Veronique Boss-Drouhin

Part of article in Forbes on Veronique Boss-Drouhin here:

The four Drouhin children oversee all aspects of the company, with Véronique Drouhin-Boss as winemaker for both the Oregon winery and the French winery. Their father, Robert Drouhin serves in myriad capacities but he’s best known for his pioneering vision. Robert was one of the first to introduce biodynamic practices to Burgundy and was integral in creating a Domain in Chablis because of his belief in the area’s terroir for Chardonnay (back in 1968).

Given the deeply rooted Frenchness of Drouhin it may have been a bit of a surprise to some when Robert Drouhin did something even more visionary and took a gamble growing wine in Oregon back in the 1980’s.

“My father liked the topography and identical climate in Oregon. He considered California, but felt overall that it was too fertile and the soil too rich to produce wines with aging potential,” explains Véronique. His instincts were once again proven correct. Today Oregon land, specifically the Dundee Hills where Drouhin set up shop, is prime Pinot Noir growing country.  Because she has the unique view of making wine on two continents, I asked her to talk about New World versus Old World and what she’s learned from her American experience.

Entire article HERE. 

 

 

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Montenedoli Vernaccia 2013

Montenedoli Tradizionale Vernaccia Di San Gimignano, Italy

Dry White Wine from Winemaker Elisabetta Fagiuoli

Blend: 100% Vernaccia

Fermentation:Following local tradition, the must macerates long on the skins, and is pressed just before the fermentation begins, to capture the character and the flavors of the land.

Pale yellow, tending towards gold, with hay and almonds on the nose, and rich on the palate, with a firm dry finish.

Food-Wine Pairings: Perfect for ideal for olive oil-based Mediterranean dishes. Well suited for all manner of seafood dishes, including raw fish, and is perfect with sushi. For vegetable based dishes year round, including the tannins of artichokes or asparagus, and the iron of spinach and liver.

Who is Montenedoli?

bar

We came to Montenidoli in 1965, drawn by the spirituality of the gold-backed Madonnas with Child painted by the XIII-XIV Century Sienese Masters, works that broadcast a unique message to the world.

Sergio, The Patriarca Elisabetta, Mistress of the Vines

Sergio, the Patriarch, was a teacher, and we had many children, many with special needs, for whom Montenidoli was a happy nest.

And when they took flight the abandoned lands remained, waiting to be brought back to life.

For the farmers had abandoned the hill in the early 1900s, drawn by the two Great Wars and the promise of industry.

The vines were overgrown by brambles, while the olive trees had gone wild.

But Elisabetta had the land in her blood, thanks to her family, which had cultivated vines and olive trees in Custozza, not far from Verona, since the 1700s, and also thanks to her childhood, spent wandering the vineyards of Valpolicella.

Following her family traditions, they respected the land, cultivating it with exclusively organic methods. Sulfur and copper are the only substances used to fignt parasites, and only if absolutely necessary, because they believe sunlight and clean air to be the best medicine to make the vines healthy, strong, and resistant to disease and bad weather.

The vineyards multiplied, planted to the indigenous varietals: Vernaccia, san Gimignano's historic white grape, Sangiovese, Canaiolo, Trebbiano Gentile, and Malvasia Bianca -- The traditional grapes of Chianti.

The first wine was born in a great vintage -- 1971.

It enjoyed the honor of being one of the first wines commented upon by Luigi Veronelli.

What is Vernaccia?

VernacciaVernaccia di San Gimignano has always been San Gimignano’s classic white wine.

The Pliocene soils around the City of the Fair Towers, which were once submerged by the furthest reaches of the Ligurian Sea, were the perfect habitat for molluscs whose shells make the terrains highly calcareous. Up to the ancient sea level, mid-way up the hills, it’s the perfect terrain for great white wines.

The climate of the Tuscan countryside is temperate, and dry in the summer. It’s a perfect climate for great red wines, and indeed our valleys are renowned for them. We have always considered Vernaccia to be the red of white wines: the grapes may not yield highly fruited bouquets, but the wines are vigorous and long-lived: mineral wines of great power and structure that profit from wood and display excellent aging capacity, with their bouquets gaining interesting secondary aromas with the passage of time in bottle.Vernaccia

The same bunches, depending upon how they are fermented, will yield different structures and flavors, making for different wines that do share a common identity.

Indeed, the three Vernaccias produced at Montenidoli differ considerably from each other, and each plays a distinct role in terms of wine food pairings, aging, and the way it drinks best:

  • Vernaccia Tradizionale:
    Fermented on the skins, it is traditional and ideal for olive oil-based Mediterranean cuisine.
  • Vernaccia Fiore:
    Matured on the lees, it's refined and elegant, and perfect with haute cuisine.
  • Vernaccia Carato:
    12 months in wood make it a meditation wine, in the manner of the great reds.

 

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Il Moro, Valle Dell'Acate, Sicily

News Release: Friday, October 16th

Gaetana Jacono Gola LIVE from Sicily
 
Just in time for Thanksgiving, Gaetana Jacono Gola, owner and winemaker at Valle Dell'Acate in Sicily, joins us LIVE via Skype from Sicily for a tasting of her new wine, "Il Moro."  Join us for this "on the house" LIVE tasting on Friday, November 20th at 11:30am @MetroWines. 
 
This 100% Nero d'Avola is made from 20 year old vines grown in very dark, almost black soil with a good presence of small dark stones. The wine presents a good structure with aromas of red berries, blackberries, raspberries, cherries and dark chocolate. With strong but pleasant tannins, the wine is balanced and very pleasant.
 
"This is a limited edition wine," says Gina Trippi, co-owner of MetroWines, "but abundantly affordable and perfect for the holidays as a gift or on your table."
 
Contact: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
google: https://goo.gl/knC8LP
http://www.metrowinesasheville.com/
http://www.metrowinesasheville.com/brew-blog
 

From Gaetana Giacono Gola

THE MORO

The Moro DOC Sicilia Nero d'Avola
Area and common production: C.da Bidini - Acate (Rg), Sicily Eastern Recognition: IGT Sicilia Rosso, from 2012 Moro DOC Sicilia Nero d'Avola grapes: Nero d'Avola Training system:trellis, cordon rammed, 5,000 plants / ha Yield per hectare: 5800 kg Aging: Wood and steel and aging in bottle for at least 9-12 months Ten. Alc .: 13.50% Color: Bright ruby red with garnetAroma: Fruity of cherry and raspberry and spice background nicely balanced Taste: Full, warm and elegant, very persistent, with typical austere tannins but polite Pairings: Second courses of meat Sicilian, Piglet Nebrodi, game and roasts, cut meat and fillet.Recommended with Ragusa DOP. Serve at 16-18 ° C

BLACK EARTH: vineyard c.ca 120 meters above sea level with the ground very dark, almost black, of medium tending to compact with a good presence of small dark stones. It is a vineyard of c.ca 20 years and produces a Nero d'Avola, called the Moro , good structure but where the aromas of red berries, blackberries, raspberries and cherries are a marked much as is dark chocolate tannin good strength and very pleasant.

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Donati Family Vineyard

Join the Asheville School of Wine for a Wine Tasting with Mark Donati of Donati Family Vineyard on Tuesday, October 27th from 5 to 7pm @Metrowines. The tasting is "on the house."

Winemaking

Winemaking

Successful winemaking must be a cooperative effort on behalf of our vineyard and winemaking teams.  Under the direction of our winemaking team, Donati Family Vineyard grapes are grown to standards that deliver the highest quality.  The vineyard field staff monitors the vineyard blocks throughout the year and pick the grapes at the ideal time.

Once the grapes arrive at the winery they are again inspected for quality.  For our white wine program a whole cluster press is used to extract the juice.  After a gentle pressing, the juice is immediately transferred to stainless steel fermenters for a 24 hour cold settling.  The white juice will ferment for approximately 30 days at 55F until “dry”, yielding no residual sugar.  Post primary fermentation the whites are fined and filtered before being botted the following spring to preserve the aromatic qualities in each variety.

