Baron de Lustrac 1954 Vintage Armagnac is a single vintage Armagnac that is 60 years old in 2014.
Baron de Lustrac works with a number of small producers and growers and oversees production and ageing of their spirit – this allows them full control of their Armagnac. Only the finest eaux de vie from the best terroirs are used in the production of Baron de Lustrac Vintage Armagnac. Once distilled the colourless spirit is aged in 420 litre oak barrels. It is here, in barrel, that the Armagnac leaches vanillins and tannins from the toasted oak which lend the spirit colour and flavour. The depth of colour and complexity of flavour increase all the time the spirit is aged in cask, the colour can range from pale straw to rich amber. As Armagnac ages it becomes darker in colour and softer, smoother and more elegant on the palate whilst aromas and flavours of prunes, violets, fig, honey, butterscotch and rancio develop.
Baron de Lustrac 1954 Vintage Armagnac is presented in an old-fashioned Armagnac bottle and wooden box, these rare vintage Armagnacs are available in strictly limited quantities. Each label is inscribed with the year of distillation, the name of the Domain of production, the bottle number and, where relevant, the grape variety.
Baron de Lustrac 1954 Vintage Armagnac Bottle and Box
Vintage Armagnac, and other old Armagnacs, are usually aged in four hundred litre French oak barrels. Traditionally a local, dark oak called Monzelun is used to fabricate these barrels and this lends a certain richness and is great at taming the harsh, young Armagnac spirit. Gascon Monzelun oak is now in limited supply and some producers have now switched to Limousin or Troncais oak for barrel manufacture. Armagnac needs a good 10 years ageing in barrel for the right balance and roundness to develop with interaction from the oak barrels. This ageing process continues for many years however, when the Armagnac reaches between 40 and 60 years old, a lot of producers transfer the spirit to glass demi-johns which prevents the brandy becoming too woody whilst retaining desirable fruity and floral notes.
Cossart Gordon can trace its beginnings back to 1745 when it was founded by three Scotsmen, Francis Newton, his brother Thomas , Thomas Gordon and Thomas Murdoch. It is the oldest company in the Madeira trade. An Irishman, William Cossart, joined the firm in 1808 and by the late nineteenth century the company was active in all areas of the wine trade including Port, Sherry, Marsala and Malaga. The company continued in the vein until the start of World War Two when the firm began to specialise only in Madeira. In 1953 Cossart Gordon became a member of the Madeira Wine Assocation, which would eventually become the Madeira Wine Company. In 1989 the Symington Family (world-famous owners of Dows, Grahams, Warres Port et al.) took a majority stake in the Madeira Wine Company which also owns Blandys, Leacocks and Miles Madeira. The Symingtons brought a vast amount of experience, investment and worldwide distribution channels to help reinvigorate the Madeira industry.
Due to the unique estufagem aging process Madeira is one of the longest-lived wines and also improves for days after opening, but will keep, once opened, for a month and more in a decanter. This Cossart Gordon 1954 Vintage Madeira is made from 100% Sercial grapes and, like most Sercial is a dry style of Madeira. It would make a fantastic 60th Birthday or 60th Anniversary present in 2014.
Become a Winemaker for the day at Hambledon Vineyard!
A great opportunity to attend an English sparkling wine workshop at one of the best local, and the UK’s most exciting and hi-tech, wineries, Hambledon Vineyard.
Communication from Hambledon Vineyard reads,
Join us for an informative and fun evening. We’re delighted to announce that charismatic leading wine expert Joe Wadsack will be returning to the Vineyard to guide us through another tutored tasting of Champagne and English Sparkling Wine. This will include a dosage tasting where we will look at different levels of dosage and the effect this has on the wine. Participants will have a chance to disgorge a bottle of English Sparkling Wine and put in their own preferred level of dosage followed by finishing the bottle with a cork and wire, foil and labels. In other words, you will get a chance to go some way to making your own bottle of fizz, for you to keep.
25th April, 2014, 6 – 9pm Hambledon Vineyard Tasting Room and Winery
Cost: Special offer for this event, £55 per person, including sparkling wine tasting, winery tour, evening of education and entertainment, canapés, and your own custom made (by you) bottle of fizz to take away.
