Category Archives: Peter Zemmer

12 Wines $20 and Under for All Seasons

 

There are some wines that I like to drink all year round. They go with the foods I like to eat and I know I can turn to them at any time. I consider them wines for all seasons. Remember that you don’t have to spend a lot of money to drink well.

Prosecco “Rustico” Valdobbiadene Superiore DOCG Nino Franco. 100% Glera (traditionally called Prosecco) from classic production area hillside vineyards situated at medium to high altitude. Pressing, destemming, cooling of the must and fermentation takes place in steel tanks at controlled temperature. Second fermentation is in “cuvee close” (Charmat method). $1IMG_9987

Falanghina Beneventano 2015 DOC 100% Falanghina. The vineyard is the Torre Cuso, the best location for Falanghina. Donnachiara. The soil is volcanic, chalky clay, the vines are 16 years old, the training system is guyot and there are 2,500 vines per hectare. The grapes are not destemmed or crushed before pressing. Cold fermentation is in stainless steel and there is extended maceration. This is a crisp white wine with citrus fruit aromas and flavors nice acidity and good minerality. $18IMG_0118

Pallagrello Bianco “Caiati” 2014 100% Pallagrello Bianco from a 2.13-hectare vineyard at 280 meters, soil is volcanic with minerals. Alois The training system is guyot, there are 4,800 plants per hectare and the harvest is in the middle of September. Fermentation takes place on the lees for 30 days. Malolactic fermentation is in stainless steel at a controlled temperature. The wine remains in the bottle for 4 months before release. It has hints of almonds, citrus fruit, melon and grapefruit with a long finish and pleasing aftertaste. $20IMG_1091

Côtes-du-Rhone Samorëns Blanc 2015 made from Clairette and Grenache. Ferraton Père & Flis  The grapes are picked at the peak of ripeness and quickly chilled upon arrival at the winery via a chill tunnel. After pressing, the must is cold-settled for 48 hours. Vinification in temperature controlled stainless steel tanks where many lots will under go malolactic fermentation. The wine is then blended and bottled without the use of oak. It has fresh citrus aromas and flavors with hints of white peach and good acidity. $15IMG_1094

Pinot Grigio 2015 Alto Adige DOC Peter Zimmer. Made from a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. The low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment. Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, and a hint of spice, good mineral character and fresh acidity. $16IMG_0912

Gewürztraminer Alto Adige DOC 2014 Elena Walch made from 100% Gewurztraminer from small vineyards around the villages if Tramin and Caldero. After harvest, the grapes are crushed and pressed. The fresh must is clarified at low temperatures then gently fermented at a controlled temperature of 20°C in stainless steel tanks. The wine matures in stainless steel tanks for several months on its fine lees. The wine has hints of white flowers and spice with a nice long finish. $20

Les Vignes de Bila-Haut Rose 2015 IGP Pays d’OC  Chapoutier made from 55% Grenache and 45% Syrah. The estate was purchased by Michel Chapoutier in 1999 and is located in one of the best parts of the Languedoc called the Cotes du Roussillon. The grapes are carefully vinified at low even temperatures. The juice is fermented in temperature controlled stainless steel tanks and aged in the same tanks. After a short maceration on the skins, the delicate pink hue is attained and the wine is racked and vinified. The wine is then carefully blended prior to bottling. $15IMG_1075

Bordeaux Rose 2015 made from 100% Cabernet Sauvignon. Chateau de Lardiley. The soil is clay and limestone, organic agriculture and located in the heart of the Entre-Deux-Mers area in the village of Saint-Pierre-de Bat. The estate is situated midslope along the Garonne River. This is a ripe, red fruit dominated wine with hints of strawberries and raspberries. $15IMG_1092

Az. Agr. Apicella Colli di Salerno Piedirosso IGT 2014, made from 85% Piedirosso from ungrafted vines and 15% other red grapes. There are 3,000 vines per hectare and the training system is mostly pergola. Harvest takes place the third week of October. The stalks are removed and the grapes are pressed. Temperature controlled fermentation in stainless steel tanks for 10 to 12 days. Piedirosso is used mostly as a blending grape.  (It is one of the grapes in the blend for Lacryma Chrisit del Vesuvio Rosso.) It is difficult to find wine made from 100% Piedirosso but worth the effort.
The wine has fresh red fruit flavors and aromas with hints of black pepper and spice a long finish and nice after taste. The wine should be drunk young. $16IMG_0914

