Carignan was at one time, one of the most planted red grapes in the world. This underappreciated variety is mostly associated with the south of France and Spain (its homeland) where it’s often blended. In recent years, varietal examples from Chile have gotten some press. Still, my heart is with the wines found in Sardinia. Tucked away on the southwest corner of the island, you can find the small DOC Carignano del Sulcis.

Esu Carbonia, ‘Nero Miniera’ Carignano del Sulcis

“This wine to me is like 98 points,” said my friend and local Sardinian, Mario Bonamici.

Mario owns an events company dedicated to showcasing the local products of Sardinia. Thanks to him, I’ve been to the island several times over the last few years. A natural wine lover, Mario introduced me to the brilliant wines of Esu Carbonia by Enrico Esu. I’ll never forget my first sip of the ‘Nero Miniera’ Carignano del Sulcis, it’s a wine that keeps you coming back for more.

The Carignano del Sulcis DOC is dominated by large cooperatives like Santadi and Sardus Pater. While those producers make excellent wines, it’s great to see new, small producers like Esu Carbonia making their mark. This small estate produces less than 10,000 bottles per year, most of which is sold in Sardinia. The vines are grown in the typical sandy soils of the region.

Carignano del Sulcis produces wines that have enough body, richness, and fruit to keep casual palates happy. They also have enough complexity and spiciness to keep more seasoned drinkers engaged. A wine that can live in two different worlds is no small feat.

The Esu Carbonia, Carignano del Sulics wines are no exception. They also bridge the gap between the hipster crowd that loves natural wines and the buttoned-up gang who like classic reds. They have a very hands-off feel to them, which lets the wildness of Carignan shine through yet still retains a certain refinement. These are big, Mediterranean wines done right.

I look forward to continuously follow Enrico Esu’s progress. He soon may be able to produce wine to rival the flagship of the Carignano del Sulcis DOC, the Santadi Terre Brune. And thanks to Mario for introducing me to Sardinia and these wines – even if our scoring system is a little different.

Wine Recommendations:

• Esu Carbonia, ‘Nero Miniera’ Carignano del Sulcis 2018

Another wonderful vintage of the Esu Carbonia, ‘Nero Miniera’ Carignano del Sulcis. Complex aromas of strawberry, dried cherry, meat, dried rose petal, and parched earth. Full-bodied and rich with plenty of ripe red fruit upfront. The fruit is plush while licorice and earthy complexities hit on the back end. Firm tannins. Let this rest in the bottle for a few years but if you want to enjoy it now, make sure to have some meat grilled up. Score: 91/100

• Esu Carbonia, ‘SeRuci Miniera’ Carignano del Sulcis Riserva 2018

The SeRuci Miniera’ Carignano del Sulcis Riserva is a little denser than the ‘Nero Miniera’ and comes in with slightly higher alcohol at 15%. The nose is similar to the ‘Nero Miniera’ except that this wine is a little more dark fruit-driven. Notes of black cherry, meat, licorice, and scorched earth. This shows a little more polish and a tad more wood. It’s a little plusher on the palate. The tannins are big and chewy. Like its little sibling, there’s a certain ‘wildness’ to these wines, which I absolutely love. Score: 92/100

You can find out more about our scoring system on the WINE RATING page.

• BONUS: Esu Carbonia, Rosato

Enrico Esu also produces an exciting rosé under the Isola del Nuraghi IGT. You can see Charine’s comments about this wine below.

You Might Also Enjoy:

Esu Carbonia provided tasting samples. The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Esu Carbonia, ‘Nero Miniera’ Carignano del Sulcis appeared first on Wine Travel.

With these times of uncertainty, who does like a good deal?

We still want to drink wine but want to get bang for our buck. Thankfully, it’s pretty easy to find value wine in the Southern Rhône. Whether it’s white, rosé, or red, the Southern Rhône has you covered.

The reds tend to be full-bodied with plenty of red fruit and meat flavors and are based on Grenache, Syrah, and Mourvèdre (although you’ll find other cool grapes like Carignan, Cinsault, and others). The white wines of the Southern Rhône are full-bodied, oily whites that have unique flavors of sun-baked rocks, white peach, and lime. They are made from grapes like Grenache Blanc, Roussanne, Marsanne, Viognier, Picpoul, Ugni Blanc, and others. Rosé wines are made from the same grapes as reds in the Southern Rhône.

