Wines that have got 3,0 NJP of 5,0 NJP, part 1 (24-08-2019)
Mandrarossa Urra di Mare, Sauvignon Blanc, 2016 (24 EUR/30 USD in Sweden; 1500 ml) white dry wine, Sicily, Italy, 3,0 NJP (13-04-2018 by Robert Jonasson)
At the Italian Wine Day in November 2017, NJ Wines tasted about 40 white wines from all over Italy. Not one of these wines got more than 2,5 NJP. Therefore, it feels very good to get back the hope about white wines from Italy through Mandrarossa Urra di Mare 2016. Urra di Mare is produced of 100% Sauvignon Blanc. The aroma is fruity and grape-typical with clear gooseberry and citrus fruits and notes of pears and peaches. The taste is mineral rich, fruity and fresh with citrus fruit, pears, peaches and gooseberry. The taste is medium long with a little herbal finish. The wine is well balanced and has relatively high acidity. Mandrarossa Urra di Mare Sauvignon Blanc 2016 should be drunk at 8 to 10°C in glass of Riedel Vinum Sauvignon Blanc, Orrefors Difference Crisp, Spiegelau Authentis White Wine or similar. This is a refreshing white wine that is made to cool on hot summer days. The perfect time to serve this wine is on a terrace with sea view where the wine is served to an herb marinated and grilled sea bass fillet with lemon butter on a bed of salad. This is also a great wine to have for a seafood buffet. The wine is sold in a charming chubby and stylish magnum bottle that will surely impress the guests. The grapes for Mandrarossa Urra di Mare come from vineyards located on the southwest coast of Sicily. The vines are planted with a vine density of 4000 to 4500 plants per hectare. The grapes are harvested by hand and after pressing the wine is fermented in stainless steel tanks. After that, the wine is aged for 3 months in the same tanks. After that the wine has been bottled, it is aged in bottles for 4 months before it is released for sale.
William Murdoch, Syrah, 2012 (18 EUR/21 USD in Sweden) red dry wine, Hawke's Bay, New Zealand, 3,0 NJP of 5,0 NJP (26-03-2018 by Robert Jonasson)
Wow, what a typical Syrah-wine from Northern Rhône I thought when I put my nose in the glass for the first time. However, this is not a Syrah-wine from Northern Rhône but from Hawke's Bay on the east coast of New Zealand's northern island. The aroma is very characteristic for the Syrah-grape with clear scents of white pepper, blackberries, herbs and raspberries. The dark-fruity flavor is long with a sweet spicy and herbal finish. The wine belongs to the slightly more elegant between Syrah-wines, but it is still powerful and concentrated. It has a relatively high acidity, is well balanced and has a good tannin structure. Although it is 6 years since the wine has been produced, it is still a very vital. William Murdoch Syrah 2012 can be aged for another 2 to 4 years. This is a very food-friendly wine. Serve it with an herb-marinated lamb fillet with creamy potato salad or spicy wild game patties with creamy sauce served with potato wedges. The wine should be drunk at 16 to 18°C in glasses such as Riedel Veritas Old World Syrah, Orrefors Difference Primeur, Spiegelau Authentis Red Wine or similar. The producer William Murdoch Wines comes from the wine district Gimlett Gravels in Hawke's Bay on the north island of New Zealand. Gimlett Gravels has a microclimate where the days are long and hot and the nights cold, which provides perfect cultivation conditions for grapes. William Murdoch Wines produces organically grown and hand-harvested wines. Both the vineyards and the vinery are certified organic according to BioGro 5144. The grapes for the wine are carefully destemmed and then transferred to small open top fermenters. The fermentation takes place with indigenous yeasts from William Murdoch Wines’ own vineyards. After the fermentation, the wine is pressed in a traditional oak basket press. William Murdoch Syrah 2012 has been aged in French oak barrels (35% new) for 16 months before bottling.
Trivento, Golden Reserve, Cabernet Sauvignon, 2014 (13 EUR/15 USD in Sweden) red dry blend wine, Tunuyán, Uco Valley, Mendoza, Argentina, 3,0 NJP of 5,0 NJP (07-10-2017 by Nenad Jelisic)
Who says that Argentina can not make really good Bordeaux-inspired wines. This wine, which is a blend of 92% Cabernet Sauvignon and 8% Cabernet Franc, is proof that they can do it. Aroma of sweet tobacco, milk chocolate, cinnamon, Crème de Cassis, blackberry jam, blueberry jam and green peppers. Flavour of dark chocolate, white pepper, plum, Cream de Cassis and blackberries. Trivento Golden Reserve Cabernet Sauvignon 2014 is characterized by a good balance, a good tannin structure and a long dark chocolate-like aftertaste. It will suit very well with pasta carbonara, grilled/pot roast corn chicken filled with bacon with ajvar and potato croquettes, chili con carne (not too spicy) and pizza capricciosa. The wine should be drunk at 16°C to 18°C from Bordeaux glass, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. It will develop up to 3 years, i.e. until 2020. The Trivento Golden Reserve Cabernet Sauvignon grapes come from vineyards planted on alluvial soils. The grapes are harvested by hand. After selection in both vineyards and winery, careful destemming and pressing, the wine is macerated in stainless steel tanks for 2 days, then the wine is fermented/macerated at a controlled temperature of 26°C in stainless steel tanks during a 28-day long period. After the fermentation and maceration, the wine is matured in French oak barrels for 12 months and finally in bottles for 12 months.
