INTERNA TIONAL 2018 · TONIC 2018 WAS CREATED BY BARTENDER MIHAIL MIHAYLOV AND TRAINING MANAGER...

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I N S P I R A T I O N A L W I N E K N O W L E D G E A N D T H E P E O P L E B E H I N D T H E D R I N K

I N T E R N A T I O N A L

PAGE 8 SNEAK PREVIEW FOR VDP GG 2017 IN WIESBADEN PAGE 18 TOSCANA - HARMONIOUS QUALITY PAGE 23 TWO WINEMAKERS VISIT SWEDEN PAGE 26 SOKOL BLOSSER - A PIONEER IN OREGON PAGE 33 VERUS - A UNITED HISTORY

FROM SLOVENIA PAGE 42 CHÂTEAU DE ROUSSE IN JURANCON PAGE 45 A FORERUNNER IN PORTUGEUSE WIN INDUSTRY PAGE 49 THE STORY BEHIND GUERRIERI RIZZARDI AND 3 CRU AMARONE 2012 PAGE 54 2018 – YET ANOTHER HUGE YEAR FOR CALIFORNIA FIRES, BUT…

PAGE 56 FINE SPIRITS COLLECTABLE INVESTMENTS: BIG DIFFERENCE BETWEEN WHISKY AND WHISKY PAGE 58 PLANTATION - A GOOD INVESTMENT

WEBAUCTION SPECIAL: PAGE 61 BONHAMS EXCEPTIONAL COLLECTION OF BORDEAUX PAGE 63 BONHAMS FINE AND RARE WINES AUCTIONS IN LONDON PAGE 64 CHRISTIES FINE AND RARE WINES 10TH OF OCTOBER IN LONDON PAGE 64 SOTHEBY´S SALES PAGE 68 HART DAVIS HART TO HOLD TWO-DAY MOBILE-ONLY AUCTION ON OCTOBER 11TH & 12 TH

WebAuction special I N T E R N A T I O N A L

SOKOL BLOSSER - A PIONEER IN OREGON

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TOSCANA– HARMONIOUS QUALITY

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september2018

CHÂTEAU DE ROUSSE IN JURANCOMPAGE 42


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FINE WINE - THE ON-LINE MAGAZINEPlease share you tips and ideas on anything of interest: occasions, meetings, vineyards, producers, investing, etc… [email protected]. We are not responsible for unsolicited material. Feel free to cite Fine Wine, but remember to quote us as the source.

REDAKTION:Ove Canemyr, Editor-in-chief, Fine Wine /Trendsetter Box 24013, 104 50 Stockholm. Layout: Sophie L. Slettengren, byDesign AB, [email protected] English texts; Todd Bünger [email protected]

NEW CLIMATE CONDITIONS PUT THE FOCUS ON NORTHERN EUROPE

After a long, hot summer that lasted almost two months, the prospects of great harvests in north-ern Europe look better than ever. In Germany, harvesting began in Lörzweilrt in Rheinhessen in early August and in southern Sweden they also began way ahead of schedule. This an interesting development we will surely see the results of in the 2018 vintages, despite the fact that soil types are naturally still the determinants of quality.

Speaking of Sweden, we have seen a marked increase this year from our new homegrown pro-ducers, who like many other Europeans hope to be approved for selling estate wines, something that would improve their future economic possibilities.

That is why we at Fine Wine have decided to conduct a professional tasting of wines produced in Sweden in five different categories of ”Swedish Wine Producer of the Year.” Sparkling, white, red, sweet and rosé vines. The results will be announced in our fourth installation of the year in November.

From other countries included in this edition of Fine Wine, we participate in a tasting from Greece and let you know about their version of Riesling. Not to mention the story about cult wine from Chile…

We also go southeast and meet VERUS Vineyards in Stajerska and learn more about their wine-making possibilities and successes.

The journey goes further on to Portugal where we find out more about RAMOS their recipe for success. We even delve into a pair of classics in-the-making from France.

Pesticides and limits are things that always awaken feelings, and Christopher Järnvall develops his thoughts on the future role of the alcohol monopoly in Sweden.

We meet Richard Paterson from Dalmore who describes Dalmore Vintage 2006, and how one should approach, assess and taste whisky through its taste/aroma. And then you can learn more about the dream from Trinidad, PLANTATION, which is well on its way to becoming an investor favorite.

So, once again, welcome to an exciting, hot fall and the new edition of Fine Wine International.

EDITORIAL

Cover photo: Anne-Marie CanemyrCastello di Albola

OVE CANEMYROVE CANEMYR

Editor-in-chiefFine Wine –the on-line Magazine

in a glass of its own!www.FineWine.nu

mailto:[email protected]


http://www.finewine.nu


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N O T I C E

Oliver Krug presented Krug Un-plugged at Stockholm’s Royal Col-lege of Music (Kungliga Musikhög-skolan). The champagne is an excit-ing combination of excellent Cham-pagne, food and music, all at the same place.

All of the dishes came from the sea, and were presented by Oliver Krug, together with a jazz ensemble.

Lunch opened with Krug Grand Cu-vée 166ème ÉDITION as a welcome drink, followed by appetizers with lobster, salmon, shrimp and goose liver. These were served and enjoyed alongside Krug 2004.

The main course was steamed cod together with a glass of Krug 2002.

To round off, Krug Grand Cuvée 160ème ÉDITION was served with a cheese plater. An excellent lunch with excellent champagnes.

Krug Grand Cuvée 166éme ÈDITION is 2018’s Grand Cuvée, and is a blend of 140 wines from ten different vintages. The youngest vintages are from 2010 and the oldest from 1998. The champagne has been aged seven years, which gives it a unique expression and elegance.

The grapes used are Pinot Noir 45 %, Chardonnay 39 % and Meunier 16 %.

AN EXCLUSIVE COMBINATION OF FOOD, MUSIC AND CHAMPAGNE

F I N E W I N E o n yo u r R e a d e r Pa dN ow ’s t h e t i m e t o f i l l u p yo u r re a d e r p a d w i t h s o m e

co n t e n t . Yo u c a n d ow n l o a d Fi n e Wi n e a s a Pd f f i l e a n d re a d i t o n t h e re a d e r.

Pe a s e p a s s t h i s o n t o f r i e n d s a n d a cq u a i n t e n ce s.

www.finewine.nu

ARTIST DAVID BROMLEY LEAVES HIS MARK ON LINDEMAN’S WINESIconic wine house Lindeman’s turns 175 this year, and to help celebrate they’ve brought in the renowned Australian artist David Bromley. Bromley was asked to ”make-over” the popular Bin series, giving it a new look with beautiful motifs inspired by the wines’ characteristics.

Systembolaget customers can now see David Bromley’s artwork whose intention is to put a smile on the face of the person enjoying Lindeman’s wine.


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N O T I C E

En äkta Ripasso

Ripasso innebär en andra jäsning på skalen från Guerrieri Rizzardis två amarones som är högt premierade och fl era gånger har utsetts till en av världens bästa Amarones.

Resultatet blir en elegant Ripasso, torr, med kryddig doft och inslag av mörka bär som körsbär, torkade rosor och härlig fatkaraktär.

Art nr: 75810 || Pris: 130 krArt nr: 75810 || Pris: 130 krArt nr: 75810 || Pris: 130 kr

Alkohol kan skada din hälsa.

“...Välgjord Ripasso...”

SVD Vin&Mat 24 maj 2017

“Stark rekommendation, bra kvalitativt vin”

88p i Livets goda våren 2017

AND THE WINNERS ARE: SWEDEN’S BEST GIN & TONIC 2018 WAS CREATED BY BARTENDER MIHAIL MIHAYLOV AND TRAINING MANAGER CHRISTOFFER EK. HERE IS THE RECIPE!The winners of Schweppes prestigious competition Sweden’s Best Gin & Tonic have been crowned. The final included three taste sen-sations from three professional bartenders, and three from three confident hobby mixers. In the end, it stood clear that bartender Mihail Mihaylov from Stockholm and training manager Christoffer Ek from Växjö make the country’s best Gin & Tonics. This year’s en-tries saw the most traditional entries gaining points with the jury.

PURITY VODKA- THE WORLD’S MOST DECORATED VODKAPurity Vodka has won the most gold medals over the years at international beverage competitions, and in 2017 was named the “World’s best vodka.” The ultra-premium classi-fied, ecologic vodka from the Skåne region in Sweden was created with the ambition of providing both connoisseurs and beverage enthusiasts an entirely new and unique taste experience.

Thomas Kuuttanenis the blender at Ellinge Castle in Skåne. Using the best possible raw ingredients, he has developed and redeveloped a long distilling that together with the best ingredients and a specially designed tank from copper and gold lets him create something so pure and fine that it doesn’t have to be filtered. All the while, the vodka retains the ecologic fall wheat and the characteristic of the malted barley.

http://www.sigva.se


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THE BUZZ ABOUT DEREK’S GARAGEDerek Mossman Knapp started Garage Wine Company in 2001, together with wife Pilar Miranda and their common friend Alvaro Pena. In the beginning it was just a hobby making small-scale personal wine together with family and friends. Quite the opposite of Chilean wines of that time. As was using stocks from privately owned plots that had been used for hundreds of years.

Initially they worked closely with some of the larger producers, but the rumors of Derek’s Garage and their fantastic wines spread as sales took off. They began partnering with

like-minded producers making personal wines possessing unique expressions and characteristics. And then they created MOVI. The organization now has over 30 pro-ducers with similar ideas, and they currently produce about 40,000 bottles annually from many varying sites based in Maule, Maipo and Itata.

They focus on many different grapes like cabernet sauvignon, carignan, pais, garna-cha and mataro. Wine production is done by hand, skins caps are hand-pressed, fer-mentation occurs spontaneously, and temperatures are controlled by opening and closing the windows. They use old oak barrels to give as little character as possible. So, there you have it. That’s how they do things in a garage in Chile.

SHANGHAI PINOT NOIR TROPHY SUCCESS FOR SAINT CLAIR FAMILY ESTATESaint Clair Family Estate is proud to an-nounce a Pinot Noir trophy for Saint Clair Pioneer Block 14 Doctor’s Creek Pinot Noir 2016, for the Best Pinot Noir at the Shanghai International Wine Challenge.

This trophy continues the success sto-ry for Saint Clair at this prestigious wine competition. It’s the second time that a Saint Clair Pinot Noir has been the best in the show, with the Pioneer Block 22 Barn Block Pinot Noir 2011 achieving this notable accolade in 2013. Prior to this the Marlborough family owned winery won trophies for both Chardonnay and Sauvi-gnon Blanc, in 2010 and 2011.

A WINE FOR THIS FALL’S STEWSFall is upon us as well are the wines that you need to have while enjoying musty stews and wild game.

Lo Tros from Priorat in Spain has a clear red color and an aroma where blueber-ries and morels are especially prominent. Tones of herbs like bay leaf are also included, and even hints of violas.

A full-bodied wine with soft, fine tannins. Complex structure and well-balanced, making the wine musty and full of fruit at the same time. Perfect with dark meat, grilled meat and wild game.

Item # 7195401/12 Price 179 SEK

http://www.vinbanken.se


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A NEW CLASSIC FROM ALAIN JAUME Producer Alain Jaume has been making fantastic wines in Chateauneuf-du-Pape since 1826 and has always been considered as one of the top producers in the area due to their amazing vineyard locations and their high-quality products. These wines are consistently ranked among the best in the world and have even been awarded 100 points many times by Robert Parker.

