Saturday Wristband Wines

 

Monteti 2011

A mild winter, followed by a low-rainfall spring. Budding, growth and veraison very linear, with no sanitary problems. From mid-August an intense heat pushed the maturation of all varieties, leading to an early harvest ended the 20th of September with the Petit Verdot. Low crops for the severe selection in the field of well mature and healthy grapes. Deep ruby red, with an intense nose of blackcurrant and blackberry, followed by notes of tobacco and the balsamic hints of eucalyptus, bay leaves and lavender. Silky and fresh in the mouth, it slowly widens through its mature and well integrated tannins to an opulent and lingering finish.

CLASSIFICATION: IGT Toscana

VARIETIES: 55% Petit Verdot, 25% Cabernet Franc, 20% Cabernet Sauvignon.

ALC/VOL: 14,5 %

THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.

HARVESTING TECHNIQUE: manual

YIELD/HA: 35 hl

VINIFICATION: temperature-controlled spontaneous fermentation with indigenous yeasts. The vinification of the grapes from the various plots of our vineyards takes place separately in open tapered steel vats. Each plot is kept classified separately also along all the wood ageing process, up to the moment of the blend composition.

MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.

MATURING: 18 months in medium-toasted French oak barriques (70% new and 30% of second passage). This is followed by further 24 months of bottle ageing. No fining or filtering.

CELLAR LIFE: over 20 years

Monteti 2005

A cold and rainy winter with the occasional light fall of snow. The spring was also cooler than the seasonal average and it rained. The summer was characterised by a fairly hot July and an August interrupted by some rainfall. Vegetation was vigorous and the phenological phases were within the seasonal average. The harvest was complex. The fine weather that held during the first three quarters of the harvest allowed excellent accumulation of polyphenols and sugar, guaranteeing structure and smoothness. The rain that fell over the last few days unfortunately disturbed the quality of the Cabernet Franc, to such an extent that we excluded it from the final blend. The differences in the composition compared to the previous year reflect the desire to maintain the style and character of our wines, requiring, in a climatically different season, different components.
Warm, spicy and fruity aromas, with interesting mineral notes, accompany a prolonged presence on the palate, enlivened and varied by good acidity.

VARIETIES: Petit Verdot 60%, Cabernet Sauvignon 32%, Merlot 5%, Alicante 4%.

ALC/VOL: 14,5 %

BOTTLES PRODUCED: 21,000

EXPOSURE: south – south-westerly

TYPE OF SOIL: complex, stony structure on a substratum of clay.

VINE DENSITY: 6,600 plants per hectare.

VINIFICATION: temperature-controlled spontaneous fermentation with indigenous yeasts. The vinification of the grapes from the various land parcels of our vineyards takes place separately in open tapered steel vats.

HARVESTING TECHNIQUE: manual

MACERATION: up to 21 days depending on the variety. Long contact with lees to halve the use of sulphites.

FILTERING: no fining or filtering.

MATURING: 18 months in French oak barriques (70% in new, medium-toasted barriques and 30% in barriques used for the second time). This is followed by further 24 months of bottle ageing.

CELLAR LIFE: over 20 years

2012 Forman Cabernet Sauvignon

Made from a blend dominated by Cabernet Sauvignon with small percentages of Cabernet Franc, Petit Verdot and Merlot, the 2012 Cabernet Sauvignon comes across like a textbook Bordeaux, specifically a Graves. Elegant blueberry and raspberry fruit intermixed with charcoal and camphor are followed by a wine with a medium to full-bodied mouthfeel, sweet tannin and a long, luscious, expansive mid-palate and finish. It will be even better in 2-5 years, and will last for two decades.

Ric Forman is one of the most experienced winemakers in Napa Valley with an impressive track record that goes back to the early 1970s! He has been on his own for a number of years and his non-malolactic Chardonnay has become part of the lexicon of wine styles and is known as the “Forman style.”

 

2013 Le Due Terre Friuli Colli Orientali Sacrisassi Bianco

The 2013 Friuli Colli Orientali Sacrisassi Bianco is a very distinctive blend of 70% Friulano and 30% Ribolla Gialla. The wine opens to a saturated golden color with aromas of butterscotch and caramel that are characteristic of Ribolla Gialla. The Friulano side of the blend serves to iron out the wine’s texture to make it smoother and silkier. There is a note of sweetness on the finish that resembles apricot or baked apple. As the wine ages, those oxidative aromas will grow in intensity. For that reason, I suggest a five-year drinking window.

And a few more gems!!!

 

 

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