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Jacob’s Creek Shiraz

Over the years I’ve been fortunate enough to have tasted many barrel samples with some really experienced winemakers.  With almost every visit I’ve gained some valuable perspective to help me identify what wines are revealing, and more importantly what they have the potential to reveal.
Sampling the Jacob’s Creek brought me back to one tasting in particular.  That day I heard the winemaker use a very interesting term to describe his barrel sample.   As he dispensed the wine into my glass with the thief, he enthusiastically offered up a prelude to what I was about to experience, with one very interesting caveat.   He said his barrel sample was “still a bit angular”.  With one eyebrow now standing firmly at attention, I replied “angular?”  He said, “yea, angular”.  He went on: “sometimes young wines, particularly ones still in the barrel, offer up a lot of complex fruit and nuance, but the elements are not integrated yet”.  I knew exactly what he meant, but I had never heard wine described as having any rectilinear qualities.

So as I was tasting the Jacob’s Creek and determining what the wine was offering, the term angular came right back into memory.  On the nose the wine is more integrated, initially offering hints of banana and other tropical notes, turning to rich plum and ripe cherry.  On the palate, the wine is quite jammy, offering loads of plum and cherry.  There is some mild pepper and spice, but I was a little disappointed that these typical shiraz traits were not as prominent in the Jacob’s Creek.
But what had me comparing this wine to other young barrel samples was the way the wine offered up it’s flavor nuances.  The wine shows it’s fruit in chunks, and then offers up other details in not so subtle ways.  This wine hasn’t integrated yet.  A mature, well integrated wine is a lot like a well-conducted orchestra.  No one musician or instrument stands out.  You just hear beautiful music.  It would be fair to expect these traits right out of the barrel, but not after a few years in the bottle.  Which makes me wonder what a little more time will do for this wine.
Now, all that being said, I still rated this wine a very respectable 85.  There is some very potent fruit, that is currently overwhelming any spice or pepper.  I would actually suggest laying this wine down for maybe 6 months to a year.   It’s not built to age over the long haul, but I think it would benefit from just a little bit more time.  Time for the conductor to do his thing.
A  Salute!
Wine: Jacobs’ Creek
Variety: Shiraz
Vintage: 2008
Alcohol: 14%
Rating:  85
Price: $12.99
Find Jacob’s Creek Shiraz with Snooth
Disclosure: This wine was received as a sample.

View the original article here

Tips For Storing Your Wine

Wine Guide: Storing Wine

Here are some tips for storing your wines compliments of  My Wines Direct
Many people think that if they're going to store wine at home then they need a cellar. But the word "cellar" conjures up images of dark, cavernous chambers cut out of bedrock, or slick, temperature and humidity-controlled rooms lined with mahogany wine racks. All very nice, but not at all necessary. We recommend you interpret "cellar" somewhat loosely.
There are four main things to consider when storing wine: temperature, light, vibration and keeping the cork wet.
Temperature: Both red and white wine likes to be kept cool. 55°F is ideal, but more important than this magic number is that the temperature doesn't fluctuate. Better a constant 65°F than 40° one day and 80° the next.
Light: Bright light and sunlight can damage wine as it ages in bottle, so the darker the room, the better. Total darkness is easily achieved by simply closing the lid of the case or the closet door.
Vibration: Areas subject to heavy foot traffic (or vacuum cleaners) should be avoided as wine, unlike martinis, should be neither shaken nor stirred.
Keep the cork wet: Laying your bottles down on their sides keeps the wine in contact with the cork, which in turn prevents the cork from drying out. Dry corks contract, allowing air to pass into the wine and wine to leak out. If air gets in, it renders the wine dull and lifeless and it will taste more like old sherry than wine.
If you keep these basic requirements in mind, you'll find it remarkably easy to find a place to store your wine, and you won't need a cellar at all. A corner of the basement, a closet in a spare bedroom, your shipping box or the cupboard under the stairs will all do nicely. And remember, the longer you plan to store your wine, the more important these factors become. If a newly-purchased wine is to be drunk in a day or two, it really doesn't matter too much where you keep it, but if the wine is to be kept for weeks or months then find it a nice cool, dark spot.
Now, some wines require not months but many years, even decades, of bottle aging before they're ready to drink. This is a small percentage of all the wines made, but nonetheless, it is an important one. Where you store these high quality (and often expensive) wines designed for long aging takes on a special importance if your investment is to be protected. In this case you may want to consider one of the commercially available wine storage units, which come in a variety of sizes and finishes. Another alternative is off-site storage, where you rent a locker in a temperature and humidity-controlled wine storage facility. This option is great for wines that you don't plan to drink for some years and has the added advantage of being out of reach; a real bonus during those weak moments.
As your collection of wine grows you'll need to keep track of it. An old-fashioned cellar book where you record each new wine that goes into your cellar and cross them off as you take them out, works just fine. These days, however, there are also numerous cellar software programs that make it easy and fun to manage your wine collection.

