New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/26/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Casanova di Neri Brunello di Montalcino Tenuta Nuova 2001
This Brunello di Montalcino is aged in Slavonian oak barrels for about 30 months and in the bottle for a year. It was born in their historic vineyards. Its constant high quality is further enhanced by its elegance and finesse. The vineyards lie to the south of Montalcino, a zone of Brunello marked by warmer micro-climates and intense, powerful wines.
Dark color with intense blackberry, chocolate and lightly toasted oak. Full-bodied and ultravelvety, with caressing tannins. Vanilla, chocolate and berry. Goes on for minutes.
There is so much ripe fruit here with a decadent richness that is just crazy. Verges on raisins but it goes instead to pure fruit. Very full and velvety with a long finish. I love this.
A beautiful showing thanks to rich red fruit, pomegranate, blackberry, plum, menthol and heavy toasted notes such as clove, vanilla, almond and coconut. Rich, supple and inky, this is a big, bold wine that should be opened 5–10 years from now. Imported by William Grant & Sons, Inc.
From a vineyard in the southwestern zone of Montalcino (CK), Tenuta Nuova was planted in (CK). It produced a soft, lush wine in 2001, packed with cherry flavor and floral accents. Tannin keeps it directed, tightening the finish, suited to several years of age.
A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for distinctive, aromatic Sauvignon Blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only one that is capable of delighting wine lovers—and in a very wallet-friendly manner, at that. The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.
Sauvignon Blanc is at its best in Marlborough but thrives throughout the nation, known for its trademark herbaceous and vegetal character. This pungent, aromatic variety accounts for an overwhelming majority of the country’s exports. Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot Noir, trailing behind Sauvignon Blanc in national production numbers, is at its best in Central Otago, the southernmost winegrowing region in the world. These wines are known for bright, juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling, and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot Noir and Chardonnay are used to produce traditional method sparkling wine.
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.
In the Glass
From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.
The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.