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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!

Fine Wine Source Wine


September 2018

Domaine Lafage:

Domaine Lafage is a leading estate in the Roussillon region in France. Winemaker Jean-Marc Lafage is one of Europe’s most highly regarded winemakers and has worked as a consultant in multiple countries. The domaine makes dry wines of all hues under the Côtes du Roussillon AOC along with sweet Maury, Rivesaltes, and Muscat de Rivesaltes wines. In recent years, various wines in the portfolio have received strong marks from Robert Parker in the Wine Advocate. Prices are very modest for the level of acclaim and therefore the wines have become highly sought-after. In fact, Parker called the 2011 Kerbuccio, a Syrah/Grenache/ Mourvèdre blend “one of the top wine values I have ever tasted”. Jean-Marc and Eliane Lafage farm 160 hectares of vines located just south of the capital of French Catalonia, Perpignan. Some of their vineyards are situated very close to the Mediterranean, while others can be found in the foothills of the Pyrenees. Benefiting from a warm, dry climate, the estate is farmed organically. They grow primarily Grenache (Blanc, Gris & Noir), Syrah, Mourvèdre, Carignan, Marsanne, Roussanne and Chardonnay with a significant proportion of the vines well over 50 years old. The soil is weathered, alluvial gravel, while in the higher elevation sites it is predominantly schist. They harvest by hand and the winemaking approach is minimalist, with stainless steel, concrete, and small amounts of French oak, and demi-muids. The Lafage cellars are located just outside Perpignan, though it has also has vineyards at Les Aspres and Agly. Domaine Lafage has around 160 hectares (400 acres) of vineyards with vines that are as much as 100 years old. For well over a decade Eric Solomon has worked with Jean-Marc Lafage at his estate in the Roussillon, and across the border in Spain where he consults on several projects.

About:

The Bastide Miraflors is a custom cuvée for Eric Solomon’s European Cellars and a joint project with Jean-Marc Lafage. Bastide Miraflors is a cuvée created from Grenache grown on rocky, alluvial clay soils resembling those of the Rhône Valley combined with Syrah grown on schist in the village of Maury. After a long maceration of six weeks the wine ages for 12 months in concrete (Grenache) and 600L French oak demi-muids (Syrah).

Varietal:

70% Syrah & 30% Vielles Vignes (Old Vine) Grenache.

Alcohol:

14.5%

Tasting Notes (from Robert Parker):

“This wine is almost too good to be true. A blend of 70% Syrah and 30% Grenache that was brought up in concrete tanks (Grenache) and demi-muids (Syrah), the 2015 Bastide Miraflors Vieilles Vignes reminded me of a mini Syrah from California’s Manfred Krankl (yes I just compared a $14 Syrah to Sine Qua Non). It’s a ripe, sexy, heady beauty that exhibits a deep, purple color as well as killer notes of smoked meats, chocolate, blackberry and black raspberries. Deep, unctuous, open knit and layered, it continues to change in the glass, has a seamless and silky profile, and not a hard edge to be found. It’s a sensational value that needs to be tasted to be believed. Drink it anytime over the coming 2-4 years.”

Food Pairings:

Think early fall comfort foods: Savory sage meatloaf, lasagna, Rosemary herbed potatoes, BBQ/smoked pork loin, country style spare ribs.

Jim Lutfy’s Thoughts:

The best Syrah based wine you can buy for the money! Rich, yet elegant, on the palate with a silky and satisfying finish…WOW, what a wine!!!

