Home Blog Page 510

McWilliam’s Cool Climate Wines

By
The Staff
-

McWilliam’s Wine Group Ltd. has announced the U.S. introduction of a new line of high altitude cool climate wines.

Grown at elevations between 650 and 1,700 feet in the region of New South Wales, the 2013 Cabernet Sauvignon, 2013 Shiraz and 2014 Chardonnay have been produced from vines with reduced yields “to exhibit dramatic, yet refined flavor intensity,” the company says.

Each of the three wines will be sold through the company’s importer, Total Beverage Solution (Mt. Pleasant, SC) at a suggested retail price of $14.99 per 750-ml. bottle.

The grapes used to make McWilliam’s Cool Climate Wines are grown in select vineyards located in premium New South Wales growing regions including Hilltops and Gundagai. The cooler weather at these locations provide a longer period of ripening for the fruit, the company says, supporting the development of fragrant, medium-bodied wines that pair well with many different cuisines.

McWilliam’s Cool Climate Chardonnay 2014: The palate is soft and fruit driven, with an added creamy texture from lees stirring, the company says. Fruit flavors of melon and stone fruit dominate a textured palate and are balanced with subtle oak nuance. 13% ABV, 750mL, $14.99

McWilliam’s Cool Climate Cabernet Sauvignon 2013: The palate shows soft dark fruit flavors intertwining with a fine tannin structure, the company says. Medium bodied with great persistence of flavor. 13.5% ABV, 750mL, $14.99

McWilliam’s Cool Climate Shiraz 2013: Plentiful spicy red and dark berry fruit, the company says, with soft plush tannins, oak, and a long lingering finish. 13.5% ABV, 750mL, $14.99

Oliver Winery Bubblecraft

By
Kyle Swartz
-

Oliver Winery has announced the release of the new sparkling-style wines Bubblecraft Red and Bubblecraft White.

According to Nielsen, the U.S. sparkling category was up six percent in 2014, with sales over $900 million. Growth of sweet sparkling wine was even higher, with figures in the double digits.

Bubblecraft Red is a bubbly, sweet and luscious Concord wine, the company says, with ruby color and a bright, satisfying finish. This effervescent wine features juice from the cool-growing Great Lakes region, and pairs with any cuisine.

Bubblecraft White has a floral nose and hint of gentle Niagara grape on the tongue, the company says. Chilled, stainless steel fermentation retains sweetness. Bubblecraft White is best enjoyed with poultry or light cheeses.

Both wines have an ABV of 11 percent and will retail for $10.99.

Bubblecraft wines feature embossed pearlescent labels designed in collaboration with Napa-based firm Auston Design Group. Custom 750-milliliter sparkling-style glass and a metallic crown closure finish the design.

Bubblecraft will be available in Indiana, Ohio, Kentucky, Michigan, Tennessee, Florida, Missouri, Kansas, and Colorado, beginning this fall. The wine also will be sold at Oliver Winery’s Tasting Room in Bloomington, Indiana, and online at oliverwinery.com.

Oliver Winery will bolster the Bubblecraft release with an in-store merchandising program in addition to regional advertising and tasting room support. Bubblecraft is one of Oliver Winery’s seven product lines.

The Case for Cachaça

By
Thomas Henry Strenk
-

Cachaça is the national spirit of Brazil and is wildly popular in its homeland with hundreds of producers. Most of that is largely for local consumption; however, a growing number of cachaça brands are now available on the U.S. market. Still, the Brazilian spirit is not yet on the radar of most American consumers. But that may change, say proponents and industry observers, as curious consumers discover cachaça and adventuresome bartenders experiment with cocktails beyond the classic caipirinha.

“The cachaça category is growing steadily, which mirrors the growth of other Latin spirit categories like pisco and mezcal,” says Ariana Vitale, brand ambassador for Novo Fogo Cachaça Empresária. “Importantly, we have seen an increase of interest in artisanal cachaça, as opposed to industrially-produced cachaça.”

“Cachaça is the typical and exclusive sugar cane spirit of Brazil made from the distillation of fermented fresh sugar cane juice; on the other hand, most rums are made from molasses,” explains Darleize Barbosa, export manager for Companhia Muller de Bebidas, producer of Cachaça 51 (the best-selling brand in Brazil with 30% of market share, selling over 17 million 9-liter cases in 2014).

“Cachaça is on the cusp—it has the potential to be hot and trendy but I don’t think it’s there yet,” says Marlana Persson, marketing coordinator for Niche Import Co., whose portfolio includes CanaRio Cachaça. She compares the Brazilian spirit to rhum agricole, which is a type of rum made from cane juice currently popular among bartenders.