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Soave: Classico or Superiore?

Note from the editor: We’ve added a new reviewer to the Cheap Wine Ratings team and this is the first of what will hopefully become many reviews from David Germano.  And now, on with his review…
This is my first official post on cheapwineratings.com, and my first assignment, ironically, has brought me right back to my roots.  It seems like only yesterday that, literally, on a daily basis, wine rep after wine rep would have me sampling dozens of Italian whites as I searched for distinguished, yet affordable examples of traditional Italian varietals.
In the mid 90’s that task was challenging, as Italian wine making was unfortunately mired in old-world thinking.  But that’s another discussion.  Over a decade later, I find myself impressed with the selection and quality of Italian white wines, and the newfound progressive approach to wine making, particularly with stalwarts like Pinot Grigio and Soave.
Recently, I had an opportunity to sample two new Soave examples, Prime Brume Soave Classico 2009 D.O.C. from Cantina Di Gambellara, and Capitel Al Pigno Soave Classico Superiore 2008.  As I tasted and rated these wines, I expected to write up two independent reviews.  But as I looked back through my notes and compared my scoring for each wine, I realized that while the scores were fairly similar, the wines were anything but.  There are important nuances to these two wines that can’t be adequately conveyed without some explanation about how the wines classifications affect their different interpretations of the varietal.
First of all, these two wines are both good quality examples of Soave, a wine that I’ve always been partial too.  But they go about things a little differently.  While some of that can be attributed to the obvious differences – winemaking and vintage, much of that can be attributed to their classifications – Classico versus Superiore.
The name Soave not only represents where the wine comes from, in this case the Veneto region in northeast Italy, but what varietal(s) are used to make the wine.   Garganega is the predominant varietal used to make Soave, but some wine makers will use other white varietals in small percentages, such as Trebbiano Veronese, or even Chardonnay.   While Cantina Di Gambellara’s Classico uses around 15% Trebbiano Veronese in the blend, the Capitel Al Pigno’s Superiore is 100% Garganega.  Further, the Superiore is released no earlier than 1 year after harvest, with a minimum of 3 months of bottle aging.  This typically translates into Soave that’s more complex and mature, but in some cases, a wine with less forward fruit.

I sampled the Prime Brume first and found the initial aroma and bouquet to be indicative, and actually pleasantly intense, showing signs of honeycrisp apple, turning to crisp bell pepper as the wine opened up.  On the palate the wine was well balanced offering floral and mineral tones and crisp acidity, along with a long, lingering finish.  Overall the Prime Brume is a good, modern example of what Soave can be.

In contrast the Capitel Al Pigno was a bit more subdued on the nose with more muted tropical hints of banana, and honey.  The Superiore, not surprisingly was a little fuller in the palate, but lacked the intense finish of the Prime Brume.  I couldn’t help but feel a little de ja vu while sampling the Capitel Al Pigno.  While I think the Capitel Al Pigno is a good example of traditional Soave Classico Superiore, I believe there is an opportunity to make this wine even more appealing by breaking from tradition, something that many progressive wine makers in Italy have already found success doing.
So, it really comes down to style preference.  Both wines offer a good Italian white wine experience.  Both wines pair well with lighter fair, such as seafood, and pasta.   The Capitel Al Pigno would even do well with dishes like veal scallopini, while I think the Prime Brume would make a great aperitif.  Or here’s a thought – don’t choose.  Serve both for your next Italian wine dinner, and impress your friends with your knowledge and good taste.
A  Salute!
Wine: Prime Brume Soave Classico from Cantina Di Gambellara
Variety: 85% Garganega/15% Trebbiano Veronese
Vintage: 2009
Alcohol: 12.5%
Rating: 85
Price: $16.00
Wine: Capitel Al Pigno Soave Classico Superiore
Variety: 100% Garganega
Vintage: 2008
Alcohol: 12.5%
Rating: 84
Price: $10.00
Disclosure: These wines were received as press samples.

