Newsletter
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Newsletter
»Newsletter October 2012 - #08 1 CONTENTS A harvest unlike others At Montirius, the harvest is... Once again our wines win Some recent articles Cork screws : choose a long screw Our newswebsite is being prepared p.2-7 p.8-11 p.12-13 p.14-15 p.16 Newsletter Montirius #08 FOCUS ON 2012 HARVEST 2 A harvest unlike others Montirius Newsletter #08 The 2012 harvest was original in many ways. Firstly, by the number of harvesters mobilized; up to 50 people in the vines in the parcel ‘Le Clos’ to harvest the grapes in a short space of time. Secondly, the volume of grapes per parcel was surprisingly reduced. Lastly, the first tasting promises a vintage which will be generous, big and cheerful. A photographic retrospective of the special emotional moments. Left page : At Montirius, the harvest starts early in the morning with a morning briefing and at the end, a circle formed by the harvesters which allows the team to share the same energies! A s we said in the last Newsletter, the Cicada sings at exactly the right time! The harvest started on the Wednesday 5th September 2012, two months and 18 days after the first song of the cicada, just like last year; we finished on the 21st September. An Enthusiastic team 30 people partake in the wholehearted harvesting of grapes at Montirius. Our harvesters are faithful people who take their holidays for this annual occasion. They are sometimes retired people, or students who would not have seen grapes, wines or team work ‘Montirius’ style until they arrived here. 3 #08 Ideal weather conditions We had lovely weather, hot, dry with light winds. Ideal weather to gather healthy, quality grapes, mature and easy to harvest because of being easily visible through the leaves. We had harvested all the grapes before the stormy rains of the week of the 24th September 2012. Manual harvesting the parcel of ‘Le Clos’ in 2 days so as to vinify simultaneously the grapes of the same maturity, was a challenge. Montirius Newsletter To gather in the grapes, we were at least 50 in the same parcel on the morning of Monday 10th September 2012. FOCUS ON 4 #08 One of the main factors for a successful harvest : organization! Meticulous reinforcements for mature grape picking Montirius Newsletter explanations we observed: during the flowering in The parcel called ‘Le Clos’ was harvested by 50 the spring of 2011, the grapes of the 2012 harvest people on Monday 10th September. It was a real were starting to be formed inside the latent buds, challenge. We wanted to pick all the grapes in what we call technically the ‘flowering initiation’. two days maximum rather than in The quality of this initiation is the usual one weeks so as to have closely associated to the spring optimum maturity throughout this weather conditions of that year parcel of vines. We asked an agency Good humour was (as is the flowering also). In the called ‘Intérim Synergie’ to help us in the air… At spring of 2011, flowering started to recruit 20 extra people. Good noon, picnic in the around the 12th May with hot humour was in the air and everyone plot, bio coffee and dry weather (32°C) followed 10 was happy to partake of this imporhomemade cake days later by cold wet conditions tant day for us and also a first for for all the team (15°C). This weather continued Montirius. The team was sustained until the end of the flowering that by a picnic of bio coffee and homeis to say until the 11th June 2011. made cake. The twenty part-time This cold weather seems to have workers promised us they would perturbed the ‘flowering initiation’ come back next year. and instead of having two bunches per latent bud, there was only either one or none. A reduced quantity of grapes in each parcel The quantity of grapes in each parcel was reduced this year, despite the fact that the flowering went well in the spring. We repelled attacks of mildew in June, nonetheless the number of bunches per vine stock was reduced by 25% as a first estimation. What are the possible causes ? Here is one of the possible An abundant harvest in 2013 ? What can we expect for the grapes of 2013 if there is not a particular weather incident ? The beginning of the flowering and ‘flowering initiation’ took place from the 23rd May to 23rd June 2012. The weather The ‘carrier’ supplies the harvesters on 3 vine rows with empty buckets, and fills the trailer bit by bit as the buckets are filled. FOCUS ON To each one his own role! 5 #08 Montirius Newsletter The grape picker selects and cuts the bunches. During this time at the winery ... FOCUS ON During this time in the winery, the bunches of grapes are de-stemmed to keep just the fruit. Justine watches over the operation to ensure its success and recovers the leftover grapes. The grapes firstly produce grape juice. 