The Art of Cork Cork Throughout History

Total Page:16

File Type:pdf, Size:1020Kb

The Art of Cork Cork Throughout History THE ART OF CORK CORK THROUGHOUT HISTORY ................................................................................... 02 THE CORK OAK ......................................................................................................................... 06 SUSTAINABILITY ........................................................................................................................ 16 PROPERTIES OF CORK ....................................................................................................... 30 CORK AND THE AMORIM GROUP, A SUCCESS STORY .............................. 36 CORK AND WINE ...................................................................................................................... 42 CORK FLOOR & WALL COVERINGS .......................................................................... 58 EXPANDED INSULATION CORKBOARD .................................................................. 70 COMPOSITE CORK .................................................................................................................. 74 CORK, THE CHOICE OF WORLD DESIGN .............................................................. 82 RESEARCH, DEVELOP, INNOVATE FOR THE FUTURE ................................ 90 CORK, AN EXCEPTIONAL RAW MATERIAL CORK THROUGHOUT HISTORY MORE THAN 60 MILLION YEARS 25 MILLION MORE THAN 10 AGO... YEARS AGO... MILLION YEARS AGO... There are studies that indicate Several species A fossil fragment of the cork oak originated in succumbed to the Glacial cork was recently found the Tertiary period (between period. The cork oak deposited in the Tagus the Oligocene and Miocene resisted, however, thanks basin, attesting to the periods). Some theories point to the thermal protection ancient presence of cork to its existence since the of its bark - the cork. oaks in Portugal. formation of the Mediterranean basin, about 60 million years ago. THE CORK OAK FOREST IS NATIONAL HERITAGE, LEGALLY PROTECTED SINCE THE MIDDLE AGES. 3RD CENTURY B.C., IN 13TH CENTURY, FRANCE IN PORTUGAL Several amphorae were Charters are published in the reign of discovered containing D. Dinis creating game reserves meant wine considered to to protect the cork oak and holm oak, be still today in good granting benefits to those who would condition. protect new cork oaks. The cork oak has been the object of various laws in the reigns of several kings since that time, covering the production of cork oaks to the trade in cork. Cork stopper of ancient amphora 2 | THE ART OF CORK 1300 B.C., 5TH CENTURY B.C., 4TH CENTURY B.C., IN ANCIENT EGYPT IN GREECE IN ROMAN TIMES Cork was used for Amphorae were sealed Cork was used as thermal household tools, for fishing with cork stoppers. insulation in roofs, to seal and for sealing vessels. amphorae and as soles for footwear. A fresco from the tomb of Rameses, showing Soles from the Roman era (395 to 30 AD), about scenes of the grape harvest and winemaking. 14.5 cm long. 15TH AND 16TH CENTURY, IN 16TH CENTURY, 17TH CENTURY, PORTUGAL IN PORTUGAL IN FRANCE Cork was used in the boats that All the cells and chambers Dom Pierre Pérignon found cork to took Portuguese navigators to of the friars of the Capuchin be the ideal solution for sealing his discover the world. Convent, built in 1560, were wines from the famous Champagne lined with cork to provide extra region in northern France. This Cork is still used today, as it comfort. will have been the moment in was thousands of years ago, history that started the path to the as buoys and floats for fishing industrialization of cork, since this nets. had a decisive role in the affirmation of the qualities of this well-known wine. Window of the Convent of Christ. 