Text 4655, 117 rader
Skriven 2008-03-30 15:57:00 av JIM WELLER (1:123/140)
Ärende: Wines
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Some time ago Kevin sent me some wine recommendations from his daily
newspaper including "AdelaideNow - 20 great buys"

I took a printout with me to the wine store today. Most of them were
not available here but some of the producers' other products
were....

> Ballast Stone no

> de Bortoli 2006 VAT 8 SHIRAZ
> de Bortoli 2007 SACRED HILL ROSE

Found and bought 2005 de Bortoli Vat 4 Petit Verdot at $16.39 see
below and also 2006 de Bortoli Petite Syrah at $13.44

> Hardys VOYAGE 2007 COLUMBARD/SEMILLON/SAUVIGNON BLANC

found some other Hardys - all over $17

>Hungerford Hill >Jim Barry >Leasingham 2006 MAGNUS RIESLING

found some other Leasinghams - all over $20!

>Mike Press >Reilly's >Reilly's >Rockridge Estate >Stepping Stone
>Taylors >Trevor Jones >Wirra Wirra >Woodstock >Woop Woop >Zilzie

all no shows here.

I wasn't familiar with the Petit Verdot grape so I googled a bit...

Petit verdot, From Wikipedia
Origin: South West France
Notable regions: Bordeaux, Australia, Argentina, California
Notable wines: Chateau Palmer, Pirramimma Petit Verdot

Petit verdot is a variety of red wine grape, principally used in
classic Bordeaux blends. It ripens much later than the other
varieties in Bordeaux, often too late, so it fell out of favour in
its home region. When it does ripen, it is added in small amounts to
add tannin, colour and flavour to the blend. It has attracted
attention among winemakers in the New World, where it ripens more
reliably and has been made into single varietal wine. It is also
useful in 'stiffening' the mid palate of Cabernet Sauvignon blends.

When young its aromas have been likened to banana and pencil
shavings. Strong tones of violet and leather develop as it matures.

Australia: It is increasingly being used to make massive, brooding,
single varietal wines that will age for several years - Pirramimma
has championed this approach.

France: Almost all the Petit Verdot in France is planted in
Bordeaux, mostly in the Medoc where it is used in small amounts to
give structure to the classic Bordeaux blend. However the late
ripening means that in some years the entire crop is lost and it
only properly ripens once every four years, so it has fallen out of
favour, particularly with the trend towards earlier-maturing wine.
Chateau Palmer is unusual in having up to 10% Petit Verdot in its
blend, which helps stiffen the high proportion of Merlot in their
wines. 1-3% is more usual.

USA: The profusion of 'Meritage' Bordeaux like blends has seen
considerable interest in the variety in California

And this is what various reviewers had to say:

DEEN DE BORTOLI VAT 4 PETIT VERDOT 2004 Yes, I know, I recommend De
Bort's wines quite a lot. But the company keeps coming out with
stunning value bottles I feel compelled to tell you about. This is a
fabulously rustic red: it smells and tastes of damson plums, and is
full-bodied and tannic enough to cope with spicy grilled Italian
sausage. Max Allen, The Weekend Australian Magazine, 13-14 May 2006

DEEN DE BORTOLI VAT 4 PETIT VERDOT 2003 Couple of nifty new
Australians to contemplate: Deen De Bortoli Vat 4 Petit Verdot 2003
is the best Petit Verdot to cross my palate since the first wave of
Pirramimma. More riches and decadence - deep and spicy and plummy
and intense. ?Quail, veal or smoked meats,? are some dinner
suggestions from the label; I was thinking veal, ham and egg pie, if
you know how to make it or know someone who does; Scotch eggs, too,
or smoked eel from P.E.I., or mackerel with chopped onion the Dutch
way, or some of that Ukrainian smoked turkey if you can find it. An
excellent dinner guest for a party when big, bold foods are on the
table. Jurgen Gothe, Georgia Straight, Canada, 4 May 2006

Lots of winemakers are heralding Petit Verdot as the next big thing
from Australia, but few seem to be able to make it in a style that
you'd want to put in your mouth! This is one of the best we've seen
at any price, with masses of luscious ripe sweet fruit, and plenty
of supple tannins to balance it out. The future's bright, the
future's Petit Verdot.

Tasting Notes : Very fragrant wine with aromas of perfumed, ripe
dark fruit and dense savoury and spice characters. The palate is
full-bodied wine with sweet plum and savoury fruit flavours
supported by sweet vanillin oak and spice characters.
http://www.oddbins.com/products/

Tasted by winerookie on 3/8/2008 & rated 87 points: this is almost
black in the glass. the nose is wonderful, with anise, black
licorice and vanilla. on the palate ... this is a big one. juicy
dark cherries, black chocolate, melted black licorice, spice cake
and lots of vanilla cream. supple tannins. this is well-structured
for such a cheap wine. $13. c'mon. you cannot complain for the
amount of complex, dense fruit you get from this wine at this price
point.  -http://www.cellartracker.com

So I am looking forward to my first tasting.

Cheers

Jim in Yellowknife


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