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Marcarini: Dolcetto d’Alba “Fontanazza” DOC
From Dolcetto grapes grown in the Barolo area. Intense ruby red. Fine, spicy aroma reminiscent of cinnamon. Lively red fruit; full-bodied, noble wine with pleasingly bitter/acid finish.
Marcarini: Barbera d’Alba “Ciabot Camerano” DOC
Barbera is the Piedmont’s most widespread variety, and one where results vary greatly. Given Marcarini’s extremely low crop yields (from Guyot-trained vines planted in 1991 and a density of 1,600 per acre), excellent terrain (2.5 acres of calcareous/clayey soil, with a good concentration of magnesium), exposures (south/southwest) and altitude (380 meters a.s.l.), their version has superb concentration, fine-tuned by approx. 8 months’ élevage in French barriques and characterized by remarkable balance between tannins and acidity. Color is intense ruby red, acquiring garnet hues in time. The bouquet is pleasingly reminiscent of raspberries, delicate yet intense. Tannins are well integrated, components are beautifully balanced; dry, full-bodied, with a firm, astringent finish, this exceptional red reaches its peak after lengthy bottle aging, and is a particularly fine match for meat-based second courses.
Marcarini: Langhe Rosso “Donald” DOC
This Super Piedmontese is a blend of 60% Barbera, 30% Nebbiolo destined for Barolo, and 10% Shiraz, separately vinified, with Barbera and Shiraz skin-macerating 6 days, Nebbiolo 4 weeks. The blend takes place the December after harvest, and élevage consists of 21 months in large oak barrels, 6 months in steel, another 6 in the bottle.
Marcarini: Barolo “Las Serra” DOCG
La Serra is a historical vineyard in the commune of La Morra (Guyot-trained vines planted in 1953/1991; present density of 4,000 vines per ha., i.e. 1,600 per acre) covering 3.5 hectares (8.6 acres). Less forward, albeit contiguous to, the Brunate on the same hillside, with identical south/southwestern exposure and an altitude of 380 meters above sea level. Terrain is calcareous, clayey, characterized by a high concentration of magnesium. The grapes take a little longer to ripen on the vines and the later harvest, together with a cooler, windier microclimate, are conducive to a softer, rounder Barolo, with greater finesse. Élevage is 2 years in 20/40-hl. barrels of Slavonian oak previous to 1 year in the bottle, and the resulting wine is a deep, lively garnet in color, with very slight orange hues. The bouquet is delicate yet remarkably intense and persistent, reminiscent of violets and roses, licorice and spice. On the palate, it is austere and impressive, and at the same time, well balanced, round, velvet-textured, both a fine match with food and wonderful on its own. An important trait deriving from the La Serra terroir is its remarkable drinkability when young, which makes this an ideal restaurant wine.
Marcarini: Barolo “Brunate” DOCG
The Brunate cru, in the communes of La Morra and Barolo, is one of the most famous in the Barolo region and expresses the elegance of La Morra to perfection. This austere, majestic wine is a single-vineyard. In fact, Marcarini’s Brunate was the very first in the area to specify its vineyard name on the actual labels, as early as 1958. Vines (planted in 1980/1986) are Guyot-trained at a density of 4,000 per hectare (approximately 1,600 per acre), an altitude of around 300 meters above sea level, and south/southwestern exposure. Terrain is calcareous, clayey, characterized by a high concentration of magnesium, and now covers 4.5 hectares (approximately 11 acres). The grapes are severely selected (the wine’s ideal balance of acidity and tannins is a precise indication of perfectly ripened fruit), then fermented at a temperature of 28-30° Celsius. Maceration on the skins lasts 3 to 4 weeks, and the wine is aged for at least two years in medium-sized oak barrels (between 2,000 and 4,000 liters in capacity). It is successively bottled (in the classic bottle format of the Alba appellation, Albeisa) and stored horizontally, in an area especially set aside for it in the most ancient section of the cellars. As in the case of La Serra, the wine is aged 2 years in 20/40-hl. barrels of Slavonian oak previous to 1 year’s bottle age. Austere and imposing, a virile example displaying characteristic power and strength. Its classic style excites the nose with marvellous spice, tobacco, cinnamon, ripe fruit, tar and dry rose scents, with undertones of very fine wood. Color is garnet red, lively and intense, with slightly orange hues, but it is on the palate this wine fully reveals its magnitude, character and complexity: velvety, round, with soft tannins, well balanced components and remarkable persistence, it confirms the bouquet’s subtly spicy vein, with notes of licorice and vanilla.
