APRIL 2015 - WINE CLUB WINE NOTES

PRIMARY RED WINE:
2012 SENDERO ROYAL – RIOJA – RIOJA, SPAIN
Bodegas Sendero Royal is located in a small village named Aldea nueva de Ebro in La Rioja, Spain. Fully run by Gonzalo Ruiz Pastor and his family. The vineyards are located in a region of Rioja known to have the largest known dinosaur fossils in Spain. The Vineyards have been in the family generation after generation, mostly selling their grapes to different wineries in Rioja. A partnership began with a neighboring oenologist Rodriquez and the Ruiz family who have vineyards in Rioja as well, who convinced them to begin producing their own wines. With help, they built the winery and now produce delicious wines like this one chosen for April. This wine is made with 100% Tempranillo. The wine is fermented in stainless steel using natural, indigenous yeast. It is then aged in 50% new, American oak barrels for five months. Barrels have ridges scraped into the inside to increase wood to wine ratio allowing for a shorter stay in wood to preserve the balance of oak to fruit flavors. This Tempranillo has a lengthy and silky texture, with bright cherry-red color. The nose has inviting aromas of black, ripe fruit and hints of toasted coconut. This wine needs about ½ of decanting and it will pair beautifully with Easter Lamb, aged cheeses, stewed red meats, and strong stews like red beans with pork.

PRIMARY WHITE WINE:
2010 Quinta dos Roques – Encruzado – Dao, Portugal
Considered one of the leaders of the Dao region, Quinta dos Roques produces some of the finest wines produced in Portugal. Since the first of the Family Roques, wine making and vineyards have for over more than a century ago, been a part of the everyday life of this family. Although for a long time the production was only enough for the family’s own consumption. However, in the early 1980’s, the family joined an ambitions project, aiming to produce a superior quality Dão wine and enough to share with the world. Successfully they did, and now they share with us this rich wine, made with one of the great Portuguese white varieties, Encruzado, a varietal capable of producing rich and complex wines like this one. Encruzado wines age nicely, hence this 2010 vintage, which the winery says will age nicely through 2021. About 50% of the juice was aged in new French oak for 7 months; the rest in stainless steel. For all that, the oak gives this wine a little hint of a sweet vanilla note. On the nose, you’ll also notice lots of apricot, canned peach notes, and even some ripe pineapple. You’ll be delighted to taste all those notes on the palate with just the right amount of acidity, minerality, and even a hint of spice. The finish is delicious. Pairing food with this versatile wine should be as one would with a chardonnay, chill it to about 50F. Avoid super bold flavors with this grape as its nuances can be easily lost. The wine pairs well with creamy risottos, simple scallops, shrimp, and textured fish like Chilean sea bass. Vegetarians should try roasted root vegetables, a simple pasta al fredo. If all American is your style, try a broiled lobster with lime butter.

SECONDARY RED WINE ENTRY:
2012 TERREDORA DIPAOLO – AGLIANICO – CAMPANIA, ITALY
Terredora Di Paolo is a story of a family that is closely linked to Campania, its land, its history, and its people. With 494 acres of privately owned vineyards in the best sites of the Avellino province, Terredora di Paolo is one of the most admired wineries in southern Italy. They produce wines that are close to the land and its history, and this wine is made with a local grape called Aglianico. Aglianico is a native Italian varietal that is widely used in Campania and in Basilicata. It is of extremely ancient origin and some experts argue that it was cultivated in the early period of Roman history and was introduced to Italy by the Greeks. Terredora considers itself a guardian of this native varietal. This grape is becoming popular amongst the wine and the foodie crowd, as it has similar weight as a Cabernet Sauvignon. The grapes are fermented in stainless steel, which enhances the color, fruity notes without creating a heavy tannic structure. Then the wine is left to mature - part in stainless steel and part in small barrels for six months before bottling. This wine shows ruby red notes in color with violet reflections. The nose shows black cherry, wild blackberry and plum fruit with a spicy, toasted overtone. On the palate, this wine is soft and elegant; notes of mature red fruits and displays the structure necessary for long aging. Allow this wine to breathe for at least ½ hour, then pair it with cold cuts, white and red meats, roasts and mature cheeses.

SECONDARY WHITE:
2012 JOSMEYER – PINOT BLANC – ALSACE, FRANCE
Situated in Wintzenheim, the wine brand, Josmyer, was created in 1963 but has been growing grapes since the 1800s. When Hubert Meyer added the first three letters of his father’s name (Joseph) to the family name, Meyer, he created Josmeyer. In the late nineties, Christophe Ehrhart fully converted the vineyards to organic and bio-dynamic viticulture (Certified 2004). He believes that working in harmony with the sky, earth, and the vines to produces the best wines. The wine selected this month, is their Pinot Blanc, and although, the bottle is labeled “Pinot Blanc” most wines labeled as such usually have another grape added to it, a rarely heard of one, Pinot Auxerrois, also planted in Germany and sometimes in the Loire Valley. The grapes for this wine are hand-harvested, and whole-bunch pressed very slowly and gently to give a clean a beneficial amount of skin contact. Then it is transferred to stainless steel tanks where the juice ferments and it is followed by a very gentle filtering. This Pinot Blanc should be chilled to about 45F and as you sip it, you will notice aromas of white flowers like jasmine and Meyer lemon blossoms. On the palate, the wine has a beautiful balance and a nice freshness. We loved this wine when we tasted it, we hope you will too. This wine pairs very nicely with cheese-based dishes like Quiche Lorraine, light foods like chicken breasts or flaky white fish in a simple sauce. This is a great Bruch white.

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