SEIFRIED PUTS NELSON ON THE MAP
“The Seifried Family, pioneering winegrowers from Nelson, New Zealand have been receiving accolades for their stunning wines for many years. In November 2019, they achieved a hat-trick by winning Champion White Wine, Champion Sauvignon Blanc and Best Wine of Nelson at the New Zealand Wine of the Year event for their Seifried Nelson Sauvignon Blanc 2019. This is the first time a Nelson winery has won the “Best Wine of the Year”, and it is worth bearing in mind that Marlborough has 74 times more Sauvignon Blanc planted than Nelson – tough competition indeed.”
NEW SINGLE VINTAGE PROSECCO MASOTTINA
A new vintage of “Le Rive di Ogliano” Extra Dry Rive di Ogliano Prosecco Superiore Docg is about to be released. The Millesime 2019 of the single-vineyard Prosecco made by 100% Glera grapes from the 40 years old vines located in a hilly plot of about two hectares in Ogliano Village, among the Conegliano Valdobbiadene hill, will have a little change of name in the label. It will be named “R.D.O.” Extra Dry, standing for “Rive di Ogliano”, the appellation’s name. First released as soon as the “Rive” appellation was created in 2009, it is the first Prosecco awarded with the five stars by Decanter and being called “The champ” by Michael Edwards. As Richard Baudains from Decanter stated in 2014, it is a “Top terroir driven” Prosecco. Le Rive di Ogliano in fact reveals in the glass the uniqueness of Ogliano Terroir.
DAL BIANCO: A HISTORY, A FAMILY, A WINEMAKING TRADITION
The strong bond that connects the Dal Bianco family to the hills of Conegliano Valdobbiadene begins in 1946 with grandfather Epifanio, followed by his eldest son Adriano, his wife and two brothers. Today at the helm of the company we find the family’s third generation, represented by the three sons of Adriano. The Dal Bianco family had developed time after time productive excellences: the great proseccos and the still wines of the Conegliano hills, an authentic heritage that the Dal Bianco family has distilled in its two major brands: Masottina, dedicated to the making of sparkling wines; Ai Palazzi, meanwhile, specializes in the production of still wines. Caring for approximately 300 hectares of vineyards (half of which are located within the historic area of Conegliano Valdobbiadene), represents the proud culmination of a long family history. The meticulous pursuit of quality begins in the vineyards where a precision viticulture is carried on and continues in the cellar where an oenology of respect is practiced. The guiding principle is the gravity system, designed to gain the best possible quality from excellent grapes.
A MOVE INTO SUSTAINABILITY TORREÓN DE PAREDES – CHILE
Torreón de Paredes, has always shown its concern for the environment and the protection of all renewable natural resources. As a one of the few certified Sustainable Vineyard & Winery in Chile, this year 2020, Torreón has gone a step further in its commitment to eco friendly practices and surprised everyone by installing a solar panel electric plant that has made the winery self sufficient in terms of electricity consumption. The 100Kv photovoltaic power plant supplies clean power to operate the drip irrigation system for the vineyards, and all the working operations at the winery, in fact the plant is producing more electricity than what Torreón de Paredes needs. The Paredes brothers, Alvaro & Javier summarise this new winery achievement by saying: “We’ll be using the cleanest possible energy to keep making the best ecological wines the Cachapoal Valley could offer, and with almost no carbon foot-print”.
MEET THE TEAM!
Why the wine business:
Right now, the wine industry is one of the most interesting industries to consider as a career path! Learning about wine is fun, its exciting because its hands on – especially when tasting is involved, and its instantly gratifying! I love people and forming relationships. I find the people in the wine industry to be passionate, interesting and fun.
If not selling wine what do you think you would be doing:
Possibly something to do with social care, or working with teenagers /young adults.. but selling wine is the dream job in my opinion!
What are you reading:
Catcher In The Rye by JD Salinger What was the last wine you had: Vina Muriel Blanco Reserva Rioja, delicious and I love the fact it has been aged for so long before releasing.