Schiava Alto Adige DOC 2015 made from 100% Schiava from high side vineyards above Lake Caldaro at 1,312 ft. Elena Walch The soil is limestone and dandy clay. There is temperature-controlled fermentation at 27°C in stainless steel tanks for 7 days of skin contact. Malolactic fermentation and maturation take place in traditional 8,000-liter Slovenian oak casks. This is a fruity red wine with hints of cherry and a nice bitter almond touch on the finish. $16IMG_1093

Cahors Malbec Prestige 2011 AOP Cahors Domaine du Théron 100% Malbec. Family owned and operated by Pelvillain Freres. The domaine was established in 1973 and is situated in the village of Prayssac in the valley of Lot. The soil is limestone and clay with cover grass planted between the rows. Grapes are harvested in the early morning, destemmed and lightly crushed. Maceration and fermentation takes place in temperature controlled stainless steel tanks. After the wines are racked to different stainless steel tanks where malolactic fermentation is completed. The wines are aged in barriques for about 12 months, 1/3 of which is new wood. The best barrels are selected and blended into the Cuvée Prestige which is the top of the line and aged another year in bottle before release. This is a big dark wine with hints of spice and chocolate and a touch of blueberries with a smooth yet powerful finish. $18

Moscato d”Asti “Cascinetta” DOCG –NV 100% Moscato d”Asti, Vietti. Grapes are selected from vineyards in Castiglione Tinella. There are 4,500 plants per hectare and they are about 40 years old. The grapes are crushed, pressed and naturally clarified. Must is stored, without sulfite, at low temperature in order to naturally prevent fermentation. Before bottling, yeast is added and the temperature is increased. Alcoholic fermentation is in stainless steel autoclave to preserve natural CO2 from the fermentation. The fermentation is stopped at 5.5% alcohol by again reducing the temperature. Malolactic fermentation does not take place and preserves acidity, varietal fruit character and freshness. The wine is held in stainless steel tanks before bottling. The wine is delicately sweet, slightly sparkling, frizzante with hints of white peaches, apricots and ginger. $16

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Filed under Alois Winery, Cotes du Rhone- Ferraton, Donna Chiara Winery, Elena Walch, Falanghina, French Wine, Italian Red Wine, Italian Sparkling Wine, Italian White Wine, Italian Wine, Moscato d'Asti, Nino Franco, Pallagrello, Peter Zemmer, Piedirosso, Pinot Grigio, Prosecco, Uncategorized

$20 and Under for Summer Drinking

Here is a roundup of some of my favorite wines for summer drinking.

WhiteIMG_7993

Les Vignes de Bila-Haut White Côtes Du Roussillon  2014 made from Grenache Gris, Grenache Blanc, Macabeo and Vermentino (Rolle in France). The 40-year-old plus vines are on the hills of the Agly Valley. The juice is fermented in temperature controlled stainless steel tanks and aged in the same tanks. After a long maceration of two to three weeks, the wine is aged on the fine lees and then racked from vat to vat which naturally clarifies the wines. The wine is then blended prior to bottling. It has hints of citrus aromas and flavors with tropical fruit and good minerality. $14

Bila–Haut was purchased by Michael Chapoutier in 1999 and is located in the best part of the Languedoc, the Cotes du Roussillon in France, an area which I have visited a number of times. Bila-Haut translates to Bila Heights and it was once a refuge for the Knights Templar. The cross-featured on the bottle label is in their honor.IMG_8070

Pinot Grigio 2014 Alto Adige DOC Peter Zimmer. Made from a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. The low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment. Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, and a hint of spice, good mineral character and fresh acidity. $17IMG_8062

Urban Riesling 2014 Nik Weis Selection non-estate Mosel. 100% Mosel Riesling from vineyards around the town of Mehring. The Riesling is grown here on steep slopes with a perfect angle for the sun’s rays. The soil is blue, highly decomposed slate rocks that give the wine its minerality.