Today, Alain Jaume is managed by three siblings. One of them is the winemaker and his name is Christophe. He explained that among other things success on the Swedish market has led to producing Côtes du Rhone Grand Veneur Organic Reserve, which is made using 60 % grenache and 40 % syrah, and which has a residual sugar content of 1.5 g/l and acidity of 2.83 g/l.

The wine has intense, spicy and fruit-filled aromas of raspberry, blackberry, plumb and fresh herbs. It has a medium body, is well-balanced, and contains hints of blueberry, blackberry, sweet licorice, pepper and herbs. A long, elegant, nicely structured finish.

This wine fits perfectly with tasty meat dishes, juicy stews, charcuterie and aged cheeses. It can be enjoyed today or aged for up to five years.

This wine is also vegan-friendly and ecologically certified.

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PERNOD-RICARD REPORTS +6.0% ORGANIC SALES GROWTHSales for FY18 totalled €8,987m. Organic Sales growth accelerated to +6.0% vs. +3.6% in FY17, thanks to consistent strategy implementation. Reported Sales were down -0.3%.

Sales were very strong, with broad-based growth coming from a wide spectrum of markets…

• Americas: continued dynamism +6%, with USA now growing broadly in line with market and acceleration in Mexico and Brazil

• Asia-Rest of World: acceleration +9%, thanks to return to strong growth in China and India

• Europe: modest growth +2%, with good momentum in Eastern Europe, Ger-many and UK but difficulties in France and Spain

• Travel Retail in good growth, across all regions, thanks in part to new organ-isation, leading to value market share gains

PAIR FALL’S GAME WITH AMARONEFall means good dinners with wild game and mushrooms on your plate. Like maybe venison steak or curry dishes and aged hard cheese. Or how about wild boar or timbale with fallow-deer. Yummy.

Amarone 3 cru 2012 is a great example of wine that works well with ”wild” fall dishes. It has an intense and complex aro-ma of dried fruit, prunes and cherries, dried herbs, cloves and vanilla. Amarone 3cru 2012 has soft tannins and a long finish filled with dried fruit. Producer: Guerrieri Rizzardi.

Item #: 95710-01 Price: 279 SEK.

MACKMYRA LAUNCHES MOMENT EFVA – A DECORATED RELEASE Mackmyra has partnered with re-nowned jewelry artist Efva Attling in a creative project called Moment Efva - an elegant Swedish malt whisky aged in birch barrels with a specially de-signed cork created by Efva. Moment Efva was launched as a limited release on September 11th, through System-bolaget’s for-order assortment.

Mackmyra Moment Efva is a collab-oration between Mackmyra’s Master Blender Angela D’Orazio and the well-known jewelry artist Efva Attling, who also happens to be a whisky connois-seur and owner of a Mackmyra barrel for many years’ time. Efva and Ange-la har both tested barrels to find the right, unique taste, and Efva has also designed the bottle’s cork.

N O T I C E

NEW ZEALAND WINE RECORDS 23RD CONSECUTIVE YEAR OF EXPORT GROWTHNew Zealand wine is celebrating its 23rd consecutive year of export growth ac-cording to the 2018 Annual Report of New Zealand Winegrowers. Export value has risen by 2.5% in June year end 2018, and is now valued at $1.7 billion, with the USA continuing to be New Zealand wine’s largest market with over $500 million in exports.

The 2.5% increase comes despite export growth having been muted over the past year, due to supply constraints. Supply constraints are expected to contin-ue to have an impact on export growth. “In the coming year we predict export growth will continue to be muted given that the 2018 vintage was smaller than we had hoped. The final outcome will also be affected heavily by the exchange rate, which is currently looking more favourable” said John Clarke, Chair of New Zealand Winegrowers.


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This is the most fantastic and well-organized wine tasting I know of. It is held every year in the late summer in the Wiesbaden, Germany. Hundreds of wine journalists from all across over the world congregate for three intensive days of tasting, spitting and taking notes. city Wiesbaden. It’s all about VDP’s (Verband Deutches Prädikatsweingüter, an association for the best wine producers in Germany - see also the article in Finewine number 2 2017 to learn more about VDP) absolute top wines from 2017, which haven’t been released yet. GG Grosses Gewächs, and are dry wines from the highest rated vineyards, Grosse Lagen.

SNEAK PREVIEW FOR VDP GG 2017 IN

WIESBADENTEXT: SUSANNE BERGLUND KRANTZ/PUNKVIN. PHOTO: © VDP OCH SUSANNE BERGLUND KRANTZ


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The tasting takes place in a build-ing that belongs to the Kurhaus area (Wiesbaden is a classic spa).

In the large and beautiful hall, the ta-bles stand set with newly-ironed lin-en cloths, glasses, spitting cups and the wine list. The list is divided into 79 flights, each with between 4-6 wines. The best part is that everyone is allowed to taste at their own pace and in whatever order they choose. Det bästa är att alla får prova i eget tempo och i vilken ordning man föredrar. Quick and capable women and men serve each taster the flight they’ve chosen. The first day is for everything except for riesling, mean-

ing wines from silvaner, weissbur-gunder (pinot blanc), grauburgun-der (pinot gris), traminer, frühbur-gunder, spätburgunder (pinot noir) and lemberger. The two remaining days allow for tasting everything, and that is when most people go all in for the rieslings. As mentioned before, the focus is on the 2017 vin-tages, but there are some wines from previous vintages, mostly red wines that have to be aged in oak before they are finished.

The tasting went on for three days, 426 wines were tastes by approx-imately 200 writers. The Pfalz, Baden and Mosel regions produced

most of the wines, while the Ahr, Sachsen, Saale-Unstrut and Mittel-rhein the fewest. The largest grape quantity (and quality, of course) was riesling, followed by spätburgunder, which are Germany’s most impor-tant grapes.

GENERAL INFORMATION

VDP is an association with 195 wine properties that are seen as being among the best in Germany. They have strict internal rules that ensure grape quality and the finished wines, and their own classification scale has 4 tiers based on origin: Gutswein (estate wine), Ortswein (regional wines), Erste Lage (individual vine-yards) and Grosse Lage (individual vineyards, highest class). See article in Finewine nr 2 2017.

2017 VINTAGE

The 2017 vintage white wines made up the largest portion of the tasting.

A quick harvest concluded with good quality despite difficult weath-er conditions. Some estates had small harvests. In general, the har-vest started for the most part in late August (which is the earliest it has ever taken place) since the days were mild and the nights cool, providing a long and optimal maturation. The grapes showed a perfect balance be-tween sweetness and acidity, as well as fine structure, according to VDP’s president Steffen Christman. The more southerly regions finished the harvest before the end of September.

The dry, mild winter followed by a warm spring which saw blooming already in April, 3-4 weeks earlier than usual. Early blooming can be

KURHAUS KOLLONADE


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a risk for the vines because spring frosts are common at the end of April, and something that occurred and caused many buds to freeze. In June/July the warmth abruptly ended, replaced by intense rain and hail storms. But the warm weather returned in most places, with dry weather that resulted in healthyg grapes with perfect maturation.

2016 VINTAGE

The majority of the red wines at the tasting were produced in 2016.

The growth period was turbulent and put extra pressure on most of the grower, according to VDP’s president Steffen Christmann, who also assures that the quality was good nonetheless. However, certain regions had to rethink acceptable volumes. Intensive and careful work between the rows proved decisive. But the fantastic late summer was replaced by a trying spring, making the maturation process less worry-ing. A cold, wet spring and early summer followed the mild winter absent of snow and frost. Because of the cold and wet weather in the first part of the growing season, many vineyards had problems with fun-gus, especially the ecologic growers. It didn’t affect grape quality but it did lead to smaller volumes. Warmth returned at the end of July and held long into fall. At harvest time, which started in the middle of September with cool nights and warm to hot days, the grapes were perfectly ripe and had fine aromas. The harvest concluded in November.

THE TASTING

As mentioned, everything but ries-ling could be tasted, and as for me, I tried silvaner followed by weiss-burgunder, grauburgunder and chardonnay from the whites and frühburgunder, spätburgunder and lemberger from the reds.

High quality in the whites, some-

times amazing. The following wines belong in the latter category, accord-ing to my notes:

SILVANER

Escherndorf is a village located in the silvaner region in Franken, home to Grosse Lage Am Lumpen 1655

KURHAUS KOLLONADE


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and the most fantastic producer here, in my opinion, is Horst Sauer. The wine is freshly with fruits, chalky and tasty with refreshing acidity, medium length and beautifully structured.

WEISSBURGUNDERPhilipp Kuhn is located in Laumer-sheim at Kirschgarten in the region Pfalz. These wines are taut, clean, straightforward with fresh acidity and mineral bouquet of pebbles and limestone. A wonderful wine!

GRAUBURGUNDER

Exquisite grauburgunder wines are made in Baden. For example, Berch-er’s vineyard Schlossgarten Villinger in Burkheim. The wine is fruity and generous in the nose, but taut with framed acidity in on the palette.

CHARDONNAY

Baden is well-known for its Bur-gundy grapes (spätburgunder and chardonnay), Bernhard Huber har-vests his grapes for the eponymous

wine from the vineyard Bienenberg in Malterdingen. Note that this is a 2016 vintage. It has minerality and rockiness, is soil dominated more than fruity, has a long finish and well-integrated oak barrel character-istics.

Dr. Heger is another fantastic pro-ducer in Baden, and ”Gras Im Ofen” is produced from the vineyard Hint-er Winklen in Ihringen. It is taut and tied right now with high and straightforward acidity. Balance and potential can be seen behind the structured, tightly joined wine.

FRÜHBURGUNDER

From the small wine region Ahr and vineyard Hardtberg in Dernau comes HJ Kreuzberg’s wine, which is light, transparent and has a bou-quet of wild raspberries, a red berry taste, and fresh, refreshing acidity as well as an elegant entirety. An inter-esting and wonderful grape we hope to see more of!

SPÄTBURGUNDER

(hard to pick only a few, so I’ve ar-ranged them by region)

RHEINGAU: Höllenberg in Assmann-shausen and producer August Kesse-ler, 2016 vintage. Gives a charming, peppery and berry-filled bouquet with tight, direct taste and balanced entirety. The same origin from Kün-stler is chalky with red berries with a light, elegant taste framed by taut acidity and fine-grain tannins.

PFALZ: Phillip Kuhn’s Kirschgarten in Laumersheim 2015 has a harmo-nious bouquet with thin, red berry and rocky limestone taste. Fine yet palpable tannins that structure the entirety.

FRANKEN: My absolutely favorite spätburgunder producer in all cate-gories is Rudolf Fürst, with his ele-gant, transparent and balanced style, regardless of a vineyard’s origin. Klingenberg Schlossberg 2016 is

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full of spices, tasty, with red berries in a thin expression and elegant fin-ish. Bürgstadt Centgrafenberg 2016 is small and chalky, spicy, and very elegant with a slender entirety and finish. Hundsrück from the same village is more taut, intense and di-rect than the aforementioned wines. Bouquet with cap gun powder and pepper.