Who is your biggest inspiration?
No one person, but rather kindness, empathy, loyalty and positivity in a person.
Steven Spielberg’s -ET, since childhood and still today.
What music are you listening to:
We are going through a phase of Queen and Elton John in our house as we have watched Bohemian Rhapsody and Rocketman lately.
My favourite place is at my kitchen table at home, with my husband , kids and anyone else who can join us for a Sunday roast! I love to cook and feed people, it gives me great pleasure.
What are your hobbies:
Cooking, the odd jog, I adore yoga and reading.. and drinking good wine of course!
Turn that frown upside down!
THE STORY OF TENUTA SAN LEONARDO
More than 1000 years ago, it was a monastery, but for over 3 centuries now San Leonardo has served as the residence of the Marquis Guerrieri Gonzaga family, its proud custodians. Today, the San Leonardo estate is a garden of vineyards and roses, protected by the massive barrier of the Alps, which blunt the force of the cold northern winds, while the valley floor benefits from, and in turn releases, warmth from nearby Lake Garda. The tenuta remains an antique world, in which winemaking practices, still uncompromisingly artisanal, yield wines that are true gems of Italy’s wine tradition, marked by freshness, harmony, and an innate elegance. San Leonardo has approximately 50 acres of vineyards planted with international varietals that thrive in the varied microclimates of the estate. The majority of the vineyards are planted with Cabernet Sauvignon, but Carménère, Cabernet Franc and Merlot are also abundant. Cultivation is focused on low yields and highly concentrated grapes. The resulting wines have a great depth, concentration and an aristocratic finesse that can go toe-to-toe against the world’s finest Bordeaux blends. One of the most awarded wines from Iltay and served at the finest tables round the world.
“San Leonardo is one of the great wines of Italy” .. Monica Larner Wine Advocate.
IT’S A LOAD OF GRAPES!!
Verdicchio grape dates by to the 14th century. It has a long history with the Italian region of Marche in the central part of the country on the east coast. The grape is sensitive to climate conditions and sometimes can be a challenge to grow to maximise the grapes true potential. Its name stems from its colour greeish-yellow (‘Verde’ in Italian). The wines are citrus with notes of almonds. Deliciously lively and fresh, with mouth-watering acidity. It is also a great wine that can successfully be oak aged. Sometimes it has been known to happen that the grape is confused with another Italian white grape Trebbiano. Works well as an aperitif or fresh light poultry dishes and fish and seafood.
Podium Verdicchio Jesi DOC Classco;
Marche Italy | 100% Verdicchio
Produced by Garofoli Family. Est 1901
Maturation 15 months in stainless steel vats at 10° C (50° F) and bottle refinement for four months in a temperature-controlled cellar. Colour is golden yellow with greenish reflections. intense aroma of ripe yellow fruit accompanied by elegant scents of citrus fruit combined with a note of honey, an ensemble of great complexity and persistence. Drinking now and we age for up 10 years.
Pinotage is and always will be a South African grape. Its history only dates back to 1925 when it was created by crossing Pinot Noir and Cinsaut (cinsaut used to be known as Hermitage). The wines are usually very dark and deep in colour and quite tannic. The wines tend to be quite brambly and have earth flavours. Some tend to be quite smoky. Depending on the producer and location of the vineyards the wines can sometimes have slight tropical notes and even bananas. In the last year or so its popularity has grown a lot and rightly so. It is a great food wine matching with anything from BBQ meats to Thai foods and even Mediterranean dishes like pasta.
Stellenbosch South Africa | 100% Pinotage
Produced by Mooiplass Wine Estate & Private Nature Reserve. Est 1963 50% of the grape was matured in stainless steel tanks, giving it fruit and elegance, and 50% in small French oak barrels for 9 months, giving it balance, length and structure.
A medium bodied wine with a deep purple colour, with a great deep plum nose. Overall the wine is soft, juicy and approachable. Superb with roast chicken, Cape Malay spiced dishes, roast pork, roast lamb, pizza & pasta dishes..