Cheerful and Value For Money

The wines of the Southern Rhône are delicious and can be found at a variety of price points. The quality is highly dependent on price. There are ‘porch pounder’ Côtes du Rhône available for as low as 2 USD while the better examples go from 10-25 USD. I believe there are great buys in the 13-20 USD range.

Côtes du Rhône, Côtes du Rhône Villages, & Crus

Côtes du Rhône (Hills of the Rhône) is a wine known the world over. Most people associate it as a cheap and cheerful porch pounder. There are plenty of thin, cheap bottles of Côtes du Rhône on the market but wines made from reputable producers can deliver excellent value for money. We often enjoy Côtes du Rhône (white and red) made by producers of Châteauneuf-du-Pape.

Wines labeled as Côtes du Rhône Villages offer a step up in quality. These wines come from 22 different villages. There are stricter requirements for these wines versus standard Côtes du Rhône. They also come from vineyards that show the potential to create distinctive wines.

There are also nine crus in the Southern Rhône, the most famous being Châteauneuf-du-Pape with Gigondas and Vacqueyras also gaining steam in recent years. Tavel is a cru known for deep-colored rosé wine. The lesser-known Crus are worth seeking out because the wines (especially the reds) can deliver phenomenal value for money. These crus are Lirac, Rasteau, Cairanne, Beaumes de Venise, and Vinsobres. We highly recommend tasting wines from these crus.

Wine Recommendations:

You can find out more about our scoring system on the WINE RATING page.

• Château Pegau, Pink Pegau 2019

The Château Pegau, Pink Pegau 2019 is mostly Cinsault with a touch of Grenache and Carignan. This is a full-bodied, savory rosé. There are notes of leather, strawberry, watermelon, and white pepper. Not just a fruity rosé, there are layers and some depth here. More of a thinking man’s (or woman’s) rosé. Score: 89/100

• Château Sixtine, ‘Cuvée du Vatican’ Réserve de l’Abbé Côtes du Rhône Blanc 2019

The Château Sixtine, ‘Cuvée du Vatican’ Réserve de l’Abbé Côtes du Rhône Blanc 2019 is a blend of Roussanne, Grenache Blanc, Viognier, Clairette. Part of it is aged in oak. The nose is subtle with notes of white flower, passion fruit, apricot, and crushed rocks. Medium-bodied white with just the right amount of acidity, not too much but not too little. Good length with a limey finish. A real value play. Score: 89/100 

• Château Sixtine, ‘Cuvée du Vatican’ Réserve de l’Abbé Côtes du Rhône Rouge 2019

The red ‘Cuvée du Vatican’ Côtes du Rhône is a tangy blend of Grenache, Syrah, and Mourvèdre. There are notes of kirsch, sour cherry, smoked meat, and a tangerine peel-like acidity. It’s a medium bodied red with soft tannins that can be served chilled. This is another fine summer BBQ wine. Score: 89/100

• Château Pegau, ‘Setier’ Côtes du Rhône Villages 2016

The Château Pegau, ‘Setier’ Côtes du Rhône Villages 2016 is a blend of Grenache, Syrah and Mourvèdre that didn’t see oak. The vineyard is located in Sorgues, which is just outside of Châteauneuf-du-Pape. This is a distinctive ‘Old World’ style of wine. Notes of meat, smoke, black raspberry, dried strawberry, and leather. Full in body with big tannins, this is a touch rustic and full of character. Those that don’t want to splurge on Châteauneuf-du-Pape should seek this out. Score: 90+/100

• Domaine des Pères de l’Eglise, Lirac 2018 

Grenache and Syrah make up the Domaine des Pères de l’Eglise, Lirac 2018. There are notes of meat, caramel, black cherry, strawberry, and pepper. Full-bodied with tons of character. There is a smoky character to this wine. Chewy tannins and bright acid for a Southern Rhône. This could age in the cellar well in the medium term. Score: 90/100

