Light & Elegant Bio-Reds – Herdenstam Wine Merchant

maj 2, 2020maj 25, 2020

Bioweingut Hofer Zweigelt 1 liter 2018

The Family
The Philosophy: Unique, distinctive wine that reflects the soil, the climate, the vintage and the people who made the wine can only be created with and in nature. Hofer family takes care of the vineyards according to organic biological guidelines, without the use of chemical pesticides and fertilizers. The result is wines with depth, complexity, sophistication, calm and potential. Taking what comes and making the best of it is their motto. Pesticides and fertilizers separate the vines from their soil, the cosmos and the other fellow creatures. The result is uniform wines that are the same all over the world. Great wine can only be created with nature and never in the struggle against it. They cultivate a total of 30 hectares of vineyards. Their vineyards are planted with: 53% Grüner Veltliner, 15% Zweigelt, 10% Riesling, 8% Welschriesling, 4% St. Laurent, 1% Pinot Blanc, 9% consist of a mixed set, yellow muscatel and red mushroom-tolerant varieties. The grapes are harvested by hand from late September to early November.

The Family

The Philosophy: Unique, distinctive wine that reflects the soil, the climate, the vintage and the people who made the wine can only be created with and in nature. Hofer family takes care of the vineyards according to organic biological guidelines, without the use of chemical pesticides and fertilizers. The result is wines with depth, complexity, sophistication, calm and potential. Taking what comes and making the best of it is their motto. Pesticides and fertilizers separate the vines from their soil, the cosmos and the other fellow creatures. The result is uniform wines that are the same all over the world. Great wine can only be created with nature and never in the struggle against it. They cultivate a total of 30 hectares of vineyards. Their vineyards are planted with: 53% Grüner Veltliner, 15% Zweigelt, 10% Riesling, 8% Welschriesling, 4% St. Laurent, 1% Pinot Blanc, 9% consist of a mixed set, yellow muscatel and red mushroom-tolerant varieties. The grapes are harvested by hand from late September to early November.

The Sommelier notes:
[x]

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maj 2, 2020maj 25, 2020

Erbaluna Dolcetto d’Alba Le Liste 2017

Piedmont

The Family
When Severino and Andrea finished school in 1985, they decided to continue the family’s work on the land and in the cellar by using organical farming methods, with great respect for the environment. Chemical treatments against parasites were substituted by less toxic substances like powdered sulphur against oidium and copper-sulphate against mildew, or by natural products such as medicinal plant extracts and propolis, control of weeds is carried out by means of machines and by fertilizing with manure or products containing sea weed. Work in the cellar proceeds with the use of natural clarifying agents like bentonite, albumen, gelatine and fish-glue, low doses of sulphurous anhydride (about 60 p.p.m.) are used to respect the E.E.C. STANDARDS. The total land surface covered in grapevines is of 15 hectars and extends all around the wine cellar and family home. The land is of calcareous marls tendentially clayey including layers of sandstone, left by the sea that once covered this land now covered in grapevines. It is in the Rocche vineyard facing south, certainly the most renowned and already known as ”cru” in the XV century, that the ultimate grapes are selected for the Barolo Rocche, and the remainder for small quantities of Langhe Nebbiolo. The low yields per hectare and the great care given to the vineyards lead to a wine production of outstanding structure and undoubtedly lasting in time. From the Le Ghiaie vineyards for the Dolcetto and the Bettola for the Barbera, strong, young wines are selected for immediate consumption, whereas the Barbera La Rosina and the Dolcetto Le Liste, full-bodied and strong, are left a few months, in 30 hl barrels made of durmast, to mature – the same ones normally used for Barolo wine – to obtain a smoother, mature wine suitable for longer conservation in bottles. This is done in order to develop the typical scents and tastes of the vines, trying to improve but not to transform them in the attempt of pursuing constantly changing trends and customs. The ERBALUNA farm is a family-run company, which personally takes care of every aspect of the processing of its products: from the vine to the sale. The harvest takes place by hand, punctual as tradition commands, according to the delicate times of the right ripening, verified daily with careful analysis. Severino and Andrea have inherited the passion and love for this work from various generations of winemakers: tiring, but certainly of great satisfaction when tasting the wines obtained from a benevolent land and many sacrifices. After long months of work in the vineyards, they take care of the grape from the moment it enters the crushing department, up to the bottling of the wine, a period that can last even a few years for wines aged in wood. In the cellar, modern steel barrels join the more traditional oak barrels used for the aging and refinement of the most prestigious wines. In steel wines are born and mature, where aromas and perfumes are defined and excellence is affirmed, a natural meeting place bet[ween modern techniques and ancient culture. It could not be otherwise, because wine needs one and the other to overcome our imagination in taste and aromas. And then the press – destemmer and steel tanks for the fermentation and storage of wines, are flanked by fine oak barrels and precious barriques.

