Tag Archives: Elegant and Floral

Wandering Through Germany: Part 2 – Rhine

In the continuation of our journey through Germany, we stopped by Kloster Eberbach in the Rhine and were hosted by the Director of Oenology Ralf Bengel. It was originally founded in 1136 by Cistercian Monks from Burgundy and the Kloster, which is just up the road, is impressive as is the small prayer chapel that is along a path from the Kloster to the vineyards. Ralf says “With 800 years of wine cultivation, we have a great responsibility to the vineyards.” They have 65 different blocks including 30 hectares of the original “Clos” of the Kloster. This was a very impressive winery and is one of the largest in Germany, farming 250 hectares, 80% of which is…you probably guessed it… Riesling. Some Pinot Noir and Pinot Blanc (Spätburgunder and Weißburgunder respectively in German) make up the remaining 20%.

Kloster Eberbach Stainless cellar

One trend I saw with Pinot Noir is that the wineries we visited routinely destemmed the fruit. Ralf attributed this to the quality of the stems not being the same as in Burgundy. He said it would bring more green harshness to the wines and that was not what they were aiming for. It was interesting to note that both in the Rhine and Pfalz the tanks that were used for Spätburgunder had pneumatic punchdown devices inside an enclosed stainless steel tank. It was not something I had ever seen before but it was fascinating!

The winery at Kloster Eberbach is all gravity flow meaning the fruit is received up on the top of the winery then it is dropped to presses (or tanks if red) on a 2nd level then down to the lowest level for fermentation and aging. The highest quality Rieslings are allowed to sit in the press for some skin contact then are pressed off for settling before fermentation. Juice clarification is all completed by gravity because they have found that centrifuging the juice has hindered clarification post-fermentation.

 Kloster Eberbach underground cellar

Apparently in Germany it is considered inhumane to have people working where there is no sunlight so the government required the winery to put in these large windows and a ramp from the upper level down to the bottom so natural sunlight could enter the cellar. It also makes for a much less drab atmosphere. This is their main fermentation room for Riesling as well. The winemakers here do not taste each individual fermentation. The fermentations are monitored by computer which measures their CO2 output and sugar depletion. If one of these measures starts to veer off course then the winemakers step in to assess the situation in person. It seems like a brilliant solution to fermentation monitoring however I still wonder how they know if a fermentation is producing sulfides or not. I assume that can only be assessed in person.

The top lots of Riesling are also fermented in the traditional Rhine Stück (1000 L) pictured below with Martin looking daper in front.

Martin in Kloster Eberbach Stuck cellar

The Riesling has yeast added and is allowed to ferment for several months in some cases. The wines then stay on the lees until bottling which could be close to a year for the top lots.

2012 Steinberger Riesling – Zesty and Fruity

Very floral and peachy with flinty minerality but more generosity on the palate than typical Mosel Rieslings however still a very fresh finish.

2011 Domaine Assmannshausen Höllenberg Spätburgunder Trocken – Elegant and Floral

Delicate and aromatic with soft supple tannins and juicy fruit with a hint of rocky minerality on the finish.

On a completely unrelated note my old stomping grounds of New York State had a banner week this week between New York State winning Wine Enthusiast’s Wine Region of the Year and Cornell’s College of Ag and Life Sciences (CALS for short from which I am an Alumni) was named number 1 college in the world for the Best Global Universities for Plant and Animal Science by US News.  Way to go to the Empire State!

 

 

Harvest 2011 – Week 5 – Things REALLY get moving…

This week we’ve started seeing far more grapes than the previous week.  Our Pinot Gris and Sauvignon Blanc were joined by our first Chardonnay of the season!  Fruit quality looks really nice and acids are still staying put thanks to the more moderate day time temperatures as well as the cool nights.  The Alexander Valley reds are showing signs of the same incredible color that 2010 brought us and we should start seeing Lodi Cabernet and Merlot being harvested over the next two weeks.  For Asti it seems after a crazy end to last week, Week 6 will come in like a lion and go out like a lamb as we enter the first slump of the season.  This will give us a chance to catch our breath and take stock of how things are going.  The weather for week 6, however is forecasted to be a good deal warmer than week 5 with several days topping out around 100 degrees!  Hopefully they won’t go much above that so we can avoid the September heat spike that we saw last year. 

 

I’m playing with the first Alexander Valley fruit from this season which is a Gewurztraminer from a vineyard in Geyserville which was harvested last Wednesday.  It’s packed with flavor and did retain some acid which is fantastic for the variety that is famous for losing acid like a woman loses last season’s out of style shoes.  I’ve set it up for a long, cool fermentation so the yeast can form the beautiful terpene compounds that make up the fruit and spice notes in the final wine.  I’m also playing with some Pinot Gris from Lodi with a couple of different yeast strains so that should be interesting to see how it goes.

 

As promised here is the red variety group from Week 4’s interesting varietal tasting!

 

Latitude 50 N Sekt Trocken Rose  Germany  $14.99

Light and Bubbly

With amazing aromas of strawberries and cotton candy this wine offered fantastic quality for the price.  A medium- dry style balanced with crisp acid and intense citrus flavors.  It’s a blend of Portugeser, Dornfelder, and Pinot Noir.  A perfect bubbly for everyday drinking at a great price, all of us decided to go in on a case!

 

Studert- Prum Wehlener Nonnenberg 2008 Dornfelder  Germany ~$25.00

Elegant and Floral

I have a soft spot for this variety because it’s one of the first reds I ever worked with in Pennsylvania, of all places.  However this also showed to be the hardest variety to find in the tasting. It’s known for intense aromas of Strawberries and cherries and this wine did not disappoint.  It was dry with moderate acid, medium alcohol and smooth tannins.  It’s worth the search as this was one of the best Dornfelders that I’ve ever had!

