Thursday, January 10, 2019

Ferraton Pere & Fils 2015 Saint-Joseph 'La Source' at $30 Is a 'True Bargain' Rhone Valley Wine by Philip S. Kampe










Ferraton Pere & Fils, headed by onenologist Damien Brisset has scored a true ’tour de force’ with the 2015 Saint-Joseph ($30). The northern Rhone Valley, known for Syrah, has come to life with another of Ferraton Pere & Fils value wines. 

Normally, I drink the reasonably priced Cotes du Rhone Villages Plan de Dieu. It’s a great wine to keep as a ‘go to’ everyday wine. But, at $30 and from the acclaimed 2015 vintage, why not splurge for the Saint-Joseph ‘La Source’ to start 2019 off.

I am glad I did.

Ferraton Pere & Fils (FPF from now on) was established in the center of Hermitage in 1946 by Jean Orens Ferraton. As the years went on, son, Michel, grew the estate to include plots in Saint-Joseph, as well as Crozes Hermitage.

Today, respected wine producer, Michel Chapoutier owns the property, but, has given the reigns to Damien Brisset to run the property independently.

Since 2015, all of the FPF  properties have become certified biodynamic.
Organic farming began in 1998.

The 2015 vintage in the Rhone Valley was considered by many as an ‘epic year.’ The conditions were perfect, warm and abundantly sunny days and just enough rain to precede an unusually long growing season. The end result was a bounty of exceptional 2015 vintage wines.

The 2015 Saint-Joseph embodies what determined grapes with an exceptional winemaker can achieve. Barrel aged for over a year (10% new oak) and deep in color (ruby), this mineral laden, spicy wine with an extremely long finish, drinks like a $60 counterpart.

FPF is known for high quality wines at value price points. The 2015 Saint-Joseph ‘La Source’ has well achieved M. Chapoutier’s goal.

If you are ever in the Rhone Valley and want to visit the winery or possibly meet Damien Brisset, visit their website: www.ferraton.fr  or call +33 (0)475 08 59 51

Philip S. Kampe
philip.kampe@thewinehub.com 

Monday, January 7, 2019

Wairau River-New Zealand's Top Family Estate Winery Blossoms In Both Wine and Food Venues by Philip S. Kampe and Maria Reveley




                                                                Dave Kenny

                                                                  Cellar Door

                                                                                   

While visiting New Zealand we stumbled onto Wairau River Winery, a winery that was established in 1978 (first vines planted) by Phil (love that name) and Chris Rose.

Today, in 2019, their five children (many are adults) and extended family pitch in to run this family owned estate in the world famous Marlborough region.

The Wairau Valley is extensive and is surrounded by the Awatere and Southern Valleys.  Once you drive out of Blenheim, all you can see are vines.I was told that nearly half of the vines in the Marlborough wine region exist in three valleys, where the Wairau River meets the Pacific Ocean. The Richmond Mountains in the North separate the region while the Wither Hills in the south protect the region from the nearby harsh weather elements that cause havoc.
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The Wairau Valley is mainly flat.

Wairau River winery is home to Sauvignon Blanc, Pinot Gris, Chardonnay, Gewurtztraminer, Riesling,  Pinot Noir and Syrah.

Naturally, Sauvignon Blanc is the most important grape in the region. The first vines were planted in 1973. Today, the demand has grown to the point that in years to come, the demand will outgrow the supply. In other words, there is no room to plant any new Sauvignon Blanc seedlings.

Historically, wine has been made in New Zealand for the past two hundred years. The European immigrants jump started the industry about a hundred years ago, while most recently, within the past twenty years, the focus on the cool climate grapes paired with modern technology has put New Zealand on the map. White varietals thrive alongside Pinot Noir.

Although the Rose’s planted their first grapes in 1978, it was not until 1991 that they released their first vintage. The years prior, they sourced their grapes to other vineyards. Being pioneers in the industry, Phil and Chris Rose have made the most out of this prestigious wine region. Marlborough wines are known for their intensity of flavor due to the cool climate, which was mentioned earlier. Low yields and ripe estate fruit define Wairau River wines.