6 #08 Justine, Eric and Christine follow the development of each vat with day by day tasting. Then, the alcoholic fermentation starts (here is the white Vacqueyras in full fermentation). Montirius Newsletter was clement and dry (25°C). This augurs well for good grapes in the spring of 2013. To be continued… Slow maceration In the winery, the grapes of the 2012 vintage take their time… after 5 days of fruit salad (the grapes and the juice in contact), alcoholic fermentation started and the kinetic was much slower than pre- vious years. The maceration time under the marc (grape-pomace), after alcoholic fermentation and before de-vatting, was also slower. It was a year in which we needed a winery calculated to take 58 hectares of grapes without having to de-vat. A vintage of great joy The tasting of the juice under the marc (grape-pomace) foretells of a vintage full of promise, which will be full bodied, generous in red fruits (rasp- FOCUS ON 7 berries, currants) meaty and elegant. It will have hints of liquorice, spices and also hints of roasted coffee beans, with a marked saltiness. It is a vintage which brings us great joy. The quantity of lees which we took from the vats is very small; we’ve never seen this before. It’s surprising. The lees has an agreeable currant taste whereas normally it has a bitter and unpleasant taste. Montirius Newsletter #08 IN PICTURES 2012 HARVEST At Montirius, the harvest is... 8 #08 Montirius Newsletter Taking great care Montirius Newsletter 9 #08 Taking care convivial ! IN PICTURES Montirius Newsletter IN PICTURES Perspiring 10 #08 Solidarity IN PICTURES Charming 11 #08 Getting GOING AGAIN! Moments of REST Montirius Newsletter Pleasant MEETINGS, through the vines MEDALS Once again our wines win MEDALS l a p r e s s e e n pa r l e . . . The 16th national competition of wines made from biological farming and in conversion, awarded us a gold medal for our Montirius Gigondas ‘Confidentiel’ 2010 and a bronze medal for our Montirius Vacqueyras ‘Garrigues’ 2010. 12 #08 16ème concours national des vins issus de raisons de l’agriculture biologique & en conversion - 2012 The 2012 consumers and professionals jury selected our Montirius Vacqueyras ‘Garrigues’ 2010 and Montirius Gigondas ‘Terre des Aînés’ 2007 as ‘ almost perfect 2012 wines’. Décerné à Montirius Newsletter Montirius Sarl Pour Vin n°2019 AOC Gigondas - France Montirius - Terre Des Aînés Rouge 2007 Décerné à Montirius Sarl Pour Vin n°2018 AOC Vacqueyras - France Montirius - Garrigues Rouge 2010 MEDALS Our Montirius Red Vacqueyras ‘Garrigues’ 2010 and Gigondas ‘Terre des Aînés’ 2009 got silver medals at the International Grand Prix of ‘Vin Mundus Vini’ 2012 13 #08 Our Montirius Vacqueyras ‘Garrigues’ 2010 and Gigondas ‘Terre des Aînés’ 2007 both got an ‘Organic Food’ award 2012 commended Organic Food Awards 2012 Vinceremos Organic Wines Vinceremos Organic Wines for for Vacqueyras ‘Garrigues’ Montirius 2010 Gigondas ‘Terre des Aines’ Montirius 2007 in the category Wine in the category Wine Helen Browning Chief Executive, Soil Association Helen Browning Chief Executive, Soil Association Montirius Newsletter commended Organic Food Awards 2012 MEDIA Some recent articles http://www.livetsgoda.se/artikel/artikel.asp?meny=&kat=0&ArtikelId=3331 Click on the images to open the pdf of the article. Möjlighet till att prova en äldre årgång av Vacquyeras Perle de Rosée Here is a selection of recent articles on our wines MEDIA ANNONS 14 The ‘Livets Goda’ describes our Montirius Vacqueyras ‘Perle de Rosée’ 2011 as ‘a magnificent rosé, one of the best this year’! Livets Goda.se 29 May 2012 TORSDAG 31 MAJ 2012 PÅ FACEBOOK PÅ TWITTER Sök artikel Hem | Vin | W hisky & Bour bon | Musik | Diné & Dr yck | Vinot eket | Rest aur angguiden | Br anschr egist r et | Tidningsar kivet | Blogg | Annonser a Den första juni lanseras ett nytt öl på Systembolaget från ... Möjlighet till att prova en äldre årgång av Vacquyeras Perle de In an article consecrated to the Côte du Rhône’ wines, the ‘Wein Rosée Benriach tänder torveldar och börjar mälta igen Publicerad 2012-05-29 av Livets Goda Övriga nyheter Mohawk unfiltered lager summer edition Många menar att maltwhiskyn som tillverkades för 50 år seda... 4 miljoner portioner mat – 1,2 miljoner glas vin Smaka på Stockholm är Sveriges största årligen återkommande... Dunn: Howell Mountain Cabernet Sauvignon 2007 & Domaine Jean Grivot 2009 Ett litet parti från Dunns toppvin, Howell Mountain Caberne... #08 Tips på vin inför midsommar Vid midsommar dricker många enligt tradition öl och snaps t... Fuller's London Summer Ale i en exklusiv lansering på Systembolaget Den första juni lanseras Fuller's London Summer Ale som ... Dagens händelser Beställningssortimentet, provning på Grappe för journalister 2012-05-31 Ett vin som mycket väl kan vara ett av de bästa rosévinerna för året om vilken vi skrev: Idag berättar importören Franska Kvalitetsviner att även 2009:an av detta vin går att beställa som privatimport för de som skulle vilja sätta upp vinerna mot varandra. Produktionsgruppen AB, med kontor beläget strax invid infar... Nils Oscar Bordsöl är resultatet av samarbetet mellan Patri... Final i årets upplaga av Hamburger-SM Fredagen den 1 juni är du välkommen till Kungsträdgården fö... Tipsa en vän Dela Kommentarer Skriv en ny kommentar M Prenumerera via e-post S RSS blog comments powered by DISQUS Senaste nytt: 2012-05-31 Av Christoffer Enquist M. Marengo – Barolo i toppklass Egendomen Marengo har tillhört familjen sedan 1899 och är nu inne på tredje generationens vinmakare. Sedan fadern Marios bortgång 2001 är det nu sonen Marco som med samma passion driver egendomen på totalt 3.5 hektar. Till sin hjälp har han en av Piemontes mest berömda önologer, Beppe Caviola. Trots den extremt låga produktionen (15.000 flaskor/år) behöver Marco inte ha några mindervärdeskomplex då vinerna visar storhet. För speciellt inbjudna Exklusiv vin- och delikatessprovning på Restaurang Serwito 2012-06-11 För branch - Rhône provning på Adam & Albins Matstudio Innehåll Tidigare nummer Utgivningsplan Prenumerera 2012-06-12 Weinberghof Karl Fritsch, provning för inbjudna 2012-06-18 The top Norwegian newspaper ‘Aftenpolten’ gives five glasses and 82 points to our Montirius Côtes du Rhône 2011. Aftenpolten No2 2012 Beställningssortimentet, provning på Grappe för journalister 2012-06-18 Virginia Wine Association 2012-06-28 Nyhetsprovning på Systembolaget Innehåll 2012-07-04 Nyhetsprovning på Systembolaget Prenumerera Tidigare nummer Utgivningsplan 2012-07-05 Senaste nytt: 2012-05-31 Av Anders Gjörling Chivas expanderar kraftigt Etienne Van Steenberghe & Erwin Devriendt Chivas Brothers meddelar nu att de planerar en expansion av sin maltwhiskyproduktion med hela 25 procent under nästa år. Allt för att klara den förväntande efterfrågan på skotsk maltwhisky De internationellt. Eigenzinnige Gids Erwin Devriendt (1961) is een maatschappelijke duizendpoot en bedrijfsleider. Zijn passie voor wijn kent geen grenzen. Als oprichter van diverse wijnclubs, ondervoorzitter van de Vlaamse Wijngilde, Hoofdredacteur van Ken Wijnmagazine en sinds 1999 wijnbouwer in de appellatie Vacqueyras (Zuidelijke Rhône) blijft hij rusteloos het ene wijnexperiment aan het andere ontwikkelen. Erwin is een fanaat van drie druiven, waarbij de grenache de meest voorname plaats heeft ingenomen. Met zijn wijn Clos des Frères behoort hij in stilte tot één van de betere wijnbouwers van zijn appellatie in samenwerking met Jérémy Onde. Erwin is gekend voor zijn gedrevenheid in alles wat hij doet en wordt door zijn kennis omtrent wijn (en andere professionele bezigheden) vaak gevraagd als spreker en schrijver. Het boek De Eigenzinnige Gids van de Beste Rhônewijnen is voor hem een noodzakelijk gevolg van zijn ongekende Rhônepassie en een uiting van een zekere ‘savoir vivre’. i.s.m. 2012-06-08 2012-06-08 Visar 0 kommentarer (1947) toert al meer dan 40 jaar rond in de wijnwereld, op