Red Wine Thorn Clarke Shotfire Shiraz 2018. It may benefit from decanting. The Thorn-Clarke winery was born from the union of two families with a long wine tradition in the Barossa Valley. On the one hand, the family of Cheryl Clarke (née Thorn), who was one of the first settlers in the region, owns one of the oldest Shiraz vineyards in Australia. On the other hand, the family of David Clarke who was also a pioneer in the Barossa Valley, but above all famous for gold mining. An experienced geologist and wine lover, David began testing the land to identify the first plots of land to acquire and plant vines. The Shiraz grapes were de-stemmed and fermented at a temperature of 22-25 degrees Celsius to ensure maximum fruity expression in the wine. The wine is then aged in American oak for 14 months (40% in new barrels and the rest in 2nd and 3rd passage barrels). This delicious Shiraz has an intense dark red color with violet reflections. On the nose, it shows an elegant bouquet of ripe blackberries, raspberries, cherries, spices, and tobacco. On the palate, it is characterful, full-bodied, and explosive with flavors of dried apricots, caramelized figs, and marzipan combined with fragrant vanilla, and subtle coconut. Try this Shiraz with game, lamb, or barbecue.
Red Wine Thorn Clarke Shotfire Shiraz 2018
Red Wine Thymiopoulos Aftorizo 2018. No need to decant but it is recommended to open it half an hour before service. The family of the oenologist Apostolos Thymiopoulo has been active in the wine sector for generations. But, as is common in the Macedonian region, the grapes were not vinified by the winemakers but sold. When Apostolos Thymiopoulo took over the business in 2033, he changed the farm into a domain, producing his own wines. The 23 hectares of the property are cultivated only with one red grape variety: Xinomavro. Furthermore, since the arrival of Apostolos, the grapes have been organically grown and intervention in the cellar is at a minimum. Aftorizo is a single vineyard wine produced from old plants located in the Fytia mountains, in the southern part of Naoussa. Here, the soil is a combination of slate and granite and provides a distinctive mineral backbone to the wine. The nose shows a wide floral bouquet of rose and violet, along with fruity and mineral notes. On the palate, the quality of the tannins and the great freshness create an elegant wine with infinite aromas and aftertaste. You can enjoy it now, but it will taste even better as it ages. It goes well with braised beef, but also with a tomato or mushroom salad, or stuffed Portobello mushrooms.
Red Wine Tchotiashvili Budeshuri Saperavi 2018. It is recommended to decant it for an hour. The Tchotiashvili winery produces wines of the highest quality, using traditional Qvevri technology from the Kakheti region. Founder Kakha Tchotiashvili is an artisan winemaker focused on the revival of ancient local varieties and produces completely natural wines according to local traditions, with no additives or chemicals in the vineyards or in winemaking. Kakha is a perfectionist and pays particular attention to vines and wines at all stages of vine growing and wine making. This allows him to produce precise and clean flavors with ancient methods. Production is limited and bottles are numbered for sale. The grapes are selected from vineyards located on the left bank of the Alazani River, in the interior of Kakheti. The vines, planted in 2002, benefit from a light sandy-carbonate-cordier soil, which does not require watering. The must is macerated inside the Qvevri (underground terracotta amphorae) for 3 and a half months according to the traditional regional technique. The resulting wine is rich, with deep color and beautiful purple reflections. The nose is complex with bitter red fruits, dark plums, spices, black pepper, floral and herbaceous details. On the palate, it is juicy and soft, with a medium body, good acidity, and fine tannins. The finish is perfectly balanced and extremely elegant. Let it breathe for an hour and enjoy it with grilled red meat.