Posts tagged ‘lagrein’

The Latest from Alto Adige – Excellence Defined (Part Two)

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Vineyards in the St. Magdalener district, Alto Adige (Photo ©Tom Hyland)

My last post dealt with the best whites wines I sampled at the recent Bozner Weinkost tasting in Bolzano in mid-March; for this post, I will write about the top reds as well as a few rosés and dessert wines.

Most people are surprised to learn that a majority of the grapes planted in Alto Adige are red, not white. This is largely because of an indigenous variety known as Schiava or Vernatsch. The total acreage for this variety was once quite large, but has decreased over the past few decades, as more white varieties are being planted. Still this variety is an important one in Alto Adige; lightly colored, is is quite light in tannins and is produced a light to medium-bodied red that can often be served chilled.

The grape is cultivated throughout Alto Adige and in many cases is labeled as Vernatsch. However there are a few zones where Schiava is the basis of a particular district wine, such as Kalterer See (Auslese); this is from the Lago di Caldaro zone. Another is the St. Magdalener (aka Santa Maddalena) district, located farther north, not far from Bolzano.

Two other red varieties that perform well in Alto Adige are Lagrein and Pinot Nero. Lagrein is grown in many sections of the regions, with the Gries sub-zone of Bolzano being quite famous. Wines made from Lagrein are deep purple in appearance with heady, fruit-dominated aromas of black plum, black raspberry and tar. Medium-full, these are wines that tend to need a few years to settle down. There are also some excellent rosés made from Lagrein.

Pinot Nero is of course, Pinot Noir and Alto Adige is clearly the finest region in Italy for this variety. The cool climate is ideal for long growing seasons in most years that yield wines with dazzling aromatics as well as beautiful acidity. and Theses are ageworthy wines and the finest examples in my mind, rank with some of the world’s most renowned.

Here are notes on some of the best examples of these I tasted at the event in Bolzano:

 

Vernatsch – J. Hofstatter is famous for its Gewurztraminer and Pinot Nero, but the 2013 Vernatsch “Kolbenhofer” is also excellent; with its cranberry, leather and nutmeg aromas, this medium-bodied red makes for irresistible drinking over the next 2-3 years. The 2013 Cantina Tramin Schiava (Schiava is a synonym for Vernatsch) “Fresinger” is a lovely wine with cinnamon and strawberry flavors and very light tannins; enjoy over the next 2-3 years.

As for examples of Santa Maddalena I enjoyed, there were several including the Cantina Bolzano “Huck am Bach 2013, with its damson plum and thyme notes along with the Franz Gojer “Rondell” 2012, a lovely wine with impressive complexity and notable persistence.

Even better were the Tenuta Waldgries 2013 and the A. Egger-Ramer “Reisseger” 2012. The former has intriguing notes of tobacco and thyme and is quite elegant- this is a wine that displays lovely finesse! The latter has beautiful perfumes of cherry, cranberry and red poppies, offers very good acidity with bright fruit and is beautifully balanced. This has a bit more weight to it than many other examples of Santa Maddalena; this will drink well for 3-5 years.

 

 

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Vineyards situated just outside the city of Bolzano (Photo ©Tom Hyland)

Pinot Nero - I love this variety and there are so many wonderful examples from Alto Adige, as evidenced again at this event. The Elena Walch “Ludwig” 2011 is a delight, with notes of red cherry, cardamom and a hint of bacon in the aromas. Nicely balanced, this is a pleasure to enjoy now or over the next 3-5 years. Two examples from Girlan, the “Trattmann” and the “Sandbichler” (both 2011) are medium-full with expressive varietal fruit aromas and distinct spicy notes on the palate and in the finish.

Among the very best were the J. Hofstatter “Barthenau Vigna S. Urbano” 2011 and the Marinushof 2011. The former has been one of the finest examples of Alto Adige Pinot Nero for years now; medium-full with abundant red cherry and plum fruit, this has excellent complexity and will be at iys best in 7-10 years, perhaps longer. The Marinushof is notable for its floral aromas, very good acidity and remarkable elegance; this will drink well for 5-7 years.

Finally, the Manincor “Mason di Mason” 2011 is one of the most refined of all Alto Adige Pinot Nero. This is the top selection of Pinot Nero for this producer and is only made in the best years; very Cotes-de-Beaune like, this has a long finish, very good acidity and excellent persistence and complexity. This has at least 7-10 years of drinking pleasure ahead of it.