zoek naar informatie voor zijn boeken, columns in kranten, bijdragen in tijdschriften en sappige causerieën. Ruim 15 jaar lang verzorgde hij op maandagochtend de fel gesmaakte wijnpraatjes (Kwistig met wijntips) voor Radio 2. Naast zijn diverse boeken (waaronder het schitterende ‘Belgische wijnbouwers in Frankrijk’) en de talrijke toeristische wijngidsen, was het boek “De goede wijnen van de zuidelijke Rhônevallei” het zoveelste succesverhaal in de Vlaamse wijnliteratuur. Etienne is een graag geziene gast bij verschillende wijngenootschappen en is geïntroniseerd in onnoemelijk veel wijncommanderijen. Als Belgische Ambassadeur van de Confrèrie du Sabre d’Or belicht hij andere facetten van het wijngebeuren. Met “De Eigenzinnige Gids van de Beste Rhônewijnen” is hij aan zijn dertiende wijnboek toe. concept bvba Erdev-Consulting Logga in Utgivningsplan Prenumerera 2012-06-08 Calera Wine Company, provning för inbjudna De Eigenzinnige Gids van de Beste Rhônewijnen Etienne Vanmånad Steenberghe Under maj har Ardbeg kommitténs medlemmar Innehåll Tidigare nummer The web site ‘Maverick.ca’ particularly appreciated our Montirius Vacqueyras 2011: ‘A little wonder… On the nose it emits delicate perfumes of black cherry, blackcurrant, thyme and lavender. In the mouth, it is frisky with a lovely complexity. Spicy and ample in black fruits. Discernible minerals. One cannot say it is a thirsty wine because it is meaty with delicate tannins and has an agreeable freshness making it very digestible. Maverick.ca 20th July 2012 2012-05-31 För bransch - Master Class Calvados Journalist lunch med Josh Jensen från Calera Wine Company jaren. Ze hebben allebei, naast een totaal andere professionele carrière, een bijzondere voorliefde voor wijn en in het bijzonder voor Rhônewijnen. Ze hebben allebei een degustatief verleden bij de Vlaamse Wijngilde en liggen aan de basis van de oprichting van Commanderij Osiris. Ze zijn bovenal vrienden geworden. Snart dags för final i Islaylimpics och Ardbeg Day Nigab är en av de största leverantörerna av vin och sprit t... 2012-06-07 Calera Wine Company, provning för inbjudna Gilla Just namnet Solsidan får nog många att tänka på Mickan, Fre... auteurs kommer denna FrånDe Sydafrika De auteurs hebben een bijzondere band met producent. elkaar. Ze zijn beide Sedan välkända geboren onder hetzelfde sterrenbeeld van de Waterman, op dezelfde dag en 1981inin dezelfde ... maand en daarenboven twee uitzonderlijke Franse wijn- Nigab söker Produktchef / Affärschef - Vin Kalendarium Skriv ut Solsidan - nu som öl Eikendal Classique 2006 och Pinotage 2011 Senaste numret Med ett perfekt läge på Östermalmstorg så blir Primewinebar... Sex av tio svenskar väljer pizza när de ser på fotboll på T... Nils Oscar Bordsöl 2,7 procent Visa fler sökalternativ The Canadian blogger, David Nathan selected our Montirius Gigondas ‘Terre des Aînés’ 2006 amongst his three favorites during a wine tasting of Rhône valley wines organized in Quebec in June. http://somanythingstodo.com/ 19th June 2012 Primewinebar, en av få vinbarer i Sverige, söker ny medarbetare. Carlsberg presenterar den officiella EM-pizzan framtagen av årets vinnare i Pizza-SM Rånäs Slott har fått utmärkelsen ”Bästa Totalupplevelse” i ... Sök recept Platsannonser Livets Goda söker säljare Vacquyeras Perle de Rosée 2009, Montirius, 139 kr/flaska, privatimport. Rånäs Slott prisbelönad för Bästa Totalupplevelse Webb-TV Arkiv Visa fler sökalternativ Nytt på systembolaget Bobo Bergström gjorde sin grundutbildning i det militära fö... Malibu Sunshine – solsken på flaska För en månad sedan provade vi på Livets Goda det fantastisk... 