Valentino Wine

The cork dilemma all began at the end of the 1990s when the production of wine in the world blossomed in the “New World” countries of the US, Chile, Argentina, and Australia among others.

The demand for natural cork was high and the supply couldn’t meet the demand, likewise, many of the new wineries needed more economical cork solutions to enter into the market at affordable prices, this led to an expanded use of micro-agglomerated corks (natural cork glued together) and technical corks (not 100% natural cork).

You all know what happened next, around 10% of all bottles of wine were “corked” or tainted with cork smells. Many solutions have appeared on the market as alternatives to natural cork: screw caps, synthetic corks, Vinolok, and Nomacorc.

I had the privilege to meet the Nomacorc team at the annual Enomaq tradeshow in Zaragoza. They presented me with a Sommelier Challenge (kind of like the Pepsi Challenge), a tasting of the same white wine sealed with different models of Nomacorc with different amounts of “Nano-oxygenation”.

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Owning a winery is the dream of many successful businessmen. In South Africa, quite a few wineries are privately owned and operated. Not only is the beauty of the Cape Winelands enticing, but what could be more seductive than the thought of serving a wine complete with your own family name and crest?

But winemaking is a capital-intensive project, and slow on returns. When he went into it almost 30 years ago, Tim Hamilton Russell estimated that it would take 10 years to see a return on capital.

The figure has not changed much since then especially now that imported equipment and wooden barrels have to be acquired with our weak rand. So it is rewarding to see South African money being invested in the Cape Winelands when it could so easily be exported for quicker and far better returns.

Relatively new to the industry is another IT man, Dave Lello. He brings a wealth of wine knowledge, having had a keen interest in the subject for most of his life. His enthusiasm for wine is matched by his love of Italy and Africa. And this shows in the name he has chosen for his wine venture, Stellakaya.

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Knipprath Cellars Is Doing It Right

I recently had the pleasure of visiting one of Spokane, Washington’s most unique wineries, Knipprath Cellars. The winery is located in an old schoolhouse. It’s very quaint, though a bit chilly the day I visited. I was greeted at the top of the stairs by Sinay, who was manning (or in this case, womaning) the tasting room this particular day.

I knew very little about Knipprath Cellars except that there WAS one, so I asked many questions and Sinay answered them one by one. I found out that Knipprath Cellars is a family-owned winery that just celebrated ten years of being a full-time winery. All in all, I tasted 13 different wines including Roussanne, Syrah, Tempranillo, Merlot, and a whole slew of dessert wines, which seems to be their niche.

Of the typical wines, I really liked the 2015 Tempranillo and the 2014 Merlot, and the Tempranillo was very good with some prune on the back of the tongue.

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Let’s also take a look at a few more interesting American wines. California is around the world renowned for its quality wines. Check out the following wines that are really standing out in a market that has the largest number of varieties of agricultural produce in the world: WINE!

2013 Petite Sirah “Lovett Vineyard”, Red Hills

Deeply saturated and inky in the glass – ruby-purple with violet glints. The aromas set the stage for this wine – quintessential Petite Sirah notes of blackberry jam, rhubarb pie, baking spices, and blueberries are buoyed by a set of savory aromatics of cigar box, wet gravel, espresso, and fine oak.  The palate mirrors the nose – rich, ripe berry and cherry notes with underpinnings of dark chocolate, coffee, and a hint of hoppy porter.

Generous fine-grained tannins provide a backbone to the long, lingering finish of cassis and bittersweet chocolate. With this bottling, the richness and ripeness of fruit are perfectly matched by bright, youthful acidity, giving the wine freshness and balance in this early stage and promising the potential for longer-term cellaring over the next 5-7 years.

As the wine matures, the jammy notes will transform into plush, darker fruit while the tannins soften and become velvety on the palate, slowly transforming into a highly nuanced and elegant wine.

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