Bahnhofstrasse 14
75210 Keltern-Dietlingen
Germany
http://www.weingut-bischoff.de
Tasting: 2014-03-29
For my first entry about a German winery I decided to visit the winery of Claus Bischoff in Keltern in Baden-Wuerttemberg. The reason for this decision was quite simple: I have only 10 minutes to drive from home to the tasting room:-). But also I was curious about the quality of the wines of a winery which produce their wine since 1990 (!) completely ecologically. Furthermore all wines of Claus Bischoff and his son Robin are vegan. So I expected a “typical” ecological winery with some nice wines but not more. I was totally on the wrong trail.
When I arrived at the cozy tasting room (the former barn of the winery) I was welcomed by Robin Bischoff. We spoke a little bit about wine, the area and mainly the winery. The date of my visit was well chosen. The new vintage should be bottled in the following two weeks. So it was possible for me to taste the whole range of the current vintage but also the wines from the new one directly from the barrel and / or the stainless steel tanks. During the whole tasting (nearly two hours) a lot of other visitors said Hello and were hosted by Claus Bischoff. All these people seem to be regular customers and guests which is a good indication of the wine’s quality.
Robin Bischoff split the tasting in three parts. First the white wines of the current vintage, then the white wines of the new vintage and finally the current release of the red ones and the wineries Rosé. As an add-on I was allowed to taste the 2011 Solaris – the dessert wine of the winery.
Robin Bischoff is 38 years old; his father Claus 60. Both are career changers. Claus Bischoff – a former businessman – bought in 1979 the winery with at this time one hectare. Today they have five hectares; the yearly production is 40,000 bottles. Since 2005 Claus Bischoff is supported by his son Robin. It should be mentioned that the viniculture in Keltern has an age-long history. Already the Romans brought the wine to this area which is separated into the “Dietlinger Kleppberg” and the ”Ellmendinger Keulebuckel”. Most of the wines within this area are made by cooperatives, but the Bischoffs produce their wine on their own. Besides the Solaris all in a dry style. All grapes are hand-selected.
First part:
- 2012 Rivaner (6.50 €; 8.95 $)
- 2012 Weißer Burgunder (8.20 €; 11.30 $)
- 2012 Chardonnay (9.50 €; 13.10 $; sold-out)
- 2011 Grauer Burgunder (9.50 €; 13.10 $)
What became already obvious during the first part of the tasting: The wines of Robin and Claus Bischoff are real bargains. The Rivaner (Mueller-Thurgau) offers a light grass-yellow with a nice aroma of green apricots which is also present in the medium-long finish. Due to the nature of this grape the acidity dominates but in a very harmonic way. Sounds banal: but a perfect partner for asparagus (I think you know about the German craze about asparagus ….). And exactly for this I bought two bottles:-). Unfortunately it is the last vintage of this wine. In the future the Bischoffs follow the trend for a white wine blend where the Rivaner grapes will be a part of it.
The three Burgundian style wines are totally different. The Weiße Burgunder (Pinot blanc) has a nice grey-yellow without any veils. Nice lemon aromas, also in the medium-long finish. The golden-yellow Chardonnay offers in the nose banana and pineapple aromas. In the mouth the bananas dominate in the beginning, but in the super-long finish the pineapples again come back to the foreground. Superb! The Graue Burgunder (Pinot gris) has a more dark-yellow colour. The aroma is dominated by honey melon and the wine is very creamy. Also long finish. Yummie.
After this very impressive start Robin brought me to the fermenting cellar where I could check the quality of the 2013 whites. We started with the Chardonnay and Robin explained that different from the 2012 Chardonnay 40 % French oak was used. In 2012 it was 30 % American oak. For demonstration I got a little bit from the barrel for a first sip. Then a little bit from the stainless steel tank was added. And indeed the 2013 Chardonnay is more mineral; a little bit salty on the lips. So far the Bischoffs have not finally decided how the blend will look like.