15th century, Tomar, Portugal CORK THROUGHOUT HISTORY | 3 The cork stopper was initially made from rectangular blocks of cork. 4 | THE ART OF CORK THE INDUSTRIALIZATION CORK STOPPERS PRESERVE OF CORK STOPPERS 200 YEAR OLD CHAMPAGNE The cork stopper was initially More than 160 bottles of champagne TH 19 CENTURY, made from rectangular blocks aged about 200 years were discovered IN EUROPE AND of cork with the desired final in the Baltic Sea after the boat on which IN THE USA length. This was the method they were travelling sunk around 1800. used until the appearance of the The magnificent state of preservation of Garlopa machine in the twentieth this historic champagne attests to the century, the first industrial cork exceptional performance of the cork The cork stopper industry is stopper production machine. The stopper. developing greatly with new rectangular cork block was placed Corticeira Amorim was asked to replace equipments which give new impetus in a clamp which, upon applying the original cork for a new natural cork to its manufacture. light pressure, activated a worm stopper developed in accordance with In the United States new applications screw which in turn rotated the the specificities of these old bottles, thus for cork arose, such as simple block against a blade, producing ensuring the quality of the champagne. agglomerates or white cork for cylindrical corks. parquet flooring. Garlopa, beginning of 20th century. It is the first industrial cork stopper manufacturing machine. IT IS IN THE TWENTIETH CENTURY THAT CORK OAK LEGISLATION GAINS ITS CURRENT SHAPE AS REGARDS PRESERVATION AND MANAGEMENT. 20TH CENTURY 21ST CENTURY Cork is used for various military purposes Cork has won over the most Corticeira Amorim launches in in World War II. demanding industries - such as the market, in partnership with the motor vehicle industry and the O-I, a revolutionary concept for In the 1950s the first agglomerated cork latest generation transports from wine packaging! Helix combines tiles with vinyl film appear on the market. aeronautics to aerospace travel - an ergonomically designed cork with highly efficient and versatile stopper and a glass bottle with an In the 1990s patents are registered for solutions in response to very high internal thread in the neck, creating the use of cork in transmission belts and technical requirements. a sophisticated solution of superior tyres. One of the major goals of cork for technical performance. Thus, Helix the 21st century is to strengthen combines all the benefits of cork In recent decades Confédération the field of innovation in high and glass - quality, sustainability Européenne du Liège is created as value-added applications for and premium image - which is now well as the International Code for Cork the market. boosted by the advantages of an easy Stopper Manufacturing Practices (quality to open (no corkscrew required) and control for cork stopper production). easy to close wine bottle (the cork stopper can easily be reinserted). CORK THROUGHOUT HISTORY | 5 THE CORK OAK 6 | THE ART OF CORK Commemorative coin The Portuguese Post Office The cork oak was officially of the Portuguese and Portuguese Parliament and unanimously instated Presidency of the launched a stamp on as the “National Tree”, European Union, self-adhesive cork paper by the Portuguese minted with a cork oak designed by João Machado Parliament (2011). (2007). (2008). THE CORK OAK | 7 FLOWERS QUERQUS The male flowers have 4 to 6 greenish yellow petals with a rosy tinge at the edge. SUBER L. The females are protected by a scaly dome. Carl Linnaeus created the binary taxon- omy species identification system, which classifies genus and species and thus designated the botanical nomenclature of THE LEAF the cork oak – Quercus Suber L. It is dark green, denticular and 5 to 8 pairs of secondary The cork oak belongs to a small sub-group ribs branch off its winding of European and Asian species whose midrib. closest relatives are the oaks of the east- It measures 2.5 to 10 cm x 1.2 ern Mediterranean Basin (Quercus cerris, to 6.5 cm. Quercus trojana, Quercus macrolepis). THE ACORN It is the fruit of the cork oak and the seed for new cork