Search results for: 'above good'

100% Cortese, planted in 1977 and 2000 in the middle of the Colombera hill, above the cellar. The altitude is 280-300 meters (900-1000 feet) above sea level. The vineyard is called Bartolomeo; the soil is limestone-based clay.

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94+ Points! The very young and pale white 2024 Txuria has a serious and stony nose. It was produced with grapes from small dry-farmed plots in different locations—Dicastillo (490 meters above sea level) and Andosilla (395 meters above sea level) in Navarra and Ábalos (550 meters above sea level) in Rioja—on sandy and silty soils with clay and limestone. It fermented in stainless steel without malolactic and was kept with the lees, 50% in stainless steel and the rest in used 400-liter French oak barrels. It has great purity, elegance, focus, clarity and balance. It comes in at a moderate 12.5% alcohol, with surprising freshness (pH 3.09) and high acidity (6.7 grams). This is stunning...- Luis Gutierrez, robertparker.com

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Located in the Beaune area, above the city of Beaune. The appellation Côte de Beaune is given to wines coming from vineyards located on top of the hill overlooking the city of Beaune. It should not be confused with the appellation Côte de Beaune-Villages, the latter given to wines coming from several villages of the Côte de Beaune (but not Beaune itself) and blended together. Côte de Beaune-Villages as an appellation is used only for red wines.

This interesting and unusual wine comes from the estate of Joseph Drouhin on the Côte de Beaune (the slope above Beaune) and some declassified wine from the young vines of the famous Clos des Mouches vineyard.

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From 1.18-hectare plot in the lieu-dit of Les Godeaux, which is just above the heart of the 1er Cru Pinot Noir sites of Savigny—vines were planted in the late-1970s.

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Tepozán is one of the few tequilas on the market that is fully grown, processed, and bottled at the source. The Tepozan distillery was created by the Agave growers specifically for the distillation of their estate grown agave. The distillery was built above a deep water well in the southern Highlands town of San Julian. The distillery is one of the few that can afford to use properly mature agave because they own the land and the plants themselves. Cooked in above ground clay ovens over steam, a process that takes many days to complete. Fermentation in open top steel tanks with native yeast and distilled twice on small pot stills. No additives of any kind, beyond the addition of H2O, and bottled by hand. The Blanco is clean and full of fruity agave flavors with hints of roasted cucurbits and subtle earthy spice Learn More

The pinnacle of Greco; a riveting white that brings together savory mint and heady citrus in a plush and endlessly pleasing package. Here above the clouds, at 2,100 feet in altitude, winemaker Raffaele Troisi tends older vines for a Campanian white of serious potential.

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Founded directly above the San Andreas Fault, DeRose Vineyards is located in one of the most active earthquake areasin the World. Furthermore, it is one of only a few wineries anywhere to have a major fissure dissecting its wine cellars. DeRose has vineyards on both sides of the infamous fault. Soils east of the break contain fragmented granite and crumbled sandstone while those on the west side are mostly granite and limestone. Some blocks lie precisely above the line, their tilled surfaces concealing the fissure far below. Cabernet Franc grows east of the fault in loosely packed loam where the drainage is excellent.

A temperamental grape variety in many locations, Cabernet Franc thrives on the DeRose estate, creating heavily extracted wines with wonderful viscosity. Winemaker Pat DeRose prunes each vine in the winter and later exposes the grapes to beneficial sunlight with careful leaf removal. Clusters are thinned after veraison to attain proper vine balance.

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97 Points! This voluptuous, full-bodied and sleek wine is layered in luxurious blue and black fruits that saturate the palate while superfine tannins shape the middle and finish. Mint and floral notes accent the gorgeous fruits. A truly impressive mountain wine that punches way above its price range. - JamesSuckling.com

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Estate-owned vineyards are found across both terraced
hillsides above the Mediterranean coast and flatter lands near the town of Ortovero. Soils predominantly sandy, with limestone.
AGE OF VINES: 50 years, on average
WINEMAKING: Hand-harvested. Destemmed; cold macerated for 24 to 48 hours. Pressed then fermented on indigenous yeasts in temperature- controlled tanks. Aged in tank for one year.