After that we tasted the Blanc de Noirs from the Schwarzriesling (Pinot meunier), the Riesling (tropical fruits, lychees) and finally the Sauvignon Blanc. And this one was outstanding. Kiwi, gooseberry, more New Zealand style. Quite clear: For 12.50 € (17.20 $) this wine will be sold out in warp.
Back to the tasting room we started with the next part:
- 2012 Rosé (8.00 €; 11.00 $)
- 2011 Rotwein-Cuvée (12.90 €; 17.80 $; sold out)
- 2012 Spaetburgunder (26.50 €; 36.50 $)
- 2011 Cuvée Cabernet “Weinteufel” (24.00 €; 33.00 $)
The problem here was that the winery is currently nearly sold out with reds. However the remaining examples were very good. The Rosé is made from Pinot meunier and Regent. The last one is a PIWI only growing in Germany. The wine has a color like raspberry drops with strawberry aromas. A real nice summer wine. Next we came to the first of the two tasted Cabernet blends. For both blends the Bischoffs are using PIWIs, too: Cabernet Cortis, Cabernet Carbon and Cabernet Carol. According to Robin the Cabernet Sauvignon is not really suited for the area. The first blend already shows that the decision was good to prepare the blend with the chosen varietals. Dark ruby red with aromas of black cherry and blackberry. Fruity with a strong backbone. Still young.
Before we came to the premium blend – the Weinteufel (means Wine Devil) – we tasted the Spaetburgunder (Pinot noir). Here the Bischoffs prefer the classical style: Medium cherry red with spicy aromas. Medium-long finish with red fruits at the end. A wine to reflect. The Weinteufel at the end then shows the potential of the Bischoff wine. Still a baby. Already drinkable but two additional years in the cellar would improve the fun for sure. Again dark ruby red with aromas of cowberries, black currant and cinnamon. Excellent.
With this wine a remarkable tasting was finished. I bought in total 15 bottles for me and 12 for my brother. Was not planned in the morning:-). Before I left Robin told me that with the new vintage the Bischoffs will change the presentation strategy and style. They will then offer three different lines of wine with new labels
- Edition: Straightforward, easy-to-drink wines
- Tradition: Wines made from traditional varietals to demonstrate a certain wine style
- Selektion: Wines of the premium category
I will be back definitely to check out these three lines when bottled. I want to finish with a statement of Robin which is as remarkable as the Bischoff wines: “Producing a good red wine is not so difficult, producing an outstanding white is the masterpiece.” There is nothing more to say.
The winery Claus Bischoff is open on Saturdays between 10:00 am and 12:30 pm or by appointment. Keltern is nearby the city of Pforzheim which itself is 22mi northwest of Stuttgart. This place is really worth to visit: the location, the wines and mainly the people behind this.
Wednesday, March 26. 2014
2012 Luna Vineyards Chardonnay Reserve (90/100)
Napa Valley, California
14.1% Alcohol
Tasted 2014-03-26
Clear and reflective yellow with some light golden yellow hints. Discrete vanilla aromas attached with some pineapple and a little bit of wood. Pleasant! In the mouth nice acidity. First banana followed by pineapple with vanilla across. Very long finish with a little bit dominance by the acid.
This wine is really young but already drinkable. Absolutely at the beginning with potential for another five years.
We paired this wine with perch from the Victoria sea. The perch was prepared in the oven with some vegetables and Italian olive oil, spiced with pepper, salt, tabasco and some lemon. The result was spectacular. In addition to the already tasted aromas the wine offered some spicy, salty notes. My wife and I nearly emptied the bottle. On a Wednesday! Tough working tomorrow.
14.1% Alcohol
Tasted 2014-03-26
Clear and reflective yellow with some light golden yellow hints. Discrete vanilla aromas attached with some pineapple and a little bit of wood. Pleasant! In the mouth nice acidity. First banana followed by pineapple with vanilla across. Very long finish with a little bit dominance by the acid.
