Behind the Cork™ - Wines of Herdade do Esporao

Herdade do Esporão is located in southern Portugal’s Alentejo’s region and the largest wine producer in the region. Esporão is also the region’s most widely distributed winery in the U.S. and a driving force behind the revitalization of Alentejo wine industry in the past 30 years. In 2019 they joined the ranks of the world’s largest producers of certified organic wines. And, their intent is to become the largest before too long.

2018 Esporão Colcheita Red ($18)

Colcheita Red wine is made solely from grapes grown at Herdade do Esporão, utilizing organic farming methods. It’s produced from five grape varietals - Alicante Bouschet, Touriga Nacional, Aragonez, Cabernet Sauvignon, and Touriga Franca. It is co-fermented at controlled temperatures (22 to 25ºC) and finished in concrete tanks. Following malolactic fermentation, aging took place in the same concrete tanks for six months.

This Colheita Red is ruby red in color with aromas of ripe black fruit, plums and cocoa, with touches of spice. On the palate it has a silky texture, where ripe fruit flavors dominate and includes mineral touches that lead to an easy finish.

2018 Esporão Reserva Red ($25)

It is produced from seven varietals - Alicante Bouschet, Touriga Nacional, Aragonez, Syrah, Trincadeira, Cabernet Sauvignon, and Touriga Franca. Fermentation occurred in stainless steel vats, concrete tanks and small marble basins and was followed by malolactic fermentation in stainless steel tanks. It then spent 12 months in American (60%) and French (40%) oak barrels. After bottling, the wine aged 8 months in the bottle.

Esporão Reserva Red is ruby red in color with aromas of black fruit jam with spices (black pepper, cloves) combined with notes of coffee berries and cigars. On the palate it is complex with notes of spices and dark chocolate and a long finish.

2020 Esporão Reserva White 2020 ($20)

This Reserva White from Esporão is produced from Antão Vaz, Arinto, and Roupeiro grapes. It underwent temperature-controlled fermentation with 70% of the batch in stainless steel tanks and the other 30% in new American and French oak barrels. It then spent six months in stainless steel tanks and in new American and French oak barrels, with aging on lees.

This wine is light straw in color with green hues. Aromas include grapefruit and white peach with subtle notes of mint, white pepper and nutmeg. On the palate it is creamy with balanced fruit and spices. It is intense in flavor and finishes strong.

2020 Esporão Colheita White ($18)

This Esporão Colheita White is produced from Antão Vaz, Viosinho grapes that were partially fermented in concrete tanks. After fermentation, the wine was left on lees for four months.

This wine is straw color with green hues. It has aromas of citrus, grapefruit, tropical fruit and notes of green leaf. On the palate it is slightly creamy in texture, balanced with a fresh, rich and persistent 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 Herdade do Esporão via Creative Palate Communications

Ever Wonder? Can Wine Turn to Vinegar?

It’s a common phrase used when wine goes bad — “It’s turned to vinegar.” But, has the wine magically transformed itself from something that’s enjoyable to drink to something that can be mixed with olive oil and poured over a salad?

The answer is technically yes, it can. But not really. Vinegar can be made from wine - Red wine vinegar is one example of this. Red wine vinegar does start with red wine, but a vinegar “mother” is added to the wine to create vinegar. This “mother” is a gelatinous disc that looks like jiggly raw liver. It's composed of cellulose and acetic acid bacteria that turns alcohol into acetic acid with help from oxygen and time. A good wine vinegar will age for 10-15 years.

So, what happens when a bottle of wine “turns to vinegar?” Without getting into all the technical details, the wine has simply gotten 'infected' with bacteria. This bacteria occurs naturally in the air and on fruit. This leads to acetic acid building up in the wine in combination with too much exposure to oxygen. When this happens, you’ll immediately notice that your wine will take on a sharp vinegar smell that’s also been described as being like nail polish remover.

