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//020208 Tasting Info
function winelisting43() {
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" Coldstream Hills"+
"Established in 1985 by James and Suzanne Halliday. From its initial vintage of 450 cases it has grown to become one of Australia's leading small wineries, its wines sold in some 16 countries and a reputation out of all proportion to its size. "+
"Situated in the cool and beautiful Yarra Valley, about one hour's drive east of Melbourne, its steep, close-planted vineyards have become a signature of the region. So too have its wines, most notably Chardonnays and Pinot Noirs which reflect a climate cooler than Bordeaux and a little warmer than Burgundy. France too provides all the oak barriques (1500, but increasing year by year) and no small amount of inspiration for the winemaking team. "+
"The wines are quite literally, hand made, mainly using small open fermenters (of three to four tonnes capacity) for the red wines, while the white wines are barrel fermented. Not withstanding the increasing production, there has been and will be no significant change in the winemaking techniques or philosophies inherent to Coldstream Hills. "+
"These techniques are directed to make wines which are characterised by elegance and finesse, by silky supple texture, length of flavour, subtle oak and the ability to develop extra dimensions of complexity with bottle age. "+
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"Chief WineMaker,
Andrew Fleming
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"Andrew Fleming finished his degree at Melbourne University and worked for two years as an assistant winemaker in his homeland of Australia before heading to France, where he completed a Diploma in Nationale d’Oenolgue in 1987. During his three years in France, Andrew not only earned his certificate, but also worked vintage at Chateau Haut Brion and learned to speak French. He then rounded out his international experience at Matanzas Creek winery in Sonoma Valley, California before returning back to Australia. "+
"Andrew spent seven years as a winemaker at Lindemans’ Karadoc winery, from 1989 to 1996. During his tenure at Lindemans, Andrew was asked to work with Southcorp Wines’ French joint venture, La Perouse, in the Languedoc- Roussillon region. Consequently he worked double vintages for three years, spending harvest in both hemispheres, making wines first in Australia and again in France. "+
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"In 1996, Andrew moved back to Australia full-time, as Winery Manager at Seppelt Great Western, where he was responsible for making the Victorian range of cool-climate wines. This provided the perfect segue for his current role in one of Australia’s premier cool-climate regions, the Yarra Valley. "+
"Since June 2001, Andrew has been located at the picturesque Coldstream Hills vineyard in the Yarra Valley, where Pinot Noir and Chardonnay have become the major focus. As Andrew notes, the task of winemaking has been made somewhat easier by the access to a wide range of premium vineyards in the region. His goal is to make wines that not only reflect the potential of the Yarra Valley, but demonstrate regional expression, finesse and length. "+
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//84pts by Wine Spectator
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//wine 1
"1. PINOT NOIR 2006
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"Medium red with purple hues. "+
"The nose shows attractive blueberry, plum and strawberry fruit characters, with Pinot gaminess and spice. Toasty oak is evident, providing additional complexity. A medium bodied wine with supple texture and a fine tannin finish. "+
"Dark red fruit characters of cherry and blueberry dominate, with savoury stalkiness and toasty oak evident in the background. The wine has excellent structure and length and will reward careful cellaring. "+
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Grape Varietals: Pinot Noir
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"2. RESERVE CHARDONNAY 2004
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"Pale yellow with vibrant green tint. "+
"The nose shows attractive notes of citrus, pear and quince with underlying mineral/slatey notes. Fine toasty oak is evident and provides additional complexity. The bouquet is of grape purity and finesse. "+
"The palate is elegant, restrained and shows wonderful fine acidity. Savoury, toasty oak complements the fruit characters of citrus, pear and white peach which are further enhanced by underlying minerality. The wine has excellent length and balance. "+
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Grape Varietals: Chardonnay
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//wine 3
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"3. RESERVE CABERNET SAUVIGNON 2001
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"Dark medium red, with purple hue. Attractive cool climate notes of blackcurrant and cherry combine with hints of dark chocolate. "+
