Home > Tasting Notes and Wine Reviews > The 2012 Country Vintner Portfolio Tasting

The 2012 Country Vintner Portfolio Tasting


This past week I attended the 2012 Country Vintner Portfolio tasting in Washington, DC.  The tasting was held in the Hamilton Live which is a music venue located underneath The Hamilton restaurant owned by the Clyde’s Restaurant Group.  The building itself was completed in 1929 and for 60 years operated as the flagship department store for Garfinckel’s.  The space itself, being a music venue, featured very dark ceilings, walls, and floors along with spot lights.  I must admit after descending through the Audubon inspired restaurant above the cavernous venue felt a bit strange for a tasting.  But despite the slightly distracting background music I was able to taste through a variety of wines simply by closing my eyes and concentrating.  Unfortunately my pictures did not turn out as well as I had hoped.  I tried to rely on the spotlights but in some cases the positioning was not good and I neglected to use a fill flash.  I spend most of my time tasting the wines and writing my notes so I am still developing my ability to ask questions and take pictures.  Despite the darkness I think personalities still come through.

The Hamilton

What was fun about this tasting is that there was a high percentage of international and national winery owners and representatives that flew out for the tasting.  So I focused on individual wineries but also stopped by the tables of Paul Hobbs Imports and Trireme Imports.  Though Bartholomew Broadbent of Broadbent Selections was present, the individual wineries in his portfolio represented themselves.  Having a bit more time than my last tasting I managed to take notes on 62 wines.

The Hamilton Live

Table 6 – The Donum Estate

Anne Moller-Racke, The Donum Estate

Of the Stemmler wines I particularly liked the Ferguson Block and of the Donum, the Russian River Valley was quite a standout.

2008 Stemmler, Pinot Noir, Estate, Sonoma County
This wine is 100% Pinot Noir which was aged in 40% new French oak.  The nose was brambly with black and red fruit.  In the mouth the red fruit was creamy yet tart with spices.  The flavors were concentrated with lots of mouthfeel and some heft.

2008 Stemmler, Pinot Noir, Ferguson Block, Carneros
This wine is 100% Pinot Noir sourced from vines planted in 1974 on gravelly, loamy clay soils. The fruit was fermented with indigenous yeasts, the wine aged for 16 months in 40% new French oak, with only the best barrels used.  The nose was a mixture of red fruit, roast earth, vanilla cake, and extinguished matches.  In the mouth there was good depth to the creamy black and blue fruit.  The flavors remained dense.  Needs time to open up.

2009 Stemmler, Pinot Noir, Nugent Vineyard, Russian River Valley
This wine is 100% Pinot Noir sourced from an 11 acre site planted in 1997. The wine undergoes malolactic fermentation and was aged for 18 months in 20% new French oak.  The nose contained brighter red fruit.  In the mouth there was some concentration, tilting towards tart fruit with appropriate acidity.  There was a good dense mouthfeel in the middle and notes of earth.

2008 Donum, Pinot Noir, Estate, Carneros
This wine is 100% Pinot Noir aged for 11 months in 70% new French oak. Only the best barrels are used.  The nose was of roasted red fruit.  In the mouth the flavors were sweeter and softer than the Stemmler wines with an underlying licorice flavor.  It turned a bit inky and dense in the aftertaste.

2008 Donum, Pinot Noir, Russian River Valley
This wine is 100% Pinot Noir aged for 16 months in 70% new French oak. Only the best barrels are used.  The nose was a touch more brambly than the Carneros Estate with a piercing, black fruit note and some cookie dough.  In the mouth the good fruit had impressive presence.  Really quite nice.

Table 9 – Paul Hobbs

Matt Hobbs, Paul Hobbs

Having last seen Matt Hobbs at the California Barrel Tasting I was excited to see that he was pouring a range of Paul Hobbs wines.  While I liked the more expensive Chardonnay, Ulises Valdez Vineyard the less expensive Cabernet Sauvignon, Napa Valley continues to be a strong offering.  The 2005 Cabernet Sauvignon, To Kalon is very enjoyable while still promising a great future.

2009 Paul Hobbs, Chardonnay, Russian River Valley
This wine is 100% Chardonnay sourced from various properties on soils derived from weathered sandstone. The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation and aged for 12 months in 52% new French oak barrels.  There was a Chardonnay nose with a touch of hard barrel toast.  In the mouth were white tropical fruits with good restraint and some barrel notes.

