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July Premium Wine Club

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Bold wine Style logoThelema-Cabernet-Sauvignon-bottleThelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa

BOLD WINE STYLE

Complex and stylish, with aromas of blackcurrant leaf and coffee bean which progresses into a palate that’s structured and racy with hints of leather, dark chocolate and sweet blackberry. The firm tannins yield and gripping mouthfeel from the first sip through to the long lingering finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: Cabernet Sauvignon
  • pH: 3.66
  • Residual Sugar: 1.6 g/L
  • Total Acidity: 5.6 g/L
  • Food Pairing: A butterflied leg of lamb or lamb steak with rosemary and potato dauphinoise on the side

VITICULTURAL PRACTICES:

  • Varietal: Cabernet Sauvignon – clone 46C, 169A and 338C
  • Root stock: 101-14, R110 & R99
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2002, 2003 & 2008
  • Plant density: 2000-2300 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15cm
  • Yield: 10.4 tons per hectare
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Picking date: 19 February – 28 February, 2029
  • Grape sugar: 24.7-25.2ºB
  • Acidity: 5.74 – 6.84 g/l
  • pH at harvest: 3.53-3.7

WINEMAKING PRACTICES: 

  • Yeasts: Alchemy 3 / X-Pure
  • Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and a combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines are aged gracefully in place for 18 months, with 25% new French oak barrels and received only one racking during this period. After tasting through all the individual lots, the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
  • Mood Maturation: 18 months in barrel, 30% new French oak, balance in older barrels

Bold wine Style logoThelema-The-Abbey-bottleThelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa

BOLD WINE STYLE

The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave them their name.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: 70% Shiraz, 15% Grenache and 15% Petit Verdot
  • pH: 3.62
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 5.2 g/L
  • Food Pairing: Rich hearty stews, roasts and grilled meats

VITICULTURAL PRACTICES:

  • Varietal: Shiraz – Clone Sh1A / Grenache – Clone GN 70N / Petit Verdot – Clone PR 400D
  • Root stock: 101-14 & R99
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2003 to 2006
  • Plant density: 3000, 1996 and 2022 vines per hectare respectively
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 12cm
  • Yield: 8.5 tons per hectare (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Picking date: 15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)
  • Grape sugar: 25.2ºB (Shiraz), 25.0ºB (Grenache), 24.8ºB (PV)
  • Acidity: 5.12 g/L (Shiraz), 6.19 (Grenache), 5.73 g/L (PV) 
  • pH at harvest: 3.6 (Shiraz), 3.33 (Grenache), 3.57 (PV)

WINEMAKING PRACTICES: 

  • Yeasts: Alchemy4
  • Fermentation temp: 80.6ºF
  • Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once a day for 5 days. After fermentation, the wine is left on the skins for 2 days before pressing, once pressed, wine is racked to barrel for malolactic fermentation.
  • Mood Maturation: 18 months in 2nd & 3rd fill 225 L French oak barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Information, Photos & Video © Thelema Mountain Vineyards – All Rights Reserved.

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Thelema Mountain White

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Grilled OystersGrilled Oysters with White Wine Butter Sauce

INGREDIENTS:

  • 12 shucked Atlantic or Pacific oysters

White Wine Compound Butter:

  • 1 stick unsalted butter, room temperature
  • 1 clove garlic, finely grated (try a microplane grater to finely grate the garlic so there are no chunks)
  • 1 tablespoon dry white wine
  • 1 tablespoon diced chives
  • 1 teaspoon kosher salt
  • ½ tablespoon finely diced parsley

DIRECTIONS:

  1. Preheat the grill and prepare for direct grilling with lump charcoal. Target the temperature in the grill at 500ºF.
  2. For the Compound Butter: Combine all ingredients in small bowl with a fork. Use 1 heaping teaspoon of compound butter per oyster. Reserve some to add more after they come off the grill.
  3. Layer slightly crumbled aluminum foil onto a sheet pan. Place shucked oysters onto sheet pan and gently press down so the oysters sit well on the pan.
  4. Place one heaping teaspoon of the butter into each oyster.
  5. Place gently over direct heat and grill for 4 – 6 minutes. The butter will bubble and remove when you start to see the edges of the oyster flesh slightly brown. Remove with high heat gloves or tongs. However, tongs can be difficult with the edges of oysters causing the liquid to fall out.
  6. Serve warm in the half shell over a plate that has been layered with coarse salt.