• Domaine Les Cailloux, ‘André Brunel’ Côtes du Rhône 2017

Domaine Les Cailloux is a legendary producer of Châteauneuf-du-Pape and their ‘André Brunel’ Côtes du Rhône isn’t bad either. It’s a blend of Grenache, Syrah, and Cinsault. Attractive notes of ripe strawberry, thyme, bbq meat, and tangerine peel. For a basic Côtes du Rhône, this shows impressive body, concentration, and tannins. It’s full in the mouth without being too weighty. There are a small level of tannins here not seen in typical CdRs. This is a great summer BBQ wine and can even be served slightly chilled. Score: 89/100

• Elodie Jaume, ‘À en perdre le Soufre’ Côtes du Rhône 2019

Elodie Jaume is the daughter of Patrick Jaume, who owns Domaine des Chanssaud. The ‘À en perdre le Soufre’ Côte du Rhône 2019 is Elodie’s personal project and is made without the addition of sulfur.

It is a blend of 70/30 Syrah and Grenache aged in concrete and produced without any added sulfites. It’s a dark wine with notes of violets, black cherry, leather, meat, and pepper. For a Côte du Rhône, there’s a lot of concentration here. The Syrah really comes out. The wine is full and fruity with mouth-coating tannins. For this style, this is a delicious red and I’d love to see how this would develop in the cellar with proper storage. Minimal intervention style of wine. Score: 88/100

• Château de la Gardine, Rasteau 2017

The Château de la Gardine, Rasteau 2017 is a real value play. This is a blend of 75% Grenache and 25% Syrah. Notes of strawberry, raspberry, crushed rock, and pepper. The nose is quite elegant so I was surprised on how full in body this is. The red fruits and peppery meats show through here. Ripe tannins and a spicy finish. Score: 90/100

• Château de la Gardine, ‘Même Pas Peur’ Rasteau 2018

The ‘Même Pas Peur’ (Not Even Afraid) Rasteau 2018 is made without the addition of sulfur. It is a blend of 75% Grenache and 25% Syrah bottled without sulfur. You need to shake the CO2 out of this. Notes of strawberry, cherry, meat, and rose petal. It’s a rawer wine than the normal Rasteau but has plenty of sweet fruit. This is dense and should age well. Soft tannins with a floral, peppery finish. Score: 90+/100

• Château Saint Roch, ‘Confidentielle’ Lirac 2017

Château Saint Roch is Château de la Gardine’s property in Lirac. The ‘Confidentielle’ Lirac is an equal blend of Grenache, Syrah, and Mourvèdre aged in used oak. The flavors are clean and bright. Notes of cherry, strawberry, mocha, bbq meat, and pepper. Full-bodied and rich with a gamey mouthfeel. The tannins are firm but easy enough to enjoy this elegant Rhône wine young. Score: 89/100

• La Bastide Saint Dominique, ‘Jules Rochebonne’ Côtes du Rhône 2018

The La Bastide Saint Dominique, ‘Jules Rochebonne’ Côte du Rhône 2018 isn’t your typical Côtes du Rhône. This is mostly Syrah and Grenache. Notes of blackberry, mocha, mocha, and stems. Fruity and full-bodied, it shows impressive concentration for a CdR. Plush mouthfeel. Round and ripe tannins with good length. Score: 90/100

• La Bastide Saint Dominique, Cairanne 2018

The La Bastide Saint Dominique, Cairanne 2018 is an equal blend of Grenache, Syrah, Carignan, and Mourvèdre. People who like Rhône’s will just get off on this. Notes of meat, cherry, black raspberry, pepper, and clay. Medium-bodied despite the 14.5 ABV. Polished with chewy tannins.l and a quasi-stemmy (in a good way) finish. Score: 89/100

• Château Mont Thabor, Côtes du Rhône 2018

The Château Mont Thabor, Côtes du Rhône is a real overachiever. It’s a blend of Grenache, Syrah, Mourvèdre, and Cinsault aged in concrete. For an entry-level red, this is rocking. Notes of leather, strawberry, raspberry, red plum, meat, and pepper. Elegant with several layers on the palate. The fruit is great but the savory qualities take center stage here. Finishes with leathery tannins. This truly acts like a little brother of Mont Thabor’s Châteauneuf-du-Pape. Score: 90/100

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Sardinia is the second-largest island in the Mediterranean, just a hair behind Sicily. Despite the size, Sardinian wines aren’t as visible on the international market like the ones from Sicily. This is a shame because there are some fantastic bottles being produced from both international and local grapes.

