What Lies Beneath
Bouchaine
Estate Vineyard Carneros Chardonnay 2018
Woo-eeee does this ever smell like California Chardonnay—I was worried my delicate sensibilities might take umbrage, but my senses adjusted (maybe I’ve just been drinking weakling wines) and on the palate this wine is less an overly enthusiastic suitor and much more a gentleman who actually reads—more beneath the surface than I expected based on smell and soon we were holding hands and I was flirtatiously fidgeting with my necklace, and and wondering if we’d kiss at the end of the bottle (probably don’t pick a mate that way though their smell when you meet them is kinda important methinks). Anyway, what did this wine (I’ve decided is Ryan Gosling type) have to say? A lot! But fortunately I don’t mind a wine with more to say than me. Butterscotch and yellow apple, and most intriguingly both up front and on the finish I get that gunflint-y smoky minerality I adore and it finishes with citrus peel, creme, and browned butter. Glad I gave it a chance. — 3 years ago
Rivers-Marie
Sonoma Coast Pinot Noir 2013
After our little vacation (what a pleasure and luxury after the year we’ve all had) it’s back to home cooking and drinking, and this bottle was sitting aside in the cellar because I was too lazy to reshelve it after pulling it out a few weeks ago and not getting around to drinking it. It smells of dusty dried sage and other herbs with a touch of cedar and red fruits beneath. Exceedingly silky, with dashi and miso notes mixing with raspberry and dried herbs that have this lovely aromatic sweetness that lingers with the herbs in the finish. Very pretty. — 3 years ago
Château Soucherie
Anjou Rouge Cabernet Franc 2013
“Anjou Rouge: This lively, fruity red retains a strong minerality to its finish that lends class and balance to this simple and reasonably priced wine. Cabernet Franc forms the backbone of this wine (90%) but is blended with a touch of Grolleau (10%). The vines are planted to gravel and schist soils. The elevage is in cuve on the fine lies for approximately eight months. We purchase on the order of 5000 bottles of this wine annually.”
If you like Cabernet Franc, this may be your jam. Blended with 10% Grolleau- a new one to me- the Chateau Soucherie “Reliefs” (Anjou Red) is a gorgeous example of Cab Franc. Quick tip: decant this puppy- it only gets better.
As it opens it reveals deeper and deeper hints of bell pepper that soften and shake off their typical acidity to form a welcoming entry to a medium-full-bodied mouthfeel that feels and rhymes with the deeper elements of pepper, stewed cherries and flint.
The finish lingers and persuades you back to the nose.
A remarkable example of Cabernet Franc, and what can be found in the Loire Valley. — 4 years ago
Domaine des Roches Neuves (Thierry Germain)
L'Échelier Saumur Chenin Blanc 2018
Electric. So so electric. Floral, stones, minerals, some light white almond slices, wet rocks, so stoney. But pure and chiseled. Palate is terrific. Dense, chewy and my god the acid on this is majestic. Nimble and pure with such purity and length. Lemons are pretty much the only fruit but the minerals crush you. So elegant and textured, yet dynamic and massive. Really a wine of contrasts wherein the intrigue lies. What aromas. Best Roches Neuves white since 13 Clos Romans but this might be better. Thierry has always said ultimately this wine would be better than Clos Romans when the vines got old enough. I think 18 is first vintage where this is true. An unreal wine. — 4 years ago
Valdespino
Quina Jerez De La Frontera Pedro Ximénez
Perfecto!
An old, Chinchona infused vermouth that’s date, anise, bitter luscious.
Based on 20 yr. Oloroso.
W some soda on a hot day, pow!
@Delectable Wine : This is Valdespino Quina.
HISTORY
The history of the aperitif dates back to the 5th century B.C. when Hippocrates concocted a wine-based beverage macerated with wormwood flower and other herbs, which was traditionally used as a restorative and an appetite stimulant. In the late 1700s, in Italy, a flavored wine called "vermouth" was introduced as an appetite booster before meals. This tradition later spread to France and Spain.
In Spain, the aperitif and the "tapa" have together contributed to create a unique "social occasion" which has gradually become a key attraction for the general public and tourists worldwide; that is, the longstanding association of social gatherings with Spanish gastronomy.