This wine is really young but already drinkable. Absolutely at the beginning with potential for another five years.
We paired this wine with perch from the Victoria sea. The perch was prepared in the oven with some vegetables and Italian olive oil, spiced with pepper, salt, tabasco and some lemon. The result was spectacular. In addition to the already tasted aromas the wine offered some spicy, salty notes. My wife and I nearly emptied the bottle. On a Wednesday! Tough working tomorrow.
Saturday, March 22. 2014
Green Cabbage - The Challenge 2
Sometimes my wife and I are invited by some very good friends to a very special dinner - "Gruenkohl" with or without "Pinkel". To explain this in English is not so easy. First this is a typical dish in the north-west of Germany in winter time. Traditionally the "Gruenkohl" (green cabbage) is served with "Kasseler" (smoked pork chop), "Kohlwurst" (cabbage sausage) and fried potatoes. Often the fried potatoes are sprinkled with sugar. Last evening the Gruenkohl was served in exactly that way with pig's cheek in addition. But what about the "Pinkel"? Yep. The "Pinkel" can be described best as black or white pudding. For all our conditions it was good that the "Pinkel" was not part of yesterday's dinner:-).
Gruenkohl is not only a dish; it is a philosophy. And for "real" Gruenkohl connaisseurs there is only one pairing drink - beer from northern Germany. Perhaps water is tolerated for non-alcoholics. But not more. And if you ask the internet community about pairing wine you will be insulted. My opinion is that this has something to do with the German wine style which really does not fit with Gruenkohl. Wonderful German Rieslings or Pinots are killed by this very rich dish. A total different view you can get if you try a Chardonnay or a Syrah in a New World's style. I decided to try a 2010 Pedroncelli Chardonnay Vintage Selection from the Dry Creek Valley. This wine has the advantage that the vanilla and toast aromas are not so extreme, but the wine itself is strong enough to give the right answer to the Gruenkohl - at least I hoped that.
The first glass (without the Gruenkohl) offers a grassy yellow colour with some veils. Very light vanilla and pear aromas with some other fruits in the background. Fresh and still young. The first sip offers the other fruits: Some lemons, pineapples and lichees. Long finish. Very good (88/100).
But what happens together with the Gruenkohl? The combination was amazing and the wine paired wonderfully. The discrete vanilla aromas took away a little bit the fat part of the dish without overwhelming it. The wine itself becomes a little bit spicy. Important: Shift the contact point for five to 10 seconds. Don't drink directly after a mouthful of Gruenkohl. Interesting also the different aromas depending on whether I took a single ingredient or a mixture. My favourite: Some Gruenkohl and a little bit of pig's cheek. Outstanding.
Next year I will change from white to red wine. I have in mind a full-bodied Syrah. I will report.
Gruenkohl is not only a dish; it is a philosophy. And for "real" Gruenkohl connaisseurs there is only one pairing drink - beer from northern Germany. Perhaps water is tolerated for non-alcoholics. But not more. And if you ask the internet community about pairing wine you will be insulted. My opinion is that this has something to do with the German wine style which really does not fit with Gruenkohl. Wonderful German Rieslings or Pinots are killed by this very rich dish. A total different view you can get if you try a Chardonnay or a Syrah in a New World's style. I decided to try a 2010 Pedroncelli Chardonnay Vintage Selection from the Dry Creek Valley. This wine has the advantage that the vanilla and toast aromas are not so extreme, but the wine itself is strong enough to give the right answer to the Gruenkohl - at least I hoped that.
The first glass (without the Gruenkohl) offers a grassy yellow colour with some veils. Very light vanilla and pear aromas with some other fruits in the background. Fresh and still young. The first sip offers the other fruits: Some lemons, pineapples and lichees. Long finish. Very good (88/100).