oaks. It is the basic food of the Black Alentejo Pig, a TIME TO GROW native breed for which the The cork oak is native to the Western Me- Alentejo cork oak forest is the natural habitat, where it roams diterranean Basin, where there are ideal freely. It eats 10 kg of acorns growing conditions: per day and gains 60 kg in • Sandy, chalk-free soils with low nitrogen weight in just three months. and phosphorus content, high potassium level and pH from 4.8 to 7.0; • Rainfall from 400-800 mm per year; • Temperature from -5º C to 40º C; • Altitude of 100-300 m. THE BARK It is a covering formed by the microcells that goes by the name of cork. Lignum 20 METRES IN HEIGHT | 200 YEARS Bast Cork THE WOOD The world’s largest cork oak is Portuguese and is registered It is a good fuel for in the Guinness Book of Records. It weighs about 102 tons, open fires and making and it produces enough cork every nine years to make 10,000 stoppers. charcoal. 8 | THE ART OF CORK THE CORK OAK | 9 HARVEST TIME The life cycle of cork as a raw material be- THE KNOW-HOW AND MANUAL SKILL gins when it is stripped: when the tree is OF THE CORK STRIPPER 25 years old and the trunk circumference Stripping the cork oak is an ancient and reaches 70 cm when measured 1.3 metres manual process that requires very careful from the ground. Subsequent strippings and experienced hands to prevent dam- take place at intervals of at least nine years, age to the bark or the tree. between the months of May and August. THE 5 STAGES OF STRIPPING THE CORK OAK 1. Open - the cork is cut with the axe verti- cally along its most marked groove, sepa- rating the cork plank from the bast. 2. Separate - the plank is separated by introducing the edge of the axe between the plank and the bast in a twisting motion of the axe. 3. Scribe - the size of the cork plank being pulled off the trunk is defined by a hori- zontal cut or scribing. 4. Extract - the plank is harvested from the tree very carefully to avoid it breaking. (The larger the plank, the greater its com- mercial value). 5. Remove Waste - some fragments of cork are left at the base of the trunk and these are hammered several times to re- move any parasites that may appear. After the stripping, each cork oak is marked with the last digit of the year in which the cork was harvested.
Recommended publications
  • Cork Fact Sheet
    Acousti Visit our website at www.acousticorkusa.com SOUND CONTROL UNDERLAYMENT PRODUCTS AMORIM CORK COMPOSITES, INC. – Phone: (800) 558-3206 CORK – A Natural Wonder The unique natural qualities of cork make it a most effective material for the control of sound transmission in hard surface flooring applications. The physical structure of cork, with nearly 200 million completely sealed air filled cells per cubic inch, makes it a very effective acoustic insulator. This same physical structure also provides cork with the ability to be repeatedly compressed and yet recover nearly 100% of its original shape and size. These combined benefits make cork an ideal and time-tested choice for sound control underlayment applications. Millions of square feet of AcoustiCORK products have been successfully installed under a wide variety of finished flooring materials in projects all over the world. CORK – A Truly Environmentally Superior Product Cork is a truly renewable resource. Unlike solid wood, composite wood products, paper and other “renewable resources”; no trees are cut down to make cork products. In fact, Cork Oak trees in Portugal and most other producing countries are protected by law. The product that we know as Cork consists of the bark of the Cork Oak tree. The bark is stripped from about 1/3 of the tree every 9 to 12 years. This process enhances the life span of the tree. Without being periodically harvested, the life span of a Cork Oak would be considerably shorter than the 150 to 200 plus years seen in cultivated trees. The manufacturing process of cork products also produces a near zero waste stream and results in no toxic emissions.