2012-05-31 För bransch - Master Class Calvados Sök dryck "Färgen är svagt laxrosa med en ung och lite knuten doft. Med lite luftning öppnar den dock upp sig ordentligt. Vinet har en fint inbäddad syra och är stor och fyllig på ett extremt balanserat vis. Unga hallontoner i smaken som ger en sensuell nästan krämig textur. Syran ligger kvar i den långa eftersmaken och det här kan nog vara en av årets bästa roséer. Fantastiskt gott. 89 poäng." "Fortfarande ungt, fräscht med mjuka syror, smultron, hallon, och mogna röda vinbär i smaken. Passar lika bra som drink på altanen som till sommarmaten" Möjlighet till att prova en äldre årgång av Vacquyeras Perle de Rosée För Journalister - Tenuta Sant’Antonio Veckans Restaurang Åkerblads Hotell & Gästgiveri i Tällberg har antagits som m... Glasgowbaserade The Maltman är en serie noggrant utvald sin... Montirius Newsletter Markt’ cites our Montirius Côte du Rhône ‘Jardin Secret’ 2010 as having ‘complex aromas of black fruits on the nose. On the palate it has aromas of mint and a discreet vegetable aroma. This wine is The Edgeto drink’. ripe and ready Wein Markt June 2012 För en månad sedan provade vi på Livets Goda det fantastiska rosé vinet Vacquyeras Perle de Rosée 2011 från producenten Montirius. Om 2009:an skriver importören: Nyheter för whiskykonnässörer i juni från The Maltman Webb-TV 2012-05-31 Anrikt dalahotell ny medlem i Svenska Spahotell The Absolut Company fortsätter att ta fram nya spännande sm... 1 of 3 ANNONS van de Beste Rhônewijnen Een uitgave van de Commanderie des Costes du Rhône-Baronie Gent Nyhetsprovning på Systembolaget Montirius is present in the new Netherlands wine guide of Rhône Valley Wines for the Belgian market. The authors tasted more than 2000 Rhône valley wines and analyzed 800 domains. ‘In terms of the quality of the wines and the way in which we were able to meet with and consult the wine growers, we established a 31/05/2012 13:39 special and personal selection of the 220 best wine growers who made the best impression on us’. We are proud to be part of this selection on page 69 of the guide. 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Tannins ral, dark frui ed, with go aromas rem of blackber MdM - Dark, quite firm, S9 ries and LIMOUX t with a vigo iniscent od lengSarri purple red w dark ch th. ans (page4),CORSE (page5), but 90 rous, long finish meat and m erries, elde ith violet hue and blac ve ry rb inerality.CÔTES Mon er go tiriu k centre. Pl rie s od s, . 92 On thDU (page7) RHÔNE M dM e pa easant, with great le ja Christine en Eric Saurel late well ba D m 9 ar m 0 k, y | fr pu D ui ng rp t, O le th andDEL lanced viol black cherrie MAINE by MARKUS MONEGO & ANDREAS LARSSON red with fres hness, exce 95 et hue and s, blackberries and BENJAMIN Le Devès llent finish. almost blac mild spices ET DAVID k centre. Opul . On the pa 8426 la 0 LA D Sarria te ns U ent nose with well structur GERMINE C L p A U x ed with rath T : +33 4 90 65 38 28 aromas 20 of blackber 93,5|YVES good length er 10 Côte-Rotmontirius@ ries and ch s . Opulent ch wanadoo.fr erries, ie almost mea ar TERRES SO CUILLERON ac without bein ter AL - Light to www.montirius.com ty notes, bu tu MBRES g too deman medium, ru t also violets and ding. 89 2010 Côteby red; the perfumed, De mens apricots in Rotie le no flo se ra th is l e an ba ground. On d sw ckAL - Pepper Dit domein eezich 89|BOSqUE strekt t wuitith pepper and over 58us the palate co is in de wijnbouw. In elke y, dark berr ba hectaren in twee gerenom cr wijnbeurs van hed be dryappella meerde de biodyna spictiesesvan; m ncenies, a hint of ieelke trated, dens mie rr s, bio-wijn of bij spices and Dforum de ed EZeS PAPES T zuidelij dense palate Gigonda ium ke Rhône: zal je de Saurels wel tegenko e but fresh smoke, fine bo a touch of oa di M ed s men. en Vacque , fr yras. Als echte maken with with good h pe er es an k. 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Een bezoek aan dit ed freshnes LE om l domein Pa substance an al C as vijf pe generat O AL ies of actief S vanilla and - Sweet berr dark berrdomein een aanrader. s, plenty of tob d potential ies,isbu a touch of ca ies, prune an t also som 2010 Vacque with a very end. 93 d mel balanced w e floral note . On long, clean "Wij zoera yras ken theht On eve nwic pa ith s; la en fin te w e el w AL ac l el balanced idity, maste l palate, si MdM - Dark, - Very intens tannins and 9 BD authenti rl alles lky texture, y intewat e nose that and purple red w gratwij good length citeit in ed doen" good new oak, sm offers ith violet hu almost blac . 90 freshness an oke, meat, e and k centre. Sp De wijnen style d pl en dark ty icy and min of be cr rr nose, elegan us ie be s, he rries, light pepper and 90|DOMAINtjesDe wijnen d eral in the van Montirius zijn geen doet toasted ar spiciness, go wijn heeft wat scherpe kantjes tobacco; th vragen (€ 14,5). 