Please note for any inquiries, tickets etc. reference the workshop please emailHambledon Vineyard directly or telephone them on 02392 632358.
Hambledon Vineyard Diary Dates
As well as the workshop on Friday 25th April, they are also running the workshop on the following dates later in the year. Book now to avoid disappointment.
Friday 25th July 2014
Friday 3rd October 2014
Friday 5th December 2014
This is a fantastic evening and well worth the money. Where else can you get a tour round a gravity fed winery and make your own sparkling wine in the UK? One of my colleagues attended a similar event in November 2013 and had a great time and made a fantastic zero dosage wine, the video below will give you an idea of what is involved.
2014 World Whisky Awards – Winners and medal winners available from Fareham Wine Cellar
The results of the 2014 World Whisky Awards have just been released, so I thought I would share the whiskies that we keep in stock that have prospered this year! Perhaps the most interesting result was the winner of the World’s Best Single Malt Whisky – Sullivans Cove French Oak Cask – a single cask, single malt whisky from Tasmania finished in French oak. However, I am led to believe you will be lucky to find any now!
This 17 year old whisky is named after founder of Nikka himself. A tropical nose with a touch of cherries and baked apples and a little toffee and smoke. Starts sweetly on the palate but soon the spice and oak kick in with heavier emphasis. The balance is maintained by the roundness and the touches of vanilla and mocha on the finish. Rich, big, malty and smoky with oaky notes.
Rich and loaded with flavour: a bacon-fat smokiness, full-blown peat, a maltiness, hints of fruit and spice. The finish is very long, echoing peat and smoke for several minutes. A fantastic late-night digestif malt whisky. Also suitable for taking the chill off a cold day. Excellent with blue vein cheeses.
Teeling Single Grain Irish Whiskey is a small batch whiskey blend made from specially selected casks of grain whiskey. It undergoes a further maturation in old wine barrels which gives an extra sweet and fruity character to the whiskey.
Hand crafted in the traditional distillery that is owned and operated by the Zuidam Family. More than 50 years of experience in distilling of exclusive spirits and a constant search for perfection has led to the birth of this exquisite whisky.
The World’s Best Pot Still Whiskey and Best Irish Pot Still Whisky 2014
“Redbreast 12 year old is a classic pure pot still Irish whiskey, so where can one go from here? This new 15 year old expression is more muscular (bottling at 46% and not chill-filtered certainly helps.), but there are trade-offs. It’s a bit closed on the nose (like a great Bordeaux wine that’s too young). I do enjoy the silky/oily texture, the bold resinous oak spice grip on the finish, and the rich nutty toffee, fig, black raspberry, chocolaty, chewy nougat throughout the palate. Still, it’s not as eminently drinkable, refined or balanced as the 12 year old. (Imagine the 12 year old on steroids.)” Advanced Malt Advocate magazine rating: 92, from the Whisky Advocate Blog.
“Tangerine, satsuma and grapefruit. The fruit displays a lovely, natural pithy quality along with some dense, herbal honey, lightly dusty oak and a little fish oils and leafy herbs. Luscious palate, complex and juicy with candies lemon peel, orange, grapefruit, barley and lashing of manuka honey. Gentle if slightly bitter spices build towards the middle but the juicy fruit and honey keeps the balance amazingly well.” Chris Goodrum, WWA2014
Malbec World Day (MWD) takes place on the 17th April each year and took place for the first time in 2011. It is a concept that was created by Wines of Argentina with the support of the Ministry of Foreign Affairs & International Trade of Argentina. It is a day dedicated entirely to promoting the Malbec grape variety and its wines. Malbec World Day sees a whole range of tasting and wine event across the globe – in 2013, 106 events were held in 76 cities across 50 countries and there are even more planned for 2014.
Malbec World Day is also associated with Street Art and street artist including Run Don’t Walk, Jaz, Pum Pum, Panama Club, Planet Cees, Cekis and Clandestinos have created murals and street artworks in Mendoza, San Pablo, New York and London. As the Wines Of Argentina website says, “On this occasion Wines of Argentina has decided to highlight Malbec as an artistic and cultural expression and connect it with the communicative force of street art. Malbec will flood the streets around the world.”