BADEN: where we find Bernard Hu-ber, Franz Keller, Salwey and Dr. Heger, who top my list. Hecklingen from Schlossberg gave B Huber’s 2016 wine a calm, fruity bouquet with simplicity and elegance in the taste from limestone and rocky min-erality and integrated oak character-istics. Keller’s Oberrotweil Kirch-berg has a special taste with a lot of herb salts, minerality and rockiness. Arrow-precision focus. Salwey’s Henkenberg from the same village has limestone, dill and red berries in its bouquet, finely harmonic and tightly concentrated, and has a long finish. From Dr. Heger comes Ach-karren, Schlossberg, which has a small and thin bouquet of raspber-ries. Light and elegant on the pal-ette, with a well-balanced entirety, wonderful structure and a fine, clean finish.

AHR: many nice spätburgunder, but Meyer-Näkels Dernau, Pfarrwingert shined the brightest, with its com-plex bouquet of red fruits, hints of oak and minerals. Elegant taste with nice acidity and framed structure. Long, harmonious and complex and ethereal finish.

RIESLING

The days following were primari-ly dedicated to riesling, Germany’s

most noble grape and the best white wine grape in many people’s opinion.

MOSEL: Dr. Loosen Ürzig, Würzgar-ten is taut, clean, straightforward with high acidity and a long, slen-der finish with tones of lime. Fritz Haag Brauneberg, Juffer is rocky, rich in limestone and full of citrus tones with a tasty entirety of lime, joined together by high acidity and a direct focus. Haart Piesport, Goldtröpfchen is pebbly, dry, tight and has mountain minerals with razor sharp focus and acidity. Max-imin Grünhaus Mertesdorf, Herren-berg has apples, flint smokiness and is intense, tight and balanced with a fine, almost heavenly finish.

SAALE-UNSTRUT: see below, Villa Im Tal.

RHEINGAU: Künstler Hochheim, Hölle is fruity with mountain min-erals, rich, broad, and full of apples with focused acidity that follows the whole way through. Joachim Flick >>>


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Wicker, Nonnberg, ”Vier Morgen”, has a bouquet of cap powder and white pepper with a fruit-filled min-eral and berry taste framed by high acidity and a clean, straightforward entirety. Robert Weil Kiedrich, Gräfenberg is fruit-filled and miner-al with a harmonious entirety, high acidity that lifts the balanced entire-ty to the for, and finishes focused and remarkable clean. Geheimrat J. Wegeler Winkel, Jesuitengarten has an aromatic bouquet with hints of pineapple and light, elegant, almost fragile taste with a tight middle reg-ister and elegant aftertaste, as well as a nice bite in the finish. August Kesseler Rüdesheim Berg Roseneck is clean and straightforward, focused, and contains mineral and limestone tastes with hints of pineapple, tight acidity, cleanliness and a quick finish.

MITTELRHEIN: see below, Villa Im Tal.

NAHE: Schlossgut Diel Dorsheim, Goldloch is fragile, thin and hor-monic with berry and mineral tones framed by tight acidity and

a clean, straightforward, elegant and balanced entirety. Silky texture. Schäfer-Fröhlich Bockenau Felse-neckis clean, small, mineral and bal-anced with great herbal salts in both the middle register and aftertaste. H. Dönnhoff Oberhausen, Brücke is filled with fruits and berries, as well as rockiness, with a concentrat-ed focus, clean, straightforward and bitterness from the minerals in the intense aftertaste. Emrich-Schönle-ber Monzingen, Frühlingsplätzchen is fruity, blooming with minerality in the middle register that is fol-lowed by a salty aftertaste.

RHEINHESSEN: Schätzel Nierstein, Hipping is shellfish mineral and slightly vegetable through salty mushrooms, which is kept together well by acidity, structure, a balanced entirety and mineral salts in the fin-ish. Gunderloch Nierstein, Petten-thal has a strong pineapple bouquet with tones of minerals in the back-ground and a taut taste with an in-tense focus, high acidity, balance and elegance with a bite of minerality in

the ethereal finsh. hög syra, K. F. Groebe Westhofen, Aulerde is fruity, slender and aromatic with hints of ammoniac and minerals. Long and distinct finish with nice herbal salts. Keller Westhofen Morstein is chalky with berries and taut with a clean and direct focus and a chalky finish. High acidity.

PFALZ: Philipp Kuhn Zell Schwarzer Herrgott is clean, chalky and is car-ried by fruits and minerals in its taste of indescribable elegance the entire way through. Pfeffingen Un-gstein Weilberg has peppery, cap powder and minerality with a clean and direct taste, a balanced and el-egant entirety and homogenous finish. Georg Mosbacher Forst Jes-uitengarten is filled with minerality through rocky and chalky character-istics. Slender, elegant, and mineral dominated palette with a fine, ethe-real finish. Dr. Bürklin-Wolf Forst, Ungeheuer from (note) 2016 has developed with mineral petroleum tones and hints of ammoniac. Pal-ette is concentrated salty and taut, yet elegant and balanced with a slen-der aftertaste and a salty finish. A. Christmann Königsbach Idig con-tains fruity citrus tomes with min-erals and herbal salts on the palette. Elegant and balanced with a nice bite in the finish. Reichsrat von Buhl Ruppertsberg, Reiterpfad-Hofstück (note) from 2016 is a bit developed with a fruity bouquet and minerali-ty, salty taste in a concentrated style with a direct focus.

FRANKEN: Rudolf Fürst Bürgstadt, Centgrafenberg is clean, slender, fruity with a balanced harmonious taste, all together with integrated

MAGNUS WAERN AND SUSANNE BERGLUND KRANTZ >>>


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acidity, structure and fruit. Beauti-fully elegant during the entire expe-rience, including a stylish finish.

WÜRTEMBERG: Aldinger Fellbach, Lämmler is fruity with a sting of acidic berries and a fresh taste with clear focus, simplicity and fine bal-ance.

AUCTIONS WINES

On the 21st and 23rd September, some of VDP’s members wines were auctioned off in Trier and Bad Kreuznach. These are unique, high-quality wines, only auctioned in combination with these events.

2016 Devonschiefer Reserve spätburgunder trocken HJ Kreuzberg

2017 Auf der Ley Riesling GG Emrich-Schönleber

2011 Burgberg Riesling GG Schlossgut Diel

2017 Ölberg-Hart ”Kapelle” Riesling GG A. Christmann

2015 Morstein ”Felix” Spätburgunder GG Keller

2017 Pettenthal Riesling GG Keller

2016 Pettenthal Riesling GG Schätzel

1989 Kirchspiel Riesling spätlese Groebe

2017 La Borne ”Alte Reben” Riesling trocken Wittman

The first day in Wiesbaden we had the honor of tasting some of these rarities. Some of the wines that real-ly stood out include:

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VILLA IM TAL

Monday concluded with an extra tasting at the restaurant Villa Im Tal, which is located a little bit outside of Wiesbaden. The evening focused on the smaller wine regions Ahr, Mittel-rhein, Sachsen and Saale-Unstrut. A few producers from each region were on hand and put some of their best products on display. Ahr is a well-known area mostly because of their elegant spätburgunder wines from known producers like Meyer-Näkel, Stodden and Adeneuer. And I was very happily surprised by the qual-ity from the probably less-known Nelles with wines like 2010 1 Ahr Spätburgunder trocken (estate wine) and 2016 Landskrone ”B-48” Spät-

burgunder GG. Little Mittelrhein showed, with Ratzenberger and Toni Jost at the fore, riesling wines from renowned vineyards like Im Hahn and Wolfshöhle, Sachsen/Saale-Un-strut, situating in former East Ger-many, impressed with clean and light weissburgunder wines and Rieslings, especially those from Pawis and their Edelacker riesling GG 2017.

THE LATEST HARVEST REPORT FROM GERMANY

Time once again for harvesting sea-son, and after the record-breaking warm summer it has started even earlier than before. In Rheinhes-sen, they began on the 6th of Au-gust, followed shortly thereafter by

Pfalz and Baden. While I write this article (in early September), all of the regions have gotten underway. Everyone believes that this harvest is promising, both in terms of quantity and quality.

TO CONCLUDE

These wine-giants-to-be will still be young when they are released, with intense concentration and razor-sharp acidity, making them well-suited for aging even though they are already wonderful as they are. But to be fair to the wines, they should be allowed to fully mature in their own sweet time, in a bottle, in a cool place.

VILLA IM TAL


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Alkohol är beroendeframkallande

P R I S 2 9 9 K R

guld i international wine challenge 2017

•

N YHET ! S T O R F A S T L A N S E R I N G 1 D E C CHAMPAGNE L O M B A R D

P R E M I E R C R U•art. nr 7921, 750 ml, alk. 12,5 % •

http://www.vinia.se


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TOSCANA – HARMONIOUS QUALITY

PHOTO: ANNE-MARIE CANEMYR

Alessandro Gallo, Director and Winemaker at Castello di Albola, and then a few years ago also at Rocca di Montemassi, throws his arms out in a gesture to describe the fantastic place where Castel-la di Albola is located – on one of the hills in its own little corner of Tuscany. It is like coming into a little city. But in this case, with a mile’s wide panorama and its characteristics and quality in har-mony with its history.

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”We have created a small restau-rant here that we have run for a time now, and we have ambitions of turning it into a fine dining res-taurant in the future, while keep-ing the small format we currently have. Our current chef is named Sara and our junior winemaker is Matilde Gentili. She is involved in every aspect of the operation,” says Allessandro.

The Zonin family has owned Cas-tello di Arbola since 1979, and is

home for Gianni Zonin who takes the opportunity to offer a glass of sparkling wine before he sits down with the local mayor. Everything here goes hand-in-hand with Italian style. The business blooms at the same pace as the beautiful kitchen garden. Gianni Zonin’s three sons Francesco, Domenico and Michele run the operation these days, and are thereby the seventh generation to do so. Their headquarters are located in Veneto, just a little bit

northeast of where we are now.

During the lunch (which ended at 16:30 after tons of fantastic food) we imbibed in the wonderful wines from Castella di Arbola. For ex-ample, Castello di Albola Chianti Classico 2015 – a very well-bal-anced and dry wine with fine struc-ture. It begins with a slight aroma of violet – very elegant. We conclud-ed with a dessert wine called Vin-santo that found its partner with the cheese plate. It has an orange/

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yellow appearance with a bouquet of Alessandro’s typical burned, oxi-dized aroma with a taste of burned oak, nuts and dried apricot.

After the Castello di Albola tast-ing we walk down into the cellar. Due to its deep location, the cross-wind continuously keeps the vats at the right temperatures. There is no door at the bottom but there is always an open window in the far lower corner of the room. That’s what we do, and have always done, explained Alesandro. But at the same time, he also proudly talks about the new wine cellar project underway on the other side of the closest vineyard which will soon be operational. But let’s get back to the oldest wine cellar…

”By using Slovakian oak barriques the wine is directly impacted in terms of elegance. It’s as if the wood has been burned and released sen-sational vanilla and cacao tannins, and sweet tannins that are directly incorporated into the wine. We use French oak for the smaller barrels.” After Alessandro’s information we go out into the kitchen garden, and after a while Alessandro pulled out an old key that looked like it could have opened and old moat bridge. It turned out that it was to a special wine cellar under the citadel where they have aged Castello di Arbola wines since 1950.Which vintage he personally thought was the best is a secret I’ll keep to myself.

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We move out towards the coast and arrive at Rocca di Montemassi ni Maremma where Alessandro has been tinkering in the wine produc-tion for a while now. Aside from wine, the Maremma area is histor-ically known for mining, especially copper mining. So, it isn’t too sur-prising that you notice minerality in the wines that come from this area. The Etruscans and the Ro-mans drained the marshlands to create areas that could grow grapes, thereby creating today’s microcli-mates in the area. Thank goodness they were so forward-thinking. We can see the results in wines made these days, mainly comprised of Sangiovese and Vermentino, but even blends with Viogner, Merlot, Cabernet Franc, Cabernet Sauvi-gnon and Syrah.

