The first cultivated vines in the Rhone were probably planted around 600 BC. The origins of the two most important grape varieties in the northern Rhone (Syrah and Viognier) are subject to discussion. Some believe that  the Greeks were responsible for bringing the Syrah grape from the Persian city of Shiraz. Others say the grape came half a century  later when Greeks fled from the Persian king Cyrus I. Yet others say the grape came from thecity of Syracuse on the island of Sicily, from where, around 280 AD, the Romans brought it and the Viognier variety. Meanwhile extensive DNA typing  and research has led scientists to conclude that Syrah variety originated in the Rhône region itself.

Notwithstanding the origins, when the Romans left so too did interest in the wine of the region. Rhône resurfaced in the 13th century when the Pope moved to Avignon, after this time the production of wine grew hugely. The wines were traded to such an extent that the Duke of Burgundy banned the import and export of non-Burgundian wines. The name Côtes du Rhône arose from public administration in the 1500’s and was the name of a district in the Gard depardement. In the year 1650, to prevent counterfeits,  a set of rules were introduced to try to guarantee the provenance of the wine. In 1737 the then Monarch proclaimed that all casks intended for resale should be marked as “C.D.R. “. Those were the wines from the area around Chusclan, Lirac, Roquemure and Tavel. Just over a century later, wines from other parts of the region were added to the same definition.

The northern Rhône is characterised by a typically continental climate with harsh winters but warm summers. It is influenced by the mistral winds, which draw in colder air from the Massif Central. Due to this colder air northern region of Rhône is cooler than southern region, which leads to the mix of planted grape varieties and therefore wine styles to be different.
Syrah ( or Shiraz ) is the only red grape allowed in red AOC wines from this sub-region. The grape, which is alleged to have originated in or quite close to the Rhône region, is
also referred to as Shiraz, its name in the Antipodes and much of the Anglicised world, and has recently become very popular with wine drinkers around the world. For wines carrying the Cornas AOC badge, only  the Syrah variety is allowed, whereas other reds from the northern Rhône sub-region may be blended with white grapes, either Marsanne, Roussanne  or Viognier, depending on the appellation. Viognier alone is used for the white wines from Condrieu and Château-Grillet.  Marsanne and Roussanne are used for the white wines from Crozes-Hermitage, Hermitage, Saint Joseph, and Saint Péray.

• From north to south the appellations in the northern Rhône are:
  Côte-Rôtie AOC – red wines made of Syrah and up to a maximum of 20% Viognier.
• Condrieu AOC – white cote du rhone wines produced using only Viognier.
• Château-Grillet AOC – again white cote du rhone wines made only from  Viognier.
• Saint-Joseph AOC – red wine blends of Syrah and up to a maximum of ten percent of Marsanne and Roussanne. For white wines only the  Marsanne and Roussanne grape varieties are allowed.
• Crozes-Hermitage AOC – red wine blends of Syrah and up to a maximum of 15% of Marsanne and Roussanne; white wines made of only Marsanne and Roussanne.
• Hermitage AOC – red wine blends made from  Syrah and up to a maximum of 15% of Marsanne and Roussanne; whites of only Marsanne and Roussanne.
• Cornas AOC – red wines only using 100% Syrah.
• Saint-Péray AOC – sparkling and still white wines made only from Marsanne and
  Roussanne.

Northern Rhône reds are often identified by their signature aromas of green
olives and smoky bacon.

The southern Rhône has a more Mediterranean climate with milder winters and hot summers. Drought can be a problem in the area, but some limited irrigation is permitted. The differing terroirs, together with the rugged landscape which partly protects the valleys from the Mistral, produce microclimates which give rise to an expansive diversity of wines. A feature of the cultivation of the region is the use of large pebbles around the bases of the vines to absorb the heat of the sun during the day to keep the vines warm at night when, due to the cloudless skies, there is often a significant drop in temperature.

The southern Rhône’s most famous red wine is Châteauneuf-du-Pape, a blend containing up to 13 varieties of wine grapes (eight red and five white) as permitted by the Châteauneuf-du-Pape AOC rules. Other nearby AOC regions including Coteaux du Tricastin AOC, Côtes du Ventoux AOC, Côtes du Vivarais AOC, Lirac AOC, Tavel AOC and Vacqueyras AOC may contain even more varieties in the blend. Gigondas AOC, on the other hand, is made, in the main, from Grenache Noir and has a more restricted set of permitted grape varieties. Depending on specific AOC rules, grapes blended into southern Rhône red wines can include Carignan, Cinsault, Grenache, Mourvèdre and Syrah. The reds produced on the left bank are full bodied, rich in tannins in their youth, and are characterised by aromas of prune, chocolate and ripe black fruit. The right bank red wines are slightly lighter and fruitier.

