One of the renowned region of Muscat/Moscato is Asti (in Piedmont, Italy). “Asti DOCG (or Asti Spumante DOCG)” means the spumante (sparkling wine) in Asti region, this DOCG is decreed in 1977. Besides, “Moscato d’Asti” is the other DOCG named after “Asti”. “Moscato d’Asti” is classified as a DOC in July 9, 1967, and then is upgraded to DOCG in Nov. 28, 1993 [ref]. “Moscato d’Asti” includes still wine and frizzanto (semi-sparkling) of Moscato.

The Eyrie Vineyards 2002

Pale straw and blonde color.

Honey, dry rose bouquet, peach, light mineral, rot onion, light medicine liquid, light bitterness at the palate end. Dry, light chewy mouthfeel, high acidity.

Domaine Bohn Muscat Rose 2009

Pale salmon pink color.

Fresh rose and litchi in nose and palate. High acidity. Concentrated and good.

Les Vignobles de La Couronne d’Or (Laugel) 2007

Medium blonde.

Medicine liquid, light nuts, light bouquet. High acidity, and clove note and bitterness at palate end.

Darting Muskateller Pfalz 2007

Medium+ blonde and gold. Grass, mineral, light bubbles in mouth, and dry rose. High in acidity. Good.

Asti Santero

Yeast, light litchi, light citrus, longan, light unripe mango, caramel and nut shell.

Moscato Dolce Mionetto

Pale straw. Litchi and bouquet. An easy wine. Personally think this one should be served earlier.

Petalo Il Vino dell’Amore Moscato

Pale- straw, light green hue. Rose, wet cloth, medium acidity. This one is good if just drink it along, but is pale in comparing to others.

MO 2010

Medium blonde.

Ripe pear, litchi, nuts and light mango. Good.

Castello del Poggio Moscato d’Asti

Pale straw with green hue.

Mineral, peach, light longan. The acidity is low, but provides an elegant style in the fresh flavors.

Moscato Spumante Cantico

Pale straw, green hue.

Almond, litchi, dry longan. Pure, light and consistent in nose and palate.

La Puerta Torrontes

Torrontes is the crossing of Alexandria Muscat and Mission varieties. Gain the fresh fruity from Muscat and high acidity from Mission.

Pale blonde.

Distinct nuts, lime, grapefruit skin, pineapple, and light bitterness of citrus skin. Good

Rocca Cerrina Asti

Pale straw with green hue.

Nuts, butter creamy notes with the fresh peach.

Abbazia Moscato Puglia IGT

Abbey made moscato.

Grass, light litchi, light nuts, litchi and lemon. The sweetness in palate is not too over. Good.

Il Giaj Plemonte Moscato 2010

Medium blonde.

Dry fruit, brown sugar, guava, walnuts, dry longan(light but lingering), litchi, light dry date, citrus. Good.

Prunotto Moscato d’Asti 2009

Pale blonde.

Fresh green apple, light mineral, light citrus, peach. Good.

Le Fronde Moscato d’Asti 2009

Pale straw, green hue.

Litchi, mangon skin, hazelnut. Active nose and palate.

La Morandina Moscato d’Asti 2010

Pale straw.

Mongo skin, light mineral, litchi, good acidity.

Moscatel ORO

Fortified muscat, from Spain. Spices, light anise, bouquet, daisy, light medicine liquid, dry black mushroom.

Quady Winery Muscat

Red muscat. Medium- ruby.

Dry roselle blooming tea, mulberry, wet grass, violet, cherry. A bit too flamboyance.

Tokaji Sargamuskotaly 2008

Like BeerenAusleses wines from Germany.

Sweet nose and palate. Honey, nuts, dry fruits, daisy, clove, grapefruit. Lingering high acidity goes well with the sweetness in the chewy palate.

Alsace, located in the northeast of France, very close to Germany. This region integrate Germany and France culture, foods and wines. In Taiwan, many wine lovers only know Alsace has great Gewurztraminer and Riesling, and some may know Pinot Noir from Alsace. However, actually, the major grape varieties are Riesling(21.7%), Gewurztraminer(18.6%), Pinot Gris(15.2%), Auxerrois Blanc[12](14.2%), Pinot Noir(9.6%), Sylvaner(8.9%), Pinot Blanc[12](7.0%), Muscat varieties(2.3%), Chasselas(0.6%), and Others(including Chardonnay and Savagnin, about 2%). Really surprised, Alsace has Pinot Gris.