While wine vinegar is a real thing, your bottle of wine doesn’t actually turn to vinegar that you’d want to consume. So, if you do open a bottle of wine that smells like vinegar, send it back, return it or, dump it down the drain. And, the best way to keep a bottle of wine from going bad before you open it is to ensure it is well sealed (no leakage through the cork), kept cool and out of direct sunlight. Once opened, a bottle of wine should be stored properly by removing air from the bottle with a vacuum-sealed stopper, stored in a cool place and consumed within a couple of days. Cheers!

Behind the Cork™ - Vilarnau Cava

Vilarnau Cava

These two wonderful Cavas are from Vilarnau in Spain. And now, they are 100% organic!

The winery is a small, artisanal, hand crafted Cava house located outside of Barcelona that dates back to 1949. Made in the traditional méthode champenoise, the Vilarnau bottles honor their Catalan roots with wrapping that reflects the beautiful avant-­garde imagery of Antoni Gaudí.

  • Vilarnau Brut Reserva NV ($14.99) This Brut Cava is made from three varietals: 50% Macabeo, 35% Parellada, 15% Xarel.lo. They are each made separately. The first fermentation for each varietal takes place over 30 days before being blended. The second fermentation occurs the traditional way, in the bottle, where the yeast turns the wines in to Cava with its characteristic bubbles. It is classified as a "Reserva" because it was aged for more than 15 months in the bottle.

  • Vilarnau Brut Reserva Rosé NV ($15.99) This rosé Cava is produced from 85% Garnacha and 15% Pinot Noir. They are fermented separately in stainless steel tanks for 30 days. They are then blended and bottled to start the second fermentation which takes about six weeks. It then stays in contact with the yeast for at least 15 months in the bottle during the aging process which qualifies this Cava as a “Reserva.” It has delicate flavors of ripe strawberries, raspberries and blueberries. It’s smooth, creamy and refreshing. This bottle is always a strong favorite when served!

Vilarnau cavas are imported by González Byass USA and are distributed nationally, including being available on Wine.com. Cheers!

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

Samples Provided by González Byass via Donna White Communications

Behind the Cork™ - Josh Cellars Wines

The Wines of Josh Cellars

Joseph Carr discovered his love for wine at a young age, working his way up in the restaurant industry from a wine steward to a world-class sommelier and later, a wine executive. In 2007, he left it all behind to follow his dream of making his own wines from California.

Josh Cellars was created as a tribute to founder Joseph Carr's father, Josh Carr. Josh instilled the importance of hard work and family into his kids - values that inspire Joseph still today. In the early days, Joseph worked out of his garage, starting Josh Cellars with only one varietal - Cabernet Sauvignon. But, today, Josh Cellars offers a diverse portfolio of well-balanced and delicious wines made to exacting standards.

Josh Cellars is a negociant brand, so they don't own a winery or any vineyards, much like some of the world's greatest chateaux in Bordeaux & Burgundy. They do, however, work with California's best growers to make some really nice wines.

Their winemaker, Wayne Donaldson, spent over a decade making sparkling wine at one of the world's largest and most prestigious champagne houses, where blending distinct lots is essential to making great wine. Those experiences have made him uniquely qualified to source and assemble wine blends of great character and complexity, in the signature Josh Cellars style: fruit-forward and rich, with approachable tannins and a long finish.

Josh Cellar Wines include these wonderful offerings pictured above (from left to right):

  • 2019 Josh Cellars Reserve Paso Robles Cabernet Sauvignon ($21.99)

    • Gapes are crushed and cold-soaked for 24 to 48 hours

    • Fermentation occurs for 10 to 15 days with additional Malolactic conversion

    • Aged in 20% new French oak

    • Scents of bright blueberry with notes of earth & spice

    • Flavors of robust plum, blackberry, coffee and vanilla

  • 2018 Josh Cellars Reserve North Coast Cabernet Sauvignon ($21.99)