Lagrein – Now for my notes on Lagrein. I described the characteristics of this variety above; it’s quite different from Schiava and Pinot Nero. I’d have to say it’s not my favorite, as I prefer a more delicate wine, but there are a good number of examples of Lagrein that I did enjoy at this event. Among these were two releases from A. Egger-Ramer, specifically the “Weingut Kristan” 2012 and 2011. Deep purple with aromas of black plum, tar and licorice, both of these wines have very good acidity to balance the tannins; the 2012 is a bit more refined, but both are well made wines that offer mid-term pleasure (5-7 years).

I also liked two wines from Fliederhof, the 2012 and the 2011 Riserva. These are big, lush, extremely ripe styles of Lagrein; on paper, I might not think I’d care for these wines. Yet along with their abundant fruit, they are nicely balanced wines and are quite tasty. You’d need some rich meats to pair with these wines, but for this style of Lagrein, they are well made.

Lagrein Rosé – I love rosé wines and thankfully, there are a good number of Alto Adige producers who do as well. The finest rosés here are made from Lagrein; this grapes assures a deep color for the rosé as well as a lot of character. I enjoyed just about every example I tasted at this event, in particular the A. Egger 2013, a delicious, remarkanle elegant wine; the Schmid Oberrautner 2013, a rich, “serious” rosé with excellent persistence and the Larcherhof 2012 with its cherry/berry aromas and very good acidity. All of these examples are quite dry and can be paired at the dinner table with many types of food. They’re also quite delicious on their own!

Finally, two examples of Moscato Rosa. You may be familiar with Moscato from other part of Italy (especially Moscato d’Asti from Piemonte), but you owe it to yourself to try Moscato Rosa. This grape yields a dessert wine that usually has only a trace of sweetness; there is almost always very good acidity for balance; add to that the heavenly aromas of plum, cherry and red flowers (poppies, carnations) and you have a very seductive wine! Two examples were offered at this event – the Abbazia di Novacella “Praepositus” 2011 and the Tenuta Waldgries 2010 - and both were wonderful wines with excellent complexity and a beautiful delicate feel on the palate.The tend to drink well at 5-7 years of age, although these may be in fine shape a decade from now.

Given the amazing array of wines at this event – white, red, sparkling, rosé and dessert, I’d rank this as just about my favorite wine tasting in Italy. I will certainly return!

Thank you to Thomas Augscholl for his assistance regarding this event as well as my entire stay in Alto Adige.

March 31, 2014 at 8:53 am Leave a comment

Elegant and Distinctive Reds from Alto Adige

Vineyards at Cantina Terlano, Alto Adige (Photo ©Tom Hyland)

When you think about the best red wines of Italy, you probably look to Piedmont and Tuscany or perhaps even Abruzzo, Umbria or Puglia. But when it comes to Alto Adige, white wine is most likely your strongest association with this far northern region. Yet, this area is home to several red varieties that are made into some of the country’s most expressive wines, offerings that are beautifully balanced, adapt perfectly with so many foods and best of all, are wonderfully expressive.

The variety of red wines in Alto Adige is quite amazing, ranging from the very delicate wines made from the Schiava variety with its pleasing cherry and currant fruit and extremely light tannins to Cabernet Sauvignon, which expresses the power and intensity you find from other regions around the world, along with higher acidity than many of its counterparts.

But for this post, I’d like to concentrate on two varieties that have become specialties in Alto Adige: Pinot Nero (Pinot Noir) and Lagrein. Pinot Nero of course is the same variety that is grown in Burgundy as well as a few other areas around the world, from Central Otago in New Zealand to Casablanca Valley in Chile as well as the Willamette Valley in Oregon and several zones in California. Alto Adige is a natural spot for Pinot Nero (sometimes labeled with its German name Blauburgunder), as this is a cool climate wine region, espcially being so far north in Italy as well as being situated in the shadow of the Dolomite Mountains. Examples of Pinot Nero from Alto Adige range from the delicate, light tannin style you can chill for a bit to the more medium-full and full-bodied versions that receive small oak barrel aging and can be aged for 7-10 years or even longer.

