TN : Sine Sole Nihil, Rose, 2006, Chateau Mourgues du Gris, Costieres de Nimes, France

Mourvedre grapes are fermented and aged in barriques and then blended with Grenache and Syrah to produce this rose.

Colour : Pale pink, strawberry

Aroma : Candied red fruits, herbs

Taste : Bone dry, candied cherry, raspberry, strawberry, long finish with herbs

Alcohol : 14.5%

Price : 119 SEK

Mark : B

Website : Chateau Mourgues

TN : Chateau Roylland 2003, Saint-Emilion Grand Cru, France

This is a blend of 90% Merlot and 10% Cabernet Franc. Green harvets was performed and all the grapes were picked by hand. Vinification takes place in concrete and stainless steel vats with capacities of between 50 and 90 hl. The wine was matured in oak barrels of which 50% were new. 45000 bottles were produced.

Château Roylland is located in the commune of Saint Emilion, more precisely in the Anse de Mazérat, on the southwest slopes of Saint Emilion. Château Roylland has 5,5 hectares of vines at the base of a hill, on even terrain with sandy clay soil, resting on a vein of hard iron rich sandstone, and another 5 hectares on the limestone plateau in the commune of Saint Christophe des Bardes with chalky clay soil.

Colour : Dark burgundy red

Aroma : Oak, dark fruits, red fruits

Taste : Oak, vanilla, plummy, dark fruits, red fruits, drying tannic finish

Alcohol : 13%

Price : 16.15 Euros (price at Maison du Vin de St Emilion, St Emilion, August 2007)

Mark : B

Website : Chateau Roylland

TN : Saint Clair Pinot Noir 2006, Malborough, New Zealand

The is wine was bottled with a screwcap. The winemaker was Matt Thomson.

The grapes were ourced from several low cropping vineyards in the Wairau Valley, Marlborough, each block of fruit was harvested at optimum ripeness in the cool of the evening. At the winery each batch of fruit was held cold for four to five days prior to ferment to help extract maximum flavour and to enhance colour stability. A mixture of indigenous and cultured yeasts were used to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to six times daily. At dryness each batch was pressed to tank and then racked off gross lees to stainless steel tanks and a mixture of new and used French oak. The wine then underwent malolactic fermentation and barrel portion was aged for eight months before being blended and prepared for bottling. The Titratable Acid is 5.4g/litre and the pH 3.6

The bottle had a gold sticker proclaiming that Saint Clair was the New Zealand producer of the year at the 2005 International Wine and Spirit Competition in 2005 (held in London). Interesting but not really relevant as this wine is a 2006 vintage.

Colour : Stewed red fruits, raspberry tint

Aroma : Stewed red fruit, spicy

Taste : Stewed red fruits, cherry, violets, spicy finish

Alcohol : 13.5%

Price : 106 SEK

Mark : C

Website : Saint Clair

TN : Kuenstler Hochheimer Stielweg Riesling Spaetlese Dry 1999

The grapes in Stielweg were grown on light loam soil. The vineyard was 50 years old and the yield was 38hl per hectare.

Colour : Deep yellow

Aroma : Honey, petrol

Taste : Citrus, petrol, honey,long mineral finish

Alcohol : 11%

Price : 159 SEK

Mark : B

Website : Weingut Kuenstler
Website : AB Nigab

TN : La Grola 2003, Veronese, IGT, Allegrini, Italy

Colour : Deep plum

Aroma : Oak, red fruits

Taste : Oak, slight vanilla, red fruits, some dark fruits, drying tanins at end of long finish

Alcohol : 13.5%

Price : 149 SEK

Mark : B-

Website : Allegrini

TN : Chateau Lyonnat 2002, Lussac-Saint-Emilion, France

Chateau Lyonnat is one of four Bordeaux chateaux owned by Ets. Milhade S.A. It is located in the southeastern part of Lussac Saint-Emilion. The vineyard is located on a hillside with a southern exposure and is 52 hectares. The soil is composed of thin, red sandy clay over limestone. The average age of the vines is 30 years old and some vines are 100 years old

At reception, the grapes are sorted on the bench to eliminate any undesirable berries. Then there is 100% destemming and a gentle crushing before placing the berries in temperature controlled vats. Natural yeasts initiate fermentation which generally last 10 days. A long maceration (3 Weeks) follows that extracts color, flavor, and tannins. The wine is transferred by gravity into new oak barrels (Demptos, Seguin Moreau) for malolactic fermentation and continues to age in these casks for 18 months. Fining is with egg whites and because the wine is racked clear, there is only a light filtration.

The wine is a blend of Merlot, Carbernet Sauvignon, and Cabernet France

Colour : Maroon, purple

Aroma : Black fruits, raspberry, oak, cedar, pencils

Taste : red fruits, some black fruits, oak, soft dry tanins

Alcohol : 13%

Price : 143 SEK

Mark : B-

Website : Chateau Lyonnat

VinUnic Newsletter August 2007

I have just read the VinUnic AB newsletter for August 2007. Australia and South Africa are the focus. However, the highlights for me are the tw wines from Shafer.

Website : VinUnic August 2007 Newsletter

Systembolaget New Wines September 2007

The next issue of Varunytt (September 2007) is available for download from the Systembolaget site. This month there is a large offering of 2005 red and white burgundies.

Website : Systembolaget Varunytt September 2007

TN : Carmenere Cabernet Sauvignon 2006, Reserva, Valle Central, Concha Y Toro, Chile, 3 litre Bag-In-Box

This was a really good glugger; it would be great for barbecues.

Colour : Dark purple

Aroma : Blackcurrant, green peppper

Taste : Coffee, green pepper, blueberry, blackcurrant

Alcohol : 13.5%

Price : 239 SEK

Mark : C+

Website : Concha Y Toro

TN : Lacrimarosa 2006, Mastroberardino, Italy

This wine is made from 100% Aglianico.

Colour : Salmon, orange hues

Aroma : red berries

Taste : Fresh, red berries, bitter finish

Alcohol : 14%

Price : 115 SEK

Mark : C+

Website : Mastroberardino

TN : Jester Sangiovese Rose, 2007, Mitolo Wines, Mclaren Vale, Australia

This is 100% Sangiovese. The winemaker was Ben Glaetzer.

On the back label "Italian born, Giacomo was known as the King of all Jesters. Quick witted and a skilled performer, he delighted audiences with his magical acts, juggling, story-telling, music and sorcery. Jester to the Duke’s Court, he spent his early years surrounded by the castle’s opulence and grandeur. Promiscuous by nature, in 1575 he was promptly banished due to scandalous behaviour involving the duke’s daughter. Giacomo Rosé ‘Jester’ celebrates the era where boredom was alleviated through humour and the banal through intellect."

Colour : Bright strawberry

Aroma : Strawberry, cherry

Taste : Dry, cherry, strawberry, rosehip

Alcohol : 14%

Price : 139 SEK

Mark : B-

Website : Mitolo Group

TN : Moselland Insignum Riesling Spaetlese 2006, Mosel-Saar-Ruwer, Germany

Colour : Pale yellow

Aroma : Honey, marmelade, orange blossom

Taste : Lime marmelade, fruity, off dry, slight mineral finish

Alcohol : 8%

Price : 79 SEK

Mark : C

Website : Moselland

TN : Insoglio del Cinghiale 2005, Campo di Sasso, Tuscany, Italy

The blend is 30% Syrah, 25% Cabernet Franc, 25% Merlot, 15% Cabernet Sauvignon, and 5% Petit Verdot. The grapes were handpicked and placed in 15kg small cases. Fermentation was in stainless steel tanks or approximately 20 days. Malolactic fermentation was 25% in new French oak barrels and 75% in stainless steel tanks. The wine was subject to 8 months of barrel ageing and 4 months of bottle ageing before release.

Colour : Dark plum

Aroma : Spicy, oak, cherry, olives, blackcurrant

Taste : Red fruits, dark fruits, liquorice, oak, hot finish

Alcohol : 14%

Price : 151 SEK

Mark : C+

Website : Campo di Sasso

Calvet-Thunevin Cuvee Constance 2005, VdP des Cotes Catalanes, France

This is a blend of 45% Grenache, 45% Carignan, and 10% Syrah.

Cotes Catalanes lies in Roussillon which is north of Perpignan. The grapes come from 10.5 hectares. The soils are 70% schistes and 30% clayey limestone. The average age of the vines is 45 years. Ageing was done in concrete tanks. 19,600 bottles were produced.

The wine is the result of a collaboration between Roger Calvet and Jean-Luc Thunevin.

Colour : Purple

Aroma : Spicy, blackcurrant, blackberry, vanilla

Taste : Spicy finish, vanilla, dark fruits

Alcohol : 14.5%

Price : 109 SEK

Mark : B-

Website : Calvet
Website : Thunevin

TN : Falesco Tellus 2006, Lazio, Italy

The blend for this wine is 50% merlot and 50% syrah. The grape varities were vinified separately in stainless steel tanks. The fermentation lasted two weeks. The syrah was stored in barrels for one month.

Lazio is near Rome in central Italy.

The wine was imported by V&S.

Colour : Dark blueberry

Aroma : Dark berries, mint, violets

Taste : Blackberry, blackcurrant, herbs, oak

Alcohol : 13%

Price : 99 SEK

Mark : C+

Website : V&S
Website : Barbro Guaccero

TN : Cabernet Sauvignon 2004, Medella Real Single Estate, Santa Rita, Valle del Maipo, Chile

This is made from 20 year old vineyards Alto Jahuel in the Maipo Valley. The vineyard has a sub-humid Mediterranean climate. The vineyards are located 500m – 550m above sea level. The rains fall mainly in winter with a 500 mm/year average. Spring is fresh and dry and summer is hot and dry with temperatures occasionally reaching over 30°C. The influence of the Andes Mountains is expressed by an ample thermal oscillation of over 15°C between day and night and a gradual decrease in temperatures towards the end of summer, allowing the grapes to slowly ripen thus, the berries maintain their fruit concentration and proper tannin maturing. The soils are of alluvial origin, stratified and gently sloped with medium depth, a loamy texture and basic pH.

Each lot is vinified separately in accordance with its optimum point of ripeness. Vinification, in terms of temperature and extraction, is performed based on the individual characteristics of each lot, between 25° and 28°C. The extraction is usually more violent at the beginning of the fermentation process and is gradually reduced based on its development and increase in the level of alcohol. Post fermentative maceration is performed on some batches in order to assure the best possible balance. The wine is aged 12 to 14 months in French oak barrels, 40% new, 30% second year and 30% third year. The winemaker was Andres Ilabaca. The blend is 95% Cabernet Sauvignon and 5% Cabernet Franc. The pH is 3.58, acidity is 5.19 grammes per litre (tartaric acid), and residual sugar is 3.09 grammes per litre. According to the winemaking notes published by Santa Rita, the alcohol level is 14.5% (not what it states on the bottle but probably an allowed deviation by law).

It is imported by Amka.

Colour : Cassis, purple

Aroma : Oak, blackcurrant, olives

Taste : Overoaked, sandalwood, blackcurrant, dark fruits, toast, vanilla

Alcohol : 14%

Price : 143 SEK

Mark : B

Website : Santa Rita

Website : Amka

TN : Chateau Ducluzeau 2001, Crus Bourgeois, Listrac-Medoc, France

Château Ducluzeau bears the name of the man who founded it. The vineyards are situated on the Listrac gravel plateau and have been owned by the Borie family for over 100 years. This chateau was classified as an ordinary cru bourgeois in the 2003 classification that has recently been overturned.

The vineyard is 90% Merlot and 10% Cabernet Sauvingon. The grapes were hand-harvested. fermentation and maceration was done at temperatures between 26 and 28 degrees. Pumping over was used during maceration of skins. The wine was matured for 14 to 18 months in 225 litre French oak barrels of which 10 to 20 percent were new.

The wine was imported by Swedish Brand AB. There is no mention of this wine on their website though. In fact, their web site is pretty awful with almost no interesting content.

Colour : Cassis, maroon

Aroma : Blackberry, oak, tobacco

Taste : Oak, some tanins, blackcurrant, dark fruits, sandalwood finish, a bit thin

Alcohol : 13%

Price : 159 SEK

Mark : C+

Website : Swedish Brand AB

TN : Claude Val Rose 2006, Vin de Pays d'Oc, Languedoc, France

This wine is imported by Bornicon & Salming. It is a blend of Grenache, Cinsault, and Syrah. The grapes were grown in the Herlaut Hills in Languedoc. The producer is Les Domaines Paul Mas.

Colour : Pale red, well-cooked salmon with copper notes.

Aroma : Fresh red berries

Taste : Dry, red berries, slight spice & herb finish, liquorice

Alcohol : 13%

Price : 55 SEK

Mark : B

Website : Bornicon & Salming

Website : Les Domaines Paul Mas

TN : Riesling, 2006, A. Christmann, Pfalz, Germany

This wine was bottled under screwcap. It was imported by Enosvezia AB.

Colour : Pale straw

Aroma : Lemon, lime, minerals

Taste : Simple lemon, acidic, mineral and dry finish

Alcohol : 11.5%

Price : 109 SEK

Mark : C-

Website : Weingut Christmann

Website : Enosvezia AB

TN : Villa Antinori 2003, IGT, Antinori, Tuscany, Italy

They say that wine is meant to go with food. The only food this would work well is grilled oak plank. This wine is overoaked. What was the winemaker thinking. I would have expected better from a well established and well recognised producer such as Antinori. This also goes to show what a joke the Systembolaget monopoly is. The idea is that all wines are tasted so that it isn't possible to get a bad bottle. This one got through. It was probably bought because the Systembolaget buys it every year. It had some fruit lurking in the background but it was quite well masked.

This wine is a blend of 60% Sangiovese, 20% Cabernet Sauvignon, 15% Merlot, and 5% Syrah.

Autumn and winter 2002 were rainy and fairly cold. The spring and summer of 2003 were among the hottest and driest in recent years. Budding was earlier than average for all varieties because of the dry mild weather. From June onwards the temperatures were very high and there was no rain at all. Thus the grapes ripened early. High sugar levels were recorded after 15th August for the earliest ripening varieties. Production quantities were low because of the lack of water.

The grapes were destemmed, lightly presses, and macerated in stainless steel tanks for 12 days, at a temperature below 30 degrees. Alcoholic fermentation took place during this time. By the end of 2003, the malolactic fermentation had completed. The wine was then partially transferred to French, American, and Hungarian oak barriques to age for 12 months. The wine was then aged in bottle for 8 months prior to its release.

Colour : Purple, brown

Aroma : Oak, dark fruits

Taste : Oak, sour cherries, slight blackcurrant

Alcohol : 13%

Price : 128 SEK

Mark : D

Website : Antinori