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Updates, news and features from the Derbyshire Wine Ltd Group of companies
The Le Clivie Extra Dry sparkling Prosecco from Italy is now back i stock ready for the Spring and Summer days ahead.
Prosecco has made a stunning comeback after a few years out in the wilderness. It lost its crown for being the go to alternative for Champagne to Spanish Cava for several years. But we have seen a swing in fortunes over the past 12 months with more and more people asking for Prosecco by name compared to Cava.
We put this down to the slightly lighter and more approachable style. As with Italian Pinot Grigio, Prosecco makes a perfect lunchtime treat when shared with a group of friends or makes the perfect base when mixed with Framboise or Cassis as toast or reception drink.
Le Clivie Prosecco is old-school with a traditional heavy glass bottle, cork closure and wire cage to keep in all the exuberant bubbles just waiting to get out and join the party.
April 17th – Afternoon Tea & Cocktails
Full afternoon tea served with cocktails. The event starts are 2.30pm with a traditional “Savoy style” afternoon tea being served along with a demonstration of 3 cocktails and tasting.
£15.00 per person. 2.30-5.30pm
The latest trade newsletter from Casa Silva….
Last month we were delighted to announce news of our Lake Ranco estate. The first vintages have been released from what is officially Chile’s most Southernly vineyard. Initially the estate started out as a research project, but over the years the grapes have ripened to produce wines with great acidity and fruit flavour with relatively low alcohol…meaning the chance to release the wines was an opportunity too good to pass up!
We first planted Sauvignon Blanc, Pinot Noir and Chardonnay at the site in 2006 and conducted experimental harvests in 2010 and 2011. The results showed us that the vines were maturing much slower than our other vineyards, making the physiological process a lot longer…Some seven years on from its beginnings, we have now launched our first vintages! Lake Ranco Sauvignon Blanc 2013 & Lake Ranco Pinot Noir 2013 are now available from our winery, they are exclusive to the Chile at present, but watch this space for details of the vineyards developments!
…. lets hope they find their way over to the UK sooner rather than later.
View the current range of wines from Casa Silva
Meet the Coghlans Wedding Team at get to see the fabulous wedding facilities at Stancliffe Hall, Matlock, Derbyshire on Sunday 23rd March 2014.
Stancliffe Hall is one of the regions foremost wedding venues offering you the wedding of your dreams. This historic, private residence set in landscaped grounds offers the perfect backdrop for your perfect wedding.
Wither Hills lies at the heart of Marlborough’s wine growing region. The winery is named after the imposing Wither Hills ranges, which form a dramatic backdrop to our vineyards which enjoy long sunlight hours, cool nights and are nourished by the waters of the Wairau River.
Marlborough is New Zealand’s largest winemaking region, with around 110 wineries and over 12,000 hectares planted in grapes. The region produces about 79% of the nation’s wine output.
The Wither Hills Sauvignon Blanc presents a juicy core of layered fruit entwined with a salty textural acidity and vibrant citrus pith. A moreish dry chalky finish.
Vibrant lime pith, brambly tomato leaf, nettle, clementine citrus and crunchy fresh fennel with underlying notes of gooseberry and tropical guava. The palate presents a juicy core of layered fruit entwined with a salty textural acidity, vibrant citrus pith with a moreish dry chalky finish which deliver another remarkable Wither Hills ‘Wairau Valley’ Sauvignon Blanc.
Our vineyards in the Wairau Valley were harvested at optimum flavour ripeness. The fruit from these vineyards was kept separate throughout the wine making process to ensure integrity of the vineyard and to provide the greatest possible number of blending combinations. The fruit was gently pressed, cold settled, racked and cool fermented with selected yeast strains to enhance the unique aromatics and flavours. After fermentation the wines remained on light yeast lees to enhance palate feel and structure. The wines were then racked, blended, filtered, and bottled to retain & capture the remarkable freshness of Marlborough Sauvignon Blanc.
75cl bottles, screw cap closure. 13% VOL
VINE TYPES: WHAT IS A CLONE?