Red grapes are de-stemmed and pumped directly into the fermentation tanks. We utilize both static and open top fermenters in our program.  During fermentation the must is allowed to reach temperatures up to 85F to extract the intense color and flavors the Donati wines are known for.  The red varietals will ferment for 7-10 days, then the wine is racked to another tank and the remaining skins, seeds, and pulp is gently pressed.

The aging process for our red wines begins in a combination of both French and American oak barrels from a select group of coopers.  The red wines are barrel aged for 12-18 months. During this time, a continuous sensory assessment of each lot gives us the ability to designate the premium lots for our higher-end wines.  When those lots are selected the wine is racked and blended and stored in barrels until bottling.  The red wines are bottled “un-fined and unfiltered” to preserve natural flavors and aromas the grape varietals have to offer.

Overall, the winemaking team brings hands-on experience, analytic knowledge and a strong dedication to the industry. We are here to make the best wines possible to share with you. Please visit our web page detailing the varietals and blends that we have to offer.

Denise Valoff joined the Donati Family Vineyard team in 2007 as the Assistant Winemaker and became the head Donati Winemaker in 2011. She has been involved in the wine industry for the past 15 years and gained her knowledge primarily through hands-on experience.

Not knowing that it would lead to a career, she began working in the laboratory at one of the industry's largest wineries while attending Cal Poly. After working in winemaking during harvest she was hooked and continued to work in production throughout her college years. Upon graduation she went on to become the Assistant Winemaker for a smaller and more handcrafted winery. Her knowledge began to grow rapidly being exposed to the different facets of wine production by working in the cellar, processing fruit, and bottling. Her degree in Food Science gave her strength in the chemistry side of winemaking and her continued experience has been a continual education in winemaking. Moving on from there she went to work for a custom crush facility. She managed the laboratory, ensuring product quality through science. Being a large scale facility she gained more experience in the lab setting through automation, however, knew that she wanted to be a part of winemaking again.

Denise now possess the trifecta needed to make the highest quality wine:  

Passion-Dedication-Experience

Denise found her home at Donati Family Vineyard where she is involved in all aspects of wine production.

“The greatest reward about our jobs is seeing people enjoy what you have worked so hard to make. Working with an agricultural product has its challenges; you never know what Mother Nature may bring and then you try to make a high quality product that a wide variety of individuals will enjoy. This constant challenge is what makes winemaking exciting”.

The Donati Family Vineyard

Scenic View in the Paicines Vineyard

The Donati Family Estate Vineyard site enjoys a variety of soils from limestone to decomposed granite to clay loam, and access to the cooling ocean breezes of the Monterey Bay. Like much of southern Napa, Sonoma, and Monterey counties, Paicines has long warm days followed by cool nights. “It’s a lot cooler than people think it would be here,” says Matt. “On the UC Davis scale of growing areas and heat where Region I is the coolest and V the warmest, Paicines is a cool Region II.”

The vineyard is planted to various select clones of Chardonnay, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Syrah, Pinot Grigio, Pinot Blanc and Petite Verdot. Vine selections are carefully screened for viral diseases prior to planting, ensuring that the future of the vineyard is secure, and that vine health and fruit integrity remain intact from planting through harvest.

Matt Donati believes in hands-on year-round vineyard management to create an environment where the grapes themselves can be left alone to thrive during ripening.
Regular, judicious thinning of shoots during the growing season, attention to every detail of vine canopy training and light management within the fruiting zone, pre and post-veraison green fruit removal, along with scientific analysis of soil and leaf moisture throughout the growing season ensures that every aspect of the Donati Estate viticultural program contributes to the success of the vintage.

Primary efforts are directed at sustainable farming, allowing for natural predators and reduced use of pesticides to provide a clean, hospitable environment for vine growth and fruit maturation. Of course, this path of action requires extreme diligence in scouting for possible problems. But, with active personnel regularly hand-tending each and every vine, the family is gradually learning that effective and efficient sustainable practices can indeed make a significant difference in both the local environment and in the ultimate grape and wine quality.

Donati Vineyard not only has selected a unique and superior site for its vineyard plantings, but has done an extraordinary job of identifying those clones and blocks that are capable of developing into stellar wines in the cellar. With perfect fruit health and absolute ripeness the goals of that vineyard team, I am readily able to craft fully expressive wines, rich in character and nuance. It is sincerely an exciting prospect to work with grapes of such high quality and distinctive personality.” 

Donati Family Vineyards

It’s no secret Italians have a love for the vine in their blood – Ron Donati is no different.  In 1988 when he purchased the Paicines property, his vision was for his sons to grow high quality, unique grapes from the 9th oldest AVA in California.  Soon, after rave reviews of the fruit, Ron Donati got to thinking…good grapes make great wine.  Thus is born Donati Family Vineyard.  In 2003, Donati produced Merlot, Cabernet, Meritage, Chardonnay, and Pinot Blanc.  They held these in bottle until 2005 when they started hand selling the product to great restaurants and boutique wine shops.  Again, their ears were burning with positive reviews and re-orders from customers.  They had so many requests from the public to get their hands on their wine – Donati couldn’t turn them down.  Though Paicines offers a lovely home for their grapes, with a population of 204, it’s not the best place for a Tasting Room, so they chose Templeton, CA (right outside of Paso Robles) for their new home.  March 1, 2007 was their first day of business in the Tastig Room, and they are still enjoying the continued support and love from their customers. 

About Mark Donati 

Mark Donati became President of Donati Family Vineyard in early 2010.  Prior to becoming President, Mark ran family businesses in California ranging from Real Estate Development to Agricultural ventures.  Through hard work and dedication, he effectively grew these businesses into successful ventures.  Starting in 2010, Mark began a total reorganization of Donati Family Vineyard by taking a small local winery and transforming it into a national brand with distribution in 30 states.  Today, Mark continues to strive to make Donati Family Vineyard into a world-class winery, producing some of the finest wines from California’s Central Coast.  Mark currently resides in Templeton, CA with his wine, Tracy, and their three children: Veronica, Nicole, and Nicholas.

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Vin Perdu 2012

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Accolades for Vin Perdu Napa Valley 2012

91+ POINTS
"The 2012 Proprietory Red Blend Vin Perdu is a creative blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc and Petite Verdot. Floral, peppery, spicy, meaty notes, good acidity and attractive freshness and purity are hallmarks of wine consultant/winemaker Heidi Barrett. This cuvée has the most potential complexity of this trio, but like its siblings, it is still youthful, holding much of its charm and character in reserve. Nevertheless, the dense ruby/purple color and the beautiful fruit that can be coazed out suggest a medium to full-bodied red that should hit its peak in 4-5 years and last 15 or more years."
- Robert Parker, Wine Advocate, October 2014

Heidi Barrett - winemaker for many Napa Valley cult wines

"Heidi Barrett has been the winemaker for many of the top Napa Valley cult wines such as Screaming Eagle, Dalla Valle, Grace Family, Paradigm and more."

"The challenge of producing a Napa Valley Merlot in the style of the great Pomerol wines such as Petrus and Le Pin inspired Heidi Barrett to create Amuse Bouche wine."

Robert Parker has dubbed Heidi Barrett "the first lady of wine."

The Winemaker - Amuse Bouche Napa Valley Merlot
Heidi Peterson Barrett

Heidi Barrett grew up in the Napa Valley in a winemaking family and was destined to become one of California's leading winemakers. It is said that winemaking is a combination of science and art. With a scientist-winemaker father and an artist mother it is no big surprise that Heidi was drawn to the wine industry. With great enthusiasm, a love for what she does, and an incredible wealth of experience, Heidi blends the art and science of winemaking like few can.

Through high school, she spent her summers in wineries and vineyards, taking on all jobs from sorting vine cuttings to bottling line work. She then continued her winemaking education at UC Davis. While at Davis she was an assistant to Dr. Ann Noble, the developer of the aroma wheel. Heidi also did an internship at a large co-op winery in southern Germany, which produced many varieties of wine, both whites and reds. There she learned the art of making balanced wines, no matter what the variety.