The evening’s theme was meat, so we enjoyed wines thereafter. Among others was a Chianti Clas-sico Riserva Castello d`Albola -15 made with 95 % Sangiovese and 5 % Canaiolo. Spicy bouquet with barrel characteristics and a taut taste of dark cherries and cacao. Then came a Castello d´Abola Ac-ciaiolo 2009, which is a blend of 65 % Sangiovese and 35 % Cab-ernet Sauvignon. Bouquet of dark berries, vanilla, and oak barrel with good balance and hints of spices and dark fruits. Yum.

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DURING THE DINNER AT ROCCA DI MAREMMA WE TASTED THE FOLLOWING WINES:

ROCCA DI MONTEMASSI CALASOLE 2017 A clear, hay-yellow colored wine with a bouquet of flowers and spices, and tastes of fruit, freshness, gooseberry, minerals and herbs.

ROCCA DI MONTEMASSI SYROSA 2017 A light rosé wine that smells like red berries and tastes like strawberries, peaches and grapefruit.

ROCCA DI MONTEMASSI BIB SANGIOVESE 2016 It has been ten years since this BiB first appeared at Systembolaget in Swe-den. 100 % Sangiovese. Decanted, you’ll notice a difference. Cherry and dark fruit bouquet with well-integrated oak and well-developed sucrose. Long finish.

ROCCA DI MONTEMASSI ROCCA DI MONTEMASSI 2015The dinner and the evening both concluded with a wine from 50% Ca-bernet Sauvignon, 25 % Syrah, 15 % Merlot and 10 % Petit Verdot. A complete wine with a nice ruby-red appearance, dark berry and liquorice bouquet and elegant barrel tones. Very well-balanced with tastes of black currants, liquorice, cherry and mocha. An elegant wine with a long finish.


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TWO WINEMAKERS VISIT SWEDEN

TEXT OCH PHOTO: URSULA HELLBERG

One comes from the new wine world while the other belongs to one of our oldest wine cul-tures. Even though their origins are quite different, they have the same goal: Creating quality wines for the 21st century.

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MATIAS RIOS FROM CONO SUR STELLIOS BOUTARIS


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FOOT-STOMPED CULT WINE FROM CHILE

”You can if you want to! Both Ries-ling and Pinot Noir are very growa-ble grapes in Chile, even if the idea seemed crazy years ago! Head Wine-maker Matias Rios at Chilean Cono Sur is very optimistic as he hosts their wine tasting at the newly opened Bank Hotel in Stockholm.

Cono Sur has vineyards spread out over 1400 km in their oblong home-land. That’s why there are good pos-sibilities for finding the right places for growing. Proximity to the ocean and the cold Humboldt stream are also good influences for their work. Cono Sur is able to grow grapes for their sparkling wines, white wines, and their popular reds from one or several grape types. When it comes to Pinot Noirs, Cono Sur received some help from their consultant from Bourgogne, Martin Prieur.

The result of this collaboration is the cult wine Ocio, and we were given the opportunity to try four vintages: 2006, 2011, 2012 and 2015. The 2006 was still vigorous, but in its aging one can notice the animalistic aromas and smokiness. 2012 was least grape-typical in my opinion. That may be because that was the warmest year of the four. The young-est was the soon-to-be-released 2015, which shares some of the same qual-ities found in the 2011. Both possess freshness and balanced acidity with minerals, dark cherries and slight, friendly mocha tones. Ocio’s grapes are picked at night and placed into baskets before being stored at minus temperatures until they are ”woken up” the next morning. Production is entirely based on human inter-

vention and includes stomping the grapes. This is followed by aging with both foudre and pièce de Bourgogne.

”Human energy is much softer than energy from machines,” says Mat-

ias Rios, adding that it is no longer viewed as crazy to make Pinot Noir wines in Chile.

We agree.

>>>

ITEM # 95590 OCIO 2015 (399:- SEK). WILL BE RELEASED IN DECEMBER.


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ASSYRTIKO IS THE GREEK ANSWER TO RIESLING

”The economic crisis in Greece has been good for us. It has actually stim-ulated us to find positive things in our country, like wine,” says wine-maker Stellios Boutaris.

He was very recently in Stockholm to launch the September release Kir-Yianni Assyrtiko, which is a fruity white wine with hints of citrus and green apples. The grapes grow in a vineyard situated at 700m alti-tude. They are cold macerated and the wine has even sat in lees a few months. This contributes to the wine’s complexity. Assyrtiko is great with fish and white meats, as well as with vegetables. Its balanced fresh acidity even makes it suitable with artichoke.

Wine producer Kir-Yanni is locat-ed in Amyndeon, near Naoussa in northern Greece. It was founded by Stellio’s father Yanni Boutaris in 1997. Boutaris is one of the largest wine families in Greece. Yanni is the grandson of one of the pioneers of the Greek wine industry. Kir-Yanni has also grown other varietals for over a hundred years. Many of them are pre-phylloxera.

The Assyrtiko grape is considered a noble grape in Greece, even though it is relatively unknown outside of the country.

”In Greece, we have for a long time had problems with our wines not be-ing associated stimulated the senses,” says Stellios Boutaris, who hopes that Greece’s Assyrtiko will become just as famous as Germany’s ska Riesling or New Zealand’s Sauvignon Blanc.

ITEM # 2338 KIR-YIANNI ASSYRTIKO (99:- SEK). WILL BE RELEASED IN SEPTEMBER.


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It was the end of the 60s, naturally, but more precisely 1966, when new Stanford University grad-uates Bill Blosser and Susan Sokol got married.

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SOKOL BLOSSER - A PIONEER IN

OREGON

ALEX AND ALISON SOKOL BLOSSER


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>>>

Those were the days when they happily rode around in their VW Camper, and one day, about 30 miles south of Portland, they came across an abandoned old prune or-chard. They parked the camper and put down stakes. Neither had any formal education in winemaking, but they shared a passion for the Pinot Noir grape and a vision for making world-class wines.

Said and done. They bought and cleared the land in 1971, the same place the first vines were planted. The previous year their first child Nik was born, and in 1974 came Alex. Three years later it was time for their first Pinot Noir harvest…

Luckily their timing was perfect

since construction of their first production facility had just been completed.

To thrive, Pinot Noir needs a par-ticular climate, similar to the cli-mate in Burgundy, France and, coincidentally, where the 128-acre Sokol Blosser estate resides in the Dundee Hills of Oregon. Higher elevation, warmer nighttime tem-peratures and less low-elevation fog help protect our grapes in the iron-rich, fertile and well-drained red Jory soil of the Dundee Hills.

For Pinot Noir to become a world-class wine there must be a level of care and commitment that goes beyond that of any other varietal. At Sokol Blosser that includes care-


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ful hand harvesting, fermentation in small lots and aging 16 months in French oak. They hand sort through every grape before it goes into a fermenter - for Pinot Noir, the grapes are de-stemmed with-out crushing, to preserve as many whole berries as possible. For white varietals, the grapes are whole-clus-ter pressed. All of this keeping in mind the goal of high quality.

Bill and Susan have shared the same obvious decision to create wine with as little unwanted help from foreign substances as possible. That is why they begin every spring with meticulous supervision of leaves and blooming. Bluebirds and swallows nest in the birdhouses, always vigi-lant and ready to eliminate insects. In between the grape rows, the thick

cover crop mix shoots up, bursting into bloom and reaching 3 feet be-fore we cut and work it into the soil. Wildflower rows are left to go to seed, attracting beneficial insects as long as possible, and are later used as feed for the farm animals.

Each tiny white blossom on the cluster is a potential grape. The number pollinated determines how tightly packed the clusters will be. If it is warm and sunny, bloom goes quickly. After bloom they have a better idea of crop size and how much they will have to thin it back to achieve the intensity of flavor we want. June and July fo-cus on managing the vine canopy, securing the shoots to the trellis so they don’t flop into the row and break, hedging the tops of the vines

as they bend over into the row, and pulling leaves from each vine along the fruiting area. These keep the canopy open to sunlight and air movement and free of disease.

By late August the Pinot Noir clus-ters have turned color, berry by berry, until they are totally purple, signaling that it’s time to start sam-pling the grapes for sugar level and maturity.

This is the most critical time of their vineyard year. Episodic weath-er is the norm-occasional days of sun interspersed with bouts of rain. Each section of the vineyard ripens differently and the challenge is to second-guess the weather, knowing they have only one chance to bring the crop in at the optimal moment.

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During fall they plant a cover crop mix that will prevent erosion during the winter rains, enrich the soil, and attract beneficial insects next spring. After the fruit is off, the vines pull their energy back into their roots, then slowly turn yellow and lose their leaves, going dormant until spring. They spread aged compost down the vineyard rows and build new compost piles to be used the following fall. The vineyard rests until the crew starts pruning in late January. Each vine is cut back to two fruiting canes. When pruning is finished, they are ready for the new vineyard year to begin.

From the start, the Sokol Blosser’s were aware of the impact that farm-ing and wine production would have on the environment. Before it was popular, the winery did everything it could to give back to the land, including organic grow-ing and energy-adapted packaging.

That is one of the reasons why Sokol Blosser became the first >>>


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“Salmon-Safe” certified producer in 1996. That program was creat-ed by the Pacific Rivers Council and is certifies that no pesticides or insecticides were used in their wine production, and that they do not release any such chemicals into streams and rivers.

Alex Blosser joined the company two years later in 1998, and Russ Rosner became their winemaker. A few years later they grafted a new Pinot Noir with clones 777, 667 and115, as well as with clones from Pommard.

2002 Sokol Blosser is the first American producer to receive the LEED (Leadership in Energy and Environmental Design) Award.

2002 Alison Sokol Blosser becomes very involved in the family busi-ness, and in April 2015 the compa-ny went through the rigorous pro-cess of becoming B Corporation certified.

INFORMATIONSokol Blosser Pinot Noir Dundee Hills 2015Item #: 71777 Price: 287 SEK (Must be ordered through Systembolaget)

Sokol Blosser Evolution WhiteItem #: 71149 Price: 159 SEK (Must be ordered through Systembolaget)


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Innehållsförteckningar finns på naturvin.se under fliken Våra viner. Innehåll 750 ml. Beställ ”ExpertWine Biodynamiska” på Systembolaget som Privatimport. Pris/låda 1692 kr.

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T R E N D S E T T E R

G L O B A L

C O M M U N I C A T I O N C O M M U N I C A T I O N

+46 707 94 09 [email protected]




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VERUS - A UNITED HISTORY

FROM SLOVENIA

>>>

Verus’ vineyards are located in the eastern part of Slovenia, in the wine-growing district Sty-ria, which spans the area between the Drava and Mura Rivers, and the cities Ormož and Lju-tomer.


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The vineyards are set on 30-40 de-gree steep hills, and are planted in a way so as to optimize sunlight – the rays shine perpendicular to the vineyards, situated at about 250m above sea level.

In this fluctuating, dynamic and exceptionally picturesque landscape they crow grapes on 25 ha of spe-cially chosen sites that have been known for generations. That is why they all have traditional names: Je-ruzalem, Kog, Litmerk, Stanovščak, Pavlovski vrh, Brebrovnik, Ra-domerščak, Gomila.

