Red Wine Burja Noir 2020. Primoz Lavrenčič’s exciting venture was founded in 2009 when he decided to leave his family’s winery and pursue a bold new vision of natural winemaking and organic and biodynamic viticulture. Primoz’s family have deep roots in Slovenia’s Vipava Valley dating back to at least 1499, and for the past three generations they have been winemakers here. Primoz has put all of that insider knowledge to good use by planting indigenous varieties and seeking to work in harmony with nature wherever possible. This particular bottling is made from Primoz’s only non-native variety, Pinot Noir. According to Primoz there is evidence that Pinot Noir has been grown in the Vipava Valley for centuries and it is well-suited to the conditions here. The vines are farmed organically and the grapes fermented using wild yeasts. The young wine then spends two years maturing in a combination of large 10-15 hectolitre and standard barriques before bottling. On the nose there are classic Pinot hints of cherry and soft red berries like raspberries and strawberries while the first sip reveals a bright streak of acidity and smooth tannins. The vibrant flavour profile balanced by earthy notes and dried herbs makes this a great gastronomic wine which can be enjoyed with everything from charcuterie and cheeses to duck, game and tomato-based pasta dishes.
Red Wine Burja Noir 2020
Red Wine Casanova Di Neri Giovanni Neri Rosso di Montalcino 2020. Founded in Montalcino in 1971, the Casanova di Neri winery now has about 63 hectares of land mainly cultivated with Sangiovese Grosso, the most important grape variety in the area, together with smaller quantities of other red and white grapes. Thanks to the impeccable work in the vineyard and cellar that enhances the very high quality of the grapes, their wines have received various awards and are today known and loved all over the world. Dedicated to the founder of the company Giovanni Neri, Rosso di Montalcino Casanova di Neri is produced with grapes that receive the same care and attention as those reserved for the production of Brunello. The selection of the bunches is manual and the fermentation is spontaneous without the use of added yeasts in temperature-controlled oak vats for 18 days. Subsequently the wine is aged for 13 months in large casks; the result is a Sangiovese of great complexity and longevity. The wine comes with a light and pale ruby red color. The nose is intense and quite complex, with elegant notes of cherries in alcohol, tobacco, hay and the typical Sangiovese violet perfume. On the palate, it is dry, warm, quite soft, fresh, tannic and delicately savory. This is a wine of good drinkability and excellent balance, which is the full expression of the uniqueness of its terroir. It pairs well with pasta Bolognese and grilled red meats.
Red Wine Castello di Neive Santo Stefano Barbera d’Alba 2020. The castle of Neive is a stunning 18th century building set in a historic medieval village in the heart of the Langhe. The area is renowned for its structured Nebbiolo-based Barbaresco as well as the more approachable Barbera d’Alba which tends to have softer tannins and less intensity. The Stupino family have owned the Castello di Neive winery since 1964 and today they have around 20 hectares of vines planted with these local grape varieties. Their most prized vineyard is Santo Stefano which was used as a hunting ground and left to grow wild for many years until Giacomo Stupino came along in the 1960s. He quickly saw the potential of the site and planted both Nebbiolo and Barbera d’Alba vines here. It is now considered a monopole” or single vineyard appellation. The vines here are between 30 to 40 years old and tend to produce concentrated, aromatic fruit as the vines have to dig deep for moisture and nutrients. Zingy red berries dominate on the nose, such as cranberries, redcurrants, and sour red cherries, while the first sip reveals a bright acidity, smooth tannins, and a medium body. The vibrant flavour profile of this youthful wine makes it a great match for tomato-based dishes with plenty of acidity as well as hard cheeses.