Fine Wine Source Wine


September 2018

Midnight Cellars:

Midnight Cellars is home to the Hartenberger family and their small production of award-winning Paso Robles wines. The 28 acre estate vineyard is situated in the newly established Willow Creek District, known for its strong marine influence, mountainous landscape, and calcareous soils. This climate, topography, and soil composition create an environment for growing quality, low-yield, sustainably farmed grapes. Planted on south facing slopes are Bordeaux varietals: Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec and terraced is eight acres of Zinfandel and a five acre lot of Chardonnay. The Midnight adventure began on a family vacation to Northern California. As father and son were sipping wine and overlooking a beautiful valley, the casual comment was made: “Hey Dad, you should buy a winery when you retire, and we’ll run it for you!” As fate would have it two years later, when Dad’s retirement became a reality, the winery idea resurfaced. The family sold their Chicago homes and converged on Paso Robles where they started their dream venture, Midnight Cellars Winery. In 1995 they purchased their 160 acre ranch in Paso Robles, which is now home to three generations of the Hartenberger Family. Midnight Cellars was the 29th established winery in Paso Robles. This area, also known as the Templeton Gap, has warm days and cool maritime influenced nights, making it a prime growing location. The vineyard is planted on hillside and hilltop in shale and limestone-rich soil. The southwest sloping hills face the Pacific Ocean, influencing a temperature swing of 40-50 degrees from daytime to nighttime.

About:

Although 2014 was another consecutive drought year for Paso Robles, this vintage resulted in fruit with powerful concentration and extra intensity. A dry and mild winter led to early patterns of flowering, veraison, and harvest, while the summer was mildly warm, with no extreme spike in heat. This vintage will lead to vibrant wines that will taste great young, but will continue to stay bold and balanced as they age. This is a very special Wine Club offer, only 765 cases were produced and Nebula was selling for almost $50 on Midnight’s website with a global average retail price of $43. We guarantee each Wine Club Member the allotted bottle; however, the remaining inventory will not last long!

Varietals:

90% Cabernet Sauvignon & 10% Merlot Aged 18 months in French Oak Barrels

Alcohol:

15.9%

Tasting Notes:

Rich aromatic notes of black cherry, raspberry, and anise rise from the glass. The first sip leads to complimentary flavors of spice and vanilla with full bodied black cherry fruit, berry, spice, leather, vanilla, and well balanced tannins.

Food Pairings:

Great wine for the tailgate or end of summer backyard party; grab nicest, best marbled, juiciest, Porterhouse or Rib-eye you can find and fire up the grill for one last Summer BBQ and enjoy the Nebula!

Jim Lutfy’s Thoughts:

Rich, intense, and loaded with layers of complexity, flavor, and a long lingering finish. Best served with tasty red meats broiled or on the BBQ.

Fine Wine Source Wine


August 2018

Agricole Vallone:

Basking in the balmy Adriatic-cooled microclimate of the Salento peninsula in Puglia, on Italy’s heel, Agricole Vallone is a large multi-tasking agricultural concern with 170 hectares of vines interspersed with other crops; mostly olive trees, artichokes, and vegetables. It was founded in 1934, but like others at the time, sold grapes to the local co-operative. It was only in the late 1990s that it began bottling its own wines, but it quickly made its name with its flagship wine Graticciaia, a partially barrel-aged red made largely from negromaro grapes dried on mats (graticci) in the autumn sunshine. Designated IGT Salento, this is a very special wine with powerful, concentrated flavors that ages beautifully. The Vallone family started the winery in the 1930s, and many years before then they were Puglian bankers. Now, Francesco Vallone is running the business. He is a tall, usually immaculately dressed, always polite, and very driven Italian, who spends a vast amount of his time doing business in Milan. Francesco only took over the business recently following the tragic and premature death of his father (it had previously been run for many years by his two aunts, Vittoria and Maria Teresa Vallone). The family still owns a grand building in the heart of the beautiful southern Italian city of Lecce, where the company’s office is located, as well as where the family lives. The ‘building’ is actually a 400 year old castle that was used as a fortress to protect the locals from the Crusaders as well as to produce olive oil and wines. Francisco plans to restore and transform the castle into a resort with private rooms, where guests can enjoy facilities such as private swimming pools, private dining rooms, private cooking facilities, and an exclusive spa.