    [Show full text]
  • The Basics of Oak Barrels and Oak Additives
    The Basics of Oak Barrels and Oak Additives Presented By: Daniel Brick 231-642-1112 [email protected] Objective To provide the basic and simple information about the selection of oak barrels and oak additives in order to develop an oak program that enhances your wine style and budget. Oak Species Over 250 different oak species throughout the world Over 60 different oak species in the United States Three species used for barrels (wine & spirits) Quercus Alba / American Oak Quercus Petrae / French – Eastern European Quercus Robur / French – Eastern European Predominately used for spirits Very wide grain High tannins / low aromatics Basic Difference Between American and French / Eastern European Oak American Oak has greater levels of whiskey lactones Very high aromatics Very sweet, coconut flavor Bold and aggressive flavors French and Eastern European Oak has two to three times more tannin Wider range of flavors Softer, more elegant American Oak Primary Growing Regions: Missouri Oak Missouri, Illinois, Indiana, W. Kentucky Very sweet, coconut, cloves Bold and aggressive Widest grain of American Oak Used for bourbon Minnesota Oak Minnesota, Wisconsin, N. Iowa, Michigan Tightest grain of American Oak Closest to the French, respectful of the fruit Appalachian Oak Pennsylvania, Virginia, W. Virginia Spice characteristic, pepper, clove Eastern European Oak Similar to French Oak, just different terroir Forests not managed (mixed Petrae and Robur) Grain width critical Aging time depends on grain French Oak Forest Designation: Allier, Troncais, Never, Vosges, Limousin Oak Forests Grain Width vs. Forest: Medium Grain, 3.5 – 2.5 mm, <12 mo. Semi-Fine Grain, 3.0 – 2.0 mm, 8-14 mo.
    [Show full text]
  • No Oak CHARDONNAY 2017 Central Coast
    No Oak CHARDONNAY 2017 Central Coast WINEMAKER NOTES The No Oak Chardonnay is a classic representation of a cool climate Chardonnay. This wine is fermented and aged in stainless steel tanks, showcasing the true nature of the varietal. The cool climate shines in this wine’s tension and bright acidity. Malolactic conversion was not encouraged to preserve the freshness, while time on the lees built up the mouthfeel and mid-palate. The long finish is a true testament of its quality and persistence. The beauty of this wine is that it serves many purposes: its backbone of acidity makes for a delicious accompaniment with food and its refreshing personality is perfect to be enjoyed on a warm California day. Anytime is the right tine to drink a wine this attractive and tasty. ABOUT THE VINEYARD The Central Coast of California and its proximity to the Pacific Ocean offers the ideal climate for Chardonnay and is famed as a premier region for quality Chardonnay. The Central Coast vineyards receive a moderating influence from the misty marine layer and refreshing sea breeze. With the cool climate, the Chardonnay grapes experience a long hang time on the vine to achieve optimal ripeness, while maintaining a crisp acidity and fresh aromas. The coastal climate gives rise to a sophisticated and elegant wine with lower alcohol. Color Straw with a touch of a green hue On the Nose Candied apple rings, dried mango, ripe honeydew melon, vanilla blossom and salinity On the Palate Bright acidity start to finish, fresh white peach, Granny Smith apple, wet ABOUT TOLOSA stone minerality and showcasing a rich mid-palate At Tolosa, we are true believers in the special terroir that is Edna Valley, nestled amongst the Blend Chardonnay northwest to southeast running volcanic hills of San Luis Obispo County and the frontier Fermentation Stainless steel tanks for the most complex cool-climate varietals in California.
    [Show full text]
  • Tasting Notes
    TASTING NOTES 2019 DRY RIESLING Crisp, refreshing, and bright this wine offers enticing Varietal: 100% Riesling minerality. Pleasantly dry with lively flavors of Mandarin Appellation: Oak Knoll District of Napa Valley peel, green apple, and lemon backed by zesty acidity. The Estate Vineyard: 100% Main Ranch finish is long, mouthwatering and delightfully tart. Harvest: August 30–September 17 94 POINTS (v. 2018) Residual Sugar: 4.6 grams/L (Dry) Wine Enthusiast June 2020 Alcohol: 12.0% 2018 CHARDONNAY Aromas of lemon and lime are complemented by a touch of Varietal: 100% Chardonnay apple blossom and white peach. Subtle notes of toasted oak Appellation: Oak Knoll District of Napa Valley frame the palate which features more citrus flavors and hints Estate Vineyard: 100% Main Ranch of apple and pear. Harvest: August 17–October 1 Oak: 9 months, 13% new 93 POINTS Barrel Fermentation: 61% Wine Enthusiast June 2020 Malolactic Fermentation: 4% Alcohol: 13.3% 2018 MERLOT Aromas of ripe raspberry and plum are layered with earthy Varietal: 90% Merlot, 10% Cabernet Sauvignon spices of black pepper and tea leaves. Concentrated red fruit Appellation: Oak Knoll District of Napa Valley flavors are fresh and bright on the palate leading to expansive Estate Vineyard: 100% Main Ranch notes of spice and forest floor. The finish is well-rounded with Harvest: September 17–October 23 balanced tannins and graceful acidity. Oak: 18 months, 37% new Alcohol: 14.1% 90 POINTS (v. 2017) Wine Enthusiast April 2020 2017 CABERNET SAUVIGNON Ripe, focused flavors of cherry, boysenberry, and Varietal: 87% Cabernet Sauvignon, 4% Merlot, blackcurrant are complemented by soft notes of cedar, bay 4% Cabernet Franc, 3% Malbec, 2% Petit Verdot leaf, and a savory earthiness.
