Blog | AOC Fine Wines

Introduction of the Vetrere winery (Puglia, Italy) by the owner Franchesca Bruni

Posted by Yoann - 06/16/10 at 06:06:03 pm

Discover Vetrere wines on http://www.aocfinewines.com

Château Tournefeuille

Posted by Yoann - 05/11/10 at 12:05:33 pm

Château Tournefeuille [turn uh foy], which means “turning leaves” is a 42 acre estate that straddles the prestigious Lalande-de-Pomerol and Pomerol wine growing regions of Bordeaux.

The wines made from this estate are 70% Merlot & 30% Cabernet Franc. The vineyards are planted on southern exposed slopes, and at the bottom of the hill, meet the vineyards of the famous Petrus. The owner and winemaker of the estate is Mr. Emeric Petit, who acquired his winemaking skills under the guidance of the famous oenologist Jean-Claude Berrouet, the former winemaker of Petrus. In this podcast, Emeric is interviewed by Jean-Christophe Calvet, the owner of Aquitaine Wine Company, which distributes Château Tournefeuille in the U.S. Market.

Grand Vintage 2010; Sydney Delivers – by Brad Hickey

Posted by Brad - 03/10/10 at 03:03:11 pm

We are settling into what looks to be a grand vintage in McLaren Vale. The Gods have cooperated and kept the extreme heat at bay. Thorpe Wines has picked all the fruit off its “Pelion Block” and it looks healthy, fresh, and delicious. However, many growers here are hurting, and looking for somebody, anybody, to buy their fruit. Contracts aren’t worth the paper they are written on, and $300 per ton is not an uncommon figure, where the district average was once over $1000. Rumor has it that next year will be even more brutal with many a grower leaving more fruit on their vines, since there’s no point in picking something you can’t sell. Recently there was a suicide up the hill by a grower that was feeling the pinch. One never knows the ins and outs of these tragic actions, but we hope that it isn’t to be a recurring theme. Farmer suicides due to the drought inland have become a major worry, and I have never seen anything like it. I do live in a beautiful, albeit harsh, country.

We trod on, and sometimes try to celebrate the harvest. A harvest lunch at Alpha Box and Dice winery with wine educator Gill Gordon-Smith tasting Italian varietals helps distract us. This lunch/tasting was the first of three on offer this season; check with her bottle shop in the Vale, Fall From Grace, for more info. It’s a great chance to try some fantastic European wines matched against their Australian counterparts. Her superb and relatively new wine shop on the Main Street in McLaren Vale focuses on European wines from thoughtful, small producers and is offering tastings and all sorts of educational activities. It has become a great reference point for local winemakers and winelovers alike. And for me it is like being back in NYC again, since many of the wines Gill sells are impossible to find in Oz and were stalwarts on the winelists in places where I once worked.

There is a nice rhythm to the vintage this year, according to our viticulturist, Peter Bolte, unlike last years all at once blitz due to the heatwave pounding on the fruit. Thorpe’s winemaker, Tim Geddes, is crushing fruit now like nobody’s business, as is par for the course, but fortunately it’s coming in waves. Unlike the last few years when it was all over the place, or all at once, this year has a steady calm to it. Thorpe Sign The subregions around the Vale are harvesting in a timely fashion. As I get to know this terrain, it’s interesting to watch how different districts perform.
One thing for sure is that the harvesters and semis loaded with grapes are working thru the night now. Transport specialists, like Sully here, are kicking long hours to get the juice moved from point A to point B. Of course, he always has time for a quick ale after work when pressed.

A quick junket to Sydney took me to 3 of the cities best spots: Quai, Est, and The Bentley. I’m still wondering how I made it home in one piece. Great rooms, superb sommeliers, and really nice food. The Bentley is chef Brent Savage and Nick Hildebrandt’s place and it just opened after a 6 week renovation. It is also home to ‘wunderkind’ Glen Goodwin, who keeps a low profile here. Glen ran the wine program at WD50 and worked on the all-star wine crew at Cru Restaurant in NYC for years before returning to Sydney to surf, readjust to a sense of normalcy, and marry his American sweetheart. The Bentley is the kind of place you want to go to all the time. In fact, it is where the sommeliers from Quai and Est go on their nights off. Enough said. Sit at the bar, pick thru the genius international list, and be served.