    • Grapes are from Napa, Sonoma, Lake, and Mendocino Counties

    • Fermentation occurs for 10 to 15 days with additional Malolactic conversion

    • Aged in 25% new French oak

    • On the nose, this wine is bursting with dark fruits and roasted nuts, with hints of fresh black cherries, blackcurrant, rose petal, and roasted walnuts

    • On the palate it shows rich favors of black cherries, toasted hazelnuts, fresh sage, mocha, and subtle vanilla and oak favors

    • The tannins are firm in their relative youth but will soften with age (recommend decanting)

  • 2020 Josh Cellars Pinot Noir ($18.99)

    • On the nose, this Pinot Noir has aromas of bright cherries, raspberries and toasty oak

    • On the palate, it has initial flavors of dark cherry and vanilla bean along with the classic secondary notes of earth and warm spice, with medium tannins and a long finish

  • Josh Cellars Merlot 2019 ($16.99)

    • 90 Points Wine Enthusiast

    • Fermentation in stainless steel tanks for l0 to 14 days, then Malolactic conversion

    • Aged in 10% new French oak

    • Includes scents of violets, sweet plums, and vanilla bean

    • On the palate, it is soft, with flavors of plums, blackberries and cherries, and a long cocoa powder finish

  • Josh Cellars Cabernet Sauvignon 2019 ($16.99)

    • 91 Points - Wine Enthusiast

    • Fermented for 10 to 15 days then undergoes Malolactic conversion to soften the natural acids

    • Aged in 20% new French oak

    • Aromas of intense dark fruits, cinnamon, clove, and subtle hints of oak

    • On the palate there are flavors of black cherries and blackberries, vanilla and oak

    • This one finishes long with round, soft tannins

All Josh Cellars wines are all available from their website as well as being widely available at stores throughout the U.S. These are all fine examples of wines that fit right in as Behind the Cork™ Wines of the Week. Cheers!

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

Samples Provided by Josh Cellars

Behind the Cork™ - Domaine Bousquet Sparkling Wines

When it comes to the best-selling Argentine bubbly in the U.S., Domaine Bousquet leads the way. Their #1 status is no accident - in just a few years, Argentina’s foremost producer and exporter of certified organic wines has built up a legion of fans in the U.S. for its distinctive Uco Valley Charmat-method Brut and Brut Rosé through a winning blend of quality and charm.

The Domain Bousquet estate consists of approximately 600 ares in Gualtallary, Tupungato, Uco Valley (Mendoza) Argentina. The area has idyllic wine-growing conditions with the vineyard being situated in the Andes foothills at an altitude of 4000 feet above sea level. Their vineyards are certified organic.

Both of these Domaine Bousquet sparkling wines are produced using the Charmat method (i.e. produced in tank).

Domaine Bousquet Charmat Brut ($13)

  • 75/25% estate-grown Chardonnay/Pinot Noir from Tupungato, Alto Gualtallary, at about 4,000 feet altitude.

  • Grapes handpicked. Cold maceration at 46.4° F for 24 hours to extract aromas and flavors.

  • Fermentation with selected yeast at maximum temperature of 59° F for 15 days. Second fermentation in stainless steel tanks.

  • Alcohol: 12.5% / Residual Sugar: 11 g/L/ Acidity: 6 g/L pH

 

Domaine Bousquet Charmat Brut Rosé ($13)

  • 75/25% estate-grown Pinot Noir/Chardonnay from Tupungato, Alto Gualtallary, at about 4,000 feet altitude.

  • Fermentation with selected yeast at a maximum temperature between 55.4°-59° F for 15 days. Second fermentation in stainless steel tanks.

  • Alcohol: 12% / Residual Sugar: 12 g/L / Acidity: 5.5 g/L

In addition to organic certification (Ecocert) both are certified vegan (Veg Argentina), gluten-free and sustainable (Bodegas de Argentina) and made with respect for human and environmental rights (Fair for Life).

So, if you are looking for a nice sparkling wine for the holidays, to ring-in the new year or just to enjoy with a meal, look for Domaine Bousquet sparkling wines. Cheers!

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

Samples Provided by Creative Palate Communications