The 2015 vintage was awarded 95 points and an Outstanding status by Decanter (www.decanter.com) in their February 2018 edition review of Northern Rhone 2015 (see blue link below).
The François family have been traditional farmers for four generations - their main activity is making farmhouse cheeses from the milk from their twenty-five cows, which they sell at local markets across the Rhône Valley. They began bottling their own Côte-Rôtie in 1991, expanding it further when their son Yoann joined the business in 2004. Today, the François family owns four hectares in Côte-Rôtie. Grapes from the young vines are sold to 'négociants' or are used for their earlier drinking IGP Syrah. Only the best and most expressive grapes are used to make their Côte-Rôtie.
The François family owns approximately four hectares of vines. Its Côte-Rôtie is made using grapes from three South facing parcels: 'Les Rochains', 'Rozier' and 'Le Bourrier' which account for about 1.5 hectares. All three vineyards are located in the 'Côte Brune' in the Northern Rhône. The vineyards are very steep, as they usually are in this area, and grapes can only be harvested by hand. The soil, mainly composed of mica-schist, is rich in minerals and has proven a good base for the 30-year-old vines of Syrah and Viognier. The vines are planted at a density of 8,000 to 9,000 per hectare and yields are 35 to 40 hectolitres per hectare.
Parcels were vinified separately and then blended to make a wine with great balance and layers of complexity. Both batches were aged for 18 months in 30% new oak barrels (228 litre and 400 litre), before the wine was blended just prior to bottling. In the Côte-Rôtie tradition, it was made with 5% Viognier and leaving around 30% of the stems on the Syrah.
This wine is made using Syrah 95%, Viognier 5%.
Superbly concentrated with aromas of blackcurrants, brambles and blackberries and a delicious jammy character. It is well structured with richness and good density. Spices linger on the long finish.
Awarded 92 points and Highly Recommended status by Decanter in their June 2019 panel tasting of South American Icon Wines (see blue link below).
The winemaker's own technical sheets appear below (click blue links) - the Spanish inclusion may seem a little leftfield, but includes regional and other info that have yet to be put onto the English version.
Valdivieso's top wine and stable star, the Caballo Loco is known around the world and each year changes merely its edition and, technically, not its vintage. It brings together every Cabollo Loco made since 1992 (the year of version 1), in what is, effectively, a solera system (as used for sherry and brandy de Jerez).
The idea for Caballo Loco was inspired by the legendary Ribera de Duero, Vega Sicilia Único Gran Reserva, which is produced using the solera method. This is the winemaking technique used for sherry and brandy de Jerez production, in which barrel-aged wines from different years are progressively and fractionally blended for reasons of both complexity and consistency.
The first Caballo Loco was produced in 1994 (Caballo Loco 1) and made from a blend of 50% of that year’s vintage with an aged blend from 1992.
The resulting wine is bottle-aged for at least 18 months before release onto the market, and being a blend of wines from different years, there is, of course, no vintage on the label.
The grapes for the premium Caballo Loco come from four different vineyards in central Chile. The blend of the new wine varies each time it is made. Number 1 for example was a blend of Cabernet Sauvignon with Cabernet Franc, Merlot and Pinot Noir, whilst later editions have contained varieties as diverse as Syrah, Malbec, Petit Verdot and Carménère. Only Cabernet Sauvignon and Cabernet Franc are ever-present, these being blended with the best grapes from the other varieties that were most successful in the particular year (and best suited to create the intended balance of the Caballo Loco).
Each bottle of this version 17 therefore comprises:
- 50% version 16 and
- 50% of grapes from harvests from 2012 and 2013. New for version 17 was Carignan from Melozal (a sub-region of Maule) and Syrah from Limarí. This variety brings to the Caballo Loco another dimension of complexity, with balanced freshness and acidity.
The result is a wine of great concentration, quite unlike any other on the market. There is intense mature berry fruit on the nose and richness on the palate with velvety tannins, and so many layers of flavours that the wine is almost impossible to describe in detail. The secret blend of grapes from different vintages create intense aromas of dark cherry, coffee, and rich fruitcake. Full bodied on the palate with a beautiful lingering structure.