2009 Paul Hobbs, Chardonnay, Ulises Valdez, Russian River Valley
This wine is 100% Chardonnay sourced from the Ulisez Valdez Vineyard planted in 2002 on well-drained, brown sandy loam soils. The fruit was barrel-fermented with indigenous yeasts, underwent malolactic fermentation, and was aged 13 months in 67% new French oak barrels.  With good aromatic lift the nose reveals ripe white fruit.  In the mouth the fruit is delicate, flavorful, floral, and ample in scope.  The flavors become pastille with baking spices and creamy toast.

2009 Cross Barn, Pinot Noir, Anderson Valley
This wine is 100% Pinot Noir, fermented with indigenous and inoculated yeasts, and aged for 12 months in 23% new French oak barrels.    The nose is very fruit driven with brighter red aromas.  In the mouth the ripe fruit has a licorice note with tart/tangy cherries, and a sweet spiced finish.  Nice.

2009 Paul Hobbs, Cabernet Sauvignon, Napa Valley
This wine is 98% Cabernet Sauvignon and 2% Petite Verdot sourced from Beckstoffer Dr. Crane, Beckstoffer Las Piedras, Beckstoffer To Kalon, and Stagecoach vineyards. The fruit was fermented in stainless steel, underwent malolactic fermentation in barrels, and was aged for 20 months in 74% new French oak barrels.  There was brambly fruit on the nose.  In the mouth the flavors are rich and expansive with gritty fruit, leather notes, good grapey tannins, and a chewy finish.  Very good.

2005 Paul Hobbs, Cabernet Sauvignon, To-Kalon, Napa Valley
This wine is 100% Cabernet Sauvignon sourced from the Beckstoffer To Kalon vineyard. The fruit was fermented in stainless steel with indigenous yeasts, underwent malolactic fermentation in barrel, and was aged for 20 months in 100% new French oak barrels.  In the mouth there are flavors of baking spices and creme caramel in this seductive wine.  Well stored and still tight, nevertheless the racy red and blue fruit is lifted in the mouth with a pervasive inky quality and chewy aftertaste.  A treat to try.

2007 Paul Hobbs, Syrah, Kick Ranch, Sonoma County
This wine is 100% Syrah sourced from the Kick Ranch Vineyard planted in 2001. The fruit was fermented in stainless steel with indigenous yeasts, underwent malolactic fermentation in barrel, and was aged for 18 months in 67% new French oak barrels.  There is a familial nose with powdery, ripe fruit, and sweet spice. In the mouth the flavors are focused with black and red fruit which is tight with a linear inkiness in the finish.  Minerals and spice come out in the aftertaste.

Table 10 – Paul Hobbs Imports

Laura Corrigan, Paul Hobbs Imports

The Pulenta Estate wines show good value with  Bramare, Malbec, Machiori showing serious quality.

2011 La Flor de Pulenta Wines, Cabernet Sauvignon, Mendoza
This wine is 100% Cabernet Sauvignon sourced from vines at 3,215 feet. It underwent malolactic fermentation with 50% aged in used French oak barrels.  The nose of fruit mixed with a touch of greenhouse florals with delicate texture.  In the mouth the ripe red and blue fruit was a little racy.

2008 Pulenta Estate, Malbec, Mendoza
This wine is 100% Malbec sourced from vines at 3,215 to 3,445 feet. The wine was aged for 12 months in 100% new French oak barrels.  The nose was a little more aromatic and brambly.  In the mouth the black fruit had a cool aspect, plenty of acidity and showed firm structure.

2009 Bramare, Cabernet Sauvignon, Lujan de Cuyo, Mendoza
This wine is 100% Cabernet Sauvignon sourced from vines at 3,018 to 3,537 feet. . The fruit was fermented in stainless steel, underwent malolactic fermentation in barrel, and aged for 18 months in 70% new French and American oak barrels.  The nose was concentrated.  In the mouth the riper flavors had a powdery texture, a bit of spice, became chewy and had good ripe tannins.

2008 Bramare, Malbec, Machiori, Mendoza
This wine is 100% Malbec sourced from 50-year-old vines in the Machiori Vineyard. The fruit was fermented in stainless steel, underwent malolactic fermentation in barrel, and aged for 18 months in 37% new French and American oak barrels.  This showed cool strength and powder, the spicy tannins were well-integrated with the slightly tart red fruit.  The wine software enters the mouth then effortlessly expands to coat everything.  Nice.

