Variety: Grüner VeltlinerRegion: KremstalVineyard: Sourced from four different sites in the hills above the city of KremsSoil Type: LoessFermentation & Élevage: Stainless steel
Martin Nigl’s ‘Freheit’ is sourced from 4 different vineyards in the hills above the city of Krems. The soils here are primarily löss and the temperature is moderated by its steep elevation. The name ‘Freiheit’ means “freedom” and is believed to be some of the first privately owned vineyard land in the valley not controlled by the Church or a feudal estate. Fermentation and élevage occur in stainless steel and is bottled at night when the cellars of the coolest has Martin feels this helps preserve the freshness of the wines.
Freiheit shows pear and lime peel notes as well as floral and grassy components, with a clean mineral finish.
Abbazia di Novacella Kerner
Located in the town of Novacella in the Isarco River Valley, Abbazia was founded in 1142 by the Augustinian Order of Canons Regular. The Augustians are not monks in the sense that you may be familiar with: they’ve taken vows of poverty, chastity and obedience to their superiors; but they also work to support themselves as a part of their community. To this end, the Abbey not only grows grapes for winemaking, but also farms apples and vegetables, and there is a small school devoted primarily to studies of viticulture.
The Abbey’s reputation as a winery is stellar and international. In 2009, Italy’s influential Gambero Rosso named Celestino Lucin, the abbey’s enologist, Winemaker of the Year. The estate has long been known for producing world class white wines with a tremendous price/quality ratio. The Abbey owns 6 hectares near the winery in Novacella as well as 15 hectares at their Marklhof estate near Bolzano. For the rest of production, they work with over 50 small growers in the region. While famous for their crisp, mineral-driven whites, the estate has also received acclaim for its “formidable reds.” The aromatic Pinot Nero is one of the best that Italy has to offer. Kerner is a varietal bred in 1929 by crossing Trollinger, a red varietal, and Riesling. It’s best known for having a racy, linear acidity and incredible lean-bodied freshness.
Beckham Estate Rosé of Pinot Noir
Thirty minutes south of Portland, winding roads lead to a hilltop in Oregon’s Chehalem Mountains, where you’ll find the Beckham Estate. Upon moving in 2004 with the intent of building a ceramics studio, Andrew and Annedria Beckham became inspired by the local farming community and in 2005 began clearing and planting the property surrounding their home. While consciously leaving riparian zones for natural habitat and wildlife the Beckhams progressively expanded the vineyard to nearly half of their 34 acres including 6 grape varietals while also constructing a tasting room, winery, and fully functioning ceramics studio. Andrew has 25 years of ceramics making & teaching. Him & Annedria’s passions for both ceramics and wine led them to found a winery that is one of the only places where the terracotta vessels used for fermenting and aging are made on-site, which they take great pride in hence the amphora vessel depicted on their labels.
This rosé is 100% Pinot Noir from the Willamette Valley that is crisp, refreshing and easy to drink, with hints of fresh cut red fruits from start to finish.
Vietti "Derthona" Timorasso 2020
Designation: Colli Tortonesi Timorasso D.O.C.
Grape Variety: Timorasso (100%)
Vineyard: The grapes for the production of this wines are grown in various vineyard sites located in and around Monleale. They are facing from a southeastern to southwestern exposure, with soil made of calcareous marl.
Winemaking: Hand-picked in mid-September of 2020, the grapes were destemmed and then gently pressed. This was followed by the alcoholic fermentation taking place mostly in ceramic vessels and also, a smaller portion, in stainless steel tanks and large oak casks. The wine did not undergo malolactic fermentation.
Ageing: Ten months – in ceramic vessels, stainless steel tanks and large oak casks – on the fine lees, which are kept in suspension with frequent batonnage.
Description: Clear, intense yellow colour with a green hue. On the nose scents of ripe yellow fruit (pear and peaches), with mineral and floral nuances of acacia and hawthorn. Typical honey notes. After two to three years the mineral notes are more intense; sometimes emphasized by the typical scent of hydrocarbon which refines and adds complexity to the wine. On the palate the wine is dry, gentle, soft and quite rich though very well balanced, without any edges. It has a long lingering aftertaste paired with good fresh acidity.
Planeta Chardonnay 2021
CHARDONNAY SICILIA MENFI DOC
APPELLATION
Sicilia (Menfi D.O.C.)
GRAPE VARIETIES
100% Chardonnay
WINEMAKERS
Patricia TothAlcohol13.5%
Planeta’s journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.
A.J. Adam Im Pfarrgarten 2022
Reisling
This off-dry, medium-bodied Reisling comes from the Mosel Region in Germany.
The grapes for this wine come from part of the famous established Hofberg vineyard where the vine age is between 30 to 50 years old. These are planted on the flatter, lower part of the hill around the ancient stone rectory building which gives this wine its name, Im Pfarrgarten.
The grapes are all hand-harvested and put through a thorough selection process both in the vineyard and upon arrival in the winery. A.J. Adam employ a minimal intervention approach and use only natural yeasts. One fermentation is complete the wines are left on their fine lees for extended periods increasing texture and complexity in the final product. There is an Old World, New World combination of stainless steel tanks plus traditional oak fermentation vessels ranging in size between 1000 and 500 litres.
