Daniel Sage, Ajola Vini, Cascina Tavijn, Clusel Roch

Has been an amazingly busy time since Melbourne reopen from the 5 months of lockdown ending in November 2019.
The trade has been very busy serving delicious dishes and pouring outstanding drinks.
I have been running across the city showing wines and talk with wine buyers. As well I tasted extremely good bootles.
Let's talk about some in these new post: 
4 wines hit my palate: 
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2018 Daniel Sage - Prospérité de L'entreprise
Merlot and Carignan
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2019 Ajola Rossetto 
Sangiovese 
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Cascina Tavijn 68 
Barbera, Ruche 
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2017 Clusel Roch Les Schistes
Syrah (Serine), Viogner 
2018 Daniel Sage - Prospérité de L'entreprise
Merlot and Carignan
Daniel Sage is fast becoming an icon of the natural wine scene, he works with Pinot Noir, Syrah, Gamay, Merlot, Carignan and Chardonnay and Viognier in an in the northern Ardéche, just south of Lyon, small vineyards plot. Daniel start in 2011.
This cuvée is the marriage of Merlot and Carignan, which were partially pressed before undergoing a three week maceration. Colour is not deep at all, bright with medium intensity. On the nose funk element such as bush undertone and wet earth minerality, peppery and meaty set the stage for cherries and wild berries. A lively effervescence at the first sip (I don't recommend decant those wine; you will lose the fun of the evolution)  in your mouth, follow by strawberry, savoury herbs, tomato leaf and green notes such as rosemary stem; elevated acidity and lots of energy. 
2019 Ajola Rossetto Sangiovese 
Thirty year old vines planted over clay soil . A week on skins, followed by six months in vat. A light, bright juicy red with a fine present tannin, make this wine your chill red option or you Bojo Italian option. 
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The Ajola
Jacopo Battista
Umbria, Italy

The Ajola is a small farm of vines and olive groves in the Provence of Orvieto border with the Lazio and Tuscany region. The wines he makes are simple, rustic, and easy to drink. Jacopo the guy behind Ajola project aim to create a healthy way of farming with very minimal intervention. In the field take inspiration from many diverse sustainable agricultural traditions and apply these practices on his land. Nothing is added to the grape must in the cellar and the wines are not filtered or fined. Quite old vines between Procanico, Grechetto, Durella, Verdello and Sangiovese. Fiberglass is the main container used for the élevage. Clay and volcanic soil make his little patch of vineyards, with a continental climate with an intense diurnal temperature range. 
2019 Cascina Tavijn 68 Barbera, Ruche 
Barbera/Ruche blend. From estate parcels on the steep hills of the Monferrato zone of Asti near the village of Scurzolengo. Farmed organically by Nadia Verrua, entirely by hand. The grapes are destemmed with whole berries and gently pressed without breaking the skins, to kick off fermentation in a plastic vat. Fermentations start in their cold cellar, whithout any addition of yeasts or sulfur, primary fermentation can last two months. Aging for the Barbera-Ruche blend is in a mix of tank and Slavonian oak for around a year.
Little volatility makes this wine super fresh and complex with great drinkability. 
Cascina Tavijn has seven hectares of vineyards, organically grown. A philosophy and a lifestyle. Only native vines: Grignolino, Barbera, Freisa, Nebbiolo, and other older Ancient varieties.
2017 Clusel Roch Les Schistes Syrah (Serine), Viogner 
The grapes come from about 4 hectares of vines on the lower Cote Brune slopes. The blend is about 4% Viognier with 96% Syrah in the blend.
‘Les Schistes’ is produced from estate and purchased fruit, showing lifted aromatics of dark berries, red flowers, olive, and pepper; the only problem with this wines keeps several hours to open at the begging had this little notes of nail polished which was overpowering the elegance of the Syrah from Cote Rotie. After was fully open was savory and bright with those rocky salty mineral components. 
Cliff granite hillsides form this spectacular region based on Syrah in the North Rhone.
Domaine Clusel Roche 
Based in Verenay, the northernmost village in Côte Rôtie, this tiny 3.5 hectare domaine is run by Gilbert Clusel, his wife Brigit, and their son Guillaume. 

Belle journée, bon week-end et bonne dégustation.

Best

raffaele mastrovincenzo


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raffaelemastrovincenzo.blogspot.com.au

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