But what happens together with the Gruenkohl? The combination was amazing and the wine paired wonderfully. The discrete vanilla aromas took away a little bit the fat part of the dish without overwhelming it. The wine itself becomes a little bit spicy. Important: Shift the contact point for five to 10 seconds. Don't drink directly after a mouthful of Gruenkohl. Interesting also the different aromas depending on whether I took a single ingredient or a mixture. My favourite: Some Gruenkohl and a little bit of pig's cheek. Outstanding.
Next year I will change from white to red wine. I have in mind a full-bodied Syrah. I will report.
Wednesday, March 19. 2014
Coravin 2 - 1997 Gianni Paoletti Cabernet Sauvignon (Magnum) 92/100
Calistoga, Napa Valley, California
14.1 % Alcohol
My last report of the Coravin was begin of February. I used the tool to pour a glass of a 1994 Rosenblum Zin Richard Sauret Vineyards. One week later I poured the next glass and another three weeks later I opened the bottle to taste the remaining wine. The result: No quality reduction; the wine had exactly the same taste and aroma in all three tastings. Very impressive. The only bad thing: I used the tool also for another wine and after five glasses in total the capsule was empty. The manufacturer promises 15 (!) with 5 oz.
It seems that I am not the only person who has this problem. The last Coravin newsletter addressed this topic and there exists a YouTube video which demonstrates the right pouring. And indeed I made a mistake. I will come back to this topic in a later entry. First I will start a new test campaign. This time victim: The wonderful 97 Cab from Paoletti. And to increase the fun - a magnum. The idea behind the test: Do the pouring exactly in the way as described in the video and check how many glasses can be poured with one capsule. I poured approx. 8.5 oz (= 250 ml) - sorry, I was thirsty - and put the magnum back to the cellar.
The wine was amazing. Wonderful deep, dark cherry red. Ripe black currants, wet leather, forest floor with moss. The taste provides nice pepper notes combined with black currants again. Especially at the end of the very long finish. Tannins still present in an awesome and pleasant manner. A terrific wine.
This wine is absolutely on the top and will remain for another three years. At least in the magnum. I have a "standard" bottle on stock. I will check in near future if this statement is correct for this bottle, too.
Pairing with food? No problem. Steak, well spiced vegetarian food, ... This one is an allrounder. But because of the price: A candidate for the next feast. By the way: In Germany you can get the 0.75 but also the mag still at California Wines (http://www.californiawines.de/).
14.1 % Alcohol
My last report of the Coravin was begin of February. I used the tool to pour a glass of a 1994 Rosenblum Zin Richard Sauret Vineyards. One week later I poured the next glass and another three weeks later I opened the bottle to taste the remaining wine. The result: No quality reduction; the wine had exactly the same taste and aroma in all three tastings. Very impressive. The only bad thing: I used the tool also for another wine and after five glasses in total the capsule was empty. The manufacturer promises 15 (!) with 5 oz.
It seems that I am not the only person who has this problem. The last Coravin newsletter addressed this topic and there exists a YouTube video which demonstrates the right pouring. And indeed I made a mistake. I will come back to this topic in a later entry. First I will start a new test campaign. This time victim: The wonderful 97 Cab from Paoletti. And to increase the fun - a magnum. The idea behind the test: Do the pouring exactly in the way as described in the video and check how many glasses can be poured with one capsule. I poured approx. 8.5 oz (= 250 ml) - sorry, I was thirsty - and put the magnum back to the cellar.
The wine was amazing. Wonderful deep, dark cherry red. Ripe black currants, wet leather, forest floor with moss. The taste provides nice pepper notes combined with black currants again. Especially at the end of the very long finish. Tannins still present in an awesome and pleasant manner. A terrific wine.
This wine is absolutely on the top and will remain for another three years. At least in the magnum. I have a "standard" bottle on stock. I will check in near future if this statement is correct for this bottle, too.
Pairing with food? No problem. Steak, well spiced vegetarian food, ... This one is an allrounder. But because of the price: A candidate for the next feast. By the way: In Germany you can get the 0.75 but also the mag still at California Wines (http://www.californiawines.de/).
