Tasting No 277 – May 27, 2025
Pinot Noir from around the world
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Tasting Overview
The objective of this tasting is to explore Pinot Noir wines from different regions of the world. We will taste Pinot Noirs from France, the United States, New Zealand and Chile. This is an open tasting.
Presenters: Yacsire Cutler and Orlando Mason
Participants: TBA
These are the wines
- Wairau River Pinot Noir, New Zealand, 2022
- Antonin Rodet, Pinot Noir ‘Grande Selection’, France, 2023
- Schug Carneros Pinot Noir, California, 2022
- Leyda Lot 21, Pinot Noir, Chile, 2018
The Menu
- Roasted beet with goat cheese
- Raviolis stuffed with mushrooms
- Grilled trout with mixed vegetables.
- Dessert, coffee or tea.
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Brief History of Pinot Noir around the world
Pinot Noir is one of the oldest and most celebrated grape varieties in the world, known for producing elegant, complex red wines. It is believed to be over 2,000 years old, making it one of the oldest known grape varieties still in use. It likely originated in northeastern France, possibly around Burgundy, and there are records of being cultivated during the first century A.D. The name “Pinot” comes from the French word “pin” (pine), referencing the grape’s tightly clustered, pinecone-shaped bunches. “Noir” means black, referring to the color of the grape.
The Burgundy region of France is therefore considered the birthplace of Pinot Noir. Monks in the Middle Ages, were crucial in refining the cultivation of Pinot Noir in Burgundy, identifying the best vineyard sites. Burgundy’s deep association with the concept of terroir—how soil, climate, and vineyard location affect the wine—was largely shaped by Pinot Noir cultivation.
Pinot Noir has been know as known to be a “temperamental” grape. It prefers cool to moderate climates, heat cam mute its finesse and freshness. It is difficult to cultivate and vinify consistently due to its delicacy and susceptibility to mutation and rot. Because of its thin skin it doesn’t stand up as well to high heat, too much sun, hail or too much rain as hardier, thicker-skinned grapes; in addition, the grapes in the clusters are close together, making them more prone to mildew and rot in very damp conditions. Its prone to millerandage (uneven grape development). Pinot noir is highly reflective of the soil and climate where it is grown (especially in Burgundy.).
Pinot Noir primary flavors are red fruit – cherry, strawberry, raspberry. It often shows earthy, floral, and herbal tones—such as mushroom, rose petal, forest floor, tea leaves, clove and cinnamon. Younger Pinot is bright and juicy. Aged Pinot Noir: Can develop complex flavors like dried fruit, leather, game, and truffle.
Pinot Noir wines are generally light to medium bodied, low to medium tannins with a silky or soft texture, and naturally high acidity with helps it age and pair well with food. Alcohol content is typically moderate (12-14.5%.) Its color is pale to medium ruby or garnet. It is one of the lightest red wines in appearance.
In the 19th–20th centuries Pinot Noir began spreading to other parts of the world. Globally, Pinot Noir is one of the major red grape varieties, but it ranks behind more widely planted and robust varieties, such as Cabernet Sauvignon and Merlot. In total plantation, Pinot Noir is about 1/3 of Cabernet Sauvignon and less than Merlot, Tempranillo and Shiraz.
Notable Pinot Noir producing countries are:
- France (especially Burgundy) – benchmark quality, limited volume;
- USA (especially Oregon, California) – growing in prestige;
- Germany – surprisingly one of the largest producers (Spätburgunder);
- New Zealand – notable for vibrant, fruit-driven styles; and
- Chile – rising production in coastal cool zones.
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Regions of production
The wines to be tasted come from France (Burgundy), United States (Carneros), New Zealand (Central Oyago), and Chile (Valle Leyda.).
