Category: Wine of the Week

Fortified Wines, Wine of the Week

Wine of the Week #1529: Emilio Lustau East India Sweet Sherry 

This wine is produced employing methods meant to mimic the style of 17th century wines that faced transatlantic voyages to reach various Spanish colonies. During these long journeys, casks of Sherry would be used as ballast in the ships. Demand for these Sherries grew as wine drinkers around the world discovered that this process imparted distinct complexity and smoothness in the wines. Today, Lustau celebrates and acknowledges this important piece of Sherry heritage through the production of their East India Solera.

Red Wines, Wine of the Week

Wine of the Week #1528: 2013 Vieux Telegraphe Chateauneuf-du-Pape “Telegramme” 

“Telegramme” is the “2nd wine” of Vieux Telegraphe – one of the noble names of France’s southern Rhone Valley and one of the great wine estates of France. Vieux Telgraphe produces serious wines that are a must-have for serious wine collectors. Their flagship bottling from at Vieux Telegraphe comes from the famous “La Crau” site – a vineyard that would undoubtedly be amongst the very top “Grand Crus” if the Rhone used the same vineyard designation system found in Burgundy.

Wine of the Week

Wine of the Week #1522: 2002 Bollinger R.D. 

The 2002 vintage of Bollinger R.D. is particularly sought-after and collectible, both for it’s remarkable quality as well as for the fact that it marks the 50th anniversary of the creation of this now iconic Champagne. In 1967, many customers and distributors had begun encouraging Madame Bollinger to produce a “reserve” wine as an addition…

Wine of the Week

Wine of the Week #1518: Drathen Gewurztraminer 

“The Gewürztraminer from Drathen is amazingly refreshing. Some Gewürztraminers are over the top with screaming lychee and rose petals. But this, while full of subtle floral notes, seduces the palate with slightly sweet complexity. Joseph Drathen 2013 Gewürztraminer Kabinett: Honeydew melon, mild lychee nut, honeycomb and lime sorbet aromas tantalize, while off-dry flavours dish up jasmine, clover blossom and quince with a lemon tart finish. Food suggestion: Coconut shrimp or pad Thai.” – 90/100 Points, Gord Stimmell (Toronto Star)