Tuesday, March 18. 2014
2006 Cline Cellars Mourvèdre Contra Costa County Ancient Vines 88/100
Contra Costa County, California
Dark, deep purple red with light illuminative rims. A little bit animalistic, some wet grain and dried dates. In the mouth very pleasant. The wine tastes a little bit sweet with some port notes. Warm and round. Again dried fruits at the end. The finish is nearly endless.
The wine is already on the top. Don’t wait. I don’t think that it will become better. Perfect partner for a nice duck pie.
I met Fred Cline in 2012 at the Rheingau Gourmet Festival. A very impressive person. During one event of the festival some of his Rhone-style wines were presented; including the 1999 Small Berry Mourvèdre. Fred was very impressed of the quality of this wine he had not drunk for years. Indeed his wine aged better than he expected. This 2006 Mourvèdre is another good example of Cline Cellar’s excellent quality for a very good price. Most critics advise to drink this wine until 2011 but it is still in a very good condition.
Dark, deep purple red with light illuminative rims. A little bit animalistic, some wet grain and dried dates. In the mouth very pleasant. The wine tastes a little bit sweet with some port notes. Warm and round. Again dried fruits at the end. The finish is nearly endless.
The wine is already on the top. Don’t wait. I don’t think that it will become better. Perfect partner for a nice duck pie.
I met Fred Cline in 2012 at the Rheingau Gourmet Festival. A very impressive person. During one event of the festival some of his Rhone-style wines were presented; including the 1999 Small Berry Mourvèdre. Fred was very impressed of the quality of this wine he had not drunk for years. Indeed his wine aged better than he expected. This 2006 Mourvèdre is another good example of Cline Cellar’s excellent quality for a very good price. Most critics advise to drink this wine until 2011 but it is still in a very good condition.
Thursday, March 13. 2014
2007 Château Batailley Grand Cru Classé 87/100
Pauillac, Bordeaux, France
13 % Alcohol
Tasted 2014-03-13
Purple red with some light rims. Clear and tight. Typical Bordeaux nose of a still young wine: Animalic and wooden light barn aroma with dark cherries and berries in the background. With more air the dark cherries paired with some pepper notes more and more come to the foreground. The taste is black cherry dominated too, also in the aftertaste which is long reverberant. Very pleasant with no bitter notes. Well integrated alcohol. Pretty much better than expected due to the critics of the wine popes:-).
2007 is one of the three worst rated Bordeaux vintages in the third millennium's first decade (besides 2002 and 2004). This means that real bargains can be found. I drank wonderful bordeaux wines of the vintages 2002 and 2004 - especially from Pauillac, e.g., Montrose. This Batailley is not an outstanding but a good wine which can still be found for a fair price.
13 % Alcohol
Tasted 2014-03-13
Purple red with some light rims. Clear and tight. Typical Bordeaux nose of a still young wine: Animalic and wooden light barn aroma with dark cherries and berries in the background. With more air the dark cherries paired with some pepper notes more and more come to the foreground. The taste is black cherry dominated too, also in the aftertaste which is long reverberant. Very pleasant with no bitter notes. Well integrated alcohol. Pretty much better than expected due to the critics of the wine popes:-).
2007 is one of the three worst rated Bordeaux vintages in the third millennium's first decade (besides 2002 and 2004). This means that real bargains can be found. I drank wonderful bordeaux wines of the vintages 2002 and 2004 - especially from Pauillac, e.g., Montrose. This Batailley is not an outstanding but a good wine which can still be found for a fair price.
Sunday, March 9. 2014
2011 Enderle & Moll Pinot Noir Landwein 87/100
Baden; 13.5% Alcohol
Medium clear ruby red like raspberry drops. Flower aromas with some spices in the background. Pleasing acids which prevail a little bit. Complex.