Nearly all of the half dozen cachaças carried by Cleveland, Ohio-based Minotti Wine & Spirits are sold to its bar and restaurant accounts, says manager Jim Guzay.

“I think cachaça is more of an on-premise product right now,” says Michael Berkoff, president of BevMax, a group of retail stores in New England that carry a number of cachaça SKUs. He believes that difficulty in pronouncing cachaça and caipirinha may be a challenging factor.

“Cachaça is still a complicated concept for American consumers who are still struggling to understand what it is,” says Josh Hafer, communications manager for Heaven Hill Distilleries, whose entrant in the field is Agua Luca Cachaça.

Agua_Luca_Bottle_ShotMixing it Up with Consumers

For its part, Cachaça 51 is working with a number of American mixologists to create new cocktails using the spirit and increase awareness of its mixability beyond the Caipirinha, and is active in various social media channels. The company also launched new packaging last year; with the 51 logo embossed on the top of the bottle and a label that optimizes the Cachaça 51 logo.

Relative newcomer Novo Fogo Cachaça focuses on organic and sustainable production methods. The brand is currently available in 28 states, as well as Canada and Australia. It conducts cachaça classes and tastings for industry and trade members and produces its own videos to educate professionals and consumers about the spirit. Novo Fogo’s Caipirinha Kit contains a bottle of Silver Cachaça, a muddler and two mason jars for building, shaking, and drinking caipirinhas.

Novo Fogo Cachaça makes both Silver Cachaça, which is rested in stainless steel for a year before being bottled, and Barrel-Aged Cachaça, which is matured for two years in repurposed Bourbon barrels. This year the brand launched a number of Special Release expressions and two different 7-year, Single-Barrel Cachaças.

“Cachaça has grown over the past year, but the average consumer is still largely unexposed to this product,” says Arvind Krishnan, vice president at Bacardi U.S.A. However, the rum giant recently showed its faith in the future of the spirit by acquiring full ownership in Leblon Cachaça this July.

“I think cachaça has a place in the U.S., largely thanks to the caipirinha, which is a dynamite drink,” Hafer says. “And I think there will be a reasonable uptick in interest as the Olympics in Brazil approaches.”

“We are keeping our eye on Cachaça,” says Brian Mequet, vice president of marketing for Pernod Ricard USA. (The global company has cachaça interests in Brazil). “That’s a trend we think is going to take hold in the not too distant future. It’s coming.”

Thomas Henry Strenk is a Brooklyn-based freelance writer with over 20 years experience covering the beverage and restaurant industries. In his small apartment-turned-alchemist-den, he homebrews beer kombucha, and concocts his own bitters and infusions.

Brand Spotlight Q&A: Tito’s, Crafted in Texas

By
Kyle Swartz
-

Tito’s Handmade Vodka was born of one man’s passion. In the early ‘90s, Tito Beveridge was distilling vodka as a gift for friends. He opened the first legal Texas distillery in 1997, and ever since has produced straight vodka. I recently spoke with Nicole A. Portwood, VP Brand Marketing for Tito’s (pictured above), about the spirit and its role in the expanding craft market.

BD: What makes your product “craft” vodka?

NP:  For us, the core differentiators are Tito, the pot-distillation process, being an independent company and focusing on one brand. Tito’s entrepreneurialism and pioneering craft approach date back to a time when there was no such thing as a micro-distillery. Our process hinges on human involvement, and we still have no flavors or line extensions. We do one thing and we do it well.

BD: How does vodka fit into the overall craft category?

NP:  We think people are looking for quality products that also have a real human story behind them. The changes in the economic landscape across the world have led to a realignment of priorities for so many people, and that’s impacting their choices. It’s not enough to just make great vodka — people want to know the “why” behind it, to understand the depth and dynamics that brought it into being. That’s a shift that we won’t be going back on any time soon.

BD: What do you gain from old-fashioned pot still distillation?

NP:  Pot distillation allows for more refined head and tail cuts, which we do primarily by taste. Tito stands by the process, despite the fact that it’s much more time-consuming and not as efficient as column distillation. It allows us to craft a soft, rounded feel.

BD: What separates your vodka from others?

NP: In addition to what I mentioned earlier, Tito’s is made from corn, which not only makes it Gluten-Free, but also lends the spirit its slight sweetness, rounded shoulders and soft finish. We’ve stuck to doing one thing and doing it well for almost 20 years now, investing our resources into the liquid in the bottle rather than expensive packaging or marketing campaigns.

BD: Are vodka connoisseurs on the rise?