I went to Sardinia for the third installment of the Cagliari International Wine & Food Festival. It was my third time on the island in less than two years. With every visit I become fascinated by the quality level of the wines, from small producers and especially cooperatives.

Carignano del Sulcis

The visit included a day trip to Carignano del Sulcis to taste with the Consorzio Carignano del Sulcis. The grape Carignan is a big part of the blend in Corbières and Corbières Boutenac (Languedoc, France), wines that I appreciate. In Sulcis, Carignano stands on it’s own.

The vines in Carginano del Sulcis are old and often sit on their original rootstock. South Sardinia is one of the most southern grape growing regions in Europe, which means it’s hot. It’s the perfect climate for Carignan.

These are ripe wines with enough fruit and silkiness for novice drinkers while providing enough earthy, gamey notes and fine tannins for the more experienced palate. Better yet, these wines are available at fantastic prices. They make for a wonderful entry to the world of red Sardinian wine.

Cagliari International Wine & Food Festival

This was the third edition Cagliari Interntional Wine & Food Festival and my second time in attendance. It’s two days of food, wine, and fun in downtown Cagliari. The festival this year had several tables with different consorzios from the island. This made it easy to drink a lot of different wines from many producers in a short time period.

Here are some Sardinian wines that you should look out for.

Exotic Wine Travel’s Picks:

You can find out more about our scoring system on the WINE RATING page.

• Sardus Pater, ‘Sardus Pater ‘Isola dei Nuraghi 2016

This blend was made for the 70th anniversary of Sardus Pater. The Sardus Pater ‘Sardus Pater’ is a blend of 70 percent Carignan, with the remaining portion of the blend being Cabernet Sauvignon, Merlot, and Monica. It’s the most complex red in the winery’s lineup. There are notes of dark berry, earth, tobacco, and pepper. It is full-bodied with silky tannins and a spicy finish. Score: 90/100

• Santadi, ‘Terre Brune’ Carignano del Sulcis Superiore 2015

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Santadi is one of Italy’s finest cooperatives when it comes to red wine. The Santadi ‘Terre Brune’ Carignano del Sulcis Superiore is the top wine of the estate. It is a true Mediterranean red with notes of pine, rosemary, dark cherry, and cedar. This is intense with ripe fruit on the palate. The palate is full bodied, layered, and complex. I’ve been hard on this wine in the past, but today it is shining. Score: 92/100

*I also highly recommend the Santadi ‘Rocca Rubia’ Carignano del Sulcis Riserva. It delivers a lot of wine at about a third of the price of the Terre Brune.

• Agricole Punica, Barrua 2015

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Agricole Punica is a joint venture between Santadi and Tenuta San Guido (Sassicaia) of Tuscany. This is a blend of 85% Carignano, 10% Cabernet Sauvignon, and 5% Merlot aged 18 months in oak. There are notes of dark fruit, pepper, violets, meat, and garrigue. It has a round, silky, and refined palate. There are layers of flavor here with a spicy finish and fine grained tannins. Very good effort, I already liked it a lot but Charine’s enthusiasm for the wine pushed the score higher. Score: 94/100

• Dolianova, ‘Terresicci’ Isola dei Nuraghi 2013

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Dolianova is a high quality cooperative winery just 25 minutes from Cagliari. The Dolianova ‘Terresicci’ Isola dei Nuraghi is made from Barbera Sarda and aged in barrique for one year. This has a lot of oak but the fruit handles it well. There are notes of black olive, black plum, tobacco, and cigar. It really smells like a Mediterranean Merlot. It smells big and huge but it feels so light on the palate thanks to the high acidity and medium level of tannins. There’s a lot to like here. Score: 91/100

• Argiolas, ‘Iselis Bianco’ Isola dei Nuraghi 2017

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Argiolas is one of Sardinia’s benchmark producers. The top wine of the estate is the Turriga, which is a Cannonau dominate blend. It’s a excellent wine but I find the Argiolas ‘Iselis Bianco’ Isola dei Nuraghi to be very charming. It’s made from the grape Nasco and around 30% of this cuvée is barrel fermented.

