New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/22/2017. 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.
St. Urbans-Hof Ockfener Bockstein Kabinett 2010
These Ockfener Bockstein are the most refined and playful of St. Urbans-Hof's wines.
Aromas of tropical fruit lead to flavors of peach, ripe apple, cream and spice that are backed up by fresh acidity. Lush midpalate, with some minerally notes on the finish. Drink now through 2038. 2,000 cases made.
In our endeavours we give highest priority to maintaining the egological balance of our vineyards, in the belief that as winemakers we must recognize and respect the fragile unity of viticulture and nature.
St. Urbans-Hof employs traditional methods of wine growing and winemaking which have been used in the Mosel and Saar Valleys for centuries, some of which date back to the Romans. For example, the vines are grown on the traditional single-post 'Heart-binding' trellis system, whereby the canes are tied in the shape of a heart.
Also, organic fertilizers are utilized in order to maintain the natural balance of the soil. Most importantly, yields are kept at low levels in order to achieve intense and well-structured wines. For optimal flavour development, leaves are thinned and grapes are harvested as late as possible to allow for maximum ripening. All grapes are hand picked and carried from the vineyard in traditional shoulder-mounted containers called 'hotten' to ensure optimal fruit quality.
Just as important as the great length taken to deliver the best possible fruit from the vineyard is the careful attention given to the proper traetment of the grapes by cellarmaster Rudolf Hoffmann. The grapes are lightly crushed, after which they remain on the skins for a short period to ensure the complete release of aromas into the juice.
After this, the pulp of skins and juice is gently pressed and fermented in stainless steel tanks at cool cellar temperatures to fully capture the aromas, flavours and delicate natural spritz of the Riesling grape. The wines are then transferred into traditional 1000 litre 'Fuder' barrels for several months to harmonize, after which they are lightly filtered and bottled.
Beloved for flavorful red wines, Alba is an epicurean’s dream. The historic walled town at its heart is where growers from throughout the Piedmont region would once go to sell their produce to winemakers and négociants following the harvest, but today it is better recognized as one of Italy’s premiere culinary destinations. Sandwiched between Barolo and Barbaresco, the best vineyards, located atop sunny, south-facing hills, are planted with Nebbiolo. A popular entry-level alternative to its pricier neighbors, Nebbiolo d’Alba is softer and less tannic, ready to drink within just a couple years of bottling.
Dolcetto, one of Piedmont’s more easygoing varieties, is commonly grown here, known as Dolecetto d'Alba, and can often be found casually served in carafes on the tables of Alba’s oseterias and trattorias. These light and smooth wines are meant to be drunk young and with gusto while the region’s more serious wines age. Barbera is planted here as well, and takes on a more powerful, structured personality than that of its counterparts in Asti.
An easy-drinker with modest acidity and soft fruity flavors, Dolcetto is often enjoyed in its native Piedmont while more serious Barolos and Barbarescos take their time to age. Here, this is the wine you are most likely to find at the dinner table on a casual Tuesday night. In recent years Dolcetto has found some footing in California, but plantings are fairly limited outside of Italy.
In the Glass
Dolcetto translates to “little sweet one,” and though the wines produced are typically not sweet in terms of residual sugar, they do possess delightfully fruity flavors of red cherry and blueberry, with an almond-like bitterness at the end and occasional hints of chocolate and licorice. While Dolcetto can be tannic, it is relatively low in acidity.
Dolcetto is a lively, exuberant variety without much complexity, and as such is best paired with simple, flavorsome foods such as pasta, pizza, and grilled meats—anything an Italian farmer might consume after a long day in the fields.
In most of Piedmont, easy-ripening Dolcetto is relegated to the less ideal vineyard locations, which are reserved for more finicky Nebbiolo and Barbera. However, in the Dogliani zone it is the star of the show, and here it makes a bigger, riper, and often more serious style of wine.