    [Show full text]
  • ANTIBACTERIAL EFFECTS of PALM WINE (Elaeis Guineensis) ON
    ANTIBACTERIAL EFFECTS OF PALM WINE (Elaeis guineensis) ON SALMONELLA TYPHI ISOLATED FROM DIFFERENT SOURCES ABSTRACT Background: Palm wine is a traditional alcoholic beverage produce by natural fermentation of the sap of palm trees. Palm wine is normally use traditionally for the extraction of active ingredients from leaves, barks and stems of some medicinal search for new antimicrobial agents. The discovery of new antimicrobial agents from different sources such as microorganisms, animals, plants and plant products has been the major challenge of researchers. Aims: This research work is to investigate the antibacterial effects of palm wine (Elaeis guineensis) on Salmonella typhi isolated from different sources. Study design: The samples were collected overnight from palm trees (E. guineensis). And it was assayed for antibacterial activity on S. typhi isolated from different sources using Agar well diffusion method. The effect of dilution and fermentation duration of the palm wines on isolated S. typhi was also determined. Palm wine (E. guineensis) inhibitedS. typhi isolated, with diameter zones of inhibition ranging from 6.33±0.67 to 39.33±0.33 mm respectively. Palm wine from both palm trees was found to be more active against S. typhi than the conventional antibiotics (Chloramphenicol, Amoxycillin, Gentamycin and Ciprofloxacin) used, with diameter zones of inhibition ranging from 1.00± 0.33 to 20.67±0.57.The greatest inhibitory effect was on S. typhi isolated from well water (6.67± 0.31 to 44.67± 0.67 mm), while the least effect was on S. typhi isolated from an apparently healthy individual with inhibition ranging from 7.33±0.33 to 29.67± 0.33 mm.
    [Show full text]
  • 2018 Napa Valley Estate Oak Free Chardonnay
    2018 Napa Valley Estate Oak Free Chardonnay St. Supéry Estate Vineyards and Winery is a 100% Estate Grown, sustainably farmed winery lo- cated in the renowned Rutherford growing region in the heart of Napa Valley. Committed to pro- ducing the highest quality estate wines without compromise, we focus on sustainable winery and farming operations to protect the land and environment for future generations. Our Napa Valley Estate collection includes Sauvignon Blanc, Cabernet Sauvignon, Oak Free Chardonnay, Rosé and Moscato. These wines are balanced and showcase bright, fruit-forward flavors. Winemaker’s Notes In the glass, the wine presents a bright, light-yellow straw color with hints of green. Rich tropical aromas combine with apricot, peach and a hint of kiwi. Apricot continues through the palate with ripe nectarine and mandarin orange flavors that are highlighted by lemon zest on the finish, creating a balanced and crisp Chardonnay. Vintage 2018 The 2018 growing season started with a relatively mild winter and spring. There was decent rain in early and mid-January, almost none in February, and a fair amount in March and April which filled our lakes and kicked off the growing season. July was warm and August saw markedly cooler temperatures absent of heat spikes, followed by ideal weather in September and October. There was a little rain in early October, but warm weather and dry breezes followed, allowing the grapes to hang on the vines longer and further develop their flavors. Harvest continued through November because of the ideal weather enabling the fruit to stay on the vine with no pressure from Mother Nature.
