new wines may 2014

New Wines May 2014

What came off: Valpolicella, Luigi Resta

1. Gobelsburger,«Cistericen»,  Kamptal, Austria                                       

• 60% Zweigelt 40% St. Laurent
  • Zweigelt and St. Laurent grapes harvested from the cooler sites of Langenlois and Gobelsburg
  • Brilliant clear rose color
  • More of a white wine- no maloactic fermentation is applied
    • Malolactic Fermentation
      • Process where malic acid, naturally present in grape must, is conversted to lactic acid. Malic acid is tart most people say malic acid tastes like green apples, lactic acid is softer. Lactic acid creates a rounder, fuller mouthfeel in the wine.
  • This is a universal food wine.
  • Tasting notes: decent bouquet of fresh cherry.  Softly fruity on the nose with a nice forest floor, floral undercurrent with creamy suggestions of raspberries dusted with a hint of talc. Light, lean structure with pungent acidity. Lingering finish accented with a bright minerality. Easy drinking rose that pairs well with a variety of food.

2. Jean Perrier et Fils, Mondeuse, Savoie, France

• 100% Mondeuse
• Savoie is a mountainous region in the far east of France, bordering Switzerland.
• Mondeuse is a black grape native to Savoie, a region in Eastern France. Mondeuse is often compared to Syrah for both grapes share a similarly deep color and signature peppery notes. Despite the similarities, the two grapes are not related.
• Mondeuse wines are typically noted for their well-structured acidity. The grape is innately higher in acid and Savioe is relatively cool, which further preserves the acid.  These wines are also noted for their well-integrated tannins and slight bitterness.
• Tasting Notes:  This is an interesting medium bodied wine with plush tannins and balanced notes of earth and fruit. The most pronounced notes are of ripe black cherries and earth with underlying notes of savory herbs.