Southern Rhône appellations:

• Côtes du Vivarais AOC
• Côtes du Rhône AOC
• Côtes du Rhône Villages AOC
• Côtes du Rhône Villages (named villages)
• Coteaux du Tricastin AOC
• Châteauneuf-du-Pape AOC
• Vacqueyras AOC
• Rasteau AOC
• Gigondas AOC
• Beaumes de Venise AOC
• Muscat de Beaumes de Venise AOC
• Tavel AOC

White wines from the southern Rhône, such as in Châteauneuf-du-Pape, are also typically blends of several wine grape varieties. These can include Bourboulenc, Clairette, Picpoul, Roussanne  and Ugni Blanc. Since the late 90’s viognier is increasingly being used and is also appearing as a single varietal.

Côtes du Rhône
Côtes du Rhône AOC is an AOC that spans both the northern and southern sub-regions of the Rhône. Typically it is only used if the wine does not qualify for an appellation that can command a higher price. Therefore, almost all Côtes du Rhône AOC wine is produced in southern Rhône, since the northern sub-region is covered by many well-known appellations and also is much smaller in terms of total vineyard surface. Red Côtes du Rhône wines are usually dominated by Grenache.

The climate in Rueda is typically continental, with some influence from the Atlantic. Rain is more frequent in spring and autumn whereas the summers and winters are mainly dry, with extremes of temperature. The area is located on the high Castilian plateau, with a
gently rolling landscape. The soil is brown coloured, loose, stony, quite rich in lime with low levels of organic matter. There are also alluvial areas near the rivers. The fifty two vineyards of Rueda are located at around 750 metres above sea level.

Map of Rueda

Notable Bodegas are;
Alberto Gutierrez, Serrada. Founded in the year 1949. A family firm that pioneered the dorado style of traditional Rueda.
Alvarez y Diez, Nava del Rey. One of the biggest and best of the old solera style Bodegas.
Antano, Rueda. Started in 1988 in restored fifteenth century cellars.
Angel Lorenzo Cachazo, Pozaldez. A family run bodega making Rosado and reds as well as the whites.
Angel Rodriguez Vidal, La Seca. Created in 1780. The wines are made entirely by hand by Angel Rodriguez. Living history.
Castilla la Vieja, Rueda. Founded in the year 1973. One of the branches of the Sanz family, pioneers of right time harvesting.
Cerrosol, Santiuste de San Juan Bautista. Medium sized bodega producing some first class wines.
Con Class, La Seca. Established in 1988 in 17^th century cellars. Another arm of the Sanz family.
Cooperativa Agricloa Castellana, La Seca. Set up in 1935. Excellent Rueda and Rueda Superior. Their 100% Verdejo is the equal of any other wine in the region.
Cooperativa Vinedos de Nieva, Nieva. Founded in 1989. A small coop that produces some excellent wines.
Los Curos SAT, Rueda. Established in 1972, not to be confused with another branch of the family, Los Curros SA. Los Curros translates to “those who get on with the job”. There is no more to be said!
Felix Lorenzo Cachazo, Pozaldez. Created in 1945. A family owned bodega situated in a smart purpose built winery just outside the town.
Garciarevalo, Matapozuelos. Founded in 1991 with 17 hectares of vines turning out around 1500 hectalitres of wine per annum.
Garcigrande, Rueda. Founded in 1989. They produce a great Rueda Superior.
Marques de Irun, La Seca. Founded in 1990 with twenty four hectares of vines.
Sanz, Rueda. Established in 1870. The home base of the Sanz family.
Vega de la Reina, Rueda. Founded in 1961, producing two very good whites and a red.
Vinedos y Bodegas de Malpica. The wines are never less than superb.
Vinos Blancos de Castilla, Rueda. Founded in 1974. The sauvignon blanc is sublime.

Want to learn more then please visit Smithfield Wine Merchants UK

California – the home of wine from USA.

California is thought of as a sunny state but small areas of it are really cool and are able to produce stunning, world class wines in addition to the easy drinking “jug wines” which have made its name across the world. In the north are valleys that are cooled by early morning fog that rolls in from the Pacific Ocean. These are  caused by cold, Alaskan currents hitting warm air. All of the top producing areas such as the Napa, Mendocino, Russian River and Somona are located close to breaks in the coastal ranges. These breaks allow the cold fog to roll in and cool down the vineyards which then means that the suns energy is expended in burning off the fog rather than scorching the fruit. The success of California’s wine industry is based on a few classic grape varieties that have been introduced over the years. Sauvignon Blanc, Chardonnay, Merlot, Cabernet Sauvignon and Zinfandel are the main varieties, although there are a number of growing varieties such as Sangiovese from Italy and Syrah and Viognier from the Rhone Valley in
France.