The main difference between Spanish aperitifs (Vermouth and "Quina" or Tonic Wine, in particular) and their French and Italian counterparts lies in the quality of the aromatic flavors and the botanicals and fruits employed. Spanish aperitifs are somewhat sweeter and lighter, whereas Italian aperitifs are distinctive for their bitter flavor, while their French counterparts tend to be drier.
VALDESPINO AND
THE ORIGIN OF THE APERITIF
The connection between the Valdespino family and the aperitif dates back to the end of the 19th century and became especially relevant in the first quarter of the 20th century, at the height of the sherry wine boom.
By 1920 the House of Valdespino was already producing several wines macerated with root extracts and botanicals. They were called "tonics" and "quinados" and were recommended as "tonic – aperitifs" or "fortifiers", as shown on the labels of the time.
From 1930 until the second half of the 20th century, The House of Valdespino was particularly active in the production of beverages macerated with different botanicals, fruits and bitter root extracts (cinchona bark and vermouth). The company marketed several wines with considerable success, mainly on the domestic market but also in countries like the USA, where, in the 60s, Valdespino, together with their associate Jack Poust, launched a vermouth with orange called "Tomboe", designed mainly for the younger clientele.
Thanks to the boost provided at the time by the export of sherry wines to England and its overseas provinces, there was a boom in the production of wines made, or rather, macerated with the root of Cinchona Calisaya, whose bark, popularly called "quina", was the basis of quinine, an extract that contributed effectively to malaria prevention.
Since then, Valdespino has been macerating and bottling blends of different varieties of their own sherries.
THE ORIGIN OF
THE "JEREZ APERITIF"
The Estévez family, owners of Bodegas Valdespino since 1999, carried on with this tradition, and continued to macerate old wines from the different Valdespino soleras with various botanicals, natural extracts and fruits. These were small productions and batches, bottled for their own consumption, elaborated experimentally and in advance of what has now become the family's new collection.
The launching in 2021 of "Valdespino Aperitifs" represents an important milestone for the company, since it is a unique range in the Valdespino catalogue.
Valdespino's original "Tonic for the Sick" label, dating back over a century, has been selected in an attempt to recover some of the iconic designs from the family labels museum. The image, somewhere between Art Deco and vintage, has inspired the design, which is intended as a benchmark for today's aperitif ranges.
This is the first time that a Jerez winery has developed a collection of aperitifs by recovering old recipes and original labels from the early 20th century, using Very Old Oloroso Wines from the founding soleras of the Jerez firm, which today constitute our prized "VOS" and "VORS" (Sherry Wines of an average of over twenty and thirty years of age, respectively).
VERMOUTH
A coupage of Very Old Oloroso Sherry Wine (aged for 15 years) and Moscatel, which provides a stylish citrus note. After undergoing a hydro-alcoholic maceration process with bitter extracts of mugwort, coriander, elderberry and gentian, together with chamomile flowers, aromatic cloves, cinnamon, dried Seville oranges and juniper berries, the final blend is then aged in barrels which have previously contained Valdespino Oloroso Wines, all these coming together to make an intense and complex vermouth with a sumptuous balance of aromas.
This vermouth is a signature aperitif with an unmistakable identity characterized by the prominence of the Old Oloroso from Jerez, alongside an elegant dash of bitterness, which is offset by the sweetness of the Moscatel. The result is a subtly balanced taste with unique spicy and citrus notes provided by the botanicals and fruits.
Bright mahogany color with coppery tones.
Intense spicy aromas with hints of Oloroso Sherry.
Citrus notes from oranges, with a lovely, spiced blend of clove and gentian. An elegant, enveloping bitterness resulting in a complex yet smooth palate. Warm and welcoming, faintly sweet aftertaste.
Serve in a tumbler glass, with ice and a slice of grapefruit or orange. Ideal as an aperitif, accompanied by nuts, olives and pickles, it also combines superbly with canned fish tapas such as anchovies, pickled tuna and the like.
QUINA
This aperitif is the result of the coupage of 20-year-old Oloroso Wines with Pedro Ximenez from the soleras of our iconic PX "EL Candado". The procedure involves a hydro-alcoholic maceration process of Cinchona bark (Quina) with gentian root, natural licorice extract and nutmeg, along with a selection of dried citrus fruits, such as grapefruit and Seville oranges.
The result is a stylish, complex, one-of-a-kind aperitif with a bitter refreshing note. The Pedro Ximenez also provides a characteristic nuance of dried fruit (sultanas, dried figs, dates) that makes this tonic wine ever more unique.
