Tag Archives: Wine of the Month

WOTM: Zorzal ‘Eggo Tinto de Tiza’, Tupungato, Malbec 2017

Which wine from our portfolio would tie in perfectly to both Malbec World Day, on 17th April, and Easter at the start of the April? Zorzal ‘Eggo Tinto de Tiza’, Tupungato, Malbec 2017 – our Wine of the Month for April, of course!

Follow an in-depth look into the subject of Minerality in 2020, Jane Macquitty described this wine in The Times as: “tart, zingy, inky-black fruit” and “the most full-on” mineral red she had ever tasted.

In a nutshell:

Edgy, mineral and layered, this intensely flavoured wine is marked by flavours of wild herbs and cloves against a background of smoky blackberries.

The producer: 

Zorzal is an Argentinian boutique winery which has been dedicated to the production of high quality wines since 2008 and is located at the highest point of the Uco Valley. Hailed as one of the most exclusive and well-regarded areas for viticulture in Argentina, the terroir is revealed in the Zorzal wines through a respectful, non invasive winemaking process that puts austerity before exuberance and fruit before wood. The wines have rapidly gained international recognition. Founded by the Michelini brothers, who are outstanding in their passionate leadership in the vineyards and winery, this highly regarded winemaking duo have become renowned as the trendsetters of the Argentinian winemaking scene.

The wine:

The grapes were destemmed. Fermentation took place spontaneously with native yeasts in egg-shaped containers made of cement at around 24°C. The wine remained on its skins for two months, followed by pressing and was then returned to the egg. The egg shape helps to keep the liquid constantly in motion, so the temperature is more consistent and the lees remain in suspension. The resulting wine achieves a greater character and volume on the palate. The wine was aged for 12 months in the same container, with a view to conserving its pure, authentic character, without interference from any other influence such oak from another terroir.

WOTM: Johann Donabaum, Spitzer Federspiel, Wachau, Riesling 2019

International Riesling Day is just around the corner (13th March), so we wanted to celebrate with a Riesling from the sandy soils of Wachau – Johann Donabaum, Spitzer Federspiel, Wachau, Riesling 2019.  Riesling is one of the most versatile grapes growing and shows a variety of difference characteristics depending on where in the world it is being grown.

Johann cultivates 7.5 hectares of vineyard, split between Riesling and Grüner Veltliner. For him, terroir is absolutely crucial. His knowledge of his vineyards is extremely detailed and this means he is able to cultivate the vineyards with exceptional care and attention. Understanding all the nuances of the different plots means they can be given individual attention and this enables Johann to truly express the terroir of his vineyards in the resulting wines.

In a nutshell:

An enchanting wine delivering distinctive aromas of peach and apricot. Crisp, with pure varietal character echoed on the palate, this refreshing wine has an excellent structure and a lively finish. Lovely Riesling expression.

The producer:

In 1961, Johann Donabaum’s parents decided to give up mixed agriculture and specialise exclusively on viticulture instead. Although it may have been perceived as a risk at the time, this turned out to be an inspired choice.

Viticulture and winemaking has been a constant throughout the majority of Johann Donabaum’s life. Growing up surrounded by family vineyards, he graduated from Krems School of Viticulture whilst still a teenager. Following his time studying, Johann completed a seven month apprenticeship with F X Pichler. This valuable experience gained him a great deal of new ideas and insight into the practices of a great wine producer, preparing him for his own successful winemaking career.

The wine:

The grapes come from the Spitz vineyard in Western Wachau. The vines are grown on steep hillside terraces which make up several vineyards in the Spitzer Graben. The vines are planted with a south western orientation. Cooling breezes help to keep the climate temperate. The soils are very sandy and have high heat retention properties. The soil’s composition is the result of weathering of the local rocks and it is dominated by pegmatite and calc-silicate gneisses, which have low water retention and help to impart structure to the resulting wine.

WOTM: Tenuta Castelgiocondo, Frescobaldi, Brunello di Montalcino 2015

Our February Wine of the Month is a classic style, from a world-renowned wine region and a family owned winery that dates back over 30 generations. This wine is Tenuta Castelgiocondo, Frescobaldi, Brunello di Montalcino 2015. Made at the producer’s Castelgiocondo estate, which is considered to be one of the most historical estates of Montalcino, as it was one of the first producers of Brunello di Montalcino during the 1800s.

