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Monthly Archives: September 2014

  • Jancis site reviews Cleto Chiarli

    On 24th September Tamlyn Currin reported from her two day tasting trip to Modena, reviewing three of Cleto Chiarli’s Lambruscos on Jancis Robinson’s website. Of the Lambrusco DOCs she visited, she said:

    “The fingerprints of the Lambrusco DOCs in the province of Modena are quite markedly different from each other, particularly those of Grasparossa di Castelvetro and Sorbara. I wouldn't like to say, based on my brief sojourn, whether it's terroir, or grape, or a stylistic thing that makes the differences, but they are definitely there.”

    Her tasting notes were divided by DOC, with Cleto Chiarli representing three categories and spanning three styles of red, white and rosé.

    Lambrusco di Sorbara DOC:

    Cleto Chiarli, Vecchia Modena Premium Secco Frizzante 2013, Sorbara

    “Rose-petal pink. Fine bubbles. Lightly floral raspberry nose. Cool clay and roses, lean, elegant and fine. Not bone dry, especially when tasted next to some dry Grasparossas, but the delicate intensity of the fruit really sings. Not your average pink fizz, and superb with prosciutto. (TC) 11%.” Score: 16.5

    Lambrusco di Modena DOC:

    Cleto Chiarli, Modén Blanc Pignoletto Brut Spumante NV, Modena

    “100% Pignoletto. RS 12 g/l, TA 7 g/l. Perfumed. Elderflowers and green apple in a crunchy brisk mode – no loose skin or curves on this crisp fizz. Palate whetting. Fine tight mousse. (TC) 12%.” Score: 16

    IGP Emilia and others:

    Cleto Chiarli, Brut de Noir Rosé Spumante NV, Italy

    “85% Lambrusco Grasparossa, 15% Pinot Noir – which is why it has to be Italian Vino Spumante rather than DOC Lambrusco. RS 12 g/l, TA 6 g/l. Pale Provençal pink. Crackling, dry tasting, floral. Not unlike Turkish Delight without the sweetness. Elegant, pretty and feminine. (TC) 12%.” Score: 16

  • Drinks Business ranks Skillogalee in Top 10

    In an article posted on the Drinks Business website last week, Skillogalee Basket Pressed Shiraz 2010 was nominated as one of the “Top 10 Australian Reds” in a round-up of wines from Wine Australia’s Inspired tasting.

    MWs, journalists, educators and sommeliers who attended the tasting in Australia were asked to choose an Australian wine that inspired them: Skillogalee’s Shiraz was nominated by Zachary Yu an Independent Wine Consultant and Sommelier from Hong Kong. Zachary was inspired by the “attractive purple colour” and “intense aromas of juicy dark cherries, prunes and mixed peppercorn with a layer of oak spices.” The sommelier was also impressed by the “flavours of cherries, coffee, black olive with hints of mint” as well as its “great potential to age.”

    The Skillogalee estate is a benchmark in quality Clare Valley wines, regularly winning domestic plaudits, entry into Matthew Jukes' Top 100 Australian Wines and medals in international competitions. Owner and winemaker Dave Palmer’s commitment to quality and development is being taken to new levels with the infectious enthusiasm, new ideas and youthful energy of son Daniel who joined Dave in the winery a few years ago.

  • Harpers interviews Ferrari's Camilla Lunelli

    Ferrari's Camilla Lunelli on finding a home for Trentodoc Italian sparkling wine in the UK

    It was Giulio Ferrari in Trento, the Alpine north of Italy, who pioneered traditional method sparkling wines, or ‘Metodo Classico’, in Italy in 1902. With barely 900 hectares dedicated to sparkling wine production, mostly in mountainous vineyards, the wineries of Trentodoc, as the association is known, have carved out prime position at home. Today, Cantine Ferrari is still the region’s most prestigious producer with a cult-following across Italy for its Perlé brand and its top cuvées like Riserva Lunelli and Giulio Ferrari. While they have built an impressive reputation in both the US and Japan, they are treading very carefully in the UK. Camilla Lunelli, Ferrari’s PR and communication director, speaks about the company’s UK strategy to Anne Krebiehl MW.

    The interview can be viewed at:

  • New Burch Tasting Room Is Divine

    Burch Family Wines have just announced the launch of a premium, high-end tasting space, The Wine Chapel, at its Margaret River winery.

    General Manager & Marketing Director Amy Burch said of the opening, “this space has been designed to enhance the wine experience and raise the bar of tourism offerings in the Margaret River region, for both domestic and international tourists.”

    The Wine Chapel consists of an entrance lobby, separate lounge and temperature controlled wine tasting room. The building is designed to be a strong and simple statement with a sense of integrity and honest materiality that provides a muted backdrop to the tasting of fine wine.

    The cellar is kept at a constant 10 degrees, designed specifically for the storage and display of museum wines comprising vintages from several wine varieties from the Burch Family Wines portfolio.

    But best of all, arriving at the Wine Chapel couldn't be simpler: not content with just a car park, Burch Family Wines have gone a step further - an extended terrace from the Wine Chapel leads to its own helicopter pad.

    Visitors can join one of three weekly tours or book the space for themselves and customise their experience with a chef-cooked lunch, tasting plates, barrel samples or museum stock tastings.




  • Henschke and Oval make winning team

    Adelaide Oval has just announced the opening of its Hill of Grace restaurant, named after Henschke’s iconic wine. The unique collaboration means Adelaide Oval is now home to the world’s only complete set of Hill of Grace wines on display – a priceless collection from 1958 to the current release. Henschke’s legendary Shiraz will be available not only by the bottle but also by Enomatic wine dispenser, offering diners the chance to sample the wine in 50ml, 100ml or 150 ml measures.

    To accompany the wine, Head Chef Dennis Leslie will be delivering a taste experience that incorporates an eclectic mix of influences that includes elements from his Filipino heritage, native Australian ingredients and even classic French techniques. His produce-driven food philosophy guides the menu, focussing on seasonality and bringing locally grown, farmed and fished produce to the fore.

    The combination of fine wine and fine food at Adelaide’s sporting mecca is destined to be a winner – besides, anything other than the very best for Hill of Grace would just not be cricket.

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