Throughout centuries of cultivation, winegrowers have paid close attention to their vines, watching for beneficial changes as the plants adapted to their site and growing conditions. They selected those with exceptional attributes and propagated them by cuttings from the original vine into the vine types we call “clones”: genetically identical vines that are prized for specific characteristics. Bud break, berry colour, disease resistance, soil or climate suitability, cluster size, yield, flavours, aromas and how the grapes ripen are just some of the many traits that can be managed through careful clonal selection and cultivation.
REIGN OF TERROIR
Clones perform at their best when they are put to work in the type of soil and climate from where they originated. Chardonnay favours cool conditions, and Monterey’s coastal climate—with afternoon breezes, evening fog and a long growing season—is perfect for growing excellent Chardonnay grapes. Clone 4 does especially well in Block 46 of our San Bernabe Vineyard, which is in one of the coolest growing regions in California.
CLAIM TO FAME
Clone 4, known as the Martini clone, was cultivated by Napa Valley winemaker Louis Martini in the cool climate vineyards of Carneros. Its distinctively tropical fruit profile features pineapple and mango aromas and flavours with a creamy mouthfeel.
TREAT IT RIGHT
Winemaker James Ewart says one of the best ways to preserve Clone 4’s balance of acidity and luscious tropical fruit is to get it to the winery quickly, the advantage of Block 46. “This is a single vineyard wine, and the winery is right here,” he explains. “I can pick on the riper side, knowing I’ll be able to bring it in to the winery quickly while it’s still cool.” Once the grapes arrive, they are gently pressed and Ewart transfers the juice into stainless steel or oak barrels, depending on each lot’s acidity level. After fermentation, half of the lots undergo malolactic fermentation with bi-monthly stirring of the yeast lees for added body and complexity.
446 Chardonnay exhibits appealing aromas of golden delicious apple, ripe apricot, pineapple and melon. Medium-bodied with a creamy mid-palate, this delightful wine offers flavours of peach and hints of toasty vanilla spice. Enjoy it on its own, or with soft cheeses, roast fowl and baked yams.
Throughout centuries of cultivation, winegrowers have paid close attention to their vines, watching for beneficial changes as the plants adapted to their site and growing conditions. They selected those with exceptional attributes and propagated them by cuttings from the original vine into the vine types we call “clones”: genetically identical vines that are prized for specific characteristics. Bud break, berry colour, disease resistance, soil or climate suitability, cluster size, yield, flavours, aromas, and how the grapes ripen are just some of the many traits that can be managed through careful clone selection and cultivation.
Reign of Terroir
Clones perform at their best when they are put to work in the type of soil and climate from which they develop. Pinot Noir favours cool conditions, and Monterey’s coastal climate — with afternoon breezes, evening fog and a long growing season—is known for producing exceptional Pinot. On the gentle slopes of our San Bernabe Vineyard, the 667 Pinot Noir clone does especially well in the heavier, darker soils, which give the fruit concentration without too much ripeness. We plant it on the more exposed sites, to make it work harder and become even more concentrated. With the inspiring San Bernabe Vineyard at its core, Noble Vines 667 also sources fruit from vineyards in Monterey’s Santa Lucia Highlands and Arroyo Seco AVAs.
Claim to Fame
One of the newer French “Dijon” clones, 667 is best known for having much deeper colour and more tannin than typical Pinot Noir, resulting in wines with great structure and black fruit flavours with spicy notes. We blend it with a small amount of other clones like 115, which doesn’t have as much structure but has extraordinary aromatics and enhances the nose.
Because the 667 Pinot Noir clone is naturally tannic and concentrated, winemaker James Ewart adopts careful vinification techniques to bring out its best. He cold soaks the crushed grapes (called “must”) for two to three days, using gentle pump-overs to bring out the colour and flavour without extracting any bitter seed tannins. He also ferments it at cooler temperatures to lock in that deep colour and flavour profile. In fact, he says, “I treat it more like a white wine.” After fermentation and aging in a combination of French and American oak, he blends in a few lots of additional clones that add specific aromatic qualities to the finished wine. This gentle care results in a balanced, cool-climate Pinot Noir that showcases clone 667’s concentrated flavours and supple tannins.
