Rhone Valley by Yazmine!

Here is a link to the PDF of her presentation.

Spain with Brenna!

S P A I N

H I S T O R Y

“The abundance of native grape varieties fostered an early start to viticulture with evidence of grape pips dating back to the Tertiary period. Archaeologists believe that these grapes were first cultivated sometime between 4000 and 3000 BC. Under Roman rule, Spanish wine was widely exported and traded throughout the Roman empire. The quality of Spanish wine during Roman times was varied. Following the completion of the Spanish Reconquista in 1492, Christopher Columbus discovered the New World under the sponsorship of the Spanish crown. This opened up a new export market as well as new opportunity for wine production. Spanish missionaries and conquistadors brought European grape vines with them as they colonized the new lands. The emergence of growing wine industries in Mexico, Peru, Chile and Argentina was a threat to this income, with Philip III and succeeding monarchs issuing decrees and declarations ordering the uprooting of New World vineyards and halting the production of wine by the colonies.  A major turning point occurred in the mid 19th century when the phylloxera epidemic ravaged European vineyards-most notably those of France. With the sudden shortage of French wine, many countries turned to Spain, with French winemakers crossing the Pyrenees to Rioja, Navarre and Catalonia-bringing with them their expertise and winemaking methods. Phylloxera eventually reached Spain, devastating regions like Malaga in 1878 and reaching Rioja in 1901.It wasn't till the 1950s that domestic stability helped to usher in a period of revival for the Spanish wine industry.  Soon the quality and production volume of premium wines began to overtake the presence of generic Spanish bulk wines on the market and Spain's reputation entering the 21st century was that of a serious wine producing country that could compete with other producers in the world wine market.”

C L I M A T E

One of the dominant geographical influences of Spanish viticulture is the vast plateau known as the Meseta Central that covers much of central Spain. Several of Spain's principal rivers that are at the heart of many Spanish wine regions flow to the sea from that central area. In addition to the Meseta Central, several mountain ranges known as cordilleras serve to isolate and influence the climate of several Spanish wine regions. These include the Cantabrian Mountains that spur westward from the Pyrenees and protect regions like the Rioja from the rain and the cool of westerlies coming from the Bay of Biscay. The Cantabrian Mountains act as a rain shadow.

The climate gets more extreme further inland towards the Meseta Central and is characterized by hot summers with temperatures that can reach 104 °F (40 °C) with drought conditions. Many regions receive less than 12 inches (300 mm) of rain annually with most of the rain falling during sudden downpours in the spring and autumn that can pose the risk of flash flooding. Winters in these regions are characterized by cold temperatures that can often fall below freezing around −8 °F Towards the southeast, around Valencia, the climate is more moderate with the strong Mediterranean influence. In the south, the Sherry and Malaga producing regions of Andalusia contain some of the hottest parts of Spain. North of the Sierra Nevada mountains in the Guadalquivir Valley, temperatures often reach 113 °F (45 °C) in the summer. To adapt to these high temperatures, many Spanish vineyards will be planted on higher elevations, with many vineyards located over 2,000 feet (610 m) above sea level. These high altitudes create a large diurnal temperature variation with low night time temperatures that allow the grapes to maintain acidity levels and colouring. Regions with lower altitude vineyards, such as along the southern Mediterranean coast are suitable for producing grapes of high alcohol levels and low acidity.

V A R I E T A L S

Some records estimate that over 600 grape varieties are planted throughout Spain but 80% of the country's wine production is focused on only 20 grape varieties. The most widely planted grape is the white wine grape Airén, prized for its hardiness and resistance to drop. It is found throughout central Spain and for many years served as the base for Spanish brandy. Wines made from this grape can be very alcoholic and prone to oxidation. The red wine grape Tempranillo is the second most widely planted grape variety, recently eclipsing Garnacha in plantings in 2004. It is known throughout Spain under a variety of synonyms that may appear on Spanish wine labels-including Cencibel, Tinto Fino and Ull de Llebre. Both Tempranillo and Garnacha are used to make the full-bodied red wines associated with the Rioja, Ribera del Duero and Penedès with Garnacha being the main grape of the Priorat region. In the Levante region, Monastrell and Bobal have significant plantings, being used for both dark red wines and dry rosé.

