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»Newsletter
October 2012 - #08
1
CONTENTS
A harvest unlike others
At Montirius, the harvest is...
Once again our wines win
Some recent articles
Cork screws : choose a long screw
Our newswebsite is being prepared
p.2-7
p.8-11
p.12-13
p.14-15
p.16
Newsletter Montirius
#08
FOCUS ON
2012 HARVEST
2 A harvest unlike others
Montirius Newsletter
#08
The 2012 harvest was original in many ways. Firstly, by the number of harvesters mobilized; up to 50 people in the vines in the parcel ‘Le Clos’ to harvest
the grapes in a short space of time. Secondly, the volume of grapes per parcel
was surprisingly reduced. Lastly, the first tasting promises a vintage which
will be generous, big and cheerful. A photographic retrospective of the special
emotional moments.
Left page : At Montirius, the harvest
starts early in the morning with a morning briefing and at the end, a circle
formed by the harvesters which allows
the team to share the same energies!
A
s we said in the last Newsletter, the Cicada
sings at exactly the right time! The harvest
started on the Wednesday 5th September
2012, two months and 18 days after the first song
of the cicada, just like last year; we finished on the
21st September.
An Enthusiastic team
30 people partake in the wholehearted harvesting
of grapes at Montirius. Our harvesters are faithful people who take their holidays for this annual
occasion. They are sometimes retired people, or
students who would not have seen grapes, wines or
team work ‘Montirius’ style until they arrived here.
3
#08
Ideal weather conditions
We had lovely weather, hot, dry with light winds.
Ideal weather to gather healthy, quality grapes,
mature and easy to harvest because of being easily
visible through the leaves. We had harvested all the
grapes before the stormy rains of the week of the
24th September 2012.
Manual harvesting the parcel of ‘Le Clos’ in 2
days so as to vinify simultaneously the grapes of
the same maturity, was a challenge.
Montirius
Newsletter
To gather in the grapes,
we were at least 50 in
the same parcel on the
morning of Monday 10th
September 2012.
FOCUS ON
4
#08
One of the main factors for a successful
harvest : organization!
Meticulous reinforcements for mature grape
picking
Montirius Newsletter
explanations we observed: during the flowering in
The parcel called ‘Le Clos’ was harvested by 50
the spring of 2011, the grapes of the 2012 harvest
people on Monday 10th September. It was a real
were starting to be formed inside the latent buds,
challenge. We wanted to pick all the grapes in
what we call technically the ‘flowering initiation’.
two days maximum rather than in
The quality of this initiation is
the usual one weeks so as to have
closely associated to the spring
optimum maturity throughout this
weather conditions of that year
parcel of vines. We asked an agency
Good humour was
(as is the flowering also). In the
called ‘Intérim Synergie’ to help us
in the air… At
spring of 2011, flowering started
to recruit 20 extra people. Good
noon, picnic in the
around the 12th May with hot
humour was in the air and everyone
plot, bio coffee and
dry weather (32°C) followed 10
was happy to partake of this imporhomemade
cake
days later by cold wet conditions
tant day for us and also a first for
for all the team
(15°C). This weather continued
Montirius. The team was sustained
until the end of the flowering that
by a picnic of bio coffee and homeis to say until the 11th June 2011.
made cake. The twenty part-time
This cold weather seems to have
workers promised us they would
perturbed the ‘flowering initiation’
come back next year.
and instead of having two bunches per latent bud,
there was only either one or none.
A reduced quantity of grapes in each parcel
The quantity of grapes in each parcel was reduced
this year, despite the fact that the flowering went well
in the spring. We repelled attacks of mildew in June,
nonetheless the number of bunches per vine stock
was reduced by 25% as a first estimation. What are
the possible causes ? Here is one of the possible
An abundant harvest in 2013 ?
What can we expect for the grapes of 2013 if there
is not a particular weather incident ? The beginning
of the flowering and ‘flowering initiation’ took place
from the 23rd May to 23rd June 2012. The weather
The ‘carrier’ supplies
the harvesters on 3
vine rows with empty
buckets, and fills the
trailer bit by bit as the
buckets are filled.