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Alle wijnen van AL - D RES aracter, bu lenc) is volle wijn pregnan s, a rath Montirius reeen wine d an geuren van hebben indeed. 92 t restrained erenso d structuufrr ui CUVEE CH EURE stevige nootjes ft bloemp en hebben andjestesu groene sweet berrie t and closed (€ 25). wat tijd nodig om hun balans ppEen nose is RISTOpHE le echte medidatiewijn voor liefhebb te te s, xt vinden. im ur dr pr ymoeilijk ers van Montirius e, es spic MdM - Dark, si is een interess 2010 Croze on es tim . ant , e N wijnen domein he (€ ee qu e. 17,6). rbDe ds with pl ite long afte On the pala alVacquey ras omdat een andere kant purple red w nosyrah) s Hermitag te sVacquey (70% grenache en 30% andrasa& Gigondas belicht van wat te opulent an rtasisGarrigue ith vio- M te e let hue and . 89 AL - Dense doorzich tew bieden tig en heeft subtiele zuren. ellheeft. d structured dM - Dark, black centre De , ripe and m and bla w pu ith . rp M ra odern nose le ea ch th re ty ar er dark chocol d with garn acter, juicy length. 89 good almost blac with new oa ate, roasted et red hue an fruit, miner express k ce k, nt re notes and bl and almost ality d . Balmy arom confiture (ja opulent and smoky tone ackberry as in the no m). Excelle concent charming, dr s. Great nt grip on th se, and complex black, fruity 89|DOMAIN ied figs, Ag peppery an e palate, nose. On th notes, a hint the attra en d pr floral notes. E unes, e palate well structur of roasted oa spices and SA On the pala notes, well ✸ NTA DUC ed with very k, meat, fine, powde plenty o te spicy België te verkrijgen struct Ined good ry tannin, ve length and purity and ex Fourqo,uyto pRESTIGE (Braine uchl’ of Alleud) tional style ✸ ur(Brugge ry good leng well balanc sw- La Carafe (Turnhout) - Matthys Wijnim pression - st long, wa D port ) - Vive le Vin (Luik) eetness, tr w E ith S ed th H go , ta A ad A northern od quality. 91 UTES GAR nnins. ill in a youthf i- RIGUE but all part Rhône nose 188 - MdM - D S ul stage, s are there; combined it should de with southe - great stuf 2010 Gigon velop for ag rn f. 93 Rh violet hue ôn da e s taste. 92 es AL - Sweet Very dens notes of da rk plum; leather and closed. Di spices, very attractive ripeness an the palate d sweet dar 92|DOMAIN E DE LA MO R LA REINE D DORéE ES BOIS 2010 C Prenumerationspris 22 nummer 2295 kr The Observer Magazine 100 - 96 As Good As It Gets. These wines reach the peak of my personal scale of quality. 95 – 90 Outstanding. These wine are outstanding for their type and are worth the extra effort to seek out. 89 – 85 Very Good to Good. These offer real character and can be age worthy. The majority of my cellar and what I drink on a daily basis falls into this category. 84 – 80 Good to Barely Good. While still good, these wines lack character or fail to show a significant number of positive traits. Wines in this category can deliver plenty of pleasure, particularly with a meal or in a setting where the wine won’t be the center of attention. 79 – 50 Quaffable to Undrinkable. Wines rated less than 80 points are not recommended. They will range from passable to flawed and undrinkable. I score wines on the above scale and the bottle price, winery/wine reputation, and vintage have no bearing on the score. While a well-written note should not need a score, its inclusion allows a clear, easy to understand delineation of preferences. This allows a more concise note that can focus on the positive aspects of each wine as opposed to always having to explain why a wine rated 88 points isn’t as good as one rated outstanding with 95 points. A precise score also forces the reviewer to make a hard decision… and I will agonize over small differences in score. Having said that, and while I believe a reviewer should be as precise as possible (i.e. the old saying “aim small, miss small”) readers should interpret broadly and take any rating system with a grain of salt. The only difference between a wine I rate 89 points and one I rate 90 points (or one rated 100 points and one rated 97 points for that matter) is that I liked one a little more than the other. That’s all a score tells you and a score represents the reviewer’s opinion and is not an inherent quality of the wine. While I use score ranges in