NP:  Vodka is definitely gaining a newfound respect (or perhaps reclaiming is a better way to put it). Bartenders are finding new ways to get creative with it, using infusions and fresh ingredients, and that’s giving consumers a huge variety of new choices. Consumers are also embracing in-home creativity with all the new information and tools available to them – whether via home cocktail kits delivered right to your door, or instructional videos online. So, yes, connoisseurship is certainly on the rise as education grows.

BD: How is the vodka market in Texas?

NP:  It’s good! Texas is our home state, and one that is not exactly known as a hotbed for vodka, being traditionally associated with brown spirits. We’ve found an amazing connection with fans here, and have even converted some avowed whiskey drinkers.

BD: How has social media helped you grow?

NP: Social media is the best tool around to have one-on-one conversations at scale. We have a lot of love for our fans, and we take our commitment to communicating with them to heart. We handle all of that in-house because we believe in those human connections and are not comfortable farming them out to anyone not invested in the brand.

It’s definitely had an impact on our overall awareness, since people use the social space as a recommendation engine. We’ve been the incredibly fortunate beneficiaries of a lot of word-of-mouth awareness, and social media is just another way people engage in that recommendation activity. BD

Kyle Swartz is the associate editor of Beverage Dynamics. Reach him at kswartz@epgmediallc.org

By the Glass: Unlucky in Love but Lucky in Wine

By
Michael A. Schaefer
-

Verona is home to many things, like an authentic ancient Roman arena that’s still hosting events after two thousand years and a not-so-authentic Juliet’s balcony, modeled after Shakespeare’s tragic heroine. The city is also surrounded by some of Italy’s best known wine-producing areas. The Veneto wine region is Italy’s largest, with many highly regarded sub-zones.

The Verona area contains two famous wine producing regions which deserve renewed interest. The wines of Soave and Valpolicella have been in our minds and on our shelves for a long time. Admittedly, there have been examples of lower quality wines from these regions that have left a less than favorable impression on the wine selling trade, as well as the wine buying public. A reexamination of what is currently available to offer to your customers is desperately in order.

The soil in both regions is mostly volcanic, and very fertile. This can lead to overproduction in the vineyard, which usually translates into thin and tasteless wines. This might be the case in some instances, but there are plenty of producers offering high-quality wines. Wines your customers will be happy to drink, and appreciate.

Pleasing the Palate

Any customer coming in for Pinot Grigio on a regular basis will enjoy the bright, clean and refreshing flavors of a good Soave. Garganega is the predominant grape variety used to produce Soave. Look for wines from the Soave Classico region, which should provide higher quality since the grapes are grown in the hills. This allows for lower yields and a higher percentage of Garganega, providing more concentrated wine.

Some outstanding examples can be sourced from Pieropan, Rocca Sveva, Suavia, la colombaia, Tedeschi, and Bolla. Each exhibits excellent flavors, balance and acidity, with excellent fruit and weight. These are the types of whites that work well at the holiday table. There are also single-vineyard examples for more discerning and adventurous customers. Pieropan’s La Rocca and Bertani’s Sereole are first-rate examples. Bolla’s Tufaie Soave Superiore adds depth and complexity to their line of offerings.

The Valley of Cellars

Valpolicella has a long history of wine production; the region’s name translates as “Valley of Cellars.” Just as Garganega rules the roost in Soave, Corvina is the grape variety which drives production in Valpolicella. Corvina has good fruit and acid and contributes the signature bitter almond edge, which makes the wines from this region so distinctive and delicious.

Paralleling Soave, your best bet for higher quality wines are those produced within the Valpolicella Classico zone. Lower yields and more concentration provide a depth of flavor, above and beyond those wines labeled without the Classico designation. You can find excellent examples of Valpolicella Classico from Cesari, Masi, and Tedeschi with lots of food-friendly weight and acidity. Aged in wood, the Superiore category wines possess a bit more structure. Wines such as Rafaèl from Tommassi, Maternigo from Tedeschi, Squarano Fumanelli and the Superiore from Zenato all provide those added aspects and are excellent values.

All about Amarone

Combining the pressed juice for Valpolicella with the grape skins and seeds left behind from the production of Amarone, many wineries are producing a Valpolicella Ripasso. Not really a “Baby Amarone,” this method does add some of the aspects of Amarone, making it an excellent introduction for those customers who have no experience with the weightier Veronese red wines. Originated by the Masi winery, their Campofiorin is the original Ripasso, and is an outstanding bottle of wine.

Amarone is the pinnacle of red wine production in the region. The grapes for Amarone are the last to be picked and slightly dried on the vine, but picked before any rot can occur. The grapes are then laid out on mats made of straw or bamboo. There, they spend another four months drying. This concentrates sugars, acids and other components. These shriveled grapes are then pressed and fermented to produce a wine rich in color, flavor and structure, with a bit more alcohol. Amarone has a power few other wines possess and is highly regarded for these qualities.

