JUNE WINE CLUB SELECTIONS 2015

JUNE 2015 WINE CLUB NOTES

PRIMARY RED WINE:
2010 MAZZONI – PIEMONTE BARBERA DOC – PIEDMONT, ITALY
Mazzoni line of wines is a collaboration between two Italian families. One based is in Napa Valley, the Terlato family who has worked in fine wine imports from Italy for four generations. The other is based in Florence, the Franceschi family who has been growing wine grapes and making fine wine in Tuscany since the Renaissance. Today, their wine collaborations are producing one of Italy’s most coveted wines (Tenuta Il Poggione) and are widely regarded as one of Italy’s finest producers of wines. This wine is one of their latest collaborations made with 100% Barbera grapes, which is a native grape to Piedmonte and one of the most food-friendly varietals. Also, an ancient grape; it is believed that it has been planted in the region since the 1300s. The fruit for this wine is 100% estate fruit, from their Montalcino vineyards, hand-picked and fermented in stainless steel tanks and put through malolactic fermentation to enhance the fruit and the structure. This wine is ripe with aromas of blackberries and baking spices. On the palate, you’ll find the immediate notes of blackberries, well-balanced acidity, silky tannins, with a rich and long finish. This wine only needs about ½ hour to breathe and some Italians, prefer this wine chilled…again, this is a fun and versatile wine. Pair with a variety of meats from a freshly grilled steak to roasted pork or turkey or go casual and have it with a burger. If you’re a foodie at heart, go to www.livelikeanitalian.com – a website developed by the makers of this wine with recipes and pairings. $

PRIMARY WHITE WINE:
2013 LA SCOLCA – GAVI DOCG – GAVI (PIEDMONT), ITALY
Founded in 1919, La Scolca is the first producer of quality Gavi wines made with the local Cortese grape, and ranks among the most historic white wine producers in Italy. Although Cortese had been planted in the region since the late 19th Century, the grape produced low-alcohol, thin and sour wines that quickly oxidized. Consequently, the production was mostly purchased by Cinzano and Martini as a base for their sparkling wines. It was the Soldati family, who after the Second World War saved the fate of Cortese from oblivion by focusing entirely on the production of quality Cortese, in a region traditionally known for its reds. They pioneered modern, controlled vinification in stainless steel to preserve the subtle fruit of the Cortese grape, allowing for the creation of quality Cortese grape wines. Today, the Estate is run by Giorgio Soldati, the founder’s great-grandson, and his daughter, Chiara, representing the fifth generation. I had the pleasure of meeting Chiara during a lunch meeting about a month ago. Chiara told the story and poured this wine, as I tasted it and I knew it would be a fantastic entry to our wine club. This Gavi is made by allowing the wine to ferment with the lees which gives the wine those silky notes in both the flavor and structure of this summer-ready wine. This wine has a light straw color with green undertones. Zesty lemon aromas with some almond and stone fruit notes. Crisp, lively, mineral character with sharp acidity and a refreshing, lasting finish. For pairing suggestions, try anything with a strong garlic presence, Pesto was fantastic with it. A freshly grilled fish with a zesty salsa will also do nicely. Chill down to 45F and enjoy! $

SECONDARY RED WINE ENTRY:
2010 CHATEAU PATACHE D’AUX – MEDOC CRU BURGEOIS – BORDEAUX, FRANCE 90 Points – Parker & Wine Spectator
The first owners of the Chateau were the descendants of the Counts of Armagnac, the Chevaliers d’Aux. They can be traced back as early
as 1632. Seized as a national property during the fourth year of the Revolution, it was changed into a stage-coach post. The coaches were
better known in the Medoc as “pataches”. The estate was classified as a cru bourgeois in 1932 – this means that this is fruit that was classified as quality fruit and didn’t get included in the 1855 classification of the great chateaus of France. This classification tells us that the fruit is still considered worthy and of high quality. We think our Bordeaux lovers will agree, with a blend of 60% Cabernet Sauvignon,
30% Merlot, 7% Cabernet Franc, and 3% Petit Verdot. The juice ferments in cement vats then transferred to 33% new French oak barrels for aging for a period of 12 moths. This wine is earthy, and alluring, with notes of violets, currant and cedar. Full bodied palate with dense black cherries, cassis and well developed tannins. Decant this wine for at least 1 hour, then pair with rib roast, grilled beef, pot au feu, grilled duck breast, lamb shank, soft and blue cheeses $

SECONDARY WHITE:
2013 BODEGAS & VINEDOS BOTANI – DRY MUSCAT – SIERRA DE MALAGA DO, SPAIN – TANZER & PARKER 90PTS
A great entry from one of our favorite (and yours too) importers/producers of Spanish wines: Jorge Ordonez. Bodegas Botani vineyards are located in the area of Malaga called Axarquia in the mountains of Malaga. This wine is made from 100% Muscat of Alexandria which is a white wine grape that is a member of the Muscat family. It is considered an "ancient vine", and is considered on of the oldest genetically unmodified vines still in existence. While today it is mostly cultivated as a table grape or for raisin production, it is still an important grape in many world regions. The grape originated in North Africa, and the name is probably derived from its association with Ancient Egyptians who used the grape for wine making, it is said that Cleopatra drank wine from this grape. Botani is thought to be the first dry wine in modern times to be made from this grape. The grapes are fermented in a combination of 70% stainless steel vats and the rest in fermented in used oak barrels. This wine is fresh, fragrant and mature, brimming with the aroma of Muscat grape, apple, mandarin orange and a white flowers. On the palate it is fruity and dry, with notes of citrus and a gentle finish. Chill this most versatile wine to 45F. It pairs perfectly with all kinds of fish, seafood and shellfish. It is also great with ceviche, sushi, risottos, dishes with black truffle and spicy Thai or Indian food. $

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