© Recipe courtesy of Vindulge.

JULY WINE CLUB:

Crisp Wine StyleThelema-Mountain-White-bottleThelema Mountain Vineyards
Mountain White
Stellenbosch, South Africa

CRISP WINE STYLE

This vibrant aromatic wine exhibits beautiful passionfruit and gooseberry aromas which merge with hints of apricot and melon on the nose. The palate is medium bodied with a crisp clean finish. The Sauvignon Blanc provides fresh, natural acidity, while the Viognier adds palate weight, layers of complexity and depth to the wine.

WINE DETAILS:

  • Varietals: 90% Sauvignon Blanc, 10% Viognier
  • Analysis: 13.5% alcohol / volume
  • Residual Sugar: 1.4 g/l
  • pH: 3.22
  • Total Acid: 6.7 g/l
  • Food Pairing: Cheeses, oysters or delicate fish like sole

VITICULTURAL PRACTICES:

  • Root stock: 101-14
  • Soil type: Tukulu / Glenrosa
  • Age of vines: Planted 2005, 2006
  • Plant density: 2500 vines/ha
  • Trellising: 7 wire Perold with moveable foliage wires
  • Pruning: Spur
  • Irrigation: Supplementary drip
  • Grape sugar: 22.5ºB
  • Acidity: 7.6 g/l
  • pH at harvest: 3.24

WINEMAKING PRACTICES:

  • Yeasts: Vin7 / QA23
  • Fermentation temp: 57.2ºF
  • Method: The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 41°F) to cool the fruit down, received a dose of pectolytic enzymes, as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation, and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. They inoculate with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 5 months after which the winery team will rack them and add a light fining to clean them up a bit for evaluation. After tasting, their winemaking team decides on the final blend, the blend is made and the wine is prepared for bottling.
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
The name Thelema comes from the monk, François Rabelais, a doctor and writer in sixteenth-century France who imagined a utopian abbey on the banks of the Loire. Contrasting to the religious orders of his day, this community admitted both men and women, and encouraged them to live together in great luxury. Only one law governed its members: “Fay ce que couldras” – “Do what thou wilt!”. This was the Abbey of Thélème. Here, Rabelais spent a lot of his time thinking and writing about wine. Some of his most memorable quotes being, “Wine is the most civilized thing on earth”, and “Never did a great man hate good wine”. Thus, the name of the vineyard on the slopes of the Simonsberg Mountain. Learn more about the winery history here.

Information © Thelema Mountain Vineyards – All Rights Reserved.

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July Wine Club Pairing Recipe

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Smash Burger PhotoSmoked Gouda Smash Burgers

INGREDIENTS:

  • 1 pound ground beef
  • 1 teaspoon salt
  • ½ tablespoon canola or vegetable oil
  • 1 tablespoon unsalted butter
  • 4 to 6 ounces smoked gouda cheese thinly sliced
  • buns for serving
  • lettuce tomato, red onion (whatever else you like)

(For the House Sauce):

  • ½ cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • 1 tablespoon your favorite BBQ sauce

DIRECTIONS:

  1. Separate the ground beef into equal portions – most most likely 4 or 6 equal parts. Form into balls so they smash into a more circular burger, but it’s not necessary.
  2. Heat a large cast iron skillet over medium-high heat. You want it to be hot, so heat it for a few minutes.
  3. Once it’s hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly. Place one of the balls of beef on the skillet and smash it down with a spatula once or twice. You want it to be about ½ inch in thickness (or a little less if you wish) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook them for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt.
  4. Remove the burgers with a spatula and serve immediately with the house sauce, on buns, with lettuce, tomato and onion if you wish.
  5. (For the House Sauce): Whisk all ingredients together until creamy and smooth and combined. Serve for dipping or as a sauce on burgers and sandwiches.

