MARCH 2018 WINE CLUB TASTING NOTES

ANNE’S BOUTIQUE WINES – WINE CLUB NOTES – MARCH 2018

All wines featured on this page will be discounted 15% for all wine club members through MARCH 31th, 2017


WINE CLUB MEMBERS WHO RECEIVE (1 RED & 1 WHITE WINE) WILL ENJOY:

 

2014 CATENA – TINTO HISTORICO (HISTORIC RED BLEND) - MENDOZA, ARGENTINA

 Bodega Catena Zapata is a family-owned winery located in Mendoza, in the sub appellation of Agrelo, Argentina. The winery is well known as the “Mayan Building” for its structure resembling a Mayan pyramid. The winery was started in 1902 by Italian immigrant Nicola Catena and was passed to his son Domingo. Domingo’s son, Nicolás Catena Zapata (A.K.A. Nicolás Catena) was one of the first to introduce European winemaking techniques to Argentina and pioneered Malbec and vine growing in high altitudes. Today Nicolás Catena’s daughter, Laura Catena, and other members of the Zapata family are at the helm of this iconic winery. If you were a member is our wine club last year (March 2017), we featured their Malbec, which is now a staple at Anne’s. This time, we are featuring a delicious and interesting blend. The “Tinto Historico” (historic red blend) is a blend created to honor Don Domingo Vicente Catena, Nicolas Catena Zapata's father, who was famous in the 1930s for his deep, dark red wine blend. This blend was sold in the French-styled bistros of Buenos Aires - the Paris of South America - as the finest wine from the Mendoza region. This wine is a blend of 92% Malbec and 8% Petit Verdot from the family’s high altitude estate vineyards. The juice is fermented in stainless steel, then aged in both new and neutral oak barrels for 14 months, then allowed to age in the bottle for an additional 10 months. This wine is a delicious red, boasting aromas of blackberries, cassis, and hints of pepper. The wine is full bodied with freshness and smoothness, exhibiting a bit of spice from Petit Verdot, and juiciness from the Malbec. This wine has a lush texture and a wonderful long finish reminiscent of espresso beans. This wine can be aged from ten to twenty years, according to the winemaker Alejandro Vigil…but we say drink some now and buy more to age and enjoy as the years pass. We suggest pairing this wine with full flavored fare, such as steak, pork, or even chicken seasoned with sage, mushrooms, rosemary and/or cumin. If you want to try a cheese with this wine, try Gorgonzola or any soft blue cheese. $18.50

 

CLIENTS WHO RECEIVE 1 RED WINE & 1 WHITE WINE WILL RECEIVE THE ABOVE WINE &:

 

2016 CONRERIA D’SCALA DEI - LA MORERA DE LA VILA “BLACK SLATE” PRIORAT BLANCA-PRIORAT DOQ, SPAIN – ORGANICALLY FARMED GRAPES

It’s uncontroversial to say that monks and wine go together likes peas and pods, so when the Carthusians order arrived in the Priorat region in the late 12th century one of the first things that they did was to plant vines. Their priory, the Cartoixa d’Scala Dei, literally the steps to god, might have referred to the rugged landscape or the terraces required to farm this remote land. These priors would lend their name to this entire region, the Priorat, and were instrumental in the creation of many of the now famous villages in the region – the oldest of which, Escaladei bears the original name of the medieval priory. While now in ruins, any visit to Priorat inevitably includes a stop at the Cartoixa d’Scala Dei picturesquely situated at the foot of the Montsant. For many years the importer worked with Jordi Vidal at Conreria d’Scala Dei importing a rare and unique white Priorat from ancient vines of Garnacha Blanca called Les Brugueres so when the winery released another wine that would be imported to the us, they jumped to it. We did too. This amazing wine is a delicious blend of Garnacha Blanca and Pedro Ximénez planted in the village of La Morera. While chalky soils are not common in the Priorat, you can find them at higher elevations in the villages of Escaladei and La Morera as they border the limestone rich Montsant range. The grapes are pressed and the juice is fermented in stainless steel and allowed to age with the lees for a period of 3 months, giving it a rich, silky texture on the palate. The wine exhibits notes of apricot, peaches, and a hint of herbs. The richness of the local soil makes itself known in the elegant and mineral backbone of the wine. Clean, delicious, unusual, and very elegant. We absolutely love this wine and we think you will too. Chill this wine to 42F and serve it with seafood paella (shellfish), fish and vegetable dishes. Richer Asian dishes will do well with this wine too. Softer creamy cheeses such as Camembert, and medium-hard nutty cheeses such as Swiss, Emmentaler, Comté, Raclette and Gruyère (think fondue). $22.99