Food culture in Sydney is advancing at a fast clip. For the first time I met real talent in the restaurants I ate in. Ironically, most sommeliers here dream of going to NYC and doing the hard yards in the “center of the universe”. If only I could warn them; it doesn’t get much better than balmy Sydney, guys. Reality is merely an illusion, although a very persistent one. Granted, NYC is the greatest city in the world, so I can see where they are coming from.

“It is natural for man to indulge in the illusions of hope. We are apt to shut our eyes against a painful truth, and listen to the song of that siren till she transforms us into beasts… For my part, whatever anguish of spirit it may cost, I am willing to know the whole truth, to know the worst, and to provide for it.” Patrick Henry, US Lawyer and Patriot (1736-1799)

Food & Drink – The Best in Vancouver a CNN iReport

Posted by Yoann - 03/06/10 at 07:03:04 pm

We were announcing last week the arrival of new wines from British Columbia (see A taste of the Olympics: new wines from British Columbia!).

Rasoul, the representative from the two sister winery is being interviewed by CNN iReport and provide interesting information on BC wines and pair his wine with food (video number 9).

The story behind the De Falco labels (Naples, Italy) by Uliana Petruci

Posted by Yoann - 03/04/10 at 05:03:10 pm

An antique Pompeian painting represents the god of wine, Bacchus, who rises up out of the background of Vesuvius; on one side a snake stands out: the Genius Loci.

The image is clear and is an hymn of plenty, ideal to be represented on the labels of the De Falco bottles.

De Falco is at the heart of the Vesuvius National Park. Volcanic is the soil and warm the climate.

Introduction of the Vetrere winery (Puglie, Italy) by Uliana Petrucci

Posted by Yoann - 03/04/10 at 04:03:44 pm

The olive groves and vineyards have long been passionately and carefully tended by the family while the sun, fertile soil and temperate climate of this West side of Apulia, not too far from the Jonio Sea, have taken of the rest.

Francesca and Anna Maria Bruni

Since 1980 Francesca and Anna Maria Bruni, the two sisters and owners of Vetrere, live on the estate in a house surrounded by espalier-trained vines. Francesca is Graduate in Economy while Anna Maria is a Graduate and Master in Agriculture. In the late ’90 they completed conversion of the old family vineyards from table grape to wine grape to produce high quality red and white wines. The soil is medium-textured clayey and is mostly flat enjoying the vicinity of sea breeze.

Their grapes whose fruit is vinified in a restored ancient winery by skilled professional enologists. Giuseppe Caragnulo and Vincenzo Laera, who know how to make the most of the indigenous varieties. Over approximately 300 ha. of property 32 ha. are vineyards producing approximately 200.000 bottles over 11 different wines. They also produce an amzing Organic Extra Virgin Olive Oil.

The Aux Vieux Pin winery (British Columbia, Canada)

Posted by Yoann - 02/26/10 at 09:02:55 am

Le Vieux Pin, named after the majestic old pine tree on the northwest corner of our vineyard, is situated on the East Bench of Oliver, in the South Okanagan Valley of beautiful British Columbia.

The winery takes its design cues from both an old French barn and an old French railway station. Le Vieux Pin opened its doors in 2006 with its first vintage of 2005. This included Vaila Pinot Noir Rose,Auroré Sauvignon Blanc, Belle Pinot Noir, Apogée Merlot and Époque Merlot.

We make our wines in the French tradition; but are open-minded about the use of the latest in equipment and technique.We embarked on this adventure to make the wines we dream of making.

Á votre santé!

The Winemaker: James Cambridge

James began his wine making career in the late 90’s with his first tour at Summerhill Pyramid Winery.Having enjoyed the experience, he realized that to succeed in this field an education was needed.