Recently reviewed in Decanter Magazine, Monty Waldin awarded the wine 94 points, writing:
“2015 is Castelgiocondo’s first certified-organic vintage, making it Montalcino’s largest certified-organic estate. Poised red fruits demonstrate underlying power. Savoury and velvety in texture, the fruit is clear and juicy; smooth with inner power.”

In a nutshell:

A dense, warm, full-flavoured and complex Brunello with leather and earthy, savoury notes combined with violets and toasted coffee.

The producer:

A Florentine family with thirty generations dedicated to the production of great wines across six Tuscan estates. The Frescobaldi style brings together tradition and innovation. With the goal of being the most prestigious Tuscan wine producer, Frescobaldi firmly believes in respecting the local land while focusing on the highest quality grapes for its wines. The Frescobaldis own over 1,000 hectares of vineyard, all located in excellent areas for the production of fine wines. Directly managed by its family members, the Frescobaldi name is deeply connected with the history of art, culture, trade, finance and wine in Italy. Gambero Rosso awarded Frescobaldi with the prestigious ‘Tre Bicchieri Winery of the Year Award 2020’, in recognition of its uncompromising commitment to quality and innovation.

The wine:
CastelGiocondo’s unique location in Montalcino, with its varied exposure and terrain, offers infinite nuances to this Brunello. The soils comprise Galestro soils, which are rocky and schistous with a high presence of clay and calcium; and Pleocene sands which have a high presence of calcium. The high density vineyards are planted at between 250 and 400 metres above sea level, with 5,500 vines per hectare. The vines have an average age of 15 years and are Cordon spur and Guyot trained. Meticulous vineyard management takes place by hand, with autumn tilling of the soil, green manure sowing and careful canopy management to ensure good ventilation.

WOTM: Undurraga, Rose Royal, Valle de Leyda, NV

Some people use January as an opportunity to detox and embark on #DryJanuary, however at Hallgarten we are advocates of #TryJanuary – an opportunity look outside the box and give something a taste that you would have previously not gone for.

Our #TryJanuary wine of choice is Undurraga, Rose Royal, Valle de Leyda, NV, a sparkling rosé from multi-award-winning producer Undurraga. Made of 100% Pinot Noir from a vineyard situated in the Valle de Leyda, to the west of the Coastal Mountain range, 14 kilometres from the Pacific Ocean, resulting in a delicate wine with a dry palate, persistent, even bubbles and a wonderful fruit sensation enveloping the creamy texture.

In a nutshell

A delicate and dry sparkling rosé offering abundant notes of red fruits and subtle floral hints through to a creamy texture.

The producer

Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.

The wine

The hand-harvested grapes were destemmed and gently crushed, before undergoing a cold maceration in order to achieve the elegant and attractive pale pink colour. Fermentation took place in stainless steel tanks lasting for two weeks at temperatures of 16 to 17°C to maximise the varietal aromas and flavours. After fermentation the wine was clarified and stabilised, then the liqueur de tirage was added prior to the secondary fermentation which took place using the Charmat method. The wine remained on its lees for six months, before the liqueur d’expédition was added and the wine was bottled.

Speak to your account manager to find out more about Undurraga, Rose Royal, Valle de Leyda, NV and the wines of Undurraga.

WOTM: Gérard Bertrand, Château l’Hospitalet Grand Vin Rouge, La Clape 2018

The follow on vintage from Gérard Bertrand’s stand-out 2017 Grand Vin Rouge that took home IWC Champion Red Wine in 2019. The vineyard Gérard Bertrand, Château l’Hospitalet Grand Vin Rouge, La Clape 2018 takes its grapes from boasts exceptional climatic conditions thanks to its position on the coast, overlooking the Mediterranean Sea.

2018 saw significant rainfall during winter which continued into spring. The summer was hot and dry, but the vines avoided water stress due to the soil’s water reserves from the wet winter. An Indian summer ensured the grapes reached good maturity and the harvests took place under excellent conditions with the promise of a very good vintage.

In a nutshell

Intense spicy aromas are underpinned by rich, red fruits enhanced by rich chocolate and cedar tones, elegant and opulent.

