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2009 巴蒂斯特屈弗利耶 Cuvée Del Maule

2009年,智利考克内斯(Cauquenes)地区遭受了可怕的地震,倒也成就了一段和地震有关的“风土”故事。这次地震在那里造成了重大的破坏,自然当地的酒厂也不能幸免。很多的橡木桶被散落异处。酿酒师巴蒂斯特屈弗利耶(Baptiste Cuvelier)拾起这些依旧幸存的酒桶,混合放入了同样尚存的葡萄酒,但结果却是产生了惊人的好酒。所有的葡萄在这里都是被公平贸易并且是有机生长。葡萄酒中柔和的单宁和清爽的果酸像是在你的舌尖偏偏起舞般跳跃,这样平衡的酒体的注定了是可以被存放在酒窖里陈年的好酒。辛辣的黑胡椒及肉桂香味的酒体更加醇厚,还夹杂着丰富的黑色和红色水果味,如黑加仑,桑椹,和树莓在一起,还有一丝烟叶和咖啡的味道。它还有一个非常有趣的薄荷味,如同一块没有巧克力的安第斯牌(Andes)薄荷巧克力。橡木中的香草味道在中期的口感得以显现。单宁相当柔美,以及很长的余味。这是一个出乎意料的好葡萄酒,同时又铭刻着那段令人伤痛的往事,这款酒的部分收益将返还给仍然在恢复中的地震灾区。只是有酒相伴味道足以鲜美。极力推荐。 标签:2006, Baptiste Cuvelier,赤霞珠,佳利酿,美娜,考克内斯,智利,Chile Maule,Cinsaut,地震,梅鹿辄,派斯,混合型红酒,红葡萄酒,酒评,酒
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2006 Barboursville Vineyards Octagon Ninth Edition

Gianni Zonin, who likes to bill himself as “the biggest winegrower in Italy,” has 11 estates—10 in Italy and one in the U.S., in Barboursville, VA, not far from where that great oenophile Thomas Jefferson cultivated vines. Barboursville’s Octagon is blend of Merlot, Cabernet Sauvignon and Cabernet Franc created that the winery produced only in the selected vintages. Dark red color in the glass, a nose of chocolate and blonde tobacco with nuances of eucalyptus. In mouth is silky: licorice and dark plum slip on a soft carpet of tannins. Finale is somewhat bitter; a shame that it is a little bit short. Pleasant with grilled meat.
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Palate Press Wine of the Week: 2009 Baptiste Cuvelier Cuvée Del Maule

In 2009 the Cauquenes region of Chile suffered a terrible earthquake, and therein lies a tale of temblors and terroir. The earthquake wrought significant destruction there, and the winery did not go untouched. Barrels were thrown everywhere. Winemaker Baptiste Cuvelier picked from surviving barrels, and made the best blend possible from what survived, producing a startlingly good wine. All the grapes are fair trade and are grown organically. The wine is very well balanced, with good tannins and bright acids dancing together, promising significant cellar time. It is spicy, rich, and minty. The spice is black pepper and a touch of cinnamon. Richness comes from a blend of black and red fruits, blackcurrant, mulberry, and raspberry together, along with a bit of tobacco leaf and coffee. It also has a very interesting touch of mint, like the inside stripe of an Andes (get it?) mint without the chocolate. Vanilla from the wood makes an appearance on the mid-palate. Tannins are very sweet, the finish quite long. This is a surprisingly good wine, carved from a tragedy, and some of the proceeds will be returned to the region for ongoing earthquake relief. And it just tastes delicious. Highly recommended.
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2009 Baptiste Cuvelier Cuvée Del Maule