    [Show full text]
  • 2018 Oak Knoll District of Napa Valley Merlot
    2018 Oak Knoll District of Napa Valley Merlot Vineyard Notes: The Silenus Merlot is a blend of Merlot from the Materra Vineyard and the Silenus Estate Vineyard both located in the heart of the Oak Knoll District of Napa Valley. The OKD is one of the most diverse growing regions in the Napa Valley. The close proximity to the San Pablo Bay provides the fruit with warm days and cool nights. It has a perfect convergence of growing conditions, the mildest climate in the Napa Valley, alluvial fan soils that provide the right balance of nutrients and stress, and the longest growing season, about 8 months, that results in full and complex flavor development in the grapes. The Materra vineyard enjoys especially cool evenings due to its proximity to Napa River and the San Pablo Bay, which is critical for growing rich and complex Merlot. The final blend is completed with Cabernet Sauvignon from our estate vineyard in Oak Knoll District in Napa Valley. Tasting Notes: Bright aromas of black cherry, blackberry jam and oak grace the nose. Dense and lush red fruit flavors of black raspberry and plum are followed by dark chocolate on the mid-palate. The finish is very long and silky with reverberating flavors of black cherry and toasted vanilla. This Merlot is wonderfully balanced with fruit, acidity, and oak all contributing to a classy and delicious wine. Blend: 92.05% Merlot: Materra Vineyard, Oak Knoll 7.95% Cabernet Sauvignon: Estate Vineyards, Oak Knoll All of the wine was aged in 40% new French oak, 10% new American oak (both medium plus and heavy toast), and 50% neutral barrels for 26 months.
    [Show full text]
  • Innovation Using Oak and Oxygenation for Winemaking
    Table of Contents I. Introduction a. Exploring new paths to crafting quality wines ...........3 e. Color deficienies .......................................42 b. Benefits of using toasted oak and oxygenation ...........4 f. Acetaldehyde ............................................42 c. Production scale experiments support our claims .......5 g. Microbial spoilage/volatile acidity .............42 h. Brettanomyces ..........................................43 II. StaVin products i. Stuck fermentations ..................................43 a. Not all toasted oak is created equal ...........................7 j. Short time frame ......................................43 b. StaVin oak infusion systems ...................................... 8 c. Sensory evaluation of StaVin oak flavor and VII. Pre-bottling adjustments aroma attributes ..................................................... 11 a. Micro-oxygenation freshen-up ..................45 III. Pre-harvest preparations b. Oak and finishing tannins .........................45 a. It all begins in the vineyard ..................................... 15 VIII. Award-winning protocols by varietal ........47 b. Tank preparation .................................................... 16 c. The OxBox ............................................................ 17 IX. Chemistry d. Establishing a method for lees stirring ..................... 19 a. Basic building blocks of color and e. Setting up the snake stirring system ........................ 20 condensed tannins in wine ........................49 b. Polyphenols