Winemaker Heidi Barrett with Amuse Bouche Napa Valley MerlotAfter graduating from UC Davis in 1980 with a B.S. Degree in Fermentation Science, she went to work for Justin Meyer at Franciscan Vineyards and Silver Oak. After subsequent crush jobs at both Lindeman's Wines in Australia and Rutherford Hill, Heidi Barrett became assistant winemaker to Jerry Luper at Bouchaine Vineyards. Then in 1983, at age 25 became winemaker at Buehler Vineyards. It was here that she first attracted critical acclaim by greatly improving the wine quality and taking the production from 6,000 cases to 20,000 cases. This wide range of experience has given Heidi a unique insight into winemaking. "I think it is important to have a wide variety of experience to draw from. You can't just step in and be the winemaker unless you have a lot of experience in the cellar. I wanted to make sure that when I finally had the title of winemaker, I had earned it."

In 1988, she left Buehler to become an independent winemaker (freelance), making wine for a number of small wineries. Within a week she was hired by Gustav Dalla Valle and was winemaker at Dalla Valle Vineyards until spring 1996. It was there that she took her abilities to the next level creating some powerful yet elegant Cabernets, including the famous "Maya" cult wine, a proprietary Cabernet blend that received two perfect 100 point scores from Robert Parker ( the '92 and '93) as well as record breaking bids at the Napa Valley Wine Auction. She started making wine for Screaming Eagle in 1992, which has also received two perfect 100 pt scores (the '92 and recent '97). A 6-liter bottle of '92 SE set a world record for the highest price ever paid for a single bottle of wine at the 2000 Napa Valley Wine Auction selling for $500,000. A vertical offering of this cult wine went for $650,000 at the 2001 NVWA.

Since 1988 she has developed an impressive client list of ultra-premium wineries. In addition to her very own wines from La Sirena, she is currently the winemaker for Amuse Bouche, Paradigm, Lamborn, Kenzo Estate, Au Sommet, Vin Perdu, and Fantesca. Past winemaking clients include Screaming Eagle, Dalla Valle, Jones Family, Grace Family, Vineyard 29, David Arthur, Barbour Vineyards, and Showket.

"I like the challenge of working with so many different wines. My philosophy is to make the best wines possible with emphasis on the unique characteristics of each individual vineyard. I try to maximize the potential of each vintage in a very balanced, elegant style of winemaking"

Winemaker Heidi Barrett with 2003 Amuse Bouche Napa Valley MerlotHeidi also started making her own wine, La Sirena in 1994 with a tiny production of Sangiovese. "I was looking for a name for my wine which would be as magical as I think wine is. La Sirena which means "the Mermaid" in Italian and Spanish is a way of representing two of my great passions". In 1996 she made the first Cabernet Sauvignon for La Sirena and in 2000 the first Syrah.

In 2002, Heidi partnered with longtime friend John Schwartz to create Amuse Bouche, a Pomerol-inspired Merlot from Napa Valley. Recognizing that the cult wine phenomenon has created an almost aspirational class structure among collectors, the partners decided to make this limited edition wine available to a much broader consumer base. Winemaker Heidi Barrett explains, "We have created Amuse Bouche, a limited edition, superb Pomerol style wine with the added value of limited edition art that is available to consumers through a variety of channels."

She has been a wine judge at various competitions over the last 20 years, was president of Napa Valley Wine Tech, and has graced the covers of both The Wine News and The Wine Enthusiast. She has been a featured guest on several television programs, was winemaker of the year, made Parker's list of wine personalities of the year 1994,1995 and is on Parker's wine heroines list of 1998 (one of two from the US). Parker has dubbed her the "first lady of wine".

Heidi Barrett lives in Calistoga with her husband, Bo (winemaker at Chateau Montelena) and their two daughters, Remi and Chelsea. She is a well-liked and respected winemaker in the Napa Valley. She also very much enjoys being a mom, skiing, painting, and her garden.

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Amuse Bouche 2012

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We confess... We went French this vintage. On the art, that is! We couldn't resist. For our Amuse Bouche 2012, we commissioned celebrated Parisian artist, Marc Clauzade, to create the gorgeous painting featured on this label: Le Bar à Vin.

Born in 1957 and raised in a family of art and fashion (both grandmothers were designers for France's top fashion houses in the 1930s), Clauzade embarked on an education in engineering before acknowledging his passion for art and enrolling at the Beaux-Arts school in Toulouse. Shortly after completing his training, he was awarded the coveted Grand Prix Oil from the FIAP Paris Salon. His art is now exhibited worldwide, including stateside at institutions such as the Galerie d'Art Français in New Orleans and the Galerie Rue Toulouse in Carmel. Clauzade uses flowing brushstrokes and contrasting lines to create flirty, colorful personalities in retro-chic milieus. The French Art Network hails Clauzade as "the first artist to reinterpret Lautrec and Dégas in over 100 years." Visit www.clauzade.net to learn more about Marc Clauzade's work.

We harvested the Amuse Bouche 2012 on October 2 from our lofty vineyards in the east Rutherford Hills of Napa Valley. The blend of 95% Merlot and 5% Cabernet Franc is currently resting in a combination of Taransaud, Radoux and Gamba cooperage, awaiting its March 2014 bottling date. 575 cases were produced. We will ship your wine in the fall 2014, weather permitting.

You will receive your limited edition lithograph of Le Bar à Vin once you secure your allocation. Our lithographs are produced on 19th-century presses and hand signed and numbered by Marc Clauzade.

Accolades for the 2012 Amuse Bouche Napa Valley Red Blend
93 POINTS
"Bright, silky and elegant with tangy plum and fine acid structure; juicy and pure with finesse and huge aging potential. 95% Merlot, 5% Cabernet Franc."
- Tasting Panel, 2015

90+ POINTS
"The 2012 Proprietory Red Amuse Bouche offers juicy blue and red fruits along with surprisingly noticeable acidity, good cleanliness and purity, and a style that falls somewhere between a French Bordeaux and a Napa red wine. Although still youthful, it displays a potential for plenty of aromatic complexity, medium to full body, and savory flavors. The wine has yet to reveal its considerable potential, so give it several more years of bottle age and drink it over the following 10-15 years."
- Robert Parker, Wine Advocate, October 2014

A WINE FOR ALL SENSES
"Since they launched the Napa-based label Amuse Bouche in 2002 – an homage to the soft yet structured allure of the Merlot-centric right bank of Bordeaux – Schwartz and Barrett knew that they wanted the wine to resonate for both the eye and the palate... 'We set out to craft an amazingly delicious right-bank style using Merlot and Cabernet Franc...Amuse Bouche gets a little Cabernet Franc blended in, adding backbone and structure to the Merlot, which is so voluptuous and soft.'"
Wynn, Fall 2014

 

Heidi Barrett - winemaker for many Napa Valley cult wines

"Heidi Barrett has been the winemaker for many of the top Napa Valley cult wines such as Screaming Eagle, Dalla Valle, Grace Family, Paradigm and more."

"The challenge of producing a Napa Valley Merlot in the style of the great Pomerol wines such as Petrus and Le Pin inspired Heidi Barrett to create Amuse Bouche wine."

Robert Parker has dubbed Heidi Barrett "the first lady of wine."

The Winemaker - Amuse Bouche Napa Valley Merlot
Heidi Peterson Barrett

Heidi Barrett grew up in the Napa Valley in a winemaking family and was destined to become one of California's leading winemakers. It is said that winemaking is a combination of science and art. With a scientist-winemaker father and an artist mother it is no big surprise that Heidi was drawn to the wine industry. With great enthusiasm, a love for what she does, and an incredible wealth of experience, Heidi blends the art and science of winemaking like few can.

Through high school, she spent her summers in wineries and vineyards, taking on all jobs from sorting vine cuttings to bottling line work. She then continued her winemaking education at UC Davis. While at Davis she was an assistant to Dr. Ann Noble, the developer of the aroma wheel. Heidi also did an internship at a large co-op winery in southern Germany, which produced many varieties of wine, both whites and reds. There she learned the art of making balanced wines, no matter what the variety.