Marcarini: Barolo “Brunate” DOCG (half bottles)
The Brunate cru, in the communes of La Morra and Barolo, is one of the most famous in the Barolo region and expresses the elegance of La Morra to perfection. This austere, majestic wine is a single-vineyard. In fact, Marcarini’s Brunate was the very first in the area to specify its vineyard name on the actual labels, as early as 1958. Vines (planted in 1980/1986) are Guyot-trained at a density of 4,000 per hectare (approximately 1,600 per acre), an altitude of around 300 meters above sea level, and south/southwestern exposure. Terrain is calcareous, clayey, characterized by a high concentration of magnesium, and now covers 4.5 hectares (approximately 11 acres). The grapes are severely selected (the wine’s ideal balance of acidity and tannins is a precise indication of perfectly ripened fruit), then fermented at a temperature of 28-30° Celsius. Maceration on the skins lasts 3 to 4 weeks, and the wine is aged for at least two years in medium-sized oak barrels (between 2,000 and 4,000 liters in capacity). It is successively bottled (in the classic bottle format of the Alba appellation, Albeisa) and stored horizontally, in an area especially set aside for it in the most ancient section of the cellars. As in the case of La Serra, the wine is aged 2 years in 20/40-hl. barrels of Slavonian oak previous to 1 year’s bottle age. Austere and imposing, a virile example displaying characteristic power and strength. Its classic style excites the nose with marvellous spice, tobacco, cinnamon, ripe fruit, tar and dry rose scents, with undertones of very fine wood. Color is garnet red, lively and intense, with slightly orange hues, but it is on the palate this wine fully reveals its magnitude, character and complexity: velvety, round, with soft tannins, well balanced components and remarkable persistence, it confirms the bouquet’s subtly spicy vein, with notes of licorice and vanilla.
Marcarini: Moscato d’Asti DOCG
This delightful white DOCG dessert wine is the most recent addition to the Marcarini range, from grapes grown in the magnificent vineyard known as SERGENTIN, part of the homonymous, 100-year-old estate: over 2.5 hectares (6 acres) under vine out of a total 7 (17 acres), on one of the sunniest locations of Neviglie, in the heart of the Moscato area. Terrain is mixed, subalkaline, with sufficient concentration of organic matter. Density is 5,000 vines per hectare (over 2,000 per acre), training Guyot, exposure partly southeast, partly southwest. Careful vineyard management and superlative vinification are conducive to a splendid version of this most unusual varietal: soft straw yellow in color, characteristic, fragrant bouquet, delicately sweet on the palate, fruity and intense, the perfect dessert wine to end your meal on a joyful note.
Marchesi Pancrazi: Pinot Noir Villa di Bagnolo IGT
The unique terroir of Villa di Bagnolo enhances this noble variety’s characteristic harmony of components. Barrique-aged c. one year, the wine is a brilliant, violet/purple red in color, with intense, layered, mellow aromas and flavors of cherry, blackberries, plums, tobacco, licorice, vanilla, tea and mint leaves sustained by full body and outstanding persistence.
Monte Antico: Monte Antico IGT
The blend, albeit varying slightly depending on vintage conditions, is 85% Sangiovese, 10% Cabernet Sauvignon, and 5% Merlot. The best selections are blended and aged 1 year in oak (80% in Slavonian barrels, 20% in barrique) and at least 6 months in the bottle, achieving a graceful balance of voluptuous berry tones and flexible yet sturdy backbone. Dark ruby in color, its bouquet of leather, earth, herbs, black cherries, licorice and plums is confirmed on the medium to full-bodied palate – round, spicy, elegant, attractively fruity and extremely versatile with any fare from pasta or risotto, to meat, fowl and cheese. Moreover, the Empsons’ judicious pricing policy makes it “consistently one of Italy’s better values”. In other words: food-friendly, pocket-friendly, all-around simpatico.