This is where three friends Božidar,

Danilo and Rajko founded Verus Wineyards. They joined their re-spective families’ vineyards, exper-tise and hard work together and opened a wine cellar on the premises of a former bakery in spring 2007. They united their histories, fami-ly traditions and dedication to the world of wine, where their parents and grandparents had always been working with vineyards and wine.

Božidar´s parents were agronomists and his mom worked as the vine-yard manager at Jeruzalem Ormož. His parents and grandfather gave Božidar a detailed insight into both

the theory and the practice of viti-culture. Upon finishing secondary school, he continued his studies at the Biotechnical Faculty in Ljublja-na and graduated in 1993. He got a job working for the Jeruzalem Ormož wine company and was put in charge of selecting and grafting young vines. He soon became man-ager of the whole viticultural de-partment responsible for 500 hec-tares of vineyards. Božidar believes in environmentally friendly, high quality oriented grape production. He helped to prepare and introduce the guidelines for sustainable grape production, which set the standard

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at a national level. Božidar regularly participates in seminars in Slovenia as well as abroad covering areas con-cerning the technology and tech-niques of everything related to vine selection and grape production.

Danilo’s father was both a success-ful independent winemaker and Cellar Master in the region’s major wine corporation Jeruzalem Ormož. Upon finishing his studies, Dani-lo went for a 3-month stay in the French wine region of Saumur to gain some professional experience. After returning home, he took on his first job at the Jeruzalem Ormož winery, where – after few years of in-depth work in oenology and market-ing - he became the chief winemaker and cellar manager. Danilo’s aware-ness of the fact that successful cellar work is fundamentally connected with great viticulture and market-ing gradually culminated in success. Numerous awards from renowned competitions including Concours Mondial de Bruxelles, Decanter World Wine Awards, International Wine Challenge - London, Mun-dus Vini - Neustadt, Challenge In-

ternationale du vin – Blaye/Bourg, Bordeaux, Vinalies Internationales – Paris, consolidated Danilo’s status as one of Slovenia’s best winemakers.

”The quality of the wine is born in the vineyard, and with large doses of expertise, love and dedicated work we are able to produce fantastic fruits with big potential.”

Rajko’s father was at that time man-aging director of the wine company, Ljutomerska Klet. After Rajko fin-ished his studies at the Biotechni-

cal Faculty in Ljubljana, he left for London to gain some profession-al experience, starting work with Teltscher Brothers (exclusive im-porters of wine from one of former Yugoslavia’s biggest wine trading companies, Slovenijavino). Once back home, he continued his career in Slovenijavino’s sales department. He was to use the experience and knowledge he had acquired in all his subsequent jobs. These included: wine wholesalers, Vivat, and Koželj and, last but not least, the compa-

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BOŽIDAR, DANILO AND RA JKO


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ny, Jeruzalem Ormož where he met Božidar and Danilo.

He organized and managed the sales department in all three of these companies. Throughout those years, he was constantly active in this de-manding wine market, working with major commercial groups, specialized wine distributors, the ca-tering industry and many top wine producers and suppliers.

It is important to mention that in Slo-venian, the name Verus means true, real, honest, and is sometimes used to describe something that is fair and unpretentious. Verus always strives to live up to the meaning of their name with the people they come in contact with, and also want their wines to live up to the same ideal.

CLIMATE

The entire region has a temperate cli-mate. The proximity to the Donua basin, the Alps and the Adriatic Sea all deeply impact the climate.

All of the four seasons are character-ized by intermittent warm and cool, as well as wet and dry periods. The cold winters are risky because of frost, while the hot summers and their fre-quent storms can be dangerous be-cause of hard rains and hail. These constant weather changes give each vintage its own special characteristics.

The average annual temperature is between 9 and 10 C. On average, the sun shines 2600-2800 hours (number of sun hours over 120W / m2). Average rainfall is 900-1000 mm per year, of which 550 mm falls during the growing season (April to September).

Blooming usually begins in the early June, and harvest usually takes place

>>>

from the second half of September through the mid-October.

SOIL

Grey marl and limey sandstone pre-vail in the vineyards. The bedrock is composed of tertiary soft carbonate rock from the Pliocene and Mio-cene era.

Soils are diverse, ranging from light to moderately heavy; on the peaks and slopes the ground is most fre-quently sandy and light, while in the lower-lying and flatter terrains it is loamy with a lot of clay particles. The vines are usually on the light-er, well drained, poorer topsoil. To


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avoid erosion and to facilitate cul-tivation, all the vineyards are grass covered.

VITICULTURE

All the vineyards are cultivated in an environmentally friendly way in accordance with the guidelines for sustainable farming.

They use a single Guyot pruning and training system to ensure ade-quate sunlight and air circulation throughout the canopy, balanced growth and a moderate yield of ex-cellent quality.

On the steepest, most dynamic ter-rains there are terraced vineyards with 2,000 vines/ha. On terrains with an incline of less than 30%, the vineyards are planted vertically with 4,000 vines/ha.

The grapes are hand-picked. We select only the perfectly ripe and healthy grapes that are full of fla-vor. Undamaged, whole bunches are then chilled and transported to the cellar in small 12kg crates in an

air-conditioned, temperature-con-trolled vehicle.

The harvest is 6–8t/ha, 1.5–2.5kg/vine; depending on the vintage, va-riety and age of the vineyard.

The grapes are destemmed and then moved to a closed membrane press where they immediately and care-fully press them under low pressure, max 12 bar.

All of the transfers of the pressed grapes occur with as acidic effect as possible. The must is then allowed to rest and be cold-stabilized for at least 24 hours at 12 degrees C. After that, the re-tapped must is moved to another tank where fermentation begins after a few days at between 15-20 degrees C for two or three weeks.

After fermentation, the wine is re-tapped and cooled, and then allowed to sit in lees before it is carefully fil-tered, temperature stabilized and in some cases, protein stabilized.

The wine is vegan-friendly.

INFORMATION:Verus Sauvignon Blanc

Alc. content: 12.5%

Item #: 2720-01

Volune: 750 ml

Price: 119:- SEK at Systembolaget


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http://www.vinia.se


39

T R E N D S E T T E R

G L O B A L

C O M M U N I C A T I O N C O M M U N I C A T I O N

+46 707 94 09 [email protected]


40

Glaset förstärker upplevelsen av färg, smak och arom. Det har en osymmetrisk form baserat på sensoriska analyser, hydrodynamiska principer; optimerat med datorsimuleringar. Designskydd 82636.

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http://www.vinia.se


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Near the village of Pau, a white castle stands out highest up over a grand amphitheater made up of terraced rows of stocks. This is Château de Rousse, standing at about 330 meters above sea level.

>>>

The Chateau de Rousse proper-ties, which amount to 10 ha land, are owned by brothers Olivier and Marc Labat, who took over the operation several years ago. They share the philosophy that, ”Nature takes better care of the grapes than grapes do on their own.” That is why weeds grow between the rows and nothing is removed from these

steep terraces. Everything is cut and clipped, crushed and careful-ly returned to the soil, all in order to retain the natural local flora and the insects that live there. This type of management, according to the brothers, gives the wine stronger expressions of the terroir and also increases minerality.

Château de Rousse has a long his-

tory, and the first time the chateau was named was in the 15th century when Baron d´Espalungue received the site as a gift from King Henry IV. Baron d´Espalungue later sold Château de Rousse to the Lord of Jasses.

Wine was still being produced at domaine Chateau de Rousse in the early 1900s, and the current own-

CHÂTEAU DE ROUSSE IN JURANCON


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ers’ paternal grandfather, newly having returned from USA, bought Château de Rousse in 1898. Since then, five generations have made wine at this site, all with the goal of creating the region’s best Juran-con. The number of medals and acknowledgements they have re-ceived over the years is evidence for their success.

Château de Rousse grows a total of 5 grape types: Petit and Gros Manseng, Petit and Gros Courbu and Lauzet. The grapes in this wine are 100% Petit Manseng, and are allowed to remain on the stocks for a long time. The latest vintage was harvested in early December 2016. The harvest picked by hand and was done in several stages taking a total of about three weeks.

Thereafter came a long, low-pres-sure pneumatic pressing and fer-mentation in barrels at about 18 degrees C. Next, the wine was aged one year in fine quality French oaks, made from trees that had lived for at least 200 years. The final step is six months in steel tanks.

WINEMAKER OLIVIER LABAT POSES WITH HIS MOTHER, FORMER OWNER GENEVIEVE.

INFORMATION:Chateau de Rousse Jurancon

Price: 119:- SEK

Volume:375 ml

Alc. content: 12.77

Acidity:5.94 gH2So4/L

Sugar: 141g/l

Grape: 100 % Petit Manseng


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Klassisk Rioja med sju år på nacken- rika svartvinbärstoner med körsbär,choklad och vanilj. Bäst till hemgrilladehamburgare.Mikael Mölstad - SVD 12.07.2015

En kraftfull klassiskrioja närden ärsom bäst

Artikelnr: 12601Namn: Conde de Valdemar

WWW.SIGVA.SE

PRIS 139kr

Att börja dricka i tidig ålderökar risken för alkoholproblem.

Klassisk Rioja med sju år på nacken- rika svartvinbärstoner med körsbär,choklad och vanilj. Bäst till hemgrilladehamburgare.Mikael Mölstad - SVD 12.07.2015

En kraftfull klassiskrioja närden ärsom bäst

Artikelnr: 12601Namn: Conde de Valdemar

WWW.SIGVA.SE

PRIS 149 kr

Att börja dricka i tidig ålderökar risken för alkoholproblem.

http://www.sigva.se


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A FORERUNNER IN PORTUGEUSE WIN

INDUSTRY In the 1980s, Portugal was mostly known for producing port and madeira of vary degrees of quality. But even then, one producer stood out among the others, Joao Portugal Ramos. Early on he believed that his wine could be better if he employed more modern production methods and continu-ally improved his equipment. Add to that an almost perfectionist view of how a vineyard should be run, then there was only one thing to do.

Said and done, production of his own high-tech winery began at Vila Santa in Estremoz/Alentejo in 1997, and as of today he has both his own and leased vineyards (about 600 ha in total) in Alente-jo, Duoro, Beiras, Tejo and Vinho Verde.

Joao has always actively worked with sustainability and believes it is important to respect our natural resources while also taking respon-sibility for both environmental and social issues. It all starts in the vine-yard where he uses a standardized process for integrated production where environmental leadership and healthy business practices are the key words.

In the actual vinification process he has reduced water consumption so as to improve the environment for future generations.

>>>


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Joao explains more about what is currently going on:

”We expanded and modernized our winery for two reasons: we wanted to increase capacity at Estremoz/Alentejo, and we wanted to bottle all of the grapes that come in from different vineyards at the same site. We also built out because we want-ed to create better aging possibili-ties. By expanding, we got more space for the bottling machines and more space for aging wines, which means more aged wines on the market in a few years.”

”Ever since we began operations, we have been very careful not to in-crease make our eco-footprint larg-er. Instead, we have focused on pro-tecting and caring for the environ-

ment for our children and future generations. That’s always been one the most important guidelines we follow. That, as well as the standing goal of further increasing our qual-ity, like the new aging possibilities I mentioned before. I would say it is a natural trend and that it is also a natural step for a winemaker to take. We’ve received many acco-lades for this throughout the years, and really proud over it.”

