Tsiakkas Xynisteri 2014

Tsiakkas Winery_ Cyprus

Tsiakkas Winery In the early twentieth century, when Nicolas Tsiakkas was riding his mule down to the plains from the Pitsilia mountains, carrying his full bodied wine, in his two sheepskin-made containers of wine, he never thought that his grandchildren would carry on the tradition with such a success. Although market demands, consumer tastes and wine making methods have changed since his time, the Tsiakkas family still produces wines from the same mountain vineyards, obsessed with quality, always keeping the legacy of the most famous wine maker of Pelendria village, alive. Showered by the warm Cyprus sun, and cooled by the Troodos forest breezes, the Pitsilia Vines are producing excellent varieties of grapes, highly suitable for wine production. It is for this reason that Pitsilia is the first vine producing area to be granted the permission for producing quality wines bearing the classification of appellation of origin. A few kilometers away from the Pelendri village, at an even higher altitude, the Tsiakkas Winery is located in a serene location surrounded by young Pine trees and the winery's vineyards. Built in a typical Cypriot architecture sheltered by the surrounding mountains, the winery maintains a well-organized cellar where the wine ages at excellent conditions. .   Xynisteri Grape Xynisteri (also spelled xynistery, xinisteri, xynisterin; Greek: ξυνιστέρι ή ξυνιστέριν) is an XynisteriGrape indigenous white grape ongrown Cy prus. Acc dingor to some estimates, 13% of Cypriot vineyards, or 500 hectares (1250 acres) on the south slopes of the Troodos mountain range are planted with this grape variety, a fact that makes Xynisteri the main white grape grown ofCyprus. Its clusters and berries are of medium size while it is known for its durability against wine diseases. It is used in the production of several local (mainly white) wines. Xynisteri is blended with Mavro grapes for the production of the Commandaria, a well known Cypriot dessert wine and it is also used for the production of the local spirit Zivania.

Tsiakkas Xynisteri 2014    The 2014 Xynisteri is unoaked and comes in at just 12.6% alcohol. This dry Xynisteri is crisp, fresh and tasty. It's a great summer white that refreshes and lingers on the palate, showing off its fruit and sunny demeanor. With grip on the finish, this doesn't leave a lot to chance. In its youth, it's just terrific and rather invigorating. It shows good concentration, too. It should hold nicely for a few years, but there is no reason to wait. 91 Points eRobertParker #224

Santa Rita Cabernet Sauvignon Reserve 2013

Maipo Valley

Santa Rita Winery The Santa Rita winery was founded in 1880 by Domingo Fernandez in the same area of Alto Jahuel where its main facilities stand today. From the end of the nineteenth century to mid-1970s, the winery developed under the ownership of the García Huidobro family. Then in 1980, the Claro group and the Owens Illinois company - the main producer of glass containers in the world - acquired the Santa Rita winery property. Together with this, great technological advances and winemaking techniques were introduced to wine production; in 1985-1986, Santa Rita winery wines began significant penetration into world markets. At the end of the 80s and the beginning of the 90s there began a period of great expansion for the winery, sustained by the strong boost in its exports and the excellent reputation of its wines. Santa Rita and its subsidiaries currently market their products in over 75 countries, always focusing on the premium and superfine segment. All the above forms the basis which has allowed Santa Rita winery to place itself in a privileged position as producer and leading exporter of quality premium and superior quality wines.   Maipo Valley Located in the Metropolitan Region 40 Km to the south of Santiago in the foothills of the Andes, which high thermal variationcauses of 20ºC between day and night. It has a semi-arid Mediterranean climate with     hot dry    summers, dry falls, moderate winters and springs free of frost. This terroir is known as one of the best areas in the world for planting red varieties, especially Cabernet Sauvignon. Average annual rainfall varies between 300 and 450mm. The valley has Alluvial/Colluvial soil which allows for good drainage.

Santa Rita Cabernet Sauvignon Reserve 2013    This ripe Cabernet comes from vines growing in the Alto Jahuel region, one of the warmest spots in the Alto Maipo, and you can feel that warmth in its intense red fruit notes. This is a substantial Cabernet Sauvignon, with a wild texture. Pour it now with morcilla. 90 Points Wine & Spirits Magazine, June 2016

Monkey 47 Schwarzwald Gin

The Schwarzwald DNA

The Schwarzwald DNA Admittedly, it appears somewhat eccentric to claim that a recipe for gin has the power to unite great British traditions, the exoticness of India, and the purity and nativeness of the Black Forest. And yet it is precisely this eccentricity that defines the enigmatic character of Montgomery Collins, from whom our Schwarzwald Dry Gin originates. His childhood as the son of a diplomat in East Asia, his military career among the ruins of Berlin, and his late-adopted home in the Black Forest supply the autobiographical background for a recipe that represents an audacious combination of native Black Forest herbs and berries and exotic Asian botanicals. A good third of the ingredients for this special gin come from the Black Forest and are definitely not what you would call typical gin flavorings!  In total, 47 handpicked ingredients, prepared in extremely soft spring water from our own Black Forest source, give MONKEY 47, whose pièce de résistance is the use of local cranberries as some sort of "secret weapon" typical to the Black Forest, its unrivaled complexity and quality, which is fully brought to bear through masterly distillation and maturing in traditional earthenware containers. Whether with tonic, as a sling, martini, or gimlet, the unique and complex taste of Monkey 47 is an ideal basis for both classics and more eccentric cocktails. With the distinct and pure scent of juniper, a tangy and crisp citrus note, a sweet, floral aroma, a hint of peppery spices, subtle bitter fruit, and a deep and harmoniously balanced complexity with a tremendously racy finish!