Winemaker Heidi Barrett with Amuse Bouche Napa Valley MerlotAfter graduating from UC Davis in 1980 with a B.S. Degree in Fermentation Science, she went to work for Justin Meyer at Franciscan Vineyards and Silver Oak. After subsequent crush jobs at both Lindeman's Wines in Australia and Rutherford Hill, Heidi Barrett became assistant winemaker to Jerry Luper at Bouchaine Vineyards. Then in 1983, at age 25 became winemaker at Buehler Vineyards. It was here that she first attracted critical acclaim by greatly improving the wine quality and taking the production from 6,000 cases to 20,000 cases. This wide range of experience has given Heidi a unique insight into winemaking. "I think it is important to have a wide variety of experience to draw from. You can't just step in and be the winemaker unless you have a lot of experience in the cellar. I wanted to make sure that when I finally had the title of winemaker, I had earned it."

In 1988, she left Buehler to become an independent winemaker (freelance), making wine for a number of small wineries. Within a week she was hired by Gustav Dalla Valle and was winemaker at Dalla Valle Vineyards until spring 1996. It was there that she took her abilities to the next level creating some powerful yet elegant Cabernets, including the famous "Maya" cult wine, a proprietary Cabernet blend that received two perfect 100 point scores from Robert Parker ( the '92 and '93) as well as record breaking bids at the Napa Valley Wine Auction. She started making wine for Screaming Eagle in 1992, which has also received two perfect 100 pt scores (the '92 and recent '97). A 6-liter bottle of '92 SE set a world record for the highest price ever paid for a single bottle of wine at the 2000 Napa Valley Wine Auction selling for $500,000. A vertical offering of this cult wine went for $650,000 at the 2001 NVWA.

Since 1988 she has developed an impressive client list of ultra-premium wineries. In addition to her very own wines from La Sirena, she is currently the winemaker for Amuse Bouche, Paradigm, Lamborn, Kenzo Estate, Au Sommet, Vin Perdu, and Fantesca. Past winemaking clients include Screaming Eagle, Dalla Valle, Jones Family, Grace Family, Vineyard 29, David Arthur, Barbour Vineyards, and Showket.

"I like the challenge of working with so many different wines. My philosophy is to make the best wines possible with emphasis on the unique characteristics of each individual vineyard. I try to maximize the potential of each vintage in a very balanced, elegant style of winemaking"

Winemaker Heidi Barrett with 2003 Amuse Bouche Napa Valley MerlotHeidi also started making her own wine, La Sirena in 1994 with a tiny production of Sangiovese. "I was looking for a name for my wine which would be as magical as I think wine is. La Sirena which means "the Mermaid" in Italian and Spanish is a way of representing two of my great passions". In 1996 she made the first Cabernet Sauvignon for La Sirena and in 2000 the first Syrah.

In 2002, Heidi partnered with longtime friend John Schwartz to create Amuse Bouche, a Pomerol-inspired Merlot from Napa Valley. Recognizing that the cult wine phenomenon has created an almost aspirational class structure among collectors, the partners decided to make this limited edition wine available to a much broader consumer base. Winemaker Heidi Barrett explains, "We have created Amuse Bouche, a limited edition, superb Pomerol style wine with the added value of limited edition art that is available to consumers through a variety of channels."

She has been a wine judge at various competitions over the last 20 years, was president of Napa Valley Wine Tech, and has graced the covers of both The Wine News and The Wine Enthusiast. She has been a featured guest on several television programs, was winemaker of the year, made Parker's list of wine personalities of the year 1994,1995 and is on Parker's wine heroines list of 1998 (one of two from the US). Parker has dubbed her the "first lady of wine".

Heidi Barrett lives in Calistoga with her husband, Bo (winemaker at Chateau Montelena) and their two daughters, Remi and Chelsea. She is a well-liked and respected winemaker in the Napa Valley. She also very much enjoys being a mom, skiing, painting, and her garden.

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Champagne Lelarge Pugeot, Brut Tradition

91
POINTS

91 points, Wine Enthusiast

Lelarge-Pugeot NV Premier Cru Brut Sparkling (Champagne)

In the dry style characteristic of the Lelarge house, this is a finely delineated wine with fresh, crisp lines of acidity cutting through bright citrus and green-apple flavors. The wine is light on the palate without sacrificing depth of flavor. It is showing good signs of maturity so drink now—2018.

  — R.V.  (12/1/2013)

 

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Blend: 65% Meunier, 20% Pinot Noir and 15% Chardonnay, this brut contains 20% of reserve wines. This blend emanates from the selection of the vineyards: Les Cumines, Les Pierres, Les Forts Monts, and Les Maupas. 
Flavor: Soft, well-rounded and creamy. This blend express the terroir of Vrigny, along with the family know-how. It has fresh citrus and tangy orange zest fruits that are tight, crisp and with a direct line of acidity. 
Aging: Aged for three years in the cellars.

 

Ethics:

Being an Independent Winegrower is a commitment to high working standards. The sign of demand for quality, the emblem of independent viticulture, enriched by the diversity of the soils, by the climate, by the know-how, by men and women.

 

As independent winegrowers, we: 

 

Suni• Respect the local soil
• Work our wines
• Harvest our grapes
• Make our own wine
• Bottle our production
• Commercialize our wines
• Optimize the respect for tradition
• Take pleasure in presenting the fruit of our labor

 

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Les Meuniers de Clemence 2010

93 Points Wine Enthusiast

Lelarge-Pugeot NV Les Meuniers de Clémence Vrigny Premier Cru Extra Brut Sparkling (Champagne)

  1. $50

This beautifully balanced wine has dryness compensated by the intense fruitiness, the crisp mineral texture and a creamy mousse character. It is ripe, full of both apple fruits and lime juice with a tight aftertaste that will soften in the next months.

  — R.V. (12/1/2014)

Clemence is 100% Pinot Meunier. That is both unusual and magnificent! Eric Asimov said this in a NYT piece titled "Elevating Champagne's Unacknowledged Grape"...

Pinot meunier has often been described as a workhorse grape, useful for contributing fruity aromas and youthful suppleness to a blend, but somewhat rustic and uninteresting on its own, not age-worthy and most definitely not for serious wines.

Yet while the grape hierarchy is unlikely to change any time soon, a handful of small grower-producers in Champagne are demonstrating the very real potential of pinot meunier to produce wines that are not merely palatable but superb: distinctive, joyful and intriguing.

 

 

From Lelarge-Pugeot Website:

Blend: 100% Pinot Meunier from the harvest 2010 only. 2010 was the first organically certified harvest. This blend emanates from the selections of these blocks: Les Pierres, Les Fourgons, Le Jour, Sous la ville. 
Flavor: First aroma; brioche, then it opens up on yellow fruits and plums with very subtle hints of orange peel. In the palate, crispy yellow fruits. Liveliness and mineral finish. 
Aging:Aged for three years in the cellars.

 

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We loved this wine. And we had the great pleasure of meeting the winemaker and namesake, Clemence. The wine is blended pursuant to "family secrets" and represents the "essence of natural winemaking." With all the tradition, style and "methode" of Champagne, this blend of 100% Pinot Meuniers is a world apart. 

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This is a REAL family business. Meet Dixie! Clemence says it 

would be hard to imagine working the harvest without Dixie!

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1934 Hits

Julia Kemper Elpenor Vinho Tinto 2010

 Popular in London and throughout Europe, big British retailer, Uvinum, reports Elpenor is sold out! Might be because Harris Imports brought a shipment to Asheville! Shop Elpenor @MetroWines.

This wine results from the combination of the four main grape varieties of the Dão region: Touriga Nacional, Tinta Roriz, Alfrocheiro and Jaen. Deep ruby colored with an intense aroma of wild berries and bergamot. In the mouth it is full-bodied, without losing its elegance. The aftertaste is long and complex. this is the entry level Red for Julia Kemper. See review below of Touriga Nacional.

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1766 Hits

Julia Kemper Touriga Nacional 2010

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Grapes from vines grown strong in an heavily mineral based "terroir" benefited by abundant sunlight and a mild climate. Aged in French Oak  Barrels, this is an elegant wine with great complexity. Purple-colored wine with rosemary and violet aromas combined with a hint of toast and coffee. The “in mouth” sensation reveals a full-bodied and concentrated structure.