”We are also lucky to find ourselves in natural surroundings that give us fantastic possibilities for mak-ing environmentally adapted wine. These days there is little or no dif-ference between how we make our biologic wines and our other wines. The weather helps, too, since we a situated in a continental climate. >>>


47

This close the Spanish border, it is very dry and the conditions are the best.”

”And the conditions this past sum-mer were fantastic. We had a very dry winter, followed by an unu-sually wet and mild summer, but somewhere around the weekend of the 4th of August we lost part of our harvest due to the extremely high temperatures and winds that drew in from northern Africa. We lost between 35-40% of the har-vest then, but despite everything we harvested really high-quality grapes. We are very pleased with the result, even though it was for us a very late harvest. Last year our harvest ended in early September, and this year I think we are two weeks later.”

”But you have to remember that we are one of the Mediterranean countries, so for us it’s important to keep the sugar content down because for us, wines are beverages >>>


48

we consume with meals, and they should clearly reflect their origin,” says Joao Portugal Ramos.

Joao Portugal Ramos was named Winemaker of the Year in Portugal three times during the 1990s, and has also received many internation-al awards. He even participates in the European Business and Biodi-versity initiative, who’s aim is to re-tain the large biological diversity in found throughout Europe.


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THE STORY BEHIND GUERRIERI RIZZARDI AND

3 CRU AMARONE 2012FOTO: GUERRIERI RIZZARDI

Legendary wine producer Guerrieri Rizzardi’s brand today is a result of a collaboration be-tween two experienced makers in the Verona area - The Counts Guerrieri – who bought their vineyards in Negrar in 1649. The 16th century vineyard Dolcé in Valdadigen has always been carefully tended to by the Guerrieri family in Bardolino.

The two families were joined through a wedding in 1913, and the first Guerrieri Rizzardi label was created in 1914.

After 1950, Count Antonio Riz-zardi led and developed the prop-erties from farming to winemak-ing, and also bought a vineyard in Soave in 1970.

After 1983, his wife Contessa Ma-ria Cristina Loredan, who had been in charge of the work for a long time, further developed the wines.

The new generation with Guiseppe and Agostino Rizzardi joined up in 1990 to expand the business even more.

A new production facility in the

hills of Bardolino opened in 2011, followed by a long-plan to re-local-ize and modernize the entire pro-duction there.

Today, Guerrieri Rizzardi produces their fine wines solely using grapes from their historic vineyards.

”It is the combination of our vine-yards, legacy and traditions handed

>>>


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down from generation to gener-ation that has shaped our philos-ophy for producing wine. But we never stop looking ahead and keep on developing, which allows us to continue making even better fine wines.”

”Small harvests is a cornerstone of our winemaking philosophy, and for a long time have been a bit below our own DOC regulations, and in our cellar we combine tra-ditional with modern production techniques with little environmen-tal impact. It’s the important work done in the vineyards that reduces what has to be done in the cellar.”

3 cru Amarone 2012 Amarone Classico della Valpolicella DOCG is a great example of the high qual-ity found in Guerrierri Rizzardi’s

>>>


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fine wines. The blend used for this wine consists of specially chosen grapes from three Cru vineyards - Carcarole, Pojega and Rovereti. The vats usually used for Carcarole and Villa Rizzardi, which weren’t produced in 2012, are used for the majority of the blend. 80% Corvi-na & Corvinone, 10% Rondinella and 10% Barbera.

The grapes come from 5 ha of steep, craggy and terraced vineyards at Carcarole, as well as from the gen-tle slopes of Rovereti and Pojega in the heart of Negrar, the most cele-brated county in Valpolicella where the stocks have been in use for up to 36 years.

The wine is entirely produced with dried grapes that have been in the

drying room for three and a half months. After that, a month-long, slow fermentation process begins at between 25 – 30 degrees C.

The wine is aromatic with fruit from ripe dark berries together with sweet spices, which lends a mature and rich style. Nice struc-ture. Should be decanted one hour before being served.

Passes perfect with roast beef, steak and wild game. Aged for 2020 and later.

Enjoy.

INFORMATIONItem # 95710-01 in Sweden

Price: 279 SEK


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Alkohol ärberoendeframkallande

HERBERT HALL BRUT 2015Artikel nummer 75960Pris 449:-

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Alkoholhalt: 12.5 %

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NYA EKOLOGISKA MOUSSERANDE VINER FRÅN ENGDALENS VIN


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54

2018 – YET ANOTHER HUGE YEAR FOR CALIFORNIA

FIRES, BUT…BY BOB ECKER IS A WINE AND TRAVEL WRITER BASED IN NAPA, CALIFORNIA

Napa, California: Through the end of September 2018, there have been 5,847 fires in Califor-nia which have burned an astounding 1,344,079 acres (543,929.47 hectares) according to CAL FIRE, the official firefighting agency of the State of California.

The Mendocino Complex fire, which occurred in July of this year in the northern part of the state, burned nearly half a million acres by itself. 2018 has been the largest “Fire Season” on record. The only good thing about this fire is that only one death was reported, and it

was far away from any grapevines, happening in wilderness areas far from most vineyards.

What usually had begun in August and ended around mid-November, “Fire Season” now seems to run virtually all year, due to climate change. Scott McLean, CAL FIRE YOLO FIRE CAL FIRE CREW

>>>


55

spokesman said, “It has gotten to the point that one fire season is bleeding into the next. We’re re-sponding to wildland fires year-round now.” Last summer, Califor-nia set a record for heat; tempera-tures were 3 degrees above the his-torical average. Not coincidentally, it was also the deadliest fire season on record. And 2018, the new re-cord holder is far from over.

However, and this is a big howev-er – unlike 2017, California’s many wine regions have not burned up. They are, in fact, thriving. Ac-cording to Nancy Light, Vice Pres-ident, Communication for The Wine Institute, a National Wine Trade Group, “California wildfires in June and July 2018. Those fires occurred in remote rangeland are-as and did not impact California vineyards or wineries. We have re-

ceived no reports of vineyard dam-age from any area of the state.” She went on to state, “The 2018 Cal-ifornia Winegrape harvest is well underway and expected to be a siz-able and of high quality.”

Indeed, I have heard from many winemakers and growers that the 2018 harvest will be a good harvest of high quality. The only potential impact from the big fires would be grapes affected by “smoke taint,” where the grapes literally absorb smoky qualities which can affect the wine. Thus far, I’ve heard of only a couple of wineries that have shunned a few grapes due to smoke taint concerns. Dr. Anita Ober-holster is Cooperative Extension Specialist in Enology, University of California, Davis. This University offers America’s premier Enology and Viticulture program. She said,

“At low levels smoke adds complex-ity to the wine. It is only at very high levels that it will be seen as a fault or taint and can decrease the quality of the wine.” She has found no evidence of smoke taint in the 2018 harvest.

The huge wildfires have been cata-strophic for many people in affect-ed areas, and earlier this summer, smoke could be seen for miles. Most fires are completed extin-guished, fortunately. Little in the way of tourism, i.e. hotels restau-rants, transportation, wineries have been impacted in 2018. And the late summer has cooled down in California, lengthening the har-vest and adding to the complexity of the grape being harvested. The 2018 vintage should be a good one.

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Fi n e Sp i r i t S – Co l l e C ta b l e in v e S t m e n t S

For all of us who love high-quality whisky, whether we’re talking about a cozy evening in front of the fire or putting a bottle away for safe keeping, the end result is always the same. We want a unique experience or a good investment for future auctions in the coming years.

SPIRITSC O L L E C T A B L E I N V E S T M E N T S

SPIRITSC O L L E C T A B L E I N V E S T M E N T S

>>>

BIG DIFFERENCE BETWEEN WHISKY AND WHISKY

But naturally, the former doesn’t have displace the latter since a good investment tastes better down the road while the former results in immediate enjoyment.

But how can we judge the quality of the whisky in the bottle?

We turn to ”The Nose,” Richard Paterson, Dalmore’s legend-ary Master Destiller who has created so many notorious whisky series over the years. For example, the ones in front of us right now. ”The Principal Collection” has been created

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using The 12, The 15, The 18, The 25, Cigarr Malt Reserve, and concludes with King Alexander, the classic high end whisky for true connoisseurs, collectors and investors.

Richard Paterson first carefully chooses a glass and exam-ines it carefully, sniffs around it and then sniffs in the empty copa capital glass. Always that glass. The same one his father and grandfather always used.

The glass he chose is approved and Richard carefully pours the whisky into the glass which is tilted to the side to avoid strong movements by the drink being poured. The drink is then swirled a few times in the glass and is then slowly raised towards his nose to be sniffed for the first time. Then a second time. And finally, a third time.

Allow the aroma to arise from the whisky in its own calm, fine way. Don’t just pour the whisky in your mouth and swal-low it. Allow it come in slowly with a quick sip of air and then roll the whisky around in the middle of your mouth, the

middle of your tongue, and then under the tongue again, and then swallow it slowly. The longer you keep the whis-ky in your mouth the more it will reveal it stop aromas and tastes like chocolate orange, crushed almonds, coffee and marmalade, and give you a better experience. Most people don’t do it this way, they just swallow the whisky immedi-ately, thereby missing a part of the entire experience found in a really good whisky.

Richard Peterson knows what he’s talking about. He has been in the branch for a long time and has amazing knowl-edge about whisky that he has amassed over the course of time, first with his paternal grandfather and then with his fa-ther. Add to that all of the years of experience he gained on his own and you have one of the foremost Master Distillers in the whisky world.

So, treat yourself to Whisky from Dalmore and experience the big difference between whisky and whisky.

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The first time rum was ever mentioned in written history was in 1647 on a note from Barba-dos, but it is absolutely certain that rum was being produced in the early 1600s. The first time rum was mentioned in French Caribbean history was in 1694 by a priest named Father Labat. At that time rum was considered a type of medicine.

But the beginning of the 1700s saw rum being transported to Europe and North America by ships, and it was in connec-tion with these trips that stories about pirates, both real and fictional, began to spread. And soon thereafter bloomed the story about Treasure Island and Long John Silver and Cap-tain Flint, and their large interest for rum, created by Scot-tish author Robert Louis Stevenson.

But the stories about Captain James Cook who traveled around the world, including New Zealand, are true, and so it is time to switch to a new true story – that of Alexander Gabriel, who’s interest for rum was awakened during a trip in the 1990s to find the Caribbean’s best rum.

Together with some partners who shared his interest he cre-ated an economic network that is still in existence – PLAN-TATION was founded.

But if was only after Alexandre sold some of his used cognac barrels to other producers in the Caribbean and Latin Amer-

PLANTATION – A GOOD INVESTMENT

>>>

ica that things really took off. All of a sudden, new unique and fascinating expressions were being created, attracting the attention of rum producers, and every island began their own respective taste explorations.

”I love authentic products that express their origin; the countries where they were grown and produced. Diversity is wonderful. The happiness of tasting the best rum direct from the tank from island to island is amazing. The fermen-tation and distillation are always unique and it was when I discovered this that I realized I had a unique opportunity. I thought about what my team and I could test and do with so many varying products. In that moment I realized and understood with all of my heart that we could develop and perfect the production methods by allowing the product to age in wooden barrels, something we knew how to do from previous cognac production. Voila! The idea behind PLAN-TATION was born,” explains Alexandre Gabriel.

”The name PLANTATION sounded right for our brand and it reflects the main ”terroir” and the rum culture found in each individual and unique place.”