The owner/winemaker Nik Weis is a minimalist and traditionalist. The grapes are not destemmed, there is a slight maceration of the grapes, a gentle pressing and gravity-fed sedimentation. There is indigenous yeast fermentation. The wine is fermented in stainless steel tanks. There is a very gentle filtration. It is a complex wine with a smoky and floral bouquet, with juicy fruit and a minerality that finishes off dry. The wine in named for St. Urban, the patron saint of German winemakers. Alcohol is 9.5% and the residual sugar is 33g/l. $14IMG_8063

Frascati DOC “Terre Dei Grifi 2013 Made from 50% Malvasia Bianco di Candia, 30% Trebbiano Toscano, 10% Greco and 10% Malvasia del Lazio. Hillside vineyards with volcanic, potassium rich soil. The grapes are gently pressed and vinified in temperature-controlled stainless steel tanks. After fermentation, the wine rests on its lees for 4 months to impart greater complexity, structure and bouquet. The wine ages in stainless steel tanks until it is ready to be bottled. The wine has fragrances of exotic fruits and citrus with a touch of ripe pear and almond in the finish. $12

Pecorino “Cortalto” 2013 Colli Aprutini IGT Cerulli Spinozzi (Abruzzo) 100% Pecorino. The soil is clay and sand. Fermentation in stainless steel, then malolactic. It is aged on its lees for 5 months before the wine is bottled. Hints of white flowers, peach, citrus fruits and apricot. There is a touch of bitter almond in the finish. I was very impressed by this wine, one of the best I have tasted. $16IMG_8098

Lacryma Christi Del Vesuvio Bianco 2013 DOC Struzziero made from 85% Caprettone 15% and Falanghina or Greco. The vineyards are located on the slopes of Vesuvius. Crushing and destemming followed by a soft pressing of the grapes. Temperature controlled fermentation. The wine is bottled in March following the harvest. Aromas and flavors of citrus fruit with good minerality and a touch of smoke. $12

Sparkling

Organic Prosecco DOC grapes for this small production Prosecco are harvested from certified organic wine estate in the town of Vazzola in Treviso. The grapes are grown without chemicals or fertilizers, the grapes are 100% organically grown. It is produced in the extra dry style with just a little more residual sugar than a Brut. It has hints of green apple and a touch of tropical fruit. $16

RoseIMG_8034

Les Vignes Rosé Bila Haut 2013 Pays D’Oc  This is a blend of Cinsault and Grenache. Mr. Chapoutier went outside the Roussillon area to find a Cinsault from the Gard district that, when blended with Grenache, would produce a delicate and elegant rosé. The grapes are vinified at low even temperatures. The juice is fermented in temperature controlled stainless steel tanks and aged in those tanks. After a short maceration on the skins, the pink hue is attained and the wine is racked and vinified. The wine is then blended prior to bottling. The wine has hints of citrus and red fruit with a floral aroma. $14IMG_7661

Château La Tour de l’Evêque Rosé 20014 Cuvée Pétale de Rose AOC Côtes de Provence. Made from 42% Cinsault, 38% Grenache, 9% Syrah, 4% Ugni-blanc 3% Mourvèdre, 2% Sèmillon, 1% Cabernet Sauvignon and 1% Rolle. The hand harvest took place between August 16 and September 16. This is a wine with nice red berry aromas and flavors. Very easy to drink with a nice finish and aftertaste. $18

RedIMG_8067

Cantina Terlano St. Maddalena 2014 Alto Adige DOC made from 80% Schiava and 15% Lagrein. The vineyards are between 230 and 500 meters and the exposure is south/ southwest. Harvest is by hand and there is a grape selection and they are destemmed. This is followed by a slow must fermentation at a controlled temperatures and gentle agitation of the must in stainless steel tanks. Malolactic fermentation and aging is in big wooden barrels for 7/10 months. The wines are blended one month before bottling. The wine has hints of black elderberry and cherry with a touch of bitter almond and violet. It has balanced acidity and low tannins which is a unique feature of the Schiava grape. $20IMG_8069