Why is Malbec World Day held on April 17th?
On April 17th 1853 a bill was submitted by the President, Domingo Faustino Sarmiento, to the Argentine government for the foundation of Quinta Normal and a school of agriculture. This bill was a key step in the early days of Argentina’s viticultural history and in transforming the Argentine wine industry. Sarmiento charged French agronomist Michel Aimé Pouget with the task of bringing new vines to Argentina. One of the grape varieties he introduced was Malbec in 1868. The rest, they say, is history.
Malbec was first planted in the Lot Valley in South West France nearly 2000 years ago.
Malbec was introduced to Argentina in 1868 by French agronomist Michel Aimé Pouget.
Malbec was grown in 30 wine growing regions of France, today it is mainly found in Bordeaux and Cahors – it is still one of 6 red grape varieties allowed in the red Bordeaux wine.
Plantings of Malbec in France were decimated twice, once in 1889 by phylloxera and once on 1956 by a severe frost, after which a lot of vines were not replanted.
In Cahors, Malbec is often known as “Black Wine” due to its dark purple / black colour.
There are over 1000 synonyms for the Malbec grape variety including Auxerrois, Cot or Cot Noir, Pressac, Quercy, Agreste, Cahors, Gourdaux, Noir de Pressac, Teinturin et al.
Today Argentina has the largest surface area planting of Malbec vines followed, in decreasing size, by France, Chile, California, Washington, Australia, New Zealand, South Africa, British Columbia, New York (Long Island), Oregon, Bolivia, Italy, Texas and Ontario.
Not many people know but April 17th is Malbec World Day. So why am I posting a Chimichurri Sauce Recipe? Well, when people ask me what food Malbec goes best with, my answer is invariably lamb or beef, although it is a pretty versatile wine. Actually I think that you can’t beat Malbec and a good steak. Which is where this Chimichurri Sauce Recipe comes in. Chimichurri is an iconic Argentinian sauce for beef and, yes, I am aware that Malbec is grown in many other countries, but in recent years Malbec is clearly most identified with Argentina.
So what is Chimichurri Sauce?
Chimichurri Sauce is a herby, green sauce used for grilled meats originating from Argentina. It is not the only herby, green sauce from South America – there is also Llajua from Bolivia, Molho a Campanha from Brazil and a close relative from Mexico, Pico di Gallo – and I suppose their distant cousins would be Salsa Verde and Sauce Verte or Persillade from Italy and France respectively.
Chimichurri Sauce can be considered to be Argentina’s national steak sauce. It is basically chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar – so perhaps it can be considered to be a sort of vinaigrette. Sometimes various additions are made such as cumin, thyme, lemon etc. Some people put some finely chopped onion in too. You can also make a red Chimichurri with the addition of tomato and red pepper. It is not really a very complicated sauce.
Originally it was probably made by the Gauchos, the cowboys of the pampas, who would probably have used dried herbs that they could take with them easily in a saddle bay. The combination of the vinegar, which helps to cut through any fattiness in the steak, and the herbs and garlic, which complement the beefy, meaty flavours have to be tried. And imagine this combination with a full, rich, plummy and spicy Malbec. You have to give it a go! Why not try it for Malbec World Day? You can now even buy bottled Chimichurri Sauce in the UK.
My Chimichurri Sauce Recipe
I don’t go mad with lots of extra ingredients, but I think the addition of a bit of thyme and some lemon zest just helps to give a little bit more character and the lemon zest lightens it up a bit.
