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Alois Lageder Vogelmaier Moscato Giallo 2011

Muscat from Trentino-Alto Adige, Italy
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    Winemaker Notes

    Bright straw-yellow color with green reflections. Fresh, clean aromas; quite pronounced floral notes and impressions of subtropical fruit. Medium-bodied and vinous with a harmonious flavor. Good freshness, quite intense, with a long lasting aftertaste. When properly cellared, this wine will may be kept for at least 3 to 5 years.

    Great as an aperitif or after-dinner drink, with well-flavored starters such as sausages, pâtés and terrines, grilled fish, especially tuna, Asian food, and cheeses.

    Critical Acclaim

    Alois Lageder

    Alois Lageder

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    Alois Lageder, , Italy
    Alois Lageder
    "We are not winemakers," says Alois Lageder, descendant of a family that has devoted itself to wine for four generations. "We see our role more accurately as midwives and educators. Our duty is to bring our grapes into the world in good health with the greatest possible care, and to encourage the successful development of our wines at all stages."

    The Lageder family has been active in the wine trade for more than 150 years. In 1855, Alois Lageder winery was founded the on the edge of Bolzano's historic center. Over the years, through the untiring efforts of four generations, the Lageder family has succeeded in purchasing several vineyards and wine estates in some of Alto Adige's best wine-growing areas.

    Today the company is managed by Alois Lageder (born in 1950) and he is actively assisted by his sister Wendelgard, who is responsible for administration and public relations and his brother-in-law Luis von Dellemann, the enologist. "Our strong connection with nature, with the soil and with the local people," adds Alois Lageder, "helps us in this arduous but rewarding work."

    Columbia Valley

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    A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

    Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    CHMLGD2501111_2011 Item# 118161

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