Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
Serve: Season with salt and pepper to taste, then serve immediately.
From the Andrews Family Vineyard and Coyote Canyon Vineyard, whole berries were used with 25% stems. Five-day cold soak under dry ice followed by fermentation by native yeasts. Aged for 5 months in a mix of neutral French puncheons and stainless steel.
Varietal: Counoise, Grenache, Cinsault, Viognier, Roussanne Analysis: 13.1% alcohol / volume Total Acidity: 5.5 g/L pH: 3.74 AVA: Columbia Valley Vineyard: Andrews Family Vineyard/Coyote Canyon Vineyard, Horse Heaven Hills.
ABOUT THE WINERY: Sonder wines are driven by simplicity and authenticity, creating wines that are minimally intervened to showcase each vineyard and the nuances that mother nature may bring to each vintage. They strive to create wines they love to drink: bright, playful, juicy and delicious.Learn more about the winery here.
3tablespoonsunsalted butterplus more for the baking dish
1largeonionthinly sliced
1garlic clovethinly sliced
1 ½ pounds (about 1 large)butternut squashpeeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
¼ teaspoongrated nutmeg
Fine sea salt and freshly ground black pepper
½ cupheavy cream
¾ cupfresh bread crumbs
¾ cupgrated Comté cheese
fewchivesfinely chopped (optional)
DIRECTIONS:
Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
From the Boushey and Carthage vineyards, the Grenache Blanc grapes were fermented and aged in stainless steel tanks and a single used Hungarian oak barrel. No malolactic fermentation and aged sur lees for 5 months.
Varietal: 100% Grenache Blanc Analysis: 11.8% alcohol / volume Total Acidity: 5.9 g/L pH: 3.19 AVA: Columbia Valley Vineyards: Boushey and Carthage
ABOUT THE WINERY: Sonder wines are driven by simplicity and authenticity, creating wines that are minimally intervened to showcase each vineyard and the nuances that mother nature may bring to each vintage. They strive to create wines they love to drink: bright, playful, juicy and delicious.Learn more about the winery here.
3 tablespoons olive oil, plus more for greasing pan
24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
½ teaspoon garlic powder
¼ teaspoon onion powder
kosher salt and black pepper
3 tablespoons unsalted butter
2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
2 sarge shallots, minced
3 garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon poultry seasoning
1 teaspoon celery seeds
6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
1 to 1½ cups grated Gruyère or Emmental cheese
4 tablespoons minced fresh parsley
2 large eggs
DIRECTIONS:
Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
Anne de Joyeuse Original Pays D’OC Cabernet Sauvignon Languedoc, France
BOLD WINE STYLE
Intense red in color with shades of violet and purple. The nose is elegant with notes of red fruit. Full bodied on the palate with fine, precise first impressions, evolving towards a wide palate of savors of wild blackberry fruit. This Cabernet Sauvignon will accompany traditional local dishes such as cassoulet from Castelnaudary or the Limoux fricassée. Spicy dishes will also go well with this intense red wine.
WINEMAKER’S NOTES Cabernet Original is vinified in a traditional way, fermented at controlled temperatures, the must is pumped over the crust each day. 50% of the wine was matured in stainless steel tank vats and 50% in oak barrels (1/3 new barrels, 1/3 barrels of one wine, 1/3 barrels of two wines).
ABOUT ANNE DE JOYEUSE: The Anne de Joyeuse cooperative is named after a well-known 16th-century figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III. The producers of the Anne de Joyeuse have constantly worked on the evolution of their vineyards since 1929. The ‘originality’ of their soils and climates drove them to plant Cabernet Sauvignon vines in the 1970s. The vines are cultivated with great care, following the guidelines of the Project Planet program on the slopes facing the nearby Pyrenean mountains. The vineyards are planted on clay and limestone soils, which benefit from the fresh climate of the Pyrenean foothills. Learn more >
Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
Serve: Season with salt and pepper to taste, then serve immediately.
Château Haut Barrail Cru Bourgeois Red Bordeaux Médoc, France
BOLD WINE STYLE
Château Haut Barrail is situationed in the Bordeaux region called Médoc. The wine grows on gentle hillsides facing Gironde, with good natural drainage. This wine has intense garnet color with black tendencies. Aromas of ripe fruit and toasted almonds, with a soft and fruity lingering finish. Médoc wines go extremely well with numerous foods and show their full power when accompanied with white and red meats, game, fish in red sauce and firm-bodied cheese.
