The SOMM Journal

April / May 2016

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76 { THE SOMM JOURNAL } APRIL/MAY 2016 { category report } Albinea Canali Ottocentonero, Emilia-Romagna, Italy In the 1930s, seven local grape growing families came together to improve the level of quality coming out of Lambrusco. Their cooperation resulted in better vineyards, technological innovation, and advanced vinicultural exper- tise: the bi-productive of which, of course— a higher level of quality. Tasting Note: The Ottocentonero sparkling dry Lambrusco dell'Emilia IGT is made up of 50% Lambrusco Slamino, 40% Lambrusco Grasparossa and 10% Lancellotta, macerated at three to four days, imparting a dark, deep color and fruit-forwardness. After fermentation, the wine is kept in pressurized temperature-controlled vats, developing natural sparkle. Violets, boysenberry and tilled earth underlie the dark ber - ries and purple flowers. $17.99 BANFI VINTNERS Col de' Salici Vino Spumante Rosé de' Salici, Italy Col de Salici, established in 1997, is a well-known pro- ducer from northern Italy. The Rosé de Salici comes only from the vineyards in northeast Italy, near Piave. Being a spumante, this is a fully sparkling wine (as opposed to a frizzante or semi-sparkling). Tasting Note: This 100% Raboso del Piave offers green strawberry, bright cherry and pink carnations. $15.99 STE. MICHELLE WINE ESTATES Vinum Cellars Sparkling Chenin Blanc, Clarksburg, CA Bonding over their love of Chenin Blanc, U.C. Davis Alumni Richard Bruno and Chris Condo established Vinum Cellars in 1997. They now produce 14 dif- ferent varietals and rare blends in small production from premium coastal and cool-climate areas. Tasting Note: Tons of tropical fruit flavor, mainly honeydew, plus poached pear. Juicy Fruit gum gives way to mustard seed and zucchini. Some lime zest in there too. $20 WINESELLERS, LTD. Dr. L Sparkling Riesling, Germany Although the Loosen family has owned some of the most sought after vineyards of the Mosel for more than 200 years, their entry-level Dr. L tier is a line non- estate Riesling. By working closely with a select group of growers on long-term contracts, brothers Ernst and Thomas Loosen are able to ensure excellent quality in every vintage. Tasting Note: At 100% Riesling, this Sekt (German sparkling wine) made using the Charmat method offers exceptional value. Honeycrisp apple, honey and peach finishes mostly dry with just a whisper of sweetness—the acid here makes sure of it. $16 LOOSEN BROS. USA Stella Rosa Imperiale Orange Moscato, Veneto, Italy Owned by the Los Angeles–based Riboli fam- ily since 1917, Stella Rosa produces Imperiale Orange Moscato from hand-harvested Fior d'Arancio Moscato grapes from vineyards in the Colli Euganei, 20 miles outside of Venice. The "metodo Martinotti" process is employed; similar to the Charmat process in which the liqueur de tirage is added to the wine in a pressurized tank that in turn initiates a second fermentation, used spe - cifically for lightly sparkling wines. Tasting Note: Sweet, crisp red apple, fresh peach, creamy whipped honey and orange blossoms. $15 SAN ANTONIO WINERY Penthouse "The Scarlet" Sparkling Shiraz, Adelaide Hills, South Australia Penthouse Wine Estates is a collaboration between John Crossland of California's Central Coast and Randal Tomich of South Australia; they make wines from both California and Australia "The Scarlet" Shiraz comes to us specifically from 322 acres within the Adelaide Hills, known for its cool-climate wine. The Onkaparinga River runs through the property tempering the cli - mate even further and provides the optimum environment for these new clonal varieties getting as high as 426 meters above sea level. Tasting Note: Dark cherry and a touch of menthol against an earthy, sanguine back - ground. Frothy! $21.99 THE VAULT SPIRITS COMPANY Contact: J.Elliott@VaultSpiritsCo.com W W

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