March 15, 2019 – Friday Tasting!

Tastings and News / Friday, March 15th, 2019
Join us this Friday,
We will have open wines from Germany, Italy and France!
A white dry Riesling, Germany
A Montepulciano d’Abruzzo red, Italy
And a red blend from Languedoc-Roussillon, France
Tasting time: 6:00 to 9:00
See below for full wine details:

Heyl zu Herrnsheim, Riesling QbA trocken (2016)

Grape: Riesling
Geography: Rheinhessen, Germany
Appellation: Rheinhessen
Features: Biodynamic
Even today their monk represents the monastic roots of Heyl zu Herrnsheim Estate, which can be traced back to the year 1561, when monks from Worms were searching for suitable locations for their vines. They found them in Nierstein, where they bought new vineyards of exceptional quality. The Estate, originally located in the Mathildenhof, was aquired by the Lauteren-family in the 18th century and eventually bought by the family Heyl zu Herrnsheim in 1909. The estate’s wines reached true excellency under Peter von Weymarn, who in the 1980 produced one of the world’s finest Rieslings on the Monopollage Brudersberg. He is regarded as a pioneer of organic viticulture. Since 2006 the family Meyer continues this tradition with passion and expertise and the highest standards of quality and runs Heyl zu Herrnsheim with winemaker Felix Peters. The monk – one of the oldest labels in Germany – embodies our philosophy since 1890 and has individuated Heyl zu Herrnsheim for more than a hundred years.
Hand-harvested: Yes, ALL wines are from the steep vineyards around Nierstein. So there is no alternative to hand picking
Certified Organic: Yes EU-BIO
Bio-dynamic: Yes
Oak: Generally speaking, the wines from Heyl zu Herrnsheim see no oak they are all spontaneous fermented in stainless steel
Yield: For the Basic Riesling its about 60hl/ha and for the single vineyards wines it is about 40 hl/ha
Yeast : Indegenious / Spontaneous
Malo: No
Age of Vines: The Wines of Heyl zu Herrnsheim are between 25-35 years
General Winemaking: Heyl zu Herrnsheim works in the most “hands-off” and minimalistic way possible, trying to keep the technological influence on the wine as low as possible. All of the wines are gently press and ferment slowly with the spontaneous yeasts. After the fermentation they are usually store in the yeast till about February-march and then they are filtered once and bottled afterwards. So the whole process of winemaking is very “old School” in terms of how wine is produced around the world.Heyl reisling front

Coste di Brenta, Montepulciano d’Abruzzo (2017)

Grape: Montepulciano
Geography: Abruzzo, Italy
Appellation: Montepulciano d’Abruzzo
Features: Organic
“Masseria Coste di Brenta” was established in 2004 in Lanciano, Abruzzo by Augusto Tano and Anna Giovanna Di Ludovico. It is situated between the Adriatic Sea and the Maiella mountains. They practice organic farming and viniculture. Although it is a blossoming company, it brings with it the experience and love for the land, passed down from generations

100% Montepulciano d’ Abruzzo located in Lanciano. This wine is made using organic practices and uses no herbicides or pesticides.
20 year old vines on a southerly exposure and sit at 200 m asl. The vines are spurred cordon trained. The soils are a mix of calcareous clay and a bit of obsidian.
Hand harvested grapes sit on the skins for 20 days and then is vilified in stainless steel and aged as well in ss for one year with bottles aging for at least 3 months.

On the nose it expresses red fruit, plums and jam. On the palate it is full bodied and structured with soft tannins and hints of cherry and red raspberry.

Brenta monte label

Château de Cointes, Clemence (2014)

Geography: Languedoc-Roussillon, France
Appellation: Malepère
Cointes goes back to 1920 for this family of winemakers located in the Languedoc Roussillon. It comes from the youngest appellation called Cote de Malapere and benefits from clay and limestone soils.

This is the “highest” end offering from our favorite little SouthWest estate: Chateau de Cointes. This is a “big boy,” packs a big punch with concentrated fruit, long finish and chewy tannins. The blend is: 50% Merlot, 20% Cabernet Sauvignon, 10 % Grenache Noir, and 20% Cabernet Franc. The grapes are all sourced from single vineyard sites.

Elevage is in barrique for 12 months 1/3 new 1/3 one vintage used and the remaining 1/3 from barriques 2 vintages used. The 2014 is delicious especially when opened a bit, and can easily age another 5 years.

The wine has beautiful deep ruby red color, and a complex and aromatic nose of red fruit, licorice and spice, a full-bodied wine that warms the soul, balanced with a long lip-smacking finish

The appellation Malepère is relatively new, in 1977 Jean Gorostis (father of current winemaker Anne) planted some of the very fist vines of this new appellataion. The wine is sourced from those same 40 year old vines here.

Clemence front