Two to enjoy: A special Garganega
and a delicious Syrah Rosé from the Rhone.
Angiolino Maule, La Biancara, Masieri Bianco Garganega Veneto (IGT) 2021, 12.0% ABV
La Biancara, the vineyard, was “born” in the end of 80s, when pizza makers Angiolino and Rosamaria Maule bought a small plot of land, about six hectares, in the hills of Gambellara (a town in the Veneto). Since the beginning, they worked to develop their personal idea of wine; a wine created by the exaltation of nature, without chemical interferences in wineyard or in cellar, in order to obtain the highest expression of terroir in every bottle.
Vino Italiano, which praises the vineyard (as does the World Atlas of Wine), says it could be argued that the (white) wines are purer expressions of Garganega than those of neighbouring Soave (where the grape dominates). Garganega is thought by some to be related to the Greco (another Mediterranean grape that I favour) of southern Italy.
Serve at approximately 10 Celsius with mussels, scallops, lobster, a variety of fish, tofu and grilled poultry. Herbs such as tarragon and chives will help highlight the green notes in the wine.
Straw is the colour of this 2021 white, predominantly Garganega but with a ”drop of Trebbiano”. It is slightly clouded (they neither filter nor fine the wine). Aromas are delicate, floral notes and also tart lemon, lime and tangerine. Acidity is quite lively in this full bodied wine and there’s a fine finish as well. Very Highly Recommended. Serve at approximately 10 Celsius with mussels, scallops, lobster, a variety of fish, tofu and grilled poultry. Herbs such as tarragon and chives will help highlight the green notes in the wine.
They also produce a superb red, usually found with the white!
Yves Cuilleron “Sybel” Syrah Rosé Vin du France 2020, 13.5%
If you’re looking for a delicious dry rosé for slightly meatier fare or as these sunny (?) days turn to chilly evenings, look no further than this ruddy (should I say bloody?) Rhone rosé by maestro Yves Cuilleron.
Ruddy may be pushing it a bit but the colour of this bottle is a more robust pink than you normally see, thanks to the producer employing the “saignée” method (see below). It is produced from 100% Syrah grown “within the confines of the village of Chavanay in the Northern Rhone”.
It is pretty to look at and the aromatics are promising if relatively delicate. Then the serious berry flavours kick in big time on the palate, quite an impressive amalgam of strawberries, cherries and raspberries all wrapped in a Syrah spice. So good, so well balanced, bright and fresh, this is one to look out for this summer (or perhaps its extension). Highly Recommended.
Saignée (means bleeding) is a unique style of rosé wine because it is so often bolder and darker in colour than any other rosé wine. If you’re not a fan of traditional rosé, you might like it because it’s “bigger, darker, and stronger than other wimpy pink wines”, according to Wine Folly. “Saignée also describes a method of rosé winemaking that involves ‘bleeding’ off a portion of red wine juice after it’s been in contact with the skins and seeds.”
See more (just a little!) on the subject here
Yves Cuilleron initially worked as an engineer before being hit by the wine bug at age 26. He went to train at Ecole Viticole of Macon for a year then came back home, at the foot of Condrieu and Côte Rotie hills, and took over the family’s 3.5-ha estate.Importers Le Caveau are big fans. “The return of Yves Cuilleron to resuscitate his uncle’s farm is not only significant for a single individual or domaine. His efforts to return the region’s wines to global prominence will save the area’s vineyards from fading back into the hills and help to breathe life back into Condrieu, Côte-Rotie, and other corners of the northern Rhone.”
Soil: Granite terroir.
Style: Rosé de Saignée
Winery: Vinified and matured in barrique and in tank.