Adami ‘Bosco di Gica’ Prosecco Superiore Brut Valdobbiadene DOCG NV

The Adami Winery was founded by “Grandfather Abele” when he purchased the “Giardino” vineyard (whose name “Zardini” dates to 1717) from Count Balbi-Valier in 1920. Located in the Alta Marca area near Treviso, the land was renowned for its white wines as far back as the Middle Ages. Documents dated in 1606 show the wines “were exported and appreciated “in Venice, Germany and as far afield as Poland”.

Today, the 3rd generation of the family, Armando and Franco, are producing “some of the best spumante wines of the Valdobbiadene”. The family has 12 hectares of vineyards along with 38 hectares farmed by “other small growers with time-honored links to the winery, and sharing its commitment to quality.”

Philosophy: “This is how the family expresses the values of their land: sound work, respect for human relationships, a sense of hospitality and continuity between past and present. An estate, and above all, a family.”

Winemaking: Grapes were sourced from vineyards with mixed soils; glacial soil in the hills, shallow clay and calcareous soils at higher elevations. Bosco di Gica is the name of the forest first documented 600 years ago, near where the grapes are harvested.

Tasting Notes: Gold in colour with aromas of apple, lemon, honeysuckle and a trace of fresh bread. Golden apple, citrus, honey and white flowers glide atop solid little bubbles. A hint of buttery bread with a drizzle of honey lingers between each dry, fizzy sip. Bright acidity maintains balance and freshness.

Pairing Suggestions from the Winery: Ideal as an aperitif, but also a wine to be enjoyed throughout a meal, especially with cacio e pepe pasta.

95-97% Glera, 3-5% Chardonnay
Valdobbiadene DOCG
Italy
Bottled by Adami SRL
11% Alcohol
$14
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Piera Martellozzo ‘Blu Giovello’ Moscato Puglia IGT NV

Estate: The Martellozzo estate was founded in 1899 by Giovanni Martellozzo. At the age of 29, 3rd generation winemaker Piera Martellozzo took over the estate her grandfather established. Today the estate stretches over three regions: Friuli Venezia Giulia, Veneto and Trentino Alto Adige. The Giovello line is crafted to be fresh, lighthearted and enjoyed young.

Philosophy: “Donating the pleasure of wine in the name of tradition and contemporary taste.”

Winemaking: Hand harvested from organically farmed vineyards 300-400 meters above sea level with morainic and volcanic soils. Fermented in stainless steel, followed by “then a short Charmat method, about two months. In the end the wine is chilled, filtered and isobaric bottling is carried out”.

Tasting Notes: Pale gold in colour with aromas of peach, apricot and citrus. Concentrated peach, apricot, honey and white flowers are accented by light fizz. Citrus zest compliments sweet honey on the dry finish. Sweet, but not cloying, a good choice with light snacks or to begin the afternoon/evening.

Pairing Suggestions from the Winery: Cheese courses, charcuterie or antipasto plates. Its versatility, and the lower alcohol also make it an ideal aperitif candidate.

100% Moscato Giallo
Puglia IGT
Italy
Bottled by Piera Martellozzo S.P.A
9% Alcohol
$9
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Walla Walla Meets Wairau: The Expressive Single Vineyard Wines of Hillersden

Hillersden is located in the Upper Wairau Valley in Marlborough, New Zealand. The estate takes its name from the now long forgotten settler’s town of Hillersden, which was one of the country’s largest sheep stations. Owned today by the Forlong family, the winery is known for being the first family owned, single estate, wine label in the Upper Wairau Valley. Passionately committed to sustainability, solar energy, irrigation technologies, innovation in frost management and repurposing vineyard waste for productivity are just a few of the many methods and approaches they utilize in creating a fully sustainable vineyard. The entire family is dedicated to the honoring the rich history of the land and “creating a new legacy and home for the modern wine lover”. The 3 sons now each have a role in managing the estate, from creating the label art to marketing and vineyard and farm guidance.

I had the pleasure of a guided tasting with their passionate and friendly winemaker, Adam Kubrock. Adam began his wine journey crafting single vineyard Syrah and red wines in Walla Walla, Washington State. Enamored with the cool climate winegrowing in Marlborough, he spent the past 6 years at Indevin, New Zealand Wineries and Mahi “learning the heart and soul of Marlborough wine”.

Winemaker Adam Kubrock.

Hillersden Single Vineyard Legacy Sparkling Sauvignon Blanc Marlborough 2015

Winemaking: Fermented in stainless steel, aged on light lees.

Tasting Notes: Light on its feet with sweet apple, peach and honeysuckle flavours balanced by bright acidity and an herbaceous streak. Fun, perky fizz carries thru to the clean mineral finish. Refreshing and light, a fun change of pace from Prosecco or Cava.
13% Alcohol
$18 [average price]

Hillersden Single Vineyard Sauvignon Blanc Wairau Valley Marlborough 2016

Winemaking: Fermented in stainless steel, aged on fine lees to give the wine a refined texture to compliment the exuberant flavours. The wine was blended from 4 different vineyard parcels each contributing their own character.