 

CLIENTS WHO RECEIVE TWO RED WINES RECEIVE CATENA TINTO HISTÓRICO  &:

2015 COUSIÑO-MACUL - DAMA DE PLATA CABERNET SAUVIGNON - MAIPO VALLEY, CHILE – SUSTAINABLE FARMING

 Founded in 1856, Cousiño-Macul is the only 19th century winery in Chile that remains in the hands of the original founding family. In 1994, the capital city of Santiago had expanded to the point of completely surrounding the original Macul estate in the southeast of the city, so the search for an additional single estate vineyard location began. In May 1996, the Cousiño family bought 750 acres of land in Buin, an agriculturally rich subregion of the Maipo Valley, about 20 miles southeast of Santiago. The Buin estate met the Cousiños’ ambitious criteria of soil composition, climate, and proximity to the Andes Mountains. Few wine producers have the opportunity to make a completely new start, incorporating the best of their age-old experience and the most contemporary technology available. As technology continues to advance in the vineyards and wineries around the world, Cousiño Macul has seized this opportunity to innovate while staying true to the most important part of their long history. All Cousiño-Macul wines are made entirely with grapes sourced from its two estates located in the Maipo Valley. Both the Macul estate in the southeast of Santiago. All vines are planted on original root systems, no grafting here! Vines for new plantations come from selections carried out in the nurseries at Macul over a period of 10 years. This delicious wine is made with 85% Cabernet Sauvignon, 10% Malbec, 5% Syrah. 100% of this wine comes from a specific vineyard in Buin, specially managed and dedicated to the best Cabernet Sauvignon of this Estate. The Malbec and Syrah come from small blocks of varieties. After a manual harvest, it passes through a strict selection inside the cellar. Fermentation takes place in stainless steel tanks, then the wine is transferred to second use French Oak barrels, where is ages for 12 months while it goes through a full malolactic fermentation. After this period in barrels, it is transferred to stainless steel tanks for stabilization and it is finally bottled.  This bold and elegant wine has notes of cherries, plums, and spices. In the mouth you will find elegant and firm tannins. This wine is a medium bodied wine, with an excellent balance between fruit and oak. This wine needs about ½ hour decanting then we suggest you enjoy it with a juicy filet mignon with grilled vegetables, beef Wellington accompanied with twice baked potatoes, or event a mushroom risotto trifoliate. $22.00

 

CLIENTS WHO RECEIVE TWO WHITE WINES RECEIVE LA MORERA PRIORAT BLANCA &:  

2015 KIR-YIANNI – “PARANGA” WHITE BLEND - MACEDONIA PGI, GREECE – NO OAK

Kir-Yianni was established in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry. Kir-Yianni, Sir John in Greek, is best known for producing premium wines from the slopes of Mt. Vermio in Northwestern Greece. Today, Stellios Boutaris, son of Yiannis, actively manages the winery and their two 30+ year-old estate vineyards. Combined, the vineyards stretch over 160 acres and range in elevation from 1000 to 2200 feet. Their vineyards are both located in the highest point in the viticultural zone of this Macedonian wine region. The grapes are grown here for this wine- Roditis 80% (very old grape, best grown in Greece, used to make Retsina, and more widely planted in Greece than Cab in Napa) and Malagouzia 20% (grape thought extinct till the 70s when rediscovered and is native to Greece). This wine is a fermented and aged in stainless steel tanks for about 5 months before release. This spring ready wine has aromas of jasmine, white peach and apricot. All notes are pleasantly balanced by the freshness of crisp acidity and zest of the citrus notes on the fruity finish. Chill this wine to 43F and pair it with soft Feta cheese , or better yet, make a your favorite green salad and top it off with Feta cheese and enjoy it with this wine! Perfect for Easter fare as well. $17.99

 


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