Islands conjure up images of paradise, sun, and sea breezes where time slows down while you nurse a tropical drink with a paper umbrella!
Island life certainly is all of that and more when it comes to libations, but some of the world’s most compelling wines are being made by winemakers who are taking advantage of the amazing diversity of grapes, soils, and microclimates. Wines grown on islands always have a special circumstance -- volcanoes, high winds, searing sun, stony coastal outcroppings, and the constant maritime influence. That hint of volatility defines island wine!
The sweet spot between latitude 30 degrees and 40 degrees north also provides annual mild temperatures, adequate rainfall, and sun -- the perfect recipe for many island wine producers. Visionary winemakers and importers that have embraced this new viticultural movement are showcasing wines with tension, vitality, and freshness, bringing new life into old varietals.
The balance between the natural isolation of islands and the responsible rise of wine tourism also encourages and re-enforces an island’s strong wine culture and preserves traditional winemaking techniques. And gets the word out!
So put on your favorite island clothes and join us this Friday, October 2nd from 4:30-6:30 at The Local and Saturday, October 3rd from 10:30-2:30 at our Outpost inside 5th Quarter to cruise around the Mediterranean and beyond to taste what’s happening off the coast.
As someone once said, “with the emphasis always on European wines, it’s fun sometimes to play in a different sandbox!”
-- Jack
The Planeta family have been cultivating vineyards throughout Sicily for centuries. La Segreta is the name given to the forests that surround their iconic Ulmo Vineyard where these grapes were grown. The inspiration for the wine’s label reflects the family’s reverence for Sicilian nature --ehat’s inside the bottle does too!
The family views sustainability as a direction and not a destination. Production of grapes in their individual “territories“ is protected -- preserving the landscapes by building bio architecture, using renewable energy sources and recycling materials.
The wine is a blend of 40% Grecanico, 20% Grillo, 20% Chardonnay, and 20% of other indigenous varietals. The wine’s aromas of fresh cut hay, peaches, and apricots mingle with flavors of golden apples, honey, and melon. The wine’s fruit and salinity combine perfectly on the palate for a classic Mediterranean finish and freshness!
Argiolas is one of the premier wine producers in Sardinia. Founded in 1938 by Antonio Argiolas, this 3rd generation family continues the legacy of advocating the beauty of its indigenous grapes.
The wine is made from 100% Vermentino grown in the Costamolino Vineyards where the grapes go through a rigorous selection process before being lightly pressed and exposed to a 20 day cool fermentation with a brief aging on its lees. There’s a refreshing energy in this wine -- dry, crisp, and tropical with hints of almond and a clean, textural finish!
Untrained 70-100 year old vines of Listan Blanco (known also as Palomino) not only survive but thrive at 3200 feet on the volcanic slopes of Tenerife! Four amigos studying winemaking wanted to discover new parts of Spain that have all but given up on viticultural endeavors set up shop in what may be the narliest conditions for winemaking.
The grapes were hand harvested (basically vines on the ground running through fissures in the rocky terrain) and fermented in concrete with 25% of the grapes getting extended skin contact. A portion of the juice ages under flor (a layer of yeast that is similar to how Sherry is made).
The wine is electric and screams volcanic -- there’s over the top lively acidity and smoky overtones with an orchard fruit core. There’s plenty of island salinity and brininess to punctuate this rugged and racy wine!
Full disclosure -- Peloponnese is almost an island. There’s a tiny strip of land that connects this island “wanna be” to the mainland!
Stamnaki (meaning wine jug!) is a Greek label that focuses on showcasing fresh and approachable wines produced by the Denthis Cooperative. Agiorgitiko is considered to be Greece’s premier red grape -- a captivating varietal with freshness, intense aromas and flavors, and capable of producing a range of styles -- rose, dry reds, and sweet wines. The most popular style is a young dry red that’s been aged in oak for a year.
The wine is juicy and soft with medium acidity and flavors of bright red fruits, baking spices, and dark chicolate. The balanced acidity keeps the wine lively and fruit forward -- perfect with food or by the glass!
Canonau is a derivative of Grenache from Spain but has been growing in Sardinia for hundreds of years. Sergio Loi is a 4th generation producer whose family has worked the land since the early 1900’s. The Cardedu vineyard’s 25-50 year old vines are located on the island’s sparsely populated southeast on crumbling granite soils near the coastal cliffs near the town of Jerzu.
Canonau has been proven to have higher antioxidant levels and has been credited with influencing the lifestyles and lifespans of many 100 year old locals on the island!
This interpretation of Grenache is a velvet hammer! There’s big spicy notes and flavors of plums and raspberries on the palate, but there’s also a meaty, smoky, black tea element at play here as well. The elixir for a long life!