Behind the Cork™ - Post Flirtation White Blend

2020 Post Flirtation White Blend ($28.99)

Martha Stoumen Wines, producer of Post Flirtation, was founded upon the desire to recapture a farming and winemaking culture of patience.

After 8 years apprenticing around the world, Martha set out as a self-funded, first generation winemaker to answer the question, “What does California taste like?” Their wines are made from unexpected varietals and offer new takes on California classics.

This Post Flirtation White Blend from Sonoma is produced from 75% Colombard, 12% Marsanne, 9% Rousanne and 4% Muscat Blanc. Indeed unexpected! The Marsanne, Roussanne, and Muscat blanc were tumbled in the press to get just a hint of skin contact before pressing, then co-fermented and aged on fine lees in stainless steel. The Vermentino was pressed immediately and fermented separately in stainless steel. The wines were racked, blended, and bottled after six months after malolactic fermentation was complete. It is unfined and unfiltered which results in a slightly hazy appearance.

This Post Flirtation White is a medium gold in color and has a very light spritz (fine bubbles). It has bright fruit aromas of citrus. On the palate it is light and refreshing with bright fruit flavors and good acidity on the finish.

Look for this Behind the Cork™ Wine of the Week on-line and through STOMPY. Cheers.

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Rebekah Polster 401 West Communications, STOMPY and Martha Stoumen Wines

Behind the Cork™ - County Line Pinot Noir

2020 County Line Pinot Noir ($32)

This County Line Pinot Noir is from California’s Sonoma Coast.

The first vintage of County Line was solely dedicated to producing a dry Rosé from a whole-cluster pressed Champagne clone of Pinot Noir. Subsequently, they followed with a handful of varietals including this Pinot.

County Line Vineyards uses traditional winemaking techniques, and a shorter élevage in neutral French oak barrels for stainless steel tanks. Each of their wines is made to provide a snapshot of one of their cool-climate appellations that include the Anderson Valley, Sonoma Coast, Russian River, and the North Coast.

This 2020 County Line Pinot Noir was produced from organically grow fruit, was barrel aged for 10 months in neutral French oak and bottled unfiltered.

It is pale ruby in color with the distinctive cranberry aroma of a Pinot Noir. On the palate it has flavors of sour cherry, raspberry and cranberry, is light in tannin and medium in acidity.

This is a tasty Sonoma Coast Pinot Noir that fits right in as the Behind the Cork™ Wine of the Week. Look for it on-line from County Line Vineyards and also from STOMPY. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Rebekah Polster 401 West Communications, STOMPY and County Line Vineyards

Behind the Cork™ - Red Wines of Maremma Toscana

Red Wines of Maremma Toscana

These red wines from the Maremma Toscana sub-region of Italy’s Tuscany are considered “Super Tuscans” using non-native Italian grapes and/or blends.

Many fine examples of Super Tuscans come from the region of Maremma, on the Tyrrhenian Sea coast in the southwest of Tuscany.

Here are five wonderful examples:

2017 Cantina I Vini di Maremma Sangiovese ($12)

This wine is a blend of “no less than 40% of Sangiovese with other red grapes according the production protocol restrictions” of the region. It was fermented on the skins and aged in concrete tanks. It is medium garnet in color with aromas of black cherry and plum. On the palate it has deep, rich fruit flavors, medium acidity, medium-low tannin and a hint of caramel on the finish.

2016 I Cavallini Pause Merlot ($18)

This wine is produced from 100% Merlot that is hand harvested and undergoes spontaneous fermentation in small barrels with indigenous yeast for four to six weeks. It is then aged sur lie for 12 months in barrels with weekly battonage. It is medium garnet in color with an aroma of black cheery. On the palate it has distinct black cherry flavor with just a hint of tartness on the finish.

2016 Fattoria di Magliano Perenzo Syrah ($23)

This wine is 100% Syrah that is fermented in stainless steel vats for 20 to 25 days. It was aged 12-24 months in medium toasted oak barrels that have a minimum of 24 months seasoning. It is pale ruby in color with a delicate aroma of black fruit. On the palate it has good depth of character and complexity, medium tannin and a nice finish.