    [Show full text]
  • CPT San Angelo Menus
    MENU: SUMMER | EXECUTIVE CHEF: FELIPE ARMENTA STARTERS SPINACH ARTICHOKE DIP 11 • BLUE RIBBON WINGS 12 • DEVILED EGGS W/ BACON 7 CRISPY CALAMARI 13 • SMOKED TROUT DIP 12 • SOUTHWEST QUESO 9 SALADS CHOPPED ROASTED CHICKEN, FRESH FRUIT, HAND-CHOPPED VEGETABLES, BLUE CHEESE, WALNUTS, HOUSE VIN 15 CALIFORNIA ROASTED CHICKEN, FIELD GREENS, AVOCADO, SUNFLOWER SEEDS, GOAT CHEESE, BACON VIN 15 CAESAR CAJUN CHICKEN, ROMAINE, CROUTONS, PARMESAN CHEESE, CAESAR DRESSING 14 WOOD GRILLED FIRE BRICK CHICKEN HALF OF A ROASTED CHICKEN WITH APRICOT GLAZE & PAN DRIPPINGS 18 ROASTED PORK CHOP SLICED AND SEARED, GARNISHED WITH CINNAMON BUTTER 24 BEEF RIB SLOW ROASTED ON THE BONE WITH CAROLINA BBQ 26 ATLANTIC SALMON GRILLED SALMON WITH BLACKENING SEASONING AND ROSEMARY BUTTER 23 FISH & CHIPS BEER BATTERED CRISPY COD, HOUSE-MADE TARTAR 19 CHEF’S BUTCHER’S STEAK LOCAL LIMITED AVAILABILITY AQ * ALL ENTREES SERVED WITH THE SIDE OF YOUR CHOICE SANDWICHES CUBAN SANDWICH THINLY SLICED HAM, ROASTED PULLED PORK, PICKLES, SPICY MUSTARD, SWISS 14 CALIFORNIA CLUB MAPLE-GLAZED TURKEY, BLACK FOREST HAM, BACON, SWISS, AVOCADO 14 CRISPY CHICKEN SANDWICH LIGHTLY FRIED CHICKEN, SLAW, PICKLES 14 FISH SANDWICH BLACKENED WHITE FISH, COLESLAW, RED ONION, PICKLE 17 CHEESEBURGER GROUND IN HOUSE, SERVED ALL THE WAY, WITH A DASH OF MAYO AND MUSTARD 14 * ALL SANDWICHES SERVED WITH OUR FAMOUS PEANUT COLESLAW WOOD FIRED PIZZAS THE PIG PEPPERONI, ITALIAN SAUSAGE, PANCETTA, MOZZARELLA, TOMATO SAUCE 17 VEGETARIAN PIZZA SPINACH, MUSHROOMS, OLIVES, RED ONIONS, MOZZARELLA, CREAM SAUCE 16 GLADIATOR
    [Show full text]
  • Alexander Valley Cabernet Sauvignon
    2014 Alexander Valley Cabernet Sauvignon TASTING NOTES Our 2014 Alexander Valley Cabernet Sauvignon has a garnet color with a ruby red rim and bluish tint. It has an alluring nose of chocolate-covered strawberries, vanilla, nutmeg, truffle and sage. On the palate, it has a broad yet delicate entry and offers cranberry flavors. These flavors are complemented by raspberry and pluot with savory black olive characters on the mid-palate. The wine finishes with silky tannins, cedar and bramble flavors with excellent length and return. This wine is drinkable upon release, but given proper cellaring conditions can be enjoyed through 2038. BLENDING AND AGING Our 2014 Alexander Valley Cabernet Sauvignon is composed of 97.7% Cabernet Sauvignon, 1.3% Merlot, 0.5% Petit Verdot, 0.3% Malbec and 0.2% Cabernet Franc. Blended in early 2015, the wine was then aged for 24 months in 50% new and 50% once-used American oak barrels from our Missouri cooperage, The Oak. Early blending assures a balanced core and allows the components to achieve a seamless harmony during barrel aging. After bottling in the spring of 2017, each bottled was aged an additional 15 months before being released in August of 2018. VINTAGE DESCRIPTION The 2014 vintage was an even and uneventful growing season with a compressed harvest window. Dry conditions persisted as the Alexander Valley had a mild winter. Fortuitous late winter precipitation provided the vines with plenty of soil moisture for a mid-March budbreak. Most Alexander Valley vineyards went into bloom in mid-May and moved through fruit set quickly.
