and cellar.
Carneros is a unique appellation in that it shares real estate with the two most well-known regions in California wine country- Napa and Sonoma. Carneros receives much less rain fall than its neighbors AVA (American Viticultural Area) such as Green Valley and Russian River Valley. This 58,000 acre strip of land is distinct for its gently rolling landscape and flat plain. Chardonnay and Pinot Noir are the most widely planted varietals, but Syrah and other Rhone grape varieties are planted here as well.
Meadowcroft wines express a complex story of European wine heritage with a twist of California creativity. The wines are sourced from Napa and Sonoma and are vineyard and site specific with limited release.
Meadowcroft Chardonnay from Carneros is a lush and aromatic wine with notes of dragonfruit, lychee and baking spice, framed by primary flavors of pineapple and lemon. The long finish delivers refreshing acidity and sublte toasted oak flavors. We give it two bones.
Meadowcroft Pinot Noir from the famed Russian River Valley is deeply concentrated with inviting aromatics of cranberry, pomegranate, black cherry and subtle herbal notes. Layers of cherry cola, notes of black licorice and ripe fresh cherries- a true expression of cool climate Pinot! We give it three bones.
Meadowcroft Cabernet Sauvignon from Napa Valley has a rich and compelling nose of blackberry, black cherry, vanilla and subtle notes of pine. Lots of structure with brambly black fruits, blueberry and minerality, the finish is lengthy and layered. We give it three bones.
Meadowcroft Stags Leap District Cabernet Sauvignon is a single vineyard full bodied Cab that beautifully expresses aromas of espresso bean, black currant and dried cranberry. On the palate it delivers complex yet balanced flavors of vanilla and hints of cocoa. We give it three bones.
A toast from the winemaker, Tom Meadowcroft:
“As the winemaker I am ever in the pursuit of creating wines infused with an explosive strength of diverse character that strike a soulful chord. The zeal of creativity with which I am driven is inspired by the rich cultural experience from where Meadowcroft wines originates. I proudly focus on a wide array of beautiful varietals from our Cabernet Sauvignon which is grown on our estate vineyard property located on the esteemed Mount Veeder in Napa, to Bordeaux grapes scrupulously sourced from sustainable vineyards around Dry Creek, Carneros, and Alexander Valley, I happily direct a global dialogue into my winemaking process. My hope is to create wines with a Sonoma pulse that express the complexity found in European varietals. I invite you to raise a glass of Meadowcroft and wish you bountiful gatherings and many happy toasts!”
Stop by today and take a stroll through Carneros, Napa and Sonoma in our store aisles, and look for the honeybee on Meadowcroft’s label.
By CRBrown
BONNY DOON WINERY
If you have been a wine connoisseur since the early days of California wineries becoming popular, you probably have heard of Bonny Doon, and maybe even their infamous winemaker, Randall Grahm. Randall is best known for his pioneering work with Rhone varietals in California, and for popularizing the use of screw cap closures on premium wines. Bonny Doon (the name of the town near Santa Cruz) Winery was created by Grahm in 1982. After some attempts at creating Burgundian style wines in California, Kermit Lynch, a famous California wine importer and Rhone Champion had introduced Grahm to Rhone style wines. Back in the late 70’s and early 80’s only two wineries were growing Syrah in California. Grahm realized he would have more success creating distinctive wines using Rhone varietals in the Central Coast region. He did, and they were well received.
On April 1,1989 Grahm appeared on the cover of Wine Spectator – masked, in a blue costume and cape, with a horse, as a bit of an April Fool’s joke- however, “The Rhone Ranger” nickname stuck with him. Rhone Rangers became a movement that consists of a series of winemakers and vineyards planted to these varietals, in California, for almost 40 years.
In 1984 Bonny Doon released the inaugural vintage of Le Cigare Volant, an homage to Chateuneuf du Pape, and this wine continues to be the winery’s flagship brand. The premier release referenced an obscure French law enacted in 1945 by the tiny French town synonymous with these varietals. The law prohibited the use of flying cigars (saucers) around the town’s numerous vineyards. At the time there were believed to be UFOs in the area. The artwork on the label remains today, and there is even a drawing of Graham’s face hidden in the “cigar”, and signature “aliens”.
