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Ask The Wine Ladies- Can you tell us about the Valpolicella,Veneto?

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DEAR WINE LADIES,

We used to drink Valpolicella from Classico quite a few years back. Recently we came across one you mentioned on one of your shows. The Negrar Ripasso which we very much enjoyed. I’d like to know a little more about this wine and the region. Thank you Wine Ladies!

– Jackie

DEAR JACKIE,

Vino from Veneto…love the wines, love the region!  Valpolicella is a wine that comes from the region of Veneto, located in the north east of Italy, home of the “big gun” Amarone and Romeo and Juliet!

When a Valpolicella is classified as a Classico and done in the ripasso method, the wine reaches new heights in flavour, texture, body and aromatics! The designation of “classico” requires the grapes to come from the original Valpolicella production zone. In 1968 this zone was later adjusted.The great majority of grapes used are the same as for Amarone, the Corvina, Molinara and Rondinella varietals although small percentages of a few others are permitted.

The methodology of “ripasso” is an ancient wine making technique used for centuries in Valpolicella wineries, which gives the wine more structure, body and fuller flavour. How? Ripasso” literally means “re-passed”. Amarone is produced using  grapes that have been dried for several months. These same skins of those dried grapes are then used for the production of Valpolicella Ripasso. These dried grape skins add body, character, complexity and a boost of alcohol strength.

The Negrar Ripasso Valpolicella Classico is dark ruby red in colour, is seductive in the nose with lush blackberry and black licorice notes and a hint of spice Full bodied, velvety smooth, rich and with a good finish.

Negrar is a cooperative winery founded in 1933 and located in th Classico area of Valpolicella. With 210 farmers/partners producing typical grapes for Vapolicella on a surface of 530 hectares, they are one of the major producers of Amarone, Valpolicella and Ripasso wines.

www.thewineladies.com

As read in Community Captured

Ask The Wine Ladies- What is the difference between Organic and Biodynamic wine?

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DEAR THE WINE LADIES,

Probably a little slower than most to jump on the bandwagon as a fan of Australian wine, however, my latest discovery was a delicious Shiraz. It came from a biodynamic winery called Paxton and the wine was Paxton MV Shiraz. Can you tell me a little about this winery and how being biodynamic affects the taste of a wine? I am familiar with organic wines but not with biodynamic.

– JEREMY

DEAR JEREMY,

Absolutely, we’d be happy to. It’s never too late, or better late than never to enjoy and discover new wines. PAXTON, located in McLaren Vale South Australia, is a family owned winery founded in 1979 by David Paxton. Mr. Paxton is recognized as one of Australia’s most highly respected viticulturists, growing grapes of exceptional quality for over thirty years, all biodynamical. The company owns and manages their own vineyards exclusively which are spread across various sites and soil types in the region. Their goal is to showcase the exceptional quality of the fruit, the expression and natural diversity of the grapes, with a particular emphasis on Shiraz, which is well regarded as the region’s top performing variety.

The Paxton MV Shiraz you enjoyed is made with grapes from four of the six biodynamic properties they own and manage. MV ‘McLaren Vale’ or ‘Multiple Vineyard’ “was developed to highlight optimum fruit flavours” says David Paxton. You stand in great company as a fan of this wine, as James Halliday, guru critic of Australian wine rated the 2015 MV Shiraz 92 points.

David Paxton best describes how a wine may be impacted by biodynamic practices.

“Biodynamic is the most advanced form of organic farming. We use natural preparations and composts to bring the soil and vines into balance, resulting in wines that truly showcase our McLaren Vale vineyards.” A few examples of this is the incorporation of bee hives in the vineyards which improves grape pollination, and the use of cow manure as a compost that comes exclusively from Paxton’s own small herd of cows. Why? Because manure tainted with chemical intestinal worm treatments make poor compost and their own cows will ensure the integrity of the compost.

With respect to the added benefits of this type of farming – when the viticulture and the winemaking “work in synchronicity” the result is a naturally elegant wine, that radiates purity, vitality and elegance.

AVAILABLE AT THE LCBO
Paxton MV Shiraz 2015
Shiraz/Syrah
Vintages: 327403

thewineladies.com

As read in Community Captured