FRANCE – The real turning point for Pinot Noir came during the Middle Ages, when Cistercian and Benedictine monks in Burgundy began carefully cultivating and documenting vineyards. These monks were meticulous in observing how different vineyard plots—called “climats”—produced different expressions of the same grape. Their efforts laid the foundation for Burgundy’s terroir-based winemaking tradition. In 1395, Duke Philip the Bold of Burgundy famously issued a decree banning the lower-quality Gamay grape from Burgundy in favor of “the noble Pinot”. This marked the first formal attempt to protect and promote Pinot Noir, reinforcing its prestige in the region. Through the centuries, Burgundy’s reputation grew, especially among royalty, clergy, and nobility. Pinot Noir from top vineyards like Romanée-Conti became legendary. The 18th and 19th centuries saw continued refinement, and the Napoleonic inheritance laws later led to the fragmentation of vineyard ownership—contributing to the complexity of Burgundy’s wine labels today. In the 20th century, the AOC system was introduced to formalize vineyard classifications. Pinot Noir became almost exclusively linked with red Burgundy wines.
Two things make Pinot Noir from France unique: soil and climate. In terms of the soil, going back around 200 million years, France was part of a large, tropical sea. Over time, the seabed became limestone soils. These soils are behind the trademark zesty minerality of French wines, especially pinot noir. Because France has a cooler climate than other pinot noir wine regions, French pinot noir is delicate and light-bodied. Rather than bold, heavy flavours, you’ll catch the citrusy taste of orange peel and the fruity taste of cherry. You might also notice a smooth and sweet chocolate flavour.
UNITED STATES – Pinot Noir was first introduced to the U.S. in the mid-19th century, primarily by European immigrants bringing vine cuttings with them. Initial plantings were scattered and experimental, and the grape didn’t gain immediate traction due to its sensitivity to climate and soil. In the early 20th century, California saw some of the earliest serious attempts at cultivating Pinot Noir, particularly in areas like the Santa Cruz Mountains and later in Sonoma and Napa. However, it wasn’t until after Prohibition that efforts really picked up again. A major turning point came in the 1960s when planting Pinot Noir began in Oregon’s Willamette Valley. By the 1980s and 1990s, both Oregon and cooler parts of California were producing world-class Pinot Noir. The grape became known for its elegance, complexity, and expression of terroir. American Pinot Noirs gained further credibility on the world stage after Eyrie’s 1975 South Block Reserve placed well in international tastings. Pinot Noir is now one of the most prestigious and sought-after varietals in the U.S. Willamette Valley is widely considered one of the top Pinot-producing regions in the world, and California continues to innovate with diverse styles ranging from bold to delicate. Stylistically, these wines range from types similar to Burgundy’s (leaner, with firmer tannins and earth and mineral accents) to plusher and riper versions with rich dark fruit and spice notes, and styles in between
Specifically Carneros covers an area of 90 square miles on the southernmost foothills of the Mayacamas and Sonoma mountain ranges. This location sits between America’s two most famous wine-producing regions – the eastern half in Napa, the western half in Sonoma. In the 1880’s the Stanly Ranch in Carneros, with over 300 acres, was one of the largest vineyards in California and had significant Pinot Noir plantings.. The topography here – and the cool, windy mesoclimate it creates – is intimately connected with the style of wine produced here. This gives Carneros a much cooler, wetter climate than that found further north in the sheltered valleys. Carneros Pinot Noir has traditionally been lighter and tighter than those from other Californian regions, with notes of berries and herbs, rather than anything deeper and more opulent.
NEW ZEALAND – The history of Pinot Noir in New Zealand is relatively young, but it’s a story of rapid rise and global acclaim. In just a few decades, New Zealand has established itself as one of the premier Pinot Noir producers in the Southern Hemisphere, known for purity, elegance, and vibrant fruit. The earliest vine plantings in New Zealand go back to the 1800s, brought by European settlers, but it didn’t catch on due to lack of wine infrastructure, limited viticultural knowledge, and inappropriate vineyard sites. It is only in the 1970s, that the modern New Zealand wine industry began to take shape, particularly in regions like Martinborough, Canterbury, and Central Otago, where the first producer recognized that the cool, dry climate and free-draining soils mirrored conditions in Burgundy The current trends are: greater focus on single-vineyard bottlings and sustainable practices; use of native yeasts, whole-bunch fermentation, and minimal intervention; and increasing comparisons to Burgundy, especially from Martinborough and Central Otago.