FOCUS ON
To each one his own
role!
5
#08
Montirius Newsletter
The grape picker
selects and cuts
the bunches.
During this time at the winery ...
FOCUS ON
During this
time in the
winery, the
bunches of
grapes are
de-stemmed
to keep just
the fruit.
Justine
watches over
the operation
to ensure
its success
and recovers
the leftover
grapes.
The grapes
firstly produce
grape juice.
6
#08
Justine, Eric
and Christine
follow the
development
of each vat
with day by
day tasting.
Then, the
alcoholic
fermentation
starts (here is
the white Vacqueyras in full
fermentation).
Montirius Newsletter
was clement and dry (25°C). This augurs well for
good grapes in the spring of 2013. To be continued…
Slow maceration
In the winery, the grapes of the 2012 vintage take
their time… after 5 days of fruit salad (the grapes
and the juice in contact), alcoholic fermentation
started and the kinetic was much slower than pre-
vious years. The maceration time under the marc
(grape-pomace), after alcoholic fermentation and
before de-vatting, was also slower. It was a year
in which we needed a winery calculated to take 58
hectares of grapes without having to de-vat.
A vintage of great joy
The tasting of the juice under the marc (grape-pomace) foretells of a vintage full of promise, which
will be full bodied, generous in red fruits (rasp-
FOCUS ON
7
berries, currants) meaty and elegant. It will have
hints of liquorice, spices and also hints of roasted
coffee beans, with a marked saltiness. It is a vintage which brings us great joy. The quantity of lees
which we took from the vats is very small; we’ve
never seen this before. It’s surprising. The lees has
an agreeable currant taste whereas normally it has
a bitter and unpleasant taste.
Montirius Newsletter
#08
IN PICTURES
2012 HARVEST
At Montirius, the harvest is...
8
#08
Montirius Newsletter
Taking great care
Montirius Newsletter
9
#08
Taking care convivial !
IN PICTURES
Montirius Newsletter
IN PICTURES
Perspiring
10
#08
Solidarity
IN PICTURES
Charming
11
#08
Getting GOING
AGAIN!
Moments of
REST
Montirius Newsletter
Pleasant MEETINGS, through the vines
MEDALS
Once again our wines win
MEDALS
l a p r e s s e e n pa r l e . . .
The 16th national competition of wines
made from biological farming and in
conversion, awarded us a gold medal
for our Montirius Gigondas ‘Confidentiel’ 2010 and a bronze medal for our
Montirius Vacqueyras ‘Garrigues’ 2010.
12
#08
16ème concours national des vins issus de raisons de l’agriculture biologique & en conversion - 2012
The 2012 consumers and professionals jury selected our Montirius Vacqueyras ‘Garrigues’ 2010 and
Montirius Gigondas ‘Terre des Aînés’ 2007 as ‘ almost
perfect 2012 wines’.
Décerné à
Montirius Newsletter
Montirius Sarl
Pour
Vin n°2019
AOC Gigondas - France
Montirius - Terre Des Aînés
Rouge 2007
Décerné à
Montirius Sarl
Pour
Vin n°2018
AOC Vacqueyras - France
Montirius - Garrigues
Rouge 2010
MEDALS
Our Montirius Red Vacqueyras ‘Garrigues’ 2010 and Gigondas ‘Terre des
Aînés’ 2009 got silver medals at the
International Grand Prix of ‘Vin Mundus
Vini’ 2012
13
#08
Our Montirius Vacqueyras ‘Garrigues’
2010 and Gigondas ‘Terre des Aînés’
2007 both got an ‘Organic Food’ award
2012
commended
Organic Food Awards 2012
Vinceremos Organic Wines
Vinceremos Organic Wines
for
for
Vacqueyras ‘Garrigues’ Montirius 2010
Gigondas ‘Terre des Aines’ Montirius 2007
in the category
Wine
in the category
Wine
Helen Browning
Chief Executive, Soil Association
Helen Browning
Chief Executive, Soil Association
Montirius Newsletter
commended
Organic Food Awards 2012
MEDIA
Some recent articles
http://www.livetsgoda.se/artikel/artikel.asp?meny=&kat=0&ArtikelId=3331
Click on the images to open the pdf of the
article.
