MSW Wine Press NY 1216 Bev Media Pricing

WHAT ’S NEW in NY? Bodegas Carlos Serres In 1896 Carlos Serres established one of the first wineries in Rioja. Today, the Bodega remains family-owned and operated and is one of a few centenarian producers in Rioja. The estate vineyard, Finca El Estanque, is planted to 150 acres with vines averaging 20+ years old. The Carlos Serres range includes a selection of food-friendly, handcra ed Spanish wines highlighting the unique Rioja region. Page 379 Bodega Weinert Bodega y Cavas de Weinert was founded in 1975 by Don Bernardo Weinert. The 25-100 years old vines, located in the regions of Luján de Cuyo and Maipú, are planted in fast-draining, sandy and rocky soils with a high mineral content. Winemaking is traditional: grapes are fermented in cement vats and aged in large, old oak casks made from Slovenian and French oak. Page 361

GrooVee Gruner Groovee Gruner Veltliner hails from Pannon, south west Hungary. Founded by Dr. Herold Binderer in 1951, the company is now run by his son Peter. Together with Lazlo Károlyi, Peter created his first white wine in 1998. Since then, quality and innovative concepts have been the key factors in the success of these two gentlemen. This is a fresh wine that shows crisp acidity, making it a perfect food wine. It’s soooooooo GrooVee. Page 370 Le Domaine d’Henri The Laroche family traces its roots in Chablis back to the 18th century. Their Domaine, now owned and managed by Michel Laroche and his children, encompasses 40 acres, with 11 in 1er Cru Fourchaume. The vineyards are farmed sustainably. Since 2012, massale selection from the oldest vines, dating from 1937, is being used for all new plantings. Oak is used judiciously in the cellar and the wines are clean, mineral driven with fine aromatics and texture. Page 367 Tiffon Cognac Tiffon Cognac is an acclaimed family-run distillery with history dating back to 1875. They own 100 acres of vineyards surrounding the family castle, primarily in Fins Bois and a smaller part in Grande Champagne, overseen by cellar master Richard Braastad. Tiffon primarily buys wine and distills it in their distillery. The distillery operates ten 25-hectolitre alambics and supplies

the company’s production almost completely. Maison Tiffon continues to produce cognac of the highest quality to this day. Page 344

Maume by Domaine Tawse In 2010, Pascal Marchand, who had recently launched his own micro-negociant operation in Burgundy a er more than 20 years as a vigneron there, joined forces with fellow Canadian Moray Tawse to create Marchand-Tawse. They have since purchased a number of vineyards including the historic Domaine Maume in Gevrey-Chambertin, now in conversion to biodynamic farming. Long elevage yields graceful, ethereal wines with full fruit and good structure. Page 367