Table 11 – Gouguenheim Winery

Patricio Gougenheim, Gouguenheim Winery

From this selection of value priced wines I would recommend the Malbec, Reserva.

2009 Gouguenheim, Merlot, Mendoza
This wine is 100% Merlot sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a leafy, flora nose with some texture. In the mouth the fruit had a rounder mouth feel, with powdery greenhouse notes, drying stones, and black fruit on the teeth.

2010 Gouguenheim, Syrah, Mendoza
This wine is 100% Syrah sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a young nose of fruity berries. In the mouth the fruit was fresh and controlled with some powdery sweetness.

2009 Gouguenheim, Malbec, Mendoza
This wine is 100% Malbec sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a tight nose with floral red and black fruit and drying tannins.

2010 Gouguenheim, Malbec, Reserva, Mendoza
This wine is 100% Malbec sourced from vines at 3,600 feet. It was aged for eight months in American and French oak. There was a tight, spicy red fruit nose. In the mouth the tart red fruit had fine texture, spicy tannins, a creamy mouth feel and tilted towards brighter fruit.

Table 15 – A. A. Badenhorst Family Wines

Adi Badenhorst, A. A. Badenhorst Family Wine

Adi was great fun to taste with.  I particularly liked the Family White Blend, Red Secateurs, and Family Red Blend.  These are fun and tasty wines from South Africa with a strong personality.

2011 Badenhorst , Chenin Blanc Secateurs, Coastal Region
This wine is 100% Chenin Blanc sourced from vines mainly planted in the 1960s. The fruit was picked over 12 days and added each day to what was already fermenting. It was aged on the lees for seven months. There was a nose of nutty white fruit. In the mouth there was a big mouthfeel with creamy, nutty white fruit, delicate white peach and apricot flavors.

2009 Badenhorst, Family White Blend, Coastal Region
This wine is a blend of 29% Chenin Blanc, 23% Roussane, 10% Grenache Blanc, 11% Viognier, 11% Chardonnay, 5% Colombard, 5% Grenache Gris, 2% Verdehlo, 2% Semillon, and 2% Clairette Blanche. The fruit was fermented with indigenous yeasts and aged for 13 months in 500 and 600 liter old oak casks before blending and a further 6-8 months aging on the lees in a single concrete tank. This revealed ripe fruit, slightly nutty with good integration of fruit and acidity, along with texture, some depth, and sweet spice.

2011 Badenhorst, Rose Secateurs, South Africa
This wine is a blend of Cinsault, Shiraz, and Grenache. The Cinsault was sourced from vines planted in 1963 with the Grenache sourced from vines planted in 1951. This seemed old-school with a hint of cheese.

2010 Badenhorst, Red Secateurs, Coastal Region
This wine is a blend of Shiraz, Cabernet Sauvignon, Carignan, Cinsault, and Grenache sourced from granite soils. The fruit is fermented in cement tanks then aged for 14 months on the lees in casks, foudres, and cement tanks. There was a nice Rhone nose with some roasted earth. In the mouth the bright red fruit took on weight with air along with old-style perfume, a racy aspect, along with spicy, very fine drying tannins. There was black fruit in the finish. Very easy to drink.

2007 Badenhorst, Family Red Blend, Coastal Region
This wine is a blend of 80% Shiraz, 10% Mourvedre, 7% Cinsault or Cape Hermitage, and 3% Grenache. The fruit is stomped by food and fermented with indigenous yeasts. It was then age for 16 months in 500 liter used casks. There was a delicate, fruity nose with a hint of bramble. In the mouth the minerally red fruit was fresh and mixed with ripe tannins and a hint of white citrus peel flesh. Very young and in need of age.

Table 16 – Glenelly Estate

Nicolas Bureau, Glenelly

From May de Lencquesaing the previous owner of Chateau Pichon Longueville Comtesse de Lalande in Bordeaux these, are serious, classically made wines.  I particularly liked the 2009 Cabernet Sauvignon and the 2008 Lady May.  I would be curious to try the Lady May in several years.

2009 Glenelly, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 12 months in 33% new oak.  There was a nose of greenhouse florals and a bit of roast.  In the mouth the approachable flavors were of dark red fruit, violets, racy, and a little spicy.  Definitely enjoyable.

2010 Glenelly, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 12 months in 33% new oak.  This nose was young with similar with greenhouse florals and roast.  In the mouth the flavors were more delicate than the 2009 with spunti notes.  The wine was delicate with spicy, very fine tannins.