© Recipe courtesy of How Sweet Eats.

JULY WINE CLUB:

Bold wine Style logoThelema-Shiraz-bottleThelema Mountain Vineyards
Shiraz
Stellenbosch, South Africa

BOLD WINE STYLE

Aromatic and inviting, this flavorful Shiraz shows a spicy white pepper undertone with cassis and dark red fruit aromas of mulberries. It is characterized by versatility, demonstrating a smooth, soft palate with a savory finish.

WINE DETAILS:

  • Varietal: Shiraz
  • Analysis: 13.5% alcohol / volume
  • pH: 3.48
  • Residual Sugar: 2.1 g/L
  • Total Acid: 5.5 g/L
  • Food Pairing: Grilled meats, meaty casseroles and mature cheeses

VITICULTURAL PRACTICES:

  • Varietal: Shiraz, clone SH99/SH9C/SH1A
  • Root stock: 101-14, R110
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2000 & 2001
  • Plant density: 2300-3200 vines per hectare
  • Trellising: VSP & Guyot
  • Pruning: 2-bud spurs every 12cm & cane pruning
  • Yield: Approximately 11.2 t/ha
  • Irrigation: Supplementary drip
  • Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity
  • Grape sugar: 23.2-24.2 *B
  • Acidity: 5.0 g/l
  • pH at harvest: 3.4-3.5

WINEMAKING PRACTICES: 

  • Yeasts: Enoferm Syrah
  • Fermentation temp: 78.8-80.6ºF
  • Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels.
  • Mood Maturation: 18 months in barrel, 30% new French and the balance in older barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker, Gyles Webb, and the help of his wife’s family, the McLean’s, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 90’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the Southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Information, Photos & Video © Thelema Mountain Vineyards – All Rights Reserved.

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July Wine Club Pairing Recipe

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Tasty crispy fried wedges of potato with fresh rosemaryDuck Fat Potatoes

INGREDIENTS:

  • 3.5–4 lbs. potatoes, medium or large, Yukon Gold or Russet
  • 1 tbsp salt
  • 2 tbsp semolina
  • 1.5 tsp kosher salt
  • 7 oz duck fat
  • 2 tsp rosemary, roughly chopped
  • sea salt flakes

DIRECTIONS:

  1. Peel the potatoes, then cut into 3 inch pieces.
  2. Preheat oven to 450°F.

Par Boiling & Roughing up:

  • Add 1 tbsp salt and then the potatoes to a large pot of boiling water. Boil for 10 minutes.
  • Drain potatoes well.
  • After draining the potatoes well, return to the empty pot on the turned off stove and allow to “steam dry” for a few minutes.
  • Add 1.5 tsp salt and the semolina. Place lid on, then shake the pot up and down vigorously 5 to 7 times to rough up the surface.

Roasting:

  • Pour duck fat into heavy based metal roasting pan (not glass or ceramic).
  • Heat in oven for 5 to 7 minutes until it’s shimmering and very hot with little wisps of smoke.
  • Working quickly and carefully, remove pan from oven.
  • Transfer potatoes into the roasting pan (be careful), and turn to coat in fat. Then, arrange the potatoes cut face down.
  • Roast for 25 minutes. Turn potatoes, roast for another 15 minutes. Turn again, then roast for a final 10 to 15 minutes, or until deep golden and super crunchy.
  • Transfer to a warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately.

© Recipe courtesy of Nagi at RecipeTin Eats.

JULY WINE CLUB:

Bold wine Style logoKillermans Run Cabernet SauvignonKilikanoon
Killerman’s Run Cabernet Sauvignon
Clare Valley, South Australia

BOLD WINE STYLE

The aromas of blackberry, mocha, sage and French oak combine sweetly on the nose.  The classic cassis and herbaceous notes carry through from the nose onto the palate, beautifully supported by fine grained tannins. Velvety texture finishing with black pepper and exotic spice.