Wairau River means ‘a hundred waters’ and on the banks of the river, known for its stone and silt, the Rose’s winegrowing days began. Today, they own 500 acres. They only use the finest grapes for their wines, focusing on –you guessed it-Sauvignon Blanc and Pinot Noir.

The Rose dynasty estate covers nine (9) vineyards in the Rapaura appellation of Marlborough. According to Export Manager,  Dave Kenny of Wairau River, the Rose’s had their pick of the region in the late 70’s and chose wisely where to plant their vines. Early success led to expansion, followed by sustainable farming practices.  Protecting the environmental integrity of Wairau River has long been the path for ‘Green Country’ traditions and a credo of New Zealand wine production.

Beside sampling Wairau River’s bread and butter, Sauvigon Blanc and Pinot Noir, wine extraordinaire Dave Kenny shared an amazing batch of Wairau River wines with us. The Pinot Gris, Syrah, Sauvignon Blanc and Chardonnay stood out.

We had the opportunity to sample numerous reserve wines with our lunch at the popular ‘Cellar Door’ restaurant, adjacent to the winery. Tables inside and out-next to the vines- enhanced the Wairau River wine experience.

My lunch consisted of an amazing seafood chowder that paired perfectly with Pinot Gris, a wine that Wairau River exports to the states and is distributed by Terlato (they import Pinot Noir, as well).

On Dave Kenny’s recommendation, my wife, Maria, ordered a double baked blue cheese soufflé, which was so decadent that I had to ask Dave for the recipe.


Double Baked Blue Cheese Souffle

Ingredients:
6 ounces of butter
4 ounces of plain flour
24 ounces of whole milk
9 ounces of strong blue cheese
2 tablespoons of parmesan cheese
10 egg whites
6 egg yolks
Pinch of chopped parsley
Salt and pepper to taste

Method:
Melt butter
Add flour and cook to blond color
Whisk in milk and simmer
Add salt and pepper
Add cheese and melt in
Turn heat off stove and let cool for three minutes
Transfer mix into a bowl and whisk in egg yolks
Whip egg white until ribbon stage
Fold in egg whites

Grease ramekins and fill to ¾
Place in water bath and bake at 375 degrees for 20 minutes
Take out of oven and let cool
Put on serving dish when ready

To reheat:
Slightly cover soufflé with cream and put in 400 degree oven for 15-20 minutes
Souffle should be puffy and colored when serving
Add mescalin salad and sliced pair with toasted walnuts as garnish on side
Top with lemon juice, olive oil and salt and pepper vinaigrette


The Cellar Door Restaurant is where you may have the opportunity to meet Phil and Chris Rose. Rumor has it that Phil pops in each morning to have his morning tea. The relaxing atmosphere of the Cellar Door is where I want to be.

What could be better then pairing Wairau River wines with double baked blue cheese soufflé?

Nothing…..

Wairau River Wines
www.wairauriverwines.com 
phone +64 03 5727850
email: dave@wairauriverwines.com
address: 264 Rapaura Road  RD3  Blenheim, New Zealand 

Terlato Wines (Wairai River importer)
phone: +1 847 444 5500
email: pr@terlatowines.com 




 



















Wednesday, December 19, 2018

Bila-Haut-Two 2017 Languedoc Wines Under $15 Worth Trying by Philip S. Kampe



                                                                       
                       Bila-Haut- Two Outstanding Under $15 Languadoc Wines

Each year I am psyched to try the new vintage of Michael Chapoutier’s ‘Bila-Haut’ Cotes du Roussillon wines. The vintage I sampled is the 2017 and is from the Bila-Haut, located in the best part of the Languedoc called the Cotes du Roussillon.  This special area was originally planted by the Greek Mariners and was known for making top quality wines.

The cross on the label signifies that there was once a house of refuge for the Knights Templar at the House of Bila-where the estate is located.  The hills contain 40+ year old vines that are managed for low yields with sustainable farming practices. The result, as in the 2017 yield equates to high quality fruit yield.

