Are you having difficulty finding the perfect wines for you Holiday dinners? Then join us on Thursday December 8 at 6:30 as we present our HOLIDAY WINE TASTING. We have an impressive lineup, starting with a rare sparkling wine, followed by three bold reds and finishing with a classic 20 year old Port.
“A polished, powerful wine” and “a forceful and powerful wine” are just some of the phrases critics use to describe these wines. You’ll taste classic grapes like Pinot Noir, Sangiovese and Cabernet, as well as some true rarities like Piedmont’s Croatina and Austria’s Zweigelt.
From Austria we have a light sparkling wine made with red grapes, hence the term Blanc de Noirs. Two Italian reds, one from Tuscany and one from Piedmont, are followed by a rich Sonoma Valley Pinot Noir. And from Portugal a nutty Tawny Port named after Great Britain’s most famous Prime Minister, Winston Churchill.
All of our wine tastings include selected antipasti and professional commentary from an industry representative. The cost of the event is $35 per person. Reservations are required.
Call 617-924-9475 or go to the reservation page of this website.
BLANC DE NOIR BRUT, WINNER CZERNY (AUSTRIA)
The estate is located in the municipality in Fels am Wagram wine region Wagram . The long tradition in viticulture witnessed a wooden tree press from 1848. Wimmer-Czerny is the farm name that points to the last four generations of winemaking families. The operation will be from the year 1993 by Czerny, Johann Jr. and his wife Astrid out. From the year 1985, the vineyards were converted to high canopies and planted the right varieties in the appropriate locations. The vineyard area totals 15 hectares of vines in the vineyards Felser mountain Fumberg, Mitterweg, washers and Weelfel. They are planted with white varieties Grüner Veltliner (65%), Red Veltliner (15%), Riesling, Pinot Blanc and Traminer, and the red varieties Zweigelt and Pinot Noir. The vineyards are in accordance with the methods of Biodynamic viticulture (Recognized Demeterhof) is cultivated. Methods are practiced Greening (Up to ten different crops are sown annually), organic Fertilization (Compost), plant stabilization by biodynamic preparations and herbal tea, and waiving Insecticides and Herbicides . By following certain Moon Phases and planetary constellations are, for example, tillage, pruning and winemaking are utilized natural rhythms to enhance positive effects.
VILLA CAPEZZANA CARMIGNANO, CAPEZZANA (TUSCANY)
80% SANGIOVESE, 20% CABERNET
This is polished and beautiful with flower, dark fruit and stone character. Full body, integrated tannins and a refined and persistent finish. Some black truffle character in the aftertaste. Classy wine. Cabernet and sangiovese.Wine Tasting Notes
Its ruby red color becomes amber with age, and has an aroma that is earthy, fruity, and spicy. On the palate it is soft with dense, sweet tannins, well balanced acidity thats harmonious with both texture and body giving it a long, persistent finish, fruity with small red fruits and spicy tones.
Estate grown composition of 80% Sangiovese and 20% Cabernet Sauvignon. Well structured with rich, concentrated notes of currant, raspberries and dark chocolate against a backdrop of silky tannins. A polished, powerful wine from one of Italy’s most revered estates.
REGION: Tuscany, Italy
APPELLATION: Carmignano D.O.C.G.
PRODUCTION AREA: Carmignano (Prato)
GRAPES: 80% Sangiovese, 20% Cabernet Sauvignon
VINIFICATION: The initial fermentation takes place in stainless steel tanks, followed by malolactic fermentation in French oak.
AGING: The wine is aged in barrique and tonneaux for twelve months followed by at least twelve months rest in bottle prior to release.
COLOR: Deep ruby red
AROMA: Elegant, with notes of red and dark fruit with spicy aromas
PALATE: Well structured, with rich, concentrated flavors of currant and wild berries set against a backdrop of silky tannins.
CROATINA ARCHE, LA COLOMBERA (PIEDMONT)
La Colombera ‘Arché’ DOC
La Colombera’s Arché comes from 100% Croatina from the Il Montino vineyard. The croatina grapes are semi-dried on the vine, pressed and fermented in stainless steel.
Soil type: dark clayey
Vinification: traditional on skins, once grapes reach the cellar stripping takes place and the liquid, together with the skins, is left in stainless steel vats at controlled temperature. Within 24 hours the skins usually gather on the surface forming the so-called “cap”. After inoculation with selected yeasts, fermentation starts. Skin maceration on the must lasts, depending on the year’s harvest, a period going from 12 to 15 days maximum. It gives colour and releases in the must the tannins present on the skins. Maceration takes place at the same time as fermentation. Once maceration ends, skins are taken off and, if residual sugars are still present, fermentation goes on, always paying attention that the temperature doesn’t exceed 31 °C. Once fermentation ends, one racking is carried out and then the wine matures in tonneaux. After 12/14 months it is taken away from wood barrels and refinement goes on in stainless still vats.