In the northwest, the white wine varieties of Albariño and Verdejo are popular plantings in the Rías Baixas and Rueda respectively. In the Cava producing regions of Catalonia and elsewhere in Spain, the principal grapes of Macabeo, Parellada and Xarel·lo are used for sparkling wine production as well as still white wines. In the southern Sherry and Malaga producing regions of Andalucia, the principal grapes are Palomino and Pedro Ximénez. As the Spanish wine industry becomes more modern, there has been a larger presence of international grape varieties appearing in both blends and varietal forms-most notably Cabernet Sauvignon, Chardonnay, Syrah, Merlot and Sauvignon blanc. Other Spanish grape varieties that have significant plantings include Cariñena, Godello, Graciano, Mencia, Loureira, and Treixadura.

• Sherry
• Cava

W I N E  L A W S

Spanish wines are often labeled according to the amount of aging the wine has received. When the label says vino joven ("young wine") or sin crianza, the wines will have undergone very little, if any, wood aging. Depending on the producer, some of these wines will be meant to be consumed very young - often within a year of their release. Others will benefit from some time aging in the bottle. For the vintage year (vendimia or cosecha) to appear on the label, a minimum of 85% of the grapes must be from that year's harvest. The three most common aging designations on Spanish wine labels are Crianza, Reserva and Gran Reserva.

• Crianza red wines are aged for 2 years with at least 6 months in oak. Crianza whites and rosés must be aged for at least 1 year with at least 6 months in oak.
• Reserva red wines are aged for at least 3 years with at least 1 year in oak. Reserva whites and rosés must be aged for at least 2 years with at least 6 months in oak.
• Gran Reserva wines typically appear in above average vintages with the red wines requiring at least 5 years aging, 18 months of which in oak and a minimum of 36 months in the bottle. Gran Reserva whites and rosés must be aged for at least 4 years with at least 6 months in oak.

Up to Date Full Menu Descriptions 1/27/2018

Here is a link to our current menu descriptions, proofed and up-to-date per Chef.  Let's make some flash cards!

Menu Descriptions 1/27/2018

Bubbles! by Emily

Sparkling wine might just be the most technical of all wines in the world–even if it is so easy to drink! The reason most sparkling wine is so complex is because of the need for two fermentations; one to make wine and the other to make bubbles. Since sparkling wines were first introduced (starting in the mid 1500’s), several processes have been developed and each result in a unique sub-style of sparkling wine.The French terms Mousseux and Crémant refer to sparkling wine not made in the Champagne region, such as Blanquette de Limoux produced in Southern France or cremant de Loire, from Loire valley. Sparkling wines are produced around the world, and are often referred to by their local name or region, such as Espumante from Portugal, Cava from Spain, Franciacorta, Trento DOC, Oltrepò Pavese Metodo Classico and Asti from Italy (the generic Italian term for sparkling wine being spumante), and Cap Classique from South Africa

How Sparkling Wine is Made
There are 6 major methods by which sparkling wines are produced, each resulting in a different carbonation level
and, ultimately, a different style of bubbly! We’ll discuss all the styles, but the two worth paying attention to the
most are Traditional Method (used for Champagne, etc) and Tank Method (used for Prosecco, etc).
Traditional Method
Tank Method
Transfer Method
Ancestral Method
Continuous Method
Carbonation
Under Pressure
Sparkling wines have different pressure levels which affect our perception of their taste. The higher the pressure,
the more fine the bubbles. Here are some accepted terms for sparkling wine in terms of bubble pressure:
Beady: a wine bottled with <1 additional atmosphere of pressure (14.7 psi). Bubbles appear on the sides of the
bottle (or glass) when the wine is opened.
Semi-Sparkling: (a.k.a. Frizzante, Spritzig, Pétillant, Pearl) a wine with 1–2.5 atmospheres (14.7–37 psi) of
pressure that is slightly sparkling.
Sparkling: (a.k.a. Mousseux, Crémant, Espumoso, Sekt, Spumante) The EU has deemed that bubbly wines with
3 or more atmospheres can be labeled as sparkling.