"Cedary, tasty oak is evident and provides additional complexity to the wine. A medium bodied style, with ripe flavours of blackcurrant and dark cherry. "+
"The wine has great texture and is supported by fine, seamless tannins and cedary, toasty oak."+
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Grape Varietals: Cabernet Sauvignon
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//160208 Tasting Info
function winelisting44() {
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" Tenuta Caparzo"+
"The “Caparzo” name seems to originate from Ca' Pazzo, as seen in several ancient maps. "+
"The vineyards, cellars and all wine-making equipment were developed towards the end of the 1960s, with progressive adaptation and constant up-dating of both the land and the cellars. "+
"Innovative cultivation systems and, in particular, several clones are still experimented today on the estates - extending over an area of 190 hectares (470 acres), comprising 85 hectares of vineyards, 4 of olive groves, 87 of woodlands and 14 of sowable land. "+
"Caparzo aims to ensure top quality products through meticulous, craftsmanlike techniques while equally taking a modern approach to management, efficiency and business relationships. "+
"More than thirty years have passed since the first rows were planted in the vineyards and the initial experiences in the cellars. "+
"Caparzo has since grown while keeping faith with the traditions of Brunello and the various local terroirs, at the same time as enhancing its wines with creative spirit and dedication to innovation as a means of ensuring the highest possible quality. "+
"This is why Caparzo wines are served by the most famous restaurants in the world, as well as at international meetings and on official State occasions."+
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//84pts by Wine Spectator
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//wine 1
"1. BIANCO CHARDONNAY TOSCANA IGT 2006
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"Fresh and lively, with an excellent structure, this white wine boasts characteristics, big and persistent perfumes with hints of wisteria and vanilla."+
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Grape Varietals: 85% Chardonnay, 15% Malvasia
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//wine 2
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"2. ROSSO DI TOSCANA 2004
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"Matured for four months in Slavonia oak barrels of 50/80 hectolitres. A wine for the whole meal, particularly suitable for serving with all meat dishes and cheese that is not ripe."+
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Grape Varietals: Blend of Sangiovese, Cabernet Sauvignon, Syrah, Merlot and Colorino
Accolade:"+
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" 84 points by Wine Spectator, Oct 31 2005 | "+
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//wine 3
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"3. ROSSO DI MONTALCINO DOC 2005
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"A tasty, medium-bodied red, with cherry and spicy cedar aromas and flavors."+
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Grape Varietals: Sangiovese
Accolades:"+
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" 84 points by Wine Spectator, Jan / Feb 2007 | "+
" 3 Stars by Vini di Veronelli 2007 | "+
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//wine 4
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"4. BRUNELLO DI MONTALCINO DOCG 2001
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"Some good berry and plum character with just a hint of oak. Medium-bodied, with fine tannins and a fresh finish."+
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Grape Varietals: Sangiovese
Accolades:"+
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" 87 points by Wine Spectator, April 2006 | "+
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//230208 Tasting Info
function winelisting45() {
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"Neethlingshof
South African Wine Producer of the year
(International Wine and Spirits Competition – London, October 2002)
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Lies in the very heart of the Cape's winelands. Flanked by the Bottelary Hills and "+ "Papegaaiberg Mountain near Stellenbosch and overlooking False Bay, this beautiful, historic farm offers not "+
"only breathtaking scenery, but also a taste of traditional Cape culture blended with the best influences "+
"of Africa and Europe. "+
"For more than a century the Estate has been synonymous with the best wine-making traditions of the Cape. "+
"Its success over the years, which is nothing short of spectacular, can be ascribed to a variety of high "+
"potential soils derived from decomposed granite, gentle slopes and valleys offering a choice of aspects, "+
"the cooling effect of the nearby Atlantic Ocean on the vineyards during the ripening season, "+
"and an altitude which varies between 85 and 250 metres. "+
"The variety of cultivars grown on Neethlingshof (55% red and 45% white) gives the winemaker, "+
