Red Wine Thorn Clarke William Randell Cabernet Sauvignon 2016. It is recommended to decant it for half an hour. Thorn-Clarke is a renowned Barossa Valley winery with a long family tradition. In fact, its name derives from the union of two families with six generations of history in the region’s wine industry. David and Cheryl Clarke (nee Thorn) founded the current company in 2002, along with their children. Among their vineyards, it is one of the oldest Shiraz vineyards in Australia (and perhaps in the world) whose first records date back to 1854. This 100% Cabernet Sauvignon is part of the William Randell range, a selection of wines dedicated to one of the ancestors of the family who arrived in Australia almost 200 years ago. It is produced from the best plots and barrels of Cabernet Sauvignon and only in the best vintages and is aged for 18 months in barrels (40% of which are new). The wine is balanced and intense with a typical Barossa character and strong varietal notes. On the nose, it offers a fine bouquet of dark berries such as currants and blueberries, followed by licorice, and subtle peppery and vanilla nuances. On the palate, it is rich and bold with firm tannins and a long fruity finish. Try it with game stews and braised meat.
2016
Red Wine Thorn Clarke William Randell Cabernet Sauvignon 2016
Red Wine Tchotiashvili Dark Uta 2016. It is recommended to decant it for an hour. Tchotiashvili Winery is located in the fertile valley of the Alazani River, at the bottom of the Caucasus Mountains, in the eastern Kakheti region of Georgia. The vineyards, located between 400 and 600 meters, are all older than 15 years and rich in carbonates and humus. The region is famous for its history of wine production and its climate suitable for the cultivation of several rare indigenous grape varieties including Saperavi, Khikhvi, Kisi, Mtsvane, and Rkatsiteli. Dark Uta is a special blend of 50% Shiraz and 50% of the ancient Tavkveri grape. The grapes are macerated according to the traditional Qvevri method for 3 and a half months on full skins, pips and stalks. After spending 3 months in oak barrels, the wine is bottled without filtration. The wine shows a dark color with some purplish red reflections. The nose is deep and full, but some air can help release more aromas. There is a mixture of red and black fruits: red currant, but also black currant, cherry, and a hint of raspberry. In the mouth, the wine has many fresh notes and delicious pure fruit tones. The tannins are soft and ripe and the body is full. It is a fascinating, round, and intense wine with a medium-long aftertaste. It’s just perfect with grilled meat and medium aged cheeses.
2016
Red Wine Tchotiashvili Saperavi Rcheuli Qvevri 2016. It can benefit from decanting. Located in Talavi, in the Kakheti region, a land with ancient winemaking traditions, the Tchotiashvili winery boasts a very long history of wine production that dates back to the 18th century and has been passed down from generation to generation. Today the winery, led by the skilled hands of winemaker Kakha Tchotiashvili, is considered one of the most interesting in the Georgian wine scene. Saperavi Rcheuli Qvevri is a rare and precious wine produced in a limited number of carefully numbered bottles. Saperavi grapes, in addition to being among the best known in Georgia, are the most suitable for vinification in Qvevri, the typical terracotta amphorae. The grapes, coming from vineyards planted in 1990 at the foot of the Caucasus mountain, are crushed and then left to macerate on the skins for 3 and a half months. The wine shows an intense ruby red with garnet reflections. The olfactory palette is complex: wild berries in jam and macerated flowers, at first, then spices, animal and earthy notes. On the palate, it has a remarkable structure, excellent acidity balanced by intense fruitiness, and some savory components. The young tannic texture is perfectly integrated into the body. Pair it with beef steaks, roast veal, Gouda cheese, or salami boards.
2016