There are notes of thyme, yogurt, lemon, and white pear. It really smells like a Mediterranean white. The wine has an oily, full body with a slightly bitter almond finish. A white that is more savory and less fruity, but well done. Score: 90/100

• Audarya, ‘Nuracada’ Bovale 2017

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Audarya is a small, family winery with a success story. In 2014 they started bottling 30,000 bottles per year. That has now risen to over 300,000 bottles per year. The Audarya ‘Nuracada’ is made from the grape Bovale Sardo, known internationally as Graciano. It has notes of dark plum, cedar, pepper, and baking spice. This is full bodied and aged in barrique. The tannins are firm but under control for the grape. Super spicy finish. Score: 89/100

• Antonella Corda, Nuragus di Cagliari 2018

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Antonella Corda is one of the up and coming names in Sardinian wine. Her wines are light-handed and show lots of finesse. The Antonella Corda Nuragus di Cagliari is made from the unique white wine grape Nuragus. Many examples of this grape tend to be neutral-tasting, but this is something different.

There are notes of lemon, sage, stone, and white peach. This is a really shiny wine with roundness on the palate. It’s full in body from the lees contact. There is a touch of bitter almond on the finish. Score: 89/100

• Ledda, Tenuta Matteu ‘Soliànu’ Vermentino di Gallura Superiore 2018

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Vermentino is Sardinia calling card. The finest examples we have tasted hail from the north, it’s the islands only DOCG named Vermentino di Gallura. The Ledda Tenuta Matteu ‘Soliànu’ Vermentino di Gallura Superiore is rich from lees contact. The wine has intense notes of pineapple, sage, seawater, and baked stones. For a fresh white this is full-bodied. It finishes with a citrusy acidity. Score: 90/100

• Mesa, ‘Buio Buio’ Carignano del Sulcis Superiore 2016

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Cantina Mesa is another ambitious project in Carignano del Sulcis. The Mesa ‘Buio Buio’ Carignano del Sulcis Superiore is another classic example from the region. It has notes of dark fruit, thyme, earth, and baking spice. This is a full-bodied, yet silky red with fantastic wood integration. The tannins are sandy and the wine has a lingering, peppery finish. Score: 89+/100

• Muxurida, ‘Costa J Vacca’ Sardegna Semidano 2016

Semidano is a local grape that shows a lot of potential. Unfortunately it is a finicky grape to work with. The Muxurida ‘Costa J Vacca’ Sardegna Semidano is a fine example. It’s a developed white wine with chalk, dried pebble, yogurt, and white pear notes. This is more of a salty wine with some French flair and rich texture. Long and succulent finish. Score: 91/100

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Thanks to APS Promotions, Consorzio Carignano del Sulcis, and Consorzio Vino Cagliari for hosting me. Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Sardinian Wine: Cagliari International Wine & Food Festival, Carignano del Sulcis, and More appeared first on Wine Travel.

Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Hecht & Bannier, Faugères 2013

In Spring 2018, I took part in a weeklong tasting in the Languedoc-Roussillon. It was a tasting bonanza featuring 2000 wines out during a seven day period. One evening we joined fellow winemakers and merchants over dinner at Château de Pennautier.

During dinner, Mr. Francois Bannier sat across from me. He is one of the founding partners of the négociant brand Hecht & Bannier. The brand bottles Southern French wines from both Languedoc-Roussillon and Provence. The Hecht & Bannier Faugères is one of the flagship wines. It’s a blend of Syrah, Mourvedre, and Carignan aged for 24 months in 600-liter oak barrels.

Since Charine wasn’t present at the event, I got a bottle to take with me so she could try it (thanks to Francois). Allegedly Charine was pretty impressed with the wine. Her tasting notes are as follows:

“Hecht & Banner was established in 2002. They work with grapes grown in Roussillon, Languedoc, and Provence. This 2013 “Faugères” is a blend of mostly Syrah with a bit of Mourvèdre and Carignan. If you love the generosity and warmth of Mediterranean reds, this is your drop. The bouquet delivers an embrace of blackcurrant, black cherry, violet, black pepper, and meat. To me, it’s more Mourvèdre on the nose than it is Syrah. In the mouth, the weight sits firmly on the tongue with herbs and savory flavors taking on the impression while the fruit sits healthily in the background. Oh yes, the Carignan is here. The Syrah is the fort holder, ensuring a structured, ‘don’t cha get out of line’ tradition from start to finish. The tannins leave a clear sense of astringency. If you like tannins, drink this from a glass with a big bowl to enjoy the full aromas and power in the mouth. If you prefer something rounder and smoother, go with a smaller bowl or drink this after a few hours of aeration.”