Three varietals grow on the property of Bila-Haut, Syrah, for its strength, spice and aromas, Carignan for its minerality and crisp tannins and Grenache for its bag of tricks. The other varietal used for the white wine is Macabeu, which is grown on another property owned by Chapoutier. The wines reflect the terroir that is influenced by the constant winds of the Midi. The grapes are hand harvested, then given full attention by the Chapoutier team.

2017 Bila-Haut Cotes du Roussillion (white) is a crowd pleasing wine. Its pale yellow hue and smoky citrus bouquet opens into a mouth full of pleasure, highlighted by a huge dose of fresh, crisp acidity with brine overtones. Made from a blend of Grenache Blanc, Grenache Gris and Macabeu, this vintage will please all levels of wine drinkers.

2017 Bila-Haut Cots du Roussillion Villages (red) is an interesting wine whose grapes, Syrah, Grenache and Carignan grow on the slopes of the schist laden, higher altitude, Agly Valley. In your glass the wine has a deep, dark, garnet hue. Strong aromas of dark cherries fill the glass, making way for a heavy beast of a wine that is well-structured and fleshy. The wine reminds me somewhat of a Sagrantino from Umbria-its raw, warm and mimicks the schist’s heat of the terroir.



  Philip S. Kampe            

Tuesday, December 18, 2018

'Daniele Gourmet' and Giuseppe Maglione Inspire Campania Food and Wine Traditions by Philip S. Kampe



                                                 
                                                        Giuseppe Maglione

’I have never eaten a pizza like this in my life. There is an explosion of flavor in the mouth that is unmatched. Amazing artisanal pizza made only by Giuseppe Maglione.’

Mai mangiata una pizza cosi in vita mia. C’e un esplosione in bocca di sapori che e uno stupefacente,
                                                          Giuseppe Maglione


             

Few pizza makers are genius. I’ve come across a few. Sorbillo frpm Naples is one and Giuseppe Maglione, from Avelliono, not far from Naples is another.

Recently, I had the honor of visiting his pizzeria, Daniele, for a night of pizza education and sampling, of course.

Giuseppe does not use refined flour and has mastered gluten free pizzas. He pays attention to details, buys his products locally and focuses on the Iripina cuisine.

“Pizza is a white canvas, the ingredients are our colors’ says Mr. Maglione, as he tells us about his artistic endeavors. Daniele is named for my grandmother, Anna Daniele, who opened a pizzeria in 1965. She was well known for her fried pizza, a pizza with Iripina origins.

Growing up, the fascination of flour (type 2 only), pizza dough and a palate of local ingredients sang to my heart. Experimentation brought me to the next level. I can invent new combinations, using the best products from Campania and Italy to create what many consider to be ‘gourmet pizzas.’ The combinations are endless.

Campania, with its food and wine culture is considered to be one of the most important areas in the world. The high quality, fresh artisanal products and high standards has  paved the way for future generations to enjoy its rich heritage.

Giuseppe Maglione understands his mission in life-that is to pass on his Iripina traditions, in this case, pizza making, to the next generation of Campania artisans.

Winemaking, like pizza making, has been a tradition in Campania for centuries. Like Giuseppe, another new face on the block is Villa Raiano, a vineyard that I have written about extensively.

The best pairing for all of ‘Daniele Goumet’ pizzas was very obvious. The non vintage, Villa Raiano Ripa Bassa Brut, made with the Methodo Classico (its not prosecco) was the obvious pick.

Imagine what has transpired in Giuseppe Maglione’s short lifetime.

His grandmother was the family torch carrier, famous for her pizza, both fried and traditional. Giuseppe, honoring his grandmother, Anna Daniele, carries her name, Daniele, for his pizzeria. 

The 21st century, is the new voice of past generations. A slice of ‘Daniele Gourmet’ pizza will bring you there.

Who will follow in Giuseppe’s footsteps?

If you are in Campania, try to visit Daniele, Giuseppe Daniele will welcome you with open arms.