    [Show full text]
  • 2013-Sangiovese.Pdf
    WINEMAKER NOTES Our 2013 Napa Valley Sangiovese displays the characteristic notes of bright red currant and strawberry rhubarb one often finds in this classic Italian varietal. The wine was fermented in stainless steel but aged in large French oak casks for 15 months, imbuing more texture than flavor and allowing the bright red fruit to take center stage. At its core, the wine reveals notes of Maraschino cherries, mint, thyme and even violets, and while sweet red fruits dominate the palate, the wine is framed with savory acidity and youthfully soft tannins. This is a wine that cries out for food, an ideal match for grilled meats and vegetables, full-flavored pasta dishes and wood-fired oven pizzas. ALL THE FACTS Appellation: Napa Valley Varieltal: 100% Sangiovese Cases Produced: 320 Aging: 5 months in a combination of oak oval casks and seasoned French oak barrels Suggested Retail Price: $30 Enjoyability: Drink now until 2020 for optimum enjoyment ON THE VINE Sangiovese is the primary grape of Chianti, and this version, grown in a southern Napa Valley vineyard where the climate is slightly cooler than the north, benefits during the prime growing season from a consistent weather pattern of cool, foggy mornings that melt into warm, sunny afternoons. Though 2012 was a stellar vintage, 2013 is a worthy competitor in terms of wine quality. In Napa Valley a warm, dry spring brought early bud break and created ideal conditions for flowering and fruit set. With the exception of one heat spike, temperatures in June and July were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and ripening.
    [Show full text]
  • The Dirty Onion Recommends
    IRISH WHISKEY 01 JAMESON RANGE ORIGIN NOSE TASTE FINISH Abv % 35ml Jameson Dublin Toasted Wood Nutty Smooth 40 £4.20 Jameson Crested Ten Dublin Sherry, Spice Fruit, Chocolate Lingering, Sherry 40 £4.40 Jameson Caskmates IPA Dublin Citrus, Nuttiness Hops, Citrus, Spice Lingering, Barley 40 £4.40 Jameson Cold Brew Dublin Coffee, Vanilla Coffee, Charred Wood Smooth 35 £4.50 Jameson Black Barrel Dublin Nectarines Creamy, Toasty Rich 40 £4.90 Jameson Distillers Safe Dublin Barley, Vanilla Barley, Tropical Fruit Zesty 46 £6.25 Jameson Coopers Croze Dublin Honey, Apples Vanilla, Fruit, Spice Lingering, Woody 46 £6.25 Jameson Blenders Dog Dublin Pineapple, Toasted Oak Creamy, Spice Long, Fruit 46 £6.25 Jameson 18 year old Dublin Sherry, Toffee Mellow, Vanilla Spice, Oak 40 £16.00 Jameson Rarest Vintage Dublin Banana, Honey Sweet, Creamy Sweet, Barley 46 £39.95 THE DIRTY ONION RECOMMENDS Jameson Caskmates Stout Dublin Apples, Pears Hops, Cocoa, Marzipan Smooth, Butterscotch 40 £4.40 DRINKS LIST IRISH WHISKEY 02 BLENDED ORIGIN NOSE TASTE FINISH Abv % 35ml Bushmills Bushmills Floral, Vegetal Tangy, Elderflower Long, Barley 40 £4.20 Black Bush Bushmills Barley, Lemon Fruit, Milk Barley Biscuit 40 £4.20 Red Bush Bushmills Toasted Oak, Vanilla Vanilla, Carmel Smooth 40 £4.20 Powers Gold Dublin Pepper, Spice Rich, Honey Sweet, Long 40 £4.20 Paddy Cork Malty, Soft Crisp, Nutty Mellow, Malty 40 £4.20 Coleraine Coleraine Mild, Fruity Soft, Vanilla Smooth, Long 40 £4.20 Tullamore Dew Cork Fruit, Biscuit Spice, Toast Long, Caramel 40 £4.20 Teeling Small Batch
    [Show full text]