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Doña Paula Estate Malbec

If you haven’t sampled an Argentine malbec recently, you’re really missing out on a unique wine experience.  It shouldn’t be any surprise that a country that produces so much juice – Argentina currently ranks 5th in global wine production – should be able to produce high quality wines across every price range.  But the quality of Argentina wines has only been a recent phenomenon, due in large part to their increased emphasis on exports.  They now rank right behind Chile among South American wine exports, and this has had a significant impact on the quality of their wines.
When you think of wine from Argentina, you think first of malbec.  Malbec is the most prominent vine in cultivation, and some of the best comes from the Mendoza region.  To give you a sense of how important and prominent the Mendoza region is, consider that Mendoza has more acreage under planting then some other prominent wine producing nations like New Zealand and Australia.   But quantity doesn’t guarantee quality.

Doña Paula Estate’s 2009 malbec comes with the right credentials.  A malbec from Mendoza, it originates from the Lujàn De Cuyo sub-region, the first sub-region in Mendoza to receive appellation status.  Doña Paula Estate claims that the majority of their juice comes from more adult vineyards planted at elevation.  The first sampling of the wine certainly supported this claim as the wine offers a nice lushness and concentration that I think belies its price.

On the nose, the wine initially offers intense black fruit and hints of vanilla, turning herbaceous with cedar notes and black licorice.  On the palate the wine reveals black cherry and plum, lush cedary tannins, along with more herbal notes and more black licorice.   I particularly enjoyed how balanced this wine was on the palate, offering a good breadth and depth with a lush, lingering finish.  To some the wine may seem a little dry (tannic), but it’s nothing that a hunk of Parmigiano Reggiano can’t mitigate.  That’s exactly what I did, and I thoroughly enjoyed the experience.  In fact I recommend enjoying this wine with a nice steak topped with Gorgonzola.   A little more forward fruit would make this wine an absolute steal.
A  Salute!
Wine: Doña Paula Estate
Variety: Malbec
Vintage: 2009
Alcohol: 14%
Rating: 88
Price: $17.00
Find Doña Paula Estate Malbec with Snooth
Disclosure: This wine was received as a sample.

View the original article here

X Winery Napa Valley Truchard Vineyard Pinot Noir

After taking a few days off to enjoy the holidays — and recover from a cold — we’re back at it with at least a quick review tonight.
We’ve reviewed a number of wines from X Winery in the past and we’ve never been disappointed.  With tasty wines, cool labels and a commitment to sustainable production methods, what’s not to love about them?  And this Carneros – Napa Valley pinot noir continues the trend of wines we love coming from X Winery.



Black cherry and red raspberry make the backbone of the aromas from this wine, but there’s something floral in it too and that’s what makes it stand out from other wines.  On the palate this one is full, with big black cherry, berry and plum flavors.  This is a pretty potent wine, with 14.9% abv, but the alcohol is well-integrated and not as noticeable as you might expect at this level, which I attribute to the winemaking.  The mouth feel is nice, altough I would have liked the tannins to be a touch heavier.  The finish is full of plum, with a hint of tree bark.  Overall, it’s a very nice pinot noir.
There is one thing that some folks might not love about this wine, and that’s the price.  At $24.99 it’s a little more than our typical bargain bottles.  But that is the suggested retail price, so if you shop around you may find it closer to $20.
Wine: X Winery
Variety: Pinot Noir
Vintage: 2008
Alcohol: 14.9%
Rating: 89
Price: $24.99
Find X Winery Pinot Noir with Snooth
Disclosure: This wine was received as a sample.

View the original article here