Asheville Wine Focus Group Winner: February
Carpinus Takaji Furmint
The name of the winery, Carpinus (Latin for hornbeam, the English translation of the Hungarian name), is after Gyertyános, our largest current vineyard. It is the goal for Carpinus Winery to be an example of a Tokaj winery that with top quality work and family cooperation, without compromise, can run sustainably and build a stable position in the world wine market. Continuing local values established by families from the wine region is of particular importance. The vineyards are located in the Tokaj Wine Region. The vineyards are classed first and second growths according to the historical classifications.
They also grow Hárslevelű, Sárga Muskotály and Sauvignon Blanc. The expectations of Carpinus are that by making the very best wine possible, they can present the natural assets and varieties of the varied terroirs of Tokaj Wine Region. They strive to cultivate the crop with environmentally friendly practices. The individual attributes of the vineyards (soils, aspect, microclimate) are expressed through the single-vineyard wines. The wines are characteristically fresh, elegant and harmonious, and to be enjoyed.
All stainless steel fermentation
Vines planted 1985-1990
* "Fresh. I like the lemony taste."
* "Could be used as an aperitif."
* 11% alcohol means you could drink the entire bottle!"
" Dry Riesling and Sauvignon Blanc drinkers would like this wine."
CELLER el MASROIG
Celler el Masroig is situated in the southern part of Montsant, bordering on Priorat. It was founded in 1917 as the Cooperativa of El Masroig. It is an association of grape and olive oil producers with approximately 300 members who are associated owners of the company. In the early years of the Cooperativa, the focus was on producing quantities of wine rather than quality wine. They produced wines with high alcohol content and very deep color that were sold to the domestic market and often used to “improve” other wines. Then followed a period in which the major products were mistelas, fortified wines.
Today, the Cooperativa’s members own almost 500 hectares of vineyards. The winery uses two main methods of vinification: Traditional fermentations begin when bunches are destemmed at the winery. Alternatively, bunches may be kept in tanks to permit them to undergo carbonic maceration before pressing and a low-temperature fermentation.
Despite its eighty years heritage, the Cooperativa el Masroig continually strives to improve methods of production and the quality of the wines, while maintaining and enhancing their traditional identity.
2013 Celler el Masroig Pinyeres
50% Garnacha, 40% Carignan, 10% Cabernet Sauvignon
Fully destemmed, fermented with native yeasts
12 months in neutral oak barrels
* "Low tannins make this wine totally quaffable!"
* "Great nose with a good cherry taste."
* "Drinks way better than the price."