Noble Vines 667 Pinot Noir exhibits appealing aromas of black cherry, earth and a touch of vanilla. Plush tannins and balanced acidity support core flavours of ripe Bing cherry, bittersweet cocoa powder and delicate hints of sage. Enjoy on its own or with salmon, Veal Parmesan or grilled lamb.
Over centuries, vintners have carefully singled out the most admired vines, naming each vine with a unique number to identify its exceptional attributes. Here in California, we’ve planted a selection of these vines exactly where they will flourish best: in select locations on the red soils and cobblestones of our family-owned vineyard in Lodi and on the gentle slopes of our cool-climate estate in Monterey. Our wines honour these treasured vines and the blocks in which they are grown, chosen because their refined, classic qualities have stood the test of time.
Reign of Terroir
Block 242 is located at the northernmost point of San Bernabe Vineyard, which is the closest block to the Monterey Coast. The cool, coastal climate creates an early morning fog, afternoon breezes and a long growing season, similar to the vineyard climates of Marlborough, New Zealand. The loamy hillside soils in which block 242 is planted are heavier and more vigorous which allow the vines to grow protective canopies to shade the fruit from the afternoon sun. The Sauvignon Blanc from block 242 shows exceptionally well in the glass with brilliant aromatics and balanced acidity.
Treat It Right
Winemaker James Ewart says the goal with Sauvignon Blanc is to pick the delicate fruit during the small window of time in which the varietal shows its favored characteristics. “Sauvignon Blanc is a unique grape to watch during harvest because you must pick the moment the fruit shows the balance between grass, kiwi and melon notes,” he explains. “The moment I determine the grapes are ready, I am able to bring them to the winery quickly for gentle pressing.” Once pressed, the juice is transferred into stainless steel tanks. Special yeasts are then added to the juice to enhance the aromatics and flavours of the Sauvignon Blanc during fermentation.
The 2012 vintage exhibits vibrant aromas of white peach, green melon and lemongrass. Medium bodied with a round mid palate and bright acidity, this refreshing wine offers flavours of guava, passion fruit and a hint of lemon zest.
One of our most popular team building activities is cook and eat, where the guests can be split into up to 4 teams and be creative in our state of the art Miele Cookery School.
Being assisted by one of our Chef Tutors, each team can indulge their imagination and create their own version of the lunch or evening menu using a range of provided ingredients. Judging takes place once all of the courses are completed and after a satisfying dinner all of the guests can applaud the winning team.
Not all cook and eat programmes are competitive, as team work is just as important. Pasta making gets all of the gang involved rolling out fresh pasta to use as a Ravioli or Cannelloni. All pairs of hands are welcome to get that ultra-smooth finish on the fresh pasta dough as it comes through the Pasta Rollers.
Whatever your theme be it Best of British Cookery, Italian or French Food, Modern Classics or Signature Dishes, a Cook and Eat event will both involve and satisfy your team and build stronger relationships. Once finished in the cook school a glass or two of fine wine from the wine store and Miele conditioning units is the perfect way to round off a fun and informative event
Prices from £55 per person and from 8 guests upwards to 32.
Further details at : http://www.cookingexpert.co.uk/acatalog/team-building-events.html
Or call Mark Price 01246 453399 to discuss other team building day options at Coghlans in Chesterfield
Nothing is better at Christmas than a bottle of wine. Well. Maybe a bottle of wine with your own name on it!
Make someone feel extra special this Christmas with a bottle of “Les Provencals” white wine from France resplendent with a personalised wine label featuring a Christmas tree motif design, the name of the recipient and the name of the sender (should they forget once all the wrapping and tags are thrown away).
This fruity dry white has an approachable fruity tang of ripe melon and a rich buttery finish. Perfect with Christmas dinner with all the traditional trimmings.
This gift is supplied in a decorative gift box – all you need to do is add a gift tag and you are good to go. An instant personalised wine gift in a box.
£17.95 inc VAT
Good Friday and at work trying to sort a new layout for the personalised wine labels … getting there slowly but surely …
How cool are these bottle holders by Pete Betcher?
Charity wine and food event tonight for 68 people – let hope we raise plenty of money and people dig deep.
Fantastic chicken and bean Chilean casserole by @coghlanscookery for the wine event last night. Hope there is some left