These days Alexander Gabriel spends many months each year in the Caribbean searching for and finding new treas-ures. In other words, the best rum barrels he can get his hands on. His ambitions fit well will the local producers’ own ideas. He has developed a long-term partnership with the Caribbean’s best distilleries and PLANTATION also owns the mythical West Indies Rum Distillery on Barbados, are share-holders of National Rum of Jamaica, and owners the Claren-don Distillery and Long Pond Distillery.

These investments in rum production allows Alexandre to secure access and quality from these two main areas, Barba-

59



dos and Jamaica, where they highly value the softness rum possesses. The same can be said about Plantation Single Cask Barbados 7 YO, which is triple-aged, first in bourbon barrels, then in ferrand barrels, and finally in small 30L Mack-myra Whisky barrels.

Every country has its own ”terroir”. And by the term ”terroir” we mean the unique characteristics in a specific place, like soil type, traditional growing patterns and special produc-tion techniques.

Fine Wines and Whisky will always be among tomorrow’s best investments, but in short time the best rums will also be found among the great investment opportunities, whether you are talking about your own pleasure or profits from cur-rent or future auctions.

FAKTAPLANTATION Grande Reserve Barbados

Item #: 10310 70 ml

Price 289 SEK

PLANTATION 20th Anniversary XO BarbadosItem #: 509

70 mlPrice 514 SEK

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W e b A u c t i o n spec ialI N T E R N A T I O N A L

BONHAMS - EXCEPTIONAL COLLECTION OF BORDEAUX LEADS BONHAMS SEPTEMBER FINE WINE SALE. LONDON ON THURSDAY 27 SEPTEMBER

FINE AND RARE WINES AUCTION TAKES PLACE IN LONDON (NEW BOND STREET) ON THURSDAY 29 NOVEMBER 2018.

CHRISTIE’S - FINE AND RARE WINES 10TH OF OCTOBER IN LONDON

SOTHEBY’S WINE - SOTHEBY’S WINE ANNOUNCES

$25 MILLION AUTUMN SALES SERIES – LONDON | NEW YORK | HONG KONG

HART DAVIS HART WINE CO. - TO HOLD TWO-DAY MOBILE-ONLY AUCTION ON OCTOBER 11TH & 12TH COMPLETE WITH RARE BURGUNDY, MATURE BORDEAUX, AND CALIFORNIA

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We bAu c t i o n spec ial

EXCEPTIONAL COLLECTION OF BORDEAUX LEADS BONHAMS SEPTEMBER FINE WINE SALELONDON ON THURSDAY 27 SEPTEMBER

Bonhams next sale of Fine & Rare Wines in London on Thurs-day 27 September features an exceptional private collection of Bordeaux Grand Crus.

Consisting of more than 120 cases, the collection was most-ly purchased from Berry Bros. & Rudd and has been stored in a temperature controlled cellar.

AMONG THE HIGHLIGHTS ARE:• Two cases of Pétrus 1995. Estimate: £20,000-28,000 per case.

• Two 6 bottle cases of Pétrus 1990. Estimate: £17,000-22,000 per case.

• Four cases of Château Mouton Rothschild 2000. Estimate: £15,000-17,000 per case.

• Two cases of Château Lafite Rothschild. Estimate: £11,000-13,000 per case.

Bonhams International Wine Director, Richard Harvey M.W. said, “This collection of Bordeaux – much of it First Growth – has been assembled with great care and looked after very professionally by its owner. It’s one of the finest I have seen for some time.”

The sale also offers a rare selection of vintage Cognac from the cellars of Upton House in Warwickshire including:

• A bottle of Sazerac de Forge Cognac 1809. Estimate: £1,000-1,200

• A bottle of Sazerac de Forge 1811 ‘Roi de Rome’ Cognac. Estimate £1,200-1,500. The King of Rome was the courte-sy title bestowed by Napoléon Bonaparte on his eldest legitimate son and heir apparent.

• A bottle of Grande Vieille Réserve Cognac 1818 Hotel de Paris, Monte-Carlo. Estimate: £1,000-1,200.

A CASE OF PÉ TRUS 1995. ESTIMATE: £20,000-28,000

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FINE AND RARE WINES AUCTION TAKES PLACE IN LONDON (NEW BOND STREET) ON THURSDAY 29 NOVEMBER 2018.

MAIN FEATURE: • 17 double magnums of Le Pin consigned direct from the

Château – 1994, 1996, 1997, 1998, 1999, 2001, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2014, 2015.

• Estimates range from £6,000-8,000 for the 1997, 1999 and 2007 double magnums to £12,000-15,000 for the 2009, 2010 and 2015 double magnums.

• A bottle of brandy dating from 1808, a gift to the ven-dor’s family by Sir Oswald Mosley.

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FINE AND RARE WINES 10TH OF OCTOBER IN LONDON8 KING STREET, ST JAMES’S

Christie’s Wine Department is delighted to offer a compelling selection of wines from the spectacular cellars of private col-lectors. Featured are a range of stunning cases of Bordeaux from all the top Chateaux. Petrus is represented by a tru-ly rare offering of magnums of 1947 and 1961. Burgundies from the greatest name in the Côte-d’Or, Domaine de la Ro-manée-Conti are featured, including magnums of La Tâche 1997 and a full case of Romanée-Conti 1988. A centrepiece of the sale are rare vintages of Napa Valley wines including Screaming Eagle. We are also pleased to be offering on be-half of Decanter World Wine Awards, a selection of medal winning wines, proceeds from which will go to charity.

LOT 92Petrus 19475 magnums per lotEstimate: £60,000-90,000

From one of the most hallowed es-tates in the world, these five mag-nums of 1947 Petrus are an excep-tionally rare offering. Authenticated by the chateau in January of this year, they offer an insight into the genius of the winemaking at this world-class estate. As Stephen Brook writes in The Complete Bordeaux “the name, Pétrus conjures up Bordeaux at its

most splendid, most rarified, and most luxurious…Pétrus is a sumptuous wine.”

LOT 229Domaine de la Romanée-Conti, Romanée-Conti 198812 bottles per lotEstimate: £170,000-200,000

From the most renowned estate in not just Burgundy but arguably the world, the vineyard of Romanee-Conti produces wines so legendary that this Domaine was named after it. Only mi-nuscule volumes of wine are produced from this tiny 1.81 hectare vineyard, making cases of consecutively numbered bottles of this wine almost entirely impossible to come by. A wine of immense flavour concentration, sophistication and elegance, this wine possesses immense longevity with many more decades of life to come. Few wine connoisseurs will ever have the chance to taste such an extraordinary wine, making this case one of the true rarities of the fine wine world.

LOT 507Screaming Eagle 2012, 2013 and 20143 bottles per lot (1 bottle of each vintage)Estimate: £4,000-5,000

A true Californian icon, Screaming Ea-gle has, in a relatively short space of time, come to be recognized as one of the most desirable wines in the world. With only minuscule quantities of this wine produced (yearly produc-tion rarely exceeds 600 cases) and sold through a tightly controlled mailing list, it is extremely hard to come by on the secondary market.

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SOTHEBY’S WINE ANNOUNCES$25 MILLION AUTUMN SALES SERIESFOLLOWING A RECORD-BREAKING FIRST HALF OF 2018SOTHEBY’S GLOBAL WINE SALES TOTAL $57 MILLION YTD

>>>

• An Historic Offering of Rare Domaine de la Romanée-Conti. From the Personal Cellar of Robert Drouhin

• The Wonderful Cellar of an Important Asian Collector

PETRUS 19896 bottles, est. £15,000 – 20,0006 magnums, est. £30,000 – 40,000

THE MACALLAN 1926 60 YEAR OLD(Sir Peter Blake)est. $700,000 – 1.2 million

CHÂTEAU LATOUR1959, 1 MEJE (2.25L), EST. HK$85,000 – 110,0001947, 1 MAGNUM, EST. HK$40,000 – 80,000

LONDON | NEW YORK | HONG KONG

HIGHLIGHTED BY:THE MACALLAN 1926 60 YEAR OLD (SIR PETER BLAKE), ESTIMATED TO SELL

FOR $700,000 - $1.2 MILLION IN NEW YORK

THE HIGHEST ESTIMATE EVER PLACEDON A BOTTLE OF WINE OR WHISKY AT SOTHEBY’S

• A Magnificent Selection from the Exceptional Cellar of James H. Clark, Part III

• The Towering Bordeaux Collection Featuring Historic Vintages of Latour

• The Collection of Perfection

FEATURING 5 AUCTIONS DEDICATED TO DISTINGUISHED PRIVATE COLLECTIONS:

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Sotheby’s Wine is pleased to unveil our global auction cal-endar for autumn 2018. Each of our global selling centers in Hong Kong, London and New York are offering dedicated auctions as part of our series of 8 sales. These sales arrive on the heels of a record-breaking first half for Sotheby’s Wine: at the end of June this year, our global wine auction sales had already achieved US$57 million – an outstanding year-to-date total compared to full-year sales of US$64 million in 2017. Together, the first part of the fall auction series is es-timated to achieve in excess of $25 million, with additional sales to come this winter in New York and London.

Jamie Ritchie, Worldwide Head of Sotheby’s Wine, comment-ed: “Following our record-breaking first half sales of $57 mil-lion, our early fall season showcases over $25 million of the

world’s most sought after wines and spirits - the strongest and most diverse range of wine sales since Sotheby’s started offering wine in 1970, which puts us on track to have one of our best years ever. It is a privilege to be entrusted with the sale of five outstanding private collections, all of which have exemplary provenance. This season, buyers have many unique opportunities, as illustrated by the 200 bottles of historic DRC on offer from Robert Drouhin’s private cellar, as well as a bottle of the legendary Macallan 1926, with the British artist Sir Peter Blake label, one of only 12 bottles pro-duced. The whisky business has been showing extraordi-nary growth and we will be expanding our offering of spirits in the future. This season has a wine or spirit for every taste and price point.”

