Announcement for 2009 Limited Release Collection

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Click Here For 2009 LIMITED RELEASE COLLECTION

Syrah, originally associated with the great wines of Southern France, has been planted far beyond its original home in the Rhone Valley . Today, it is huge in Australia, where it is known as Shiraz, thriving in California, Washington and South Africa and gaining respect in many other areas around the wine world.

Each new region can produce good to excellent examples of Syrah but each, because of unique climatic, weather and soil factors as well as vineyard practices develop distinctive traits that make them unique to the source region.

WE BELIEVE THAT THIS LIMITED RELEASE OFFERING IS A WORLD FIRST.

Never before have juices and crushed grapes from the vineyards of 4 of the leading new Syrah producing areas been combined into one wine.

The combined must in the kit allows each of the stocks from Australia, South Africa, Washington and California to co-ferment thereby releasing traits of each region’s signature style but also synergistically creates a wine that suggests its own exclusive profile. A wine discovery that cannot be experienced anywhere else!

If you have enjoyed Syrah (or Shiraz) from one or more regions we think that you must experience this world first. A similar sensory experience and wine discovery may never again be available in your lifetime. A must try to add to your discovery of Syrah!

This release pays tribute to the traditional blends used for white wines of Southern France.

It also is tribute to the success that the Yakima Valley is having with these whites which had long been associated primarily with the Rhone Valley .

Both Marsanne and Roussanne are still in short supply in Washington but we have been following their development and been very pleased with the early wine trials. This year, for the first time, we have secured enough to of both to offer you a limited supply for a sneak preview of these Rhone mainstays as grown in Washington.

Marsanne has interesting body that almost suggests waxiness. Melon and nutty notes lead the sensory impression while a background of mineral adds depth and intriguingly different aromatics.

Viognier is all about fruit and spice. Aromatics of peach, apricot, melon, guava and violets elevate the wine’s nose. Fruit and spice flavours lift the palate.

Roussanne adds acid balance, introduces more nuttiness, rose and honeysuckle notes.

The wine ferments and finishes dry but has a round and full mouth-feel. You might consider this as an alternative to unoaked Chardonnay.

Shows well after a couple of months but will develop additional complexity with a year’s ageing.

The Region:

Bierzo (pronounce: Bee-ER-tho) is in northwest Spain near the border of Galicia and Castilla y Le?n. It is a rugged area of steep hillsides with slate out-croppings. Weather is moderated by the nearby Atlantic Ocean so is cooler and wetter than most of Spain.

There are about 9,000 acres of small vineyards still being worked today by about 4,200 growers. Most vines are over 30 years old with many being 80-100 years old.

The Grape:

Mencia (pronounce: Men-THEE-ah). This red grape is the region’s primary grape. Most believe that monks brought it to the area centuries ago from Central Europe.

Until about 10 years ago, the wines were made following hand-me-down tradition. They were very light and rustic with little appeal to consumers outside the area. That changed when young, avant-garde winemakers, trained in modern techniques, discovered the area’s old vineyards and realized their potential. Soon new-style Mencia was released. The resultant buzz started immediately and Mencia became Spain’s newest “Hot” wine.

Modern Mencia is sometimes likened to Cabernet Franc or Rhone Syrah. Like us, more reviewers note the similarity to Burgundy’s bright, cherry inflected Pinot Noirs. It is truly compelling and a great discovery!

Our Mencia:

Our vines average 50 years. Many have reached 100 years. Their tiny yields mean very concentrated flavours.

The wine ferments on virgin, crushed, Mencia grapes from the ancient vineyards.

Light toast Hungarian oak cubes, added post-fermentation, contribute light toast and vanilla notes while letting bright cherry, plum and rose hip elements dominate. Slate-like character adds depth. Good acidity and tannins firm enough to give balance and a solid structure.

Ageing:

Sneak a taste after at least 3 months then try to hold the balance for a year or more.

Food Pairings:

Serve at 18o with roasted, cured or stewed meats, turkey, pastas or mild cheeses. A delight on its own.

I made my first batch of wine with Towne Winer, and I have to say that they made it a very enjoyable experience……they spend a lot of time with me to make sure that I was getting the wine that I liked and I was not just settling with anything

Paul Paul Paquette
AMJ Campbell Moving

I continue to enjoy making wine at the Towne Winer and getting all my sponsorship gift baskets made up there.
The quality of the wine is superb and I’ve had many compliments. The baskets are always unique and contain both my TW wine and interesting wine accessories.
I heartily recommend the whole Towne Winer Experience!

Barbara E Fisk,
Certified Travel & Cruise Counsellor
Travel Professionals International
www.tpiqualitytravel.ca

Always great wines. We have yet to have a batch we were not thrilled with. Good enough to convince my wine-snob sister-in-law that non-commercial wines are not to be shunned! And there's generally a good conversation while you're bottling too!

Barney Tracy
Tracy Group Benefits & Financial Services
www.groupbenefits.on.ca/

Elizabeth Reemeyer, a Cambridge client and long-time friend of The Winer and Liz says what sets The Towne Winer apart from the other DIY on-premise places is how clean everything is kept.

"When you're making a food product, cleanliness is not optional, it's essential. The music is on, the expert is on-site if I have any questions. The Winer has great instincts when it comes to knowing what to do to bring out the best in a varietal."