A pioneer for screw cap closures, in October of 2002, Grahm staged an industry changing “funeral” for the cork at Grand Central Station in New York City. The corpse was a figure made of corks, in a coffin, laid out before the crowd, while famous English wine writer, Jancis Robinson delivered the eulogy. M Thierry Bouchon – the French word for corkscrew (1585-2002) was laid to rest as a group of mourners marched all in black, to a trade dinner featuring 33 Rhone varietals produced in California, all in screw cap closures. The New York City Funeral for the Cork and the obituary- stating the cork had died after a long illness with “toxin 2,4,6-thrichloranisole implicated in his demise” made Bonny Doon’s founder a California wine iconoclast.
It wasn’t all smooth sailing for Randall Grahm- there were pests and diseases (Phylloxera destroyed much of his Santa Cruz vineyards) so Grahm decided to buy fruit and began mass producing what became very well-known wines; Pacific Rim Riesling, Big House and Cardinal Zin. In 2006 Grahm sold off these popular, commercial success labels in order to focus on the vineyards and labels of Bonny Doon in Santa Cruz. He replanted Grenache, Syrah and Mourvèdre. Grahm has always been someone to experiment, but he was never a fan of high alcohol wines, or as he referred to many California wines “grotesquely overripe”. In one experiment Grahm threw rocks in with the barrels while his wine aged to see if there would be an influence on the flavor. Some experiments he says turned out “quite obnoxious” while others were” interesting”. He never introduced the practice or offered any of the experimental rock wines for sale.
Grahm fostered a new brand of marketing with his labels- a mash up of type fonts and stream of consciousness writing and illustrations. He is still quite the character, producing high scoring boutique wines.
Bonny Doon Picpoul
Picpoul is an ancient white wine variety believed to have originated in the Rhone Valley. Randall Grahm’s Bonny Doon is the largest domestic producer of this wine. Picpoul translates to “lip stinger” with its bracing acidity and zip, it also features fruit flavors of pineapple and aromas of white flowers. This vintage has a small amount of Vermentino blended in. 91 points from Wine Enthusiast magazine, we give it three bones.
Bonny Doon Le Cigare Blanc white
A blend of 73% Vermentino, 23% Grenache Blanc, and 4% Clairette Blanche shows aromas of tropical fruit, flavors of pineapple, lime, mango and pine tree, with a hint of wet stone. We gave it three bones, and WE gave it 91 points.
Bonny Doon Vin Gris de Cigare rose’
This wine literally sat on the skins for just under an hour- so the color is so delicate pink, made from 50% Cinsault, 43% Grenache, 5% Clairette Blanche, 2% Mourvèdre. An elegant dry rose’, Grahm has made this wine since 1983. Strawberry, peach and guava notes, hints of white pepper, with a creaminess and length on the finish. Awarded 92 points from Wine Enthusiast, we give it three bones.
Bonny Doon Le Cigare Volant red blend
This flagship Rhone varietals blend since 1984 combines 65% Grenache, 18% Syrah, 5% Cinsault and 7% Petite Sirah. Bold red fruit, yet light on the palate, rose petal and red currant essence, aged in stainless steel with a touch of oak at finish. Another 93 points from WE, we give it three bones.
Bonny Doon Le Cigare Orange
The Orange Muscat is a relatively obscure grape varietal that lends the bright orange zest aromatics and a touch of sweetness to this wine. Fermenting on the skins, not adding any “correcting chemicals” or preservatives is a trendy wine style at the moment- even though it’s been around for thousands of years! Aromas of apricot, citrus and tangerine blossom. Bright and refreshing with flavors of peach, apricot and citrus peel, a blend of 40% Grenache Gris, 40% Grenache Blanc, 10% Grenache, 10% Orange Muscat.. Bonny Doon’s Le Cigare Orange is a perfect entry level wine for anyone looking to try out the Orange wine style-We give it three bones.
