New Customers Save $30 off $100+* with code OCTNEW30
New Customers Save $30* with code OCTNEW30
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d'Arenberg The Ironstone Pressings 2006
Critical AcclaimAll Vintages
A very serious example of this Southern Rhône blend; dark and minerally, with briary notes and a hint of spice; chewy, long, and with really vibrant fruit on the finish, this would reward a charry steak well. Screwcap.
The 2006 The Ironstone Pressings Grenache (70%)-Shiraz (25%)-Mourvedre (5%) offers a complex nose of cedar, leather, espresso, spice box, violets, black cherry, and blueberry compote. On the palate it offers up gobs of spicy, savory fruit, lovely integration of oak, tannin, and acidity, and a 45-second finish. Cellar it for 4-5 years and drink it from 2013 to 2026.
For a Grenache-dominated (70%) blend, this shows outstanding structure. the firm tannins are slightly drying right now, but should smooth out nicely by 2012 and the wine should continue to drink well through at least 2020. Ripe cherry and cassis notes are framed by subtle cedary oak, imparting a sophisticated elegance to the long finish.
Chester Osborn's top selection of grenache blended with shiraz and mourvedre, this wine is named for the ironstone soil in which his family's ancient vines grow. It has grenache's lovely strawberry flavors, darkened by shiraz tannins but still lifted and refined. There's a meaty, smoked pork butt flavor that combines the wine's oak with its earthy tannins. A substantial blend to age, and to decant as it matures for roast boar.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.