Here are notes on a few impressive examples of Alto Adige Pinot Nero I’ve tasted recently:

2010 Cantina Tramin  – This is the entry level Pinot Nero from this outstanding cooperative producer, located in the town of Tramin. Medium-bodied with pleasing aromas of bing cherry, dried strawberry and rhubarb, this has good varietal character with light tannins and a subtle touch of oregano in the finish. You could chill this for 15-20 minutes or so before serving; it’s best paired with lighter chicken and pork dishes (especially in a Thai restaurant) or with a light preparation of tuna. ($19)

2009 Caldaro “Saltner” – This is richer and riper than the above wine, displaying aromas of red cherry, red currant and thyme. Medium-full, this is a nicely structured wine with distinct notes of paprika and turmeric; the acidity is quite good and the oak is nicely integrated. This can stand up to foods such as roast pork, veal or yellowfin tuna. Enjoy this over the next 2-3 years. ($28)

 Martin Foradori, J. Hofstatter (Photo ©Tom Hyland)

2008 J. Hofstatter “Vigna S. Urbano Barthenau”

Martin Foradori, proprietor and winemaker at the J. Hofstatter estate, calls this wine the “flagship” of his production; to me, this is evidence of how great Pinot Noir can be in Alto Adige. The vines in the vineyard are 65 years old, which naturally produces a small yield as well as remarkably concentrated fruit. Full-bodied, this has aromas of tart cherry and strawberry along with lovely notes of coriander and marjoram. Here is a Pinot Nero with outstanding complexity, ideal balance and the structure to age for 15-20 years. Pair this with everything from duck with cherry or orange sauce, pork medallions, salmon or tuna steaks. ($80 – note that this wine is extremely limited. If you find another vintage such as 2007 or 2006, go for it!)

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And, two recommendations of Lagrein:

2009 Valle Isarco – I truly believe Lagrein can be a great success in America as the wines made from this variety have deep color, good ripe black and red fruit and moderate tannins- as a rule, these are drinkable upon release. Here’s a very good example, one with bright ruby red color and beautiful aromas of black plum, licorice, tar and tobacco. Medium-bodied with good acidity and moderate tannins, this has pleasing notes of bitter chocolate in the finish. Enjoy this over the next 2-3 years with most red meats, especially a lighter cut of beef or with eggplant parmigiana. ($20)

2007 Cantina Terlano “Gries Riserva”

Bright purple with aromas of black plum, iodine and black raspberry. Medium-full, this has very good ripeness, elegant middle-weight tannins, good acidity, subtle wood and a touch of bitter chocolate in the finish (a nice touch found in many examples of this wine). This is approachable now, but will be even better in 2-3 years as it round out. Pair this with lighter game, most red meats or hearty stews. ($30)

February 14, 2012 at 4:22 pm 3 comments

Cantina Tramin – Top 100

Another in my series of the Top 100 producers of Italian wine

Throughout Italy, co-operative producers represent a way of making wine that speaks of the true soul of the land. These companies produce wines from fruit contributed by member/growers in the area; co-operatives vary in size from a few dozen members to several hundred.

As you might imagine, quality varies from pleasant to extraordinary. While these companies dot the landscape throughout Italy, it is in Alto Adige where the concept of co-operative producers has risen to the highest levels, as many of the most famous bottlings from this region are indeed products of co-ops.

Cantina Tramin (also known as Produttori Termeno – this is a bi-lingual region) is a superb co-operative producer, one that releases some of the finest bottlings of Gewurztraminer, Pinot Bianco, Sauvignon and Lagrein that Alto Adige has to offer. Founded in 1898, the winery is located in the town of Tramin, in the southern heart of this region. The wines are made by Willi Sturz, a quiet, rather shy man, who is a brilliant enologist. His wines have remarkable structure and balance as well as beautiful varietal purity. These are wines that are crafted to reflect the local terroir and not the pulse of the market place; thankfully, enough important journalists have recognized the outstanding quality of the wines from Cantina Tramin.

There are so many wonderful wines worth your time and I highly recommend a visit to this winery, as you can purchase very good bottlings of Pinot Bianco, Pinot Grigio and other local specialites for 5-7 Euro a bottle. These are very well made with fine varietal character and are worth more than their asking price. Try these and then move on to the remarkable single vineyard and selezione bottlings that represent the best of this region; I don’t have space to list all of my favorite wines, so I’ll just mention a few.

Willi Sturz, Winemaker, Cantina Tramin (Photo ©Tom Hyland)

The most famous wine here is the “Nussbaumer” Gewurztraminer, a selection of the best grapes from a small vineyard near the winery. Interestingly, the sections of this vineyard are planted with different regimes; the oldest part is in the pergola (overhead) system, while the newest plantings are with the guyot system. The wine offers amazing aromatics of lychee, grapefruit and rose petals along with a bit of tropical fruit thrown in for good measure and is deeply concentrated with vibrant acidity. Aged solely in stainless steel that enriches the aromatics and lovely varietal character, this is a stellar bottling and in my opinion, one of the top 10 white wines produced in Italy.