For the white, red and rose wines made according to AOC regulations can labeled with “Alsace (AOC)”. Though, only Riesling, Muscat, Gewurztraminer and Pinot Gris from certain vineyards can be labeled “Alsace Grand Cru” (about 4% of the whole productions in Alsace). For sparkling wines from Alsace, we call it Cremant d’Alsace, if it is made according to regulations. Actually, in France, all sparkling wines except those from Champagne are named “Cremant”.

Similar to wine classification in Germany, Alsace also has Vendange Tardive (VT) and Selection de Grains Nobles (SGN). VT means “late harvest”, or “Spatlese” in Germany. But, in fact, the “must-weight” (or sugar percentage) requirements of VT is similar to “Auslese” in Germany wines. SGN means “selection of noble berries” and refers to wines made from grapes affected by noble rot, quite similar to “Trockenbeerenauslese” (TBA) in Germany wines.

Laguel Pinot Gris 2007 Alsace

The variety is Pinot Gris. In the past, the wine made by Pinot Gris variety in Alsace was named “Tokay d’Alsace”. However, “Tokaji” is a sort of dessert wine in Hungary. In 1980, the European Economic Community passed regulations related to Protected designations of origin (PDOs), and when Hungary started negiotiations for European Union membership, it became clear that the Tokay name would have to become a PDO for the Tokaj-Hegyalja region. Therefore, in 1993, an agreement was reached between the Hungary and the European Union to phase out the name Tokay from non-Hungarian wine. In the case of Alsace, Tokay Pinot Gris was adopted as an intermediate step, with the “Tokay” part to be eliminated in 2007.

No malolactic fermentation. Golden yellow. Light honey, peach and litchi sweet. Tangerine, orange and light grapefruit acidity. With a little bit over-ripe apple flavor.

Laguel Muscat 2007 Alsace

Blond with green hue. Not similar to Muscat in Italy. This one still has litchi, grass and honey flavors, but it also has stronger acidity. This one should be served before the Pinot Gris today.

With some jasmine flower smell.

Laguel Gewurztraminer Grand Cru Sporen 2006 Alsace

Sporen is a Grand Cru vineyard. Gold with very light green hue. Banana, rose and perfume noses. Besides of honey sweet, the palate also contains pineapple and light spices’ flavors.

Laguel Riesling Grand Cru Steinkoltz 2003 Alsace

Steinkoltz is also a Grand Cru. Blonde color. Concentrated petrol smell. Mineral, oak barrels and maple sugar. Strong acidity. Very balanced Riesling, but should be served before Gewurztraminer due to its stronger acidity.

Saint-Emilion, located in the north bank (well, you can also call it right bank) of Dordogne river. Saint-Emilion is one of the best Bordeaux right bank regions, and most of its soil is limestone or limestone clay, and less siliceous clay and loamy sand (compare to left bank). Merlot is the major variety in this region, about 60%, and then Cabernet Franc (30%) and Cabernet Sauvignon (10%).

The classification of Saint-Emilion includes Premier Grand Cru Classe A, Premier Grand Cru Classe B, and Grand Cru Classe. There are 2, 11, and 53 chateaus respectively.

Chateau Yon Saint-Martin 2004 Saint-Emilion Grand Cru

The 2nd wine of Chateau Yon-Figeac, which is a Grand Cru Classe in Saint-Emilion region.

Loamy sand vineyard. 80% Merlot and 20% Cabernet Franc.

Deep ruby with brown rim.

Wet soil, lether, Chinese spices, mint, dried daylily (金針花), cinamon, and ripe plum. Ready to drink, but the tannin mouthfeel shows this wine can still be kept for a few years.

Chateau Chanoine de Balestard 2001 Saint-Emilion Grand Cru

The 2nd wine of Chateau Blestard la Tonnelle, which is a Grand Cru Classe.

The Balestard name came from a monk in mid-age Saint-Emilion. The “La Tonelle” name was origined from the stone tower in the vineyard. In 15th centry, a poet Francois Villon wrote down the histroy and story of this town in her poetry. And this poem is printed on the wine label as a special mark.

Virgin Mary, gentle deity,
Save me a place in sweet heaven:
Never shall I have joy nor gaiety
Here below, since is forbidden
to drink the divine nectar
Whose name is Balestard,
Except in this life for the wealthy.
As I am so poor and needy,
If truly on high this wine is in plenty,
Come, soft death, I do not fear thee,
Bring me up there among the fortunate
Who can this vintage taste.