The producer

Gérard Bertrand is one of the most outstanding winemakers in the South of France, owning numerous estates among the most prestigious crus of Languedoc-Roussillon. Formerly the IWC Red Winemaker of the Year and winner of Wine Enthusiast‘s European Winery of the Year, Gérard has been cited as the ‘King of the Languedoc’ among critics. Château l’Hospitalet is the jewel of the Languedoc-Roussillon’s crown. Situated in AOP la Clape, among 1,000 hectares of garrigue, it benefits from an exceptional terroir. The wines are imbued with freshness from sea breezes, mineral depth and texture from the limestone soils and warm southern climate generosity. The vines are cultivated organically and biodynamically

The wine

Only the highest quality fruit was used in this cuvée. The grapes were sorted, destemmed and transferred to temperature controlled vats. Each variety was vinified separately with natural yeasts and maceration lasting between 20 to 25 days. At the end of winter, the wines were racked to new 225 litre casks where they spent 12 to 16 months, with fine bâtonnage from time to time. Only the best barrels were selected and blended for this wine.

WOTM: Ktima Biblia Chora ‘Ovilos’ White, Pangeon, Semillon Assyrtiko 2019

Recently awarded 97 points and a Platinum Medal at the 2020 Decanter World Wine Awards, Ktima Biblia Chora ‘Ovilos’ 2019 truly is a world-beating wine. The wine is a 50/50 blend of Semillon and Greek indigenous variety, Assyrtiko, which are grown in the warmest but most barren spot in the vineyard, along the Pangeon hillside.

In a nutshell

The distinctive and characteristic aromas of apricot and honey from the Semillon blend perfectly with the citrus and lemon notes from the Assyrtiko, with nuances of vanilla and nutty hints adding complexity. Elegant, with a creamy texture, this stylish wine is beautifully balanced by refreshing palate which leads to a long finish.

The producer

Ktima Biblia Chora is the innovative creation of Vassilis Tsaktsarlis and Vangelis Gerovassiliou two of the most talented winemakers in Greece. The winery was established in 1998 and the privately owned vineyard lies on the cool climate slopes of Mount Pangeon, at Kokkinochori near Kavala. It has been farmed organically since day one. These exceptional, cutting edge wines are some of the best white wines in Greece, which have similarities to very good white Bordeaux – not surprising as Vassilis Tsaktsarlis studied with Denis Dubourdieu; the king of modern white Graves.

The wine

The Assyrtiko (pronounced Ah-SEER-tee-koe) and Semillon grapes were picked at optimum maturity and then carefully selected. The wine was vinified in the state-ofthe-art winery, using modern techniques to ensure the aromatics and varietal flavours were retained. Each variety was vinified separately in 225 litre French oak barrels, of which 50% were new and 50% were one year old. Maturation lasted for five months, with bâtonnage taking place in the barrel.

WOTM: Tikveš ‘Cuvee Methodius’, Vranec 2019

The 05th October saw the second edition of the now annual World Vranec Day – a day filled with talks and panel discussions about the grape variety, all to help raise awareness around the world. Vranec is considered to be one of the most important red varieties in Republic of North Macedonia where our Wine of the Month for October – Tikveš ‘Cuvee Methodius’, Vranec 2019 – comes from.

In a nutshell

Aromas of blueberries and blackberries are complemented by roasted hints combined with fresh herbs through to a robust finish.

The producer

Every wine tells a story about the synergy between the soil, sun, grapes and the country of its origin. The Tikveš Winery has been narrating the Republic of North Macedonia’s story as a winemaking country since 1885. However, the Republic of North Macedonia remains one of Europe’s last undiscovered wine countries: it is a natural paradise of vineyards, mountains, lakes and rivers, with a climate perfectly suited to producing quality grapes. Located in the Tikveš region, the Tikveš estate sustainably cultivates indigenous varieties such as Smederevka, Vranec and Kratoshija. The grapes are vinified in the state-of-the-art cellar equipped with the latest technology under the watchful eye of illustrious consultant oenologist Philippe Cambie, resulting in a series of authentic and characterful wines

The wine

The grapes were destemmed, crushed and fermented in stainless steel tanks to retain the purity of fruit. When fermentation was complete, the young wine was pressed off its skins in a pneumatic press, cold stabilised, filtered and bottled with minimal sulphur.

