First year of production: 1997
Vineyard: Corvina 50% and Cabernet Sauvignon 50%
Geographical Location: Veneto – Italy Northeast of Verona, in the hill that divides Montorio from the Valle d’Illasi
Extension: 27 hectares of new shoulder pad
Plant date: 1960 to 1999.
Composition of the soil: Limestone with prevalence of iron red clay in the vineyards The Perlar and Palazzina, medium tufa clay dough in the Mount of the Dragon
Strains per hectare: 5/7000 to shoulder.
Harvest: From late August to mid-September.
Yield per plant: 1 kg.
Climate trend: Cold and dry winter. High temperatures arrive in March
moving the shoots well in advance, the flowering already begins
mid-May. Heavy rains at the beginning of summer, which
keep productivity low. Hot and dry summer, almost
without precipitation. Early harvest start at the end of August and
excellent harvest until the end of September. Great vintage.
Winemaking technique: Cabernet Sauvignon harvesting is about a week ahead
Corvina. Both grapes are placed in withering
, but the Cabernet is already being pinched after two weeks,
corvina is left for up to three weeks in the boxes.
Separate vinification and rest for 18 months in new tonneau for the
Cabernet and one or two years old for the Corvina. After
assembly waits a few months before bottling. — 2 years ago
2002 Rousseau Chambertin. Family dinner at Mast. Opened early, but didn’t decant. Was def tight at first. Eventually opened up, but lacked the roundness and openness of a mature, ready wine. Prob too early to drink yet. — 3 years ago
Love! Caramel finish, super easy to drink! — 3 years ago
Ritche vineyard chardonnay.
Pop and pour. A light golden color. On the nose: subtle notes of lemon, apricot, nutty vanilla. Taste: orange peel, lemon, honey, vanilla toast with a medium finish and medium plus acidity keeping it crisp and fresh.
Enjoying with the fresh Langoustines, red shrimp, and raw crudo!
VEGAS BABY!!!!!! "I hate Disneyland, it primes our kids for Las Vegas".... Tom Waits. — 2 years ago
2005 Harlan. Fam dinner at Mast. Decanted and drank after the ‘02 Rousseau Chambertin. Delicious. Rich, juicy fruit, big. Def need to decant this wine. — 3 years ago
This was the star of the night. Paired with Persian koobideh kebabs, chicken chenjeh kebabs, and mast o’khiar. This was elegant, flavor filled and interesting. — 3 years ago
Full bodied, very fruity but not sweet. Love the label 😊 — 4 years ago
Drake’s Brewing Company. “It lurks, it waits.” Wild fermented stout aged in Zinfandel barrels. Really tastes of place. Excellent funk with some chocolate, but great acidity. This is like the high end 70% cocoa bar versus the Hershey’s of Guinness. Also nice spice from zin barrels. Will definitely buy again. — 3 years ago
Been following Dane's wines for a while now and it's safe to say I'm a fan - not just because he's the poster boy for the natural wine movement in Australia (Dane's the most recent winemaker to join the Brutal collective!), but because he makes some genuinely great tasting wines.
This cuvee's "natural" face is perhaps controversial. Certainly the winemaking falls in the category, but I'm not sure we can claim the same for the vineyard (although the grower's working towards it - not the easiest change given their scale). I think this phenomenon happens far too often in the natty scene, especially in Australia. Nothing against it, especially if the fruit quality is there, but these hypocritical actions do nothing but hurt the movement.
In defense of a large proportion of these vignerons, including Dane, it's not the easiest to find growers utilising 100% organic or bio techniques and willing to sell their grapes in Australia. And let's not even talk about starting your own vineyard. Having said that, Dane and a band of like-minded people are en route to farming grapes their way in Gippsland!
With far greater "deceptions" in the wine world, I think as long as your intention's right, philosophy's strong, and you act towards it... It's ok (probably gonna catch some flak for this). For me, the most important thing is that the wine tastes good and that's exactly the case here. Full on salty olives on the nose, with hints of blueberries which faded as the night progressed. A "clean" reduction, I'd say. Needs heaps of air to bring out that fruit. Palate was much better than the nose - light for a nero d'avola, juicy black and red fruits, meaty, licorice, dried herbs, backed by a mouth-watering salinity. Delish! This was so good with a fig and ricotta salad, oddly enough. — 3 years ago