It is a unique - some say crazy - wine, which is quite incomparable. It has great aromatic complexity and in the mouth, and an ageing potential of at least 10 years.
Awarded a Platinum Medal and 97 points at the 2018 Decanter World Wine Awards (click link for details).
For a full description of this wine, we would direct you to the data sheet/fiche technique from Château Castera themselves (click blue link below).
ABV = 13.0%.
"Medium-deep red-purple colour, youthful and fresh, as it is also on the nose. Bright Campari, bitter-herb aromas, with dominant red and black-cherry aromas. The wine is medium bodied and bright on the tongue, with remarkable depth of flavour for the money and plenty of soft, fine tannin. There is a lovely core of sweet fruit, too." 91 Points, Huon Hooke, 26 September 2018
Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.
Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.
Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.
As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.
Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.
See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.
This wine is 100% Pinot Noir.
The Roaring Meg is a classic example of Central Otago Pinot Noir. It exhibits a lovely mix of red and black berry fruits with further complexity gained from oak spice. The wine has a sweet berry palate which displays these same characters in abundance. Tannins rise gracefully out of the mid-palate to finish the wine; these are balanced by the wine’s natural acidity and fruit, to produce a long and fruit-driven finish.
ABV = 13.5%.
The 2013 vintage was awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) (see blue link below).
Since the early 19th Century, Paul Jaboulet Ainé has been synonymous with quality wine in the Rhône Valley. Jaboulet’s Hermitages - white and red - and most of their upper wines - are the stuff of legend. The famous Rhone winery was bought by the Frey family in 2006. The Freys, owners of Chateau la Lagune in Bordeaux, saw the potential of the vineyards. They brought renewed energy to this corner of France and to one of its greatest names.
The Domaine de Thalabert Crozes-Hermitage, as the Oxford Companion to Wine describes it, remains the "appellation's principal standard bearer". It has long been seen as having the quality of nearby Hermitage, particularly in good vintages, at only a small fraction of the price.
The Crozes-Hermitage vineyard is the largest of all the northern Rhône Valley appellations. It extends over 11 communes situated in the Drôme, on the left bank of the Rhône. Domaine de Thalabert has belonged to the Maison Paul Jaboulet Aîné since 1834. It is situated on the plain, and is the oldest in the appellation.
This estate of around 40 ha lies on a pebbly plain that is glacial in origin. The small, round pebbles store heat during the day and release it at night, providing optimum ripening of the Syrah grapes Average vine age is an impressive 40 to 60 years.
100% Syrah. The grapes from the Thalabert estate are carefully sorted then meticulously vinified using traditional methods. Traditionally aged in wood for 12 months in Jaboulet's ancient VINEUM cellar.
Deep ruby and bright. Intense, complex and aromatic with a blend of red berries and animal notes. Powerful and fine; noble tannins; full, well-balanced finish.
In Planeta’s early years, expertise came from a surprising source: Australia. The winemaker brought in by Diego Planeta was an Italian – Carlo Corino – but one who had soaked in the latest warm-climate winemaking secrets during a stint in New South Wales. Ever since, Planeta has managed to captured the intrinsic perfume and fresh flavours of Sicily’s grapes in their wines. The island estate pursued an unconventional approach to winemaking, with Planeta establishing a cult following for its barrel-aged Chardonnay, at a time when most other Italian whites were typically consumed straight out of the fermenter. This early success gave Planeta the credibility it needed to open the world’s eyes to the charms of Sicily’s indigenous grape varieties, ushering in a broad range of wines that today owes as much to Grecanico and Nero d’Avola as it does to the winery’s signature Chardonnay.
For this wine, see the blue link below for the excellent fiche technique/technical note from the winemakers themselves.
100% Moscato Bianco.
Very clear yellow colour with green reflections. Jasmine, rose petals, hibiscus, pink grapefruit and marine aromas; a poetic explosion. In the mouth savoury and fresh, balanced and elegant.
ABV = 13.5%.