Archive for the ‘Wine’ Category

Alexander Skoff, nephew of Richard Zahel came to say PROST! and Zum Wohl (Cheers! and Bottoms Up) at the Station Plaza Wine Bar. In a land where Gruner Veltliner and Riesling are the choice of the masses, Richard  Zahel was the pioneer marketing the Gemisschter Satz (White field blend). Today Zahel’s "Gemischter Satz" is offering some of the different wine produce around Vienna:

-Weingut Zahel Wiener Gemischter Satz Nussberg Grande Reserve 2007

-Weingut Zahel Wiener Gemischter Satz Scloss Schonbrunn 2008

-Weingut Christ Wiener Gemischter Satz 2008

-Weingut Zahel Wiener Komposition Red 2008

I can’t imagine any other place but Vienna where I would rather like to be a winemaker. It is very exciting to work with the different soils and climate conditions in the different wine growing areas in Vienna, and crate wines with character and personality. The character develops in the wineyard and I want to pass on the essence of the wine, just like a good mother who guides and supports her child."

Vienna is the only capital in the world that has vineyards within its frontiers. The traditional wine from Vienna is the "Wiener Gemischte Satz" a field blend of traditional Austrian Varieties. Longtime, this wine was only sold in the Viennese Wine Bistros (Heuriger). In 2003 Richard Zahel was the first to market the "Wiener Gemischter Satz" Today Zahel’s "Gemischter Satz" is offered in 4 different styles. The Premium Wine "Nussberg Grande Reserve" consists of 9 old Austrian Varieties like Grüner Veltliner, Rotgipfler, Zierfandler, Traminer and others.

The "Gemischter Satz Nussberg" consists of the Burgundy Varieties Pinot Gris, Pinot Blanc and Chardonnay The "Wiener Gemischter Satz" with the green Label is our fresh and fruity summer wine. It comes from a Vineyard in the South of Vienna where we planted Riesling, Grüner Veltliner and Chardonnay. In 2007, we were the first to produce Gemischter Satz Sekt. This is Champagne Style sparkling Wine produced à la Mèthode Traditionelle.

Zahel is the only Winery in Vienna which produces Wine in all Viennes Wine Areas. Therefore we are able to use the characteristics of the different soils. Not only in Gemischter Satz but also in Riesling, we produce wines from Crus like Nussberg in the North or Reisberg in the south of Vienna.

With 40% of our production, red wine is very important for us. Our flagship Antares was the first Viennese Red Wine to get more than 90 points in Falstaff, Austrian leading Wine Guide. Schloss Schönbrunn, in English Schönbrunn Castle is the former Residence of the Habsburgs, the Austrian Emperors In the old Monarchy.

I brought a bottle of stepping stone to a party and people couldn't believe the great taste of this wine !! This wine is one of my favorites !! and is definitely a crowd pleaser !!

The 2007 Cabernet Franc Stepping Stone Vineyard exhibits subtle tobacco leaf notes intermixed with blue and red fruits along with medium body, rich fruit, good acidity, and a hint of white chocolate. The wood component is much more restrained than in some of its siblings.

For eighteen vintages Cornerstone Cellars has been crafting classic, collectable Napa Valley Cabernet Sauvignon. We produce two distinctive Cabernets, our signature single vineyard Howell Mountain and our Napa Valley, which is created by intertwining the personalities of four outstanding vineyards. More than two thirds of our cabernet sauvignon vineyards are certified organic. Both of our Cabernets reflect the character of our vineyards and will age beautifully. Our Cornerstone Cabernet is complimented by our Cornerstone Cellars Sauvignon Blanc, from dry-farmed old vines in St. Helena.

Focus on the Vines

It can not be overstated that great wine is made in the vineyard. That’s why you’re just as likely to find our winemaker Jeff Keene, and consulting winemaker Peter Franus, among the vines as among the barrels. In each vineyard we work with master viticulturists, each with decades (even generations) of Napa Valley experience, to produce the finest fruit possible every vintage. It is then our goal to bring the pure character of each vineyard to life in our wines.

Two thirds of the fruit we harvest is from organically certified vineyards, and we are working to increase that percentage. This is not only out of a commitment to the environment, but because we believe it ultimately produces better grapes. Harvesting is done by hand on a block-by-block basis, and our harvest can stretch out over two months as each block ripens at its own pace. Each year our wines reflect the character of the vintage and so every year makes a one-of-a-kind wine, never to be exactly repeated. Our Cabernet Sauvignon is produced exclusively from Napa Valley vineyards.