1 large bunch parsley, finely chopped
6 to 8 cloves of garlic, minced, grated or finely chopped
1 teaspoon dried oregano
1 or 2 teaspoons thyme, finely chopped
Lemon zest, not much, about half a lemon’s worth
250ml Olive oil, I use an inexpensive extra virgin olive oil – you don’t want to use your finest for this, it’ll be swamped by the other ingredients
100ml Red wine vinegar, I use red wine vinegar because I make my own, you can use white wine or cider vinegar
1 teaspoon ground black pepper
Salt to taste
If you like a bit of heat add half a teaspoon dried red chili flakes
Combine all the ingredients and seal in an airtight container. Whizz up in a food processer if you like. If it is too think add a bit of water to loosen it a little. I try and make it a couple of days in advance so the flavours combine together more. Once it is made, the Chimichurri Sauce can be kept in a sealed container in the fridge for a month or so. Just remember to take it out of the fridge to bring it to room temperature before serving.
The UK wine trade’s favourite specialist Portuguese wine importer, Raymond Reynolds Ltd., held a couple of Portfolio wine tastings this year, one in Manchester, and the other wine tasting in Vinoteca restaurant in London – I was lucky enough to attend the tasting in London. There were a number of Portuguese producers represented from Raymond’s Portfolio and I thought I would share my highlights.
Quinta da Raza – Diogo and Mafalda Teixeira – Minho / Vinho Verde
I love the Raza Vino Verde. Quinta da Raza also produce a 100% Arinto and a 100% Alvarinho (floral with a slight salty tang!) but I found myself drawn to the Raza Vinho Verde 2013 (again!). It was pale green, clear, spritzy, fresh, floral – everything that that a good Vinho Verde should be.
The Mario Gomes Espumante reminded me why I liked it the last time I tasted it, it has slightly stewed fruit notes but with good, clean and refreshing character at the same time. The most interesting wine from Pato, for me, was the Luis Pato Barrosa 2009, his top wine – 99% Baga and 1% white grape varieties including Bical – very elegant for a Portuguese red wine and not as dry as his 100 % Baga, the Vinha Pan. Luis says that 2009 was a difficult vintage for him because it was so hot, grapes were riper than usual and the alcohol crept up to 14.5% abv – when he likes to around 13.5% abv for all his wines. Having said that the Barrosa certainly had a good, viscous mouthfeel to it!
Contraste and Conceita – Rita Marques Ferreira – Douro
The surprise wine for me here was the Contraste Branco 2012, a blend of Rabigato, Códega do Larinho, Códega and Viosinho, 30% Barrel Fermented. It was aromatic and fresh with good citrus notes and plenty of minerality. The Conceito Bastardo 2012 was also very good – I always describe it as a “Portuguese Barolo” – deceptively light in colour, lots of dried fruits, liquorice but very pure and elegant at the same time. I have written abouth this before -read more about Conceito Bastardo here. Rita’s top red wine, the Conceito Tinto 2011, was also very good – sourced from 80 year old vines, 50% aged in new French oak barrels.
Luis Lourenco – Quinta dos Roques / Quinta das Maias – Dao
What surprised me most at this wine tasting most were the white wines. The organic Quinta das Maias Branco 2012 and the Quinta dos Roques Encruzado 2012 were both particularly good. The Quinta das Maias Branco is a blend of Malvasia Fina, Cercial (Sercial), Verdelho and Encruzado and is a fresh citrus-y style with a good mineral background. The Quinta dos Roques Encruzado (100%) was a revelation – it oak aged, 65% in new French oak, bit the oak is perfectly well-balanced with the Encruzado’s fruity, citrus-y notes. The Quinta das Maias Tinto 2012 is always superb value for money (around £10 bottle), the 2012 is no exception.
Luisa Olazabal & Pedro – Quinta do Vale Meao – Douro
No surprise that the Quinta do Vale Meao 2011 was one of my favourite red wines of the wine tasting – it is always superb and 2011 seems to have been a very good vintage for them – it was packed with black fruit, milk chocolate, vanilla, dried fruit – with power and finesse at the same time. I had not tried the Quinta do Vale Meao Vintage Port before, needless to say the 2011 Port was excellent too – dark black / purple with hints of clove, prune, black fruit and a hint of smokiness on the nose. The palate it broad, plump and very well-balanced with hints of spicy liquorice. It would have been good to try this up against the other 2011 Vintage Ports.