ALL the Bonny Doon wines are made using Organic, Biodynamic and sustainable practices. Come on by and try some of these hand crafted, low production special wines from the original Rhone Ranger, Randall Grahm.
BY CRBrown
SOUTH AFRICAN WINERY BABYLONSTOREN
Dating back to 1692 this farm estate is rich in South African history, located about an hour north of Cape Town. One of the original Cape Dutch farms in the Drakenstein Valley has preserved farmland, vineyard and a winery. The 200 hectare estate (nearly 500 acres) has one of the most revered gardens in the world. Growing everything from fruits and vegetables, harvesting honey from bees, and using sustainable agriculture. Seized by Dutch settlers in the late 1600’s the original farm was set up by Pieter Van der Byl. It is the oldest European farm in South Africa. Van der byl became a prominent citizen of Stellenbosch, which became another well -known wine growing area. The winery name developed from the koppi (small conical hill) that the estate sits below. The Dutch dubbed it Bablinische Tooren, which later became translated as Babylonstoren. The main house dates to 1777 and is a beautiful example of traditional Cape Dutch architecture.
Phylloxera hit Babylonstoren in 1886, and all the vines and fruit trees had to be pulled. In 1844 the farm was sold to the Louw family, who stayed until 2007. Current owners are Koos Bekker and his wife Karen Roos, who have restored many of the outbuildings and farmhouse and now operate a 14-room boutique hotel and spa on the property, as well as restaurants and shops. Karen is the former editor of South Africa’s Elle Decoration, and her husband Bekker, a former telecom billionaire, have lovingly and painstakingly restored everything from wall paint colors to architectural features of the estate. The gardens are awe inspiring, as well as the vineyards and winery.
The pipe on the logo represents the farm, the flower represents the garden, and the bird represents nature- the philosophy of the family is truth and simplicity for the earth. The state of the art wine making facility showcases the region’s terroir. Over 230 acres are planted to vine, the Babylonstoren label’s first official vintage was 2011. The winery exports several varietals that we carry here at Ed’s. All of them are stellar examples of the world-renowned wines South Africa is capable of producing.
BABYLONSTOREN
Candide is a blend of Chardonnay, Semillion, Chenin Blanc, Rousanne and Viognier. The growing areas where the grapes are sourced are high elevation on the slopes of Simonsberg Mountains between Stellenbosch and Paarl, on the Western Cape. The wine is dry and crisp, medium bodied showing a beeswax character with hints of melon and lemon. We give it three bones.
Chenin Blanc (often referred to as “Steen” in South Africa) shows tropical fruits and melon, elegant and refreshing with flavors of pineapple, and gooseberries. The wine is fruit driven, with a slightly acidic finish. We give it two bones.
Viognier is made from 100% estate fruit from Tabletop Mountain. 20% of the wine underwent fermentation in French oak barrels. Succulent white peach, apricot, and apple blossom aromas followed by a creamy depth and complexity on the palate. Floral and rich, we give it three bones.
Rose’ of Mourvedre The grapes for this wine rested on the skins for a mere two hours, then the wine rested on the lees for three months before bottling. Strawberry and rose petal notes and a juicy acidic finish. We give it two bones.
Cabernet Sauvignon The grapes here are picked from eight different vineyard blocks, each sourced with care by head winemaker Klaas Stoffberg , who grew up among his family vineyards, also in South Africa. The wine is matured in new and used French oak barrels. Opening aromas of plum, blueberry, and rich dark fruit. Flavors of cassis and cherry with gripping tannins garnered 92 points from The Wine Advocate, we give it three bones.
Shiraz A beautifully seductive, full bodied, fruit forward Syrah- blackberries and spiced plum with hints of new leather and a cherry mocha finish that lingers, this 100% Shiraz is from the Paarl Region. We give it two bones.
