November 26, 2008

Moric Blaufrankisch: Austria vs. Burgundy

"Elegant Blaufrankisch"

Sort of a jarring combination of words, isn't it? Austria's Blaufrankisch grape and the wines that it makes can fall under a number of descriptors. They can be broad and powerful, juicy, rustic and rugged. The best of them can be lots of fun to drink, but "elegant" is a word that would be used sparingly in regard to many of these wines.

Until now. Somehow, some way, Roland Velich is taking Blaufrankisch and shaping it into wines with incredible elegance and detail. His new estate, called Moric, is based almost exclusively around old-vine parcels of Blaufrankisch (up to, and over 100 years old) found in Austria's Burgenland. Whereas many winemakers in Austria have yet to find the balance between concentration and new wood, the wines of Moric have nailed it. As we tasted through the lineup of Herr Velich's Moric bottlings last month there was something about the fineness of these reds that reminded me very much of Chambolle-Musigny.

Posted by Stephen Bitterolf at 11:48 AM | TrackBack

November 13, 2008

The Greatest Monprivato?

"...Barolo Monprivato in particular remains a steal relative to other world-class wines. Monprivato is one of the handful of Italian wines that can hold its own with the best being made anywhere in the world."
- Wine Advocate

Mauro Mascarello's Monprivato is one of the great expressions of Barolo. Very few achieve the Burgundy-like finesse that Mauro, somehow, coaxes from this hallowed site.

Since the day our doors first opened we have championed this wine and it has been amazing to watch its reputation grow over the last three years. Make no mistake about it, Mascarello's Monprivato is quickly becoming one of the most collectible Barolos, right up there with the best bottlings of Giacomo Conterno, Bruno Giacosa and Bartolo Mascarello - though at a fraction of the cost!

Posted by Bob Schagrin at 2:02 PM | TrackBack

November 11, 2008

Rebel with a Riesling: Value of a Vintage?

Germany is full of world-famous terroirs. Palmberg-Terrassen may not be world-famous, but it is one of the most soulful vineyards in Germany and in 2007 produced an incredible value of a Riesling. Consider the following details:

- This vineyard is full of 50- to 80-year-old ungrafted vines.

- The vines are trained to a single cane (the traditional manner) increasing the concentration and limiting the yields severely.

- Blue and gray slate dominate, giving the wine an intense and complex minerality.

- The steep terraces of this site have largely run wild as it's expensive, and difficult to farm. Everything here must be done by hand - check out the incline of this site!

Posted by Joe Salamone at 12:48 PM | TrackBack

November 10, 2008

Tuthilltown Spirits - A Shot of Kentucky in New York State

In the tiny town of Gardiner, nestled deep inside New York's picturesque Hudson Valley, the Tuthilltown Spirits distillery has captured the attention of the whiskey world. Tuthilltown is the first and only distillery to produce whiskey in New York State since Prohibition, but their production is anything but modern. They use grain grown on Hudson Valley farms, making all of their whiskey by hand in one building. They even bottle and label their finished products by hand, and each bottle is hand-numbered with batch, year, and bottle number. This attention to detail shows in the whiskey, too, as their final product is at once classic and entirely unique.

Baby Bourbon

The first Bourbon whiskey produced in New York State, it's called "Baby" because it only sees a few months of age in 3-gallon oak micro-casks. This innovative process results in a vibrant whiskey that retains the creamy sweetness of fresh corn smoothed out by a touch of vanilla and caramel.

New York Corn Whiskey

Made from 100% local corn, this is moonshine with a whole lot of refinement. This whiskey is unaged, meaning it's crystal-clear in the bottle, but don't mistake it for vodka - its sweet attack and fiery finish remind you that this is most certainly whiskey. Enjoy it served neat, or as a base for a new twist on whiskey cocktails.

Manhattan Rye Whiskey

Before Prohibition, hundreds of distilleries made rye whiskey in New York. This bottling is an appropriate homage to those long-gone producers - small batches, single malt, and miniscule production. Tuthilltown's Manhattan Rye is slightly floral on the nose and has a pronounced peppery, spicy finish, and practically begs to be put in a cocktail glass with some good bitters and vermouth.

Four-Grain Bourbon

A blended whiskey made from corn, rye, wheat, and malted barley, this is Tuthilltown's most complex drink. The sweet nose will remind you of the corn whiskey, and the spiciness comes from the rye, but the wheat and barley combine to make this bourbon richer and fuller than its single-grain counterparts. Like the Baby Bourbon, the Four-Grain is aged for a short period of time in tiny barrels.

Click button below to see our real-time online inventory of Tuthilltown Spirits:

Posted by Daniel Stenson at 4:22 PM | TrackBack

November 6, 2008

The Spirit of Fall: Modern Spirits Pumpkin Pie Vodka

The leaves changing color and falling from the trees; the first cold night when you can see your breath; the first occasion to dust off your winter coat. This time of year comes with no shortage of heraldic moments.

Now the spirits world has its answer to these non-potable harbingers of cold weather: I'm pleased to introduce you to Modern Spirits Pumpkin Pie Artisan Vodka.

Posted by Daniel Stenson at 7:48 PM | TrackBack