Wine Enthusiast Interviews Sting about New Wine Project

March 24th, 2011

The Wine Enthusiast just published an insightful Q&A with Sting about his new wine venture in Tuscany, Il Palagio.

In 1996 the rock musician purchased a 16th century estate south of Florence, where he farms biodynamic grapes, honey, olive oil, and vegetables. He just released two wines, Sister Moon (named for his hit single) and Casino delle Vie, now available in the U.S.

Here are a few snippets from the exchange:

“There’s an atmosphere about the house and although the farmland was a little bit degraded, we knew we had a lovely place. We thought ‘let’s see if we can turn this around, we wanted the wine to reflect the magic of the place, because you know, I make records here and it’s an inspiring place. The only missing piece of the jigsaw was wine.” – Sting

“I’ve made some really good records here. The wine and food are part of that. You can’t separate the ambiance of the place and the creativity.” – Sting

“I have a job in the winery, I go down and play to the wine. I practice down there. And you know, if I play it true, the wine is better.”

Click here to read the full article.

Sting’s Sister Moon is Finally Here!

March 23rd, 2011

The wait is over! The much anticipated Sister Moon is finally here.

Over ten years ago, in the Tuscan hills south of Florence, Sting and Trudie Styler began the restoration of a sixteenth-century villa and its gardens, olive groves and vineyards.  Careful nurturing of the vines over the last ten years, with the help of renowned biodynamic viticulturist Alan York, has yielded extraordinary grapes and the decision to release two wines, Sister Moon and Casino delle Vie.

Sting’s hit song Sister Moon reflects the age-old connections between earth, moon, nature and mankind, and gives its name to the estate’s top wine, a harmonious blend of 50% Sangiovese, 25% Cabernet and 25% Merlot.  The wine has beautiful aromatics, deep and intense fruit and spice, and a gorgeous, elegant structure.

“This is a polished and beautiful wine, delivering blueberry, light toasty oak and currant character that turns lightly smoky and spicy. Full and very silky, with a long, long finish.” 93 Wine Spectator

“Casino delle Vie,” a ninteenth-century farmhouse on the estate, gives its name to Sting’s second wine, which is made up of 100% sangiovese. In Italian, the wine’s name translates to “chaos of the streets,” and reminds us that when all is confusion and chaos, a glass of fine wine can sometimes set the world right again.

Here’s a closer look at Trudie Styler and Sting’s estate, Il Palagio, and the beautiful wines that it has produced. Cheers!


Sandrone Vertical Shows Barolo At Its Best

March 23rd, 2011

Just last month, Ian D’Agata of Stephen Tanzer’s International Wine Cellar performed a vertical tasting of Sandrone Barolo Le Vigne. Made from grapes grown in four different vineyards in Barolo, Novello and Monforte d’Alba, the wine is complex and full-bodied, with bold tannins.

“Perhaps most important, Le Vigne is an excellent example of Barolo made at higher altitude and mainly from areas known for fuller-bodied wines with tougher tannins (Novello and Monforte).  It is therefore characterized by higher acidity and firmer structure than many Barolos, including the softer, rounder Cannubi Boschis, and the vertical tasting I conducted in December in Rome bears this out.”

The vertical tasting featured a vertical of Sandrone Barolo Le Vigne from 1996 to 2006, all of which scored above 90 points. A stellar showing for a top Barolo producer.

See D’Agata’s article and tasting notes here (with subscription).

Lucien Le Moine’s Mounir Saouma on climate change

March 23rd, 2011

Climate change in the past few decades has had a significant impact on the evolution of winemaking. Just last weekend, Stephen Tanzer invited Mounir Saouma of Lucien Le Moine, among others, to discuss how climate change has impacted his work and the way the legendary Lucien Le Moine wines are made.

