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Comment on: Carlos Rodriguez Trigales NV
Went to a Burns night do last Saturday, If you don’t know what a Burns night is Carlos, its where grown men dress in skirts and drink whisky that tastes of antiseptic and eat sheep’s stomachs and get very drunk and dance together and then lift their Kilts and shock the women, well we did . Anyway as my contribution i took some of Levi Roots homemade Mactumplings ( my Ar** he has Scottish roots) and several bottles of Naked wines. It was a pleasure to see the wines especially the Trigales go down so well, hopefully resulting in a few new customers.
I have now depleted all my stock of this fine Tempranillo. Again opened and drunk some right off and berry fruit notes and that typical leather, tobacco nose and light tannins came to the fore possibly due to a short period in oak barrels. Once the bottle warmed, it opened up and more subtle flavors made an appearance.
As posted before a cracking wine at a bargain price.
Cheers Carlos
Malcolm 22:48 31/01/2012 Comment
£7.49
Posted on: Noeleen Carslaw's wall
Sorry, not been in touch for months as have been very ill. Not allowed to drink so have not posted critics. Have still been odering for my husband.. I know all his favorites-Manley Pinotage,lorca angels reserve, small and small, arabellas [all] villebois. We share the same favorites and I love to see the boxes arriving. Just wish I could taste them.
Noeleen 21:53 31/01/2012 Reply
Posted on: Carmen Stevens's wall
Wow, what a day! We started the 2012 harvest today and kicked off with the most Beautiful Sauvignon Blanc grapes. I would like to mark this as one of my best Sauvignon Blanc days in the seventeen vintages ,I have work in any cellar. Why? You might wonder, well let me tell you: I got a perfect juice analysis in terms of pH, total acid and sugar. Amazing after that hot - hot spell we had one and a half weeks ago. We made a decision not to panic but to sit it out. We decided to make sure that the ventilation was at its best in the canopy (we took temperatures in the canopy, checked if the leaves was still happy – they too had to be cool at the touch), checked the pressure in the leaves as a double measurement, and when it was not what we aimed for ,would just - just ease the stress with some water. We also took shoots out from the wires to work as an umbrella to shade the bunches – as well as work as protection against the afternoon sun, and wow again the flavor spectrum range from green apple to passion fruit to jalapeño (not green, please but the pepper edginess of the jalapeño) and funny, almost a sultana sweet after taste, just a whole spectrum of beautiful flavors captured in one block of grapes. The tipical zesty acidity of Sauvignon Blanc adds to the refreshing experience on the after taste. JUST LOVEY!!! Now for the nurturing of this beautiful juice to support it with love and attention to be the best it can be. Please keep your fingers crossed from now on and I will say my special little prayer for this tank tonight and touch the tank every morning to make it feel save to perform at its best. My kids came to inspect the grapes after school. Both took some for the teacher to taste tomorrow. I guess they too think it is just beautiful in taste!!! It is 10pm we done for the day , juice are settling into there new home and me I am going home now to check on homework , this year two homework books to check. Wow, again, the harvest has started with a bang of flavours!!!and i am avery happy winemaker tonight !!! :- )))))
Carmen 20:58 31/01/2012 Comment
Posted on: Matjaz Lemut's wall
TILIA estate news 2
After the harvest the vineyards are getting quiet. Up to the first frost there is almost now work. We have to take a look, perhaps we forgot some harvest boxes or , scissors or empty bottles harvest workers left in the vineyards.
The middle of November is normally just right time to start winter pruning. Basically the aim of pruning is to keep control of the size and quality of next crop and keeping the right vigour of the vine.. There are many training systems of the vines in the vineyards, which determine the way how to prune. . The vine get a cluster on the shoots which are coming from one year old wood.- One year old branches which are growing from the head of the vertical trunk is the only wood we left after pruning. We call it a cane. It has 3 to 9 buds, potential 3 to 9 shoots or 6 to 18 clusters.. That training system we know us a single guyot.. Most of our vineyards are trained by this system.. Each cane is normally fixed horizontal on the wire So winter pruning is combined by two manual works; pruning and binding. According variety and training system a worker can pruned from 200 to 400 vines a day ( 8 hours).. The hardest work is to prune cabernet sauvignon and chardonnay having very strong vigour and hard wood.
We have started pruning this year in second week of November. First in our biggest vineyard Potoče where are 18 000 plants and on the end ( last week ) our Yellow muscat vines in Plače. Peter and Stefan, our workers this week started cane binding . They stopped today because we got real winter now. For Vipava valley that means around minus three and big wind called Burja. Today it reached 160 km / hour of the speed, what is quite normal for this time. It will get even stronger on Thursday and Friday, up to 210 km/ hour. But we are used to have it and nature us well... The children are happy because they do not have school next few days …..
Regards
Matjaž
well blended shiraz, light, but still enough depth to tingle my tastebuds. Typical Shiraz pepper not
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I believe when I first tried the wine it was too cold, not much fruit on the nose or palate. Just a