Tasting Notes: Radiating with aromas of lemon, yellow apple, lime and grass. Apple, apricot, lemon and herbs are given a quick shake of white pepper, accenting the crisp, refreshing finish. A gorgeous balance of intense fruit and savoury elements.
13% Alcohol
$15 [average price]

Hillersden Single Vineyard Riesling Wairau Valley Marlborough 2015

Winemaking: Sheep chew the leaves to open the grapes up to the sun, grapes were picked young as they were not looking for the bell pepper flavours. Fermented in stainless steel.

Tasting Notes: Subtle petrol notes are ensconced with bright citrus, apple and honeysuckle flavours. The zippy, flinty mineral driven finish completes the refreshing character. Light, lively and changeable, it will disappear from your glass rather swiftly.
12% Alcohol
$15 [average price]

Hillersden Single Vineyard Pinot Gris Wairau Valley Marlborough 2016

Winemaking: Fermented in stainless steel, aged on light lees to build a refined texture and full palate.

Tasting Notes: Juicy and fresh, with vivid apple, pear and nectarine flavours. Cinnamon and ginger dusted pear linger tantalizingly between each summery sip.
13.5% Alcohol
$15[average price]

Hillersden Single Vineyard Pinot Noir Marlborough 2014

Winemaking: Grapes were sourced from high elevation terraced vineyards, wild fermented and aged just shy of 10 months in 25% new oak. Only 300 cases produced.

Tasting Notes: Light and elegant, with layers of blackberry, plum, cherry and raspberry spread across a floral core, accompanied by bright acidity and silky tannins. Traces of earth and baking spice linger on the fruit and floral finish.
13.5% Alcohol
$21 [average price]

 

 

Media event hosted by New Zealand Wine.

 

 

Château des Charmes Blanc de Blancs 2012

Estate: Paul Bosc, a fifth generation French winegrower who holds degrees in Viticulture and Oenology from the University of Burgundy in Dijon, France, founded Château des Charmes in 1978. Paul brought his young family to the Niagara on the Lake region of Canada in the 1960’s “with the idea that growing our own grapes was the best way to make fine wine”. The estate consists of 280 acres of vineyards in four locations all within the Niagara-on-the-Lake region.

Paul established himself as a pioneer in the region, from planting traditional French varietals to employing cutting edge techniques such as installing wind machines to protect the vines from the cold. In addition to being recognized for their progressive, groundbreaking work with traditional French grapes and methods, their wines have garnered accolades for their balance, finesse and quality. Paul Sr still has an active role in the vineyards, his son Paul Jr is President of the estate, and Paul Jr’s wife Michèle is the Director of Marketing.

Philosophy: “We are custodians of the land.” Crafting wines that are “food friendly and age worthy. We hope you will call them delicious”.

Winemaking: Committed from the very beginning to sustainable practices, the family is a charter member of Sustainable Winegrowing Ontario. Chemical treatments are never used, and sustainable methods such as hedge vine canopies, and under drainage are utilized. Naturally occurring yeasts are used for the majority of the wines. All by-products from the winemaking process [stems, skins, seeds] are returned to the vineyards as natural fertilizer. Their extensive cellars are geothermal and do not require any heating or cooling, especially impressive considering how cold Canadian winters can be.

Grapes were sourced from all 4 of their vineyard sites “in order to help maintain the consistency of aromas and flavours in the cuvée each year”. Produced using Méthode Traditionelle, aged on the lees for a minimum of 24 months.

Tasting Notes: Pale gold in colour with enticing aromas of lemon, honey and buttery toast. Flavours are delightfully consistent with the aromas; with creamy honey and lemon drizzled on buttered toast, surrounded by subtle, soft bubbles. A touch of minerality and citrus define the zippy finish. Fantastic on its own, or with a wide range of light dishes.

Pairing Suggestions from the Winery: This is a yummy wine for sipping while making dinner. It’s fresh and crisp so it will also pair with many appetizers; from smoked salmon to grilled scallops.

100% Chardonnay
Niagara-on-the-Lake VQA
Canada
Estate Bottled
12.5% Alcohol
$29 [Canadian Dollars]
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Un Saumon dans la Loire ‘La Cave se rebiffe’ Rose 2015

saumonpetnat

Winery: Progressive winemaker Frantz Saumon is the man behind the negociant label of “Un Saumon Dans la Loire,” or a “Salmon in the Loire”. His own small estate [6 hectares] located in Montlouis in the Loire, was established in 2002. Un Saumon Dans la Loire has allowed him to buy 3 to 4 hectares of additional grapes each year. He is known for his pure flavours, “always looking for clean wines and thriving for dryness”. His Petillant Naturels [Pét-Nat] are recognized as some of the best in the Loire region.

Winemaking: Frantz Saumon has always practiced organic and biodynamic farming. He uses only indigenous yeasts for fermentation and never fines or filters. Wines are aged in a stainless steel tanks and wood barrels of different sizes.

Tasting Notes: Brilliant cherry red in colour, with aromas of chocolate covered cherries dusted with crushed pink peppercorn. Cherry, blackberry, a slice of red apple, and dry minerals sprightly zip along on solid, frothy bubbles. Chocolate covered cherries return on the dry finish, along with a slight hint of white truffle. Elegant and cheery, fantastic on its own or a fun companion with a wide variety of dishes.

Côt [Malbec], Gamay, and Grolleau blend [percentages vary depending on vintage]
Vin de France
France
Bottling information not listed
12% Alcohol
$25
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