2007 Glenelly, Grand Vin de Glenelly, Stellenbosch
This wine is a blend of 44% Shiraz, 31% Cabernet Sauvignon, 24% Merlot, and 1% Petit Verdot which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 18 months in 33% new oak.  The tight nose was slightly mature.  There were lean, delicate dark purple fruit to this restrained wine.  Seem classical for aging.

2008 Glenelly, Lady May, Stellenbosch
This wine is a blend of 91% Cabernet Sauvignon and 9% Petit Verdot which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 24 months in 33% new oak.  The nose was finely textured and enjoyable.  In the mouth there was good concentration and leafy floral flavors which were still tight.  There were fine, expensive tasting tannins in this wine with a finish which was racy, nice, and supported by good acidity.  Very good.

Table 17 – Warwick Wine Estate and Vilafonte

Mike Ratcliffe, Warwick Estate and Vilafonte

After drinking Warwick Wines for a decade it was a treat to meet Mike Ratcliff.  The Three Cape Ladies is in need of age but the Vilafonte, Series C reveals hints of development and is downright attractive.  Be sure to check out the upcoming James Bond movie where 007 enjoys a glass of the Three Cape Ladies.

2008 Warwick, Pinotage, Old Vines, Stellenbosch
This wine is 100% Pinotage which was aged for 18 months in second and third use 225 liter barrels. There was a nose of ripe red fruit. In the mouth the flavors were red with linear acidity then a racy black fruit with a fine texture.

2009 Warwick, Three Cape Ladies, Stellenbosch
This wine is a blend of Cabernet Sauvignon, Shiraz, and Pinotage which was fermented in stainless steel tanks. It underwent malolactic fermentation then aged for 28 months in 33% new 225 liter French oak barrels. The ripe red and black fruit was structured and tight, will greatly benefit from age.

2007 Vilafonte, Series M
This wine is a blend of 32% Cabernet Sauvignon, 32% Merlot, 30% Cabernet Franc, and 5% Malbec. There was good fruit on the nose which was expressive and articulate. In the mouth there was black and red fruit which was juicy. Needs a few years to express itself.

2006 Vilafonte, Series C
This wine is a blend of 54% Cabernet Sauvignon, 40% Merlot, and 6% Cabernet Franc. Though more structured there was a really nice mouthfeel with black fruit flavors, minerals, cedar, expansive flavors, and long aftertaste. Quite nice.

Table 18 – Semeli Estate Winery and Dalamaras

Leonidas, Semeli Estate Winery and Kostis, Dalamaras

The Semeli wines were of lighter personality.  The 2005 Dalamaras had an interesting nose and showed drier and lighter in the mouth than I expected.  The oldest Greek wine I have had yet and it has plenty of life ahead.

2010 Semeli, Feast, Agiorgitiko, Peloponnese
There was a good floral nose of red and blue fruits. In the mouth the red and black fruit mixed with plenty of acidity, stones, was light in the mouth and a touch soft.

2010 Semeli, Agiorgitiko, Peloponnese
This had a floral nose, a bit darker and riper, with some structure and hints of raciness.

2005 Dalamaras, Paliokalias, Xinomavro, Naoussa
This wine is 100% Xinomavro. There was a light to medium-strength maturing nose. There were drier, mature flavors in the mouth with lots of salivating acidity. It took on some dark red fruit and became a little racy.

Table 19 – Trireme Imports

Josh Lavis, Trireme Imports

I knew I had to taste the wines of Trireme Imports since I am on a bit of a Greek wine kick.  Of the white wines I enjoyed the Hatzidakis, Assyrtiko and for the reds the Nikiforou Cellars, Red Blend.

2010 Petros Honas, Phelonoe, Muscat, Limnos
This wine is 100% Muscat. The nose was very aromatic with floral and ripe fruit aromas. In the mouth it was very dry with a nutty flavor.

2010 Hatzidakis, Assyrtiko, Santorini
This wine is mostly Assyrtiko with some Athiri and Aidini. There was a very light, delicate nose. In the mouth it was a little richer with a focused core throughout and something akin to flor. There was a good mouth feel and some spice along with a saline quality.

2010 G. Lafazanis, Epicus, Agiorgitiko, Peloponnese
This wine is 100% Agiorgitiko. There was a light nose of floral fruit and a touch of caramel. In the mouth the br red fruit turned grapey, was light in flavor, a little soft, with a bit of a citric finish.