Varietal: Cabernet Sauvignon
Analysis: 14.0% alcohol / volume
Maturation: 16 months in new and seasoned French oak hogsheads
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Slow Cooked Beef Brisket with a side of duck fat potatoes and greens
Critical Acclaim: 91 pts JamesSuckling.com; 90 pts Wine Spectator; 90 pts Robert Parker Wine Advocate

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The grapes are sourced from the cool climate vineyards of the Clare Valley, South Australia. Hand-selected fruit parcels, maturation in new and older small French oak hogsheads for up to two years and attention to final blending has ensured a wine of great poise and balance.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was originally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

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Learn about our Memberships >

 
 
 

 

Kilikanoon Killerman’s Run Shiraz

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grilled chicken wings on a wooden board

Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce

INGREDIENTS:

  • 16 chicken wings, with the two joints attached, tips removed
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup hot sauce
  • ¼ cup soy sauce
  • 1 Tablespoon light brown sugar

DIRECTIONS:

  1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
  2. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

© Recipe courtesy of Ray Lampe on Food & Wine.

JULY WINE CLUB:

Mellow style logoKillermans-Run-Shiraz-bottle-webKilikanoon
Killerman’s Run Shiraz
Clare Valley, South Australia

MELLOW WINE STYLE

There are pronounced aromatics of dark fruits, sweet spices, and forest floor. The palate is welcoming with generous flavors of black cherry, dusted chocolate and plum. It evolves beautifully in the glass, a wonderfully textured wine that finishes on a savory note.

Varietal: Shiraz
Analysis: 14.5% alcohol / volume
Maturation: 15 months in new and seasoned French oak barriques
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Marinated pork spare ribs, BBQ chicken wings or pizza
Critical Acclaim: 91 pts. Wine Spectator; 90 pts. Wine Enthusiast

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Shiraz uses low yielding grapes from premium vineyards, hand-selected from exclusively Clare Valley vineyards. The grapes are then vinified by traditional winemaking methods and matured in small French barriques before careful blending and unfiltered bottling.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, Kevin Mitchell inherited 30 year old Shiraz, Cabernet, Grenache and Riesling vineyards− many of which were planted by his father, Mort, in the 1960’s. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Kilikanoon Killerman’s Run Riesling

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Caesar salad on the tableCaesar Salad Supreme

INGREDIENTS:

  • 6 cloves garlic, peeled, divided
  • ¾ cup mayonnaise
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 anchovies or anchovy fillets, minced
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste
  • ¼ cup olive oil
  • 4 cups day-old bread, cubed
  • 1 head romaine lettuce, torn into bite-sized pieces.

DIRECTIONS:

  1. Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
  2. Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
  3. Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.

© Recipe courtesy of All Recipes.

JULY WINE CLUB:

Silky styleKillermans Run RieslingKilikanoon
Killerman’s Run Riesling
Clare Valley, South Australia

SILKY WINE STYLE

The nose of this Riesling is intensely aromatic with notes of lemon, lime, orange blossom, and the classic Riesling minerality. The palate is fresh and mouth watering with bright citrus, orange rind and crisp green apple. It has a tangy, dry finish making it a real pleasure to drink.

Varietal: Riesling
Analysis: 12.5% alcohol / volume
Maturation: Stainless Steel
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Fresh seafood such as oysters, scallops and shrimp; or, try with a fresh Caesar Salad.
Critical Acclaim: 93 pts. JamesSuckling.com

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Riesling is fermented at cool temperatures for 3 weeks with an aromatic yeast strain. The ferment was stopped prior to complete dryness to give the wine a hint of additional texture and roundness while still being nicely balanced by naturally retained, crisp acidity. This Riesling was made in a classic Clare Valley regional style primarily from carefully selected vineyards in the Watervale sub region.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Peter Warr joined the winery in late 2018 after traveling the world honing his craft. He is now responsible for carrying on Mort and Kevin’s legacy at this treasured and award winning estate. Kilikanoon is rated by US and Australian critics as one of Clare Valley’s outstanding wineries, producing bracingly intense and long-lived Rieslings, along with powerful, yet balanced Shiraz, Grenache and Cabernet Sauvignon. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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July Bubbly Club: Iowa

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Bubbly Wine ClubChampagne_Taittinger_Brut_La_Francaise-bottleTaittinger
Brut La Française
Champagne, France

BUBBLY WINE STYLE

The Taittinger Brut La Française is pale gold in color with fine, persistent bubbles. On the nose, there are delicate aromas of peach, white flowers, vanilla pods, and brioche and the on the palate there are flavors of fresh fruit and honey. Excellent with foods such as seafood and white meat.