In 2009 the Cauquenes region of Chile suffered a terrible earthquake, and therein lies a tale of temblors and terroir. The earthquake wrought significant destruction there, and the winery did not go untouched. Barrels were thrown everywhere. Winemaker Baptiste Cuvelier picked from surviving barrels, and made the best blend possible from what survived, producing a startlingly good wine. All the grapes are fair trade and are grown organically. The wine is very well balanced, with good tannins and bright acids dancing together, promising significant cellar time. It is spicy, rich, and minty. The spice is black pepper and a touch of cinnamon. Richness comes from a blend of black and red fruits, blackcurrant, mulberry, and raspberry together, along with a bit of tobacco leaf and coffee. It also has a very interesting touch of mint, like the inside stripe of an Andes (get it?) mint without the chocolate. Vanilla from the wood makes an appearance on the mid-palate. Tannins are very sweet, the finish quite long. This is a surprisingly good wine, carved from a tragedy, and some of the proceeds will be returned to the region for ongoing earthquake relief. And it just tastes delicious. Highly recommended.
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2005 Domenico Aglianico

2005 Domenico Aglianico, Sutter Creek Vineyard, Amador County contains 8.3% Petite Sirah from Lodi. Like the 2006, it was whole berry fermented, underwent extended maceration and spent 11 months in French and American oak. This wine offered a mature bouquet of cinnamon/nutmeg notes, floral, oaky hints and a vague hint of VA. In the mouth, it was faintly sweet, with very forward and mature flavors of very light briar and tobacco pouch. The body was remarkably light for the alcohol level. Structurally, it was supple, not too grippy and with high acids. A shorter, drying, finish of mature flavors and subdued fruit followed. On the second day, jammy, almost brambly fruit aromas were laced with a vague floral hint. Vague brambly fruit over light, hints of sweetness and light tannins, bright acids and light heat followed in the mouth. The finish, again, was lightly drying with light brambly fruit, oak notes and warmth. This wine was unobtrusive with brisket and the BBQ ribs but heat came through a bit. (15% ABV, 2 bottles tasted, 266 cases made)
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2009 Wargin Solano County Red

A blend of 50% Montepulciano, 25% Aglianico and 25% Sangiovese, the first two from Suisun Valley. Mikael Wargin fermented the three varieties as separate lots using different yeast strains. He then blended and aged them a total of 8 months in 20% new Hungarian oak. This wine opened with aromas of pepper and jammy briary red fruit. Initially present dill dissipated fairly quickly. In the mouth, cherry flavors were backed by hibiscus and oak notes. Supple smooth tannins, good acids, punctuated this well-balanced upper medium-bodied wine. The finish offered briary fruit and some heat. On the second day, the wine settled into aromas of black cherry, licorice notes and hints of hibiscus. Cherry flavors and hibiscus and oak notes persisted unchanged. A plush texture, supple, slight, dusty but finely grained, tannins led into a slightly drying finish focused around cherry and ending in some warmth. This wine was a pleasant companion to the mushroom pizza and went surprisingly well with the blackened salmon. (15% ABV, 2 bottles tasted, production volume unavailable)
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2007 Mahoney Vineyards Montepulciano

Grown in Carneros and blended with about 10% Sangiovese, started with aromas of pepper, a mélange of oak and dill with briary, jammy fruit. Lighter in the mouth, the flavors were dominated by oak. The wine finished with light red fruit and some heat. On the second day, the wine fleshed out and displayed spicy, licorice notes above all. In the mouth, black cherry flavors were most distinct. Medium bodied the wine had good acids and supple, fine, slightly drying tannins. It was an unobtrusive food companion and did not compete with the mushroom pizza or the blackened salmon. (13.7% ABV, 2 bottles tasted, production volume unavailable)
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2007 Domenico Montepulciano

This Central Valley Montepulciano with a small amount of Petite Sirah or Merlot—depending on the year—is whole cluster fermented in open top fermenters with frequent punchdowns and extended maceration. It offers aromas of macerated ripe strawberry with piney, dill notes and maple leaf hints. In the mouth, it is lighter bodied, sleek, with slight tannins, a silky texture and jolly rancher-like strawberry candy flavors. The finish is creamy, but a bit hollow. Overnight, it takes on dried rose petal and vague cherry aromas and floral hints in the mouth. This forward, mature-styled wine is an unobtrusive food companion with good acids and does not compete with food flavors. (14% ABV, 1 bottle tasted, 256 cases made)