Monkey 47 Gin     Produced in Germany's Black Forest region from a historic recipe the 47-percent abv Monkey 47 is made from 47 ingredients, including local botanicals like lingonberries, acacia and spruce tips.   "Intriguingly complex nose showing citrus and spice; aromatic and elegant with silky texture and rich, complex flavor of spices and botanicals, berries, mint and orange peel; gentle and layered with great depth and intensity; long and vivid; an amazing achievement." 97 Points The Tasting Panel Magazine

Tsantali Kanenas Red (Mavroudi-Syrah) 2013

Maronian Tetradrachm ancient coin c189-145 BC

Dionysus teaching the art of wine-drinking to his son Oenopion_ on an Attic black-figured amphora from Vulci _540-530 BC_ by Exekias Maronia Village Maronia (or Maroneia) is a village in the regional unit of Rhodope, in the administrative region of Eastern Macedonia and Thrace, Greece; the history of Maronia is dated back to thousands of years, always related to wine.  Maronia was founded by Chian colonists (from the island of Chios) on the SW slopes of Ismaros mountain, in the mid-7th century B.C. and soon developed into a prosperous and densely inhabited city-state. According to tradition, the mythical founder of the city was Maron, a priest of Apollo; he was the son of Oenopion ("wine drinker" in Greek), the legendary King of Lemnos and son of the god Dionysus who was said to have brought winemaking to the island. Homer describes Maron's hospitality and the gifts (among them the famous "Maronios wine") that he offered to Ulysses (Odysseus) when he visited the land of the Kikones. Besides the acclaimed Epic Poems by Homer, the local wine was mentioned in many texts among the quality wines from Greece. Poludeuke (Julius Pollux), a Greek grammarian and sophist of 2nd century AD, on his work "Onomastikon", a thesaurus of Attic synonyms and phrases that offers valuable information about life details in antiquity, writes about the most famous wines to be traded with their Appellations of Origin: "Thasos (island), Arioussios from Chios island, Mendeos from Mende (Halkidiki),Ismarikos, Lesvios (from Lesvos island), Peparetheos (from Skopelos island), Pramneos (from Ikaria island) and Maronitis".  The bond with winemaking is evident in ancient discoveries: decorative vines can be found inancient coins and a spectacular mosaic found at a large private house, in the men's quarters (andron), dated to the end of 4th or the beginning of the 3rd century BC. At the same time, wine presses curvedin stones can be found in Mount Ismaros dated back to 700BC, as well as the Sanctuary dedicated to Dionysus (400 BC).

Tsantali Kanenas Red (Mavroudi-Syrah) 2013     The 2013 Kanenas is an equal blend of Syrah and Mavroudi coming in at just 12.3% alcohol. It was aged for 12 months in a 50/50 mixture of new and used French oak (with 5% of the juice in used American oak). Bright, lively and just bursting with flavor, this doesn't project a lot of concentration, but it has plenty of structure, focus and fine fruit. I was a bit underwhelmed at first, but I liked this more and more as it aired out. It's worth leaning up for the moment because of what it does so well. Did I mention how wonderful its bright, expressive fruit tastes just now? 90 Points eRobortParker.com #222

Albinea Canali FB Lambrusco

The Hills of Lambrusco

The hills of Lambrusco Once upon a time, a few kilometres from Reggio Emilia, there was (and fortunately for us, there still is) a triangle of fertile plain bordered by the waters of the Crostolo and Tresinaro waterways. Its northernmost point is Montericco ("Rich Mountain", by name and by nature), a small hamlet in the hills surrounded by extremely gentle countryside. At its center lies Villa Canali, a stone's throw from Scandiano, Quattro Castella - famous for the re-enactment of the coronation of Matilde di Canossa - and Albinea, which is in fact perched in the foothills of the Apennines. Absolutely Unique We like to recall that the most mellifluous among the Latin poets, Virgil, lingered more than once in his compositions to write about the Lambrusca vine, whose leaves and bunches he unmistakably described two thousand years ago in the pages of his Eclogues. Yes: amidst the satyrs and nymphs that populated the imaginary countryside between Mantua and Emilia - and between the Po and the Apennines - in ancient times, our beloved wine already had pride of place. Lambrusco is one of the oldest of Italy's indigenous grape varieties and, thanks to its highly distinctive characteristics - its effervescent and harmonious style and its invigorating, light-hearted nature - it is also a unique and peerless wine. It is ideal for pairing with all the richly flavored traditional dishes of Emilia and of the Po Valley, but it also makes an innovative and satisfying accompaniment for modern, international cuisine. Its freshness and its persistent aromas make it a must, for example, for matching with typical local cold cuts or hard cheeses. It can be drunk as an aperitif, or even throughout a meal. With its variety of styles between "             secco" ("dry") and " amabile" ("semi-sweet"), dark and full-bodied like Grasparossa, tingling with acidity like Sorbara, or well-balanced like Marani and Maestri, drinking Lambrusco always becomes a special occasion.