• The Napa Valley
  Napa Valley is an hour’s drive north of San Francisco. It is based on the French Bordeaux ‘s model of a single estate with a winery close by. However, unlike Bordeaux is that the vines are quite happily planted on the valley floor, ignoring the dangers of frost. This is overcome by the use of huge fans and water sprays to protect the younger vines.
  The valley is centred on Oakville and Rutherford where the big Cabernet
  Sauvignons are the norm. Slightly up the hill lies Stag Leap Wine Cellars and
  further on are Mount Veered and Howell Mountain.
• Carneros
  North of San Francisco Bay , Carneros is cooled by coastal fog and , combined with low rainfall and clay soils making the area perfect for the production of Pinot Noir. The wines lack the delicacy of the Burdundian Pinots but are still great examples of this grape variety. Chardonnay also flourishes here, allowing the production of high quality sparkling wines. Some Champagne estates have properties here.
• Central Valley
  Central Valley is a large flat valley that lies behind a range of mountains, which means that it is blocked off from the cooling coastal fogs. Due to this the area is too hot for the production of quality wines. However the large vineyards there, combined with modern wine making methods produce massive amounts of very drinkable red and white wines. Small areas such as Lodi, being slightly cooler produce better quality wines.
• Central Coast
  The Central Coast area is found south of San Francisco Bay, it heads down to the
  urban spread of Los Angeles. This area does not have a large number of vineyards that produce quality fruit so the wineries tend to buy grapes elsewhere to make their wines. Exceptions such as Randall Graham who produce some stunning wines based on the wines of the Rhone Valley and Italy.
  Further south, the cool areas of Monterey County produce great Pinot Noir and
  Chardonnay. In the district of Pisa Roble, an area not touched by the cooling
  fog banks, the vines are planted at altitude and the resulting coolness creates
  some great Cabernet Sauvignons and Zinfandels.
• Sonoma County
  Until the 1970’s, the wines produced here were used for blending. Now the best of the wines are dry whites, similar in fashion to white Burgundy although there is more oak used and riper fruit flavours. At the centre of the region lies Sonoma Valley. It is here that the Cabernet Sauvignons and Zinfandels are produced. Further north, the cooler areas of Russian River and Alexander valleys produce mostly high quality Chardonnay.

If you have any questions please  call George Wroblewski on 0044 161 273 6070 or visit <a
href=”http://www.smithfieldwine.com”>Smithfield Wine Merchants UK</a>

Large wine barrels

• How oak is introduced and the length of contact
  Wine can be stored in small barrels, known as “barriques”, through to large casks. Barriques will impart stronger flavours due to the larger surface area in contact with the wine. Alternative, cheaper methods have been used such as adding oak chippings  to the wine during fermentation, either loose or in a large “teabag” suspended in the wine. The winemaker can also insert wooden barrel staves into the tank to achieve a similar result. Before 2006, the practice of using oak chips not allowed in the European Union.
• The age of the barrel or container
  Brand new barrels are used for a fuller effect or barrels that have been used once or twice before. As one would expect the newer the barrel the more oak flavour will be released into the wine.
• The type of oak used
  The main types of oak used were French oak and American oak. French oak is very tightly grained and imparts a more subtle influence on the wine. Some of the most important oak forests in France are the forests of Nevers, Allier, Troncais, Limousin and Vosges each lends a distinct characteristic.
  American oak has a more open structure and is used for the more full bodied reds such as Australian shiraz and the red wines of Rioja. The oak from Minnesota or Wisconsin is the best for aging wine. A couple of years ago I visited a winery in Rioja that was experimenting with Eastern European oak and indeed barrels that were made from up to three different oak types.
• How much “toast”?
  This is the degree of charring or “toasting” that the barrel-maker or cooper gives to the barrel. Winemakers can specify “light, medium or heavy”. Toasting can also serve to revitalise older oak barrels.

Oak barrel toasting

• Time spent in barrel
  The influence of oak on the wine is dependent on the time spent in the barrel or in contact with staves etc. Whether it stretches over a few months or over a year. Some wines are also fermented in oak barrels. This practice is usually reserved for the higher quality white wines as it gives a rich, creamy texture and helps to integrate the oak flavours but its use in red wines is on the increase.

Even in heavily oaked wines the effect of the oak will lessen over time and the hard tannins soften. The effect produced is always in the control of the winemaker. The final  result  can
be produced from blending wines from different vineyards that have been aged in different types of oak for longer or shorter periods. In fact part of the blend may not have seen any oak ageing at all to preserve its natural fruit flavours.
With oak aged wines, as with most things in life, you get
what you pay for. Oak chips cost a tenth of the price of a standard 225 litre
French barrel  but the effect imparted to the wine can be quite harsh.  Although
higher quality oak staves and chips can produce a pleasing effect they cannot
come near the wonderfully creamy texture of wine aged in the best new oak
barrels.