Analysis: 12.3% alcohol / volume
Varietal: 40% Chardonnay, 35% Pinot Noir, 25% Pinot Meunier
Appellation: Champagne, France
Aging: 3-4 years on lees
Winemaker: Alexandre Ponnavoy

WINEMAKER NOTES:
Taittinger Brut La Française is a blend of Chardonnay, Pinot Noir and Pinot Meunier wines from at least 35 villages. The high proportion of Chardonnay (40%) is unique among fine nonvintage Champagnes. The presses are located in the vineyard for immediate pressing of the fruit after the manual harvest, and the resulting must is cold fermented under temperature-controlled conditions. After resting until the end of winter, the wine is blended, and then the final cuvée undergoes a second fermentation in the bottle in Taittinger’s cool cellars. The aging of Brut La Française on the lees for almost 4 years, more than double the legal minimum of 15 months. This extra time in the cellars allows the wine to reach the peak of aromatic maturity, and the result is a delicately balanced Champagne, known for its consistently excellent quality.

ABOUT THE WINERY:
The Taittinger family has managed the Champagne House for nearly a century. Pierre-Emmanuel Taittinger, grandson of the founder, has maintained this commitment for 40 years and today he shares it with his son, Clovis and his daughter, Vitalie who both work beside him. Their aim is to always achieve excellence with their work. “Having our family name on a bottle places demands and responsibilities on every minute. It conveys both the skills and knowledge of the past and a commitment to the future,” Clovis Taittinger.  Champagne Taittinger is one of the few remaining family owned and operated Champagne houses. The firm is distinguished for its extensive vineyard holdings of 752 acres, including prestigious Grand Cru vineyards in the Côte des Blancs and Montagne de Reims regions. Unlike most large houses, Champagne Taittinger relies primarily on estate grapes for its portfolio of Champagnes. Also unique are the higher proportion of Chardonnay in its wines that gives Taittinger its signature style, and the time devoted to aging the wines before release—most often greatly exceeding the legal requirement, in a practice that also has become a Taittinger hallmark. Learn more about the family business here.

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Eola Hills Classic Merlot

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Smoked Pomegranate Baby Back Ribs

© Photo by The Modern Proper

Smoked Pomegranate Baby Back Ribs

INGREDIENTS:

  • 1 onion
  • 1 head Garlic, halved
  • 2 bay leaves
  • 2 tablespoons allspice berries
  • 2 tablespoons black peppercorns
  • 2 sticks cinnamon
  • cup salt
  • 2 rack baby back ribs
  • 1/3 cup pomegranate molasses
  • 1 small onion
  • ½ cup pomegranate juice
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • Cilantro

DIRECTIONS:

  1. For the Brine: In a large stock pot bring 1 gallon of water along with onion, garlic, bay leaves, allspice berries, peppercorn, cinnamon sticks and salt to a boil. Remove from heat and allow to cool.
  2. Place ribs in pot making sure they are fully submerged in the brine, adding more water if necessary. Cover and allow ribs to soak in brine for 24 hours.
  3. Pomegranate BBQ Sauce: Combine all ingredients in a saucepan and allow to simmer for 30 minutes, stirring often. Remove from heat, allow to cool slightly. Add all ingredients to a food processor and blend until smooth. BBQ sauce can be stored for up to 2 weeks in refrigerator.
  4. Ribs: Remove ribs from brine and dry with a paper towel.
  5. When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
  6. Place ribs directly on grill bone side down. Allow to smoke for 3 hours.
  7. Increase heat on grill to 375°F and preheat, lid closed. Using the pomegranate BBQ sauce, generously coat the ribs and allow to cook for another hour. Meat should be tender but not falling off the bones.
  8. To serve, garnish with minced cilantro. Enjoy!