Traditional Methoda.k.a. Méthode Champenoise, méthode traditionnelle, Methode Cap Classique, Metodo Classico, klassische
flaschengärung
Examples: Cava, Champagne, Crémant, some Sekt, Italian Metodo Classico wines (including Franciacorta and
Trento)
Bottle Pressure: 5–7 atmospheres or ~75–99 psi
The traditional method of sparkling winemaking was awarded a UNESCO heritage in Champagne in 2015. It is–
arguably–the most appreciated method for sparkling wine production in terms of quality, and at the same time it is
also the most costly in terms of production. The most important facet of the traditional method is that the
transformation from a still to a sparkling wine occurs entirely inside the bottle.
Base Wine or “Cuvée”: grapes are picked (usually just a tinsy bit younger to preserve acidity) and fermented into a
dry wine. The winemaker then takes the various base wines and blends them together into what the French call a
“cuvée”, which is the final sparkling wine blend.
Tirage: Yeast and sugars are added to the cuvée to start the second fermentation and wines are bottled (and
topped with crown caps).
2nd Fermentation: (inside the bottle) The second fermentation adds about 1.3% more alcohol and the process
creates CO2 which is trapped inside the bottle thus carbonating the wine. The yeast dies in a process called
autolysis and remain in the bottle.
Aging: Wines are aged on their lees (the autolytic yeast particles) for a period of time to develop texture in the
wine. Champagne requires a minimum of 15 months of aging (36 mos for vintage Champage). Cava requires a minimum of 9 months of aging but requires up to 30 months for Gran Reserva Cava. Most believe the longer the wine ages on its lees, the better.
Riddling: Clarification occurs by settling the bottle upside down and the dead yeast cells collect in the neck of the bottle.
Disgorging: Removing sediment from bottle. The bottles are placed upside down into freezing liquid which causes
the yeast bits to freeze in the neck of the bottle. The crown cap is then popped off momentarily which allows the
frozen chunk of lees to shoot out of the pressurized bottle.
Dosage: A mixture of wine and sugar (called Exposition liqueur) is added to fill bottles and then bottles are corked,
wired and labeled.

Tank Methoda.k.a. Charmat Method, Metodo Italiano, Cuvée Close, autoclave
Examples: Prosecco, Lambrusco
Bottle Pressure: 2–4 atmospheres (ATM) 30–60 psi
The tank method came about during the industrial advancements made in the early 20th century and is the main
process used for Prosecco and Lambrusco wines. The major difference between the tank method and the
traditional method is the removal of the individual bottle as the vessel used to turn a still wine into a sparkling one.
Instead, base wines are added together with the sugar and yeast mixture (Tirage) into a large tank. As the wine
has a second fermentation, the CO2 released from the fermentation causes the tank to pressurize, whereafter
wines are then filtered, dosed (with Expedition liqueur) and bottled without aging.
Tank method sparkling wines have a much more freshly made character with stronger secondary (yeasty) flavors.
Some may argue that the tank method is not as high-quality of a production method as the traditional method of
sparkling wine. While the process is more affordable (and thus is popular with lower quality wines), it is still used
for fine sparkling winemaking.
Transfer Methoda.k.a. Transversage
Examples: Small format (187 ml) and large format (3L+) Traditional Method sparkling wines
Bottle Pressure: 5–7 atmospheres (ATM) or ~75–99 psi
This method is identical to the Traditional method except that wines need not be riddled and disgorged in the
same manner. Instead, the bottles are emptied into a pressurized tank and sent through pressurized filters to
remove the dead yeast bits (lees). Then, the wines are bottled using pressurized fillers. You’ll find this method
used most commonly for non-standard sized bottles (splits or jerobaum and above).
TIP: Transversage method is slightly different than transfer method in that wines are riddled and disgorged into
tanks and do not require the filtration step.

