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ZIEGLER-MAULER

Der Familienbetrieb wurde 1960 von Jean Jacques Ziegler gegründet und 1996 von Philippe Ziegler übernommen. Er befindet sich in Mittelwihr, im Département Haut-Rhin im Elsass. Philippe und seine Frau Brigitte bieten ein breites Sortiment an. Von Basisweinen über alte Reben bis hin zu Grands Crus ist für jeden etwas dabei. Besonders schön ist der Cremant d' Alsace brut ...

1915 war der aus dem Elsass stammende Pierre-Charles Taittinger als Kavallerieoffizier im Stab des Feldmarschalls Joseph Joffre im Château de la Marquetterie, einem Schloss bei Epernay, stationiert. Sechzehn Jahre später erwarb er gemeinsam mit seinem Schwager das Haus Forest & Fourneaux sowie das Chateau und ein Haus im Zentrum von Reims, das früher der Sitz der Grafen der Champagne war. Folglich benannte er die Spitzenmarke seiner Produktion auch „Comtes de Champagne“.
Für den Jahrgang 2008 vergab Suckling 99 und Parker- Kelley 98 Punkte!

Taittinger - Comtes de Champagne

Weingut Wagner-Stempel

Im äußersten Nordosten von Rheinhessen, nur wenige Kilometer südöstlich von Bad Kreuznach, inmitten einer Landschaft aus steilen Hügeln vulkanischen Ursprungs mit Heidelandschaft, unberührten Bachläufen, alten Steinbrüchen und überwucherten Felsmauern liegt Siefersheim, Tor zur rheinhessischen Schweiz. Im Jahre 1845 wurde der Grundstein des Wagnerschen Hofes gelegt...
Heute gehört es zu den Spitzenweingütern Deutschlands und wurde für den 2019er Jahrgang von Suckling nur so mit Punkten überhäuft....

Berlin Distillery

WIR BRINGEN DEN SPIRIT VON BERLIN IN DIE FLASCHE.
Mit der Berlin Distillery wollen wir die Berliner Spirit-Szene um hochwertige, manufakturell produzierte Destillate bereichern. Unser Ziel: besondere Genussmomente in die Flasche bringen – inspiriert von Berlin und so vielfältig wie unsere Stadt.

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2018 Pie Franco --Casa Castillo--
        Casa Castillo


s5954_311220964
Badge_98_Parker
Unser Preis: 69,00 € 0,75l ( 92,00 €/ l )
inkl. MwSt. ggf. zzgl. Versandkosten
Lieferzeit (DE) ca. 2 - 4 Tage



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Parker-Luis Gutierrez 98, 2021-2030,

I think the pure Monastrell from an ungrafted vineyard has to be among the best in its kind in the world, and the 2018 Pie Franco didn't disappoint me. It fermented with 25% to 30% full clusters (less full clusters were used in this continental and cooler vintage) and indigenous yeasts in underground pools with a moderate maceration at a maximum temperature of 32 degrees Celsius. It matured in 500-liter oak barrels for 16 months. The challenge here is to control the power and natural concentration of the old, south-facing vines, and a year like 2018, even if it presented some challenges and made them work harder in the vineyards, provides good conditions to do so. The wine is incredibly shy, closed and austere. It takes forever to open up in the glass, and even after one hour, the wine is anything except explosive. But the palate has the harmony, depth and complexity of a great wine, with superb balance, very fine tannins with a chalky/mineral texture and great length and persistence. Give it some more time in bottle, not because the wine is not approachable, but because it should open up and develop a little more complexity and expression. Fine, elegant and powerful; I think these are the three words that define this wine that always keeps its Mediterranean character even in cooler years, with classical notes of underbrush and olives—in this case, in a very subtle way. It feels like an updated version of the 2013, a direct, Mediterranean Monastrell without makeup. 7,300 bottles were filled in April 2020.