James grew up in southern Ontario and was very familiar with the wine culture there, so he enrolled in Niagara College.Upon graduating at the top of his class James sought to enhance his wine making knowledge at such wineries as Henry of Pellham, Eastdell,Willow Heights, and two separate vintages at Creekside Estate Winery.

In between all that, James managed a 90 acre vineyard in Grimsby Ontario.He returned to the Okanagan in 2004 for his 2nd tour and first of three vintages as wine maker at Summerhill Pyramid Winery.

In the winery

At Le Vieux Pin (LVP),we operate on a very simple philosophy; small batch production of grapes sourced from the best vineyards we can find. We think there are many wineries who strive for the same goal, but at LVP we actually live it. 30lb micro picking bins have replaced half ton macro bins because we believe that the bigger bins will crush the fruit and start the oxidation process before getting to the winery.

Two sorting tables help to eliminate any bad clusters that may contain rot or under ripe fruit. We remove the pinch rollers in the crusher/de-stemmer so that 80 – 90 % of the berries come through whole.We believe this produces a wine that expresses more fruit character and does not macerate the fruit before getting to the tank. All this extra work is performed so that we can provide our customers with premium wines that are comparable with the best from around the world, but uniquely British Columbian.

We use small, temperature controlled stainless steel fermentors and have recently added a 1000 litre open-top oak fermentors. These allow us to ferment all our wines single-vineyard and single-varietal and keep them separate until deciding on the final blend. For example, in 2008 for around 200 cases of Sauvignon Blanc we used 6 different small tanks and barrels for the fermentation as we wanted to achieve different qualities in each batch so the sum of the parts would result in a highly complex and special wine.

Commitment to sustainability in our vineyards.

In an arid region like the South Okanagan Valley (less than 30cm of rainfall annually), irrigation plays a very important role in agriculture. Even more vital is the need to conserve water for the future.As sustainable growers we take this responsibility very seriously.Water is applied sparingly to our vineyards and different methods are employed to produce the most efficient results with the least amount of water usage.We employ a combination of overhead sprinklers, under vine sprinklers, drip and underground drip irrigation.

Drip irrigation is the most effective method of delivering water to the plants with the least amount of waste.Very little water is lost to evaporation because each plant is watered by its own emitter that is attached to a pipe low to the ground, so all of it goes to where it’s needed.Using the least amount of water with the most results makes drip our number one choice of irrigation methods.

The wines

At AOC we will carry the Belle Pinot Noir, the Epoque Merlot and the Le Coq Merlot 2005.

La Stella story (British Columbia, Canada)

Posted by Yoann - 02/26/10 at 09:02:09 am

La Stella was created to be the embodiment of the Tuscan way of life. For us, we are making more than wine. We are making our own fun. We are making something different yet reassuringly familiar.

LaStella is situated at Osoyoos lake in the South Okanagan valley of beautiful British Columbia. The winery opened its doors in May 2007 with its first vintage of 2006.

The Winemaker: Daniel Bontorin

Daniel’s Italian background fostered a natural and intuitive understanding of wine. In 2000 he graduated top 5 in his class at the winery assistant program through Okanagan University College, where shortly after he put his tools and knowledge into his passion for winemaking.

In 2005 he ventured to his native region of Veneto in Northern Italy for 2 months to further his studies at Cantina Montelliana in the town of Montebelluna known for some of the best pinot grigio, merlot and prosseco in Northern Italy.

Upon returning to B.C. he accepted the position as head winemaker for Le Vieux Pin where he has produced 3 vintages as well as 2 additional vintages for their sister winery Lastella. In the summer of 2008 Daniel moved to Lastella and now resides as head wine maker.

The vineyard

In the vineyards we do a blend of organic and biodynamic practices, which we call ‘non-interventionism’. Along with our sister winery; Le Vieux Pin, we have around 50 acres of small parcel, prime vineyards in Oliver’s Golden Mile and Black Sage Bench as well as vineyards at Osoyoos lake. We have very distinct soil composition in our vineyards that results in very unique and distinctive wines.