As you prepare for the holiday season, you’ll find a large number of high-quality wines from the Verona region. Things may not have ended so well for Romeo and Juliet, but there won’t be a tragic ending for your customers — they can take home and enjoy these marvelous wines. BD

Michael A. Schaefer, CSW, CWE is the Senior Wine Educator for Approach Guides Wine, contributing content to their online, e-book, and application products. Michael, a graduate of the University of Oregon, holds both the Certified Specialist of Wine and the Certified Wine Educator designations from the Society of Wine Educators, an international organization dedicated to the promotion of wine knowledge.

Wine Reviews: Merlot Magic

By
Kyle Swartz
-

Wine panelists review the popular red

We asked members of our panel to taste and rate their favorite merlots. As always, these selections include brief tasting notes, a rating and the wine’s retail price (which can vary from store to store and market to market). If you’re a beverage professional with a specialty in wine and you’re interested in participating in the panel, please contact associate editor Kyle Swartz at kswartz@epgmediallc.com or 203-855-8499 x225.

FIVE STARS

(97) Pahlmeyer Merlot 2012 (California). A real powerhouse of a wine. Dense, nearly purple color in the glass, with dark fruit dominating the nose and palate. Hints of spice follow from the nose to the taste, with great fruit and density. An exceptional wine; a real keeper. ($70)

(96) Long Shadows Pedestal Merlot 2012 (Washington). A partnership with Michel Rolland, this Washington State wine shows power with elegance. Nearly opaque in the glass, the nose is dominated by black fruit, with hints of spice and smoke. Quite weighty on the palate, the finish is long, and superbly balanced. ($60)

(95) Chateau Chamaille 2011 (France). A classic old-style Bordeaux Rouge with 90% merlot, 8% cabernet sauvignon and 2% cabernet franc. Fragrances of lilac and berry mingle with a hint of “la garrigue.” On the palate, flavors of blueberry, plum and spice harmonize beautifully with sweet/tart acidity. Tannins are supple; the finish is long with a subtle hint of terroir. Very nice now; the wine will benefit from three to five years of cellaring. ($18)

(95) Chateau Dorleac 2012 (France). 97% merlot and 3% cabernet sauvignon. Lush floral aromas with hints of flint and soil lead to ripe flavors of blackberry and currant, all surrounded by the famous gravelly terroir of Graves. Though approachable now, the wine’s firm tannins assure several years of rewarding development. This is a wonderful example of Graves Rouge. ($15)

(95) Chateau Sainte Barbe 2011 (France) 70% Merlot and 15% each cabernet sauvignon and cabernet franc, aged 9-12 months in oak. Robust and earthy with bold aromas and flavors of blackberry, currant and vanilla. On the finish, firm tannins show with a good dose of terroir. Pair this with roast beef, lamb or a thick steak. ($17)

(95) Clos Pegase Mitsuko’s Vineyard Merlot 2013 (California). A very dark ruby in the glass, the nose is filled with spiced black and red fruit, with a hint of smokiness. Mouth filling, with lush dark fruit. The finish is long and balanced. ($35)

(95) Shafer Merlot 2011 (California). This wine is a dense purple color, with spice, black cherries and black fruits on the nose. This merlot shines with amazing juicy and chewy flavors of cherry pie and strawberry. With an elegant mouthfeel that presents a lengthy, most enjoyable finish that begs to have another glass. ($60)

(94) Markham Merlot 2012 (California). Dark fruit aroma. Cherry, plum and blackberry flavors. Substantial tannins. Long finish ($23)

(94) Miner Stagecoach Vineyard Merlot 2012 (California). Dark ruby in the glass, the nose is dominated by spicy dark fruit, with just a touch of smoke. The palate is an echo of the nose, with good weight and length. A great combination of power and elegance. ($40)

(94) Neyers Merlot 2011 (California). A deep garnet-red hue, alluring aromas of black cherry, mocha and caramel, lifted by a floral hint. Silky and lush in the mouth, with lovely aromatic perfume to the flavors of cherry, raspberry, flowers, cocoa and dusty spices. A nicely balanced, lovely merlot that finishes with a fine dusting of suave tannins and subtle persistence. This is what merlot should be! ($40)

(93) Chateau Ste. Michelle, Indian Wells Merlot 2012 (Washington). Black fruit with spicy notes dominate the nose of this bright, yet full-bodied wine. Dark ruby in the glass, the palate is elegant, with excellent weight and fruit characteristics. Ready to accompany a wide range of dishes, this is a “go-to” meal wine. ($20)