Möjlighet till att prova en äldre årgång av Vacquyeras Perle de Rosée
Here is a selection of recent articles on our wines
MEDIA
ANNONS
14
The ‘Livets Goda’ describes our Montirius Vacqueyras ‘Perle de
Rosée’ 2011 as ‘a magnificent rosé, one of the best this year’!
Livets Goda.se
29 May 2012
TORSDAG 31 MAJ 2012
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In an article consecrated to the Côte du Rhône’ wines, the ‘Wein
Rosée
Benriach tänder torveldar
och börjar mälta igen
Publicerad 2012-05-29 av Livets Goda
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Dunn: Howell Mountain
Cabernet Sauvignon 2007 &
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Ett litet parti från Dunns
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Tips på vin inför midsommar
Vid midsommar dricker många
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Fuller's London Summer Ale
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Fuller's London Summer Ale
som ...
Dagens händelser
Beställningssortimentet,
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journalister
2012-05-31
Ett vin som mycket väl kan vara ett
av de bästa rosévinerna för året
om vilken vi skrev:
Idag berättar importören Franska
Kvalitetsviner att även 2009:an av
detta vin går att beställa som
privatimport för de som skulle vilja
sätta upp vinerna mot varandra.
Produktionsgruppen AB, med
kontor beläget strax invid
infar...
Nils Oscar Bordsöl är resultatet
av samarbetet mellan Patri...
Final i årets upplaga av
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Senaste nytt: 2012-05-31 Av Christoffer Enquist
M. Marengo – Barolo i toppklass
Egendomen Marengo har tillhört familjen sedan 1899
och är nu inne på tredje generationens vinmakare.
Sedan fadern Marios bortgång 2001 är det nu sonen
Marco som med samma passion driver egendomen på
totalt 3.5 hektar. Till sin hjälp har han en av Piemontes
mest berömda önologer, Beppe Caviola. Trots den
extremt låga produktionen (15.000 flaskor/år) behöver
Marco inte ha några mindervärdeskomplex då vinerna
visar storhet.
För speciellt inbjudna Exklusiv vin- och
delikatessprovning på
Restaurang Serwito
2012-06-11
För branch - Rhône provning
på Adam & Albins Matstudio
Innehåll
Tidigare nummer
Utgivningsplan
Prenumerera
2012-06-12
Weinberghof Karl Fritsch,
provning för inbjudna
2012-06-18
The top Norwegian newspaper ‘Aftenpolten’ gives five glasses and
82 points to our Montirius Côtes du Rhône 2011.
Aftenpolten No2
2012
Beställningssortimentet,
provning på Grappe för
journalister
2012-06-18
Virginia Wine Association
2012-06-28
Nyhetsprovning på
Systembolaget
Innehåll
2012-07-04
Nyhetsprovning på
Systembolaget
Prenumerera
Tidigare nummer
Utgivningsplan
2012-07-05
Senaste nytt: 2012-05-31 Av Anders Gjörling
Chivas expanderar kraftigt
Etienne Van Steenberghe & Erwin Devriendt
Chivas Brothers meddelar nu att de planerar
en expansion av sin maltwhiskyproduktion
med hela 25 procent under nästa år. Allt för
att klara den förväntande efterfrågan på
skotsk maltwhisky De
internationellt.
Eigenzinnige Gids
Erwin Devriendt (1961) is een maatschappelijke duizendpoot
en bedrijfsleider. Zijn passie voor wijn kent geen grenzen. Als
oprichter van diverse wijnclubs, ondervoorzitter van de Vlaamse
Wijngilde, Hoofdredacteur van Ken Wijnmagazine en sinds 1999
wijnbouwer in de appellatie Vacqueyras (Zuidelijke Rhône) blijft
hij rusteloos het ene wijnexperiment aan het andere ontwikkelen.