WOTM: Andeluna ‘Blanc De Franc’, Tupungato 2019

In September we are taking a slightly different look at #CabernetDay, and celebrating with a Cabernet Franc Rosé – Andeluna ‘Blanc De Franc’, Tupungato 2019. Cabernet Franc first became widely used in Loire Valley around the 17th century and is also one of the parent grapes that created Cabernet Sauvignon.
Recently announced as Tim Atkin’s Rosé Discovery of the Year in his 2020 Argentina report, this is a new addition to our portfolio and a Rosé well worth trying as we approach the Autumn months.
In a nutshell:

A refreshing rosé with intense floral aromas, with spicy and herbal top notes of white pepper, tomato leaf and basil. The unctuous palate has a silky texture and is beautifully balanced by bright acidity on the crisp, spicy finish.

The producer:

Founded in 2003, Andeluna produces premium mountain wines from their 70 hectare vineyard situated at an elevation of 1,300 metres in the rocky terroir of Gualtallary, Tupungato in the Uco Valley, Mendoza. By night, the moon can be seen illuminating the magnificent Andes Mountains nearby and the winery has been named after this stunning scene.

The vineyard is managed using sustainable practices and in 2015 the entire vineyard was soil mapped with cultivation methods adapted accordingly. Winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Oenologist at Trivento) works alongside Andeluna’s wine consultant Hans Vinding Diers, together they use minimal intervention to create outstanding wines which have propelled this producer into the global spotlight in a very short space of time.

The wine:

The fruit was vinified with minimal intervention following a philosophy of respecting the grape’s origins and terroir. The Cabernet Franc grapes were treated as though they were a white variety in the vineyard and the cellar. The grapes were immediately pressed with the free run juice being separated from the pressed juice. Only the freerun juice was used for this wine. Fermentation took place with natural yeasts in stainless steel tanks, without the influence of oak, in order to retain the purity of fruit.

WOTM: Larry Cherubino ‘Laissez Faire’, Pemberton, Pinot Noir 2018

With Pinot Noir Day around the corner, on 18th August, and the imminent launch of Assemblage issue #3 focused on Sustainability, we felt now was the perfect time to take a closer look at Larry Cherubino’s ‘Laissez Faire’ Pinot Noir 2018. While inspiration has been taken from organics, biodynamics and natural winemaking practices, the Laissez Faire range could be called ‘natural wines’; Larry Cherubino likes to think of them as “post natural” wines. 

In a nutshell

An elegant Pinot Noir expression, showing black cherry and strawberry notes with savoury undertones and delicate hints of oak spice. Smooth, long and silky.

The producer

Named ‘Winery of the Year’ by James Halliday and Matt Skinner, Larry Cherubino wants his wines to be distinctive and to speak clearly of their variety and vineyard site. He believes in paying meticulous attention to the vineyard, canopy and water management, picking at the right time and minimal intervention in the winery. Larry also makes wine under the Laissez Faire label, an exquisite range of natural wines which are the ultimate expression of site, made in small batches from hand-harvested grapes. From delicate whites to opulent reds, all his wines have pure class and finesse.

The wine

Laissez Faire means “let it be” and this is reflected in the hands-off approach of winemaking. The grapes were hand-harvested, sorted and naturally fermented with indigenous yeasts. The wine spent eight months maturing in French oak foudres, offering optimal fruit expression and oak integration. As the name suggests, no additional acids, enzymes or yeasts were added during vinification and the wine was not fined. There was zero sulphur use throughout the winemaking and only minimal sulphur was added at bottling.

For more information on Larry Cherubino ‘Laissez Faire’, Pemberton, Pinot Noir 2018 and wines of Larry Cherubino, click here.

 

WOTM: Château de Campuget, ‘1753’ Syrah Sans Sulfites, 2018

A new addition to the Hallgarten portfolio from our long-term partners in the Northern Rhône region. The grapes for the Château de Campuget, ‘1753’ Syrah Sans Sulfites come from the Château’s own vineyard, which is situated 15 kilometres south of Nîmes, near the village of Manduel in the heart of the ‘Appellation d’Origine Protégée’ (AOP) of the Costières de Nîmes, however winemaker Frank-lin Dalle has chosen to designate this wine as Vin de France to distinguish the distinctive style of this wine, which has been made without sulphites

 

In a nutshell

This classy and intense wine shows a smoky, liquorice and plum character with a hint of dark chocolate and pepper.