About This Wine:

I have always loved the high-strung, aromatic Cabernet Franc wines of the Loire Valley like Chinon and felt the cool Carneros climate perfect for echoing some of those traits. Winemaker Jeff Keene has long experience working with Carneros fruit and his light touch shows in the blend of 90% Cabernet Franc and 10% Merlot that he selected for this wine.

We had the privilege to have Luca D'Attoma at the tasting bar of Station Plaza,Luca is a famous Italian enologist with 2 wines that score 100 Points (Perfect Wines). 

We tasted the latest Vintages from his own winery:

-Altrovino 2006.-A blend of Cabernet Franc and Merlot 50/50, only produced 40 barrels an small production wine, very aromatic, rich and powerful with a great balance of tannins and fruit.

-Duemani 2005.-An straight Cabernet Franc with a powerful aromas of licorice, Vanilla and Coffee that makes you feel you are drinking Merlot, very complex and concentrate, just 26 barrels produced.

-Suisassi 2005.- 100% Syrah only 10 barrels produced (3,000 bottles) a tiny production. Full bodied and aromatic wine that really shows a wonderful wine making, you can enjoy it now or for the next 5 years.

Certified 100% Organic and Biodynamic from Demeter

Trailblazing oenologist Luca d’Attoma is probably most well-known to readers for the wines he made at Tua Rita and the wines he continues to make at Le Macchiole, two of Bolgheri’s leading estates. In 2001 D’Attoma and his partner Elena Celli purchased several hectares of land in Riparbella, located in the northern reaches of Maremma. The seven hectares of hillside vineyards, which lie adjacent to Castello del Terriccio on their eastern border, are densely planted and farmed biodynamically. I have been following Duemani for several vintages and these are the first wines where the age of the vines and the winemaking philosophy have begun to yield significant results.

Salute,

Miguel

One of the most impressive visits in Bordeaux was Chateau Clinet in Pomerol. Ronan Laborde the CEO had passion and charisma as he described the wine making process. This 3 video post brings you from the vineyard where Ronan talks about the grape growing process and the blend. Then we move into the crushing room with the steel tanks. And just before we taste through a flight from 2001-2007 we visit the wood barrel aging room. PS the 2009 Chateau Clinet scored 97 -- 100 points by robert parker. The bottle cost is less than $160, contact us if interested. The wine is available at Station Plaza

Swim against the flow.

Lightning glimpsed through water;

Sustain the species!

WOW! An impressive selection of wines that shows dedication, passion and love for the wine making at a great prices. The Headwaters 2005 just tasted by R. Parker few months ago, got a 95 point rating, in a week ‘SOLD OUT’ in New York.

So don’t miss the chance to try one or two:

-Coho Stanly Ranch Pinot Noir 2007

Elegant, with aromas of violet and vanilla while in your mouth develops plum and black cherry. This is a wine that will grow in your glass 90 Pts. SP

-Coho Russian River Valley Pinot Noir 2007

Only 357 cases were produced, this means it will sell out fast! 90 Pts SP

-Coho Summit Vine Ranch Cabernet Sauvignon 2005

A mouthful, medium-full dark and rich with well balanced fruit. 90 Pts. SP

-Coho Michael Black Vineyard Napa Valley Merlot 2005

This perhaps the best MERLOT ever, you will need another bottle around. 92 Pts SP

COHO Wines

Coho is the shared aspiration of Brooks Painter and Gary Lipp to produce flavorful, balanced wines. Grown in select cool-climate vineyards, Coho wines emphasize fruit purity and vitality. Our combined experience working for California wineries totals almost fifty years: both of us involved in all aspects of our craft, acquiring the skills to bottle our passion.

Our choice of Coho as the name of our brand might seem curious as it doesn't invoke images of vineyards or wine, but to us the salmon embodies an innate wisdom so essential to understanding ourselves and our environment. As stewards of the land winemakers must strive to sustain our habitat and the species that share it. And like the salmon we need the steadfast will to keep going no matter how difficult the journey.

This is the way to to enjoy a great lunch. Grab a few buddies, a 3 Liter bottle of Ilaria Cabernet

Sauvignon and head next door to the best resturant in Bronxville, Kraft Bistro.

