Beer brewing and wine making supplies

2010 Limited Edition Wines at Lancaster Homebrew

It’s that time of year again.  Wine Expert just announced their five Limited Edition Wine Kits.  Here is a link to some backround info on each of the wines available this year.  Call or email to order.  There will be a $25 deposit required at order time and the remainder will be due at pickup.

2010 Limited Edition Wines video from Wine Expert

 *preorder deadline is December 11th


January

Australian Shiraz/Viognier – $129.50

 

The Region: The warm climate

and rich sandy loam soils

of Australia’s Riverland region

could produce high yields, but

the artisan grape growers at

Salmon Gum Vineyards remove

half the fruit at budburst and

limit irrigation. With smaller

numbers of berries and waterstressed

vines, the resultant

grapes display highly concentrated

flavor, aroma and body.

The Wine: Blending red and

white grapes brings lush balance

to this lively, deep garnet

wine. Ripe berry fruit and violet

aromas from the Shiraz are

balanced by floral and stone

fruit notes from the Viognier,

with beguiling hints of orange

blossom followed by toast and

smokiness. There’s sufficient

acidity to give it structure, but

the overall impression is soft

and velvety. The long, gentle

finish is ripe and appealing

with surprising complexity.

The Food: A great choice for

game or meat dishes, it also

works spectacularly with ratatouille

and even soft fruit,

especially combined with softripened

or goat cheeses. It’s

also great all by itself as an

elegant sipping wine.

Ageing: Appealingly bright

and fruity when young, it will

develop more of its floral aromas

after six months, and after

a year will begin to show violets

and blackberry flavors and

continue to deepen in flavor.

Sweetness Code: 0 (dry)

January

Pacifica White -$127.50

 

The Region: The Pacific Rim

has micro-climates and terroir as

diverse and excellent as any in

the world. With Semillon from

the blazing sunshine in Australia,

Charonnay from the crisp

valley air in Okanagan, British

Columbia, and Sauvignon Blanc

and Viognier from the hot sunny

mornings and cool afternoons

of California’s North Coast, each

vineyard also has unique soil

ranging from sandy river bottom

loam, to stony red clay, and

nearly pure limestone.

The Wine: Pacifica White showcases

bright fruit, excellent

structure and a long layered finish

running out from a veritable

fruit salad of flavors and aromas.

Complex pear and honey notes,

grassy citrus and grapefruit, ripe

apple, fig, melon, peach, and

pineapple all mellow into spicy,

honey, butter, butterscotch and

hazelnut flavors that linger beguilingly.

The Food: Full-bodied yet

supple, this wine has a range of

fruit characters and enough acidity

to stand up to a wide range

of foods. Off dry, but perfectly

balanced, it works well with

spices, seafood, clams, mussels

in saffron cream, and especially

with Asian food.

Ageing: While this wine is

delicious right on bottling day,

drinking it early would prevent

it from showing its best. Sauvignon

Blanc dominates early with

acidity, herbs, and citrus. Semillon

brings out melony-honey

notes after six months, Viognier

gives stone fruit, flowers,

ripe apricot, and candied citrus

notes at a year, and Chardonnay

follows with green apple and

mellow notes of white fruits and

minerals after twelve to eighteen

months.

Sweetness Code: 1 (perfectly

balanced and luscious)

February

Italian Primitivo $129.50

 

The Region: Puglia forms a

long narrow peninsula, making

up the heel of the boot of Italy.

Dry and warm, it basks in the

Mediterranean sun, and has

a long, rich history of grape

growing. The Appenine mountains

give an excellent range

of elevations and soil types,

and this region produces more

wine than any other in Italy,

specializing in intensely ripe

grapes from its hillsides.

The Wine: Italian Primitivo is

deeply colored, rich and concentrated,

exuding aromas of

blackberry, plums, tobacco,

prunes and red cherries, with

the Italian signature of firm

tannins and a long, gripping

finish with notes of vanilla and

toast. While deep and intense

like most Italian reds, it retains

acidity to balance fruit character

and marry well with food.

The Food: Primitivo shines

in the company of assertively

flavored foods like lamb, pork,

grilled beef, ribs, roasted

red meats, wild game, spicy

cheeses, and pizza. Its firm

backbone of acids and tannins

makes it work well with

rich and spicy foods like Italian

sausages or lasagna.

Ageing: Medium-bodied but

with good grip and intensity,

this wine will begin to open

up after six months, the richer

flavors will show at twelve

months.

Sweetness Code: 0 (dry)

April

Portuguese Douro Tinto – $129.50

 

The Region: The Douro valley

is Portugal’s premium wine

region. Situated along the Rio

Douro (River of Gold), the scenery

is spectacular and the soil is just

about perfect for growing quality

wine grapes. The climate is continental,

very hot and desert-dry in

the summer; cold and wet in the

winter. Douro’s most memorable

feature is its difficult terrain. Most

of the slopes are so steep that the

only way to grow anything is by

creating terraces, the painstaking

construction of dry stonewalls to

support the banks of soil.

The Wine: A blend of Touriga

Nacional, Tinta Roriz and Touriga

Franca, the names may be unfamiliar,

but Tinta Roriz is the same

grape as Spanish Tempranillo.

Together they make an intensely

aromatic wine with an impressive

depth of fruit and complexity.

Black fruits such as cassis along

with mulberry and raspberry predominate

and are complemented

by plums and tobacco, followed

by the resinous aromas of violets

and rockrose. High tannin levels

and good natural acidity mean the

wine has excellent potential for

ageing without loss of structure or

balance.

The Food: Incredibly flexible as a

food wine, Douro Tinto will match

perfectly with roasted lamb or

duck, barbecued meats, grilled eel,

and meat sauces. The finesse and

complexity also make it intriguing

just on its own.

Ageing: This wine will show black

fruit, plums, and a firm structure

of acid and tannins. Six to twelve

months will reveal more floral aromas

and a hint of ripe berries and

cassis. After eighteen months to

two years, it will release violet perfumes                                          

and deep notes of tobacco.

Sweetness Code: 0 (dry)

March

Austrian Grüner Veltliner – $129.50

 

The Region: Grüner Veltliner is

almost unique to the Niederösterreich,

Austria’s growing region

along the Danube River, north of

Vienna. It finds its finest balance

in loess, the fine-grained, densely

compacted glacial dust that has

blown into the vineyards over

many thousands of years. This

unique terroir gives the wines a

nearly monolithic structure that

is mysteriously nimble; forceful

without being overbearing; big

without being heavy.

The Wine: Grüner Veltliner produces

stunningly intense and

concentrated wines that start with

citrus and grapefruit aromas, hinting

from the very beginning at

the variety’s most distinguishing

characteristic, the spicy fragrance

of freshly ground white pepper.

Astonishingly complex and full of

exotic tropical fruits, in addition to

white pepper they can also show

herbed aromas of fresh green

beans or asparagus — surprisingly

delicate, it comes from the mineral

soil.

The Food: The steely dryness and

bracing acidity of Grüner Veltliner

works brilliantly with mussels,

salmon, grilled halibut, fish stew,

and grilled oysters.

Ageing: This wine has huge ageing

potential. After three months

in the bottle it will present bright,

simple flavors of citrus, but after

a year the tropical fruits will come

out to duel with the white pepper,

and after eighteen months to

two years the minerality will show

through, evoking a spicy dryness.

Sweetness Code: 0 (dry)

Leave a comment