Commitment to sustainability in our vineyards.

One pest we encounter every year, just prior to harvest, is hungry birds. Using falconry techniques for bird control is safe, non-toxic and humane.

The use of predatory birds such as falcons and hawks to manage crop damage is not a new concept. Falconry, which originated in the Orient, is nearly 4,000 years old. In China, farmers have used hawks to scare away sparrows from their rice fields for centuries. Today, vineyards, farms and various other venues employ falcons to reduce bird problems.

Using ecologically sound tactics is what we aim to achieve when controlling pests but it needs to be effective. With the falcons we accomplish both goals.

The wines

At AOC we will carry the Allegretto Merlot. The winemakers describe it as “a crafted as a food wine; dense plum, dark berries with toasted nutty nuance. Medium bodied, medium tannins with currants, plum and dark berries dominating the palate. The finish on this wine is long, smooth and elegant.”

La Stella also produces a Pinot Grigio, a Rosé, a Chardonnay and two other Merlots.

A history of the Blue Mountain Winery

Posted by Yoann - 02/17/10 at 05:02:14 pm

For 21 years the Mavetys supplied premium grapes to commercial wineries. Finally the allure of producing quality wines inspired them to craft their own label in 1991.

Since they had championed new grape varieties in the region, honed their viticulture skills and developed their wine making techniques. Today, on their 31-hectare estate, they make limited quantities of complex wines from noble varietals including Pinot Noir, Gamay Noir, Pinot Gris, Pinot Blanc and Chardonnay — the same varietals found in the Champagne, Burgundy and Alsace regions of France. In the vineyard, methods favor low crop yields to concentrate and intensify flavours. While using modern equipment in the winery, wine making is respectful of traditional methods.


The British Columbia wine industry was just beginning to flourish about the time of Blue Mountain’s first vintage in 1991. With this first release, the calibre of wine making met with immediate praise and set a new benchmark for premium wines. About the same time, the next generation of Mavetys was becoming active in the family business, graduating from playing in the vineyards to aiding with cultivation and harvest. Today the Mavety children Matt and Christie join Ian and Jane in the family operation.

Exceptional wines will always be the pursuit of Blue Mountain and the Mavety family which is poised to evolve its collective talents for generations to come.

Interactive book on Blue Mountain Winery:

Exploring Bordeaux’s Other Side – Château Liversan

Posted by Yoann - 01/27/10 at 02:01:43 pm

IN a few months, Bordeaux will offer the first tastes of its highly touted 2009 vintage to members of the trade and wine writers. All concerned will debate which are the best bottles and no doubt lament the high prices they foresee for the top-classified wines.

Such is business in Bordeaux. Regardless of the periodic upheavals that shake out the Bordeaux trade, the region continues to pour out an enormous amount of wine annually. Yet most of that wine is routinely ignored in the public discussion of Bordeaux. Instead, the spotlight is on the top tier, the leading chateaux that account for a very small percentage of the Bordeaux production and yet receive 99 percent of the world’s attention.

But what about the other Bordeaux? When I was a graduate student in the early 1980s, wines from this other Bordeaux were the cheap wines of choice. Whites, in 1.5-liter bottles, were labeled Entre-Deux-Mers, for the large swatch of land between two rivers, the Dordogne and the Garonne. The cheapest reds were plain Bordeaux, from the most marginal of territories, or sometimes Bordeaux Supérieur, a modest improvement, and, if we were splurging, Haut-Médoc, a definite step up.

These were reliable, sturdy wines, pleasingly raspy and dry. Today, these wines face far greater competition from inexpensive bottles coming from all over the world. Now, the preference is often wines that are softer and more velvety than was traditional in Bordeaux. Many of those producers in the other Bordeaux are languishing.

Wines of The Times
Exploring Bordeaux’s Other Side
By ERIC ASIMOV
Published: January 20, 2010
The panel tasted 20 bottles of Bordeaux in the $10 to $20 range.
http://www.nytimes.com/2010/01/20/dining/reviews/20wine.html

Search