Another great wine is a white blend known as Stoan, a melange of Chardonnay, Sauvignon, Pinot Bianco and Geuwurztraminer. Full-bodied with complex aromatics and distinct spice, this wine receives aging in large casks – no small oak barrels here – and is a beautiful wine that can acompany a variety of dishes from seafood to risotto to pork.

There are so many other wines from Cantina Tramin that rate special notices; these include the “Urban” Lagrein, a seductive red; the “Tauris” Pinot Bianco that simply bursts with varietal fruit; the “Montan” Sauvignon, an intense, yet elegant offering of this variety and the sumptuous late-harvest Gewurztraminer “Termimum”, clearly one of Italy’s most exceptional dessert wines.

Honestly, I would list Cantina Tramin as a Top 100 producer if only for the “Nussbaumer” Gewurztraminer (let’s face it, several of my Top 100 producers are known for only one wine), but this producer is responsible for at least a half-dozen great wines each year. Cantina Tramin is undoubtedly one of Italy’s greatest wineries.

Among the finest wines of Cantina Tramin are:

  • Gewurztraminer “Nussbaumer”
  • “Stoan” (Chardonnay, Sauvignon, Pinot Bianco, Gewurztraminer)
  • Pinot Bianco “Tauris”
  • Sauvignon “Montan”
  • Lagrein “Urban”
  • Pinot Grigio “Unterebner”
  • Gewurztraminer “Terminum Vendemmia Tardiva”

December 8, 2009 at 12:31 pm Leave a comment

Italian Varieties – D to L

 

Greco vineyards below the town of Montemiletto, Campania (Photo ©Tom Hyland)

Greco vineyards below the town of Montemiletto, Campania (Photo ©Tom Hyland)

 

 D

Dolcetto

A red variety grown in Piemonte that literally means, “little sweet one.” Light tannins, balanced acidity and juicy fruit flavors of raspberry, mulberry and cranberry. Dolcetto produces a wine that is very charming and easy to drink in its youth.

E

Erbaluce

White variety grown in north central Piemonte; the most famous example is Erbaluce di Caluso. High acidity and lemon fruit; versions range from a light dry white to a refreshing sparkling style.

F

Falanghina

Beautiful white variety of Campania, grown in various areas of that region. Very high acidity and fruit flavors ranging from apple and pear in the most simple bottlings to quince and kiwi in the best offerings. Generally not oak-aged, though a few producers do barrel age the wine.

 

 

Falanghina vineyard in Campania (Photo ©Tom Hyland)

Falanghina vineyard in Campania (Photo ©Tom Hyland)


Fenile

White variety grown along the coast of Campania; very high acidity and flavors of citrus and pear. Usually part of a blend, along with varieties such as Biancolella and Ginestra.

Fiano

Another beautiful white variety, most famously grown in Campania, though a few producers in Sicily work with it as well. Medium-full to full-bodied, this has fruit flavors of pear and citrus along with distinct notes of honey. Some versions are meant for consumption within 2-3 years, while the most concentrated offerings from the best producers can drink well for 5-7 years, thanks in part to the grape’s excellent natural acidity.

Frappato

A red variety used in the production of Cerasuolo di Vittoria in Sicily. Cherry, berry fruit and very soft tannins. There are a few producers that bottle Frappato on its own.

Friulano

Formerly known as Tocai Friulano, the name was changed to avoid confusion with the Hungarian wine Tokay (this was also done in accordance with European Community regulations concerning protected names of wines). One of Friuli’s great white varieties, with complex aromas of pear, apricot and dried flowers. Lively acidity and a light minerality.

 

G

Gaglioppo

Red variety of Calabria that is the principal grape of Ciro rosso. Raspberry and strawberry fruit with light tannins.

Garganega

The primary grape of Soave. An underrated white variety with aromas of yellow flowers and melon with very good acidity. This grape is as misprounced as any – the correct pronunciation is gar-gan-ah-guh.

Gewurztraminer

One of Italy’s great white varieties, grown primarily in Alto Adige. Gewurz means “spicy” in German – this then is the spicy Traminer. Gorgeous aromatics of grapefruit, lychee and rose petals with lively acidity and distinct notes of white spice. The best versions are quite rich, with some having an oiliness on the palate.

Ginestra

White variety grown along the coasts of Campania- especially in the Costa d’Amalfi DOC. High acidity and fruit flavors of pear and lemon. Usually part of a blended white of the area.