Daniele Gouurmet
Viale Italia 283
83100 Avellino AV, Italy
Telephone 39 0825 33451

Philip S. Kampe
Philip.kampe@thwinehub.com



Monday, December 17, 2018

#GoGoldenBordeaux Virtual Tasting for #winelover-s



On November 7th, as I was traveling in Europe, I missed the opportunity to join another very entertaining and educative virtual tasting by Snooth. The #GoGoldenBordeaux tasting.

But what does it mean? #GoGoldenBordeaux means the changing tide for the sweet wines from Bordeaux. The wines are not just golden in color, but they are golden in flavor! And this was a golden opportunity to experience the wines in a different light. The light of pairing them with salty and spicy foods! 


Crazy huh?! I know... But it works! 

Please don't have to take my word for it. Here's what some #winelover-s had to say on twitter during the tasting about this golden idea! [pun intended] 






















They tasted the following wines: 
 

Cheers!!!

Luiz Alberto
  • Italian Wine Ambassador
  • I combine my passion for wine with social media





Read more:  http://www.snooth.com/virtual-tasting/video/gogoldenbordeaux-virtual-tasting/#ixzz5ZyB0asUD

Friday, December 14, 2018

New Zealand Wines Are More Then Sauvignon Blanc by Philip S. Kampe




After spending more then a month in New Zealand, I have to come to appreciate the complexities of the varied terrain and micro climates that exist in both the South and North Island of New Zealand.

Besides being a beautiful country, made up mostly, on the South Island, of farmers, the focus on growing varietals is the focus of those who are in the business.

There are 30 million sheep, 5 million cows and only 4.9 million people in New Zealand.

Fewer border collies then one would expect.

The land is beautiful and the wines are outstanding.

I will share a few of my finds,wine wise in a future blog.

I'm just letting you know that I am back and will start posting as I have in the past.

Happy Holidays to each and everyone of you....
Philip S. Kampe

Tuesday, November 6, 2018

Rocca di Montemassi, One Of Maremma (Tuscany) Wineries by Philip S. Kampe




                                                       Rocca di Montemassi

Awareness for the wines from Maremma (Tuscany) is in full swing. The DOC wines have a unique bouquet and are easily recognizable on the nose. The palate characteristics varies from varietal to varietal, whether indigenous or an international grape.

Maremma is home to Roses, Vermention, Sangiovese, Cabernet Sauvignon and Syrah. Everyone knows Tuscany, but few know Maremma, the region along the Mediterranean coast. It is an area where ‘cowboys’ still exist.

Maremma is still undiscovered.

The wines are waiting to be discovered.

Thanks the initiative of of the Consorzio Tutela Vini della Maremma Toscana, the word is getting out. With only a two hour drive from Florence, Maremma is within reach. Sangiovese, like the rest of Tuscany, is the main varietal that is used.

The local clone, Morellino produces the local wine, Morelliono di Scansano. The local microclimate produces wines that interesting on both the nose and the palate.

Two wines that are of interest come from the winery, Rocca di Montemassi. The 2017 Calasole Verminto is a DOC white wine that is made with 100% Vermentino grape that is 13% alcohol. The wine is straw yellow with green edges. Lots of citrus overtones mixed with a shot of minerality.  The palate is crisp and clean, with a pronounced white stone fruit bouquet. The wine is smooth and a wonderful wine for seafood.

The second wine, a red, Rocca di Montemassi Le Focale is a 100% Sangiovese with 13.5% alcohol. It’s ruby red in color. The nose has a deep floral aroma, followed by ripe blueberries, blackberries and dark cherries. Tannins are minimal.

There are many wines to choose from.
Maremma is Italy’s future.

Philip S. Kampe
philip.kampe@thewinehub.com 

 

Ferraton Pere & Fils 2015 Saint-Joseph 'La Source' at $30 Is a 'True Bargain' Rhone Valley Wine by Philip S. Kampe

Ferraton Pere & Fils, headed by onenologist Damien Brisset has scored a true ’tour de force’ with the 2015 Saint-Josep...