New Zealand Pinot Noirs are noted for bright cherry and berry fruit, silky tannins, balanced acidity and transparency of terroir. In particular Central Otago, with its high-altitude vineyards, continental climate, and dramatic temperature swings, is considered ideal for Pinot Noir wines that are characterized as bold, structured and fruit forward.
CHILE – Pinot Noir likely arrived in Chile in the 19th century, brought by European settlers. However, it was not widely planted or seriously cultivated mainly because Chile’s central wine regions were too warm for Pinot to thrive. In the 1990s, Chilean winemakers began exploring coastal regions, realizing the cooling influence of the Pacific Ocean and Humboldt Current could support delicate grapes like Pinot Noir. Regions like Casablanca Valley, San Antonio Valley (especially Leyda), Limarí Valley, Bio-Bío and Itata in the south began to produce higher-quality, cooler-climate Pinot Noir. Winemakers started to use better clones of Pinot Noir (especially Dijon clones from Burgundy); implement lower yields and more precise vineyard management; and experiment with oak aging, whole-cluster fermentation, and minimal intervention techniques.
The Leyda Valley region enjoys the effects of the cold Humboldt Current of the Pacific Ocean. The first vignerons appeared in Leyda in the late 1990s, attracted by a terroir that was almost perfect for the production of premium grapes, save for the lack of an abundant source of water for irrigation. A significant investment by a wine-producing family in the area saw the construction of a pipeline five miles (8km) long to channel water from the Maipo River in the south.The close proximity to the coast is what is driving growers to Leyda. Cold ocean breezes and morning fog moderate the overall temperatures, and the valley is therefore significantly cooler than its low latitude might suggest. These cool temperatures are complemented by warm sunshine during the long growing season, letting grapes ripen fully and develop complexity while still retaining acidity. Leyda Valley’s soils are largely clay and loam over a granite base with moderate drainage. These low-fertility soils are good for the production of premium grapes because they make the vines struggle for survival. This results in vines that put all their energy into producing small, concentrated grapes rather than leafy foliage. Wines produced from these grapes tend to be structured and complex and Leyda Pinot Noir wines style is bright red fruit, floral, and elegant.
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Information on the Wines
Wine #1. Wairau River Pinot Noir, New Zealand, 2022
The producer: Wairau River Wines is a family-owned winery located in the Marlborough region of New Zealand’s South Island. Established in 1978 by Phil and Chris Rose, the winery has grown to become one of Marlborough’s most respected producers, known for its commitment to quality and sustainability.
The wine
Grapes: 100% Pinot Noir
Alcohol: 13%
Tasting Profile:
Aromas: Notes of ripe cherry, pomegranate, and red berry, complemented by hints of white pepper, anise, and a subtle earthy undertone.
Palate: Bright and fresh with concentrated flavors of raspberry and red cherry. The wine exhibits a soft, generous mouthfeel, with delicate wild berry nuances and a touch of savory complexity. Fine, elegant tannins provide structure and depth, leading to a lingering finish.
Oak Influence: Aged for nine months in French barriques, imparting subtle toasty oak characteristics that enhance the wine’s complexity without overpowering the fruit profile.
The 2022 Wairau River Pinot Noir from Marlborough, New Zealand, is a vibrant and expressive red wine that showcases the distinctive characteristics of the region’s cool-climate terroir.
Wine #2. Antonin Rodet, Pinot Noir ‘Grande Selection’, France, 2023
The producer: Antonin Rodet is a historic wine producer and négociant based in Mercurey, in the Côte Chalonnaise region of Burgundy, France. Founded in 1875 by Antoine Rodet, the house has been instrumental in promoting the wines of southern Burgundy, particularly those from Mercurey.
The wine
Grapes: 100% Pinot Noir.