About:

The IGT, DOC and DOCG acronyms are designations used for the Italian wine appellation system (similar to the French AOP system, from which most countries have modeled their industries). Each individual designation has specific rules controlling the various factors of winegrowing: what grapes are allowed, grapes to yield per hectare (@2.5 acres), geographic borders, alcohol levels, ageing, etc. These strict regulations ensure that certified growers have a safeguard on the quality and the authenticity of their products. Indicazione di Geografica Tipica, or Indication of Typical Geography (IGT), is the 1st level of designation for Italian wines. With this designation, winegrowers do not have to follow the specific growing and winemaking rules as they do with the DOC & G, and thus have more creative freedom. You can find beautiful IGT wines all across Italy; however, the only rule is that the wines must originate in the stated region.

Varietal:

100% Primitivo (Very closely related to Zinfandel, likely originated from Croatian Crljenak. A Primitivo wine is rumored to be the wine served at The Last Supper).

Alcohol:

13%

Tasting Notes:

Notes of blueberry, blackberry, violets and leather on the nose lead into earthy-sweet plum and ripe fig flavors, with luscious depth and a plush juicy finish.

Food Pairings:

PIZZA!!! Basically anything tomato based; spaghetti bolognese, chicken parmigiana, veal parmigiana, eggplant parmigiana, chicken cacciatore, earthy vegetables, and dry firm cheeses.

Jim Lutfy’s Thoughts:

A great Italian wine from Puglia in the boot of Italy. Loaded with dark fruit and layers of complexity; best served with veal, pork, or tomato based dishes!

Fine Wine Source Wine


August 2018

Klinker Brick Winery:

The folks at Klinker Brick Winery believe that great wine begins with suitable climate and soil; both of which are found in Lodi. Sandy loam coupled with the hot and cold temperature exchange that graces Lodi from day to night creates the perfect environment to cultivate warm weather varietals like Zinfandel, Syrah, and Cabernet Sauvignon. A certain level of skill, attention to detail, and harvest accuracy is a requirement for the vintner as well. What once began as a grape growing community from the early 1900’s until the late 1980’s, Lodi is now a thriving wine-producing region adorned with dozens of wineries, including Klinker Brick. Steve and Lori Felten, fifth generation grape growers in the Lodi region, continue the tradition of cultivating “Old Vine” Zinfandel vineyards that their ancestors planted in the early 1900’s.With roots in Germany, Russia and later the Dakotas, the family settled in Lodi, first producing watermelons. Recognizing that the soil and climate were ideal for growing grapes, they began to plant varieties that included Zinfandel, Tokay, Carignane, and Alicante. For over one hundred years, the family has cultivated the land with the aim of producing top quality fruit. Zinfandel was one of the first grape varieties to be planted in the Lodi appellation, although it had also been established in other parts of California. The Felten Family own and manage fifteen individual vineyard blocks of “Old Vine” Zinfandel that range in age from 40 to 120 years old. Each vineyard is planted in sandy loam soils in the Mokelumne River Appellation of Lodi and the Clements Foothills.

About:

Part of the extended Felten Family includes their winemaking consultant, Barry Gnekow, who was responsible for crafting the wines from the inaugural vintage. Barry, a Davis graduate with over 25 years of experience of winemaking, has a unique ability to bring the best of the vineyard into the cellar, year after year, assisting in producing wines of distinction for Klinker Brick. Joseph Smith joined Klinker Brick in 2008 after starting his career in the nineties as an apprentice with Gnekow Family Wines. From there he worked under Barry at Hahn and also Michael David as a cellar master and ultimately our full time winemaker. Joseph has been producing wines of exceptional quality for Klinker Brick.

Varietals:

38% Grenache/30% Carignane/24% Syrah/8% Mourvedre. Harvested in August of 2017

Alcohol:

12.8%

Tasting Notes:

Old World style meets New World Fruit. Pleasant flavors of ripe strawberries, grapefruit and subtle watermelon coupled with a dry composition, gently caress the palate. The finish is incredibly clean with light, bright acidity.