© Recipe courtesy of The Modern Proper.

JULY WINE CLUB:

Mellow style logoClassic MerlotEola Hills Wine Cellars
Classic Merlot
Oregon

MELLOW WINE STYLE

The Eola Hills Classic Merlot is red in color with aromas of plum, cherry, and rosemary blossoms. On the palate, it highlights flavors of red cherries, blueberries, dark chocolate, and roasted coffee beans. It is a rich and robust medium/full bodied wine.

Varietal: Merlot
Analysis: 14.4% alcohol / volume
PH: 3.44
Residual Sugar: 0.2 g/L
Production: 1,270 cases
Brix at Harvest: 23
Sourcing: Applegate & Columbia Valleys
Food Pairing: Look for savory dishes like sautéed wild mushrooms, rosemary infused lamb, pork ribs with pomegranate molasses, or beef roasted with garlic and red wine.

WINEMAKER NOTES:
“Eola Hills has been crafting Merlot for more than 30 years. This sauve varietal has the capacity to beautifully showcase terroir and various winemaking techniques and continues to be a passion of Eola Hills. This vintage is voluptuous and deliciously fruit-forward. With extended oak aging, this rich style takes on darker fruit characters tinged with the freshness of rosemary blossoms and the intensity of dark chocolate.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more about their history here.Boozie Banter Podcast

PODCAST WITH EOLA HILLS WINERY:
WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk Oregon wine, his family winery, gleaning, moving to the Midwest and taste 8 wines from their expansive portfolio. Learn more about other exciting wines from Eola Hills! Listen to the full broadcast on Spotify here >

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July Sweet Club Iowa

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Romerhof_Kab18_bottleSweet Wine ClubRömerhof
Riesling Kabinett
Mosel, Germany

NECTAR WINE STYLE

The Römerhof Riesling Kabinett is a well-balanced young wine. It highlights flavors and aromas of peaches and citrus, and is fresh and fruity with a crisp acidity.

Analysis: 8.5% alcohol / volume
Varietal: 100% Riesling
Region: Mosel, Germany
Vineyard: Very ripe Riesling grapes from the middle of the Mosel Valley of Germany are used in making this wine. These grapes are allowed to hang longer, earning the designation of ‘Kabinett’.
Pairing: The sweetness from this wine makes it a perfect pairing to aged cheeses, chicken and cream sauces.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

WINEMAKER NOTES:
“Drought and heat as well as the fear of heavy rain were of primary concern. As in the other regions, vine development was well ahead of the average and picking started in mid-September. The grapes were healthy which brought much relief. September brought rain, but thanks to cool nights it did not lead to rot.” – Römerhof Winery

ABOUT THE WINERY: 
Römerhof Winery is owned by Heinz Eifel, whose family has been producing wines in the heart of the Mosel Valley for over 400 years. Based in the village of Trittenheim, Heinz works closely with his winemaker daughter, Anne Eifel-Spohr, to produce award winning Rieslings. Learn more about their history here.

Dr-Konstantin-Frank-2019-Semi-Dry-Riesling-bottleDr. Konstantin Frank Winery
Semi-Dry Riesling
Finger Lakes, New York

NECTAR WINE STYLE

A delicate Semi-Dry Riesling initially, then rounding out to be tropically ripe. It is brimming with notes of apricot, nectarine, and a hint of pineapple. Flavors of citrusy lemon and acacia blossom balance the sweetness effortlessly.