Popular all over Europe, highly reviewed by Robert Parker of Wine Advocate and Jancis Robinson, you won't find this wine anywhere else in town! Julia Kemper is an attorney, the owner and the winemaker for Julia Kemper wines.

90 Points from Robert Parker. Read this and other reviews HERE.

Kemper says: To produce a high quality wine implies an extensive knowledge, work and constant learning, and it implies above all, dedication and a tremendous passion. This passion is on our family – Melo Kemper, since 1614, and their values were passed down from generation to generation. Therefore, we have adopted organic farming, hence, like our forefathers, we believe in the respect for Earth and biodiversity. We believe in the balance between nature and we do not want to interfere in it. 

The Philosophy: Our mission is to incentive the passion for Dão wines throughout the World in a way that is both differentiating and innovative and in perfect harmony with nature. We aim to make known the nobility, elegance and character of a wine that is still hidden by grand mountains. Produce a high quality wine implies an extensive knowledge, work and constant learning, and it implies above all, dedication and a tremendous passion. This passion has been on our family – Melo Kemper for more than 400 years and their values were passed down from generation to generation.

 

Therefore, we have adopted organic farming, hence, like our forefathers, we believe in the respect for Earth and biodiversity. We believe in the balance in nature and we want to participate in it. All this in order to produce a Boutique wine, elegant, with a delightful acidity, floral aromas and an amazing texture, that only the ancestral wisdom of a brand like JULIA KEMPER may achieve.

The Region:  Situated in the heart of Portugal, Dão region is one of the oldest wine regions in our country, a region of contrasts and stories.The region is a veritable museum of vine and wine out in the open, since we can still find, at every step, traces of the past.

References to vineyards and wine in charters of almost all municipalities and municipal ordinances attest to its great social, economic and religious importance throughout history. This is the first demarcated region of pasture to be regulated in Portugal in 1910, although it was created in 1908.

The rugged terrain, surrounded by a set of tall mountains that protect it from outside influences (at west, Serra do Caramulo, south, the lush Buçaco, north, the impressive Serra da Nave and east, the imposing Serra da Estrela), which constitute an important barrier to humid masses of the rugged coastline or continental winds, the small farms and the lush green vegetation of all shades, alternating with rock, contribute to the almost anonymity of the vineyard in the landscape. And yet, the vines are planted there in about 20,000 hectares, where the people of Dão enjoy the excellent edapho-climatic conditions to explore their ancestral soil capability.

The region hydrographic network is characterized by a rigid trace, indicating a clear adjustment to the landscape physical shape, where the two main rivers of the region run – the Dão and Mondego – whose courses have a high level of parallelism while running over the granite massif.

The Alva River is the third major watercourse in the region. The vineyards are located on lands of low fertility, predominantly granitic with several outcrops of schist from the south and west of the region. Yet located at elevations around 800 meters, it is between the 400-500 meters where it grows in greater quantity.

The weather, despite being seasoned, is cold and rainy in winter and hot and dry in summer, but with microclimate variations of great importance to the quality of wines; and thus fulfill the unique conditions for producing wines with distinct and well-defined characteristics. In addition to the special edapho-climatic conditions, the particular characteristics of Dão wines are deeply related to the use of the most appropriate varieties, within the recommended for the region. The main varieties for the production of DOC Dão wines are: Alfrocheiro, Jaen, Tinta Roriz and Touriga Nacional, in reds, and Encruzado, in whites.

Let’s get lost in the paths and landscapes of Dão and make the much-needed stops to contemplate what this land brought to your glass.

 

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1570 Hits

WE-Women for Expo Milano

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Valle dell'Acate Winemaker and Friend of the Shop, Gaetana Jacono Gola, is serving as Ambassador for WE-Women for Expo Milano 2015. This program developed in conjunction with the Ministry of Foreign Affairs in Italy is all about sustainability. What they say:

WE-Women for Expo is an Expo Milano 2015 project in collaboration with the Ministry of Foreign Affairs and International Cooperation and the Arnoldo and Alberto Mondadori Foundation.

The President of Women for Expo is Federica Mogherini, the Honorary President is Emma Bonino, and the Executive President is Marta Dassù.

WE-Women for Expo addresses nutrition and sustainability and it does so, for the first time, by placing female culture at the heart of a Universal Exposition. All women are repositories of practices, knowledge, food-related traditions, and have the ability to feed themselves and others – of "taking care”, both of themselves and others.

Thanks to WE-Women for Expo, the women from participating countries at Expo Milano 2015 will be invited to speak about nurturing the body, and nurturing freedom and intelligence. Our conviction is that global sustainability will be achieved through a new alliance between food and culture, and that the creators of this new approach and new pact for the future will be women. By this, we mean artists, writers, celebrities, but also ordinary women – because all women can belong to WE, a network of ideas welcoming women from around the globe.

One of the initiatives of WE-Women for Expo is a simple, symbolic invitation: share your recipe for life. In other words, tell us a story about a dish that holds particular emotional value for you, that is more than anything a story from your life. For, we are all nurtured by memories, suggestions, and personal experiences.

Creativity and awareness for the future: WE-Women for Expo projects embrace the world

WE-Women for Expo is being developed through special projects and initiatives so as to create a progression of awareness projected toward the future that takes its cue from a variety of creative inspirations.

WE-International – A network of women who have distinguished themselves on the international scene and who are proclaiming one single, clear message: the need to draw the world's attention to the issue of wastage of food and of resources in general. WE-Women for Expo International has created a document-manifesto called the Women for Expo Alliance, the new global alliance of women against food wastage, whose purpose is to strengthen the role of women in agriculture around the world.

The Novel of the world - A wide-ranging, global narrative, composed of stories, memories, and feelings related to food. This is a book written by many different hands, each with own their own expertise, and each in their own fashion. The act of feeding ourselves, described from the four corners of the earth, will be explored through a variety of forms, styles and perspectives. The ensuing collection will be preserved for the future. The Novel of the world (Romanzo del mondo, in Italian) is to be published in May 2015.
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Fiddlehead Cellars and Posana Wine Dinner

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News Release; April 24th

This just in!
 
MetroWines Asheville School of Wine joins with Posana (http://posanarestaurant.com/) and Fiddlehead Cellars (http://www.fiddleheadcellars.com/) for a Wine Dinner on Wednesday, April 29th from 6 to 9pm at Posana, 1 Biltmore Avenue in Asheville. 
 
Four courses from award winning Executive Chef Peter Pollay paired with Fiddlehead Wines. $100 includes the dinner, the wines, tax and tip!
 
About Fiddlehead: Kathy Joseph established Fiddlehead Cellars in 1989 to capture the pure essence of two distinguished grape varietals, Sauvignon Blanc and Pinot Noir. Her goal was "to incorporate European beauty into these domestically  grown varietals." Fiddlehead wines are highly regarded for offering old world pedigree while also presenting a sensory elegance that is appealing to a broad range of discriminating palates!
 
Call Posana at 828-505-3969

Support Charlotte Street!!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
http://www.metrowinesasheville.com/
 

 

1ST

Scallop

Morels, Fava, Bacon, Quail Egg, Lemon

             Fiddlehead Hunnysuckle Sauvignon Blanc 2009 -92 IWC

 

2ND

Fleur de Maquis

Smoked Bison Tartar, Crushed Peas, Tarragon,

S.C. Sea Salt, Blood Orange

Fiddlehead Pink Fiddle Rose of Pinot Noir 2014 -90 IWC

 

3RD

Spring lamb

Ramps, Artichoke, Fiddle Head Ferns

Celery Root Gnocchi, Apple-Pinot Puree

Fiddlehead Cellars 728 Pinot Noir 2010 -92 IWC

4th

S.C. Strawberries

Goat Cheese Cake, Lemon Short Bread,

Strawberry-Honey Soup, Strawberry Whip, Micro Basil

Fiddlehead Cellars Sweetie 2012 *375ml*

For Reservations: Call Posana at 828-505-3969

or shop on line:

 
 
 
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1641 Hits

Pink Pegau 2014

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Customer Endorsement! "I once represented these wines through the importer, Danny Kravitz of Hand Picked Selections. The wines are great, some of the very best of southern Rhone."