(93) Chelsea Goldschmidt Merlot 2013 (California). Winemaker Nick Goldschmidt finds that terraced fruit ripens considerably later and brings more complexity and nuance to the finished wine. Stylistically, this is a cabernet drinker’s merlot. Goldschmidt strives for full body and power in the mouth, with wood behind the fruit. The wine has fresh black raspberry, cedar and toasty vanilla aromas, with cherry, black currant and spice flavors. ($19)

(93) Columbia Crest H-3 (Washington). Outstanding wine and value. Rich with ripe red raspberry and dark chocolate. Long intense finish. An elegant mouthfeel full of luscious flavors that keep on evolving. ($15)

(93) Hall Merlot 2012 (California). Deep and rich in color, this wine has aromas of cherry, violets and cocoa, leading to an elegant mid-palate with flavors of dark cherry, blackberries and some toasted oak. This is just a lovely, supple, soft merlot from one of Napa’s best “new” vineyards. ($37)

(93) Markham Vineyards Merlot 2013 (California). Dark ruby in the glass, the nose is dominated by dark berry fruit, with a touch of plum. Hints of spice and chocolate contribute complexity. The wine is lush and full-bodied, with a balanced finish. ($25)

(93) Neyers, Neyers Ranch-Conn Valley 2012 (California). This fabulous merlot is farmed organically and flaunts pure notes of boysenberry, cocoa and dusty minerality with great floral lift. Seamless and long on the palate, a real pleasure to drink. ($31)

(93) St. Francis Reserve Merlot 2012 (California). Black and red fruit explode from the glass, with hints of cocoa and spice. A very dark ruby, the wine has great fruit and weight in the mouth. The finish is extremely long, and balanced to the very end. ($40)

(92) Columbia Winery Merlot 2013 (Washington). Quite a dark ruby color to the eye. Lots of red fruit, with hints of spiciness and toast. Lots and lots of red fruit on the palate, with good weight and breadth. A very food-friendly wine; try it with a wide range of dishes. ($17)

(92) Franciscan Estate Merlot 2012 (California). Dark ruby in the glass, with purple hints. The nose is filled with sweet cherry and red fruit. Plenty of dark fruit in the mouth. Good weight, and a lengthy, well-balanced finish. ($21)

(92) Matanzas Creek Winery Merlot 2012 (California). This Sonoma County merlot is absolutely delicious. Plums, blueberries, black cherries, mocha, bittersweet chocolate and stones emerge from the glass in a deeply expressive, balanced wine loaded with personality. Drink this plump, juicy merlot over the next handful of years. ($25)

(92) Osso Anna Merlot 2012 (California). Complex with a lot of structure, and as it begins to break down, the luscious fruit starts to release. Layers of flavor that keep offering different hints of light cherry, berry fruit and even a hint of plum. This is a merlot lover’s dream. ($23)

(92) Peju Province Merlot 2012 (California). Dense ruby to the edge of the glass. Plenty of black fruit, with a touch of plum, spice and vanilla. The wine has superb length and balance on the finish. ($35)

(92) Poliziano “In Violas” Merlot 2011 (Italy). Blackberry, black licorice, clay and earth tones with hints of cinnamon and leather. Juicy mid-palate with more sweet dark fruit on the finish. ($22)

(92) Santa Ema Reserve (Chile). Plums, currants and blackberries with hints of dark chocolate arise from your glass. Easy tannins with a touch of spice. Balanced and medium-bodied. Would hold up to grilled meats. ($15)

(92) Stags’ Leap Merlot 2009 (California). A dry, ageable red with fine tannins and beautiful complexity. Drinking beautifully now, and should age nicely. ($40)

(92) St. Supery Rutherford Estate Merlot 2012 (California). Very, very dark ruby in color. The nose and palate are rich with black fruit, with coffee and spice hints. Quite weighty on the palate, the fruit shines through with excellent structure. An outstanding finish. ($50)

(92) Whitehall Lane Napa Merlot 2013 (California). A delicious merlot bursting with blackberry, dark cherry, plum and red currant flavors. The mid-palate is lush and full, giving way to a touch of mocha and finishing long with a hint of spice. ($22)

FOUR STARS

(91) Bogle Merlot 2013 (California). Consistent performer on price and quality.  Easy drinking with ripe dark cherry. A “go-to” wine that’s perfect for everyday meals from burgers to pizza to poultry and red meats. ($10)

(91) Cadence Coda Red Mountain 2013 (Washington). An intensely concentrated merlot that delivers opulent dark fruit, chocolate, coffee, spice and cedar. The flavors blend together on the palate to create a savory, rich profile that’s nearly irresistible. The finish is long, with lingering notes of dark plums. ($37)