This is an amazing Napa Cab! The bottle alone costs over $100 to be hand etched in gold.

This is what Robert Parker has to say about the wine:

Wine Advocate

The 2007 Cabernet Sauvignon (94% Cabernet Sauvignon and rest Petit Verdot) is a limited production cuvee offering a dense opaque purple color, beautiful black currant, charcoal, and smoky aromas, a gracious, elegant, well-balanced style, medium to full body, beautiful concentration, and an endearing texture and length. There is nothing out of place in this supple, already appealing Cabernet. It should last for 15+ years.

Score: 93. —Robert Parker, December 2009.
 

Where else can you get a 93 point wine for $64 big ones? The 3 Liter is $300 – but may not last. This lunch is becoming legondary, we're getting calls for an encore!!

Cheers,

Gumba Denny

Over 350 Grand Cru Bordeaux Wines Tasted and the Winners are:

Station Plaza Wine just got back from Bordeaux and tasted over 350 Classified wines.  We had dinner and lunch at Vineyards and visited several wine estates. I’ll keep this short and sweet. I’ll list the wine that we are taking in the shop and talk a bit about the vineyard.  The winemakers have also promised when they make it to NY they will stop in and do a customer tasting at the Station Plaza Tasting Bar. (sign up for  our newsletter to keep informed about our events and specials)

1)      Chateau Clerc Milon – We tasted the 2007 and the 2005, these wines were amazing!  We took the 2004, 2005 into the shop as well as a 2006 6 Liter (aka Imperial size)

     The wine is rated a 5^th Growth in the 1855 Classification. Baron Philippe de Rothschild purchased this estate in 1970 for the paltry sum of one million francs after the property fell into disarray. He spent lots of money fixing up the property and now the wine ROCKS!

The little village of Milon is situated near Chateau Lafite, but vineyards of Clerc-Milon themselves are is situated in the northernmost part of the Pauillac appellation, closer to Mousset. Here Baroness Philippine de Rothschild – Baron Philippe’s daughter – can oversee activity at Clerc-Milon, Mouton-Rothschild and d’Armailhac, whilst keeping up to date with progress at her other interests in Chile (Almaviva) and California (Opus One), as well as the branded side of the business – such as the infamous Mouton Cadet. They produce about  14000 cases per annum, the label of which depicts a pair of dancing clowns made from precious stones, a facsimile of a 16th century piece currently housed in the Museum of Wine in Art at Mouton-Rothschild. There is no second wine.

2)      Chateau Clinet, Pomerol – This is not a Classified Estate but the wines ROCK! We visited the estate and met with Ronan Laborde the CEO and tasted a flight from 2001 – 2007. Very, very impressive! This was one of the first wines we took into the shop upon returning to the States and will most likely be a staple for a very long time. I’m already dreaming of paring dinners at our home and who to invite.  – You’ve gotta see the videos of Ronan describing the vineyard and the winemaking process, what a charismatic fellow with charm and enthusiasm for the process and the end product. Thats what it’s all about!

They produce about 3,000 cases and in 1989 received 100 points from Robert Parker.

3,4 and 5) The De Fieuzal 1999 Blanc was AMAZING, unfortunately I have not been able to locate any just yet to take in to the store. But man, was I surprised by a 10+ year old white. I literally could not get over it. Then came the best white I have ever tasted, a 1989 Saduiraut Sauturn ( a sweet desert wine) that we took into the shop faster than you can say caramel, honey, apricot and lemon explosion.  At $50 a half bottle it’s worth every drop.

Lastly I’ll just say that I have a new found appreciation for aged Bordeaux’s. Time really does make a difference with these wines. We saw it over and over in vertical tastings ( tastings of several vintages). It was basically true without exception the older the wine the better.

I’ll have a lot more to follow, including several more winemaker videos and tasting notes.

Chin chin,

Kevin

My wine ratings are (OK, Liked it, Really Liked it, Loved it and OMG Amazing)   Lucky you, wine enthusiasts’ we just returned from tasting well over 300 wines in Bordeaux at a Grand Cru tasting. We found some real winners. Below is the schedule of events, I’ll follow it up with a play by play with vineyard and winemaker videos and photos. I’ll do one at a time so not to bombard you. If you want to jump ahead and watch the videos you can check out our Channel on YouTube, but the videos will not have the complete write up just yet.