2009 Nikiforou Cellars, Red Blend, Peloponnese
This wine is a blend of 80% Agiorgitiko and 20% Grenache. There was a nice nose, showing more mature aromas including wood box. The mouth was fresher and younger thought it still followed the nose a bit but more bright and grapey.

Table 20 – Quinta das Arcas

Antonio Montiero, Quinta das Arcas

The Tinto will make for a good spring wine and still reasonably, priced the Tapada de Villa, Reserva was my favorite of these three wines.

2010 Conde Villar, Tinto, Regional, Alentejo
This wine is a blend of Aragonez, Trincadeira, Allicante Bouschet, and Touriga Nacional.  Aromas of bright red fruit with a touch of floral on the nose.  In the mouth the fruit was quite ripe with black and red fruit, floral component, and grapey character.

2009 Conde Villar, Tapada de Villa, Alentejo
This wine is a blend of Allicante Bouschet, Touriga Nacional, Aragonez, and Trincadeira.  The nose was more lifted than the Tinto with piercing red fruit and chocolate aromas.  In the mouth the tart red fruit mixed with old perfume then softened up with light acidity as the flavors followed the nose.  It wrapped up with strong and spicy fine tannins.

2009 Conde Villa, Tapada de Villa, Reserva, Alentejo
This wine is a blend of Allicante Bouschet, Aragonez, and Alfrocheiro.  Produced in only the best years the nose was of blacker fruit, a touch floral with sweet aromas.  In the mouth the flavors were more lifted with lanolin, a good delicate strength, black fruit in the finish, and powerful grapey fine tannins in the aftertaste.

Table 21 – Quinta do Crasto

Miguel Roquette, Quinta do Crasto

I have enjoyed the well-priced Tinto before so was pleased to see the Superior show well and would definitely recommend trying the Old Vines, Reserva in five or more years.

2009 Quinta do Crasto, Flor De Crasto, Douro
This wine is a blend of Tinta Roriz, Touriga Franca, and Touriga Nacional sourced from 8-10 year old vines on soils of schist. It was fermented and aged in stainless steel. The nose was expressive with fruity, grapey aromas. In the mouth the slightly ripe fruit was fresh, perfumed with simpler flavors. This was a nose driven wine.

2009 Quinta do Crasto, Tinto, Douro
This wine is a blend of Tinta Roriz, Touriga Franca, and Touriga Nacional sourced from 20+ year old vines on soils of schist. It was fermented and aged in stainless steel. The nose revealed darker fruits along with red grapey aromas. In the mouth the chewy red and blue fruit had some perfumed, a nice finish, and the right amount of drying tannins.

2009 Quinta do Crasto, Superior, Douro
This wine is a blend of Touriga Nacional, Tinta Roriz, Touriga Franca, and Souzao sourced from old vines on soils of Schist. It was fermented in stainless steel and aged for 12 months in 225 liter French oak barrels. There was more depth to the fruit in the nose. In the mouth the medium bodied wine had hints of sweet spice, perfume, and a longer finish. There was red fruit and perfumed lavender in the aftertaste. Will age well.

2009 Qiunta do Crasto, Old Vines, Reserva, Douro
This is a field blend of 35+ varietals averaging over 70 years of age. The food trodden fruit is then aged for 16 months in 85% French and 15% American oak barrels. Though double-decanted one hour prior the dark brambly nose did not give up much. There was a good mouthfeel, depth to the fruit, ripe tannins, and overall pleasure.

Table 23 – Grupo Pesquera

Miguel Angel Bocos, Grupo Pesquera

All of these wines are 100% Tempranillo so this was an interesting selection to taste through.  The El Vinculo was the largest of all of them, the two Pesquera are young and in need of age to reveal themselves.  I still think the Dehsa La Granja is quite attractive and strongly priced for the quality.
2005 El Vinculo, Crianza, La Mancha
This wine is 100% Tempranillo which was aged for 18 months in new American oak barrels. There was a nose of maturing red fruit. In the mouth this wine was riper and bigger with flavors of dried Asian noodles, some black fruit, supporting acidity, and a pervasive aftertaste.

2008 Condado de Haza, Ribera del Duero
This wine is 100% Tempranillo which underwent malolactic fermentation and was aged for 15 months in mostly American oak. There was stinky red fruit with sweaty leather on the nose. In the mouth there were red grapefruit flavors at first followed by young, light, and simpler bright red fruit.

