Here are a few wines I have been drinking and enjoying during the summer.
Asolo Prosecco Superiore DOCG “Millesimato” Spumante Extra Dry. Montelvini Venegazzu. This Prosecco comes from the hills of Montello and Asolo in the region of the Veneto. It is made from 100% Gela, a grape variety with large, wing shaped bunches that ripens late, near the end of September. The grapes are gently pressed, followed by static cold decanting. Selected yeasts are added to the clarified must and it is fermented in thermo-controlled containers for about 15 days. The first fermentation is monitored daily and before it reaches its conclusion the wine is transferred to pressurized vats for a second fermentation. The wine rests for about 20 days on the lees and is then bottled. It remains in the bottle three weeks before release. The wine is fresh and fruity with a hint of golden apples. $18
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.
Les Vignes de Bila-Haut White Côtes Du Roussillon 2013 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. The wine has hints of citrus aromas and flavors with tropical fruit and good minerality. $13
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. $13
Whispering Angel Rosé 2013 Caves D’Esclans made from Grenache, Rolle (Vermentino) Cinsault, Syrah and Tibouten from the surrounding area of Motte en Provence. Harvesting takes place from sunrise to noon. The grapes are destemmed and a slight crushing takes place at 7/8 degrees C grade to avoid oxidation. Both the free run juice and the pressed juices are vinfied in temperature controlled stainless steel vats. Bâtonnage takes place twice a week. The wine has a light salmon color with nice fruit and hints of peach and raspberries.
Maison Belle Claire 2013 Còtes de Provence Rosè made from 55% Grenache, 25% Syrah and 20% Cinsault. Direct pressing of the grapes. Temperature controlled fermentation in stainless steel and the wine matures in stainless steel. The wine has flavors and aromas of fresh red berries with hints of raspberries and peaches. $17
Bila –Haut Les Vignes Red 2012 Cotes du Roussillon Villages made from Syrah, Grenache and Carignan is perfect to accompany a barbecue. Each of the three grape varieties are carefully vinified at low even temperatures. The juice is fermented in cement vats and aged in the vats. After a long maceration of two to three weeks, the wine is racked from vat to vat, which naturally clarifies the wine. The wine is then blended and aged prior to bottling. The wine has hints of plum, blackberry, black cherry and a touch of spice. $13
Charles Scicolone on Wine 