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Tasted 24th May 2011
Hartl Rotgipfler 2009 Thermenregion, Austria 16.49
Buyer’s Highlight - Who knew this unusual Austrian variety could taste this good? Another immensely drinkable effort from
rising star Heinrich Hartl.
100% Rotgipfler from hillside vineyards on the slopes of 4 villages surrounding Oberwaltersdorf, Thermenregion, 20km south of Vienna.
The vines are 20 or 40-years-old, planted on limestone soils. Very ripe grapes were hand-harvested late-Oct after a long, dry summer.
Skin contact for 8 hours followed by a gentle pressing in a pneumatic press. Fermented with part ambient and part selected yeast at 18
- 21°C with no aeration, with 5% in 4-year-old barrels with full malo and the rest in stainless steel tanks with 15% malo. Matured in 225l
barrels with 50% aged on lees for 6 months and bottled August 2010. Winemaker Heinrich Hartl III. Suitable for vegetarians and vegans.
Alc 13%, TA 5.8g/l, pH 2.85, RS 7.8g/l. Available from Waitrose Wine Direct and 2.
Well, this is new to me. Light, slightly honeyed nose. Fruity and just off-dry. Rather nice.
Chapel Down Flint Dry 2010 Kent, England 8.99
28% Chardonnay, 24% Huxelrebe and 24% Bacchus plus others. All of the grapes were hand-harvested, and the majority were also
whole-bunch pressed. The clarified juice was fermented with selected yeasts in temperature-controlled stainless steel tanks. After
ferment the wines stayed on the yeast lees for 6 weeks before blending and preparing for bottling. Alc 11.5%, TA 8.8g/l, pH 3.22, RS 6.5g/l.
Available from Waitrose Wine Direct and 253 branches.
Clean, green and attractive nose. Fresh and very acidic. Tart.
Chapel Down Bacchus 2010 Kent, England 10.49
100% Bacchus, grown in Essex and Kent in cool climate vineyards planted on clay. The 2010 vintage was relatively cool, giving wines with
moderate alcohol levels and good acid backbone. All of the grapes were hand-harvested. A portion was crushed, but the majority was
whole-bunch pressed and this wine was made from the free run fraction only. Settled and the clear juice was fermented in temperaturecontrolled
stainless steel tanks with selected yeasts. Post ferment, the wine stayed on the yeast lees for 6 weeks before blending and
bottling. Alc 12%, TA 7.4g/l, pH 3.14, RS 7g/l. Available from Waitrose Wine Direct and 250 branches.
Catty nose, with a touch of spring onion. Tart and lovely taste. Really beautifully fresh.
Dr. Wagner Riesling 2010 Mosel, Germany 8.99
100% Riesling hand-picked between the 20th and the 31st October 2010 in an Indian Summer. The yield of this famous vineyard (vines
are 40 years old) was 60hl/ha. The vineyard is extremely steep, planted on slate soils. Single pole training, typical for the Mosel area.
The grapes were fermented in traditional 45-year-old 1,000l oak barrels called Mosel Fuder with cultured yeast at 16°C lasting over 3
weeks. Winemakers Heinz Wagner and his daughter Christiane, who finished her studies at the famous German wine school in 2008.
Bottled March 16, 2011. Suitable for vegetarians. Alc 8.5%, TA 8.3g/l, RS 54g/l. Available from Waitrose Wine Direct and 181 branches.
Just a little wild honey on the nose. Luscious and refreshing initially, but I’d like a little more acidity on the finish.
Dr. Loosen Ürziger Würzgarten Riesling Kabinett 2010 Mosel, Germany 13.99
100% Riesling with all grapes from the estate vineyard Ürziger Würzgarten, planted on red volcanic soils on south-facing extremely steep
slopes. Sustainable viticulture with organic fertilizers, although not certified. Average age of vines is 70 years, with a planting density of
10,000vines/ha mostly on classic Mosel single pole training. Grapes were hand-harvested with a yield of 50hl/ha and strictly selected for
healthy fruit. Pneumatically pressed then fermented in stainless steel with a mixture of indigenous and cultured yeast at a cool 18ºC. Matured
in a mixture of 1,000l casks and stainless steel. Alc 7.6%, TA 10.2g/l, RS 67g/l. Available from Waitrose Wine Direct and 240 branches.
Just a hint of honey on the nose. Lovely, lovely taste. Pretty sweet, but pithy and juicy. Yum.
Italy
Triade Fiano/Falanghina/Greco 2010 IGT Campania, Italy 8.99
33% Fiano, 33% Falanghina and 33% Greco from vineyards in the Avellino province of Campania. The vines are planted at an altitude of
200 - 400m on volcanic soils at a density of 4,000vines/ha and trained using Guyot. The grapes were hand-harvested late-Sept to early-
Oct with a yield of 2kg/vine. Destemmed and gently pressed, then the must was chilled to 12°C and left to rest for 18 hours. 80% of each
variety was fermented in stainless steel at 18°C, with the remaining 20% fermented and aged for 45 days in new French oak barriques.
Final blend was made in early December. Winemaker Alessandro Michelon. Suitable for vegetarians and vegans. Alc 13.0%, TA 6.3g/l, pH
3.3, RS 4.0g/l. Available from Waitrose Wine Direct and 182 branches.
Something interesting on the nose. Very ripe, sweet and spicy. Savoury, southern-tasting. Needs very tasty food. Quite good.
Mas d’en Gil Coma Alta Garnacha Blanca 2009 Priorat, Spain 22.99
70% Garnacha Blanca with 30% Viognier. Vines are planted on slate and argilo-calcareous soils at an altitude of 300m. They are 10 years
old and yield just 15 - 20hl/ha. The vineyard is heavily influenced by the Garbinada wind and has a very low rainfall. The grapes were handpicked
in mid-August to Sept 2009. 20% of the Garnacha Blanca was fermented in small oak barrels (18 - 22ºC for 8 days), whilst the
remaining 80% was fermented in large cask (16 - 18ºC for 10 days). 100% Viognier fermented in cask (16 - 18ºC, for 10 days). Matured in oak
for 3 - 4 months. Alc 15%, TA 5.3g/l, pH 3.15, RS 3.1g/l. Available from 11 July. Available from Waitrose Wine Direct.
Little on the nose. A very odd taste. Quite oxidative. Savoury and lacking freshness.
Not for me.
Valdesil Godello 2009 Valdeorras, Spain 15.99
100% Godello from a vineyard planted at 500m altitude in south-east Galicia on slatey, mineral-rich soils. Bodegas Valdesil is a familyowned
estate in Vilamartin de Valdeorras. The vines have an average age of at least 30 years and yield 22hl/ha. The grapes were handharvested
into 20kg boxes, rigorously sorted and then given a short skin maceration in stainless steel tanks with static racking followed
by fermentation with local yeast. Aged on lees in stainless steel tanks and no malolactic fermentation. Bottled in December 2010.
Winemaker Christina Matilla. Suitable for vegetarians and vegans. Alc 13.50%, TA 5.50g/l, pH 3.24, RS 2.4g/l. Available from Waitrose
Wine Direct and 46 branches.
Fresh, green and appealing nose. Oxidative, over-tasty and I wouldn’t want another mouthful, never mind glass. I just don’t get it.
_________________
mel
Last edited by meljones on Tue Aug 21, 2012 9:46 am, edited 1 time in total.
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