Will age very well for the next 8 -10 years.
WHAT’S MY JOB?
OLIVER CAMPOS – EXPORT MANAGER | JEAN LORON
Being an Export Manager first and foremost means to interact every day with partners from North America to Asia with every country in between, Discussing current business, orders, potential opportunities, visits, etc. It’s basically a lot of emails and phone calls in that perspective and the necessity to be able to switch from one mindset / culture to another.
The pillar of the job is then of course to travel the world trying to spread the good word around our lovely wines by educating our importers’ staff, professional and private customers of theirs, making lots of presentations, tastings, dinners and wine fairs. This requires a lot of organisationnal skills to fit a maximum of travel in a year’s time, be punctual, but it also implies to remain quite healthy and “relatively” serious whilst traveling taking into account long hauls, jetlags, loads of nights in different hotels, etc. It is basically a very tiring job, and one needs to really enjoy traveling and having the capacity to know yourself and set yourself limits is quite important.
Next is to organise tours and visits in the vineyards and properties for our partners worldwide whom are eager to discover the surroundings and origins of our lovely wines. This is a great part of the job representing an incredible moment to show all the beauty of the land, the people and the local culture to our business partners. And once there’ve experienced all of it, things change drastically in their capacity to represent our wines and winery when they’re back in their respective countries. This is a fantastic opportunity to create deep and long term connections with each and everyone of our visitors, it’s generally a lot of laughing, eating, visiting, ending up in great memories. Sometimes, when you’re lucky, you can even make some new friends.
Then there’s the part of the job trying to build the company further with all the team at the winery consisting in exchanging upon the current business worldwide, product development, quality improvement, future opportunities, a lot of tasting of course to always keep sharp tasting skills which is essential for an export manager. This implies of course a lot of internal meetings like in most businesses, essential to be able to embrace the regular changes of the market and consumers’ shifting habits.
In essence, what you really need to be an Export Manager in the wine industry is : To love wine, to love people and to love the travel. If you have these 3 assets, then you might just have what it takes to succeed in this position.
WINES IN THE SPOTLIGHT
LA MASCOTA – MENDOZA – ARGENTINA GRAPES: 100% CABERNET FRANC
A ruby red wine with subtle violet hues, and intense, concentrated aromas evoking cassis, blackcurrants and sweet spices such as black pepper and clove. In the mouth, this perfectly structured wine displays ripe red fruit flavours with notes of eucalyptus and black pepper. An elegant, perfectly balanced wine, with a well-structured, lingering finish. An ideal wine to be paired with red meats, lamb and mature cheeses.
TENUTA SAN ANTONIO SCAIA – VENETO ITALY GRAPES: 55% GARGANEGA 45% CHARDONNAY
A colour of straw yellow with greenish reflections. Aroma: white flowers of acacia, jasmine, bouquet of citrus such as pineapple, grapefruit and orange, apple, pear and mango and a light note of bananas. Flavour: fresh and pleasant thanks to its sustained acidity. Well balanced softness and tanginess, making it inviting and intriguing. Ideal with Aperitifs, hors d’oeuvres featuring fish or seasonal vegetables and cold dishes, first courses with herbs, vegetable risottos, dry pasta dishes and soups, fish in light sauces.
VALLFORMOSA BRUT RESERVA ROSE CAVA -PENEDES SPAIN G R A P E S : 1 0 0 % P I N O T N O I R
Traditional method, which means it is made the same way as Champagne. Aged 15 months on its lees. Its appearance is very pale cherry in colour with lively tones. Small and elegant bubbles with a good froth. Fruit and ageing aromas reminiscent of rose and raspberry with touches of almond ageing. Rounded and very fine, very feminine. Calls to be savoured on the tongue. Very long and fruity finish. Ideally recommended to be drunk as an aperitif and served with light dishes.