Scherecbichl Colterenzio Kalterersee Auslese Classico Superiore 2014 Alto Adige DOC 100% Schiava. (Vernatsch) produced by old traditional pergola trained vines. The hillside vineyards are at 410/440 meters and the soils are morainal mixed with sand and eroded porphyry deposits. Fermentation is in stainless steel tanks with the skins, followed by malolactic fermentation, then four months of aging in tanks. It had red summer fruit aromas and flavors with a hint of cherry, light tannin and acidity. This is a wine to be drunk young served slightly chilled for summer drinking.IMG_8068

Kaltern Caldaro Kalterersee Auslese 2013 Alto DOC Adige 100% Schiava (Vernatsch). The vineyards are on south and east facing slopes surrounding Lake Kaltern at 230/450 meters. The soil is loamy, limestone gravel, with a small proportion of sand. The average age of the vines is 20/50 years and the training system is the pergola. Harvest is from the end of September to the middle of October. Fermentation is for one week on the skins at a controlled temperature. The wine is aged four months on the fine lees in stainless steel and large casks. It has hints of cherry and raspberry with a touch of bitter almond. Wine should be drunk young.IMG_8066

Chianti Classico “Aziano” 2013 DOCG Ruffino Made from 80% Sangiovese and 20% Colorino and Canaiolo. The soil is moderate clay content rich in Galestro rocks. The vineyards are at 200/400 meters. The vines are guyot trained and cordon spur pruned. Fermentation, aided by racking and punching down, takes place in temperature controlled stainless steel vats. Once malolatic fermentation is complete the wine is aged for 11 months in stainless steel and concrete vats and four months in bottle before release. It has hints of red berries, cherries, violets, plums and a touch of spice. $14IMG_8064

Valpolicella Classico Superiore 2012 Sartori di Verona made from 45% Corvina, 30% Covinone, 20% Rondinella and 5% Croatioa. The Valpolicella Classico area is north of Verona and the soil is calcareous with fine layers of limestone. There is soft pressing with skin maceration for 8 to 10 days. After pressing 10% of the must is extracted to obtain better color and tannin. After racking and malolactic fermentation the wine is aged partially in stainless steel and partially in oak for 15 months. The wine is aged in bottle for 4 months before release. It has aromas and flavors of rich red fruit with hints of black cherry, nice minerality and soft tannins. $20

I was very impressed with this wine. It was one of the best Valpolicellas I have tasted in a long time.

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Filed under Banfi, Bila- Haut, Bio-Dynamic, Italian Sparkling Wine, Italian White Wine, Italian Wine, Kalterer See, Lacryma Christi del Vesuvio Struzziero, Petale de Rose, Peter Zemmer, Pfarrhof Kaltern, Prosecco, Ruffino, Sartori di Verona, St. Magdalener- Hausler, Terre dei Grifi Frascati, Urban Riesling-Nik Weis

Wines from Cortina D’Ampezzo

As I entered A Voce Restaurant, I was offered a choice of a glass of Pinot Grigio or Rhine Riesling.  I was there for a wine tasting and lunch, so I tried both wines and liked them.  Wine in hand, I sought out our host, Peter Zemmer of the Peter Zemmer Winery to give him my compliments which he seemed pleased to receive.  Established in 1928, his winery is located in the Alto Adige-South Tyrol in northeastern Italy.

Peter Zemmer

Peter spoke about Cortina D’Ampezzo, a beautiful skiing and hiking resort in the Alps that I visited several years ago, as “his town.”  Cortina, he said, is among the smallest communities in the region and is also the last village with a German-speaking majority before the southern border with Trentino.  It is also the only village in the Southern Tyrolean Lowlands/Unterland that is situated on the valley floor.  He described the vineyards and fruit trees that surround the town and went on to say that the day temperature can be 40 degrees higher than the night temperature, which enhances the aromas and flavors in the grapes. Bolzano, the largest town in the area, can have summer daytime temperatures as high as Palermo, in Sicily.

In response to a question about screw caps Peter said that they can use them in foreign markets but in Italy they only want cork.