 

E. Pira Chiara Boschis Dolcetto d’Alba 2009 Italy    $19.99    

Elegant and Floral

This variety makes a light and easy to drink red which is perfect for lighter fare.  Moderate aromas of cherries, bramble fruits, red plum, and figs introduce the wine which has a dry palate with medium + acid and moderate alcohol.  The tannins are firm and structured but ripe.  This is a great food wine. 

Umathum 2008 Zweigelt Burgenland Austria    $16.99

Spicy and Smoky

This was a dark brooding wine with smoky gamey notes complemented by black cherry and plum.  The palate is dry with medium + acid, moderate alcohol and strong structured tannins.  Zweigelt may be a good alternative to Merlot or Syrah for those seeking something different.  This one was really nice.

 

Montebuena Rioja 2009   $9.99

Power Punch

Made with 100% Tempranillo this wine is true to form with aromas of cherries, raisins, lemon zest and vanilla.  The palate is dry with medium acid, moderately high alcohol, and strong, textured tannins.  Right now Spain is offering some great value for the money.  Anywhere else this would easily be an $18-20 quality wine.

 

Quinta das Maias Tinto 2004 Dao   $11.99

Power Punch

Another value to be had currently is dry reds made from Port varieties.  This wine is a blend of 60% Jaen, 25% Touriga Nacional, 10% Alfrocheiro and 5% Tinta Roriz.  The nose is intense with aromas of coconut, almonds, vanilla, and cherries.  American oak is clearly a favorite with this producer.  The palate is dry with moderate acid, medium + alcohol, and a full body filled with flavors of cherries, dried dates and raisins.

Harvest 2011 – Week 4 – Grapes, Pigs, and Fun Varieties at Asti Winery

Week 4 has come to a rather quiet close as we only processed a few hundred tons this week atAsti.  It’s a drop in the bucket for what is to come this season.  We were led by Sauvignon Blanc and Pinot Gris from the Lodi area which both had perfect Brix, crisp acids, and really nice flavors for that region.  The weather has again proved to be wonderful for quality wine growing and is forecasted to continue for the next week as well. 

 

At Asti, we have a tradition of roasting a whole pig for the cellar crew (and whoever else happens to be at the winery at the time) on the Friday before things really get cranking around here.  Today was that day!  We enjoyed a moment of togetherness before the work really starts and grapes begin to roll in like an avalanche.  This year we celebrated the 11th Pig Roast and it was thoroughly enjoyed by all! 

 

This week I also wanted to write a bit about the fantastic tasting that we held last week.  The theme was “Unusual Varieties from Around the World”.  I set up this tasting to open our winemaking minds to different varieties than we normally would see on the everyday supermarket shelf.  They cover a wide range of personalities as well as offering great values for the money (I’ve listed what I paid for them below) and I highly recommend you check them out!  Here is the list below….

 

Adega cooperative Regional de Moncao “Trajarinho” Vinho Verde 2010 Portugal    $8.99

Zesty and Fruity

A bright blend of Trajadura and Alvarinho, this wine was crisp with a bit of residual CO2 spritzing up the glass.  A moderately intense nose of citrus and lime zest introduced a dry, high acid palate with a light body.  Refreshing and clean this is a perfect summer wine!

 

Cantine di Marzo Fiano d’Avellino 2009 Italy     $14.99

Stone and Chalk

Fiano is such a savory variety.  It lacks the zesty fruit notes that most new world consumers expect making it a bit of a hunt here in the states but if you want something different it’s worth it.  It leads with aromas of hazelnut skins, wet granite and chalk.  It has a waxy nature to the texture that lends to a fuller body balanced by moderate acid and a long dry finish.  Pair with more savory fatty foods such as cheese, nuts, and cream sauces.

 

Icardi L’aurora 2009 Piedmonte Italy    $14.99

Zesty and Fruity

Cortese is one of my favorite Italian whites and I generally prefer it over its more popular neighbor Pinot Grigio.  Primarily found in the small Piedmonte region of Gavi this particular offering was sourced from the wider regional designation.  Light aromas of citrus and white flowers delicately emerge and are followed by an off-dry palate with moderate acid and a medium-light body.  It is very well balanced and easy to drink.

 

Hetszolo Tokaji Furmint Sec      $9.99

Stone and Chalk

This is another of those wines that is a bit challenging to find at your everyday wine store.  While Tokaji typically is most well known for its sweet Botrytized dessert style, these dry styles can offer great value and interesting appeal.  It leans more towards hazelnuts, citrus, golden raisins, and mineral flavors with a dry palate and medium + acid.  It finishes with an almost citrus rind texture which keeps the wine interesting and a fun pairing with different foods.

 

Pazo Senorans Rias Baixas 2008 Spain     $17.99

Fresh and Grassy

I like to think of Albarino (the Spanish version of Alvarinho which made an appearance in our first wine of the flight) as a flowery Sauvignon Blanc with the volume turned down.  The clean primary aromas of jasmine, grapefruit, and peach skin carry through on to the palate which is dry with medium acid and body.  It’s a riper style of Albarino however it is very tasty and I love the floral element to it.

 

Dominio del Plata “Crios de Susana Balbo” 2010 Torrontes Salta Argentina    $11.99

Elegant and Floral

Torrontes is one of my favorite floral varieties and one that you can impress your friends with at parties as it’s not well known but is a Muscat cousin so it has an amazing spicy and fruity nose that is hard to mistake.  Intense aromas of flowers, citrus, and an interesting lime Jello note give way to a dry palate with high acid and light body. If you likeMuscataromas but want something dry, try this one out!

 

That’s all for the whites… I’ll write about the Red varieties tasted in my Week 5 wrap up!