A fresh and sweet palate with citrus and slightly tart notes, all wrapped up in a spicy combination of cloves, nutmeg, cinnamon, vanilla … leaning into the sweet reminders of the Oloroso Sherry barrels where it is aged.
Dark mahogany color with coppery tones.
Spicy aromas with vegetal notes from the botanicals and Oloroso Sherry.
Slightly bitter notes of Cinchona, combining well with the botanicals (licorice, nutmeg) and hints of dried fruits (dates, sultanas). A stylish citrus touch and the quinine bitterness bring about a warm, lingering aftertaste.
Ideal as a complement in cocktails (Rum Old Fashioned, Negroni, Mahattan, etc), it also makes for a perfect aperitif in a tumbler glass, on the rocks, with a cinnamon stick and a twist of orange.Serve with crisps, olives and pickles.
BODEGAS VALDESPINO
CTRA. N-IV, KM. 640 - 11408 - JEREZ, SPAIN
Bodegas Valdespino - All rights reserved 2021 — a year ago
I looked up that Syrah you posted, In U.S. I found 1 seller, in CO. Pick up only $53 Ha!
Vincent Dauvissat
Les Clos Chablis Grand Cru Chardonnay 2014
Drinking this, you get a sense that you're staring into a bottomless lake - it's waters calm and dark, offering very little to what lies beneath. Perhaps a function of under-preparation or in it's dumb phase of aging, the 14' Les Clos was surprisingly underwhelming. Popped and poured, it started off with a sweaty reduction, before opening up to classic Chablis aromas. Palpably concentrated and deep, yet it lacked all the high points and clarity of the stellar 14' La Forest I just had 3 months ago. The table enjoyed it, but it was a disappointing pull for me. — 2 years ago
Bodegas Protos
Vinos Finos Ribera Duero Red Blend 2017
It’s official. We’ve taken the leap and registered for WSET Diploma (Level 4)! 😆 We’re excited for, and daunted by, the steep learning journey that lies ahead over the next 2-3 years…
What better way to mark the beginning of this journey than to sip on some lovely Ribera del Duero wine and work through a formal note using the systematic approach to tasting (SAT) wine? 🍷🍷
This wine is made from the ‘Tinta del Pais’ variety aka ‘Tinto Fino’ aka ‘Tempranillo.’ It hails from Ribera del Duero DO within the Duero Valley of Spain. 🇪🇸 Its topography is unique in that it’s largely cut off from maritime influences by surrounding mountains and is situated on the highest part of a plateau called the Meseta Central, over 2,780 feet above sea level. ⛰ ⛰
👁 This wine is deep ruby with notable tearing and extraction.
👃 On the nose this wine has a medium intensity of youthful aromas. Aromas include primary notes of ripe black cherry, black currant, blueberry, pomegranate, violet, anise, black licorice, and secondary notes of cedar, pencil shavings, nutmeg, cinnamon, cardamom, and clove.
👄 On the palate this wine is dry. It has medium(+) acidity, a medium(+) body, high alcohol, medium(+) tannins, and medium intensity of flavors. Flavors include tart blackberry, black cherry, and black currant, dark chocolate, toast, cedar, nutmeg, and clove. The finish is medium.
This is a very good wine that is balanced in its core structure, offers aromatic and flavor complexity across primary and secondary categories, and has solid intensity and concentration of vibrant fruit. 💕 It may be consumed now (especially after decanting), but has potential for further aging.
Protos ’27, Ribera del Duero, Tinta del Pais, Vintage 2017, ABV 14.5%. Named in honor of the 11 vine growers who established Protos in 1927. — 3 years ago
Clos des Papes
Châteauneuf-du-Pape Red Rhône Blend
2010 vintage - a blockbuster in the making. Nose is quite shy at this stage, only hinting at what is beneath. Deep dark fruit, with herbs, leather, coffee, and chocolate notes. The palate is rich and full bodied, but the spine of acid and prominent but integrated fine tannin is what speaks loudest of quality and potential. Super long, and complex. For me, this is drinking wonderfully, but this will evolve into something spectacular in 5-10yrs. — 4 years ago
Jeremy Samuels
This to me is what a white wine should be in my uninformed opinion. Soft, light, but very complex beneath the surface. Doesn’t go down like juice, but delicious & you can’t quite stop sippin. Parents anniversary :) — a year ago