If you want to know if and a wine has been oaked before
you taste it check out the label. Oak is not cheap and the winemaker will shout
about it on the label. Look for “reserva” or “gran reserva”, “barrel fermented
or barrel aged”. The back label may state how long the wine has been aged in
French or American oak and how new the barrels were. Statements like “oak
influenced” or “oak character” generally indicates the use of chips or staves
rather than barrels.

The trend today is towards much less oak influence and
more to producing integrated flavours, balance and increased subtlety.

If you have any questions please call George at Smithfield Wine Merchants UK

All of these wines offer excellent quality at a great price point.

Vina Palaciega Joven 2009
Vina Palaciega Joven 2009 is a blend of 85% Tempranillo, 15% Garnacha which has
produced a bright wine with a medium to high intensity. Primary aromas of fruit
and red berries are underscored by notes of liquorice. Well-balanced in the
mouth with a fruity, fresh and clean aftertaste.Vina Palaciega Joven is ideal
with all types of meat, but matches particularly well with pasta dishes, tapas and
medium cured cheeses. Upon arrival at the winery the grapes are destemmed and
partially crushed, with a high proportion of full berries. There is a 10-15 day
maceration period where the juice is pumped over daily. Controlled fermentation
at 24-28 degrees C with both native and selected yeasts. Joven means “young
wine” and this wine spends 1-2 months in bottle before being released.

Alcohol: 13.5%
Acidity: 5.5g/l
Residual Sugar: 1.8g/l
pH: 3.6

Young red rioja from Vina Palaciega

Vina Palaciega Rioja Blanco 2010
Vina Palaciega Rioja Blanco 2010 is made from 100% Viura grapes
which has produced a deliciously dry yet fruity white Rioja with a fresh
appealing taste. It is fresh on the palate with a nicely balanced acidity. Serve
chilled between 9 and 12 degrees C and enjoy while young and fresh. A fantastic
partner to seafood, white meats and salads.

Alcohol: 12.5%
pH: 2.9
TA: 6.2g/l
RS: 1.6g/l

Great white rioja from Vina Palaciega

Vina Palaciega Crianza 2007
Vina Palaciega Crianza 2007 is made from a blend of 85% Tempranillo and 15% Garnacha grapes. The wine is garnet red in colour with tawny hues. Lovely and juicy hedgerow fruits and a touch of smoky oak on the nose backed by hints of cedar spice. Vina Palaciega Crianza is smooth and well structured with a lingering finish. An ideal accompaniment to all types of red meat, lamb and game. Perfect with cheese. Drinking now but will develop further in the bottle.

Alcohol: 13.0%
Acidity: 5.26g/l
Residual Sugar: 1.8g/l
pH: 3.6

A fine Crianza from Vina Palaciega

Vina Palaciega Reserva 2006
Vina Palaciega Reserva 2006 is a blend of 85% Tempranillo and 15% Garnacha grapes. Vina Palaciega Reserva is a full flavoured wine of great character and depth. A bouquet of herbs, leather and spices bursts from the glass, whilst the rich,textured palate offers concentrated ripe cherries,layered with earthiness and spice. The tannins are silky and well balanced resulting in a long elegant finish. Drinking well now but will develop further in the bottle. A fantastic partner to roasted red meats,game and mature hard cheeses. The grapes are carefully selected, de-stemmed then partially crushed with a high proportion of
full berries. The juice then undergoes a 15-20 day maceration period with pumping over taking place daily. A controlled fermentation follows at between 24-28 degrees C, using both native and selected yeasts. The wine spends 2 years in medium toasted American oak casks which contribute spicy aromas and flavours. The wine was then aged in the bottle.

Alcohol: 13%
Acidity: 5.3g/l
Residual Sugar: 1.8g/l
pH: 3/5

A great Rioja Reserva from Vina Palaciega

Vina Palaciega Tempranillo 2009
Vina Palaciega Tempranillo 2009 is made from a blend of 85% Tempranillo, 15% Garnacha grapes producing a bright wine with medium to high intensity. Intense primary aromas of fruit and red berries combined with notes of ripe fruit in perfect balance with the oak. Vina Palaciega Tempranillo is well balanced on the palate with a long satisfying finish.
Upon arrival at the winery the grapes are destemmed and partially crushed, with a high proportion of full berries. There is a 10 – 15 day maceration period where the juice is pumped over daily. Controlled fermentation at 24-28 degrees C, using both native and selected yeasts. The wine then spends 6 months in American oak barrels.

Alcohol: 13.5%
Acidity: 5.5g/l
Residual Sugar: 1.8g/l

Try this succulent tempranillo soon

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“As I am lucky enough to live close to Smithfield Wine I usually call in when I am
getting low on mead and Irish whiskey. George and Lynn are always there to give
advice and discuss what’s on offer which makes buying from Smithfield Wine Merchants a
real pleasure.”
Thanks Terry!

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