Lovely wine in a lovely bottle. The whole package speaks of tradition, style and friendship. Crafted by highly regarded Laurence Feraud, owner of and winemaker for Chateau du Pegau, the wine is "bone dry." The Feraud Family, a time honored and well known name in Chateauneuf du Pape, has been planting grapes since the middle of the 17th century in the Southern Rhone Valley.

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Laurence Pegau

Winemaker's Notes: A delicious new rosé from Laurence Féraud of Domaine du Pegau, Pink Pegau was crafted at Château Pegau, a newly purchased estate of more than 100 acres located less than 4 miles from Châteauneuf-du-Pape.
 
Pale pink/salmon in color, with peach, floral and red fruit aromas. Bone dry, with a crisp, mouth-watering acidity leading to a long, spicy, mineral finish.

About the Importer: 

About Hand Picked Selections

 

“Good wine is a necessity of life for me.” The quote is from Thomas Jefferson. Of course the statement isn’t literally true. Mr. Jefferson would not have perished from lack of wine, although his pleasure in life would have been greatly diminished. Wine was something of an obsession for him and his failure (due to phylloxera) to successfully grow fine wine in Virginia was one of the few disappointments in one of the happiest and most successful of lives.

 

Jefferson was an aristocrat to his fingertips. His leisurely trips to Europe included stops at and purchases of Châteaux Lafite, Haut-Brion and d’Yquem as well as Romanée Conti. While I would love to emulate his purchases and drinking habits, like 99.9% of us I can’t afford those beverages on an everyday basis.

 

The goal of Hand Picked Selections is to provide consumers with moderately priced wines of flavor and character. I am convinced that America will be a better and happier place as we begin to incorporate wine into our daily lives. Those wines will rarely be Lafite or Romanée-Conti. They won’t be Napa Valley Cabernets, Tête de Cuvée Champagnes, super-Tuscans or garage Saint-Emilions. They can be mass-produced wines from multinational drinks corporations – these are far better than nothing. One of the greatest advances in the history of wine has been the adaptation of modern technology. Most of the world’s vineyards can now produce consistently clean and pleasant wines. Good as these wines are, there is no reason why we shouldn’t choose to drink, at comparable prices, wines of individuality and character. These are wines from vineyards cultivated by independent growers, harvested, fermented, aged and bottled on their own property, wines that give you a sense of the place where they were grown. It is those wines that Hand Picked Selections chooses to sell.

 

There is a different quote from a Founding Father that for me best expresses what wine can bring to us:

 

“Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.” — BEN FRANKLIN

 

What a perfect description. And what a great prescription for an improved quality of life in our beloved but increasingly harried and economically challenged America.

 

Dan Kravitz
President
Hand Picked Selections, Inc.

“Kravitz still has a knack for finding good wines at great prices” – Robert Parker, Parker on WineBusinessWeek

 

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1949 Hits

Furore Rosso, 2013

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Marisa Cuomo Winery, Amalfi Coast. The winemaker is Marisa Cuomo and she has received widespread accolades for her winemakeing style and 90 points and higher for her wines. Furore comes to MetroWines by customer request. A blend including 50% Aglianico, a varietal that you have liked, and an unusual varietal that will probably be new, and well worth it, to you. This wine, from vines grown on stone walled terraces, truly brings the cool breezes of the Mediterranean to you. The grapes are flavorful and intense and, made wine, offer cherries, licorice and spice. From the winery:

The grapes that grow here, clinging to the rocks of Furore, are exposed to the magical action of the sun and sea of the Amalfi Coast. The charm of the geometry of the estate’s vineyards is joined by the beautiful wine cellar dug into the rock.

Since 1980, the year in which the winegrowing estate was established, Cantine Marisa Cuomo has belonged to Andrea Ferraioli and Marisa Cuomo, and it occupies an area of 10 hectares.
The selection of noble grapes, the search for the right degree of freshness and humidity, combined with the passage of time, old secrets handed down by the local winemakers and the advanced technology used by today’s wine technicians give life to wines of the finest quality, appreciated the world over.

Andrea Ferraioli and Marisa Cuomo, with oenologist Luigi Moio and the estate’s winegrowers, decide to focus on quality to stand out from the crowd in the Italian oenology sector, with wines with a taste that is just as unique and extraordinary as the Furore coast.

Cantine Marisa Cuomo produces about 50,000 bottles a year, of which 60% are white wine. The vines are the classics of the area Doc Furore: Falanghina grapes and Biancolella form the Furore Bianco, while a composition of order 'and Palummo Aglianico and gives life to the Red Fury. 

Two of the most important labels for Cantine Marisa Cuomo, wines that boast a rich medal, are linked by a reduced yield per hectare and a late harvest. The Furore Rosso Riserva ages 12 months in new French oak barrels that give the wine a unique taste soft and well balanced. The Fiorduva, a category of white wines Extremes, is made ​​from grapes Fenile, Ginestra and Ripoli vinified with a soft pressing and fermented at a temperature of 12 ° C for about three months. 

Ravello White and Red are born from the same grapes of Furore, while modeled the vinification technique of its Fiorduva and Furore Rosso Riserva. More precisely, the Ravello Red rests in new French oak barrels and Ravello Bianco ferments at 18˚C for about a month in stainless steel tanks. 
Amalfi Coast Red, White and Rosé wines are coming from grapes of the area Doc Cetara and Raito and are linked by a high yield per hectare.

Vinification technique: The hand-picked grapes are brought into the cellar whole and, after being destemmed and crushed they undergo fermentation with maceration for 12 days, followed by malo-lactic fermentation and development in French oak barriques in their second year of use.  Maturing technique and duration prior to bottling: 6 months in French oak barriques in their second year of use. Organoleptic characteristics: Red with ruby hues, characteristic aroma of ripe cherries and liquorice. Smooth flavour characterised by a pleasant base of spicy notes.

 

Grape varieties:
50% Piedirosso (locally known as per ‘e palummo) and 50% Aglianico.

 

Production zones and municipalities:
Furore and neighbouring municipalities.

 

Exposure and altitude:
Coastal terraces set 200/550 metres above sea level, with south/south-westerly exposure.

 

Soil composition:
Dolomitic-limestone rock.

 

Cultivation system:
Pergola and/or atypical radial, espalier.

 

Plant density:
5000-7000 vines per hectare.

 

Grape harvest yield per hectare:
About 8 tons per hectare (1.5 kg per plant).

 

Harvesting time:

 

Second ten days of October. Hand-picked.- Grapes: 50% Piedirosso (known locally as Per and Palummo) and 50% Aglianico.

 

Production zones and municipalities:
Furore and neighbouring municipalities.

 

Exposure and altitude:
Coastal terraces set 200/550 metres above sea level exposed south / southwest

 

Soil composition:
Dolomitic limestone rock.

 

Cultivation system:
Pergola and/or atypical radial, espalier.

 

Plant density:
5000-7000 vines per hectare.

 

Grape harvest yield per hectare:
About 8 tonnes per hectare (1.5 kg per plant).

 

Harvesting time:
Second ten days of October. Hand picked.

 

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2009 Hits

Julia Kemper White 2013

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Lawyer and Winemaker, Julia Kemper offershighly regarded wines from Portugal.  Of her demanding dual career, Kemper says: “a walk through my vineyards when the sun is shining compensates for the efforts it takes to simultaneously run a farm and a law office.”

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Jancis robinson, the British Wine Critic Extraordinarie said Kemper wines show "impressive confidence." And of the Julia Kemper Branco 2013 we offer, Jancis said: Made from a blend of Encruzado and Malvasia Fina. “I loved its hint of leafiness, its very firm structure, its smoky but not exaggerated pungency and its real weight in the mouth. It tastes as though it just avoids being oily and heavy but is an admirably interesting and satisfying mouthful.” 

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THE WINE: Vinho Branco (white) 2013 is an organic blend of 50% Malvasia Fina and 50% Encruzado. The farm follows sustainable practices. A deep yellow color in the glass, the wine is ripe with a touch of orange peel. Soft and rolling on the palate, perfect with fish. If you have never tried a Portuguese white wine, THIS is the place to start. And if you know Portuguese white wines, you will not be disappointed. Limited distribution in this area. 

