Wednesday, 23 April, 2008 by Jason Burrus in
Vintner's Blog with No Comments
Grape growing and winemaking is an old industry. Really old. We even know there have been wine critics since Roman times. One asset of working in such an old industry is that a lot of important decisions have already been made for us. For example, we know that Chardonnay and Cabernet Sauvignon have been and will likely always be very popular grapes to grow and make wine from. Humans are naturally very curious critters and have been selecting and breeding grape varieties since we’ve been making wine. When we see an odd grape vine that has a special characteristic, say the vine seems to be more disease resistant or makes better quality fruit, we take it and clone a million more grape vines from it. That’s the nature of discovery and progress. So, after several thousand years of concentrated selection and breeding I feel comfortable that we have grape varieties that have stood the test of time as being compatible with human tastes.
Continue reading Wild Wines, or Better Wines?
Friday, 4 April, 2008 by Admin in
Selections with No Comments
2007 Chappell Charlemagne Vineyard Chardonnay
- The second vintage of our stainless steel Chardonnay, this wine reprises the 2006 with upfront aromas of orange, kiwi, lemon, and melon that linger on into the palate. New for 2007 is a complete malolactic fermentation that provides a hint of creaminess that pleasantly contrasts the bright acidity. 100% Chardonnay from a specific block of grapes in the Chappell Charlemagne vineyard in Faquier County that exhibits a unique orange blossom character over time in the bottle. Due to limited quantities in 2007, this wine is available only to club members. Drink now through May 2009.
2006 Claret
- Dense layers of chocolate, cherry, and spice embrace your nose in this full-bodied Bordeaux style red. A deep, rich garnet color foretells a robust and opulent, yet smooth structure on the palate. 14 months in French, Hungarian, and American oak barrels have mellowed out ample tannins to yield a lush, fat, and sweet mouthfeel that lingers on well after you set your glass down. 50% Merlot, 25% Cabernet Franc, 12.5% Cabernet Sauvignon, and 12.5% Petit Verdot. Drink now through 2012.
Continue reading April 2008 Club Shipment