Ancestral Method
a.k.a. Méthode Ancestrale, Méthode Rurale, Pétillant Naturel (a.k.a. “Pet-nat”)
Examples: Loire, Jura,
Bottle Pressure: 2–4 atmospheres (ATM) or 30–60 psi
This method of sparkling wine production uses icy temperatures (and filtration) to pause the fermentation
mid-way for a period of months and then wines are bottled and the fermentation finishes, trapping the CO2 in the
bottle. When the desired level of CO2 is reached, wines are chilled again, riddled and disgorged just like the
traditional method, but no expedition liqueur (sugar) is added. The technique is referred to as the Ancestral
Method because it’s assumed that this is one of the earliest forms of sparkling winemaking.
Méthode Diose Ancestrale: This variant of the Ancestral Method empties the wines into a pressurized tank and
filters instead of riddling and disgorging.
TIP: Several producers of Pétillant Naturel wines opt to close their wines with a crown cap.
Carbonationa.k.a. Gas Injection, Industrial Method
Examples: NewAge
Bottle Pressure: 3 atmospheres (ATM) 45 psi
The carbonation method simply takes a still wine and carbonates in a pressurized tank. While it’s possible that
this method has benefits, at the moment the only carbonated wines are produced this way are lower quality bulk
wines.  (BTW, New Age is a carbonated sweet white wine blend of Torrontés and Sauvignon Blanc).
Continuous Methoda.k.a. Russian Method
Examples: Lancers
Bottle Pressure: 4–5 atmospheres (ATM) or 60–75 psi
The Russians may have it with the strangest sparkling wine production method yet! The process gets the name
from a continual addition of yeast into pressurized tanks thereby making it possible to increase the total pressure
to 5 atmospheres (or as much as most Champagne). Wines are then moved into another tank with yeast
enrichments (sometimes wood shavings) which the dead yeast bits attach to and float around in the wine. This
gives the wines a similar-tasting autolytic character to the traditional method. Finally, the wines move into the last
set of pressurized tanks where the yeasts and enrichments are settled out, leaving the wine relatively clear.
All in all, the process takes about a month. At the moment, there aren’t many producers who use the continual
method save for a couple of large companies in Germany and Portugal (and Russia).

Salty pig bubbles

Jeio177 hectares spread out over 35 plots immersed in the steep hills that lead from Valdobbiadene towards
Conegliano, the most prestigious area of the appellation. The land is extremely fragmented and studded with
small plots, so much so that the average size of each property is little more than a hectare.
Valdobbiadene is a town in the province of Treviso, Veneto, Italy.
Produced from Merlot and Pinot Noir grapes. The vineyards are all located at the top of steep hills, exposed to
the south, assuring excellent balance, sapidity and personality.
A brief period of maceration gives the wine its slightly pink colour and determines the action of the aromatic
varietal substances that bring out the grapes' floral, fruity and surprisingly typical characteristics. The long and
gradual fermentation cycle together with a sustained period in the presence of yeasts, both in the wine and during
re-fermentation, confers delicacy and elegance on this cuveé and makes it persistent on the palate.

Cleto Chiarli
Alcohol content: 8% vol.
Grape variety: Grasparossa
The Grasparossa grape thrives to the South of the City, around Castelvetro, where low hills start to rise gently. In
1960 Cleto Chiarli founded the first wine-producing company in the Emilia-Romagna region, following the
success that his homemade Lambrusco enjoyed enjoyed in his 'Osteria dell'Artigliere', his restaurant in Modena.
This was the start of a tradition of excellence leading to Chiarli's steady growth which has made it the greatest
privately-owned Lambrusco company.
Vinification: Traditional pressing with a 36-hour long maceration. Fermentation at 18°-20° C. Second fermentation
(‘Pris de Mousse’) in ‘cuve close’: a method of producing sparkling wines that is quicker than the Methode
Champenoise where the secondary fermentation takes place in a sealed tank rather than in a bottle.
"Centenario" Lambrusco Grasparossa di Castelvetro DOC Amabile
Very fruity, all the grapes’ fragrances can be felt. Its smoothness makes it surprisingly pleasant, though avoiding
excesses. Captivating.
Accompaniments:  pairs perfectly with charcuterie, great suggestion for sangia lovers. Apart from being a good
companion for traditional cuisine from Emilia, it is also indicated as an accompaniment to desserts.
Service temp.: Cool (10°-12° C.)
Size: 75 CL

Contratto was the first company in Italy to produce a classic method sparkling wine and boasts a prestigious history
that has lasted 150 years.
Contratto was founded by Giuseppe Contratto in 1867. The winery is known as the oldest sparkling wine producer in Italy. In fact, the classic 1919 Contratto Extra Brut method was the first vintage Sparkling wine ever produced in the country.
The winery has a long and prestigious history. At the end of the twentieth century, its wines left Canelli for destinations all over the world (mainly towards royal families), and Contratto was the personal supplier of the Vatican as well as of the Italian royal family. Awards and medals from exhibitions and international competitions of the time highlight the reason why the name of Contract has long been synonymous with prestige and quality in the world of sparkling wines.

Sektkellerei Szigeti (pronounced ZIG-it-ee)

A sparkling wine house located in the winemaking village of Gols in Burgenland.