(91) Camaraderie Cellars Merlot 2010 (Washington). Full of bold flavors of dark cherries, dark plums, baking spices and vanilla-laden oak. The upfront richness is balanced by a well-structured, crisp finish laced with fine-grained tannins. ($25)

(91) Chateau Laville Bordeaux Superieur 2012 (France). A blend of 75% merlot, 25% cabernet franc. After a year in oak, you get a seamless, silky merlot with a nice touch of spice to accompany ripe cherry notes. A classic, elegant style with a touch of an earthy edge providing character and complexity. ($17)

(91) Chateau Picau-Perna, Saint-Emilion, 2012 (France). This Right Bank Bordeaux sings with cherries, blackberries and even coffee beans on the nose. This wine has a lot of plum concentration in the mouth, with soft tannins and good acidity. The finish is somewhat complex, with more coffee bean flavors intertwined with dried figs. ($20)

(91) Chelsea Goldschmidt Merlot 2013 (California). This merlot has amazing structure and fruit. Lingering, yet subtle berry fruit flavors give this wine that extra little pop of energy and provide for a satisfying finish. The acidity and tannins do not fall off, yet are not overpowering, adding the balance to make this merlot a must-have. ($17)

(91) Duckhorn Merlot 2012 (California). Aromas of black tea, smoke, pomegranate and vanilla bean. A sleek textured wine with finely grained tannins on the extended finish. ($50)

(91) Gainey Vineyards, Merlot 2011 (California). Chocolate and toasted oak on the nose, with enticing scents of cassis, wild cherry and dried herbs. Contains lush black currants and blackberry flavors throughout the mid-palate, finishing with a velvet touch in your mouth.  ($20)

(91) Gordon Estate Merlot 2012 (Washington). A wine that showcases why Columbia Valley merlots are so critically acclaimed: aromas and flavors of plums, cedar, spice and vanilla are woven together in the graceful, nuanced finish. ($30)

(91) Gordon Estate Merlot 2013 (Washington). Ruby, with garnet hints. The nose is filled with concentrated black fruit, with sweet spice notes. The palate has great weight, with plenty of dark fruit. The finish lingers, with good balance. ($25)

(91) Milbrandt The Estates Merlot 2011 (Washington). Earthy aromas of ripe plum and herbs with flavors of black cherry and blueberry, leading to a silky finish with hints of vanilla and toast. One of the best of Washington’s mid-priced merlots. ($25)

(91) Monticello Merlot Estate 2013 (California) An elegant Napa Valley merlot brimming with nuanced flavors of blackberries, red plums, smoke, dark chocolate and cedar. It impresses for its expansively rich texture and lengthy finish. ($37)

(91) Pepper Bridge Merlot 2012 (Washington). Substantial yet elegant. This wine possesses concentrated elements of blackberry, black cherry and bitter chocolate, with a touch of tobacco. ($58)

(90) Benziger Merlot 2012 (California). Bright cherry with a touch of spice and vanilla. Medium bodied, with a smooth creamy finish. ($16)

(90) Bridgman Merlot 2013 (Washington). An enticing merlot that showcases a complex medley of raspberries, smoke, espresso, sweet vanilla and cocoa. The velvety smooth texture on the finish is simply delicious. ($19)

(90) Casale Del Giglio 2012 (Italy). Sits 8 to 12 months in small oak barrels, bringing out scents of red berries and black cherry. The herbs, exotic spices, leather and tobacco make for a complex merlot. The velvety finish and cracked pepper are perfect with a bowl of pasta carbonara. ($11)

(90) Chateau Ste. Michelle Indian Wells Merlot 2012 (Washington). This merlot offers rich, concentrated flavors of wild berry, blueberry, dark plum and cassis. A jammy style with a round mouthfeel and a delicious supple finish that lingers nicely. ($20)

(90) Courtney Benham Merlot 2014 (California). A strikingly bold merlot with black cassis, oak, spice and dark chocolate on the palate. A “must try” for any fan of rich, well-structured merlots. ($21)

(90) D’Autrefois Merlot 2013 (France). A surprisingly complex wine with aromas and flavors of raspberries, cherries, baking spice and floral notes. It finishes soft, with pleasant tannins and lingering notes of plums. ($13)

(90) Debeaune Spec Select Merlot 2013 (France). Fruit-forward and plush, this merlot possesses aromas and flavors of cherry, currant and vanilla. It is supple, plush, and easy to drink. ($12)

(90) Kestrel Merlot 2012 (Washington). Fragrant and expressive, with aromas and flavors of blueberries, baking spices, pepper and sweet vanilla. It showcases its famous Yakima Valley pedigree in the well-structured, balanced finish. ($23)

(90) Le Vigne Kiara Merlot 2010 (California). This is a smooth and gentle merlot with loads of plum and cherry and notes of red currant and vanilla leading to an elegant finish. ($18)