Score: 90/100

You can find out more about our scoring system on the WINE RATING page.

Find or buy on Wine-Searcher.

The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Hecht & Bannier, Faugères 2013 appeared first on Wine Travel.

Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Château Ollieux Romanis, Atal Sia 2015

The week in Languedoc-Roussillon really opened my eyes and one appellation within this large region that grabbed my attention is Corbieres Boutenac AOC. It is a Languedoc Cru and its calling card is the old vine Carignan. To be called an appellation wine in Corbieres Boutenac, the blend must consist of 30-50% Carignan. The rest of the blend can be rounded out with Syrah, Grenache, and Mourvedre.

Our week in Languedoc-Roussillon consisted of many lunches and dinners with different winemakers throughout the region. During one lunch session, one of the winemakers from Château Ollieux Romanis sat at a table adjacent to me. I didn’t get a chance to talk to him until after the meal was finished.

As lunch winded down, people from my table went around the room hunting for new wines to try. It just so happened that this bottle from Ollieux Romanis made it to my table. Upon the first sip, I was hooked. I immediately got out of my seat and went over to speak with the winemaker. After a few minutes of conversation, he handed me a bottle of the Atal Sia to take home.

The second taste of Château Ollieux Romanis Atal Sia showed just as well as my first impression. It is a blend of 50% Carignan, 23% Mourvédre, 23% Grenache, 4% Syrah aged one year in vats and nine months in bottle before release. This saw no oak, which adds to its intrigue. The words Atal Sia means “so be it” which sums up the wine. It’s a wine based on the purity of its fruit, given by the local terroir. 

The wine is dark in color. Notes of Garrigue, meat, black & blue fruit, violets, and pepper emerge from the glass. It has a gorgeous nose and palate. It’s big and round with a ripe mouthfeel and a small touch of astringency. Long end palate with a tar-like finish, this is a gorgeous Mediterranean wine. 

4.3/5 (You can find out more about our scoring system on the START HERE page.)

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The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers.

The post Château Ollieux Romanis, Atal Sia 2015 appeared first on Wine Travel.

Some of you may be aware of James Suckling’s fondness for Mexican wine and his amicable friendships with the wine producers in Valle de Guadalupe. And so perhaps it is no surprise to some that he would make wine in Mexico.

In 2010, Suckling released a red wine and a white wine under the name “One Wine One World”. The red is a blend of mostly Grenache, with some Carignan, Syrah, Petite Sirah, and Cabernet Sauvignon; the grapes came from the Wente Vineyards in California, Roussillon in the south of France, and Valle de Guadalupe in Mexico. The white—a blend of Pinot Grigio, Friulano, Ribolla Gialla, Chardonnay, Sauvignon Blanc, Furmint, and Chevalier—is made with grapes from Hungary, Italy, and Slovenia. About 550 cases of the red were produced and 250 cases of the white.

The proceeds go to a London-based interfaith charity: The Maimonides Foundation, whose mission is to promote understanding among Christians, Jews, and Muslims.

Front label of James Suckling’s One Wine One World Vino Tinto. Photo credit: jamessuckling.com

The genesis of this wine occurred in the summer of 2010 during a lunch in Ensenada, Mexico. Together with Canadian writer, director and producer James Orr and Mexican vintner Humberto Falcon, Suckling discussed the idea of making a wine from the grapes of Mexico and the United States to signify what the two countries had in common instead of what was different.

The idea quickly evolved into a series of actions with the help of Mexican wine pioneer Hugo D’Acosta (check out the interview that Amanda Barnes of Around the World in 80 Harvests did with D’Acosta here), who facilitated the process of obtaining the grapes and making wine in Mexico. In fact, the French grapes were acquired from D’Acosta’s own vineyards in Roussillon and the Californian grapes came from the stainless steel vats in his own cellar. The rest of the Mexican grapes came from a group of small wine producers in Valle de Guadalupe.

Suckling wrote on his website:

“Not only was the wine for a good cause, I also wanted to find out if a wine could transcend borders and terroirs and still be a good and interesting bottle. I wanted to understand in the end if the virtues of good quality wines have more in common than not. It was very much like Khalili’s [David Khalili of The Maimonides Foundation] ideas about men and women. We all have so much more in common as human beings than not, regardless of our faith or our ways of life.”