the case of barrel samples, I will also use a range if I am unsure of a wine or if the tasting conditions do not allow enough time or focus on the wine. Wines are scored on how they are drinking at the moment. The note should indicate my best guess at when the wine will be at maturity; however, drinking young, structured wines can provide just as much pleasure as drinking fully mature, completely integrated bottles. If you prefer the latter and don’t like young, tannic wines or wines with primary fruit, don’t open a newly released Châteauneuf-du-Pape and expect the same level of enjoyment that I get from it. While scores give you a clear idea of what I think of the wine, please realize that there are times when a less complex, easier drinking wine is actually the best wine for a given situation. I cringe every time I hear someone state that their cellar consists of only 90+ point wines (I’ll ignore the source of the point rating) because I truly believe that person is missing out on a huge swath of interesting wines that deliver immense pleasure. Soft and easy are not always bad things and there are times when it doesn’t get better than taking big gulps of a fresh, newly released Côtes-du-Rhône with a roast chicken or quaffing a delicious Rosé after work or with dinner. The style of the wine (described by the note), is every bit as important as the score. To me, any wine rated 80 points or higher is a wine I like, believe can be enjoyed, and has noteworthy qualities. In the case of barrel tastings, I use a range for the score. While I think it is possible to evaluate barrel samples (especially final blends), these notes should always be taken with a grain of salt. Scoring is a completely subjective portion of wine evaluation and as such, is simply my personal preference for a wine at a given point in time. Nothing more, nothing less. Any score or note in isolation is close to worthless and it is only after reading multiple notes and tasting multiple bottles that a reader can start to understand where the note taker is coming from. At the end of the day, the only opinion that matters is yours and my goal is simply to recommend a wine, either via a note or score (or both) that you will enjoy. MEDIA 15 #08 The Rhone Report is published quarterly by The Rhone Report, LLC, 12181 Crabapple St. Broomfield, CO 80020 (303) 524-2532 and is available via subscription only. The yearly rate is 59.99 and electronic subscriptions can be purchased securely via credit card at TheRhoneReport.com. Copyright © 2011, All rights reserved. Users of the TheRhoneReport.com site may save and use information contained therein only for personal use. No other use, including reproduction, retransmission, or editing, of the information may be made without prior written permission of The Rhone Report, LLC, which may be requested by contacting Jeb Dunnuck at [email protected]. Limited portions of this newsletter can be used by the wine trade assuming TheRhoneReport.com is credited. www.TheRhoneReport.com Issue 13, September 2012 2 # 06 / September 2012 100% BLIND BORDEAUX : TWO BEST SOMMELIERS OF THE WORLD TASTE BLIND INTERVIEW WITH MARKUS DEL MONEGO AND ANDREAS LARSSON the international 100 points system, which is internationally well known and accepted. Andreas Larsson - According to the international 100 point scale. I judge the wine for its overall quality that is to say purity, aromatics, structure, length, complexity, concentration, typicality, potential and longevity, but also its drinkability, something that I feel is very important. TASTED - What are the features that really distinguish a correct from a good and a good from an excellent wine? MdM - There are three aspects: first of all, the typicity of the colour for each grape variety, region and vintage. Secondly, the aroma profile. The more complex a wine is, the higher is the rating. Last, but not least, the taste. Mouthfeel and length are as important as balance. And in the end, the better wines show more typicity of terroir/origin than simpler wines. AL - Correct wines are clean and fruity with a touch of character. A good wine must have more character, concentration and structure. A great wine should have more structure, character - it needs to display