ABOUT THE WINERY: To produce a high quality wine implies an extensive knowledge, work and constant learning, and it implies above all, dedication and a tremendous passion. This passion has been on our family – Melo Kemper for more than 400 years and their values were passed down from generation to generation. Therefore, we have adopted organic farming, hence, like our forefathers, we believe in the respect for Earth and biodiversity.

We believe in the balance between nature and we do not want to interfere in it.

THE FAMILY: We are the new generation of a traditional Portuguese family that has always nourished a great passion for Dão – our origin.

It was hundreds of years ago that the Melo Family first laid eyes on Terras de Azurara and, thus, the Dão’s terroir was found – the plateau where Julia Kemper’s vineyards grow.

Over time there were parcels of land – some vineyards – that left the sphere of the family but like a boomerang, they returned, and today, a part is in the hands of Julia de Melo Kemper.

Over the centuries the Melo Family always treated their vineyards with the love of the farmer who knows how to be a part of a magnificent and blessed terroir.

Like the good father, the Melo farmer always cherished his vineyard and gave them the best of his life, and over the generations – transmitting knowledge of tested flavors – a wine has been consolidating: the precious liquid that one day Julia de Melo Kemper decided to present to the world.

In 2000, Julia de Melo Kemper, a lawyer by profession, in Lisbon, was named by her father, also a Melo, António Melo, to continue the legacy of the Melo family in DÃO. And so it was in DÃO, in Quinta do Cruzeiro, Viseu, that Julia Kemper also became a farmer.

In the words of Julia herself: “do not look at the Julia Kemper vineyards as the luck of a heiress. I refused the inheritance for several years!”

But one day Julia Melo Kemper accepted the challenge… and in 2003 (in the words of Julia herself) “I began one of the most beautiful experiences that I think we can have; perhaps because at the end, we humans, are only recently urban and getting in direct contact with the laws of nature awakens something that we were unaware before”. In my case, she continues, “opting for organic farming – it has not go through my mind not to treat the earth as my family did before me – intensified this experience of nature. My vineyards became meadows where all life operates, to help me produce the best and healthiest grapes to make wine.”

The “demands” of Julia: The wine should be sold!

THE PHILOSOPHY: Her ancestors made wine for domestic consumption only. At that time, domestic consumption covered a “scandalous” number (for the current size) of family members.”In my family, between cousins ​​and uncles, we were over 1000. And then there were also friends, customers. To all these people were distributed every year, dozens of bottles each.”

My ancestors enjoyed participating with their wines in competitions, including international (known is the participation in Berlin in the early 1900s where the wine won a gold medal). And the oldest participation traceable in paper was in Lisbon in 1885.

Since the first vintage, 2008, Julia Kemper wines have collected many awards, namely, being chosen amongst the Top 50 Portuguese wines for several years, receiving very honorable distinctions, testimonials and important ratings, throughout the world! The wines are sold around the world since 2010.

And this is the story of the first Dão wine brand in the Melo Family – Julia Kemper wines

 

Our mission is to incentive the passion for Dão wines throughout the World in a way that is both differentiating and innovative and in perfect harmony with nature.

We aim to make known the nobility, elegance and character of a wine that is still hidden by grand mountains.

Produce a high quality wine implies an extensive knowledge, work and constant learning, and it implies above all, dedication and a tremendous passion.

This passion has been on our family – Melo Kemper for more than 400 years and their values were passed down from generation to generation.

Therefore, we have adopted organic farming, hence, like our forefathers, we believe in the respect for Earth and biodiversity. We believe in the balance in nature and we want to participate in it.

All this in order to produce a Boutique wine, elegant, with a delightful acidity, floral aromas and an amazing texture, that only the ancestral wisdom of a brand like JULIA KEMPER may achieve.

 

THE VINEYARDS: The vineyards at Quinta do Cruzeiro are delicately treated in conformity with sustainable agricultural practices; organic farming consistent with our values and the heritage from past generations, since the preliminary analysis of the land confirmed that it was free from contamination, which indicated that there has always been a concern to preserve what nature gave us.

It all started with the research of the legislation, techniques and technologies associated with the Biological Production Mode (BPM), and with the help of Vines & Wines ​​an exhaustive study of the soils and climates of Quinta do Cruzeiro was made in order to adjust the grape varieties and rootstocks to the existing lands. The various fields were mapped and the corrections and deep fertilizations of the existing 15 hectares were initiated. It was decided that the vine population would be based on the Dão grape varieties, as follows: Touriga-Nacional, Alfrocheiro, Tinta-Roriz and Jaen, for red wines, and Encruzado, Malvasia-Fina and Verdelho for white wines.

The richness of Quinta do Cruzeiro, with several terroirs, includes six portions of land always surrounded by bush and pine trees. In the outskirts of the vines, olive trees are planted. All of this in a plateau with 700 meters high, sheltered from the wind by four majestic mountains – Serra da Estrela, Serra do Caramulo, Serra do Buçaco and Serra da Nave. It is a true ecosystem of biodiversity, slightly domesticated, managing to temper the indomitable Dão with a sheen of elegance!

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2083 Hits

Wilson Artisan Wines

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News Release: March 26th
Taste 6 Award Winning Wines from Wilson Artisan wines
 
Join The Asheville School of Wine for a special tasting of Wilson Artisan Wines with National Sale Manager Bill Green on Thursday, April 9th from 5 to 7pm @MetroWines. The tasting is on the house and parking is free, easy and close.
 
Diane and Ken Wilson are committed to stewardship of their vineyards and sustainable farming. Chosen as 2008 Woman Winemaker of the Year, with over 100 gold medals and dozens of wines awarded ratings exceeding 90 points, and recognized as one of the winemaking elite both nationally and worldwide, Winemaker Diane Wilson describes her winemaking style as unorthodox. 
 
"My goal is to maximize the fruit flavor of the grape making sure each wine has a front, a middle and a back yielding a full, rich mouth feel. To do this is all about balance ensuring just the right amount of skin contact during fermentation to extract flavor and color without getting too much tannin. It is about barrel-aging the wine to soften the tannins while adding the flavor of oak without overpowering the delicate flavors of the grape."
 
The 6 wines from Wilson Artisan Wines (Wilson Artisan Wines: http://wilsonartisanwineries.com/) include:
De Lormier Chardonnay and De Lormier Cabernet (http://delorimierwinery.com/)
Wilson Zinfandel and Wilson Petite Sirah (http://wilsonwinery.com/)
Jaxon Keys Red Blend and Jaxon keys White Blend (http://jaxonkeyswinery.com/)
 

Contact: Gina Trippi

828-575-9525
@MetroWines
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
http://www.metrowinesasheville.com/
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2143 Hits

Joncier 2013, Kermit Lynch Import

Founded in 1989, Domaine du Joncier is located in Southern Rhone, Lirac. A hand harvested blend of 80% Mourvedre and 20% Grenache, Syrah, Cinsault and Carignon, the wine is aged 18 months underground. Made with natural yeasts, Joncier is organic and biodynamic. You might be thinking you are not so sure about a bottle of mostly Mourvedre. You are right to be concerned. The varietal, like Cabernet Franc, can be a tough customer if not handled skillfully. But if you want to know what a well tamed and groomed Mourvedre can be, this Kermit Lynch Import is case in point.

DOMAINE DU JONCIER

Domaine du Joncier

The feisty, vivacious Marine Roussel took her time finding her place in the family domaine. Her father, Pierre, was an agronomist and started Domaine du Joncier in 1964. However, as a young graphic artist, Marine was seeking adventure beyond her small, sleepy town in the Southern Rhône. After living in both Marseille and Paris, Marine eventually felt a strong pull to return home. She joined the domaine in 1989, and has since taken on her new vocation with the zeal that only a true artist could possess. Marine aims to achieve balance, purity, and minerality in her wines—a noble, if not challenging, goal given the sunbaked terroirs she farms. On the right bank of the Southern Rhône, Lirac shares many similarities to both neighboring crus Tavel and Châteauneuf-du-Pape. Her terraced vineyards of alluvial soil and galets roulés mirror Châteauneuf’s terraces right across the river. Maximum sun exposure and ripeness like that of Tavel must be tempered, and that is where both nature and Marine’s artistry comes into play.