Varietal: 70% Merlot, 30% Cabernet Sauvignon Analysis: 14%.5 alcohol / volume Aging: 12 months in 60% new barrels and 40% old barrels Critical Acclaim: 92 pts James Suckling 2018; 91 pts Decanter 2018; 90 Vinous 2016
WINEMAKER’S NOTES Produced with sustainable agriculture practices and pruning in double Guyot. Leaf-stripping and traditional winemaker. Cold maceration during 24 hours minimum, with natural yeasts. Fermentation in stainless steel thermo-regulated vats.
ABOUT CHÂTEAU HAUT BARRAIL: Château Haut Barrail and its windmill, has been around since 1362. The oldest parts of the current house were built at the beginning of the 17th-century. Nowadays, it represents the typical architecture of the 18th-century, with engraved vines and wheat on the stonework. The Cyrill Gillet Domains are situated in the center of the Médoc area on the Begadon district, spread across 37 acres. Owners since 1987, the Gillet family has done a lot to restore the estate. The first vintage of Château Haut Barrail was 1995.
3tablespoonsunsalted butterplus more for the baking dish
1largeonionthinly sliced
1garlic clovethinly sliced
1 ½ pounds (about 1 large)butternut squashpeeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
¼ teaspoongrated nutmeg
fine sea salt and freshly ground black pepper
½ cupheavy cream
¾ cupfresh bread crumbs
¾ cupgrated Comté cheese
fewchivesfinely chopped (optional)
DIRECTIONS:
Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
Anne de Joyeuse Orchis Chardonnay Pays D’OC Languedoc, France
SILKY WINE STYLE
Produced in the Languedoc-Roussillion region in France, by Cave Anne de Joyeuse, this Chardonnay comes from the Vin de Pays D’OC appellation. Bright pale gold in color with scents of white flowers on the nose, evolving on the palate towards notes of white fruit and a fresh, citrus finish. Fine and well balanced, it will accompany all sorts of fish dishes and will also be ideal as an aperitif.
WINEMAKER’S NOTES Grapes were pressed directly on their arrival at the cellar, then vinified traditionally and fined at cold temperatures. They are then fermented under controlled temperatures.
ABOUT ANNE DE JOYEUSE: The Anne de Joyeuse cooperative is named after a well-known 16th-centruy figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III. The cooperative includes 350 winegrowing families and 3000 hectares under vine. The producers of the Anne de Joyeuse company have constantly worked on the evolution of their vineyard since 1929. The wines are created in their state-of-art cellar with genuine passion, reflecting their love the terroir and desire to produce the best value possible. For the last 25 years, Anne de Joyeuse has focused on the environment, reinforced in 2007 by the creation of their sustainable development charter, Protect Planet, helping cooperative producers implement sustainable winegrowing techniques. Their vineyards are at the crossroads of four major climate zones and seven types of soil. This exceptional location shapes the quality and uniqueness of their wines. Learn more >
3tablespoonsunsalted butterplus more for the baking dish
1largeonionthinly sliced
1garlic clovethinly sliced
1 ½ pounds (about 1 large)butternut squashpeeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
¼ teaspoongrated nutmeg
Fine sea salt and freshly ground black pepper
½ cupheavy cream
¾ cupfresh bread crumbs
¾ cupgrated Comté cheese
fewchivesfinely chopped (optional)
DIRECTIONS:
Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.
WINEMAKER’S NOTES A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions.Learn more about the winery’s history here.
Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
Serve: Season with salt and pepper to taste, then serve immediately.
This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.
WINEMAKER’S NOTES The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions.Learn more about the winery’s history here.
3 tablespoons olive oil, plus more for greasing pan
24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
½ teaspoon garlic powder
¼ teaspoon onion powder
kosher salt and black pepper
3 tablespoons unsalted butter
2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
2 sarge shallots, minced
3 garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon poultry seasoning
1 teaspoon celery seeds
6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
1 to 1½ cups grated Gruyère or Emmental cheese
4 tablespoons minced fresh parsley
2 large eggs
DIRECTIONS:
Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.
Varietal: Shiraz Analysis: 15.0% alcohol / volume pH: 3.77 RS: 2.1 g/L Production: 5,000 Bottles Wood Maturation: Spicy, white peppers, dark fruit
WINEMAKER’S NOTES For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions.Learn more about the winery’s history here.
