Category: Wine of the Week

The sweet side of Champagne

Published 8. December 2023 by Vidar Kenneth Johansen

There are many different dessert and fortified wines. This one is very little known, but I don’t understand why. It’s a moderately sweet wine that pairs well with typical Christmas fruit cakes like panettone and pandoro. The category is ratafia, elaborated throughout the Mediterranean, but this specific wine belongs to the sub-category Ratafia de Champagne (or: Champenois). It was my contribution to a blind tasting session in the local wine club, and one of the highlights of the evening.

The term “ratafia” can be used in about three different products; some may know the almond biscuit and the liqueur. The dessert wine has seen a solid upturn in recent years, and there are now at least 120 producers of ratafia in Champagne.

An anecdote explains that the name is supposed to have come from Catalunya, where three bishops are said to have argued fiercely, but finally reached an agreement. They wanted to celebrate this with a toast, and got some wine from a local farmer. As his drink had no name, they suggested “rata fiat” (Lat. ‘it is signed’), the last words of the document they had drawn up.

The wine is fortified, but it’s not marked by alcohol,. It’s fresh, and not overtly sweet. The basis are organically grown 1 cru chardonnay grapes from Montagne de Reims. They were manually harvested in october 2013. The alcoholic fermentation was blocked by adding distilled wine (marc). It was then aged for 7 years in wooden casks of 400 and 600 liters. The wine clocks in at 18% alcohol and 100 g sugar.

Vilmart & Cie is a récoltant-manipulant (RM) in Rilly-la-Montagne, just outside the city of Reims. They are now in their 5th generation and grow their grapes organically.

Ratafia Chardonnay (Vilmart)

Golden colour. Fresh aroma of mature lemons, candid apricots, menthol. Medium-bodied with good concentration, fresh acidity and a natural/integrated sweetness reminiscent of acacia honey. Great length and balance. Inspiring.

Price: Medium

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Wine of the Week

Unrivalled rioja

Published 1. December 2023 by Vidar Kenneth Johansen

Here is a prime example of the “new” Rioja, made by Pedro Balda, one of the younger authorities in the field.

Pedro Balda is director of the research department of Vintae, a group that started in La Rioja, but has expanded to many Spanish areas. Pedro is himself from Sonsierra, and after workingr with many wineries of the world, such as Chile’s Viña Santa Cruz, the United States’ Marimar Estate, and New Zealand’s Dry River, he has brought his experience home to Spain.

He is also an academic, earning his doctorate in enology with a thesis discovering two minority varieties which had been recovered in Rioja and triumphing with the wines le makes from his family’s vineyards. He is the youngest doctor of enology in Spain, currently professor at the university of Logroño.

He started his personal project in 2008, in his native San Vicente de la Sonsierra. There Pedro works without the addition of sulphites in any of the points of the process. Nor are yeasts, bacteria or any other agent that can accelerate fermentations added. His way of working is simply to let everything happen naturally.

Pedro makes two wines. The most expensive one is Vendimia Seleccionada. This one is called Cosecha, a varietal tempranillo. In the selection priority is given to the smallest clusters with the most intense aromas. The grapes are always hand-harvested, but in the Cosecha they were mechanically destemmed. The extraction is light. He works in the most natural way possible, and no sulfites are added at any stage.

The label is a tribute to the land and his ancestors.

Cosecha 2016 (Pedro Balda)

Dark cherry red. Ripe aromas of black and red fruits (blackberry, cranberry), plums, flowers, ink and a mineral touch. Good volume and concentration, smooth tannins, light cocoa, and a long aftertaste.

Price: High

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Wine of the Week

Waxy xarel.lo

Published 24. November 2023 by Vidar Kenneth Johansen

Clos Lentiscus is located inside the national park in the Garraf mountains. We are outside Sant Pere de Ribes in Catalunya. The winery was established in 2001 by Manel and Joan Aviñó. Here they cultivate 22 hectares of vineyards biodynamically, of which 95 percent are planted with local grape types from the Garraf area. The soils are calcareous with marine fossils.