Vinification: The mechanically harvested grapes went through a pre-fermentary maceration period giving brighter color and fresh fruity aromas to the wine. After that 4-days period, the plots were vinified separately with a long fermentation of at least 3 weeks. The tank fermentation process ended with a post-fermentary maceration of 7 days at hot temperature to refine the tannins. The wine was then aged for 4 months on fine lees, under wood for a quarter to bring a subtle structure and in stainless steel tanks to keep the fruit and freshness of the grape.
Tasting Profile:
Appearance: Bright garnet red.
Aromas: Delicate notes of cherry and coffee, complemented by subtle toasted nuances.
Palate: Fruity and appealing, with flavors of chocolate and a hint of menthol. The wine is medium-bodied, featuring silky tannins and a long finish with assorted fruit flavors and a fine touch of oak.
Accolades:
- Silver Medal: Global Pinot Noir Masters, March 2024.
- Bronze Medal: International Wine & Spirit Competition, May 2024.
- Bronze Medal: International Wine Challenge, May 2024.
Wine #3: Schug Carneros Pinot Noir, California, 2022
The producer: Schug Carneros Estate Winery is a family-owned winery situated in the Carneros regiom of Sonoma County, California. Founded in 1980 by German-born winemaker Walter Schug, the estate is renowned for its European-style Pinot Noir and Chardonnay wines.
The wine
Grapes: 100 % Pinot Noir
Alcohol: 14%
The classic Carneros region Pinot Noir offers a wide range of flavors and aromas, intyhe tradition of the finest red Burgundies of France. “Clonal diversity” is achieved by carefully blending several vineyard lots, each retaining its own unique clonal signature in the blend.
Tasting profile:
The result is a complex wine with a rich bouquet of cherries, berries and hints of spicy new oak. It has flavors reminiscent of black cherry, currant and strawberry, followed by a rich, spicy texture and a long silky finish.
Wine#4: Leyda, Lot 21 Pinot Noir, Chile, 2018
The producer: Viña Leyda is a Chilean winery located in the Leyda Valley, approximately 90 kilometers west of Santiago. Renowned for its cool coastal climate, the Leyda Valley benefits from the Humboldt Current, which brings cold ocean breezes that moderate temperatures, allowing for a slow and balanced grape ripening process.
Viña Leyda emphasizes minimal intervention in both vineyard and cellar practices to authentically express the character of its coastal terroir. The winery employs sustainable viticulture methods and prefers fermenting in concrete tanks, casks, and stainless steel over extensive oak aging. This approach preserves the wines’ freshness, minerality, and elegance – hallmarks of their style .
The wine:
Grape: 100% Pinot Noir
Alcohol: 13.5%
Soils: The soils are mostly made up of clay and loam, with a granite base.
Wine making: Early harvests is implemented to guarantee a fresh-fruit profile of herbal character with low alcohol. Gentle vinification is carried out, avoiding over extraction in reds. Little barrel aging is used, with a preference for casks, concrete tanks, and stainless steel.
Tasting Notes: This wine presents a ruby red hue with floral and fresh red fruit aromas, incluidas cherry, redcurrant, and raspberry. Subtle notes of mushrooms and earthy tones add complexity. On the palate, it is bright and juicy. The wine features soft and silky tannins, contributing to its elegant mouthfeel. The balance between acidity and fruitiness provides a refreshing and lingering finish.
Accolades: The Lot 21 Pinot Noir is recognized for its elegance and depth. It was featured in Wine Enthusiast’s Top 100 in 2023.
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CV Members Rating (TBA after the tasting)
References:
https://michelegargiulo.com/blog/history-of-pinot-noir
https://wine-searcher.com/regions-leyda-valley
https://vinepair.com/wine-blog/the-king-of-burgundy
www.wine-searcher.com/regions-Carneros
www.winehistorytours.com/the-rise-of-pinot-noir-in-Chile
www.princeofpinot.com/article/787
www.princeofpinot.com/article/214
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Tasting No 276 – April 29, 2025 12:30 PM- A Blind Tasting of Red Wines
The Producer: Purple Hands Vineyards celebrates site-specific pinot noir and chardonnay that unearth the Willamette Valley’s long evolutionary history. Using traditional winemaking techniques, they strive to produce wines that convey an honest expression of each of their vineyards—its grapevines and cultivation, soil and stone, sunshine and rain. All of their wines undergo native fermentation and remain unfined and unfiltered at bottling to preserve their natural, wild character. Achieving elegance in this pursuit is the passion and art of their craft.