2005 Dehesa La Granja, Zamora
This wine is 100% Tempranillo which underwent malolactic fermentation in new oak barriques followed by aging for two years in barrel. There was a slightly brambly red fruit nose with a hint of balsam. In the mouth there was good mouthfeel to the young and focused fruit. The good acidity mixed with drying tannins. This is at a young stage and needs age. Tasty.

2000 Dehesa La Granja, Seleccion, Zamora
This wine is 100% Tempranillo which was aged for 30 months in new French barriques. The nose was mature with a little cedar but remained tight. In the mouth there was good minerality, racy flavors with easily expanded in the mouth. There were old oak notes and black fruit in the finish.

2008 Pesquera, Reserva, Ribera del Duero
This wine is 100% Tempranillo which was aged for 24 months in American oak barrels. The nose revealed hard black and floral aromas supported by some red grapefruit. In the mouth the delicate red fruit had red citrus back it then drying tannins.

2008 Pesquera, Tinto, Ribera del Duero
This wine is 100% Tempranillo which was aged for 18 months in American oak barrels. There was a young, tight nose. In the mouth the red and blue fruit was a bit chewy followed by a grapey finish and drying tannins. Needs age.

Table 28 – Dr. Fischer

Karin Fischer, Dr. Fischer

Karin Fischer aims to make mineral-driven wines that are food friendly.  Both of these wines show good characteristics.

2010 Dr. Fischer, Riesling, Estate
There was a light nose of white fruit and apricots. In the mouth the wine showed focus with nice, crisp perfumed white fruit which turned towards grapefruit.

2010 Dr. Fischer, Riesling, Ockfener Bockstein Kabinett, Mosel
There was a ripe and fresh nose. In the mouth the flavors were very precise, with lots of minerals, orange-like citrus notes, and a dry finish.

Table 28 – Weingut Fitz-Ritter

Achim Eberle, Weingut Fitz-Ritter

The Sekt was an easy-going drink but since I do not drink much Gewurtztraminer these days I was curious to try the Spatlese.  Though I would prefer a bit more acidity for this sweeter wine, it is nonetheless quite interesting with its melons, rose, and old-perfume.

NV Weingut Fitz-Ritter, Riesling Sekt, Pfalz
This wine is 100% Riesling. There was light, yeasty, delicate fruit on the nose. In the mouth it was apple-like with very crisp entrance into the mouth, very fine bubble, along with a good mouthfeel and acidity.

2010 Weingut Fitz-Ritter, Gewurtztraminer Spatlese, Pfalz
There was a medium strength nose of melons and ripe, floral fruit. In the mouth there were floral, rose notes, a touch of sweetness and perhaps lychee through. There was a long finish with old-perfume flavors.

Table 29 – Weingut Georg Albrecht Schneider

Ursula Muller, Weingut Georg Albrecht Schneider and Weingut Muller

I must admit I particularly liked the red Dornfelder Trocken.

2009 Schneider, Dornfelder Trocken, Rheinhessen  
The nose was very fresh with bright red cherry aromas. In the mouth the fruit was very focused, floral, and with a mineral vein before taking on black red fruit and good acidity.

2009 Schneider, Riesling, Niersteiner Paterberg Kabinett, Rheinhessen
The nose was light with medium to dark yellow fruit. In the mouth there was ripe, yellow and white fruit, underlying acidity and minerals. There was some residual sweetness.

2010 Schneider, Riesling, Niersteiner Hipping Spatlese, Rheinhessen
There was a delicate yet lively nose. In the mouth the floral yellow fruit was ripe with plenty of acidity and a long, textured finish.

Table 29 – Biohof Pratsch

Jan Kux, Naturally Organic Agriculture, Biohof Pratsch

Of these three wines I enjoyed the Gruner Veltliner Rotenpullen for its balance of minerals and acidity.  One could drink this wine without food, which is typically what I do.

2011 Biohof Pratsch, Gruner Veltliner, Weinviertel
This had a nose of apples and yellow fruit. In the mouth there was almost piercing acidity, calcium like minerals, and a dry aftertaste.

2010 Biohof Pratsch, Zweigelt, Weinviertel
There was a light red nose. In the mouth the young, grapey flavors mixed with good acidity, some texture, and purple flavors in the finish.

2010 Biohof Pratsch, Gruner Veltliner Rotenpullen, Weinviertel
This revealed stones on the nose. It was richer in the mouth with stones, and more focus.

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