Joe's Winos Wine Club april 2017
CUVÉE AMRITA 2015
Anne Amie's Amrita arrives just in time for this warm weather, outdoor grilling, and generally porch friendly time of year. This Salmon Safe and LIVE certified estate offers this unique cuvée of Riesling 30.6%, Muller-Thurgau 23.6%, Pinot Blanc 23.4%, Viogner 16.7%, Gewurtztraminer 4.6%, Chardonnay 1.1%. Best described by Anne Amie's National Sales Manager, Boyd Pearson as "if Vino Verde and Edelzwicker made a baby." Vino Verde are Portugal's slightly effervescent and all too easy drinking whites. The term Edelzwicker was originally used in Alsace from “Zwicker” (blend) and the prefix Edel (noble). These blends were often made from Riesling, Gewürztraminer, Pinot Gris, and Pinot Blanc fermented to an off-dry style. Hand picked and harvested by taste over the course of a month, this cuvée's varietals are fermented in individual batches with the final blend decided after extensive trials. Tropical melon, honeysuckle, lime juice, watermelon rind, mandarin orange, peach and jasmine come together in a very inviting nose. The juicy palate is is slightly effervescent plenty of peach, white plum, and zesty lime peel. This incredibly drinkable white has a tendency to disappear quickly.
Sushi, BBQ, Spicy Thai, Curries, Vietnamese
Featuring this wine in the Joe's Winos Club has taken 3 years to come to fruition. Timing and availability from this Argentinian producer has always proven tricky but the quality and unique nature of their wine has easily made it worth the effort. In our ongoing quest to try Tempranillo from every corner of the Earth, we present Altocedro Año Cero Tempranillo! Altocedro's estate lies in La Consulta, a small wine-growing region in the southern Uco Valley of Mendoza. Winemaker and owner Karim Mussi Saffie uses sustainable growing practices to produce limited amounts of terroir-driven wines. Altocedro's fruit is sourced from estate vines that are up to 100 year's old. This Tempranillo is done in an old-world style and sees some influence from Brettanomyces with mushroom, forest floor, soy, smoked meat, saddle leather with stewed blue and blackberries. The palate offers dried spices, sour cherry, old cedar, fruit leather, a meaty bodied and baker's chocolate style tannins on the finish.
Roasted lamb, stews, grilled meat, sauteed mushrooms.