MSW WIne Press Feb 2017 NY

WHAT ’S NEW in NY? Alvear

Alvear is a family-owned winery founded 1729 in Montilla (Cordoba), in the appellation of Montilla-Moriles by Don Diego de Alveary Escalera, which makes it the oldest working winery in the region. Today the company is still run and owned by the eighth generation of the Alvear family. They own 370 acres planted to Pedro Ximenez, control 494 acres of vineyards from long-term suppliers, and purchase grapes and wine from local growers. Alvear just released a new range of rare and collectible Sherries: a Pedro Ximenez Solera 1830 (97WA), Palo Cortado Abuelo Diego (96WA), Amontillado Solera Fundacion (95WA) and Fino Capataz Solera de la Casa (92WA). Page 10 BABICH Pinot Noir Headwaters Organic, Marlborough 2014 One of New Zealand's largest family-owned wine companies, the winery was established in 1916 by Croatian immigrant Josip Babich. Pinot Noir was harvested from the certified organic Headwaters Vineyard near Renwick in Marlborough’s Wairau Valley. The grapes were crushed into open top vats and after a period of cold soaking fermented with frequent plunging of the cap. After a period on skins after primary ferment the wine was moved to 225L oak barriques to undergo malolactic fermentation and mature for seven months. Page 40 Caldera Distilling Caldera is a grain-to-glass craft distillery, located in River John, Nova Scotia in Canada. They produce Hurricane Whiskey from organically estate-grown grains. This allows Caldera complete control over which grains are selected for the distilling process. The spirit is distilled, barreled, aged & bottled in River John. By using a unique mix of oak barrels for aging, they can accelerate, slow, mellow and spice their spirit as required to ensure the perfect finish. Page 9 Domaine la Colombette This 74 acre estate on the outskirts of Bezier in France’s Languedoc region was founded in 1890 by Louis Pugibet. Today it’s run by his grandson Francois and great-grandson Vincent, who are leaders in the propagation of new, naturally fungus-resistant grape varieties in partnership with PIWI International (www.piwi-

international.de) and the production of lower alcohol wines. These certified organic wines are fresh, well-balanced and suitable for everyday

consumption. Page 31 Fratelli Vergnano

The Vergnano family has a long history of spirits production. In 1865, Bartolomeo Vergnano took his interest in alchemy and knowledge of Italian botanicals to formulate artisanal liqueurs following the Piedmont liqueur-making tradition. Today, Valter Vergnano,

representing the third generation, has created a refreshing organic Arancino liqueur made with blood orange fruit juice, a Limonino organic lemon liqueur and the Maraschino cherry liqueur is a vibrant Italian classic. Page 7