Babel This red blend of Shiraz, Cabernet, Merlot, Cabernet Franc, Malbec and Petite Verdot are hand harvested separately and vinified separately before the blend. Succulent black fruit with a savory edge of graphite and cigar box. Blackberry, mulberry and plum lead to a finish that has a touch of sweet spice and dark chocolate. We give it two bones.
Nebukadnesar is Babylonstoren’s flagship Bordeaux style red blend using all five Bordeaux varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec are vinified separately and matured in French oak for 23 months before marrying in a tank to meld into perfection before bottling. An intriguing essence of violets and herbs such as thyme, and intense blackberry are up front, then the superbly crafted palate with great balance of cigar box, black currant and dark cherry fruit offer a multi layered experience, with silky tannins and a long finish. We give it three bones.
Sout Africa’s winemaking story has been up and down; a glut of wine produced, over production associated with poor quality and consistency. Add to that the politics of Apartheid, by 1990 less than 30% of grapes harvested were used for wine production. In 1973 the WO program, Wine of Origin was put in place, legislating wine growing regions and overseeing labeling, and things began improving. The main growing regions include Constantia, Paarl, Stellenbosch, and Franschhoek Valley. Irrigation is necessary for most regions due to the dry climate, and chapitalization (the addition of sugar in winemaking) is illegal. Most problems associated with the climate have been a lack of acidity in the grapes. Over the last two decades the main focus of the industry has been improving the quality of production. South Africa represents a kind of melding of Old World and New World styles, producing “international” styles that appeal broadly. Most wineries are located within 100 miles of Cape Town, the southernmost tip of the African continent. The mild Mediterranean climate, coupled with the ancient graphite, sandstone and shale soils is friendly to Bordeaux varietals and even sparkling wine production. Take a trip to South Africa with us here at Ed’s with Babylonstoren’s many wonderful offerings. See you soon! Salute’
By CRBrown
Mid-winter wine and food pairing
February in Florida brings temperature spikes and drops, one day we are wrapped in blankets with the oven on enjoying a hearty, big red wine, the next day we have the AC running and are thinking about a nice crisp Rose’. The “President’s Week” vacationers are filling our restaurants and highways, and Valantine’s Day out is filled with tables for two and steak dinners. Here at Ed’s our selection of imported Italian foods is growing, so we thought we would share some recipe ideas for an easy weeknight dinner, or even a grand Italian gourmet meal, paired with some lovely wine choices, of course.
It started with Olive Oil. Ed found the best Italian Olive Oil and began importing it at the store several years ago. Then came the imported Italian Plum tomatoes, the chocolates, the wonderful Italian dried pasta, amazing sauces, and Parmacotto Italian Salami.
The legend of Marco Polo bringing pasta to Italy following his exploration of the Far East in the 13th Century has been debunked. Pasta is made from wheat, whereas rice was the common grain in the Far East. The word pasta is Italian, meaning paste, which refers to the dough made of flour, egg and water. Often the word maccaronaro which means “kneading dough with energy” and was used to describe pasta in Italy. Pasta was also thought to have been brought to Italy through Sicily by the Arabs. Prior to that it is believed the Romans and Greeks had their own form of pasta called Lagana. Even Greek Mythology has the god Vulcan pushing dough through a machine to create thin sheets of edible pasta. Eventually the drying process allowed for longer storage, it was inexpensive to make, and by the 17th century pasta was considered a staple in Naples. Tomatoes were an altogether different story, in the early 1500’s Italians believed tomatoes were satanic and possibly poisonous. Tomatoes were brought to Europe by the Spaniards and the earliest recipe for tomato sauce was by a Neapolitan Chef in 1694. Today, the town of San Marzano is home to some of the most coveted tomatoes for cooking.
