Red Wine Matua Pinot Noir 2017. No need to decant. Matua Valley was one of the first boutique wineries in New Zealand to commit to limiting the volume of production. This philosophy has made this New Zealand company famous among wine lovers from all over the world and a model for other wineries in the country. In the 1970s, the vision of the founders, Ross and Bill Spence, was to revolutionize the New Zealand wine industry, drawing on the unique qualities of the regional terroir to create innovative and unique wines. Today the wines of Matua Valley have obtained unanimous recognition from the greatest wine critics and professionals from all over the world. The wine is made from 100% Pinot Noir grapes from various vineyards throughout the Marlborough area. Each vineyard has its pedoclimatic characteristics, which give the wine a unique and exclusive character. In the glass, the wine displays a bright cherry red color. The nose exhibits aromas of sweet red fruits and floral perfumes. On the palate, it is soft with flavors of strawberry jam and cream balanced by spicy and toasted tannins conferred by its time in the barrel. It is medium-bodied and juicy, long and complex. Enjoy a glass by itself or try it with lamb.
Red Wine Matua Pinot Noir 2017
Red Wine Mauro Molino Barolo 2017. Decant 2 hours before serving. Set close to the charming hilltop town of La Morra, the Mauro Molino estate was founded in 1953 by Mauro’s father. Today the winery is run by Mauro and his two children, Matteo and Martina, who both decided to join him in the family business after graduating from enology school. The Molinos work 12 hectares of land in and around La Morra which are predominantly planted with the region’s classic red varieties: Nebbiolo, Barbera, and Dolcetto. Mauro Molino’s sublime Barolo DOCG is made with prime Nebbiolo grapes which are hand-harvested in October from the estate’s vineyards in La Morra and nearby Monforte. The family then macerates the grape must with the skins for 12 days to extract optimal amounts of flavour, colour and tannins. The next step of the process is to ferment the must in stainless steel tanks before the wine is left to mature in French oak barrels for 18 months. Barolos have a reputation for requiring many years of ageing before they are ready to drink, but Mauro Molino has succeeded in creating a wine that is both approachable in its youth and capable of extended cellaring. If you choose to drink this bottle now, try to decant the wine at least two hours before serving to allow the wine to fully open up. You’ll be rewarded with enticing aromas and flavours of ripe cherries, rose petals, and smoky sweet oak accompanied by firm tannins, a full body and a remarkably long finish.
Red Wine Mauro Molino Barolo Gallinotto 2017. Decant 2 hours before serving. This noble Barolo opens with sumptuous aromas of cherry liqueur, dark chocolate, dried Mediterranean herbs and hints of fennel and anise. Take a sip and you’ll be rewarded with wild berry, tart cherry and eucalyptus flavours supported by a lively freshness, firm tannins and a very long finish. Try serving this bottle alongside hearty meat dishes like prime steak, beef stews or wild game to complement the intense flavours and full body of the wine. The generous structure present here makes this bottle an ideal candidate for extended ageing in your cellar. Over the course of a decade or more, this Barolo will continue to evolve and develop a unique rich bouquet and a softer, multi-faceted personality. Winemaker Mauro Molino chose to name this bottle after the Gallinotto vineyard where his family hand harvests and selects the Nebbiolo grapes that go in to this wine. The vines are located in Berri, an area that has long been underestimated for its potential to produce top quality Barolo. After harvesting the family macerate the grape must with the skins for 10 days and then ferment the must in stainless steel tanks. Following vinification the wine is aged in French oak barrels for 18 months.