In This Newsletter:
 
Von Winning
&
Vinopolis Close-Out Featurette: Tua Rita
 

 
Von Winning
 
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“The fact that this estate is crafting some of the very best dry wines in Germany is no fluke, rather a result of nearly obsessive winemaker Stephan Attman’s commitment to both dedicated cultivation of Deidesheim and Forst’s best sites and meticulous work in the cellar. Von Winning maintains some of the oldest parcels in Grosses Gewächs vineyards smattered across Forst, Deidesheim, and Ruppertsberg. Attman’s every decision is informed by great enthusiasm and experiences at estates in the Cote d’Or and abroad.” – Skurnik Wines
 
Von Winning makes some of the most profound white wines on the planet. The combination of old and incredible vineyard sites, meticulous winemaking and a commitment to producing only the finest wines yields exactly what you’d hope: white wines of depth and complexity, with grace and mineral power.

Chablis:

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Classically, Chablis is a crisp, clean white Burgundy, made from Chardonnay vines grown in extremely chalky, limestone soil. With a unique soil composition and a plethora of exceptional sites, Chablis is an essential item for anyone’s cellar. Given the cooler growing season, the wines are more angular than the Côte-d’Or. But for sheer terroir-infused bang for your buck, they’re impossible to beat.
 
With a tremendous amount of variance in terms of flavor expression, the best Chablis are characterized by their high acids, pervasive minerality and a fruit profile that tends to skew towards citrus and orchard fruit. As they age, the mineral and tertiary characters of the wines blossom, with the best examples having decades of potential bottle age.

Beaujolais the Beautiful Sale
 
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We at Vinopolis love a good bargain, and for that we regularly turn to Beaujolais. Could there be a more perfect red? We’re not so sure. It’s certainly one of the most flexible for the money (we can’t drink Oregon Pinot every day!):
 
Need a wine for immediate drinking? Beaujolais.
Need something that will pair with food from appetizers, salads, soups, and mains all the way to the cheese course? Beaujolais.
Need something that will cellar? Beaujolais.
At the forefront of the natural and sustainable wine movements? Beaujolais.
Yet something that will wow traditionalists? Honey, my THE wine was Beaujolais.
Chillable red? Beaujolais.
Yet could be dense and serious?

In This Newsletter:
 
Isole e Olena
&
Vinopolis Close-Out Featurette: Waris-Hubert
 

 
Isole e Olena
 
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Chianti is undergoing a rebirth that is decades in the making. Given its disastrous association with straw-wrapped bottles (did “fiasco” refer to the jug or the wine within?), for a while it was best known for causing serious winemakers to flee to the hills or to drop the appellation name altogether just to be able to make something better. Lucky for us, that rebirth is just hitting its stride.
 
Paolo de Marchi, owner of Isole e Olena since taking over from his father in 1976, is one such serious winemaker. Yet unlike most renegades who took to experimenting with Bordeaux varietals along the Tuscan coast, he wanted to create a wine that centered Sangiovese.