Felipa Silva – Monte de Peceguina / Malhadinha Nova – Alentejo
The Malhadinha Nova Branco 2011 was a surprise – almost Burgundian in style – A Chardonnnay / Arinto / Viognier blend aged for 7 months in French oak. Rich, full-bodied with very well integrated oak. The Malhadinha Nova Tinto 2010 is a Alicante Bouschet, Tinta Miúda, Touriga Nacional and Cabernet Sauvignon blend aged for 17 months in oak – if the white reminded me of Burgundy, this was almost Bordeaux like with its herbaceous, blackcurrant character and toasty oak.
Nick Delaforce – Niepoort Vinhos – Douro
Nick Delaforce is the Port winemaker at Niepoort, he is also responsible for making the hugely successful Niepoort Drink Me. Four Niepoort Ports were the highlights of the wine tasting for me – the Tawny Dee, the Senior, the new Niepoort Crusted Port bottling and Niepoort Colheita 2001. Tawny Dee is a young Tawny Port which is a little bit older than their basic Tawny and is aged around 3 to 3.5 years age with a higher proportion of reserve wines. I love this Tawny because it is not very Tawny like!! It is still very red, fruity and very vibrant. The Niepoort Senior Tawny Port is around 7 to 7.5 years old and has really started to develop much more Tawny character, it is sweet and nutty with dried fruit, prunes, raisins and a lengthy spicy, tobacco-y finish.Very good stuff.
The star Port for me though was the new Niepoort Crusted Port. Dirk Niepoort only released his first Crusted Port in around 2009 and it was a blend of 2003 and 2005 vintage Ports bottled in 2007. This second bottling is a blend of mainly 2008 (80%) and 2007 vintage Ports and was bottled in 2011. It had a brilliant, dark ruby colour. The nose was packed full of blackberry and plum notes and the finish was full, with silky tannins, elegance and purity. Superb stuff, I can’t wait to get hold of some of this.
I was probably most surprised by the quality of the white wines. I have always been a fan of Portuguese red wines and these have been at the forefront of the development of Portuguese wines in the UK, quite naturally following on from Port. Perhaps the white wines have taken a bit of a back seat to the red wines in the past but, from what I have tried recently, they seem to be catching up rapidly. They are also made from unusual, indigenous grape varietes – Bical, Malvasia Fina, Arinto, Alvarinho et al. – great for the ABC (Anything But Chardonnay) crowd. It was also good to bump into Ben from Bat and Bottle Wine and finally put a face to the tweets of The Wine Detective a.k.a. Sarah Ahmed (@sarahwine).
Raymond Reynolds Portfolio Wine Tasting Spring 2014
Raymond Reynolds Portfolio Wine Tasting Spring 2014
Raymond Reynolds Portfolio Wine Tasting Spring 2014
Raymond Reynolds Portfolio Wine Tasting Spring 2014
Vermouth is a fortified wine that is flavoured (or aromatized) with various botanicals. There are many types of Vermouth and the botanicals vary from producer to producer but will include a blend of roots, bark, flowers, herbs, spices and seeds. Vermouth is one of the most famous and classic cocktail ingredients and is particularly well known as an ingredient in the Martini and Manhattan cocktails. Originally the two main types of Vermouth were sweet and dry but today there are more types and styles including white (bianco), amber and rosé.
How is Vermouth Made?
All Vermouth is made in the same basic way – a low alcohol white wine is made which may or may not be aged briefly. If the Vermouth is to be sweet, sugar syrup is added to the wine prior to it being fortified with extra alcohol – this is normally a neutral grape spirit. After this the wine is then place in oak barrels with the dry botanicals and left to age, with occasional stirring, until it is ready for bottling. Red Vermouth is made by adding caramel colour. It is usually bottled at between 16% and 18% abv.
Producers of Vermouth
The most famous Vermouth producers are Carpano (Punt e Mes and Antica Formula), Cinzano, Dubonnet, Gallo, Martini & Rossi, Noilly Prat and Tribuno but there are a number of smaller, more boutique producers. The French region of Chambery in the Savoie has been awarded an appellation d’origine contrôlée (AOC) for its Vermouths which include Chamberyzette, which is a strawberry-flavoured version. More recently a number Vermouth producers have sprung up in the USA including Atsby from New York, Imbue from Portland and Vya made by Quady Wines in Madera County. California. Each of these is made from different ingredients and all have their own characteristics.