3tablespoonsunsalted butterplus more for the baking dish
1largeonionthinly sliced
1garlic clovethinly sliced
1 ½ pounds (about 1 large)butternut squashpeeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
¼ teaspoongrated nutmeg
Fine sea salt and freshly ground black pepper
½ cupheavy cream
¾ cupfresh bread crumbs
¾ cupgrated Comté cheese
fewchivesfinely chopped (optional)
DIRECTIONS:
Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
Arendsig Single Vineyard Chardonnay Blok A15 South Africa
CRISP WINE STYLE
On the nose, green and yellow citrus, Granny Smith apple, with tropical fruit notes. Zesty and crisp on the palate with a lingering mouthfeel. Spontaneously fermented and matured in concrete tanks and neutral French oak barrels for 10 months.
Varietal: Chardonnay Analysis: 13.79% alcohol / volume pH: 3.18 TA: 7.1 RS: 2.8 g/L Production: 12,546 Bottles Maturation: 10 Months, concrete tanks and neutral French oak barrels Critical Acclaim: 4 stars, Platters Diners Club Entertainment 2022
WINEMAKER’S NOTES “My philosophy is to create great single vineyard wines from unique soil, climate and location. It’s the soil with all the microbes, cycle of elements and the help of living organisms that creates the heartbeat for my vines. The location towards the sun, wind and holistic climate conditions reflects the uniqueness of each vineyard. Spontaneous fermentation, no added yeast, is used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics which is specific to the site.” – Lourens Van Der Westhuizen
ABOUT ARENDSIG: Arendsig’s single vineyard wines are made with minimal interference throughout the vinification. During fermentation natural yeasts are used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics, that’s specific to the site. The handcrafted approach helps add to the final balance of the wines. The vineyards are blessed with diversity, located in the Southern Robertson valley, Bonnievale. Learn more at Arendsig.co.za
E. Pira e Figli Barolo Via Nuova DOCG 2018 Nebbiolo Piedmont, Italy
BOLD WINE STYLE
This classic Barolo blend combines structure with elegance and complexity, emphasizing the particularities of each vineyard site. Though a bit timid when first opened, some time in the glass (or decanter) will reveal Via Nuova’s alluring ethereal floral and fruit perfumes. This wine is clear and lively garnet red in color. It is dry, savory and harmonious; soft in flavor but full with a lasting persistence due to the tannin.
Analysis: 14% alcohol / volume Varietal: 100% Nebbiolo, certified organic grapes Region: Piedmont, Italy Vineyard: Terlo and Liste in Barolo, Ravera and Mosconi in Monforte d’Alba, and Gabutti and Baudana in Serralunga d’Alba Yield: 450 kg/ha Aging: Aging for 24 months in lightly toasted 30% new French oak barriques Average age of vines: 30 years Acidity: 6.37 g/L Production: 4,500 bottles Soil: Calcareous clay, Sant’Agata marl (sandstone) Average Altitude: 340 m (1,115 feet) above sea level Vinification: Fermentation in stainless steel tanks at controlled temperature with daily punch downs and pump-overs Harvest: Mid-October Cellar: E. Pira Chiara Boschis, Barolo Bottling: Aged an additional 1 year in bottle Release: Spring, 3.5 years after harvest Critical Acclaim:
WINEMAKER NOTES: Via Nuova (New Road) was the name of a small vineyard on the edge of the historical center of Barolo, the name coming from its proximity to the road (new at that time) connecting Barolo to Novello. All that remains today of the road is a small walking path through the vineyards. The wine was produced as a single-vineyard Barolo for many years until, in 2010, this small Cru was incorporated into the larger Terlo subzone. And so, as a sort of homage to tradition, Barolo Via Nuova is now produced as a blend of 6 different vineyards: Terlo and Liste in Barolo, Ravera e Mosconi in Monforte d’Alba and Gabutti and Baudana in Serralunga d’Alba. – E. Pira e Figli
E. Pira e Figli Barolo Mosconi DOCG 2018 Nebbiolo Piedmont, Italy
BOLD WINE STYLE
Garnet red in color, this wine is complimented by open perfumes of flowers and mature fruit with some spicy notes. This is a long-lasting wine of power and concentration with firm, velvety tannins.