(90) Luc Pirlet Merlot 2014 (France). An intense and surprisingly bold merlot with concentrated blackberries, oak, spice and plums. There is weightiness to the palate that imparts a rich texture to the flavors. It finishes smooth and velvety. ($13)

(90) Milbrandt Vineyards Traditions Merlot 2012 (Washington). Dry and medium-bodied, with complex black fruit notes and a long finish. An exceptional value, vintage after vintage. ($16)

(90) Montoya Merlot 2013 (California). A velvety merlot with vibrant flavors of red cherries, dark plums, spice, and oak. A highly enticing wine that is smooth and soft from start to finish. ($18)

(90) Mouton Cadet 2012 (France). Bright, deep ruby in the glass. The nose is bight and fresh, with red fruit dominating. The palate follows the nose, with good structure and hints of spice. A bargain. ($11)

(90) Neethlingshof Merlot 2013 (South Africa). A velvety smooth merlot with supple flavors of blueberries, dark plums, kirsch and spice. Its profile features gentle tannins and a delightfully crisp finish. ($18)

(90) Wildhaven Merlot 2013 (Washington). Supple aromas and flavors of dark fruit, spice and vanilla are woven together in the wine’s plush texture. It finishes soft, with gentle tannins providing structure. ($15)

(89) Anakena Merlot 2014 (Chile). A fruit-forward, plush merlot with fresh plum, raspberry and vanilla flavors. The gentle finish is smooth and round with light notes of spice. ($11)

(89) Columbia Crest Grand Estates Merlot 2012 (Washington). Loaded with flavors of black cherry and chocolate, with a nice velvety finish. This wine has made many end-of-year top-100 lists. ($10)

(89) Domaine de Couron, Ardeche 2013 (France). What this lacks in complexity it makes up in sheer drinkability. Ripe plums, espresso and thyme are nicely tied into a medium-bodied frame with a splash of cleansing acidity. ($11)

(89) Franciscan Merlot 2012 (California). Cherry nose. Cherry, cassis and chocolate flavors. Mediums tannins. Nice, fairly long finish ($20)

(89) Frei Brothers Merlot 2013 (California). A beautiful fruit bomb, yet controlled in a way that offers wonderful sophistication. The initial taste offers berry fruit with a slight explosion of blackberry. Everything comes together for the finish into a very rich and savory wine. ($20)

(89) Pedroncelli 2012 (Sonoma, CA). A lovely, gracious merlot from the Pedroncelli Family Winery. Bright red plum, herbs, ripe tannins, along with a smooth finish and bouquet of blackberries make this a great afternoon sipper as you munch on a hunk of aged Gouda. ($14)

(89) Reserve St Martin Merlot 2014 (France). A soft, gratifying merlot with delicious red plum, cherry and spice notes. it finishes soft and round with no hard edges. ($12)

(89) Toad Hollow Merlot, Richard McDowell Vineyard 2012 (California). Cherry aroma. Cherry, cassis and plum flavors. Fairly tannic. This is a cabernet drinker’s merlot. A good buy. ($13)

(88) Cono Sur 2013 (Chile). A nose of black fruit and toasted oak leads to ripe tannins and intense fruit. A merlot with excellent structure and balanced acidity. Drink it young and enjoy it with a plate of pâté. ($10)

(88) Jason Stephens Estate Merlot 2010 (California). A big, rich red that is the antithesis of merlot’s sappy reputation. ($18)

(88) Radius Merlot 2013 (Washington). Dark plum and sweet cherry combine with the silky texture to create this lush merlot; finishes smooth and plush with additional notes of vanilla and raspberry. ($12)

AB InBev Pitches Mega Merger with SABMiller

By
The Staff
-

In a statement made this week, Anheuser-Busch InBev disclosed that it is pursuing a merger with chief rival SABMiller.

“AB InBev confirms that it has made an approach to SABMiller’s Board of Directors regarding a combination of the two companies,” the company said in a press release. “AB InBev’s intention is to work with SABMiller’s Board toward a recommended transaction.”

This venture remains in the early phases.

“There can be no certainty that this approach will result in an offer or agreement, or as to the terms of any such agreement,” the company said.

Should the merger materialize, the new company would control approximately one third of global beer production.

Both companies are continued to explore ways to slow macro beer’s decline in America, while expanding into growing beer markets internationally.

AB InBev said in the press release that it would release more information when the time was appropriate.

Heineken Outreach to Retailers

By
The Staff
-

Heineken USA is launching a series of email communications beginning in September that will target off-premise trade professionals. The emails will invite retail operators and decision makers to a dedicated microsite where they will have the opportunity to learn about the company’s seasonal brand programming and download the related program assets including program details, POS materials and product images.