Food Pairings:

Light salads, light pasta, and rice dishes; especially good with seafood, raw and lightly cooked shellfish, and grilled fish and goats’ cheeses. If you are looking for a good BBQ pairing, try it with a Turkey Burger topped with Avocado and Manchego Cheese (Google: ‘Perfect Turkey Burgers Food Network’ for a great recipe!!!); perfect for hot weather drinking!

Jim Lutfy’s Thoughts:

Rich and full flavored…not a wimpy rose here! Long on the palate, a perfect summer and early fall sipper, and great with anything on the BBQ!

Fine Wine Source Wine


July 2018

Bodegas Piqueras:

Family owned and operated, the Piqueras family is now in their fourth generation to oversee the property since its establishment in 1915. The winery is located in Almansa, 40 miles from Alicante and the Mediterranean Sea. The vineyards are located inside the Almansa DO which is characterized by its low fertility soils and low rainfall which together with the semi-arid climate combine to create the ideal conditions to produce richly aromatic wines of intense color and flavor. Bodegas Piqueras brings passion to their winemaking. They also take quality very seriously with every step of the winemaking process, and so they keep a close eye on everything. Having grown a lot in recent decades, they still pay the same attention to detail they always have over the generations, without losing sight of the mystique of winemaking that takes a good producer to convey. With state of the art equipment and technology to help with grape picking, pressing, filtration, bottling and labelling, The Piqueras family believe you really have to listen to the wine; to sense its development, to create the perfect blend from each vintage, they can’t rely on automated procedures. They have to be right there on the spot, alert in body and mind, to choose the precise moment to harvest the grapes and make the wine. To achieve this requires patience, being there, knowledge and a whole lot of passion.

About:

The Piqueras family believe that a good wine is born in the vineyard, which is why they carry out meticulous plant selection, careful pruning, monitoring of vine health and overall quality control. The family is the body of Bodegas Piqueras, but the heart and soul of their wines comes from fruit & land. The Syrah grape has adapted perfectly to the Almansa climate. It is uses it to make spicy wines that are full of color and flavor. The Monastrell grape, known as Mourvèdre in France, is one of Spain’s most important wine grapes, celebrated for its capacity to produce strong, tannic wines that can be high in alcohol. They vineyards are 30-35 year old bush vines which are dry farmed at 750-850 meters elevation in limestone rich, nutrient poor soils that see little rainfall. Harvest began in mid-September then vinification from spontaneous wild fermentation with gradual increases in temperature up to 29º C to obtain good color, and then a gradual decrease to 23 ºC to preserve the primary aroma of the fruit. Racking by gravity feed, 4-6 months in medium toast, fine grain American & French oak barrels (300L).

Varietal:

50% Syrah & 50% Monastrell (Mourvèdre)

Alcohol:

13%

Tasting Notes:

Ripe red cherry, raspberry, crushed boysenberry, red plum and a touch of vanilla spice on the nose. Medium-bodied and deep in color with well integrated fine juicy tannins, persistent and soft on the palate with a silky fruit-forward finish.

Food Pairings:

Enjoy this smooth red by itself or with grilled, roasted or fried dishes, barbecued red meats, rice and pasta dishes, cured salted meats (jamón, chorizo) and semi-cured cheeses.

Jim Lutfy’s Thoughts:

A spice box loaded with spicy flavors, sage, and fresh herbs; big intensity and flavor. Best served with lamb or beef.

Fine Wine Source Wine


July 2018

Ray’s Station Winery:

John Ray, former Army Captain and Bear Flag Republic Leader (1846), was an early founder in what is now Northern California’s Wine Country. After establishing successful vineyards throughout the region, Ray made his way up the northern stretch of the Russian River, planting some of the very first vineyards in Mendocino County, a county noted for its distinctive Pacific Ocean coastline, Redwood forests, and now under the canopy of those Redwoods, cannabis crops. Little did he know that one day Mendocino County would be known as “America’s Greenest Wine Region” – in more ways than one. Ray’s Station celebrates John Ray’s search for exceptional terroir and his need for discovery. An extended growing season, long hot days and cool maritime-influenced nights combine to make Mendocino a world-class winegrowing region. The benchland vineyards, from which the fruit is sourced, offer soils with exceptional drainage and vines whose roots grow deeper than typical valley floor vines, adding complexity to the fruit. Sustainable farming practices ensure that these small-production wines are intense, bold and full of character, much like the region itself.