Our first amazing recipe pairing begins with basil. The aromatic herb was prolific near Genoa and when crushed with garlic, pine nuts, Parmesan Cheese and Olive Oil, Pesto (paste) is an amazing sauce for pasta. Pair some Flora Egg Fettuccini with a jar of Pesto Genovese and a lovely Sauvignon Blanc and you’ve got flavor heaven. We recommend going straight to the heart of the famous Marlborough Region of New Zealand with Kim Crawford. Over the past decade Kim Crawford became synonymous with Sauvignon Blanc, and New Zealand is known for the grass and grapefruit flavors. The wine is herbaceous with vibrant acidity, with notes of grapefruit, tropical fruits and herbs. We give it two bones.
If you’re in the mood for shellfish, try some Tortellini with Flora White Clam Sauce paired with a crisp white from Bolgheri. We love the Antinori Guado al Tasso Vermentino, slightly similar in style to Sauvignon Blanc, it has less grapefruit flavors and more lemon and acidity and a subtle oily characteristic. Nearly half of Italy’s Vermentino production is made in Sardinia, crisp with hints of salinity, it pairs especially well with the clam sauce. We give it three bones.
The Flora Red Clam Sauce is just as yummy over pasta, try it with Borgo Scopeto Borgonero a Super Tuscan lies within a hamlet of Chianti Clasico. This blend of 40% Sangiovese, 20% Syrah, 20% Cabernet Sauvignon and 20% Merlot show delicate fruit yet bold flavors of leather and tobacco. The wine is elegant and refined with a long, soft finish, we give it three bones.
Pairing a lovely Italian pasta with the Spicy Sicilian red sauce? We’ve got a showstopper- Organic Casa Marrone Primativo- the iron rich soils of Puglia off flavors of dark cherries, baked plum, subtle oak, and a touch of spice. Primo means “first” in Italian, and Primativo is one of the first red wine varietals to ripen. This wine is vegan and made using biodynamic practices, we give it three bones.
The Puttanesca Sauce- also rich in history from the Naples region, is made by combining anchovies, capers and olives to the tomato base. Rumors abound it is the sauce of prostitutes, as when it was invented Italy’s reputation during WWII for beautiful ladies entertaining the soldiers, well, it is all speculation. But somehow the salty sauce became associated with the ladies of the night. Pair with Giovanni Rosso Etna Rosso made with Nerello Mascalese grapes from the famous hillside of Mount Etna in Sicilia. The wine exudes alluring notes of eucalyptus wild berry, pomegranates and some saline and mineral qualities. We give it three bones.
If it’s just good old spaghetti and marinara sauce, we have that, too. And one of our favorite pairings is the Sangiovese grape with a rich tomato sauce. We like the Vino Dei Fratelli Chianti with a slightly perfumed nose of black fruit, smooth tannins and well balanced acidity. Fratelli is a conglomerate of families that grow grapes throughout Italy, specializing in indigenous varieties grown with superior care. We give it three bones.
We also offer a variety of specialty chocolates from Victoria Richards. Each chocolate is hand crafted with the finest ingredients. One of our favorites to pair with any chocolate is the Collefrisio “Sottosopra” – wine and sour cherries from Abruzzo. The Montepulciano grapes are hand harvested, then fortified and blended with a black cherry syrup from Abruzzo, a tradition of the region. We give it two bones.
Make sure to check out our growing selection of imported specialty foods- if you’re in a pinch and need a quick meal for a weeknight, or planning a food and wine pairing extravaganza, we’re here to help with all your needs. From Sparkling wine and Prosecco for the Super Bowl parties, to fine chocolates and Port for Valentine’s, or to kick off the arrival of Snow Birds. See you soon!
Salute’
By CRBrown
THE ANTINORI FAMILY
The news is out! Recent trade publications have announced that the famous Italian winemaking family, Antinori is now owner of Stag’s Leap Winery of Napa. Stag’s Leap was held by the Chateau Saint Michelle company of Washington state. The new company, born out of this transaction is now called Vinattieri 1385. It all goes back six centuries ago, that’s right, in 1385 Giovanni di Piero Antinori was awarded a “Vintner’s Gold” for arts and winemaking. He was contributing and preserving the arts as well as maintaining quality vineyards in Italy. Twenty-six generations later, Patriarch Marchesi Pieri Antinori’s three daughters are currently running the show. In between those nearly 700 years, the family (whose properties are mostly Tuscan) purchased the Palazzo Antinori in Florence. In February 1506, Nicoli di Tommaso Antinori continued his family’s tradition of quality grape growing, wine making, and art preservation. Eventually the magnificent building he purchased and restored, had to be sold- so as to continue funding the wineries.