Promotions featured in the inaugural September outreach include: Heineken/James Bond Spectre Partnership, Heineken Light Best Tasting Light, Dos Equis Masquerade, Strongbow Season, Tecate Mexican Independence Day and Newcastle Fall Variety Pack.

BD Round Up – September 17, 2015

By
The Staff
-
Beverage Dynamics Round Up – September 17, 2015 View this email online
Beverage Dynamics Round Up Beverage Dynamics Round Up
September 17, 2015 Edition header
Share
Forward
Twitter
Facebook
LinkedIn
Contact us Subscribe Web Advertise
TOP NEWS
Featured Content
feature image

ONLINE EXCLUSIVE: WHISKEY, ACROSS AMERICA

Whiskey is now made locally, everywhere in America. And the flavors differ from state to state. The spirit takes on the taste of its terroir.
Click here to read more.
Feature image

BEVERAGE DYNAMICS BLOG: A STUDY IN SOAVE

Twelve miles east of Verona sits one of Italy’s most historically celebrated white wine regions. In 1931, Soave joined Chianti as the country’s first two areas recognized as delimited wine-producing regions. 
Click here to read more.
Product Watch
feature image feature image feature image feature image
CHIVAS REGAL BOTTLE REDESIGN
Chivas Regal has unveiled a new design for its 12 Year Old whisky expression. The new Chivas Regal 12 Year Old bottle retains its round generous shape for which it is renowned, while its shoulders have been raised higher to “reflect the brand’s pride as one of the world’s leading Scotch whiskies.”Click here to read more.		 RUSSELL’S RESERVE NEW PACKAGING
Russell’s Reserve has unveiled new packaging for its line of small batch bourbon and rye. While the liquid remains the same, the new packaging embodies the family heritage and craftsmanship behind the Russell’s Reserve brand. This whiskey was conceived by father and son distilling duo Jimmy and Eddie Russell. Click here to read more.		 BUFFALO TRACE ANTIQUE COLLECTION
Buffalo Trace Distillery will release its 2015 Antique Collection in late September or early October. The collection will once again feature five limited-release whiskeys of various ages, recipes and proofs: George T. Stagg, William Larue Weller, Thomas H. Handy Sazerac Rye, Eagle Rare 17 Year Old and Sazerac Rye 18 Year Old. Click here to read more.		 LUCHADOR MARGARITA MIX
Luchador Margarita Mix is the of alcohol industry veteran John Eason and Mexican restauranteur and chef Adam Gonzalez. It features a natural lime taste with limited artificial colors or flavors. Luchador Margarita Mix and Ready to Drink Margaritas are produced in Dallas, TX by Southwest Distillery. Click here to read more.
Industry Happenings
Cape Wine 2015
September 15-17
Cape Town, South Africa		 World Beer Festival – Durham
October 10
Durham, NC		 NBWA Convention & Trade Show
October 11-14
Las Vegas, NV		 NACS Show
October 11-14
Las Vegas, NV

This email was sent to you on behalf of Beverage Dynamics Magazine
EPG Media & Specialty Information, 10405 6th Avenue North, Suite 210, Minneapolis, MN 55441
For more news and information visit http://www.BeverageDynamics.com
Copyright 2015 by EPG Media & Specialty Information
opt out

Gnarly Head 1924 Double Black, Authentic Black

By
The Staff
-

Gnarly Head has unveiled a lineup of dark red blends for fall season. This includes the new addition 1924 Double Black, and the return of Authentic Black.

Gnarly Head 1924 Double Black is a limited release, Prohibition-style dark red blend that pays homage to the family’s first vineyard plantings in 1924, the company says.

On the heels of the 2014 introduction of Petite Sirah-based Gnarly Head Authentic Black, 1924 Double Black, led by Zinfandel, delivers a dark, fruit-driven profile, the company says. The inaugural 2013 vintage of Gnarly Head 1924 Double Black ($11.99 per 750-ml. bottle) is shipping now and nationally available while supplies last.

Following a response from consumers on social media and in the market, Gnarly Head Authentic Black ($11.99 per 750-ml. bottle), which pre-sold all available limited release inventory in 30 days in 2014, is back as an ongoing year-round item.

According to Nielsen, in the competitive domestic $8-11.99 price segment, red blends are now the second largest wine type next to Chardonnay, and are driving dollar volume growth at 15 percent, versus a year ago. Leading growth in the red blend category, dark red blends are driving 65 percent of dollar volume growth in the domestic $8-11.99 red blend segment.

1...509510511...689Page 510 of 689

Industry News

On The Shelf

Current Issue

© 2024 Beverage Dynamics