Main Divide: Riesling
After gentle pressing of the grapes this Canterbury Riesling was allowed to clarify naturally by settling. It was then fermented at cool temperatures to help retain its fruity characters and vibrancy. The wine was carefully handled prior to bottling so as to retain some of the natural carbon dioxide from fermentation to accentuate the wine’s freshness. The wine is off-dry with plenty of acidity to keep the finish clean and fresh.
Main Divide: Savignon Blanc
The fruit was left of the vine a little later than most producers from this Wairau Valley vineyard in Marlborough. Although distinctly fresh and vibrant, it has hints of ripe passionfruit and gooseberry with excellent concentration, richness and depth. 100% Sauvignon Blanc
Main Divide: Chardonnay
After harvest, the grapes are gently pressed without prior crushing. The unclarified juice was fermented in oak barriques and underwent natural malolactic fermentation. It is kept in barriques on its yeast lees to help develop extra flavor and nuances and give it a creamy mid-palate. During this time, it has regular battonage or stirring of the lees, to maintain freshness.
Main Divide: Pinot Noir
Hand harvested fruit was manually sorted, destemmed and kept cool for several days prior to fermentation. Using traditional Burgundian techniques of small open vats and hand plunging of the cap of fermenting skins to keep them moist, the fruit is held for a short period of post-fermentation maceration prior to the pressing. After pressing, the wine was matured in French oak barriques and allowed to go through spontaneous natural malo-lactic fermentation in the spring following harvest.
Martinelli: “Zio Tony Ranch”
“The 2007 Chardonnay Zio Tony Ranch offers lovely notes of honeysuckle, white citrus, and nectarines, a layered mouthfeel, a full-bodied richness, and a dry, heady finish. No other 2007 Chardonnays were presented for tasting.”
Martinelli: “Moonshine Ranch”
“The 2007 Pinot Noir Moonshine Ranch (created from Dijon Clones 113, 114, and 115) exhibits broad plum, cherry, and clove-like scents, medium to full body, soft tannins, and an attractive fruit intensity. It is reminiscent of a premier cru from the Cote de Beaune. Enjoy it over the next several years. ”
Marinelli: “Lolita Ranch”
(made from Dijon Clones 667 and 777) reveals notes of forest floor, blueberries, black cherries, and crushed rocks. It is full-bodied with deep, broad savory flavors, ripe tannin, outstanding length and purity, and a lush finish. It should drink well for 5-7 years.
Martinelli: “Bella Vigna”
The fruitful Russian River Valley is filled with Edens for growing Pinot Noir. Gardens of vinifera are dotted throughout this lush valley, resplendent in their supreme capability to produce exquisite wine. These delightful paradises are exactly where these vineyards have been planted. The Bella Vigna Pinot Noir is a select blend of some of these plantings. The finished wine is unfined, unfiltered, neither cold nor heat stabilized and contain naturally occurring sediment. We recommend decanting or allowing the bottle to sit upright in a cool place prior to serving. Salute!
Martinelli: “Terra Felice”
“There was an old world sensibility to the wine in terms of it’s smokiness, meatiness and dirt characteristics I associate with wines from the old country, but there was no denying that the fruit was all California.” The Terra Felice Syrah is laden with rich flavors and aromas of plum, violets, raw meat, and tobacco.
Martinelli: “Guiseppe & Luisa Zinfandel”
The dark ruby/purple tinged 2007 Zinfandel Giuseppe and Luisa offers sweet aromas of plums, roasted meats, pepper, kirsch, roasted herbs, and figs. This deep, dense, full-bodied effort is a singular, hedonistic style of Zinfandel that should provide immense pleasure over the next 5-6 years.
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