he Producer: Faust, the producer, seeks to express the complexity of Cabernet Sauvignon and the diversity of the Napa Valley by sourcing from our estate vineyards in Coombsville and Rutherford, as well as from small lots on Atlas Peak, Mount Veeder and Howell Mountain. The culmination of these exceptional appellations results in a prodigious expression of Cabernet Sauvignon.
The producer: Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic Napa Valley wines for nearly 40 years. This winemaking tradition has grown to include seven meticulously farmed Estate vineyards, located throughout the various microclimates of the Napa Valley. Focused on quality and consistency, these Estate vineyards are an essential element in making wines of distinction. Pioneering and perfecting Merlot as a premium varietal, Duckhorn Vineyards now makes several elegant Merlot and distinctive Cabernet Sauvignon bottlings that showcase its premium vineyard sites. Duckhorn Vineyards has been named one of the “Top 100 Wineries” in the world eight times by Wine & Spirits.
The producer: The Langhe hills of Piedmont constitute that area of northern Italy where the wide and flat Pò River valley suddenly disappears and gives way on all sides to hulking and precipitous slopes. The Langhe hills are home to a small group of farmers and winemakers who, together, have succeeded in creating some of the planet’s finest expressions of place. The Ceretto family is among that fortunate group. For three generations members of the Ceretto family have transformed the fruit of the Langhe’s vineyards into wines that speak of the regions identity.
Best Wines of the Club del Vino Tasting Program of 2024 Wines from Italy
In 2024, Club del Vino hosted 12 tastings, featuring a total of 48 Italian different wines, including whites, reds, and sparkling varieties. Participants rated each wine using a qualitative scale, which was then converted into numerical values to determine overall quality scores. While individual ratings ranged from acceptable to exceptional, the group’s combined scores for most wines fell between good and excellent.
Tasting No 275 – March 25, 2025 – Wines from South Africa
South African vineyards are concentrated in the Western Cape, one of nine of the country’s provinces, located in the southwest of South Africa (see red area on map above). There are four winemaking regions with the Western Cape: the Coastal Region, Breed River Valley, Cape South Coast and Klein Karoo. Each region has multiple wine districts.
Chenin Blanc. This grape has long been the most widely planted variety in South Africa, still accounting for over 18% of all grape area planted as of 2015, though it is slowly decreasing in overall share of vineyard area. South Africa produces about twice as much Chenin Blanc as the Loire Valley in France, where the original wine cuttings taken to the Cape Colony originated, as early as 1655. The Mediterranean climate and ancient decomposed dolomite granite and Table Mountain sandstone soils of the South African Western Cape produce wines that are more fruit driven and higher in alcohol than the Chenin of the Loire, but the wines are equally well-balanced with excellent acidity. As is true in the Loire, the oaked Chenin Blanc of South Africa generally improves with a couple of years in the bottle.
The wine:
The wine:
The Wine: Rooiland Pinotage’s name comes from the red gravel soil it grows on (Rooiland means red land).
– The Producer: The Tyrrell’s estate, nestled in the foothills of the Brokenback Range in the Australia’s Hunter Valley, is a unique patchwork of vineyards. Edward Tyrrell founded the winery in 1858 by taking a concessional allotment of 320 acres of prime Hunter Valley land, in what is considered Australia’s first grape-growing wine region. He began to plant Shiraz and Semillon vines and harvests the grapes for his first vintage in 1864. Several generations of the Tyrell family have continued growing and winemaking in the Hunter Valley for more than 160 years, amassing an immense knowledge of the Valley. Thriving in a diverse range of soils, from sandy loams lying on ancient creek beds to heavier red clays over limestone, these vineyards produce some of the most distinctive and refined wines in the world. All the estate parcels are well established, with many sites bearing vines that are more than 100 years old. Their Vat 1 Semillon is Australia’s most awarded white wine, having won almost 5,500 medals and more than 330 trophies.
founders Dr. Christopher and Mary Penfold planted their vine cuttings in 1844 and the vineyard was officially established as the Penfolds wine company at Magill Estate. From the beginning in 1844 to today, the merging of science, art and innovation has driven Penfolds to become one of Australia’s most famed and respected winemakers.
