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Jermann Pinot Grigio 2011

Pinot Gris/Grigio from Friuli-Venezia Giulia, Italy
  • WS88
  • JS92
  • WE90
  • JS93
  • D91
  • RP88
  • WE88
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3.3 2 Ratings

Winemaker Notes

It has an intense straw-yellow color with a light nuance of antique rose. Its aroma is intense, full and fruity, with excellent persistence. Its taste is dry, velvety, and particularly well-orchestrated for its full body.

Wonderful with fish soups, chargrilled seafood and various dishes based on field mushrooms and porcini mushrooms. This wine is wonderful with squid ink lasagnette pasta and crayfish sauce.

Blend: 100% Pinot Grigio

Critical Acclaim

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WS 88
Wine Spectator

Offering a firm backbone of tangy acidity, this well-cut white meshes rich notes of beeswax and crystallized honey with flavors of quince, kumquat and pickled ginger. Features a lasting finish, with floral and smoke accents.

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Jermann

Jermann

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Jermann, , Italy
Jermann
Silvio Jermann does not look like a revolutionary. More like a shy young college professor. Nothing about him is aggressive or flamboyant, not even his fair good looks. Yet here is the man who changed Italian wine history and created a new era in white vinification.

Heir to a traditional Friulian winery - founded by his Austrian great-grandfather Antonio in 1881 -Silvio graduated from two renowned wine academies, Conegliano and Istituto di San Michele. As early as his senior year, he determined to explore new courses in wine-making, and soon moved to Canada. Silvio's voluntary exile broadened his scope and allowed him a freedom of research which would have been unthinkable at home, where his parents, Angelo and Bruna, favored more conservative views.

Today, Silvio has not only converted his parents; he has won over the wine-making world.

His extraordinary, multi-layered, extract-loaded whites are as many landmarks of contemporary viniculture. Their inspired individual style speaks of a will of steel, and an almost mystical view of wine; of Collio's incredible terroir and Silvio's daring flair; of tiny vineyards he personally monitors, and unique blends of indigenous and international varieties.

At once revolutionary and instant classics, immaculate and complex, these wines express the essence of each varietal character to its purest and fullest degree.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

ALL5911049_2011 Item# 118151

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