Erwin is een fanaat van drie druiven, waarbij de grenache de
meest voorname plaats heeft ingenomen. Met zijn wijn Clos des
Frères behoort hij in stilte tot één van de betere wijnbouwers
van zijn appellatie in samenwerking met Jérémy Onde. Erwin
is gekend voor zijn gedrevenheid in alles wat hij doet en
wordt door zijn kennis omtrent wijn (en andere professionele
bezigheden) vaak gevraagd als spreker en schrijver. Het boek
De Eigenzinnige Gids van de Beste Rhônewijnen is voor hem
een noodzakelijk gevolg van zijn ongekende Rhônepassie en een
uiting van een zekere ‘savoir vivre’.
i.s.m.
2012-06-08
2012-06-08
Visar 0 kommentarer
(1947) toert al meer dan 40
jaar rond in de wijnwereld, op zoek naar informatie voor zijn
boeken, columns in kranten, bijdragen in tijdschriften en sappige
causerieën. Ruim 15 jaar lang verzorgde hij op maandagochtend
de fel gesmaakte wijnpraatjes (Kwistig met wijntips) voor Radio
2. Naast zijn diverse boeken (waaronder het schitterende
‘Belgische wijnbouwers in Frankrijk’) en de talrijke toeristische
wijngidsen, was het boek “De goede wijnen van de zuidelijke
Rhônevallei” het zoveelste succesverhaal in de Vlaamse
wijnliteratuur. Etienne is een graag geziene gast bij verschillende
wijngenootschappen en is geïntroniseerd in onnoemelijk
veel wijncommanderijen. Als Belgische Ambassadeur van
de Confrèrie du Sabre d’Or belicht hij andere facetten van
het wijngebeuren. Met “De Eigenzinnige Gids van de Beste
Rhônewijnen” is hij aan zijn dertiende wijnboek toe.
concept bvba Erdev-Consulting
Logga in
Utgivningsplan
Prenumerera
2012-06-08
Calera Wine Company,
provning för inbjudna
De Eigenzinnige Gids van de Beste Rhônewijnen
Etienne
Vanmånad
Steenberghe
Under
maj
har Ardbeg
kommitténs medlemmar
Innehåll
Tidigare nummer
The web site ‘Maverick.ca’ particularly appreciated our Montirius
Vacqueyras 2011: ‘A little wonder… On the nose it emits delicate
perfumes of black cherry, blackcurrant, thyme and lavender. In the
mouth, it is frisky with a lovely complexity. Spicy and ample in black
fruits. Discernible minerals. One cannot say it is a thirsty wine
because it is meaty with delicate tannins and has an agreeable
freshness making it very digestible.
Maverick.ca
20th July 2012
2012-05-31
För bransch - Master Class
Calvados
Journalist lunch med Josh
Jensen från Calera Wine
Company
jaren. Ze hebben allebei, naast een
totaal andere professionele carrière,
een bijzondere voorliefde voor
wijn en in het bijzonder voor Rhônewijnen. Ze hebben allebei een
degustatief verleden bij de Vlaamse Wijngilde en liggen aan de basis
van de oprichting van Commanderij Osiris. Ze zijn bovenal vrienden
geworden.
Snart dags för final i Islaylimpics och Ardbeg Day
Nigab är en av de största
leverantörerna av vin och sprit
t...
2012-06-07
Calera Wine Company,
provning för inbjudna
Gilla
Just namnet Solsidan får nog
många att tänka på Mickan,
Fre...
auteurs kommer denna
FrånDe
Sydafrika
De auteurs hebben een bijzondere
band met producent.
elkaar. Ze zijn beide Sedan
välkända
geboren onder hetzelfde sterrenbeeld
van de Waterman, op dezelfde dag en
1981inin dezelfde
... maand en daarenboven
twee uitzonderlijke Franse wijn-
Nigab söker Produktchef /
Affärschef - Vin
Kalendarium
Skriv ut
Solsidan - nu som öl
Eikendal Classique 2006 och
Pinotage 2011
Senaste numret
Med ett perfekt läge på
Östermalmstorg så blir
Primewinebar...
Sex av tio svenskar väljer pizza
när de ser på fotboll på T...