Vale subregion of South Australia. The 60-plus wines in the portfolio are known as much for their quirky names as they are for their quality – d’Arenberg’s flagship wine is called the Dead Arm. The estate was established in 1912 by Joseph Osborn, who initially sold grapes from the vineyards to other wineries in the region. The d’Arenberg winery was built in 1927, and today, the estate is run by fourth-generation Chester Osborn and his father. This is one of the only wineries in Australia to basket-press both white and reds wines, a labor-intensive process, and the quality of the results makes this worthwhile. From entry level to iconic, all d’Arenberg wines are basket pressed.
passed down through three generations. Initially, the vineyard covered approximately 4 hectares, with part of the production delivered to the cooperative cellar. Since 1973, vinification has been entirely conducted on the property, which has now expanded to 38 hectares. The vineyards have an average age of 40 years and its vines are planted on granitic hillside soils, facing to the South. The vineyard has small parcels in several villages, and each parcel has its characteristic that are respected, to be able to exploit its “terroir”. To separate the wine coming from different terroirs the domaine vinifies in vats of small volumes. This diversity allows the winery to vinify grapes from several different but complementary terroirs, bringing a lot of complexity to their different cuvées. The respect for the terroir has earned the winery its HVE certification (High Environmental Value).
Georgia is a country between 
The ancient traditional Georgian winemaking method used 
Georgia’s climate and soil conditions are optimal for wine-making. Extremes in weather are rare. Usually summers are sunny and warm, and winters mild and frost-free. The Caucasus mountains brings streams that drain mineral-rich water into the valleys. The presence of the Black Sea gives Georgia a moderate climate and moist air, providing the best conditions for vine cultivating.
Much of the Kakheti region is too cold and high to grow grapes. Grapes are grown in the lowlands and by Kakheti’s two rivers: the Alazani River and the Iori River. The Alzani river valley is the main growing area of the Kakheti. The left bank of the river is facing south and thus its soil is wetter and more sandy, whereas the right bank has drier and calcareous soil. 
Amber wines are unique to Georgia. They present tastes of dried orange and apricot, nuts, and honey with herbs and tannin. It is best to drink them closer to “room temperature”, between 55-65 degrees and paired with a wide variety of food, preferably those that offer fat, salt, and spices. It is preferable to avoid bitter food. Think cheese pizza with spicy Italian sausage and red pepper flakes, hard or stinky cheeses, a Philly cheesesteak, eggplant parmesan, or a BLT. Lamb chops and steak also go well.
Rkatsiteli is the most important and widely planted white grape variety in Georgia and is native to Kakheti. This grape variety is has proved extremely versatile. It is a hardy vine that can resist mildew and survive frosts. Although it does best in calcareous soils, it adapts to different terrains. It tends to be aromatic with tropical fruit and herbaceous notes and retains acidity with high sugar levels. Rkatsiteli is produced in a variety of ways ranging from fresh, dry wines to complex, amber-colored skin-contact wine, to sparkling, sweet and fortified wines. When it is made in stainless steel it has the aroma of apple and quince however, when frmented in a quevri it becomes a more complex and deeply flavored wine. Depending on the contact with the grape’s skin, it can it tastes of caramel, dried orange and spices.
Saperavi translates as “dye” in Georgian showing the grapes intense pigmentations. Only a handful of vinifera grapes with red flesh and red skin make the saperavi wines unique. These grapes often produce wines that are inky, dark, bold, and tannic. The wines are known for their black fruit, savory spice, mocha, and even meaty characteristics as well as notable levels of acidity and tannin. It is very much a food wine. It goes well with Italian meat sauce, grilled pork, black bean or mushroom burgers, and steak.
