Iconic Craggy Range available by the glass

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Craggy Range have been a long time favourite at the Bistro, and this month we’ll be serving two of their iconic wines, 2013 ‘Le Sol’ Syrah and the 2013 ‘Sophia’ Merlot blend.

These top wines are not usually available by the glass, so make the most of this great opportunity to these exceptional wines. Delicious with the braised shank!

Here’s a bit more info on these fantastic wines…

Sophia Gimblett Gravels, Hawkes Bay

‘Sophia’, meaning ‘wisdom’ in Greek mythology, pays tribute to the goddess of knowledge and experience, information and understanding, a philosophy adopted by our winemakers and viticulturists when creating this wine.
A refined and elegant hand-crafted Merlot dominant blend that represents both the vigneron’s art and inherent understanding of the land ensuring ‘Sophia’ is the finest expression of the terroir and the people.
Variety: 62% Merlot, 19% Cabernet Sauvignon, 18% Cabernet Franc, 1% Petit Verdot

Dark garnet colour. Beautifully lifted and complex aromas of spiced red fruits, crushed autumn leaves and sandalwood. Classically composed on the palate with fruit richness given length by balanced acidity and fine dusty tannins. Finishes elegant, dry and long.

Le Sol Gimblett Gravels, Hawkes Bay

Le Sol’, French for ‘the soil’, is born of the renowned Gimblett Gravels viticultural appellation. The importance of the soil in the creation of this wine and the respect for the Rhone Valley were the leading elements for defining its name. Intensely hand managed, the grapes reveal a deep and dark Syrah with purple hues which represents the very best of the style for that year. ‘Le Sol’ is always aromatically pure with a luscious yet elegant mid-palate and a distinctive fine tannin finish we call ‘Gimblett dust’.

Variety: 100% Syrah

Deep red with vibrant purple hues. Complex brooding Syrah aromatics of boysenberry, blackpepper, camphor and garrigue herbs. The palate is all about finesse with dark fruit richness beautifully integrated with fine tannins and acidity to give a finish which is long and dry.

More info visit Craggy Range

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Barrels of fun with Urlar Estate

Urlar Estate is a fabulous winery based in Gladstone, Wairarapa. They produce single vineyard wines and stick to the principals of biodyamic and organic wine production and the result is beautiful, clean, hand crafted wines.

This month we’re show casing their 2012 Pinot Noir, 2012 Pinot Gris and 2013 Sauvignon Blanc. In fact, we like the Pinot Noir so much we have a barrel of it behind the bar!

2013 Sauv Blanc is $11.00 a glass and $45.00 a bottle

2012 Pinot Gris is $64.00 a bottle

2012 Pinot Noir is $14.50 a glass and $54.00 a bottle

Sam Kopua Urlar wines

 

Wine Critic Raymond Chan’s reveiws of Urlar’s pinots

Urlar Gladstone Pinot Gris 2012 – 4 stars

Fruit hand-picked and WBP, fully barrel-fermented in seasoned oak to 13.0% alc. and 1.4 g/L RS, the wine aged 12 months in oak, the wine undergoing batonnage.  Full straw-yellow colour with pale gold hues.  The nose is full and broad with solid and deep aromas of yellow stonefruits with minerally lees elements and nutty, barrel nuances, unfolding complexing layers of pear and honeysuckle with aeration.  Dry to taste and medium-bodied, softly concentrated and well-packed flavours of savoury yellow stonefruits are melded with minerals, smoke and nutty elements.  The mouthfeel is rounded from the barrel-ferment, with some phenolic textures forming a dry palate line.  The palate flows with good drive to a weighty and dry, grainy, lingering finish.  This is a medium-bodied, dry Pinot Gris with complex, savoury stonefruit, mineral and nutty funkiness.  Serve with poultry and pork dishes over the next 3-4 years.  Certified BioGro organic.  17.5+/20