The alcohol is warm and pleasant. The wine itself round and spicy. Slightly astringent. Medium length with a little bit too much acid (again). Somewhere rustic. A wine which makes no compromises.
Sven Enderle and Florian Moll founded "Enderle & Moll" in 2007. These two wild young guys are already well-known not only in Germany but also in the US. The higher level wines are rare. The wine is already drinkable but will improve the next two years. Perfect from 2016 to 2018.
Pair this wine with rustic German food. Perhaps something you can find in a location called the "Besenwirtschaft". Meat with fried potatoes. And drink it in summer. This wild piece of wine is definitely not the one for the contemplative silence of the dark seasons. For the price a bargain.
Medium clear ruby red like raspberry drops. Flower aromas with some spices in the background. Pleasing acids which prevail a little bit. Complex.
The alcohol is warm and pleasant. The wine itself round and spicy. Slightly astringent. Medium length with a little bit too much acid (again). Somewhere rustic. A wine which makes no compromises.
Sven Enderle and Florian Moll founded "Enderle & Moll" in 2007. These two wild young guys are already well-known not only in Germany but also in the US. The higher level wines are rare. The wine is already drinkable but will improve the next two years. Perfect from 2016 to 2018.
Pair this wine with rustic German food. Perhaps something you can find in a location called the "Besenwirtschaft". Meat with fried potatoes. And drink it in summer. This wild piece of wine is definitely not the one for the contemplative silence of the dark seasons. For the price a bargain.
Saturday, March 8. 2014
2011 Schnaitmann „Simonroth“ Spaetburgunder trocken 91/100
Wuerttemberg
Nice deep purple. Directly after uncorking some animalistic tones (smell of wet fur?). For me typical for young German Pinots. All the time the same question: Will this tone go away with some air? In this case „Yes“. After a short time fruit aromas arise. Strawberries and (sour) cherries. With the first sip a fruit basket unfolds in the mouth. Incredibly yummy. Very long fruity finish. Amazing.
The 2011 „Simonroth“ is definitely at the beginning. It will improve for another two years and then hold this quality for three or four more years. The perfect wine for classical Tournedos à la Rossini.
The vineyard Rainer Schnaitmann in Fellbach (Baden-Wuerttemberg) is definitely one of the hottest addresses if you want to check out an amazing German Pinot – like the 2011 „Simonroth“. Schnaitmann's first harvest was 1997 and since then the quality improvement in the whole area of the rivers Rems and Neckar was dramatic. In case of a visit to Germany please don't miss this hot spot. High ratings in nearly all German wine critics magazines. More infos can be found on the vineyard's website www.weingut-schnaitmann.de (unfortunately in German only).
Nice deep purple. Directly after uncorking some animalistic tones (smell of wet fur?). For me typical for young German Pinots. All the time the same question: Will this tone go away with some air? In this case „Yes“. After a short time fruit aromas arise. Strawberries and (sour) cherries. With the first sip a fruit basket unfolds in the mouth. Incredibly yummy. Very long fruity finish. Amazing.
The 2011 „Simonroth“ is definitely at the beginning. It will improve for another two years and then hold this quality for three or four more years. The perfect wine for classical Tournedos à la Rossini.
The vineyard Rainer Schnaitmann in Fellbach (Baden-Wuerttemberg) is definitely one of the hottest addresses if you want to check out an amazing German Pinot – like the 2011 „Simonroth“. Schnaitmann's first harvest was 1997 and since then the quality improvement in the whole area of the rivers Rems and Neckar was dramatic. In case of a visit to Germany please don't miss this hot spot. High ratings in nearly all German wine critics magazines. More infos can be found on the vineyard's website www.weingut-schnaitmann.de (unfortunately in German only).