The producer

Château de Campuget was established in 1942 and is a top quality estate near Nîmes, which is steeped in history. The Château itself was built in 1753 and at the same time the first vines were planted, prompting the 1753 range of wines which mark this historic date. The fusion of tradition and progression unite in the cellars here,  producing wines with integrity, finesse and a wonderful expression of terroir, from a wide range of traditional Rhône varieties. In 2019, Château de Campuget was certified as Haute Valeur  Environmentale, which officially recognises the environmental performance of winegrowers, including biodiversity conservation, plant protection strategies, managed fertiliser use and water resource management.

The wine

This wine was vinified without the addition of sulphites. The grapes were carefully selected to ensure only the healthiest and highest quality fruit was fermented. The berries were destemmed and vinified with minimal intervention in temperature controlled stainless steel tanks at 20°C. Post fermentation maceration lasted two weeks with twice daily pump overs extracting the rich fruit flavours and structure from the tannins. The wine was made without any oak influence in order to allow the purity of fruit shine through and was bottled early.

WOTM: Kyperounda Winery, Petritis, Limassol 2018

High, high altitude! From one of the highest vineyards in Europe, atop the Troodos Mountains in Cyprus comes Petritis, from Kyperounda Winery. Made from the indigenous Xynisteri grape, this wine has a touch of oak to give it an added complexity and a long, persistent finish.

In a nutshell

Delicious aromas of fresh pineapple combined with vanilla and ripe pear through to a long and creamy finish.

The producer

This producer has not only the highest winery in Europe situated at 1,140 metres, but also the highest vineyards at over 1,400 metres above sea level. Located at Kyperounda, in the Pitsilia area of the Troodos mountain range, the Kyperounda Winery sits in an idyllic setting, with correspondingly spectacular views. The winery was designed to the specifications of experienced winemakers and uses gravity to produce wine in the gentlest possible way. Kyperounda Winery has been producing wine since 2003 and has already made quite a splash on the international stage.

The wine

The Xynisteri variety, pronounced (Sin-ees-ter-ee), is a native grape to the island. These indigenous grapes are grown on the southern slopes of the Troodos Mountains, in some of the highest vineyards in Europe. The plots sit on rocky terraces, where the soils are made up of sandy clay. Due to the altitude of the vineyards, Kyperounda invariably harvests approximately one month later than vineyards at half their elevation and the long hang time results in concentrated flavours in the fruit, while preserving refreshing acidity.

Find out more about Kyperounda Winery, Petritis, Limassol 2018 here. 

WOTM: Herdade do Rocim, Rocim ‘Fresh from Amphora – Nat’ Cool’, Alentejo 2018

A star of the show at our recent Minerality: Steve Daniel, in conversation with Jamie Goode discussion, Herdade do Rocim, Rocim’ Fresh from Amphora- Nat’ Cool’, Alentejo 2018 is made from organically grown grapes; 70% of the vineyard is certified and the remaining 30% is in conversion. The grapes – Moreto 40%, Tinta Grossa 30%, Trincadeira 30% – come from very old vineyards, which are made up of only ancient, native varieties. Can you taste the minerality?

In a nutshell

Aromas of fresh red fruits are complemented by earthy and savoury notes with a light and balanced palate.

The producer

Herdade do Rocim is an estate located between Vidigueira and Cuba, in the Lower Alentejo. It comprises 120 hectares, 70 of which are made up of vineyards and 10 hectares of olive trees. Since its inception in 2000, Herdade do Rocim has invested heavily in the vineyards, replanting vines and introducing new varieties. They are pioneers in ‘amphora wines’, following the ancient traditions of vinification in pots known as ‘Tahla’. The vineyard is cultivated manually and minimal intervention is used in the cellar, to produce fresh, elegant and mineral wines. In 2018, Herdade do Rocim was awarded Best Wine Producer by Revista de Vinhos.

The wine

Naturally vinified without any additions or must corrections. The fruit was carefully selected in order to vinify only the highest quality berries. Fermentation took place with indigenous yeasts in traditional clay amphora pots known as ‘Tahla’. The process took place without any intervention, including temperature control. The wine was aged for three months with skin contact which imparted complex aromas and flavours, resulting in this distinctive wine. This wine may create a natural deposit.