Cheers-Nov-Dec 2016

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Page 10 of 63 11 November/December 2016 • DRINK CULTURE Now there are more and more nice properties in Chile. There are 10 to 20 wineries in our country that are work- ing very seriously towards making great wine. It's only a matter of time before more people notice. We're pushing to build up Chile as a unique, authentic region in the world. As a wine region, your style should be unique, or you're not doing it on your own terms. CH: What is unique about Chile as a wine region? CM: Chile's identity as a wine region is all about diversity. We can grow so many varietals here. From sauvignon blanc to pinot noir to cabernet to syrah. Even Mediterranean varietals come out really interesting in Chile. We're growing 13 different varietals at our winery. This gives us an open kitchen when blending. We have so many more aromas and textures and fl avors to work with. CH: Koyle embraces biodynamic wine- making, but without marketing this heavily. Can you explain both motivations? CM: A key part of wines is what we put into the viticulture. The irrigation, the fertilization—we make our compost using manure from the geese on our vineyard. We use no chemicals. We have many animals on our vineyard. This brings magic to the place, with such a biologically diverse complexity of life. Wine is not just about the grapes but the people and the terroir behind the grapes, and all of this is what it takes to make unique wines. In 2011 we started making more of a focus on creating wines that refl ect their place. These are not commercial or standard wines, but wines that can truly refl ect a place. It's all an effort to give consumers more-authentic fl avors. In terms of communicating this, I believe that the best way is for peo- ple to try out more wines. Sometimes people just have too much information already in their lives. So we don't market our biodynamic methods as much. Rather, we want people to taste wines made biody- namically, and those that are not, and decide for themselves. Rutherford Wine Co., a family-owned wine company based in Napa Valley, has launched Two Range Red Wine, a blend of petite sirah, merlot, cabernet sauvignon and Syrah. It's aged in French oak, and is 13.5% ABV. This full-bodied red blend pays homage to Napa Valley's location between the Vaca and Mayacamas mountain ranges, the company says. The suggested retail price is $25 per 750-ml. bottle. Luxco has announced a new look for the Ezra Brooks brand and the launch of Ezra Brooks Bourbon Cream. The bottle redesign includes a new corked bottle with a premium, matte-fi nish closure capsule. Available seasonally in the fall and winter, Ezra Brooks Bourbon Cream has a buttery, caramel and toffee fl avor with a touch of cinnamon and nutmeg, the company says. It is available in 750-ml. bottles, at 25 proof, with a suggested retail price of $12.99 to $14.99. The Newport Distilling Co. has unveiled Sea Fog American Whiskey, inspired by distillers from the British Isles and- blended with American traditions. Created using pot stills and a beer made from pale and peated malt, this American single malt spirit exudes peat, smoke, vanilla, caramel and oak, the company reports. Aged eight years in freshly spent Kentucky bourbon barrels. Distribution is throughout MA, RI, NY, NJ, SC, GA, and FL, with a suggested retail price of $50 per 750-ml. bottle. Royal Wine Corp. has introduced Boondocks American Whiskey. It is available in 95 Proof and Cask Strength 127 Proof. Aged for 11 years in American white oak barrel in Kentucky, the 95 Proof is made from corn, rye and malt. Cask Strength has aromas of rich caramel and vanilla, the company says. The 95 Proof retails for $39.99 per 750-ml. bottle, while the Cask Strength retails for $59.99 per 750-ml. bottle; both whiskeys are available nationwide. Champagne Armand de Brignac has announced the second assemblage of its cuvée expression, Armand de Brignac Blanc de Noirs Assemblage Two (A2). A2, an assemblage of 100% pinot noir from the 2008, 2009 and 2010 vintages, rested in the cellars in France for a little more than fi ve years. The expression comes from the fi rst and freshest portion of the cuvée press, the company says; just 2,333 bottles were created. The suggested retail price is $1,000 per 750-ml. bottle.

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