Albinea Canali FB Lambrusco Dry strawberry, basil sorbet and tart homemade lemonade with an incredible, plush texture that thankfully doesn't turn into skittles, but mellows into a doughy focaccia. The snappy red berry fruits and juicy meyer lemon, dressed in a gentler semi-sparkle or frizzante style, are the result of the method ancestral. Just watch out for the deposit of natural yeast in the bottom of the bottle. Hands down, one of my favorite versions of Lambrusco; this is a 100% Lambrusco di Sorbara. 92 Points Jessie Birschbach, The Tasting Panel Magazine

Basa Rueda Blanco 2014

Pablo Eguzkiza and Telmo Rodriquez

Compañía   de Vinos Telmo Rodriguez In 1994, Pablo Eguzkiza and Telmo Rodríguez, along with a third oenologist, created a Garnacha from old bush vineyards in Navarra. The wine was called Alma (soul). This is how the business started, originally under the name of Compañía de Vinos de La Granja. The name was a declaration of intent: it made it clear that the company would be producing more wines in the future and contained a homage to La Granja, the famous glassworks, a center of outstanding Spanish craftwork that has all but disappeared. Even though the wine was successful, the increase in grape prices during the 1990s and the lack of commitment from the local co-operatives, forced the company to leave the area and focus on other projects. Rueda is the second area Telmo and Pablo went to explore, and it was here that the Basaproject was born. Back then, they exported all of their wines. But with the creation of other wines such as Aran, Molino Real and Lanzaga, the need for a single umbrella brand arose. The company at this stage belonged entirely to Pablo Eguzkiza and Telmo Rodriguez, who decided to call it "Compañía de Vinos Telmo Rodriguez", (the Telmo Rodriguez Wine Company) to take advantage of Telmo's position in the wine world, as well as his pioneering work with Spanish viticulture.From the start, the aim of the company has been to use native Spanish varieties. This philosophy originally differed from the on-going interest in the planting of foreign varieties, pretty much in every Spanish vineyard region. Another noteworthy initiative, again from the earliest days of the business, is the recovery of abandoned or forgotten vineyards.

Basa Rueda Blanco 2014   The 2014 Basa was bottled in December 2014. It's mostly Verdejo with some 8% Viura, fermented in stainless steel and bottled unoaked. The wine is clean, focused, and fruit-driven with some balsamic notes of bay leaf and fennel. The palate is quite light with good acidity, and is clean and sharp. This is a reliable, nicely-priced Rueda, showing that volume, affordability and quality are possible to combine. 89 Points eRobortParker.com #221

Peter Yealand Sauvignon Blanc 2014

Founder and owner Peter Yealands and winemaker Tamra Kelly-Washington in the Seaview Vineyard.

How New Zealand's Peter Yealnads Winery is a Champion of Sustainability When Peter Yealands climbed up the crest of Seaview and looked out at the rugged,wind-blown landscape, he knew he had stumbled upon one of the best vineyard sites in New Zealand. "I immediately fell in love and never looked back," he recalls. Inspired by a vision, he acquired the property, climbed aboard a bulldozer and worked day and night to re-contour the land, filling ravines, smoothing gullies and terracing hills. Yealands transformed the scrappy pastoral land into a 1,000-hectare (2,500-acre) vineyard comprised of 133 blocks-the largest privately-owned vineyard in New Zealand. He then built one of the most eco-friendly winery operations in the world, Yealands Family Wines-the sixth largest wine producer in New Zealand and a global champion of sustainable viticulture. Unlike the often bombastic nature of many New Zealand Sauvignon Blancs, Yealands wines are markedly more subtle in character, distinctly elegant and focused, distinguished by a profound purity of texture, flavor and vein of minerality-imaginecrystalized liquid subsequently melted back into wine. Yealands explains: "By working in harmony with nature, we achieve great tasting wines-wines that express terroir but don't cost the earth. At Yealands we aim to leave the land better than we found it. Hence, our motto: Think Boldly, Tread Lightly-and never say it can't be done." The Somm Journal

Peter Yealand Sauvignon Blanc 2014   Zingy and wonderfully aromatic with pleasant notes of passionfruit and guava, overlaid with high-toned aromas of fresh cut grass and herbs. Mouth filling and balanced with a long, almost savory mineral finish. The Somm Journal, April/May 2016