Fine Wine Source Wine


April 2018

Ixsir:

The name IXSIR derives from ‘Iksir’, the original Arabic word for ‘Elixir’, a word common to many languages that defines the purest form of all substances – a secret potion that grants eternal youth and love. The vision behind IXSIR is to reveal the best terroirs of Lebanon, some long since forgotten. Cultivated with respect to sustainable agriculture, IXSIR’s vineyards are spread across the mountains of Lebanon on clay-calcareous and limestone soil, from Batroun to Jezzine, benefiting from microclimates that are unique to Lebanon. IXSIR’s vineyards culminate at an altitude of 1,800 metres, making them the highest in the Northern Hemisphere. Winemaking takes place in a vineyard located on the hills of Batroun where a 17th century traditional Lebanese house presides over a contemporary winery with sustainability at its core. Recognized several times for its green credentials, the IXSIR winery was named by CNN as one of the greenest buildings in the world. It has also won the international Architizer A+ Award, the Good Green Design award, and the Green Mind MENA Award. IXSIR’s winery proudly consumes 75% less energy than any other winery in the world and is built across distinct levels, allowing wine to be made using the method of gravity fermentation. Having stood the test of time, the gravity fermentation method requires very little pumping during the processing of grapes, allowing IXSIR’s painstakingly produced wine to free-flow from one level to the next. Having made its way down, IXSIR stores its wines in a cellar that is built 12 meters underground so that it benefits from the natural thermal protection of the soil and reducing the need for mechanical refrigeration. Earth is also used to insulate the winery, with a botanical garden set on the roof of the building that helps to keep it cool during the hot summer months. The garden is Lebanon’s largest planted roof, enabling visitors to view more than 22 different grapes varieties. Zenithal skylights on the roof also help to maximize the use of sunlight across all floors, reaching the cellar 12 meters underground and reducing the amount of energy IXSIR’s vineyards reach from the north to the south of Lebanon, promoting sustainable farming and helping farmers and their families to remain on their own land. IXSIR offers vine growers a high fixed price as part of a long-term buying contract, which has so far helped over 250 families. Vine growers are also given technical support and strict quality control guidelines, helping to create a more sustainable industry and a safer working environment than through the production of illicit crops.

About:

Ixsir has 120 hectares planted to Syrah, Cabernet Sauvignon, Mourvedre, Touriga Nacional, Merlot, Tempranillo, Caladoc, Cinsault, Beidy, Viognier, Muscat, Chardonnay, & Sauvignon Blanc. The soil is comprised of clay-calcareous, limestone, and granite. Harvest is done by hand under temperature controlled conditions. The 2011 Altitudes Red is the first Ixsir wine to be featured at the FWS! We are proud to announce that we will be welcoming Naji Boutros from Ixsir to the store, as well as Vertical, in May of 2018; so, keep an eye on your email for the date, time, and wines that will be featured!!!

Cepage:

Cabernet Sauvignon, Syrah, Caladoc, and Tempranillo

Alcohol:

13%

Tasting Notes:

Black cherry color with garnet reflections, this wine unleashes fresh aromas of red and black fruits with just a hint of oak. Its unique blending gives the wine a supple and delicate character with a synthesis of blackberry and currant berry.

Food Pairings:

Think creamy cheeses, fatty meat, and earthy vegetables with savory old world spices!

Jim Lutfy’s Thoughts:

France goes to Lebanon, with a touch of Spain! Lebanon is a former French colony. The wine is reminiscent of Left Bank Bordeaux; elegant with spice and a long silky finish. Best with Shawarma or any lamb dish!

Fine Wine Source Wine


April 2018

Cosentino Winery:

Cosentino Winery is the first stop when entering Napa Wine Country, located on the historic St. Helena Highway. In 1980, Cosentino Winery made its inaugural vintage that released in 1981. In 1989, they released ‘The Poet,’ which is one of the first designated and licensed US Meritage wines. In 1990, they launched THE Series wines, designed to showcase the best grapes from the Lodi Appellation. Recently, they partnered with partnered with Marty Peterson (Vice President, Winemaking Operations, Vintage Wine Estates Winemaker, Cosentino Winery). Marty comes from a family with a rich farming history. In 1904, his great-grandfather, Carl A. Peterson, made his way by ferry to Lodi, an agricultural community at the mouth of the Sacramento River Delta, 60 miles east of San Francisco, where he founded the family ranch. For more than a century, the Peterson family has farmed 100 acres in the Lodi region, now planted to fine wine grape varietals, as well as Bing cherries. The fourth generation of growers from the family property, Marty grew up in a community of farmers who shared a similar commitment to the land. The childhood friends and family relationships forged over many years are still firmly in place, giving him an insider’s insight—and connections— into this important, emerging winegrowing region. Marty received his Bachelor of Sciences in Enology from Fresno State University in 2002, giving him expertise on the cellar side and refining his natural farming knowledge. Peterson joined Vintage Wine Estates in 2011 as winemaker for Viansa Sonoma; in May of 2015 he was then appointed Winemaker at Cosentino Winery, where he draws on his deep roots in the Lodi region, as well as his knowledge of the Napa and Sonoma appellations, to create uniquely expressive wines of balance and complexity.

About:

The grapes for THE Cab were hand-harvested in Lodi, an AVA known to benefit from the cooling Delta influence. The 2016 harvest was notably even and steady, providing balanced yields of quality fruit, allowing us to craft a wine with intensity and interest. A great wine on its own or with your favorite red wine friendly cuisine—enjoy now or over the next three years.

Varietals:

Predominantly Cabernet Sauvignon, with a hint of Petit Verdot

Alcohol:

14.5% Aged 11 months in French Oak

Tasting Notes:

“Our 2016 THE Cab is a rich ruby color in the glass with sultry aromas of boysenberry, black currant, baking spice and vanilla. The luxuriously supple palate reveals flavors of blackberry cobbler, cedar spice and a balanced finish marked by velvety tannins.”

Food Pairings:

Blow the dust off the grill and fire it up with some steaks, burgers, or ribs. To be more specific, think braised short ribs, garlic chicken wings; or, for the vegetarians olives with roasted garlic & tomatoes, Zucchini Gratin with tomato confit, and grilled Portabella mushrooms with garlic and a balsamic glaze.

Jim Lutfy’s Thoughts:

A full throttle wine, rich & bold, layered with complexity. Best served with big red meats, broiled or barbequed!