"an enviable opportunity to craft fine varietal wines and exciting blends which are winners of numerous awards. "+
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"Meerlust
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"One of the Cape’s most historic wine estates, has been the pride of the Myburgh family since 1756. "+
"Today, owner, Hannes Myburgh, and winemaker, Giorgio Dalla Cia, continue the great family tradition of fine winemaking. "+
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Situated 15km south of Stellenbosch and only 5km from False Bay, the vineyards benefit from the cooling effect "+
"of the prevailing southeast summer wind. This wine permits slow ripening of the grapes, thus affording a rich varietal aroma."+
" The soil on the estate consists mainly of decomposed granite mixed with clay. Three hundred hectares are planted, "+
"mainly with Cabernet Sauvignon, Cabernet Franc, Merlot and Pinot Noir – the noble red varieties which are "+
"vinified on the estate."+
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" De Wet Viljoen, Neethlingshof's winemaker
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"Having grown up on a wine farm near Worcestor, Viljoen learnt a lot about wine growing and making, simply by osmosis. "+
"He studied at Stellenbosch University and notched up a B.Sc. in Microbiology followed by reconciling his roots and "+
"studying in Oenology and Viticulture. "+
"He has spent the last two and a half years as winemaker/viticulturist at Wamakersvallei Winery in Wellington. "+
"In his time there several of the wines notched up an impressive list of medals both locally and abroad, "+
"including 3 double gold Veritas medals during his last vintage there. "+
"Their Cabernet Sauvignon won the trophy for the best Cabernet Sauvignon at the International Wine & Spirit Competition "+
"in London last year, while the Pinotage made it into last year’s ABSA Top Ten. "+
"Interesting that the Lord Neethling Pinotage won the same trophy, though for Pinotage, "+
"at the IWSC and was also listed in the ABSA Top Ten. |
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" Chris was appointed Cellar Master at Meerlust in 2004 but has worked as Assistant Winemaker for the "+
"farm since 1995. He studied Oenology at Elsenberg and gained international experience in France while "+
"working for Michel Rolland. His interest was aroused in the classical French wines from Bordeaux, Burgundy and the Rhone Valley."+
" Chris is energized by the challenge of developing the vines at Meerlust to their next stage of maturity, "+
"while isolating and identifying specific vineyards of excellence and vinifying the grapes to their highest expression. | | "+
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Meerlust's
Cellar Master,Chris Williams
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//84pts by Wine Spectator
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//Edit Content from here
//wine 1
"1. NEETHLINGSHOF, GEWURZTRAMINER 2006
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"Bright straw colour with green hues. Aromas of lychee,
rose petals, jasmine and honeysuckle. A spicy wine with lychee in the backgrounds allows for an off-dry wine with
a zesty finish."+
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Grape Varietals: Gewurztraminer
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//wine 2
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"2. NEETHLINGSHOF, PINOTAGE 2002
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"Inky plum. This young wine can be enjoyed now but will improve when cellared for many years to come. A great partner to pasta with meat and tomato sauces, all red
meats, and rich, ripe cheeses. Serve between 16 - 18° C."+
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Grape Varietals: Pinotage
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//wine 3
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"3. MEERLUST, MERLOT 2003
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"Very intense plum-black colour with ruby rim. Varietally expressive with rich plum, mulberry and creamy fruit
with hints of anise and spices. Rich and opulent, bursting
with ripe Merlot fruit and supported by silky soft tannins.
The wine has a long aftertaste finishing with a dense sweetness of fruit."+
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Grape Varietals: Merlot
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//wine 4
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"4. MEERLUST, RUBICON 2003
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"Intense, opaque ruby core with cerise rim. Powerful primary nose of black currant, cigar box, smoked meat and minerals promising long maturation potential. On the palate the wine shows remarkable approachability with intense dark fruit juiciness coming from a renowned Cabernet Sauvignon vintage. Tannins are still structured but there is plenty of
fruit density to reward further aging."+
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Grape Varietals: Red Bordeaux Blend
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