Alessio, one of Sicily’s most iconic winemakers, will share a first look at the full range of wines from his family’s new estate on Mt. Etna. These high altitude, volcanic vineyards are yielding some of Italy’s most exciting wines, marked by minerality, finesse and elegance. Read more about Planeta’s new Feudo di Mezzo estate here: http://www.planeta.it/en/territori/etna-feudo-di-mezzo/.
The culinary team at Terroni West Hollywood will design a casual, Sicilian-inspired menu to match Planeta’s Etna wines, which will include a traditional method sparkling wine, indigenous whites made from Carricante, and reds from Nerello Mascalese.
Tasting (aromas and flavors separated by ;
Metodo Classico Brut NV, 100% Carricante – Cheddar cheese, cream and mown grass; lemon, pear, medium acid worked well as a palate cleanser with the grilled shrimp. 89 Eve pts.
Etna Bianco DOC 2014, 100% Carricante – Yellow cling peaches, Meyer lemon, candied ginger; lemon-lime, peach, medium tartness and a low acid that was very refreshing with the fried calamari (with a squirt of lemon). 90 Eve pts.
Eruzione 1612 Carricante 2014, 90% Carricante, 10% Riesling – Sprite soda, pink grapefruit, apricot and other stone fruits, cream; lots of pear, followed by lemon zest and white pepper. 90 Eve pts.
Eruzione 1612 Carricante 2011, 95% Carricante, 5% Riesling – Strange to smell black licorice but very, very pleasant, then came juniper, dried vanilla bean, creamy vanilla ice cream and orange; steely, grass, juicy Mandarin orange, cucumber (I pictured it cut in a bowl before I recognized the flavor – wham!) and ginger. 95 Eve pts.
Etna Rosso DOC 2014, 100% Nerello Mascalese – Cherry, stems (indicative of a Pinot Noir) and then a blast of blackberry; tart, dusty and bright at the same time, young, dry. 88 Eve pts.
Eruzione 1614 Nerello Mascalese 2013, 100% Nerello Mascalese – Cherry, Italian plums, warm concrete; tart cherry, grape skins, green peppercorn. 88 Eve pts.
Eruzione 1614 Nerello Mascalese 2011, 100% Nerello Mascalese – Aromatic rose petal, sandalwood, peppered chocolate; more Burgundy-like than domestic Pinot Noir-like, the terroir showed with dry tannins, more fruit and a dazzling long finish. 91 Eve pts.
Alessio Planeta
A couple of thoughts struck me as I went through the above tasting. One was that the two grape varietals were ones I was unfamiliar with, and the other was that their flavor profiles were familiar. In asking winemaker Alessio Planeta more about this I was happy to see that I was on the right track.
First I learned that both of the grape varietals, Carricante and Nerello Mascalese, are only grown in Etna, Sicily.
The white wine grape, Carricante, reminded me of a Spanish Albariño, while the Nerello Mascalese was similar in taste profile to an earthy Pinot Noir. Planeta agreed with my findings, on both counts though he noted more minerality and Riesling qualities to the Carricante. I agreed with him then, especially with the Carricante wines that had been blended with Riesling grapes.
Conclusion
The wines with some age on them were remarkably more developed on both the nose and in the mouth. All were very pleasant as a whole, and worth looking for.
From Website
Mount Etna covers an area of approximately 460 square kilometers, which makes it the largest active volcano in Europe, and is the third most active in the world. The surrounding area is an ancient and charming wine-growing zone, which has seen few substantial changes since the days of the ancient Greeks who some 25 centuries ago described it in their legends.
After years of research, Planeta has identified three extraordinary sites. The first is Sciara Nuova, 870 meters above sea level, in the municipality of Castiglione di Sicilia where, due to the altitude, the first grapevines planted were mainly white grapes. At the moment there are about 6 hectares and a fine old winery that will be transformed into an excellent place to receive guests. Then there is Montelaguardia.
Running alongside the Circumetnea railway, there is a small valley of about 10 hectares. Its soil is perfect to bring out the best from grapes grown on the volcano. Finally there is Feudo di Mezzo, in a central position compared to the other vineyards. It will host the wine cellar. The ambitious architectural project sees it – once again – perfectly integrated into the landscape, by building it in an old lava flow. Planeta wines from Mount Etna will soon be produced in this wine cellar.
Hectares SCIARA NUOVA 7.5 hectares – Montelaguardia 8.5 hectares
Soils
The soils have a perfect exposure. Mount Etna’s volcanic soils originated from the slow erosion of the lava stone, ash, and organic matter, and are rich in minerals. The stones of the buildings, millstone and ancient terraces are black too. All around, the woods and more recent lava flows create a timeless atmosphere.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
From Turtle Rock owner, Claudia Burns, I quickly discovered that her husband Don Burns came from a caliber of winemakers to respect: He was and continues to be the assistant winemaker for Saxum Vineyards – obtaining many of his wine grapes from the same vineyards – and he works on both wines simultaneously in the Saxum caves. If it’s punch down day for Saxum it’s also punch down day for Turtle Rock.
“The Appellation Collection is a highly sought-after wine gift,” said Remi Cohen, Vice President and General Manager at Cliff Lede Vineyards and President of the Stags Leap District Winegrowers Association. “It is an exclusive collection that allows wine lovers to experience the entire District in one complete horizontal set. Each bottle unveils the unique terroir and soft tannin structure that makes the Stags Leap District the iconic region it is.”
Chef Larry Monaco Dining
He asked for my address. Then he sent me his latest buzz-worthy wine, the 2012 
Visiting Clos Pegase – Over A Decade Later
Driving up a small road off the Silverado Trail in Calistoga a small brass sign depicting an hourglass led me in the right direction. At the end of the drive we parked near a small private home and walked up to the winery. Its size and scope immediately impressed me, and I would soon attribute the same characteristics to CEO and Founder Jeff Smith: I would be blown away not only by an incredible tasting but also a vast winemaking knowledge I had yet to completely understand.
Tasting Notes
The first bottle is a white wine from 2004. He makes only two wines, one red, one white. The white, 100% Chenin. Six years in barrel before bottling, then, in the case of this wine, four more years before release. Robert asks about skin contact (Xavier speaks no English, I translate as best as I can). No skin contact. We discuss the press regime and fermentation for 30 minutes. In great detail. He uses an old champagne press with a capacity of about 500 liters– very small, and exactly the same capacity as our presses at Tenbrink. A typical day during the white harvest has the following rhythm: wake up, harvest as much fruit as the press will hold, bring it back to the winery (“where do you do the work?” I ask, pointing to the overgrown yard and the complete absence of what we would call a crush pad. “Where you can,” he says with a smile). Load the press. Begin pressing. Go past midnight. Adjust the pressure. Assess. If all seems good, go home. Sleep, wake, return to the winery, release the pressure, break up the grapes (“Whole cluster?” “Yes. We do not crush or destem anything”), re-apply pressure, go harvest fruit, return, unload the press, begin the cycle again. They work with about 3 vineyards typically but make 3-4 passes in each vineyard. There could be a dozen days of pressing; sometimes a little more, sometimes a little less. They break up the cake of compressed grapes only once and gently. He wants as little friction and trituration as possible. There is no breaking up of the fruit on the way into the press or in the press as we do (“makes the fermentation too fast,” he explains. “Oh yes, how fast? What counts as a rapid fermentation for you?” “Three weeks.” Ah, that is rapid. What is the optimal time for you?” “A few months . . . . A year.” “Ah yes, we call those ‘French Fermentations.'” He smiles.)