About:

Down the road from the Russian River in the southern hills of Mendocino County, our expert winemaker crafts powerful yet approachable wines all at our estate winery. Overseeing fruit sourcing and winemaking is the renowned winemaker Michael Westrick. Michael has been crafting top tier, Bordeaux inspired wines for more than 20 years and has directed winemaking for such well-known wineries as Sterling Vineyards in Napa and Stonestreet Winery in Sonoma. With a hands-on approach and well-honed craft, Michael is excited to now create exceptional Cabernet and Merlot from Mendocino County, from handpicked fruit and small-lot fruit, his winemaking captures the full-flavored, terroir-specific expression of this region.

Varietals:

80% Cabernet Sauvignon, 10% Merlot, & 10% Malbec

Alcohol:

13.9%

Tasting Notes:

Aromatic and complex: this vibrant wine fills your nose with scents of briar and sweet wild berries characteristic of Mendocino fruit. The palate follows the fruit trail with flavors of boysenberry, blackberry, black raspberry, and wild cherry. French Oak ageing adds hints of espresso and vanilla framing the fruit seductively while full, rich, silky soft tannins carry these sensations long into the powerful finish. Enjoy today or cellar for future reference over the next ten years.

Food Pairings:

Pair with tomato pastas, juicy bacon cheeseburgers from the grill, BBQ ribs, Steak, or some grilled Portabella mushrooms.

Jim Lutfy’s Thoughts:

Rich & complex cab that is loaded with black fruit that leads to a lush mouthfeel and a long, lingering finish; best served with grilled meats on the BBQ or rich and flavorful cheeses.

Fine Wine Source Wine


June 2018

Fiegl:

Northeastern Italy’s Oslavia is the cradle of viticulture in the Collio, the most important wine area of the Friuli Venezia Giulia region. The history of Fiegl began here in the 18th Century, with the contract for purchase of the vineyard called “Meja” by Valentino Fiegl in 1782. When passing the company from fathers to sons the family has always invested in wine culture, to enhance the quality of their products. Today the Winery is guided by two generations of Fiegls. The brothers Alessio, Giuseppe, and Rinaldo solidified their position in the global market by producing red and white wines which highlight the organoleptic features of the Collio soil, difficult to cultivate but rich in mineral salts. By following their passion they create wines which are unique to and an accurate expression of the Oslavia terroir. The style of cultivation they use for the vineyards guarantees the minimum environmental impact: the quantity does not exceed the vineyard’s natural capacity and inside the vineyard they have opted for complete grassing for eco-compatible farming. The harvest, as well as most of the harvesting operations, is done by hand. The total surface area of the vineyards is 30 hectares, with an average of 5,000 plants per hectare and 1-1.5 kg of grapes per plant. Fiegl produces around 130,000 bottles a year, between red and white. Embracing the union of technology and tradition, and use of advanced instruments which allow the wines to express the terroir is their reasoning for use stainless steel tanks for the fermentation and maturation.

About:

Oslavia is the home of Fiegl Family and located in the Northeastern corner of Italy, just 200 miles from the Slovenian border. A village of one hundred and fifty inhabitants on the easternmost foothills of the Collio, “Oslavia” is a name that evokes conflicting feelings: the pitiless cruelty of World War I and the nectar of Bacchus, wine. The windy microclimate and the perfect temperature range between night and day make the ideal conditions for vineyard cultivation. The type of soil plays an important role too: it is commonly called “ponca” and it’s composed of arenaceous and marly stratification’s from the Eocene Period. The symbol of this bond between people and nature is the wine, a labour of passion, tradition and dedication of whole generations of farmers. After the harvest of the Cabernet Sauvignon, the grapes are left macerating for twelve days. The wine then matures in barriques for six months and in stainless steel for six more, before the bottling.