Casa Castillo is the name of a property in the outskirts of Jumilla, a classical Mediterranean estate with different cultivars (almonds, olives, pine trees...) and of course 174 hectares of low-density vines (167 in production) that could very well merit the estate its own appellation of origin. Production averages 315,000 to 330,000 bottles of very high quality wines that I consider the best in the region and among the best in Mediterranean Spain, producing world-class Monastrell, the main variety they grow. All their vineyards have been certified organic since 2019, and they are slowly moving their new plantings toward new plots with higher limestone content and leaving the valley floor, where there's more sand and silt. I tasted the 2018s, from a continental and cooler vintage that followed the path of 2016, while 2015 and 2017 were textbook Mediterranean years. 2018 saw a short and cool summer with humid weather in mid-August. There was little rain, but the high levels of relative humidity made them work hard in the vineyard, removing the leaves and exposing the clusters to avoid botrytis and favor the ripening of the grapes. It was a very late harvest that started on September 13. José María Vicente described it as a very challenging year, but the result for him is exceptional, fine and more fluid wines with higher acidity that he compares with 2008, wines with such intensity that he had to give them longer élevage. It's a kind of discrete vintage that is going to grow in bottle. There is no Cuvée N in 2018, as the wine is only produced in classical Mediterranean years. 2019, which I'll taste next time, is an atypical vintage that was marked by heavy rains on September 13. He foresees 2020 as a typical Mediterranean year, even if the summer started late and (as of August 10th, when I wrote this) he's waiting for the next two weeks, which are the ones that will make or break the year. It will be an early harvest. There will be some white grapes (Garnacha Blanca and Macabeo) in 2020 to make some trials and perhaps some white wine in 2021. To close the circle and have a full Mediterranean expression of the estate wines, he's contemplating planting some Cariñena...

Artikelnr. S5954
0,75
1
14%
enthält Sulfite
2018
Inverkehrbringer: Ctra. Jumilla-Hellin RM 428 - Km 8 30520 JUMILLA (Murcia), Spanien
Luis Gutierrez 98, 2021-2030, I think the pure Monastrell from an ungrafted vineyard has to be among the best in its kind in the world, and the 2018 Pie Franco didn't disappoint me. It fermented with 25% to 30% full clusters (less full clusters were used in this continental and cooler vintage) and indigenous yeasts in underground pools with a moderate maceration at a maximum temperature of 32 degrees Celsius. It matured in 500-liter oak barrels for 16 months. The challenge here is to control the power and natural concentration of the old, south-facing vines, and a year like 2018, even if it presented some challenges and made them work harder in the vineyards, provides good conditions to do so. The wine is incredibly shy, closed and austere. It takes forever to open up in the glass, and even after one hour, the wine is anything except explosive. But the palate has the harmony, depth and complexity of a great wine, with superb balance, very fine tannins with a chalky/mineral texture and great length and persistence. Give it some more time in bottle, not because the wine is not approachable, but because it should open up and develop a little more complexity and expression. Fine, elegant and powerful; I think these are the three words that define this wine that always keeps its Mediterranean character even in cooler years, with classical notes of underbrush and olives—in this case, in a very subtle way. It feels like an updated version of the 2013, a direct, Mediterranean Monastrell without makeup. 7,300 bottles were filled in April 2020. Casa Castillo is the name of a property in the outskirts of Jumilla, a classical Mediterranean estate with different cultivars (almonds, olives, pine trees...) and of course 174 hectares of low-density vines (167 in production) that could very well merit the estate its own appellation of origin. Production averages 315,000 to 330,000 bottles of very high quality wines that I consider the best in the region and among the best in Mediterranean Spain, producing world-class Monastrell, the main variety they grow. All their vineyards have been certified organic since 2019, and they are slowly moving their new plantings toward new plots with higher limestone content and leaving the valley floor, where there's more sand and silt. I tasted the 2018s, from a continental and cooler vintage that followed the path of 2016, while 2015 and 2017 were textbook Mediterranean years. 2018 saw a short and cool summer with humid weather in mid-August. There was little rain, but the high levels of relative humidity made them work hard in the vineyard, removing the leaves and exposing the clusters to avoid botrytis and favor the ripening of the grapes. It was a very late harvest that started on September 13. José María Vicente described it as a very challenging year, but the result for him is exceptional, fine and more fluid wines with higher acidity that he compares with 2008, wines with such intensity that he had to give them longer élevage. It's a kind of discrete vintage that is going to grow in bottle. There is no Cuvée N in 2018, as the wine is only produced in classical Mediterranean years. 2019, which I'll taste next time, is an atypical vintage that was marked by heavy rains on September 13. He foresees 2020 as a typical Mediterranean year, even if the summer started late and (as of August 10th, when I wrote this) he's waiting for the next two weeks, which are the ones that will make or break the year. It will be an early harvest. There will be some white grapes (Garnacha Blanca and Macabeo) in 2020 to make some trials and perhaps some white wine in 2021. To close the circle and have a full Mediterranean expression of the estate wines, he's contemplating planting some Cariñena...

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Ergebnisse 1 - 6 von 9