Archive | Uncategorized RSS feed for this section

Bordeaux 2011 – In Photos

6 Sep

Here are the photos I promised from my trip to Bordeaux, France with the American Wine School. I can truly say that it was a trip of a lifetime. – Brandon

Wine Review – 2006 Le Cupole Trinoro (Italy)

4 Apr

The combination of Cabernet Franc, Merlot, Petit Verdot and Cabernet Sauvignon is commonly referred to as a “Bordeaux Blend”.  These grapes (in varying combinations) generally make up the famous French Bordeaux wines that are coveted by the great wine collectors of the world.   Yet, my post said Italy because that is the origin of this particular wine and I was pleasantly surprised by this wine find.

The wine comes from the region of Tuscany in Italy, which is better known for Chianti wines.  Tuscany, however, is no stranger to the French grapes that comprise this wine for it was this region that popularized the combination of indigenous Italian grapes like Sangiovese with traditional French grapes like Cabernet Sauvignon into the “Super Tuscan”.

From the Winery (….for the Wine Geeks):

LE CUPOLE 2006

Cold years like 2006 launch grapes into a prolonged waiting season. The ripeness at which we like to pick them doesn’t happen before many cold nights of a late fall, and then it is usually lost to the rains. Bad weather in the fall of 2006 was just never in the forecasts. We were able to wait the spotted ripening out until we could pick the grapes at perfect maturity. The clay of the ground and the freshness of the late season also lent acidity to the maturity of the fruit making this vintage a superior one.

Wine Review -Miro Cuvee Sasha

8 Mar

From the Winery  - For the wine geeks! (www.mirocellars.com):

Winemaking: Grenache was the first to ripen on September 30, followed by the Syrah and lastly the Mourvedre at the end of October. All lots were picked very early in the morning at temperatures near 40°F in small containers to prevent the grapes from bruising and oxidation. The fruit was gently destemmed and sorted by hand for whole berry fermentation. The wine was fermented in small tanks and gently punched down by hand. Then the tanks were directly pressed without the use of pumps for gentle extraction and only the free run juice was collected. Following malolactic fermentation, the wines were aged separately for 12 months and for an additional 4 months after blending.