Refinement: in tonneaux
Number of bottles: 4000
Acidity: 7 g/l
Alcoholic grading: 13,8% v.
Visual examination: clear, intense ruby-red colour.
Olfactory examination: intense and complex, spicy scents predominate. Green and pink pepper join with pleasant vanilla, cloves and nutmeg touches. A peculiar and odd herbal balsamic note gives this wine greater complexity. Well defined, intense red fruits remind of fragrant plum, cherry and wild berry jams.
Gustatory examination: soft and warm on the palate, acidity and dense tannic texture are nicely balanced. Fruity and spicy characters are well defined also on the palate. Excellent structure, in all this wine is harmonic, intense and persistent.
Gastronomic matches: roasts, roast shinbone, cheeses and processed pork meats.
WINE FEATURES: remarkable croatina grapevine for a “big red” today used by still few producers. The results are excellent and winning. Particular spiciness and firm tannin structure make tasting an interesting experience
JENKINS RANCH PINOT NOIR, PATZ AND HALL (SONOMA)
Patz & Hall formed their partnership in 1988, produced their first Chardonnay in 1994 (Carr Vineyard Mt. Veeder Chardonnay), and their first Pinot Noir in 1996 from Hyde Vineyard. The wines are a joint effort between winemakers James Hall and Anne Moses and the sales and marketing team of Donald and Heather Patz. Between them, they have made wine at Flora Springs, Honig Cellars, Far Niente and Cain Vineyard.
The Sonoma Coast Pinot Noir is a benchmark for that appellation and their other single-vineyard Pinot Noirs (they work with about 15 vineyards) are consistently in the top echelon of California. They source grapes from regions ranging from the Santa Lucia Highlands to Mendocino County. There are two vineyards they source Pinot Noir and Chardonnay from: Alder Springs Vineyard in Mendocino and the Hyde Vineyard in Carneros. Production is approximately 10,000 cases of Pinot Noir per year and 15,000 cases per year of Chardonnay. Although known for distinctive single vineyard bottlings, the lesser priced Sonoma Coast appellation Pinot Noir is a consistent performer year after year.
Once again, Jenkins Ranch has delivered a luscious, flowing expression of Pinot Noir with rich, mouthcoating tannins and alluring fruit. On the nose, layers of spicy cherry, moist forest floor and sea spray showcase this wine’s beautiful balance between concentration and complexity. The palate is lush and creamy, with supple tannins adding silkiness to red fruit flavors of raspberry, plum and pomegranate. Underscoring it all are hints of burnt almond toffee and cocoa, as well as an intriguing savoriness that carries the wine to a long satisfying finish.
92+ Points | Wine Advocate
“More is produced of the 2014 Pinot Noir Jenkins Ranch (1,342 cases), which comes from an 18-acre vineyard west of the small village of Sebastopol. This is classic Goldridge gravelly, loamy soil in the vineyard, planted with Dijon clones 667 and 777. This wine tends to be a relatively rich, intense, more broodingly backward, fuller-bodied and extracted style of Pinot Noir. It has a dark ruby/plum color, a big sweet kiss of forest floor, black raspberries and black cherries, spices, and hints of cocoa and oak (about 60% new French oak is used). This is full-bodied with light tannin and should improve for 3-4 years and drink well for at least another decade. 2020 – 2030” – Robert Parker
Churchill’s 20 Years Old Tawny Port is an expression of the Douro terroir combined with delicate ageing in seasoned oak casks. The result of this combination is a port full of finesse whilst still retaining Churchill’s characteristic fresh identity.
This Old Port Wine combines very well with dried fruits, roasted almonds and mature cheeses.
A pale red tawny colour with a golden rim. A delicate nose of almonds and red Moreno cherries. Savoury and rich on the palate, without losing the grip, it’s a combination of age and finesse, finishing long and fresh.
20 Years Old Tawny Port Wine grapes come from the old vineyards at our Estates located in the Cima Corgo sub-region of the Douro Wine region.
A field blend of many varieties such as Touriga Nacional, Tinta Roriz, Tinto, Tinta Barroca, Touriga Franca
The Wine Advocate Author: Mark Squires
Date: Friday, January 1, 2016
“The NV 20 Years Old Tawny Port is a field blend bottled (in a 500-milliliter bottle) in July 2015 with 102 grams per liter of residual sugar. This takes the “fresh and friendly” avenue. It is a 20 that relies more on complexity and brightness than pure power. The finish is laced with a touch of rhubarb and herbs. It is quite delicious and more gripping on the finish than I thought it might be at first taste.”