Biodynamic continues to reign~ Emidio Pepe

Emidio Pepe ~Abruzzo

Really late posting!

Such a privilege and honor to host Emidio Pepe masterclass in Osteria Mozza Singpore with Senor Emidio Pepe himself present for the tasting. I was such an amateur when come to Abruzzi- Montepulciano wines, as always I make an assumption that these wines are big and non-interesting. Till last week, my eyes are open to these remarkable “terroir” driven Montepulciano d’Abruzzo

Emidio Pepe winery located in northern part of Abruzzo nearby Torano hills, producing only 8.5 hectares of Montepulciano d’Abruzzo and 3.5 hectares of Trebbiano. Practicing biodynamic viticulture in his wines, he uses no chemical but only sulphur and copper water into his lands.

All Montepulciano are de-stemmed by hands, hand crushed and let ferment in tub with natural yeast - explained Chiara, granddaughter of Emidio Pepe (Mr.Pepe speaks no Americano). The wines are non filtered in cellaring. These bottles then decanted and hand labeled by he rgrandmatoher Rosa Pepe.

We tasted a variety of vintages that afternoon, some old vintages as early as 1974.  I now could recalled I’ve sold his vintages 2000 before in Mozza. I must say the wines shows elegant, warm characters and throughout consistency.

Va Bene!

We were served with Trebbiano to start followed by variety of vintages of Montepulciano.

Trebbiano 2010

His trebbiano was cloudy yellow in color with little CO2 present in the glass. Pretty complex nose with pineapple, nectarine, cider aromas, chalky and some candy flavors. Medium body with ripe acidity and Mr.Pepe said it will be good to serve it with brodo( soups in italian).

"serve Trebbiano straight into ice for 5 mins and not to chill in fridge, you only put dead thigns in fridge"- Emidio Pepe

Even if the Trebbiano was kept straight, the cork is always wet because of the CO2 present in the wines and malolactic fermentation happens in the bottle. Many producers uses oak in Italy to make their wines ready to be drink but we don't, after 10 years the wines will be ready not the same style as of COS or Foradori.

Montepulciano 2005

Straight from the bottle with no decanting! 

Garnet red, pretty barnyard smell, slightly tight at the moment. Black and blue fruits, dried herbs of rosemary, burnt leather and sweet baking spices. very complex palates, ripe red fruits, long finishing, high acid and high tannins. alcohol is medium + with lots of spices.

Montepulciano 2003 -  great warm vintage

Complex nose, mixed of black and red ripe fruits, black plums. Silky tannins, sweeet spices,cinnamon, bellpepper,licorice with medium + tannins and acidity.

Montepulciano 2001 - more powerful more wild

Barnyard and rustic, red currant and red peppers. Some coffee beans touch too. Elegant finish with smooth tannins, rounder and ready to drink!

Montepuulciano 2000 - more feminine vintage, classic vintage

Nose of cured meats, old leather, gamey red cherrries, capsicum and cedar wood. Long finishing on plaate with medium+ acid and tannins. Need ageing. Keep

Montepulciano1994

Sour berries notes, sour red frutis, raspberries, red plums. Touch of mushroom and cloves. On the palate has high volatile acidity but with silky finishing.

Montepulciano 1984

Black tea, elegant ripe juicy red berries. Lively body, good strcture, tannins is integrated. Beautiful stuff.

Montepulciano 1975 - one of the best vintage in Abruzzo

Black tea like character (like chinese pu-erh) dried red fruits. Longevity on finish with volatile acidity.

P/S - they do magnum bottles too but wines are from 2 normal aging bottles poured into it.

wine tasted in Osteria Mozza Singapore 11 Dec 2013

 Lauri Vainio- Wine Director Osteria&Pizzeria Mozza chatting with Mr. Emidio Pepe

Edmund Liew, Emidio and Me :)

Foradori SGARZON Teroldego 2010~

Foradori Sgarzon Teroldego 2010

Teroldego, the least Italian known grape varietal, pretty funky notes at first and hard to appreciate.
But this grape variety is being well taken care of Foradori, as they are biodynamic producer, on their hands, they make a pretty light  but complex and easy drinking Teroldego.

On the nose, funky character, touch of smoke and wet forest floor character. Touch of cold raspberry like with many other dried herbs character. On the palate, spicy light red fruits wine and medium acidity. Pretty good finishing and most importantly is a good wine to pair with some game dishes as well as tomato based pasta.

p/s- It is an unfiltered wine. This wine comes from Teroldego indigenous grape from Trentino, north-east Italy.

Rossignol Trapet Gevrey-Chambertin Premier Cru Petite-Chapelle 2007

Domaine Rossignol-Trapet Gevrey-Chambertin 1er Cru Petite Chapelle 2007

Healthy Pinot-Noir!~ :)

Nicolas and David-Rossignol began experimenting biodynamic practices in late 1990's and received certification from EcoCert in 2005. EcoCert is a control and certification organisation, whose activities are governed by the public authorities and legislation. So is EcoCert does any good to the wines? It depends on the viticultural practices by the winemaker itself, which includes traditional method, low vines, green harvesting, high vine foliage, only natural products being used... etc.. etc.. 

To the extend of the wine being tasted so far, it still taste good and can be better than any other Gevrey amongst them. The families does believe that Pinot Noir is a very aromatic grapes so the use of oak is much careful. Too much oak will kill off the characteristic of the Pinots. 

Due to recent Rossginol-Trapet wine dinner held in Leornardo's Restaurant in Jalan Bangkung, I have the privileges to try this premier cru with fellow sommeliers in town. Purple-ish young in color denotes its youth for the wine, aromas is handful of strawberries, flower and lightly spices on the other hand. Palates shown that this Pinot Noir is typical of Burgundy terroir expression, with mineral, strawberry like flavors, cherries, cinnamon like spice, gentle oak and a bit high in acidity. Overall the wine goes pretty well after hour of breathing and suits our roast pork well. Before the end of the tasting, Yin How walks into the kitchen and bring us some cheese in platter.   

wine tasted May 16 in Vintry Jaya33