Château Boutisse, 2012, red dry blend wine, Saint-Émilion, Bordeaux, France, 3,0 NJP of 5,0 NJP (26-06-2015 by Nenad Jelisic)
Finally a really good Bordeaux wine from the difficult 2012 vintage. Château Boutisse 2012 is a really austere, tannin-rich and quite tasty wine. It consists of 88% Merlot, 11% Cabernet Sauvignon and 1% Cabernet Franc. In addition to the very clear and prominent tannins, one feels the taste of plums, blackberries, dark (cocoa-rich) chocolate, coffee, tobacco and a little vanilla. If you like tannin-rich wines, you will really enjoy the Château Boutisse 2012, both with food and without food. If you are not so fond of tannin-rich wines, do not drink the wine without food. With tasty, not hot spiced, and meat-rich dishes, it will fit just fine. To these dishes belong the shoemaker's box (the Swedish dish), coq au vin (with plenty of bacon), not spiced chili con carne, pasta carbonara, kebab without hot sauce, pizza capricciosa and boeuf bourguignon stew. The wine will also fit just fine with flavoursome and creamy cheeses such as Blue Castello and Camembert. Drink the wine at 18° C in real Bordeaux-glasses, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. The wine can be aged up to 5 years. To sum it all up, if you like dry and tannin-rich Barolo wines (Nebbiolo-grape) or Postup and Dingac wines (Plavac Mali-grape), do not miss to try this wine.
Amarone Classico, Ca' Montini, 2011, red dry blend wine, Amarone della Valpolicella Classico, Triveneto, Italy, 3,0 NJP of 5,0 NJP (26-06-2015 by Nenad Jelisic)
Is a typical Amarone wine made of the classic Amarone grapes: Corvina, Rondinella, and Molinara. Nowadays, it is allowed to add 10% of other indigenous grapes as Cabernet Sauvignon and Merlot and it is allowed to add up to 15% of non-indigenous grapes as Syrah. I prefer Amarone wines of the three classic grapes. I consider that Corvina, Rondinella and Molinara show the Amarone wines’ true self and not some, for the international market, customized wine. Amarone Classico Ca' Montini 2011 is characterized by prominent tastes (and fragrances) of sweet spices (cardamom, cinnamon and vanilla), dried plums (prunes), dried black cherry and dried black grapes (raisins). This good Amarone wine should be enjoyed with the boeuf bourguignon stew, coq au vin or reindeer stew. All three should be served with rice or butter rich mashed potatoes. Furthermore, this wine suits for both hard cheeses, as Västerbotten cheese and Parmigiano-Reggiano (Parmesan), and soft and creamy cheeses such as Blue Castello and Stilton. Amarone Classico Ca 'Montini 2011 should be enjoyed by, in the beginning, temperature of 16° C in true Bordeaux-glass, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. The wine should be drunk within the next three years.
Real Tesoro, Sherry Medium Dry, NV, Jerez, Spain, 3,0 NJP of 5,0 NJP (09-04-2015 by Nenad Jelisic)
To be honest, I must admit that I do not like semi-dry wines, but this sherry, I strongly like. Real Tesoro Sherry Medium Dry is a flavorful, concentrated and almost, it feels so, a buttery sherry. Dried fruits (figs, grapes and apricot), brown sugar, nuts and orange peel feel very clearly in this sherry. To be 100% able to enjoy this sherry (experience its entire flavour), it must be served at about 12°C. Real Tesoro Sherry Medium Dry, due to its relative high sweetness (40 grams of sugar per liter), does not fit as an aperitif (as many other wine connoisseurs claim that it does), like many other drier sherry does, but it fits very fine with dried hams as Serrano ham, Jamón pata negra and Parma ham or with different tapas dishes or creamy porcini soup or creamy chanterelle soup or to different acidic cheeses such as Västerbotten, Svecia and cheddar. Moreover, it can be used as "autumn medicine" against the ongoing autumn depression.
Gimonnet, Extra Brut, Oenophile, Premier Cru, Pierre Gimonnet & Fils, 2008, white dry sparkling blend wine, Champagne, France, 3,0 NJP of 5,0 NJP (20-12-2014 by Nenad Jelisic)
This champagne is a Blanc de Blanc-champagne i.e. a champagne made from 100% Chardonnay. Additionally, it is also a non-dosage-champagne, which means that no sugar has been added to the wine after the dégorgement. What is surprising is, that regardless that it had gone through the malolactic fermentation, it still has an excellent acidity. This confirms that it has been made of Chardonnay grapes that come from real good Grand Cru and Premier Cru-vineyards. The acidity (freshness) together with a good minerality and richness of flavours make Gimonnet Extra Brut Oenophile a real good champagne. The richness of the flavours can be explained by the fact that it has been in contact with its yeast sediment for five years instead of those three years, which are required that a champagne can be classified as vintage champagne. The Champagne comes from one of the best vintages in Champagne's history, the vintage 2008. Note that it went 12 years since one could call one Champagne vintage historic. The excellent acidity in combination with a good balance gives it an aging potential of at least 5 years. Citrus and green apples characterize the acidity, while freshly baked small baguette and wonderful tones of nuts characterize the richness of the flavours. Gimonnet Extra Brut Oenophile should be served at 8°C, if possible, in real champagne glasses, as an aperitif or with butter-fried scallops or smoked salmon (preferably wild salmon, not farmed one) or boiled lobster or fresh oysters or butter-fried cod fillets with white wine sauce and small potatoes.