2013 Villa Pinciana Terraria ($24)

This wine is a blend of 45% Sangiovese, 45% Cabernet Sauvignon and 10% Petite Verdot. It was fermented in stainless steel tanks and aged for 15 months in small French oak barrels. It is deep garnet in color with aromas of black fruit and spice. On the palate it has flavors of cherry and raspberry, medium tannin and good acidity.

2015 Prelius Prile ($12)

This wine is produced from 40% Cabernet Sauvignon, 40% Sangiovese and 20% Merlot. It was barrel aged in French oak for 18 months. It is medium ruby in color with delicate aromas of black fruit and spices. On the palate it shows sweet red cherry and black fruit flavors, good depth of character, with moderate tannin and acidity.

Disclosure of Wine Sample Submission: I received these samples at no cost for review. The opinions expressed are entirely my own.

Samples Provided by Francesco Mazzei, President of the ‘Consortium for the protection of Maremma Toscana Wines’ (via ZEDCOMM)

Behind the Cork™ - Ultraviolet Sparkling Rosé

Ultraviolet Sparkling Rosé ($24.99)

This Ultraviolet sparkling rosé is from Poe Wines, in Napa, which was founded by Samantha Sheehan in 2009 after being inspired by the wines she tasted in Burgundy and Champagne. Their goal “is not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California. There is minimal intervention, judicious use of sulfur, and never any additives.”

This sparkling Rosé is made from Pinot Noir grown at Manchester Ridge vineyard in Mendocino Ridge - 2000' above Anderson Valley. It is made in the Charmat method by allowing the still Rosé to ferment a second time in a closed pressurized tank for the bubbles to form.

This Ultraviolet sparkling rosé is a beautiful salmon color with a very delicate nose. On the palate it has wonderful flavors of raspberries and strawberries with a slight citrus note. It has a light sparkle from the fine bubbles, refreshing acidity and a hint of minerality on the finish.

This is a really nice dry sparkling rosé that’s a great fit for Behind the Cork™. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Rebekah Polster 401 West Communications, STOMPY and Poe Wines

Behind the Cork™ - Ciliegiolo Wines of Maremma Toscana

Ciliegiolo Wines of Maremma Toscana

The Ciliegiolo (cheeli-oh-JOL-oh) grape gets its name from an Italian word for cherry, a fruit that is prominent in this wine’s aroma and flavor.

Although traditionally used as a blending grape in Chianti, since around 2000 it has been used to make varietal wines.

Here are four fine examples from Maremma Toscana in Italy (left to right in photo):

2018 I Cavallini Ciliegiolo ($14)

This wine is produced from 100% Ciliegiolo from Manciano. It is fermented with indigenous yeast in stainless steel tanks and aged in large oak barrels for 12 months. It is pale ruby in color with a delicate aroma of black cherries. On the palate it has good acidity, nice cherry flavor and just a bit of tartness.

2018 Cantina I Vini di Maremma Albarese Ciliegiolo ($19)

This 100% Ciliegiolo undergoes fermentation with delayed extraction of its delicate color by means of light punch-down of the cap followed by daily pump-over for the second fermentation. It spends six months wood and concrete vessels. It is medium ruby in color with a delicate aroma and some earthiness on the nose. On the palate it has the distinct cherry flavor, moderate tannin and oak nuances.

2019 Sassotondo Ciliegiolo ($26)

This wine is produced from 100% Ciliegiolo that come from two vineyard in Sovana and Pitigliano. Fermentation takes place without the addition of yeast and last 15 to 20 days before being aged for a few months in steel tanks. It is pale ruby in color with a cherry aroma and some dusty earthiness. On the palate has tart cherry flavor, medium tannin and moderate acidity.

2019 Sequerciani Ciliegiolo ($22)

This is made from 100% Ciliegiolo that is fermented by natural methods with no added yeast and aged in concrete and Terracotta Amphorae. It is pale ruby in color with aromas of black cherry and some herbal notes. On the palate you get cherry and black cherry flavors, moderate tannin, medium-high acidity and a bit of tartness on the finish.

Disclosure of Wine Sample Submission: I received these samples at no cost for review. The opinions expressed are entirely my own.

Samples Provided by Francesco Mazzei, President of the ‘Consortium for the protection of Maremma Toscana Wines’ (via ZEDCOMM)