In 1923, Bertauts-Couture sold this estate to Mr. Berthon. Mr. Berthon let his son-in-law, Roger Capdemourlin, to manage this great Chateau for 30 years, and left this estate to Capdemourlin family after he passed away. Now, Jacques Capdemourling is the manager of this chateau.

70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauvignon. 3 weeks fermentation in stainless tanks. 15~18 months in old barrels (1~2 yrs old barrels).

Jammy black berries, chocolate, black pepper, plum and black mushrooms. Easy to drink.

Chateau Cap de Mourlin 2003 Saint-Emilion Grand Cru Classe

Capdemourlin family lived in Saint-Emilion for more than 5 centries (from 1580), and they are famous in Saint-Emilion wine making industry. In 1982, the current manager, Jacques, integrated the separated two parts of this estate which are owned by his father, Roger, and his uncle, Jean, respectively. Jacques also rebuilt the cellar, malolactic fermentation equipments, and tasting room. Nowadays, Chateau Cap de Mourlin and Chateau Balestard are belonged to Capdemourlin family.

Limestone clay, and sliliceous clay.

65% Merlot, 25% Cabernet Franc and 10% Cabernet Sauvignon. Vines are 34 years old in average. Manual harvest, and fermentation in stainless tanks for at least 3 weeks. 50% new oak for malolactic fermentation, and 50% 1-year-old barrel. 15~18 months in barrels for aging process.

Green pepper, black berries, cherries, chocolate. Smooth!

Chateau Balestard la Tonnelle 2001 Saint-Emilion Grand Cru Classe

Same percentages of grape varieties to its 2nd wine. 33 years old vines. Manual harvest. Fermentation in 50% concrete and 50% stainless for at least 3 weeks. 50% new oak for malolactic fermentation, and 50% 1-year-old barrel. 15~18 months in barrels for aging process.

Because Chateau Cap de Mourlin and Chateau Balestard la Tonnelle are managed by Jacques today, the wine making processes of these two chateaus are quite similar.

Dust and dry soil (because of the concrete container for fermentation?). Black berries and black pepper. The taste is very similar to Chateau Cap de Mourlin. However, in my opinion, Chateau Cap de Mourlin tasts sweeter at the beginning, but the acidity at the end is too sharp.

未成年請勿飲酒

Although 2001 is not a good vintage, these five grand crus are still wonderful. However, after this tasting, I think 2001 vintage is ready to drink. Of course, keeping is still O.K., but must take extra good care of this vintage, because I think this vintage is more fragile.

Chateau Haut-Brion

R.P.: 94.

Haut-Brion is the oldest among these five chateaus, its history can be traced back to 500+ years ago.

Among these five chateaus, Haut-Brion has the lightest color, attractive ruby.

At the beginning, green pepper, but disappear in 30 minutes. Plums, raisins, hay, dry soil. Then turn into nuts, chocolates, orange, black berries, light strawberries and flowers gradually in the following 2 hours.

Light orange acid palate with chocolate and mineral notes. Tannin is matured and very velvet.

Chateau Margaux

R.P.: 93.

sweet black cherries and light raspberries and strawberries. Turn into pomegranate and flower nose in about 1 hour. And caramel and chocolate and fresh mint noses appear. Besides, very interesting, the floral nose keeps up and down repeatedly, very beautiful and attractive.

Strawberries and light spicy in the palate. Very elegant and balanced mouthfeel. Lingering and sweet.

Chateau Latour

R.P. 95.

Some residues. Strong flavors from the beginning to the end. Light black cherries and black berries. mint and grass. black dry mushroom. caramel, chocolate. Flowers. Berries notes turn to sweet tone after 1 hour. Light dried guava hint (about 2.5 hours).

Chocolate and black berries palate. Dense. Full body, very strong.

Chateau Mouton Rothschild

R.P. 89

Light at the beginning, turn to strong and complex gradually. Dry date, chocolate and coffee. green pepper, black cherry and plum. As time goes by, floral sweet and caramel appear. The dry date nose disappears in half way, but comes back again. smoky hint.

black cherry, chocolate and light raspberry palates.

Chateau Lafite Rothschild

R.P. 94

Some residues. Dark. Strong nose. Full body. light maple sugar, chocolate, black pepper, cinnamon. Flowers.

Black currant, cinnamon, black cherry, licorice, spices, raisin palates.