Method traditional.

Grape, Gruner Veltliner

Burgenland Austria

9-15 months aging on the lees. The wine acquired a distinctive mousseux due to the use of yeasts indigenous to

Champagne, France. The dosage was made with local sweet wine.

A great apertif, pair with seafood, linguine, burrata salad or app, lecco pizza with pros

Pierre Peters

Grape Chardonnay

Region Champagne, France

Our vineyard, of just over 19 hectares, is located primarily in the area of the "Côte des Blancs" and more

specifically in the villages of Mesnil sur Oger, Oger, Cramant and Avize. These great terroirs (soils), located a few

miles south of Epernay lay on a chalky outcrop which is a real water tank. The hillside vines are oriented to the

east which protects them against the westerly winds. Aware of our precious vineyards, we use sustainable farming

methods with the aim to produce the finest grapes while respecting our land, the environment and nature.

100% Chardonnay

Canelli, Italy

Traditional method

Burgundy by Jill!

The Lovely Region of Burgundy

 

Where is Burgundy located?

Burgundy is located in the central eastern portion of France. It is in the valleys and slopes west of the Saone, a tributary of the Rhone.

Soil and Terroir

Terroir is a paramount factor in the character of a Burgundy wine. It can vary from vineyard to vineyard, even vineyards as close as five miles apart (crazy right?!)

Burgundy’s Terroir is an ancient sealife graveyard, so it has a lot of limestone and fossil! Also Burgundy experiences a continental climate characterized by cold winters and hot summers. The weather is very unpredictable, with rains, hail, and frost all possible around harvest time.

The Heart of Burgundy is called Cote d’Or, a narrow band of gently sloping hillside of encompassing some 60 small appelations.

Grapes

The two main grapes from burgundy are Chardonnay and Pinot Noir. They also produce a few others including Aligote, Gamay, and Cremant de Bourgogne (that would be tiny little bubbles!) They also produce a very small amount of rose. So Chablis has a few levels of quality….. Ready, Set, Go…..

• Petit Chablis
• Chablis premier Cru
• Chablis Grand Cru

Fun Facts about Burgundy/French WInes

• French wines are part American, in the 19^th Century European vineyards were hit by several different plights, pestilences and diseases. It wiped out the vineyards and the growers were forced to start growing healthy new plants, but the only way was to splice plants with american ones!
• In 2014 Burgundy outsold Bordeaux to the tune of 9% (41% to 32%)
• The capital of Burgundy is Dijon. Jean Naigeon originated Dijon mustard in the 1750’s by using the juice of not quite ripe grapes in place of vinegar.
• Burgundy looks like a patch work of vineyards, there are over 100 different types of appelations.
• Monks! The Benedictines’ work enabled them to conserve heat from the sun and protect their vines from the wind. Planted in regular rows, the vines structured the landscape as well as making it productive.
  
  

There is Burgundy in a nut shell! Hope you enjoyed!!

New Menu Items: Chicken Alla Matone; Veal Osso Buco; Linguine Set Update

Key Technique: Brodo

We begin with animal bones, mirepoix, and aromatics, and water. The mixture is then cooked for 6 hours. The next day, the stock combined with more bones, more mirepoix, and more aromatics. The stock cooks until reduced to ¼ the size.  The stock is then strained and set aside. All remaining  now caramelized pork meat and mirepoix are deglazed with wine and reintroduced into the stock to intensify flavors. The mixture is strained once more, placed in a clean pan, and reduced slowly while cleaning and skimming for sauce consistency.    This process is repeated until Chef deems it is ready, with each addition of bones and veg referred to as a “fortification.”  

Every stock and brodo must be strained through fine chinois and cheese cloth.

Chicken Alla Matone

White Bean and Peppadew Stufato, Tuscan Kale

Alla mattone translates as “under pressure.”  We debone a chicken breast and thigh, then brine it in water, salt, orange, lemon, and parsley.  It is then cooked while being pressed under a heavy pan from raw to order.  Please expect a full 20 min pickup time.

White Bean Stufato:

A stufato is essentially a vegetable stew.  Onion, celery, carrot, peppadews, and garlic are sweated down with the kale.  The beans are cooked with mirepoix, water, and salt and combined with the veggies.

All served with fortified brodo (2x chicken, 1x pork).