Nils Oscar Bordsöl 2,7
procent
Visa fler sökalternativ
The Canadian blogger, David Nathan selected our Montirius Gigondas ‘Terre des Aînés’ 2006 amongst his three favorites during a wine
tasting of Rhône valley wines organized in Quebec in June.
http://somanythingstodo.com/
19th June 2012
Primewinebar, en av få
vinbarer i Sverige, söker ny
medarbetare.
Carlsberg presenterar den
officiella EM-pizzan framtagen av årets vinnare i
Pizza-SM
Rånäs Slott har fått
utmärkelsen ”Bästa
Totalupplevelse” i ...
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Platsannonser
Livets Goda söker säljare
Vacquyeras Perle de Rosée 2009, Montirius, 139 kr/flaska, privatimport.
Rånäs Slott prisbelönad för
Bästa Totalupplevelse
Webb-TV Arkiv
Visa fler sökalternativ
Nytt på systembolaget
Bobo Bergström gjorde sin
grundutbildning i det militära
fö...
Malibu Sunshine – solsken
på flaska
För en månad sedan provade
vi på Livets Goda det
fantastisk...
2012-05-31
För bransch - Master Class
Calvados
Sök dryck
"Färgen är svagt laxrosa med en
ung och lite knuten doft. Med lite
luftning öppnar den dock upp sig
ordentligt. Vinet har en fint
inbäddad syra och är stor och fyllig
på ett extremt balanserat vis. Unga
hallontoner i smaken som ger en
sensuell nästan krämig textur.
Syran ligger kvar i den långa
eftersmaken och det här kan nog
vara en av årets bästa roséer.
Fantastiskt gott. 89 poäng."
"Fortfarande ungt, fräscht med mjuka syror, smultron, hallon, och mogna röda vinbär
i smaken. Passar lika bra som drink på altanen som till sommarmaten"
Möjlighet till att prova en
äldre årgång av Vacquyeras
Perle de Rosée
För Journalister - Tenuta
Sant’Antonio
Veckans Restaurang
Åkerblads Hotell & Gästgiveri i
Tällberg har antagits som m...
Glasgowbaserade The
Maltman är en serie noggrant
utvald sin...
Montirius Newsletter
Markt’ cites our Montirius Côte du Rhône ‘Jardin Secret’ 2010 as
having ‘complex aromas of black fruits on the nose. On the palate
it has aromas of mint and a discreet vegetable aroma. This wine is
The Edgeto drink’.
ripe and ready
Wein Markt
June 2012
För en månad sedan provade vi på Livets Goda det fantastiska rosé vinet
Vacquyeras Perle de Rosée 2011 från producenten Montirius.
Om 2009:an skriver importören:
Nyheter för
whiskykonnässörer i juni
från The Maltman
Webb-TV
2012-05-31
Anrikt dalahotell ny medlem i
Svenska Spahotell
The Absolut Company
fortsätter att ta fram nya
spännande sm...
1 of 3
ANNONS
van de
Beste
Rhônewijnen
Een uitgave van de Commanderie
des Costes du Rhône-Baronie Gent
Nyhetsprovning på
Systembolaget
Montirius is present in the new Netherlands wine guide of Rhône
Valley Wines for the Belgian market. The authors tasted more than
2000 Rhône valley wines and analyzed 800 domains.
‘In terms of the quality of the wines and the way in which we were
able to meet with and consult the wine growers, we established a
31/05/2012 13:39
special and personal selection of the 220 best wine growers who
made the best impression on us’. We are proud to be part of this
selection on page 69 of the guide. It will be available in the book
stores at the end of the year.
2012-08-30
Beställningssortimentet,
provning på Grappe för
journalister
2012-09-27
Beställningssortimentet,
provning på Grappe för
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DE LA MO
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LA REINE D DORéE
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2010 C
Prenumerationspris 22 nummer 2295 kr
The Observer Magazine
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100 - 96
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As Good As It Gets. These wines reach the peak of my personal scale of quality.
95 – 90
Outstanding. These wine are outstanding for their type and are worth the extra effort to
seek out.
89 – 85
Very Good to Good. These offer real character and can be age worthy. The majority of my
cellar and what I drink on a daily basis falls into this category.
