New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
The 2007 vintage is the fourth release of Zonte's Footstep single site Shiraz Viognier. Fittingly, Australia's beloved Shiraz is blended with a hatful of the aromatic white variety, Viognier, to add complexity to this wine. Rich and dark fruit flavors of blackberry and plum combine beautifully with subtle blonde tobacco and fine grained tannins to create a medium bodied wine with a velvety mouthfeel. Exotic tropical fruit and litchi nut notes are accentuated by the subtle cedar oak flavors. Drink now or hide in the cellar for 3 years.
The 2006 Shiraz-Viognier 6% has been an annual best buy in these pages. It was aged in 20% new oak. Dark ruby/purple-colored, it has an alluring, slightly kinky nose of wild blueberries, smoked sausage, and bacon. This is followed by a ripe, seamless, easy-to-understand wine with a lengthy, fruit-filled finish. Drink this hedonistic effort over the next three years.
Deep ruby. Youthfully brooding blackberry and plum aromas brighten with air, taking a turn to raspberry and cherry. Fresh red and dark berry flavors are enlivened by juicy acidity and firmed by fine-grained tannins. Finishes with good sappy persistence and lingering berry flavor. Offers considerable fruity appeal.
Perfumed, typical fruit flavours of the blend; throws the emphasis onto that fruit and away from structure into a cheerful early-drinking style.
Smooth in texture and medium-bodied, showing bright blackberry and boysenberry fruit that’s shaded with hints of apricot and floral notes on the finish. Drink now through 2012.
These are serious wines that restores one's faith in the purity of winemaking during an age of vinous homogeny.
With the potential to produce some of the finest white wines in the world...
With the potential to produce some of the finest white wines in the world, Germany is one of the world’s most misunderstood winegrowing countries. Many wine consumers of a certain age will recall with amusement and a twinge of horror the sugar-laden Liebfraumilch of their formative drinking years, and surely these bulk-produced, saccharine bottles can still be found. But today Germany is building its reputation upon fine wines at all points of the spectrum from sweet to dry, the best of which can age for many decades. The world’s northernmost region for quality wine production, Germany faces some unique viticultural challenges due to its extreme marginal climate. Fortunately for the lover of German wine, because these wines are still a bit under the radar, they tend to remain surprisingly affordable—for now.
Germany is best known for white wines, particularly Riesling, which is cold-hardy enough to survive very chilly winters, and has enough natural acidity to create balanced wines even at the highest levels of residual sugar. These are classified by ripeness, and can be picked early for dry wines with searing acidity, or as late as January following the harvest for lusciously sweet ice wines. Other important white varieties include fairly neutral workhorse Müller-Thurgau as well as Grauburguner (Pinot Gris) and Weissburguner (Pinot Blanc). Spätburgunder (Pinot Noir) grown in warmer pockets of the country is, at its best, elegant and structured enough to rival red Burgundy.
One of the most difficult yet rewarding grapes to grow...
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.