Analysis: 11.5% alcohol / volume
Varietal: 100% Riesling
RS: 22 g/L
pH: 3.11
TA: 7.0 g/L
Vineyard: Seneca and Keuka Vineyards
Vinification: De-Stemmed. Direct Press.
Vessel: Stainless Steel. Temperature Controlled.
Fermentation: Traditional. No Malolactic Fermentation.
Élevage: Unoaked. Aged 5 months on the lees.
Dryness: Semi-Dry. 2.2% Residual Sugar
Pairing: Enjoy with Middle Eastern, Moroccan, Thai or Asian cuisines. This wine pairs exceptionally well with ingredients such as pepper, ginger, curry, sesame, soy, spicy BBQ, and pork.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section also pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

WINEMAKER NOTES:
“Budbreak and flowering started about two weeks later than normal. Temperatures during the summer were moderate, August and September were cooler than average. Luckily, the weather in the fall was extremely favorable with extended periods of sunny and dry days followed by cool nights. This offered excellent conditions to fully ripen the grapes well into October.

Riesling was first brought to the Finger Lakes by our founder. Those original vines dating back to 1958 are still in production. Riesling blocks on our Keuka vineyard were planted in 1958, 1962, 1968, 1976, 1999, 2006, and 2012 with various clones (88, 90, 11, 318, 239, 49, 110, 38). Soils here are shallow, shale-based which add minerality, acidity, and elegance. Riesling was planted in 2007, 2008, 2010, and 2012 on our Seneca estate vineyard with 90 and 356 clones. Temperatures here are a few degrees warmer than Keuka, thus providing riper fruit notes. Soils on Seneca are characterized by deep Honeoye silt loam.” – Dr. Konstantin Frank Winery

ABOUT THE WINERY:
Dr. Konstantin Frank Winery is a family owned and operated winery situated on the southwestern hills of Keuka Lake. In 1958, Dr. Konstantin Frank planted his first Vinifera vines, igniting the “Vinifera Revolution” – forever changing the course of winemaking in New York. Four generations later, the Frank family continues to grow their winery throughout the Finger Lakes region. Learn more about their story here.

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July Wine Club Pairing Recipe

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Wild Mushroom Risotto

Wild Mushroom Risotto

© Photo by Matt Armendariz

INGREDIENTS:

  • 1 pound wild mushrooms torn or sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken stock
  • 1/2 cup Parmesan cheese
  • 1/3 cup Mascarpone cheese
  • chives to garnish
  • lemon wedges
  • kosher salt and white pepper to taste

DIRECTIONS:

  1. In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft and starting to caramelize. Season with salt and transfer to a clean plate.
  2. In the same skillet heat the olive oil over medium-high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
  3. Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
  4. Once the rice is tender, add the Parmesan and Mascarpone cheese and combine. Add the previously sautéed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with chives and a squeeze or two of lemon juice and serve.

© Recipe courtesy of Gaby Dalkin from What’s Gaby Cooking.

JULY WINE CLUB:

Mellow style logoPersnickety Pinot NoirEola Hills Wine Cellars
Persnickety Pinot Noir
Oregon

MELLOW WINE STYLE

A collaboration by Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards, of Eola Hills Wine Cellars. The Persnickety Pinot Noir is violet in color. The nose highlights aromas of black cherry, raspberry and toasted oak; while on the palate there are flavors of black fruits, toast and caramel. This is a full-body wine, that is rich and expressive with a polished finish.

Varietal: 100% Pinot Noir
Analysis: 13.8% alcohol / volume
TA: 0.56
PH: 3.6
Residual Sugar: 0 g/L
Brix At Harvest: 22.5-24.5
Production: 800 cases
Sourcing: Premium vineyards throughout the Willamette Valley, Eola-Amity Hills, Umpqua Valley and Rogue Valley AVAs.

Food Pairing: It is recommended to pair this Pinot Noir with earthy dishes such as a creamy wild mushroom risotto. For cheeses, look for a selection of Camembert, Gruyere or Goat Cheese.

Eola-Hills-Steve-Anderson-winemaker-1-600x900

Head Winemaker, Steve Anderson

WINEMAKER NOTES:
“Forecasts for end of season rains in Northern Oregon had some growers worried about early picking, but others took their chances and were rewarded with longer hang time and a great finish. Southern Oregon vineyards balanced out lower yields making our Classic Pinot another premium representation of this distinctive grape in Oregon. A dark-fruited, juicy profile is balanced by toasty spice and vanilla notes from an oak regime combining time spent in both French and American barrels.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more here.

 

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >