TN : Massaya Classic 2005, Vin Rouge, Bekaa Valley, Lebanon

This wine was sealed with a screwcap. It was imported by Vinalliansen but no mention of the 2005 vintage appears on their website !.



This wine is a blend of 60% Cinsault, 20% Cabernet Sauvignon, and 20% Syrah.

Colour : Pale red/ruby

Aroma : Violets, blueberry, white pepper

Taste : Violets, liquorice, blueberry, smooth tannins, slight spice and white pepper on finish, thin moothfeel

Alcohol : 14%

Price : 77 SEK

Mark : C+

Website : Massaya & Co
Website : Vinalliansen

Adopt a Vine at Three Choirs Vineyard

For 39 pounds it is possible to adopt a vine for a year at the Three Choirs Vineyards in Gloucestershire in the UK. This is a nice option if you intended to visit the UK and would like to do some vinous-related touring and visit a vineyard whilst there.

You will get :

• A certificate of adoption (which is valid for a year)
• A name plate on the vine (up to 20 characters)
  
• A glass of wine for two people to toast their vine
• 2 bottles of wine from a carefully selected list to take away
• Free entry to the vineyards
• Free wine tasting in the shop
• Guided tour of winery at 2.30pm
• 20% discount on wines bought from the shop

Website : Three Choirs Vineyards Shop

TN : Deakin Estate Reserve Sparkling Shiraz

There is no mention of any vintage on the label.

I served this wine chilled and really liked it but as it warmed up it lost its bite and fruit.

Dr Phil Spillman is Deakin Estate's winemaker. He joined the Wingara Wine Group from Villa Maria in New Zealand and, prior to that, worked at BRL Hardy and Chittering Estate. Craig Thornton has been Deakin Estate's vineyard manager since 2005.

The Deakin Estate property and its wines are named in honour of that visionary, Alfred Deakin. It was purchased in 1967 and then planted to premium wine grapes which were sold as fruit until 1980 when a winery facility was built. The Deakin Estate range was launched in 1994.

There is no mention of this wine on the Deakin Estate website !.

Colour : Deep black/purple

Aroma : Dark fruits, blackcurrants, blackberries

Taste : Fizzy but does not last that long, liquorice, dry, unsweetened bramble jelly

Alcohol : 13.5%

Price : 99 SEK

Mark : B-

Website : Deakin Estate

TN : Cabernet Sauvignon 2004, Alto Wine Estate, Stellenbosch, South Africa

Alto's history dates back to 1693, when it was part of a larger farm named Groenrivier ("Green River").

In 1919, the then owner of Groenrivier, Hennie Malan, divided the farm vertically in order to sell half of the land to his brother-in-law. The development of Malan's share was a co-operative venture between himself and his son, Manie. In the next few years they set about converting this partial wilderness into a wine farm, to which they gave the Latin name, Alto, a reference both to the altitude of the vineyards and their own aspirations. They built a homestead and a cellar, and planted the lower slopes with vines.

Malan's choice of red varieties was based on a shrewd assessment of the nature of his land. When Piet du Toit bought Alto in 1959, neither he nor the experts he called in for analysis and advice could fault the planting or the wine created by the Malans. When Piet retired in 1983, his son, Hempies, a well-known rugby Springbok, succeeded him. Hempies du Toit continued the fine red wine-making traditions of his predecessors until May 2000 when Neethlingshof's winemaker Schalk van der Westhuizen took over.



The wine is made from the grapes of unirrigated, north-facing vines between 8 and 19 years’ old at the time of harvesting. These vines grow in decomposed granite soils and a clay subsoil, at altitudes of 135 m and 475 m above sea level, with those at the higher levels cooled by False Bay breezes. A five-wire fence was used to trellis the vines which yielded a low four to five tons the hectare.

The grapes were harvested by hand at the end of March at between 24° and 25° Balling. After destalking and crushing, the mash was fermented in stainless steel tanks at between 25° and 27°C, using the selected NT112 yeast culture. The juice was separated from the skins after 10 days. After malolactic fermentation, the wine was racked into first-, second- and third-fill French-oak barrels and matured for 18 months.

A chemical analysis of the wine shows that the alcohol is 14,10% by volume, the residual sugar 3,1 grammes per litre, the total acidity 5,71 grammes per litre, and the pH 3,56.

Colour : Blackberry

Aroma : Oak, blackcurrant, spice, mint

Taste : Some blackcurrant but overpowered by oak, spice, mint, liquorice and slight sweetness on finish

Alcohol : 14%

Price : 129 SEK

Mark : C

Website : Alto Wine Estate

TN : Beaujolais Villages Nouveau 2007, J.L. Quinson, Romaneche Thorins, France

Colour : Black cherry/red

Aroma : Bubblegum, stewed strawberry

Taste : Long acidic finish, bubblegum, stewed strawberry, spritzy moothfeel

Alcohol : 12%

Price : 70 SEK

Mark : D+

Wine and Symbian OS

A couple of months ago I bought "The Symbian OS Architecture Sourcebook" by Ben Morris. Symbian OS is what powers most Smartphones (example manufacturers being Sony Ericsson, Nokia, and Motorola). Ben is a freelance writer and system and product architect focusing on Symbian OS.

When not using, thinking or writing about software, Ben likes to write about wine and vines. He owns a small vineyard (less than one hectare) that he is restoring to production in Alba, Piemonte, Italy, at Google Earth 44 38.01 N 8 8.850 E or thereabouts.

Ben spends most of his time in London but is flying quite a lot, Ryanair, to Italy. He is also studying on a Wine Production part time course at Plumpton College in the UK. He has written an article for the UKVA's magazine around a Plumpton trip to the Vintech Expo in Bordeaux.

Last year, Ben made around 60 litres of Dolcetto and Barbera from old vines. This year, his aim was to make 200 to 300 litres. The summer in Alba was good this year; around the mid 30 degrees earlier and then consistently warm, mid 20 degrees. Some of the young vines, "Barbatelles", planted this year were lost to heat though some could come back. There were a couple of days of rain in August and a hailstorm with stones the size of cherries.

Website : Ben Morris

TN : Chateau Perenne, Premieres Cotes de Blaye, 2004, Cru Bourgeois, Bernard Magrez, France

The vineyard dates back to the 17th century. Up until the French revolution in 1789, the monks of the Saint Romain de Blaye Abbey lived at the Saint Geres Prieure, receiving a significant source of revenue from the vineyard. In 1791, the estate was sold to the Irish O'Lanyer family.

This wine won the Medaille de Bronze at the Concours d'Aquitaine 2006. It was aged in French oak barrels for 18 months and is a blend of Merlot and Cabernet Sauvignon.

Colour : Purple/red

Aroma : Oak, cedar, blackcurrant, leafy

Taste : Smooth moothfeel but not mouthcoating, blackcurrant, smooth tannins on long finish, blackcurrant, some underlying dark fruits

Alcohol : 14%

Price : 17.35 Euro (purchased at the Bernard Magrez Boutique at Chateau Pape Clement, Pessace, France)

Mark : B

Website : Bernard Magrez

TN : Beaujolais Nouveau 2007, J.L. Quinson, Romaneche Thorins, France

This wine promised so much from the nose (really good for the price) but it was only just drinkable so buyer beware !. This also makes a mockery of the Systembolaget's monopoly policy; one of their stated reasons for existing is that they taste everything beforehand so it's theoretically impossible to buy a bad wine but this is just a joke.

Colour : Brown/Red

Aroma : Spice, bubblegum, strawberry

Taste : Spice, lean fruit, thin, bubblegum

Alcohol : 12%

Price : 59 SEK

Mark : D

TN : Viu Manent, Reserva Malbec, Colchagua Valley, Chile

All grapes were hand harvested from the San Carlos estate vineyard between 18th and 22nd April 2004. The average age of the vines was 40 to 50 years old. The vines are planted at a density of 4464 vines per hectare. The canopies are trained using VSP and the vines are cane pruned. San Carlos is situated near the town of Cunaco. The soil is free draining, alluvial loam/clay of medium fertility.

The fruit was destemmed and crushed into tank. Then 15% percent of the juice was bled off to increase concentration. The must was then cold soaked for 5 days at 10-12 degrees. The must was then heated and inoculated with selected yeasts. Temperatures peaked at 30 degrees and two pumpovers were carried out daily. There was a three week post-fermentation maceration period. The wine was matured for 14 months in 85% French and 15% American oak barrels and then lightly filtered before being bottled. Malolactic fermentation started in tank and finished in barrel.

The alcohol measured at the laboratory was 14.1%, pH was 3.55, TA was 4.9 grammes per litre, residual sugar was 2.9 grammes per litre, and volatile acidity was 0.49 grammes per litre.

Viu Manent has been family, the Viu family, owned since 1935. The Managing Director is Jose Miguel Viu Bottini.

This wine was imported by Vinia Sweden AB.

Colour : Very dark purple

Aroma : Plum, chocolate, dark fruits, herbs, pepper

Taste : Oak, dark fruits, green pepper, herbs, blackcurrant, tar

Alcohol : 14.5%

Price : 99 SEK

Mark : C+

Website : Viu Manent
Website : Vinia Sweden AB

Wine and Vineyard in Öland

I have been speaking to a work colleague of mine, Torbjörn Cagenius, who is growing vines and making wine in Öland. He has ten vines of four different grape varieties planted. The varieties yielding the most are Schuyler (blue) and Sukribe (green). He is looking at planting Rondo since another producer, Wannborga on Öland, are apparently producing excellent wine from this grape variety (I must try to get hold of some to try). Öland is agricultural zone 1 whereas where I live, Tyresö, is agricultural zone 3. However, Torbjörn considers the micro climate and soil more important and I would agree with him for such a small plantation. In his experience, it takes three to five years before the vines produce enough grapes to make wine from. he has, so far, no problems with any diseases and no problems from the deer and rabbits which are plentiful on Öland. The only problem has been with birds eating some of the ripe grapes but this has not proven to be a big issue. Torbjörn has his vines planted against walls and on traditional trellising (poles and steel wires between). His oldest vine is 10 years old !.

All his equipment (including yeast) was obtained from :
Gratulera Presenter i Sundyberg
Sturegatan 30
17231 Sundbyberg
Tel : 08 29 08 68

This season, Torbjön has invested in a 5 litre oak barrel made of medium toasted French oak. I am eager to await the results for his experiment. The barrel was bought from Thorslundkagge.

Good luck to Torbjörn !.

Website : Wannborga Vin och Lamm
Website : Thorslundkagge
Website : Swedish Agricultural Zones

Chris Winews No 7 Autumn 2007

I received in the post Chris Wines latest food and wine magazine. It's free and can be downloaded from their website and it also possible to subscribe to a printed copy (which is what I have done). In this issue is an article on Neil Ellis, a South Africa wine producer, whose just released Vineyard Selection Cabernet Sauvignon (Systembolaget number 82019) looks interesting at 223 SEK. There is also a one page article on Pinotage.

Website : Chris Wines

TN : Tabali Reserva Shiraz 2005, Limari Valley, Chile

According to the label, Vina Tabali is the most northerly premium winery in Chile. Their website contains no information on the 2005 vintage of this wine.

The grapes were hand harvested and fermented in stainless steel tanks at a controlled temperature of 26 degrees. Then it was matured in French and American oak for 12 months. It was then fined with egg whites and subjected to a light filtering. It was then aged in bottle for six months before being released.

This wine is imported by Vin & Sprit AB which has a decent amount of information relating to this wine.

Colour : Blackcurrant/violet

Aroma : Spice, dark fruits, burnt rubber

Taste : Undertones of burnt rubber, smoky bacon crisps, oak, some sweetness, dark fruits, long length, good concentration for wine of this price, gripping tannins, white pepper on finish

Alcohol : 14.5%

Price : 93 SEK

Mark : C-

Website : Vina Tabali
Website : Vin & Sprit AB

TN : Xavier Cotes du Rhone 2004, Xavier Vignon, France

This wine is made by Xavier Vignon who is an oenologist whose laboratory works for leading estates in the Southern Rhone. He has been making his own wines since 2002, although he has been an oenologist for the past fifteen years now.

Colour : Red/purple/brown

Aroma : Spicy, red fruits, blueberry

Taste : Long spicy finish, raspberry, blueberry, red fruits

Alcohol : 13.5%

Price : 96 SEK

Mark : C+

Website : Xavier Vignon

Systembolaget Drinks Auction 2/2007

I received my catalogue for the Systembolaget drinks auction, to be held on Tuesday 11th December 2007, yesterday. Lots of Bordeaux and Burgundy of course. Not much in the way of pictures and no tasting notes; this doesn't live up to the qualty of the Sotheby's or Christie's catalogues for instance. The catalogue is available for online browsing at the Stockholms Auktionsverket website.

Website : Systembolaget
Website : Stockholms Auktionsverket

Systembolaget Varunytt December 2007

The December 2007 list of new wines to be releases on Saturday 1st December 2007 is now released an available for download. Lots of good priced Italian reds and German whites to buy for over Christmas drinking.

Website : Systembolaget Varunytt December 2007

TN : Les Bateaux 2006, Rose de Syrah, Vin de Pay d'Oc, Les vins des Salices, Jacques & Francois Lurton, Languedoc, France

The J&F Lurton website contains minimal information this wine.

I bought this wine in the Kista Galleria Systembolaget and have not seen it anywhere else on sale.

Colour : Diluted strawberry cordial

Aroma : Simple sweet red fruits

Taste : red fruits, rosehip, flabby, dry

Alcohol : 13%

Price : 67 SEK

Mark : C-

Website : Jacques & Francois Lurton

Divine new wines November 2007

I have a newsletter in my mailbox from Divine which details their new wines for November 2007. These are for the beställningssortiment. Wines that I am interested in are the Copain l'Hiver Syrah 2005 (169 SEK), Copian Madder Lake Syrah (249 SEK), and the Laurel Glen Counterpoint Cabernet Sauvignon 2003 (299 SEK).

You can subscribe to the Divine Newsletter via their website.

Website : Divine AB

VinUnic Press Reviews November 2007

The press reviews for VinUnics November 2007 offerings can now be found on their website.

Website : VinUnic Novembernyheter 2007 Pressrevy

Mondowine strengthens portfolio

I received an email yesterday from Mondowine saying that they will be the new representative for Champagne Henriot in Sweden. Henriot dates back, as grapegrowers, to the mid 1600s. Henriot was founded in 1808 by Apolline Henriot. Back then she sold the champagne to close friends and family under the name "Veuve Henriot Aine". Nowadays, Henriot own 115 hectares of vineyards in Cotes des Blancs, Montagne de Reims, and Vallee de la Marne. What distinguishes Henriot champagnes is the high proportion of Chardonnay in the blends and almost no Pinot Meunier.

Website : Mondowine

TN : Leconfield Cabernet Sauvignon 2004, Leconfield wines, Coonawarra, Australia

Leconfield estate was established in 1974 by noted oenologist Sydney Hamilton. Today, Paul Gordon is the winemaker and Richard Hamilton is the winegrower.

The vineyards are situated in Coonawarra. The soil is terra rossa over limestone. The clones planted are Reynella, CW44, and 125. The age of the vines vary between 1974 and 1988. The grapes were machine picked between 13th April and 7th May 2004.

The wine is a blend of 97% Cabernet Sauvignon and 3% Cabernet Franc. The actual alcohol, as reported on the Leconfield website, is 14.4%. The acidity is 7.03 grammes per litre. The residual sugar is 1.9 grammes per litre. The pH is 3.38. Oak maturation was in 60% new French, 3% new American, 29% in 1 to 2 year old French, and the rest in older oak. The wines was left in contact with the lees for three weeks in tank. The fermentation temperature was between 22 and 28 degrees. The yeast used for fermentation was Saccharomyces cerevisiae. The wine underwent blending in January 2005 and was bottles on the 23rd February 2006.

Robert Parker gave this wine 87 points in the edition 161 of his Wine Advocate. James Halliday gave this wine 92 points in his 2008 Australian Wine Companion. My conclusion is that this wine could do with a couple more years to let the oak marry and die down.

This wine was imported by Premium Wines Nordic. Though there is almost no information about this wine on their website.

Colour : Dark maroon

Aroma : Oak, vegetal, mint, coffee, some dark fruits, cold tea

Taste : Oak, blackcurrant, coffee, red fruits, lacking in fruit, overwhelming oak on finish

Alcohol : 14%

Price : 154 SEK

Mark : C

Website : Leconfield Wines
Website : Premium Wines Nordic