“I see a big change in Burgundy in the last 20 years. In the ’80s we used to pick in September/October; today, we pick in early September or even the end of August. It’s GREAT for the harvest dates: we can pick when we want…In the ’80s when we had a potential of 11% alcohol we were happy; today it’s a kind of competition to see who has more alcohol and who picks later than the rest.

“What is supposed to be positive for a northern area like Burgundy—the ability to pick mature grapes when we want—is, I am sorry to say, becoming a source of short life for the wines. To fight against these quick phenomena of fermentation and aging we invested in air-conditioning in our room for the ‘new’ wines and we searched for more than six years to find our very cold and humid cellar, so that we are able to ferment and age slowly.”

The rest of Tanzer’s roundtable discussion may be viewed here.

Ferrer Bobet is the Real Thing in Priorat Wines

March 23rd, 2011

In a exclusive tasting of Spain’s best wines from Priorat, the Catalan term for Priorato, Eric Asimov and Florence Fabricant of The New York Times discussed the high hills of Catalonia that are finally being recognized for producing powerful, seductive and still balanced expressions of terroir.

“‘These wines are big, and they’re strong, but they seduce,’” Victoria Levin of NYC’s Tangled Vine said in the article. “‘You taste it, you feel it, you want to touch it. It’s very visceral to me.’”

Among the wines tasted was the 2006 Ferrer Bobet. “Big, powerful and concentrated with smooth black fruit flavors,” the wine earned 2.5 out of 3 stars.

Read the entire story here.

Port for Summertime Drinking

March 8th, 2011

Check out the Kitchn’s glowing review of the Black Cup, a refreshing twist off the traditional Pimm’s Cup cocktail.

Originally created by master mixologist Jim Meehan of PDT, the drink substitutes Noval Black port for Pimm’s liqueur. It’s shaken up with lemon juice, a muddled strawberry, and club soda, and garnished with the characteristic cucumber slice.

“The Black Cup gets its handle from the brand of port used in the recipe: Noval Black. With its deep, rich, black-fruit flavors, this ruby-red fortified wine offers an intriguing alternative to the herbal flavor of the gin-based Pimm’s.”


Read the full article and access the recipe here:

“This is easy! Winemaking is easy!”

March 2nd, 2011

Our own Bo Barrett has a very simple idea of vintage variation: ”We capture the life in the earth that year and bring it to you!” That’s how he kicked off a vertical tasting of the Estate Cabernet, as recounted by the Palm Beach Post.

His favorite vintages are the ones that were made under duress, such as the ’04 and ’05. The 2001 and 2007 were “a walk in the park” which had him saying, “This is easy! Winemaking is easy!”

Overall, his wines were just as amazing as I always suspected they would be. They are the perfect example of what draws me to Napa Valley cabs.

And I can’t forget Barrett’s quote: “We make people’s lives better one cork at a time.

The full post is here.

Ferrer Bobet Dominates Wine & Spirits Tasting

March 2nd, 2011

The 2007 releases from Ferrer Bobet dominated Wine & Spirits magazine’s recent coverage of Priorat, with the 2007 Selecció Especial earning 94 points, the highest score awarded! This is tremendous recognition for only the third vintage released by this breakout star. Even more impressive, the well-priced 2007 Priorat walked away with 92 points, making it one of the best values coming out of Spain.

Ferrer Bobet Selecció Especial 2007
“Made from a selection of old-vine carignan, this is disguised as an international style of Priorat when first poured, with scents of new oak and sweet fruit. But give it a few hours in the glass and it changes radically, revealing intense ripe cherry flavors along with a pointed acidity that accompanies the fruit from start to finish. The tannic structure is both light and firm, like a spider web made of steel thread.” 94 Wine & Spirits

Ferrer Bobet Priorat 2007
“There’s an internal debate going on between this wine’s warmth of alcohol and the juiciness of its ripe fruit. A blend of carignan and garnacha, it resolves into gracious depths of sweet flavors, melting into a texture as creamy as a cappuccino. For lamb chops.” 92 Wine & Spirits