Allergies: allium; pork

Veal Osso Buco

Baked polenta, Maitake Mushrooms, Salsa Verde

The shin area of the veal is where we are sourcing this cut of meat.  It is braised in a 3x brodo (chicken→ pork→ beef), served with the shin bone.  Marrow is in the bone; please encourage your guests to spoon it out and incorporate into the dish (to be served with a demitasse spoon).

Polenta:

The polenta is cooked with a parmesan stock, a little butter, and parmesan & pecorino cheeses.  It is then set, portioned, and baked to order for a crisp edge.

The Mushrooms:

We sautee carrots, turnips, celery, and onions, deglaze with wine wine and then cook them to tender with mushroom stock, thyme, bayleaf.

At service we caramelize maitake mushrooms, add the cooked vegetables and finish with parsley and a scant amount of butter.  

Salsa Verde:  This is a northern italian condiment found in Piedmont, emilia romagna, Lombardy.  This green sauce is made with chopped parsley, mint, chives, scallions, anchovies, capers, raw garlic, raw diced shallot, chili flake, lemon zest, and olio verde.

Linguine

PEI Mussels, Saffron, White Wine, Chilli

A traditional pasta dish from the region of Liguria.  Linguine (meaning “small tongues”) is similar to fettuccine but is thinner.

The pasta is made with egg yolks and 00 flour.  The sauce is built with confit onions and garlic, the PEI mussels (out of shell), white wine, chili flake, saffron, and parsley.  It is finished with butter and lemon juice.  Final garnish will be toasted bread crumbs, aleppo, and fennel pollen.

Allergies: shellfish, dairy*, gluten*, allium

Wine Laws Around The World

Wine Laws Around the World

Bordeaux Presented By Ahlia Slone!

BORDEAUX

• Bordeaux gained its popularity by its location
• Ideal climate
• Ideal soil types
• The ports within the Gironde estuary allows for easy trade all around the world

• Grapes
• Cabernet Sauvignon
• Adapted to gravel soils
• Brings structure, fruitiness, ability for long aging
• Ripens
• Merlot
• Adapted to clay-limestone (cooler soils)
• Brings smoothness to a blend
• Earliest ripening grape variety
• Cabernet Franc
• Adapted to clay-limestone soils
• Adds a rich bouquet to wine
• Late ripening
• Petit Verdot
• Adapted to gravel soils
• Gives wine body and color
• Late ripening
• Malbec

• The Gironde estuary divides the region into two banks:
• LEFT BANK
• Blends tend to be higher in tannins, alcohol, and acidity
• Are said to age better than those from right bank
• The bank that made the region famous
• Laws AF
• RIGHT BANK
• Blends tend to be softer/ smoother and lower tannins, alcohol and acidity
• Merlot is main grape used therefore juicer, and meant to drink at an earlier age than left bank
• Tend to be less $$$

• More on Médoc
• Climate, microclimate & terroir
• Warm and damp climate
• The great vintages result in a dry, hot summer
• Unique natural protection from the Atlantic to the West and Gironde estuary to the East
• Regulates temperature throughout the year
• Sun and sea breezes offer protection from frosts and diseases like mold and mildew
• Two types of soils
• Pyrenean and Garronaise gravels found mostly in the Haut-Medoc region
• Clay and limestone can be found in areas like Moulis, Listerac, and Saint-Estephe
• Soils formed by glaciations over thousands of years

• Laws
• Grands crus classés, 1855
• “An Imperial Classification”
• Crus Bourgeois
• “Accessible Excellence”
• Crus Artisans
• “A Reference of Authenticity”
• Cooperatives Cellars
• “The Médoc’s Winemakers United”
• Others
• “We don't like labels”

Our Wines!!

2015 CHATEAU BELLEGRAVE MÉDOC¿?¿LOL?¿?

2010 CHATEAU CASTERA MÉDOC

Probably more $$$ because:

Cru Bourgeois

• Comes from the merchants and artisans from Bordeaux’s “burg” who were important in political life who had the privilege of not being taxed on wines produced by their vineyards

1. Nature of terroir
2. Grape quality
3. Approach of vineyard
1. Wine making
2. General presentation and management of property
3. Bottling conditions
4. Consistency of quality
5. Wines reputation
4. The organoleptic qualities of the wine

Considered a “good” vintage

Aged for a bit