In this video, he explains how the wine is tasting.

Back label of James Suckling’s One Wine One World Vino Tinto.

Tasting Notes: On the nose, this wine bears some resemblance to Alvaro Palacios Camins Del Priorat 2013. The bouquet reveals notes of lambskin leather, forest floor, dried green herbs, sweet tobacco, and dark fruit. Expansive and textured on the palate with ripe fruit characteristics without crossing into being jammy and heavy. I adore the balance of the fruity and savory characteristics. The gentle acidity gives energy to the wine and adds tenacity to the peppery finish. This wine is showing its peak performance; drink now.

Food Pairing Suggestion: One of my favorite restaurants in Ensenada is Da Toni. Toni, the owner and chef, makes a Tuscan-style Tagliata with beef from Sonora, Mexico. The Tagliata is perfectly charred on the outside and pink and juicy inside. There are no fancy herbs and spices, just the classic cracked black pepper and rosemary to go with the fresh meat. It isn’t an intensely flavored dish so the savory-sweet flavors of the wine will work well with the peppery char on the meat. The wine is only lightly tannic but rich enough to work with the fat on the Tagliata ribeye.

Tagliata di Rib Eye, Tuscan style preparation | Sonoran beef Open at 2PM #hungry #steak #italianfood #bajacalifornia #ensenadaisdelicious #ensenadamexico #valledeguadalupe🍷#bajawine

A post shared by da Toni Ensenada (@datoniensenada) on Jun 10, 2017 at 8:45am PDT

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• Mexican Nebbiolo from Baja California
• Mexican Cabernet Sauvignon by Cavas Valmar
• Mexican Red Blend: Valle De Tintos Reserva 2013
• In this video, we take you to our favorite wine shops in Ensenada and highlight a few noteworthy Mexican wines.

Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post James Suckling’s One Wine One World Vino Tinto appeared first on Wine Travel.

Cyprus is the third largest island in the Mediterranean with an area of 9,251 square kilometers. Situated at the northeastern end of the Mediterranean basin, the country lies at the crossroads of Europe, Asia, and Africa. Due to its geographical position, Cyprus’s history is marked by turbulence and its culture is shaped by different influences—from the Greeks to Phoenicians, Assyrians, Venetians, French, Ottomans, and British.

The rich history of Cyprus is accompanied by the grapevines. Winemaking in Cyprus has enjoyed historical continuity through a period of more than 5,000 years. Today, wine continues to play a role in the Cypriot identity. The country offers a panorama of wine history that puts it—not in the Old World or New World but—in the ‘Ancient World’ of wine.

15 Pointers to Get You Acquainted with the Wines of Cyprus

Here are a few pointers to get you started on the wines of Cyprus. Stay tuned to our website for more articles and videos on the Cypriot wine scene.

• Before 1991, Cyprus used to produce 300 million liters of wine; most of the Cypriot wine was exported to the Soviet Union. Today, the production has dropped to about one-tenth of that.

• Like the former Eastern Bloc, Cyprus’s wine industry had to reinvent itself following the collapse of the Soviet Union and the consequent waning demand for cheap, low-quality wines. The final blow came in 1996 when a new EU directive made it illegal for any fortified wines made outside Jerez to assume the title of sherry. Cyprus gave up its ability to market certain wines as sherry, which further stimulated the drastic restructuring of the Cyprus’s wine industry.

• On 1 May 2004, the country became a full member of the European Union. To bring the wine industry in line with the membership, a controlled appellation scheme was developed. With the collapse of its main export market in the Soviet Union, Cyprus was severely affected by the EU’s Vine Pull Schemes. Many of the old vines were pulled and many vineyards were abandoned as a result.

• Today, the average age of the vines in Cyprus is around 50 to 60 years old. More than 90% of the vines are goblet-trained.

• The emergence of high-quality Cypriot wine reached its tipping point about six years ago, the same time when wine bars started appearing in the cities of Cyprus.

• Cyprus escaped the phylloxera plague, so its rootstocks remain ungrafted; although sometimes, international varieties may be grafted onto the roots of local varieties (where both varieties belong to Vitis vinifera).