The Family

When Severino and Andrea finished school in 1985, they decided to continue the family’s work on the land and in the cellar by using organical farming methods, with great respect for the environment. Chemical treatments against parasites were substituted by less toxic substances like powdered sulphur against oidium and copper-sulphate against mildew, or by natural products such as medicinal plant extracts and propolis, control of weeds is carried out by means of machines and by fertilizing with manure or products containing sea weed. Work in the cellar proceeds with the use of natural clarifying agents like bentonite, albumen, gelatine and fish-glue, low doses of sulphurous anhydride (about 60 p.p.m.) are used to respect the E.E.C. STANDARDS. The total land surface covered in grapevines is of 15 hectars and extends all around the wine cellar and family home. The land is of calcareous marls tendentially clayey including layers of sandstone, left by the sea that once covered this land now covered in grapevines. It is in the Rocche vineyard facing south, certainly the most renowned and already known as ”cru” in the XV century, that the ultimate grapes are selected for the Barolo Rocche, and the remainder for small quantities of Langhe Nebbiolo. The low yields per hectare and the great care given to the vineyards lead to a wine production of outstanding structure and undoubtedly lasting in time.
From the Le Ghiaie vineyards for the Dolcetto and the Bettola for the Barbera, strong, young wines are selected for immediate consumption, whereas the Barbera La Rosina and the Dolcetto Le Liste, full-bodied and strong, are left a few months, in 30 hl barrels made of durmast, to mature – the same ones normally used for Barolo wine – to obtain a smoother, mature wine suitable for longer conservation in bottles. This is done in order to develop the typical scents and tastes of the vines, trying to improve but not to transform them in the attempt of pursuing constantly changing trends and customs. The ERBALUNA farm is a family-run company, which personally takes care of every aspect of the processing of its products: from the vine to the sale. The harvest takes place by hand, punctual as tradition commands, according to the delicate times of the right ripening, verified daily with careful analysis. Severino and Andrea have inherited the passion and love for this work from various generations of winemakers: tiring, but certainly of great satisfaction when tasting the wines obtained from a benevolent land and many sacrifices. After long months of work in the vineyards, they take care of the grape from the moment it enters the crushing department, up to the bottling of the wine, a period that can last even a few years for wines aged in wood. In the cellar, modern steel barrels join the more traditional oak barrels used for the aging and refinement of the most prestigious wines. In steel wines are born and mature, where aromas and perfumes are defined and excellence is affirmed, a natural meeting place bet[ween modern techniques and ancient culture. It could not be otherwise, because wine needs one and the other to overcome our imagination in taste and aromas.
And then the press – destemmer and steel tanks for the fermentation and storage of wines, are flanked by fine oak barrels and precious barriques.

The Sommelier notes:
[x] Denominazion: Denominazione di Origine Controllata [x] Pruning: Guyot [x] Varietal: Dolcetto 100% [x] Harvest period: hand-picking with selection the second week of September [x] Yield per hectare: 9000 Kg/Ha [x] Vinification: 8-10 days floating cap and 4 – 6 daily pumpings. [x] Maturation: in steel. [x] Sensory characteristics: Ruby red color with purplish reflexes, The perfume is yielded, with hints of ciliege and bitter almond. The taste is dry, persistent with bitterish aftertaste typically. [x] Pairings: ideal accompaniment of classic Piedmontese appetizers, such as carne cruda, vitello tonnato and cold cuts.

The Sommelier notes:

[x] Denominazion: Denominazione di Origine Controllata
[x] Pruning: Guyot
[x] Varietal: Dolcetto 100%
[x] Harvest period: hand-picking with selection the second week of September
[x] Yield per hectare: 9000 Kg/Ha
[x] Vinification: 8-10 days floating cap and 4 – 6 daily pumpings.
[x] Maturation: in steel.
[x] Sensory characteristics: Ruby red color with purplish reflexes, The perfume is yielded, with hints of ciliege and bitter almond. The taste is dry, persistent with bitterish aftertaste typically.
[x] Pairings: ideal accompaniment of classic Piedmontese appetizers, such as carne cruda, vitello tonnato and cold cuts.

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maj 2, 2020maj 25, 2020

Domaine Mersiol Pinot Noir 2018

Alsace

The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.

The Family

Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.

The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil. [x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites. [x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc. [x] Grape variety : 100% Pinot Noir [x] Terroir : granite [x] Vine age : 20 years [x] Surface : 120 ares [x] Density : 4500 vines / hectare [x] Yield : 60 hl / ha [x] Pruning: Double Guyot [x] Harvest: hand picked [x] Viticultural method : Agriculture Biologique (Ecocert certification) [x] Vinification : De-stemmed and crushed. Maceration during 10 day following by the alcoholic and malolactic fermentation in stainless steel. Maturation in oak tank during 6 month for micro-oxygenation [x] Tasting: An elegant ruby colour wine with dark cherry notes. It is well balance with elegant fruity taste. The structure has a distinctive character with ferme and supple tannins. [x]. Food matching: Pinot Noir reveals all its originality with the red meats, game, roasted, grills, charcuterie, goat’s cheese and Gruyère and also with all tomato recipes (Osso Bucco, Spaghetti Bolognese…) [x] Other info Serve around 12°C. Drinking well now for freshness, but will involve well in bottle a few years. [x] Technical analysis Alcohol : 12,50% vol. Résidual sugar : 0,10g/L Tartaric acid : 4,90g/L

The Sommelier notes:

[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Pinot Noir
[x] Terroir : granite
[x] Vine age : 20 years
[x] Surface : 120 ares
[x] Density : 4500 vines / hectare
[x] Yield : 60 hl / ha
[x] Pruning: Double Guyot
[x] Harvest: hand picked
[x] Viticultural method : Agriculture Biologique (Ecocert certification)
[x] Vinification : De-stemmed and crushed. Maceration during 10 day following by the alcoholic and malolactic fermentation in stainless steel. Maturation in oak tank during 6 month for micro-oxygenation
[x] Tasting: An elegant ruby colour wine with dark cherry notes. It is well balance with elegant fruity taste. The structure has a distinctive character with ferme and supple tannins.
[x]. Food matching: Pinot Noir reveals all its originality with the red meats, game, roasted, grills, charcuterie, goat’s cheese and Gruyère and also with all tomato recipes (Osso Bucco, Spaghetti Bolognese…)
[x] Other info
Serve around 12°C.
Drinking well now for freshness, but will involve well in bottle a few years.
[x] Technical analysis
Alcohol : 12,50% vol.
Résidual sugar : 0,10g/L
Tartaric acid : 4,90g/L

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