Analysis: 14% alcohol / volume Varietal: 100% Nebbiolo, certified organic grapes Region: Piedmont, Italy Vineyard: Mosconi (a single-vineyard property acquired in 2009) in Moforte d’Alba Yield: 450 kg/ha Aging: Aging for 24 months in lightly toasted 30% new French oak barriques Average age of vines: 30 years Acidity: 6.37 g/L Production: 4,700 bottles Soil: Calcareous clay marl soils from the tertiary period, with areas rich in calcium carbonate and iron Average Altitude: 400 m (1,312 feet) above sea level Vinification: Fermentation in stainless steel tanks at controlled temperature with daily punch downs and pump-overs Harvest: Mid-October Cellar: E. Pira Chiara Boschis, Barolo Bottling: Aged an additional 1 year in bottle Release: Spring, 3.5 years after harvest Critical Acclaim:
WINEMAKER NOTES: The most recently acquired parcel, the famous Mosconi Cru in Monforte d’Alba was purchased in 2009. The vineyard’s particular heavy clay soil (in some areas calcium carbonate and iron give the soil a reddish-gray color) lends considerable structure to this wine, making it a Barolo ideal for aging. – E. Pira e Figli
E. Pira e Figli is a key player in the history of Barolo. The Pira family, whose members have been vignerons since the seventeenth century, started producing and bottling wines by the 19th century, and received immediate praise for their work.
In late 1980, the Pira lineage came to a tragic end with the death of the legendary, Luigi (Gigi) Pira (one of the last remaining winemakers to carry out the pressing on foot and the production without the support of any technical means). The estate was then sold to the Boschis family, who had deep family ties with the Pira family. By the end of the 1980’s, Chiara Boschis took the reins of the winery, becoming one of the first women producers in the Langhe. She quickly became a ‘Superwoman’ of the region with her daring and innovative decisions – garnering much acclaim from international publications.
Since 2010, Chiara has been joined by her brother, Giorgio, who shares her same great passion for work in the vineyard and in the cellar. Learn more about their story here.
This wine is “Brunello’s younger and smiley brother”. Obtained from the same Sangiovese grapes and the same Montalcino area, but designed to be consumed sooner. This young red wine is very intense and brilliant ruby red in color. The nose is fine, rich, and well expressed; there are notes of ripe small red berries, spices and dark flowers, such as violets. The palate is full, harmonious and pleasant. The tannins are silky and well balanced by the richness of the fruit. The persistence is pleasant and lengthy.
Analysis: 14% alcohol / volume Varietal: 100% Sangiovese Serving: Serve at a temperature between 60.8ºF-64.4ºF, in a balloon shapes wine goblet. Those who wish to open and drink immediately will find it useful to use a decanter. Food Pairing: Versatile and perfect for the table. Opt for important first courses, roasts, tasty cheeses and cold cuts. This wine requires food that is intense in taste, but not too fatty or greasy. Critical Acclaim: 90-91/100 from some of the most prestigious international wine magazines
ABOUT THE VINEYARDS: The vineyards at Casato Prime Donne are cultivated following the organic regime and cover a total of 16 hectares, three of which are always designated to the production of Rosso di Montalcino. These vineyards are on the northern, and coolest, area of Montalcino, on a hill about 225 m. above sea level, where the soil is made up of clays and sea sands. Each vineyard is divided into 6 small parcels and contain about 5,000 vines per hectare. The grapes are cultivated with the spurred cordon method, and the average production is about 6 tons of grapes per hectare.
HARVEST AND VINIFICATION: The grapes are harvested by hand between September 15th and October 10th (depending on the climate of the year). The clusters are chosen right in the vineyard and then the berries are selected on an automatic sorting table where two women work. Generally the grapes for Rosso di Montalcino arrive first and then those for the Brunello. To learn more about the vinification process, click here.
AGING: After the racking/separation of the wine from the lees, the Rosso di Montalcino begins its aging in oak barrels around February. The oak barrels are chosen according to the characteristics of the vintage – from 5 to 40 hl in size – with or without toasting. Duration of barrel aging also varies according to the wine, and can go for some months. As for home aging, aim for 3-4 years, and not much more. Keep the bottles lying down in a dark and cool place to keep the Rosso di Montalcino perfectly harmonious and pleasant, rich in taste with soft tannins and great finesse.
Born in 1953 to a family of producers of Brunello di Montalcino, Donatella Cinelli Colombini founded her own estate in 1998 comprising of Fattoria del Colle in Trequanda and Casato Prime Donne in Montalcino.
Casato Prime Donne is about a 40 hectare property on the northern slope of Montalcino. This estate has belonged to the Colombini family at least since the end of the 16th century and was originally used by Donatella’s maternal forefathers for hunting and to host brides for their honeymoons.
The last three generations, the farm has been passed from mother to daughter – it belonged to grandmother Giuliana Tamanit, then mother Francesca Colombini, now Donatella Cinelli Colombini, who will give it to her daughter, Violante. Donatella has given this location a special meaning, as it is the first winery in Italy to be all female staffed, a flagship for women who work in wine. She has received countless awards and international success for her achievements within the industry. Learn more about their story here.
Creamy Leftover Turkey Soup
Sonder
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