Barrels & Bottles Wine Blog
To contribute to this blog please send email to sales @ barrelsandbottles.co.uk
A great find in the cellar last night in the form of a bottle of 1999 Rutherford Ranch Zinfandel. I don't recall actually buying it but it looked like it has been down there for about 4 years. The label was dirty and bruised but had thankfully been laying down.
The corked pulled fine but showed a huge amount of deposit on the cork. Holding the bottle up to the light showed a bit of sediment in the bottom but not enough to worry about decanting. The aromas straight from the bottle were stunning. Big, strong and showing lots of alcoholic presence. I am guessing at 14%alc as that part of the label had been removed. A real smell of blackcurrant and chocolate dominated the nose.
In the glass the wine was dark purple red and clinging to the glass for all it was worth. Upon warming the wine opened further and winter berries with mint started to be shown.
The palate was stunning. Velvety tannins and a rich mouthfeel indicated this was a serious wine. The taste was pure Californian Zinfandel. Strong flavours of winter fruits and caramel stayed with the senses for long after the wine left the palate. All the richer for the additional time in the bottle - 9 years transformed this already superb wine into a stunning event.
The corked pulled fine but showed a huge amount of deposit on the cork. Holding the bottle up to the light showed a bit of sediment in the bottom but not enough to worry about decanting. The aromas straight from the bottle were stunning. Big, strong and showing lots of alcoholic presence. I am guessing at 14%alc as that part of the label had been removed. A real smell of blackcurrant and chocolate dominated the nose.
In the glass the wine was dark purple red and clinging to the glass for all it was worth. Upon warming the wine opened further and winter berries with mint started to be shown.
The palate was stunning. Velvety tannins and a rich mouthfeel indicated this was a serious wine. The taste was pure Californian Zinfandel. Strong flavours of winter fruits and caramel stayed with the senses for long after the wine left the palate. All the richer for the additional time in the bottle - 9 years transformed this already superb wine into a stunning event.
Labels: california, zinfandel
Rose wine has made a massive surge into the market place in the last couple of years and no longer can it be considered as a lightweight alternative. Rose sales globally account for over 20% of the market, a far cry from when we laughed at the odd shaped Mateus bottle back in the 1970's.
The reasons for the resurgence of Rose are twofold. First of all the wine making techniques in warm countries have improved dramatically, with temperature controlled vats for the must, keeping must temperatures down and therefore retaining the lovely aromas of fruit which disappear if the must becomes hot or boiled.
The second reason is that Rose wines are now being made in a more serious way, using grape varieties such as Mourvedre, Carignan, Grenache, Syrah and Merlot. These varieties have more weight and structure when made into traditional rose. The skins are left in contact with the juice to absorb colour and tannin, so the wine has the structure of a red wine, rather than of a lighter white style. Previously rose's were often made with white juice blended with red wine, but the pressed method gives a much more stable structure and the opportunity for the wine to develop over a couple of years.
Best examples in the market presently are Chateau Leoube, Cotes du Provence Rose. Fresh and zingy with good tannins and long finish, excellent with Seafood as well as on its own. Made from Mourvedre and Carignan grapes
For something a little fruitier Round Hill White Zinfandel from Napa Valley, California. Big and bold with bags of fruit and delicious aftertaste.
An article by Andrew Coghlan for City Business Magazine June/July 2008
The reasons for the resurgence of Rose are twofold. First of all the wine making techniques in warm countries have improved dramatically, with temperature controlled vats for the must, keeping must temperatures down and therefore retaining the lovely aromas of fruit which disappear if the must becomes hot or boiled.
The second reason is that Rose wines are now being made in a more serious way, using grape varieties such as Mourvedre, Carignan, Grenache, Syrah and Merlot. These varieties have more weight and structure when made into traditional rose. The skins are left in contact with the juice to absorb colour and tannin, so the wine has the structure of a red wine, rather than of a lighter white style. Previously rose's were often made with white juice blended with red wine, but the pressed method gives a much more stable structure and the opportunity for the wine to develop over a couple of years.
Best examples in the market presently are Chateau Leoube, Cotes du Provence Rose. Fresh and zingy with good tannins and long finish, excellent with Seafood as well as on its own. Made from Mourvedre and Carignan grapes
For something a little fruitier Round Hill White Zinfandel from Napa Valley, California. Big and bold with bags of fruit and delicious aftertaste.
An article by Andrew Coghlan for City Business Magazine June/July 2008
Labels: california, france, rose, wine
John Higgins
Barrels and Bottles
Unit 5b Broom Business Park, Bridge Way, Sheepbridge
Chesterfield
,
Derbyshire
,
S41 9QG
England
01246 453399
Home Page