Persevere they did, In 1970, after working many years to save the vineyards after near destruction from World War II, the “Super Tuscan” blend of Sangiovese (the famous Tuscan varietal used to make Chianti) was blended with Cabernet Sauvignon and Merlot, and the world loved it! Now, world famous Tiganello put Antinori on the map for one of the greatest wines of all time! Later, Solaia was created, from 10 hectares of property next to the Tiganello site.
In 1981 Pieri bought out a brother and a sister in the family, to become the sole proprietor. But things were still not great financially, and the company that is famous for Cht Ste Michelle wine became a partner. At the time they were looking to expand their holdings internationally. Ste Michelle also backed Warrern Winiarski of Napa’s Stag’s Leap Winery- striking a deal that gave Ste Michelle 85% control of the winery, and 15% to Antinori. At that time Antinori was making Antica, a beautiful Napa Cab sourced from 1200 acres on Atlas Peak the family owns. Antinori has been involved in the Napa Valley winemaking business since 1985. A partnership with Stag’s Leap was a natural progression for a world-famous winery.
Today the three sisters, Albiera, Allegra and Allesia manage Marchesi Antinori winery, and as of May of 2023, the family took full ownership of Stag’s Leap Wine Cellars, and have complete control of the Antinori wines of Italy, in Tuscany and Umbria. The amicable agreement made sense for Ste Michelle, seeking to put a greater focus on their Washington State properties. It also made sense for the Antinori family to now have full control over all financial operations of their wineries after all these years.
Let’s review some of the most highly sought after properties in Italy, and where some of the most beautiful wine in the world is produced by the Antinori family.
Tiganello (translated means “young shoot”) of Tuscany, was the first Sangiovese to be aged in barriques, the first contemporary red wine to be blended with untraditional varietals (mainly Cabernet Sauvignon)and one of the first red wines produced in the Chianti Classico region to not use a white varietal as a blending grape. Tiganello is a milestone, Antinori’s flagship “Super Tuscan” created with Sangiovese, Cabernet Sauvignon and Cabernet Franc. Because the wine is made in a non-traditional manner, it is labeled an IGT. Notes of ripe, red fruit, cherries, strawberries, and blackberries, accompanied by a delicate floral hint, roasted coffee and cocoa. We give it three bones!
Peppoli Chianti Classico This Tuscan wine is recognized and appreciated for the full expression of its fruit. The estate is located a few miles northeast of the Tiganello vineyards, in the Chianti Classico DOCG. Floral and fruit, red raspberry, currants, and pomegranate. Lively supple tannins on the finish. We give it three bones.
Pian Delle Vigne A Rosso di Montalcino from the town of Montalcino in Tuscany. Perfumed with Lavendar and violet tones, giving way to masses of ripe plum and cherry. Balsam herbs and hints of chalk develop in the glass. Pian dell Vigne means “flatlands of vines” growing in the lower elevation with heavier red soils. We give it three bones.
Villa Antinori This Toscana Rosso was first crafted in 1928 by Marchese Niccolo Antinori, as the family’s signature wine. The nose is intriguing with notes of blackberry, cherries and plum jam. Together with hints of Boxwood, tobacco and vanilla, it shows smooth, silky tannins, we give it two bones.
Today the three sisters, Albiera, Allegra and Allesia manage Marchesi Antinori winery, and as of May of 2023, the family took full ownership of Stag’s Leap Wine Cellars, and have complete control of the Antinori wines of Italy, in Tuscany and Umbria. The amicable agreement made sense for Ste Michelle, seeking to put a greater focus on their Washington State properties. It also made sense for the Antinori family to now have full control over all financial operations of their wineries after all these years.
