Fritz Wieninger in his natural habitat
#premiumestatesofaustria #limitedonlybynature #wieningeramnussberg #gemischtersatz #austrianwine #oesterreichwein
2017 Coteaux de Peyriac, “l”Amandier” from @domainedeshoms
So very fruity on the nose with an almost candied edge. “Light” for the region this is a chilled down summer drinking red. Refreshing in the mouth with a touch of tannic grip to support pairing with proteins , Beaujolais cru weight and enough acid to keep it refreshing. “Appellation: IGP hillsides of Peyriac.
Site: a plot of the estate on the locality of L’Amandier.
Soil: very stony terrace, quartzite and sandstone.
Grapes: 100% cinsault. Yield: 42 hl / ha Age of the plot: 10 years
Vineyard management: Ecocert certified organic farming.
Vinification: Scraped harvest, no sulphite, native yeast, traditional vinification, rigorous temperature control, short vatting. Aging: 5 months in vats
Bottling: in April, Sulphiting 2gr / hl “
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #cinsault #languedoc #peyriac #peyriacomaniac #glouglou
2018 Côtes du Jura, “l’Audacieuse” from @domainebaudgeneration9
Medium rosé depth to the colour. Savory red fruit with the poulsardy funk coming through. Very dry in the mouth, with the mouthfeel to make you remember it comes from the foothills of the alps and the cooling acid of wind sweeping down from the peaks. Drink on it’s own or with the steak tartare for full synergy of flavor. “Variety of grapes
Blend of two red Jura varietals, Poulsard 70% Pinot Noir 30%
Different soils, mostly marl-limestone. Density of plantation to 6500 hectare hectare. Our wines come from sustainable agriculture, preserving the environment and biodiversity in our soils. Since 2015 Domaine Baud is certified Terras Vitis.
It is developed direct pressing and then transferred to stainless steel tanks. Alcoholic fermentation takes place with a temperature follow (13 °) to keep the fruity and freshness of the product.” #wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #cotesdujura #poulsard #pinotnoir
2018 VdI, Vino Rosato from @cantinagiardino
Glowing with vibrant life this rosato isn’t one of those pale wisps of an almost white wine and instead brings more than enough fortitude to stand up to whatever food you want to throw at it. It brings the natural funk to the nose with red fruit edged by a little VA and just a smidge of brett. In the mouth it’s very angular and Italian with more of the tart and savory edged red fruit. This is followed by the refreshing/reviving acid that cleans everything from the palate and will wake you up even if you’re napping like Lazarus.
On BTG so you can get your glow on too “Antonio and Daniela De Gruttola seek out old vineyards in Irpinia, high in the hills of Campania. They champion and preserve the region’s native varietals, old vines and an age old way of tending them. The vines are set at altitude and are planted over the region’s vibrant volcanic soils. Vineyard work is done by hand, organically and a combination of great farming and low yields results in healthy, characterful fruit. In the cantina, Antonio takes a no-nonsense approach with the intention of letting this terroir express itself in full. The grapes ferment naturally without temperature control and fermentation can continue for months. Wines are raised in a combination of terracotta amphorae and large casks made from local woods and bottled unfiltered, with no additions at all. The resulting wines are singular, vivid expressions of grape and place.
From fifty year old vines, this is mostly Aglianico with a dash of Coda di Volpe in the mix. It spends a couple of days on skins, before being pressed off to rest in chestnut casks for a year. It is bottled by the magnum and is a deep purple in colour, with some fine little tannins. A textured, savoury rosato worth its place on the table.” #wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #vinonaturale #aglianico #codadivolpe #campania
Grilled zucchini, roast carrot harissa, pomegranate, and toum. A late summer treat.
2017 Terre Siciliane, “Versante Nord” from @eduardotorresacosta
A crispy touch of reduction still clings on but the golden fruit has begun to expand from underneath it. Fresh, lively and sapid in the mouth, the skin contact has done more to flesh out the mouthfeel than to add a lot of tannin. He good acid leaves the vulcanic minerality to linger longer than you want to wait for the next sip. On BTG to quench the thirst of the hardest working club footed black smith of the gods. “A vulcanic white with G-force flavours. From six different parcels on the north face of Mt. Etna, it spectacularly shows off its terroir, packing a punch with mineral and citrus notes. A truly amazing wine, and only 2000 bottles produced.
APPELLATION: IGT Terre Siciliane
VARIETY / BLEND: 60% Minella Bianca: 40% native varieties:
ALTITUDE: 550 - 900 metres
FERMENTATION: spontaneously in concrete tank, 5 days skin contact with no temperature control
AGEING:8 months in large. used oak botti”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #versantenord #etna #terresiciliane #minellabiance #nativevarieties #organic #organicwine #vinonaturale