Issue link: https://digital.copcomm.com/i/688647
104 { THE SOMM JOURNAL } JUNE/JULY 2016 Kemeir { italy } Kettmeir 2014 Pinot Bianco Single pergola–trained high- elevation vines give way to bright fruit. Stainless steel– fermented, sur lie aging until late January. "From the most dramatic wine growing region I've ever seen. Light straw color, lemongrass nose with light minerality and citrus lime rind. High acid with a long finish and delicate spice." —T. Scott Stephens, Managing Partner/ Wine Director, Beckett's Table and Southern Rail, Phoenix "Beautiful acidity and minerality with flavors of lemon, pear with hints of kiwi fruit. Very well balanced and food friendly." —Jared Sowinski, Director of Beverage, The Phoenician Resort, Scottsdale "Bright acid with long finish of fresh citrus. Wonderful pairing with compressed melon salad; the acidity works well with the cheese on the plate." —Andrew Fritz, CEO and Partner, In Good Spirits, Phoenix Kettmeir 2014 Pinot Grigio Contact with lees gives this stunning Pinot Grigio an unmistakable freshness. All stainless-steel fermentation, but sees some neutral oak in cellar. "Apricot and bitter almond. Under-ripe tangerine with hints of lemon juice. The rich mineral mid-palate and nectarine flavors complete the finish." —Shaun Adams, Resort Sommelier, The Four Seasons Resort Scottsdale "Petrol/oily mouthfeel; cloudy, full and creamy, with perfect acid to wipe the palate clean from buttery mussels! Quaffable! Clean mineral after- taste." —Wednesday Nowak, Sommelier, Orange Sky, Talking Stick Resort, Scottsdale Kettmeir 2014 Müller Thurgau The Müller Thurgau is from among Italy's highest-ele- vation vineyards; undergoes a brief maceration at low temperatures to optimize aro- matics. These include white floral blossoms, baking spices, stone fruits and candied citrus. "Sweet elderflower nose, which leads to a pleasant sourness. Great lingering presence with lasting mouthfeel and a building acid." —Richie Moe, Beverage Director, Square One Concepts, Scottsdale "Lime curd and floral citrus blossoms with peach on the nose, leading into a beautiful dry palate with hazelnut and dried-peach flavors. Mid-palate texture is firm with a long, lingering finish." — Shaun Adams "Very strong aromatics: honey, kumquats, white flowers. The most interesting nose! Mouth- watering acidity; luscious mouthfeel with strong floral on the back of the tongue. Orange blos- soms!" — Wednesday Nowak THE PEARL OF ALTO ADIGE In the hills overlooking Lake Caldaro, in the heart of Alto Adige, the Kettmeir vineyards are charmingly positioned, and so, sit- ting thousands of miles away in the heart of the red and rocky Sonor an desert, we were immediately whisked away—literally — to greener pastures. "Kettmeir looks like The Sound of Music," mused Friedman. The entire region is filled with family farms and green rolling hills, dotted with cows and sheep. The vineyards are literally planted next to apple orchards—supplying almost 50% of Italy's apple production. The winery, founded in 1919 by Giuseppe Kettmeir, is located in Trentino-Alto Adige, Italy's northernmost winemaking region, at the border of Italy and Austria. Since the town has Hungarian- Austrian roots (having been returned to Italy in 1919 after World War I), the town's street signs are printed in both German and Italian, and over half the region's population speaks German, the remainder Italian. German and Austrian culture and influence is felt throughout the region from the culinary traditions and winemaking styles. As if on demand, the first wine tasted, the Pinot Grigio from Kettmeir, channels classic German acidity and minerality, thanks in part to being home to some of the highest-elevation vineyards in Alto Adige. As a result, vineyards are positioned in a series of microclimates, coupled with significant diurnal temperature swings and soil types ranging from deep, sandy valley floors to predominantly limestone-based middle and upper slopes. Wednesday Nowak, Sommelier at Orange Sky at Talking Stick Resort, Scottsdale, and Raini Keyser, Director of Operations, Vinum 55, Phoenix. Andrew Fritz is CEO and Partner, In Good Spirits, Phoenix. T. Scott Stephens, Managing Partner/Wine Director, Beckett's Table and Southern Rail, Phoenix.