Her terraces benefit from the persistent mistral, whose regular gusts purify the vines of parasites and mildew throughout the entire year. The galets roulés in the soil provide good drainage and insulation, preventing the roots from getting too hot or too cold at any given time. In addition, Marine achieved organic certification in her vineyards in 2000 and biodynamic certification in 2011. Her soils are alive with microbiotic activity, lending a hand in both the long-term sustainability of her land and in the mineral expression of her wines. Since the vines naturally achieve such low yields, Marine seeks a gentle tannin extraction, too, an important step that provides balance to the final blends. She makes two impressive Lirac Rouges, the first a classic blend with a majority percentage of Grenache, and Cuvée Les Muses, an inky blend made predominately with Mourvèdre.

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Ponzi Tavola Pinot Noir 2012

In the late 1980s when I lived in a southwest Portland, oregon neighborhood, cocktail party talk always turned to Ponzi. And rightly so because the ponzi winery started on a 20 acre farm just south west of Portland. Somehow we knew that Oregon would produce world class Pinot Noir. And so they did and so they do. This Bottle of table (Tavola) Pinot Noir is no exception as witnessed by the 91 Points from Wine spectator. Winemaker luisa Ponzi brings it!
 
 
Wine Spectator
91 points, Top 100 at a Glance

"In outstanding years, a winery's least expensive wine can overperform. This is the case with the 2012 Tavola, Ponzi's entry-level Pinot. The wine is typically a good value but this vintage is a step up in quality, making it a fantastic bargain. Winemaker Luisa Ponzi aims for a lighter, more accessible style with Tavola, using both estate and purchased grapes from vineyards throughout Willamette Valley. She coaxed out additional intensity in 2012 thanks to the vintage's smaller crop of concentrated grapes."

Dec. 31, 2014 - Jan. 15, 2015

The Winemaker

If there was going to be another winemaker in the family, it was going to be Luisa. Even as a child, Luisa's interests in the sciences, and her father's work in the vineyard and cellar set her on a path toward one day joining the family business. After graduating from Portland State University with a Bachelor of Science, Luisa went abroad, apprenticing with several well-known Burgundian and Italian producers. She was the first American woman to receive her certificate in enology and viticulture in Beaune, France. There she gained insight and understanding of the treasured Burgundian winemaking practices. 

Upon returning to the family vineyard in 1993, Luisa proudly took the reins from her father, crafting her first vintage of Ponzi wine. Combining her formal studies with the experience she gained working with her father, Luisa brought fresh perspective to winemaking at Ponzi. Acting on her observation that wine quality is enhanced by a variety of influences, Luisa experiments with grapes from various elevations, soil types, clones, spacing and trellis systems. All these variables give her a beautiful palette of flavors, structures, aromas and textures to create the final blends. 

Nationally recognized as one of the most formidable winemakers in the country, Luisa's reputation for innovation and excellence casts her at the forefront of Oregon's winemaking prominence. 

Complete Bio HERE!

"Warm aromas of ripe plum, cola, tobacco and cayenne frame the floral notes of violet and dried rose petal in the nose. The plush and silky mouth shows spicy black cherry and sweet almond while the juicy acidity and soft tannins make this wine dangerously approachable." WINEMAKER LUISA PONZI

Our wine for the everyday table is made entirely from Willamette Valley Pinot Noir, aged in French oak barrels and blended for a delicious early release. Generally a blend of up to 10 vineyards, this wine presents an extremely perfumed nose of spice and fruit, the mouth full and fruit-driven leading to a long finish with soft tannins.

VINTAGE 2012: On the heels of the late and cool 2010 and 2011 vintage, 2012 was a welcome sight. Although the season started with wet and long spring weather, the summer brought dry and warm conditions. From July through midOctober there were only trace amounts of precipitation. Days were warm, but nights stayed cool giving us beautiful ripeness and sugar, while maintaining bright acidity. Crops were low, due to the wet spring, increasing the intensity of fl avor. 2012 is being hailed as an “epic” vintage in Oregon wine history and the wines are proving that to be true. VINEYARDS: The 2012 Tavola Pinot Noir is produced from LIVE Certifi ed Sustainable Ponzi Aurora, Avellana and Madrona Vineyards, as well as sustainably-grown vineyards in the Dundee Hills, Yamhill-Carlton and Eola Hills AVAs.

FERMENTATION: All fruit is sorted then destemmed to 1.5–3 ton fermenters. An extended cold soak increases color and aroma. Fermented by native yeasts, the peak temperatures reach 90°F. The fermenters were aerated or punched down twice a day, then lightly pressed just before dryness to ensure a softer, fruit forward style. The wine was aged in French oak for 11 months (20% new). A barrel selection is made for Tavola, then racked and bottled by gravity without fi ning or fi ltration. This wine has been bottle aged for seven months before release. Alcohol is 13.4%.

 

 

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Gabriela García is breaking the grape ceiling!

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Gabriela García is young and is taking over the grape ceiling. Metro Wines has had the pleasure in meeting this determined and hardworking wine maker this past summer. Gabriela Garcia is the Co-Owner of Lamadrid Winery. A winery that is producing some exquisite wines at great prices.

            Gabriela is the second daughter of Guillermo Garcia Lamadrid, owner of Lamadrid Estate Wines. She was born and raised in San Juan, Puerto Rico. She recently graduated from NYU’s business school, but her biggest accomplishment is joining her father’s venture into the world of wine and becoming partner at Lamadrd. She took the intensive Sommelier Training at the International Culinary Center in New York, and passed her Certified exams in January.  Gabriela is committed to working alongside her father to continue to develop the Lamadrid brand and aid in its expansion throughout the U.S. and other countries. She is also taking initiative on new projects in the Mendoza Winery.

            The Garcia family bought three Agrelo, Argentina vineyards (one aged over 80 years old) and renovated a traditional winery to which they added state-of-the-art technology, resulting in the creation and founding of Lamadrid winery in 2005. According the Robert Parker, Lamadrid is a “great value winery” and in producing some of Argentina’s very top wines, such as their Malbec Gran Reserva.

            Each wine comes from one the Agrelo single vineyards and only indigenous yeasts are used.  There is no fining or filtration in the process. Lamadrid combines a unique mix of traditional and cutting-edge winemaking.

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Elisabetta Fagiuoli is breaking the grape ceiling!

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Elisabetta Fagiuoli knows wine, it’s in her blood. She has been breaking the grape ceiling since 1971. Elisabetta grew up with a family who had cultivated vines and olive trees in Custozza, Italy since the 1700’s.  Her love for the land and for vines is thanks to her childhood of wandering the vineyards of Valpolicella.

            Elisabetta and her husband Sergio live in their vineyard, Montenidolli, right outside of Tuscany.  The wine estate is set in the high hills overlooking the city of San Gimignano.  Following her family traditions, the winery respects the land. They cultivate the land with exclusive organic methods. Sulfur and copper are the only substances used to fight parasites, and only if absolutely necessary.  Elisabetta and her husband believe sunlight and clean air is the best medicine to make vines healthy, strong, and resistant to disease and bad weather.

            Elisabetta’s winery Montenidolli creates wines that are not similar to others and her true traditional attitudes and natural vinification methods used by Elisabetta is highly admirable.  Montenidolli vineyards has many indigenous varietals: Vernaccia, san Gimignano’s white grape, Sangiovese, Canaiolo, and Trebbiano.

            In an interview by Luigi Veronelli, a wine expert in the field of Italian wines, he described Elisabetta as a unique individual. She is a living metaphor of her land. She shares with you her vision of the world, and impresses you with the same quiet strength of her cultural winemaking.  She knows how to be firm and tough to create the best wine of Tuscany. She is not afraid to go against the stream and stand alone, and does so with grace and elegance.

Elisabetta carries the Montenidolli winery torch forward wit the same elegant touch that she has always possessed as a winemaker. Her wines portray her finesse, knowledge, and grace.

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