Varietal:

100% Cabernet Sauvignon

Alcohol:

13%

Tasting Notes:

A ruby red color with purple hues and a heady nose gives hints of herbs and fills the glass with intense blackberry fruit, leading to a rather fresh and elegant fusion of fruit and tannin.

Food Pairings:

Venison is the classic Friuilian pairing, a nice burger from the grill, portabella mushrooms, flank steak, or Mongolian Beef…The bright acidity and balanced fruit and tannins have the ability to stand up to any steak as well.

Jim Lutfy’s Thoughts:

A Cabernet from Northern Italy; a wine that will make you think of Cabernet in a different way! The best expression of Friuilian Cabernet that is loaded with flavors of red currant and tobacco! Best served with barbecued foods.

Fine Wine Source Wine


June 2018

O’Neil Vintners & Distillers:

O’Neil Vintners is a leading California producer of premium brands, bulk wine, brandy, and spirits. O’Neill Vintners was founded in 2004 by Jeff O’Neill, former CEO of Golden State Vintners and third generation member of a California winemaking family with industry roots dating back to 1934. From grape supply through wine processing to bottling services, O’Neill is recognized as the preferred outsourcing partner for national retailers and some of the largest adult beverage brands in the world. Today, O’Neill Vintners has grown to become the 7th largest winery in California and has earned a reputation as one of the premier commercial wine producers in the business. O’Neill Vintners boasts a highly skilled, experienced winemaking and production staff of industry veterans. By combining modern winemaking techniques with traditional artisan craftsmanship, our winemakers monitor every detail to ensure that our wines will always over-deliver on the desired taste profile. We set high benchmarks for quality, and back up these standards by consistently producing award-winning wines across our full portfolio.

About Day Owl:

Launched in January of 2017 with the 2016 Vintage, Day Owl Rose is one of the newest additions to the O’Neil portfolio. The brand is targeting the younger, emerging Rose drinker and riding the wave of popularity that has been surging with California Rose wines. Rose is the fastest growing niche in the ultra-premium wine market of North America (yes, that includes our Canadian Neighbors!), seeing an almost 50% growth rate. Pressed with minimal skin contact, Day Owl is a light and bright Barbera Rosé, featuring juicy fruit flavor thanks to cool fermentation in stainless steel tanks. Fruit is sourced from select vineyards in Madera County, and the Central Coast. This crisp, medium bodied Barbera Rosé radiates with floral red fruit and vibrant orange zest vibes. Lively acidity and a dry, elegant finish make for a bold bottle as alluring as the day is long. Barbera is a low tannin grape where we have pressed off the skins prior to fermentation to maximize the acidity. It is a popular red Italian wine grape and a great rosé base due to its acidity. When picked early it has light color and low tannins. Barbera’s fruit aromatics are perfect for rosé production. Day Owl Rosé is 81% Barbera and includes 8% Grenache, 4% Chenin Blanc (non Rhone), 3.5% Cinsault and 2% Syrah. These additional varietals add a light berry and fruit aromatic while maintaining fresh acidity and adding weight to the mid-palate.

Varietals:

81% Barbera 8% Grenache 4% Chenin Blanc

Alcohol:

12%

Tasting Notes:

Floral notes, fresh fruit, and orange zest aromas on the nose, this medium bodied rose is bright and citrusy on the palate. A great wine for day drinking and patio pounding on a warm summer’s day!

Food Pairings:

Pair with barbecued chicken, watermelon and mint salad, Greek Salad, cold Thai sesame noodles, Sushi, or fresh fish tacos.

Jim Lutfy’s Thoughts:

Rich and vibrant Rose!! Great mouth feel with a silky finish! Best served with oily fish and any antipasti.