Fine Wine Source Wine


October 2018

Cantina Cardeto:

On August 30th of 1949, the Wine Cooperative of the Orvieto community in Umbria was founded. It is one of the oldest wine cooperatives of central Italy. The winery, which was born with the articles of incorporation signed by the Farmer’s Association together with 13 wine producers, was initially set up in lower Orvieto and was expanded several times over the years that followed. On August 7th 1971, the DOC of Orvieto white wine was recognized by a decree issued by the president of the Italian Republic. During the same year, the production regulations of this wine were determined; subsequently, they were subject to some modifications. Currently the typologies of the Orvieto DOC include: dry, semi-dry, slightly sweet, sweet, and late harvest. In 2002, “Rosso Orvietano” (“Orvieto Red”) is given its DOCG. These red wines, with particularly excellent organoleptic characteristics, have been produced on the lands surrounding the cliff since medieval times, especially on the properties belonging to the powerful Della Greca family. We dedicated one of our top wines, our “Nero della Greca” to them. It is made from Sangiovese grapes and is aged in French oak barriques for 14 months. This wine is always rated one of the best in international competitions and has won acclaim in journalist Luca Maroni’s annual wine review as being the third best red wine from Italy. Today, Cardeto has 150 members who cultivate 820 hectares of vineyards and provide an average of 80-90 thousand quintals (quintal = 100kgs or 112lbs) of grapes. Cardeto has always followed the objective of reducing the sale of the wine of Orvieto in bulk form, in order to improve the wine’s image and to contribute to the region’s economy.

About:

The characteristic landscape of volcanic origins, the impressive cliffs of tuff, the rolling hills, and the intense greenery of the Orvieto countryside are very striking both to the mind and to the eye. It is an uncontaminated panorama where the dense woods convey the feeling of a maternal and generous nature, who every year offers us the gifts of her precious fruits. In this rich and thriving land, man’s efforts have skillfully and patiently cultivated the soil year after year, showing off one of Orvieto’s symbolic talents: wine growing. The vineyards for the Rosso contain Guyot and Spurred Cordon trained vines concentrated at 3,300 vines per hectare and have a predominantly southeastern exposure. The volcanic soils are comprised of Pliocene and Sand with the average age of the vines being 15 years. Yields of 12,000 kilograms per hectare are typically harvested at the end of September, sorted, macerated in stainless steel tanks, and fermented for two weeks at a controlled temperature of twenty-five degrees Celsius; finally, aged two months in bottle.

Varietal:

90% Merlot & 10% Sangiovese

Alcohol:

14%

Tasting Notes:

A deep ruby red color is displayed in the glass, with an intense fruit-forward aroma of sour cherry, blackberry, and black currant on the nose. The flavor is smooth and elegant, with nice balanced tannins and acidity.

Food Pairings:

Perfect with red grilled meats, but smooth and elegant enough to not overpower pork or lamb. Great with chili or stews, and pastas with marinara or vodka sauce.

Jim Lutfy’s Thoughts:

Purple in color with rich fruit, an elegant mid-palate feel, and a long lingering finish. Best served with tomato sauce based dishes and pastas!

Fine Wine Source Wine


October 2018

MERF Wines:

David “MERF” Merfeld grew up on a family owned farm in Greene, Iowa, and has had the nickname “MERF” ever since he can remember. In 1990 his brother loaned him $1,000 and he loaded up his car with everything he owned and moved to Seattle. When he first arrived, MERF got a job working at a construction inspection company and started brewing beer as a hobby. In 1996, MERF quit his day job and went into brewing full time while he was attending beer school. In 1997, MERF was hired at Bert Grant’s Ales as a brewer, which was owned at that time by Ste. Michelle Wine Estates. When the opportunity arose to apply his knowledge of fermentation science to making wine, he jumped at the chance to become involved in the Washington wine industry. MERF’s background and experience brewing is a unique point of differentiation from other winemakers. “My entire career I’ve been focused on the balance of subtle oak notes with the pure expression of Washington fruit. I want the customer to taste the Washington fruit, since it’s one of the attributes that really sets the Columbia Valley apart from the rest of the world. The unique growing conditions in Washington produce flavorful and approachable wines. At the end of the day, I make wine that I like and that I want to drink and share with friends. I create wines to be enjoyed.” David “MERF” Merfeld

About:

The 2016 vintage experienced the best of both worlds with a hot spring and early summer, but also cool temperatures before and during the harvest. The cooler temperatures in August and September slowed down ripening and resulted in longer hang time for the fruit; consequently, it was the longest harvest on record for WA State (August 15-November 15). The fruit was sourced from vineyards throughout the Columbia Valley in Eastern WA, including Mike Andrews, Mercer Canyons, and Fountain Farm Mgmt. The valley lies in the rain shadow of the Cascade Mts. and receives just 6-8 inches of rainfall annually. Warm sunny days and cool evening temps create ideal conditions for intense aroma and flavor development in the ripening fruit. The northerly latitude gives the valley roughly 2 more hours of sunlight during the peak growing season than California, increasing the region’s ability to ripen fruit. The grapes were destemmed and inoculated with various yeast strains to maximize complexity. Gentle pump-overs during fermentation were employed to extract color & flavor and produce soft, supple tannins. 75% of the juice was aged for around 12 months in a combination of French & American oak, with the remaining 25% in stainless steel to preserve character & complexity.

Varietals:

80% Cabernet Sauvignon, 19% Merlot, 1% Cabernet Franc

Alcohol:

14.4%

Tasting Notes:

The Cabernet Sauvignon is balanced, soft and approachable with flavors of blackberry, vanilla, and subtle spice notes; this wine has silky tannins and a flashy finish—From David “MERF” Merfeld.

Food Pairings:

BBQ Ribs, Grilled Steak, or a decadent & delicious slice (or two!) of Chocolate Cake!!!

Jim Lutfy’s Thoughts:

Rich & Opulent and loaded with flavors of blackberry and currant. It has an explosive and long finish that makes it best to serve with Ribeye or fatty Steaks!