The summer heat has finally broken, and the arrival of cool fall breezes increases my desire for a bolder red: something with a bit of warmth and richness. The Sesti Monteleccio was the ideal bottle for this early fall evening, not to mention being the perfect match for the gourmet pizza David whipped up with mushrooms, asiago cheese, fresh herbs and sundried tomatoes.
The color and nose of this 100% sangiovese deceive the eye. The color is a light, bright, ruby red, suggestive of a youthful wine. And, characteristically, the aroma is not assertive, though giving some herbal, earthy notes,
Archive for Pressed for Thought
2009 Domaine Tempier, Bandol Rose
by Maria Glade on September 1st, 2010 | Pressed for Thought, Wine
Each Spring with the coming of warm days and drier sunshine, I anticipate the arrival of the new vintage of dry French rose, in particular the rose from Domaine Tempier in Bandol. Tempier has its fair share of fame, touted the “best rose in the world” by importer Kermit Lynch and “rose of the year” by Wine Spectator for the most recent vintage, but it is not the awards or the accolades, it is the sheer quality and elegance of the wine that excites this wine drinker.
The wine is from a small, family run winery in the south
The wine is from a small, family run winery in the south
Joseph Carr 2007 Cabernet Sauvignon
by Maria Glade on August 25th, 2010 | Pressed for Thought, Wine
California still has some producers that choose to produce wines that rely on character and flavor, and Joseph Carr is one of them. His Cabernet Sauvignon has all the boldness of American fruit with a European sensibility and balance.
Carr sources fruit from of the top growers around Napa, but he is relying mainly on Oakville for the 2007 vintage. He makes the selections very thoughtfully and carefully. All the fruit is handpicked, carefully fermented, and barrel-aged for 18-22 months in 1- and 2-year French and American oak. His process is simple and true to the grape’s potential—natural, which means
Carr sources fruit from of the top growers around Napa, but he is relying mainly on Oakville for the 2007 vintage. He makes the selections very thoughtfully and carefully. All the fruit is handpicked, carefully fermented, and barrel-aged for 18-22 months in 1- and 2-year French and American oak. His process is simple and true to the grape’s potential—natural, which means
2008 Monier Perréol Saint-Joseph
by Maria Glade on August 18th, 2010 | Pressed for Thought, Wine
This syrah is the result of the combined effort of two great wine makers: Jean Pierre Monier and Phillippe Perréol, both of whom are dedicated to wines that are natural, biodynamically produced with little manipulation but with a clear sense of place. This sense of place, that the French call terrior, is that essential character of the wine that can only come from the earth on which the grapes are nurtured, harvested, and fermented. In this case, it is very steep slopes of granitic earth in 5 hectares of southeast facing vineyards—in the wine world this is small and