Urlar Gladstone Pinot Noir 2012 – 4 stars

Light ruby-red colour with slight purple hues, lighter on rim.  The bouquet is fresh and elegantly proportioned with moderately concentrated, aromatic and vibrant red berry fruit and red florals, along with herb and stalk nuances.  Some pepper and oak detail unfolds in the glass.  Medium-bodied, fresh, bright and juicy red berry fruit flavours mingle with sweet floral and herbal elements.  The palate opens to show some oak toast and smoke hints, unfolding from the fine core.  The tannins are fine-grained, and balanced acidity adds to the energy and linear flow, carrying the fruit-focussed flavours to a lively and juicy finish with noticeable acidity.  This is a fresh and vibrant, sweet-fruited, medium-bodied Pinot Noir with some herb notes.  Match with poultry and pork dishes over the next 4+ years.  Hand-picked fruit given a cold soak and fermented to 13.0% alc., the wine aged in 25% new French oak.  Certified BioGro organic.  17.5+/20

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International Sherry Week

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It’s official, it’s hip to sip sherry and there’s no better time to get on board than International Sherry Week.

Sherry Week

This week from 2 – 8 June, we’ve selected  La Gitana Mazanilla, Napoleon Amontillado and Triana Pedro Ximenz along with a Manzilla Martini and PX Sour cocktails.

Simply purchase one of these listed Hildalgo Sherries and receive a delicious taster to match.

What the experts say:

True sherry is from a designated area around the town of Jerez de la Frontera in southern Spain and not the flagon-filling fortified found over here that uses “sherry” as a semi-generic term. In Australia there’s less confusion since local “sherries” were renamed apera after an agreement with the European Economic Community.

Spanish sherry is not necessarily characterised by sweetness. Most are actually inherently dry, made from grapes fermented to dryness and then fortified. If they’ve been sweetened you’ll see the terms “pale cream”, “medium’ or “cream”. Only Pedro Ximinez and moscatel wines are naturally sweet, made with dried grapes in a dessert style.”

Jo Burzynska – NZ Herald
 

 History of Hidalgo

Founded in 1792 by José Pantaleón Hidalgo, Bodegas Hidalgo is owned by the sixth successive generation of the family. Hidalgo is a modern rarity, being the last remaining family business (and almacenista, for those familiar with this term) to produce and export its own unblended, single-solera Sherries.

Just as rare is Bodegas Hidalgo’s total reliance on its own vineyards, 500 acres of Palomino Fino located in the great chalk pagos (“crus”) of Balbaína – the closest Jerez vineyard to the sea – and Miraflores, the great Sanlúcar vineyard renowned for the pedigree of its wines. Just as significant is the privileged location of the family’s Bodega San Luis – at beach-level in Sanlúcar de Barrameda, where the Guadalquivir River meets the ocean. Here, the miracle of Manzanilla is made possible by constant exposure to Atlantic breezes, laden with moisture and an ambient yeast/algae culture called flor. This surface-growing culture thrives year-round along Sanlúcar’s southwest-facing beachfront, protecting the resting wines from exposure to the air. At the same time, flor imparts the bracing, briny smell of sea spray which is Manzanilla’s hallmark, reflecting its years-long maturation process within earshot of the waves.

La Gitana Manzanilla (“the gypsy”), is Hidalgo’s flagship wine, product of a family solera established in the early 19th century, around the same time Manzanilla as a wine type came into existence. La Gitana is regarded as the authoritative Manzanilla in Spain and abroad.

Pastrana Manzanilla Pasada: To the southeast of Sanlúcar lies a chalk dune overlooking the Atlantic which offers the perfect conditions for ripening the Palomino grape and for production of the region’s finest dry wines. This is Miraflores, the Grand Cru of Jerez Superior. Hidalgo’s ancestral Pastrana site, a monopole holding, is at the heart of Miraflores. Pastrana contributes the length and finesse, perhaps even the soul, in all of Hidalgo’s magnificent wines, and a decision was taken some years back to market small quantities of the most exemplary manzanilla from this superlative vineyard on its own.

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