Wednesday, March 10, 2010

My Picks: Vintages On-Line Exclusives -- March 10

Here’s my shopping list for today’s Vintages On-Line Exclusives Release.

What am I looking for? Three things.
Organic: wines certified biodynamic or organic
Off the Beaten Track: lesser-known or underappreciated traditional varietals, unusual blends, or underappreciated regions
Value: wines at less than $30.

Nothing this time.

Off the Beaten Track

ESTAMPA GOLD SYRAH/CABERNET SAUVIGNON/MERLOT/MALBEC 2007, Colchagua Valley (Chile); #0163501; 14% ABV; $22
Estampa prides itself on assemblage, or blending grapes. Interesting blend of 4 varietals from Chile, which is a sign of how sophisticated Chile has become.

RIVERA IL FALCONE RISERVA 2004, DOC Castel del Monte, Puglia (Italy); #0945154; 14% ABV; $22
I was fortunate to have had a vertical tasting of Il Falcone Riserva last year and it really impressed. A blend of Uva di Troia (70%) and Montepulciano (30%). You can taste the intense sunshine of Puglia. Aged one year in French oak, bottled, and then kept another year before release.

MONTEPELOSO A QUO 2008, IGT Toscana (Italy); #0160911; 14% ABV; $28
A very curious blend of Cabernet Sauvignon (30%), Montepulciano (30%), Sangiovese (20%), Marselan (10%) and Alicante Bouschet (10%). I’m not a big fan of international varietal kings taking over Old World terroirs but this grabbed my attention. Along with the King, Cabernet Sauvignon, there’s Marselan (a cross of Cabernet Sauvignon and Grenache) and the Teinturier varietal Alicante Bouschet (another Grenache cross), which is usually found in Languedoc and Spain. Plus 2 traditional varietals. Definitely new wave.

BERINGER VIOGNIER 2008, Napa Valley (California); #0158766; 14% ABV; $30
Some of the best Viognier is coming out of California, where the climate really suits this grape. Fermented in stainless steel, only 15% aged in oak, which should allow the fruit and floral aromas to shine.

Subscribing to this blog through RSS or email is easy! Just click on the subscribe link to the left ←

No comments:

Post a Comment