No pesticides or herbicides are used in the vineyard. There we also find sheep, that ensure that the grass is kept down, and also contributing to the compost.

The grapes for this wine are xarel.lo from a vineyard planted around 1940. Harvested and selected by hand. Spontaneous fermentation. Aged in amphora.

Perill Blanc Amfora 2020 (Clos Lentiscus)

Golden colour, slightly turbid. Aroma of lemon peel, wax, and a volatile touch. Full in the mouth, saline, vibrant and vivid, with good acidity, and a touch of grapefruity bitterness in the end.

Price: Medium

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Wine of the Week

Nouveau novelty

Published 17. November 2023 by Vidar Kenneth Johansen

Yesterday was that day again. The third Thursday of November I always await with excitement. I feel that nowadays the craze is gone, the hype is silenced, it’s not that many people who talk about it as before. But the wines are better than ever. Well, the best wines might not be equally “sensational” as in the past few years (that means, the ones I have tasted, a few favourite producers and some wines I think I ought to try), but the overall quality is superb. Even if the wines are lovely now, there are a few that will drink well throughout the whole of next year.

A novelty for me is the no sulfur added nouveau from Laurent Perrachon. I read that the producer is based outside Juliénas and harvests six appellations, among them Chénas, Fleurie and Saint Amour. Martine and Laurent are fifth generation, and the sixth is also involved in the family business. They claim to be the independant winemaker in Beaujolais with the most comprehensive list of crus.

This nouveau originates from 3 hectares with gamay with an average age of 45 years, pruned in Gobelet (bush vines) in crystalline soils. The grapes were picked manually, before a semi-carbonic maceration for 4 days. Always in stainless steel vats. Total production is 8.000 bottles.

Beaujolais Nouveau Sans Sufre 2023 (Laurent Perrachon)

Dark red colour. The aromatics consist mainly of dark and wild fruits like blackberry, but also has some cherry and a component of strawberries, sweet flowers, and a balsamic note behind. It’s moderate on acidity, but compensates with a dense and generous fruit quality. It’s lightly structured with fine tannins, quite full on the palate, and good length with a fruity finish. A possible crowdpleaser.

Price: Medium

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Wine of the Week

Arizcuren’s Garnacha

Published 10. November 2023 by Vidar Kenneth Johansen

Garnacha was once the main variety in the historic vineyards of the lower Rioja. This wine is a nod to this tradition. We are in the northern slopes of the Sierra de Yerga. Javier Arizcuren here works with some of the few old vineyards, in the Gobelet conduction system.

The wine seeks to be an expression of the both the variety and of the place where it grows, therefore no foreign products are used in the process (except a small amount of sulfur). The wood is used exclusively for thewine stabilization process, without being excessively marked.

The grapes were manually harvested, with grape selection in the field. De-stemming. Alcoholic fermentation with wild yeasts at around 25ºC. Daily stirring and pumping over, then only stirring. Malolactic fermentation in steel. 8 months in 225-litre American oak barrels (6th year) and an additional 2 months in new French oak barrels.Total SO2 is 50 mg/litre.

Solo Garnacha 2016 (Javier Arizcuren)

Dark cherry red. Youthful aroma of blackberry and cherry, a touch of coffee and sweet spice. Full in the mouth, rich with good weight and concentration, fine tannins, balanced acidity. Still young, and will improve.

Price: Medium

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Wine of the Week

Mademoiselle M

Published 3. November 2023 by Vidar Kenneth Johansen

Mademoiselle M is a sauvignon blanc from Kimmeridgian limestone soils (marl with oyster sediments), located in the appellation of Pouilly-Fumé. It’s made without added sulphites, aged in used oak vats for 18 months.

