Two Winemakers, One Texas Winery and Two Texas Wines: Torre di Pietra Blanc Du Bois & Black Spanish
I recently stopped by Torre di Pietra Winery (http://www.texashillcountrywine.com) in Fredericksburg, Texas and had two wines presented to me for tasting. One was a white wine and one a red. The white wine was near straw in color with perceptible aromatic and tropical characteristics and ripe fruit flavor similar to that provided by well known varietals like Muscat, Chenin Blanc and a softer-spoken Gewürztraminer. The red wine was deep purple in color with fresh red berries in the nose and a fruit forward black cherry flavor that was hard to place in any of the classic varietals, perhaps a blend between vinifera mainstays, Sangiovese (for its crisp acidity) and Aussie style Shiraz (for its rich fruit flavor) or possibly a red Zinfandel, or perhaps even a Barbara. You can see that I am reaching for something here and I think that the Barbera likely says it best; fruit rich, crisp and not highly tannic.
The wines I tasted were made by the conjoined efforts of Ken Maxwell, Texas winery owner and winemaker at Torre di Pietra Winery, and consulting winemaker and grape grower, Don Pullum from Mason County, Texas. The goal was to collaborate in making wines from the 2009 vintage from two of Texas’ own varietals: Blanc du Bois and Black Spanish (also known as Lenoir), both grown in the Texas Hill Country.
More at: http://vintagetexas.com/blog/?p=1463
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