personality, to have a beginning, middle, and an end; often a great wine makes you say - wow! TASTED - Could you please describe the conditions under which the wines have been blind tasted? MdM - We have tasted in our tasting laboratory [caveCo / Essen / Germany]. Single boxes for the tasters guarantee a quiet tasting atmosphere without any influence from a third party. The wines have been served in glasses, so even the shape of the bottle was hidden, which guarantees a neutral tasting. In addition, the interior climate condition of the laboratory is controlled (temperature, humidity etc.). These conditions follow the DIN 17025 for blind tastings, therefore a high reproducibility of the results is provided. AL - Markus has said it all. TASTED - What influence do these conditions have on the reproducibility of the tasting conditions? MdM - As the conditions are the same for every tasting, the reproducibility of the tasting results is made much more probable and therefore, more relevant. My company, caveCo, is accredited for organoleptic analysis; therefore we need these neutral conditions. AL - It is a good way of tasting under completely blind conditions and not being influenced by the surroundings. TASTED - What distinguishes a blind tasting under ideal conditions from a tasting carried out, for instance, directly at a winery? MdM - Although good tasters can be quite objective even when knowing the name of a wine, there is a certain influence which will work subconsciously. Therefore an attractive label, a famous name or a well known vintner can influence the result. Blind tastings are the only way to have a really neutral tasting. AL - It is very difficult to judge a wine if you taste it at a “great” winery, one will inevitably be biased by the atmosphere. TASTED - Do you believe that even professional tasters can be influenced by things like the environment, a particularly friendly and luxurious welcome at a wine estate and if yes in which way? Or at the contrary, by specifically nasty and poor tasting conditions? MdM - Tasting is a subjective art and there is the permanent battle of good tasters to be as objective as possible. I think that objectivity can be reached up to 80/85%, but there is always a hint of subjectivity remaining. The more a taster is influenced, the higher the level of subjectivity can be. AL - Yes, as I just said. In addition, one is often confronted with tasting rooms that are too cold or too hot. I hate tasting with the air condition on as it is dehydrating, I hate tasting from bad wine glasses, and there a few others things I don’t like,… so yes there are many ways that can affect one’s tasting. Montirius Newsletter TASTED - According to which criteria did you rate the wines and which are the determining points of your evaluations? Markus del Monego - We tasted using PRACTICAL INFORMATION CORK SCREWS Choose a long screw If you are reading this newsletter, there is a good chance you have tasted one of our wines. If you have decided to repeat the experience soon, we advise you to choose a cork screw with a helix form, especially long, so as to extract the cork without bending it. It may seem trivial, but our corks are very dense – a pledge of quality – and therefore drier than the average cork. Extracting them from the bottle neck without bending them makes the task easier. Outline Will be in Paris the 5th of November at Biodyvin wine tasting. You are well welcomed. Private Invitation Professional invitation Our new web site is being prepared 16 Our new web site is being re-done. We have had a site on line since 2007, and needed a facelift! As a preview, here is what the new homepage should look like. It should be on line for the 31st October, done by ComOnLight the agency with whom we have worked since 2007. 1536 Route de Sainte-Edwige 84260 SARRIANS Tel : +33 (0)4 90 65 38 28 - Fax : +33 (0)4 90 65 48 72 [email protected] - www.montirius.com Pictures : © T. Piettre Leclair (ComOnLight). Articles and pictures © 2012 Montirius. Reproduction forbiden without authorization. French/English Translation by Laura English Kelly. Rewriting, pictures and creation : COM ON LIGHT - Communication agency - Tél : +33 4 34 28 48 07 - www.comonlight.com Montirius Newsletter #08