84 – 80
Good to Barely Good. While still good, these wines lack character or fail to show a
significant number of positive traits. Wines in this category can deliver plenty of pleasure,
particularly with a meal or in a setting where the wine won’t be the center of attention.
79 – 50
Quaffable to Undrinkable. Wines rated less than 80 points are not recommended. They
will range from passable to flawed and undrinkable.
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I score wines on the above scale and the bottle price, winery/wine
reputation, and vintage have no bearing on the score. While a well-written
note should not need a score, its inclusion allows a clear, easy to
understand delineation of preferences. This allows a more concise note
that can focus on the positive aspects of each wine as opposed to always
having to explain why a wine rated 88 points isn’t as good as one rated
outstanding with 95 points.
A precise score also forces the reviewer to make a hard decision… and I will
agonize over small differences in score. Having said that, and while I
believe a reviewer should be as precise as possible (i.e. the old saying “aim
small, miss small”) readers should interpret broadly and take any rating
system with a grain of salt. The only difference between a wine I rate 89
points and one I rate 90 points (or one rated 100 points and one rated 97
points for that matter) is that I liked one a little more than the other.
That’s all a score tells you and a score represents the reviewer’s opinion
and is not an inherent quality of the wine. While I use score ranges in the
case of barrel samples, I will also use a range if I am unsure of a wine or if
the tasting conditions do not allow enough time or focus on the wine.
Wines are scored on how they are drinking at the moment. The note
should indicate my best guess at when the wine will be at maturity;
however, drinking young, structured wines can provide just as much
pleasure as drinking fully mature, completely integrated bottles. If you
prefer the latter and don’t like young, tannic wines or wines with primary
fruit, don’t open a newly released Châteauneuf-du-Pape and expect the
same level of enjoyment that I get from it.
While scores give you a clear idea of what I think of the wine, please realize
that there are times when a less complex, easier drinking wine is actually
the best wine for a given situation. I cringe every time I hear someone
state that their cellar consists of only 90+ point wines (I’ll ignore the
source of the point rating) because I truly believe that person is missing out
on a huge swath of interesting wines that deliver immense pleasure. Soft
and easy are not always bad things and there are times when it doesn’t get
better than taking big gulps of a fresh, newly released Côtes-du-Rhône with
a roast chicken or quaffing a delicious Rosé after work or with dinner. The
style of the wine (described by the note), is every bit as important as the
score. To me, any wine rated 80 points or higher is a wine I like, believe
can be enjoyed, and has noteworthy qualities.
In the case of barrel tastings, I use a range for the score. While I think it is
possible to evaluate barrel samples (especially final blends), these notes
should always be taken with a grain of salt.
Scoring is a completely subjective portion of wine evaluation and as such,
is simply my personal preference for a wine at a given point in time.
Nothing more, nothing less. Any score or note in isolation is close to
worthless and it is only after reading multiple notes and tasting multiple
bottles that a reader can start to understand where the note taker is coming
from.
At the end of the day, the only opinion that matters is yours and my goal is
simply to recommend a wine, either via a note or score (or both) that you
will enjoy.
MEDIA
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#08
The Rhone Report is published quarterly by The Rhone Report, LLC, 12181 Crabapple St. Broomfield, CO 80020 (303) 524-2532 and is
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portions of this newsletter can be used by the wine trade assuming TheRhoneReport.com is credited.
www.TheRhoneReport.com
Issue 13, September 2012
2
# 06 / September 2012
100% BLIND
BORDEAUX : TWO BEST SOMMELIERS OF THE WORLD TASTE BLIND
INTERVIEW WITH MARKUS DEL MONEGO AND ANDREAS LARSSON
the international 100 points system, which is
internationally well known and accepted.
Andreas Larsson - According to the
international 100 point scale. I judge the wine for
its overall quality that is to say purity, aromatics,
structure, length, complexity, concentration,
typicality, potential and longevity, but also its
drinkability, something that I feel is very important.
TASTED - What are the features that really distinguish
a correct from a good and a good from an excellent wine?
MdM - There are three aspects: first of all, the
typicity of the colour for each grape variety, region
and vintage. Secondly, the aroma profile. The
more complex a wine is, the higher is the rating.