Friday, March 7. 2014
2005 Glaetzer Wines Godolphin 91/100
Barossa Valley, South Australia, Australia
80% Shiraz, 20% Cabernet Sauvignon
Very clear but deep cherry red. The aroma seems to be faulty, so I decided to decant the wine for two hours and to pray. Both was successful . The faulty tone was completely gone. Intensive dark cherries with a wonderful balsamic tone. In the mouth full-bodied with still present tannins which are perfectly integrated. The finish – which was slightly bitter two hours ago – was now long and pleasant. This wine was one of the winners of the evening. Kudos to the Glaetzer Wines team!
2005 was the second vintage of the Godolphin and simultaneously the last one under this name. Due to a trademark issue the name had to be changed. New name since 2006 is Anaperenna – and the wine is still very successful.
The 2005 is absolutely on the top and will hold this amazing quality for another three years.
Fits perfectly to roasted lamb chops.
80% Shiraz, 20% Cabernet Sauvignon
Very clear but deep cherry red. The aroma seems to be faulty, so I decided to decant the wine for two hours and to pray. Both was successful . The faulty tone was completely gone. Intensive dark cherries with a wonderful balsamic tone. In the mouth full-bodied with still present tannins which are perfectly integrated. The finish – which was slightly bitter two hours ago – was now long and pleasant. This wine was one of the winners of the evening. Kudos to the Glaetzer Wines team!
2005 was the second vintage of the Godolphin and simultaneously the last one under this name. Due to a trademark issue the name had to be changed. New name since 2006 is Anaperenna – and the wine is still very successful.
The 2005 is absolutely on the top and will hold this amazing quality for another three years.
Fits perfectly to roasted lamb chops.
Thursday, March 6. 2014
2002 Almaviva 89/100
Puente Alto, Maipo Valley, Chile
67% Cabernet Sauvignon, 29% Carmenère, 4% Cabernet Franc
Dark cherries, deep colour. Very intensive and complex. Earthy notes with some spices.
In the mouth pleasant, mild and cajoling. Alcohol well integrated. Still nice tannins which dominate also the medium finish.
Almaviva is a collaboration between Baron Philippe de Rothschild and Vina Concha y Toro founded in the late 1990s. From the start the wines were highly rated by nearly all serious wine reviewers. The price is usualy over 100 $. I like the wine. But to be honest: For the given quality a little bit overpriced.
The 2002 Almaviva is already a little bit over the top but still well drinkable, perhaps for another two years. Pair it with a not too intensive meat dish, perhaps veal with some nice truffels.
67% Cabernet Sauvignon, 29% Carmenère, 4% Cabernet Franc
Dark cherries, deep colour. Very intensive and complex. Earthy notes with some spices.
In the mouth pleasant, mild and cajoling. Alcohol well integrated. Still nice tannins which dominate also the medium finish.
Almaviva is a collaboration between Baron Philippe de Rothschild and Vina Concha y Toro founded in the late 1990s. From the start the wines were highly rated by nearly all serious wine reviewers. The price is usualy over 100 $. I like the wine. But to be honest: For the given quality a little bit overpriced.
The 2002 Almaviva is already a little bit over the top but still well drinkable, perhaps for another two years. Pair it with a not too intensive meat dish, perhaps veal with some nice truffels.
Monday, March 3. 2014
2010 Château des Roques Rouge 82/100
Vacqueyras, South-Rhône, France
70% Grenache, 15% Mourvèdre, 15% Syrah
Dark purple red, clear and reflective. Some faulty notes in the nose? A little bit simple but OK. Liquorice aroma, some fennel. Pleasant in the mouth; surprisingly some sweetness. Alcohol is dominant with some bitterness at the end. Medium finish. In total the wine seems a litte bit light.
After one hour a different view. The faulty tone was gone. The wine was now harmonious and the spices were more in the foreground. Dominance of alcohol and the bitterness also gone. This wine needs definitely a lot of air at the moment.
The producer recommends a drink period until 2020. I'm not quite sure. I would wait another one or two years but not much longer. The recommendation for food pairing of the producer is quite good: „Veal Provençal; Pork tenderloin in pastry; Cheese“.