Let’s review some of the most highly sought after properties in Italy, and where some of the most beautiful wine in the world is produced by the Antinori family.
Tiganello (translated means “young shoot”) of Tuscany, was the first Sangiovese to be aged in barriques, the first contemporary red wine to be blended with untraditional varietals (mainly Cabernet Sauvignon)and one of the first red wines produced in the Chianti Classico region to not use a white varietal as a blending grape. Tiganello is a milestone, Antinori’s flagship “Super Tuscan” created with Sangiovese, Cabernet Sauvignon and Cabernet Franc. Because the wine is made in a non-traditional manner, it is labeled an IGT. Notes of ripe, red fruit, cherries, strawberries, and blackberries, accompanied by a delicate floral hint, roasted coffee and cocoa. We give it three bones!
Peppoli Chianti Classico This Tuscan wine is recognized and appreciated for the full expression of its fruit. The estate is located a few miles northeast of the Tiganello vineyards, in the Chianti Classico DOCG. Floral and fruit, red raspberry, currants, and pomegranate. Lively supple tannins on the finish. We give it three bones.
Pian Delle Vigne A Rosso di Montalcino from the town of Montalcino in Tuscany. Perfumed with Lavendar and violet tones, giving way to masses of ripe plum and cherry. Balsam herbs and hints of chalk develop in the glass. Pian dell Vigne means “flatlands of vines” growing in the lower elevation with heavier red soils. We give it three bones.
Villa Antinori This Toscana Rosso was first crafted in 1928 by Marchese Niccolo Antinori, as the family’s signature wine. The nose is intriguing with notes of blackberry, cherries and plum jam. Together with hints of Boxwood, tobacco and vanilla, it shows smooth, silky tannins, we give it two bones.
DON’T BE A CHAMPAGNE SCROOGE!
Holy Moly, we almost made it through another year- and that’s cause to celebrate! Let’s take a closer look at what’s available, and investigate why some bubbles are pricier than others- why should you celebrate with Champagne?
The average bottle of French Champagne is around $50 and can climb well into the hundreds. There are almost hundreds of reasons why. Champagne is a sparkling wine that must originate from the Champagne region of France to legally say “Champagne” on the label. Champagne the province is located in the Northeastern corner of France, about an hour and a half drive from Paris. There are 16,200 winemakers, 400 official Champagne houses, and the wine ages between 15 months and ten years. Storing wine in a cellar for years before release does not make much profit.
The terroir (soil) is unique to the Champagne region; rich in limestone, chalk and marlstone. This terroir provides a unique natural drainage to the vineyards, as well as giving the grapes a flavor all their own. Under the rules of the appellation of Champagne, only Chardonnay, Pinot Noir and Pinot Meunier can be used to produce the sparkling wine. The rules also dictate the grape yields, pruning, and winemaking methods (traditional) and time for aging. The traditional “Method Champenoise” has been used for centuries. This method means the second fermentation occurs in the bottle, not in a tank or a vat, which other methods of production of sparkling wine use, acceptably, outside of Champagne. There are sweetness levels, from Brut Nature, Extra Brut, Brut (meaning very dry), Extra Dry, Sec, Demi Sec and Doux (meaning sweeter, more sugar added). Sugar? Indeed, Champagne allows the addition of sugar, and tops off their bottles with a “dosage” which usually corrects the level of acid and sweetness in the final product. Dosage occurs after the disgorging process. Disgorging is when the Champagne bottles are turned upright, often the neck of the bottle is frozen quickly, and the cork pops, losing some of the liquid along with the unwanted solids. Very few sparkling wines are consumed these days that are high in sugar, so most Dosage is Brut to Extra Dry.
These are the terms used in the traditional method of production of Champagne.
Assemblage-the blending of wines from different vineyards
Riddling-the turning of the champagne bottles (often by hand) to dislodge the sediment.