>>>

LONDONTHE COLLECTION OF PERFECTION19 SEPTEMBER AT 10AM BSTPRE-SALE ESTIMATE: $1.5 – 2.1 MILLION / £1.2 – 1.6 MILLION FINEST & RAREST WINES19 SEPTEMBER AT 2PM BSTPRE-SALE ESTIMATE: $1.1 – 1.5 MILLION / £897,910 – 1.2 MILLION TOP LOTS:• Petrus 1989, 6 bottles, estimate £15,000 – 20,000 and 6 magnums, estimate £30,000 – 40,000

• Quinta do Noval Nacional 1963, 12 bottles, estimate £24,000 – 32,000

• Haut Brion 1989, 12 bottles, estimate £16,000 – 20,000

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HONG KONGTHE TOWERING BORDEAUX COLLECTION FEATURING HISTORIC VINTAGES OF LATOUR29 SEPTEMBER AT 10AM HKT PRE-SALE ESTIMATE: US$3.3 – 4.6 MILLION / HK$26 – 36 MILLION The Wonderful Cellar of an Important Asian Collector

29 September at 1pm HKT or immediately following The Towering Bordeaux Collection

Pre-Sale Estimate: US$2.1 – 3 million / HK$17 – 24 million

FINEST & RAREST WINES30 SEPTEMBER AT 10AM HKTPre-Sale Estimate: US$4.1 – 5.8 million / HK$32 – 45 million

TOP LOTS:Château Latour 1961, 12 bottles, estimate HK$300,000 – 450,000

La Tâche 2005 Domaine de la Romanée Conti, 12 bottles, estimate HK$380,000 – 550,000

Cheval Blanc 2010 in all formats, estimate HK$1,100,000 – 1,400,000

>>>

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NEW YORKFINEST AND RAREST WINES FEATURING THE MACALLAN 1926, SIR PETER BLAKE12-13 OCTOBER AT 11:30AM ESTPRE-SALE ESTIMATE: $3.5 – 5 MILLION

RARE DOMAINE DE LA ROMANÉE-CONTI FROM THE PERSONAL CELLAR OF ROBERT DROUHIN13 OCTOBER AT 10AM ESTPRE-SALE ESTIMATE: $952,100 – 1.4 MILLION

A MAGNIFICENT SELECTION FROM THE EXCEPTIONAL CELLAR OF JAMES H. CLARK, PART III10 NOVEMBER AT 10AM ESTPRE-SALE ESTIMATE: $2.5 – 3.5 MILLION

TOP LOTS:• The Macallan 1926 60 Year Old (Sir Peter Blake), estimate $700,000 – 1.2 million– the highest estimate

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HART DAVIS HART TO HOLD TWO-DAY MOBILE-ONLY AUCTION ON OCTOBER 11TH & 12TH COMPLETE WITH RARE BURGUNDY, MATURE BORDEAUX, AND CALIFORNIA

Hart Davis Hart Wine Co. will hold an outstanding Mo-bile-Only Auction of Finest & Rarest Wines on Thursday, October 11 & Friday, October 12. The sale will feature over 1,800 lots of incredible diversity and provenance, estimated to realize $1.3-2.0 million. Bidders can utilize HDH’s indus-try-leading bidding platform, available via their mobile app or online.

HDH’s October sale contains an estimated $434,130-650,650 of Red and White Burgundy. From top producers like Joseph Drouhin, Domaine Ber-nard Dugat-Py, Louis Jadot, Comte Georges de Vogüé, and Georges Roumier bid-ders will find over 590 lots dating back to 1953. High-lights include a jeroboam of 1989 Montrachet, Mar-

quis de Laguiche, Joseph Drouhin (est. $6,000-9,000); 3 bot-tles of 1998 Bonnes-Mares, Georges Roumier (est. $2,800-4,200); 1 bottle of 1990 Clos de la Roche, Domaine Dujac (est. $3,500-5,000); 11 bottles of 2002 Montrachet, Henri Boillot (est. $5,000-7,500); and 6 bottles of 2005 Musigny, Vieilles Vignes, Comte Georges de Vogüé (est. $4,800-7,500).

Bordeaux collectors will find over 290 lots from the region,

>>>

with an estimated value of $226,830-338,950. Highlights include 3 bottles of 1982 Château Mouton Rothschild (est. $2,200-3,200); 2 bottles of 1989 Château Haut-Brion (est. $2,800-4,200); a single bottle of 1998 Château Pétrus (est. $2,200-3,200); 5 bottles of 2000 Château Lafite Rothschild (est. $5,000-7,500); and a full case of 2006 Château Cheval Blanc (est. $3,800-5,500).

Additionally, the auction contains an estimated $279,500-418,270 of California Cabernet Sauvignon & Meritage in-cluding 2 magnums of 2005 Harlan Estate Red Wine (est. $1,600-2,400); 6 bottles of 2007 Colgin Red Wine, IX Estate (est. $1,800-2,800); 3 bottles of 2010 Screaming Eagle Ca-bernet Sauvignon (est. $6,500-9,500); 12 bottles of 2011 Tusk Estates Cabernet Sauvignon (est. $4,200-6,500); and a full case of 2012 Scarecrow Wine Cabernet Sauvignon (est. $4,200-6,500).

Don’t miss the opportunity to bid on the wonderful selec-tion of Old and New World wines included in HDH’s October 11th & 12th Mobile-Only Auction of Finest & Rarest Wines. Bidders should register via HDH’s mobile app or online at auction.hdhwine.com to place absentee and live bids.

As always, HDH is committed to offering well-stored, care-fully inspected wines. Bidders should feel free to con-tact their bidding department at [email protected] or 312.445.0100, or visit their Support Portal if they have any questions about the bidding process or specific lots.

Hart Davis Hart to Hold Two-Day Mobile-Only Auction on October 11th & 12th Complete with Rare Burgundy, Mature Bordeaux, and California Cult Wines

(September 18, 2018—Chicago, IL)-Hart Davis Hart Wine Co. will hold an outstanding Mobile-Only Auction of Finest & Rarest Wines on Thursday, October 11 & Friday, October 12. The sale will feature over 1,800 lots of incredible diversity and provenance, estimated to realize $1.3-2.0 million. Bidders can utilize HDH’s industry-leading bidding platform, available via their mobile app or online.

HDH’s October sale contains an estimated $434,130-650,650 of Red and White Burgundy. From top producers like Joseph Drouhin, Domaine Bernard Dugat-Py, Louis Jadot, Comte Georges de Vogüé, and Georges Roumier bidders will find over 590 lots dating back to 1953. Highlights include a jeroboam of 1989 Montrachet, Marquis de Laguiche, Joseph Drouhin (est. $6,000-9,000); 3 bottles of 1998 Bonnes-Mares, Georges Roumier (est. $2,800-4,200); 1 bottle of 1990 Clos de la Roche, Domaine Dujac (est. $3,500-5,000); 11 bottles of 2002 Montrachet, Henri Boillot (est. $5,000-7,500); and 6 bottles of 2005 Musigny, Vieilles Vignes, Comte Georges de Vogüé (est. $4,800-7,500).

Bordeaux collectors will find over 290 lots from the region, with an estimated value of $226,830-338,950. Highlights include 3 bottles of 1982 Château Mouton Rothschild (est. $2,200-3,200); 2 bottles of 1989 Château Haut-Brion (est. $2,800-4,200); a single bottle of 1998 Château Pétrus (est. $2,200-3,200); 5 bottles of 2000 Château Lafite Rothschild (est. $5,000-7,500); and a full case of 2006 Château Cheval Blanc (est. $3,800-5,500).

Additionally, the auction contains an estimated $279,500-418,270 of California Cabernet Sauvignon & Meritage including 2 magnums of 2005 Harlan Estate Red Wine (est. $1,600-2,400); 6 bottles of 2007 Colgin Red Wine, IX Estate (est. $1,800-2,800); 3 bottles of 2010 Screaming Eagle Cabernet Sauvignon (est. $6,500-9,500); 12 bottles of 2011 Tusk Estates Cabernet Sauvignon (est. $4,200-6,500); and a full case of 2012 Scarecrow Wine Cabernet Sauvignon (est. $4,200-6,500).

Don’t miss the opportunity to bid on the wonderful selection of Old and New World wines included in HDH’s October 11th & 12th Mobile-Only Auction of Finest & Rarest Wines. Bidders should register via HDH’s mobile app or online at auction.hdhwine.com to place absentee and live bids.

As always, HDH is committed to offering well-stored, carefully inspected wines. Bidders should feel free to contact their bidding department at [email protected] or 312.445.0100 or visit their Support Portal if they have any questions about the bidding process or specific lots.

Highlights of the October Mobile-Only Auction of Finest & Rarest Wines:

LOT DESCRIPTION ESTIMATE

1 1990 Clos de la Roche, Domaine Dujac (1 b) $3,500-5,500

2 1989 Montrachet, Marquis de Laguiche, Joseph Drouhin (1 jeroboam (3L)) $6,000-9,000

4 1990 Châteauneuf-du-Pape, Château Rayas (1 mag) $4,500-6,500

12 1985 Dom Pérignon Rosé, P3 Vintage (1 mag) $3,500-5,500

15 2010 Screaming Eagle Cabernet Sauvignon (3 bs) $6,500-9,500

34 2004 Charmes-Chambertin, Domaine Bernard Dugat-Py (12 bs) $2,200-3,200

143 2003 Châteauneuf-du-Pape, Château Rayas (6 bs) $1,900-2,800

161 2011 Tusk Estates Cabernet Sauvignon (12 bs) $4,200-6,500

MOBILE-ONLY AUCTION OF FINEST

& RAREST WINES

October 11 & 12, 2018

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HIGHLIGHTS OF THE AUCTION:Lot Description Estimate

1 1990 Clos de la Roche, Domaine Dujac (1 b) $3,500-5,500

2 1989 Montrachet, Marquis de Laguiche, Joseph Drouhin (1 jeroboam (3L)) $6,000-9,000

4 1990 Châteauneuf-du-Pape, Château Rayas (1 mag) $4,500-6,500

12 1985 Dom Pérignon Rosé, P3 Vintage (1 mag) $3,500-5,500

15 2010 Screaming Eagle Cabernet Sauvignon (3 bs) $6,500-9,500

34 2004 Charmes-Chambertin, Domaine Bernard Dugat-Py (12 bs) $2,200-3,200

143 2003 Châteauneuf-du-Pape, Château Rayas (6 bs) $1,900-2,800

161 2011 Tusk Estates Cabernet Sauvignon (12 bs) $4,200-6,500

249 2006 Château Cheval Blanc (12 bs) $3,800-5,500

290 1982 Château Lafite Rothschild (2 bs) $4,500-6,500

292 1982 Château Mouton Rothschild (3 bs) $2,200-3,200

293 2000 Château Lafite Rothschild (5 bs) $5,000-7,500

309 1998 Ermitage, Cuvée Cathelin, J. L. Chave (1 b) $2,600-3,800

339 2005 Musigny, Vieilles Vignes, Comte Georges de Vogüé (6 bs) $4,800-7,500

353 2002 Montrachet, Henri Boil(11 bs) $5,000-7,500

399 2005 Clos de Tart, Mommessin (3 bs) $1,100-1,700

419 1999 Barolo Riserva, Monfortino, Giacomo Conterno (1 mag) $1,500-2,200

437 2007 Colgin Red Wine, IX Estate (6 bs) $1,800-2,800

468 2 010 Barolo Riserva, Monfortino, Giacomo Conterno (3 bs) $3,000-4,500

476 1976 Château Pétrus (1 b) $1,000-1,500

477 1989 Château Haut-Brion (2 bs) $2,800-4,200

488 2012 Scarecrow Wine Cabernet Sauvignon (12 bs) $4,200-6,500

540 2005 Unico, Bodegas Vega Sicilia (5 bs) $1,000-1,500

592 1998 Château Pétrus (1 b) $2,200-3,200

641 1996 Château Latour (1 mag) $1,100-1,700

651 2005 Harlan Estate Red Wine (2 mags) $1,600-2,400

675 1990 Salon (6 bs) $3,200-4,800

710 1998 Bonnes-Mares, Georges Roumier (3 bs) $2,800-4,200

840 1989 Château Lynch-Bages (10 bs) $2,200-3,200

918 2000 Château Pavie (1 mag) $650-950

1005 2002 Clos Vougeot, Louis Jadot (2 mags) $320-480)

1180 2004 Montrachet, Comtes Lafon (1 b) $850-1,300

1291 1964 Côte Rôtie, Chapoutier (1 b) $200-300

1308 2006 Hermitage, J. L. Chave (3 bs) $600-900

1378 1999 Salon (1 b) $300-450

1406 2000 Barolo, Cicala, Aldo Conterno (6 bs and 3 mags) $1,000-1,500

INTERNA TIONAL 2018 · TONIC 2018 WAS CREATED BY BARTENDER MIHAIL MIHAYLOV AND TRAINING MANAGER...

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