Fine Wine Source Wine


December 2018

Lanciola:

Just a few kilometers outside Florence, on the rolling hills of Impruneta near Pozzolatico, lies Azienda Agrícola Lanciola. It is immersed in the distinctive Tuscan countryside, amidst olive-groves, cypress trees and vineyards. The estate totals around 80 hectares, with 40 hectares covered by vineyards and the remainder devoted to olive groves. The property has a very illustrious past. In Medicean times it belonged to the noble Ricci family, who was also responsible for organizing the estate’s early farming and winemaking activities. The goal of the present owners, the Guarnieri family, has been to maximize the use of the land. The estate’s vineyards – formerly called “Terre dei Ricci” – produce ”Terricci”, an IGT (Indicazione Geografica Tipica) red table wine which is obtained mainly from large berry Sangiovese Grosso and Cabernet Sauvignon grapes; “Ricciobianco,” a white wine with excellent structure obtained from Chardonnay grapes; a Chianti Colli Fiorentini, a Vinsanto fortified wine; and finally, “Riccionero,” a pure Pinot and top quality Extra Virgin Olive Oil. In Greve, in the heart of the Chianti Classico area, the Azienda Agrícola Lanciola occupies roughly 14 hectares. Ten of those are devoted to specialized vineyards with optimum south-west exposure, on particularly favorable soil, at an altitude of approximately 300 meters. In addition to Sangiovese, the vineyards also contain Cabernet Sauvignon, Merlot, Syrah, Canaiolo and Colorino grapes.

About:

In Greve, in the heart of the Chianti Classico area the Azienda Agricola Lanciola has around 14 hectares, 10 of which are devoted to specialized vineyards with optimum south-west exposure, on particularly favorable soil, at an altitude of approximately 300 meters. In addition to Sangiovese, the vineyards contain Cabernet Sauvignon, Merlot,Syrah, Canaiolo and Colorino grapes. The soil is comprised of shale and loam, and the vineyards are situated at 250 meters with a south-west exposure. The fruit was harvested during the first week of October and aged in stainless steel tanks for a minimum of six months.

Varietal:

90% Sangiovese and 10% Local Grapes (either Colorino, Cab, Merlot, or a blend of the lot)

Alcohol:

13.5%

Tasting Notes:

Deep and slightly violet blood red with a lively ruby rim in the glass. The bouquet is fairly intense and fresh with forest berry fruit, cherry, and black currant that gains definition from hints of earthiness balanced with fruit acidity and slight floral accents. On the palate it is ample and smooth with dark berry fruit flavors supported by fresh acidity and slight tannins leading to a clean berry fruit finish.

Food Pairings:

Grilled meats, light stews, venison, pasta Bolognese , or just to drink by the glass at holiday parties with family and/or friends; essentially, this wine pairs great with family, friends, and a good time!

Jim Lutfy’s Thoughts:

Elegant with a plummy mouthfeel and a long lingering finish; great to serve with something tomato saucy!

Fine Wine Source Wine


December 2018

Chronic Cellars:

Founders of Chronic Cellars, Jake and Josh Beckett got their hands in the dirt at a very young age; as sons of Paso’s pioneer vintner Doug Beckett. The boys grew up working in vineyards of Peachy Canyon Winery and learned all about winemaking from their father. “We grew up on it — it was grape juice to us,” said Jake. But it was time to break out on their own and the brothers launched Chronic Cellars in 2007 with a small 56-case production of petite sirah. Why petite sirah? “My father gave us some to help us out,” noted Jake, in charge of sales and marketing. Josh handles winemaking duties. From that humble start the production has now grown to 30,000 cases annually. Growing up in a Paso Robles wine family meant chores came in the form of washing barrels, punching down fermenting grapes and working the bottling line. Naturally, the Beckett brothers were destined to make juice. Chronic Cellars is all about using the best, or as the brothers refer to them ‘chronic’, grapes to make seriously good wine for people who don’t take themselves too seriously. Growing up a local has its perks, like knowing all the best grape growers in Paso Robles. They’ve partnered with these neighbors and friends to build an epic network, allowing Josh to select the grapes he wants for all his custom blends. In 2014, Chronic Cellars was purchased by Winery Exchange, a Novato based company, but even with the new ownership, Josh will remain the winemaker, Jake will be in charge of marketing and brand development, and Dawn Beckett is responsible for all the fun in the Chronic Cellars Paso Robles Tasting Room.

About:

Made from Pinot Noir and Chardonnay sourced from vineyards along the North Coast of California, this award winning sparkler is vinified using the Charmat Method. This method was developed and patented in 1895 by Italian Federico Martinotti and further developed by Eugene Charmat in 1907. The method is now named after the latter, but is also called cuve close, metodo Italiano or the tank method. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast. When the sugar is converted into alcohol and carbon dioxide, the yeast is filtered and removed, and the wine is bottled. The duration of fermentation affects the quality; longer fermentation preserves the wine’s aromas better and gives finer and more durable bubbles.

Varietals:

Pinot Noir & Chardonnay

Alcohol:

11%

Tasting Notes:

Bask in the aroma of fresh pears, cut apples, hints of fresh baked bread, light spices, and decorative floral notes. Sip and get a little bubbly with the different citrus flavors along with apples and pears.

Food Pairings:

Pairs well with Gouda or Brie Cheeses, Christmas appetizers, Sweet & Sour Pork, or enjoy it with dessert alongside apple pie, pumpkin pie, or your favorite holiday dessert dish.

Jim Lutfy’s Thoughts:

Light and lively with a good POP! Great with salty Holiday Snacks, salty cheeses, and Charcuterie.