Uses of Vermouth
There are many cocktails that require Vermouth and these include the Martini, Manhattan, Rob Roy, Negroni, Americano, Bronx and Gibson. In France it is often drunk neat. It is also an invaluable cooking ingredient and is used in many fish, pork and chicken recipes.
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(£6 refund against any orders placed on the evening)
Places are quite limited so please telephone 01329 822733 to book tickets, which are payable in advance, or email with any questions.
This tasting will be a little different from our normal tastings – we have hired a room at Lysses House Hotel so everyone will be seated in comfort! However this means that there will be a small charge to help cover the cost of the room and facilities, although there will be a £6.00 refund against any orders placed in the evening.
The tasting will be presented by the very knowledgeable Chris Maybin of Compass Box Whisky and we will be tasting all of the from their Signature Range. There will also be a Mamie Taylor cocktail made with their Great King Street whisky on arrival.
This whisky tasting is intended to be an introduction to the unique world of Compass Box Whisky and artisanal whisky-making including their philosophical approach and what makes them different from other whisky companies. All Compass Box whiskies are blended or vatted Scotch whiskies and range from the silky smooth Asyla, the rich smokey Peat Monster to the soft, spice and creamy blended grain whisky of Hedonism. There will be around 6 or 7 whiskies in total.
So, really, this is an ideal whisky tasting for anyone who wants to sample a broad range of Scotch whisky styles and learn about the important role of wood and maturation in whisky production.
Great King Street is a new line of craft Scotch whiskies created by Compass Box for people who love delicious whisky. Artist’s Blend is a marriage of robust, complex Highland malt whiskies and delicate Lowland grain. The style is rich, round and fruity with hints of toasty oak, vanilla and spice.
The ultimate “everyday,” “before dinner” or “Sunday afternoon” Scotch whisky. With just a splash of chilled water, this blend of soft, sweet grain whiskies and elegant, refined malt whiskies epitomises “deliciousness” in the world of Scotch whisky.
A rich, medium-bodied malt whisky, from a marriage of three Highland single malt distilleries. This combines vanilla characters from American oak and light spicy, clove-like characters from partial aging on French oak.
This award-winning malt whisky is aged on heavy-toasted, new French oak sourced from 195 year-old Vosges forests. The nose suggests clove, ginger, cinnamon, nutmeg and vanilla. The palate is full, round and sweet, with the spice and vanilla following and complimenting the distillery characters.
This combines very smoky and peaty single malt whiskies from the island of Islay and Mull with rich, medium-peated Speyside single malt whisky. The result is a balanced, extremely complex and very drinkable peaty malt.
An infusion made of smooth, sweet Scotch whisky infused with the hand-zested peel
of Navalino oranges and subtle accents of Indonesian cassia bark and Sri Lankan cloves.
About Compass Box Whisky
Compass Box Whisky was founded in 2000 by master blender John Glaser. His extensive knowledge of the way oak casks interact with whisky, combined with his innovative thinking, results in a contemporary approach that expands the great traditions of whisky making. From the beginning John Glaser has set out to “revolutionise the tweedy world of scotch whisky”.
Compass Box is a small independent specialist Scotch whisky company, devoted to making some of Scotland’s premier whiskies through the art of blending. They can perhaps be thought of as analagous to wine negociants – they choose individual casks of whiskies from different distilleries, which offer complementary sets of flavours, and then blend the whiskies in small batches. Their whiskies have unusual names and the labels are contemporary in style; it’s all part of their vision: take a contemporary approach to a traditional product. At the core of everything they create is a desire to bring out a purity of flavour, a richness, a drinking experience that will call people back to their glass; to Compass Box, this is the true measure of a whisky’s quality.