70% Grenache, 15% Mourvèdre, 15% Syrah
Dark purple red, clear and reflective. Some faulty notes in the nose? A little bit simple but OK. Liquorice aroma, some fennel. Pleasant in the mouth; surprisingly some sweetness. Alcohol is dominant with some bitterness at the end. Medium finish. In total the wine seems a litte bit light.
After one hour a different view. The faulty tone was gone. The wine was now harmonious and the spices were more in the foreground. Dominance of alcohol and the bitterness also gone. This wine needs definitely a lot of air at the moment.
The producer recommends a drink period until 2020. I'm not quite sure. I would wait another one or two years but not much longer. The recommendation for food pairing of the producer is quite good: „Veal Provençal; Pork tenderloin in pastry; Cheese“.
Sunday, March 2. 2014
2009 Nicholson Ranch Estate Chardonnay 89/100
Sonoma Valley, California
Bright golden yellow with nice reflective effects. The typical Chardonnay attributes vanilla and oak are present but perfectly integrated. Nice aroma of tropical fruits; surprisingly I recognized banana peel. Very intensive, pleasant bouquet. In the mouth you get a full-bodied Chardonnay with well-integrated, not excessive alcohol. Very pleasant. Super long finish. Again vanilla. Harmonious and very good.
I visited the Nicholson Ranch with its wonderful scenic three times over the last years. All the time I was impressed by the continuous high quality of the Chardonnays. All of them are good examples for the improvement of Californian Chardonnays over the last years from an exceedingly woody style to complex wonderful wines which perfectly pair a lot of dishes. In front of course the classics like lobster or scallops. But you can also do some experiments :veal prepared with mustard or mild blue-cheese styled gravy.
This wine is on the the top but will hold this quality for another two or three years.
Bright golden yellow with nice reflective effects. The typical Chardonnay attributes vanilla and oak are present but perfectly integrated. Nice aroma of tropical fruits; surprisingly I recognized banana peel. Very intensive, pleasant bouquet. In the mouth you get a full-bodied Chardonnay with well-integrated, not excessive alcohol. Very pleasant. Super long finish. Again vanilla. Harmonious and very good.
I visited the Nicholson Ranch with its wonderful scenic three times over the last years. All the time I was impressed by the continuous high quality of the Chardonnays. All of them are good examples for the improvement of Californian Chardonnays over the last years from an exceedingly woody style to complex wonderful wines which perfectly pair a lot of dishes. In front of course the classics like lobster or scallops. But you can also do some experiments :veal prepared with mustard or mild blue-cheese styled gravy.
This wine is on the the top but will hold this quality for another two or three years.
Saturday, March 1. 2014
2007 Anderson's Conn Valley Vineyards „Right Bank Cuvée“ 90/100
Napa Valley, California
60% Merlot, 40% Cabernet Franc
Deep purple red with wonderful aromas of black fruit. Black cherries, blackberries and some cassis. Full-bodied and powerful. This wine is a killer. You can't stop to drink. Very dangerous. If you can restrain yourself you can detect the complexity of this outstanding success. Suddenly you smell somewhere smoked ham and in the finish some spicy aromas.
This wine seems to be on the top, but my feeling is that it will still improve over the next three years. Buy it – if you have a chance to.
When I drunk the Right Bank immediately it came to my mind that I wanted to pair it with a nice piece of beef with mushrooms.
60% Merlot, 40% Cabernet Franc
Deep purple red with wonderful aromas of black fruit. Black cherries, blackberries and some cassis. Full-bodied and powerful. This wine is a killer. You can't stop to drink. Very dangerous. If you can restrain yourself you can detect the complexity of this outstanding success. Suddenly you smell somewhere smoked ham and in the finish some spicy aromas.
This wine seems to be on the top, but my feeling is that it will still improve over the next three years. Buy it – if you have a chance to.
When I drunk the Right Bank immediately it came to my mind that I wanted to pair it with a nice piece of beef with mushrooms.
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