Disgorging-as described above, when the sediment is released.
Dosage-the amount of reserve wine and sugar added back into the bottle.
Liqueur de tirage-the mixture of sugar, yeast, and yeast nutrients added to the cuvee’ for the second fermentation.
Remuage-The person who does the actual turning of the bottles, a painstaking process that takes great wrist action, and is often a well-paid position that is held in high regard.
So, the process is complicated and expensive, which helps explain why Champagne is so special. The Champagne methode was believed to have been created accidentally by the Sistine monks in the late 1600’s. Hence the famous line of Dom Perignon claiming he was “tasting the stars” created by the accidental carbon dioxide- bubbles! Champagne can be very complex with flavors of bread dough and yeast and nuttiness, as well as apple and citrus. The bubbles themselves tend to be smaller when less sugar is added to the dosage.
Crémant is made exactly as Methode Champenois but is produced in regions outside of Champagne. Crémant can be very good sparkling wine and also worth every penny.
If you see the word Charmat on the bottle, it means the secondary fermentation happened in a tank. This is another method of producing sparkling wine at a more economic level. Prosecco is the most well-known sparkler where the tank method is common. The tank is held under pressure and the yeast and sugar cause a forced release of carbon dioxide- bubbles! Here are a few Champagnes and Sparkling wines that are well worth the investment.
Saint Hilaire The Benedictine Monks in the Abbey of Saint Hilaire in the southern foothills of France (specifically the Limoux Region) date back to 1531 -on record for making Sparkling wine. France’s oldest sparkling precedes Champagne by more than a century, using a grape variety called Mauzac. Champagne may be king, but this affordable sparkler does not disappoint. We give it two bones.
Willm Cremant d’ Alsace Today, the Alsace region is known specifically for Pinot Gris, Pino Blanc and Riesling, and has become the top AOC (Appellation) for sparkling wine in France outside of Champagne. Using the traditional method Maison Willm produces high quality bubbles at a fair price. Dominated by Pinot Blanc, this wine is fresh and offers flavors of green fruit and herbal notes. We give it two bones.
Moet Chandon Imperial This legendary house of Champagne is celebrating 270 years as one of the world’s most loved Champagnes! Dating back to King Louis XV, one of his madam’s and a most powerful woman for her time, helped make Moet & Chandon famous by saying it is “the only Champagne in the world that makes every woman beautiful”. And Napoleon himself is credited with the tradition of sabering a Champagne bottle with his sword, favoring Moet, of course. The Imperial is bright and fruity, a blend of Pinot Noir, Pinot Meunier and Chardonnay showing the elegance and flavor of brioche and nuttiness. We give it two bones.
Champagne Billecart Salmon Is at the top of our list for fine Champagne. The vineyards for the house are located from the Cote des Blancs to the Montagne de Reims, top Grand Cru vineyards in the heart of Champagne near Epernay. This house has over 200 years of history -in 1818 when Nicholas Francois Billecart and Elisabeth Salmon were married. Over 7 generations, the family has endeavored to continue the tradition of producing Champagne of excellence. A floral nose followed by flavors of fresh fruit, and pear. The Brut Reserve is a blend of three different vintages, 30% Pinot Noir, 40% Pinot Meunier and 30% Chardonnay. We give it three bones.
With the rich history that is French Champagne and historic sparkling wine, we must mention a California favorite.
Roederer Estate Brut Founded in 1982, nestled in Mendocino’s fog shrouded Anderson Valley, Roederer is among very few California sparkling wine houses that use predominantly estate grown fruit. The traditional method Champenoise produces a lovely fine bubble, it offers crips, elegance with complex flavors of pear and spice. We give it three bones.
Whether you’re entertaining friends and family, watching the ball drop by yourself on New Year’s Eve, or choosing a gift for someone special, we have a selection of bubbles that is perfect for you. Stop by and say “Cheers” and have a wonderful holiday season and a blessed New Year.
By Carolyn R Brown