We landed in Paris and hit the town, having dinner at Roland Durand’s Passiflore, restaurantpassiflore.com and enjoyed a Rosé wine.   Roland came out to greet us and we asked for him to choose for us. The dinner rocked. One thing that stood out in Paris was a very small grocery store sort of like a bodega that had 15 Rose wines, that’s more than most wine shops in NY. People were enjoying Rose wine all over Paris. Then we worked our way over to Le Dokhan’s, which has the 1st Champagne bar in Paris. They specialize in small production Champagnes (Like

us ) We tried a small producer, Ynnick Doyard. (Liked it)

Then it was off to Bordeaux, landing Friday in what is now one of our favorite Cities in the World, right next to Firenze, Italy.  We signed up for a tour with the help of Refined Journeys in Bronxville and the first stop was a dinner at Peche where we tasted some great wines to start out the weekend. They opened the dinner w/ Amuse bouche (which are chefs choice appetizers that are not on the menu) And a Cremant de Bordeaux, Paulian (OK) Next was shellfish and Chateau La Brulleau, 2005 Pessac Leognan (Liked it) Then Foie gras… with a Chateau Le Bruilleau 2005 Pessac Leognan (Liked it) Next was filet of Beef at low temperature with veal juice… Served with Chateau Saint Pierre 2001, St. julien 2001 (Loved it) and Chateau Beau Sejour 2004, St. Emilion (Liked it).   Dessert was served with a Chateau Fayau 2005, Cadillac (sweet wine) (Loved it).   Saturday was the Grand Cru Tasting with over 300 wines.  We gave it a good shot and have some “must try” wines that we’ll share with you.

Saturday night was off tohttp://www.pichonlongueville.com/#/en/saisons/ Chateau Pichon Longueville in Paullac for a Chateau Tasting Dinner. They started with a, get this: 2001 Sautern from Sigalas Ribaud (Really Liked it) along with sweet and spicey bread with blue cheese. It was an amazing pairing, something I plan on doing soon. The wine line up was: 2007 Latour Martillac (OK) 2004 Chateau Petit Village (Liked it) 2001 Magnum of Ch Latour Martillac (Liked it) 1998 Troplong Mandot (Loved it) 2000 Ch Pichol Longueville in a Magnum (Loved it) Then they closed with a 1998 Chateau Saduiraut Sautern (Loved it) We got home from Pullac at 1:30 am after the feast. Sunday’s tour started at 9:30. It was off to 3 vineyards and a lunch at one. (Videos, photos and write ups to follow) Chin Chin Kevin

The Hundred Point Man just shipped his Virgin Chardonnay wine to NY, it hit this week. Jayson Woodbridge the famed cult wine producer that brought us the Hundred Acre wines is producing a Chardonnay wine that will be sure to create quite a fuss. He has even considered sacrificing this virgin chardonnay to stop the volcano eruptions in Iceland. Check out the video and see what happens. The wine is available at Station Plaza WIne in Bronxville and we'll be having a 3 day wine tasting from Wednesday to Friday this week.

First thing first: roses are not always sweet. Sweet rose wines are more the exception than the rule. White zinfandel is a pink wine, also called blushed wine, but not a rose. Roses can go from pale pink to light red in color and can have more or less fruit on the palate.

There are two main ways to make a rose:

Roses de saignee are obtained by "bleeding the vats". The winemaker decides to open the vats early in the maceration to let the first juice out. This decision is made to produce a more tannic red and/or a rose de saignee.

Roses made by skin contact. The juice is in contact with the skins for few hours only. The method known as "blending" (mix white wine with red wine) is discouraged and not very common (except in Champagne, but even there winemakers don't use this method very often).

Roses containing white grape varietals are very rare!  Roses are easy to pair with all kind of food, being even more versatile than white wine or red wine. Light food (salad, seafood, chicken, etc.) calls for a light and crisp rose (Cotes de Provence, Anjou, Tavel, Chinon, etc.), while heavier food (steak, cheese, etc.) would pair perfectly with a darker, "fruitier" rose ("Il Mimo" for one, Italian rose made from Nebbiolo grape). More generally, roses pair very well with good company, sun, swimming pool, barbecue, etc.   Have fun and drink chilled roses all summer long!