Last, but not least, the taste. Mouthfeel and length
are as important as balance. And in the end, the
better wines show more typicity of terroir/origin
than simpler wines.
AL - Correct wines are clean and fruity with a
touch of character. A good wine must have more
character, concentration and structure. A great
wine should have more structure, character - it
needs to display personality, to have a beginning,
middle, and an end; often a great wine makes you
say - wow!
TASTED - Could you please describe the conditions
under which the wines have been blind tasted?
MdM - We have tasted in our tasting laboratory
[caveCo / Essen / Germany]. Single boxes for the
tasters guarantee a quiet tasting atmosphere
without any influence from a third party. The
wines have been served in glasses, so even the
shape of the bottle was hidden, which guarantees
a neutral tasting. In addition, the interior
climate condition of the laboratory is controlled
(temperature, humidity etc.). These conditions
follow the DIN 17025 for blind tastings, therefore
a high reproducibility of the results is provided.
AL - Markus has said it all.
TASTED - What influence do these conditions have on
the reproducibility of the tasting conditions?
MdM - As the conditions are the same for every
tasting, the reproducibility of the tasting results is
made much more probable and therefore, more
relevant. My company, caveCo, is accredited for
organoleptic analysis; therefore we need these
neutral conditions.
AL - It is a good way of tasting under completely
blind conditions and not being influenced by the
surroundings.
TASTED - What distinguishes a blind tasting under
ideal conditions from a tasting carried out, for instance,
directly at a winery?
MdM - Although good tasters can be quite
objective even when knowing the name of a
wine, there is a certain influence which will work
subconsciously. Therefore an attractive label,
a famous name or a well known vintner can
influence the result. Blind tastings are the only
way to have a really neutral tasting.
AL - It is very difficult to judge a wine if you taste
it at a “great” winery, one will inevitably be biased
by the atmosphere.
TASTED - Do you believe that even professional
tasters can be influenced by things like the environment,
a particularly friendly and luxurious welcome at a wine
estate and if yes in which way? Or at the contrary, by
specifically nasty and poor tasting conditions?
MdM - Tasting is a subjective art and there is
the permanent battle of good tasters to be as
objective as possible. I think that objectivity can
be reached up to 80/85%, but there is always a
hint of subjectivity remaining. The more a taster
is influenced, the higher the level of subjectivity
can be.
AL - Yes, as I just said. In addition, one is often
confronted with tasting rooms that are too cold
or too hot. I hate tasting with the air condition on
as it is dehydrating, I hate tasting from bad wine
glasses, and there a few others things I don’t
like,… so yes there are many ways that can affect
one’s tasting.
Montirius Newsletter
TASTED - According to which criteria did you rate
the wines and which are the determining points of your
evaluations?
Markus del Monego - We tasted using
PRACTICAL INFORMATION
CORK SCREWS
Choose a long screw
If you are reading this newsletter, there is a good chance you have
tasted one of our wines. If you have decided to repeat the experience soon, we advise you to choose a cork screw with a helix
form, especially long, so as to extract the cork without bending it. It
may seem trivial, but our corks are very dense – a pledge of quality
– and therefore drier than the average cork. Extracting them from
the bottle neck without bending them makes the task easier.
Outline
Will be in Paris the 5th
of November at Biodyvin
wine tasting.
You are well welcomed.
Private Invitation
Professional invitation
Our new web site is being prepared
16
Our new web site is being re-done. We have had a site on line since 2007, and needed a facelift! As
a preview, here is what the new homepage should look like. It should be on line for the 31st October,
done by ComOnLight the agency with whom we have worked since 2007.
1536 Route de Sainte-Edwige
84260 SARRIANS
Tel : +33 (0)4 90 65 38 28 - Fax : +33 (0)4 90 65 48 72
saurel@montirius.com - www.montirius.com
Pictures : © T. Piettre Leclair (ComOnLight). Articles and pictures © 2012 Montirius. Reproduction
forbiden without authorization. French/English Translation by Laura English Kelly.
Rewriting, pictures and creation : COM ON LIGHT - Communication agency - Tél : +33 4 34 28 48 07 - www.comonlight.com
Montirius Newsletter
#08