Domaine Jean Collet et fils Chablis 1er cru Vaillons 2007

This one is a bonus.

Blond with green hue. peach and walnut. The acidity is smooth, not sharp. Very balanced and very easy to drink.

Rocca Cerrina Moscato d’Asti

This one is still a bonus, but I forgot the vintage. litchi and longan.

Over All

Chateau Margaux is my favorite, then, Mouton, and Haut-Brion. They represent a elegant and classy lady, a versatile young man, and a simple and rustic old farmer, respectively. Latour and Lafite are also good and very lingering, but their consistent flavor sometimes make me feel dull and boring.

Asti Region

Moscato d’Asti

Asti Spumante

The main topic of this month is Ceretto, which is one of the largest wineries in Italy. They majorly produce so-called “3-B” wines, Barbera, Barolo and Barbaresco. Actually, Barbera is a grape variety, but Barolo and Barbaresco are regions. Ceretto is in the famous area “Piedmont (Piemonte)”, northwest of Italy, founded in 1930s and bursted their business in 1980s.

Italian wines (especially the reds) usually need longer maturing time, even though new wine making technologies are applied, we still need 4 or 5 years for mature. So, most wines today are still too young. For better mouthfeel, all bottles are opened 3~4 hours before tasting.

2008 Ceretto Barbera d’Alba Piana

100% Barbera, and the vineyard is in Alba Piana. Alba is one major town in Piemonte region, and Barbera is the most common variety in Piemonte region.

This wine provides rich aromas in nose, including plum, cherry and a little bit sweet flavor. After swirling, you can find the smell of raspberries. About 30 mins later, mineral is exposed in the glass.

Deep black and red. A little bit sweet at the beginning, and ends with beautiful after acid. Young body brings a lot of tannins but not velvet.

Need more decanting time before drink (I think 5 hrs maybe OK), need more patient to wait its maturation.

2005 Ceretto Barbaresco Asij

100% Nebbiolo, which is a common variety for Barbaresco and Barolo.

Barbaresco is at the northeast of Alba, and Barolo is at the southwest of Alba. The wines from these two DOCG areas have similar noses and palates. Some people said the difference is that Barbaresco is lighter and thinner, and Barolo gives stronger tannins and body. However, I think it depends on the terrior and the vinification process.

This wine brings a higher tone aroma in the glass (compare to the preceeding one), like flowers, dark chocolate and blackberry. As time goes by, the nose turns from higher tone to lower tone, the chocolate flavor becomes more obvious.

The color is red, with slight brick hue. Good body, begins with acid and ends with sweet. Palates include blackberry and black pepper. A lot of tannins but still young.

2004 Ceretto Barolo Zonchera

Also, 100% Nebbiolo. Interesting flavor, like melt chocolate mixed with cream. Black cherry, wet grass and white pepper in mouth.

Still too young, hold.

2000 Barolo Bricco Rocche PRAPO

This one is the most tasty red today. Licorice, blackberry and bright mums (Chrysanthemum) bouquet.

Apparent brick hue, especially at the rim.

Palates are blackberry, maple sugar, white pepper, spices and orange.

Good tannins and smooth mouthfeel, can still keep for a couple of years.

2005 Monsordo Langhe Rosso DOC

It’s a Bordeaux style red, including Cabernet Sauvignon, Merlot, Syrah and Nebbiolo (about 10%). The famous comic, 神之雫, mentioned this wine, and that makes this wine become popular in Japan and Taiwan. The black bottle also becomes one brand mark.

This wine is definitely not a standard Italian wine. Because the Italian wines need a long time to mature, Ceretto has some financial problem to pay their employees. So, they make this early matured, easy to drink and popular style wine.

Black currant, vanilla, chocolate and green bell pepper. For me, this one is good while comparing to other Bordeaux, but a little bit weird while tasting it with typical Italian wines.

2008 Ceretto I Vignaioli di Santo Stefano Moscato d’Asti DOCG

Litchi, litchi and litchi!!! Small and lasting bubbles (but not too much). The bubbles comes from the low temperature fermentation.

BTW, Taiwan is the best selling region of this wine. The reason is 茹絲葵 restaurant uses this wine, and you kwow this is a well-known dating restaurant. Besides, this wine has a nickname in Taiwan — 把妹酒. XD

However, for me, I think Korbel Moscato desert sparkling and 2007 Donnhoff Oberhauser Brucke Spatlese are better than this one.