415.861.1139
Cart 0 items: $0.00
Maritime Wine Club
 
August 27, 2021 | Wine Club Tasting Notes | Maritime Wine Club

August Anchor & Vine Wine Club Tasting Notes

Roger Goulart Gran Reserva Cava Brut Rosé 2014 2018 – Catalunya, Spain – Grenache 85%, Monastrell 15%

In the world of Cava, a Gran Reserva means you can expect an aged, more complex sparkling wine than your everyday Cava, and the folks at Roger Goulart definitely know something about complex bubbles. Roger Goulart was one of the first wineries in Spain to produce traditional method wines with long bottle aging and the winery has been making sparkling wines since 1882. This 2013 Rosé has an intense bouquet of mature red fruits, with a background of jelly bean and red licorice. The palate is voluptuous, well-rounded, but not sweet. Its’ vivid acidity makes it fresh and gives it an elegant finish. This is as good a food wine as it is an aperitif. It can hold up nicely with pastas, rice, cheese & charcuterie., Italian, and even Japanese cuisine.

Podere Santa Lucia “Pellegrino” Verdicchio Dei Castelli Di Jesi Classico DOC 2019 – Marche, Italy – 100% Verdicchio

Talk about a long name for such a down-to-earth wine! This savory white is sure to fit the bill for any summer activity. Podere Santa Lucia is located along the Adriatic coast which benefits from the sea air and sunny hillsides. The winery was founded by Alfonso Balducci and Pietro Cacciani, following their desire to recover the ancient art of winemaking typical of their homeland which had fallen out of favor for more modern winemaking styles of international grapes like Sauvignon Blanc. Their Verdicchio has an intensely “green” nose with a mix of green apple, underripe nectarine, and subtle floral aromas like hawthorn and acacia. The palate is crisp and refreshing with a long, mineral finish. It’s perfect with fish, lasagna, Pecorino cheese and a charcuterie board with drizzled honey, or quite simply, a sunny day at the beach.

Domaine Vigneau-Chevreau “Cuvée Silex” Vouvray Sec 2018 – Loire Valley, France – 100% Chenin Blanc

Domaine Vigneau-Chevreau has been a family-run estate since 1875. The Domaine is certified organic by Ecocert, and the vineyards are in fact tended biodynamically, which involves even stricter standards than organic winegrowing. The 33-hectare Domaine consists of classic, regional soils made up of tuffeau, clay, and silex. The latter of these soils bears an abundance of flinty stones on the surface and is most favorable to the cultivation of Chenin Blanc, giving the wine its aromatic diversity of ripe quince, baked apples and acacia honey. The Cuvée Silex is ample and round on the palate with refreshing acidity in the finish. Its slightly off-dry, sweetness is balanced by the natural acidity, which may remind some people of the subtle freshness often found in “natural” wines. It’s outstanding with seafood such as scallops, langoustines and white fish in a delicate sauce.

Ministry of the Vinterior Pinot Noir 2020 – Russian River Valley, Sonoma County – 100% Pinot Noir

At long last, this month we’re releasing the 2020 vintage of Maritime’s own Russian River Valley Pinot Noir. We’ve been looking forward to this release for some time after the team tasted through barrel the samples earlier this year. Needless to say, we liked what we tasted. Out of the bottle we got aromas of black cherries, orange peel, violets, and fig leaf. The spicy mouth is densely layered with flavors of dried Turkish apricots and vanilla bean, and the finish lingers long with flavors of rich caramel and cloves. This Pinot Noir plays well with poultry, is great with lamb and pork, and rich enough for a fatty steak. It’s a pretty versatile Pinot due to its opulence that ultimately stands up to creamy sauces and spicy foods as well.

Domaine Chamfort Vacqueyras 2017 – Rhone Valley, France – 65% Grenache, 20% Mouvedre, 15% Syrah

The Domaine Chamfort is run by the energetic and irrepressible young vigneron, Vasco Perdigao.  While Vasco is of Portuguese origin, he has fully integrated himself into the life of a vigneron in the southern Rhône as proprietor of the Domaine Chamfort in Sablet, at the northern edge of the Gigondas appellation. Here he produces limited amounts of Côtes du Rhône, Sablet, Séguret, Rasteau and his main wine, Vacqueyras. The combination of old vines, low yields and excellent southeast exposure results in full-bodied wines of great warmth and generous character, yet still very approachable in the traditional style of southern Rhône wines. Vacqueyras is known for its finesse, and Perdigao’s has a powerful and complex nose combining aromas of ripe red fruits, fragrant scents of earthy garrigue flavors, and herbs de Provence. On the palate, the attack is full with a caressing sweetness of the fruit. The tannins are soft and well-rounded via the healthy amount of Mourvèdre in the blend which lends extra structure to the wine. The finish combines ripe fruit and minerality, enhanced by the earthy garrigue character.

Rivetto Barolo Del Comune Di Serralunga D'Alba DOCG 2016 – Piemonte, Italy – 100% Nebbiolo

Rivetto is really the story of one man, and his devotion to his land, but it’s probably best to let Enrico Rivetto introduce himself: “I am a farmer, basketball fan, and a free spirit. I work and live in Lirano, a biodynamic garden in the Langa of Barolo, between the hills of Sinio and Serralunga d’Alba. I grow vines, fruit trees, herbs, and cereals. I believe wine is magical because it allows me to be heard, and I can tell people about a new way of looking at the land and how it’s worked. A way of genuinely celebrating the beauty and harmony of nature.” His philosophy of low intervention and using indigenous yeast helps bring out the best qualities of his Barolo. The nose is a gentle bouquet of roses, violets, mature fruits and spices that becomes more earthy the more it opens up. At the palate it is soft and elegant, sober, with delicate tannins. Make no mistake, this is as muscular a wine as you’d expect from Barolo making it a perfect match for tasty risotto, tajarin with salsiccia ragù, tagliata of veal, delicate braised cheek, and ravioli del plin.

Comments

Commenting has been turned off.
Recent Posts
Blog Categories
Menu