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From the winery: Martin Ray's son, Peter took over the farming in the 1960s and has maintained minimal human intervention on the vines. 1800 feet elevation in the hillsides above the town of Saratoga. Planted in the late 60’s on Franciscan shale soils. Organic, dry farmed, head-trained vines.

 

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Gorgeous Cornas! Sloping vineyard of 60+ year-old vines facing south, south east at 250 meters above sea level. Aging in oak barrels. Traditional vinification in concrete tank. Cuvaison 28 to 32 days with pigeage, pressurage with a low pressure vertical press. Aging 24 months including 12 months of old barrels then 12 months of concrete ovoids.

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From the winery: "This iconic blend of Bordeaux varietals from our Mountain Estate comes from vineyards grown above 1,000 feet elevation. Aromas of black plum, blackberry cobbler and fresh tobacco leaf take the lead, followed by flavors of pink peppercorn, dried sage and coco powder. A rich aromatic profile is coupled with a savory palate for an integrated and compelling finish." Learn More

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Made from vines over 70 years old grown on gneiss, granite, and amphibolite soils.

Hand harvested and uses native yeast to start fermentation. After resting on the lees over the winter in concrete and glass vats, the cuvées are rigorously selected before being bottled in spring. In the spring following each harvest, the wine is siphoned off from above its lees, without stirring or filtering beforehand.

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From the importer: Made of a blend of Nero d’Avola (Frappato 45%, Nero d’Avola 55%), estate-grown in vineyards near Chiaramonte Gulfi, in the Contradas Ponte, Biviere e Fegotto. The soils are a calcareous mixture of clay and sand, at just under 300 meters (1,000 feet) above sea level. The grapes are picked at moderate ripeness (with care to avoid over-ripeness, in other words, in this hot climate) around mid-October; fermentation is carried out with indigenous yeasts, and maceration with the skins lasts for about 3 weeks. After fermentation the wine is aged on the lees in the tank for a further 2 weeks, then racked and aged in a tank for 18 months. 

Nero d’Avola is the best-known Sicilian red wine grape when bottled on its own, but for my money, this blend is better. The Frappato lightens and lifts the meatiness of the Nero d’Avola, giving it juicier aromas and flavors and making it MORE DELICIOUS. See note above about temperature; stick the bottle in the fridge for 30 minutes for best results. Drink with red meats or more substantial pasta dishes. I bet this will age well, but I doubt I’ll have any left to find out.

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For us, Matelica is THE spot for Verdicchio. And this is one of the most exciting new wineries in this area, having been founded in 2004. The vines are planted around the winery on a hillside above the valley of Matelica with sight line to the mountains of the Faggi Secolari di Canfaito national forest. The plots were replanted with mix clones in 2007, covering approximately 9 hectares over calcareous clay soils with substantial slope.

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The best value going on Etna today...100% Nerello Mascalese. Vines are an average of 60 years old, located in Castiglione di Sicilia, on the northern slopes of Mount Etna, at 670 meters above sea level. The soil is a black volcanic soil mixed with sand and minerals. Vines are pruned and trained in traditional head-trained cordon spur. Manual harvest, temperature-controlled fermentation in stainless steel, aged on lees for 10 months in used barriques before bottling.

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The best value going on Etna today...95% Carricante, 5% other local grape varieties. Vines are an average of 60 years old, located in Castiglione di Sicilia, on the northern slopes of Mount Etna, at 670 meters above sea level. The soil is a black volcanic soil mixed with sand and minerals. Vines are pruned and trained in traditional head-trained cordon spur. Manual harvest, temperature-controlled fermentation in stainless steel, aged on lees for 6 months before bottling.

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