The Somm Journal

108 { THE SOMM JOURNAL } OCTOBER/NOVEMBER 2017 Arínzano 2008 Gran Vino Red, Pago de Arínzano, Spain It is, undoubtedly, the southerly winds coming off of the Bay of Biscay that sets Arínzano apart. The cool breezes, along with the abundant sun- shine, allow Tempranillo from the special property to garner a distinct character. It is concentrated without being dense and showcases ripe tannins that are persistent without being abrasive. The production team at Arínzano consistently tests new methods and actively learns from their vineyards to propel the natural characteristics with complementary winemaking techniques. Manuel Louzada is Chief Winemaker at both Arínzano and Achaval Ferrer and is CEO of Tenute del Mondo, the Wine Division of SPI Group. Achaval Ferrer 2013 Finca Mirador Malbec, Mendoza, Argentina Lying at elevations of 2,200–3,400 feet with the Andes mountains as a backdrop, Mendoza basks in sunshine while taking advantage of cool nights. The resulting Malbec wines exhibit ripe fruit with a backbone of acidity. Achaval Ferrer further concentrates their single-vineyard Malbecs by practicing extremely low yields and higher fermentation temperatures. While the winery purposely limits production in the vineyard, many of the vines are also old, helping to reduce yields as well. Achaval Ferrer believes in low intervention winemaking, refraining from pesticides in the vineyard and adding no sugar or acid during the wineain practice it also bottles unfined and unfiltered. These prac - tices allow the truest expression of the harvested grapes to show in the wine, delivering the closest expression of genuine terroir. Japan is composed of six general climate zones, and saké and wine find home in different sectors. Hakkaisan Yukimuro Junmai Ginjo Located in the western prefecture of Niigata, the aaisan sas benefit fro the winter snow. Yukimuro, in fact, declares that it was aged alongside a huge mound of snow in an insulated room, a Japanese way of creating a temperature-controlled environ - ment akin to an underground cave. The saké spends three years here, lending it an incredible mouthfeel yet retainin its purity of aor. It is also the soft water that allows this sa to be so delicate and refined. slow and small-batch fermentation encourages this as well. Arugano Bosque 2015 Koshu, Japan Koshu is a native Japanese grape variety with a thick pink skin that typically makes white and rosé wines designed to be drunk early, in order to retain freshness. "It holds a special place in my heart," admits Toshio Ueno, MSS, CSW, FWS, Vice President & Executive Instructor at the Sake School of America. He also says that the wine "is subtle, like the Japanese people." The climate, eastern and coastal, aids in the produc - tion of winemaking with dramatic diurnal shifts and natural irrigation from snow melt. The soils are also extremely well-draining. The vineyards employ a special trellising system that allows the bunches to hang below the canopy, which staves off rot and other diseases. Toshio Ueno, MSS, CSW, FWS, Vice President & Executive Instructor at the Sake School of America. Achaval Ferrer 2013 Finca Mirador Malbec, Mendoza, Argentina. Gustavo Rearte, Winemaker for Achaval Ferrer (the company is owned by Stoli Group USA, which also owns Arínzano), spoke about the Arínzano 2008 Gran Vino Red of Pago de Arínzano, Spain.

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