Greco

One of the major white varieties of Campania; flavors of lemon, pear and dried flowers with very good natural acidity and often a note of almond. Medium-full, this generally is not as full as Fiano, but is quite complex. Most famous example is Greco di Tufo, from the province of Avellino.

Grignolino

Beautiful red variety from Piemonte; almost no tannins, with refreshing cherry and strawberry fruit and very good natural acidity. Meant for consumption within 2-3 years of the vintage date.

Grillo

White variety from Sicily; most versions are simple with pleasant acidity and flavors of pear and citrus. Grillo is produced both as a stand-alone variety and also as part of a blended white.

L

Lacrima

Red variety of Marche; most famously as Lacrima di Morro d’Alba. Medium-bodied with cherry, berry fruit, moderate tannins and good acidity. Produced both as a refreshing style for early consumption and a fuller style with more tannins and longevity. 

Lagrein

One of Alto Adige’s most wonderful red varieties with intense color (often deep purple), youthful, but not overly aggressive tannins and very good acidity. Fruit flavors of black plum, black cherry and raspberry. Fruit forward and despite its richness, often quite approachable upon release.

Lambrusco

Red variety most famously grown in Emilia-Romagna. Produces a lighter red wth cherry-berry fruit, zippy acidity and very light tannins. Best known in its slightly sparkling (frizzante) offerings.

August 11, 2009 at 10:17 am Leave a comment

Alto Adige Reds

In my last post, I discussed the superb whites of Alto Adige; in this post I will deal with this region’s unique red wines.

Most people will be surprised to know that red varieties account for more plantings than white in Alto Adige. The numbers used to be higher, as much of the red plantings were the Schiava grape, which produces lighter, high acid, low tannic reds. This grape is still seen in good numbers, but it is far less important today. Still, a lightly chilled Schiava is a pleasant wine for lighter fare.

PINOT NERO and LAGREIN

The two most important red varities of Alto Adige then are Pinot Nero (Pinot Noir) and Lagrein; these are two very different grapes. 

Few people think about Pinot Nero in Italy, but there are some excellent examples produced in the cool climes of Alto Adige. Many are medium-bodied with pleasant red cherry fruit, high acidity and soft tannins; there wines are meant for comsumption within 2-3 years of the vintage date. But there are a few examples that are from single vineyards (crus) or special selections that have greater depth of fruit, more pronounced aromatics and are more complex in general. These top offerings of Alto Adige Pinot Nero are in the vein of a Burgundy from the Cotes du Beaune and can be enjoyed anywhere from 5-10 years after the vintage.

A few of the best bottlings of Pinot Nero from Alto Adige include:

  • J. Hofstatter “Barthenau Vigna S. Urbano”
  • Colterenzio “Cornell”
  • Alois Lageder “Krafuss”
  • Cantina Tramin “Riserva”
  • Abbazia di Novacella “Praepositus Riserva”

 

LAGREIN

Lagrein is one of Alto Adige’s most unique red varieties, offering rich purple color, ripe black fruit flavors and moderate tannins. Most examples of Lagrein are quite delicious upon release and as the acidity is not too high, they are quite enjoyable on their own, although most work better paired with a variety of red meats. Some examples are medium-bodied and meant for short-term consumption (2-3 years), although many producers also make a richer, riper, more serious version (often aged in small oak barrels) that have more tannin and can age for as long as a decade. 

 

Vineyards at Cantina Terlano, a top producer of Lagrein (Photo ©Tom Hyland)

Vineyards at Cantina Terlano, a top producer of Lagrein (Photo ©Tom Hyland)

 

Among the best bottlings of Lagrein in Alto Adige are:

  • Cantina Terlano “Porphyr”
  • Elena Walch “Castel Ringberg Riserva”
  • Cantina Tramin “Urban”
  • Muri-Gries “Abtei-Muri Riserva”
  • Alois Lageder “Lindenburg”
  • J. Hofstatter “Steinraffler”
  • Cantina Bolzano “Taber Riserva”
  • Abbazia di Novacella “Praepositus Riserva”

 

OTHER VARIETIES

A few producers also work with Cabernet Sauvignon; the cool climate here preserves acidity and brings out some of the herbal components of the variety. These are not flashy examples of Caberent Sauvignon, but are well made and tend to age well. Arguably the finest is the “Cor Romigberg” from Alois Lageder, which drink well at 10-12 years after the vintage. 

A few producers also make a varietal Merlot or blend Merlot with Lagrein. 

All in all, the red wines from Alto Adige may not reach the same heights as the region’s whites, but they are of high quality and are quite distinct.

July 19, 2009 at 3:19 pm Leave a comment


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