Alexandre Bain owns 11 ha in Tracy-sur-Loire. Like his friend and collegue Sebastien Riffault across the river in Sancerre, Alexandre harvests later than most in his region, which gives the wines a darker colour. To retain the maximum acidity in his grapes, Alexandre trains his vines low. Harvest is done by hand, and yields are small.

Mademoiselle M 2015 (Alexandre Bain)

Dark golden, slightly turbid. Aroma of mature apples, flowers, a touch of honey and a flinty minerality. Quite full on the palate, glyceric, concentrated flavours. Rich for a sauvignon blanc. Probably at its peak right now.

Price: Medium

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Wine of the Week

Introducing: Esporão’s Colheita

Published 27. October 2023 by Vidar Kenneth Johansen

Esporão is an important and highly respected winery that has been featured here several times. This wine could well serve as an introduction to the company. It’s made from the varieties alicante bouschet, touriga nacional, aragonêz, cabernet sauvignon and touriga franca, from a 15 year old organic certified vineyard. The different varieties were co-fermented in concrete vats before malolactic fermentation. It stayed in concrete for 6 months.

Sandra Alves and Joao Ramos are the current winemakers of Esporão.

Esporão Colheita 2021 (Esporão)

Dark red, bluish hints. Mature dark fruits (dark cherry, blackcurrant), spice, almond, licorice. Young tannins, good fruit and body, light bitterness.

Price: Low

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Wine of the Week

Carefully crafted Caíño

Published 20. October 2023 by Vidar Kenneth Johansen

Zarate is Eulogio Pomares‘ family winery in Meaño, Rías Baixas. Eulogio still makes the wines here, as he has done since the 2000 vintage. But in recent years he has also put a lot of effort into making wines under his own name.

This wine originates from a vineyard close to the sea, with alluvial granite and river stones and almost 80 year old vines. It was fermented in large traditional chestnut fudres with a further eight months on lees.

Carralcoba Caíño Tinto 2016 (Eulogio Pomares)

Cherry red. Cool red fruits (raspberry, cherry), spice (nutmeg). Juicy and delicate, but also with crunch, salinity and a savoury acidity. Maybe optimal drinking at the moment.

Price: Medium-high

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Wine of the Week

Pretty Pannobile

Published 13. October 2023 by Vidar Kenneth Johansen

Here is a prime wine from one of the founders of the Pannobile group.

The wine originates from vineyards located on the slopes of the Leitha mountains. Zweigelt and blaufränkisch planted in limestone and slate soils and grown organically with biodynamic techniques and without using chemical products. Harvest is carried out manually. Once the grapes have been selected by hand, spontaneous fermentation with native yeasts begins and a three-week maceration in the skins in wooden tanks. Then it’s pressed and the wine obtained matures for 21 months in used 500-liter oak barrels.

Pannobile 2018 (Heinrich)

Dark cherry red. Aromas of dark fruit (morello, blueberry), lightly spiced and some earth. Tasty, silky, a sweet and sour sensation and a long taste. Lively, balanced.

Price: Medium

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Wine of the Week

Sampaio’s Curtimenta

Published 6. October 2023 by Vidar Kenneth Johansen

Tiago Sampaio is a driving force on the modern wine scene of the Douro. The Folias de Baco project was started in 2007, and today he is recognized as an innovative winemaker deep rooted in the traditions of the area.

The name Curtido implies that this is an orange wine, in Portugal usually called curtimenta. It’s made from moscatel galego planted on a blend of schist and granite soils. It was harvested by hand in early September with extensive vineyard sorting and two weeks maceration time. Fermentation in stainless steel using indigenous yeasts. Not fined or filtered.

Uivo Pt Nat Curtido 2021 (Folias de Baco)

Yellow-orange, cloudy. Aromatic, flowery with apricot and citrus peel. Dry mouth-feel, only slightly fizzy, lovely citrussy acidity, good concentration and an intense aftertaste.

Price: Medium

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