The Wines of Peter Zemmer

Pinot Grigio 2011 Alto Adige DOC There is a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. Peter said that the low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment.  Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur in any of the white wines. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, a hint of spice, good mineral character and fresh acidity. $16

Rhine Riesling 2011 Alto Adige DOC Peter said that this grape is very well suited to the micro-climatic conditions and the loose, well aerated soils in the area. The grapes are pressed and the stems are removed in a pneumatic tank press. Before being pressed, a 6 – 8 hour cold maceration takes place in order to enhance the fruitiness of the wine.
Afterwards, the grapes are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. This is a nice fruity wine with good body and hints of fresh peach.  It has a nice finish and aftertaste. $19

Pinot Bianco 2011  – Alto Adige DOC This Pinot Bianco is a selection of the best vineyards of the valley floor and steep slopes near the vineyard estate. It flourishes under outstanding climatic conditions on a stony, sandy and extremely chalky soil. Peter said that the poor yield per hectare and the particular terroir are responsible for the outstanding quality of the wine.

After the grapes arrive, they are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation is carried out with pure strains of yeast at a controlled temperature in stainless steel tanks. Peter said that after several months of ripening on the yeast the wine in ready to bottle. This is a wine with rich fruity aromas and flavors with hints of green apple, fresh acidity and a mineral character. $19

Bianco “Cortinie”(Latin name for Cortina ) 2010 made from Chardonnay, Pinot Grigio, Sauvignon and Gwürztraminer. These grapes are grown on the valley floor around the village of Cortina and on the slopes at different altitudes. The aromatic grapes are grown at 600, 400 and 300 meters. Peter explained that grapes from the valley floor give the wine more body and fruit and the ones at the higher altitudes add acidity and minerality. The harvest time is different; the lower vineyards are harvested in August and the highest in late September. Training of the vines is by the guyot method, 6,000 to 9,000 vines per hectare or on the single pergola, 3,500 to 4,000 vines per hectare. Peter said that Sauvignon Blanc, Gewürztraminer and Pinot Grigio do not like a lot of sun and do better under the pergola. The older vineyards are single pergola and the newer are guyot.

The grapes are crushed and the stems are removed in a pneumatic tank press. Before being pressed, an 8 hour-long cold maceration takes place. Peter said that this is done in order to enhance the fruitiness of the wine. Afterwards, the grapes are gently pressed and clarified through the natural settling of sediments.  2/3 of the alcoholic fermentation is carried out in stainless steel tanks with select strains of yeast. 1/3 of the fermentation is carried out in small casks of French oak. The wine is then aged for 6 months in French barriques from Allier. Peter said that he does not use new barriques for the wine. The wine is then aged in the bottle until it is ready to be put on the market. This is a full-bodied wine with ripe fruit and hints of apricots and a touch of tropical fruit. There is good minerality and acidity. $ 30Pinot Nero 2010 Alto Adige DOC the stems are immediately removed and the grapes are fermented at a constant temperature of 26 – 28° C (79 – 82° F) for about 10 days. The must is kept in contact with the skins through circulation pumping and gentle pressure from below. Peter said they achieve ideal results with the coloring of the skins and this emphasizes the fruitiness of the wine. After two gentle rackings, 70% of this Pinot Noir is aged over 12 months in large barrels of French oak, and the remainder is aged in small casks of French oak (barriques), which are 2 – 3 years old. After blending, 750 ml Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it goes on sale. $22

Lagrein 2010 Alto Adige DOC
Peter said that this varietal, unique to Alto Adige, finds excellent growing conditions on the loamy soils of the community of Ora. Tender care of the vineyard offers the best conditions for the production of varietal and extraordinary quality.  The stems are immediately removed and the grapes are fermented at a constant temperature of 28° C (82° F) for about 10 days. The must is kept in regular contact with the skins through circulation pumping and gentle pressure from below. Peter said by this they achieve ideal results with the coloring from the skins and emphasize the fruitiness of the wine. After two gentle rackings, 60% of this Lagrein is aged over 12 months in large oak barrels, and the remainder is aged in small casks of French oak (barriques), which are 2 – 3 years old. After blending, 750 ml. Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it goes on sale. This is a big, intense complex wine with hints of wild berries, violets and spice. $22

Peter said that they make 22 wines but only these six are brought into the United States.

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Filed under Alto Adige, Cortina, Cortinie Bianco, Italian Red Wine, Italian White Wine, Italian Wine, Lagrein, Peter Zemmer, Pinot Bianco, Pinot Grigio, Pinot Nero, Rhine Riesling