• The climate is predominantly Mediterranean. Climate hazards are mostly hail and frost in higher-elevation vineyards. Humidity level is low though some areas have its own microclimate that can develop Botrytis cinerea.

• Cyprus has some of the highest vineyards in Europe, reaching over 1,400 meters above sea level.

• Commandaria—the luscious, sweet wine of Cyprus—is said to be the first wine in history to receive the protection of name and geographical origin. In the 13th to 14th centuries, the Cypriot wine, along with other sweet wines from the east and Italy, fetched higher prices in the English market than the wines of France.

• Up until the late 1980s, almost all the Cypriot wines were made by wineries located near the docks of Limassol or Paphos, namely the big four: Etko, Keo, Loel, and Sodap. Today, the market is wonderfully diverse with over 60 registered wineries. Among those are two registered organic producers and more than a handful of the wineries are run by academically trained viticulturists and enologists.

• Generally, the people in Cyprus do not enjoy oak-induced flavors in wine. As such, you’ll find the market dominated by fresh, unoaked whites (made from the local variety Xynisteri) and reds (usually a blend of local and international varieties). The Cypriots also love both rosés and reds that are slightly tannic.

• The total number of indigenous varieties is estimated to be around 70, although only 20 have been registered so far. The indigenous varieties you’ll likely come across are Maratheftiko, Mavro, Morokanella, Ofthalmo, Promara, Spourtiko, Xynisteri, and Yiannoudi. While not entirely indigenous, another variety to look out for is Lefkada. Called Vertzami in Greece, the Lefkada vines arrived in Cyprus in 1956 from the island of Lefkada in Greece. As a variety, Vertzami is mostly used as a blending grape in Greece. However, in Cyprus, you’ll get a chance to try Lefkada as a monovarietal wine.

• Among the international varieties, Shiraz/Syrah is regarded as the best suited for the Cyprus’s climate, although we’ve encountered more interesting Cabernet Sauvignon wines (than Shiraz) that can take on some of its counterparts from California. Other popular international grapes that you can find in Cyprus: Alicante Bouschet, Cabernet Franc, Carignan, Chardonnay, Mataro/Mourvedre, Merlot, Muscat of Alexandria, Sauvignon Blanc, and Semillon.

• There are currently seven “Wine Routes of Cyprus” and they are Laona-Akamas, Vouni Panagias-Ampelitis, Diarizos Valley, Krasochoria of Lemesos, Commadaria, Pitsilia, and Lanarka-Lefkosia.

• Generally, wine prices at the cellar are between €5 and €18, while some vintage Commandaria and sweet wine can go up to €80. The quality-price ratio is startling and, together with its organoleptic merits, makes Cypriot wine a real treat whether you’re a connoisseur or casual wine drinker.

Navigating Cyprus

Language
The official languages are Greek and Turkish. English is widely spoken.

Accommodation
There are plenty of hotels and guesthouses in most of the towns and villages along the wine routes.

Eat
Visit the tavernas for unique local dishes. More information about the Cypriot cuisine and wine-and-food pairing tips will be available in future articles.

Getting There
More than 30 airlines operate scheduled flights from and to

1. Larnaca International Airport
– 8 km from Larnaca (Larnaka)
– 50 km from Nicosia (Lefkosia)
– 70 km from Limassol (Lemesos)
– 50 km from Agia Napa
– 140 km from Paphos (Pafos)

2. Paphos Airport
– 15 km from Paphos (Pafos)
– 63 km from Limassol (Lemesos)
– 130 km from Larnaca (Larnaka)
– 50 km from Polis
– 142 km from Nicosia (Lefkosia)

Connect with Us!

If you enjoy this rundown on the wines of Cyprus, please subscribe to our newsletter and follow our social media platforms to receive more updates, including tasting notes and specific producers in Cyprus to look out for. We tasted over 200 Cypriot wines from 30 different producers to filter out the best for you!

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Facing Our Fears: Cypriot Wine

Disclosure: Our trip was partially sponsored by the Cyprus Tourism Organisation, The Annabelle Hotel (Paphos), and Saint Elena Hotel (Larnaca). A few wineries provided us tasting samples, but most of them simply gave us their time. The opinions expressed in this article are our own and we are under no obligation to give favorable reviews. 

The post Your Cheat Sheet to the Wines of Cyprus, Part I appeared first on Wine Travel.