COLM’S COCKTAIL CORNER
THE LAST WORD
This cocktail originated in the Detroit Athletic Club in the early 1920’s. Created in America by an Irish man from Tipperary, Frank Fogarty. It’s a prohibition era cocktail, hence using the Bathtub Gin. First documented in Ted Saucier’s book ‘Bottoms up’ from 1951 it came back into popularity in the naughties and has worked it’s way onto cocktail menus across the world. Establishing itself as an essential classic cocktail to have in your armoury of cocktails.
Try it with Irish whiskey instead of gin and you’ve got a ‘Dublin Minstrel’. Or Put a Twist on it: Most interesting twist I have seen on this cocktail is Mahiki London using Spitroast Pineapple Gin, Maraschino Originale Liqueur, Green Chartreuse & fresh Lime Juice
THE BIG APPLE STONEWELL
In 2010 Daniel hung up his pinstripe suit and returned to his childhood home in County Cork with his French wife Géraldine and started making cider. They haven’t looked back since, the first in the modern era of craft cider makers, they have garnered a slew of international awards and are the only cider Supreme Champion Winner of the National Irish Food Awards. In addition to their Classic Medium Dry Cider they produce exciting Summer Seasonals the latest of which to hit the market in late May is Apple & Passion Fruit. Here’s to another 10 years!
HOW LONG CAN I LEAVE A BOTTLE OF WINE OPEN?
Wine starts changing straight away after its open. If you are serving wine by the glass, you should at the end of the day vacuum the wine. If you don’t have the Vac du Van system, the hand pumps work very well and keep the wines fresh for up to a week. If it’s a screw cap wine, it makes no difference screwing the lid back on because all the oxygen is still in the bottle. Every business should vacuum their wines. You only want to be serving healthy wines to your customers.
WHAT IS CRIANZA?
It is an aging term used in Spain. The wine must be aged a minimum of 1 year in an oak barrel and 1 year in bottle before release.
WHAT IS THE DIFFERENCE BETWEEN SHIRAZ AND SYRAH?
They are the same grape, in France like in the Rhône it is known as Syrah while in Australia it is called Shiraz. Sometimes winemakers in the new world might have Syrah on the label because the wine has a more Rhône taste to it.
WHICH IS BETTER SCREWCAP OR CORK?
Corks are a natural product and come from the bark of an oak tree. Because it is natural it is prone to be sometimes in an unhealthy condition which mean the wines can be damaged. On average 2 -5 % of all cork closured wines are unhealthy. Screwcaps can be as expensive if not more so than a cork but as a closure it gives about 99% result in wines being fresh. May not look and feel as glamourous, but what’s important in the freshness of the juice.
Hello to one and all and welcome to our very first Ezine.
Its only taken us 16 years to get around to it, but its here at last.
It is amazing what one can finally get done when there is time, and time is something we all have a lot of at the moment.
I am not going to talk about the struggles and worries and stress we all are going through. There is enough media coverage on that. So no mention of the ‘C’ word. We will be only looking to the future with a very positive outlook.
The purpose of The CD Times is to be informative and educational. To give some news of what’s happening around the wine world and to be light hearted. We also want to introduce to the people we work with, both internationally and within our own company. We work in a people business and sometimes that gets pushed aside and the focus gets put on figures and turn over etc
People make business happen and sometimes we forget to focus on this strength. I am currently working on a book behind the scenes which is based on Real Customer Care and the Human Touch aspect of developing your business. It will cover the 5 P’ Purpose, Performance, Passion, Proficiency and Presentation.
Starting with our next edition I will take each section and give a couple of pointers that may be of help.
But we also want to hear from you. There may be some wine questions that we can help with. Or some wine training notes for your staff that you would like, questions on margin, ideas for when you are reopening etc. We know we will improve each edition as we too learn from you along the way.
Since this lockdown we have had plenty of time to think and reflect on the skills and experiences that we have and to look how best we can share them with you.
“The only thing to do with good advice is to pass it on. It is never of any use to oneself.”