Chateau Mukhrani is located in the village of Mukhrani some 35 km from the Georgian capital of Tbilisi. This historic wine estate is situated inbetween the Caucasus and Trialeti mountain ranges in the basin of the Ksani and Araqvi Rivers. Georgia is one of the oldest wine producing regions of Europe and lays claim to being the birthplace of wine from which it derives its nickname “the cradle of wine”. The very fertile valleys of the South Caucasus are believed, by some archaeologists, to be the source of the first cultivated vines for wine production over 8000 years ago.
Chateau Mukhrani (Mukhrani means “decorated with oak trees”) dates back to 1512 when it was governed by the Bagrationi royal family. The cultivation of vines at the estate, for the production of wine, dates from 1876 when a representative of the royal family, Ivan Mukhranbatoni, returned from a visit to France with knowledge and concepts of how to produce wine. Wine-making continued at the estate until the Soviet Era when the estate was abandoned and fell into disrepair. The estate remained abandoned until 2003 when an international drinks group, Marussia Beverages, formed the Chateau Mukhrani Company, with Georgian partners, and set to restoring the estate to its former glory. Through a combination of modern wine-making and traditional methods, along with an ultramodern new winery (built in 2007) and a new barrel hall, Chateau Mukhrani is well on the road developing an international reputation. Chief Winemaker is Lado Uzunashvili who joined the company in 2007.
Grapes grown at Chateau Mukhrani are mostly indigenous Georgian grape varieties but there are some international grape varieties too. These include,
Red Grape Varieties – Saperavi, Tavkveri (for Rosé), Alexandrouli and Mujuretuli for the semi sweet Khvanchkara and Cabernet Sauvignon
White Grape Varieties - Goruli Mtsvane, Rkatsiteli, Chardonnay, Sauvignon Blanc and Muscat for dessert wine. Goruli Mtsvane is, in fact, different from “normal” Mtsvane which is actually called Mtsvane Kakhuri. Mtsvane Kakhuri comes from the Kakheti region whilst the genetically distinct Mtsvane Goruli comes from the Kartli region in Southern Georgia.
Interesting fun fact – Rkatsiteli is so widely planted in Eastern and Central Europe that it ranks third in the world for hectares grown!
All grapes are sourced from Chateau Mukhrani’s own vineyards which are adjacent to winery – they pride themselves on the grapes taking only 15 minutes from being harvested in the vineyard to arriving at the winery. The vineyards comprise some 100 hectares over 23 parcels of vines. The fertile soils of this river basin are made up of layers of alluvial and diluvial loam and the region has fairly warm to hot summers with a long growing season.
Chateau Mukhrani Goruli Mtsvane 2011 (White)
Unfortunately the sample we had was corked. Mtsvane is the second most important white grape variety in Georgia after Rkatsiteli. Mtsvane means “green”. Goruli Mtsvane is a particular type of Mtsvane.
Chateau Mukhrani Rkatsiteli 2010 (White)
This wine has a good light golden colour with slight green tinges. The nose is very deep and fruity with lots of ripe, plummy notes and some spicy, almost citrus / bergamot notes. The wine has a viscous feel in the mouth, the palate is quite full but a little flabby in the middle before coming to a dry finish with some good acidity. A very round white wine with a slight almond / marzipan aftertaste.
Chateau Mukhrani Tavkveri 2011 (Rosé)
Good deep, strawberry coloured rosé. Plenty of red fruit and strawberries on the nose. The palate is mid-weight with more strawberry and red cherry flavours. Dry with some minerality and a good, clean finish. Perhaps a little one dimensional.
Chateau Mukhrani Saperavi 2010 (Red)
Good, clear, dark ruby in colour. The wine has spicy, floral and red fruit notes (mulberry, cherry) in the nose, perhaps some blackcurrant Chewits (see Alan Partridge) with blackberries and black cherries. The palate is round and dry without being drying. There are plenty of red fruit notes and a hint of oak from oak ageing (20% of the wine goes into a mix of French , American and Caucasian oak barrels). Quite rich and spicy finish and decent length.
Chateau Mukhrani Saperavi Georgian Dry Red Wine
Chateau Mukhrani Goruli Mstvane Georgian Dry White Wine
Chateau Mukhrani Rkatsiteli Georgian Dry White Wine