Fine Wines Become Friends: Here are some of mine, old and new
Talamonti Aternum Trebbiano d’Abruzzo DOC
Prepare yourself for a new Trebbiano experience.
Following selective hand harvest in mid-September, the grape stalks are removed and subsequently the grapes undergo a cold maceration. A soft pressing follows.
The clarified must is fermented in temperature controlled stainless steel vats for 12 days at 16-18°C. The wine is aged for seven months in 300 litre French oak barrels (30%) and stainless steel (70%) with repeated batonnage before bottling.
Franz Haas Pinot Nero
This is one Pinot Nero you must try
The Pinot Nero, which for Franz Haas is “the white among the reds”, depending on the vintage appears with a changing colour scheme, which can vary from light ruby red to intense ruby red. The bouquet opens with notes of maraschino cherries and raspberries, marzipan and plum jam, cloves and cinnamon. In the end, aromas of underwood are perceived. On the palate, the wine is fresh and lively thanks to the elegant tannins that make it aromatic and round and ensure an inviting and tasty flavour.
Damilano Barbera d’Asti DOCG
Love at first taste!
Produced by Damilano since 2008, Barbera d’Asti represents a new viticultural challenge: growing the most important native varietal in Piedmont. This Barbera wine is produced from a Monferrato vineyard that is 20 to 30 years old. The soil contains white marl and tends to be calcareous. This wine has a red colour with intense purple tones and a fruit nose with light spice notes. It has a persistent flavour reminiscent of currants, violets, cherries and vanilla.
Feudi di San Gregorio Greco di Tufo DOCG
The chalky soils of Tufo confer minerality, freshness and persistence to this Greco which spends 4 months in stainless steel tanks; at all times in contact with its lees. The perfume is intense and persistent. One can recall clear sensations of fruit on the nose, whereas on the palate, one immediately perceives the broad acidity and the spicy minerality, typical of a vine cultivated in Tufo. Immediately following, there are soft notes of balsamic. Drink with raw fish, bufala mozzarella and first courses of white meats.
Ta’ Betta Philippe Villiers DOK Malta
Proud to have this friend
Inspired by Philippe Villiers de l’Isle Adam, the French Grand Master warrior-knight who took over Malta in 1530 after the loss of Rhodes to the Ottoman Empire. This robust blend of Syrah with Cabernet Franc typically conveys forest-fruit on the nose with undertones of tobacco, black and bell pepper. Up until 2019, the Syrah to Cabernet Franc blend was 70% to 30%, this has since changed to 65% to 35%, the more recent vintages arguably more exotic. The vines were mostly planted in 2003 and the yield is restricted to up to 1.8kg per vine for the Syrah and up to 1.6kg per vine for the Cabernet Franc.
Vasse Felix Heytesbury Chardonnay
So attractive and sexy
Pale straw with a green and golden tinge, this fine white expresses savoury, citrus and stone hints that support the elegant, flinty note of the classic Heytesbury perfume. Delicate hints of coastal herb and green tea sit with a little soft cheese and candle wax. The pure, fine satin polish of this chardonnay is special, showing serious precision of al dente ripeness. A typically powerful and tightly held acid line holds a soft, full core, showing amazing restraint with incredible balance and a lightly pithy finish.
Anointed by the god Bacchus himself as one of his most loyal prophets, Joséf was entrusted with the sacred mission of bringing wine to people very early on in his adult life. Spreading his mantra that age improves with wine, he has now been delivering the good news for almost three decades, saving many a poor soul from being lost to meagre pleasures of other earthly potions by helping them see the light eternal, as seen through a gleaming goblet of wine of the finest.