Saperavi wines are deep in color and high in acidity and tannins that require time to soften. They taste of dark berries, plum, tobacco, tea and spice. These wines are long-lived, especially when aged in oak, and can develop notes of chocolate, licorice, and grilled meat. This wine has matured for a full year in oak casks. The high acidity and tannins of the grapes makes it suitable for aging and thus acquiring complex secondary aromas and deepening flavors over time.
Tasting No 272 – December 17, 2024
Production isn’t large: Calabria makes just 4.9 million wine cases per year (compared to nearby Sicily’s 69 million cases) and a mere fraction of that wine makes its way to export markets. 
Calabria’s oldest and most famous wine appellation is Cirò DOC, the only Calabrian wine to command great respect in the 20th and early 21st Centuries. It remains the only significant reminder of Calabria’s potential as a source of high-quality wine, particularly in its Cirò Rosso Riserva form.
– The Producer: The Calabretta family has been involved in winemaking for four generations, with Cataldo Calabretta winery being the current representative. This small winery was founded in the early 1900s and has been dedicated to producing high-quality, authentic wines from the Cirò region. The winery has recovered old vineyards in the hilly area of Cirò Marina, near the sea, to produce wines that reflect the unique terroir of the region. Cataldo Calabretta is committed to sustainable and organic practices, with a focus on preserving the natural characteristics of the grapes and terroir. The winery uses traditional techniques, such as sapling cultivation for Gaglioppo grapes, and minimal intervention in the cellar.
The nose shows notes of wild flowers and fresh white fruit; on the palate it shows hints of Mediterranean fruit with a touch of aromaticity due to the presence of Malvasia. (
Calabria has been intertwined with that of wine, and since the 1700’s the Baroni Statti family has been living on the same five hundred hectares. For Statti, the great variety of native vines represents a great heritage to be rediscovered and enhanced. The Statti family has played a decisive role in the Calabrian economy and, today, Alberto and Antonio Statti decided to capitalize on the deep bond with the territory’s history and tradition, with an eye always projected towards the future and innovation.
– The Wine: From the same Statti winery, the respect of the original and typical fruit produces a wine of rare elegance and pleasantness. The right witness of a land hidden in his own richness.
The Ippolito 1845 winery’s vineyard area is made up of three estates located in the heart of the Cirò DOC: Mancuso, Feudo and Difesa Piana, within a total of about 100 hectares distributed close to the Ionian Sea. Innovative techniques and careful control of all production processes allow the company to put on the market wines that are elegant but deeply rooted in their territory.
– The Wine: Emblem of the best Calabrian winemaking, this Cru comes from the oldest native vine of Calabria, Gaglioppo, grown in the low-yield hilly vineyards of the Mancuso estate located in the heart of Cirò DOC.
Apulia also known by its Italian name Puglia is a region of Italy, located in the southern peninsular section of the country, bordering the Adriatic Sea to the east, the Strait of Otranto and Ionian Sea to the southeast and the Gulf of Taranto to the south. The region comprises 19,345 square kilometers (7,469 sq mi), and its population is about four million people. It is bordered by the other Italian regions of Molise to the north, Campania to the west, and Basilicata to the southwest. The regional capital is Bari.
The Producer: Cantine San Marzano. San Marzano is a small town in the center of the Primitivo di Manduria DOP, a strip of land between the seas that wash over the Puglia region. It was here that 19 winegrowers founded Cantine San Marzano. Long before the appellation of origin was created and Primitivo di Manduria was recognized worldwide, they were chasing a dream.
The Producer: Tormaresca, San Pietro Vernotico. The Tormaresca winery in Puglia is Marchesi Antinori’s flagship winery on the heel of Italy’s boot and a tribute to this ancient and wonderful wine-growing region, where wine has been produced since ancient Greeks.
The wine:
Club del Vino - Washington DC area 